1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup) 3 ounces Parmesan, crumbled (about 3/4 cup) 1 small bunch chives, snipped (about 1/4 cup) 1/4 cup sherry vinegar 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 1 teaspoon freshly ground black pepper Instructions: In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 56847,"Pizza Hummus 1 tablespoon extra-virgin olive oil 1/4 cup tomato paste 2 teaspoons dried oregano 1 teaspoon dried basil 2 to 3 cloves garlic 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved 1/4 cup tahini 1/4 cup fresh lemon juice Kosher salt Instructions: Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 56848,"Chinese Long Beans with Sambal Orange Water 1/2 cup water 1/2 cup fresh orange juice 1/3 cup fresh lemon juice 1 teaspoon rice wine vinegar 1 teaspoon powdered sugar 1 tablespoon minced garlic 1 1/2 teaspoon minced fresh ginger 1 tablespoon sambal 1 1/2 tablespoon grapeseed oil 1 pound Chinese long beans, cleaned and cut into 2 to 3-inch pieces 1 teaspoon sea salt Freshly ground black pepper, to taste Instructions: In a medium bowl, blend the water, orange juice, lemon juice, vinegar, sugar, garlic, ginger and sambal, until well combined and set aside. In a large skillet over high heat, add the grapeseed oil and the beans and cook until they shrivel slightly. Once cooked, remove the beans from the pan to paper towels, to drain. Return the skillet to medium-high heat, add orange water mixture, and bring to a boil. Reduce the mixture until thick enough to coat a spoon, about 20 to 30 minutes. Lower the heat to medium and add cooked beans. Toss the beans in the orange water and cook for 2 to 3 minutes. Transfer the bean mixture to a serving dish and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 56849,"Pasta e Fagioli with Chickpeas 1/4 cup extra-virgin olive oil 2 cloves garlic, smashed 1 onion, chopped 2 carrots, chopped 2 stalks celery, chopped 1/4 cup tomato paste 1 tablespoon minced fresh rosemary 1 15-ounce can chickpeas, undrained 1/2 cup grated parmesan cheese, plus more for topping, plus 1 small piece rind Kosher salt and freshly ground pepper 3/4 cup small pasta (such as elbows or ditalini) 1 head escarole, chopped Instructions: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start softening, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes. Stir in 6 cups water, the chickpeas with their liquid, the parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables and broth) and puree in a blender, then return to the pot. (Alternatively, partially puree the soup in the pot with an immersion blender.) Stir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted, about 6 minutes. Remove from the heat and stir in the grated parmesan. Top each serving with the remaining 1 tablespoon olive oil and more parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 56850,"Crown Roast of Pork 4 cloves garlic, smashed and finely chopped 1 bunch fresh rosemary, picked and finely chopped
1 bunch fresh sage, picked and finely chopped 1/2 teaspoon crushed red pepper 1/2 cup extra-virgin olive oil One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up Kosher salt Pear and Chestnut Stuffing, recipe follows 3 cloves garlic, smashed 2 ribs celery, cut into 1/4-inch dice 1 Spanish onion, cut into 1/4-inch dice 1/2 fennel bulb, cut into 1/4-inch dice 8 cups chicken stock 2 cups dry white wine 2 bay leaves Kosher salt Extra-virgin olive oil 8 ounces slab bacon, cut into 1/4-inch dice 4 ribs celery, cut into 1/4-inch dice 2 Spanish onions, cut into 1/4-inch dice 1/4 fennel bulb, cut into 1/4-inch dice Kosher salt 4 sprigs rosemary, picked and finely chopped 3 cloves garlic, smashed and finely chopped 8 ounces peeled chestnuts, coarsely chopped 3/4 cup dried cranberries 4 Anjou pears, peeled and cut into 1/2-inch dice 2 cups dry white wine 12 cups cubed crustless, stale sourdough or peasant bread 4 cups chicken stock, warmed Instructions: Preheat the oven to 450 degrees F.
For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.
Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
Turn the oven down to 325 degrees F.
Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce. Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 56851,"Spaghetti with Lemon, Garlic and Pecorino Two 8-ounce pieces Pecorino-Romano, such as Locatelli 1 head garlic, broken down into cloves and peeled
Kosher salt
1 pound spaghetti
1/2 stick unsalted butter
1/4 teaspoon red cl flakes
3 tablespoons lemon juice
2 tablespoons chopped fresh Italian parsley
2 cups baby arugula
Extra-virgin olive oil, for finishing
One 4-ounce piece burrata
Instructions: Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline. Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions. Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and cl flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine. Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 56852,"Roasted Red Pepper and Goat Cheese Spread 1 16oz can roasted red peppers, drained 1lb goat cheese 1/4 cup Parmesan, grated Pinch of sugar 1/4 cup parsley, chopped Salt and pepper to taste Instructions: Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 56853,"Chocolate Cake 2 cups sugar 1 3/4 cups all-purpose flour, plus for dusting
3/4 cup cocoa powder 1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Lemon juice, for wiping out bowl 10 large egg whites
2 1/2 cups sugar
3 cups (6 sticks) unsalted butter, cut into cubes, plus for greasing cake pans 1 tablespoon plus 1 teaspoon pure vanilla extract
Pinch salt
3 tablespoons hazelnut spread 1/2 cup chopped toffee crunch bar Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a stand mixer bowl. Add the eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in the boiling water; the batter will be thin. Pour the batter into the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes, and then unmold the cakes onto wire racks and let cool completely. For the frosting: Wipe out the mixer bowl with paper towels and lemon juice to remove any trace of grease. Add the egg whites and sugar, and heat over a pot of simmering water, whisking constantly but gently, until the mixture reaches 140 degrees F on a candy thermometer. (If you don't have a candy thermometer, the sugar should be completely dissolved and the egg whites hot.) Transfer the mixer bowl to the stand mixer and whip on high speed, using the whisk attachment, until the meringue is white, thick and glossy, and holds stiff peaks, 8 to 10 minutes. Switch over to the paddle attachment and, with the mixer on low speed, add the butter cubes, one at a time, mixing until fully incorporated and smooth. Add the vanilla, salt and hazelnut spread. (Makes 10 cups.) To assemble: Level and tort both cakes--you will now have 4 layers. Place one cake layer on a cake board, spread with a generous layer (about 1/2 inch) of the hazelnut buttercream, and sprinkle the toffee crunch on top. Repeat until you have stacked all 4 cake layers. Frost the cake with the remaining buttercream. Slice and enjoy. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 56854,"Kielbasa and Honey Mustard Pinwheels 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed All-purpose flour, for dusting 1/3 cup honey mustard 8 ounces diced kielbasa (about 1 1/2 cups) Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle. With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard. Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note) Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 56855,"Popcornapalooza 2 tablespoons ancho cl powder 2 tablespoons light brown sugar
1 tablespoon dried parsley
1 teaspoon cayenne, optional
Pinch kosher salt
8 sliced bacon, cooked until crispy
3 teaspoons garlic powder
1 batch prepared stove-top gourmet popcorn (1 cup unpopped, 14 to 15 cups popped)
4 tablespoons melted butter (3 ounces)
Instructions: In a food processor, combine the cl powder, cayenne, if using, the parsley, brown sugar, bacon and salt. Buzz them until they are powdered. Toss in the garlic powder and mix to combine. Put the prepared popcorn into a large bowl and drizzle with the melted butter, tossing to coat. Add the spice mixture and toss again, then serve. It's like one thousand angels saying \Hello!\ to your taste buds. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56856,"Steak-Cut Oven Fries with Blue Cheese Dip 1 cup mayonnaise 1 cup crumbled Maytag or other blue cheese (about 6 ounces) 1/2 cup buttermilk 1 shallot, minced 1 tablespoon freshly squeezed lemon juice 1 teaspoon finely grated lemon zest 1/2 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/4 teaspoon celery seed 2 tablespoons minced flat-leaf parsley Freshly ground black pepper 4 medium russet potatoes (about 2 pounds), scrubbed 1/4 cup extra-virgin olive oil Kosher salt Instructions: To make the blue cheese dip: In a food processor, combine the mayonnaise, blue cheese, buttermilk, shallot, lemon juice and zest, Worcestershire, salt, and celery seed. Pulse until evenly combined but still slightly chunky. Stir in the parsley and season with pepper, to taste. Transfer the dip to a bowl and refrigerate for the flavors to come together while you make the fries. To make the fries: Position a rack in the center of the oven and preheat to 500 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Meanwhile, cut the potatoes lengthwise into wedges by eighths, leaving the skins on. In a large bowl toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and arrange the potato wedges cut-side down on it, keeping them evenly spaced. Using a rubber spatula, scrape the remaining oil in the bowl over the potatoes (it helps them get crispy). Bake until browned and crisp, about 30 minutes. Transfer the fries to a serving platter and season with salt, to taste. Serve immediately with the blue cheese dip. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 56857,"Stuffing for Sunday Start-Up Leg of Lamb 4 tablespoons butter 1/4 cup finely minced onion 1/4 pound finely chopped mushrooms 1 teaspoon minced garlic 2 teaspoons fresh rosemary 1 cup soft bread crumbs 1/2 cup pitted Nicoise olives 1/4 cup minced parsley Salt and pepper Instructions: Melt 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry. Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56858,"Coffee Creme Brulee 4 egg yolks 1 cup sugar, divided 1 1/2 cups heavy cream 1 tablespoon instant coffee 1/2 teaspoon vanilla extract Instructions: Preheat oven to 300 degrees F. In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve. In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together. Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the top. Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan (but not into the ramekins themselves!) until it reaches 1/2 way up the side of the ramekins. Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process. When brulees have fully solidified and cooled down, sprinkle 1 1/2 tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar. Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56859,"White Bean Salad with Grilled Figs 2 (15-ounce) cans cannellini beans 1/2 red onion, thinly sliced 2 cloves garlic, thinly sliced 4 plum tomatoes, seeded and diced 1 lemon, juiced 3 tablespoons olive oil, plus more for drizzling 1/2 pound pancetta, small dice 12 figs, halved Salt and freshly ground black pepper 1 cup crumbled blue cheese 1/4 cup chopped parsley leaves 1 teaspoon chopped thyme leaves Instructions: Preheat the grill to high heat. In a large serving bowl add the beans, onions, garlic, tomatoes, and lemon juice. Add 2 tablespoons of the olive oil and toss together. Cover with plastic wrap and refrigerate until chilled. In a large saute pan coated with the remaining 1 tablespoon olive oil, add the pancetta. Toss and stir until crispy and browned, about 3 to 4 minutes. Remove from the pan to a paper towel lined plate and set aside. Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss. Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes. Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56860,"Sopa Seca With Beans 1 tablespoon extra-virgin olive oil 1 onion, halved and thinly sliced 1 poblano cl pepper, seeded and sliced 1 teaspoon chili powder 1/2 teaspoon ground cumin Kosher salt 8 ounces whole-wheat spaghetti, broken into thirds 1 14-ounce can diced fire-roasted tomatoes 2 cups fat-free low-sodium chicken broth 1 14-ounce can kidney beans, drained and rinsed 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup) 2 ounces monterey jack cheese, shredded (about 1/2 cup) Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese. Per serving: Calories 420; Fat 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 56861,"Brisket Rub 1 cup paprika 1/2 cup coriander seeds
1/2 cup fennel seeds 1/2 cup black peppercorns 1/4 cup allspice berries 1/4 cup cl powder
1/4 cup whole cloves 1/4 cup curry powder
1/4 cup mustard powder
1/4 cup white peppercorns 6 star anise pods
1 cup garlic salt
1 cup kosher salt
3/4 cup brown sugar
1/2 cup celery salt
1/2 cup onion powder
Instructions: Toast the paprika, coriander, fennel, black peppercorns, allspice, cl powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container. Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 56862,"Bears Brat 3 medium Granny Smith apples, peeled and thinly sliced 1 yellow onion, thinly sliced 2 cans lager beer, such as Pabst Blue Ribbon 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 fresh bratwursts 8 fresh hot dog buns, toasted Beer Cheese Sauce, recipe follows 2 cups sauerkraut, drained Dijon mustard, for topping
1 to 2 tablespoons pickled jalapenos, chopped 12 ounces pasteurized cheese product, cubed, such as Velveeta 1 tablespoon Dijon mustard 1/2 cup reserved beer braising liquid, plus more as needed Instructions: Preheat a grill or grill pan to medium-high heat.
Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.
Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.
Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos. Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 56863,"Lemon White Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon cream of tartar 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 1 tablespoon finely grated lemon zest (from 2 lemons), plus 1 tablespoon fresh lemon juice 2 large eggs 1/2 teaspoon pure vanilla extract 1 1/2 cups white chocolate chips Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside. Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon. Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56864,"Salmon With Curried Lentils 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped peeled ginger 2 cloves garlic, finely chopped 1 medium shallot, thinly sliced 3/4 teaspoon curry powder 1 1/2 teaspoons hot paprika 1 red bell pepper, chopped 1/2 cup red lentils, rinsed Kosher salt Juice of 1 lemon 4 6-ounce center-cut salmon fillets 5 cups baby arugula (about 3 ounces) Instructions: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56865,"Signature Sakegria 1 ounces plum sake 2 ounces sake (recommend: Kaori or Fukunishiki) 3 ounces white wine 1-ounce mango juice 1-ounce pineapple juice 1-ounce merlot 1-ounce champagne 4 spoons cubed fruit (plum, mango, pineapple: be creative!) Instructions: Mix plum sake, sake, white wine, mango and pineapple juice with ice, shake and serve in a wine glass. Float with merlot and champagne and finish with cubed fruit. For parties, multiply the above by 10, and get out your punch bowl! ","[Merlot, Champagne]" 56866,"Central City Cafe - Granny Faye's Meatloaf 4 pounds ground beef 1 large green pepper, diced 1 large onion, diced 3 eggs 1 1/2 tablespoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 3/4 cup cracker crumbs Ketchup, as needed Instructions: Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except ketchup. Knead mixture and place into a loaf pan. In a large shallow pan, add 1-inch of water, place the meatloaf pan in the center and cover with foil. Bake for approximately 1 hour. Drain water, remove foil, cover meatloaf with ketchup and bake for another 10 to 15 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 56867,"Sunny's Margarita Pita Pizza 16 mini pitas 1 cup tomato sauce
16 bocconcini (mini mozzarella balls) 1/4 cup olive oil
Fresh basil, for garnish
Instructions: Preheat the oven to 400 degrees F. Arrange the mini pitas on a parchment-lined baking sheet. Add about a tablespoon of sauce and a mini mozzarella ball to each pita. Drizzle some olive oil on top of each. Bake until the cheese is melted and bubbly, 8 to 10 minutes. Top with fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 56868,"Cinnamon Rolls 4 eggs 6 ounces granulated sugar 1 teaspoon fine salt 2 cups milk, lukewarm 4 ounces margarine 8 cups all-purpose flour, divided 2 tablespoons yeast 4 ounces margarine 2 cups brown sugar 3 tablespoons ground cinnamon 1 cup pecans, chopped 4 cups powdered sugar 1 cup milk 4 ounces margarine 1 tablespoon almond extract Instructions: For the dough: In a large mixing bowl, beat the eggs, granulated sugar, and salt for the dough mixture. Combine the warm milk and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour. Preheat the oven to 350 degrees F. Roll the dough into a 1 1/2-by-2-foot rectangle. For the filling: Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake for 15 minutes. Cool and cover with icing. For the icing: Stir the powdered sugar, milk, margarine and almond extract until thoroughly combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56869,"Dripping Roast Beef Sandwiches with Melted Provolone 1 can (10 1/2 ounces) Campbell's? Condensed French Onion Soup 1 tablespoon reduced sodium Worcestershire sauce 3/4 pound thinly sliced deli roast beef 4 Pepperidge Farm? Deli Classic Soft Hoagie Rolls 4 slices deli provolone cheese cut in half 1/4 cup drained hot or mild pickled banana pepper rings Instructions: Heat the oven to 400 degrees F. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 56870,"Chilled Strawberry and Mint Soup 4 cups fresh strawberries 1 pint vanilla ice-cream (frozen yoghurt can be substituted) 4 teaspoons honey 1/2 cup sour cream 1/2 cup heavy cream (vanilla yoghurt can be substituted) 4 teaspoons strawberry pucker, optional (similar to schnapps) 4 teaspoons freshly chopped mint leaves Instructions: Combine all the ingredients, except the mint, in a blender and mix well Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 56871,"Abalone Attack (Abalone Poke) 1 pound abalone 1/4 cup sesame seed oil 1/8 cup soy sauce 8 Thai peppers, chopped Light sprinkle crushed chili flakes 1/2 cup diced green onions 2 tablespoons toasted sesame seeds 1 tablespoon Hawaiian salt Instructions: Slice the abalone into 1/4-inch slices and put into a pressure cooker for 25 minutes. Put the abalone into a bowl and add the sesame oil, soy sauce, peppers, chili flakes, onions, sesame seeds and salt. Mix well to combine and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56872,"New Year's Decadence in a Bite 2 cups feuilletine flakes Twelve 3-ounce chocolate dessert cups Banana Panna Cotta, recipe follows Peanut Butter Mousse, recipe follows 4 slices bacon, cooked crisp Peanut Praline, recipe follows, broken into shards Nonstick cooking spray 2 envelopes (2 tablespoons) unflavored gelatin 1 cup heavy cream 1 cup milk 1/2 cup granulated sugar 1/2 vanilla bean, seeds scraped and pod reserved 2 medium to large bananas 2 tablespoons lemon juice (from about 1/2 large lemon) Pinch kosher salt 6 tablespoons creamy peanut butter 1/2 stick (2 ounces) butter 1 cup powdered sugar 1 tablespoon corn syrup 1/2 teaspoon vanilla extract Kosher salt 1/2 cup heavy cream 1 1/2 cups finely chopped roasted peanuts 1 1/2 cups granulated sugar 3/4 cup light brown sugar 1 stick (1/2 cup) unsalted butter 1/2 cup skim milk 2 teaspoons bourbon 1 teaspoon kosher salt, plus additional for garnish, optional 1 teaspoon pure vanilla extract Instructions: Add 2 heaping tablespoons feuilletine flakes to the center of each of 12 dessert plates. Top each with a chocolate dessert cup. Using a cookie cutter that fits the inside of the chocolate cup, cut 12 rounds of the Banana Panna Cotta. Place one round inside each chocolate cup and pipe about 2 tablespoons of the Peanut Butter Mousse on top of each. Finely slice the bacon into little matchsticks and top the mousse with a pinch of the bacon and a shard of praline. Serve immediately. Spray an 8-inch square baking dish or cake pan with nonstick cooking spray and set aside. Combine the gelatin, heavy cream and milk in a medium saucepan and let it sit for 2 to 3 minutes to bloom the gelatin. Set over medium heat, add the sugar, vanilla bean seeds and pod and bring to a simmer, stirring until the sugar and gelatin are dissolved, 3 to 5 minutes. Remove the vanilla pod and add the gelatin mixture a blender along with the bananas, lemon juice and salt and puree until smooth. Pass the puree through a fine-mesh strainer into the prepared baking dish and refrigerate until set, about 2 hours or up to overnight.
In a stand mixer fitted with the paddle attachment, cream the peanut butter, butter and powdered sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the corn syrup, vanilla and a pinch of salt. Continue mixing until satiny and light, another 3 to 5 minutes. Whip the cream until it holds soft peaks. Add about a third of the whipped cream to the peanut butter mixture and mix well to loosen it up. Add the remaining whipped cream and fold gently until completely combined. Transfer to a pastry bag and refrigerate until ready to use.
Place a large piece of parchment paper on a flat surface, preferably granite or wood. Combine the peanuts, granulated and brown sugars, butter, milk, bourbon, salt and vanilla in a large pot and attach a candy thermometer to the side, being sure that the thermometer goes deep into the mixture. Turn the heat to medium-high. Meanwhile, fill a bowl that's larger than the pot halfway with ice water and set it aside. Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees F, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process, stirring constantly, 45 seconds. Pour all of the mixture onto the parchment and spread it out to about 1/8-inch thin. Make sure you've distributed the peanuts evenly. If you feel like it, sprinkle just a bit of salt on top. Let it cool all the way, about 1 hour. (If you're in a humid environment, it might stay sticky, but put it in front of a fan, and it should dry.) Break up into shards. Store shards carefully in a tin, stacked no higher than three layers, separated by wax paper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56873,"Filet of Beef Meurice 2 pounds beef tenderloin, cut into 8x1/2 inch thick slices Salt, black pepper to season 1 garlic clove, pressed Clarified butter 1 10 ounce tin champignons, drained 1/4 cup brandy, warmed Squeeze lemon juice 8 ounces chicken liver pate 5/8th cup cream 1 tablespoon horseradish Instructions: Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 56874,"Fried Squash Blossoms 16 zucchini flowers 1 cup fresh ricotta cheese 1 1/2 cups all-purpose flour 1 handful fresh parsley, finely chopped Kosher salt and freshly ground black pepper One 12-ounce bottle lager beer
Vegetable oil, for frying Instructions: Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry. Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56875,"Spanakopita Lasagna 1 pound dried lasagna noodles Salt 1/4 cup olive oil, divided 4 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 2 pounds fresh spinach 1 tablespoons butter, plus 3 tablespoons, melted 3 cloves garlic, finely chopped 6 scallions, chopped 1/3 cup finely chopped parsley leaves 1 teaspoon ground nutmeg 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 pound feta cheese 1 egg, beaten 1/2 cup grated Parmesan 4 sheets phyllo dough 1/2 cup dried bread crumbs Instructions: Preheat oven to 350 degrees F. Cook the lasagna noodles in a large pot of boiling salted water. Add 1 tablespoon olive oil to the water to prevent noodles from sticking. Cook noodles for about 10 minutes, drain and set aside on a baking sheet. Do not overcook noodles as they will cook more in the oven. Prepare the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk while continuing to whisk, until the sauce is smooth. Simmer for about 10 minutes until the sauce is thick enough to coat the back of a spoon. Stir in the salt, pepper, and nutmeg. Set aside. Prepare the Spinach Filling: Heat 1 tablespoon of oil in a large saute pan over medium heat, add half of the spinach, stirring until wilted and tender, about 3 minutes. Remove the spinach, place in a colander and squeeze out excess liquid, and then roughly chop. Repeat the process with the remaining spinach. Heat the remaining olive oil and 1 tablespoon of butter in the saucepan and add the garlic. Saute until fragrant, about 1 to 2 minutes, then add scallions. Saute another 2 to 3 minutes until scallions are soft, then add the spinach along with the parsley, nutmeg, salt, and pepper. Remove from heat and allow to cool. Stir the feta cheese and beaten egg into the cooled spinach mixture. Assemble the lasagna: Coat the bottom of a 13 by 9-inch lasagna pan with a thin layer of bechamel sauce. Arrange 4 noodles lengthwise on the sauce, slightly overlapping each other. Pour 1/3 of the bechamel sauce over the noodles. Then add 1/3 of the spinach mixture, spreading it out evenly. Top the spinach mixture with 1/4 cup of grated Parmesan. Repeat with 2 more layers of noodles, sauce, spinach mixture, and Parmesan. For the topping, unroll the phyllo dough on a flat surface and keep it covered with a damp towel so that it doesn't dry out. Place a sheet of phyllo on top of the lasagna. Brush with melted butter and sprinkle some bread crumbs evenly. Top with another phyllo sheet, brush with more butter and sprinkle with more bread crumbs. Repeat with the 2 remaining layers of phyllo. Make sure the edges are nicely sealed with butter so that they don't curl up during the baking process. Top the final layer with a mixture of the remaining melted butter, bread crumbs, and Parmesan. Bake in the preheated oven for 25 to 30 minutes, being careful not to overcook the phyllo. Remove from oven and let cool slightly before serving. Cut into squares and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56876,"Nostalgic Popping Candy Cupcakes 1 3/4 cups cake flour 1 3/4 teaspoons baking powder 1/4 teaspoon salt 5 tablespoons butter 1 1/4 cups sugar 2 extra-large whole eggs 3 large egg yolks 2 1/2 teaspoons vanilla extract 1/3 cup vegetable oil 1/3 cup buttermilk, shaken Popping Candy Buttercream, recipe follows 8 tablespoons unsalted sweet cream butter, softened 2 teaspoons vanilla extract 2 to 3 cups powdered sugar, well sifted 1 to 3 teaspoons cream, as needed Popping candy, for garnish (recommended: Pop Rocks) Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk. Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then frost with Popping Candy Buttercream and enjoy! Beat together the butter and vanilla extract until smooth. Beat in the powdered sugar, 1 cup at a time, adjusting for taste. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

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

recipe: Creamy Tomato Soup with Croutons and Parmesan Cheese 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, min" 56877,"Soupe au Pistou 1/3 cup dry white beans (navy or Great Northern), washed 2 garlic cloves, peeled 3 tablespoons extra virgin olive oil 1 bunch fresh basil, leaves only 1 cup (4 ounces) freshly grated Gruyere or Parmesan cheese 2 small red potatoes, with skins 1 large carrot, peeled 1 small onion 1 small zucchini, with skin 1 small yellow crookneck squash, with skin 1 stalk of celery, peeled 1 large tomato, peeled, and seeded 1/4 pound green beans 8 cups chicken stock or canned broth Salt and freshly ground black pepper to taste Instructions: Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.) Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water. Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 56878,"Mexican Chicken Rice Soup 1 (2 1/2 to 3 pound) chicken 2 quarts chicken stock 2 teaspoons sea salt, to taste 1 medium carrot, peeled and chopped 2 leeks, cleaned and chopped 1 chayote, skin on, pitted and chopped 2/3 cup short grain rice Juice of 1 lime 6 tablespoons finely chopped fresh epazote or mint Instructions: Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer. Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56879,"Fried Brussels Sprouts with Creamy Mustard and Cider Dressing 2/3 cup creme fraiche 1/3 cup whole-grain mustard 2 tablespoons apple cider vinegar 1 tablespoon honey Kosher salt and freshly cracked black pepper Canola oil, for frying 2 pounds Brussels sprouts, quartered or cut into sixths, depending on size 1 Granny Smith apple, cut into matchsticks Instructions: In a small mixing bowl, whisk the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside. Fill a large deep skillet with 2 to 3 inches canola oil; heat to 350 degrees F over medium-high heat. Add half of the Brussels sprouts in small batches, waiting for the bubbling to subside before adding more; they should begin to sizzle and fry immediately. Cook, stirring occasionally, until crispy and golden, 5 to 7 minutes. Remove the Brussels sprouts with a slotted spoon and place on a cooling rack set over a baking sheet. Season generously with salt. Repeat with the remaining Brussels sprouts. Put the Brussels sprouts on a platter and drizzle with half of the dressing; toss. Season with salt and pepper and top with the apple. Serve with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56880,"Mojito 1.25 oz. Captain Morgan Original Spiced Rum 12 leaves mint 1 tsp. sugar .5 oz. lime juice 2 oz. soda Instructions: Place mint leaves in bottom of glass Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle Add soda water and garnish with mint leaves ","[Rum, Gin, Tequila]" 56881,"Apple Slab Pie Nonstick cooking spray, for spraying the pan Pinch of salt
4 1/3 cups all-purpose flour, plus more for flouring 1/2 cup plus 1 teaspoon sugar
1 3/4 cups (3 1/2 sticks) cold unsalted butter, cut into small pieces 3/4 cup ice water
1 pound Granny Smith apples, peeled, cored and cut into thin slices
1 pound Fuji apples, peeled, cored and cut into thin slices
1 pound Honeycrisp apples, peeled, cored and cut into thin slices
1 teaspoon ground cinnamon
1 large egg, whisked, for the egg wash Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Spray a 15-by-10-by-1-inch pan with nonstick cooking spray and set aside. In a large bowl, mix the salt, 4 cups of the flour and 1 teaspoon of the sugar. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Add 1 tablespoon of the water at a time to moisten it and mix, repeating until a dough starts to form. Knead the dough into a ball. Divide the dough in half and flatten each half into a rectangle. Wrap with plastic wrap and refrigerate for at least 2 hours.
Lightly flour a work surface and roll 1 piece of dough into a 19-by-13-inch rectangle. Place the dough on the prepared pan and ease it onto the pan and up the sides, making sure not to stretch the dough too much so it doesn't become too thin. Trim the leftover dough, leaving just enough to cover the sides of the pan. Fold the dough as desired on the edges. In a large bowl, combine the apple slices, cinnamon and remaining 1/3 cup flour and 1/2 cup sugar. Toss until the apples are coated. Arrange the apple mixture evenly on the dough.
On a lightly floured surface, roll the remaining piece of dough into a rectangle. With leaf-shaped cookie cutters, cut out dough leaves. Arrange the leaves on top of the apple mixture to cover the pie; it is okay to leave some space in between the leaves so you can see the apple filling. Brush the egg wash on top of the leaves.
Bake until the apples are cooked through and the top crust is evenly golden brown, 40 to 45 minutes. Serve with a scoop of vanilla ice cream and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56882,"Cornmeal Waffles with Bacon, Eggs and Creamy Ricotta 12 slices thick-cut bacon 1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Freshly ground black pepper
1 cup fresh whole milk ricotta 1 teaspoon finely grated orange zest
1 to 3 tablespoons heavy cream Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, plus more for the waffle iron 1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
4 large eggs, separated
2 cups buttermilk
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter 6 large eggs
Kosher salt and freshly ground black pepper
Instructions: For the bacon: Preheat the oven to 400 degrees F. Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes. Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl. Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes. For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream. For the waffles: Preheat the oven to 200 degrees F. Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes. Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined. Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine. Put the egg whites in a medium bowl and beat until soft peaks form. Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites. Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs. For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper. Top each waffle with some creamy ricotta, an egg and some bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56883,"Granola Parfait Cups Nonstick cooking spray, for spraying the muffin tin 1 1/2 cups old-fashioned rolled oats
1/2 cup pecans, coarsely chopped
1/2 cup hulled raw sunflower seeds 2 tablespoons honey
1 tablespoon extra-virgin olive oil
4 tablespoons maple syrup Kosher salt
2 cups Greek yogurt
4 cups blueberries
12 to 18 sprigs fresh mint
Instructions: Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside. In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin. In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Ros]" 56884,"Rio Grande Cole Slaw 4 cups shredded green cabbage 1 cup shredded carrots 1/4 cup sliced scallions 1/4 cup chopped cilantro 2 tablespoons sugar 1 teaspoon salt 1 teaspoon dry mustard 2/3 cup cider vinegar 1/3 cup water 1 tablespoon ketchup 1 teaspoon ground cumin Instructions: To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds. For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. Yield: 4 servings For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 56885,"Sauteed Spinach with Gold Raisins and Toasted Pine Nuts 1 1/2 tablespoons olive oil 1/2 teaspoon minced shallots 1/2 teaspoon minced garlic 1 1/2 tablespoons golden raisins (or currants), plumped in water 1 1/2 tablespoons pine nuts, toasted 2 dashes sherry vinegar or fresh lemon juice 1 teaspoon butter 5 cups packed baby spinach Sea salt and freshly ground pepper Instructions: In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 56886,"Otto's Beer Cheese Soup 1/2 cup butter 1 chopped medium sized yellow onion At least 1/2 cup chopped carrot At least 1/2 cup chopped celery 1 cup all-purpose flour 2 cups chicken broth 1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig) 7 ounces extra-sharp Cheddar, shredded 7 ounces processed Swiss cheese, shredded 2 cups half-and-half 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1 pound smoked sausage (recommended: Otto's Smoked Polish Ring) Instructions: Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot. ","[Pinot Grigio, Riesling, Gewrztraminer, Gouda]" 56887,"Pecan Pesto 1/3 cup lightly toasted pecans 2 cups loosely packed fresh basil 1 cup loosely packed fresh parsley 1 teaspoon chopped garlic 1 teaspoon lemon zest Kosher salt 1/2 cup coarsely grated Parmesan 1/2 cup extra-virgin olive oil Instructions: Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56888,"Prime Rib Salt Pepper Instructions: Generously rub salt and pepper over entire roast, lightly coating the ends. 3 ribs or under: Roast at 325 degrees for 18 minutes per pound, or until internal temperature on meat thermometer reads 115-120 degrees for rare, and 130 degrees for medium rare. Over 3 ribs: Roast at 275 degrees. Check with meat thermometer after 1 1/2 hours. Internal temperature should be 115-120 degrees for rare, and 130-140 degrees for medium. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 56889,"Dark and Stormy 8 cups (64 ounces) very cold ginger beer 2 cups dark rum, such as Gosling's 1/4 cup fresh lime juice
1/4 cup simple syrup
2 limes, thinly sliced
Instructions: Take 2 cups of the ginger beer and fill an ice cube tray with it. Place in the freezer until firm. Combine the remaining 6 cups ginger beer, the rum, lime juice, simple syrup and sliced limes in a pitcher; cover and refrigerate until cold. Add the ice cubes just before serving in tall glasses. ","[Rum, Ginger Wine, Cream Sherry]" 56890,"Royal Icing 1/2 cup plus 1 tablespoon meringue powder* 1 cup plus 2 tablespoons warm water 12 cups icing (confectioners')sugar 3/4 teaspoon cream of tartar Instructions: Combine all ingredients in the bowl of an electric mixer fitted with the whisk attachment. Start on slow speed and whisk the mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down the sides of the bowl with a rubber spatula after the first 3 minutes so that all the ingredients can be fully incorporated. Keep covered with a damp towel until ready to use (see Cook's Note*). Use to decorate gingerbread houses and cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56891,"Shokolade Palatschinke 2 tablespoons cocoa powder 2 tablespoons boiling water 1 cup beaten whole eggs
1 cup all-purpose flour
1 cup whole milk
1 tablespoon unsalted butter, melted Pinch ground cinnamon Pinch salt 1 cup heavy cream Pinch sugar
A few drops vanilla extract 4 ounces raspberries 1 ounce sugar 1 ounce red wine 1 teaspoon cornstarch mixed with 1 teaspoon cold water 1/2 cup cream 1 tablespoon unsalted butter Splash booze, such as brandy, amaretto, Curacao, etc. 8 ounces chocolate (white or dark) Oil, for greasing Dulce de leche, for filling Sliced fresh strawberries and bananas, for filling Chopped chocolate pieces, for garnish Powdered sugar, for garnish Cocoa powder, for garnish Instructions: For the crepe base: Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest. For the whipped cream: Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use. For the raspberry coulis: Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve. For the ganache: Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached. For cooking the crepes: Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter. Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 56892,"Salty Sweet Limeade 6 cups cold water 8 limes, juiced* (See Cook's Note) 1 1/2 cups passion fruit juice, optional 3 tablespoons sugar 1 1/2 teaspoons salt Instructions: Mix all of the ingredients together in a large pitcher and serve. It's a real thirst quencher! ","[Viognier, Vermentino, Sauvignon Blanc]" 56893,"Apricot Coffee Cake with Pistachio-Cardamom Crumb Topping 3/4 cup all-purpose flour 1/2 cup finely chopped pistachios 2/3 cup light brown sugar 2 teaspoons ground cardamom 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 apricot preserves Instructions: Combine the flour, pistachios, brown sugar, cardamom 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. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. 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]

" 56894,"Grilled Rib Eye Steaks and Tomatoes with Mint-Thai Basil Slather and 8 Spiced Home Fries 4 rib-eye steaks, 10 to 12 ounces, prefer thick 2 large ripe tomatoes, de-cored, sliced in half 1 cup extra virgin olive oil 1/4 cup minced garlic 1 tablespoon minced ginger 1 bunch mint, picked, chopped (save 4 sprigs for garnish) 1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish) 1 tablespoon fresh thyme, minced 1 lemon, zested and juiced 1 tablespoon sugar 1 tablespoon Dijon mustard Salt and black pepper, to taste 1/2 pound mesclun Canola oil, for frying 4 large Idaho potatoes, skin on, cut into wedges (1/2-inch sides), soaking in ice water 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground black pepper 1 tablespoon ground fennel 1/2 tablespoon ground cinnamon 1/2 tablespoon Szechwan peppercorns 1/2 tablespoon cl powder (ancho) 1/2 tablespoon star anise 2 tablespoons kosher salt Instructions: Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving. Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately. Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items. PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 56895,"Campfire Raspberry Lemonade Cocktails 1 cup sugar 1 bunch fresh basil, leaves and stems 2 cups fresh squeezed lemon juice (from about 11 lemons) 1 bag frozen raspberries
Vodka, for serving, optional Instructions: Boil the sugar with 1/2 cup water in a small saucepan over medium-high heat until the sugar dissolves, about 5 minutes. Add the basil to the syrup and let sit for 5 minutes. Strain the basil syrup into a small pitcher and discard the basil. Whisk the lemon juice into basil syrup. Pour the mixture into 3 ice cube trays and freeze until solid, about 4 hours.
Pop the lemonade ice cubes into a large re-sealable plastic bag (freeze for up to 1 week).
When ready to serve, add the lemonade ice cubes, frozen raspberries and water to a tall pitcher. Stir until evenly mixed. Top with vodka, if using. For camping: Pack the lemonade ice cubes and frozen raspberries in a cooler. Be sure to pack the remaining ingredients and a tall pitcher.
","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 56896,"Roasted Olives with Orange and Rosemary 2 oranges 1 pound large green olives with pits (such as Castelvetrano) 3 tablespoons extra-virgin olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, thinly sliced
2 pinches crushed red pepper flakes
1/4 teaspoon fennel powder
Instructions: Preheat oven to 400 degrees F. Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes. While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 56897,"Grilled Fruit Pizzas 1 1/2 cups granulated sugar 1 1/3 cups (2 2/3 sticks) salted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lime zest
2 large eggs
3 tablespoons whole milk
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
One 8-ounce package cream cheese 1/3 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1/2 lemon
1/2 cup apple jelly Coconut oil, for oiling the grill pan 10 strawberries, hulled
4 kiwis, peeled and quartered
2 peaches, quartered
1/2 pineapple, skinned, cored and cut into 1/4-inch slices Instructions: For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the granulated sugar, butter, vanilla and lemon and lime zests thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. In a medium bowl, sift together the flour, baking powder and salt. Blend the flour mixture into the butter and sugar mixture. Divide the dough in half, flatten into discs and wrap with plastic wrap. Refrigerate for 1 hour or freeze for 20 minutes. Roll out the 2 pieces of dough and put each one on a baking sheet. Bake until the cookie dough is cooked and golden brown but not overly crisp, 8 to 10 minutes. Allow to cool completely. For the topping: Using a mixer with the whisk attachment, whip together the cream cheese, powdered sugar, vanilla and lemon zest in a medium bowl until light and fluffy. For the apple jelly glaze: Mix the apple jelly and 3 tablespoons water together in a bowl. For the grilled fruit: Heat a grill pan to medium-high heat and oil with the coconut oil. Thread the strawberries, kiwis, peaches and pineapple slices separately onto skewers (there should be about 2 skewers per type of fruit) and lay them onto a plate. Brush with apple jelly glaze. Turn the skewers over and brush the other side with more glaze. Grill the fruit, turning once, until grill marks appear, 2 to 3 minutes. Remove the fruit from the skewers, placing each type of fruit into individual bowls. Serve the cooled crusts with the cream cheese topping, bowls of grilled fruit and the remaining apple jelly glaze. Let everyone build their own pizza by spreading the topping onto the crust, decorating with as much fruit as desired and finishing with a final brushing of apple jelly glaze for gloss!
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 56898,"Hot and Sweet Italian Sausages in Tomato Sauce 1/2 pound hot Italian sausage, removed from casings and crumbled 1/2 pound sweet Italian sausage, removed from casings and crumbled 1 1/2 cups sliced red onions 1 1/2 tablespoons chopped garlic 3/4 teaspoon fennel seeds 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juice 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 1 pound dry penne, ziti or mostaccioli 1 1/2 cups fresh ricotta, or crumbled or coarsely grated fresh ricotta salata 6 tablespoons chopped fresh basil leaves Grated Parmesan, for garnish Instructions: In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan. To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste. Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 56899,"Grilled Vegetable Couscous Salad 2 tablespoons plus 3 tablespoons extra-virgin olive oil 2 cups Israeli couscous
3 small zucchini, sliced lengthwise into planks
1 orange bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 yellow bell pepper, cored and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 cups crumbled feta
1/2 cup chopped fresh mint
Instructions: Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside. Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous. In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 56900,"Cabbage Roll Phyllo Pockets 6 cabbage leaves 2 tablespoons olive oil
1/2 large carrot, very finely diced
1/2 celery stalk, very finely diced
1/4 white onion, very finely diced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 ounces ground pork
1/2 teaspoon fresh oregano leaves, minced
1/2 teaspoon fresh thyme leaves, minced
1/3 cup beef broth
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons lightly packed light brown sugar
8 frozen phyllo pastry sheets (13-by-17-inch), thawed
1/2 cup (1 stick) unsalted butter, melted
Instructions: Preheat the oven to 350 degrees F. Bring a medium pot of water to a boil. Blanch the cabbage leaves for 15 seconds, and then rinse under cold water. Thinly shred the leaves and set aside. Heat 1 tablespoon of the olive oil in a heavy saucepan over medium-high heat. Add the carrots, celery and onions and cook until softened, about 5 minutes. Add the garlic and cook 3 more minutes; season with salt and pepper. Transfer to a small bowl and reserve. In the same saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until no pink remains. Add the cooked onion mixture, oregano and thyme, and stir to combine. Add the beef broth and bring to a simmer. Add the flour and brown sugar and cook until the pork is completely cooked through and the sauce has reduced and thickened slightly, 10 to 15 minutes. Season the filling with salt and pepper. Lay one sheet of phyllo on a work surface. Using a pastry brush, spread melted butter evenly over the sheet. Top with another phyllo sheet and brush melted butter over the surface; repeat with 2 more layers of phyllo. Cut the phyllo stack into 12 even squares. Repeat this process with the remaining 4 phyllo sheets so there are a total of 24 cut squares. Divide the shredded cabbage among the 24 phyllo squares, mounding it in the center of each square. Top the cabbage with about 1 tablespoon of the pork mixture, dividing it evenly among the squares. Brush the outer edges of each square with a little butter. Working one square at a time, bring the corners of the phyllo up and over the filling, twisting gently to create a purse. Transfer to a baking sheet and brush the outsides with a little melted butter. Bake until the dough is crisp and golden brown, about 15 minutes. Serve immediately while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56901,"Chorizo 2 tablespoons oil 2 pounds coarsely ground pork
1/2 yellow onion, minced
6 jalapenos, minced
10 cloves garlic, minced
1/2 cup toasted ancho cl powder
1/2 cup toasted guajillo cl powder
1/2 cup smoked paprika
1/4 cup ground coriander
1/4 cup espresso-cl blend, such as Spiceology 1 tablespoon salt
Instructions: Heat oil in a pan. Add pork, spreading across the bottom of the pan, then add yellow onion, jalapenos and garlic, and cook, stirring into pork, until soft. Add cl powders, paprika, coriander, espresso-cl and salt one by one, stirring after each addition, until combined. Cook until pork is fully cooked and all spices are incorporated. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56902,"Smoky Bacon Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 8 tablespoons (1 stick) unsalted butter 1/2 cup finely chopped cooked bacon 1 to 2 tablespoons chopped canned chipotle chiles in adobo Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the bacon, chopped chipotles, 2 teaspoons salt and pepper to taste. ","[Chardonnay, Cabernet Sauvignon, Malbec, Tempranillo]" 56903,"Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting 21 tablespoons (2 sticks plus 5 tablespoons) unsalted butter 1 1/2 cups granulated sugar
6 tablespoons poppy seed filling
1/2 cup buttermilk
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons vanilla bean paste
5 drops pure orange oil
Zest of 3 oranges
2 cups (4 sticks) unsalted butter 1 cup cream cheese, softened 4 cups confectioners' sugar
3 tablespoons fresh orange juice
1 tablespoon orange liqueur, such as Cointreau 2 drops pure orange oil
Zest of 2 large oranges
Instructions: For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes). In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest. Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting. For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes. Using a piping bag, pipe the frosting onto the cupcakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 56904,"Amish Baked Oatmeal 1 stick (8 tablespoons) unsalted butter, melted, plus for greasing the pan 2 cups quick oats
3/4 cup granulated sugar
3/4 cup whole milk
1 vanilla bean, scraped (see Cook's Note) 1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 egg
Heavy cream Brown sugar Berries Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter. Combine the oats and sugar in a medium bowl, then pour in the milk. Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder. Next comes the melted butter and the egg. Then just stir it all together into a big delicious oaty mess of wonder. Plop the mixture into the prepared pan and spread it out. Bake for 30 minutes, until set. Cut into squares while still warm. Serve with cream, brown sugar and berries. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 56905,"Chocolate Ganache Tart with Meringue Kisses 125 grams (1 cup) all-purpose flour, plus more for dusting 100 grams (3.5 ounces) unsalted butter, cold 45 grams (1/3 cup) powdered sugar Pinch salt 1 egg yolk, lightly beaten 2 egg whites 1/2 teaspoon white wine vinegar Pinch cream of tartar 110 grams (1/2 cup) superfine sugar Pink gel food coloring 200 grams (7 ounces) 70% chocolate, chopped 30 grams (1 ounce) unsalted butter 4 tablespoons heavy cream 1 teaspoon sugar Sliced raspberries, for decorating Fresh basil or mint leaves, for decorating Instructions: For the pastry: Add the flour, butter, sugar and salt to a stand mixer fitted with the paddle attachment and mix on low speed until the mixture resembles breadcrumbs and the butter pieces are in small chunks. Add the egg yolk and mix until just combined and beginning to stick together, 15 seconds maximum. Remove the dough from the mixer and shape it into a disc. Wrap in plastic wrap and chill in the fridge for at least 1 hour and up to 2 days. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Cut out 2 round discs about 5 inches each and lay them over two 4 1/2-inch mini fluted tart tins. Press the dough into the edges, trim off the excess, prick the bottoms in several places with a fork and place in the fridge for 20 minutes. Preheat the oven to 175 degrees C/350 degrees F. Line the pastry with parchment and fill with dried beans. Bake until the pastry edges are golden brown, about 15 minutes. Remove the parchment and beans, brush the pastry with the egg yolk and bake until the base of the pastry is golden brown, about 5 minutes more. Let cool. For the meringue kisses: Preheat the oven to 100 degrees C/210 degrees F. Add the egg whites, vinegar and cream of tartar to a stand mixer fitted with a whisk attachment. Whisk on medium speed until they begin to get frothy, 1 to 2 minutes. As soon as they are frothy, increase the speed to high and slowly add the sugar a teaspoon a time. Keep whisking until you have added all the sugar and the meringue is stiff and glossy, 1 to 2 minutes more. Add some food coloring to the end of a toothpick and run it along the inside of a piping bag fitted with a round tip. Place the meringue in the piping bag and pipe small dollops roughly 1/2 inch in diameter onto a baking sheet lined with parchment. Bake the meringues until they are no longer glossy, have a matte finish and feel light and airy, about 40 minutes. Turn the oven off and allow the meringues to cool inside with the door closed for 20 minutes. (Makes 30 to 40 meringues.) For the chocolate filling: Add the chocolate, butter, cream and sugar to a heat-proof bowl and place it over (but not in) a saucepan pan of simmer water. Gently stir together until melted, 1 to 2 minutes. Pour the mixture into the cooked pastry shells and chill in the fridge for 40 minutes. For the assembly: Place 8 to 10 meringues on top of each chocolate tart. Reserve the remaining for another use. Decorate with some sliced raspberries and basil leaves. If left to chill in the fridge overnight, allow the tarts to sit at room temperature for 20 to 30 minutes before serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 56906,"Puttanesca Pizza 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 cloves garlic, finely chopped 2 tablespoons anchovy paste or 6 fillets flat anchovies 1/2 teaspoon crushed red pepper flakes 1 (28-ounce) can fire roasted diced tomatoes 1/2 cup chopped pitted good quality black olives Handful flat-leaf parsley, chopped 1 prepared thin crust pizza shell (recommended: Boboli) 3/4 pound very thinly sliced fresh or fresh smoked mozzarella Instructions: Preheat oven to 425 degrees F. Heat a medium skillet over medium heat. Add extra-virgin olive oil, garlic, anchovy paste and red pepper flakes. When anchovies (if whole) melt or garlic is tender, about 2 minutes, add tomatoes and olives. Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced cheese. Bake until pizza until cheese melts and crust is crisp, 10 minutes. Cut and serve. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 56907,"Chocolate-Hazelnut French Toast with Cinnamon Cereal One 19-ounce loaf brioche 1/2 cup chocolate-hazelnut spread
1 1/2 cups whole milk
1 teaspoon vanilla
Pinch of kosher salt
4 large eggs
4 cups cinnamon-flavored cereal, crushed
8 tablespoons (1 stick) unsalted butter, plus more if needed
2 bananas, sliced into thick rounds
Confectioners' sugar, for sprinkling
Instructions: Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread. Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal. Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas. Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 56908,"Fried Plantains 2 ripe plantains, peeled sliced to 1/4-inch chips 1 cup peanut oil, for sauteing Instructions: Heat pan to medium, add oil. Add plantains in a single layer and cook until sugars start to release and they turn golden brown.; ","[Viognier, Vermentino, Sauvignon Blanc]" 56909,"Instant Pot BBQ Brisket Sliders 1 1/2 pounds flat-cut brisket 1 tablespoon whole tri-color peppercorns, coarsely crushed Kosher salt 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 1/2 cups low-sodium chicken or beef broth 1/3\u202fcup mayonnaise\u202f 1/4 cup sour cream\u202f 1 tablespoon Dijon mustard\u202f 1 tablespoon apple cider vinegar\u202f 1 teaspoon honey\u202f 1/2\u202fteaspoon celery salt\u202f One 12-ounce package broccoli slaw Kosher salt and freshly ground black pepper 3/4 cup ketchup 2 tablespoons apple cider vinegar 1 tablespoon yellow mustard 1 tablespoon packed dark brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon molasses 1/4 teaspoon celery salt\u202f Kosher salt One 11-ounce package pretzel slider buns Instructions: For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot? set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 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. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce. For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve. For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat. For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 56910,"Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 sticks butter 2 cups sugar 3 eggs 1 teaspoon vanilla extract Zest of 1 lemon 2 cups sour cream 1 1/2 cups fresh blueberries 2 sticks butter 8 ounces cream cheese 1 teaspoon vanilla extract Juice and zest of 1 lemon 10 to 12 cups powdered sugar Instructions: For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners. Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool. For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined. Frost the cooled cupcakes with the cream cheese frosting. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56911,"Sunny's Big Easy Chicken and Andouille File Gumbo 3 tablespoons cooking oil 2 chicken breasts, gently pounded thin
2 pounds andouille sausage, sliced into 1-inch rounds
1 stick salted butter
1 cup all-purpose flour
1/4 cup Cajun seasoning, preferably Mama Mia's For Whatever Seasoning
2 green bell peppers, seeded and chopped
1 white onion, finely chopped
4 celery stalks, finely chopped
2 jalapenos, finely chopped (seeds optional)
4 cloves garlic
Kosher salt and freshly ground black pepper Enough chicken stock base for the 8-cup stock equivalent 2 bay leaves
2 tablespoons file powder, plus more for serving
Serving suggestions: cooked white rice and hot sauce, optional
Instructions: Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 56912,"Shrimp Fra Diavolo Bites Olive oil cooking spray, for the muffin tin 2 fresh pasta sheets, each cut into 3-inch squares
3/4 cup part-skim ricotta
1 1/4 teaspoons Calabrian cl paste
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/3 cup jarred marinara
6 extra-large shrimp, butterflied in half 12 small fresh basil leaves
Instructions: Preheat the oven to 400 degrees F. Spray a 12-cup metal mini muffin tin with the olive oil spray. Press a square of pasta into each cup. Set aside. Mix together the ricotta, cl paste, salt and oregano in a small bowl. Place a heaping teaspoon of the cheese mixture in the bottom of the pasta shells. Top with 1/2 teaspoon of the marinara. Press a piece of the shrimp gently into the cheese so the ends are sticking out. Spray the bites with the olive oil spray. Bake until the pasta is brown, the sauce is bubbling and the shrimps are cooked through, about 18 minutes. Remove the bites from the mold to cool slightly. Top with a basil leaf and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 56913,"Round 2 Recipe - Beef and Cabbage Stir Fry 2 tablespoons canola oil 8 ounces beef strips and marinade, from Beef Satay, recipe follows 2 teaspoons cornstarch l medium onion, cut into 1-inch pieces 1/4 head red cabbage, thinly sliced 3 cups cooked white rice 1 scallion, chopped, for garnish 2 1/2 pounds top round or London broil 1/2 cup light soy sauce 1/4 cup canola oil, plus more for grill 1 tablespoon plus 1 teaspoon lime juice 1 tablespoon plus 1 teaspoon brown sugar 2 teaspoons minced garlic 2 teaspoons minced fresh ginger 4 scallions, thinly sliced Instructions: Heat the canola oil in a large skillet over high heat.
Toss the beef strips and marinade with the cornstarch. Add the onions to the skillet and cook 2 minutes. Add the beef and marinade and cook 2 minutes. Add the cabbage and cook until the cabbage has softened and the beef is cooked, about 2 minutes. Remove from the heat and serve over top of the rice. Garnish with chopped scallions. Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately. Yield: 24 skewers. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 56914,"Spicy Shrimp with Ginger Lime Quinoa 1 cup quinoa, rinsed and drained Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 lime 1-inch piece fresh ginger, peeled and finely grated 1/2 small jalapeno, finely chopped (seeds removed for less heat) 2 scallions, thinly sliced 1/3 cup fresh cilantro leaves, chopped 1 1/4 pounds medium shrimp, peeled and deveined, tails removed 1/4 to 1/2 teaspoon hot paprika Instructions: Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork. Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well. Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56915,"Fritata Ground beef Potatoes, diced Peas Green peppers, chopped 2 slices Velveeta cheese, diced 3 eggs, slightly beaten Cooked pasta Fish sticks, as an accompaniment Instructions: Mix all ingredients and saute in an oiled or buttered oven-proof pan for a few minutes. Bake in a preheated 350 degree oven until cooked through and set. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56916,"Spicy Rooster Gumbo 16 1/2 cups rich chicken stock 4 tablespoons kosher salt 2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 teaspoons ground cumin 2 teaspoons Hungarian paprika 2 teaspoons ground coriander 1 (5 to 7 pound) rooster or chicken 2 smoked ham hocks 3 cups high gluten flour Salt Pepper 3 cups rendered chicken fat 2 pounds andouille sausage, sliced in 1/2-inch thick rounds Vegetable oil 8 yellow onions, diced, divided 5 green bell peppers, diced 4 tablespoons chopped garlic 5 bay leaves 5 red bell peppers, diced 2 cups rice, cooked 1 cup scallions Instructions: Preheat the oven to 300 degrees F. Place chicken stock in a 2-gallon stockpot. Place on back burner, bring to boil, and reduce to a simmer. Mix together salt, cayenne, black pepper, cumin, paprika, and coriander and set aside. Cut the rooster or chicken into 8 pieces, removing the backbone and discarding. Place the ham hocks in the stock to simmer. Season the flour with salt and pepper and place in a shallow dish. Generously coat the chicken parts with some of the spice mix. Set aside the remaining spice mixture. Dust the seasoned chicken parts in the seasoned flour and set aside the remaining flour. In a cast-iron skillet heat the chicken fat almost to smoking. Fry the chicken parts over high heat to crisp the outside, but not cook the inside of the chicken. Remove the chicken from the oil and drain on paper towels and add to stock. Keep the remaining chicken fat in the pan. Toss andouille with a few drops of oil and place in a baking dish. Roast until fat is rendered and the surface of the andouille is caramelized, about 15 minutes. Remove and put the andouille aside. Heat the reserved chicken fat almost to smoking. Very carefully whisk in the remaining flour. Lower the heat to medium. Whisk the flour into the roux and continue to whisk in a circular motion around the cast-iron pan. The flour will move through a range of colors from hazelnut to brick red and on to dark brown. Place 1/2 of the onions and all of the green bell peppers, garlic, and bay leaves in a large, heatproof bowl or container. When the roux has reached a deep, red brown color, carefully pour the hot roux over the onion/pepper mixture and stir to combine. Add the roux mixture to the stock, a few spoons at a time, leaving 5 minutes between each addition, until it is all added. Add half of the remaining seasoning mix. Allow to simmer for 30 minutes or until rooster is cooked and tender. Strain into a large pot. Saute remaining onions and red peppers until softened and add to strained liquid. Remove meat from cooked chicken. Discard chicken bones. Add chicken pieces and andouille rounds. Place gumbo in serving bowls and finish with a spoonful of rice and sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 56917,"German Chocolate Cake - Make My Cake 4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate) 1/2 cup water 2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 pound unsalted butter, room temperature 1 teaspoon pure vanilla extract 1 1/2 cups granulated sugar 1/2 cup brown sugar 4 eggs, separated 1 cup buttermilk Coconut Pecan Filling, recipe follows, or whatever you prefer Favorite chocolate frosting, for the sides 1 1/2 cups evaporated milk 5 egg yolks, slightly beaten 1 cup granulated sugar 1 cup brown sugar 2 teaspoons vanilla extract 1 cup butter 2 1/2 cups flaked coconut 2 cups toasted pecans Instructions: In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside. Preheat the oven to 350 degrees F. In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined. Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated. Pour the batter evenly into two 9-inch cake pans or two 12-capacity cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting. To Assemble the German Chocolate Cake: Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost. Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve. Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 56918,"Black Bean Quesadilla 4 cups shredded white cheddar Four 10-inch flour tortillas Black Bean Filling, recipe follows 1 cup feta 1/2 cup vegetable oil, for grilling 4 cups cooked black turtle beans, drained 2 cups brown rice, cooked 1 cup corn kernels, cooked 1/2 cup sun-dried tomatoes, rehydrated in water 2 tablespoons cumin 2 tablespoons granulated garlic 1 teaspoon hot red pepper sauce Salt Instructions: Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve. In a large bowl, mix all ingredients. ","[Malbec, Tempranillo, Garnacha, Barbera]" 56919,"Grilled Chicken with Brie and Baby Spinach Salad Cooking spray 4 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper Salt-free garlic and herb seasoning 4 to 8 slices Brie cheese, about 1/2-inch thick 1 tablespoon olive oil 2 shallots, chopped 2 tablespoons vinegar 2 tablespoons honey 4 cups fresh baby spinach leaves 4 slices bacon, cooked Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts. Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad. Transfer chicken to a serving plate or plate with spinach salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56920,"Goose Liverwurst Smorrebrod 6 slices bacon 1/4 pound sweet onion, sliced fairly thin Black pepper 4 tablespoons lightly-salted butter 6 slices square rye bread, cut in half 12 lettuce leaves, washed and dried 12 ounces goose liverwurst Finely chopped parsley Instructions: Gently fry the bacon slices in a heavy saute pan. Remove and drain on paper towels. Spill out all but 1 tablespoon of the rendered bacon fat, turn heat to high and add the sliced onions to the pan. Cook over high heat for 2 minutes, or until the onions just begin to turn brown. Remove onions and drain on paper towels. Spread 1 teaspoon of butter on each of the bread halves. Top each half with a lettuce leaf that overlaps slightly on all sides. Spread 1 ounce of liverwurst across each lettuce leaf. Cut the bacon slices in half, and top each smorrebrod with a half-slice of bacon. Divide the Sauteed onion rings evenly among the 12 smorrebrod, and garnish each one with the parsley. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 56921,"Limoncello Spritzers 30 ice cubes 6 cups seltzer water 6 cups limoncello 8 lemon slices Instructions: Add ice cubes to pitcher. Pour the seltzer in and mix in the limoncello. Pour into individual glasses. Garnish with a lemon slice on the rim of each glass. ","[Prosecco, Pinot Grigio, Vermentino]" 56922,"Energy Balls 1/2 cup natural chunky peanut butter 1/4 cup agave nectar or honey
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 cup quick-cooking oats
1/2 cup mini chocolate chips
1/2 cup coconut flakes, toasted, plus additional for garnish, optional
1/2 cup puffed rice cereal, such as Rice Krispies
1/4 cup toasted almonds, chopped, plus additional for garnish, optional Instructions: In a bowl, cream together the peanut butter, agave and vanilla. When smooth, beat in the cocoa powder. Fold in the oats, chocolate chips, coconut, puffed rice and almonds. Scoop into ping-pong-size balls, then roll in additional coconut or almonds and refrigerate until firm, about 30 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 56923,"Montauk Seafood Salad 8 cups water 1/2 cup white wine vinegar 1 tablespoon kosher salt 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined 1 pound sea scallops (10 to 12) 3 pounds fresh mussels in the shell, scrubbed and beards removed 1 cup good olive oil 1/2 teaspoon whole fresh thyme leaves 1 teaspoon minced fresh garlic 2 lemons, zested 1/4 cup freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 tablespoons Champagne or white wine vinegar 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup medium-diced celery (2 stalks) 3 tablespoons chopped fresh parsley leaves Thinly sliced lemon, for garnish
Instructions: To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain. Bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl. To make the sauce, heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour the hot vinaigrette over the seafood. Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56924,"Miso Chocolate Cake Nonstick cooking spray, for the pan 1 cup granulated sugar 1/2 cup coconut oil, at room temperature
3 tablespoons white miso paste 2 large eggs
2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 cup buttermilk 1 cup boiling water
Two 15-ounce cans full-fat coconut milk, unshaken and refrigerated overnight 1 tablespoon honey or pure maple syrup 1 teaspoon vanilla extract Toasted flaked coconut, for serving
Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the miso chocolate cake: Prepare a 9-inch cake pan by spraying it with cooking spray, laying a parchment circle on the bottom and spraying it with cooking spray again. In a stand mixer fitted with the paddle attachment, cream the sugar, coconut oil and miso until smooth and no longer grainy. Add the eggs to a small bowl, pour the vanilla extract into the eggs and then add to the stand mixer. Mix until smooth, scraping the sides and bottom of the bowl. Alternatively, use a hand mixer or just whisk by hand. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda. Add to the mixer and mix until just combined, then add the buttermilk. Mix until incorporated. With the mixer on low, carefully add the boiling water to the cake batter until well combined. Pour the cake batter into the prepared pan. Pick up and tap down to let out any air bubbles. Place the cake on the indirect side of the gill, close the lid and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly before flipping it out of the pan and onto a serving platter. For the coconut whipped cream: Open the refrigerated cans of coconut milk. Scoop the coconut cream off of the top (totaling 3/4 cup) and add to the bowl of a stand mixer fitted with the whisk attachment. Add the honey and vanilla and whip until light and airy, about 5 minutes. Once the cake is cool, spread the coconut cream on top and sprinkle with toasted coconut before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56925,"Port of San Francisco Sundae 2 cups Ruby Port 1 1/2 cups light brown sugar 1 quart vanilla or chocolate chip ice cream 1/2 cup hot fudge topping, warmed 1/4 cup white morsels Instructions: Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly. Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately. Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave. ","[Tawny Port, Tawny Blend, Moscato, Riesling]" 56926,"Herbaceous Mayo 1 cup mayonnaise 1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 hard-boiled egg, finely chopped
1 clove garlic, minced Freshly ground black pepper
Instructions: Combine the mayonnaise, lemon juice, parsley, basil, chives, tarragon, egg, garlic and some pepper in a bowl and whisk until blended. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 56927,"Cheddar and Scallion Bread 8 ounces sharp cheddar cheese, shredded or coarsely grated 6 ounces butter, at room temperature 4 scallions, finely chopped 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 (1 pound) loaf ciabatta bread, cut in half horizontally Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden. Using a serrated knife, cut the bread into 1-inch thick slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56928,"Grilled Snapper with Oranges and Olives 4 navel oranges 1/4 pound unsalted butter 1/3 cup dry white wine 1/4 cup freshly squeezed lemon juice 2 teaspoons sugar 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup sliced pitted black Portuguese or Spanish olives 4 6 ounce red snapper fillets, with skin 2 tablespoons olive oil 1/2 bunch Italian parsley, leaves chopped coarse Instructions: Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place. Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56929,"Shrimp Tempura with Cilantro 16 large shrimp, peeled, cleaned and deveined, with tail intact 1 large or 2 small jalapeno peppers, seeded and minced 4 or 5 sprigs cilantro, leaves chopped 2 medium limes, juiced Salt 1 cup all-purpose flour 1 tablespoon baking powder 1 1/4 cups water 2 tablespoons sesame seeds 1/2 cup cilantro leaves, chopped fine 1 to 1 1/2 teaspoons cayenne pepper Salt Peanut oil, for frying Fried Spinach Leaves, recipe follows 1 bunch spinach leaves Peanut oil Salt Instructions: Arrange the shrimp on a large platter. Sprinkle with the minced jalapeno and the chopped cilantro. Pour the lime juice over and let marinate for at least 30 minutes, refrigerated. When ready to cook, season lightly with salt.
In a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth, and then add the remaining ingredients, seasoning with cayenne and salt to taste. If made earlier in the day, set the bowl into an ice bath.
At serving time, in a heavy saucepan, wok, or deep-fryer, heat 3 inches of oil to 350 degrees F. Dip each shrimp into the batter and coat well. Carefully place 1 or 2 in the hot oil and cook until golden brown, about 2 minutes. Remove with a slotted spoon or a flat strainer and drain on paper or clean toweling. Keep warm while preparing the remaining shrimp and the spinach.
Arrange a few fried spinach leaves on half of each of 4 plates. Place 4 shrimps on the other half and serve immediately. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees F. Clean the spinach leaves well, trim and dry thoroughly. Fry until crisp and translucent, about 2 minutes. Remove with a slotted spoon and drain on clean toweling. Season with salt to taste and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56930,"Herb Stuffed Leg of Lamb 1 (6 pound) boneless leg of lamb, with shank Salt and freshly ground black pepper 3 tablespoons pureed garlic 1/2 cup assorted chopped fresh herbs, such as parsley, oregano, basil, thyme, chives, mint 2 tablespoons olive oil Instructions: Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing. Preheat oven to 375 degrees F. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper. Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant and Myzithra Cheese Puree. To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 56931,"Candy Apples Wooden sticks 6 Fuji or Granny Smith apples 1 bag candy corn 1 bag licorice bits 1 1/2 cups water 4 1/2 cups granulated sugar 1 1/8 cups corn syrup 3/4 teaspoon red food coloring
Instructions: Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56932,"Ginger-Spiced Chicken Tikka Sandwich with Cumin-Tomato Mayo 3 teaspoons ghee 1 tablespoon garam masala 1 tablespoon finely chopped ginger 1 tablespoon finely chopped garlic 1/3 cup plain yogurt 3 tablespoons tomato puree 1 pound skinless, boneless chicken breasts Kosher salt 1/2 cup mayonnaise 1 teaspoon cumin seed, ground 1 red bell pepper, thinly sliced 1 cup thinly sliced yellow onions 1 teaspoon ground turmeric 4 naan or pita breads 1 cup fresh cilantro, roughly chopped Instructions:

1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 56933,"Crispy Chicken Cutlets 4 boneless skinless chicken breasts (about 8 ounces each) 1/2 teaspoon dried thyme Kosher salt and freshly ground black pepper 2 1/2 cups fresh breadcrumbs 1 cup all-purpose flour 3 large eggs, lightly beaten 3/4 cup vegetable oil Lemon wedges, for serving Instructions: Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet. Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate. Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56934,"Ba Si Di Gua 6 1/4 cups vegetable oil 2 medium sweet potatoes (about 1 1/4 pound)
Kosher salt
1 cup sugar
Instructions: Heat 6 cups of the vegetable oil in a 5-quart Dutch oven or medium two-handled pot until a deep-fry thermometer measures 300F. Meanwhile, peel the sweet potatoes and cut into bite-size pieces (about 1-inch; see Cook\u2019s Note). Fry until tender, 8 to 10 minutes, reserving the oil. (Test by poking a sweet potato with a toothpick; if there is no resistance, it is ready.) Transfer to a paper towel-lined plate to drain.
Heat the oil to 350F and fry the potatoes again until crispy, about 2 minutes. Transfer to the same paper towel-lined plate. Sprinkle with a pinch of kosher salt.
Stir together the sugar and remaining 1/4 cup vegetable oil in a large skillet until the sugar is slightly moistened. Cook over medium-high heat until amber in color, 5 to 6 minutes. The caramel and oil will look separated, which is okay.
Turn off the heat, add the fried sweet potatoes to the skillet and carefully toss until coated well. Carefully transfer to a serving plate. Dip a metal spoon or wooden chopstick into the hot caramel and quickly shake it over the potatoes to create long decorative strings of sugar over the potatoes. Repeat as desired. Enjoy the dish while hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56935,"Asian Soba Salad 8 ounces Soba (Japanese buckwheat noodles) 1 tablespoon peanut oil 2 carrots, cut into match sticks 1/4 pound snow peas, trimmed 1 cup bean sprouts 1 package enoki mushrooms, trimmed 1/2 pound cooked shrimp or other shellfish 1/3 cup minced scallion, including green 1/4 cup rice vinegar 1 tablespoon minced fresh ginger root 2 tablespoons soy sauce 4 tablespoons peanut oil 2 tablespoons Asian sesame oil 2 teaspoons minced garlic 1 teaspoon honey 1 tablespoon minced fresh cilantro Instructions: In a pot of boiling salted water cook the Soba for 5 minutes, or until al dente, drain and transfer to large bowl. Toss with oil. In large saucepan of boiling salted water add carrots and cook 2 minutes, add snowpeas and bean sprouts and bring water back to boil. Drain vegetables and refresh. Pat dry. Add vegetables to bowl of pasta along with seafood and minced scallion. Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 56936,"The Best Stuffed Peppers 6 large red, orange or yellow bell peppers 3 tablespoons olive oil 1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese
Instructions: If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes.\u202fTransfer the browned meat to a large bowl with a slotted spoon.
Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
Arrange a rack in the center of the oven and preheat to 450 degrees F.
Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56937,"Greek Salad with Saganaki 3 heads Romaine lettuce, washed and torn into bite sized pieces 1 pint grape tomatoes, halved 1 cup kalamata olives 1 cucumber, sliced Greek vinaigrette, recipe follows 12 pepperoncini 2 small red onions, thinly sliced Saganaki, recipe follows 3 heads Romaine lettuce, washed and torn into bite sized pieces 1 pint grape tomatoes, halved 1 cup kalamata olives 1 cucumber, sliced Greek vinaigrette, recipe follows 12 pepperoncini 2 small red onions, thinly sliced Saganaki, recipe follows 1 shallot, diced 1/2 cup fresh lemon juice 1/4 cup feta cheese, crumbled 1/2 teaspoon dried oregano 1 teaspoon salt Freshly ground pepper 1 1/2 cups extra-virgin olive oil 1 shallot, diced 1/2 cup fresh lemon juice 1/4 cup feta cheese, crumbled 1/2 teaspoon dried oregano 1 teaspoon salt Freshly ground pepper 1 1/2 cups extra-virgin olive oil 1 pound kasseri cheese, cut into 1/2-inch pieces 3 tablespoons butter, melted 2 tablespoons brandy 1 lemon, juiced 1 pound kasseri cheese, cut into 1/2-inch pieces 3 tablespoons butter, melted 2 tablespoons brandy 1 lemon, juiced Instructions: Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side. Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side. Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside. Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside. Preheat the broiler. Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately. Preheat the broiler. Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56938,"Southern Cornbread 5 tablespoons unsalted butter, plus more for the pan 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup buttermilk (shake before measuring) 2 large eggs Instructions: Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling Shiraz]" 56939,"Linguine with White Clam Sauce Extra-virgin olive oil 9 cloves garlic, smashed 5 dozen littleneck clams, scrubbed under cold running water 1 cup white wine 1/2 cup water 1 large pinch crushed red pepper flakes 1 pound linguine 2 tablespoons butter 2 tablespoons chopped Italian parsley leaves 2 tablespoons chopped oregano leaves 1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish Kosher salt Big fat finishing extra-virgin olive oil (high quality) Instructions: Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup. Bring a large pot of well salted water to a boil over medium heat. Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open. While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very \al dente\ maybe a minute or so less than the box directs. Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine. Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired. This won't make you want to clam up! ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 56940,"Grilled Shrimp and Feta Salad 1 pound large shrimp, peeled and deveined 1/3 cup extra-virgin olive oil, plus more for shrimp Kosher salt and freshly ground pepper 8 cups baby arugula (about 8 ounces) 1 cup sliced cucumber 1/2 cup pitted kalamata olives 1/4 cup thinly sliced red onion 2 tablespoons fresh lemon juice 8 ounces feta cheese, crumbled, for serving Instructions:

1. Preheat a grill to medium-high heat. Lightly oil the shrimp, then sprinkle with salt and pepper. Grill until just cooked through, 2 to 3 minutes per side.
2. Toss the shrimp, arugula, cucumbers, olives, and onions together in a bowl.
3. Whisk together the lemon juice, 1/3 cup olive oil, and season with salt and pepper. Pour over the salad and toss to coat. Top with the feta cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56941,"Stained Glass Cookie Wands 390 grams (14 ounces) all-purpose flour, plus more for dusting 225 grams (8 ounces) cold unsalted butter, cubed 200 grams (7 ounces) sugar 2 large eggs 2 teaspoons vanilla extract, optional 140 grams (5 ounces) blue hard candy, crushed Edible silver luster dust, for decorating Instructions: Preheat the oven to 302 degrees F/150 degrees C. Line 3 baking sheets with parchment. Place the flour in a bowl or on top of a clean work surface. Add the butter and rub it through the flour until it resembles fine breadcrumbs. Make a well in the center and add the sugar, eggs and vanilla if using. Gently mix to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Dust a work surface with flour and roll the dough to about 1 centimeter (1/2 inch) thickness. Use a large star cutter to cut out stars. Place them on the prepared baking sheets. Use a smaller star cutter to cut the middle out of the large stars. Push an oven-safe lollipop stick through the bottom of a star. Repeat with the remaining stars. Fill the middles of the stars with crushed rock candy. Bake until the edges are golden brown, about 25 minutes. Allow to cool on the baking sheet until the candy has set hard. Brush the cookies with edible silver luster dust for sparkle and shimmer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56942,"Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero 1 onion, finely minced 1 clove garlic, minced 10 Roma tomatoes, blanched and peeled, roughly chopped 2 tablespoons sugar 1 tablespoon sherry vinegar Salt and pepper 2 tablespoons roughly chopped basil leaves 1 fresh bay leaf 2 tablespoons extra-virgin olive oil 3 pounds lamb breast 1 pound lamb top round 20 grams kosher salt 1/2 cup white bread cubes, crusts discarded, soaked in milk 1/2 cup finely minced onion 1 clove garlic, finely minced 1 teaspoon ground coriander 1 teaspoon ground cumin 4 teaspoons freshly chopped oregano leaves 4 teaspoons freshly chopped sage leaves 4 teaspoons freshly chopped parsley leaves 1 egg, beaten All-purpose flour, for dusting Vegetable oil, for frying 1 cup fresh sheep's milk ricotta 1 English cucumber, finely chopped Instructions: For the sauce: In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside. Meatballs: Dice the meat and mix with salt. Grind twice with 1/4-inch dice. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine. Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve. ","[Rioja, Barolo, Syrah, Tempranillo]" 56943,"Tofu and Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce 1 teaspoon olive oil 4 cloves garlic, minced 1/2 cup snow peas, sliced 1/2 cup thinly sliced Napa cabbage 1 carrot, grated 1 (8 ounce) can water chestnuts, drained and sliced 1/2 red bell pepper, julienned 1/2 cup orange juice 2 tablespoons soy sauce 2 tablespoons cold water 2 teaspoons cornstarch Dash of red pepper 1/2 pound firm tofu, cut into 1-inch cubes, Sauteed with Herbes de Provence 6 to 8 ounces cooked soba or Ramen noodles Instructions: In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 56944,"Lemony Orzo Chicken Soup in a Jar 1 medium carrot, chopped 1 celery stalk, chopped
   1/2 medium onion, chopped
   1 quart chicken stock
   1/3 cup orzo
   Kosher salt and freshly ground black pepper
   12 ounces boneless, skinless chicken breasts (about 2 split breasts), cut into 1/2-inch pieces 1/2 cup frozen peas, thawed
   4 cups loosely packed baby spinach
   2 tablespoons freshly squeezed lemon juice
   1 teaspoon finely grated lemon zest Instructions: Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat. Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes. Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted. Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 56945,"Buffalo Chicken Chili 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch chunks Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 2 stalks celery, chopped 1 medium onion, chopped 2 tablespoons chili powder 2 teaspoons ground cumin or 1/2 teaspoon cumin seeds 3 cups reduced-sodium chicken broth Two 15.5-ounce cans great Northern beans, rinsed and drained One 14.5-ounce can fire-roasted diced tomatoes One 8-ounce can tomato sauce 1/4 to 1/3 cup Buffalo-style hot sauce, plus more for serving 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon cider or white wine vinegar 1/4 teaspoon garlic powder 1/3 cup crumbled blue cheese 1 scallion, white and green parts separated, sliced Kosher salt and freshly ground black pepper Cooked rice, for serving 2 stalks celery, cut into sticks 1 large carrot, cut into sticks Instructions: For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes. For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper. To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.
   ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 56946,"Penne Pecorino 2 large yellow onions, halved and thinly sliced 12 ounces penne pasta
1 1/2 cups grated Pecorino Romano cheese Salted butter Kosher salt and freshly ground black pepper
Instructions: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes. Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain. Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes. Remove the pan from the heat and stir in the grated cheese until partially melted. Top with freshly ground black pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56947,"Volcano Cakes 12 tablespoons unsalted butter, plus more for greasing ramekins 6 ounces bittersweet or semisweet chocolate 3 large whole eggs 3 large egg yolks 1/2 cup sugar 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder Vanilla ice cream, for serving Raspberries and strawberries, for garnish Instructions: Place a sheet pan in the middle of the oven for at least 15 minutes at 350 degrees F. Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element. Heat the chocolate mixture until melted and set aside to cool slightly. In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture. Butter 6 (6 to 8-ounce) ramekins and dust with the cocoa powder. Tap out the excess but make sure they are well coated. Pour the batter into the ramekins, filling them about 7/8 of the way to the top. Place on the preheated sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone! Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired. If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 56948,"Artichoke and Radicchio Clafoutis 2 large eggs, at room temperature 3 large egg whites, at room temperature 4 teaspoons sugar 1/2 cup heavy cream 1 teaspoon firmly packed fresh yeast 1/4 cup all-purpose flour 7 tablespoons extra-virgin olive oil 2 lemons, juiced 2 cups water 20 baby artichokes 2 ounces pancetta or bacon, diced into 1/4-inch cubes, optional Salt and freshly ground pepper 8 white mushrooms, cleaned, trimmed and cut into 1/4-inch-thick slices 1 large shallot, finely chopped 2 ounces arugula, well washed, dried and trimmed 1 small head radicchio (about 3/4 pound), trimmed and leaves separated Instructions: In a medium bowl, whisk together the eggs, egg whites and sugar; set aside. Gently heat the heavy cream in a saucepan until barely simmering. Remove from heat and add the yeast, stirring until smooth. Stir the cream into the egg mixture and whisk in the flour, followed by 2 tablespoons olive oil. Cover the batter with plastic wrap and refrigerate for 1 hour. Combine the juice of 1 lemon and 2 cups water in a large bowl. Trim the artichoke stems, snap off the outer leaves until the remaining leaves are half yellow and half green. Cut off the remaining green parts and drop into the lemon water. Warm 1 tablespoon of olive oil in a medium skillet over high heat. When the pan is hot but not smoking, add the pancetta and cook, stirring frequently, for 1 minute. Drain the artichokes and add them to the pan along with the juice of 1/2 a lemon. Reduce the heat to medium and season with salt and pepper. Cover and cook, stirring occasionally, until the artichokes are tender, 10 to 12 minutes. Transfer to a plate. Add 1 tablespoon olive oil to the pan. Add the mushrooms and shallot and season with salt and pepper. Cook for 3 minutes, tossing frequently. Add the arugula and 1/4 of the radicchio, season with salt and pepper, and cook, while tossing constantly, until the arugula and radicchio have wilted, about 2 minutes. Transfer the vegetables to a paper towel-lined plate. When cool, coarsely chop the mushroom mixture. Meanwhile, center a rack in the oven and preheat to 300 degrees F. Put an 8-inch round cake pan on a baking sheet. Spray the pan with nonstick cooking spray. Stir the mushroom mixture into the clafoutis batter and season with salt and pepper. Pour half of the batter into the prepared pan and sprinkle the artichoke-pancetta mixture on top. Cover with the remaining batter (the pan should be about 3/4 full). Bake until a knife inserted in the middle comes out clean, 35 to 40 minutes. Whisk together the remaining lemon juice and remaining 3 tablespoons olive oil. Toss the remaining radicchio with the lemon vinaigrette and season, to taste, with salt and pepper. To serve, unmold the clafoutis, reinvert right side up, cut into 6 wedges and serve hot, with the radicchio salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56949,"Kelsey's Signature Salsa 4 large or 6 small tomatillos, husked (about 8 ounces) 4 plum tomatoes (about 12 ounces) 3 cloves garlic 1 jalapeno 1/2 white onion, halved Vegetable oil, for brushing 2 tablespoons fresh cilantro leaves, chopped 1 teaspoon sugar
Kosher salt and cracked black pepper 2 canned chipotle chiles en adobo Corn tortilla chips, or twelve 6-inch corn tortillas, quartered, for serving Instructions: Cook's Note: If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried. Prepare a grill to medium-high heat. Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool. To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined. Add to the serving dish. Serve with tortilla chips. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]" 56950,"Triple Chocolate-Hazelnut Cookies 1 cup blanched hazelnuts, chopped 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 8 ounces bittersweet chocolate, chopped 6 tablespoons unsalted butter 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup sugar 1 cup milk chocolate chips 1 cup white chocolate chips Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside. Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips. Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. ","[Barolo, Syrah, Tempranillo, Pinotage]" 56951,"Roast Chicken with Anchovy Chimichurri Sauce 3/4 cup red wine vinegar 1/2 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup shallot, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon kosher salt
4 anchovy fillets, minced 4 garlic cloves, minced
1/2 fresh serrano cl pepper, minced
3/4 cup extra-virgin olive oil
One 3- to 4-pound free-range chicken, backbone removed 1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
Instructions: For the anchovy chimichurri sauce: Combine the vinegar, cilantro, parsley, shallots, basil, oregano, rosemary, salt, anchovies, garlic, and cl pepper in a bowl. Drizzle in the oil, stirring until the mixture is evenly incorporated into a rustic yet coarse sauce. Cover and allow to sit 30 minutes for the flavors to come together. For the chicken: Preheat the oven to 450 degrees F.
Rinse the chicken inside and out and flatten it out. Pat the chicken dry, brush with olive oil, then sprinkle with salt. Place the chicken on a baking sheet and roast until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 165 degrees F, about 35 minutes. Allow the chicken to rest for 15 minutes. Serve the chicken with the anchovy chimichurri sauce.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56952,"Plum-tini 2 cups shaved ice 2 cups vodka 1 cup plum wine Frozen raspberries, for garnish Instructions: Fill a pitcher with shaved ice. Add the vodka and plum wine and stir well. Strain into martini glasses. Garnish with a handful of frozen raspberries in each glass. Serve immediately. ","[Riesling, Moscato, Vinho Verde]" 56953,"Crispy Mustard Braised Pork Belly 2 tablespoons kosher salt 2 tablespoons dry mustard powder 2 tablespoons mustard seeds 1 tablespoon sugar 1 lemon, zested 2 sprigs rosemary, picked and finely chopped 2 garlic cloves, smashed and finely chopped Pinch crushed red pepper flakes 3 pounds fresh pork belly, skin removed Extra-virgin olive oil 1 onion, julienned 2 ribs celery, sliced on the bias 1/2 fennel bulb, tough middle discarded and remaining bulb julienned 2 garlic cloves, smashed and finely chopped Pinch crushed red pepper flakes Kosher salt 1 cup white wine 1/4 cup whole-grain mustard 2 to 3 cups chicken stock Thyme bundle 3 to 4 bay leaves Instructions: Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours. Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock. When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 6 or 8 equal portions depending on your appetite. Arrange the pork on a serving platter and ladle the braising liquid on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56954,"Black Bean Burgers 1/2 medium yellow onion, roughly chopped 1 tablespoon chopped garlic 2 (15-ounce) cans black beans, rinsed and drained, divided 2 tablespoons freshly chopped cilantro leaves 2 teaspoons freshly chopped parsley leaves 1 egg 1/2 teaspoon red pepper flakes 1/2 cup bread crumbs Salt and fresh ground black pepper 4 hamburger rolls 1 tomato, sliced 4 small Romaine lettuce leaves, or any other type you have on hand 1/4 cup ketchup Instructions: Heat a grill or grill pan over medium-low heat. In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined. Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 56955,"Hamburger Steaks with Onion and Mushroom Gravy 1/2 teaspoon ground mustard 1/2 teaspoon smoked paprika 1 large egg 1 clove garlic, minced Kosher salt and freshly ground black pepper 1 pound ground beef (80/20) 2 tablespoons breadcrumbs 1 tablespoon vegetable oil 10 ounces baby bella mushrooms, sliced 2 sprigs thyme, leaves picked and stems discarded 3 tablespoons unsalted butter 1 small onion, thinly sliced 1 clove garlic, sliced 3 tablespoons all-purpose flour 2 cups low-sodium beef broth, hot 2 teaspoons Worcestershire sauce 2 tablespoons fresh parsley, roughly chopped Instructions: For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick. Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside. Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 56956,"Chocolate Very Orangey Cookies 1/2 cup demerara sugar or light brown sugar 1/2 cup coconut sugar or light brown sugar
1/2 cup refined coconut oil, at room temperature
1 teaspoon vanilla extract\u202f
1 1/2 cups all-purpose flour\u202f
1 teaspoon baking powder\u202f
Zest and juice of 1 orange (2 tablespoons juice)\u202f
3.1 ounces (90 grams) dark chocolate bar, broken into one-piece squares (2 squares per cookie)\u202f
Instructions: Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. In a mixing bowl, beat together the demerara sugar, coconut sugar, coconut oil and vanilla with a wooden spoon. Stir in the flour, baking powder, orange zest and juice.
Spoon approximately 1-tablespoon-size balls of cookie dough onto the prepared baking sheets.
Gently flatten the balls using a metal tablespoon, then place two squares of chocolate in the center of each ball. Bake until the edges start to brown, about 10 minutes. Remove the tray to a cooling rack. After 1 minute take the cookies off the baking sheet and transfer to the rack. ","[Rioja, Barolo, Pinot Noir, Syrah]

" 56957,"Blackberry Brown Betty with Pecan Crumble 2 1/2 cups whole milk 1 vanilla bean, split and seeds scraped out, seeds and pod reserved 6 large egg yolks 1 cup granulated sugar 6 tablespoons cornstarch 6 tablespoons unsalted butter, at room temperature 1 cup pecans, halves or pieces, divided 1 3/4 cups cake flour, divided 1/2 cup confectioners' sugar, plus more for dusting 2 tablespoons turbinado sugar 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 3/4 cup (1 1/2 sticks) unsalted butter, melted 1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract 3 pints fresh blackberries, rinsed and dried Instructions: For the pastry cream: In a small saucepan, bring the milk and vanilla bean pod and seeds to a boil over medium heat. Once it comes to a boil, cover the pan, remove it from the heat, and let steep for 15 minutes.
In a bowl, whisk the egg yolks, sugar and cornstarch together until very thick. Slowly drizzle one-third of the hot milk into the yolks, whisking constantly. Remove the vanilla bean pod. Return the yolk mixture to the saucepan. Place over medium heat and cook, whisking continually, until the mixture comes to a boil. Continue whisking while the mixture boils for 1 to 2 minutes.
Remove from the heat. Whisk slowly until the mixture cools a bit, 3 to 4 minutes. Whisk in the butter 1 tablespoon at a time.
The pastry cream needs to be chilled before using. One method is to cover the surface of the cream with a sheet of buttered parchment, or butter wrappers, and refrigerate it until it is very cold. The other method, which I prefer, is quicker: Set the bowl of pastry cream in a larger bowl filled with lots of ice and some cold water and allow it to sit until very cold. (Think of chilling a bottle of wine or champagne-you need some water to ensure even cooling.) If you choose this method, stir the cream occasionally for even cooling. The pastry cream can be made up to 3 days in advance and refrigerated.
For the crumble topping: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes. Remove and let cool. Coarsely chop 1/4 cup of the pecans.
Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour. (The flour will help keep the nuts from turning into pecan butter.) Pulse the pecans until they're very finely chopped. Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder. Pulse until mixed, 3 to 4 times.
With the machine running, add the melted butter and vanilla. Pulse until large clumps form. Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans. Refrigerate until chilled. The topping can be made several days in advance and can also be frozen for up to 1 month.
To bake the betties, heat the oven to 350 degrees F. Have ready eight 6-ounce ramekins or baking dishes. Divide the chilled pastry cream evenly among the ramekins. The cream should fill just under one-third of the ramekin. I like piping the cream into the ramekins, but using a spoon old-school works just as well.
Evenly portion the berries on top of the pastry cream. Remove the crumble from the refrigerator. Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps about the same size, and divide them evenly among the ramekins.
Arrange the ramekins on a baking sheet and place in the oven. Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes.
Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar. You can also serve the betties topped with ice cream, whipped cream or creme fraiche, or you can pour a little warm heavy cream into each betty. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56958,"Mustard Barbecue Sauce 1/2 cup cider vinegar 1/2 cup minced onion 3 jalapeno peppers, minced 1 cup yellow mustard 1 cup deli mustard 1 cup dark corn syrup 1 ounce molasses Salt and cayenne pepper to taste Instructions: Mix the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer for 5 minutes. Cook on low heat until the onions are tender and the mixture thickens. ","[Chardonnay, Zinfandel, Merlot, Malbec]" 56959,"Couscous with Apricots 1 1/2 cups couscous 2 cups hot chicken stock 10 dried apricots, chopped 2 scallions, sliced thin, green parts only 1 orange, juiced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley leaves, for garnish Instructions: Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley. ","[Rhone Blends, Moscato, Vermentino, Gruner Veltliner]" 56960,"Peach Melba Snickerdoodle Pudding Pie 3 large egg yolks 3 cups whole milk 2/3 cup sugar 5 tablespoons cornstarch 1/4 teaspoon fine salt 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract Raspberry Topping: 2 tablespoons cornstarch 10 ounces frozen raspberries 1/3 tablespoon sugar 1 prepared 9-inch graham cracker pie crust One 15-ounce can peaches, cut into 1/2-inch dice (about 1 cup) 10 snickerdoodle cookies, crumbled Instructions: For the pudding: Put the eggs yolks in a medium bowl. Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom. Once the mixture comes to a simmer, continue whisking until it is just thicker than heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, pour about 1 cup of the mixture into the egg yolks and whisk to combine. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat, and whisk until very thick, 3 to 4 minutes. (When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.) Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool. Set the bowl in some ice water and whisk frequently to help the pudding cool faster. For the raspberry topping: While the pudding cools, stir together 2 tablespoons water and the cornstarch in a small bowl. Heat the raspberries and sugar in a medium skillet over medium heat, stirring occasionally, until the raspberries thaw and break down and the sugar dissolves completely, 3 to 4 minutes. Stir in the cornstarch mixture, and bring to a simmer, stirring constantly; continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes. Remove the skillet from the heat, and let the mixture cool completely. Build the pie: Spread 1/2 the cooled pudding into an even layer in the pie crust. Scatter the peaches over the pudding, then the cookies over the peaches. Finish with an even layer of the remaining pudding. Cover with a piece of plastic wrap, and refrigerate for 1 hour. Spread the raspberry topping over the pudding. (Stir the topping first to smooth out if needed.) Refrigerate the pie until the pudding is completely set, about 2 hours. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 56961,"Grilled Kofta Kebabs 1 medium onion 1 slice bread (white or whole wheat) 2 tablespoons milk 1 pound ground beef 1 pound ground lamb 1 cup fresh parsley, chopped 1 teaspoon ground allspice 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon kosher salt 1 teaspoon sumac 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced Neutral oil, for the grill grates 1 cup whole-milk yogurt 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1 clove garlic, grated Warm pita, sliced tomatoes, fresh parsley leaves and thinly sliced onion, for serving Instructions: For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they\u2019re fully submerged, then soak for at least 1 hour. Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes. Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour. For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve. Prepare a grill for medium-high heat. Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper. Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions. ","[Syrah, Tempranillo, Garnacha, Barbera]" 56962,"Meat-Filled Mushrooms 6 large raw shrimp, shelled, deveined and finely chopped 4 ounces ground meat (pork or beef) 2 teaspoons rice wine 2 teaspoons soy sauce 1/2 teaspoon finely minced ginger 8 large fresh shiitake mushrooms, stems removed 8 large fresh white button mushrooms, stems removed Cornstarch, for dusting 1 tablespoon cooking oil 2/3 cup soup stock 1 1/2 tablespoons soy sauce 1 tablespoon salted black beans, rinsed and lightly crushed 3 tablespoons sweet rice wine (mirin) 1 teaspoon cornstarch Instructions: In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl. Mix well. Lightly dust the mushroom caps with cornstarch. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap. Heat a large non-stick frying pan over medium heat. Add oil, swirling to coat surface. Pan-fry filled mushrooms, meat-side down, until browned. Add braising sauce. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover, and continue to cook until sauce is slightly thickened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56963,"Paprika and Orange Scented Mashed Sweet Potatoes 3 1/2 to 4 pounds sweet potatoes (about 4 large) Salt
1 cup chicken stock
1/2 stick butter
2 blood oranges or navel oranges, juiced and zested
3 tablespoons finely chopped fresh thyme 1 1/2 to 2 tablespoons smoked sweet paprika 1/2 teaspoon ground cinnamon
Freshly ground black pepper Instructions: Peel and coarsely chop the sweet potatoes. Cover with water and bring to a boil in a large pot. Salt the water and cook the sweet potatoes until tender, 8 to 10 minutes. Drain and return the sweet potatoes to the hot pot. Mash the potatoes with the stock and butter. Add in the orange juice and 2 tablespoons of the orange zest. Then add in the thyme, paprika, cinnamon and some pepper. Taste and adjust the seasoning. Cover and remove from the heat and serve immediately. To keep warm, create a water bath by placing the pot of mashed potatoes in 1 inch gently simmering water in larger pot or deep skillet. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 56964,"Baked Crab Cakes with Avocado Mousse 1 pound lump crabmeat 2 tablespoons mayonnaise 2 tablespoons spicy mustard 1/2 cup panko bread crumbs 1 teaspoon minced red jalapeno pepper 1 teaspoon minced green jalapeno pepper 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped chives 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium lemon, juiced 1/2 medium orange, juiced 1 tablespoon olive oil Salad, for serving, recipe follows Avocado Mousse, recipe follows 2 small carrots, peeled and julienned About 4 cups mixed greens, washed and dried 2 tablespoons sesame oil 1/2 medium lemon, juiced Pinch salt Pinch pepper Citrus fruit wedges (oranges, blood oranges, grapefruits, and/or lemons), for garnish, optional 1 large avocado 1 tablespoon heavy whipping cream 1/2 medium orange, juiced 1/2 medium lemon, juiced Salt and pepper Instructions: Preheat oven to 375 degrees F. Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine. Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse. Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings. Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56965,"Escarole Pie Vegetable oil cooking spray 3 tablespoons plus 1 teaspoon extra-virgin olive oil 5 anchovies, minced
4 cloves garlic, peeled
1/2 teaspoon red pepper flakes
3 pounds escarole (about 4 medium heads), chopped into 1-inch pieces 1/2 teaspoon kosher salt
1/4 cup Prosecco or dry white wine, optional 1/2 cup pitted Kalamata olives, chopped
Zest and juice of 1 small lemon
1 cup crumbled feta cheese
1/3 cup dried currants
One 14.1-ounce package pie dough (with 2 crusts), such as Pillsbury Pie Crusts
1 egg, lightly beaten
Instructions: Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine. Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56966,"Pressure Cooked Pinto Beans 1 cup pinto beans, unsoaked 4 cups water 1 tablespoon oil Instructions: Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans. Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56967,"Paloma Chicken Wings 2 pounds chicken wings, flats separated from drums 2 tablespoons cl lime seasoning
1 teaspoon baking powder
Kosher salt
1 cup fresh grapefruit juice
1 cup tequila
1/4 cup fresh lime juice, plus lime wedges, for serving
3 tablespoons agave syrup 8 tablespoons (1 stick) unsalted butter, chopped
1 tablespoon toasted black sesame seeds
Chopped fresh cilantro, for serving
Instructions: Coat wings in cl lime seasoning and baking powder, then sprinkle with salt. Place on a wire rack set in a sheet pan. Place in fridge 8 hours or up to overnight, uncovered, to air out for crispier skin. Place grapefruit juice, tequila, lime juice and agave in a small pot. Bring to a simmer over medium-high heat, stirring occasionally, until thick and syrupy, 10 to 15 minutes. Take off heat and whisk in butter until melted. Season to taste. Preheat one half of a grill to low heat and the other half to high heat. Grill wings on the low side, covered, turning every few minutes, until slightly golden, about 20 minutes. Move to hot side of the grill and let cook, turning frequently, until golden brown and crispy, about 10 minutes more. Mix with warm sauce, garnish with sesame seeds and cilantro leaves and serve immediately with lime wedges alongside. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56968,"Blueberry Granita 1 pound frozen blueberries, thawed 1/2 cup sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
Small fresh mint or basil leaves, for garnish
Instructions: Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56969,"Fig and Chocolate Chunk Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chocolate chunks 1/2 cup chopped dried figs Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried figs. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56970,"Parmesan Crusted Broccoli Stem Fries 4 broccoli stems 1 tablespoon olive oil
1/4 cup plus 1 tablespoon grated Parmesan or Pecorino-Romano
Nonstick cooking spray, for the pan
Flakey sea salt
Instructions: Preheat oven to 400 degrees F. Peel the hard, woody exteriors of the broccoli stems. Cut each stem in half lengthwise, and then again into quarters. Toss the broccoli stem fries with olive oil in a bowl, then coat in Parm. Line a baking sheet with parchment paper and spray lightly with cooking spray. Place the fries on the parchment. Bake until golden brown, 15 to 20 minutes. Sprinkle with flakey salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56971,"Baklava 1 1/2 pounds finely chopped walnuts 1 tablespoon ground cinnamon 1 tablespoon ground cloves 1 cup sugar 1 1/2 cups bread crumbs 25 phyllo pastry sheets 2 cups unsalted butter, melted, plus more if necessary 10 to 12 whole cloves 4 pounds sugar 7 tablespoons honey 7 cups water 2 whole cloves 1 tablespoon butter One 1-inch cinnamon stick 3 tablespoons lemon juice Instructions: Preheat the oven to 390 degrees F then reduce heat to 300 degrees F before adding the baklava. Combine walnuts, cinnamon, ground cloves, sugar and bread crumbs together in a large bowl. Grease a baking pan with the melted butter. It should be the same size as the sheets of pastry. Trim the pastry to fit, if needed. Brush 1 sheet of pastry with melted butter and place in the bottom of the pan. Repeat this until you have a layer about 5 or 6 sheets deep. Cover with some of the nut filling. Place 2 more buttered pastry sheets on top and cover with more of the nut filling. Continue the layers until all of the filling is used. Use the last 4 or 5 of the buttered pastry sheets as the top layer. Using a small sharp knife cut a diamond shaped pattern into the baklava, cutting through the layers to the bottom of the pan. Stud the top of the baklava with the whole cloves. Bake in the center of the pre-heated oven for 1 1/2 hours. For fan-forced ovens it may be necessary to cover the baklava with aluminum foil to prevent it becoming too dark. When baked through remove and cool to room temperature. To make the syrup: Place the sugar, honey, water, cloves, butter and cinnamon in a saucepan and stir to combine. Boil for 7 to 10 minutes, then remove the cloves and cinnamon, with a slotted spoon and add the lemon juice. Pour the boiling syrup over the room temperature baklava. Allow to cool to the touch and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56972,"BBQ Barbie - Mini Chicken Sliders 1 1/2 pounds boneless skinless chicken breast 1 large white onion 3 cloves whole garlic 2 teaspoons grated ginger 2 tablespoons rice wine vinegar 4 tablespoons light soy sauce 2 teaspoons sesame oil 6 brioche rolls or roll of choice 8 slices havarti cheese 2 tomatoes, sliced 1 red onion, sliced into rings 1 cup shredded iceberg lettuce Instructions: Heat grill to medium. Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.) To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 56973,"Sweet and Spicy Meatloaf 2 tablespoons olive oil 2 green bell peppers, diced small
2 red bell peppers, diced small
1 large yellow onion, diced small
3/4 cup panko breadcrumbs
1/2 cup whole milk
2 heads garlic, roasted and mashed into a paste 2 heads garlic, roasted and mashed into a paste
1 cup ketchup
1/4 cup steak sauce
1/4 cup sriracha
1/4 cup maple syrup
1 tablespoon Montreal steak seasoning
2 pounds 80/20 ground beef 1 pound sweet Italian sausage, casings removed
3 eggs, beaten
1 bunch fresh Italian parsley, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Mashed potatoes, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Saute the green peppers, red peppers and onions until very soft and browned, 10 to 12 minutes. Transfer to a plate or baking sheet and refrigerate until cold. (This can be done a day ahead.) Preheat the oven to 350 degrees F. Mix the breadcrumbs, milk and roasted garlic in a bowl; it should have an oatmeal-like consistency. Set aside. In another bowl, mix the ketchup, steak sauce, sriracha, maple syrup and steak seasoning. If the sauce is too spicy for you, add a little more ketchup to mellow the heat. Set aside. In a bowl, combine the ground beef, sausage, parsley, eggs, pepper-onion mixture and two-thirds of the meatloaf sauce. Mix well, but don't overwork. Take a small ball of the mixture and make a bite-size patty. Saute the patty in a pan until cooked through, then taste. Add salt and pepper to the meatloaf mix as needed. When you are happy with the flavor, place the meatloaf mixture in a greased loaf pan, or form it into a log and place it on a parchment-lined baking sheet. Bake until the internal temperature reaches 155 degrees F, 1 to 1 1/2 hours. Remove from the oven; adjust the oven to a low broil. Brush the top of the loaf with half of the remaining sauce, then return to the oven to caramelize the sauce, 2 to 3 minutes. Let rest for 20 minutes before slicing. Serve with mashed potatoes and a drizzle of the remaining sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 56974,"Bloody Mary Bar One 64-ounce bottle tomato juice 3/4 cup prepared horseradish 1/2 cup fresh lemon juice (3 to 4 lemons) 1/2 cup Worcestershire sauce 1 1/2 teaspoons hot sauce Kosher salt and freshly ground black pepper 16 ounces vodka or tequila Lemon and lime wedges cl lime seasoning Persian cucumber spears Celery hearts with leaves attached Olives Cornichons Pickled pearl onions Pickled green beans Beef sticks or jerky Cooked bacon Poached shrimp Cherry tomatoes Cheese cubes Halved hard-boiled eggs Ice Instructions: For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve. For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of cl lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice. Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the cl lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items. ","[Reds - Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

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 o" 56975,"Lemon Citrus Cod with Vegetables 1 cup freshly squeezed orange juice 1/2 cup freshly squeezed lemon juice
3 to 4 green onions, thinly sliced
3 cloves garlic, chopped
1/2 cup plus 1 tablespoon olive oil
1/2 teaspoon red pepper flakes
Four 6-ounce pieces cod 8 ounces string beans, trimmed
8 ounces cremini mushrooms, thinly sliced
1/2 sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices
1 cup grape tomatoes, halved lengthwise
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Instructions: For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes. For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each). In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate. Preheat the oven to 400 degrees F. Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56976,"Shepherd's Pie 1/4 cup unsalted butter 1 pound chopped lamb shoulder or lamb fillet 1 cup chopped yellow onions 2 carrots, chopped 1 1/2 teaspoons salt 1 teaspoon ground black pepper 4 ounces button mushrooms, wiped clean and sliced 1 bay leaf 2 tablespoons all-purpose flour 1 tablespoon tomato paste 1 1/4 cups lamb or beef stock 1 teaspoon Worcestershire sauce 1 pound potatoes 1/8 teaspoon ground nutmeg 1/2 cup heavy cream 1/2 cup white cheddar, grated Instructions: Lightly grease a 6-cup baking dish and set aside. Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes. Preheat the oven to 400 degrees F. Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat. Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 56977,"Chicago Cheese Steak Two 8-ounce boneless rib eyes Salt and freshly cracked black pepper 1 tablespoon vegetable oil 3 yellow onions, peeled, halved and sliced 2 cups shredded fontinella cheese 4 good-quality fresh sub rolls, hinged 1 cup hot giardiniera, run through a food processor for 8 one-second pulses Instructions: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steaks with salt and pepper. Place the steaks on the hot skillet without overcrowding. Reduce the heat to medium and sear the steaks until well browned, about 4 minutes. Flip the steaks and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely cover with foil and let rest before slicing.
Heat the oil over medium heat in a large nonstick skillet. Add the onions, season with salt and pepper and toss in the oil. Sweat the onions until soft and slightly golden in color, about 15 minutes. Set aside.
For the sandwich build: Thinly slice the steaks and trim off excess fat. Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich. Add the onions on top of the meat and then the shredded cheese on top of the onions. Add a roll on top of each pile to meld with the cheese and heat up the bun. Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up. Add the giardiniera relish. DO NOT CUT and eat until gone. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 56978,"Stuffed Piquillo Peppers 12 fresh Piquillo peppers, with stem ends cut off and de-seeded 4 tomatoes, sliced into quarters 4 garlic cloves 3/4 cup olive oil 6 ounces white wine 1/2 teaspoon salt 1 pound dried, salted codfish 6 ounces white wine 4 garlic cloves 2 tablespoons chopped fresh parsley leaves 1/2 teaspoon salt 2 cups milk 1/2 cup all-purpose flour 2 tablespoons chopped fresh parsley leaves, for garnish Instructions: To make the sauce: In a blender, drop in the tomatoes and garlic and blend until well chopped. Add the olive oil, white wine, and salt and blend until finely pureed; set aside. To make the stuffing: In a medium sized pot half filled with boiling water, boil the dried cod for about 10 minutes until rehydrated. Drain and put the codfish into a blender. Add the white wine, garlic, parsley, and salt and blend everything together. Then, in a medium sized bowl, whisk together the milk and flour. Add this mixture to the codfish mixture in the blender and puree until it's the consistency of mashed potatoes. Heat a medium skillet over medium-low heat, pour in the codfish stuffing mixture, and cook just until the mixture is heated through. Put the mixture into a medium sized bowl and let it cool before stuffing the peppers. To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of the codfish mixture inside each pepper. It should fill the pepper's cavity but should not be falling out. Continue until all the peppers have been filled. To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce for the peppers. Then very carefully place each pepper in the pan and cook for about 15 minutes, or until heated through. Gently take each pepper out of the pan and place on a serving platter. Spoon the sauce over the peppers and garnish with 2 tablespoons chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56979,"Mini Pumpkin Cheesecakes 18 gingersnap cookies 8 ounces cream cheese, softened 2/3 cup granulated sugar 1/3 cup packed light brown sugar Fine salt 2 eggs, at room temperature 1 1/4 cup, plus 1/3 cup sour cream 1/3 cup heavy cream 1 15-ounce can pure pumpkin puree 1 tablespoon pumpkin pie spice, plus more for dusting Instructions:

1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56980,"Coconut Curry Shrimp 1/2 cup vegetable oil 2 TBSP Curry powder 1/2 diced onions 2 cups coconut milk (canned) 1/2 cup mixed diced bell pepper (green, red, and yellow) 1/2lb. extra-large shrimp, peeled and deveined 1 clove 1 TBSP dry jerk seasoning Salt and Pepper to taste Instructions: Heat vegetable oil in a medium saute pan on medium heat. Lightly season shrimp with salt and pepper to taste; set aside in fridge until ready to use. Using a small strainer, sift curry powder into hot oil and cook for about 2 minutes on medium heat, stirring constantly. Add onions and sautee for 2 min or until onions are caramelized. Next add coconut milk, bell pepper, garlic, and dry jerk seasoning. Stir and cook for 1 minute. Add seasoned shrimp; stirring occasionally, cook for 5 minutes or until peppers are tender and shrimp is done. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 56981,"Simple Pineapple Sherbet 1/2 fresh pineapple, peeled and diced (about 1 cup) 3/4 cup sugar 2 tablespoons water or pineapple juice 2 tablespoons lemon juice 1 teaspoon lemon zest 1 quart lowfat buttermilk Instructions: In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature. Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended. Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56982,"Guacamole 4 ripe avocados 1 lime, juiced 1/2 red onion, chopped 1 garlic clove, minced 1 tomato, diced 2 tablespoons fresh cilantro, finely chopped 1/4 teaspoon cumin 1/4 teaspoon chili powder Salt and pepper, to taste Instructions: Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix. Refrigerate covered with plastic wrap for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56983,"Roasted Broccoli and Feta Salad 2 heads broccoli, cut into florets 2 cups cherry tomatoes 1/4 cup, plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 1/2 ounces baby arugula (about 3 large handfuls) 4 ounces crumbled feta cheese Instructions: Preheat the oven to 400 degrees F. Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown. Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56984,"Puff Pastries with Raspberries and Orange Sabayon 1 sheet frozen puff pastry (about 12 ounces), thawed Nonstick cooking spray 1/4 cup heavy cream 3 tablespoons sugar 8 egg yolks 1 tablespoon orange juice 1 teaspoon lemon juice 1/2 teaspoon orange zest 1/4 teaspoon lemon zest 2 tablespoons orange liqueur, such as Grand Marnier 2 cups fresh raspberries 1/4 cup orange blossom honey 2 tablespoons confectioners' sugar Instructions: For the puff pastry squares: Preheat the oven to 400 degrees F. Carefully unfold the puff pastry and cut out twelve 3-by-3-inch squares. Line a half sheet tray with a nonstick silicon mat or spray with nonstick spray. Spread the squares out evenly on the half sheet tray, and lightly brush with the cream. Bake in the oven until golden and puffy, 10 to 15 minutes. Transfer the puffs to a wire rack to cool. For the orange sabayon: Combine the sugar and egg yolks in a large metal mixing bowl. Set the bowl over a pot of simmering water (to create a double-boiler) and whisk until the yolks become pale yellow in color. Continue to whisk over low to medium heat until the mixture begins to thicken, about 10 minutes. Add the juices and zests and continue to whisk so the sauce thickens back up again. Add the liqueur and whisk until incorporated and the sabayon is light, fluffy and has good volume, 2 minutes longer. Assemble the raspberries and puff pastry together on a plate (if serving individual plates, allow 2 puffs per plate). Drizzle with the honey and pour the sabayon over and around the raspberries and puff pastry squares. Dust with the confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Cava]

" 56985,"Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn 2 cups fresh cilantro leaves, finely chopped 1 clove garlic, grated 1 lemon, zested and juiced Kosher salt and freshly cracked pepper 1/4 cup extra-virgin olive oil 1 to 2 tablespoons olive oil 4 (6-ounce) Pacific cod fillets Kosher salt and freshly cracked black pepper 2 tablespoons (1/4 stick) unsalted butter Creamed Corn, for serving, recipe follows 2 tablespoons unsalted butter 3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife 2 cloves garlic, grated 2 cups heavy cream Kosher salt and freshly cracked black pepper Instructions: For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside. For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through. To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette. In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56986,"LOL Martini 1/3 cup granulated sugar 1 1/2 tablespoons fine sea salt
1 teaspoon orange zest (from 1/4 orange)
1 lime, zested and cut in half Zest of 1/2 lemon
2 ounces chilled lemon vodka 2 ounces chilled limoncello 2 ounces orange liqueur, such as Cointreau
2 ounces fresh lime juice 2 ounces fresh orange juice Instructions: For the sugar rim: In a small bowl, combine the sugar, salt and orange, lime and lemon zests. Pour onto a rimmed plate. Use the cut side of a lime half to wet the rim of 2 chilled martini glasses. Dip the rim of the glasses into the sugar mixture to coat. For the martini: Add 1 cup of ice to a cocktail shaker. Add the vodka, limoncello, orange liqueur, lime juice and orange juice. Put on the lid and shake vigorously. Strain into the martini glasses and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 56987,"Grilled Bananas with Mexican Chocolate Sauce One 3.2-ounce disk Mexican chocolate, chopped 1/2 cup heavy cream 1/2 cup granulated sugar 2 teaspoons ground cinnamon 4 firm, ripe bananas, peeled, halved lengthwise, cut into 4 pieces each Vanilla ice cream, softened, for serving Sweetened shredded coconut, for serving Instructions: In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve. Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 56988,"Paella Rice Salad 3 cups water 1 teaspoon kosher salt Large pinch saffron threads 1 1/2 cups arborio rice or short-grain white rice 1/2 cup sherry wine vinegar 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1 cup fresh or frozen peas, cooked and cooled 2 red bell peppers, diced 1/2 cup packed fresh Italian parsley leaves, chopped 1 tablespoon dried oregano Instructions: Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes). Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve. ","[Rioja, Tempranillo, Garnacha, Cava]" 56989,"Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli 1 cup all-purpose flour 2 tablespoons dried marjoram
2 tablespoons dried parsley
2 tablespoons paprika
1 tablespoon ground ginger
1/2 tablespoon ground black pepper
1/2 tablespoon kosher salt, plus extra for seasoning the fish
4 tablespoons vegetable oil
4 skinless red snapper fillets (about 5- to 6-ounces each)
4 soft rolls, split and griddled with butter Scotch Bonnet Aioli, recipe follows Escovitch Pickled Peppers, recipe follows 2 Scotch bonnet peppers 1/2 cup mayonnaise
1 small clove garlic, minced
Juice from 1/2 lemon
1 1/2 cups cider vinegar 1/3 cup granulated sugar
1 tablespoon honey
1 sprig tarragon
1 sprig thyme
5 black peppercorns
Pinch kosher salt
1 red bell pepper, julienned 1 yellow bell pepper, julienned 1/2 onion, sliced
Instructions: Whisk together the flour, marjoram, parsley, paprika, ginger, pepper and salt in a shallow bowl. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season 2 of the red snapper fillets all over with salt, then dredge them in the seasoned flour. Shake off any excess flour and place in the skillet. Cook until golden brown on one side, 2 to 3 minutes, then flip and cook on the other side until cooked through, an additional 2 to 3 minutes. Wipe out the pan and repeat with the remaining 2 fillets and oil. Sandwich Build: Spread a thin layer of Scotch Bonnet Aioli on the bottom and top of your toasted roll. Add the filet of snapper and finish with some Pickled Peppers. Repeat with the remaining ingredients. This dish can be served warm or cold. Eat this beast of a sandwich like it may be your last. Place the peppers in a small skillet and char them on all sides over medium-high heat, about 2 minutes. Turn off the heat and let the peppers continue to soften in the pan. When the peppers are cool enough to handle, wearing gloves, scrape out the seeds and then mince and scrape the peppers into a paste-like consistency. Mix together the minced peppers, mayonnaise, garlic and lemon juice in a small bowl. Combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt in a small saucepan and bring to a boil. Turn off the heat and add the bell peppers and onion. Let cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 56990,"Devil's Food Cake Nonstick cooking spray 1 cup boiling water 4 ounces Dutch-process cocoa 10 1/2 ounces dark brown sugar 5 1/2 ounces all-purpose flour 4 ounces cake flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup vegetable oil 4 1/2 ounces sour cream, at room temperature 2 large whole eggs, at room temperature 2 large egg yolks, at room temperature 5 1/2 ounces unsalted butter, room temperature 1 ounce mayonnaise 3 ounces semi-sweet chocolate, melted and cooled slightly 8 ounces powdered sugar Pinch kosher salt Instructions: Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour. Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56991,"Santa Skillet Cookie Unsalted butter, for buttering the pan One 17.5-ounce package prepared sugar cookie mix 8 ounces confectioners' sugar (about 1 cup) 1 tablespoon meringue powder (egg white powder) Red food coloring, for decorating Red sanding sugar, for decorating 8 edible pearl dragees, for decorating Instructions: Preheat the oven to 350 degrees F and generously butter an 8-inch cast iron skillet. Prepare the sugar cookie dough according to the package directions. Evenly press half of the cookie dough into the prepared skillet all the way to the edge. (Reserve the remaining dough for another use.) Bake until the top just turns golden and a toothpick inserted in the middle of the cookie comes out clean, 11 to 13 minutes. Cool in the skillet for 30 minutes. Carefully remove the cookie with a large offset spatula and place it on a cutting board. Cut the cookie: Heat up a small, sharp knife by submerging it in boiling water for 3 minutes. Wipe the knife dry and gently cut the cookie into 8 wedges making sure the pieces stay together in a circle. Take it slow when cutting or the cookie could crumble. Let the cookie cool completely on the cutting board. Meanwhile, make the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, 3 to 4 minutes (you may need to add up to 1 teaspoon more water). Transfer a quarter of the icing to a pastry bag fitted with a small no. 13 star pastry tip. Color the remaining icing red using the food coloring. Transfer 1/4 cup of the red icing to a small bowl and add water, 1/4 teaspoon at a time, to thin it out (when you drizzle the icing with a spoon, the lines should disappear within 5 seconds). This will be your filling icing. Transfer to a pastry bag fitted with a small no. 3 round pastry tip. Transfer the remaining thick red icing to a pastry bag fitted with a small no. 4 round pastry tip. Decorate the cookie: Using the thick red icing with the no. 4 tip, pipe a 2-inch circle in the center of the cookie. With the same icing, pipe eight 1-inch circles overlapping the 8 cut lines, positioning them about 1 inch in from the edge of the cookie. Each cookie wedge should have 2 half circles on it. Fill in all the circles with the filling icing with the no. 3 tip. Sprinkle each circle with red sanding sugar to coat. If excess sanding sugar gets on the cookie, fan it away or brush it off with a small pastry brush. (Your Santas are taking shape: the wedges in the large center circle are hats; the smaller circles are mittens.) Place a dragee on the tip of each cookie wedge to form a small white circle in the middle of the red center circle. (These are the pom-poms on the Santa hats.) Pipe a white icing border around the center red circle. (This will be the bottom of the hats.) Working on one cookie wedge at a time and starting at the white border, pipe a white ?V? that fits snuggly between the 2 red half circles. Repeat with the remaining cookie wedges. You should have a white 8-point star surrounding the middle red circle. (You've just made 8 Santa beards.) Pipe a small dot of thick red icing with the no. 4 tip in the middle of each \V.\ (Now each Santa has a nose.) Finish by piping a white border around the edge of the cookie. (This is the bottom of each Santa's coat.) Let the icing dry before serving, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56992,"White Wine Poached Egg with a Bacon-Frisee Salad 1 or 2 slices ciabatta bread, grilled with extra-virgin olive oil 8 ounces bacon, cut into lardons, reserving at least 1/2 cup bacon fat for dressing (good for 4 servings) 2 medium heads frisee, trimmed and outer leaves removed and soaked in ice water with a big pinch kosher salt 1 head fennel, halved, cored and sliced paper thin on a mandolin, and add to ice water with frisee 1 heaping tablespoon Pickled Onions, recipe follows 1 handful frisee, trimmed and washed 2 tablespoons Warm Vinaigrette dressing, recipe follows About 2 cups white wine, for poaching (or about 1-inch liquid in small saucepan) Splash white wine vinegar, for poaching 1 bouquet garni (1 clove garlic, bay leaf, shallot, 1/2 teaspoon peppercorns in cheesecloth tied with butcher's twine with extra string to tie to handle of pot) Pinch kosher salt 1 chicken egg, cracked into individual ramekin Sea salt Freshly ground black pepper 1/2 shallot, minced (1 tablespoon) 1/2 clove garlic, smashed Pinch kosher salt 1/4 cup red wine vinegar or big splash 1 tablespoon Dijon mustard 1/2 cup warm bacon fat Freshly ground black pepper 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 4 cloves garlic 2 bay leaves 2 tablespoons coriander seeds 2 tablespoons black peppercorns 1 tablespoon crushed red pepper flakes 2 teaspoons mustard seeds Instructions: For the salad: Place the bacon lardons into a saute pan and cook to render the fat and crisp. Remove the bacon lardons and reserve 1/2 cup bacon fat for the dressing. Drain the frisee and fennel and dry in a salad spinner. Set the frisee and fennel aside in a medium bowl.
To the same bowl add the reserved bacon, pickled onions, and warm vinaigrette dressing that has been spooned around the side of the bowl. Spooning the dressing on the side of the bowl helps from overdressing the salad itself. Toss to combine.
For the poached egg: Add 2 cups or about 1-inch white wine to a saucepan and add a splash of vinegar and big pinch salt. Add the bouquet garni to the saucepan and bring the mixture to a slow simmer. Once at a slow simmer, remove the bouquet garni. Carefully crack the egg into a ramekin. Gently slide the cracked egg into the liquid and poach. While the egg is cooking, baste or spoon some of the hot liquid over the egg to cook evenly, about 45 seconds to 1 minute. Remove the egg from the liquid with a slotted spoon and place into a small dish. Season the egg with sea salt and freshly ground black pepper.
For serving: Place the toast slice onto a plate. Top with the salad and egg. Garnish with more bacon, sea salt, freshly ground black pepper, extra-virgin olive oil. Drizzle with more dressing and garnish with fresh tarragon, if desired. For the vinaigrette: Combine the shallot, garlic, salt, vinegar, mustard, and salt in a medium mixing bowl. Whisk in a few drops of the bacon fat and then begin adding the bacon fat in a thin stream, whisking continuously until all the oil is incorporated. Taste the dressing and season with salt and freshly ground black pepper. For the pickled onions: Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56993,"Chocolate Chip Cookies With Chocolate Chunks 1 stick unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chunks Instructions: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks. Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 56994,"Masala Pistachio Snack Mix 1/4 cup unsweetened flaked coconut 3 tablespoons sugar 2 teaspoons garam masala 1 teaspoon curry powder 1/2 teaspoon ground turmeric, optional Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 1 cup unsalted raw peanuts 3 cups unsalted raw pistachios 1 cup mini pretzels 1 cup potato chips 1/2 cup corn nuts 1/2 cup chopped dried mango Instructions: Mix together the coconut, sugar, garam masala, curry powder, turmeric if using and 1 1/2 teaspoons salt in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil. Put the egg white in a large bowl and whisk until frothy. Add the peanuts, pistachios, pretzels, chips and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet. Stir the mango into the nut mix and transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 56995,"Apple-Peanut Butter Cupcakes 2 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1/2 cup sour cream 1 large crisp sweet apple, such as Gala, peeled, cored, and finely chopped (about 1 cup) 2 cups creamy peanut butter Two 8-ounce packages cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, softened 3 cups confectioners' sugar Instructions: Chopped roasted peanuts, for sprinkling
For the cupcakes: Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners.
Whisk the flour, baking soda, salt, cinnamon and nutmeg together in a medium bowl. Beat together the butter and granulated sugar using an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, and then the vanilla, beating until smooth.
Reduce the mixer speed to low and beat in half the flour mixture until just combined. Mix in the sour cream, and then add the rest of the flour. Beat until well combined, taking care not to overmix. Stir in the chopped apples.
Divide the batter among the prepared muffin tins, filling them halfway full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes and then remove from the tin and cool completely.
For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes and sprinkle with the peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56996,"Kourambiethes 1 pound cold unsalted butter, cut into large pieces 2 egg yolks 1 teaspoon vanilla extract 1/2 cup confectioners' sugar, plus extra for dusting 2 tablespoons brandy 4 to 5 cups all-purpose flour, sifted Instructions: Preheat the oven to 350 degrees F. Beat butter for 10 minutes with electric mixer until very light and creamy. Beat the egg yolks and vanilla in a separate bowl until lemon-colored, 1 minute. Add 1/2 cup sugar and beat for 10 minutes. Add egg mixture to butter and add brandy and the flour, a little bit at a time, until dough is soft. Shape tablespoonfuls of dough into small crescents or balls and place on an ungreased baking sheet. Bake until very lightly browned, about 25 minutes. Cool for about 10 minutes on the baking sheets. Sprinkle liberally with sifted confectioners' sugar while the cookies are still warm. Continue to cool to room temperature. Cook's Note: If the dough gets too warm and sticky while rolling the balls, re-chill it before continuing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56997,"Pineapple Avocado Salsa 2/3 cup grape tomatoes, chopped (10 to 12) 3/4 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving
Instructions: Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 56998,"Sourdough Crepes with Potato Masala Sourdough Crepes, recipe follows 1 tablespoon channa dhal or yellow split peas 3 large waxy potatoes, peeled and cut into 1/2 inch cubes 2 tablespoons vegetable oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 8 fresh curry leaves 2 cups sliced onions 1 teaspoon minced ginger 1 teaspoon minced fresh green cl, Serrano or Thai 1/4 teaspoon turmeric 1/8 teaspoon cayenne 3/4 teaspoon salt 1/2 teaspoon lemon juice 1/2 cup split urad dhal 1 1/2 cups long grain rice (not basmati) 1/2 teaspoon fenugreek seeds 1 teaspoon salt 1/4 teaspoon baking soda Gingelly oil or vegetable oil, for frying Instructions: Prepare Sourdough Crepe batter. Soak the channa dhal in a small bowl of water for 10 minutes. Drain. In a saucepan, boil the potatoes in salted water for 8 to 10 minutes or until they are tender when pierced with a knife. Drain, reserving the liquid for later. In a wide nonstick pan with a lid, heat the oil over medium high heat. Add the mustard seeds and cover. When the mustard seeds have popped, toss in the cumin seeds and curry leaves and shake the pan, allowing the cumin seeds to brown and the leaves to sizzle. Next, add the drained channa dhal and fry, stirring constantly until golden. Put in the onions and saute until soft but not brown, then add the ginger and green cl, and fry for 1 minute. Stir in the turmeric, cayenne, and salt and fry for 1 more minute. Finally, add the drained potato and 1/2 cup of the reserved liquid, reducing the heat to medium low, and simmering, with the cover on. Periodically add more of the potato liquid (1/4 cup at a time), and stir occasionally, until the mixture is paste-like and the potatoes have broken down, about 10 minutes. Stir in the lemon juice and remove from the heat. Cover and set aside. Fry the dosas according to the instructions in the Sourdough Crepes recipe. After frying each 1, place golden side down and spoon about 2 tablespoons of the potato filling onto 1 half. Fold in half, and place the filled dosa on a warm platter: cover, while you continue frying the rest. Serve promptly. Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain. In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough. Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter. Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour. Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying. When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed. Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water. As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately. ","[Rhone Rangers, Pinot Grigio, Vermentino, Sauvignon Blanc]" 56999,"Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan 1 teaspoon ground cumin 1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt 2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano Chopped fresh chives, for garnish
Instructions: Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub. In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 57000,"Cracker Crumb Blue Fish Filets 1/4 cup warm bacon fat 1 small onion, diced (about 1/2 cup) 1 cup washed and finely diced celery 1/2 cup dry sherry 1/4 cup chopped dill 1 1/2 teaspoons celery salt 1 teaspoon ground black pepper 2 cups unsalted chowder crackers, finely crumbled 2 pounds small blue fish filets, about 4 to 5 filets 3 tablespoon olive oil Salt and pepper Instructions: Preheat oven to 425 degrees. In a saute pan over medium heat, heat the bacon fat. Add onions and cook for 4 to 5 minutes, until caramelized. Add celery and cook for 5 minutes more. Add sherry, stir and reduce by half. Add the dill, celery salt and pepper, and combine well. Add crackers and stir to combine. Remove mixture from the heat and cool. Brush skin of fish with olive oil. Season small bluefish filets with salt and pepper. Place 1/4 cup of the stuffing into center of each filet. Fold/roll tail over to encircle stuffing. Hold stuffed filets closed with tooth pick in center. Place filets in buttered baking dish, skin side down. Drizzle any remaining oil over top. Roast in oven for 16 minutes or until center is cooked to 145 degrees. Serve with drawn butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57001,"Challah with Saffron 1 cup warm (115 degrees F to 120 degrees F) water 2 (1/4-ounce) packages active dry yeast 1/2 cup sugar 1/4 teaspoon saffron threads 3 extra-large eggs, at room temperature 1 extra-large egg yolk, at room temperature 5 1/2 to 6 cups all-purpose flour 1 tablespoon kosher salt 1/4 pound (1 stick) unsalted butter, diced, at room temperature Vegetable oil 1 extra-large egg beaten with 1 tablespoon water, for egg wash Instructions: Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it's at least 110 degrees F when it?s in the bowl) and mix in the yeast, sugar and saffron. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4 1/2 cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1 1/2 more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn't stick to the bottom of the bowl. The dough will be soft and a little sticky. Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth-side down. Roll the dough around to cover it with oil, then turn it smooth-side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size. Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth-side up and roll it into a cylinder. Roll the dough into a rope 17 inches long and lay it seam-side down on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper. To braid the dough, pile one end of the ropes on top of each other and pinch them together and under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you?ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size. Meanwhile, preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Brush the bread thoroughly with the egg wash and bake for 35 to 40 minutes, until the outside is browned and it sounds hollow when you tap the bottom. Place the challah on a baking rack and cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57002,"Guy Cooks With Kids: E.J. and Guy's Pasta 2 tablespoons extra-virgin olive oil 1/4 cup chopped onion 1/4 cup chopped Italian sausage (hot or sweet) 1/4 cup chopped red bell pepper 1/4 cup thinly sliced mushrooms 1/4 cup chopped broccoli 3 tablespoons finely chopped garlic 1/3 cup cubed grilled chicken 1/4 cup chicken stock 1 cup whole wheat penne rigotte, cooked al dente and strained 1/2 cup heavy cream 1/4 cup grated Parmesan, plus more for serving, optional 2 tablespoons chopped fresh Italian parsley 3 tablespoons chopped fresh spinach 1/4 cup chopped Roma tomatoes Instructions: Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes. Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat. Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57003,"Chocolate Crusted Coconut Bars 1 1/2 cups all-purpose flour 1/4 cup sugar 2 tablespoons unsweetened cocoa powder 8 tablespoons (1 stick) unsalted butter, room temperature 4 cups unsweetened coconut flakes 8 large egg whites 2 cups confectioners? sugar 1/2 cup sweetened coconut cream 2 ounces melted bittersweet chocolate, for decorating Instructions: Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray. Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together. Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon. Coconut Macaroon: Mix the 4 cups coconut, the egg whites, confectioners\u2019 sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 57004,"Hortensia's Best-Ever Chocolate Pound Cake Unsalted butter, at room temperature (but still firm), to brush pan 1/4 cup sugar, to line pan 2 cups all-purpose flour 1 cup plus 2 tablespoons unsweetened Van Leer Dutch process medium cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups unsalted butter, at room temperature 2 3/4 cups sugar 2 teaspoons vanilla extract 2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk) 5 eggs 1 1/4 cups buttermilk Cocoa powder or confectioners' sugar, to finish Instructions: Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside. Sift together the flour, cocoa, baking powder, baking soda, and salt. Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended. Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth. Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean. Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling. To finish, dust the cake with cocoa or confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 57005,"Cajun Seared Scallops with Roasted Onion and Fennel Consomme 2 tablespoons butter 3 Spanish onions, medium dice 2 bulbs of fennel, sliced (tops reserved) 1 carrot, small dice 2 bay leaves 1/4 teaspoon Juniper berries 1/2 bunch thyme 32 ounces chicken broth Salt and pepper to taste 1 pound (10 to 20) count dry (diver) scallops 1 ounce each fine julienne of carrot, zucchini, yellow squash 4 ounces Cajun spice 4 tablespoons olive oil 8 asparagus tips 4 cloves roasted garlic Instructions: For the broth: In a sauce pot, melt butter. Add onion and caramelize. Set aside. To sauce pot, add sliced fennel and sweat until very soft. Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth. Bring to a simmer. Simmer for approximately 1 hour. Strain through a cheesecloth. Season with salt and pepper. In a strainer, add julienned vegetables to broth. Simmer for 3 minutes. Reserve vegetables and broth separately. For the dish: Dredge the scallops in the Cajun spice. Sear in olive oil on all sides on high heat until scallops are just cooked through. Place half of the scallops in a circle in the middle of a 9 inch bowls. In the middle of the circle, place julienne vegetables. Spoon warm broth gently over vegetables until bowl is filled by one-third. Garnish with asparagus tips and roasted garlic cloves. Finish garnish with fennel tops. Repeat with other bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57006,"Roast of Incredible Game Birds with Proper Polenta 1 pheasant, spatchcocked, washed and patted dry 1 guinea fowl or 2 14 pounds chicken, spatchcocked, washed and patted dry 1 partridge, washed and patted dry 2 wood pigeons, washed and patted dry 4 quails, washed and patted dry A small bunch fresh rosemary A small bunch fresh thyme 1 lemon or orange, zested 1 red onion, peeled and roughly chopped 4 sticks celery, trimmed and roughly chopped 4 carrots, peeled and roughly chopped 4 Italian sausages A few sprigs fresh bay, leaves picked Olive oil Sea salt and freshly ground black pepper 1 pound polenta A wineglass red wine (recommended: Chianti) 1/2 cup butter, divided 2 handfuls freshly grated Parmesan Extra-virgin olive oil Instructions: Preheat your oven to full whack about 500 degrees F. Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors. Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavorings - a sprig of rosemary, a sprig of thyme and a little orange or lemon zest. Place the onion, celery and carrots in a large roasting pan (or 2 small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary. Drizzle with olive oil and massage it into each bird. Season all the meat generously. Place in the preheated oven and immediately turn the temperature down to 350 degrees F. Cook for 1 to 1 1/2 hours, turning the birds a few times, until the meat is juicy and cooked through to the bone. After half an hour, bring 1 quart of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it's ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water. Remove the birds from the oven, lift them out of the pan and keep warm. Put the pan on the burner, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta - it'll need some serious perking up now. Stir in about 3/4 of the butter and all the grated Parmesan. Once smooth, taste and season if required. It should now be delicious! Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little. Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard. Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra-virgin olive oil. Put the board in the middle of the table and let everyone dive in. A fantastic feast! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Barolo, Barbaresco, Dolcetto, Gavi]" 57007,"Diablo Dip 1/2 package taco seasoning mix 1 cup sour cream 2 avocados mashed with a pinch of salt and lemon juice, or 1 container guacamole dip 1 cup shredded Monterey Jack cheese 1 cup shredded sharp cheddar cheese 1 cup diced tomatoes 1/2 cup scallion, green part only, sliced or snipped with scissors 2 cups chopped black olives 2 bags tortilla chips Instructions: Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 57008,"Asparagus with Prosciutto and Pickled Shallots 1 shallot, thinly sliced and separated into rings 1 tablespoon yellow mustard seeds
1/4 cup champagne vinegar 2 tablespoons sugar 2 sprigs thyme, plus 2 teaspoons leaves 1 bunch thin asparagus, ends trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 ounces thinly sliced prosciutto (8 to 10 slices) Instructions: Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes. Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes. Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57009,"Fruit Compote 1 bag frozen peaches 2 fresh plums, pitted and sliced 1 tablespoon sugar 1/2 teaspoon vanilla Instructions: Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt. ","[Riesling, Moscato, Vinho Verde]" 57010,"Iles Flottantes 3 ounces/80 grams sugar 4 free-range egg yolks 1 vanilla pod, seeds scraped out 18 fluid ounces/500 milliliters milk 1/2 teaspoon ground long pepper or freshly ground black pepper 3 ounces/75 grams sugar 2 ounces/50 grams slivered almonds 2 free-range egg whites (2 1/4 ounces/60 grams) 1 3/4 ounces/45 grams icing sugar (confectioners'), sifted if lumpy Couple of drops of lemon juice Pinch of salt Instructions: For the creme anglaise: Mix the sugar and egg yolks together in a bowl. Place the vanilla pod and seeds in a pan with the milk and pepper and bring to a boil. Remove the pod (you can rinse and dry it and use it for vanilla sugar). Then pour a little of the hot milk onto the egg yolk mixture, whisking continuously. Gradually whisk in the rest of the milk, and then pour the mix into a clean pan, set over a gentle heat and whisk constantly. Do not let the custard simmer at any point or it will split. After 5 minutes it will begin to thicken slightly and become the consistency of single cream (it will thicken more when it cools down). Transfer to a bowl and chill in the fridge for at least 4 hours. For the praline: Line a baking tray with baking paper. Put the sugar and 1 fluid ounce/25 milliliters water into a large pan; heat gently until the sugar dissolves, and then increase the heat to high. When the mixture starts to bubble, add the almonds and continue to cook for 5 minutes, stirring continuously to prevent the almonds sticking to the bottom of the pan and burning. Once the sugar and nuts have become a dark golden-brown caramel colour, pour onto the prepared tray and spread as thinly as possible with a palette knife (be quick as it sets fast). Set aside to cool. For the meringue islands: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until snow white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Gently drop 6 spoonfuls of meringue into a large pot of simmering water and simmer until they are slightly puffed up and just set, 2 to 3 minutes. Remove with a slotted spoon and place onto a sheet of baking paper until needed. To assemble, pour a ladleful of creme anglaise into each of 6 glasses and gently place a meringue in the centre. Snap the praline into small pieces and sprinkle on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 57011,"Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup 1 banana (1/2 cup), mashed 2 large eggs 1/3 cup gluten-free oats 1/2 cup fresh blueberries 1/2 cup maple syrup 1 teaspoon lemon zest (optional) Instructions: Combine banana, eggs and oats and let stand 10 minutes to thicken. Spray a large non-stick skillet with cooking spray and heat over medium heat. Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through. Combine maple syrup and lemon zest and serve with pancakes, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 57012,"Texas Hash 6 to 8 red potatoes, cubed 1 white onion, chopped 2 bell peppers, chopped 2 tablespoons fresh rosemary leaves, minced Olive oil Salt and black pepper Instructions: Preheat a grill to between 300 and 350 degrees F. Put potatoes, onion, bell peppers, and rosemary in a large bowl and toss to combine. Coat with olive oil and toss again. Add salt and pepper, to taste. When grill is preheated, place a medium skillet over the fire. Pour the contents of the bowl into the skillet. Continually stir potatoes until cooked thoroughly, approximately 25 minutes. Carefully remove hot skillet from grill and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57013,"Strawberry Glaze for Doughnuts 2 cups confectioners' sugar 2 tablespoons strawberry jam
1 tablespoon lemon juice
Instructions: Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth. ","[Riesling, Moscato, Vinho Verde]" 57014,"Fresh Mozzarella 2 gallons water Kosher salt 1 pound fresh mozzarella curd Instructions: In a large stock pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer and remove from heat. While waiting for water to boil, the mozzarella curd needs to be shaved with a sharp knife into thin layers and set aside in a large bowl. When water is ready, ladle over the shaved curd, just enough to cover. Allow curd to warm before you begin forming your mozzarella. Using a wooden spoon, stir the mixture until the curd begins to pull (you should have a string like effect). Work quickly with the curd to achieve a consistent silken texture. Hold the cheese in the bowl with wooden spoon and pour off excess water. Take the cheese in your hands and begin to fold under itself creating a round shape of desired size. Pinch between your thumb and index finger, place fresh mozzarella in a bowl of cool water, continue this process until all the fresh mozzarella is formed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Prosecco]" 57015,"Aussie Shrimp on the Barbie With Mango Relish 20 large shrimp, peeled and deveined 2 minced garlic cloves 1/4 cup olive oil 2 Tbs. minced shallots 1 Tbs. chopped fresh parsley 1 Tbs. chopped fresh thyme leaves salt and pepper to taste
salt and pepper to taste 1 peeled, pitted and finely diced mango 2 Tbs. finely diced red onion 1 minced garlic clove 1 small Thai bird cl, seeded and minced 1 Tbs. sugar 2 Tbs. olive oil salt and pepper
salt and pepper Instructions: SHRIMP: Soak 8 (4) bamboo skewers in water for 10 minutes to prevent burning. Preheat grill to medium heat. Combine all ingredients except shrimp and skewers in a small mixing bowl. Line shrimp up in vertical rows of five, all facing the same direction on a flat surface. Thread two wooden skewers, one at the head-end and one at the tail-end, through each row of five shrimp so you end up with a washboard-looking rectangle of skewered shrimp. Place shrimp on a platter and brush all over with garlic mixture. Place shrimp skewers on hot grill and cook 1-2 minutes per side.
MANGO RELISH: Heat olive oil in a small skillet over medium heat. Saute onion, garlic and cl pepper until soft and fragrant. Turn off heat and stir in sugar and diced mango. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57016,"Jo's Bacon-Wrapped Meatloaf 4 cups panko breadcrumbs 12 ounces whole milk
1 1/2 cups shredded Pecorino-Romano 1 1/2 tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
6 large eggs, beaten
2 pasilla cl peppers, diced
1 1/2 bunches fresh Italian parsley, minced
2 pounds grass-fed ground beef
1 cup ketchup
1/2 cup dark brown sugar
2 teaspoons dry mustard
3 dashes hot sauce, such as Tabasco
9 slices extra-thick applewood-smoked bacon
Nonstick cooking spray, for the pan Instructions: Preheat oven to 375 degrees F. Combine panko, milk, pecorino, Worcestershire sauce, pepper, salt, eggs, pasilla chiles and Italian parsley in a large mixing bowl and mix well. Add the ground beef and hand-mix until well blended. Set aside. To make the glaze, combine ketchup, brown sugar, dry mustard and hot sauce in a small mixing bowl. Stir well using a rubber spatula. Set aside. Lay bacon down slightly overlapping side-by-side in a half-sheet pan. Spray a 9-by-4-inch loaf pan that's 6 inches high with nonstick spray. Place the beef mixture in the pan and pat down to form a meatloaf. Turn pan over and tap out the meatloaf into your hand. Place the meatloaf over the center of the bacon slices. Working with one slice at a time, fold ends of each bacon slice over the top of the meatloaf. Turn loaf over and place on a rack set in a baking sheet to allow the fat to drain while baking. Using the rubber spatula, spread half the glaze over the meatloaf. Bake for 1 hour, then apply remaining glaze. Continue to bake until the internal temperature reaches 165 degrees F, about another 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 57017,"Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce Olive oil Margarine 3 red onions, chopped 3 cloves garlic, diced 1/2 cup rice 1 cup champagne Pinch salt 1 package lamb chops Parsley flakes 1 package sausages (snags) 1 package veal, sliced 1 tablespoon butter 8 mushrooms, sliced 1 (16-ounce) jar tomato sauce Dried basil Handful grated Parmesan cheese 3 to 4 scallions, diced Instructions: Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously. Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides. Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture. In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture. Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top. Finally cut up a bundle of scallions and sprinkle over the rice and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 57018,"Turkey in Baked Pumpkin 2 to 3 (3 pound) pumpkins or winter squash, such as Hubbard or Kabocha 3 tablespoons unsalted butter 1/4 cup vegetable oil 1 1/2 pounds turkey thigh meat, cut into 1 inch cubes 1 large onion, finely chopped 2 Poblano chiles, seeded and diced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 large tomato, seeded and finely diced 1 1/2 cups dry white wine 3 1/2 to 4 cups chicken stock 1/2 pound potatoes, peeled and cut into 1 inch cubes 1/2 pound parsnips, peeled and cut into 1 inch cubes 1 cup corn kernels (about 2 ears) 2 large pears, peeled and cut into 1 inch cubes 6 dried apricots, quartered, soaked in cold water for 20 minutes and drained. 1 tablespoon chopped chives 1/2 cup long grain white rice, soaked for 1 hour and drained Instructions: Preheat the oven to 350 degrees F. Cut a slice off the top of the pumpkins or squash to make a lid, then scrape out the seeds and stringy fibers from the pumpkin and lid. Season the inside with salt and pepper and place a tablespoon of butter inside each pumpkin. Place the pumpkins and lids on a baking sheet and bake for 45 minutes. Meanwhile, heat the oil in a large skillet over moderate heat and saute the turkey cubes until they are golden on all sides. Use a slotted spoon or tongs to transfer the turkey to a plate and cover loosely. In the remaining fat, saute the onion and Poblanos with the salt and pepper until onions are soft, 35 minutes. Add the tomato and cook 20 minutes. Add the wine and reduce by half. Add the turkey, along with the stock. Bring mixture to a boil, reduce the heat and simmer, covered, for 20 minutes. Add the potatoes and parsnips and simmer for 20 minutes. Add the corn and stir well to combine. Remove from the heat and add the pears, apricots and chives. Adjust the seasoning. Add the rice. Transfer the contents of the saucepan to the pumpkin, filling the pumpkin and replacing the lid. Return to the oven and bake for 50 minutes, or until the rice is cooked. To serve, transfer the pumpkin to a serving platter and carefully spoon the stew directly from the pumpkin into individual shallow bowls. Watch that the pumpkin shell does not break when scooping. The pumpkin will be very soft inside and mash into the sauce to thicken it a little. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57019,"Tortilla Casserole 8 corn tortillas 1 1/4 cups chicken broth, divided 2 tablespoons olive oil 1 cup frozen chopped onions 1 cup frozen chopped green pepper 1 1/2 tablespoons minced garlic 1 (8-ounce) package fresh sliced mushrooms 1 pound ground turkey breast 2 cups plain yogurt 1 (15-ounce) can diced tomatoes 3 tablespoons fine flour (recommended: Wondra Flour) 2 tablespoons chili seasoning 1 (15-ounce) can artichoke hearts in water, drained and chopped 1 1/2 cups organic shredded jack cheese 1/2 cup crushed baked tortilla chips Instructions: Preheat oven to 350 degrees F. Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside. Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes. Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 57020,"Grilled Melon and Ham 2 limes, juiced 1 tablespoon honey 1/8 teaspoon cayenne pepper 1/2 honeydew melon, sliced into 12 pieces 12 slices ham, cut in 1/2 Instructions: Preheat a grill to medium-high heat. In a small bowl, toss together the lime juice, honey, cayenne pepper, and melon. Thread the melon chunks on the wooden skewers and wrap each chunk with ham, tucking in the ends so it stays together. Put the skewers on the grill and cook until the ham is just crisp, about 5 minutes on each side. Remove the skewers from the grill to a serving platter and serve. ","[Viognier, Riesling, Vermentino, Gavi]" 57021,"Peanut Butter Split Smoothie 1 ripe banana, quartered and frozen 1/2 cup nonfat milk 1/4 cup plain nonfat yogurt 1 1/2 tablespoons creamy, natural, peanut butter Instructions: Put all of the ingredients into a blender and blend until smooth. ","[Chardonnay, Riesling, Gewrztraminer]" 57022,"Raley's Market Stuffed Ham One 20- to 22-pound corned ham, boned 10 pounds cabbage 1 to 1 1/2 pounds kale 3 pounds onion 2 1/2 to 3 tablespoons crushed red pepper 1 to 1 1/2 tablespoons black pepper 1 package cheesecloth Instructions: Trim excess fat from ham. Preheat oven to 400 degrees F. Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly. Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also. When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours. When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold. ","[Chardonnay, Merlot, Pinot Grigio, Zinfandel]" 57023,"Vegan Meringues One 15-ounce can chickpeas 1/4 teaspoon cream of tartar Kosher salt 3/4 cup superfine sugar Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes. Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.) ","[Riesling, Vinho Verde, Prosecco, Cava]" 57024,"Poi Pancakes 2 whole eggs 1/4 cup butter, melted 1 cup milk 1 1/4 cup all-purpose flour, sifted 1 tablespoon sugar 4 teaspoons baking powder 3/4 teaspoon salt 1/4 cup poi, frozen and crumbled Coconut syrup (recommended, \Hawaii's Own Coconut Syrup) Instructions: Beat eggs in a bowl and set aside. Melt butter in a saucepan with the milk. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift all the dry ingredients together. Add the eggs to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi gets soft as the batter cooks, so too much will result in a \gooey\ pancake. Make sure to add the poi just before you pour the pancakes. This will result in little \pudding pockets\ in the cake. Heat the griddle, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57025,"Lemon Olive Oil Cake Cooking spray One 15-ounce box yellow cake mix
Large eggs, per cake mix package instructions
Extra-virgin olive oil (preferably a fruity finishing type), per cake mix package instructions Zest of 2 lemons (about 2 tablespoons), plus 2 tablespoons juice (from about 1/2 lemon) 1 cup confectioners' sugar
1 cup raspberries Instructions: Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with cooking spray and line the bottom with a parchment circle. Mix the cake batter per package instructions, substituting olive oil for the called-for vegetable oil or butter. Stir in the lemon zest. Pour the batter into the prepared cake pan. Bake until the cake is light golden and a tester inserted in the center comes out clean, about 40 minutes. Let cool completely in the pan, about 20 minutes. Invert the cake onto a stand or plate and remove the parchment. Stir together the confectioners' sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the center of the cake and spread to the edges so some drips down the sides. Arrange or mound the raspberries in the center of the cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57026,"Raspo-Lemo-Limeade 5 cups water, divided 1 cup sugar 4 lemons, quartered (organic preferred) 2 limes, quartered, plus extra for garnish (organic preferred) 3 ounces raspberries, about 1 pint, plus more to garnish Ice 1 bunch fresh mint 8 ounces vodka Instructions: In a small saucepan over high heat, add 1 cup water and the sugar and heat to a simmer. Stir to melt the sugar, turn off the heat, and allow the simple syrup to cool. Cut the lemons and limes into 8 pieces. In the bowl of a food processor fitted with the bottom blade, add the lemons and limes and process until finely ground, about 2 minutes. Add in the simple syrup, pulse a few times, add in 2 cups of water and pulse again. Add in the raspberries and pulse to combine. Strain through a fine mesh strainer into a glass bowl or pitcher. Add the remaining 2 cups water and chill. Add 1/2 cup ice and about 10 mint leaves to a cocktail shaker. Muddle the mint, add in 8 ounces of lemon-lime-raspberry mixture, and 2 ounces vodka. Shake to combine. Strain into a glass filled with ice and garnish with mint, a lime wedge, and a couple of fresh raspberries. Repeat as needed. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]

" 57027,"Sugar Poinsettia 1 pound confectioners' sugar 1 rounded tablespoon of gum tragacanth 1 tablespoon of gelatin 2 tablespoons glucose 1/4 cup water 1 rounded tablespoon gum arabic 1 cup water Instructions: Sift 3/4 of the sugar into a bowl and stir in gum tragacanth. In a separate bowl combine water and gelatin. Heat to dissolve (do not cook), remove from heat and add glucose. Pour gelatin mixture into center of sugar and mix with a wooden spoon until kneadable. Transfer to table which has been dusted with confectioners sugar, and knead until smooth. Coat lightly with shortening, wrap tightly in plastic and store in refrigerator, or freeze until needed.; Dissolve gum arabic in water while bowl is covered with a damp cloth. Store in refrigerator. You can transfer it to a small clean nail polish bottle for use. This mixture will be used to glue flower petals to the stem wires (or to give a shine to items on which it's painted).; ; Roll small piece of dough very thin (if you roll on a patterned place mat, roll until pattern is visible). Cut petal freehand. Vein with veiner mold, and then use ball tool to thin and curl edges of petal. Use the gum glue to attach 4-inch long 26 gauge wire to base of petal, and lie on foam to dry. Form stamen with small balls of dough on hooked ends of 26 gauge wire. With floral tape, tape stamen together. Tape petals, starting with the smallest, around stamen. When flower is formed, pipe centers of stamen with yellow royal icing, and tint petals with powdered food coloring. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 57028,"Three Cheese Mac with Cheez-It Herb Crumb Crust Salt 1 pound penne pasta 1/2 box Cheez-it crackers 1 bunch fresh chives, chopped 1 bunch fresh flat-leaf parsley, chopped 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 2 tablespoons grated aged Monterey Jack cheese 1/4 cup grated fontina cheese 2 tablespoons crumbled soft goat cheese 2 cups heavy cream Freshly ground black pepper Instructions: Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes. Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley. Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly. Add the milk and bring to a simmer, whisking the entire time. Whisk in the cheeses, a little at a time, until thoroughly combined. Add the heavy cream and season with salt and pepper. Strain the pasta and mix with the cheesy sauce. Spoon into oven-safe baking vessels and top with the crumb crust. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes. Watch carefully so the mac doesn't burn. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 57029,"Ricotta Cake 2 eggs 2 cups flour 1 teaspoon baking powder Pinch salt 1/4 cup water 1 pound ricotta 1/4 cup cooked rice 6 eggs Pinch salt 1/2 cup sugar 1 teaspoon vanilla extract Cake decorations Instructions: To prepare dough: combine all ingredients in mixing bowl. Knead dough and roll with rolling pin to form thin layer.
To prepare filling: Preheat oven to 300 degrees. In a large bowl, combine ricotta, cooked rice, eggs, salt, sugar, and vanilla extract. Line ovenproof dish, or pie plate, with the dough, reserving any extra dough. Place filling in dough. Use leftover dough to decorate top of cake. If using dough on top, sprinkle with cake decorations. Bake for 40 minutes. Cake is done when toothpick inserted in the center comes out dry. ","[Prosecco, Moscato, Vinho Verde, Cava]" 57030,"Air Fryer Parsnip Fries 1 3/4 pounds parsnips 2 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons barbecue sauce 2 tablespoons mayonnaise 1/2 to 1 teaspoon hot sauce Instructions: Preheat an air fryer to 375? F. Peel the parsnips; cut into thick matchsticks. Toss the parsnips with the olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook in the air fryer in 2 batches until golden and tender, 15 to 20 minutes, tossing halfway through. Serve with a mix of the barbecue sauce, mayonnaise and the hot sauce to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57031,"\French\ Dressing and Iceberg Lettuce Chopped Salad 1/2 head iceberg lettuce, core removed and chopped 4 radishes, chopped 4 scallions, chopped 1/3 seedless cucumber, chopped 1 cup shredded carrots, available in produce section 1/3 cup white wine vinegar 1/3 cup sugar 1/2 cup ketchup 1/2 cup extra-virgin olive oil, eyeball it 1 teaspoon garlic powder 2 teaspoons Worcestershire sauce 1/4 small white onion, finely chopped or grated Salt and white pepper Instructions: Combine lettuce and chopped veggies in salad bowl. Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57032,"Alpine Burgers 3/4 cup sweet onions 1/2 cup fresh mushrooms 1/4 teaspoon bottled minced garlic 1 Grillers? Original 1 teaspoon spicy brown mustard or Dijon mustard 1 slice multigrain or whole-wheat bread 1/3 cup baby arugula 1 tablespoon Gruyere cheese or Swiss cheese Instructions:

1. In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
2. Meanwhile, cook veggie burger according to package directions.
3. Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger. Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 57033,"Naw Mai Fan 1 ounce dried shiitake mushrooms 2 cups glutinous rice (sushi rice) 2 3/4 cups cold water 2 teaspoons salt 1/3 cup rice wine vinegar 1 teaspoon grapeseed oil 1 pound Chinese sausage 1/2 cup coconut milk 1 tablespoon black soy sauce 1 tablespoon oyster sauce Salt and freshly ground black pepper 6 scallions, white and tender green parts only, sliced on the diagonal Instructions: Add mushrooms to a bowl and cover with 1 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a medium saucepot and set aside briefly. For the rice, rinse rice in strainer under cold water. Add rice, 2 3/4 cups cold water and salt to the saucepot containing the mushroom soaking liquid. Cover and let soak for 30 minutes. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in vinegar, and cover with a clean damp kitchen towel and keep at room temperature. Heat grapeseed oil over medium-high heat in a saute pan. When the oil begins to shimmer, brown all sides of the sausage. Pour most of fat from pan and return to stovetop. Reduce heat to medium, stir in coconut milk, soy sauce, and oyster sauce. Cover and let cook for 15 to 20 minutes until the sausage is cooked through. Remove sausage and let rest. Then slice on the bias. Return sausage to pan, add cooked rice, and stir to combine. Season, to taste, with salt and pepper if needed. Garnish with scallions. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Sparkling Shiraz]" 57034,"Pear Crumble with Pomegranate Sauce Nonstick cooking spray or butter for greasing 6 Bosc pears, peeled, cored and sliced 1 cup plus 3 tablespoons all-purpose flour 1 cup plus 3 tablespoons light brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup steel-cut oats 1 cup (2 sticks) unsalted butter, cold and cubed Vanilla ice cream, for serving Pomegranate Sauce, recipe follows 1 cup pomegranate juice 1/4 cup honey 2 teaspoons orange zest 1 cinnamon stick or 1/4 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
   Add the sliced pears to the prepared baking dish. In a small mixing bowl combine 3 tablespoons flour, 3 tablespoons brown sugar, cinnamon, nutmeg and salt. Sprinkle the mixture over the pears and toss to coat evenly.
   In a large mixing bowl, combine the remaining 1 cup flour and brown sugar with the oats. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled and you end up with a crumbly texture. Spread evenly over the pears.
   Place the baking dish in the oven until the crumble is golden brown, about 45 minutes. Allow to cool for 20 minutes. Serve alongside vanilla ice cream and Pomegranate Sauce. Garnish with pomegranate seeds. In a saucepan over high heat, add the pomegranate juice, honey, orange zest and cinnamon. Simmer until reduced by half and syrupy, about 10 minutes. Cool slightly before serving over the crumble. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 57035,"Sticky Sweet Ribs 4 racks St. Louis pork ribs 2 cups soy sauce
2 cups brown sugar
1/2 cup fresh peeled garlic cloves 1/2 cup chopped fresh ginger 1 tablespoon ground black pepper
2 cups guava puree 1 1/2 cups soy sauce, preferably Aloha brand
1/2 cup honey
1/2 cup yuzu lime juice
Salt and pepper
1 cup cornstarch Instructions: For the ribs: Preheat the oven to 450 degrees F. Place ribs, soy sauce, brown sugar, garlic, ginger, pepper and 1 quart water in a roasting pan, cover with foil and roast for 4 hours. Remove foil and pour off excess liquid, then chill thoroughly. For the sauce: Combine guava, soy sauce, honey, yuzu lime juice and salt and pepper in a saucepot and bring to a simmer on high heat. Combine cornstarch and enough water to make a slurry in a small bowl, then add to sauce while simmering. Cook at medium-high heat for 2 more minutes, then remove from heat. Preheat a grill for cooking at medium-high heat. Slice ribs into 2-rib portions, then grill 1 to 2 minutes on each side. Remove and place in saucepot with simmering sauce and simmer until hot, about 5 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 57036,"Seafood Ceviche on Cucumber Round Topped with Green Caviar 1/2 fresh jalapeno pepper, finely minced (use gloves when handling) 1/4 red onion, diced very small 3 limes, juiced 1 lemon, juiced 1 mango, peeled, seeded, and diced very small 1/2 papaya, peeled, seeded and diced very small 1 tablespoon freshly chopped cilantro leaves 1/8 cup extra-virgin olive oil Salt and freshly ground black pepper 1 pound fresh bay scallops 3 to 6 English cucumbers 1-ounce green caviar Instructions: In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will \cook\ the scallops.)
Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57037,"Herby Pepperoni and Mushroom Baked Pasta 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch crushed red pepper flakes Two 28-ounce cans plum tomatoes, crushed by hand 1 cup chopped fresh basil, plus 4 large fresh basil sprigs 1 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1 pound dried ziti 1 pound cremini mushrooms, sliced 1 cup chopped pepperoni 3 cups shredded mozzarella 1 cup grated Pecorino Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper. While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the pepperoni and cook, stirring occasionally, until it starts to crisp, about 2 minutes. Transfer to a large bowl. Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the large bowl. Add the tomato sauce, half each of the mozzarella and the Pecorino to the bowl and stir well to combine. Transfer the pasta-mushroom mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57038,"Poached Pears 4 pears, peeled and halved with stems removed (Bosch Pears) 1 cup sugar 1 1/2 cup red wine 1 1/2 cup water 4 whole cloves zest from 1/2 orange and 1/2 lemon 1 tsp. vanilla Instructions: In a saucepan on medium heat, mix sugar, red wine, water, cloves and zests of orange and lemon. Cook until sugar is dissolved and sauce thickens to syrup consistency. Add pears to saucepan and simmer 10-15 minutes until pears are heated through but not mushy. Remove pan from heat and stir in vanilla. Divide pears and syrup into individual dessert bowls, with syrup just barely covering the pears. Let pears cool in syrup for at least 20 minutes before serving. Serve with meringue or vanilla ice cream, if desired. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 57039,"Naan 1 large egg, beaten 1/4 teaspoon baking powder 3 1/2 tablespoons milk 1/2 teaspoon sugar Kosher salt 4 1/2 to 5 cups all-purpose flour 2 tablespoons oil, for the grill Melted butter, for brushing Instructions: Whisk the egg and baking powder in a large bowl. Add the milk, sugar, 1 teaspoon salt and 1 cup water. Stir until smooth. Add 4 1/2 cups of flour and mix slowly. Add additional flour if necessary. Knead the dough until smooth, 5 to 10 minutes. Preheat a lightly oiled grill on high, about 500 degrees F. Divide the dough into 3 to 4 tennis-ball-sized pieces of dough. Roll the balls out into a thin circle and place on the preheated grill. Cook, turning once, until puffed and lightly browned, less than 1 minute. Continue the process until all of the naan is cooked, then brush with melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57040,"Stirato Bowl or container Spatula Plastic dough scraper Rectangular baking stone Rimmed baking sheet, for the oven Dowel or wooden spoon with a long handle or a chopstick Parchment paper, cut to the size of the baking stone Cutting board or second baking sheet, to move the loaves to the oven Cooling rack 500 grams unbleached all-purpose flour 375 grams water 80 degrees F (27 degrees C) 1/2 teaspoon instant yeast 1 tablespoon sourdough (optional) 10 grams sea salt Semolina flour, for dusting the loaves Instructions: Morning: Combine the flour, water, yeast, and sourdough, if using, in a bowl, mixing together with a spatula or your hand moistened with water for about 1 minute. After the ingredients are combined, make a small indentation on the top of the dough. Add the salt to the small well you've just made in the dough, and about 1 tablespoon of water to cover it, but don't mix it in yet. Cover the bowl and let the dough sit for 20 minutes. Moisten your hands slightly and use the dough scraper to loosen the dough from the bowl. Rather than knead the dough, you're going to stretch and fold it in the bowl. Working from the edges of the dough, pull the dough out to stretch it and then fold it over toward the center. You can also squeeze the dough with your fingers to help incorporate the salt. If your hands begin to stick to the dough, moisten them again with water. Work around the dough and stretch and fold it 12 times. This action should take about 1 minute in total. Flip the dough over so the folds are underneath and the smooth side is on top. Cover the bowl and let the dough sit for another 20 minutes. Do the stretch-and-fold action for one more round. By now you'll notice that the salt is incorporated and the gluten offers noticeable tension. After folding about 12 times, turn the dough over again, cover the bowl, and let the dough rest for 20 minutes. Do the stretch-and-fold action 2 more times, at 20-minute intervals. In the final round, the dough should feel very elastic and should be glistening. If it isn't, add a few more stretch-and-fold actions but be careful not to rip the dough. Turn the dough over so the smooth side is face up. Cover the bowl and let it sit for 6 to 7 hours. The goal here is for the dough to rise until it has at least tripled in size, but has not collapsed in on itself. By the end of the rise, you might see big air bubbles on the top of the dough. Afternoon: Preheat the oven to 470 degrees F (245 degrees C), with your baking stone on the middle rack, 60 minutes before baking. In the lower part of the oven, or on the bottom, place a rimmed baking sheet that can hold half a cup of water. Place a piece of parchment paper roughly the size of your baking stone on an overturned and lightly floured baking sheet or a cutting board. Dust the parchment lightly with a 50/50 mixture of white flour and semolina flour or just white flour and set it aside. Flour a two-foot-square area of your counter generously with the flour/semolina mix or white flour. Dust the top of the dough lightly with flour. Using a plastic dough scraper, gently loosen the dough from the bowl and pour it out onto the counter, being careful to keep it in one piece. The outer, smooth surface will have landed on the floured surface, becoming the bottom of the dough. The top of the dough will be sticky. Dust it lightly with flour. Flour your hands and gently make a rectangle that's about 3/4 to 1 inch thick and about 10 by 16-inches, with the long side on the east-west axis, or parallel to the edge of the counter. Don't fuss over it to make it perfect or you'll compress the dough, losing the open structure of the air holes. Sprinkle a thick line of flour across the middle of the dough, moving east-west, marking where you will divide the rectangle in half lengthwise. Then sprinkle another two lines of flour through each of those portions, again moving east-west. You will cut the dough along the three lines, making four long loaves. Using a dowel, the wooden handle of a kitchen spoon, or a chopstick, press on the floured line so the pieces separate. A thick, dull tool works well because it joins the dough together at the seam. If the tool does not fully cut through the dough, use your dough scraper to finish cutting the pieces. Separate the pieces so they are not touching each other and cover them with a light towel. This second fermentation will take about 20 minutes. When the loaves are ready, they will be very light and spring back within one second when you press your finger very lightly into the dough. Baking: Pour 1/2 cup water into a measuring cup. Sprinkle the loaves lightly with semolina/flour. Loosen two loaves gently with the dough scraper. If you put enough flour on the counter it won't take much effort. Place your hands under the dough at either end of one loaf, then turn it upside down onto the floured parchment paper. To prevent the dough from sagging in the middle while you move the loaf, you can move your two hands closer together, slightly crimping the loaf lengthwise. The floured underside is now facing up. Do this with the second loaf, too. (If your baking stone is big enough, you might be able to place all four loaves on the parchment paper and bake them at once.) Now, here's the fun part. Lightly grab either end of the dough and gently stretch out the loaf to just under the size of your baking stone. If it resists, don't pull it-the dough will rip. Do the same with the second loaf. You can straighten out the edges by gently repositioning the loaf with your dough scraper, but don't fuss too much. Open the oven and slide the parchment paper off the cutting board or baking sheet and onto the baking stone. The loaves will bake on the parchment paper the entire time. Close the oven. Take the 1/2 cup water and pour it onto the baking sheet, being careful not to get burned by the steam. Shut the oven door. Bake for 18 to 22 minutes. Do not open the oven until at least 18 minutes into the bake. Bake until dark brown. Using a peel, or oven mitts, remove the loaves to a cooling rack, and let them stand for at least 20 minutes before eating. Repeat the baking method with the second two loaves. These loaves are best eaten within four hours. If you do not eat all the bread, the loaves can be frozen in a plastic bag. When you're ready to eat a loaf, remove it from the freezer until it defrosts and bake it for 5 minutes in a 400 degrees F (205 degrees C) oven to crisp up the crust. Once reheated, it will go stale relatively quickly. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 57041,"Almond-Crusted Chicken 1 cup whole unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large egg whites
4 boneless, skinless chicken breasts (about 6 ounces each) Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, melted
4 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
5 cups mesclun salad greens Instructions: Preheat the oven to 350 degrees F.
Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57042,"Plantain Walnut Pancakes with Walnut Coconut Yogurt 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 3 tablespoons packed brown sugar 1/2 teaspoon double acting baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, separated, whites at room temperature 2 tablespoons vegetable oil 1 very ripe plantain, mashed 1 1/3 cups buttermilk 1/2 cup walnuts, toasted and chopped 1 cup plain or vanilla yogurt, drained in a cloth lined sieve for 2030 minutes 1/4 cup chopped toasted walnuts 1/4 cup sweetened flaked coconut 1 tablespoon maple syrup Instructions: In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the egg yolks, 1 1/2 tablespoons of the oil, plantain, and buttermilk. Add the liquid mixture to the dry mixture, along with the walnuts, and stir until batter is just mixed. There will be lumps in the batter. In another bowl, beat the egg whites to soft peaks and fold them into the batter. Heat a griddle over low heat and brush with some of the remaining 1/2 tablespoon of oil. Drop the batter onto the griddle by tablespoons and cook the pancakes for 1 to 2 minutes, or until bubbles form on top and bottom is golden. Flip pancakes and cook for another minute or until undersides are golden. Using a spatula, transfer pancakes to a platter and keep warm until all of the pancakes are cooked, repeating the process with the remaining oil for brushing the grill. Serve pancakes with the Walnut Coconut Yogurt and maple syrup, if desired. In a small bowl, stir together the yogurt, walnuts, coconut, and syrup, until combined. Refrigerate until ready to use, and bring to room temperature before topping pancakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57043,"Heart Shaped Portobello Panini 4 sun-dried tomatoes 4 portobello mushroom caps, 2 ounces each 1/4 cup crumbled Gorgonzola 1 tablespoon plus 1 teaspoon olive oil Salt Pepper Instructions: Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them. Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter. Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each \sandwich\ with olive oil. Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57044,"Matar Kachori 1 1/2 cups all-purpose flour, plus more for dusting, if needed Kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil (see Cook\u2019s Note) 2 cups green peas, defrosted and well drained (see Cook\u2019s Note) 2 tablespoons ghee (clarified butter) or vegetable oil 1 teaspoon cumin seeds 1 to 2 Thai green chiles or 1/2 to 1 serrano pepper, finely chopped One 2-inch piece peeled ginger, finely chopped or mashed (about 1 1/2 teaspoons) 1/4 teaspoon asafoetida, optional 1/2 teaspoon sugar 1/4 teaspoon turmeric 1/4 teaspoon red cl powder, plus more if desired 1/4 teaspoon ground coriander 1/4 teaspoon raw mango powder, plus more if desired, or juice of 1/2 lemon A pinch of garam masala Kosher salt 2 tablespoons chickpea flour (besan) Vegetable oil, for frying Instructions: For the dough: Combine the flour with 1 1/4 teaspoons salt in a medium bowl and mix well. Add the ghee and mix in with your fingers until the dough looks crumbly. Add ice-cold water, starting with 1/4 cup then adding 1 tablespoon at a time, until a soft but stiff dough forms. Knead the dough until it\u2019s evenly combined (don\u2019t over knead), 2 to 3 minutes. Cover with plastic wrap and let it rest for 30 minutes. For the filling: Coarsely crush the peas in a food processor. Heat the ghee in a medium skillet over medium-high heat. Add the cumin seeds and let sizzle until slightly darker, about 30 seconds. Add the green chiles, ginger and asafoetida, if using, and cook, stirring often, until the raw aroma of the ginger dissipates, 30 to 45 seconds. Add the crushed peas and sugar and cook until the mixture dries out a little, 2 to 3 minutes. Add the turmeric, red cl powder, coriander, raw mango powder, garam masala and 1 1/4 teaspoons salt and cook until the spices are toasted and the raw smell dissipates, about 2 minutes. Add the chickpea flour and cook until toasted, about 3 minutes. Adjust salt to taste, raw mango powder for additional tang and red cl powder for spice. Transfer to a bowl to cool. To assemble and fry: Pour vegetable oil into a large Dutch oven or wide heavy-bottomed pot to a depth of about 3 inches. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. While the oil is heating, divide the dough into 10 balls. A kitchen scale isn\u2019t necessary but is helpful in dividing. Divide the green pea mixture into 10 tight balls. Flatten the dough balls with your hand or a rolling pin into 3- to 3 1/2-inch rounds. Try to keep the edges thinner. Dust the worksurface lightly with flour if the dough begins to stick. Place a flattened dough round in the palm of your hand and make a bowl. Put a green pea ball in the center. Fold the dough edges over the stuffing, pleating them as they come together, and seal tightly. Flatten the ball with the palm of your hand or a rolling pin to about 3 inches in diameter; cover with a damp cloth. Repeat with the remaining dough and green pea balls and keep them covered with a damp cloth. Double-check that the temperature of the oil is 340 degrees F. Gently slip in 3 to 5 patties and fry, moving them around occasionally so they cook evenly and flipping them halfway, until golden brown and crispy, about 4 minutes on each side. Don\u2019t overcrowd the pot; you need to allow enough space for the kachoris to puff up while frying. Using tongs or a slotted spoon, transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining patties. The kachoris can be served with any chutney such as cilantro-mint chutney, tamarind chutney or cilantro-pea chutney. Save leftover kachoris in an airtight box after they have come to room temperature; otherwise, they will become soggy. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 57045,"Cream Tacos: Tacos de Crema 1 1/2 pounds whole, unhusked tomatillos 3 garlic cloves 1/2 teaspoon salt 1 to 2 serrano chiles 1/4 cup olive oil, divided 1 pound Mexican sausage (recommended: longaniza or chorizo), minced 12 corn tortillas 1 white onion, minced 1/4 cup minced cilantro leaves 1 cup sour cream 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips 12 cilantro sprigs, washed and dried Instructions: Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside. Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green cl, and a cilantro sprig. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 57046,"Spaghetti al Melone 1 pound spaghetti pasta 1 1/2 cups grated Parmesan 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups 1 cup heavy whipping cream 1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature 1/4 cup whiskey 2 tablespoons fresh lemon juice (from 1/2 large lemon) 1 tablespoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 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, 8 to 10 minutes. Drain and place in a serving bowl. Add the Parmesan and toss well. Place the melon in a food processor and blend until chunky. Set aside. In a medium saucepan, heat the cream and butter over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the butter melts and the mixture is smooth, 2 minutes. Add the melon, whiskey, and lemon juice. Simmer until the mixture thickens, about 10 minutes. Stir in 1 tablespoon salt and 1 teaspoon pepper. Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 57047,"Cucumber-Mint Sparkle 1 small handful of mint sprigs (about 1/4 cup) 1 English cucumber, thinly sliced 1 tablespoon agave
12 ounces club soda
1/2 cup vodka, optional Instructions: Puree the mint, 1/3 cup water and three-quarters of the cucumber slices in a food processor until smooth. Strain the mixture into a pitcher, and stir in the agave. Right before serving, top with the club soda and vodka if using. Float the remaining cucumber slices in the pitcher. Serve over ice in small juice or rocks glasses. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 57048,"Pat Bing Soo (Korean Shaved Ice) 3 cups shaved ice 3 tablespoons Simple Syrup, recipe follows One 15-ounce can fruit cocktail 1 cup mixed grain powder 1 cup Asian red bean paste 1/2 cup sliced kiwi 1/2 cup colorful mochi rice cakes 1/2 cup fresh strawberries, sliced 1/2 banana, sliced 1 scoop strawberry ice cream 1 scoop vanilla ice cream 5 tablespoons milk 5 tablespoons strawberry syrup 1 cup whipped cream 5 tablespoons hot fudge chocolate syrup 1 cup rainbowy puffs cereal 1 maraschino cherry Instructions: Add 1/3 cup of shaved ice into a large metal bowl and add the Simple Syrup. Next, drain the juice out of the fruit cocktail and pour the fruit, grain powder and then add the red bean paste into the bowl. Now add another layer of shaved ice into the bowl. Even out the ice and add the kiwi, mochi rice cakes, strawberries and banana. Then add a scoop of both the strawberry and vanilla ice cream. Pour the milk over the dessert and then the strawberry syrup. Then add the whipped cream, drizzle with hot fudge chocolate syrup and top it with the rainbowy puffs cereal. And finally you add the cherry on top! Add equal parts sugar and water to a small saucepan over medium heat. Heat until the sugar has dissolved, around 5 minutes. Remove from the heat and cool. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 57049,"Go-To Chocolate Chip Cookies 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/8 teaspoon ground cinnamon 1 stick (4 ounces) unsalted butter, at room temperature 1 cup light brown sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 12 ounces semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula. Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches. Bake the cookies in three separate batches until golden around the edges, the center is soft-set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57050,"Sweet and Hot Pepper Chicken, Asian-Style 1 tablespoon soy sauce 1 1/2 teaspoons dark soy sauce 1 1/2 teaspoons cornstarch 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes 1/2 cup ketchup 1/4 cup chicken stock 1 tablespoon chili garlic sauce 2 teaspoons sugar 4 teaspoons vegetable oil 2 teaspoons minced ginger 2 teaspoons minced garlic 2 teaspoons minced green onion bottoms 10 dried red chiles 1 jalapeno, stemmed, seeded and thinly sliced 1 red bell pepper, stemmed, seeded and thinly sliced 1 cup sliced yellow onion 2 teaspoons toasted sesame seeds 1 teaspoon sesame oil 1 tablespoon chopped fresh cilantro leaves Instructions: In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes. In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57051,"Cabbage Rolls 1/2 pound rice 1 head fresh cabbage, approximately 3 pounds 1 small onion, chopped fine 1 teaspoon oil 1 teaspoon vegetable bouillon 1/2 pound ground pork Salt Pepper 2 carrots, chopped 2 stalks celery, chopped Instructions: Preheat the oven to 350 degrees F. Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves. Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf. Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top. Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 57052,"Peach Champagne Semifreddo 8 large egg yolks 1 1/4 cups granulated sugar 2 pinches salt 3/4 cup champagne 1 cup heavy cream 3/4 cup water 2 pounds peaches 1 teaspoon lemon juice 4 large or 6 small juicy ripe peaches Instructions: In a stainless steel mixing bowl, whisk together the eggs, 1/2 cup of the sugar and a pinch of the salt. Whisk in the champagne. Place the bowl over a pot of simmering water. (The pot should be sitting over, not in the water.) Whisk vigorously until thick, about 3 minutes. Remove the bowl from the pot and place it in a bowl of ice water. Cool until room temperature, stirring occasionally. Whip the cream until soft peaks form. Fold the cream into the cooled champagne mixture. Spray a loaf pan with nonstick spray. (I like to use a pan approximately 3 1/2 by 11 1/2 by 3 1/2 inches but a 9-inch square pan will work.) Line the pan with plastic wrap, making sure to press the plastic wrap into the corners of the pan. (The nonstick spray helps the plastic wrap stick to the pan. The plastic wrap makes the terrine easier to unmold.) Gently spread half of the champagne cream into the loaf pan. Place the pan in the freezer for at least 1 hour. Refrigerate the remaining champagne cream. Combine the water and the remaining 3/4 cup sugar in a small sauce pot. Bring the sugar and water to a boil over high heat and boil for 1 minute until the sugar is dissolved. Cool the mixture to at least room temperature. (It can be made several days in advance and refrigerated.) Peel and pit the 2 pounds of peaches. Puree them in a food processor. Strain the puree through a medium holed sieve. There should be 3 cups of peach puree. Stir 1/2 cup of the sugar syrup into the peach puree. Add the remaining pinch salt and the lemon juice. Taste the peach puree. If it is not sweet enough add a little more sugar syrup. (The amount of sugar necessary will depend on the natural sweetness of the peaches. Extra sugar syrup can be used to sweeten ice tea.) Freeze the peach puree in an ice cream machine according to manufacturer's instructions. When the peach puree is frozen, spread it evenly into the loaf pan over the frozen champagne cream. Let the puree become firm again in the freezer, then carefully spread the remaining champagne cream on top. Freeze the semifreddo for several hours until hard. It can be made several days in advance. Peel the remaining peaches. Cut them in half and remove the pits. Cut in 1/2 inch pieces. Taste the peaches. If they are not very sweet, stir in a little granulated sugar. Often peaches are naturally sweet enough and do not need additional sugar. To unmold, invert the loaf pan onto a cutting board. Run a wet hot towel over the pan. Remove the pan. Carefully peel off the plastic wrap. Slice the semifreddo and place on a plate. Serve with some of the fresh peaches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57053,"Tip Top Salad 4 heads iceberg lettuce (1 per person) 2 cups diced roast turkey breast (about ? small breast) 1 cup sweetened dried cranberries 1 cup diced celery 1/2 green apple cored (but not peeled) and diced 1 cup crumbled blue cheese Candied Walnuts, recipe below 1 cup crumbled blue cheese 1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
2 teaspoons coarse black pepper 2 tablespoons fresh lemon juice
1 cup walnuts 2 tablespoons sugar Instructions: Tip Top Dressing: To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base. Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids). Using a spoon, hollow out each lettuce head to form a bowl. Reserve the lettuce that is removed (this will be used in the salad). Set the 'lettuce bowls' aside. Chop the reserved lettuce. Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl. Toss the salad gently.
To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl. Season, to taste, with salt, pepper, and lemon juice.
Finishing the salads: Add about 1/3 of the dressing to the salad. Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad. Spoon salad into each of the 'lettuce bowls'. Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
Unused dressing can be refrigerated for up to 3 days
Heat medium skillet over medium-high heat. Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute. Raise the heat to high, sprinkle the walnuts with sugar and cook, stirring constantly, until the sugar crystallizes and begins to melt, about 1 minute. Transfer the walnuts to a plate and set aside to cool.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57054,"Blanched Brussels Sprouts with Chestnuts 1 pound whole chestnuts 1 pound Brussels sprouts, stems trimmed 3 tablespoons butter 2 shallots, minced Salt and pepper Pinch nutmeg Instructions: Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through ","[Chardonnay, Riesling, Gewrztraminer, Barolo]" 57055,"Quick-Pickled cl-Orange Fennel Kosher salt 1 cup white wine vinegar 3 tablespoons sugar 3 dried chiles de arbol 1 garlic clove, smashed 1 fennel bulb, quartered and thinly sliced through the core, plus a few fennel fronds 1 wide strip orange zest Instructions: Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat. Add the vinegar, sugar, chiles and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes. Pack the fennel, fennel fronds, and orange zest into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 57056,"Herbed New Potatoes 2 cups water 1 dozen new potatoes 2 bay leaves 1 teaspoon black peppercorns 1 stick unsalted butter 1/3 cup flat-leaf parsley, chopped 1/2 tablespoon sea salt Instructions: Pour water in a 3-quart saucepan. Add potatoes, bay leaves, peppercorns, butter, parsley and salt. Cover and simmer for 25 minutes or until fork tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 57057,"Ba'Corn Cheese 2 tablespoons unsalted butter 2 strips bacon, chopped
1/2 jalapeno, seeded and minced
2 cups canned sweet corn
Kosher salt and freshly ground black pepper 1 clove garlic, minced
2 scallions, thinly sliced
2 tablespoons condensed milk
2 tablespoons mayonnaise
1/2 cup mozzarella cheese
Instructions: Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil. Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 57058,"Blue Cheese Salad Dressing Three Ways 1/2 cup crumbled blue cheese 1 tablespoon lemon juice 2 tablespoons extra-virgin olive oil 1/2 cup sour cream 1 heaping tablespoon horseradish Instructions: In a medium bowl whisk together the blue cheese, lemon juice and olive oil. Serve this over a spinach salad with rings of fresh red onion. Whisk in the sour cream and you've got a dip for buffalo chicken wings or celery sticks. Stir in the horseradish and the mixture makes a great spread for sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 57059,"Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter 1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed) Nonstick cooking spray 1/2 cup grated Parmesan 1 tablespoon butter 1/2 cup unsalted butter, softened 1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced 1/2 cup chopped yellow onion 2 cloves fresh garlic, minced or 2 teaspoons jarred, minced 1 teaspoon dried thyme 6 cups reduced-sodium chicken broth 1 cup dry white wine 1/2 chopped fresh parsley leaves Salt Freshly ground black pepper 1 cup lowfat milk 1 cup andouille sausage 1 cup chopped arugula 1/4 cup chopped walnuts Instructions: Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown. Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes. While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven. Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through. Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 57060,"Spicy Bacon and Spinach Stuffed Mushrooms 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) unsalted butter 1 cup packed, chopped stemmed spinach Kosher salt and freshly ground black pepper 1/2 cup cooked and finely chopped bacon 1/2 cup grated mozzarella 1/4 cup chopped fresh chives 1 cup coarse fresh white breadcrumbs 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 spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool. Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs 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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57061,"Herbal Chicken Salad Sandwiches 4 jasmine green tea bags Kosher salt Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes 1/3 cup finely diced red onion 3 tablespoons mayonnaise 3 tablespoons fat-free plain Greek yogurt 2 tablespoons thinly sliced fresh basil 1 tablespoon finely chopped fresh tarragon 1 1/2 teaspoons white balsamic vinegar 2 tablespoons sliced natural almonds 8 slices fruit-n-nut or rye bread 1 cup packed mixed baby salad greens Instructions: Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57062,"Candy Bar Cake 1 12-ounce frozen pound cake 3 ounces semisweet chocolate, finely chopped 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3 to 4 tablespoons milk 1 1-pound box confectioners' sugar 3/4 cup salted roasted peanuts 2 cups dulce de leche 10 ounces semisweet chocolate, finely chopped 1 stick cold unsalted butter, cut into pieces Instructions: Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles. Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable. Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.) Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes. Mix the peanuts and dulce de leche in a bowl. Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes. Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth. Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes. Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57063,"Sauteed Okra with Cumin 6 tablespoons (3/4 stick) unsalted butter 1 1/2 pounds okra, stems trimmed, washed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons ground cumin Instructions: Melt butter over high heat in a medium saute pan. Saute okra with all seasoning 2 to 3 minutes. Reduce heat to moderate and cook, stirring occasionally, an additional 5 minutes. Serve hot. ","[Riesling, Gewurtztraminer, Pinot Grigio, Vermentino]" 57064,"Louisiana Burgers 2 1/2 cup prepared mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 teaspoon hot sauce, or more if desired 5 cornichons, diced 1 green onion (white and pale green parts), finely chopped 1 tablespoon finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper 1 tablespoon sweet paprika 2 teaspoons kosher salt, plus more for sprinkling 2 teaspoons freshly ground black pepper 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 1/2 pounds ground chuck, 80/20 mix 2 tablespoons canola oil, plus more for brushing 8 paper thin slices Pepper Jack cheese 4 buns, split 8 slices thinly sliced tasso ham 1 red onion, peeled and cut into 1/4-inch-thick slices Potato chips Instructions: For the mayonnaise: To a bowl, add the mayonnaise, mustards, hot sauce, cornichons, green onions, parsley and some salt and pepper. Stir to combine. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve. For the burgers: Stir together the paprika, salt, pepper, thyme, cayenne, garlic powder and onion powder in a small bowl.
Mold the meat into patties. Brush with oil and sprinkle both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, and then drizzle with oil before grilling. Preheat a griddle pan to medium heat. Add the canola to the pan just prior to cooking. Place the burgers on the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Flip the burger over, lower the heat to medium and continue cooking to desired doneness. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until the cheese is melted. Put the burgers on the buns, top with the ham, some of the onions, some of the mayonnaise sauce and some potato chips. Use a skewer to hold the burger together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 57065,"Hokey Pokey 1/2 cup sugar 4 tablespoons dark corn syrup 1 1/2 teaspoons baking soda Instructions: Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though. Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so. Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil. Leave until set and then bash at it, so that it splinters into many glinting pieces. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 57066,"Old Fashioned Peanut Butter Cookies 1/2 cup sweet butter at room temperature 1/2 cup each sugar and brown sugar 1 egg 1 cup smooth pure peanut butter 1/2 teaspoon vanilla 1/2 teaspoon each salt and baking soda 1 1/2 cups sifted flour Instructions: Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla. With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden. For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 57067,"Tomato and Bocconcini Caprese 1 vine-ripened red tomato 1 yellow tomato
1/4 cup currant tomatoes (or cherry tomatoes cut in half)
1 cup small fresh mozzarella balls (bocconcini) 3 tablespoons extra-virgin olive oil, cold
1/4 cup loosely packed baby basil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57068,"Lemon Coconut Angel Food Cake 1 store bought prepared angel food cake 1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle 1 lemon, zested 1 cup shredded coconut Instructions: Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57069,"Chocolate Cherry Bread Pudding 1 cup heavy cream 1 cup milk
48 jarred wild cherries, such as Amarena Fabbri, plus 1/2 cup liquid from the jar 1/2 cup maple syrup
Pinch fine salt
5 large eggs
1 cup dark chocolate (63 percent) 1 baguette, medium diced
1 cup cold heavy cream 2 tablespoons brandy
2 tablespoons granulated sugar
Instructions: For the pudding: Preheat the oven to 350 degrees F. In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil. In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate. Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes. Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture. Place ramekins on a baking sheet and bake for 30 minutes. For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream. ","[Rhone Blends, Port, Tawny Port, Moscato]

" 57070,"Stuffed Piquillo Peppers 14 piquillo peppers (from a 12-ounce jar), drained, brine reserved 1 1/3 cups goat cheese (about 11 ounces), at room temperature
2/3 cup packed finely grated manchego cheese (about 4 ounces)
2 tablespoons finely chopped fresh chives
2 tablespoons honey 2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
1/2 teaspoon sweet Spanish paprika
Kosher salt and freshly ground white pepper 1/4 cup sherry vinegar 1 tablespoon honey
Kosher salt
1 tablespoon golden raisins
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian parsley
3 tablespoons roughly chopped marcona almonds, for garnish Instructions: For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers. In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth. Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving. For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine. To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Cava]

" 57071,"Sesame Soba Noodles Salt 1/2 pound soba, or whole-wheat linguine or spaghetti 1/4 cup honey 1/4 cup soy sauce 2 tablespoons rice vinegar or sherry vinegar 2 teaspoons toasted sesame oil One 2-inch piece fresh ginger, peeled and grated 1 large clove garlic, grated or finely chopped 1/3 cup olive oil or vegetable oil 1 cup frozen shelled edamame, thawed 2 large carrots, coarsely grated 1 small bunch scallions, very thinly sliced on an angle 3 tablespoons mixed black sesame seeds and toasted white sesame seeds Instructions: Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 57072,"Party Popcorn 2 tablespoons wok oil 1 cup (un-popped) popcorn maize 1/2 stick butter 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons ground paprika 4 teaspoons table salt 4 teaspoons sugar Instructions: Put the wok oil into the biggest pan you have with a lid over high heat, add the popcorn and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it but don't be tempted to look, unless you want to get shot at, and once it has stopped popping - a couple of minutes or so - take it off the heat. Melt the butter with the spices in another pan and then pour it over the popcorn and put everything into a large paper carrier bag/shopper. Shake, shake and shake the bag again to mix the popcorn and get it thoroughly coated in the spicy butter. Arrange in several party bowls. ","[Chardonnay, Riesling, Sauvignon Blanc, Ros]" 57073,"Seared Lake Superior Whitefish with a Mousseline Mustard Sauce over a Bed of Spinach and Mushrooms served with Saffron Potatoes 1 pound shiitakes Olive oil 1 pound spinach leaves, rinsed 8 medium sized potatoes 1 tablespoon saffron 4 fillets (7 to 8-ounces) Lake Superior jumbo whitefish White pepper and salt 1 leek Mousseline Mustard Sauce, recipe follows 4 medium shallots, chopped 1 cup dry white wine 1 tablespoon champagne vinegar Pinch salt Pinch white pepper 1 tablespoon heavy cream 1 cup butter, softened 2 tablespoon whole grain Dijon mustard Instructions: Heat a deep fryer to 350 degrees F. Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. Keep warm in pan. Saute spinach in pan with 1 tablespoon of olive oil until soft. Keep warm in pan. Peel potatoes. Cut off sides of potatoes. Add potatoes to a pot of boiling water with saffron, for color and taste. Boil until tender. Drain. Season the fish with white pepper and salt on both sides. Heat a non-stick skillet over high heat. Brush fish on both sides with olive oil. Add fish to skillet and sear on both sides, 3 minutes each side. Using only the white part of the leek, halve lengthwise. Take each half and julienne thinly. Wash and dry. Deep fry in hot oil for 1 to 2 minutes until crisp. Drain on paper towels. Put spinach in center of plate. Put mushrooms on spinach. Put whitefish on top of mushrooms. Cover fish with Mousseline Mustard Sauce. Put 2 potatoes on side of plate. Put a small heap of leeks on top of fish. Combine in a saucepan, shallots, white wine, vinegar, salt and pepper. Reduce to 10 percent of its original volume. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57074,"Grilled Korean Steak and Rice Bowls 1 pound skirt steak 1/4 cup soy sauce 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 4 cloves garlic 2 tablespoons sugar Kosher salt and freshly ground pepper 1 large Asian pear 1 cup short-grain white rice 1 large heart romaine lettuce, chopped 1 cup drained kimchi 2 small scallions, thinly sliced Instructions: Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag. Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours. Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs. Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes. Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 57075,"Broccoli Salad 8 ounces bacon
Salt 5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels
Instructions: Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57076,"Mini Mac and 'Shrooms Kosher salt 1 pound mezzi rigatoni 1 stick unsalted butter 1/2 cup all-purpose flour 4 cups whole milk 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 2 tablespoons extra-virgin olive oil 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced 4 ounces cremini mushrooms, quartered 8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups) 5 ounces pecorino cheese, grated (about 1 1/2 cups) 1/2 cup breadcrumbs 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and season with salt and pepper. Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms. Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57077,"2-Step Potato-Chorizo Hors d'Oeuvres 2 1/2 pounds baby red potatoes 3 tablespoons olive oil 1 teaspoon dried oregano, crumbled 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 pound chorizo 1 lime, quartered 1 recipe Avocado Salsa Instructions: In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface. Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork. Preheat the oven to 375 degrees and heat a large cast-iron skillet over medium heat. In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated. Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other. Heat until sizzling, then transfer the skillet to the hot oven. Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden. While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water. Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates. Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick. Place a slice of sausage on top of each roasted potato half and secure with a toothpick. Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them. Serve, accompanied by Avocado Salsa. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 57078,"Spiced Chocolate Fondue with Fresh Strawberries 1 pound semisweet chocolate, chopped into chunks 2 cups heavy cream 1 teaspoon ground cinnamon 1/2 teaspoon cayenne Strawberries, pretzel rods, and marshmallows for dipping Instructions: In a double boiler add chocolate. Melt until smooth and then add the cream. Stir constantly. Once smooth, add the cinnamon and cayenne. Place into a fondue pot. Serve with strawberries, pretzels, and marshmallows. ","[Riesling, Moscato, Gewrztraminer]" 57079,"Santa Slice-and-Bake Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
Black gel food coloring
Red gel food coloring
1 cup confectioners' sugar 2 teaspoons meringue powder
1/4 cup white sprinkles
Instructions: For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57080,"Prime Rib 4 tablespoons tricolor peppercorns (or any peppercorns) 3 sprigs rosemary 3 sprigs thyme 1/3 cup kosher salt 8 cloves garlic, minced 1 10-to-14-pound boneless rib-eye roast 1/4 cup olive oil Yorkshire Pudding, for serving, recipe follows 5 large eggs 1 cup half-and-half 1 cup all-purpose flour Kosher salt Drippings from the prime rib Instructions: Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.) Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width. Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely! Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've \popped\ about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barolo]" 57081,"Bulgogi-Inspired Beef Quesadillas 1 red onion, thinly sliced 1 cup white vinegar
1/4 cup sugar
1/4 cup kosher salt 1 1/4 cups soy sauce
1/2 cup gochujang
1/4 cup plus 2 tablespoons sesame oil
1/4 cup sesame seeds
1/4 cup white vinegar
2 tablespoons mirin 1 Asian pear, coarsely chopped
2 pounds ground beef
4 tablespoons unsalted butter 12 slices American cheese
Six 10-inch flour tortillas
1/2 head iceberg lettuce, shredded
Sesame seeds, for sprinkling Instructions: For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside. Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly. Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes. To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.
","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 57082,"Jade's Strawberry-Filled Cupcakes 1 1/4 cups all-purpose flour 1/4 cup quinoa flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt 1 cup sugar 1 stick butter, at room temperature 2 large eggs, at room temperature 1/2 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 1/3 cup strawberry fruit spread or jam 1/4 cup semisweet chocolate chips, such as Ghirardelli 1 stick butter, at room temperature 3 3/4 cups powdered sugar 1/4 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons strawberry fruit spread or jam Special equipment: 12-cup muffin pan; 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups Instructions: Cook's Note: Quinoa flour can be found at health food stores. For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside. Whisk together the flours, baking powder and salt in a medium bowl. Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes. For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl. Add the melted chocolate to one bowl of the frosting and stir until smooth. Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth. Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57083,"Goat Cheese, Prosciutto and Caramelized Onion Frittata 3 large onions 1/4 cup olive oil 1 teaspoon kosher salt 1/4 cup balsamic vinegar or water, optional 8 large eggs 1/4 cup milk 1 teaspoon salt 4 ounces prosciutto di Parma 1 tablespoon butter 1 tablespoon olive oil 2 ounces Parmesan, grated 6 ounces goat cheese, crumbled 1/2 cup caramelized onions 1 tablespoon freshly chopped thyme leaves Instructions: For the Onions: Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole. Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt. Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size. If necessary, deglaze the pan with balsamic vinegar or water. Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool. For the Frittata: Preheat the oven to 350 degrees F. In a small bowl, add the eggs, milk, and salt and mix to combine. Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces. Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low. Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese. Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes. Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 57084,"Pork and Kraut Patty Melts 1 1/2 pounds ground meat (I'm using pork) Salt and pepper 2 tablespoons oil (I'm using olive) 8 ounces sauerkraut, drained 8 slices cheese (I'm using Swiss) 2 tablespoons mustard (I'm using Dijon) 8 slices bread (I'm using rye) 2 tablespoons mayonnaise Instructions: Form the ground meat into 4 equal balls and sprinkle them with salt and pepper. Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 57085,"Strawberry Granola Pancakes 2 cups whole-grain pancake mix 1 1/2 cups milk 2 tablespoons brown sugar 2 tablespoons vegetable oil 2 large eggs 1 heaping tablespoon strawberry preserves 1/2 cup store-bought or Homemade Granola, recipe follows, plus more if needed 8 strawberries, chopped, plus more if needed Butter, for frying Serving suggestions: chopped strawberries, granola clusters, warm pancake syrup and vanilla yogurt 6 cups rolled oats (not quick oats) 1/4 cup vegetable or canola oil 4 tablespoons butter, melted, plus more for greasing the baking sheet 1 teaspoon kosher salt 1 cup brown sugar 1/2 cup honey 1/4 cup apple juice 1/4 cup molasses 1 tablespoon vanilla extract 1 1/2 cups crispy rice cereal, such as Rice Krispies 1 cup wheat germ 1/2 cup finely chopped pecans 1/2 cup shelled sunflower seeds 1/4 cup roughly chopped almonds 1/4 cup flax seeds Instructions: Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer. Heat a nonstick skillet or griddle over medium heat. Add a little butter to the skillet and fry the pancakes on both sides until dark golden. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top. Preheat the oven to 350 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57086,"Gireum Tteokbokki 2 tablespoons plus 1 teaspoon sugar 2 tablespoons soy sauce 1 tablespoon light corn syrup 4 cloves garlic, grated 1 teaspoon toasted sesame oil 2 tablespoons soy sauce 1 tablespoon plus 2 teaspoons sugar 1 tablespoon plus 1 teaspoon coarse gochugaru (Korean red cl flakes) 1 tablespoon plus 1 teaspoon fine gochugaru (Korean red cl flakes; see Cook\u2019s Note) 1 tablespoon light corn syrup 4 cloves garlic, grated 1 teaspoon toasted sesame oil 2 pounds cylindrical tteok (Korean rice cakes) 3 tablespoons neutral oil, such as vegetable Instructions: Bring a large pot of water to boil over medium-high heat. Meanwhile, prepare the marinades. For the soy sauce marinade: Stir together the sugar, soy sauce, corn syrup, garlic and sesame oil in a large bowl and set aside. For the gochugaru marinade: Stir together the soy sauce, sugar, coarse and fine gochugaru, corn syrup, garlic and sesame oil in a large bowl and set aside. For the tteok: Add the tteok to the boiling water and cook, stirring constantly to ensure nothing sticks to the bottom of the pot, until softened, about 2 minutes. Drain and divide the tteok evenly between the marinades. Toss and coat the tteok completely in its respective marinade. If any tteok stick together, separate them and toss well. Heat 1 tablespoon of the neutral oil in a 12-inch nonstick skillet over medium heat. Add the soy sauce tteok with its marinade and cook, tossing and stirring gently and constantly with two wooden spoons without tearing or breaking the tteok, until the liquid evaporates and the tteok is glossy and shiny, about 5 minutes. Transfer to one side of a serving plate, leaving the other side empty for the gochugaru tteok. Wipe the skillet clean and heat the remaining neutral oil over medium heat. Add the gochugaru tteok and its marinade and repeat the cooking process, until the tteok is slightly dark red and fragrant, about 5 minutes. Gochugaru can burn easily so it is important to keep stirring and tossing. Transfer to the empty side of the serving plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57087,"Lemon Olive Oil Cake Nonstick cooking spray 6 to 8 Meyer lemons 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups granulated sugar 1/2 cup extra-virgin olive oil 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup whole milk 3/4 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray. Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice. Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute. Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely. Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely. Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57088,"Apple Crumble Bars 10 tablespoons unsalted butter, melted and cooled, plus more for greasing 1 cup white whole-wheat flour 1 cup rolled oats 2/3 cup firmly packed dark brown sugar 1/4 cup confectioners' sugar 1/4 teaspoon baking soda Pinch fine sea salt Filling: 1/2 cup apple butter 4 ounces dried apples 4 ounces dried cherries, golden raisins or other dried fruit 1/4 teaspoon ground cinnamon Instructions: For the base and streusel topping: Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch-square baking pan. Put the flour, oats, sugars, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse 6 times, about 3 seconds per pulse, until some of the oatmeal is finely chopped and some still large or whole. Drizzle in the melted butter, toss with a fork and then pulse until the mixture comes together, about 8 times. Press two-thirds of the oat mixture into the prepared pan. Squeeze spoonfuls of the remaining mixture in your palm to make chunks \u2014 some larger, some smaller \u2014 and place in a small bowl. Cover with plastic wrap. Refrigerate both the base and the chunks for 30 minutes. For the filling: Put the apple butter, dried fruit, cinnamon and 2 tablespoons water in the cleaned bowl of the food processor and pulse to a chunky paste. Spread the filling over the chilled base. Scatter the streusel topping over the filling, leaving some of the filling showing through. Bake until the streusel is toasty and crisp, about 30 minutes. Cool completely on a rack, about 2 hours, before slicing into 16 squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57089,"Pesche alla Piemontese: Stuffed Peaches from Piemonte 6 ripe peaches 1/3 cup sugar 8 Italian almond flavored macaroons, crushed 1 egg yolk 4 tablespoons butter Heavy cream, optional Instructions: Rinse, halve, and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream. ","[Barolo, Barbaresco, Gavi, Dolcetto]" 57090,"Chocolate Pinon Cookies 1 cup (2 sticks) butter 1/4 cup sugar 1 teaspoon vanilla 2/3 cup grated semisweet chocolate 1 cup pine nuts, toasted and lightly chopped 2 1/4 cups cake flour 1/2 teaspoon salt Powdered sugar Instructions: Preheat the oven to 350 degrees. With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough. When ready to bake, roll out the dough, on a floured surface, to a 1/4 inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet. Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 57091,"Steamed Pork Wonton Dumplings 1 pound ground pork 1 (5-ounce) can water chestnuts, strained and finely chopped 1/2 cup scallions, finely chopped 1 tablespoon minced garlic 1 tablespoon jarred minced ginger 1 tablespoon sesame oil 1 egg, beaten 1 pack oriental sesame dressing mix 2 tablespoon oyster sauce 1 (16-ounce) pack wonton wrappers Savoy or Napa cabbage Instructions: In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57092,"Electric Screwdriver 0.75 oz. Cuervo Especial Gold 0.75 oz. Smirnoff No.21 Vodka 2 oz. orange juice 1 oz. energy drink 1 slice(s) orange Instructions: Fill a glass halfway with ice. Add Cuervo Especial Gold, Smirnoff No.21 Vodka, orange juice, and energy drink. Stir well. Garnish with orange slice.; ","[Tequila, Vodka, Orange Wine]" 57093,"Red Velvet Cake 3 3/4 cups AP Flour 3 tablespoons Dutch processed cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, at room temperature 2 1/4 cups granulated sugar 3/4 cups vegetable oil 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons red wine vinegar 1 tablespoon red food coloring 1 1/2 cups buttermilk, at room temperature Frosting, recipe follows 1/2 cup heavy cream 1 cup whole milk 1/2 vanilla bean, split and seeds scraped 7 tablespoons all-purpose flour 3 sticks unsalted butter, at room temperature 1 1/2 cups superfine sugar Instructions: Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57094,"Quinoa and Braised Kale with Toasted Hazelnuts 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups) 2 3/4 cups vegetable broth 3 cups peeled, cubed winter squash, turnip, or combination of both (about 12 ounces) Kosher salt 1 tablespoon apple cider vinegar 1 1/4 cups quinoa 1 tablespoon chopped fresh parsley 1/3 cup hazelnuts, toasted and roughly chopped, for topping Instructions:

1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the garlic and pepper flakes and cook until the garlic begins to brown, 2 minutes. Add the kale, tossing well. Add 1 cup broth and 1/2 cup water. Cover and cook until wilted, 5 minutes. Add the squash, season with salt and reduce heat to a simmer. Continue to cook, covered, until the kale and squash are tender, 12 to 15 minutes. Uncover and stir in the vinegar.
2. Meanwhile, in a medium saucepan over medium heat add the quinoa, remaining 1 3/4 cups broth, and 1 cup water and bring to a boil. Reduce heat and simmer, gently stirring once or twice, until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Let stand 5 minutes.
3. Fluff the quinoa with a fork and then stir in the chopped parsley, remaining 1 tablespoon olive oil, and season with salt.
4. To serve, top the quinoa with the braised kale and squash and their juices and sprinkle with the toasted chopped hazelnuts.
   ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57095,"Butternut Squash Alfredo Pasta 3/4 cup heavy cream 3 tablespoons unsalted butter, cut into small pieces 1 pound butternut squash, cubed (about 4 cups total) 1/2 teaspoon freshly grated nutmeg, plus more for serving Kosher salt 1 pound fettuccine 2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving
   Instructions: Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
   ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 57096,"Smoked Jumbo Chicken Wings 1/2 cup dark chili powder 1/4 cup paprika 2 tablespoons garlic powder 2 tablespoons dried parsley 2 tablespoons ground black pepper 2 tablespoons rosemary 2 tablespoons ground sage 1 tablespoon onion powder 1 tablespoon Celtic sea salt 24 jumbo chicken wings
   Corn oil, for frying Soy Ginger Sauce, recipe follows Ranch dressing or Alabama sauce, for serving 2 cups soy sauce 1/2 cup fresh lime juice
   1/4 cup sesame oil
   3 tablespoons garlic powder
   3 tablespoons onion powder
   2 tablespoons ground ginger
   10 cloves garlic
   4 pieces fresh ginger
   2 cups olive oil
   5 serrano peppers, chopped
   Instructions: Preheat a smoker to 310 degrees F. Stir together the chili powder, paprika, garlic powder, dried parsley, pepper, rosemary, sage, onion powder and salt in a bowl. Coat the wings in the rub (save the remainder for another use). Place in the smoker until wings reach an internal temperature of 165 degrees F, about 1 hour 30 minutes. Heat oil in a deep-fryer to 350 degrees F. Deep-fry wings for 2 to 3 minutes. This makes them crispy on the outside and juicy inside. Generously toss wings in Soy Ginger Sauce. Serve Ranch dressing or Alabama sauce on the side to cool the heat from the chiles. Blend soy sauce, lime juice, sesame oil, garlic powder, onion powder, ground ginger, garlic and fresh ginger in a food processor. Continue to process, slowly adding olive oil until smooth. Add peppers last, then mix. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 57097,"Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree 2 teaspoons grapeseed oil 4 rabbit loins Kosher salt Freshly ground black pepper Wilted Arugula Salad, recipe follows Goat Cheese Quenelles, recipe follows Arugula Puree, recipe follows 1/4 cup walnuts, toasted and chopped, for garnish
   1/4 cup walnuts, toasted and chopped, for garnish 3 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 1/8 teaspoon minced garlic 1 Japanese eggplant, thinly sliced 1 tablespoon balsamic vinegar 2 tablespoons white wine 1 Bosc pear, julienned 1/4 cup roasted yellow onion, julienned 2 cups arugula Kosher salt Freshly ground black pepper 1/2 cup goat cheese 1 tablespoon minced shallots 1 tablespoon chopped chives 1 tablespoon chopped chervil 3 tablespoons heavy cream 2 cups arugula, loosely packed 1/2 cup spinach 2 tablespoons extra-virgin olive oil 2 to 3 tablespoons water Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper Instructions: In a large skillet, heat the grapeseed oil over medium heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired. Let the meat rest for 90 seconds before thinly slicing on the bias.
   Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate. Place the rabbit slices in a pinwheel manner over the salad. Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate. Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve any cooking juices that remain in the pan. In a small bowl, combine all the ingredients with a wooden spoon. Season, to taste, with salt and pepper. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture. In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57098,"Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette 1 tablespoon olive oil 1/4 cup finely chopped shallots 1 teaspoon finely chopped garlic 2 stick unsalted butter, at room temperature 1/4 cup Worcestershire sauce 2 tablespoons dry mustard 3 tablespoons finely chopped chives Salt and freshly ground pepper 2 cups coarsely ground black peppercorns 3 tablespoons ancho cl powder 8 T-bone steaks, each 10 to 12 ounces Olive oil Salt 1 tablespoon Dijon mustard 1/4 cup white wine vinegar 1 tablespoon finely chopped shallots 1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil) 1/2 cup extra virgin olive oil Salt and freshly ground pepper 12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise Olive oil
Salt and freshly ground pepper Salt and freshly ground pepper
Instructions: For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. For the steaks: Preheat grill. Mix the peppercorns and ancho cl powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter. For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Chianti]" 57099,"Warm Wilted Winter Greens 1/4 cup honey 1/2 cup balsamic vinegar 1/2 pint walnuts, for garnish 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces 1 tablespoon grainy mustard Extra-virgin olive oil 1/2 cup pomegranate seeds, for garnish Parmesan shavings, for garnish 1 shallot, chopped, for garnish Instructions: Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 57100,"Cinnamon Rolls 1 quart whole milk 1 cup vegetable oil 1 cup sugar 2 packages active dry yeast (4 1/2 teaspoons) 9 cups all-purpose flour, plus more for dusting
1 heaping teaspoon baking powder 1 scant teaspoon baking soda 1 tablespoon salt 2 cups melted unsalted butter, plus more as needed 1/4 cup ground cinnamon, for sprinkling 2 cups granulated sugar, plus more as needed 2 pounds powdered sugar 1/2 cup whole milk 6 tablespoons (3/4 stick) unsalted butter, melted 1/4 cup strongly brewed coffee Dash of salt 1 tablespoon maple flavoring or maple extract Instructions: For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.) To assemble the rolls, remove half of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin. For the filling: Pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One \log\ will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57101,"Orange Sling 1 1/2 ounces orange vodka (recommended: Grey Goose) 1/2-ounce Danish cherry liqueur (recommended: Cherry Heering) 1/4 cup ginger liqueur (recommended: Canton) 1/2-ounce freshly squeezed lime juice 2 ounces pineapple juice 1 dash bitters 1/4-ounce grenadine Orange twists, for garnish Instructions: In a cocktail shaker add all of the ingredients, except the grenadine. Add ice and shake, then pour into glasses filled with ice. Top each with a splash of grenadine and garnish with an orange twist. ","[Grenache, Pinot Grigio, Sauvignon Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (8-ounce) round of brie cheese 1/4 cup honey 1/4 cup chopped fresh fruit (" 57102,"Crispy Eggplant and Chickpeas 1 medium eggplant Kosher salt
Oil, for frying
2 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons granulated garlic
One 15-ounce can chickpeas, rinsed, drained and dried
Instructions: Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas. Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels. Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
Serve the eggplant chips and crispy chickpeas warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 57103,"Pressure Cooker Chicken Broth 3 pounds chicken wings 8 ounces carrots, cut into 1-inch pieces 8 ounces celery, cut into 1-inch pieces 8 ounces onion, cut into 1-inch pieces 1 tablespoon kosher salt 1/2 teaspoon whole black peppercorns Instructions: Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's \maximum fill\ line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes. Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully. Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57104,"Curry Creamed Chicken with Couscous Salad 4 (8-ounce) skinless, boneless, chicken breasts Salt and pepper 1 1/2 cups chicken stock
1 tablespoon curry powder 1/2 cup heavy cream Couscous Salad, recipe follows 8 sprigs fresh cilantro, for garnish 1 1/4 cups quick cooking couscous 1 1/2 cups chicken stock, boiling hot 1/2 cup raisins, chopped 1/2 cup pitted kalamata olives, chopped 1 medium shallot, minced
2 tablespoons fresh cilantro leaves, chopped 3 tablespoons fresh mint leaves, chopped 3 tablespoons extra-virgin olive oil
Instructions: Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro. Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57105,"Triple Citrus Blueberry Frozen Yogurt Cups 2 cups plain Greek yogurt 1 banana (1/2 cup), mashed 1 tablespoon honey 1 teaspoon orange zest 1 teaspoon lime zest 1 teaspoon lemon zest 2 cups blueberries, divided 1 1/2 cups granola Instructions: Line 12 muffin cups with cupcake liners.* Reserve 6 tablespoons granola and spoon remaining granola onto bottom of cupcake liners. In a blender, combine yogurt, banana, honey, orange zest, lime zest and lemon zest and puree until blended. Stir in 1 cup blueberries. Spoon mixture over granola in cupcake liners, dividing evenly. Top with remaining 1 cup blueberries and reserved granola. Freeze until set, at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57106,"Bourbon Praline Cake 4 tablespoons unsalted butter, plus more for greasing 1/3 cup packed light brown sugar 1/3 cup light corn syrup 1/4 teaspoon kosher salt 1 1/2 teaspoons vanilla extract 2 1/4 cups pecans, toasted 1 1/2 cups cake flour 1 teaspoon baking soda 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1/3 cup buttermilk, at room temperature 2 tablespoons bourbon 1 1/2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 3 large eggs, at room temperature 1/2 cup pecans, toasted and chopped Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil. Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside. Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl. Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 57107,"Poi Pancakes 2 whole eggs 1/4 cup butter, melted 1 cup milk 1 1/4 cups all-purpose flour, sifted 1 tablespoon sugar 4 teaspoons baking powder 3/4 teaspoon salt 1/4 cup poi, frozen and crumbled Coconut syrup (recommended, \Hawaii's Own Coconut Syrup) Instructions: Beat eggs in a bowl and set aside. Melt butter in a saucepan with the milk. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift all the dry ingredients together. Add the eggs to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi gets soft as the batter cooks, so too much will result in a \gooey\ pancake. Make sure to add the poi just before you pour the pancakes. This will result in little \pudding pockets\ in the cake. Heat the griddle, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57108,"Fresh Strawberry Milkshakes 1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries, for garnish 2 heaping tablespoons sugar 1 teaspoon vanilla extract 1 pint vanilla ice cream 1/2 cup milk Instructions: In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour. In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 57109,"Caramelized Onion and Potato Knishes 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon baking powder 1 teaspoon kosher salt 6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note) 1 teaspoon distilled white vinegar 2 tablespoons schmaltz or neutral oil, such as vegetable oil (see Cook's Note) 2 large yellow onions, cut into a medium dice Kosher salt and freshly ground black pepper 1 tablespoon chopped thyme leaves (from about 12 sprigs) 2 garlic cloves, minced 1 1/2 pounds russet potatoes, cut into medium chunks 5 ounces cream cheese, at room temperature 1/3 cup sour cream, plus more for serving 1/4 cup dill fronds, chopped 2 tablespoons minced chives (from 4 to 6 chives) Nonstick cooking spray 1 large egg Instructions: For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.) For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside. Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute. Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.) To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl and set aside. Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven. Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
The knishes can be served hot, warm, or at room temperature with sour cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57110,"Creamy Corn and Pepper Relish 6 cobs fresh corn, shucked or (28-ounce) can corn 1 red pepper 1 large poblano pepper (poblanos are called pasillas in California and the Southwest) 2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, diced 1 yellow pepper, diced 1 orange pepper, diced 4 Roma tomatoes, diced 1 to 2 ounces cream cheese 1/4 cup milk or cream Salt and freshly ground black pepper 1 bunch fresh cilantro leaves, chopped 1 bunch fresh chives, chopped Instructions: Heat grill to medium. Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl. Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 57111,"Cioppino 3 tablespoons olive oil 1 large fennel bulb, thinly sliced 1 onion, chopped 3 large shallots, chopped 2 teaspoons salt 4 large garlic cloves, finely chopped 3/4 teaspoon dried crushed red pepper flakes, plus more to taste 1/4 cup tomato paste 1 (28-ounce) can diced tomatoes in juice 1 1/2 cups dry white wine 5 cups fish stock 1 bay leaf 1 pound manila clams, scrubbed 1 pound mussels, scrubbed, debearded 1 pound uncooked large shrimp, peeled and deveined 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks Instructions: Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes. Ladle the soup into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57112,"Mini Apple Spiced Glazed Donuts 1 (7.5-ounce) can refrigerator biscuits 1 cup powdered sugar 1/2 teaspoon pumpkin pie spice 2 tablespoons apple juice 3 cups canola oil Instructions: Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes. In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside. Heat the oil, in a medium pot over medium heat, to 350 degrees F. Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes. Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57113,"Yogurt-Hummus Dip 1/3 cup Greek yogurt 1/3 cup hummus Juice of 1/2 lemon Kosher salt A few dashes of hot sauce Instructions: Whisk together the yogurt, hummus, lemon juice, 1/4 teaspoon salt and hot sauce. Refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling]" 57114,"Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata 4 yellow or red vine ripe tomatoes Salt and pepper 1 1/2 cups fresh parsley tops, the yield of 1 large bundle 1 clove garlic, cracked away from skin 2 lemons, zested 1 teaspoon crushed red pepper flakes 1 teaspoon coarse salt 2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems 1/2 cup sliced almonds, 4 ounces, a couple of handfuls 1 tablespoon red wine vinegar, a splash 1 tablespoon extra-virgin olive oil, a good drizzle Instructions: Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper. Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine. Stuff 1/4 of the gremolade into each tomato and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57115,"Vegetarian Lasagna 1/3 cup olive oil 4 large cloves garlic, thinly sliced 1 medium onion, chopped Kosher salt 1 large carrot, shredded on the large holes of a box grater 2 tablespoons tomato paste 1/4 teaspoon crushed red pepper flakes Two 28-ounce cans plum tomatoes, crushed by hand 2 bay leaves 1 large sprig basil; plus 1/4 cup leaves, coarsely chopped 1 large sprig thyme One 10-ounce box frozen chopped spinach, thawed 1 pound ricotta cheese 3/4 cup grated Parmesan 1 large egg Kosher salt 1/4 teaspoon freshly grated nutmeg 12 no-boil lasagna noodles 1 pound shredded low-moisture whole-milk mozzarella (4 cups) Cooking spray Instructions: For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.) To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg. Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top. Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish. Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57116,"Shrimp Tempura with Soy Sake Dipping Sauce 1 cup soy sauce 1/4 cup sake 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce) 1 tablespoon chopped fresh ginger 2 tablespoons chopped fresh cilantro leaves 1 pound large shrimp, peeled and deveined 1 cup rice flour, plus 1 cup for dusting 1 cup cold seltzer water 1 egg yolk 1 tablespoon sesame oil, optional Vegetable oil, for frying Kosher salt Instructions: Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57117,"Cheesy Mushroom Stacks 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 large clove garlic, finely grated 4 large portobello mushrooms, stemmed 2 tablespoons whole-wheat panko breadcrumbs 1 teaspoon finely chopped fresh oregano Kosher salt and freshly ground black pepper 1 medium tomato, cut into 4 slices about 1/2 inch thick 4 ounces fresh salted mozzarella, cut into 4 slices Instructions: Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down. Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside. Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57118,"Make-Ahead Turkey and Swiss Sandwiches with Carrot Slaw 3 medium carrots, coarsely grated on a box grater 1 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon chopped chives
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon caraway seeds, lightly crushed with the side of a knife
Kosher salt and freshly ground black pepper
8 slices Russian rye bread Spicy brown mustard, as needed
12 ounces thinly sliced oven-roasted turkey
6 ounces sliced Swiss cheese
About 1/3 cup dill pickle chips
Instructions: For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy. Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve. Cut the sandwiches in halves or thirds before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57119,"Roasted Onion Dip 1 red onion, roughly chopped 2 tablespoons olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
One 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/4 cup finely grated Parmesan 2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoon thinly sliced chives, plus a pinch for garnish Instructions: Preheat the oven to 400 degrees F. Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely. In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57120,"Fried Chicken Curry on a Stick 6 boneless, skinless chicken thighs 2 cups buttermilk
1 large lemon, juiced
2 cups all-purpose flour
1 1/2 teaspoons paprika
1/4 teaspoon cayenne 1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt 2 tablespoons oil 2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 Thai bird cl, chopped
1 large onion, chopped
1/2 teaspoon turmeric
Kosher salt and freshly ground black pepper 2 tomatoes, chopped
1/4 cup coconut milk
1/2 teaspoon cumin
1/4 teaspoon sugar
Pinch cayenne
Chopped fresh cilantro, for garnish
Instructions: For the chicken: Cut the chicken into bite-size pieces and place in a bowl with the buttermilk and lemon juice. Set aside to marinate. In another bowl, combine the flour, paprika, cayenne, cinnamon, garlic powder, onion powder and some salt. Mix well to blend. Set aside. For the sauce: Heat the oil in a pan over low heat. Add the garlic, ginger, chiles, onions, turmeric and some salt and pepper. Saute for 10 minutes. Puree the chopped tomatoes in a blender. Add the sauteed onion mixture to the tomato puree; blend well. Return the sauce to the pan and add the coconut milk, cumin, sugar and cayenne; cook for another 15 minutes. Add salt to taste. Fry the chicken: Fill a Dutch oven with about 2 inches of oil and heat to 375 degrees F on a deep-frying thermometer. Remove the chicken from the buttermilk, allow the excess to drip off and then dredge in the flour. Shake off the excess flour and thread the chicken onto skewers. Carefully place the skewers in the hot oil and fry until the chicken is golden brown and cooked through. Serve the chicken skewers with some sauce and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57121,"Tailgating 1 (60 pound) fresh pig 40 pounds good quality pork butts 1 cup fennel seed 1 1/2 cups fresh rosemary leaves 1 cup fresh basil 1 cup fresh oregano 1 cup fresh Italian parsley 1/4 cup plus 1/8 cup crushed red pepper 1 cup coarse ground pepper 1 1/2 cups coarse salt 6 cups fresh garlic cloves 3 cups olive oil Chicken wire and wood chips, for grilling Instructions: Debone the pig by removing the back bone and rib cage. This leaves the head, legs and skin of the body. You can ask your butcher to do this. Quarter the pork butts. Chop all seasonings to the texture of coarse ground pepper. Pour all seasoning in a large mixing bowl with garlic and olive oil. Mix until texture is similar to wallpaper paste. Poke holes in the pork butt with a knife. Open the holes with your fingers and fill with seasoning. Take the remainder of the seasoning and coat the inside of the pig. Fill the gut of the pig with the pork butts and sew the stomach of the pig as you go along using steel wire and needle nosed pliers. Once the pig is stuffed, take stainless steel chicken wire and wrap the pig (this is a substitute for the ribcage) to hold it together while cooking. Fill a large grill with wood chips and heat to 425 to 450 degrees F. After the grill is heated, place 2 large pieces of wet oak on the fire. Place the pig on a large grill (use wood chips for your charcoal-- it is a nice hot steady temperature which lasts along time). BBQ for approximately 6 to 8 hours, maintaining a grill temperature of 425 to 450 degrees F. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 57122,"Bengal Tiger Pizza 20 rounded cups high-gluten flour 5 ounces slow-rise yeast 1-ounce salt 1 to 2 tablespoons olive oil 8 ounces fresh basil, leaves only 1/4 cup fresh cilantro, leaves only 4 cloves garlic Salt and freshly ground black pepper Olive oil, for blending About 2 cups shredded mozzarella pizza cheese About 2 cups shredded provolone pizza cheese 2 cups cooked tandoori chicken 1 cup real crabmeat One 4-inch piece hearts of palm, thinly sliced 1/4 cup finely chopped fresh cilantro leaves Instructions: For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours. Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours. For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter. For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it is 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas. Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days. Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57123,"Hot Cocoa Pancakes 1/2 cup heavy cream 4 ounces milk chocolate chips
2 1/2 cups self-rising flour 2 1/2 cups all-purpose flour
2 1/4 cups cocoa powder
1 1/4 cups granulated sugar
1 tablespoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups milk
1 3/4 cups crme fraiche
1 3/4 cups heavy cream
1/4 cup plus 1 1/2 teaspoons pure vanilla extract
6 large eggs 1 to 2 teaspoons butter, for the griddle 6 ounces milk chocolate chips, plus extra for topping Marshmallow cream, for topping Chocolate curls, for topping Instructions: For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes. For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot. Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crme fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It\u2019s ok if there are some small clumps. Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips. To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy! ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 57124,"Lamb Mini Burgers on Mixed Salad with Fennel 1 bulb fennel trimmed or fronds and tops and quartered lengthwise 1 1/2 pounds ground lamb 2 to 3 tablespoons chopped fresh rosemary leaves 1 large navel orange, zested 1/4 red onion, finely chopped, plus 1/4 sliced Salt and pepper 1 heart romaine lettuce, chopped 1 head radicchio, chopped 1 navel orange, peeled and sectioned or sliced into disks 1/4 cup chopped flat-leaf parsley 2 tablespoons red wine vinegar 1/4 cup plus 2 tablespoons extra-virgin olive oil Instructions: Preheat a grill pan over medium high heat. Toss the quartered fennel in 2 tablespoons extra-virgin olive oil and season with salt and pepper. Put fennel on grill and grill on all sides, approximately 2 minutes. Remove from grill and cool. Once cooled, thinly slice and reserve. Combine lamb, rosemary, orange zest, finely chopped red onion, salt and pepper. Make 12 balls and flatten them into 3 inch meat patties. Grill 2 to 3 minutes on each side. Combine lettuces in a shallow bowl with sliced onion. Add sliced cooled fennel to salad. Scatter the oranges and parsley around the salad. Dress with vinegar, oil, salt and pepper, to your taste. Top portions of salad with 3 mini lamb patties and serve. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 57125,"Arancini 1 pound arborio rice 2 1/2 ounces grated Parmesan 1 ounces grated pecorino 1 ounce butter, broken into small chunks
1/2 red onion, chopped 1/2 cup olive oil
3 pounds chopped sirloin
Two 28-ounce cans San Marzano whole peeled tomatoes, blended
3 tablespoons dried oregano
2 tablespoons sugar
1 tablespoon salt
1 tablespoon black pepper
8 ounces frozen medium-sized peas, thawed
Vegetable oil, for frying 1 ounce fresh mozzarella, cut into strips
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Instructions: For the rice: Bring 12 cups water to a boil and add rice. Reduce the heat and cook until the rice is sticky (a little overdone). Mix the rice with Parmesan, pecorino and butter, then cool. For the sauce: Saute red onion in olive oil in a saucepan until translucent. Add sirloin and cook until browned, then add San Marzano tomatoes. Mix in oregano, sugar, salt and pepper, then bring to a boil. Turn to low heat and simmer until the meat is tender, 45 minutes. Add peas with 5 minutes left in the cooking time. Cool to room temperature. For the arancini: Bring several inches oil to 350 degrees F in Dutch oven. Scoop out some rice mixture and use a cupped hand as a mold to pat it together. Add meat sauce in the center. Cover the sauce with small strips of the mozzarella and close the ball. Dip the arancini in the eggs and coat with panko. Repeat with remaining ingredients. Fry the arancini, turning once, until brown, 2 to 5 minutes. Serve with the meat sauce. ","[Chardonnay, Barolo, Tempranillo, Garnacha]

" 57126,"Four-Step Chicken Piccata 3 boneless, skinless chicken breasts, rinsed and patted dry 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour 2 tablespoons olive oil 1/4 pound white button mushrooms, trimmed and thinly sliced 1/4 cup dry white wine Juice of 2 lemons 2 tablespoons capers, rinsed 2 tablespoons unsalted butter Instructions:

1. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
2. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
3. Pour the wine and lemon juice into the pan, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
4. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57127,"Breakfast Burritos 4 10-inch flour tortillas 8 large eggs 1/2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1/2 cup shredded Monterey Jack cheese (about 2 ounces) 1/2 Hass avocado, sliced 1 1/2 cups Salsa Verde or 1 recipe Salsa Verde Asada (see below) 11/2 pounds tomatillos (about 20), husked and well washed 1 small onion, sliced and separated into rings 1 small onion, sliced and separated into rings
   4 cloves garlic, unpeeled 1 to 2 chipotle chiles in adobo sauce, chopped 1/8 teaspoon sugar 2 tablespoons chopped fresh cilantro 2 teaspoons kosher salt
   Instructions:
5. Spread a large piece of foil on a work surface. Heat a large skillet over high heat until very hot. Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side. Transfer to foil and repeat with remaining tortillas. Wrap tortillas in foil and keep warm.
6. Whisk eggs and salt together in a large bowl. Heat oil in skillet over medium high heat until it just begins to smoke. Add eggs and stir until large, firm curds form, about 2 minutes. Remove from heat and stir in cheese.
7. Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa. Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages. Serve with additional salsa.
8. Position rack in upper shelf of oven and preheat broiler. Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer. Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes. Remove from broiler and let cool.
9. Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth. Add tomatillos, and their juices, and pulse to a chunky consistency. Add cilantro, salt, and sugar and pulse to combine.
10. Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes. Serve immediately or refrigerate, covered, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 57128,"Pickled Shrimp with Lemon Chive Aioli 1/2 cup fresh lemon juice 1/2 cup extra-virgin olive oil 1/2 cup cider vinegar 2 tablespoons seafood seasoning (recommended: Old Bay) 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 1 tablespoon whole grain mustard 1 large Fresno cl, thinly sliced 4 cloves garlic, grated or pressed 1 lemon, thinly sliced 1 medium red onion, thinly sliced 1 tablespoon kosher salt 3 pounds medium shrimp, tail on, shells removed, deveined Lemon Chive Aioli, recipe follows 2/3 cup mayonnaise 3 tablespoons lemon juice 1 tablespoon minced chives 1/2 teaspoon lemon zest 1 clove garlic, grated Instructions: Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, cl, garlic, lemon slices and onion in a large bowl, toss together and set aside. In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid. Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them. Serve with Lemon Chive Aioli for dipping. Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57129,"Goose Stock Giblets from goose 1 carrot, chopped 1 onion, chopped Stems from one bunch of parsley 2 1/2 cups water Seasoned flour Instructions: Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sauteir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water. Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups. ","[Chardonnay, Riesling, Gewrztraminer]" 57130,"Spicy Home Fries 3 large Idaho potatoes, chopped Kosher salt 1/3 cup canola oil 2 tablespoons unsalted butter 1 small Spanish onion, finely diced 1 jalapeno pepper, finely diced (seeds and all) 2 cloves garlic, finely chopped 2 tablespoons ancho cl powder Freshly ground pepper
1/4 cup chopped fresh cilantro Grated zest of 1 lime Instructions: Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well. Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the cl powder.
Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57131,"Kardea's Curry Coconut and Lemongrass Chickpea Soup 1 tablespoon olive oil 1 cup chopped leeks
1/2 cup chopped onions 1 cup sliced carrots (1/4 inch thick) 2 tablespoons curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced 1/2 cup chopped lemongrass or 1/4 cup lemon juice One 14-ounce can vegetable broth
3 cups cooked chickpeas (canned garbanzo beans will work)
One 13.5-ounce can full-fat coconut milk
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste) Steamed rice, for serving Instructions: Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly. Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice. ","[Sauvignon Blanc, Chenin Blanc, Riesling, Gewrztraminer]" 57132,"Veggie Pot Pie with Cornmeal Pie Crust 1 1/4 cups all-purpose flour, plus more for the work surface 3/4 cup white cornmeal, such as Weisenbergers
1 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1 large egg yolk
3 to 6 tablespoons ice water
8 small new potatoes, medium dice (about 3 cups) 1 large yam, peeled and medium dice (about 3 cups)
2 parsnips, peeled and medium dice (about 1 cup)
2 stalks celery, chopped (about 2/3 cup)
12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups)
8 tablespoons vegetable oil Salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 cups mushroom broth, warmed 1/2 cup frozen peas
6 sprigs fresh thyme, leaves stripped and chopped
1/2 sprig fresh rosemary, leaves stripped and chopped
2 tablespoons sherry vinegar
Instructions: For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs. In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons. Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes. Preheat the oven to 400 degrees F. For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil. Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.) Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat. Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins. Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57133,"Grilled Corn Risotto 3 ears sweet white summer corn, husks removed and discarded 6 cups chicken stock 6 tablespoons unsalted butter 1 small bulb fennel, trimmed and diced, fronds reserved 1 small bulb fennel, trimmed and diced, fronds reserved
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil 1/2 medium yellow onion, diced 1 1/2 cups risotto rice (preferably Carnaroli) 1 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano Instructions: Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs. Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes. Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside. Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes. Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish. Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57134,"Melanzana (Eggplant Puree) 3 eggplant, halved lengthwise 1/2 cup olive oil Salt and freshly ground black pepper 1/4 cup sour cream 2 tablespoons minced red onion 1 garlic clove, chopped 1 tablespoon roughly chopped basil 1 tablespoon red wine vinegar Instructions: Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 57135,"Paella Salad 4 cups good chicken stock, preferably homemade 1 teaspoon dried fennel seeds
1/2 teaspoon curry powder
1/2 teaspoon saffron threads
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
1 1/2 cups chopped red onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 1/2 cups long-grain white rice, such as Carolina
2 boneless, skinless chicken breasts, 1-inch-diced
1 pound (16- to 20-count) shrimp, peeled and deveined
1 cup (1/2-inch-diced) celery
1 cup sliced scallions, white and green parts (5 scallions)
1 cup frozen peas, such as Birds Eye Garden Peas
1 Holland red bell pepper, cored, seeded, and 3/4-inch-diced
1 Holland yellow bell pepper, cored, seeded, and 3/4-inch-diced
8 ounces kielbasa, sliced diagonally 1/4 inch thick
3/4 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 pound mussels, scrubbed and debearded
Instructions: Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside. Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes. Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 57136,"Giardiniera Bruschetta One 16-ounce French loaf 4 tablespoons (57 grams) unsalted butter, at room temperature
2 tablespoons (30 grams) mayonnaise
1/2 cup (60 grams) shredded provolone 2 tablespoons fresh oregano, chopped, plus more for garnish
1 tablespoon fresh parsley, chopped, plus more for garnish
1 tablespoon fresh basil, chopped, plus more for garnish
1/4 teaspoon crushed red pepper flakes
2 to 3 dashes Worcestershire sauce
2 large cloves garlic, grated finely
3/4 teaspoon kosher salt
Couple turns black pepper
1 cup (140 grams) Italian giardiniera, drained and chopped
Grated Parmesan, for topping
Instructions: Place an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet. In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined. Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven. Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57137,"Grilled Sweet Potato Wedges with Orange-Molasses Butter 3 large sweet potatoes 1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/4 cup molasses 1 teaspoon finely grated orange zest
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing
4 green onions, thinly sliced on the diagonal
Instructions: Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly. Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend. Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57138,"Jerk Chicken Nachos 1/4 cup minced fresh cilantro 2 cloves garlic, minced
1 mango, cut into small dice
1 avocado, cut into small dice
1 jalapeno, minced (seeds and membranes removed for less heat)
Juice of 1/2 lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 rotisserie chicken, meat shredded (skin and bones discarded) 2 tablespoons jerk seasoning
3 cups tortilla chips
3 cups plantain chips
One 15-ounce can pinto beans, rinsed and drained
2 1/2 cups shredded Cheddar 1/2 cup sour cream
Instructions: For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside. For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F. In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 57139,"Moroccan-Spiced Couscous with Scrambled Eggs 2 tablespoons extra-virgin olive oil 1 onion, diced 1 tablespoon ras el hanout seasoning 1 tablespoon tomato paste 1 cup quick-cooking couscous Kosher salt and freshly ground pepper 8 large eggs 1/4 cup heavy cream 2 tablespoons plus 1 teaspoon fresh lime juice 1 cup roughly chopped fresh cilantro 1/2 English cucumber, diced 1/2 cup plain whole-milk yogurt Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes. Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt. Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper. Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57140,"Rao's Famous Lemon Chicken 2 (2 1/2 to 3 pound) broiling chickens, halved Lemon sauce, recipe follows 1/4 cup chopped flat-leaf parsley 2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano Salt and pepper, to taste Instructions: Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57141,"Taco Tuesday Salad 3 tablespoons vegetable oil 4 corn tortillas, cut into thin strips 2 1/2 teaspoons low-sodium taco or fajita seasoning 1/2 red onion, chopped 1 pound lean ground beef 1 clove garlic, finely chopped 1 pint cherry tomatoes, halved 1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine
1/4 cup chopped fresh cilantro 3 tablespoons reduced-fat sour cream 1 large head romaine lettuce, shredded 3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces) Instructions: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Sprinkle with 1/2 teaspoon taco seasoning. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes. Add the beef, garlic and the remaining 2 teaspoons taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes. Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from the heat and stir in the cilantro. Mix the sour cream with the jalapeno brine in a small bowl. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 57142,"Turkey in Walnut Sauce 1 (8 to 10-pound) turkey, cut into 8 pieces. 1 onion, quartered 2 carrots, chopped 2 bay leaves 6 sprigs parsley Salt and freshly ground black pepper 3 tablespoons walnut oil 2 teaspoons paprika 2 slices French bread, crusts removed Milk 3 cups walnuts 3 cloves garlic, minced 1 small onion, finely diced 1 tablespoon paprika 1/4 teaspoon cayenne pepper Salt Walnut halves, for garnish Instructions: Rinse the turkey pieces and pat dry. Bring 4 quarts of water to a boil in a large pot, along with the onion, carrots, bay leaves, parsley, and salt and pepper. Simmer gently for 20 minutes. Add the turkey pieces and simmer for another 35 to 45 minutes, just until done. Turn off heat, and let turkey cool in the cooking liquid. Discard the skin and bones, shred meat into bite-sized pieces, and reserve. Strain turkey stock and reserve. Infuse the walnut oil with the paprika by heating the oil in a small saucepan until warm and stirring in the paprika. Leave mixture in a warm area near the stove. Prepare the walnut sauce: Soak the bread in a little milk until soft, then squeeze it dry and set aside. Grind walnuts in a food processor or blender until fine. Place in a large bowl, and crumble the bread over the walnuts. Add the garlic, onion, paprika, cayenne, salt, and 2 cups of the strained turkey stock. Mix well, and then process in batches in food processor or blender until smooth. Adjust seasonings, adding more stock if necessary to thin sauce. Mix half of the sauce with the shredded turkey. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Garnish with the walnut halves, and drizzle the walnut-paprika oil over the top. Serve room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 57143,"Chili-Pork Home Fries 2 pounds shredded home fries (store-bought okay), cooked crisp 2 pounds pulled pork (store-bought okay), heated 2 pounds chili (store-bought okay), heated 8 ounces Cheddar, shredded
Instructions: Preheat the oven to 400 degrees F. Put the cooked home fries on a baking sheet or in a cast-iron skillet. Top with pulled pork to cover completely, then top with the chili. Sprinkle the shredded cheese all over the top of the chili. Place in the oven just long enough to melt the cheese, 2 to 3 minutes. Serve. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 57144,"Caramel-Macchiato Dipped Ice Cream Cones 1/3 cup prepared dulce de leche sauce 3/4 teaspoon instant espresso powder 6 store-bought sugar waffle cones 1 pint (2 cups) coffee ice cream 2 ounces semisweet chocolate, chopped 1 tablespoon vegetable shortening 2 tablespoons chocolate-covered espresso beans, chopped Instructions: Put the dulce de leche sauce and espresso powder in a small bowl and whisk until combined. Put 1 teaspoon of the espresso-dulce de leche sauce in the bottom of each waffle cone and swirl to completely coat the inside. (If the sauce is too thick to swirl, use a small offset spatula to smear the sauce on the sides.) Add 1 small scoop of coffee ice cream to each cone, then top with 1/2 teaspoon more of the espresso-dulce de leche sauce. Repeat these layers until the ice cream reaches the top of each cone. Using a 1/3-cup ice cream scoop, top each waffle cone with an additional scoop of coffee ice cream and freeze until the ice cream hardens, about 30 minutes. (See Cook's Note.) Once the ice cream has set, put the chopped chocolate and vegetable shortening in a small bowl that is deep enough to dip the tops of the cones into and microwave in 30-second increments, stirring after each, until completely melted and smooth, about 2 minutes. Cool until room temperature but still liquid. Remove the cones from the freezer and dip the tops of each in the melted chocolate. Immediately sprinkle each cone with the chopped espresso beans and freeze until ready to serve. ","[Barolo, Pinotage, Tempranillo, Malbec]" 57145,"Strawberries Dipped in Chocolate Parchment paper Chocolate Hot water Strawberries Instructions: Line a tray with parchment paper. Melt chocolate in a bowl over a pan of hot but not boiling water. Remove from the heat and dip strawberries into melted chocolate. Transfer to the prepared tray to cool and set. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 57146,"Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca 8 slices bacon 2 large potatoes diced 1 tablespoon olive oil 2 tablespoons butter 1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito) 1/2 teaspoon salt 1/2 teaspoon pepper 10 eggs beaten 1 1/2 cups chopped spinach Crusty bread, for serving Instructions: Preheat the broiler. Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside. Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside. In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well. Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top. Cut into wedges and serve with warm crusty bread or whole-grain toast! ","[Rioja, Tempranillo, Garnacha, Barbera]" 57147,"Hot Italian Sausage 2 pounds pork butt, cubed 1 ounce salt 1/4 ounce black pepper 1/4 ounce fennel seed 1/2 ounce garlic powder 1/4 ounce paprika 1/2 ounce dried parsley 1/2 ounce crushed red pepper flakes 1/4 orange bell pepper, chopped 1/4 red bell pepper, chopped 1/4 yellow bell pepper, chopped 1 ounce cheese of choice 1 to 2 ounces wine, grappa, or brandy 1 yard pork or lamb casings Instructions: Preheat the oven to 350 degrees F. Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links. Bake sausage for at least 15 minutes. Meanwhile, preheat a grill. Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 57148,"Gluten Free Pancake Mix 1 cup whole milk 1 tablespoon butter, melted, plus more for greasing 1 ripe banana, mashed
1 egg
1 1/4 cups Gluten-Free Pancake Mix, recipe follows 1/4 cup granulated sugar
1 pound strawberries, stemmed and sliced Maple syrup, for serving 2 cups white rice flour 1 cup buckwheat flour
1 cup oat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
Instructions: In a large bowl, whisk together the milk, butter, banana and egg. Then add in the Gluten-Free Pancake Mix and rest the batter for 5 to 10 minutes. Preheat the griddle to medium heat. Preheat the oven to low heat. Meanwhile, pour the sugar over the strawberries and stir to combine, then set aside. Lightly grease the griddle and scoop 1/4-cup portions of the batter onto the griddle. Cook until bubbles form on the top of the pancakes and the edges appear dry, 3 to 4 minutes, checking after 2 minutes to make sure they aren't too brown. Adjust the heat as needed. Flip the pancakes and cook until the other side is brown and the pancakes feel firm when lightly pressed with a spatula, 1 to 3 minutes. Place the finished pancakes in the warm oven, and repeat for the remaining batter, 8 to 10 pancakes total. Stack three pancakes with strawberries between each layer and top with syrup to serve. In a large bowl whisk together the rice flour, buckwheat flour, oat flour, sugar, baking powder, baking soda, salt and xanthan gum. Store in an airtight container until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 57149,"Apple and Sausage Stuffing 1 stick unsalted butter, plus more for the baking dish 1 pound sweet Italian sausage (bulk, or casings removed) 1 onion, finely chopped 5 stalks celery, finely chopped 2 apples, chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 1 12-ounce bottle hard cider 2 1/2 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley 12 cups 1/2 -inch stale white bread cubes (about 1 1/4 pounds) 1 cup walnuts, roughly chopped 2 tablespoons fat from the turkey drippings (or butter) Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate. Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter). Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57150,"Butterscotch Sauce 1 cup/225 g brown sugar 1/3 cup/70 g butter 1/4 cup/60 ml corn syrup 1/3 cup/75 ml heavy cream 1 teaspoon pure vanilla extract Pinch salt Instructions: Bring the brown sugar, butter and corn syrup to a boil in a saucepan and simmer until the sugar is dissolved. Whisk in the cream, vanilla and salt. Use as topping on your favorite dessert or fruit. ","[Chardonnay, Moscato, Riesling]" 57151,"Green Chili Vegetable Cobbler 2 cups flour 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons cold butter, cut into chunks 1/2 cup milk 2 tablespoons olive oil 1 large onion, diced (about 1 cup) 2 tablespoons flour 4 fresh green poblano peppers, roasted, peeled and julienned 1 large turnip, peeled and diced 3 carrots, sliced (about 2 cups) 2 leeks, white part only, washed and diced 1 cup Italian plum tomatoes, chopped coarsely 2 cloves garlic, chopped 2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons ground cumin seed 1 cup vegetable broth Instructions: Preheat oven to 350 degrees. In a large flat casserole, heat oil. Add onions and sweat until translucent. Add flour and combine well with oil and onion. Add the rest of the vegetables and sweat together. Season mixture with salt and pepper. Add garlic and cumin. Add broth and boil for 3 minutes. Transfer mixture to a baking casserole. Prepare pastry dough: In a bowl combine flour, baking powder and salt with a fork. Work in butter with hands until mixture resembles coarse meal. Stir in milk. Sprinkle workspace with flour. Lay out dough and work to size of baking dish. Place dough over casserole. Bake 45 minutes, until browned. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57152,"Chocolate Ganache Topped Pound Cake 1 loaf pound cake 8 ounces semisweet chocolate, cut into small pieces 3/4 cup heavy whipping cream 2 tablespoons unsalted butter Instructions: Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57153,"Seafood Strudel 2/3 cup green olives, pitted, chopped 2/3 cup black olives, pitted, chopped 1/2 cup roasted red pepper, skinned, seeded and diced 2 tablespoons parsley, minced 4 anchovies, minced 4 teaspoons capers, rinsed, drained and minced 2 teaspoons red wine vinegar 2 cloves garlic, minced 3 tablespoons olive oil 1 pound salmon fillet, roughly chopped 1 pound bay scallops, well drained 1 pound rock shrimp, well drained 4 ounces butter, plus 1 cup butter, melted, for brushing phyllo 4 ounces flour 1 cup black olives, pitted and chopped 1 cup dry white wine 1 cup heavy whipping cream 1 package phyllo dough, thawed 2 cups heavy cream 1 lemon, juiced Pinch saffron Instructions: Combine all ingredients in a stainless steel bowl and adjust seasoning. Will hold for 5 days under refrigeration.; In a large skillet melt the 4 ounces of butter, turn up the heat to full and quickly sear the fish (in batches so it doesn't leach). Add the flour and allow to cook out for 2 minutes, next add the olives, wine, and 1 cup whipping cream. Bring to a simmer, correct the seasoning and allow to cool. Lightly brush one sheet of phyllo with some melted butter. Place another sheet on top of the first and also brush that one with melted butter. Cover remaining sheets and set aside. Cut the 2 layered sheets crosswise into 3 equal strips. Place one rounded tablespoon of filling about 1-inch from the end of each strip. Starting at the edge, bring up the phyllo and roll it over the top of the filling, roll once and then tuck the ends in as you would an eggroll, and continue to roll the strudel until you reach the end of the dough. With end underneath, brush top with melted butter and place on parchment lined sheet pan. Repeat this until you have used all the phyllo. Preheat the oven to 400 degrees. Combine the 2 cups heavy cream, lemon juice, and saffron in a non-reactive bowl, correct seasoning and allow to stand (this will allow the acid time to acidulate the cream and thus thicken slightly to yield a sauce consistency). Strudels will hold 5 days under refrigeration, or can be frozen for up to 4 weeks. Acidulated cream will also hold up to 5 days under refrigeration. Place on a sizzle plate (2 per order) and bake for 8 to 10 minutes until hot inside and golden brown outside. Present crossed, on warm plates with sprigs of fennel fern, drizzled with acidulated cream, and olive relish sprinkled randomly around. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57154,"Pork Tenderloin with Bell Pepper Marmalade 1 (3-pound) pork tenderloin 2 tablespoons grapeseed oil 1/4 to 1/2 cup Irvine Spices Roasted Garlic Pepper 1 red onion, diced 1 red bell pepper, diced 1 orange bell pepper, diced 1/2 cup honey 1/4 cup red wine vinegar 1/2 cup red wine 2 tablespoons hot sauce (recommended: Tabasco) 1/2 cup cranberry sauce 4 tablespoons butter 2 ounces extra-virgin olive oil 4 cloves garlic, minced or 1 teaspoon garlic powder 1 long baguette, sliced into 1/2-inch slices Instructions: Preheat oven to 350 degrees F. In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides. Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin to rest for 8 to 10 minutes before slicing. While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by \sweating them down.\ Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky. To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat. Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven. Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 57155,"Meat-Stuffed Grape Leaves with Yogurt Sauce (Adapted from Nancy Harmon Jenkins the Mediterranean Diet Cookbook) 1 jar grape leaves (36 leaves) 1/2 cup finely-minced onion 1/4 cup extra-virgin olive oil 1/2 pound lean ground lamb 1 cup long-grain rice 1 cup chopped Italian plum tomatoes 2 cups beef stock 1/4 teaspoon ground allspice 1 tablespoon minced dill 1 tablespoon minced mint 1 tablespoon minced parsley Salt and freshly-ground black pepper 1/4 cup lemon juice Yogurt Sauce (see next recipe) Instructions: In a large saucepan of boiling water scald 36 grape leaves in batches. Use a slotted spoon to remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling. In a skillet, heat onion and oil over medium heat, stirring, until tender. Spoon onion and oil into a small bowl. In same skillet cook lamb, breaking apart clumps with a fork, until lamb is no longer pink. Pour lamb into a sieve to drain fat. In skillet combine lamb, onion and rice. Stir to coat rice with juices. Add tomatoes and 1/4 cup of the stock and cook 10 minutes, or until rice has absorbed liquids. Stir in allspice, herbs and season to taste with salt and pepper. Cover and let sit 10 minutes. In center of grape leaf place 1 teaspoon of lamb mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange 2 layers of stuffed leaves and sprinkle with lemon juice. Pour remaining broth over stuffed leaves to cover. (Add more water if necessary.) Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 35 minutes, or until rice is tender. Serve stuffed grape leaves hot with a spoonful of Yogurt sauce. Yogurt Sauce: In a cheesecloth-lined sieve set over a bowl let 1 1/2 cups yogurt drain overnight, refrigerated. Chop 2 garlic cloves with salt to taste until it forms a paste. In a small bowl, combine yogurt and garlic paste, stirring well to mix. Yield: About 1 cup.; ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 57156,"Skillet-Fried Corn and Tomatoes 2 tablespoons olive oil 2 cloves garlic, minced 1/2 serrano cl, minced 6 cups corn kernels, from about 6 ears corn 2 cups fresh tomato puree 2 tablespoons unsalted butter 2 tablespoons thinly sliced chives Sea salt, preferably gray Freshly ground black pepper Instructions: Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes. Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57157,"Coffee Crusted Beef Tenderloin 1/2 pound beef tenderloin, trimmed of fat and skin 1/4 cup coffee beans, finely ground 1/4 cup brown sugar 2 tablespoons chili powder 2 tablespoons paprika 2 tablespoons ground sage 1 tablespoon onion powder 1 teaspoon cayenne Sage leaves, for garnish, optional Instructions: Fold over thin end of meat and tie with string every inch or so along the length of the tenderloin. Preheat the oven to 450 degrees F. Combine ingredients for the rub in a medium baking pan. Place meat inside pan and rub meat generously with the spice mixture. Let meat sit 15 minutes and repeat rub. Place meat on a rack in a roasting pan in preheated oven. Do not baste or cover meat. Immediately turn oven down to 400 degrees F. Roast until an instant-read thermometer stuck in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven and let meat rest for 10 minutes before slicing. Garnish with sage leaves,if desired. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 57158,"Kransekake 1 pound almond flour 1 1/2 pounds confectioners' sugar, plus more for dusting
3 large egg whites
1 teaspoon pure vanilla extract
Nonstick baking spray
Finely ground semolina, for dusting
3 tablespoons meringue powder
Food coloring, optional
Instructions: Arrange a rack in the lower third of the oven and preheat to 300 degrees F. Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57159,"Grilled Lobster Sandwich with Charred Corn and Avocado Salsa 4 par-cooked lobster tails Canola oil Salt and freshly ground black pepper Charred Corn and Avocado Salsa, recipe follows 4 soft, sesame-topped hamburger buns, toasted 1 red onion, peeled and sliced into 1/4-inch-thick slices 1 to 2 limes 1/2 cup mayonnaise, optional 8 ears corn 1 tablespoon kosher salt 1/2 cup creme fraiche 1/4 cup chopped fresh cilantro 3 ripe avocados, peeled, pitted and diced Juice of 2 limes 1 serrano cl, grilled, unpeeled and thinly sliced 1/2 small red onion, finely diced Few dashes hot sauce, such as Tabasco Salt and freshly ground pepper Instructions: Preheat a charcoal grill for direct grilling. Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book. Brush the lobster meat with some of the oil and sprinkle with salt and pepper. Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove from the shell, being careful to leave the meat from each half in one piece. Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns. Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice. Spread extra mayo on the top bun, if desired, top the sandwiches and serve. Serves: 6 Preheat the grill to medium direct heat. Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour. Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears. Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 57160,"Sauteed Spinach with Pancetta and Crispy Slivered Garlic 4 to 5 tablespoons extra-virgin olive oil 8 large cloves garlic, very thinly sliced
Kosher salt
4 ounces pancetta, cubed
3/4 pound spinach leaves 1 tablespoon apple cider vinegar
Instructions: Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt. Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.) Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57161,"Homemade Breakfast Sausage Nonstick cooking spray 2 teaspoons brown sugar
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt
1/2 teaspoon anise seed
1 pound ground pork
Instructions: Preheat a cast-iron griddle pan over medium-high heat and spray with cooking spray. Mix together the brown sugar, poultry seasoning, garlic powder, pepper, salt and anise seed in a large bowl. Add the ground pork and mix gently until well-combined. Portion the sausage mixture using a heaping 1/4 cup measure and flatten each sausage into a 3-inch round, about 1/4-inch thick. Sear the sausages on the hot griddle pan until golden brown and cooked through, 3 to 5 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57162,"Albacore Tuna Burgers 1 1/2 pounds albacore tuna fillets, rinsed and patted dry 1 lemon, juiced 2 green onions, chopped 2 tablespoons chopped fresh parsley 1 tablespoon sweet relish 1/3 cup dried bread crumbs 2 eggs Salt and pepper, to taste Vegetable oil Instructions: Finely chop the tuna with a chef's knife. Place tuna in a bowl and mix in lemon, onion, parsley, relish, bread crumbs and eggs until well combined. Season with salt and pepper. Shape tuna mixture into 6 round patties. Brush both sides of tuna burgers with vegetable oil and season again with salt and pepper. Cook the tuna burgers in a non stick skillet over medium heat for 5 minutes each side until they are cooked through. Serve on hamburger buns with whatever you fancy. Some suggestions are cheese, lettuce, tomato, pickles, mustard, ketchup and barbecue sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57163,"Grilled Ham Pineapple sandwich sourdough bread, sliced ham, thin sliced cream cheese pineapple butter Instructions: Butter bread and on one slice add cream cheese. Top with ham and pineapple and grill sandwiches as you would a grilled cheese sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling]" 57164,"Parmesan Crusted Chicken 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 1/4 cup Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 tsp. Italian seasoned dry bread crumbs Instructions: Preheat oven to 425 degrees. 2.Combine Hellmann's? or Best Foods? Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs. 3.Bake 20 minutes or until chicken is thoroughly cooked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57165,"Grandma Rita's Risotto 1 pound chicken gizzards 6 to 8 cups chicken broth 1/4 cup olive oil 1 onion, chopped Salt and freshly ground black pepper 2 cloves garlic 1 (6-ounce) can tomato paste 12 ounces water 2 cups long grain rice Chunk of Parmesan, for shaving Instructions: Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small. Simmer chicken broth in separate pot, keeping it hot. Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes. Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57166,"Vegan Milanese Torta with Black Beans 5 cups whole cremini mushrooms 1/2 cup liquid aminos
1 tablespoon vegan chicken bouillon
1/2 teaspoon salt
2 teaspoons ground pepper
1 pound 6 ounces vital wheat gluten flour 1 cup onion powder
1/2 cup garlic powder
2 teaspoons cayenne powder
2 cups all-purpose flour 1 cup flaxseed meal
1 teaspoon salt
Panko breadcrumbs, for breading
Vegetable oil, for frying 2 large avocados 1/2 cup extra-virgin olive oil
Salt 2 cups cooked black beans 7 vegan telera or bolillo bread rolls 2 heads shredded cabbage (red and white)
5 tomatoes, sliced Vegan mayo, for sandwiches
Instructions: For the wet mix loaf: Pour 8 cups of water into a large pot, then drop in mushrooms, liquid aminos, vegan chicken bouillon, salt and pepper, and bring to a simmer, then let cook until mushrooms are soft, about 45 minutes. Strain the mushrooms and keep the broth in a separate container. Let broth cool in the freezer for 1 hour. For the dry mix loaf: Add vital wheat gluten flour, onion powder, garlic powder and cayenne to a mixing bowl and mix it together. Slowly add the mushroom broth, pouring until the seitan loaf is firmly stretchy. (See Cook's Note.) Roll seitan loaf into a football shape. Wrap in plastic and let it relax. Bring a pot of water to a boil. Drop the seitan loaf in the water water and drop the temperature; simmer, covered, 1 hour. Remove loaf to a plate and refrigerate, 1 hour. For the dredge: Place the flour, flaxseed meal, salt, and 4 cups water in a mixing bowl and mix together into a thick batter. Put some panko in another bowl. Cut the seitan loaf with a serrated knife into 4 1/2-by-3-inch slices that are 1 1/2 inches thick. Coat seitan patties in dredge, then bread in panko. Bring oil to 350 degrees F in a deep-fryer and deep-fry patties for 30 to 45 seconds, or cook in some vegetable oil in a frying pan over medium heat, 7 minutes per side. For the avocado sauce: Blend the flesh of the avocados with the oil, salt and 1 cup water until you have a smooth consistency. For assembling the torta: Mash black beans in a bowl. Split the rolls to make sandwiches. Add beans to the bottom pieces, then place patties on top. Add cabbage, sliced tomatoes, avocado sauce and vegan mayo. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57167,"Pumpkin Soup with Chili Cran-Apple Relish 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 fresh bay leaf 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work) 1 medium yellow onion, finely chopped Salt and pepper 3 tablespoons all-purpose flour 2 teaspoons poultry seasoning or 2 teaspoons ground thyme 2 teaspoons hot sauce, or to taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 teaspoon freshly grated nutmeg 1 crisp apple, such as McIntosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tablespoons lemon juice 1/2 cup dried sweetened cranberries, chopped 1 teaspoon chili powder 2 teaspoons honey 1/2 teaspoon ground cinnamon Instructions: Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57168,"Cold Zabaglione 2 egg yolks 2 tablespoons sugar 3 tablespoons Prosecco 1/3 cup whipping cream Semisweet chocolate shavings, for garnish, optional Instructions: Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl. Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes. Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve. ","[Prosecco, Moscato, Vin Santo, Riesling]" 57169,"Nutty Brittle Aluminum foil Non-stick cooking spray 24 soft caramel candies, unwrapped 3/4 cup toffee peanuts Instructions: Preheat oven to 200 degrees F. Line a jelly roll pan with aluminum foil. Spray foil with cooking spray and place pan in warm oven. Spray a heavy small saucepan with cooking spray. Add caramels and stir over low heat until melted. Stir in toffee peanuts and continue stirring for a couple minutes. Spray a dull knife or metal off-set spatula with cooking spray. Remove pan from oven and then quickly spread caramel-peanut mixture over prepared pan. Cool completely; cover pan with plastic and refrigerate for 30 minutes. Break into bite-size pieces. Store in refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57170,"Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella 10 rashers pancetta, thinly sliced Olive oil 1 clove garlic, finely chopped 1 good handful thyme 1/2 large Savoy cabbage, halved and finely sliced Handful Parmesan cheese, grated 1 pound dried farfalle Seasoning: salt and freshly ground black pepper 1/2 pound buffalo mozzarella, diced into 1-inch pieces Pine nuts, toasted Instructions: In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.; ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon" 57171,"Double Chocolate Cake 1 1/2 cups non-fat plain Greek yogurt 1/4 cup unsweetened cocoa powder (Dutch-process is best) 4 ounces dark chocolate (70% cocoa or greater), chopped, melted and cooled to room temperature 1/2 cup organic icing sugar 2 1/2 cups whole-wheat pastry flour 1 cup unsweetened cocoa powder (Dutch-process is best) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon sea salt 1 1/4 cups unsweetened applesauce 1 cup non-fat plain Greek yogurt 1/3 cup honey 1/3 cup organic sugar 1/3 cup unsalted butter 2 teaspoons pure vanilla extract 1 1/2 cups egg whites (about 12 large) Instructions: Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57172,"Shrimp Brushed with Chipotle Butter Served with Tomatillo Salsa 2 sticks (1 cup) unsalted butter, softened 1 canned chipotle pepper in adobo 2 garlic cloves 3 tablespoons coarsely chopped red onion Salt and freshly ground pepper 10 medium tomatillos, husked and coarsely chopped 3 tablespoons finely diced red onion 1 jalapeno, finely chopped 3 tablespoons fresh lime juice 2 tablespoons olive oil 1 teaspoon honey 3 tablespoons coarsely chopped cilantro Salt and freshly ground pepper 48 large shrimp, shelled and deveined Chipotle Butter Salt and freshly ground pepper Instructions: Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.; Combine all ingredients in a medium bowl and season with salt and pepper, to tast; Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa.; ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 57173,"Tangy Pork Sandwiches with Spicy Slaw 1 large Vidalia or other sweet onion, sliced 3 pounds pork butt, rinsed and patted dry Salt and pepper 1 cup barbeque sauce 1/2 cup yellow mustard 3 tablespoons tomato paste 1 cup chicken broth 1 lime, juiced White hamburger buns, for serving 1/4 cup sour cream 1/4 cup mayonnaise 1 lime, juiced 1 tablespoon hot sauce 1 (16-ounce) package coleslaw mix (recommended: Dole) Salt and freshly ground black pepper Instructions: Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up. In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours. Remove pork and let rest for 5 to 10 minutes. In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich. Slice pork and serve on buns with spicy coleslaw. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 57174,"Pizza Loaf 2 pounds ground pork 1 pound ground beef
1 cup heavy cream
3/4 cup ketchup
1/2 cup breadcrumbs
1/2 cup ice water
2 tablespoons salt
1 tablespoon lemon juice
1 tablespoon ground mustard
1 tablespoon dehydrated onion
1 tablespoon smoked paprika
1 tablespoon ground white pepper
1 tablespoon sugar
1 teaspoon garlic powder
2 eggs
8 ounces Cheddar, diced 1/2-inch 8 ounces Swiss cheese, diced 1/2-inch 1 cup sliced black olives 1/2 cup fire-roasted bell peppers 1/4 cup sun-dried tomatoes Instructions: Preheat the oven to 250 degrees F (convection) or 275 degrees F (conventional). Blend pork, beef, cream, ketchup, breadcrumbs, ice water, salt, lemon juice, ground mustard, dehydrated onion, smoked paprika, white pepper, sugar, garlic powder and eggs in a food processor until well blended. Turn out into a bowl and add the Cheddar, Swiss cheese, olives, peppers and tomatoes (or add your favorite pizza toppings like salami, pepperoni, mushrooms...). Pack into a 9-by-5-by-3-inch loaf pan. Bake until internal temperature reads 160 degrees F, about 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57175,"Chicken Karahi 6 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 teaspoon ginger, julienne 2 to 3 fresh tomatoes, diced 1 teaspoon salt 1/2 teaspoon chili powder 1 green chili, finely chopped 1 teaspoon ground cumin 1 teaspoon turmeric 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala 1/2 teaspoon dried fenugreek 1/2 green bell pepper, chopped 1 tablespoon finely chopped green coriander Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric. Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander. ","[Syrah, Malbec, Tempranillo, Barbera]" 57176,"Alpine Martini 1 1/2 ounces citron vodka 1 (#40) ice cream scoop Douglas Fir Sorbet, recipe follows 1 cup water 1 cup sugar 8 inches Douglas fir (cut into 1-inch lengths) 1 tablespoon gin Instructions: 1 small cedar frond, garnish Chill a cocktail glass. Place vodka in a cocktail shaker with ice and shake vigorously. Place a perfectly round scoop of Douglas Fir Sorbet in the bottom of the glass. Stick cedar frond into scoop of sorbet. Pour chilled vodka over the top. Sorbet should float. Boil first cup of water with sugar and Douglas fir for 10 minutes. Strain and cool. Add second cup of water and gin. Churn as directed on your ice cream machine. Garnish with a sprig of Douglas fir. ","[Gin, Vodka, Spritz]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) brie wheel 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/4 cup chopped fresh arug" 57177,"Not Lackin' on the Blackenin' Catfish 2 tablespoons paprika 1 teaspoon cayenne 1 teaspoon dried thyme 1 teaspoon chili powder 2 teaspoons garlic powder 1 teaspoon ground cumin 2 teaspoons sea salt 1 teaspoon freshly ground black pepper 4 (6-ounce) catfish fillets 2 tablespoons canola oil 2 tablespoons butter 4 lemon wedges Instructions: On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside. Heat a large cast iron fry pan or saute pan over high heat until it is \white hot. Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets. To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57178,"Chicken Spaghetti 8 ounces spaghetti 2 cups grape tomatoes, halved lengthwise 2 jalapenos, stemmed, seeded, and halved lengthwise 4 cloves garlic, left whole 1/2 yellow onion 2 tablespoons (1/4 stick) unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk, plus more as needed 2 cups (8 ounces) shredded cheddar cheese 2 cups (8 ounces) shredded Monterey Jack cheese 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 1/2 cup chopped fresh cilantro, plus more for garnishing 2 teaspoons fresh lime juice Salt and black pepper 4 cups shredded cooked chicken Instructions: Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse, and transfer the spaghetti to the baking dish.
Meanwhile, turn on the broiler and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapenos on the prepared baking sheet, skin side up, along with the whole garlic cloves and onion. Broil, for 5 to 7 minutes, until the tomatoes, jalapenos, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice the tomatoes, jalapenos, garlic, and onion.
Turn the oven temperature down to 350 degrees F.
To make the sauce for the spaghetti, in a saucepan, melt the butter over medium-low heat. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
Once the sauce thickens, immediately turn off the heat and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and black pepper to taste. Pour the sauce into the cooked spaghetti and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57179,"French Apple Tart 2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice water 4 Granny Smith apples 1/2 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, small-diced 1/2 cup apricot jelly or warm sieved apricot jam 2 tablespoons Calvados rum or water Instructions: For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter. Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57180,"Egg, Gorgonzola and Pancetta Sandwiches Vegetable cooking spray 12 very thin slices pancetta 3 hard boiled eggs, peeled and coarsely chopped 4 ounces crumbled Gorgonzola 1 lemon, zested 1/4 cup mayonnaise 1/4 cup chopped fresh chives Kosher salt and freshly ground black pepper, optional 6 (1/2-inch thick) slices whole-wheat bread Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels. In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top. Cut the sandwiches in half and arrange on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57181,"Emeril's Corn Tortillas 2 cups corn flour 2 tablespoons lard 1 1/2 cups water 1 teaspoon salt Instructions: In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. **The dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7 inch circle and 1/8 inch thick. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side. Remove and place between two sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm. ","[Rioja, Tempranillo, Garnacha]" 57182,"Frozen Custard 1 vanilla bean 1 1/2 cups half-and-half
1 cup granulated sugar
5 large egg yolks
1 1/2 cups heavy cream
Instructions: Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside. Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time. Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes. Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours. Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 57183,"Steamed Chocolate Pudding Cake 2 eggs 1 cup sugar 1 cup milk 2 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 1 1/2 ounces unsweetened chocolate, melted 1 1/2 cups all purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder Instructions: Heat oven to 350 degrees. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. Whip the eggs in a mixer fitted with a whisk attachment ( or using a hand mixer) until light and fluffy. Add the sugar and mix until combined. Add the milk, butter, vanilla, and chocolate and mix until combined. Sift the flour with the salt and baking powder twice. Add to the egg mixture and mix until combined. Pour the batter into the ramekins, filling each about 2/3 full. Cover each cup with foil. Arrange the cups in a hot-water bath and bake until firm on top, 30 to 40 minutes. Remove the cups from the water and remove the foil. Serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 57184,"Shrimp Salad: Garidosalata Kosher salt 2 cloves garlic 1 lemon, halved 1 teaspoon crushed cl flakes 2 pounds shrimp (21/25 count), peeled and deveined 2 scallions, finely chopped 1 small red onion, finely chopped 1 ounce capers 1 celery rib, chopped 30 cherry tomatoes, halved 1 teaspoon finely chopped fresh oregano 1 ounce olive oil Salt and freshly ground black pepper 1 tablespoon lemon juice 1 tablespoon red wine vinegar Instructions: Bring a large pot of salted water to a boil over high heat. Add garlic cloves, lemon halves, and cl. Add in shrimp and simmer until pink, about 5 minutes. Remove and rinse under cold water. In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together. In a small bowl, whisk together oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the salad and toss once more to incorporate. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57185,"Pasta e Fagioli: Penne with Beans and Escarole 1/4 cup extra-virgin olive oil, plus extra for drizzling 1 small onion, chopped 2 medium carrots, chopped 2 ribs celery, chopped 6 large sage leaves 1 tablespoon fresh thyme leaves 4 garlic cloves 3 cups cooked borlotti beans Kosher salt and freshly ground pepper or 1/4 -1/2 teaspoon crushed red pepper flakes 1 (13.5 ounce) box whole wheat medium pasta shells 1 head escarole, washed and leaves finely shredded (about 12 ounces) 1 cup freshly grated parmesan cheese 1/4 cup Sun-dried tomato pesto, optional Instructions: Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes. Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain. Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 57186,"Madame E's Simply Steamed Sea Bass with Ginger and Pickled Plum 4 sixounce portions of Chilean sea bass, skin on, cut into squares 8 ounces U16 shrimp (fresh, head on preferably) 2 tablespoons ginger, peeled and thinly julienned 2 vineripe tomatoes or other ripe varietals cut into quarters 1 cup picked cilantro sprigs 1 jar umeboshi pickled plums 1 tablespoon Kosher salt 1 tablespoon cracked white pepper Steamed rice, recipe follows 4 cups water 2 cups jasmine rice 2 tablespoons kosher salt 2 tablespoons light oil, i.e. grapeseed Banana leaf, optional Instructions: Have your fishmonger cut the bass into nice, thick squares. With a sharp French knife or boning knife, score the skin side of the fish in a oneinch diagonal pattern. The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat resilient ceramic bowls that fit inside the steamer are perfect. You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower. If you do not have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls. Peel the shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail. Remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright. For steaming in individual bowls: Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers. In each bowl, place two shrimp and ladle two pieces of tomato and about 6 to 8 cups of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish. While you are preparing the bowls, set up wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook till fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately one inch thick, will cook in approximately six to seven minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice. If you have a rice steamer, proceed as you would to steam any rice. A banana leaf placed in the steamer will impart a wonderfully fragrant perfume. To cook jasmine rice: Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57187,"Telban's Family Cracker Stuffing 4 sleeves saltine crackers 2 stalks celery 1 cup butter 1 medium onion 4 eggs 1/2 cup milk Instructions: With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl. In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well. Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened. Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day! ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 57188,"Stuffed Jalapeno Pepper Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter, melted Two 16-ounce tubes refrigerated biscuit dough
2 teaspoons paprika
1/2 teaspoon garlic salt
One 18-ounce box frozen jalapeno poppers 4 ounces Monterey Jack cheese, grated (about 1 cup)
1/4 cup ranch dressing
Instructions: Preheat the oven to 375 degrees F. Brush a 10-inch nonstick bundt pan with butter to lightly coat, then put the remaining butter in a medium bowl. Cut the biscuits into quarters. Combine the paprika and garlic salt in a large bowl.
Working in batches, toss the biscuit pieces in the butter, then transfer them with a slotted spoon to the bowl with the spices; do not stir. When all of the biscuit pieces have been added to the spice mixture, stir gently until evenly coated.
Build a ring of alternating biscuit pieces and jalapeno poppers in the bottom of the prepared bundt pan. Top the first layer with half of the remaining biscuit pieces and jalapeno poppers, pressing down gently so they stick together. Sprinkle the Monterey Jack in a ring over the top, making sure that none of it hits the sides or middle of the pan. Scatter the remaining dough pieces and jalapeno poppers over the top. Brush with any remaining butter.
Cover the pan tightly with foil and bake for 35 minutes. Remove the foil and continue to bake until the top is a deep golden brown and the dough is cooked through, about 30 minutes. Let cool in the pan for 10 minutes, then use an offset spatula to gently loosen any cheese that might have baked onto the sides of the pan. Flip out the monkey bread onto a serving platter. Serve with the ranch dressing for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57189,"Red, White and Blue Meringues 2 large egg whites, at room temperature 1/8 teaspoon fine salt 1/4 teaspoon cream of tartar 1 cup plus 2 tablespoons powdered sugar Red and blue food coloring, preferably gel
One 11-ounce package white chocolate chips 1 tablespoon refined coconut oil 1/2 cup mixed red, white and blue sprinkles or red sanding sugar Instructions: Position oven racks in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment. Beat together the egg whites and salt, in a large bowl, with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
Put the pastry bag in a large and tall deli or plastic container and fold the top over the container so you can see clearly into the bag and it stands upright. Dip the paintbrush or wooden skewer in to the red food coloring. Starting from the bottom of the bag, brush a thin stroke of food coloring from the tip to the top of the bag. Repeat on the opposite side of the bag with the blue food coloring. Fill the bag with the meringue. Try to spoon it directly into the center so as not to disturb the food coloring. Snip the bottom of the bag with scissors so you have a 3/4- to 1-inch opening. Pipe 1-inch-diameter mounds of meringue spaced 1-inch apart onto the prepared baking sheet. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
To decorate them, combine the white chocolate chips and coconut oil and in a large microwave safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted. Carefully dip the bottom of each meringue into the melted white chocolate, letting any excess drip off. Dip in sprinkles or sanding sugar and place on a baking sheet lined with parchment. Let set completely, about 1 hour.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57190,"Grits, Country Ham and Red-Eye Gravy 3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives
Instructions: For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside. For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside. For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce. To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 57191,"Leftover Cranberry and Cherry Cobbler Pie 1 1/2 cups canned cherry pie filling 1 1/2 cups leftover cranberry sauce
1 1/3 cups all-purpose flour
1 heaping tablespoon granulated sugar
3 teaspoons baking powder
Pinch kosher salt
6 tablespoons cold salted butter, cubed
3/4 cup buttermilk
Coarse sugar, to garnish
Instructions: Preheat the oven to 375 degrees F. Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate. Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy). Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top. Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57192,"Giant Apple Cinnamon Roll 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 kosher salt 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, plus more for greasing the pan 1 1/2 teaspoons pure vanilla extract 1 large egg yolk Nonstick cooking spray, for spraying the bowl 8 tablespoons (1 stick) unsalted butter 2 Granny Smith apples, peeled, cored and cut into small dice 1 cup apple butter 1/2 cup granulated sugar 4 ounces cream cheese 3/4 cup confectioners' sugar 2 tablespoons whole milk Instructions: For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes. Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan. Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low 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 the dough is doubled in size, about 1 hour. For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely. When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes. Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes. For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth. Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 57193,"Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 20 large sea scallops Olive oil Salt Freshly ground black pepper 10 blue corn tortilla chips 10 yellow corn tortilla chips Avocado Puree, recipe follows Jalapeno Pesto, recipe follows Cilantro leaves, for garnish 1 ripe Hass avocado, peeled, pitted and coarsely chopped 2 tablespoons chopped red onion 2 limes, juiced 2 tablespoons olive oil 1/4 cup chopped fresh cilantro leaves Salt Freshly ground black pepper 1 1/2 cups cilantro leaves 4 jalapenos, grilled and chopped 1 clove garlic, chopped 2 tablespoons pine nuts Salt Freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Heat grill to high. Brush scallops on both sides with the oil and season with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Spread about a tablespoon of avocado puree over each chip. Top the puree with a scallop and top each scallop with a dollop of the jalapeno pesto. Garnish with cilantro leaves. Combine all ingredients in a food processor and process until combined, but still chunky. Puree until smooth, if desired. Combine cilantro, jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57194,"Sausage and Asparagus Risotto Kosher salt and freshly ground black pepper 1 bunch thin asparagus (about 8 ounces)
5 tablespoons extra-virgin olive oil, plus more for serving
2 pork sausages (about 8 ounces), casings removed
1 shallot, finely chopped
1 cup Carnaroli or arborio rice
1/2 cup dry white wine
One 1 1/2-ounce piece Parmigiano-Reggiano cheese rind, plus freshly grated Parmigiano-Reggiano, for serving 1 tablespoon finely chopped fresh Italian parsley
Instructions: In a medium saucepan, bring 4 cups lightly salted water to a boil. Add the asparagus and cook until soft, 5 to 7 minutes. With tongs, remove the asparagus and set aside to cool. Remove the saucepan from the heat and let the asparagus cooking water cool to warm. In a deep, 14-inch nonstick saute pan, heat 2 tablespoons of the olive oil over high heat. Cook the sausage, breaking it up with a wooden spoon, until browned but not yet crisp. Set aside in a bowl to cool. Pour the remaining 3 tablespoons olive oil into the pan, keep the heat high and use a wooden spoon to scrape up the bits of meat from the bottom. When the oil is hot, add the shallot, reduce the heat to medium-high and saute until softened. Add the rice to the pan and cook, stirring well, until the rice begins frying, 2 to 3 minutes. Pour in the wine, stir well and cook for 3 to 4 minutes to let it reduce slightly. Reduce the heat to medium low, add the cheese rind and slowly start adding the asparagus water in 4- to 6-ounce ladlefuls, stirring constantly and giving the rice time to absorb the liquid before adding another ladleful. Cook until the rice is nearly al dente, 12 to 15 minutes. Chop the asparagus into 1-inch pieces and add them to the rice along with the sausage meat and any juices that have collected in the bowl. Season the risotto with salt and pepper and continue cooking, adding asparagus water if necessary to keep the liquid level balanced, until the water is absorbed and the rice is al dente, about 2 minutes. Serve with a sprinkle of parsley, a dash of Parmesan and a drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Rioja]

" 57195,"Potato and Leek Soup 1 large or 2 small leeks, about 1 pound 2 bay leaves 20 black peppercorns 4 sprigs fresh thyme 2 tablespoons butter 2 strips bacon, chopped 1/2 cup dry white wine 5 cups chicken stock 1 to 1 1/4 pounds russet potatoes, diced 1 1/2 teaspoons salt 3/4 teaspoon white pepper 1/2 to 3/4 cup creme fraiche or heavy cream 2 tablespoons snipped chives Instructions: Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.) Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57196,"Herby Potato Salad with Warm Bacon Vinaigrette 2 pounds small red potatoes, halved Kosher salt 6 strips bacon, diced into 1/2-inch pieces 1 tablespoon olive oil 2 tablespoons chopped fresh thyme 1/2 red onion, diced 3/4 cup champagne vinegar 1 tablespoon unsalted butter 1 tablespoon whole grain mustard 1/4 cup finely chopped fresh chives 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh tarragon Instructions: Place the potatoes in a saucepan and cover with 2 inches water. Generously season the water with salt. Bring to a boil, reduce the heat and simmer until tender, about 10 minutes. While the potatoes cook, place the bacon in a cold skillet and turn to medium-low heat. Add the olive oil and thyme to the pan. Saute the bacon and thyme until just starting to crisp, about 7 minutes; we want to render the bacon slowly. Once the bacon has rendered some of its fat, add the onions to the bacon and cook until softened, 3 to 4 minutes. Add the vinegar, butter and mustard. Once the potatoes are cooked, drain them and add immediately to the pan with the sauteed bacon. Stir to coat, adjusting the seasoning, if necessary. Add the remaining fresh herbs, toss and serve. This salad can be served warm or at room temperature. Cook's Note: Adding the potatoes while they are still warm will help them to soak up the flavors of the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 57197,"Roasted Eggplant Parmesan 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick 3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1? cups freshly grated Italian Parmesan cheese 1 1/3 cups fresh bread crumbs from a country loaf 4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil
Instructions: Preheat the oven to 400 degrees F and arrange three racks evenly spaced. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish. Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 57198,"Israeli Couscous with Apples, Cranberries and Herbs 2 tablespoons olive oil 2 cups Israeli couscous (or barley or orzo) 4 cups low-sodium chicken broth 1/4 cup chopped fresh flat-leaf parsley 1 1/2 tablespoons chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 medium green apple, diced 1 cup dried cranberries 1/2 cup slivered almonds, toasted, see Cook's Note 1/4 cup apple cider vinegar 2 tablespoons maple syrup 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil Instructions: For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57199,"Fruity Oil Ice Cream 3 cups whole milk 1 cup heavy cream 6 large egg yolks 9 ounces granulated sugar 1/2 cup cold-pressed fruit or nut oil, hazelnut, olive, walnut, pistachio, etc. Instructions: Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat. In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes. Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below. Pour into an ice cream maker and process according to the manufacturer's directions, approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57200,"Sloppy Mikes 1 tablespoon vegetable oil 1 onion, finely chopped 1 pound ground beef 1 clove garlic 1 teaspoon each ground chili powder and cumin 1 cup tomato sauce 1 cup chili sauce 10 ounce package thawed frozen corn kernels 1/2 cup water Salt and pepper Toasted hamburger buns, English muffins or egg bread Instructions: Heat vegetable oil in a large skillet. Add onion and saute for 5 minutes or until somewhat tender. Add beef and garlic continue to saute 10 minutes until beef is cooked. Stir in ground chili and cumin, tomato and chili sauces, corn, water and simmer uncovered for 10 minutes. Season with salt and pepper. Spoon over bread of choice. VARIATION FOR ADULTS: Toast bread, top with thin slices of Swiss, Monterey Jack or Cheddar cheese and melt slightly in toaster oven. After hamburger mix is done, separate mixture between two skillets. To adults portion add chopped green chilis or minced fresh jalapeno peppers. Can top with sour cream and slivers of red bell pepper. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 57201,"Chateaubriand with Bearnaise Sauce and Chateau Potatoes 10 peppercorns, crushed 2 tablespoons finely chopped shallots 1 tablespoon chopped tarragon 1 tablespoon water 3 egg yolks 1 cup unsalted butter, melted 1 tablespoon finely chopped parsley leaves 1 whole beef tenderloin, 5 pounds or under, trimmed 2 tablespoons butter Salt Freshly ground black pepper 8 tablespoons butter 20 tourneed small white potatoes 1 tablespoon finely chopped parsley For the Sauce: 3 tablespoons white vinegar 3 tablespoons white wine Instructions: Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. ","[Bordeaux Blend, Pinot Noir, Cabernet Sauvignon, Syrah]" 57202,"Tofu & Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce 1 teaspoon olive oil 4 cloves garlic, minced 1/2 cup snow peas, sliced 1/2 cup thinly sliced Napa cabbage 1 carrot, grated 1 (8 ounce) can water chestnuts, drained and sliced 1/2 red bell pepper, julienned 1/2 cup orange juice 2 tablespoons soy sauce 2 tablespoons cold water 2 teaspoons cornstarch Dash of red pepper 1/2 pound firm tofu, cut into 1-inch cubes, Sauteed with Herbes de Provence 6 to 8 ounces cooked soba or Ramen noodles Instructions: In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 57203,"Guy Cooks With Kids: Jessie's Pork Loin with Apple Cider Gravy 4 tablespoons unsalted butter, softened 1 red onion, thinly sliced 6 to 8 Gravenstein apples or other sour apples, skin on, thinly sliced 6 fresh sage leaves, chopped 4 to 5 sprigs fresh thyme 2 cloves garlic, minced 1/4 cup brown sugar Kosher salt and freshly ground black pepper 1 cup apple juice 1/2 large lemon 2 cups baby spinach 2 tablespoons unsalted butter, divided 1 (1 1/2 to 2-pound) pork loin Kosher salt and freshly ground black pepper 4 to 5 fresh sage leaves 2 teaspoons chopped fresh thyme 2 tablespoons chopped garlic Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 4 to 5 torn tarragon leaves 6 to 7 tablespoons all-purpose flour 1 cup apple cider About 1/4 cup (or less) heavy whipping cream 2 cups chicken broth 1/2 large lemon Thyme sprigs and lemon wedges, for garnish Cous cous and asparagus, for serving Instructions: For the onions and apples: Saute the onions in a nonstick pan over medium-high heat in the butter for 1 to 2 minutes, and then add the apples. Add in the sage, thyme, garlic, brown sugar, salt, pepper and apple juice, and then squeeze the lemon half into the mixture. Cook and gently stir until the apple juice is reduced and the onions are translucent, about 5 minutes. Add the spinach to the mixture, cover the pan and cook until the spinach is wilted, about 2 minutes. You don't want to overcook the spinach, just wilt it. Taste for seasoning. For the pork: Preheat the oven to 375 degrees F. Place an oven-proof saute pan over medium-high heat and melt 1 tablespoon butter. Sprinkle the pork with salt and pepper and, with tongs, place the loin in the hot butter. Brown the pork thoroughly on all sides, 7 to 8 minutes total. Top the pork with the sage leaves, thyme (be careful as the thyme might crackle) and garlic. Add the remaining 1 tablespoon butter and place in the oven. Cook the pork 20 to 30 minutes, but make sure to not overcook. The internal temperature should read 160 degrees F on a meat thermometer. (If you are concerned about overcooking, turn the oven onto warm while finishing the rest of the dish.) Transfer the pork to a platter, tent with some foil and let rest. Remove the whole leaves from the saute pan. For the gravy: In the pan you browned the pork, melt the butter over medium to medium-high heat. Sprinkle the flour into the hot pan juices and whisk together to make a roux. Continue to whisk and cook the roux until turns light brown, about 5 minutes. Whisk in the apple cider and continue to stir. Pour in chicken broth and boil the mixture until the gravy is thick, 5 to 7 minutes depending on desired thickness. Squeeze the lemon half into the mixture. Taste for seasoning (salt, pepper, etc). Sprinkle in the torn tarragon leaves. Finish by whisking in the cream. To serve: Divide the onion-apple saute among 4 plates. Slice the pork and divide over the onion-apple saute. Cover the pork with gravy. Garnish with some thyme and a wedge of lemon. Serve with cous cous and asparagus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57204,"Barbecued Texas-Style Quail 6 quail, dressed 4 ounces (1 stick) butter, melted 1 cup spicy rub, recipe follows 6 whole jalepenos 6 strips bacon Butter, for basting 1 cup Adams Steak Seasoning 1 pinch (go easy) chili powder 1 pinch (go real easy) red cl flakes 2 pinches garlic powder, or to taste Instructions: Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.; Mix the above in a small bowl.
","[Malbec, Zinfandel, Tempranillo, Syrah]" 57205,"World's Best Cornbread Stuffing 2 hot Italian sausages 2 tablespoons extra-virgin olive oil 1 cup chopped carrot 1 cup chopped celery 1 cup chopped onion Kosher salt Freshly ground black pepper 1/2 bunch fresh sage, leaves chopped 4 large corn muffins 3 large eggs 1/2 cup, chicken stock, plus more if needed Nonstick cooking spray Instructions: Heat the oven to 350 degrees F. Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit. Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57206,"Bayport BBQ Sandwich Rolls 1 tablespoon table salt 1 teaspoon yeast
3 pounds high-gluten bread flour, plus more for dusting Vegetable oil, for greasing Cornmeal, for dusting Instructions: Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes. Place the dough into an oiled tub, cover and proof for about 12 hours. Grease the pans with oil and then dust with cornmeal. Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours. Preheat the oven to 425 degrees F. Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 57207,"Beef-and-Pork Chili 4 dried guajillo cl peppers, stems removed 4 dried chiles de arbol, stems removed 1/4 cup extra-virgin olive oil 2 Fresno cl peppers, sliced 1 red onion, sliced 6 cloves garlic, crushed 2 teaspoons ground cumin 1 teaspoon dried oregano Kosher salt and freshly ground pepper 2 tablespoons tomato paste 1 28-ounce can whole peeled tomatoes 2 15-ounce cans low-sodium beef broth 2 tablespoons masa harina (corn flour) 1 tablespoon packed brown sugar 1 tablespoon apple cider vinegar 2 pounds beef chuck, cut into 1/2-inch cubes 2 pounds boneless pork shoulder, cut into 1/2-inch cubes 2 15-ounce cans pinto beans, drained and rinsed Sour cream, diced red onion and chopped avocado, for topping Tortilla chips, for serving Instructions: Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go. Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips. Keep the seeds in the cl peppers for this recipe-they add a nice amount of heat. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 57208,"Apple Peanut Butter Delights 6 whole-wheat English muffins 1 cup peanut butter
2 medium Granny Smith apples, cored and thinly sliced
1/2 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
Instructions: Preheat the oven to 350 degrees F. Halve the muffins and spread a heaping tablespoon of peanut butter on each half. Layer the apple slices on the peanut butter. Mix the sugar, cinnamon and nutmeg together in a small bowl and sprinkle about 2 teaspoons on top of each muffin half. Put the muffin halves on a baking sheet and bake for 10 minutes. Set the oven to low broil and cook until bubbly and caramelized, about 3 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57209,"Slow Cooker Hearty Beef Stew 1 1/2 pounds beef for stew, cut into 1-inch pieces Ground black pepper 1/4 cup all-purpose flour 1 tablespoon vegetable oil 1 pounds medium potatoes, cut into cubes (about 3 cups) 4 medium carrots, sliced (about 2 cups) 2 medium onions, cut into wedges 4 cloves garlic, minced 3 1/4 cups Swanson? Beef Stock 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme leaves, crushed 1 bay leaf 1 cup thawed frozen peas Instructions: Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf. Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf. Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens. *Or on HIGH 5 to 6 hours Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 57210,"Banana Sundae with Chili Pepper Marshmallows 2 1/2 cups sugar, plus extra for dusting marshmallows 1/3 cup water 2.11 ounces glucose 8 gelatin sheets, soften in cold water 4 large egg whites 1/2 teaspoon cayenne 1/2 teaspoon chili powder Cornstarch, for dusting pan and marshmallows Confectioners' sugar, for dusting marshmallows and garnish 1 quart milk 3/4 cup heavy cream 1 1/2 cups sugar 1.16 ounces glucose solids 1.16 ounces dextrose powder 2 vanilla bean, split and scraped of seeds 16 large egg yolks 1.4 ounces powdered milk 2 sticks unsalted butter 2 cups confectioners' sugar, sifted 8 large egg whites 8 ounces cake flour 1/3 cup heavy cream 1/3 cup water 3 ounces sugar 1.4 ounces corn syrup 0.35-ounce cacao powder 3 ounces dark chocolate, finely chopped 1 1/2 teaspoons vanilla extract 2 tablespoons unsalted butter 2 ripe bananas, peeled and sliced 1/2-inch thick 2 ounces banana liqueur Instructions: To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later. To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours. To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity. To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside. In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat. To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 57211,"Grilled Pork Tenderloin with Rosemary 1 pound pork tenderloin 3 tablespoons olive oil Salt and freshly ground black pepper 1 1/2 cups apple cider 1/2 cup maple syrup 1/2 cup apple cider vinegar 1 tablespoon fresh rosemary needles, chopped Instructions: Preheat a grill pan over medium heat. Sprinkle the pork with the olive oil and some salt and pepper, and then grill for 7 to 10 minutes on each side. In a small pot, add the apple cider, maple syrup, vinegar and rosemary. Simmer over low heat until the mixture thickens, about 20 minutes. Remove the pork from the grill and rest it for 10 minutes before slicing. Serve with the apple cider sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57212,"Swiss Style Fondue 1 cup Swiss dry white wine 1/2 pound Emmental cheese, grated 1/2 pound Gruyere cheese, grated 1/2 pound Appenzeller cheese, grated 1 tablespoon lemon juice 1/2 cup kirsch 1/2 teaspoon nutmeg 1/4 teaspoon cayenne pepper Freshly ground black pepper Baguette style bread OPTIONAL French Cheeses: Comte, Beaufort or Tomme de Savoie Instructions: Use a ceramic fondue pot such as Caquelon. With ceramic fondue pot over heat source, add white wine and heat. Add 1/3 of each cheese and melt. Continue to add remaining cheese slowly. Be sure cheese is melted completely before adding more. When all of the cheese has been added and melted completely, add lemon juice, kirsch, nutmeg, cayenne and black pepper. Combine thoroughly. Dip pieces of bread into fondue and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 57213,"The Best Stuffed Shells 1/4 cup olive oil 1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells 2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten
Instructions: For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes. Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
Preheat the oven to 375 degrees F.
Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57214,"Tex-Mex Bean Soup with Rice 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 clove garlic, chopped 3/4 teaspoon ground cumin Kosher salt and freshly ground pepper 1 15-ounce can diced tomatoes with green chiles 1 15-ounce can no-salt-added black beans, drained and rinsed 1 15-ounce can no-salt-added pinto beans (do not drain) 1 1/2 cups cooked brown rice, thawed if frozen 1/2 cup fresh cilantro, roughly chopped 8 corn tortillas 1/2 cup shredded low-fat cheddar cheese (about 2 ounces) Instructions: Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes. Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm. Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 57215,"Basic Pizza Dough - Processor Method 1 package active dry yeast 1 cup warm water (105 degrees F.) 2 1/2 to 3 cups flour, plus more if necessary 1 1/2 teaspoons salt 1 1/2 tablespoons extra-virgin olive oil Instructions: Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute. Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57216,"Spicy Rosemary Nuts Vegetable oil cooking spray 1 large egg white
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1 tablespoon dried rosemary
1/4 teaspoon cayenne pepper
2 cups raw cashew nuts
1 cup raw shelled sunflower seeds
Instructions: Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated. Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57217,"Pineapple Baked Beans and Beef with Fried Pineapple Rings 1 pound ground beef 1 (28-ounce) can baked beans 8 ounces pineapple bits 1 onion, chopped 1 green pepper, chopped 1/2 cup barbecue sauce 2 tablespoons soy sauce 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 1/4 cup all-purpose flour 1 (8-ounce) can pineapple rings, drained 1 cup vegetable oil Instructions: In a large skillet, brown the beef. Drain excess fat and transfer to a 5-quart slow cooker. Add the remaining ingredients, mix well, cover, and cook on low for 4 to 8 hours until bubbly. To make pineapple rings, beat egg well. Mix in the flour and make a thick paste. Dip pineapple slices in the batter and fry in medium hot oil. To serve, place baked beans in bowl and top with pineapple rings. ","[Chardonnay, Sauvignon Blanc, Merlot, Zinfandel]" 57218,"Bacon Steak with Caramelized Butter 2 slices bacon 2 (6 -ounce) eye-of-round steaks 2 tablespoons vegetable oil 2 tablespoons firmly packed brown sugar 2 tablespoons butter, softened 2 tablespoons chipotle mustard (Recommended: Silver Spring) Instructions: Wrap 1 slice of bacon around the edge of each steak, and secure with a wooden pick. In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side, or until steaks reach desired degree of doneness. In a small bowl, combine brown sugar, butter, and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately. Note: Remove wooden picks from steaks before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57219,"The Good Girl Ceviche Martini 1 pound ahi tuna fillet 1 pound hearty white fish fillet (recommended: sea bass or red snapper) 1 cup diced mango 1 cup diced avocado 2 diced jalapenos 1/4 cup chopped cilantro leaves 1/3 cup freshly squeezed lime juice 1 teaspoon salt 1 teaspoon granulated sugar Instructions: Make sure the fish is super cold (this makes it easier to cut!) and dice it into bite-sized pieces. Put the fish and all of the remaining ingredients in a plastic container with a lid and shake it! Make sure the fish gets an even coating of lime juice because this is what will \cook\ them. Put the container in the refrigerator for at least 1 hour. Serve in martini glasses. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57220,"Spinach Salad with Goat Cheese and Walnuts 1 tablespoon red wine vinegar 1 tablespoon minced shallot or red onion 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons quality walnut oil, (see Cook's Note) 8 cups baby spinach leaves, stems trimmed, washed, and dried 1/2 cup whole or chopped toasted walnuts 1/3 cup crumbled goat cheese Instructions: In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing. Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated. Serve immediately topped with goat cheese and walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57221,"Vegetable Soup 1/4 cup olive oil 1 onion, finely diced 1 to 2 leeks, washed and thinly sliced 2 carrots, finely sliced 1 stalk celery finely chopped 2 cups chopped canned plum tomatoes 1/2 teaspoon saffron, optional 3 quarts water 1 soup base (4 servings) 2 boiling potaotes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans 1 cup seeded diced zucchini 1/2 cup pasta like orzo or broken up vermicelli or spaghetti Salt and pepper Instructions: In a large saucepan heat the olive oil. When hot, add the onions, leeks, carrots and celery. Cover and simmer for 5 minutes or until tender; if at any time the vegetables begin to stick to the bottom of the pan before they become tender, add some water. Add the tomatoes, saffron and water; bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender. Season to taste with salt and pepper. Divide the soup base into 2 containers and freeze until you are ready to use Bring soup base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables, then add some water). Add potaotes or white beans, zucchini and pasta, cover and simmer for 10 to 15 minutes or unilt all the ingredients are tender. Serve as is or with pistou or rouille (see below). Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 57222,"Fat Mo's Hamburger 1 pound ground beef Garlic salt and black pepper 4 hamburger buns Mustard Mayonnaise Ketchup 1 whole tomato, sliced 1/2 onion, sliced Dill pickles, as many as desired 1 head lettuce, shredded 4 slices American or Swiss cheese Instructions: Preheat a grill or a griddle. Divide the ground beef to 4 (4-ounce) patties. Each portion of the beef should be hand patted. Cook on the grill or griddle until the meat is done to your liking. Season with garlic salt and black pepper. Toast the bun on the grill or griddle and dress it up with mustard, mayonnaise, and ketchup. Put the vegetables and cheese over burger. ","[Cabernet Sauvignon, Merlot, Zinfandel, Syrah]" 57223,"Yummy Baked Chicken Drummies 6 chicken drumsticks, bone-in, skin removed 1/4 cup fresh lemon juice 2 tablespoons brown sugar 1 tablespoon vegetable oil 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon garam masala 1/2 teaspoon ground ginger 1/2 teaspoon turmeric Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 2 large Vidalia onions, peeled, quartered and thinly slice 1/4 cup raisins
2 tablespoons rum Preheat the oven to 350 degrees F. Instructions: Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes. While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57224,"Mexican Meatball Soup 1 tablespoon vegetable oil 1/2 small onion, chopped (about 1/2 cup) 1/3 cup uncooked long-grain rice 2 tablespoons chopped fresh cilantro 1 pound ground sirloin beef Salt and freshly ground black pepper Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup) 1 serrano cl, whole 1 Yukon gold potato, skin on, diced (about 1 cup) 2 tablespoons tomato paste 8 cups vegetable stock 2 zucchini, diced (about 1 cup) Instructions: In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano cl, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Barbera]" 57225,"Dark and Stormy Pie 14 graham cracker sheets (2 sleeves) 3 tablespoons packed dark brown sugar 1 tablespoon coarsely chopped crystallized ginger, plus more crystallized ginger for garnish 6 tablespoons unsalted butter, melted 1 tablespoon dark rum, such as Gosling's 3 cups whole milk 1 1/4 cups packed dark brown sugar 1/2 cup plus 2 tablespoons cornstarch 6 large egg yolks, lightly beaten 1 tablespoon grated fresh ginger 1 teaspoon fine salt 3 tablespoons unsalted butter, cut into small chunks 3 tablespoons dark rum, such as Gosling's 3 tablespoons confectioners' sugar 1 tablespoon dark rum, such as Gosling's
1 teaspoon lime juice Pinch fine salt 1 cup heavy cream Instructions: For the crust: Preheat the oven to 350 degrees F. Process the graham crackers, brown sugar and ginger in a food processor until they form a fine crumb. Add the butter and rum, and pulse until the crumbs are soft and moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack. For the rum pudding: Set a fine sieve over a mixing bowl; set aside. Whisk the milk, brown sugar and cornstarch in a medium saucepan until the cornstarch is dissolved and no lumps remain. Add the egg yolks, ginger and salt, and whisk until combined. Bring the mixture to a boil over medium-low heat, whisking constantly, 8 to 10 minutes. When the mixture is thick, reduce the heat to low, and cook for 1 minute more, whisking vigorously. Pour the pudding through the sieve set over the mixing bowl, and use a spatula to press it through (this will catch any eggy bits). Whisk the butter into the pudding until it's incorporated, then whisk in the rum. Pour the pudding into the cooled pie shell. Lay plastic wrap directly on the pudding, and refrigerate the pie until it's cool and set with a slight jiggle, about 2 hours. For the rum-and-lime whipped cream: Beat the confectioners' sugar, rum, lime juice and salt in a large bowl with an electric mixer on medium-high speed until combined. Add the heavy cream, and beat until fluffy peaks form. Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe the whipped cream onto the cooled pie, and garnish with crystallized ginger. The pie can be refrigerated, loosely covered, up to overnight or served immediately. ","[Rum, Tawny Port, Cream Sherry, Madeira]" 57226,"Jasmine Martini 1 cup sugar 1 cup water 2 strips orange zest 1 handful pesticide-free jasmine flowers, plus more for garnish 1/2 cup vodka 1/4 cup Grand Marnier 1 lemon, juiced Instructions: Combine the sugar, water, and lemon zest in a pot over medium heat. Gently simmer for 2 minutes until the sugar is dissolved, swirling the pot over the heat now and then \u2013 do not allow to boil or get dark. Put the jasmine in a mason jar or glass container and pour the sugar syrup on top; steep for 1 to 2 hours to infuse the jasmine flavor into the syrup. In a martini shaker filled with ice, combine the vodka, Grand Marnier, lemon juice, and 4 tablespoons of the jasmine syrup. Shake until frothy and pour into chilled martini glasses. Float a jasmine flower in each glass for great presentation. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 57227,"Greek Grilled Salmon with Veggies 1 small zucchini, trimmed and quartered lengthwise 3/4 red bell pepper, quartered
3/4 green bell pepper, quartered
1/2 bunch asparagus, ends trimmed
2 tablespoons olive oil 3/4 cup store-bought Greek vinaigrette 1/2 yellow onion, sliced into thick half-moons
Four 6-ounce skinless salmon fillets
1/2 cup crumbled feta 1/4 cup kalamata olives, roughly chopped 2 tablespoons chopped fresh parsley Instructions: Preheat a grill or grill pan over medium-high heat. Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter. Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed. Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57228,"Mango-Ginger Kombucha 11 cups (2 liters) filtered water 2 tablespoons (8 grams) unflavored black tea, such as Assam
3/4 cup (150 grams) sugar
2 cups unpasteurized, unflavored kombucha (see Cook\u2019s Note)
1 mature kombucha SCOBY (see Cook\u2019s Note)
1 cup (140 grams) frozen mango cubes
1 cup (120 grams) chopped unpeeled fresh ginger
Instructions: Heat 3 cups of the filtered water to 200 degrees F in an electric kettle and place the tea leaves in a 4-cup liquid measuring cup. Pour the water over the tea leaves and let steep for 10 minutes. (If using a traditional kettle or pot, bring the water to a boil and let cool for 1 for 2 minutes before using.) Strain the steeped tea into a 1-gallon glass jar. Add the sugar and stir until the sugar has dissolved. Discard the tea leaves. Add the remaining 8 cups filtered water to lower the temperature to lukewarm. If the water is still warmer than 100 degrees F, leave on the counter for 10 minutes, then recheck. Anything hotter than 100 degrees F can damage the SCOBY. Add the kombucha and the SCOBY. Cover the jar with a coffee filter secured with a rubber band and place in a warm, well-ventilated area out of direct sunlight until the mixture begins to take on a pleasantly sour and tangy flavor and is lightly effervescent, 2 to 3 weeks. The ideal fermentation temperature is between 75 and 85 degrees F. When you\u2019re happy with the flavor, wash your hands very well. Gently remove the SCOBY and transfer to a clean bowl. Reserve 2 cups of the kombucha and add to the bowl with the SCOBY. Add the mango and the ginger to the jar with the remaining kombucha. Re-cover with the coffee filter and rubber band. Let sit at room temperature until the kombucha has taken on the flavor of the fruit and ginger, 2 to 4 days. Meanwhile, you can start a second batch of kombucha with the SCOBY and reserved 2 cups of plain kombucha, following the same steps above using a clean 1-gallon glass jar (see Cook\u2019s Note). When the flavored kombucha is ready, strain through a fine-mesh sieve into a large measuring cup or bowl. Discard the solids, then divide the kombucha evenly among six to eight 12- to 16-ounce plastic soda bottles with tight-fitting lids Be sure to leave at least 1 1/2 inches of headspace in each bottle for gas to expand. Twist the lids on tightly and park on the counter until the bottles are firm to the touch, indicating that the kombucha is carbonated, 1 to 3 days. Move to the fridge and chill before drinking. The kombucha will keep in the refrigerator for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57229,"Easy Weeknight Beef Stroganoff 2 lb boneless beef top sirloin steak, cut into 2x1/4-inch strips* 1 cup chopped onion (1 large) 2 cloves garlic, finely chopped 1 can (18 oz) Progresso? Recipe Starters? creamy portabella mushroom cooking sauce 1 teaspoon Worcestershire sauce 3/4 cup sour cream Hot cooked noodles, if desired Instructions:

1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles. *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 57230,"Chicken Meatball Dim Sum 4 egg whites 1/2 teaspoon wheat starch 1/4 teaspoon salt 1/16 teaspoon white pepper Vegetable oil 1/2 pound boneless, skinless chicken breast, chopped fine 6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine 4 pieces black mushroom, chopped fine 1 ounce back fat, chopped fine 1/3 piece scallions, chopped fine 2 pieces cilantro, minced 8 pieces water chestnut, chopped fine 1/8 teaspoon white pepper 1/4 teaspoon salt 1/4 teaspoon sesame oil 1 to 1/2 teaspoon oyster sauce Cilantro sprigs 1/2 cup chicken broth or water 1 egg white 1 tablespoon all-purpose flour Pinch salt Virginia ham slice, dried and ground into a powder or crumbled hard boiled egg yolk mixed with kosher salt, for decoration Instructions: To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick saute pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter. In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot. To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes. Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt. Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 57231,"Homemade Tartar Sauce 1 cup mayonnaise 3 tablespoons chopped capers 10 tablespoons chopped cornichons 2 tablespoons finely chopped flat-leaf parsley 1/2 lemon, juiced Dash hot sauce 1 tablespoon extra-virgin olive oil Instructions: In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 57232,"Chili Lime Corn on the Cob 4 ears corn, in husk 3 tablespoons unsalted butter, at room temperature 1 teaspoon lime zest 1 tablespoons lime juice 1 teaspoon chili powder 1/4 teaspoon granulated garlic 1 teaspoon salt 1/2 teaspoon freshly cracked black pepper Instructions: In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside. Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged. Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 57233,"Cinnamon Cereal Treat Mummies Cooking spray 6 tablespoons unsalted butter 1 10-ounce bag mini marshmallows Pinch of kosher salt 4 cups cinnamon cereal squares (such as Cinnamon Toast Crunch) 3 cups crisp rice cereal 2 1/2 cups confectioners' sugar 1 tablespoon meringue powder Black candy-coated chocolates, for decorating 1/4 teaspoon ground cinnamon Instructions: Make the treats: Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and salt and cook, stirring, until melted and smooth, about 5 minutes. Remove from the heat, stir in both cereals until coated, then press into the prepared pan. Let sit at room temperature until firm, about 30 minutes. Meanwhile, make the icing: Whisk 2 cups confectioners' sugar and the meringue powder in a large bowl until combined. Add 4 tablespoons water and beat with a mixer on medium-high speed until smooth and the consistency of a thick glaze. Add 1 to 2 more tablespoons water if the icing is too thick. Cover with a damp paper towel and plastic wrap and set aside until ready to use. Lift the treats out of the pan using the foil overhang, then cut into rectangles. Insert a lollipop stick into each. Brush an even layer of icing on the cereal treats with a pastry brush. Add the remaining 1/2 cup confectioners' sugar and the ground cinnamon to the remaining icing; beat with the mixer until thick and pipable. Transfer to a small resealable plastic bag and snip a corner. Pipe thin lines on the cereal treats to look like bandages and add 2 chocolate candies for eyes. Let set, about 15 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 57234,"Stuffed Artichokes 1 cup (8 ounces) whole milk ricotta cheese 1 egg, lightly beaten 2 tablespoons grated Parmesan cheese Salt and freshly ground black pepper 4 ounces Black Forest ham, cut into thin strips 4 artichokes cooked (in microwave oven), chokes removed 1/4 cup dry bread crumbs 2 tablespoons melted butter Instructions: Preheat the oven to 350 degrees. Blend the ricotta, egg, Parmesan and season to taste with salt and pepper. Blend in the ham. Stuff the artichokes and set them in a baking pan. Add some water to the bottom of the baking pan. Sprinkle breadcrumbs and melted butter over the top and bake for 30 minutes or until the top is golden. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 57235,"Five-Spice BBQ Chicken with Cucumber Salad 4 teaspoons vegetable oil, plus more for brushing 2 teaspoons packed light brown sugar 1 1/2 teaspoons five-spice powder Kosher salt and freshly ground pepper 2 chicken halves (3 1/2 to 4 pounds total) 3 1/4 teaspoons grated ginger 1 teaspoon grated garlic 1/4 cup hoisin sauce 2 tablespoons rice vinegar (not seasoned) 3 1/2 teaspoons honey 1 1/4 teaspoons sesame oil 6 small cucumbers, cut into 2-inch spears Instructions: Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes. Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil. Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers. ","[Pinot Noir, Shiraz, Tempranillo, Garnacha]

" 57236,"How to Make Ground Beef Stroganoff | Hamburger Stroganoff Skillet 1 pound ground beef Kosher salt and freshly ground black pepper One 10-ounce package white mushrooms, halved or quartered if large 1 tablespoon extra-virgin olive oil 1/2 teaspoon paprika 3 cloves garlic, finely chopped 1 carrot, cut into 1/4-inch dice 1 small onion, chopped 1 tablespoon tomato paste One 15-ounce can low-sodium beef broth 1 tablespoon Worcestershire sauce 2 cups dried penne pasta 2 ounces cream cheese, at room temperature 1/4 cup sour cream 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh parsley leaves Instructions: Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 57237,"My Famous Guacamole 1 whole head garlic Olive oil 1 medium red onion, diced A few pinches kosher salt 1/4 teaspoon finely minced habanero or Scotch bonnet pepper (see Cook's Note) 2 large tomatoes, quartered, pulp and seeds removed, rolled up in double layer of paper towels, gently squeezed, paper removed, and coarsely diced 1 teaspoon ground cumin 2 moderately ripe Hass avocados 2 fresh limes, juiced 1/2 cup coarsely chopped cilantro leaves Salsa and chips, for serving Instructions: Preheat the oven to 350 degrees F. Wrap the garlic head in aluminum foil, and put it in the oven until soft, about 30 minutes. Let garlic cool to the touch then snip off the tip of bulb or pierce cloves with knife, and squeeze the pulp into a large bowl (like frosting through a pastry bag, peel away any loose papery husk so as not to get it into the flesh). In the meantime, heat 1/2 teaspoon olive oil in a saute pan over medium-high heat. Add the red onion and a little salt and cook until just softened and the sharp flavor is gone, about 3 to 5 minutes. Add the cooked onion to the bowl with the garlic and add the minced hot pepper, pinch of salt, diced tomatoes, and cumin; gently toss. Halve and pit the avocados with a knife. Then score the flesh in 1/4-inch cross sections. Try not to puncture the avocado skin and cut yourself. Scoop out the flesh and add it to the bowl and immediately add 1/2 of the lime juice along with chopped cilantro; gently stir and taste. If not acidic enough add more lime juice, follow suit with additional salt, cumin or hot pepper. Serve with salsa and chips; it's also great with roasted chicken and steak. Cook's Note: I prefer to mince the hot peppers with the seeds. Clearly this makes for a lot more heat. It's best to add it to the guacamole a little bit at a time to get to desired heat, which is important. You can always add more heat but you can't take it away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 57238,"Sunny's Maui Luau Burger 1 1/2 pounds ground pork 1/2 cup finely chopped fresh parsley
1 1/2 teaspoons kosher salt
2 cloves garlic, finely grated 1/2 cup fruity barbecue sauce Freshly cracked black pepper
4 canned pineapple rings
16 very thin slices red onion
1/4 to 1/2 cup beer 4 regular hamburger buns 2 to 3 tablespoons salted butter, melted
One 10- to 12-ounce bag salted plantain chips (lengthwise strips are best, but discs work too) Instructions: In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour. In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour. Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook's Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes. Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes. Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 57239,"From the Pantry: Curried Pumpkin and Wild Rice Soup 1/2 cup wild rice blend 4 tablespoons golden or dark raisins 4 tablespoons apple cider vinegar 1/2 cup roasted cashews, almonds or peanuts, roughly chopped 3 tablespoons tomato paste 2 teaspoons curry powder 2 teaspoons onion powder 1/4 teaspoon red pepper flakes, plus more for garnish Kosher salt 2 tablespoons olive oil 4 cups chicken or vegetable broth One 15-ounce can pure pumpkin puree Instructions: Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool. Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve. Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed. Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice. Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 57240,"Cheese Puffs 2 egg whites 1 cup grated Spanish cheese, such as Tetilla or Manchego (not too aged), or Swiss or Gouda Dash of cayenne pepper 3 teaspoons flour 8 1/2-inch cubes chorizo Oil for frying 8 1/4-inch-thick pieces pickled cucumber (recipe follows) Instructions: Beat the egg whites until stiff but not dry. Stir in the cheese, cayenne and flour. With floured hands shape into walnut-sized balls and press a cube of chorizo into the center. Heat the oil at least 1/2 inch deep to about 390 to 400 degrees and fry until golden. Drain on paper towels. Or better, use a deep fryer. (May be kept warm in a 200 degree oven for up to 30 minutes). Spear a cucumber piece on top of each cheese puff with a toothpick.; ","[Rioja, Tempranillo, Barolo, Barbaresco]" 57241,"Steak Fajitas 1/4 cup olive oil, plus more as needed 3 tablespoons roughly chopped fresh cilantro 1 teaspoon ground cumin
3 chipotle chiles in adobo 2 cloves garlic, roughly chopped
Juice of 2 limes, plus more as needed Juice of 1 orange Salt and freshly ground black pepper 2 1/4 pounds skirt steak, trimmed
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
12 flour tortillas Instructions: Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours. Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill). Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest. Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes. Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas. Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 57242,"Maxwell St. Style Polish Sausage Sandwich 1 tablespoon vegetable oil 4 links Polish kielbasa sausage, patted dry with a paper towel (about 1 1/2 pounds) 1 yellow onion, thinly sliced Kosher salt and freshly ground black pepper 4 fresh poppy seed hot dog buns Yellow mustard 6 to 10 pickled sport peppers Instructions: Preheat the oven to 175 degrees F. Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm. To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside. For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop. ","[Zinfandel, Barbera, Tempranillo, Garnacha]" 57243,"Blueberry Sauce 1 1/2 pints fresh blueberries, rinsed 1 cup vanilla sugar 1 tablespoon fresh lemon juice Instructions: Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken. Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate. ","[Riesling, Moscato, Vinho Verde]" 57244,"Quick Fix Cornbread 1 box cornbread mix 1 (4-ounce) can diced green chiles 1 (4-ounce) jar diced pimento Instructions: Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden. ","[Chardonnay, Sauvignon Blanc, Riesling]" 57245,"Onion Soup-Style Farro 2 tablespoons brandy or cognac 2 cups farro 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 1 1/2 cups low-sodium chicken broth 1 bay leaf 1/4 cup grated parmesan cheese (about 1 ounce), plus a small piece of rind 1 cup grated gruyere cheese (about 4 ounces) 2 tablespoons roughly chopped fresh parsley 2 tablespoons unsalted butter 1 large onion, thinly sliced Instructions: Position a rack in the upper third of the oven and preheat to 400 degrees F. Melt the butter in a medium pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the brandy and cook until evaporated, about 2 minutes. Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes. Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind. Bring to a boil, then stir in the grated parmesan. Transfer the mixture to a 1 1/2-quart flameproof baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes. Remove from the oven; discard the bay leaf and parmesan rind. Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes. Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute. Top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57246,"Arugula Salad 4 cups baby washed arugula 1/2 red onion, sliced 1/2 cup toasted pumpkin seeds Shaved Parmesan, for garnish Kosher salt Red wine vinegar High-quality extra-virgin olive oil Instructions: In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57247,"Sweet and Spicy Melon Salad 2 tablespoons agave syrup Juice of 2 limes
Pinch cayenne pepper
Pinch kosher salt
3 cups cantaloupe balls (scooped with a melon baller; about 1 melon)
3 cups honeydew balls (scooped with a melon baller; about 1 melon)
1/4 cup loosely packed fresh mint leaves
Instructions: Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 57248,"Spicy Eggplant 2 tablespoons chicken broth 1 tablespoon hoisin sauce 1 tablespoon soy sauce 2 teaspoons Chinese black vinegar 2 teaspoons plum sauce 4 Chinese eggplants (about 1 pound), stems removed Vegetable oil, for deep-frying 2 teaspoons minced garlic 1 teaspoon minced ginger 4 dried whole cl peppers 2 green onions, cut into 2-inch lengths 1/4 pound ground pork Chopped cilantro leaves or sliced green onions Instructions: Sauce: Combine sauce ingredients in a small bowl; mix well. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces. Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 57249,"Original Ranch Meatballs ? cup beef broth 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1 pound ground beef 2 tablespoons butter or margarine Instructions: Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer 10 to 15 minutes or until cooked through. Serve warm with toothpicks. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 57250,"Crunchy Ice Cream 1 pint vanilla ice cream 2 teaspoons cinnamon sugar 2 tablespoons honey 1 cup crushed corn flakes 2 ounces chopped nut topping, found on baking aisle of market 4 Maraschino cherries Instructions: Top large scoops of vanilla ice cream with a sprinkle of cinnamon sugar, a drizzle of honey, crushed corn flakes, chopped nut topping and a cherry on top. Serve. ","[Chardonnay, Moscato, Riesling]" 57251,"Turnip, Potato and Garlic Soup 2 tablespoons unsalted butter 1 cup chopped shallot 1 cup chopped peeled potato 1 medium clove garlic, minced, plus 1/2 cup peeled garlic cloves 1 sprig fresh rosemary 1 sprig fresh thyme Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium chicken broth 2 1/2 cups diced peeled turnips 1/4 to 1/2 cup heavy cream Thinly sliced fresh parsley, for garnish Prepared crispy fried shallots or French fried onions, for garnish Instructions: Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot garnished with crispy fried shallots and parsley.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57252,"Bite the Bat Cookie Contest 1 (20-ounce) package refrigerator sugar cookie dough 2 cans chocolate frosting 1 package red hots candy 1 roll string or fishing line 1 bat cookie cutter Instructions: Preheat oven to 350 degrees. Roll out cookie dough to a 1/4-inch thickness and cut with bat cookie cutters. If you can't find a bat cookie cutter, cut a bat shape out of lightweight cardboard, place it on the rolled out cookie dough and trace around with a sharp knife. Place the cookies on a cookie sheet. Poke a hole on the top of each bat cookie using a drinking straw. Bake for 7 to 11 minutes or until lightly brown. Two minutes before the cookies come out of the oven, re-poke the holes to make sure they are large enough for threading a string. Remove cookies from the cookie sheet and cool on a cooling rack. Thread with 2 to 3-foot lengths of string or fishing line. Frost the cookies and add red hots candy for eyes. String a clothesline across the room (preferably the basement, porch or another room where you don't mind getting crumbs on the floor). Hang the cookies on the clothesline so they fall to the height of the children's shoulders. If you're hosting a party with a variety of ages, be sure to hang the strings at different lengths. To play, instruct the children to keep their hands behind their backs and try to eat the cookies with their mouths only. The first child to eat the whole cookie wins. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 57253,"Hungry Grilled Graceland Special 1 tablespoon reduced-fat peanut butter, room temperature 2 slices light white bread 1/2 medium banana, thinly sliced 1 tablespoon light whipped butter or light buttery spread, room temperature, divided Instructions: Evenly spread peanut butter onto one slice of bread, and top with banana slices. Top with the remaining bread slice. Set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Evenly spread 1/2 tablespoon of butter on top of the sandwich. Add sandwich to the skillet with the buttered side down. Carefully spread remaining 1/2 tablespoon of butter onto the top slice of bread. Cook until lightly browned on both sides, about 2 minutes per side. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57254,"Spinach Artichoke Dip One 12-ounce bag fresh spinach 2 tablespoons olive oil Two 14-ounce cans artichoke hearts in water, drained and rinsed 1 cup heavy cream 2 cups finely grated Pecorino Romano 2 cups finely chopped fresh mozzarella or shredded whole milk mozzarella 1 cup mayonnaise Kosher salt and freshly ground black pepper Crudite vegetables, crackers, crostini or chips, for serving Instructions: Heat the olive oil in a large stockpot over medium-high heat. Pack the spinach into the stockpot and cook, turning the spinach with tongs, until wilted, 2 to 3 minutes. Transfer the spinach to a colander set in the sink and let stand until cool. Using your hands, squeeze as much moisture out of the spinach as possible. Put the artichokes and drained spinach in a food processor and pulse until coarsely chopped. Add the heavy cream and puree until smooth. Pour the mixture into a large nonstick pan over medium-low heat. Stir in the Pecorino Romano, mozzarella and mayonnaise. Season with salt and pepper and cook until the mixture is hot and the cheese is melted, about 10 minutes. Serve the dip warm with vegetables, crackers, crostini or chips for dipping. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 57255,"Cheese Puffs 1 cup milk 1/4-pound (1 stick) unsalted butter 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Pinch nutmeg 1 cup all-purpose flour 4 extra-large eggs 1/2 cup grated Gruyere, plus extra for sprinkling 1/4 cup freshly grated Parmesan 1 egg beaten with 1 teaspoon water, for egg wash Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57256,"Calamari Salad 5 pounds calamari tubes and tentacles, cleaned 3 large garlic cloves 4 tablespoons red wine vinegar 1/4 cup lemon juice 1/2 cup extra-virgin olive oil 1 tablespoon capers Salt Freshly ground pepper Instructions: Cut tubes of calamari into 1-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place the calamari in the pot. Cook the calamari until tender, about 2 minutes. Be sure not to overcook. Strain the calamari and place in a mixing bowl. Add all of the ingredients and mix well. Add salt and pepper, to taste. Serve the calamari cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57257,"Cranberry Ginger Spritzer 1 pound whole cranberries 1 cup sugar 1/3 cup coarsely chopped fresh ginger, unpeeled (about 3 ounces) Ice 2 cups chilled club soda 1 orange, peeled into strips, for garnish Instructions: Set aside 2 tablespoons of the cranberries to decorate the drinks. Combine the remaining cranberries, sugar and ginger in a medium pot with 3 cups water. Bring to a simmer over medium-high heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Continue to simmer until the cranberries have burst open, about 5 minutes more.
Pour the mixture through a fine strainer, pressing just enough to get the liquid through, and then discard the solids. Refrigerate until chilled, about 30 minutes. (If you want to use your drink sooner, chill the container in an ice bath for about 10 minutes.)
When cold, add to a large pitcher filled with ice and pour in the club soda. Garnish with orange peel and a few whole berries.
","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 57258,"Pumpkin Flan Nonstick cooking spray 2/3 cup sugar, divided 1/2 cup whole milk 1/4 cup evaporated milk 2 eggs 2 egg yolks 1 teaspoon vanilla extract 1/2 teaspoon grated nutmeg 1 teaspoon ground cinnamon 3/4 cup solid-pack pumpkin Instructions: Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray. In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside. Preheat oven to 350 degrees F. Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 57259,"Brown Butter Cake with Spiced Chocolate Ganache and Dulce de Leche 2 sticks unsalted butter, plus 1 tablespoon (or nonstick cooking spray) for greasing the pans 3 3/4 cups all-purpose flour, plus more for flouring the pans
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 packed cup light brown sugar
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups whole milk 2 cups of your favorite vanilla frosting 3/4 cup dulce de leche
1/2 teaspoon flaky sea salt
Spiced Chocolate Ganache, recipe follows 1/2 cup chopped bittersweet chocolate 1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon chili powder
Instructions: For the cake: Melt the butter in a large shallow saucepan over medium-low heat. Cook, stirring occasionally, until the butter starts to brown and smell nutty, 10 to 12 minutes. Scrape the butter and all the browned bits into a heatproof bowl. Place the bowl over an ice bath to solidify and set aside. Preheat the oven to 350 degrees F. Grease three 8-inch cake pans with the 1 tablespoon butter (or spray with nonstick cooking spray) and then lightly dust with flour. Whisk together the 3 3/4 cups flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl until well combined, then set the flour mixture aside. When the brown butter has solidified, scrape it into the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and beat on high speed until very light and fluffy, about 3 minutes. Scrape down the bowl and reduce the speed to medium, then add the eggs one at a time, beating after each addition and scraping the bottom of the bowl to be sure everything is well mixed. Add the sour cream and vanilla and beat just until well mixed, scraping down the bowl again. Add the flour mixture in three parts, alternating with the milk, beating just until incorporated. Remove the bowl from the mixer and give the batter a couple of folds with a spatula, scraping the bottom to ensure everything is evenly mixed. Divide the batter among the three prepared cake pans and bake until golden brown and a toothpick inserted in the center comes out mostly clean with some moist crumbs sticking to it, about 25 minutes. Place the pans on a wire rack until cool enough to handle, then invert them onto the rack and unmold the cakes. Carefully turn the cakes right-side up and let cool completely on the rack. For the assembly: Look at your cake layers. If any of them have a dome in the center, cut it off with a serrated knife so the entire top is flat. Place one cake layer on a cake plate or cardboard cake round. Spread vanilla frosting around the outside of one layer and then frost a 1-inch band around the top. Evenly spread half the dulce de leche in the center of the layer until you reach the 1-inch band and then sprinkle with half the sea salt. Add another cake layer and repeat with the frosting and remaining dulce de leche and sea salt. Add the last cake layer and frost the entire cake with a smooth and even layer of frosting. Refrigerate for about 30 minutes until the frosting is set and cold. Remove the cake from the refrigerator and place it on a serving plate or cake stand. Using a spoon, create drips with ganache around the outside of the cake from the top edge. Pour the remaining ganache in the center of the cake and spread it with an offset spatula to cover the top. Let the ganache set completely before serving. Place the chocolate in a heatproof bowl. Stir together the cream, cinnamon, vanilla and chili powder in a small saucepan. Heat over medium heat until it just begins to bubble around the edges, then pour it over the chocolate and let sit for about 10 seconds. Stir until smooth and shiny. Let the ganache sit until it has cooled and thickened slightly, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57260,"Chicken and Pepper Jack Quesadillas with Cilantro Slaw 1 8-ounce package shredded coleslaw mix (about 4 cups) Kosher salt Juice of 1 lime 1 small clove garlic, finely chopped 1/2 cup packed fresh cilantro (leaves and tender stems), chopped 2 tablespoons vegetable oil Freshly ground pepper 4 burrito-size tortillas 8 ounces pepper jack cheese, shredded (about 2 cups) 1 cup chopped rotisserie chicken, skin removed 2 tablespoons unsalted butter 1/2 small head iceberg lettuce, shredded (about 4 cups) Mexican crema or sour cream, for topping Instructions: Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas. Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57261,"Tequila Bars 1 12-ounce box vanilla wafers 1/2 cup pine nuts 3/4 cup unsalted butter (1 1/2 sticks), melted 1/3 cup tequila 1/2 cup fresh lime juice 5 large egg yolks, plus 2 egg whites 1 14-ounce can sweetened condensed milk 1 tablespoon sugar Agave nectar or honey, for drizzling (optional) Instructions: Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired. ","[Tequila, Sauvignon Blanc, Ros, Moscato]" 57262,"Cherry, Almond, and Herb Salad 1/4 cup sliced almonds, toasted 1/4 cup roughly chopped fresh mint leaves 2 tablespoons roughly chopped fresh cilantro leaves 5 ounces washed and dried lamb's lettuce, stemmed (aka corn salad or mache) 2 tablespoons olive oil 1 tablespoon white wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup dried tart cherries Instructions: In a small skillet, toast the sliced almonds until just browned; set aside. Combine the herbs and lettuce in a bowl and toss to combine; set aside. In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 57263,"Braised Rock Fish, Butternut Puree, Ricotta Gnocchi 16 ounces ricotta (strained overnight) 1 egg 2 3/4 cups all-purpose flour 1 tablespoon salt 4 teaspoons chopped chives 1 3/4 cups butternut, peeled and diced 3 1/2 tablespoons cinnamon honey Salt 3 1/2 tablespoons julienned carrots 3 1/2 tablespoons julienned Daikon 3 1/2 tablespoons julienned snow peas Vinaigrette of choice 4 (6-ounce) boneless, skinned rockfish Salt and pepper 1/4 cup oil 6 1/2 ounces fish stock 7 tablespoons butter Lemon juice 3/4 cup chanterelles Instructions: For the gnocchi: Mix ricotta and egg together. Sift flour and salt, and then fold into the ricotta mixture. Add chives. Rest the dough for couple of hours and shape them as required. Cook them in salted water until they float. For the butternut puree: Preheat oven to 350 degrees F. Roast the diced butternut squash slightly in a pan, cover with aluminum foil and leave it in the oven for 7 to 8 minutes. When soft, strain excess water, add cinnamon honey and blend into a puree, pass it through the fine strainer and season with salt For salad: Mix together with vinaigrette and top up the plated fish. For the Fish: Season rock fish with salt and pepper. Put oil in a preheated pan; sear the side of the fish that will be presented first. When golden brown in color turn to the other side and add stock, butter and braise until the fish is cooked, sprinkle with lemon juice and baste the fish with the emulsion. In another pan sear cooked gnocchi on both sides. Add cleaned chanterelles, season and coat with the foaming butter. Serve with butternut squash and salad. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 57264,"Savory Cheddar Cheese Bacon and Onion Scones 2 1/2 cups self rising flour 1 1/2 tablespoons sugar 1/4 teaspoon salt 2 tablespoons onion, chopped and sauteed 2 tablespoons bacon, chopped 3 eggs 3/4 cup buttermilk 1/4 cup cheddar, grated Instructions: Preheat the grill on a medium flame. Using a medium sized bowl, mix flour, sugar, salt, onions, and bacon together. Let the mixture rise for about 30 minutes. Then add the eggs, buttermilk, and cheese. Continue mixing until a firm dough is formed. If the dough becomes a little watery, just add a little more flour. Place the dough on the counter and with sprinkle with flour. Then flatten it out with your hands. Using a circular cookie cutter, cut out 2-inch rounds. Line a small pan with parchment paper, and place the cut outs in the pan. Sprinkle desired amount of cheese on top and place the pan on a grill, lid closed, for 15 minutes. To plate, slice in half and spread with butter, or preferred topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57265,"Mint Thins 1 cup unsalted butter, at room temperature 1 cup powdered sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 2/3 cup cocoa powder 1/4 teaspoon salt 12 ounces semisweet chocolate 1/4 cup unsalted butter 3/4 teaspoon peppermint flavor Instructions: Preheat oven to 350 degrees F. Cream the butter until it is light and fluffy. And the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.
Working on a floured surface (you'll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the water doesn't touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it's fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they're all coated, move the sheet to the refrigerator or freezer to set. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 57266,"Penne Rigate with Basil Cream Pomodoro 2 tablespoons olive oil 1 ounce sliced pancetta 1 ounce shallots 1 ounce onions 1/2 ounce garlic 1/2 cup red wine 1 cup Marinara Sauce, recipe follows 1/2 cup vegetable stock 1/4 cup chopped basil 1/4 cup plus 1 tablespoon cream 1/2 ounce grated Gorgonzola 1 ounce grated Parmesan, plus more, for garnish Salt and pepper 1/2 pound penne rigate, cooked, drained, and warm Thyme sprigs, for garnish 1 stalk celery 1 medium onion 1 carrot 2 tablespoons olive oil 4 large garlic cloves 1 pound Roma tomatoes 1/4 teaspoon sambol oelek 1/2 cup fresh basil Pinch fresh thyme 1 quart vegetable stock Salt and pepper Instructions: Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig. Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Rioja]

" 57267,"Game Hens with Lime, Garlic and Oregano 4 limes, 3 juiced and 1 halved 8 garlic cloves, minced 1 tablespoon dried Mexican oregano, crushed 2 tablespoons olive oil 2 Rock Cornish hens, washed and patted dry 1 bunch oregano 1 lime 1 onion, peeled and cut into chunks Salt and freshly ground black pepper Instructions: In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours. Preheat the oven to 375 degrees. Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer (1 hour total). Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57268,"Cobia with New Smyrna Clam Chowder Lardo: 1/2 cup coarse salt 1 teaspoon ground fennel seed 1 teaspoon ground lavender 1/2 teaspoon meat cure, such as InstaCure number 1 1/2 teaspoon ground white pepper 1/4 teaspoon ground nutmeg 1 pound pork back fat Steamed Clams: 2 tablespoons extra-virgin olive oil 5 cloves garlic, smashed 2 shallots, sliced 5 pounds live clams 1/4 teaspoon crushed red cl flakes 3 fresh bay leaves 3 sprigs fresh thyme Coarse salt 1 bottle dry white wine Chowder: 4 cups fish fumet (fish stock) 4 corn cobs, kernels scraped, seasoned with salt and pepper and pan-roasted 1 cup shell beans, such as cranberry, shucked and blanched 1/2 cup potatoes, medium dice 4 tablespoons unsalted butter Coarse salt and freshly ground black pepper Red cl flakes 3 tablespoons chopped fresh flat-leaf parsley Cobia: Six 6-ounce portions cobia fish 1/4 cup canola oil 3 tablespoons unsalted butter 6 sprigs fresh thyme 4 fresh bay leaves 3 whole garlic cloves, smashed Instructions: For the lardo: Mix together the salt, fennel seed, lavender, meat cure, white pepper and nutmeg. Rub the mixture on all sides of the pork fat and place in a plastic, stainless steel or glass container. Cover with plastic wrap, and then foil, and put a heavy plate or lid on top to force out moisture. Refrigerate for 5 days to cure. Remove the plastic wrap and foil, rinse, and pat dry. Let air dry in a bowl for 10 days on a rack in the refrigerator. For the steamed clams: Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and saute until translucent. Add the clams, cl flakes, bay leaves, thyme, some salt and the wine. Cover and steam until the clams open. Cool the cooked clams in the refrigerator; reserve the cooking liquid. Shell the clams and discard the shells. For the chowder: Combine the fish fumet, reserved clam cooking liquid and corn cobs in a saucepan over medium heat and simmer for 30 minutes to create the chowder broth. Strain through a fine mesh strainer. Ladle 4 cups of the broth into a saucepan with the shell beans, roasted corn kernels, potatoes, butter and some salt, black pepper and cl flakes. Cook until reduced and the broth slightly thickens, about 10 minutes. Remove from the heat and stir in the parsley and 1 cup of the shelled, cooked clams. For the cobia: Sprinkle the cobia with salt and black pepper. Heat the canola oil in a pan until hot, and then sear the fish, top-side down. When the fish is cooked about halfway through, add the butter, thyme, bay leaves and garlic to the pan. As the butter melts, baste the fish using a large spoon until cooked through. For assembly: Slice the lardo paper-thin with a sharp knife and lay the slices over the seared, hot cobia. The lardo will \melt\ over the hot fish. Spoon the clam chowder into the bottom of 6 deep single-serving bowls and top with seared fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57269,"Crisp Salad with Spicy Ranch Dressing 6 sprigs fresh thyme 6 strips bacon 2 tablespoons brown sugar 8 chives, roughly chopped 1 clove garlic 1/2 cup buttermilk 1/2 cup mayonnaise 1 teaspoon lemon juice, plus 1 lemon, zested 3 teaspoons hot sauce Salt and freshly ground black pepper 1 head iceberg lettuce, cut into 8 wedges Instructions: Preheat the oven to 400 degrees F. Put the thyme sprigs on a foil-lined baking sheet. Line the bacon strips over the top then sprinkle with brown sugar. Transfer to the middle rack of the oven and bake until crisp, 18 to 20 minutes. Remove from the oven and set aside to cool, then crumble or chop the bacon along with sticky thyme and set aside. In a blender, add the chives, garlic, buttermilk, mayonnaise, lemon juice, lemon zest and hot sauce. Blitz until smooth. Taste, then season with salt and pepper, to taste. Arrange the lettuce on serving platter, drizzle with buttermilk dressing, and sprinkle with crumbled bacon before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57270,"Lamb and Chickpea Curry 2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced 1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving
Instructions: Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes. Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally. Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley. ","[Syrah, Tempranillo, Garnacha, Barbera]" 57271,"Beef Chili 1 1/2 pounds beef round, cut into 1-inch chunks Kosher salt and pepper 6 teaspoons vegetable oil 1 medium onion, chopped 1 red bell pepper, seeded and chopped 2 garlic cloves, finely chopped 2 tablespoons unsweetened cocoa powder 1 to 2 teaspoons chipotle chili powder 2 teaspoons dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons fine corn meal 2 tablespoons tomato paste 2 (14.5-ounce) cans kidney beans, rinsed and drained Fresh salsa, homemade or store-bought, for serving Lime wedges and cooked brown rice, for serving Instructions: Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns. Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours. Serve chili with fresh salsa, lime wedges, and brown rice, if desired. ","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 57272,"Pan-Fried Sardines 20 sardines, heads removed 1 quart apple cider vinegar
Olive oil, for frying
2 cups breadcrumbs
Kosher salt
Instructions: Clean the sardines so there are no scales left on the outside. Very carefully, with your thumbs, take out all of the inner bones, leaving the tails on. Marinate the sardines in the cider vinegar in a large baking dish for approximately 5 minutes. In a large cast-iron pan, heat 1 inch olive oil over medium-high heat. Once the olive oil is nice and hot, toss the sardines in the breadcrumbs, then place in the oil immediately. Fry, in batches as needed, until golden brown, about 3 minutes on each side. Transfer the sardines to a paper towel-lined sheet tray. Season with salt and serve immediately. ","[Chenin Blanc, Vermentino, Grner Veltliner, Albari?o]" 57273,"Sweet-and-Sour Shrimp Kebabs 1/2 cup canola oil 1/4 cup lime juice 1/4 cup packed light brown sugar 1/4 cup rice vinegar (unseasoned) 1/4 teaspoon red pepper flakes Zest of 1 lime, plus 2 limes, cut into wedges 2 cloves garlic, smashed 1 tablespoon grated peeled ginger 1/4 cup chopped fresh basil leaves Pinch of salt 1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined Olive oil, for the grill 1 teaspoon sweet chili sauce 1 cup peach preserves 1/4 cup hot Chinese mustard Instructions: Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes. Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl. Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57274,"Sunny's Easy BLT Hot Dog 6 strips bacon 1 teaspoon BBQ or steak seasoning
1/2 teaspoon sugar
4 beef hot dogs with natural casing
4 hot dog buns, steamed and split
1 Roma tomato, thinly sliced
4 tablespoons mayonnaise
1/2 cup shredded and chopped iceberg lettuce Instructions: In a cold pan, add the bacon strips. Turn the heat to medium high and cook, flipping once, until crisp, about 8 minutes. Remove to a paper towel-lined plate and immediately sprinkle with the steak seasoning and sugar. When cool enough to handle, chop the bacon, but not to bits! Meanwhile, preheat a grill to medium high. Cook the hot dogs on all sides until slightly charred, about 6 minutes. Line the insides of each bun with slices of tomato (they should stick out slightly) and rest the hot dogs on top. Add the mayonnaise and use it to \glue\ the lettuce and bacon on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 57275,"Toasted Pound Cake With Strawberries and Chocolate Cream 1 cup cold heavy cream 1/4 cup chocolate syrup, plus more for drizzling 1 quart strawberries 2 tablespoons sugar 2 ounces semisweet chocolate, finely chopped 3 tablespoons unsalted butter 6 slices pound cake Instructions: Beat the heavy cream and chocolate syrup in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Dip the 6 whole strawberries in the melted chocolate, then transfer to a sheet of parchment paper and let set. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes. Drizzle some chocolate syrup on each plate. Top each with a piece of pound cake, some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 57276,"Lemon Whole-Grain Linguine with Turkey Meatballs Cooking spray
1 pound lean ground turkey (about 94 percent lean) 1/2 cup whole-grain breadcrumbs
2 large eggs, lightly beaten
1/3 cup grated yellow onion (about 1/2 medium onion)
1/2 cup grated Parmesan
2 tablespoons finely chopped fresh basil plus 1/4 cup torn fresh basil leaves 2 teaspoons finely chopped fresh oregano 2 large cloves garlic, minced Kosher salt and freshly ground black pepper 1/2 teaspoon fennel seeds 1/2 teaspoon crushed red pepper flakes 10 ounces whole-grain linguine or spaghetti 3 tablespoons heavy cream 1 1/2 teaspoons extra-virgin olive oil Juice and zest of 1 lemon (about 3 tablespoons juice) Instructions: Preheat the oven to 475 degrees F. Bring a large pot of unsalted water to a boil. Spray a rimmed baking sheet with cooking spray. Add the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 teaspoons salt, 3/4 teaspoon black pepper, fennel seeds and red pepper flakes to a large bowl and mix with your hands until evenly combined. Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and place them on the prepared baking sheet, evenly spaced. Spray the meatballs with cooking spray and roast until cooked through, 12 to 15 minutes, turning each meatball over about halfway through. Meanwhile, add the linguine to the boiling water and cook according to package directions. Strain, reserving 1 cup pasta cooking water. Bring the reserved pasta water, cream and oil to a boil in a large saucepan over high heat. Add the linguine and toss to combine. Add the lemon juice and meatballs and toss to combine. Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and toss to combine. Adjust seasoning with salt if needed. Transfer the linguine and meatballs to four large pasta bowls or a large rimmed platter. Sprinkle with the lemon zest and torn basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57277,"Fruit Soups 1/4 teaspoon coriander 1/4 teaspoon celery salt 1 teaspoon salt 1 pinch cayenne 2 cups sliced ripe banana 2 cups diced ripe pineapple 2 cups pineapple juice 1 teaspoon lemon juice 1 teaspoon fresh ginger, chopped fine Instructions: Puree all ingredients in food processor until smooth. Remove to serving bowl. Chill 1 hour or longer. If desired for garnish, puree 2 peeled kiwis in processor. Spoon kiwi on top of each soup bowl when serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57278,"White Chocolate Sauce 6 ounces good quality white chocolate 1-1/2 cups of whipping cream 3/4-cup heavy cream 1/3-cup firmly packed light brown sugar 3 ounces bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/2-stick (1/4-cup) unsalted butter, softened 1/2-tsp. cinnamon Instructions: WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth. CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57279,"Roasted Cauliflower with Yogurt Tahini Dressing 2 heads cauliflower, cut into florets Two 15-ounce cans chickpeas, drained
6 shallots, cut into quarters
2 tablespoons zaatar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt
2 tablespoons tahini
Juice of 2 lemons
Instructions: Preheat the oven to 400 degrees F. In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes. To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini. Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57280,"Top-of-the-line Margarita Lime wedges Coarse salt 1/4 cup fresh lime juice, about 1 large lime 1/4 cup silver 100 percent agave tequila 1/4 cup orange liqueur 1/2 cup coarsely cracked ice cubes Instructions: Rub the rims of 2 martini glasses with a lime wedge, then dip the rims in a dish of course salt. Refrigerate the glasses if desired. In a shaker, combine the lime juice, tequila, and orange liqueur. Add ice and shake 10 to 15 seconds, then strain into the prepared glasses. ","[Tequila, Orange Liqueur]" 57281,"Pot-au-Feu 2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied 2 pounds beef short ribs, cut into pieces 3 to 4 quarts water, chicken or beef stock, or some combination 2 onions, peeled and stuck with cloves 2 carrots, peeled and halved 2 tomatoes, chopped Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic 8 carrots, peeled and cut into 1 1/2-inch lengths 4 white turnips, peeled and cut into 1 1/2-inch chunks 8 boiling potatoes, scrubbed clean 2 pounds cabbage, cored and cut into wedges Salt and freshly ground black pepper Chopped parsley for garnish Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise Instructions: In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.) Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender. To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup. Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 57282,"Lychee Martini Ice cubes 6 ounces vodka 4 ounces lychee juice Splash vermouth 2 lychees, for garnish Instructions: In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees. ","[Vodka, Lychee Juice, Vermouth]" 57283,"Healthy Turkey Meatloaf with Oats 3/4 cup quick-cooking oats 1/2 cup skim milk 1 medium onion, peeled 2 pounds ground turkey breast 1/2 cup chopped red bell pepper 2 eggs, beaten 2 teaspoons Worcestershire sauce 1/4 cup ketchup 1/2 teaspoon salt Freshly ground black pepper 1 (8-ounce) can tomato sauce Instructions: Preheat the oven to 350 degrees F. In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined. Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F. Remove from the oven and let rest for 10 to 15 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57284,"Peppered Goat Cheese Mashed Potatoes 2 (24-ounce) bags microwavable peeled and cut potatoes (recommended: Ore-Ida Steam n' Mash) 2 cups light cream 1/2 stick unsalted butter 6 sprigs fresh thyme 8 ounces peppered goat cheese, at room temperature 2 teaspoons salt 1 teaspoon fresh ground pepper Instructions: Microwave the potatoes according to package directions. While the potatoes are cooking, in a medium pot over medium heat, warm the cream with the butter, thyme, salt and pepper. Don't let it boil. Put the potatoes into a large pot and mash with a potato masher. Strain half the cream mixture into the warm potatoes and add the cheese in chunks. Mix together, adding more cream to get a nice creamy consistency. Taste and adjust the seasoning with more salt, if necessary. Keep covered and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 57285,"Sliced Poached Chicken with Light and Lemony Gravy 4 small boneless, skinless chicken breasts 1 onion, quartered 2 ribs celery, halved 1 carrot, peeled and halved 2 bay leaves 3 tablespoons butter 1 shallot, finely chopped 2 cloves garlic, minced or pasted 3 tablespoons flour A few sprigs fresh thyme, finely chopped 1/2 cup white wine 1 lemon, zested 2 lemons, juiced 1/3 cup light cream, optional Bread, for serving, optional A few leaves fresh basil, torn or shredded, for garnish Instructions: Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup. Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57286,"Homemade Pancake Mix 6 1/2 cups all-purpose flour (see Cook's Note) 1 cup cornstarch 1 cup confectioners' sugar 1/4 cup baking powder 1 teaspoon baking soda 2 teaspoons kosher salt 2 1/4 cups Pancake Mix 1 1/4 cups whole milk 3 tablespoons unsalted butter, melted, plus more for serving 1/2 teaspoon vanilla extract (optional; omit if making savory pancakes) 2 large eggs, lightly beaten Maple syrup for serving Instructions: For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months. To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57287,"Raspberry Salmon 24 fresh raspberries 1/2 cup balsamic vinegar 1 teaspoon grated orange peel 4 teaspoons freshly squeezed orange juice 2 teaspoons honey Splash of red wine Olive oil cooking spray, for coating the skillet 4 skinless salmon fillets (each approximately 4 ounces in size), preferably wild Steamed asparagus, for serving Instructions: Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
Pour the sauce over the salmon and serve with asparagus on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57288,"Salmon Croquettes with Black Bean Vinaigrette 2 cups flaked (but still in chunks) canned salmon 1 cup cooked, mashed yuca 1/4 cup Sauteed shallots 2 cloves roasted garlic 1 small jalapeno pepper, seeded and minced 1 teaspoon grated lemon peel 3 tablespoons minced cilantro Salt and pepper 1 egg 1 cup of cornmeal Vegetable oil for deep frying 1 teaspoon mashed and pureed garlic 3 tablespoon fresh lime juice Salt and pepper 1/2 cup olive oil 1 cup cooked and drained black beans 1/4 cup red pepper dice 1/4 cup yellow pepper dice 1/4 cup minced red onion 1/2 cup diced avocado 2 tablespoon minced cilantro plus chopped cilantro for garnish Instructions: In a bowl mix together the canned salmon, mashed yuca, Sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties. Heat oil to 375 degrees. Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels. To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together. Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 57289,"Currant-Apple-Cranberry Chutney 1/4 cup red currant jam 3 tablespoons cider vinegar 1 tablespoon unsalted butter 2 teaspoons finely chopped, peeled fresh ginger 1 cinnamon stick 1 shallot, chopped Kosher salt 3 soft cooking apples, such as McIntosh, peeled, seeded, and diced 1/4 cup dried cranberries 2 tablespoons chopped fresh flat-leaf parsley Instructions: Stir together the jam, vinegar, butter, ginger, cinnamon stick, shallot and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and heat on High for 2 minutes. Carefully uncover, add the apples and cranberries and stir until coated. Re-cover, and heat on High until the apples are very soft and lose their shape, about 10 minutes. Vent and set aside for 10 minutes. Stir in the parsley. ","[Rhone Blends, Pinot Noir, Sparkling Wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) wheel brie 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/" 57290,"Deep Fried Wonton Raviolis 1 pint fresh raspberries 1/2 cup sugar 1/2 cup water 6 square wonton skins 1/2 cup chocolate chips Canola oil for frying 3 ounces semi-sweet chocolate, chopped 1/2 cup heavy cream Grand Marnier, to taste Instructions: Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat.
Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks.
Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins. In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels.
Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste.
Arrange wontons on a plate. Top with the coulis and chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 57291,"Chocolate Cake 2 sticks unsalted butter, softened, plus more for greasing pan 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder (not Dutch processed) 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 1 1/4 cup packed light brown sugar 1/2 cup granulated sugar 4 eggs, at room temperature for 30 minutes 1/3 cup semisweet chocolate, melted and cooled 2 teaspoons pure vanilla extract 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice) Instructions: Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper. Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly. Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57292,"Sweet Cornmeal Pudding 3 cups whole milk (do not use low fat or nonfat) 1 cup yellow cornmeal 1/2 teaspoon salt 1/4 cup butter, cut into pieces 3/4 cup sugar 3/4 cup buttermilk 6 large eggs, separated 1/2 teaspoon vanilla extract Powdered sugar Instructions: Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture. Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 57293,"Green Salad with Creamy Mustard Vinaigrette 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic 1 extra-large egg yolk*, at room temperature (see Note) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup good olive oil Salad greens or mesclun mix for 6 to 8 people Instructions: In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately. Note: If you're worried about raw egg, just omit it. ","[Champagne, Sauvignon Blanc, Pinot Gris, Vermentino]" 57294,"Gingerbread Man Milkshake Vanilla frosting, for decorating the glass rim, optional Crushed gingerbread cookies, for decorating the glass rim, optional 1 1/4 cups milk 2 pints (4 cups) vanilla ice cream 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 2 tablespoons molasses 3 gingerbread man cookies, for serving Whipped cream, for serving Instructions: To make this milkshake even more over the top, garnish the rims of 3 glasses with vanilla frosting and then roll them in the cookie crumbs. Chill 3 glasses in the freezer while you make the milkshakes. Combine the milk, ice cream, cinnamon, ginger, cloves, allspice, and molasses in a blender and blend on high. Pour your milkshakes into frozen glasses and top with whipped cream and a gingerbread man cookie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57295,"Cornbread Croutons 5 tablespoons coconut oil plus more for greasing the baking sheet, melted 1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper 1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note) 1 large egg, at room temperature
Instructions: Preheat the oven to 375 degrees F. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups). Reduce the oven to 350 degrees F. Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don?t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 57296,"Sweet Potato\u2013Parsnip Soup with Bacon Croutons 6 tablespoons extra-virgin olive oil 1 large onion, sliced 2 leeks, halved lengthwise and sliced crosswise into half-moons 4 teaspoons fresh thyme Kosher salt and freshly ground pepper 1 pound sweet potatoes (about 2), peeled and chopped 1 pound parsnips (2 to 3), peeled and chopped 4 cups low-sodium chicken broth Pinch of cayenne pepper, plus more to taste 3 slices bacon, finely chopped 4 ounces crusty bread, cut into 3/4-inch pieces (about 4 cups) 3/4 cup shredded gruyere cheese Creme fraiche, for topping Instructions: Preheat the oven to 400? F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes. Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes. Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57297,"Tater Tot Arancini 1 pound (about 3 cups) frozen Tater Tots 1 large egg 1/2 cup all-purpose flour 2 ounces mozzarella cheese, cut into 12 cubes 1/3 cup breadcrumbs Kosher salt Vegetable oil, for deep-frying Warmed marinara sauce, for serving Instructions: Put the Tater Tots in a large microwave-safe bowl and microwave until slightly thawed, about 4 minutes. Let cool, then lightly mash with your hands. Stir in the egg and flour. Form the mixture into twelve 1 1/2-inch balls with damp hands. Make an indentation in the middle of each ball and stuff with a mozzarella cube; form the Tater Tot mixture around the cheese to cover. Combine the breadcrumbs and 1/2 teaspoon salt in a shallow dish. Heat 3 inches of vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, roll the balls in the breadcrumbs and fry until golden, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain; season with salt. Serve with marinara sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57298,"Italian Cocktail Meatballs with Herbs and Ricotta 3/4 pound ground pork 3/4 pound ground turkey 4 ounces (1/2 cup) whole milk ricotta 1/3 cup minced flat-leaf parsley leaves 1/3 cup panko bread crumbs 1/2 medium onion, grated (about 1/2 cup) 3 tablespoons finely grated pecorino 1 slice bacon, finely minced 2 large cloves garlic, minced 2 tablespoons milk 1 tablespoon minced fresh thyme or lemon thyme 1 large egg, beaten 2 teaspoons kosher salt 2 dashes Worcestershire sauce (about 1/2 teaspoon) Freshly ground black pepper 1 cup extra-virgin olive oil 2 to 3 cups homemade or quality jarred marinara sauce Small fresh basil leaves Instructions: Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft. Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours. Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs. Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes. Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature. The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57299,"Surf n' Turf- Flank Steak and Prawns with a Salad of Grilled Romaine 2 to 3 pounds flank steak 4 cloves garlic, minced 1/2 yellow onion, minced 3 tablespoons brown sugar 1/2 teaspoon grated fresh ginger 1/2 cup Worcestershire sauce 1/2 cup soy sauce 1 tablespoon freshly ground pepper 3 tablespoons lemon juice 3 tablespoons olive oil 2 bay leaves 1 (12-ounce) bottle dark ale or stout 1 pound fresh prawns, peeled and deveined 3 tablespoons olive oil 3 tablespoons lime juice 2 cloves garlic, minced 1 teaspoon sea salt 2 pinches hot paprika (or chili powder) 2 tablespoons lemon juice 1/4 cup olive oil 1 tablespoon mayonnaise 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard 2 heads romaine lettuce 1 sliced tomato, optional 1 slice red onion, optional Salt and freshly ground black pepper Instructions: Score the top and bottom of the flank steak. Mix all ingredients in a gallon zip lock bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade and season with salt and pepper. On a preheated grill, grill over high heat 3 minutes per side for medium rare. Remove and let rest for 5 minutes. For the prawns, combine all ingredients in a zip lock bag and shake to coat. It can marinate for up to 1 hour but no longer. Remove the prawns from the marinade and place on preheated grill, turning only once, until curled and pink. Serve with the steak and salad. For the salad: Combine all ingredients, except the lettuce, tomato, and onion, in a bowl and whisk well to incorporate. Season with salt and pepper. Slice the heads of romaine lengthwise and brush with a little olive oil. Place on a preheated grill and grill the lettuce, moving it around carefully, until charred and nice grill marks form. Remove the lettuce and tear into pieces. Place in a bowl with the onion and tomato and drizzle with the dressing. Serve with the steak and prawns. Presentation: Using a plate with a wide lip, place the grilled salad in the center. Then plate slices of steak and prawns alternating around the lip. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 57300,"Corn Chip Pie One 1-ounce bag corn chips, such as Fritos 1 ounce shredded Cheddar 3 ounces Pinto Beans, recipe follows 3 ounces chopped Brisket, recipe follows 1 tablespoon BBQ Sauce, recipe follows One 12-pound brisket or 1 whole bone-in pork butt (Boston butt ) 4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika 2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
8 pounds fresh pinto beans 2 yellow onions, diced large
3 jalapenos, diced large
1 tablespoon chopped garlic
Oil, for cooking One 14.5-ounce can crushed tomatoes
1 cup garlic pepper
1/4 cup chili powder
1/4 cup salt
2.5 gallons ketchup 6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1 2 cups mustard 1 cup Worcestershire sauce 1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon
Instructions: Take corn chips out of bag (or and open bag and leave chips in). Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce. Preheat a smoker or oven for cooking at about 225 degrees F. Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours. Let sit 30 minutes, then chop meat. Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil. Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes. Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]

" 57301,"Spring Pea-sto with Whole-Wheat Penne Salt 1 pound whole-wheat penne pasta 1 package frozen peas, defrosted 1/4 cup lightly toasted pine nuts 1 cup packed basil leaves 6 to 8 sprigs fresh tarragon, leaves stripped 1 teaspoon lemon zest 1/2 cup grated Parmigiano, a couple of handfuls, plus more for serving 1/2 cup extra-virgin olive oil, eyeball it Freshly ground black pepper Instructions: Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta. Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings. Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 57302,"Tomato Bruschetta 5 plum tomatoes, diced small 1 clove garlic, finely chopped 4 tablespoons good extra-virgin olive oil, plus 1 tablespoon for serving Pinch of red pepper flakes 1/4 cup fresh basil leaves, sliced into ribbons 1 tablespoon balsamic vinegar 1/2 baguette, sliced into 1/2-inch rounds (about 14 slices) Instructions: Preheat the oven to 350 degrees F. Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread. Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57303,"Chicken Francese with Lemon and Pecorino 1/2 cups dry white wine 2 cups chicken stock 12 thin, round slices of lemon, seeds removed 4 tablespoons butter 1 pound boneless, skinless chicken breast 4 heaping tablespoons finely grated Pecorino cheese 8 tablespoons very finely chopped parsley 2 eggs, beaten well Flour, for dredging 1/2 cup olive oil Instructions: Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium - high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the saute pan.
Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, garnish with remaining 4 tablespoons of parsley, and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 57304,"Classic Vodka Martini Cocktail Dry Vermouth 2 ounces vodka, chilled Instructions: Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, gently swirl or stir the vodka before straining into glass. Serving suggestion: Garnish with olives or lemon twist and add rocks if you like. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 57305,"Chicken Banh Mi Tacos 1 6-inch piece lemongrass (white part only), roughly chopped 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 2 teaspoons fish sauce 2 cloves garlic 2 teaspoons chopped peeled fresh ginger Juice of 1 lime Freshly ground pepper 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium) 1/4 cup seasoned rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons honey Kosher salt 2 carrots, cut into matchsticks 3 to 4 radishes, thinly sliced 2 jalapeno peppers, thinly sliced Vegetable oil, for brushing 1/3 cup hoisin sauce 1/2 cup sour cream Juice of 1 lime, plus wedges for serving 2 teaspoons Sriracha 4 scallions (white and light green parts only), chopped, plus more for topping 8 small flour tortillas Chopped fresh cilantro and sesame seeds, for topping Instructions: Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ? teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours. Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ? teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes. Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce. Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 57306,"Asian Cole Slaw 1/4 cup vegetable oil 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 teaspoons grated fresh ginger 1 teaspoon soy sauce 1/2 teaspoon sugar Salt and freshly ground black pepper 3 green onions, thinly sliced 1/2 head red cabbage, shredded 1/2 jalapeno cl, seeded, deveined, finely chopped 1/2 green bell pepper, julienned Salt and freshly ground black pepper 1 tablespoon fresh cilantro leaves, finely chopped 2 tablespoons roasted peanuts, roughly chopped Instructions: For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste. For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57307,"Southern Cornbread 2 cups stone-ground cornmeal 3 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup buttermilk 2 large eggs 9 tablespoons unsalted butter Instructions: Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 57308,"Artichoke and Spinach Dip 1/4 cup plus 2 tablespoons vegetable oil 1/4 cup all-purpose flour 2 cups milk Salt Cayenne pepper 1/2 cup grated Parmesan (about 2 ounces) 1/2 cup grated Monterey Jack (about 2 ounces) 1 cup chopped onions 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped 2 tablespoons chopped garlic 2 (15-ounce) cans artichoke hearts, drained and julienned 10 to 15 small corn tortillas, cut into fourths Vegetable oil, for frying Instructions: Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 57309,"Espresso Old Fashioned 1 demerara or white sugar cube Several dashes Angostura bitters 1/2 teaspoon syrup from Luxardo cherries plus 2 Luxardo cherries, skewered 1/4 teaspoon espresso powder 1/2 large egg white 2 ounces Irish whiskey, bourbon or rye whiskey 1 orange peel twist Instructions: In a chilled cocktail shaker, add the sugar cube, bitters, Luxardo syrup, espresso powder and 1/2 teaspoon water, then muddle. Add 3 to 4 ice cubes and the egg white and shake until chilled. Add the whiskey and shake again. Strain the cocktail over a large ice cube in a chilled rocks glass. Garnish with the skewered cherries. Squeeze the orange twist over the drink; drop the twist into the drink. Serve immediately. ","[Brunello di Montalcino, Barolo, Rioja, Syrah]" 57310,"The Best Baked Mac and Cheese Kosher salt and freshly ground black pepper 1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)
Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57311,"Coconut Curry Shrimp 1/2 pound extra-large shrimp, peeled and deveined Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped 1 tablespoon dry jerk seasoning
Cooked rice, for serving Instructions: Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use. Heat the oil in a medium saut pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and saut until the onions are browned, about 2 minutes. Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 57312,"Herb Coffee Verbena 4 cups freshly brewed coffee, sweetened to taste Fresh verbena or thyme sprigs Instructions: Pour coffee over verbena or thyme sprigs and steep for 5 minutes. Strain, discard the herbs and let coffee cool to room temperature. Pour over ice and serve. ","[Prosecco, Sauvignon Blanc, Ros]" 57313,"Maple-Glazed Salmon 1/2 cup brown sugar 1/4 cup maple syrup
3 tablespoons olive oil
2 tablespoons teriyaki sauce
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
Instructions: Preheat the oven to 400 degrees F. In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and some salt and pepper. Whisk until fully combined. Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 minutes.
","[Chardonnay, Riesling, Gewrztraminer]" 57314,"Campfire S'mores 1 stick unsalted butter, plus more for greasing the pan 1 bag good-quality semisweet chocolate chips
2 cups heavy cream
3 tablespoons instant espresso
1 teaspoon ancho cl powder
1 bag mini marshmallows, 1 cup set aside
1 tablespoon vanilla paste
7 cups popped popcorn
2 teaspoons smoked sea salt
2 sleeves honey graham crackers, 2 sheets set aside
Instructions: Butter a 9- by 11-inch pan. Place the chocolate in a large bowl over a double boiler at a low simmer. Stir the chocolate until melted, and then turn off the heat. In a separate pot, bring the cream just to a simmer. Stir in the espresso and cl powder, and then remove from the heat. Add the cream mixture to the chocolate and whisk into a smooth, shiny consistency. Refrigerate. Melt the butter in a large pot over low heat. Stir in the marshmallows and cook until fully melted. Add the vanilla paste and popped popcorn, coating thoroughly. Press half of the popcorn mix into the prepared pan. Sprinkle with half of the salt and the chocolate mixture. Spread the remaining popcorn mix on top, sprinkling with the rest of the salt. Refrigerate until set. Once cool enough to easily handle, cut first into rectangles and then into triangles. Let sit at room temperature until slightly tacky. Crush 2 sheets of the graham crackers in a shallow dish. Place the triangles into the crumbs and press the crumbs into the bottom and sides. Place the triangles on a baking sheet and top with a few remaining marshmallows. Put under the broiler until light brown. Top with larger piece of graham for garnish. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 57315,"Raw Corn, Arugula, and Pecorino Salad 2 cups absolutely fresh corn kernels (from about 3 ears) 3 cups packed arugula, trimmed 1 1/2 teaspoons coarsely chopped fresh oregano leaves About 1/2 cup Whole Citrus Vinaigrette, recipe follows Gray salt and freshly ground black pepper Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese 2 lemons, cut into wedges, seeded 1/2 navel orange or 1 small seedless orange, cubed 1 shallot, quartered 1 teaspoon gray salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups pure olive oil Instructions: Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly. In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 57316,"Escarole Quesadillas 1 1/4 pounds escarole 6 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced Kosher salt and finely ground black pepper 1 tablespoon hot sauce, such as Frank's 4 cups shredded mozzarella One 14-ounce can black beans, rinsed and drained 1 medium tomato, cut in small dice (3/4 cup) 1 tablespoon fresh lime juice 3/4 teaspoon ground cumin Jarred salsa, for serving Eight 10-inch flour tortillas Instructions: Wash all the escarole and tear 1 pound into bite-size pieces. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the garlic is golden, about 2 minutes. Stir in the torn escarole, a handful at a time, and cook, turning with tongs and adding more escarole as the greens wilt. Cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Stir in the hot sauce. Place 4 tortillas on the work surface. Spread 1/2 cup of the cheese evenly over each tortilla, then divide the escarole among the tortillas, spreading evenly. Sprinkle the escarole with 1/2 cup more cheese per tortilla, spreading evenly. Top with the remaining tortillas. Wipe out the skillet. Heat 1 tablespoon of the oil over medium heat. Place 1 quesadilla in the skillet and cover. Cook until the bottom is golden, 2 to 3 minutes. Flip the tortilla and cook until the other side is golden, 2 to 3 minutes more. Transfer the quesadilla to a work surface and cook the remaining quesadillas in the same manner. Cut the remaining escarole into thin shreds. Add the beans, tomatoes, lime juice, cumin, the remaining 1 tablespoon oil and 1/2 teaspoon each salt and pepper. Cut the quesadillas into wedges and serve with the bean and escarole salad and salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57317,"Veal Breast and Turkey Loaf with Crispy Onion Rings 1 breast of veal, boneless and well trimmed, about 2 pounds, cut square for stuffing 1 sweet red pepper, seeds and veins removed, coarsely chopped 1 large vidalia onion, peeled and roughly chopped 3 carrots, peeled and roughly chopped 2 cloves garlic, peeled 1 pound freshly ground turkey 3 eggs 1/2 cup milk 1/2 cup grated Parmesan cheese 1 cup bread crumbs 1/4 cup pistachio nuts, shelled 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup white wine Instructions: Have your butcher cut a pocket the in the veal breast suitable fro stuffing. If you wish to try this yourself lay the breast flat on a workspace. Insert a knife between the layers of meat at roughly the middle of the breast so that your knife is parallel to the table. There is a natural layer in the middle of the breast that is easily separated and is visible between the layers of meat and thin layer of fat. This is where the pocket is most easily made for stuffing. Take the time to look for it. Leave an opened edge around the veal on three sides about 1 inch wide. After you have made the pocket begin the turkey stuffing. Quickly chop, in a food processor, the red pepper, onion, carrots and garlic, taking care not to over chop. Add the chopped vegetables to the turkey in a large bowl and combine well with the eggs, milk, cheese and bread crumbs. If the mixture is too stiff pour in a few tablespoons of cold water. Fold in the nuts, season with salt and pepper. Spread the veal pocket open and begin to stuff the veal, using your hands, as evenly as possible. The stuffing should fill the cavity in as even a layer as possible. After the veal has been stuffed, fold the opening together, tucking in any excess in order to close the opening. The opening may be sealed closed with skewers, toothpicks, sewn closed or tied in a roll. Heat a large deep stovetop braising pan or casserole over medium heat. Add the olive oil and, when hot, brown the veal well on all sides. After the veal has browned to a dark and rich color, add the wine and bring it to a boil. Reduce the heat to a simmer, place a lid on the pan and cook the veal slowly and gently for 2 to 2 1/2 hours. If the pan dries out and the veal begins to stick add a few ounces of water to keep the pan moist. After the veal has cooked, allow to rest for 15 minutes and serve. The veal and turkey loaf may be served either hot with crisp onions or cold with a vinaigrette. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 57318,"Carmel Big Apple Waffle with Salted Caramel Sauce 4 Fuji or local apples, cored and quartered 1 cinnamon stick
1 lemon, juiced
2 tablespoons sugar
Pinch salt
1 cup sugar 3/4 cup heavy cream
3 1/2 tablespoons butter
1 teaspoon sea salt
4 to 6 waffles (use your favorite waffle mix) Whipped cream, for serving Apple chips, for garnish Instructions: For the apple compote: Combine the apples, cinnamon, lemon juice, sugar, salt and 1/2 cup water in a medium saucepan over medium heat. Cook until the apples start to break down, 30 to 45 minutes. Set aside. For the salted caramel sauce: Combine the sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook without stirring, brushing down any sugar crystals from the sides of the pan with a wet pastry brush. Watch carefully, when the sugar turns a dark amber color, remove the saucepan from the heat and stir in cream and butter (it will bubble, so be careful) and then the salt. Serve the waffles topped with some apple compote, a drizzle of caramel sauce and a dollop of whipped cream. Garnish with an apple chip. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57319,"Ham and Cheese Pinwheels 3 tablespoons olive oil 1 tablespoon crushed garlic 2 teaspoons Italian seasoning 1 (13.8-ounce) tube refrigerated pizza dough (recommended: Pillsbury) 1 1/2 cups shredded mozzarella cheese, divided 1/3 pound sliced deli ham 1 large egg Instructions: Preheat the oven to 375 degrees F. In a small bowl, whisk together the olive oil, garlic, and Italian seasoning. Roll out the pizza dough onto a cutting board. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese, an even layer of ham, and then the remaining 1/2 cup cheese Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll in half and then each half into 6 pieces. Place the rolls on their side on a nonstick or lightly oiled baking sheet. In a small bowl, whisk together the egg with 2 tablespoons water. Brush the tops and sides of the rolls with egg wash. Bake until golden brown, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 57320,"Foolish Guacamole 5 avocados, skinned and pitted 1 Roma tomato, cut in small dice 1/2 red onion, cut in small dice 1/2 jalapeno, minced 1 tablespoon finely chopped fresh cilantro 1 clove garlic, minced 1/2 teaspoon cumin 1/2 teaspoon white pepper 1 tablespoon lime juice 2 shakes your favorite hot sauce Salt and freshly ground black pepper Instructions: Mash the avocados and mix in all of the other ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57321,"Pulled Hen and Buttermilk Dumplings 4 tablespoons unsalted butter 24 Dumplings, recipe follows Kosher salt and freshly ground black pepper 2 cups Pulled Hen meat plus 1 cup reserved broth from cooking the hens, recipe follows 1 cup fresh corn kernels
1/4 teaspoon crushed red pepper
2 stalks celery, cut into small dice
1 carrot, cut into small dice
1 Spanish onion, thinly sliced and browned
2 tablespoons bourbon
1 cup Parmesan Broth, recipe follows 1/4 cup grated Parmesan
Finely chopped fresh chives, for garnish
1 cup buttermilk 1/4 pound (1 stick) unsalted butter, plus additional for buttering the parchment
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Kosher salt 1 1/4 cups all-purpose flour, plus additional for dusting
3 large eggs
Olive oil, for oiling the dumplings One 4- to 4 1/2-pound stewing hen 4 stalks celery, chopped
3 fresh bay leaves
3 large carrots, chopped
2 Spanish onions, chopped
1 bunch fresh Italian parsley, chopped
Kosher salt 4 tablespoons olive oil 4 strips smoked thick-cut bacon, diced
4 cloves
8 Parmesan rinds, roughly chopped
2 fresh bay leaves
1 quart heavy cream
Instructions: In a wide saucepot, melt the butter until browned. Add the Dumplings and a pinch of salt and pepper. Cook, stirring, until the Dumplings are lightly browned. Add the Pulled Hen meat, corn, crushed red pepper, celery, carrots and cooked onions. Add the bourbon and light it on fire to cook off the alcohol. Add the Pulled Hen broth and Parmesan Broth and bring to a simmer. Add the Parmesan and cook until melted into the soup. Check for seasoning and adjust as needed. Divide among 4 soup bowls and garnish with some finely chopped chives. In a saucepot, combine the buttermilk, butter, granulated garlic and onion and 1/2 teaspoon salt. Bring to a boil and whisk in the flour all at once. Cook over medium heat, stirring constantly, until a dough is formed and it pulls away from the sides of the pot. Remove from the heat. Using a sturdy wooden spoon, mix in one egg at a time, making sure each one is fully incorporated before adding the next. Once all the eggs are added, wrap the dough loosely in buttered parchment paper and refrigerate until cool, about 3 hours. Dust a rimmed baking sheet with flour and set aside. Unwrap the dough and cut into 4 equal portions. On a floured surface, roll the portions into equal-shaped logs, about 1- to 1 1/2-inches thick. Cut into 1-inch long pieces and transfer to the floured baking sheet. Refrigerate until ready to use, or at least 10 minutes. Bring a pot of salted water to a boil. Add the dumplings and allow them to float to the surface, then cook 1 minute more. Remove from the water and drain well, then toss with some olive oil and spread on a baking sheet lined with a clean kitchen towel. Let sit at least 30 minutes. (Dumplings can be prepared up to this point well in advance.)
In a large pot big enough to hold the hen, place the hen, celery, bay leaves, carrots, onions, parsley and 1 tablespoon salt. Cover with cold water and bring to a boil, then turn down to a simmer. Skim the broth while it cooks to remove any impurities. Cook until the meat is tender and easily pulled, about 4 hours. Remove the hen and allow to cool until cool enough to handle. Pull all the meat and mix together the white meat and dark meat evenly, then reserve 2 cups of meat. (Reserve the remaining meat for things like chicken salads, rice dishes, soups, etc.) Strain the broth through a fine-mesh strainer and reserve 1 cup. Any excess broth can be used as chicken stock. In a saucepot, heat the olive oil over medium heat. Add the bacon and cook until browned. Add the cloves and lightly toast until they are aromatic. Throw in the Parmesan rinds, bay leaves and heavy cream. Bring to a simmer and cook until the Parmesan rinds are very soft, 15 to 20 minutes. Strain through a fine-mesh strainer and reserve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 57322,"No-Churn Strawberry Cheesecake Ice Cream 2/3 cup graham cracker crumbs (from 4 crackers), plus graham crackers for garnish 2 tablespoons unsalted butter, melted 4 tablespoons sugar 4 ounces cream cheese, at room temperature 1/4 cup heavy cream 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla extract 1 pound strawberries, trimmed and chopped 1 tablespoon cornstarch 1/2 cup sugar 1 tablespoon lemon juice 8 ounces cream cheese, at room temperature 1 3/4 cups heavy cream 1 cup sour cream 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice Pinch of salt Instructions: For the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 3 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Transfer to a plate, then cover and keep frozen until ready to use. For the strawberry sauce: Meanwhile, toss the strawberries with the cornstarch and sugar in a medium saucepan, then add the lemon juice and 1 cup water. Bring to a simmer and cook, stirring occasionally, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups sauce; cook slightly longer to reduce if necessary.) Transfer to a medium bowl and refrigerate until cold. For the ice cream: Put the cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest and juice and salt in a food processor; process until very thick and fluffy, 1 1/2 to 2 minutes. Layer the ice cream mixture, strawberry sauce and cheesecake bites in a shallow 2-quart baking dish, reserving 1/4 cup of the strawberry sauce for serving. Cover with plastic wrap pressed directly against the surface; freeze until firm, at least 3 hours. Let sit at room temperature 20 minutes before scooping. Scoop into bowls and top with the remaining strawberry sauce and additional graham crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57323,"Caponata and Herb Polenta 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 Kalamata black olives, pitted and chopped 1 (3-ounce) jar capers, drained 1/2 cup (a couple of handfuls) golden raisins 1 medium firm eggplant, diced Salt 1 (32-ounce) can diced tomatoes 1 (14-ounce) can crushed tomatoes 1 handful flat-leaf parsley, chopped 3 cups chicken stock 1 cup quick-cook polenta, found in Italian foods or specialty foods aisles 4 sprigs fresh thyme, leaves removed and chopped 1 sprig fresh rosemary, leaves removed and chopped finely chopped 2 tablespoons butter 1/4 cup grated Romano or Parmigiano Salt and pepper 6 cups mixed greens 2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil Instructions: 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, capers, and 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. Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper. Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use. If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57324,"Marbleized Almond Pound Cake Butter and flour for loaf pans 1 1/2 sticks softened unsalted butter, at room temperature 1 2/3 cups sugar 1/2 cup almond paste 5 egg yolks 1 teaspoon vanilla 12 large egg whites Pinch salt 3 cups sifted flour 3 ounces semi-sweet chocolate, melted 1/2 cup almond paste 1/2 teaspoon grated orange zest 1 cup whipped cream or sour cream Slices of almond pound cake Liqueur like Kirsch to taste Sugared fruit like berries or kiwi, peaches, plums to taste 1 cup whipped cream 1 cup sifted dark unsweetened cocoa 2/3 cup heavy cream
1/3 cup unsalted butter
1 1/3 cups sugar
1 teaspoon vanilla
Instructions: Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.
With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely. Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries. Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened. Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.
Yield: about 3 1/2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57325,"Hazelnut Financier with Plum Compote and Creme Fraiche 1 cup whole natural hazelnuts, about 5 ounces 1 1/2 cups sugar 1 cup all-purpose flour (spoon flour into cup and level off with the back of a knife) 10 tablespoons (1 1/4 sticks) unsalted butter 2 tablespoons dark rum 2 teaspoons vanilla extract 1 cup large egg whites, about 8 Pinch salt 1/4 cup sliced or chopped hazelnuts, about 1-ounce Confectioners' sugar for finishing 2 pounds prune plums 1 cup sugar 1/2 teaspoon lemon juice 3 tablespoons unsalted butter 1/4 cup water 1/4 teaspoon ground cinnamon Creme Fraiche Instructions: One 10-inch springform or layer pan, buttered and the bottom lined with a disk of parchment or waxed paper, or 12 4-inch individual pans, buttered. Set a rack at the middle level of the oven and preheat to 350 degrees. Place the hazelnuts and 3/4 cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter in a medium saucepan over medium heat. Continue cooking the butter until it colors slightly, swirling the pan to color it evenly. Remove from heat and add the rum and vanilla extract. Set aside to cool slightly. In a clean, dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining 3/4 cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the hazelnut and butter mixtures into the egg whites, 1/3 at a time. Begin with the hazelnut mixture and end with the butter. Pour the batter into the prepared pan or pans. Smooth the top and sprinkle with the sliced or chopped hazelnuts. Bake the financier for about 50 minutes until well risen and golden, about 30 minutes for the individual cakes. The center of the cake should feel firm when pressed with the palm of the hand. Cool the financier briefly on a rack and remove pan and paper. If some of the hazelnuts on the surface fall off, replace them on the cake. Dust very lightly with confectioners' sugar. For the compote, rinse, pit and quarter plums. Combine sugar and lemon juice in a small pan and heat until sugar begins to melt. Stir occasionally until sugar turns to a deep amber caramel. Add butter and water carefully off heat to prevent splattering. Return to heat, bring to a boil and add plums. Simmer a minute or two, add cinnamon and cool. To serve, place a financier off center on a plate and spoon plum compote next to it. Top with Creme Fraiche. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 57326,"Beef Roast and Onion Gravy 2 tablespoons vegetable oil 2 tablespoon chopped onion 3 cloves garlic, minced 1/8 teaspoon dried parsley flakes 1/2 teaspoon ground black pepper 3 1/2 cups Swanson? Beef Stock 1 beef eye round roast (about 3 pounds) 1/3 cup all-purpose flour Instructions: Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat. Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan. Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 57327,"Ramazan Pidesi 1 cup milk, warmed to about 110 degrees F 1/4 cup olive oil 1 tablespoon granulated sugar 1 tablespoon instant dry yeast 1 teaspoon kosher salt 1 large egg, white and yolk separated 4 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon yogurt 2 tablespoons white sesame seeds, preferably toasted 2 tablespoon nigella seeds Instructions: Line two baking sheets with parchment paper and set aside. Stir together the warm milk, 1 cup warm water (about 110 degrees F) and olive oil in a large bowl. Add the sugar, yeast, salt and egg white and stir to combine. Using a wooden spoon, stir in the flour 1 cup at a time, ending with 1/4 cup. The dough will be sticky. Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free spot, such as an oven (it should be at room temperature), to rise until almost doubled in size, about 30 minutes.
Uncover the bowl and transfer the dough to a well-floured surface. Sprinkle the top of the dough with about 1 tablespoon flour. Bring the edges together using a bench scraper. Flip the dough using the bench scraper so the sealed part is on the bottom, then dust the dough all over with just a little flour and shape it into a ball.
Cut the dough in half using the bench scraper and shape each half into a small ball. Place each ball on a prepared baking sheet, cover with a clean kitchen towel and let rise for 20 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, make the glaze. Mix the egg yolk, yogurt and 1 tablespoon water in a small bowl.
After 20 minutes, uncover the dough and gently press one half down a bit with your fingers. Pour half the glaze onto the center of the dough and, using your fingers, spread the dough into an oval shape 1/2-inch thick. Using your fingers again, make indentations in a full circle 1 inch from the edge of the dough. Then make indentations inside the circle across the dough in lines 1 inch apart; repeat the process in the opposite direction to create a diamond pattern. Top with half the sesame seeds and nigella seeds. Repeat with the second ball of the dough.
Bake until golden on top and cooked through, about 18 minutes. Remove from the oven and cover loosely with a kitchen towel for 10 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57328,"Huevos con Almejas (Poached Eggs with Clam Sauce) 4 tablespoons butter 1 onion, finely chopped 4 garlic cloves, finely chopped 3/4 cup dry white wine 1 1/2 dozen littleneck clams, washed, open ones discarded 1 cup fish stock, canned clam juice or clam and tomato juice 2 teaspoons red pepper flakes 1 tablespoon flour Salt and freshly ground pepper 4 extra large eggs Vinegar for poaching 4 chunks grilled bread Instructions: In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. Add the garlic, and cook an additional minute. Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper. To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes. Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57329,"Summer Squash Salsa 2 cups cubed jicama 1 cup cubed yellow squash 1 cup cubed zucchini
1/4 cup chopped fresh cilantro 1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalape?o pepper
1 teaspoon kosher salt
Juice from 1 lemon
Instructions: Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 57330,"Grilled Rib Eye Steaks with Dipping Sauce 1 pound beef rib eye 1/4 cup soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar 5 small dried red chiles 1/4 cup Thai fish sauce Juice of 2 limes 1 teaspoon palm or brown sugar 1 teaspoon soy sauce 1 tablespoon roasted rice powder 2 scallions, finely chopped Instructions: Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors. Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside. Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57331,"Broiled Mussels 4 pints mussels 6 tablespoons white bread crumbs 4 tablespoons chopped parsley 2 garlic cloves, finely chopped 2 tablespoons chopped fresh chives 2/3 cup olive oil salt and freshly ground pepper Instructions: Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking. Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57332,"Round 2 Recipe - Braised Beef and Mushroom Soup 1 1/2 cups beef broth 2 cups drippings, reserved from Holiday Short Ribs
1/3 cup mushroom and onions, reserved from Mushroom Walnut Tarts 1 short rib, reserved from Holiday Short Ribs, meat removed and coarsely chopped Instructions: In a medium pot over medium heat, heat the beef broth and drippings. Add the mushrooms and onions. Bring to a simmer, and then stir in the short ribs. Let heat through and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 57333,"Totopos Tostados 16 large, thin corn tortillas 4 tablespoons salt 2 cups water Vegetable oil for frying Tomatillo Guacamole (recipe attached) 3 lemons, quartered 1 bunch cilantro, coarse stems removed 1/3 cup finely diced white onion 6 to 8 serrano chiles, stemmed, seeded if desired, and finely chopped 1 bunch cilantro, leaves only, finely chopped 1 teaspoon salt 16 medium tomatillos, roasted (see Note) 6 large avocados (about 3 pounds) 1/4 cup finely chopped shallots, for garnish 1/2 bunch cilantro, leaves only, for garnish Instructions: Stack 4 of the tortillas and cut them into 4 pieshaped wedges. Repeat with the remaining tortillas. Spread the tortilla pieces on a rack and dry them in the sun, if possible. If there is no sun or you are in a hurry, dry them in a 325 degree oven for about 40 minutes. In a shallow bowl, stir together the salt and water until the water has dissolved. Heat about 1/2 inch of oil in a small skillet. Submerge a good handful of the tortilla pieces in the salt mixture for a moment, then drain and shake them off. Immediately throw them into the hot oil and stand back the oil will splatter. Turn them over from time to time and cook for about 4 minutes total, depending on the thickness of the tortillas. Transfer with a slotted spoon (draining the excess oil back into the pan for a moment) to a double thickness of paper towels. Continue dipping and frying the remaining tortilla pieces.
Serve the totopos on a large round platter with a bowl of Tomatillo Guacamole, lemon wedges, and sprigs of cilantro. In a large bowl, combine the onion, chiles, cilantro, and salt. Add the roasted tomatillos a few at a time, mashing and grinding the skin as finely as possible with a fork or a pestle. Cut the avocados in half and remove the pits (reserve 3 of the pits). Scoop out the flesh and mash it roughly into the mixture, turning it over from the bottom so that the seasonings are well distributed. The guacamole should not be smooth, it should have some texture. Nestle the reserved pits back into the mixture and scatter the shallots and cilantro leaves over the top. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57334,"Roman Sausage Sandwich 1 small yellow onion, julienned 1 red bell pepper, julienned 1 green bell pepper, julienned 1 tablespoon butter 4 links raw spicy Italian sausage, skin sliced lengthwise and sausage removed from casings in 1 piece 6 slices provolone cheese, preferably smoked Two 8-inch hoagie rolls Salt and freshly ground black pepper 1 cup marinara sauce, warmed Instructions: In a large skillet or flat griddle over medium-high heat, saute the onions and peppers in butter for several minutes until softened. Place the sausages on the griddle or in the skillet next to the peppers and onions. Flatten slightly to the length of your hoagie roll. Cook the sausages for approximately 4 minutes per side or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Place half of the peppers and onions on top of 2 sausage links placed side by side and top with 3 slices of provolone cheese. Repeat for second sandwich. Wait for the cheese to melt slightly. Pick up the sausage and peppers from underneath with a metal spatula and place in the hoagie rolls. Season with salt and pepper and serve with a side of marinara sauce. Enjoy! ","[Barbera, Dolcetto, Aglianico, Tempranillo]" 57335,"Salami Bits 1 pound salami, very finely minced or ground with the medium blade of a meat grinder 2 tablespoons olive oil Instructions: Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57336,"Crispy Chicken Cutlets with Basil-Parsley Sauce 2 pounds chicken cutlets Salt and pepper 3 to 4 tablespoons all-purpose flour 1 cup Italian bread crumbs 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls 1 teaspoon crushed red pepper flakes 2 teaspoons poultry seasoning 1 clove garlic 1 (3-ounce) jar pine nuts (pignoli) 1 lemon, zested 2 eggs, beaten Olive oil, for shallow frying 1 cup loosely packed basil leaves 1/2 cup loosely packed parsley leaves 1/2 lemon, juiced Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, eyeball it 1 Roma or plum tomato, seeded and finely chopped, for garnish 2 tablespoons extra-virgin olive oil 1 large clove garlic, finely chopped 1 small onion, finely chopped 1 cup arborio rice Salt and pepper 1/2 cup dry white wine 3 to 4 cups chicken stock, 1 quart size box, available in soup aisle of the market 1/4 to 1/3 cup grated Parmigiano, a generous handful 2 tablespoons chopped flat-leaf parsley 1 cup tiny frozen peas Instructions: Season the cutlets with salt and pepper on both sides turn lightly in flour. Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish. Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned. Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms. Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside. Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57337,"Boiled Beets 1 1/2 pounds beets, trimmed 2 tablespoon lemon juice or vinegar Instructions: Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. ","[Riesling, Gewrztraminer, Pinot Grigio]" 57338,"Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes Kosher salt 1/2 pound fusilli pasta 1 cup chopped blanched asparagus 1 cup blanched corn kernels 1/2 cup chopped sun-dried tomatoes 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon lemon juice 1/4 teaspoon finely grated garlic 3/4 cup grated parmesan cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta. Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57339,"Fettunta with Prosciutto 6 slices good French boule, sliced 3/4-inch thick 1 to 2 plump garlic cloves, peeled 1/2 cup good extra-virgin olive oil 1 1/2 ounces thickly sliced prosciutto, minced 1 1/2 ounces finely grated smoked mozzarella or good Parmesan 3 tablespoons minced fresh parsley leaves Instructions: Prepare a gas, charcoal, or wood fire for grilling. Grill the bread a few inches from the heat until golden on both sides. Place the bread on a platter and immediately rub the garlic cloves over the top of the bread's surface. For really garlicky fettunta, rub hard and use both cloves of garlic. Drizzle a generous tablespoon or more of olive oil over each slice of bread. Combine the prosciutto, cheese, and parsley in a small bowl. Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57340,"Apple Cider Donut 2 1/2 cups flour total (1 cup all-purpose plus 1 1/2 cups whole-wheat) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup sugar 3 tablespoons unsalted butter, softened 1 egg 1/4 cup apple cider or juice 1/4 cup milk 1 tablespoon vanilla extract 1 medium apple (Golden Delicious), grated or small dice Canola oil for deep frying 1 cup sugar 2 teaspoons ground cinnamon Instructions: In a large bowl combine the flours, baking powder, baking soda, and cinnamon, and make a well in the center. In a second bowl mix the sugar, butter and egg until incorporated and smooth. Stir in the cider, milk, and vanilla. Pour the wet ingredients into the dry and stir until smooth. Fold in the chopped apple. Cover the bowl and chill for 1 hour. Turn the dough out onto a lightly floured board and knead about 1 minute. Divide the dough in half and with a rolling pin roll it out to 3/8-inch thick. With a donut or cookie cutter cut out shapes. Repeat with the other half. Heat canola oil to 375 degrees F. Carefully add donuts in batches of 4 or 5 to the hot oil and fry for 1 to 2 minutes per side. With a slotted spoon or spider transfer cooked donuts to drain on paper towels. Combine sugar and ground cinnamon, and before they cool, dredge the donuts in the cinnamon sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57341,"Puttanesca Pizza with Taleggio and Arugula Semolina flour, for dusting Pizza Dough, stretched into a 12-inch circle, recipe follows 1/4 cup pitted Gaeta olives, coarsely chopped 2 tablespoons capers, chopped 2 plum tomatoes, peeled, seeded and diced 1 garlic clove, smashed and finely minced Pinch red pepper flakes Kosher salt Extra-virgin olive oil 8 ounces taleggio cheese, sliced 2 cups baby arugula 1/2 cup warm water, 100 degrees F to 110 degrees F 1/2 teaspoon sugar 1 packet dry yeast 1 1/2 cups all-purpose flour, plus more for work surface 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil, plus more for coating bowl Instructions: Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top. Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl. Season with salt and a drizzle of olive oil. Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio. Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes. Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt. Top the finished pizza immediately with the arugula, cut into pieces and serve hot. Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want. Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency. Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes. Portion the dough and stretch to the desired size. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57342,"Linguine with White Clam Sauce 1 pound dry linguine or spaghetti Kosher salt 1/3 cup extra-virgin olive oil 3 tablespoons finely chopped garlic 1/2 teaspoon red pepper flakes 3/4 cup dry white wine 1/4 cup water 36 little neck clams, scrubbed 3 tablespoons finely chopped flat-leaf parsley Freshly ground pepper Grilled bread, for serving (optional) Instructions: Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm. While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes. Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 57343,"Chocolate Vodka Raspberry Rock Star Cupcake 1 stick unsalted butter 1 cup sugar 1 egg 1 teaspoon raspberry extract 1 1/2 cup flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1/2 cup warm water 1/8 cup vodka 1 stick unsalted butter 2/3 cup cocoa powder 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1/4 cup raspberry preserves 1 1/2 teaspoons vodka Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth. Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely. Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract. Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired) To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 57344,"Heart of Dixie Pecan Pie One batch Sweet Pastry Dough, for a 1-crust pie Filling 1 cup dark corn syrup 3/4 cup sugar 6 tablespoons butter 3 large eggs Pinch salt 2 tablespoons Bourbon 2 cups pecan halves or pieces, or a combination Instructions: Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 57345,"Gratin of Young Artichokes and Olives 3 tablespoons fresh lemon juice 12 small (egg-size) artichokes or 6 medium globe artichokes (about 6 ounces each) 1 cup soft plain white bread crumbs 4 tablespoons olive oil 3 medium onions (about 6 ounces each), thinly sliced 2 large cloves garlic, finely chopped 1/4 cup Nicoise or other good-quality black olives, pitted and chopped 1/4 cup finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper to taste 1 cup low-sodium canned vegetable broth reduced over high heat to 1/3 cup Instructions: Preheat oven to 350 degrees F. Fill a medium bowl with water and add the lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off the medium ones. Pull off and discard the tough, green outer leaves to expose the pale green hearts. Trim the dark stem end of each artichoke. Quarter the small artichoke hearts, or cut the medium hearts lengthwise into 8 wedges. With a small spoon or your fingers, scrape out any prickly inner leaves. As you work, drop the artichokes into the lemon water to prevent browning. Spread the bread crumbs in a single layer on a light-colored baking sheet (a dark surface tends to overbrown them). Toast in the oven until lightly browned, stirring once or twice, 3 to 5 minutes. Set aside. Set oven temperature to 425 degrees F. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring constantly, 2 minutes. Add the toasted bread crumbs and stir well to combine. Remove the skillet from the heat and add the olives, parsley, salt, and pepper, stirring well to combine. Set aside. Brush a shallow 12 X 8-inch baking dish with half the remaining oil. Drain the artichokes and pat dry with paper towels. Arrange one-third of the onion mixture in the prepared dish. Spread half the drained artichokes over the onion mixture. Repeat, ending with the remaining third of the onion mixture. Pour the broth carefully around the edges of the dish. Season the top lightly with salt and pepper, then drizzle with the remaining 1 tablespoon oil. Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the oven temperature to 350 degrees F. Cook until artichokes are almost cooked through and tender, about 10 minutes for the small, 15 to 20 minutes for the medium. Uncover the dish and bake for 10 minutes, or until the artichokes are tender when pierced with the tip of a sharp knife and the top is browned. (If the mixture appears too dry, add more broth as necessary around the edges of the dish.) Let cool slightly. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57346,"Eggplant Curry with Toasted Almonds 1 1/2 cups jasmine rice, cooked to directions on package 2 tablespoons (2 turns around the pan in a slow, steady stream) extra-virgin olive oil 1 large, firm eggplant, cut into 1-inch cubes 1 large, yellow skinned onion, peeled and chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand 1 (14-ounce) can diced tomatoes, drained 1/4 cup (a couple of heaping tablespoons) mango chutney 1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder Coarse salt 1 cup vegetable broth or stock A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional Toasted sliced or slivered almonds Thinly sliced scallions or chopped fresh chives Instructions: Prepare rice. While rice is simmering, start curry. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives. Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator. Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator. If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57347,"Smoked Cheddar and Creole Mac and Cheese Kosher salt 1 pound medium macaroni shells
2 tablespoons olive oil
2 cups panko breadcrumbs
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons Jake's Creole Seasoning or store-bought creole spice blend 2 tablespoons dried dill
1 large egg, beaten
2 cups shredded smoked Cheddar
2 cups shredded Monterey jack
2 cups shredded pepper jack
Instructions: In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool. In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill. Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta. Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 57348,"Bacon Broccoli Mashed Potatoes Kosher salt and freshly ground black pepper 1/2 head broccoli, large stems removed and cut into florets 1/2 head broccoli, large stems removed and cut into florets
2 pounds Idaho or Yukon gold potatoes, unpeeled 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 1/2 cup finely chopped cooked bacon, plus more for serving Instructions: Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the bacon, 2 teaspoons salt and a few grinds of pepper. Serve sprinkled with more bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57349,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 57350,"Garlic Shrimp and Potatoes 1 1/4 pounds large shrimp, peeled and deveined 1 pound sugar snap peas, trimmed 6 cloves garlic, minced 1 tablespoon chopped fresh thyme 2 tablespoons extra-virgin olive oil 1 1/2 pounds small red potatoes, halved 3/4 cup buttermilk 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 2 tablespoons chopped fresh chives Finely grated zest of 1 lemon Instructions: Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside. Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives. While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes. Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57351,"How to Make Naan | Homemade Naan Bread 1 teaspoon active dry yeast 2 teaspoons sugar 2 cups all-purpose flour, plus more for rolling, see Cook's Note* 1 teaspoon fine sea salt 1/8 teaspoon baking powder 3 tablespoons plain yogurt 2 tablespoons extra-virgin olive oil 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note** 1 teaspoon fennel seeds, optional, see Cook's Note** Melted butter for slathering on the finished naans Coarse sea salt for sprinkling Instructions: In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours. When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.) Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57352,"Sparkling Red Sangria 1 bottle sparkling apple/grape or apple/cranberry juice 1 pint blackberries 1 bottle red wine 1 sliced green apple 1 sliced peach 1 sliced blood orange Instructions: Fill an ice cube tray with sparkling fruit juice. Add a couple of blackberries to each cube and freeze solid. Combine remaining ingredients in a pitcher and serve over flavored ice cubes in small glasses. (They won't dilute your drink.) ","[Ros, Pinot Noir, Tempranillo]" 57353,"Sunny's Easy Rosemary and Thyme Toasted Nuts 2 tablespoons roughly chopped fresh rosemary 9 to 10 sprigs fresh thyme, leaves stripped and chopped
1/4 teaspoon hot Hungarian paprika
1 cup almonds
2 cups pecan halves
1 cup walnut halves
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Instructions: In a large pan set over medium heat, add the rosemary and thyme and toast until fragrant but not browned. Remove to a small bowl and add the paprika. In the same pan, add the almonds and toast for 1 minute. Add the pecans and toast for an additional minute. Add the walnuts and continue to toast until the nuts are fragrant and feel warm to the touch, about 5 minutes. Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the herb/paprika mixture, drizzle with the olive oil and toss to coat. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 57354,"Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous 1 cup couscous 1/4 cup drained capers 1 teaspoon dried oregano 1 tablespoon freshly chopped parsley leaves Salt and freshly ground black pepper Cooking spray 1 pound calamari, whole bodies Lemon pepper, to taste 1/2 cup honey 1 tablespoon rice wine (mirin) 2 teaspoons olive oil 2 cloves garlic, minced 1 (10-ounce) package fresh spinach Instructions: For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time. Add parsley and season, to taste, with salt and black pepper just before serving.
For the calamari:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach. Serve couscous on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57355,"The Ultimate Banana Split 1 1/2 cups all-purpose flour 1/2 cup cornstarch 2 tablespoons baking powder 2 tablespoons bakers' sugar (finely ground granulated sugar) 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 yolks 1 1/2 cups club soda 2 bananas Vegetable oil, for deep-frying 2 cups sugar 1/4 cup water 2 tablespoons unsalted butter 1/2 cup heavy cream Pinch kosher salt 1 pint vanilla bean ice cream 1/4 cup banana chips 1/4 cup toasted pecans Instructions: Preheat your oil in a heavy-based pot for deep-frying to 365 degrees F. In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter to coat well. Fry in hot oil for 4 to 5 minutes until batter is puffy and golden brown. Drain on paper towels. While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt and cool before serving. To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans. ","[Chardonnay, Riesling, Moscato, Merlot]

" 57356,"Rum Runner 4 ounces light rum 4 ounces dark rum 4 ounces blackberry brandy 4 ounces creme de banana 4 ounces lime juice 8 ounces sour mix 4 cups ice 2 ounces 151-proof rum Instructions: Pour all ingredients in blender over ice. Blend until smooth. Pour into a 12-ounce glass and float with 151-proof rum. ","[Rum, Brandy, Lime Juice]" 57357,"Cheesy Spaetzle with Fried Onions & Chives 3 cups (384 grams) all-purpose flour 1/4 teaspoon ground nutmeg
Freshly ground black pepper
1 teaspoon Kosher salt
4 large eggs
1 cup (240 grams) whole milk
Extra-virgin olive oil
Freshly chopped chives, for garnish as desired
Sauce, recipe follows 1 cup crispy fried onions, for garnish
1/4 cup (67 grams) unsalted butter 1 small yellow onion, finely chopped
Kosher salt
Freshly ground black pepper
1/2 teaspoon sweet paprika
6 tablespoon (48 grams) all-purpose flour
2 1/2 cups (600 grams) whole milk
8 oz (225 grams) Gruyre cheese, shredded
1/3 cup freshly chopped chives
Instructions: In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes. Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or sp?tzle maker and boil for 2 to 3 minutes, until the sp?tzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the sp?tzle to a strainer, toss in a bit of olive oil so they don\u2019t all stick together, and set aside while you make the sauce. Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy! To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57358,"Salt Crusted Hawaiian Opakapaka Salt and freshly ground black pepper 1 each 12 by 12-inch banana leaf* 12 ounces opakapaka fillet, skinless, boneless 3 slices Yukon Gold potatoes, 3/8-inch thick, peeled 2 tablespoons tomato, julienne 4 tablespoons Napa cabbage, chopped 2 tablespoons julienne bell pepper 2 tablespoons julienne carrots 3 slices lemon 1 tablespoon picked herbs, such as cilantro, dill, parsley, or basil 1 tablespoon white wine 1 teaspoon whole butter, cubed 3 pounds kosher salt 3 each egg whites Instructions: Season fish with salt and pepper. On a flat surface lay out the banana leaf. Place fish on leaf laying the potatoes, tomato, cabbage, pepper, carrot, lemon, and herbs on top of fish. Pour wine over and place butter cubes on top. Carefully fold edges of banana leaf to encase the fish in a package. Preheat oven to 375 degrees F. Mix salt and egg white together. On a greased cookie sheet, spread a base of the salt 1/2-inch thick and large enough to hold the fish package. Place the fish on salt base and continue to pack the salt over the fish until entirely covered. Pack firmly. Bake for 25 to 30 minutes. Remove from oven. Gently crack the salt crust with a hammer or back of a knife. Fold open the banana leaf to expose fish. Be careful of escaping steam. Transfer fish with a spatula to a serving platter. Spoon the liquid remaining in the banana leaf over the fish. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57359,"Citrus-Thyme Vinaigrette 2 tablespoons orange marmalade 1 tablespoon Dijon mustard 1 lemon, zested and juiced 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 2 tablespoons freshly chopped thyme leaves 2 hearts romaine lettuce, chopped 3 to 4 ribs celery from the heart, chopped 1 yellow bell pepper, seeded and finely chopped 1 small red onion or 1/2 medium, finely chopped Instructions: In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57360,"Sauted Escarole with Garlic and Cannellini Beans 2 garlic cloves, sliced 4 tablespoons olive oil 2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry. 1 can Cannellini beans, rinsed and drained Instructions: In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57361,"Simple Red Mole Enchiladas with Shredded Chicken 1 cup Essential Sweet-and-Spicy Ancho Seasoning Paste 3 tablespoons vegetable oil or rich-tasting pork lard, plus a little more if needed 2 ounces (about 1/2 cup) whole almonds (with or without skins) 1 medium white onion, sliced 1/8 inch thick 1/4 cup raisins 5 ounces (1 small round or 2 to 3 plum) ripe tomatoes A scant 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela 1/4 cup (about 1 1/2 ounces) roughly chopped Mexican chocolate 2 slices firm white bread (or 1/2 Mexican bolillo), toasted 6 cups Chicken Broth Salt, about 2 1/2 teaspoons, depending on saltiness of the broth Sugar, about 1 tablespoon 18 corn tortillas (plus a few extra, in case some break) A spoonful or two of sesame seeds, for garnish 3 cups cooked, coarsely shredded chicken Instructions: From Ancho seasoning to mole: In a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons of the oil or lard over medium. Add the almonds and cook, stirring regularly, until lightly toasted, about 3 minutes. Using a slotted spoon, remove the almonds to a blender or food processor. Add half of the onion to the pan and cook, stirring frequently, until richly browned, about 10 minutes. Use the slotted spoon to scoop the onions in with the almonds, leaving behind as much oil as possible. (If needed, add a little more oil or lard to the pan, let heat, then continue.) Add the raisins, stir for a minute as they puff, then use the slotted spoon to scoop them in with the almonds. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side. Cool, peel and add to the almond mixture in the blender, along with the cinnamon, chocolate and bread. Add 1 cup of the broth and blend to a smooth puree, scraping and stirring every few seconds.Return the pot to medium-high heat and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the Ancho mixture and cook, stirring almost constantly, until darker and very thick, about 5 minutes. Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick once again. Stir in the remaining 4 1/3 cups of the broth, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (If you have never made mole before, season it until it's slightly sweet--the sugar balances the strong flavors.) Warming the tortillas: Set up a steamer (with this many tortillas, you'll need 2 vegetable steamers set up in saucepans or a big Chinese steamer--either choice with 1/2-inch of water under the steamer basket); heat to a boil. Wrap the tortillas in 2 stacks in heavy kitchen towels, lay in the steamer, and cover tightly. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes. Finishing the enchiladas: Turn on the oven to the lowest setting and warm 6 to 9 plates in it. Toast the sesame seeds in a small skillet, stirring frequently, over medium heat until golden, 2 to 3 minutes. In a medium-size saucepan, combine the chicken with 1 1/2 cups of the mole and warm over medium heat. Bring the remaining mole to a simmer. When you're ready to serve, quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and sesame seeds. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 57362,"Drippy French Dip Sandwiches 2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 teaspoon ground oregano
1 teaspoon ground thyme
1 small boneless rib loin roast (4 to 5 pounds)
5 cloves garlic, minced
2 large onions, halved and sliced
1 packet French onion soup mix
1 can beef consomme
1 can beef stock
2 tablespoons dry sherry
2 tablespoons Worcestershire
1 tablespoon soy sauce
8 crusty deli rolls
Butter, softened, for toasting
8 slices provolone cheese, optional Instructions: Preheat the oven to 475 degrees F. Combine the salt, 2 tablespoons of the pepper, the oregano and thyme and rub into the outside of the beef. Place the beef on a rack on a roasting pan and roast it in the oven until medium-rare, 25 to 30 minutes (use a meat thermometer and monitor it till it's medium-rare). Remove the meat from the oven and place on a cutting board to rest. Place the roasting pan on the burner on medium-high heat. Add the garlic and sliced onions to the drippings, stirring around to cook until slightly tender, about 5 minutes. Add the soup mix. Pour in the consomme, stock, 1 cup water, the sherry, Worcestershire, soy sauce and the remaining 1 tablespoon pepper and bring to a boil. Reduce the heat and simmer for 1 hour. Pour through a fine mesh strainer and keep warm. Slice the rested beef very, very thinly. Split the rolls and spread with butter. Then grill the rolls on a griddle or in a skillet until golden brown and crisp. To build the sandwiches, pile sliced meat on the bottom half, dip the sliced beef quickly into the jus before putting on the roll, then top with the top half of the roll. Serve with little dishes of au jus. Melt provolone on top if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 57363,"Peaches, Cream Cheese and Granola Breakfast Paninis Maple syrup for serving, optional One 24-roll package mini potato rolls (like Martin's Potato Rolls) 8 ounces cream cheese, at room temperature 6 tablespoons granulated sugar 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract 2 tablespoons heavy cream 2/3 cup European crunchy cookie spread (like Biscoff) 2/3 cup store-bought or homemade granola 1 cup fresh blueberries 2 fresh freestone peaches, skin on, cut into 1 1/2-inch cubes 3 tablespoons coconut oil, melted and cooled Cinnamon sugar (made with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon) Confectioners' sugar Instructions: Slice each layer of 12 rolls horizontally, keeping them attached to each other. Set aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and vanilla until soft, 3 to 4 minutes. Scrape down the bowl and paddle with a rubber spatula. Add the cream and beat for 1 minute.
Heat a panini press to 350 degrees F. Lay out half the rolls, the layer with the tops on your left side and the layer with the bottoms of the rolls on your right. Spread half of the cream cheese mixture over the cut sides of the tops, spreading to the edges. Spread about 1/3 cup of the cookie spread on the cut sides of the bottom halves. Sprinkle 1/3 cup of the granola and 1/2 cup blueberries on top of the cookie spread. Place a cube of peach in the middle of each roll. Carefully flip the top of the rolls, cream cheese side down, over the bottom of the rolls. Brush the tops with some coconut oil and sprinkle with some cinnamon sugar. Repeat with the remaining slab of 12 rolls, the remaining cream cheese mixture, cookie spread, granola, blueberries, peaches, coconut oil and cinnamon sugar.
Place one set of 12 rolls in the press and heat until the panini are golden brown and caramelized. (If you can adjust the lid, set it on a wider opening; this will still press the sandwich without squeezing the daylights out of it.) Remove from the press and repeat with the other 12 rolls. The paninis can be made up to 4 or 5 hours ahead and warmed up in a low-temperature oven.
Separate the panini into mini rolls, carefully cutting each slab into 12 pieces. Dust with confectioners' sugar and serve with a side of pure maple syrup, or just by themselves. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 57364,"Croque Monsieur 1 cup whole milk 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1/8 teaspoon grated nutmeg Kosher salt 1/4 cup grated Gruyere cheese (about 1 ounce) 4 3/4-inch-thick slices country white bread 12 thin slices Black Forest ham or other lean ham (about 8 ounces) 2 cups coarsely grated Gruyere cheese (about 8 ounces) Freshly ground pepper Instructions: Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel. Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside. Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57365,"Spaghetti with Lion's Head Meatballs 1 cup \lite\ coconut milk 2 tablespoons reduced-sodium soy sauce 1 tablespoon curry powder 1 pound lean ground pork or beef 1/2 cup chopped scallions 1/4 cup minced leek, white and pale green part only 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 tablespoon toasted sesame oil 1 tablespoon finely chopped fresh ginger 2 teaspoons seeded and minced fresh cl pepper 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons extra-virgin olive oil 12 ounces spaghetti or spaghettini 1/4 cup chopped fresh basil or Thai basil leaves 1 tablespoon freshly grated lemon zest Instructions: Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside. Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, cl, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels. Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes. In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm. Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot. Please note this contestant had an almost identical recipe published in Cooking Light Magazine in 2002. It's reprinted online at myrecipe.com -- It is her recipe however. Permission might legally have to be gotten from the magazine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57366,"Instant Pot Mississippi Pot Roast One 2 1/2- to 3-pound boneless beef chuck roast (about 2 inches thick) Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups low-sodium beef broth
One 1-ounce packet ranch seasoning mix, such as Hidden Valley
1/2 cup sliced pepperoncini
Mashed potatoes, for serving
Instructions: Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper. Set the Instant Pot? to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it\u2019s okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 57367,"Grapefruit Granita 4 cups freshly squeezed grapefruit juice 1 cup vodka 1/2 to 1 cup Simple Syrup, recipe follows Zest of 1 lemon, cut into strips or finely grated 1 cup sugar Instructions: Combine the grapefruit juice, vodka and Simple Syrup in a bowl, then pour into a freezer-safe glass baking dish and pop in the freezer. Scrape with a fork every half hour until partially frozen and granular, about 3 hours. Serve in martini glasses and garnish with lemon zest. Eat with a spoon or a straw. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Riesling, Sauvignon Blanc, Moscato, Prosecco]" 57368,"Panko-crusted Salmon Roll with Avocado and Grilled Maitake Vinaigrette 4 pieces salmon fillet, center cut, 4 ounces each, 1/4-inch thick (like a paillard) 4 sheets nori 2 avocados, sliced, lightly tossed with juice of 1 lime, salt, pepper and 1 tablespoon extra-virgin olive oil 1 cup all-purpose flour 3 eggs lightly beaten 2 cups panko, (Japanese bread crumbs) Canola oil, for frying 2 shallots, roughly chopped 1 tablespoon fresh grated wasabi 1 tablespoon naturally brewed soy sauce 3 tablespoons lemon juice 1/4 cup extra-virgin olive oil 3 cups prepped maitakes, lightly tossed in extra-virgin olive oil, seasoned with salt and pepper and grilled Fleur de sel and black pepper, to taste Instructions: Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half. Season and lay down avocado slices and roll tightly like maki sushi. Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil and toss with grilled maitakes. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 57369,"Cherries Jubilee 2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved 1 tablespoon sugar 1 tablespoon cornstarch 1/4 cup kirsch or cognac, warmed 2 pints vanilla ice cream Instructions: In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream. ","[Riesling, Moscato, Vin Santo]" 57370,"Kale Soup 2 tablespoons olive oil 1 pound fresh chorizo
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan Kosher salt and black pepper
Instructions: Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth. Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes. Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57371,"BBQ Tower 4 pounds boneless, skinless chicken thighs 4 ounces your favorite BBQ rub seasoning 1 cup low-sodium chicken stock 2 tablespoons extra-virgin olive oil 2 pounds fresh kielbasa (\u201cwhite\u201d kielbasa) links or fresh sausage links Your favorite BBQ sides, such as BBQ sauce, corn on the cob, sweet rolls, pickles, coleslaw, potato salad, chips and pretzels Instructions: In a large baking dish, arrange the chicken in a single layer and sprinkle with the BBQ seasoning. Toss to coat. Cover and refrigerate overnight or up to 24 hours. When ready to cook, position the oven racks in the top and bottom levels. Clip 2 medium metal binder clips 12 to 14 inches apart in the center of the top rack of the oven, positioning them so that the clips are facing each other and the handles of the binder clips are hanging downwards. Preheat the oven to 325 degrees F. Heat a small cast-iron skillet on the stove until searing hot. Add 2 cups dry cherry wood chips to the skillet and let the chips start to smolder and smoke. Remove the baking dish with the chicken from the refrigerator and drizzle the stock and olive oil over the chicken. Leaving the kielbasa connected in links, lightly prick each link with a skewer or the tip of a sharp knife. Drape the kielbasa links over a 16-inch-long, 1/4-inch-thick wooden dowel. Place the baking dish in the center of the bottom rack of the oven, directly underneath the binder clips. On the top rack, carefully slide the ends of the dowel through the handles of the binder clips so that the sausages are hanging above the baking dish. Note: You can also lay the sausages directly on the top oven rack, in the center. Place the skillet with the smoking wood chips on the bottom rack next to the baking dish. Bake until the chicken is very tender, about 1 hour and 15 minutes. Remove the sausage and the chicken from the oven. Use two forks to shred the chicken, and taste for seasoning. Transfer to a large bowl and drizzle with the remaining juices in the baking dish. Slice the kielbasa on the bias into 1-inch-thick pieces and transfer to a bowl. Build the meat tower with the chicken, kielbasa, BBQ sauce, corn, sweet rolls, pickles and your other favorite BBQ sides. ","[Cabernet Sauvignon, Merlot, Zinfandel, Syrah]" 57372,"Ken's Potato Galette 5 medium yellow-fleshed potatoes such as Dutch yellow (about 2 pounds), peeled 1 tablespoon salt 1 small onion, finely diced 8 sprigs of thyme, picked and finely chopped
2 tablespoons unsalted butter, melted 2 sheets puff pastry, 10 by 8 inches and 11 by 9 inches 1 large egg, beaten, for egg wash 1/4 cup plus 2 tablespoons creme fraeche Instructions: Preheat the oven to 375 degrees F.
Slice the potatoes 1/8 inch thick, using a mandoline if you have one, or the slicer attachment of a food processor. In a bowl, toss the slices with the salt, then place them in a colander set over a bowl or the sink to drain for about 30 minutes. (It is important to rid the potatoes of any excess moisture that will make the pastry soggy during baking.) In a bowl, mix the potato slices with the onion, thyme, and butter, and set aside.
Line a baking pan with parchment paper. Lay the 10 by 8-inch sheet of pastry on a work surface. Spread the potato mixture evenly over the pastry, leaving a 1-inch border all around. (You might think that you have too much potato, but pile it on, as the mixture loses volume during cooking.) Brush the border with egg wash and top with the 11 by 9-inch sheet of pastry, stretching it over the potatoes.
Crimp the edges with a fork to prevent the pastry sheets from separating. Trim off any excess pastry and generously brush the top with egg wash. Poke a small vent hole in the center of the pastry to ensure an even rise. Crisscross the top with the back of the knife for decoration.
Bake until golden brown, about 60 minutes. Test the potatoes for doneness by inserting a small paring knife into the galette. If they are done, so is the pastry. If there is any sign of resistance, decrease the oven temperature to 300 degrees F and bake, testing frequently, another 15 minutes.
To serve, carefully transfer the galette to a large serving platter. Slice horizontally all around to separate the top and bottom crusts. Lift the top crust to expose the potatoes. Spoon creme fraeche evenly over them, reposition the top crust, and serve immediately. Slice the galette at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57373,"Shrimp and Grits 4 cups milk 2 tablespoons butter Salt Freshly ground white pepper 1/2 cup stone whole grain grits 2 ounces grated white Cheddar cheese 1 tablespoon olive oil 1/2 pound link smoked sausage, cut in half and sliced 1/2-inch thick 2 teaspoons chopped garlic 1 pound medium shrimp, peeled and deveined Freshly ground black pepper 1/4 cup dry sherry 2 cups Shrimp Stock, recipe follows
sticks of cold butter, cubed 1 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves 1 cup of the Sweet Corn Relish, recipe follows 8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp) 2 onions, peeled, halved and sliced
2 stalks celery, chopped 2 lemons, halved 8 bay leaves 1/2 cup chopped fresh parsley 1 teaspoon dried leaf basil 1 teaspoon dried leaf thyme 1 teaspoon dried leaf tarragon 1 teaspoon dried leaf oregano 3/4 teaspoon whole black peppercorns 2 teaspoons salt 4 quarts water, cold or at room temperature 1 red bell pepper seeded and chopped (about 1 1/2 cups) 1 green bell pepper, seeded and chopped (about 1 1/2 cups) 1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups) 2 cups chopped celery 1/2 cup chopped fresh chili peppers, such as jalapeno 3 cups white vinegar 1/2 cup fresh lemon juice 1 teaspoon celery seeds 1 teaspoon dry mustard 1/2 teaspoon ground turmeric 6 cups sweet corn kernels (from about 12 ears) Instructions: In a saucepan, over medium heat, add the milk and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. Reduce the heat to medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring every 10 minutes to prevent the grits from sticking. Add some water during the cooking process if the liquid evaporates to much. Remove from the heat and stir in the cheese. Reseason with salt and white pepper if needed. Set aside and keep warm. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside. Add the stock and bring the liquid to a boil. Reduce the heat to medium low and mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of each shallow bowl. Spoon the shrimp mixture over the grits. Garnish with the corn relish and remaining parsley. Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.
Recipe from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture into 6 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, beans or rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57374,"Churros 1/2 cup butter 1 cup water 1/4 teaspoon salt 2 limes, zested 1 cup all-purpose flour 3 eggs, beaten Vegetable oil, for frying 1/2 cup sugar 2 teaspoons ground cinnamon Instructions: In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57375,"Peanut Butter Sunshine Cookies Crisco? Butter Flavor No-Stick Cooking Spray 1/2 cup Crisco? Butter Flavor All-Vegetable Shortening or 1/2 cup Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 3/4 cup Jif? Extra Crunchy Peanut Butter 1 cup sugar 1/2 cup Smucker's? Simply Fruit? Orange Marmalade Spreadable Fruit 2 large eggs 1 tsp. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1 tbsp. baking powder 1/2 tsp. salt 1 cup butterscotch-flavored chips Instructions: HEAT oven to 350 degrees F. Coat baking sheet lightly with no-stick cooking spray. BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla. COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet. BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57376,"Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper 2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan 4 cloves garlic, 3 thinly sliced, 1 cracked from skin 1 red bell pepper, seeded and sliced 1/2-inch thick 1 green bell pepper, seeded and cut into 1/2-inch slices 1 large onion, 1/2-inch slices 1/4 cup tomato sauce, thinned out with water Salt and pepper 1 loaf crusty semolina bread, split 1/2 cup grated Parmigiano-Reggiano Coarse black pepper 2 tablespoons chopped flat-leaf parsley, a rounded palm full Instructions: Preheat oven to 425 degrees F. Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler. While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes. Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread. Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 57377,"Olive Branch Smoked Beef Tenderloin, Olive Oil Mashed Potatoes, Roasted Chili and Olive Ragout One 3 1/2 to 4-pound trimmed beef tenderloin roast, tied Salt and freshly ground black pepper 2 tablespoons butter
2 tablespoons olive oil Olive Oil Mashed Potatoes, recipe follows Roasted Chili and Olive Ragout, recipe follows 1 bunch watercress 2 pounds large russet potatoes Salt 1/3 cup extra-virgin olive oil 2 tablespoons pitted and finely chopped olives 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 1 red onion, thinly sliced 1/2 cup olives, pitted and finely chopped 1 tablespoon chopped fresh parsley
2 jalapeno peppers, roasted, peeled, seeded and finely diced 1 red bell pepper, roasted, peeled, seeded and cut into medium dice 1 poblano pepper, roasted, peeled, seeded and cut into medium dice 1 yellow bell pepper, roasted, peeled, seeded and cut into medium dice Salt and freshly ground black pepper Instructions: Prepare a smoker using olive branches. Place the beef tenderloin in the smoker and smoke for 20 minutes. Preheat the oven to 350 degrees F.
Pat the beef dry and sprinkle with salt and pepper. Heat the butter and oil in a roasting pan over moderately-high heat until the foam subsides. Then brown the beef well on all sides, about 10 minutes. Put the roasting pan with the beef in the middle of the oven and roast until an instant-read thermometer inserted diagonally 2 inches into the center registers 130 degrees F for medium-rare, about 30 minutes.
Transfer to a cutting board and let stand 10 minutes. Then cut into 1/2-inch-thick slices.
To serve, first place the Olive Oil Mashed Potatoes on a plate. Then lean 2 slices beef tenderloin on the potatoes. Place a large spoonful of the Roasted Chili and Olive Ragout around or on top. Garnish with watercress. Peel and quarter the potatoes. Put the potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with the lid, and then reduce the heat and simmer, partially covered, until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander and return to the pot. Add the olive oil and olives, and season with salt and pepper. Mash with a potato masher until smooth. Heat 2 tablespoons olive oil over medium-high heat in a saute pan. Add the red onions and cook, stirring occasionally, until the onions are golden brown, about 6 minutes. Remove from the heat. Add the rest of the olive oil and the olives, parsley and all the roasted peppers. Season with salt and pepper. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 57378,"Corn Pudding For 6 individual (4-ounce) custard ceramic ramekins 3 tablespoons melted butter 2 eggs plus 2 yolks, beaten 1/4 cup sugar 1 1/4 cup heavy cream 1 1/4 cup whole milk 3 cups fresh corn, cut from the cob 1 teaspoon salt 1/2 teaspoon grated nutmeg Instructions: Preheat oven to 325-degrees. Butter molds or casserole. Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg. Bake in water bath for 45 minutes or until custard is set. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 57379,"Cherry Juniper Jam 1 cup dried cherries 1/2 cup red wine vinegar 1/2 cup dry white wine 1/4 cup sugar 1 teaspoon salt 1 bay leaf 1/2 tablespoon juniper berries 1/2 tablespoon mixed peppercorns Instructions: Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place the peppercorns, juniper berries and bay leaf into a coffee filter. Using butcher's string, tie the coffee filter up so that the spices will not fall out. Now place the filter in the pot with the rest of the ingredients. Put the pot on the stove and turn the burner on high. Once it begins to boil, turn the burner to low and let simmer for 10 to 15 minutes. Stir the jam every couple of minutes. Let cool for 30 minutes and put in a blender. Blend until smooth. This goes really well with game meat and poultry. ","[Rhone Blends, Barolo, Tempranillo, Garnacha]" 57380,"Kickin' Crudite with Mediterranean Relish 2 teaspoons olive oil 1 cup finely chopped onion 1 tablespoon garlic, minced 1 cup canned crushed tomatoes with added puree 1 teaspoon fresh lemon juice 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes 1/4 cup pitted green olives 1/4 cup fresh basil leaves 4 large drained canned artichoke hearts 2 tablespoons chopped fresh parsley 2 tablespoons toasted pine nuts Instructions: Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped. Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 57381,"Baby Potatoes with Cumin 1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole Extra-virgin olive oil, for drizzling 1 teaspoon cumin seeds Coarse salt Instructions: Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 57382,"Midwest Bipbimbop with Pork Belly Pork Belly, recipe follows, sliced 3 cups mushrooms (whatever type you prefer), sliced Salt and pepper 4 cups cooked jasmine rice 1 cup Cucumber Pickles, recipe follows 1/2 cup Ssamjang, recipe follows 4 soft-boiled eggs, cooled and peeled
2 radishes, thinly sliced Baby greens, for garnish
1/4 cup kosher salt 1/4 cup brown sugar
1 teaspoon black pepper
1 teaspoon ancho cl powder, optional
1 teaspoon guajillo cl powder, optional
1 teaspoon smoked paprika, optional
2 bay leaves, crushed
1 pound pork belly
2 large cucumbers, sliced thin 1/2 yellow onion, sliced thin
3 tablespoons kosher salt
1 cup white vinegar
1/4 cup granulated sugar
1 teaspoon black peppercorns
1 bay leaf
1 cup gochujang (fermented cl paste; found at any Asian market) 1/4 cup sesame seeds, toasted
3 tablespoons sesame oil
2 tablespoons fresh ginger, minced
2 tablespoons honey
2 cloves fresh garlic, minced
Instructions: Heat a medium skillet and add Pork Belly to sear off, about 2 minutes on each side. Remove from skillet. In same skillet, add mushrooms to saute in rendered pork fat. Season with salt and pepper as desired. To serve, add 1 cup of rice to a medium serving bowl. Top with three to four slices pork, 1/4 cup Pickles, 2 tablespoons Ssamjang, 1 egg, 7 to 8 slices radishes and a quarter of the cooked mushrooms. Garnish with some baby greens. Repeat with the remaining ingredients to make 3 more servings. In a small bowl, mix together salt, brown sugar, pepper, cl powders, if using, smoked paprika and bay leaves. Pour over pork, rubbing mix into meat. Wrap pork in plastic and refrigerate overnight or up to 24 hours. Preheat the oven to 275 degrees F. Remove plastic from pork belly. Rinse off excess seasoning under cold water, then place pork on a wire rack in a sheet pan. Place in oven and cook until golden brown and meat begins to pull apart with a fork, about 4 hours. Let cool, then slice. In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle. In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 57383,"Polenta with Gorgonzola Cheese 6 cups water 1 3/4 teaspoons salt 1 1/2 cups yellow cornmeal 1/4 cup (1/2 stick) unsalted butter 1/2 cup heavy whipping cream 3 ounces mild Gorgonzola, cut into 1/2-inch cubes Additional salt and freshly ground black pepper, optional Instructions: Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring. Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve. Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 57384,"Green Bean Salad 1/2 pound green beans, trimmed 2 tablespoons chopped walnuts 2 tablespoons finely chopped fresh parsley leaves 2 tablespoons chopped red onion 2 teaspoons walnut oil or olive oil 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard Salt and pepper Instructions: Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57385,"Spinach and Cheese Flatbread 2 teaspoons sugar 1 1/4-ounce packet active dry yeast 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing 2 1/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon fine salt 2 cups grated gouda or fontina cheese (about 6 ounces) 1 green bell pepper, thinly sliced 4 scallions, thinly sliced, white and green parts separated 1 1/2 cups loosely packed baby spinach Pinch of sea salt or kosher salt Instructions: Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour. Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes. Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes. Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57386,"Chipotle Dijon Sauce 2 tablespoons olive oil 3 chipotle peppers in adobe sauce 2 tablespoons brown sugar 3/4 cup tomato paste 2 tablespoons Dijon mustard 2 shallots 1 1/4 cups clam juice 1/2 cup white wine 1/4 teaspoon ground cumin 1/4 teaspoon salt 1 tablespoon chopped cilantro leaves Instructions: First place chopped shallot and olive oil in a saucepot. Saute the shallot until tender. Add all other ingredients and cook for 20 minutes. Next blend all ingredients in a food processor until smooth. Reserve in a covered container until ready for service. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 57387,"Spicy Margarita Lime wedges, for the rim and garnish cl-Lime Rub, recipe follows, for the rim 2 ounces tequila, preferably blanco
1 1/2 ounces fresh lime juice
1 ounce poblano liqueur, preferably Rancho Reyes Verde
1 ounce triple sec
1 tablespoon cl powder 1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime
Instructions: Run the edge of a rock glass with lime, then dip in a shallow dish of cl-Lime Rub. Fill the glass with ice. To a cocktail shaker with ice, add the tequila, lime juice, poblano liqueur and triple sec. Shake well. Pour into the glass and garnish with a lime wedge. Mix together the cl powder, salt, cumin, cayenne, coriander, sugar and lime zest in a shallow dish. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 57388,"Hash Brown Crusted Veggie and Ham Quiche 3 cups (about 10 ounces) frozen hash browns, thawed 4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 small zucchini, diced (about 1/2 cup)
1/2 small red bell pepper, diced (about 1/2 cup)
1 ounce (about 1 slice) ham, chopped
1/3 cup shredded sharp Cheddar
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives
Large pinch cayenne
3 large eggs
Instructions: Preheat the oven to 450 degrees F. Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F. Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes. Spoon the vegetables into the crust and sprinkle with the ham and Cheddar. Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes. Cool at least 10 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57389,"Moroccan Carrot and Spinach Salad 1 tablespoons kosher for Passover olive oil, plus 1 tablespoon, plus 1 tablespoon 5 cups carrots, sliced on the bias, about 8 large carrots 2 tablespoons plus 1 teaspoon sugar 1/2 cup plus 1 tablespoon lemon juice 1/2 teaspoon kosher salt 3 cups fresh spinach, cleaned 1/2 teaspoon ground cumin 1 teaspoon chopped garlic 2 tablespoons orange juice Instructions: In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening. In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop. In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57390,"Chorizo-Green cl Stuffing 2 tablespoons extra-virgin olive oil 1 large onion, diced 3 stalks celery, diced Kosher salt 1 pound bulk chorizo 3 cloves garlic, finely chopped 10 fresh sage leaves, finely chopped 3 sprigs rosemary, leaves finely chopped 10 cups 1-inch cubes stale cornbread (about 2 pounds) 2 cups diced roasted green chiles (frozen or canned; preferably Hatch chiles) 3 to 4 cups chicken stock Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat. Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57391,"Trail Mix 1/2 cup butter 1/3 cup honey 1 teaspoon vanilla extract 1/2 cup packed light brown sugar 1/3 cup toasted flax seed 1 cup pecans, toasted and chopped 1 cup soy grits 1 cup toasted wheat germ 2 cups shredded coconut 6 cups rolled oats 2 cups dried cranberries 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 2 oranges, zested 2 egg whites Instructions: In a large skillet, melt the butter over low heat. Add the honey, vanilla, and brown sugar and stir the mixture until it is melted. Turn off the heat and add the flax seed, pecans, grits, wheat germ, coconut, oats, cranberries, cinnamon, nutmeg, and orange zest. Stir the mixture until the dry ingredients are completely covered. Remove from the heat and cool to room temperature. Preheat oven to 350 degrees F. When the mixture is cool, add the egg whites and stir to combine. Spread the mixture onto a baking sheet and bake until golden brown, about 15 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57392,"Matatuck Mystery Cocktail Ice 2 ounces coconut rum 2 ounces dark rum 1/2 cup cranberry juice 1/2 cup orange juice 1 orange slice, halved 1 lime slice, halved Instructions: Fill 2 glasses with ice and pour 1 ounce of each rum and 1/4 cup of each fruit juice into the glasses. Stir and garnish each glass with half an orange slice and lime slice. ","[Rum, Coconut Rum, Orange Juice, Lime Juice]" 57393,"Banana Cake Nonstick baking spray, for the cake pans 3 1/2 cups cake mix, preferably homemade 1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
4 egg whites
2 tablespoons vegetable oil
8 ounces sour cream
1 teaspoon vanilla
2 ripe bananas, frozen and thawed
One 3.5-ounce box instant banana pudding
2 cups sugar 1 teaspoon vanilla 3 cups candied Pecans
2 cups sugar 8 egg whites 3 cups (6 sticks) butter, softened
1 teaspoon vanilla
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with baking spray. Mix together the cake mix, flour, sugar, baking soda and salt in a medium bowl. In a mixer with the whisk attachment, mix together the egg whites, vegetable oil, sour cream, vanilla, bananas and instant pudding until well mixed. Add the dry ingredients and then then slowly pour in 1 1/3 cups water. Divide the batter between the prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 40 minutes. Cool on a rack. For the praline: In a medium saucepan, bring the sugar and 1/2 cup water to a boil without stirring; occasionally swirl the pan gently to blend the sugar. Once the mixture has turned a light caramel color, remove the pan from the heat and add the vanilla and the candied pecans. Stir with a spatula and immediately pour out onto a parchment-lined cookie sheet. Allow to dry until brittle. Break into pieces. For the buttercream: Put the sugar and egg whites in a large heatproof bowl set over a saucepan of simmering water. Whisk constantly until hot to the touch; the sugar should be dissolved and look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites cool and form a thick, shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, 1 tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla and beat on medium-high speed until thick and very smooth, 6 to 10 minutes. Refrigerate. To assemble the cake: Mix 1 cup of the crushed praline into 2 cups of the buttercream. Spread the top of one of the cake layers with the praline filling, then stack the second cake layer on top. Ice the entire cake with the remaining buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 57394,"Puff Pastry 3/4 cup plus 2 tbsp/4 1/4 oz/120g all-purpose flour, plus extra for dusting 1 cup/4 1/4 oz/120g cake flour 1/2 tsp salt 3/8 stick/1 1/2 oz/40g butter, chilled and cubed generous 1/2 cup/4 1/2 fl oz/130ml cold water 3 tbsp/7 1/2 oz/210g butter, softened (see intro) Instructions: Put the flour, salt, and chilled butter into a large bowl and rub them together with your fingertips until they resemble fine bread crumbs. Make a well in the center of the mixture and pour in the water. Mix with a knife, then bring the dough together with your hands. Squidge into a ball, then wrap in plastic wrap and put in the refrigerator for 25 minutes.
Unwrap the dough ball and use a knife to score a large cross in the middle of it, cutting no more than halfway through. Lift all four corners from the middle of the cross, then pull them up and out to make the cross big enough to put the softened butter into.
Add the butter, then fold the corners of the cross back to the center, covering the butter so it is completely enclosed. The corners should overlap in the center so no butter is showing. It is important that the butter is not too hard or too soft, otherwise it will escape through the dough when you roll it out and the resulting pastry will not rise as well. If it's too hard, let the ball of pastry stand at room temperature until the butter inside has softened; if it is getting too soft, pop it in the refrigerator for 20 minutes to firm up a little before rolling.
This next process is called \rolling and folding\ (or \turns) and it creates the characteristic flaky layers of puff pastry. Begin by rolling the pastry out away from you on a well-floured counter to a rectangle roughly 3 times as long as it is wide (don't turn the pastry when rolling). Keep the corners square and edges straight by pressing a spatula or rule against them. Lift the dough occasionally to make sure it isn't sticking; flour the counter again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degree and then repeat the rolling and folding.
You have now given the dough two \rolls and folds.\ Wrap the dough in plastic wrap and put in the refrigerator. Chill for 20 minutes.
Remove the dough from the refrigerator, then unwrap and give it two more \rolls and folds.\ Wrap and rest in the refrigerator for at least another 20 minutes. The block of puff pastry can at this point be kept in the refrigerator for a day or two, or frozen.
Remove from the refrigerator, then unwrap and give the dough a final couple of rolls and folds. Roll it out to the size desired for your chosen recipe. Place on a baking sheet, then cover with oiled plastic wrap and let rest in the refrigerator for about 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57395,"Fish Chowder with Root Vegetables 4 slices bacon 1 tablespoon unsalted butter 2 stalks celery 4 scallions 1/2 large rutabaga (about 1 1/2 pounds), peeled and diced 2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped 4 to 5 sprigs thyme Kosher salt and freshly ground pepper 1 8-ounce bottle clam juice 1 1/4 pounds skinless cod, haddock, hake or pollock fillets 3/4 cup half-and-half or heavy cream 1 1/2 cups oyster crackers or 4 crusty dinner rolls, for serving Instructions: Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot. Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes. Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes. Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper. Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57396,"Boy Scout Bars 1 cup (2 sticks) unsalted butter, plus additional for buttering the baking dish 2 1/4 cups all-purpose flour (see Cook's Note), plus additional for dusting the baking dish 1 1/2 cups firmly packed light brown sugar 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1 cup packed sweetened coconut flakes Instructions: Preheat the oven to 375 degrees F. Butter and flour a 13-by-9-inch glass baking dish. Place the sugar in a large bowl. Cook the butter in a small skillet over medium-high heat, shaking the pan occasionally, until the foam cooks off, the bubbles become smaller and the butter begins to brown, about 7 minutes. Remove the pan from the heat when the butter is golden and the solids are a nutty brown. (The butter will continue to darken off the heat.) Let cool 5 minutes. Beat the browned butter into the sugar until the sugar is fully moistened and looks like wet crumbs.
Meanwhile, in another medium bowl, whisk together the flour, baking soda and salt. Beat the eggs and vanilla into the brown sugar mixture. Add the flour mixture to the brown sugar mixture a bit at a time, and mix until a smooth, thick batter forms. Fold in the chocolate chips and coconut. Press the batter into to the prepared dish and spread to evenly fill it.
Bake until the bars are light brown around the edges, the center is set and crackly and a toothpick inserted in the center comes out with slightly moist crumbs adhering, about 25 minutes. Let cool for at least 1 hour. Cut into squares and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 57397,"White Wine Sangria One 750-milliliter bottle crisp white wine 1 cup green grape juice
1/2 cup white rum
1/2 cup green seedless grapes, halved 1 Granny Smith apple, sliced
1 lemon, sliced
1 pear, sliced
One 750-milliliter bottle dry sparkling wine
Instructions: Add the white wine, grape juice, rum, grapes, apple, lemon and pear to a large pitcher and stir to combine. Refrigerate for at least 1 hour and up to overnight, so the flavors have time to develop. Stir in the sparkling wine before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]" 57398,"Cream Vanilla Spiced Cake 1 box (18.25-ounce) spice cake mix, Betty Crocker 1 1/2 cups low-fat vanilla yogurt 3 eggs 1 can (16-ounce) cream cheese frosting, Betty Crocker 1 tablespoons garam masala, McCormick Gourmet Collection 1 cup chopped walnuts, Diamond Instructions: Preheat oven to 350degreesF. Lightly coat an angel-food cake pan or fluted tube pan with cooking spray. Set aside. In a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Spoon batter into prepared pan. Bake in preheated oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan for 15 minutes. Turn cake out onto a wire rack and cool completely. In a small bowl, stir together frosting and the garam masala. Frost cake top with frosting. Sprinkle walnuts over frosting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57399,"Roasted Chickpeas 3 Ways Three 15-ounce cans chickpeas 3 tablespoons vegetable oil 3/4 teaspoon chili powder 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion Kosher salt 2 teaspoons distilled vinegar Zest of 1 lime Kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion Kosher salt Instructions: For the chickpeas: Preheat the oven to 400 degrees F. Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes. Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning. Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl. For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl. For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl. When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes. Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57400,"Turkey Pot Pie with Sage Crust 1 (2 pound) boneless turkey breast 4 cups chicken stock 4 parsley sprigs 1 bay leaf 3 thyme sprigs 3 black peppercorns 2 large carrots, peeled and cut into 1/2-inch pieces 1/2 pound turnips, peeled and cut into 1/2-inch pieces 1/2 cup frozen peas, thawed 3 tablespoons unsalted butter 1 large leek, white and pale green part, sliced thinly 1 large shallot, finely sliced 5 tablespoons all-purpose flour 1/2 cup dry white wine 1 cup heavy cream Salt and pepper 1/4 cup coarsely chopped parsley 2 tablespoons fresh sage chiffonade 2 1/2 cups all-purpose flour 2 tablespoons chopped fresh parsley 1 tablespoon chopped sage 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1 teaspoon salt 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces 1/2 cup chilled solid vegetable shortening 1/2 cup ice water Instructions: Butter a 4-quart baking dish. Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish. Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish. For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes. Preheat oven to 400 degrees F. Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57401,"Vacherin Mont D'Or with Ripe Pears and Drageed Hazelnuts 3/4 cup sugar Water, as needed 1/2 cup peeled hazelnuts 1 French baguette, sliced thin 2 ripe pears, like Comice, Anjou, and Bartlett 1 Vacherin Mont d'Or (500 grams) Instructions: To make the drageed hazelnuts, place the sugar in a small saucepan and pour the water around the edge to moisten it completely. Bring this to a boil and then add the hazelnuts. Stir continuously until all the water is cooked away and the nuts are coated with a sugar frosting. Turn the heat to medium and continue cooking and stirring to re-caramelize the sugar and make them shiny. As soon as all the sugar has turned to a thin coating of caramel on the nuts, let them cool 30 seconds then dump them onto a slightly greased cool surface like a piece of marble. Being careful not to burn yourself, separate them into individual glazed nuts. Let cool. Store in an airtight container. On small plates place a few slices of the French bread and pears and place a spoonful of the cheese on the plate. Scatter the hazelnuts around the plate, about 5 or 6 per serving. ","[Chardonnay, Pinot Gris, Gewrztraminer, Barolo]" 57402,"Fruit Compote with Crumpets 1 cup golden raisins 1 cup dried cherries 1 cup dried apricots, quartered 1 cup water 3/4 cup sugar 2 cinnamon sticks 1 vanilla bean, split 2 whole star anise 1 package crumpets 2 tablespoons honey 1 cup vanilla yogurt Instructions: Place all the compote ingredients in a saucepan and bring to a simmer. Cook 10 minutes then turn off the heat and let plump 30 minutes. Cool to room temperature. Toast the crumpets in the toaster and spread with honey then toast a few more seconds. Place on a plate and top with a spoonful of the dried fruit compote and a dollop of vanilla yogurt. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 57403,"Branding Crew Meatloaf 1 1/2 pounds ground beef Onion, to taste Salt, pepper, savory salt 1 cup cracker crumbs 1 cup milk 1 egg slightly beaten 1/4 cup tomato soup (optional) 1/4 cup catsup or ketchup 3 tablespoons brown sugar 1/4 teaspoon nutmeg 1 teaspoon dry mustard Little water Instructions: Mold beef, onion, seasonings, cracker crumbs, milk, egg and tomato soup into a loaf shape. Place in a pan and over the top pour the catsup, brown sugar, nutmeg, dry mustard mixed with a little water. Bake 1 hour in a preheated 350 degree oven. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57404,"Turkey Tamales 1 (8-ounce) package dried corn husks, soaked in hot water at least 2 hours or overnight Shredded turkey Mole Sauce Cranberry Relish, recipe follows 1 pound fresh cranberries, chopped 1 cup sugar 2 teaspoons orange zest 3 Granny Smith apples, peeled and diced 3 oranges juiced 2 Serrano chiles, seeded and chopped 1 bunch cilantro, chopped 2 bunches green onions Instructions: To make the tamales, spread 1 large or 2 small softened corn husks on a counter, with the narrow end pointing away from you. Leaving 2-inches bare at the top, spread about 2 1/2 tablespoons of the mesa mixture over a 2 by 3-inch area of the husk and top with a spoonful of the shredded turkey. Fold the side covered with masa over to enclose the filling and wrap with the bare portion of the husk. Fold the top down and place the tamale on a square of aluminum foil. Wrap to enclose. Repeat with remaining ingredients. Line a steamer with corn husks and cook tamales over simmering water 1 1/2 hours or until husks pull away from masa without sticking. Serve hot with a tablespoon of the reserved mole sauce and one teaspoon of cranberry relish atop each unwrapped tamale. To reheat, place cold tamales in a steamer over simmering water for 20-30 minutes. Mix all the ingredients and let sit at room temperature for 1 hour, then refrigerate. Perfect with turkey and gravy!! ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 57405,"Gluten-Free Brownies 1 stick (4 ounces) unsalted butter, plus more for greasing the parchment 2 ounces unsweetened chocolate 1 cup sugar 2 extra-large eggs, at room temperature 1 teaspoon vanilla extract 100 grams teff flour 2 handfuls chopped hazelnuts 2 handfuls semisweet chocolate chips Instructions: Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57406,"Almond-Crusted Croque Monsieur with English Tea Bechamel Sauce 1 quart (32-ounces) whole milk, 1/4 cup reserved 1 English breakfast tea bag 2 tablespoons chopped fresh tarragon 2 tablespoons oil 2 tablespoons butter, plus 3 tablespoons for sauce 3 eggs 3 tablespoons kosher salt 1 teaspoon freshly ground black pepper 1 cup blanched, sliced almonds 1 baguette, sliced into 1/2-inch pieces 1 baked ham, sliced really thin 2 cups shredded sharp Cheddar or Swiss cheese 1/2 cup chopped yellow onion 2 tablespoons all-purpose flour 2 tablespoons grated Parmesan cheese 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 400 degrees F.
To a sauce pot add 30-ounces milk, English tea bag, and tarragon. Place on low heat and bring to a simmer, cook for 10 minutes.
Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter. In a mixing bowl, whisk together the eggs and 1/4 cup milk. Add 3 tablespoons salt and 1 teaspoon black pepper. Place the sliced almonds in a bowl. Dip the bread slices into the egg batter, and then into the almonds and place in a hot pan. Cook about 2 minutes per side, or until nice deep brown. Drain on paper towel and transfer to a sheet pan. Add 1 slice ham and a generous helping of cheese to the bread. Place the sheet pan in the oven and cook until the cheese melts and starts to brown.
While the monsieurs are baking, place a saucepot onto the stove and turn to medium-high heat. Melt 3 tablespoons butter and saute the onions until light brown. Add the flour and mix until blended. Strain the tea milk into the pot and whisk vigorously. When the sauce is thick add the Parmesan cheese and parsley. Turn off the heat. Remove the monsieurs from the oven and slather with the bechamel sauce. Plate and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57407,"Jewish Scottish Strudel 4 eggs 1 cup sugar 1 cup vegetable oil 3 3/4 cups self-rising flour (or all-purpose flour mixed with 4 teaspoons baking powder) 6 tablespoons apricot preserves, melted 1 cup golden raisins 3/4 cup currants 6 tablespoons chopped walnuts Cinnamon Instructions: Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray. In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour. Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients. Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57408,"Welsh Rarebit Souffles 8 ounces really good mature cheddar cheese, grated 4 eggs, separated Dry English mustard Worcestershire sauce Hot pepper sauce Salt and freshly ground black pepper 2 large slices good white bread Instructions: Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread. Preheat the oven to 450 degrees F. Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them. Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57409,"Colombian-Style Pork Scallopine: Chuleta Empanizada 1/2 cup milk 1/4 cup white wine 1/4 cup chopped onion 1 1/2 teaspoons adobo seasoning 4 large eggs 3 cloves garlic 2 scallions, chopped Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher Plain breadcrumbs, as needed Corn oil, as needed Aji, recipe follows red beans and rice sweet bananas 10 jalapenos, stemmed 1/4 cup water 1/4 cup white distilled vinegar 1/4 cup freshly squeezed lemon juice 1 1/2 cups finely chopped scallions 1 cup finely chopped cilantro leaves 2 teaspoons salt Instructions: To make the marinade: Combine all of the ingredients in blender and puree until smooth. Transfer to bowl. (The marinade can be made up to 2 days in advance covered and refrigerated.)
To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes.
Put bread crumbs in a plastic bag. Add pork and using the palm of your hand, pat bread crumbs onto pork so that it adheres well. Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 mintues per side.
Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish. In a blender, pulse jalapenos with water, vinegar, and lemon juice until finely chopped. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57410,"Sourdough French Toast with Orange Bourbon Butter and Spiced Pecans 2 loaves par-baked sourdough baguettes 4 eggs, beaten Melted butter, for brushing griddle, optional Orange Bourbon Butter, recipe follows Spiced Pecans, recipe follows 8 tablespoons (1 stick) unsalted sweet butter, softened 1 tablespoon bourbon (recommended: Jack Daniels) 2 tablespoons orange zest 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground fennel seed 1/2 teaspoon ground star anise 1/2 teaspoon finely ground black pepper 1/2 cup pecan pieces 1 egg white, beaten until foamy Instructions: Preheat a large nonstick griddle or large skillet over high heat. Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture\u2014it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately. Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers. Yield: 8 servings Preheat oven to 350 degrees F. In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces. Yield: 8 servings ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 57411,"Debby's Steamed Banana Cake 2 tablespoons unsalted butter, melted 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons powdered cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 3 large eggs, at room temperature 1 cup sugar 4 ripe bananas, mashed (about 2 cups) 1/2 cup non-fat yogurt 1 tablespoon vanilla extract Instructions: Generously grease a 10-inch tube pan with the softened butter, making certain that it is thoroughly coated. Sift together the flour, baking powder, cinnamon, baking soda, and salt. Break the eggs into a large bowl. Beat vigorously with an electric mixer at high speed until the eggs are light and lemon-colored and have tripled in volume, about 5 minutes. Add the sugar and beat for 3 minutes. Add the mashed bananas, yogurt, and vanilla extract, beating well after each addition. Slowly, fold in the dry ingredients. Pour the batter into the greased pan. Fill a wok or a large pot with water for steaming and heat until boiling. Place the cake pan in a steamer tray over the boiling water or balance it on a trivet or an empty tuna can in the center of the pan. Cover and steam over high heat for 50 minutes, or until the cake is springy to the touch; check the water level after 30 minutes and add more boiling water if necessary. Remove from the steamer and let cool slightly. Unmold the cake onto a platter, cut into slices, and serve warm with tea. To reheat, steam for 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57412,"Stained Glass Cookies 1 cup sugar 2 sticks butter 2 eggs 1 teaspoon pure vanilla extract 3 cups all-purpose flour Assorted brightly colored, hard candies 1 (2 to 3-inch) star cookie cutter Special Equipment: 1 small triangle cookie cutter 1 cup sugar 2 sticks butter 2 eggs 1 teaspoon pure vanilla extract 3 cups all-purpose flour Assorted brightly colored, hard candies 1 (2 to 3-inch) star cookie cutter Special Equipment: 1 small triangle cookie cutter Instructions: Preheat oven to 350 degrees F. In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour. Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star. Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted. Preheat oven to 350 degrees F. In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour. Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star. Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57413,"Chicken Riggies and 'Scarole with Soul Salt 1 pound rigatoni
3/4 pound chicken tenders, 1 package 3/4 pound boneless, skinless chicken thighs, 1 package Black pepper 6 tablespoons extra virgin olive oil, divided
1 large onion, chopped
7 to 8 garlic clove, grated or finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped 3 roasted red peppers, chopped 6 hot cherry peppers pickled in jar, in Italian section of grocery stores 1 (28-ounce) can crushed tomatoes 1/3 to 1/2 cup cream, eyeball it 1/2 cup grated Romano or Parmigiano Reggiano, plus more to pass at table 1/3 pound thick cut capocolo hot ham, chopped 2 heads escarole, coarsely chopped 1 cup chicken stock 1/2 cup basil, about 10 leaves, thinly sliced 4 pieces crusty bread Instructions: Bring a pot of water to a boil for \riggies. Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta. Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper. Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat. Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, 3 to 4 cloves of garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine. While the chicken and peppers are cooking, heat 3 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add chopped ham and cook 2 minutes, add reserved pasta water and garlic and reduce heat a bit. Add greens and wilt down, 2 minutes. Season the greens with salt and pepper, add stock. Simmer greens 5 to 6 minutes and serve. Top the pasta with shredded basil. Pass cheese to top both pasta and greens and serve with crusty bread. ","[Barolo, Barbaresco, Chianti, GSM]

" 57414,"Zesty Spice-Rubbed Pork Chops with Plantain Hash 3 tablespoons extra-virgin olive oil 1 1/2 pounds sweet plantains (yellow with black spots), peeled, quartered lengthwise and chopped 1 large red bell pepper, seeded and chopped 1 red onion, chopped Kosher salt and freshly ground pepper 4 cloves garlic, finely chopped Grated zest of 1 lime, plus wedges for serving 1 tablespoon chopped fresh oregano 2 teaspoons ground cumin 4 bone-in pork chops (3/4 to 1 inch thick; about 1 3/4 pounds) Hot sauce, for serving Instructions: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the plantains, bell pepper, red onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in half of the garlic and cook until golden, about 1 minute; season with salt and pepper. Meanwhile, combine the remaining garlic, lime zest, oregano and cumin in a small bowl. Rub on both sides of the pork chops and season with salt and pepper. Heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 3 to 4 minutes per side. Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 57415,"Lo Mein Noodles 1/4 cup (60 ml) chicken stock 3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
3 tablespoons (45 ml) vegetable oil 4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces
Instructions: For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57416,"White Nectarine and Raspberry Champagne Floats 3 very ripe white nectarines, halved, pitted and cut into eighths 1/2 pint fresh raspberries 2 tablespoons sugar 2 pints vanilla ice cream 1 bottle chilled Champagne, Prosecco, or sparkling wine 1/4 cup Chambord Mint sprigs, for garnish Instructions: Combine nectarine slices, raspberries and sugar in a small bowl and mash with a fork. Add scoops of ice cream to 4 large glasses and divide most of the nectarine and raspberry puree among the glasses. Top each with a few more scoops of ice cream then the remaining puree. Fill the glasses to the top with the prosecco and drizzle each with some of the Chambord. Garnish with mint sprigs. ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]" 57417,"Potato Gnocchi with Heirloom Baby Tomato Sauce 1 2/3 pounds Idaho potatoes Kosher salt 1 1/2 large egg yolks 1 1/3 cups 00 flour, plus extra to work with the dough Kosher salt Heirloom Baby Tomato Sauce, recipe follows Red pepper flakes, to taste Extra-virgin olive oil, for drizzling 2 tablespoons butter
Finely grated Parmesan, to taste
Fresh basil leaves
2 tablespoons extra-virgin olive oil 1 tablespoon thinly sliced garlic 1 quart small heirloom tomatoes or red cherry tomatoes, halved
Kosher salt 1 tablespoon thinly sliced fresh basil leaves (chiffonade) 1 1/2 teaspoons chopped fresh oregano Red pepper flakes, to taste
Instructions: For the gnocchi: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 1 to 1 1/2 hours. Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer. Spread the riced potato flesh on a clean work surface. Season with salt and allow it to release its steam for 2 minutes. In a small bowl, whisk together the egg yolks and a generous pinch of salt. Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers. Drizzle the egg yolk mixture over the potatoes. Mix the dough and knead briefly until homogeneous. Roll into a log and cut into manageable pieces. Cover with a towel. One piece at a time, roll until approximately 1/2 inch in diameter. Cut into individual pieces about 1 inch long. Shape the gnocchi using a fork or other pasta tool. Lay on a floured tray and reserve. Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note). For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil. Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes. While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat. Add 3 ounces of the pasta water to the saute pan, then add the butter. Remove the gnocchi from the pot using a wire skimmer and add to the saute pan. (Note: You can also use a pasta basket or a perforated pan insert.) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil. Plate the gnocchi and finish with a drizzle of extra-virgin olive oil. In a saute pan, heat the oil slightly. Add the garlic slices and saute for 30 seconds; there should be no color on the garlic. Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices. Continue cooking until fairly dry. Add the basil and oregano and mix to incorporate. The sauce should be chunky, fresh looking and not too thin. Taste and adjust the seasoning with salt and red pepper flakes if needed. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 57418,"BBQ Beans 1 pound pinto beans, soaked overnight 7 cups water 1 bay leaf 1 onion, diced 3/4 pound ground chuck 1 clove garlic, minced 1 teaspoon sweet paprika 1 teaspoon dried thyme 1 tablespoon chili powder 3/4 cup ketchup 1/4 cup dark brown sugar 1/3 cup yellow mustard 2 tablespoons Worcestershire sauce Salt and freshly ground black pepper Instructions: Quick soak method for beans: Cover beans with water, bring to a boil. Turn off heat, let stand 1 hour. Drain. Place pinto beans in a large pot with water and bay leaf, and bring to a boil. Reduce heat to a steady boil and cook until tender, about 1 hour. In the meantime, heat a 12-inch non-stick pan over medium heat. When hot but not smoking, add onions and cook, stirring often until they begin to soften. Add 2 tablespoons of the bean cooking water and cook until the onions are softened, about 5 to 6 minutes. Add the ground chuck and garlic and cook, stirring often, until the meat is brown and cooked through, about 5 to 7 minutes. Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Mix until all ingredients are combined. Pour into pot with beans and stir. Season, to taste, with salt and pepper. Continue cooking until flavors have come together and beans are tender and cooked through and the sauce has thickened. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 57419,"Boule Shaped Loaves of Bread: Pan De Horno 1 packet quick acting yeast 1 1/2 teaspoons salt 2 cups warm water between 110 and 120 degrees F as measured with a candy thermometer 5 cups all-purpose flour 6 teaspoons lard or olive oil 2 tablespoons olive oil, for brushing loaves Instructions: Dissolve yeast and salt in warm water and allow it to proof. The mixture should develop foam at the top which looks like the head of a beer. If it doesn't, the yeast is dead and should be discarded. This process takes about 15 minutes. Sift the flour into a large bowl and gradually mix in the lard with your fingers. Then gradually add the yeast mixture and mix until the flour is moistened. Turn onto a floured board and knead into a cohesive mass. Place into a bowl, cover with a damp kitchen towel and place in a warm place to allow the dough to rise. This will take 30 to 45 minutes. Punch the dough down, cover with the towel again and let sit in a warm place for another 30 minutes or so to allow to rise again. Note: the dough will not rise as much the second time. Preheat oven to 450 degrees F. Transfer dough to a floured board and form into 2 or 3 loaves or bars. Place in a greased pan and brush the top of the dough with oil. Bake for 30 to 50 minutes until golden brown. The baked loaves should sound hollow when tapped. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57420,"Olives with Orange and Rosemary 3 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 1 teaspoon coriander seed, crushed 1 large sprig rosemary 2 bay leaves 1/2 orange zest, peeled in long strips with a swivel peeler Pinch red pepper flakes 12 ounces mixed olives, like kalamata, nicoise, or cerignola, drained Instructions: Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 57421,"Soupe au Pistou 1/3 cup dry white beans (navy or Great Northern), washed 2 garlic cloves, peeled 3 tablespoons extra virgin olive oil 1 bunch fresh basil, leaves only 1 cup (4 ounces) freshly grated Gruyere or Parmesan cheese 2 small red potatoes, with skins 1 large carrot, peeled 1 small onion 1 small zucchini, with skin 1 small yellow crookneck squash, with skin 1 stalk of celery, peeled 1 large tomato, peeled, and seeded 1/4 pound green beans 8 cups chicken stock or canned broth Salt and freshly ground black pepper to taste Instructions: Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.) Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water. Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 57422,"Coconut-Peanut Cookies: Galletas Maria (Costa Rica) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon fine salt 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened 3/4 cup packed light brown sugar 1 large egg 1 cup flaked or shredded sweetened coconut 1 cup old fashioned oats 3/4 cup chopped unsalted roasted, skinless peanuts Instructions: Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes. Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes. Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve. Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57423,"Pecan-Caramel Spiders 1 1/2 cups toasted pecans 1 cup heavy cream 1 cup granulated sugar 1/2 cup light corn syrup 1 teaspoon vanilla extract 2 tablespoons unsalted butter, in pieces 1/4 teaspoon salt 5 ounces thin black licorice strands, cut into 2-inch pieces 6 ounces semisweet chocolate, chopped 4 ounces milk chocolate, chopped Chocolate curls or sprinkles, optional Instructions: Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes. Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute. Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes. Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.) Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with sprinkles or chocolate curls, if desired. Let cool until firm. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]" 57424,"Blueberry Greek Old-Fashioned Doughnut 1 1/4 cup all-purpose flour, plus more if needed 1 cup cake flour 2 teaspoons baking powder Pinch kosher salt 1/2 cup plus 1 tablespoon sugar 2 tablespoons butter 1 whole egg plus 1 egg yolk 2/3 cup plain Greek yogurt 1/2 cup frozen blueberries, thawed and juice reserved 1 1/2 liters canola oil 2 cups confectioners' sugar 1/4 cup whole milk Pinch salt Lemon juice Instructions: For the doughnuts: Mix the all-purpose flour, cake flour, baking powder and salt with a whisk until homogenous. In a stand mixer fitted with a paddle attachment, cream the sugar and butter until smooth, then add the eggs. Add the yogurt and mix until smooth. Slowly add the dry ingredients, then add the blueberries and juice. Do not over-mix! If the mix is too wet, add a bit of flour. Cover and let the dough rest for at least 30 minutes in the fridge. Heat the oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F (less and you will get greasy doughnuts, more you will get burnt doughnuts). Roll out the dough on a floured surface, roughly 3/4-inch thick, then cut out the doughnuts into any shape you want. Drop the doughnuts into the hot oil a few at a time. Pay attention, this next bit is important; cook them just until they float, about 20 seconds. As soon as they float, flip them over. Once you flip them, do not mess with them!!! Just let them cook. When they are completely done on one side, flip them and cook on the other side. Again, do not mess with the doughnuts! Let them cook until done! Pull the doughnuts out and let them cool on a wire rack. For the glaze: Mix up the confectioners' sugar, milk, salt and lemon juice to taste. When the doughnuts are cool to the touch, glaze them. Then eat and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57425,"Savory Tuna Burgers 3 (6-ounce) cans light tuna in water, drained 1/3 cup light mayonnaise 3 tablespoons seasoned dry bread crumbs 2 tablespoons chopped fresh parsley leaves 1 teaspoon Dijon mustard 1 teaspoon hot sauce 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 4 hamburger buns or Kaiser rolls 1 beefsteak tomato, sliced 1/4 cup thinly sliced sweet pickles (such as gherkins) Instructions: In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick. If you're stopping here: Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking. When you're ready to eat: Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57426,"Crawfish Grits and Blackened Shrimp 4 ounces butter 1/2 cup heavy cream
1 pound quick grits
1 pound cleaned crawfish tail meat
1/2 cup shredded Parmesan Salt and pepper 2 teaspoons olive oil or butter 8 ounces jumbo shrimp (16/20)
1/4 cup Cajun seasoning
Instructions: For the grits: Bring 7 cups water to a boil, then add the butter and heavy cream. Simmer for 2 minutes on medium heat. Stir in the grits while whipping until smooth (not grainy). Add the crawfish, while whipping, then add the Parmesan. Add salt and pepper to taste. For the shrimp: Heat a saute pan on medium-low heat with the olive oil. Lightly dust the shrimp in the Cajun seasoning on both sides. Sear for until tender, 1 to 2 minutes per side. Remove from the heat and place 1 or 2 shrimp on top of each serving of grits.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57427,"Wiener Schnitzel (Breaded Veal Cutlets) 8 slices white bread, crusts removed Flour for dredging 2 large eggs 2 tablespoons whole milk Kosher salt and freshly ground black pepper 2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry 1/4 cup unsalted butter, divided 2 lemon wedges Instructions: In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate. Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste. To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet. Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 57428,"Loin of Pork with Bay Leaves 6 tablespoons extra-virgin olive oil 4 garlic cloves, bruised and crushed with the flat side of a knife 1 teaspoon salt 6 peppercorns, bruised 16 bay leaves, 6 crumbled, plus more whole leaves for garnish 1 medium onion, finely sliced One 4-pound boneless pork loin, plus the bones 1/2 cup white wine Instructions: In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat. Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out. Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves. Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly. Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy. Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57429,"Zucchini Carpaccio 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil
1 red Fresno cl, finely sliced 1 lemon, zested
Kosher salt and freshly ground black pepper 2 large zucchini, ends trimmed
2 tablespoons freshly grated Parmesan 3 large fresh basil leaves, cut into chiffonade
Flaky sea salt, for garnish, optional
Instructions: In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno cl, lemon zest and a pinch of salt and black pepper until emulsified. Using a peeler, peel the zucchini lengthwise into ribbons. Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 57430,"Beef and Black Bean Ho Fun 1 tablespoon peanut oil 5 cloves garlic, finely chopped 1-inch piece fresh ginger peeled and grated 1 medium red Fresno cl, seeded and sliced
1 Thai bird's eye cl, sliced 2 tablespoons fermented salted black beans, rinsed and crushed 1 pound beef tenderloin, trimmed and sliced into 1/2-inch strips
1 tablespoon Shaohsing rice wine or dry sherry 2 green bell peppers, seeded and cut into 1-inch pieces 1 cup vegetable stock 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon cornstarch 1 pound fresh or dried ho fun (wide rice) noodles, see Cook's Notes
1 scallion, sliced, for garnish Instructions: Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chiles, and stir-fry for a few seconds. Then, add the fermented black beans and stir quickly. Add the beef slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine. Add the green peppers and stir-fry for 1 minute, and then add the stock and bring to a boil. Season the stir-fry with the soy sauces. Combine the cornstarch and 2 tablespoons cold water, add to the wok and stir to thicken. Add the ho fun noodles, breaking them up with a spoon and stirring everything together. Garnish with the sliced scallions and serve. ","[Syrah, Pinotage, Tempranillo, Barbera]" 57431,"Bluefin Toro Sashimi Salad with Matsuhisa Dressing 10 ounces sushi-grade bluefini toro tuna Sea Salt Freshly ground black pepper 6 cups mixed baby greens Matsuhisa Dressing, recipe follows 3/4 cup finely chopped Maui onion 2 tablespoons plus 2 teaspoons soy sauce 2 tablespoons plus 1 teaspoon rice vinegar 2 teaspoons water 1/2 teaspoon sugar Pinch sea salt 1/4 teaspoon powdered mustard Pinch freshly ground black pepper 4 teaspoons grapeseed oil 4 teaspoons sesame oil Instructions: Preheat a grill or a broiler. Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing. Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 57432,"Toad-in-the-Hole Unsalted butter, for brushing on skillet 1 1/2 pounds sweet spiral pork sausages 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 4 large eggs 1 cup milk 1 tablespoon yellow mustard, plus extra for serving Serving suggestions: assorted mustards Instructions: Preheat an oven to 400 degrees F. Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes. Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter. Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more. Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 57433,"Duck Pastrami, Pickled Red Onion, Mustard, Rye Toast 1 whole duck 2 tablespoons blended oil Reserved fat from 1 whole duck 4 duck breasts, fat and skin removed 4 tablespoons whole coriander seed, toasted and ground 3 to 4 whole allspice berries, toasted and ground 4 tablespoons black peppercorns, toasted and ground Kosher salt Big pinch sugar Extra-virgin olive oil 1/2 shallot, minced Salt and freshly ground black pepper 1/4 cup apple cider vinegar 4 teaspoons whole grain mustard 1/2 cup warm duck fat 1/2 cup pickled onions, recipe follows 1 cup julienned apples 1 cup Bull's Blood micro greens Freshly ground black pepper Rendered warm duck fat 4 to 5 thinly sliced pieces rye bread 1/2 cup cracklings, sliced 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 4 cloves garlic 2 bay leaves 2 tablespoons coriander seeds 2 tablespoons black peppercorns 1 tablespoon crushed red pepper flakes 2 teaspoons mustard seeds Instructions: For boning whole duck: Remove the first joint of the wing and reserve for stock. Remove the legs and thighs. Remove the feet from the legs and add to the stockpile. Remove the excess skin and use for rendering duck fat. Remove the breasts from the breast bone. Trim any excess fat and add to the pile that needs to get rendered. Break down the neck and add to the carcass to make duck stock. Reserve 1 breast with skin off for the pastrami and reserve 1 breast with skin on for the roasted duck breast recipe. Reserve the legs and thighs for the duck confit. Reserve duck livers for the Dirty Quinoa. Reserve duck fat to render. Reserve carcass for stock. Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked wood chips into the bottom of the pan and top with a perforated hotel pan or cooling rack placed over the roasting pan. Add 2 tablespoons blended oil and all the reserved fat from the duck to a large cast iron pan and place over medium heat to render. After about 10 minutes, remove the solid fat (cracklings) and carefully strain out any impurities. If not using right away, allow the reserved rendered duck fat to cool to room temperature and keep in the refrigerator for up to 1 month. Season the duck with salt, pinch sugar, toasted ground coriander, allspice, and peppercorns. Flip and repeat. Drizzle both sides with extra-virgin olive oil. Place the duck breast into the perforated part of the smoker or on the cooling rack and seal with foil. Place over high heat and smoke, 5 to 7 minutes. Remove the duck from the pan and let rest. For the bull's blood salad: To a large bowl, add the shallot, salt, pepper, apple cider vinegar, whole grain mustard and whisk in the warm duck fat. Taste and re-season, if necessary. To a medium bowl, add the pickled onions, julienned apples, Bull's Blood greens, about 1/4 cup dressing around the sides of the bowl, and season with freshly ground black pepper. Toss to combine and taste. For the toast: Place a saute pan over medium-high heat. Add 2 to 3 tablespoons duck fat and 4 to 5 bread slices and add to the pan and toast. Remove from the pan and slice into croutons. For each serving, place the salad onto the middle of a plate. Slice the duck thinly on the bias and place over the salad. Garnish with croutons, sliced cracklings, and drizzle with more dressing. For the pickled onions: Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Divide the mixture between the jars, pouring the liquid to cover the onions and then screw on the lids. Refrigerate for up to 1 month. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 57434,"Shrimp-Corn Ceviche 1 pound cooked shrimp, cut into 1/2-inch pieces 1 cup frozen fire-roasted corn, thawed 1/2 cup finely chopped canned hearts of palm 1 small grapefruit, peeled and chopped 1/4 cup fresh lime juice (from 2 limes) 2 tablespoons fresh orange juice 1 teaspoon sugar 1 teaspoon adobo (from a can of chipotle cl peppers) Kosher salt and freshly ground pepper 2 scallions, thinly sliced Tortilla chips, for serving Instructions: Combine the shrimp, corn, hearts of palm and grapefruit in a large bowl. Stir in the lime and orange juices, sugar, adobo and 2 teaspoons salt and toss. Season with pepper. Cover and refrigerate, at least 2 hours or overnight. Sprinkle the ceviche with the scallions. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57435,"Grilled Salmon and Pineapple with Avocado Dressing 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish 1 1/2 teaspoons chopped fresh chives 1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish
1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Four 4-ounce skinless salmon fillets, each about 1-inch thick Four 1/2-inch-thick round slices (rings) of pineapple, preferably fresh Avocado Dressing, recipe follows 1/4 cup fresh lemon juice (from 1 large lemon) 2 tablespoons chopped fresh basil 1 tablespoon finely chopped fresh chives 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh tarragon 1/8 teaspoon anchovy paste, optional 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
1 small clove garlic, smashed 1/2 avocado, diced Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture. Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side. Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve. Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57436,"Almond Croquant Parfait 5 tablespoons water 5 tablespoons granulated sugar 3 ounces blanched sliced almonds, toasted 3/4 cup confectioners' sugar 4 large egg yolks 2 cups whipping cream 1 teaspoon vanilla 2 cups whipping cream 1/2 vanilla bean, split 5 large egg yolks 5 tablespoons granulated sugar 16 fresh strawberries, hulled and thinly sliced 1 1/2 cups fresh raspberries 1 1/2 cups fresh blackberries Sprigs of fresh mint Instructions: Parfait:
Have ready a lightly oiled baking sheet. In a small, very clean, heavy saucepan, combine the water and the sugar and stir together over low heat until the granules of sugar have dissolved and the liquid appears clear. Increase the heat to high and simmer the mixture until syrupy and golden brown. Be careful not to overcook and burn the caramel. If crystals form on the sides of the pan, remove them by swirling the liquid in the pan, never stir the caramel with a utensil. Add the toasted almonds, swirl to mix and remove from the heat. Immediately pour the almond croquant onto the oiled baking sheet and allow to cool until quite brittle. Remove to a cutting board and, with a sharp heavy knife, chop coarsely.
Line the base of an 8 by 12-inch baking pan with parchment paper and set aside. In a medium stainless steel bowl set over a saucepan of gently simmering water, combine the confectioners' sugar and the egg yolks, and whisk constantly for 4 to 5 minutes, or until the mixture will hold a ribbon when the beater is lifted away. Remove from the heat and leave to cool for 5 minutes. In another bowl, whip the cream with the vanilla to soft peaks. With a large rubber spatula, gently fold the yolk mixture into the whipped cream, then fold in the crushed almond croquant. Pour the parfait into the prepared baking pan and freeze until solid.
Creme Anglais:
In a medium heavy saucepan, combine the whipping cream with the vanilla bean and bring to the boil. Remove from the heat, cover, and allow to steep for 10 minutes. In a large stainless steel bowl, beat the egg yolks and the sugar together until pale and thickened. Very slowly whisk the hot cream into the yolk mixture. Set the bowl of custard mixture over a medium saucepan of barely simmering water and stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Strain the mixture through a fine sieve into another bowl and refrigerate until chilled.
Preheat a broiler to high heat. With a sharp knife, cut the frozen parfait into 4 by 4-inch squares. Place a parfait square in the center of each of 6 ovenproof dessert plates. Cover the parfait with sliced strawberries, top with an even layer of the other berries, and spoon some of the creme Anglaise over the top. Two at a time, place the dessert plates under the hot broiler until the creme is golden brown and bubbling. Turn the plates once or twice as necessary so that they brown evenly. Garnish the plates with mint sprigs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57437,"Montclair Mule 2 ounces rye whiskey 1 ounce fresh lime juice 1 teaspoon finely grated ginger 1/2 ounce maple syrup 2 ounces soda water Lime wedge and candied ginger, for garnish Instructions: Place the rye, lime juice, ginger and maple syrup in a shaker and shake until combined. Pour over crushed ice in a glass, top with the soda water and serve with a lime wedge and candied ginger. ","[Bourbon, Riesling, Ginger Ale]" 57438,"Brie with Strawberries on Brioche Crostini 6 slices brioche bread sliced 1/4-inch thick 3 ounces whipped cream cheese, at room temperature 1/2 teaspoon chopped chives 1 large strawberry 1/2 small (about 2 inches diameter) Brie wheel 6 sprigs parsley Instructions: Preheat the oven to 325 degrees F. Using a 1 1/2-inch diameter biscuit cutter, cut the sliced bread into 6 circles and put on a baking sheet. Toast the brioche circles in the oven for 3 to 5 minutes, until golden brown. With a rubber spatula, fold together the cream cheese and chopped chives and place in a small pastry bag with star tip. Pipe out about 1/2-ounce of cream cheese and chive mixture onto each toasted brioche circle. Cut off top of strawberry, slice in half lengthwise, then cut each half into 3 wedges. Cut the 1/2 wheel of Brie into 6 triangle wedges. Place 1 wedge of strawberry and 1 wedge of Brie standing up on the cream cheese. Place 1 parsley sprig on top of each. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57439,"French String Beans 1 pound French string beans, both ends removed Kosher salt 1 red onion, large- diced 1/2 red bell pepper, large diced 1/2 yellow bell pepper, large diced Good olive oil Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly. Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 57440,"New Year's Paris Eggs 4 tablespoons unsalted butter 1 large tomato, sliced Kosher salt Freshly ground black pepper 4 eggs 3 teaspoons sour cream 1-ounce smoked salmon, chopped 3 to 4 chives, finely chopped Croissant, for serving Instructions: Heat 2 tablespoons butter in a large skillet over medium heat. Fry the tomato slices until browned, about 5 minutes. Season with salt and pepper and set aside. Beat the eggs and sour cream together in a medium bowl and stir in the salmon and chives. Heat the remaining butter in small skillet over medium heat. Add the egg mixture and cook until lightly set and soft, about 2 minutes. Serve with the tomatoes and a croissant. Enjoy in Paris or while listening to Edith Piaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57441,"Fresh Mozzarella Antipasti 2 cups white wine 2 carrots 2 celery stalks 1 head garlic, cut in half lengthwise 1 onion, peeled and quartered 1 bay leaf 1 bouquet garni 2 artichokes 2 to 3 lemons, juiced Salt and freshly ground black pepper 1/4 cup olive oil 1 tablespoon chopped fresh parsley Pinch crushed red pepper flakes Sugar Red wine vinegar 5 cherry or grape tomatoes 1/2 cup balsamic vinegar 10 small basil leaves 10 fresh mozzarella bocconcini Special equipment: 6-inch wooden skewers Instructions: For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil. Then reduce to a simmer and cook for 30 minutes. Strain and set aside. For the vegetables: Trim and peel the artichokes to the heart and remove the choke. Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation. Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes. Chill in the refrigerator until ready to serve. Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar. Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar. Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup. Chill the reduced balsamic vinegar until ready to serve. Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer. Drizzle a little balsamic reduction over each skewer and season with salt and pepper. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57442,"Pineapple Sapphire Icepop Martini 1 1/3 cup guanabana* puree or nectar 3/4 cup water 1/4 cup fresh squeezed lemon juice 10 cinnamon sticks 1 1/2 ounce gin (recommended: Bombay Sapphire) 2 ounces pineapple juice Ice Instructions: To make the icepop: In a large bowl, combine the puree, water and lemon juice. Pour the mixture into an ice cream maker and follow the directions for your machine to freeze the guanabana mix to the consistency of a sorbet. Once the mixture has become somewhat solid, pour the icepop mix into an ice cube tray and insert the cinnamon sticks. They will act as the handles of the icepop. Place in a freezer and freeze until solid, about 8 to 10 hours. To make the martini: Fill a martini shaker with ice. Pour the gin and pineapple juice into the shaker. Cover and shake for 1 minute. Place the icepop into a chilled martini glass and strain the martini over it. ","[Gin, Pineau des Charentes, C?tes de Provence]

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

Ingredients: ? 1 1/2 pounds flank steak ? 1/4 cup plus 2 tablespo" 57443,"Beer Ginger Shandy 1 bottle ginger beer, well chilled 1 bottle wheat beer, well chilled
2 lime wedges
Instructions: Filled 2 pint glasses with ice. Combine equal parts ginger beer and wheat beer in each glass. Garnish each with a lime wedge. ","[Ginger Beer, Wheat Beer]" 57444,"Underwater Pizza Olive oil, for grilling 1 medium squid, cleaned 8 medium shrimp, cleaned and shelled 7 ounces prepared pizza dough All-purpose flour, for rolling 1/2 cup tomato sauce 1/2 cup grated Gruyere cheese 6 medium sea scallops, sliced in 1/2 horizontally 12 small clams 6 oil-packed anchovies, reserve the oil 1/2 pound fresh mozzarella 4 baby bok choy, thinly sliced Instructions: Preheat the oven to 450 degrees F. Heat a grill pan over high heat. Lightly brush the grill with oil and cook the squid and shrimp until just cooked through, about 1 minute. Cut the squid into pieces and set aside with the shrimp. Roll out the dough on a lightly floured surface to your preferred shape. I like to pull it out like an elongated oval, but you can make an octagon if you are feeling clever. Place it onto a parchment lined baking sheet. Spread the tomato sauce on the dough working from the center outward. Liberally cover the whole mess with the grated Gruyere. Arrange your seafood as you like it. Stand the clams upright on the pizza so that when they open in the oven, the \liquor\ inside stays mainly in the shell. Roughly tear the fresh mozzarella and place that among the sea critters. Drizzle a little of the oil from the anchovies over the whole pizza. Pop the pizza into the oven and cook until the cheese has melted but is not brown, about 6 to 7 minutes. Scatter the bok choy over the pizza and cook until the pizza is brown and crisp and the bok choy is wilted. You don't want the bok choy to dry out. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 57445,"Miso Cod with Edamame Rice 4 6-ounce cod fillets 2 tablespoons white miso paste 1 tablespoon plus 1 teaspoon toasted sesame oil 4 teaspoons honey 2 teaspoons grated fresh ginger 1 cup long-grain white rice, rinsed well Kosher salt 2 carrots, thinly sliced on an angle 1 cup frozen shelled edamame, thawed 2 scallions, sliced 1 tablespoon toasted sesame seeds Freshly ground pepper Instructions: Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets. Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes. Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness. Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 57446,"Seafood cl Rellenos 4 large pasilla or poblano cl peppers 4 ears corn, husks and silk removed 1/2 cup extra-virgin olive oil 1 onion, sliced 2 garlic cloves, whole 1 pound tomatoes, cut in halves or fourths 1 cup water 1 ounce capers 4 tablespoons extra-virgin olive oil 1/2 onion, finely chopped 2 garlic cloves, minced 4 large fresh epazote leaves, whole 1 pound medium shrimp, peeled and deveined 1 pound crab meat 8 ounces Crema Mexicana or sour cream 1 ounce capers Picked cilantro leaves, whole, for garnish Instructions: Roast the peppers over a gas burner or on the grill, turning each cl until it is charred all over. Place in a closed plastic bag, 10 to 15 minutes. Peel the skin and rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each cl lengthwise, being careful not to cut through the cl. Carefully remove the seed sack and the veins. Roast the corn over grill or a dry skillet on high heat until golden brown. Be careful not to overcook. Remove from heat and set aside. When cool enough to handle, cut the kernels from the cob. In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish. For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water, and half of the capers. Process until blended, but not completely smooth. Add mixture to onions. Bring to a boil and simmer over low heat for 10 minutes. For the Filling: In a large skillet, heat olive oil over medium heat. Saute onions, garlic, and epazote until transparent. Add shrimp and cook until pink. Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through. Remove from heat and cool down slightly. Carefully stuff each cl with 1/4 of the filling. Place the stuffed chilies on a platter. Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57447,"Chicken Paillards with Pomegranate Sauce and Bacon and Baby Potato Hash 3 large pomegranates or 1 cup store-bought pomegranate juice 2 tablespoons aged balsamic vinegar 6 peppercorns 3 cloves 1 fresh bay leaf 4 small boneless, skinless chicken breasts, butterflied if large Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1/4 pound thick cut pancetta or bacon, diced 8 baby Yukon gold or baby white potatoes, very thinly sliced 1 large shallot, very thinly sliced in rings 1/4 teaspoon red pepper flakes 6 cups arugula 1 lemon, juiced 1 pint fresh figs, halved or quartered Instructions: Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes. Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat. Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste. Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside. ","[Pinot Grigio, Vermentino, Grenache Blanc, Albari?o]" 57448,"Chilean Suckling Pig BBQ 1 (15 to 20 pound suckling pig 8 cups Marinade, recipe follows 3 cups vegetable oil 4 1/2 cups dry white wine (recommended: Chilean Sauvignon Blanc) 1 1/2 cups chopped onions or scallions 3/4 cup minced fresh Italian parsley leaves 3 teaspoons chopped garlic 6 teaspoons dried thyme 6 teaspoons dried oregano 3 teaspoons black pepper 3 teaspoons ground cumin 6 teaspoons salt Instructions: Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals. Prepare the barbecue pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours. To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot. Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig. Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine. Mix all ingredients together in a bowl. This marinade can be prepared a day in advance. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 57449,"Cookie Cutter Roll Cookies 2/3 cup butter 1 cup granulated sugar 2 eggs 1/4 cup milk 1 teaspoon baking soda 1 teaspoon vanilla 1/4 teaspoon salt 4 cups all-purpose flour Decorating Frosting, recipe follows 2 cups confectioners sugar, sifted 1 teaspoon butter (melted) 1/2 teaspoon vanilla Milk or cream to moisten Instructions: Preheat oven to 350 degrees F. Cream butter and sugar. Beat in eggs. Dissolve soda in milk and add. Add vanilla. Fold in flour and salt slowly. Chill dough for half an hour. Roll to around 1/8 to 1/16-inch thick. Dip cookie cutter in flour before each cutting. Bake for 8 minutes. Cool and frost. Blend butter and sugar. Add the vanilla and then the milk a little at a time until you have a stiff mixture to be used for decorating. To use as frosting, add a few more drops of milk and spread over cookie with a knife. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 57450,"Classic Vanilla Cake 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans 1 teaspoon baking powder 1 teaspoon fine salt 2 cups granulated sugar 1/2 cup vegetable oil 5 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup milk 3 sticks (1 1/2 cups) unsalted butter, at room temperature Pinch fine salt 3 1/4 cups confectioners' sugar 2 teaspoons pure vanilla extract 1/4 cup milk Instructions: For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans. Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny). To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57451,"Chicken with Ginger Beet Noodles 1 pound spiralized beets 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons grated peeled fresh ginger 2 cloves garlic, grated 1 large serrano cl pepper, thinly sliced (seeded for less heat) 4 skinless, boneless chicken breasts (about 8 ounces each) Kosher salt and freshly ground pepper 1/4 cup toasted sesame oil 8 ounces shiitake mushrooms, stems removed Sliced scallions and fresh mint, for topping Instructions: Preheat the oven to 450 degrees F. Fill a large pot with 1 inch of water and set a steamer basket inside; bring to a boil. Place the beet noodles in the steamer basket, cover and cook until tender but still holding their shape, 15 to 20 minutes. Transfer to a large bowl and set aside until ready to serve. Whisk 2 tablespoons rice vinegar, the soy sauce and half each of the ginger, garlic and serrano in a small bowl; set the dressing aside. Season the chicken on both sides with salt and pepper. Heat 2 tablespoons sesame oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on both sides but not cooked through, about 6 minutes. Transfer the skillet to the oven and roast until cooked through, about 10 minutes. Transfer the chicken to a cutting board and let rest. Meanwhile, heat the remaining 2 tablespoons sesame oil in the same skillet over medium-high heat. Add the mushrooms; cook, stirring, until browned, 8 to 10 minutes. Season with salt and pepper. Add the remaining ginger, garlic and serrano and cook, stirring, until tender, about 1 minute. Deglaze the pan with the remaining 1 tablespoon vinegar and 3 tablespoons water.
Toss the beet noodles with the ginger dressing; divide among plates and top with scallions and mint. Slice the chicken and add to the plates. Top with the mushroom mixture. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 57452,"Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette 1 head fennel 2 pink radishes 1 stalk celery 2 scallions 2 asparagus spears 1 cup soy sauce 1 minced clove garlic 1 teaspoon crushed black pepper 8 ounce yellowfin tuna 3 tablespoons black olive puree 3 tablespoons basil puree Juice of 2 lemons 3 tablespoons virgin olive oil Instructions: Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57453,"Raspberry Fool 1 (10-ounce) package frozen raspberries in syrup, thawed 2 cups heavy whipping cream, chilled 6 tablespoons confectioners' sugar 1 pint fresh raspberries 1 pint fresh blackberries 1 mango, peeled and sliced 6 fresh mint sprigs, for garnish Instructions: Puree the raspberries using a blender or food processor. Pour the heavy cream into a chilled bowl and, using an electric mixer, beat the cream until it begins to thicken. Stop the mixer, add the sugar, and continue to beat on high until firm peaks form when the mixer is lifted from the cream. Gently fold 1/3 cup of the raspberry puree into the whipped cream. Do not mix too well, as you want swirls of the raspberry in the cream. Pour a small amount of the remaining raspberry puree into the bottom of 6 martini glasses*. Mound about 3 large tablespoons of the fool onto the puree. (The recipe can be made to this point and chilled before dinner.) Top the fool with the fresh berries and mango and garnish with the mint sprig. ","[Chardonnay, Sauvignon Blanc, Moscato, Sparkling wine]" 57454,"Avocado-Bacon Relish and Cheddar Fondue 1/4 cup heavy cream 1 cup grated Cheddar 1 teaspoon chopped fresh parsley 1 teaspoon freshly ground white pepper 1 avocado 1 teaspoon fresh lemon juice 2 tablespoons grapeseed oil 4 pieces bacon, cut into small dice 1 shallot, thinly sliced 1 teaspoon rice wine vinegar Pinch salt Pinch sugar 1/2 cup creme fraiche 1/4 cup heavy cream Few twists freshly ground white pepper 1 tablespoon hot sauce Squeeze fresh lime juice Sour Cream Potato Pancakes, recipe follows, or crostini, for serving 6 Yukon gold potatoes, peeled and cut into 1-inch chunks 2 eggs 1 tablespoon sour cream 1 cup all-purpose flour Pinch salt Olive oil or grapeseed oil, for cooking Instructions: For the fondue: In a saucepan over medium-high heat, bring the heavy cream to a boil. Reduce the heat to low and stir in the cheese, parsley, and pepper until the cheese blends in. Remove from the heat, stir until smooth. Cover and keep warm. For the relish: Split the avocado in half, remove the pit, and spoon the flesh from the skin. Dice into 1/4-inch cubes, toss with the lemon juice, and set aside. In small saute pan over high heat, bring the oil to a shimmer, and then add the bacon and shallots, cooking until the shallots are translucent and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon and shallots from the pan into a bowl. Stir in the vinegar, salt, and sugar, mixing well. Drain excess liquid before serving For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white pepper, hot sauce, and lime juice. Whisk well to blend. Set aside. For serving: Place the Sour Cream Potato Cakes (or crostini) on a platter, top with a smear of fondue, a bit of the bacon relish, and a drizzle of creme fraiche. In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt. Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy! Heat a good swirl of oil in a nonstick pan or griddle over medium heat. Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side. Drain on paper towels. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57455,"Mashed Potatoes Au Gratin 4 cups leftover mashed potatoes Kosher salt and freshly ground black pepper 1 cup grated Parmesan Leftover gravy Instructions: Preheat oven to 375 degrees F. Spread the mashed potatoes into a buttered 1 quart gratin dish. If a flat effect is desired, cover the potatoes with plastic wrap and press evenly flat with your hands. Then remove plastic wrap, season with salt and pepper, to taste, and sprinkle with Parmesan. Bake until top is golden and crispy, about 20 to 30 minutes. Serve with reheated leftover gravy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57456,"Broccoli, Corn and Coconut Milk Soup 2 tablespoons virgin or extra-virgin coconut oil 1/2 cup sliced scallions, white and light green only, dark green reserved for garnish 1 cup peeled and chopped potato 1 tablespoon peeled and chopped fresh ginger 1 medium garlic clove, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 2 cups broccoli florets 1 cup frozen corn kernels 1/4 to 1/2 cup coconut milk, plus more for drizzling (optional) Toasted sliced almonds, for garnish Instructions: Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the broccoli and corn and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with salt and pepper as needed. Serve hot sprinkled with almonds and sliced scallion greens and a drizzle of coconut milk if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57457,"Lobster Quesadilla with Tropical Fruit Salsa 1 tablespoon olive oil 1 1/2 cups diced red pepper, plus 1 cup for garnish 1 1/2 cups diced green pepper 1 cup diced red onion 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 12 ounces roughly chopped fresh cooked lobster meat 3 cups shredded Monterey Jack cheese 4 ounces chopped jalapenos, without seeds, or to taste Kosher salt 12 (6-inch) flour tortillas 4 ounces clarified butter 1 cup sliced green onion, for garnish 8 tablespoons sour cream, for garnish 6 pineapple tops, for garnish Tropical Fruit Salsa, recipe follows Instructions: In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool. In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly. Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas. Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa. 1 cup diced mango 1 cup diced papaya 1 cup diced pineapple 3 tablespoons chopped cilantro leaves 1/4 cup diced red onion 1/4 cup diced red pepper 1/4 cup honey 2 tablespoons lime juice In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57458,"Black and Tans Chocolate Cake Batter, recipe follows 2 pints store-bought vanilla or coffee ice cream 1 cup heavy cream, softly whipped 1 1/3 cups all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 tablespoons (1/ 2 stick) unsalted butter, softened 3/4 cup sugar 1/4 cup canola oil 1 large egg 1/2 teaspoon vanilla extract 1/4 cup buttermilk (shake before measuring) Instructions: For the cake: Preheat the oven to 325 degrees F and position a rack in the middle. Butter an 8-inch square baking pan. Pour the batter into the baking pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack.
To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles. Cut each rectangle into squares about the size of ice cubes. Set out six Pilsner or similar glasses. Put 2 rounded scoops of ice cream into each glass. Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center. Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side. Serve immediately. Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl. With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg, then the vanilla. On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57459,"Two Bean Salad 2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper One 15-ounce can cannellini beans, drained and rinsed One 15-ounce can kidney beans, drained and rinsed 1/4 cup chopped fresh flat-leaf parsley 1 stalk celery, finely diced 1 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced Instructions: Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57460,"The Wonders of Macaroni 3 tablespoons canola oil Salt 1 cup cannolicchi pasta 1/4 cup white wine 1/4 cup seafood stock 1 sprig fresh thyme 3/4 cup dry porcini mushrooms, re-hydrated in hot water 1/4 cup shiitake mushrooms 1 to 2 tablespoons butter 1 medium shallot, diced fine 1/2 pint heavy cream 1/2 pound fontina cheese 1/2 pound tomme au marc du jura cheese 1 dash pepper 1 lobster 2 ounces micro-collard greens 6 fresh flat-leaf parsley leaves Instructions: Bring a large pot of water to a boil with the oil and salt. Add pasta and cook until al dente, about 12 minutes. Pour water off pasta into colander and rinse with cool water. Combine white wine, seafood stock, and thyme, reducing in a medium saucepan. Remove thyme and set aside. In medium saucepan, saute porcini and shiitake mushrooms in butter, until soft. Add shallots and cook until translucent, approximately 2 minutes. Add cream and reduce by half. Add the cheeses and cook until just melted. Combine with other sauce. Remove from heat and season with salt and pepper. Bring water to boil and add whole lobster for approximately 12 minutes. Then place in ice water to cool. Remove the lobster from the shell. Add the pasta to sauce, toss to coat and plate. Warm lobster tail in oven and slice over top of pasta. To serve, top with micro collard greens and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 57461,"Sugar Pumpkin Soup with Chipotle Cream 1 medium pumpkin, about 4 pounds 1 tablespoon butter 2 slices bacon, diced 1 large yellow onion, chopped 6 cups chicken stock 1/2 cup heavy cream, plus 1 cup for garnish 1/4 cup orange juice Large pinch freshly grated nutmeg Salt and freshly ground black pepper Whole leaves flat-leaf parsley, as a garnish 1 tablespoon chipotle pepper in adobo sauce Instructions: Preheat the oven to 375 degree F. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt remaining 1 tablespoon of the butter in a soup pot over medium heat. Add the bacon and onions, and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot and add the cream, orange juice, and nutmeg. Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup bowls. Spoon dollop of chipotle cream into soup. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 57462,"Open Faced Turkey Stuffing Patty with Gravy and Cranberry Sauce 4 slices bacon 2 cups Old Fashioned Turkey Stuffing, recipe follows Canola oil, if needed 12 fresh sage leaves 8 ounces leftover turkey meat 1 cup leftover turkey gravy, heated through 1/2 cup Simple Cranberry Sauce, recipe follows 1 stick unsalted butter, melted, plus more for greasing 3 large loaves white bread, cut into 1/4-inch cubes Oil, for cooking 4 celery stalks, finely chopped 2 medium yellow onions, finely chopped 4 cups low-sodium chicken broth, or turkey stock made from giblets 2 tablespoons poultry seasoning 2 large eggs Kosher salt and freshly ground black pepper Two 14-ounce cans cranberry sauce 1 cup orange juice 1/2 teaspoon ground ginger Pinch ground cinnamon Pinch kosher salt Instructions: Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.
Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.
Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining 2 patties. Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage. Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.
Heat some oil in a large skillet over medium-high heat. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.
Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes. Bake until the top of the stuffing is slightly crispy, about 40 minutes. Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57463,"Texas Hill Country Market-Style Brisket Rick Schmidts Texas Rub, recipe follows 1 whole beef brisket, untrimmed, 9 to 12 pounds 1 (12-oz) bottle beer such as Lone Star or Heineken Oak or mesquite wood chips, soaked in water for 30 minutes
Texas Vinegar-cl Hot Sauce, recipe follows 1 1/2 cups kosher salt, preferably Morton 1/4 cup Tellicherry (black) peppercorns, coarsely ground, or about 1/4 cup plus 1 tablespoon freshly ground black pepper 1 tablespoon cayenne pepper 1 cup white vinegar 1/2 cup apple cider vinegar 2 tablespoons cayenne pepper, or more to taste 1 tablespoon red cl flakes, or more to taste Instructions: Build a charcoal fire or preheat a gas grill.
Pat the brisket dry with paper towels. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time.
Using your hands or a shaker-top jar, sprinkle the brisket liberally with the rub. Let it sit for about 5 minutes and pat the spices into the meat but do not rub-this mixture will form a dark savory crust on the meat, often referred to as the sought after \burnt-ends.\ Set aside on a clean tray until ready to cook.
If using a charcoal grill, place a drip pan between the 2 piles of white-gray ashed briquettes (on the charcoal grate). Pour the beer into the drip pan. Before placing the meat on the grill, place the soaked wood chips directly on the coals. You will need to add charcoal every hour to maintain the heat. If using a gas grill, place a drip pan with the beer in the upper left corner of the gas grill directly on top of the flavorizer bars or ceramic rock. Place the soaked wood chips in a smoker box.
Place the brisket in the center of the cooking grate, fat side up, over indirect medium-low heat. Cover and cook slowly for 4 to 5 hours at 325 degrees to 350 degrees or until an instant read thermometer inserted into the middle of the brisket registers 190 to 200 degrees. The meat should be very tender and falling apart. It will feel like the consistency of butter when you insert it with the probe of the thermometer. Remember: Do not turn the meat during the entire cooking time.
Let the meat rest for 20 minutes or until cool enough to handle. The recipe can be made in advance up to this point and, once it is cool, wrapped in 3 layers of heavy-duty aluminum foil. To reheat the brisket, leave in foil and heat for about 1 hour at 250 degrees. For a crispier crust, remove the foil at the end and put it back in the oven for another 15 minutes. Slice against the grain and serve with the Texas Vinegar-cl Hot Sauce if desired. In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.Good for Seasoning: Beef (brisket, beef shoulder); pork; chicken Whisk all the ingredients together in a medium nonreactive bowl. Pour the sauce into a glass bottle with a top. It will keep indefinitely, covered in or out of the refrigerator.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57464,"Ginger-Sweet Tea Juleps 1 1-liter bottle ginger ale 1/2 cup sugar 1 bunch fresh mint, plus sprigs for garnish 3 black tea bags 1 1/2 cups bourbon Instructions: Pour the ginger ale into a 9-by-13-inch baking dish. Freeze overnight. Bring 4 cups water, the sugar and mint to a boil in a saucepan, stirring to dissolve the sugar. Let cool 2 minutes, then add the tea bags and let cool completely, 30 minutes to 1 hour; discard the tea bags. Strain the sweet tea into a pitcher and add the bourbon. Refrigerate until ready to serve. Scrape the ginger ale ice with a fork and divide among glasses. Add the cocktail and garnish with mint sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57465,"Tropical Extravaganza 2 kiwis, thinly sliced 1 pineapple, medium diced, save the top 1 coconut, cut in 1/2 1/2 cup finely chopped chocolate 1 tablespoon heavy cream 4 strawberries 1 star fruit, sliced 6 ounces coconut pineapple sorbet 6 to 8 raspberries Shredded coconut Instructions: Lay the kiwi down on a large serving plate along the edges. In the center, place the top of the pineapple. Place a coconut half on top of the green of the pineapple and press down until the coconut is balanced. In a small pot, place the chocolate and cream. Melt together on medium heat, stirring constantly. Dip the strawberries and star fruit in the chocolate and place around the pineapple. Spoon the sorbet into the coconut and sprinkle with shredded coconut. Place the raspberries around the top of the coconut and serve. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 57466,"Christmas Coquito (Ensalada de Naranja) 2 large oranges 3 1/2 ounces black olives 1 pink grapefruit, juiced 1 orange, juiced 4 tablespoons cold-pressed, fruity olive oil (for example the Picual variety) Mint leaves, to garnish Instructions: Carefully peel the oranges, being careful to remove the pith completely. Cut the oranges into thin segments and arrange in a dish or on dessert plates. Place the olives on top. Mix the orange and grapefruit juice together and pour over the oranges. Leave to marinate. Before serving drizzle olive oil over and garnish with mint leaves. ","[Verdejo, Sauvignon Blanc, Grner Veltliner, Albari?o]" 57467,"Roast Pork Loin with Sour Citrus Sauce 1/2 cup freshly squeezed yellow grapefruit juice (from 1 medium grapefruit) 1/2 cup packed cilantro leaves 2 medium serrano chiles, halved and seeded 4 medium garlic cloves, smashed Salt and freshly ground black pepper 1 1/2 cups freshly squeezed orange juice (from 4 medium oranges) 1 (3 to 4 pound) boneless pork loin Instructions: Mix all ingredients except 1/2 cup orange juice and pork until thoroughly combined. Add pork loin and turn to coat thoroughly. Place in refrigerator and let marinate at least 1 hour and up to 24 hours. Heat oven to 450 degrees F and arrange rack in middle. Remove pork from refrigerator and let rest at room temperature while oven heats up. When oven is heated, remove pork from marinade, strain marinade and discard solids and reserve juices. Season pork well with salt and freshly ground black pepper. Place pork in a roasting pan and roast until skin is golden-brown and internal temperature registers 145 to 150 degrees F on an instant-read thermometer, about 50 to 55 minutes. Remove pork to a cutting board and let rest at least 10 minutes before slicing. Meanwhile, combine reserved marinade juices and remaining 1/2 cup orange juice in a small saucepan and bring to a boil over medium heat. Skim sauce let cook until mixture is reduced by 2/3, about 10 minutes. Taste and adjust seasoning, as necessary. When pork is ready, slice thinly and serve with orange sauce over top. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 57468,"Rib-eye Steak 4 choice rib-eye steaks Rib-eye Rub, recipe follows Salt and ground black pepper Chili powder Cayenne pepper Instructions: Preheat a grill to high heat. Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference. ","[Malbec, Syrah, Cabernet Sauvignon, Zinfandel]"