1 stalk lemongrass, roughly chopped 1 tablespoon olive oil 10 ounces coconut milk 10 ounces coconut water 1/2 cup fresh lime juice 1 jalapeno, finely diced 1/4 cup finely chopped chives 1 red onion, thinly sliced 1/4 cup tomato, diced Freshly ground black pepper Ginger juice, for seasoning 2 tablespoons coconut, toasted Instructions: Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each. In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids. In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39324,"Watermelon Mai Tai 1/2 cup cubed watermelon, seedless or seeds removed 3 tablespoons light rum 2 tablespoons St. Germaine liqueur 1 lime, juiced (about 1 tablespoon), plus 1 wedge for garnish 1 tablespoon superfine sugar Ice, for serving Instructions: Place the watermelon, rum, St. Germaine liqueur, lime juice and superfine sugar in the pitcher of a blender and blend on high until well blended. Pour into a double old-fashioned glass filled with ice. Garnish with a lime wedge and enjoy. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 39325,"Waffle-Pressed Pizza Pockets 8 slices soft white or whole wheat bread 3/4 cup shredded mozzarella 2 tablespoons marinara sauce, such as Ina Garten's Marinara Sauce, recipe follows, or store-bought 2 teaspoons grated Pecorino-Romano or Parmigiano-Reggiano 1 tablespoon good olive oil 1 cup chopped yellow onion 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti One (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat a waffle iron.
Lay 4 slices of the bread on a counter or cutting board. Sprinkle 3 tablespoons of the mozzarella on each slice, leaving a 1/4-inch border. Spread 1 1/2 teaspoons sauce over the cheese and bread slices. Sprinkle 1/2 teaspoon of the Pecorino-Romano on top of the sauce. Top each with the remaining slices of bread.
Place the sandwiches into the waffle iron (you may need to do this in batches depending on the size of your iron). Close the lid, and cook until the sandwiches are golden, 2 to 4 minutes, depending on the temperature setting of your waffle iron. Serve hot, or wrap in foil to pack for a school lunch or picnic. Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes. 2009, Ina Garten, All Rights Reserved ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 39326,"Sunny's Honey BBQ Oven Short Ribs 1/4 cup sweet paprika 1 tablespoon onion powder Kosher salt and freshly ground black pepper 2 teaspoons dry oregano 2 teaspoons garlic powder 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 6 pounds short-ribs, flanken-cut (about 6 ribs bone-in, cut into 5 to 6-inch strips) 1/2 cup honey Instructions: Heat the oven to 300 degrees F. In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most. Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F. Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 39327,"Big Greek Salad 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 small cucumber, chopped 1 cup cherry tomatoes, halved 1 large head romaine lettuce, chopped 1/2 cup kalamata olives 1/2 cup large caperberries 1/2 cup chopped Peppadew peppers 1/2 red onion, thinly sliced Instructions: Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39328,"Frisee Salad 4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce 6-inch piece baguette 3 tablespoons champagne vinegar 2 tablespoons chopped shallot 1 tablespoon sugar 1 large egg Kosher salt and freshly ground black pepper 4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces 10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups) 3 radishes, thinly sliced Candied pecans, for garnish Instructions: Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. . Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl. Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low. Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat. Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper. Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39329,"Toasted Israeli Couscous Salad with Grilled Summer Vegetables 1/2 cup balsamic vinegar 1 teaspoon Dijon mustard 2 cloves garlic, coarsely chopped 1 cup olive oil Salt and freshly ground pepper 2 green zucchini, quartered lengthwise 2 yellow zucchini, quartered lengthwise 6 spears asparagus, trimmed 12 cherry tomatoes 1 red bell pepper, quartered and seeded 1 yellow bell pepper, quartered and seeded 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips) 1/4 cup coarsely chopped flat-leaf parsley 2 tablespoons olive oil 1 pound Israeli couscous 2 cups vegetable stock, heated Hot water to cover Instructions: In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39330,"Cane Syrup Glazed Sweet Potatoes 4 pounds dark-skinned sweet potatoes, peeled and cut into 1-inch cubes 1/3 cup cane syrup 1 stick butter 1/2 teaspoon salt 2 teaspoons grated orange zest 2 tablespoons orange liqueur 1/2 cup butter, at room temperature and cut into pieces 1/2 cup light-brown sugar 1/2 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces 2 cups miniature marshmallows Instructions: Preheat the oven to 375 degrees F. Arrange the potatoes in 13 by 9 by 2-inch glass baking dish. Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes. Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine. Raise the oven temperature to 425 degrees F. Remove the baking dish from the oven and cover the potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 39331,"Arnold Palmer 4 English breakfast tea bags 1 tea kettle filled with boiling water 1 cup Simple Syrup, recipe follows 1 cup lemon juice 1 lemon, zest 2 cups ice cubes 1 cup sugar 1 cup water Instructions: Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.
Lemonade: To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the \lemonade\ into the glass. Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39332,"Fig Cakes with Sweet Ricotta 2 sticks (1 cup) unsalted butter 3 large eggs
2 large egg yolks
14 ounces (2 cups) granulated sugar
13 ounces (about 3 cups) all-purpose flour
1/4 ounce (about 1 1/2 teaspoons) baking powder
3/4 cup sour cream
1/4 cup milk
1 vanilla bean, split and seeds scraped from the pods
Nonstick cooking spray
Two 8-ounce containers fresh figs (about 18), cut into 1/3-inch rounds, plus additional quartered for garnish, optional 1 cup light brown sugar
1 cup fresh ricotta 1 1/2 tablespoons confectioners' sugar, plus more for garnish
1/2 teaspoon vanilla extract
Pinch fine salt
Instructions: For the cake: Preheat the oven to 350 degrees F. Place the butter into a pot and cook, stirring, until it browns. Remove from the heat and let cool, but not to the point that it solidifies, about 5 minutes. Whip the eggs and egg yolks together with the granulated sugar until thick and fluffy. Sift the flour and baking powder together in a bowl, then fold into the whipped egg mixture. Add the butter and mix until incorporated. Add the sour cream, milk and vanilla seeds and mix until it comes together. Transfer to a piping bag. Spray two 12-cup muffin tins generously with cooking spray. Arrange the sliced figs in the muffin cups (overlapping is okay). Sprinkle about 2 teaspoons brown sugar on top of each. Fill the muffin cups with the cake batter about three-quarters of the way full. Bake until golden brown and a toothpick inserted in the edges comes out clean, about 15 minutes. Allow to cool slightly before removing from the muffin cups. For the sweet ricotta: Meanwhile, put the ricotta in a large fine-mesh sieve set over a bowl and let drain for 30 minutes. Discard the liquid. Stir in the confectioners' sugar, vanilla and salt until smooth. Reserve until ready to serve. Serve the cakes with a dusting of confectioners' sugar and dollops of sweet ricotta. Garnish with quartered figs if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39333,"Filet Mignon and Scrambled Eggs Four 2-inch-thick filets mignons, tied Kosher salt and freshly ground black pepper
2 tablespoons canola oil
6 tablespoons unsalted butter, cut into chunks 8 large eggs, whisked until light and fluffy
4 ounces fresh goat cheese
1/2 cup best-quality jarred romesco sauce
Chopped fresh parsley, for garnish Extra-virgin olive oil, for finishing
Instructions: Heat a large cast-iron skillet over medium-high heat. Generously sprinkle the filets all over with salt and pepper, including on the sides. Add the oil to the pan. When the oil is nearly smoking, add the filets and cook for 1 minute. Add a third of the butter and cook for about 3 minutes. Flip the filets and cook another 3 minutes or so for medium-rare, occasionally spooning melted butter over the top. Using tongs, brown each filet on its side, then transfer to a cutting board to rest. Meanwhile, heat a medium nonstick skillet over medium heat. Immediately add the remaining butter and the eggs; cook undisturbed just until the eggs begin to set at the edges, about 40 seconds. Then begin to stir the eggs gently to form large curds. Continue cooking until the eggs are just barely set, with some large curds surrounded by a bit of liquid egg, 45 to 60 seconds. Season with salt. Drop pieces of goat cheese and spoonfuls of romesco sauce over the top and sprinkle with parsley. Stir quickly just to marble in the romesco; the eggs should still be very softly set. Remove from the heat. Working quickly, remove the strings and slice each filet into 3 pieces; arrange on 4 plates. Spoon some eggs next to the meat, and top with a drizzle of olive oil and some more parsley. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Barolo, Tempranillo]" 39334,"Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette One 1 1/2- to 2-pound skirt steak 4 teaspoons kosher salt
4 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings
3 tablespoons red wine vinegar 2 tablespoons mayonnaise
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 cloves garlic, minced or pressed
3 tablespoons olive oil
1/4 teaspoon kosher salt, plus more if needed 1/4 teaspoon freshly ground black pepper
2 heads iceberg lettuce, cut into bite-size pieces 2 ounces blue cheese, crumbled into chunks
1 cup grape tomatoes, halved
Instructions: For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak. Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil. Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop. For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper. For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 39335,"Mini Peanut Butter Cupcakes 12 tablespoons unsalted butter, Unsalted Butter Cut Into Pieces 1/2 cup Dutch-process cocoa powder 1 1/3 cups packed dark brown sugar 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup buttermilk 1 large egg, at room temperature 1 teaspoon vanilla extract 1/2 cup heavy cream 1 10-ounce bag peanut butter chips 1 tablespoon unsalted butter 6 ounces milk chocolate, finely chopped Instructions: Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely. Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze. Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39336,"Bombay Frankie 3 tablespoons ginger-garlic paste, recipe follows 1 teaspoon sweet paprika
3/4 teaspoon garam masala, such as Burlap and Barrel garam masala by Floyd Cardoz 1/2 teaspoon ground turmeric
Big pinch of dried fenugreek leaves, ground up between your palms
2 teaspoons lime juice (about half a juicy lime)
Kosher salt and freshly ground black pepper
4 boneless skinless thighs (about 1 1/2 pounds) Avocado oil, or other neutral, high smoke point oil
1 large fennel bulb, shaved finely on a mandoline on the thinnest setting, plus 2 tablespoons chopped fronds 1/2 medium yellow onion, finely sliced
1 1/2 tablespoons lime juice (about 1 lime) Kosher salt and freshly ground black pepper
Big handful cilantro leaves and soft stems, minced
Chaat masala, optional
6 large eggs Kosher salt and freshly ground black pepper
6 frozen parathas (see Cook's Note)
3/4 cup peeled garlic 3/4 cup peeled, roughly chopped ginger
2 tablespoons avocado oil
2 tablespoons white balsamic vinegar
Instructions: Place the rack as close to broiler element as possible and preheat a pizza oven or standard oven to 475 degrees F. For the chicken: Stir together the ginger-garlic paste, paprika, garam masala, turmeric, dried fenugreek leaves, lime juice, 1 teaspoon kosher salt and a few grinds of black pepper in a large bowl. Add the chicken and, using your hands (I use a glove!), massage well into the chicken. Drizzle with enough oil to gently coat the chicken and massage again. Make sure the chicken is evenly coated with the marinade. At this point, you could refrigerate the chicken overnight to marinate. If you don't have time for that, let it sit for 20 minutes at room temperature. Place the chicken in a 14-inch cast-iron pan and slide into the oven under the broiler, if using a regular oven. Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 155 degrees F, about 15 minutes. Turn the broiler on and cook until the top of the chicken is gently charred, about 5 minutes. Remove from the oven and let rest for 5 minutes in the pan, then slice thinly. Set aside in a bowl, pour the pan juice over it and keep warm. For the salad: Add the fennel, fennel fronds, onions, lime juice and a hefty pinch of salt and toss to combine. Set aside to marinate for 10 to 15 minutes. Add the cilantro and a sprinkle of chaat masala if desired. Taste for seasoning and set aside. For the eggs: Set a medium nonstick pan over medium heat. Beat the eggs well, with a good pinch of salt and pepper. Set aside. Pull the paratha right out of the freezer and flop onto the pan. Cook on one side until gently browned, then flip and cook on the other side to the same level. Remove from the pan. Now pour about an egg's worth of egg mixture into the pan and immediately place the cooked paratha on top, twirling the paratha so the egg coats the surface. Cook until the egg is cooked through. Remove from the pan. To assemble, place a small handful of chicken down the middle of the egg-coated paratha. Perch some salad on top and sprinkle with another pinch of chaat masala if desired. Roll and serve immediately. Combine the garlic, ginger, oil and vinegar in a food processor bowl and process until smooth. Store in fridge for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39337,"Oyster and Rockfish Pot Pie 3 tablespoons olive oil 1 tablespoon unsalted butter 1/2 cup button mushrooms, quartered 1/2 cup medium-diced potatoes 1/4 cup medium-diced carrots 1/4 cup medium-diced leeks 3 stalks celery, medium diced 2 cloves garlic, finely chopped 1 small onion, medium diced 1/4 cup all-purpose flour 1 cup white wine 3 cups fish stock 1 cup heavy cream 1 pound rockfish, skinned and cut into 1-inch cubes 2 dozen oysters, shucked 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme 1 lemon, juiced Salt and freshly ground black pepper 6 large puff pastry rounds, chilled (1/8-inch thick and 4 inches round) 1 egg, beaten Instructions: Preheat the oven to 395 degrees F. Heat the olive oil and butter in a large saucepot over medium-high heat. Saute the mushrooms, potatoes, carrots, leeks, celery, garlic and onions for about 5 minutes. Add the flour to the vegetables to coat well, and then add the white wine. Continue to cook over medium heat for 3 minutes. Add the stock and cream and stir until smooth. Simmer on low heat until the vegetables are tender, about 15 minutes. Add the rockfish, cook for 5 minutes, and then add the oysters, herbs and lemon juice. Season with salt and pepper.
Divide the mixture into 6 large ovenproof ramekins and cover with the rounds of chilled puff pastry. Brush the tops of the pastry with the beaten egg and bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39338,"Raffy's Quinoa and Ceci Soup 1 teaspoon olive oil 1/2 onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1/2 teaspoon kosher salt
4 Roma tomatoes, coarsely chopped
1 clove garlic, smashed
1/4 teaspoon red pepper flakes
4 sprigs fresh thyme
3 sprigs fresh oregano
2 large sprigs fresh rosemary
1/4 cup chopped fresh basil
3 tablespoons chopped fresh parsley
One 3-inch piece Parmesan rind
Two 15-ounce cans ceci (garbanzo beans), rinsed and drained
3/4 cup dry white wine
3 cups chicken broth
1/2 cup quinoa, rinsed and drained
1/2 cup grated Parmesan, for garnish
1/4 cup extra-virgin olive oil, for garnish
Instructions: Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften. Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes. Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes. Remove the herb sprigs and rind. Place about 1 cup of the soup in a food processor and puree until smooth. Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes. Add the puree and simmer 5 minutes more. Ladle the soup into bowls. Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39339,"Smoked Bacon Blue Cheese Muffins 1/3 cup bacon fat (can substitute oil) 1 egg 1/3 cup water 1/4 cup milk 1/3 cup sugar 1/2 teaspoon salt 2 cups flour 1 tablespoon baking powder 10 basil leaves, chiffonade 1/4 cup bacon, chopped 3/4 cup amish blue cheese, crumbled Instructions: Combine the bacon fat, egg, water, milk, sugar and salt in the bowl of an electric mixer with the whip attachment. Mix until everything is incorporated. Sift together the flour and baking powder and add into the bowl. Whip until there are no lumps. (do not overmix!) Incorporate the basil, chopped bacon and amish blue cheese. Scoop the muffin mix into well greased muffin tins and bake at 350 for 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39340,"Al Pastor-Inspired Tacos 1 cup honey 1/2 stick (4 tablespoons) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon saffron threads
1/2 cup whole milk yogurt 1 tablespoon red wine vinegar
1 teaspoon dried mint
1/2 teaspoon freshly minced garlic
Kosher salt
2 ripe tomatoes 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 red onion, thinly sliced 1/2 cup apple cider vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 medium white onion 2 pounds ground meat (lamb, beef or a mixture of the two)
2 teaspoons kosher salt
6 soft flour tortillas Torn fresh cilantro and mint leaves Instructions: For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside. For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt. For the roasted tomatoes: Preheat the broiler. Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside. For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside. For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers. Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side. To serve: Preheat the oven to 300 degrees F. Warm the tortillas in a pan in the oven for 5 minutes. Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]

" 39341,"Mocha Chip Pie 4 cups chocolate wafers filled with icing 3 tablespoon melted butter 1 quart coffee ice cream, softened 1/2 cup toasted sliced almonds 1 cup chopped toffee candy bar 8 ounces chocolate chips 1 tablespoon unsalted butter 2 tablespoons toasted sliced almonds Instructions: In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes. In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes. Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39342,"Mashed Potatoes 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper Instructions: Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. Serve with cream, brown or giblet gravy. ","[Chardonnay, Riesling, Pinot Grigio]" 39343,"Light Scalloped Potatoes With Roasted Chiles 1 medium poblano cl pepper, halved and seeded 2 tablespoons unsalted butter, plus more for the baking dish 1/2 small onion, thinly sliced 2 cloves garlic, thinly sliced 2 teaspoons chopped fresh thyme 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick 2 1/2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1/4 cup grated parmesan cheese Mexican crema or sour cream, for topping (optional) Instructions: Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces. Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes. Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39344,"Las Chalupas 1 pound ground beef 1 package taco seasoning 2/3 cup salsa 1/4 cup jalapeno juice 1/4 cup canola oil 4 to 6 flour tortillas 4-cheese Mexican blend Shredded lettuce Chopped tomatoes Chopped olives (from a can) Store bought guacamole Sour cream Instructions: In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes. In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39345,"Oaxacan Hot Chocolate 2 cups/500 ml whole milk 1/4 cup/60 ml good-quality unsweetened cocoa powder 2 tablespoons/30 ml powdered sugar 1 cinnamon stick A pinch of salt 1/2 cup/125 ml chopped semisweet chocolate Instructions: In a medium saucepan, heat the milk with the cocoa powder, powdered sugar, cinnamon stick and salt, whisking constantly until it comes to a full boil. Remove from the heat and add the chocolate, whisking gently until it's completely melted. Remove the cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy. Serve warm. ","[Tempranillo, Malbec, Zinfandel, Barbera]" 39346,"Raspberry-Grapefruit Curd 1 6-ounce container raspberries (about 1 cup) 1 teaspoon grated ruby red grapefruit zest, plus 1/2 cup grapefruit juice (from 1 grapefruit) 1/2 cup sugar 4 teaspoons cornstarch Pinch of salt 3 large egg yolks 3 tablespoons cold unsalted butter, cut into small pieces Instructions: Puree the raspberries and grapefruit juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pushing it through with a rubber spatula. Rinse the sieve. Whisk the sugar, cornstarch, grapefruit zest and salt into the raspberry puree. Whisk in the egg yolks. Cook the mixture over medium heat, whisking constantly, until it?s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through the sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39347,"Chocolate Easter Bowls 8 ounces semisweet chocolate, chopped Coconut Easter Grass, recipe follows Easter egg candies, for decorating 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Cut out eight 8-inch circles of parchment paper. Line a baking sheet with the circles. Blow up 8 small balloons. Bring a few inches of water to a simmer in a medium saucepan. Place the chocolate in a heat-safe bowl over the simmering water and stir until the chocolate is melted. Remove the bowl from the heat and let the chocolate cool slightly. Dip a balloon into the chocolate so it covers the bottom and reaches 1 1/2 to 2 inches up the sides. Immediately place the balloon chocolate-side down onto one of the parchment circles. Repeat with the remaining balloons and chocolate. Let cool completely to set up, at least 1 hour. Pop the balloons with a pin and gently peel away any balloon pieces that adhere to the chocolate. Fill the chocolate bowls with the Coconut Easter Grass and decorate with Easter egg candies. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put the coconut in a shallow bowl. While tossing with a large spoon, add the green and yellow food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, 10 to 15 minutes. The coconut grass can be kept in an airtight container at room temperature for up to 3 days. Note: Food coloring can be messy and stain your skin. To prevent this, wear latex gloves. You can also tint the coconut in a large resealable plastic bag, shaking it to color the coconut evenly. ","[Merlot, Pinotage, Tempranillo, Garnacha]

" 39348,"Neely's Chickpea, Ham and Swiss Chard Soup 3 slices bacon, chopped 1 medium onion, chopped 4 garlic cloves, chopped 1 large carrot, diced One 6-ounce piece smoked ham steak, diced into 1/4-inch cubes 1/2 teaspoon red pepper flakes Salt and freshly cracked black pepper 1 small bunch Swiss chard, stemmed and sliced into thin ribbons 1 quart low-sodium chicken broth One 16-ounce can chickpeas or black-eyed peas, drained and rinsed One 15-ounce can diced tomatoes Hot sauce, as needed Worcestershire sauce, as needed Grated Parmesan, for garnish Instructions: Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften. Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39349,"Banana Fritters on a Stick 4 bananas (halved) or 8 nino/baby bananas 2 eggs 1/2 cup milk 2 cups bread crumbs (recommended: Japanese Panko) Vegetable oil, for frying Confectioners' sugar for dusting Chocolate peanut butter dipping sauce, recipe follows 1 cup milk 8 ounces bittersweet chocolate, chopped 1/8 teaspoon vanilla extract 4 tablespoons peanut butter Instructions: Skewer the bananas with popsicle sticks. Whisk the egg and then whisk in the milk. Dip each banana in the egg then toss in the bread crumbs to coat. Repeat the process to create a second coating. Heat oil to 365 degrees and drop in the bananas, moving them around to brown evenly on all sides. Place on paper towels to drain. Dipping Sauce: Scald milk in a medium saucepan and transfer to a bowl containing chopped chocolate, gently stirring until chocolate is completely melted. Add vanilla and whisk in peanut butter until smooth. Dust the banana fritters with confectioners' sugar. Drizzle chocolate peanut butter sauce over bananas or use as a dipping sauce. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 39350,"Lemon Garlic Broccoli 12 ounces broccoli florets 2 teaspoons lemon zest 1 teaspoon minced garlic 1 tablespoon lemon olive oil (recommended: O Olive Oil) 1 tablespoon water 2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: In a microwave-safe bowl, add broccoli florets, lemon zest, minced garlic, lemon olive oil, and 1 tablespoon water. Toss to combine. Cover bowl with plastic wrap and microwave on high setting for 4 to 5 minutes. Check for doneness; cook 1 more minute if necessary. Sprinkle with lemon juice and toss. Season, to taste, with salt and freshly ground black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39351,"Gazpacho with Maine Lobster: Gazpacho con Bogavante 2 pounds ripe tomatoes, diced 1/2 cucumber, peeled, seeded, and diced 1/2 green pepper, seeded and diced 1 cup water 6 tablespoons Spanish extra-virgin olive oil 2 tablespoons sherry vinegar 3 ounces bread, torn into small pieces Kosher salt 2 (1 1/4-pound) lobsters Kosher salt 2 tablespoons sherry vinegar 10 tablespoons Spanish extra-virgin olive oil 4 plum tomatoes 1 cucumber, peeled Kosher salt, as needed 1 red pepper, seeded cut into a tiny dice 1 green pepper, seeded and cut into a tiny dice 2 shallots, cut into a tiny dice Olive oil, frying 4 (1/2-inch thick) slices of bread, cut into 1/2-inch cubes Spanish extra-virgin olive oil, to garnish Minced chives, to garnish Fleur de sel, to garnish Instructions: Make the Gazpacho: In small batches, mix all ingredients in a blender until very smooth. Pay attention to the consistency. You may have to add more water, as the water content in the ingredients may vary. Strain and chill. Make the Lobster and Dressing: Fill a large pot with water and add plenty of salt. Bring to a boil and add lobsters. Cook for 1 minute. Remove from water, drain and chill. Once the lobsters are cool, take off the head and remove the coral and liquid. Pass the coral through a chinois or fine-mesh sieve. Set aside the resulting liquid for use in the dressing. Peel the lobster tails and cut each tail into 6 medallions. Carefully crack the claws and remove the meat. The idea here is to keep the claw meat whole. Split the claw meat in half lengthwise. Refrigerate the lobster meat until needed. In a bowl, whisk together the reserved coral, vinegar, and oil until smooth and blended. Season with salt, to taste. Set aside. Make the Garnish: Cut the ends off the tomatoes. Cut the tomatoes in half lengthwise. Peel back the skin and flesh to expose the seeds. Remove the seeds, taking care to keep the mass of seeds whole. The point here is to remove the tomato seeds and their surrounding gel intact. Set aside. (Reserve the tomato flesh for another use.) Cut the cucumber in half lengthwise and remove seeds. Sprinkle the cucumber generously with salt and let sit for an hour, in a colander in the sink. (The salt will cause the cucumber to release water.) Rinse the cucumber and pat dry with paper towels. Cut the cucumber into a tiny dice. In a bowl, combine the cucumber, peppers, and shallot. Set aside. Pour the oil for frying into a large saucepan to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil reads 375 degrees F. Fry the bread cubes until golden brown. Using a slotted spoon, transfer the croutons to a paper towel-lined plate to drain. To Serve: Pour the chilled gazpacho into a pitcher. In the center of each bowl, place 2 medallions and 1 claw half of lobster, and 1 tomato seed \filet.\ Arrange the some of cucumber mixture around the edge of the bowl, sprinkle with chives, and top with 4 croutons. Drizzle the dressing around the lobster, and drizzle the lobster with some of the extra-virgin olive oil. Finally, sprinkle everything lightly with the fleur de sel. At the table, set the bowls in front of your guests and pour some of the gazpacho into each. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39352,"Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan 24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled 5 slices prosciutto, cut into 1/4-inch strips
1/2 cup shaved Parmesan 1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate. Bake until the prosciutto and cheese are crisp, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 39353,"Beef in Beer 2 tablespoons beef drippings or butter, plus more as needed 1 tablespoon olive oil 3 pounds/1.5 kg sirloin tip, cut into fat fingers 3 large onions, sliced 4 cloves garlic, chopped 2 tablespoons all-purpose flour 1 tablespoon brown sugar 1 1/2 cups/375 ml beef stock 2 cups/500 ml beer 1 tablespoon red-wine vinegar Salt and freshly ground black pepper 1 bouquet garni Instructions: Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.) Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.) Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat. In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it's out of the oven and refrigerate overnight: the flavor will be even better when you reheat it. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 39354,"Tropical Skies 12 ice cubes 3 oz. chilled green tea 1 cup chilled pomegranate juice 3 oz. gin 1 Tbs. amaretto blueberries and mini-marshmallows, for garnish Instructions: Put four of the ice cubes, the green tea, pomegranate juice, gin and amaretto into a cocktail shaker and shake vigorously for one minute. Divide the remaining eight ice cubes between two old-fashioned glasses. Strain the cocktail into the glasses and garnish. Serve immediately. ","[Gin, Vodka, Rum]" 39355,"Cafe Mexicano (Spiced \cafe de olla\ coffee) 2/3 cup ground dark roasted coffee, medium to coarse grind 1 quart water 1 cinnamon stick One 3-inch piece orange peel 5 ounces piloncillo* or 1 cup packed dark brown sugar Instructions: In a medium saucepan over medium heat, add the coffee grounds with 1 quart water, the sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from the heat and let steep, covered for 5 minutes. Strain, through a fine mesh strainer, into cups and serve.
","[Tannat, Tempranillo, Malbec, Zinfandel]" 39356,"The Baked Potato 1 large russet potato (If it looks like Mr. Potato Head?, you've got the right one.) Canola oil to coat Kosher salt Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions Instructions: Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings. Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39357,"Soy-and-Sesame-Glazed Green Beans Kosher salt 1 pound green beans, trimmed 2 tablespoons soy sauce 2 teaspoons toasted sesame oil 1/2 teaspoon cornstarch 1/4 teaspoon crushed red pepper flakes 1 tablespoon peanut or vegetable oil 3 medium shallots, thinly sliced 2 cloves garlic, finely chopped 2 teaspoons chopped peeled ginger 1 tablespoon sesame seeds 2 teaspoons rice wine vinegar Instructions: Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 6 to 8 minutes. Drain and rinse under cold water and set aside. Meanwhile, whisk the soy sauce, sesame oil, cornstarch, pepper flakes and 2 tablespoons water in a small bowl until smooth. Heat the peanut oil in a large skillet over medium-high heat. Add the shallots, garlic, ginger and sesame seeds and cook, stirring occasionally, until the shallots are golden and tender, about 3 minutes. Add the green beans and soy sauce mixture and cook, stirring, until the soy mixture thickens and glazes the green beans, about 1 minute. Remove from the heat and stir in the vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39358,"Sweet and Spicy Cornbread 2 tablespoons canola oil 1 medium onion, chopped 1 cup baking mix 2 cups cornmeal 1/2 cup sugar 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 large eggs 2 cups milk 1 jalapeno, finely chopped Instructions: Heat the oven to 375 degrees F. Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan. In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.) ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 39359,"Peanut Butter-Filled Chocolate Chunk Cookies 1 cup creamy peanut butter 1/2 cup confectioners' sugar
2/3 cup packed brown sugar 1 stick (8 tablespoons) salted butter, at room temperature 1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1 heaping teaspoon instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces good semisweet chocolate, chopped into chunks
Instructions: For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper. Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes. Preheat the oven to 375 degrees F. For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks. Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc. Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets. Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39360,"Harvest Foccacia 1-ounce fresh yeast or 2 envelopes active dry yeast 2 cups whole milk, lukewarm 1 tablespoon sugar, plus 1 teaspoon 5 cups all-purpose flour, plus more for the work surface 1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling 1 tablespoon finely chopped fresh rosemary leaves 1 cup red grapes, halved or quartered 1 cup golden raisins 1 1/2 teaspoon kosher salt 1 tablespoon lemon zest, grated Gray salt 1 egg, beaten well Instructions: In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer, set aside. Take a large saute pan and heat it dry over medium-high heat. Pour in 1 cup of the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool. Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of gray salt. Add half of the olive oil/grape mixture into dough. Knead until smooth with hands. Form the dough into a ball. Place some olive oil in large bowl to coat the sides. Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise. The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with tea towel, and let rise again until doubled, 30 to 40 minutes. To bake, preheat oven to 425 degrees F. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Top with lemon zest and finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39361,"Chipotle Chicken Stuffed Peppers 1/3 cup (2 ounces) Cream cheese 1/4 cup (1.5 ounce) Boar's Head Chipotle Gouda, diced small 2 tablespoons Boar's Head Chipotle Gouda, shredded 1/2 cup (3 ounces) Boar's Head Chipotle Chicken, sliced 1/8\ thick, diced small 4 Jalapeno peppers, sliced in half, de-seeded and stems removed
8 slices Boar's Head Fully Cooked Naturally Smoked Bacon Nonstick Cooking Spray Instructions: Pre-heat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken. On a clean flat work surface, stuff jalapeno peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeno peppers. Wrap a strip of Bacon around each jalapeno pepper. Spray baking sheet with nonstick cooking spray and place jalapenos on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 39362,"Marsala Honey Pears with Gorgonzola 2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored) 2 tablespoons olive oil (regular, not extra-virgin) 3 tablespoons Marsala 2 tablespoons honey 1/2 cup walnut halves 1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge Instructions: While you are cutting the pears, let the oil heat in a large frying pan/skillet. Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup. When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate. Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 39363,"Pesto Shrimp 2 cups fresh basil leaves 4 cloves garlic 1/2 cup olive oil 4 tablespoons toasted pine nuts (pignoli), divided 1/2 teaspoon salt 1/4 cup grated Pecorino Romano 1/4 cup grated Parmesan 2 tablespoons softened butter 1 1/2 pound jumbo shrimp Instructions: Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter. Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 39364,"Kicked Up Cole Slaw 1 (16-ounce) package shredded cole slaw mix 1/2 red onion, thinly sliced 2 green onion, thinly sliced 1 red jalapenos, seeded and thinly sliced 3/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons white vinegar 2 tablespoons sugar Several dashes hot sauce 1/2 teaspoon coarsely ground black pepper Pinch cayenne pepper 1/4 teaspoon celery salt Pinch kosher salt Instructions: In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 39365,"Ricotta Toast with Jam Two 1-inch-thick slices sourdough bread, lightly toasted 1/2 cup Homemade Ricotta, recipe follows 1/4 cup Berry Quick Jam, recipe follows 2 cups whole milk 1 cup heavy cream 2 tablespoons lemon juice
3/4 teaspoon kosher salt 2 cups chopped strawberries 1 cup raspberries 1/2 cup sugar 2 lemons, zested and juiced 2 vanilla beans, split and scraped
1 teaspoon balsamic vinegar Instructions: Cover the toast with a generous portion of Homemade Ricotta and top with the Berry Quick Jam. Heat the milk and cream in a medium pot over medium heat until just bubbling. Remove from the heat and stir in the lemon juice and salt. Wait until the milk begins to curdle, 3 to 5 minutes; do not stir again. Strain through cheesecloth and let sit for 1 hour over a colander to drain completely. Store in the refrigerator. Combine the strawberries, raspberries, sugar, lemon zest and juice and vanilla beans in a medium pot over medium heat. Cook until the syrup sticks to a metal spoon, about 20 minutes, stirring every now and then. Stir in the vinegar and remove from the heat. Pour into clean jars, close and bring to room temperature (or use an ice bath to speed this up). Keep in the fridge for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 39366,"Flying Mayan Burrito Flying Burrito Black Beans, recipe follows Flying Burrito Mashed Sweet Potatoes, recipe follows 6 (12-inch) flour tortillas 1 1/2 cups salsa 1 1/2 cups guacamole 3/4 cup sour cream 1 pound dry black beans 2 onions, chopped 6 cloves garlic, minced 1/4 cup olive oil 4 cups water 4 plum tomatoes, seeded and chopped 1/2 cup red wine Kosher salt and freshly ground black pepper 2 to 3 pounds sweet potatoes (about 4 large) Olive oil, as needed 4 ounces roasted green chiles 4 ounces (1/2 stick) sweet butter 1 ounce tequila 1 tablespoon light brown sugar Kosher salt and freshly ground black pepper Instructions: Warm the black bean and sweet potato mixtures in separate saucepans. Wrap tortillas in foil and warm in a 300 degree F oven, or heat each tortilla on both sides quickly in a heavy skillet over medium heat. In each tortilla place about 1/2 cup black beans and 1/2 cup sweet potatoes. Fold one side of the tortilla over the filling and then fold in both sides, and roll up into a burrito. Place on a plate and top with generous spoonfuls of salsa, guacamole and sour cream. Variation: You may fold grilled chicken, steak, or any other grilled meat into the burrito as well. In a heavy saucepan, combine beans, onions, garlic, olive oil and water. Bring to a boil and simmer approximately 1 1/2 hours. Add the tomatoes and wine and season with salt and pepper. Simmer another 30 minutes or until beans are very tender. Using a wooden spoon or potato masher, mash the beans slightly. Leave some beans whole. This mixture should mound softly and be moist but not watery. Adjust by cooking longer or by adding water. This mixture makes an excellent side dish as well as a burrito filling. Preheat oven to 350 degrees F. Wash the sweet potatoes but leave the skins on. Rub with olive oil and bake until very tender, about 45 minutes. Cool the potatoes until they can be handled and remove skins. Place in a heavy saucepan and add the remaining ingredients. Mash the mixture well, taste for seasoning, reheat, and serve. This mixture makes an excellent side dish as well as a burrito filling. It can be prepared while the black beans simmer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 39367,"Organic Cupcakes 1 (16.2 ounce) box organic vanilla cake mix (recommended: Dr. Oetker) 3 eggs 2/3 cup whole milk 1/2 cup oil 4 ounces 72-percent dark chocolate, chopped Confectioners' sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds. Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit. Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix. In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes. Serve with a sprinkle of confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39368,"Tequila and Mexican Chocolate Mousse 6 1/2 ounces Ibarra chocolate, chopped fine 2 tablespoons milk 11/2 ounces butter, at room temperature 2 eggs, seperated 1 tablespoons Tequila Herradura Reposado 1/2 cup heavy cream 4 prepared phyllo cups 1 pomegranate, half seeded and half juiced, sweetened Instructions: Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds. ","[Tequila, Mezcal, Pinot Noir, Cabernet Sauvignon]" 39369,"Masoor Dal with Yogurt 2 tablespoons vegetable oil 1 small onion, diced 2 tomatoes, chopped Kosher salt 3 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 1 tablespoon Madras curry powder 1 1/4 cups dried red lentils Freshly ground pepper 1/4 cup plain yogurt 1/3 cup fresh cilantro, torn 1 to 2 Fresno cl peppers, thinly sliced 2 pieces naan, halved and warmed Instructions: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes. Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen. Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 39370,"Grilled Artichokes with Creamy Champagne Vinaigrette 1 tablespoon plus 1 teaspoon kosher salt 2 large lemons, quartered 3 large (1 pound) artichokes 1/3 cup extra-virgin olive oil 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1 tablespoon chopped fresh rosemary leaves 1/2 cup creme fraiche 1/4 cup extra-virgin olive oil 2 tablespoons champagne vinegar 2 tablespoons honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat. Juice the lemons into the water and add the squeezed lemon shells. Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut the artichoke stems to 1/2-inch long. Cut each artichoke into 8 wedges and, using a paring knife, remove the fuzzy choke. Place the artichokes in the pan and bring to a boil. Cover the pan and steam until the artichoke hearts are tender, about 20 minutes. Using tongs, remove the artichokes and arrange in a single layer on a baking sheet. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle both sides of the artichokes with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle with the chopped garlic and rosemary. Grill, cut-side-down, until lightly charred, 5 to 6 minutes on each side. Set aside to cool slightly. For the vinaigrette: In a medium bowl, whisk together the creme fraiche, olive oil, vinegar, honey, salt, and pepper until smooth. Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 39371,"Blueberry-Limoncello Cooler 1 (750-ml) bottle limoncello liqueur, chilled 1 cup sparkling water, chilled 1 cup fresh or frozen blueberries* (See Cook's Note) 5 fresh mint sprigs, lightly crushed, plus extra for garnish Crushed ice Instructions: In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs. Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass. Garnish with mint sprigs and serve. ","[Prosecco, Sauvignon Blanc, Ros]" 39372,"Chestnut Flour Cake: Castagnaccio 2 ounces raisins 16 ounces sweet chestnut flour 2 tablespoons sugar Zest of 1/2 orange Pinch salt 2 cups water 3 tablespoons olive oil, plus more for pan 1 fresh rosemary sprig, leaves picked 1 ounce chopped walnuts 1 ounce pine nuts Instructions: Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 39373,"Mango de Gallo 3 jalapenos, seeded and finely diced 3 Roma tomatoes, diced
1 large red onion, diced
Two 15-ounce cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime 1/2 teaspoon salt
Instructions: Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39374,"Taco Pizza al Pastor with Tomatillo Salsa One 14-ounce can pineapple rings, juice reserved 1/4 cup distilled white vinegar
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
3 cloves garlic
2 dried guajillo chiles, seeded 1 pound pork shoulder, cut into thin slices (1/4 to 1/2 inch thick) Olive oil, for brushing All-purpose flour, for rolling 16 ounces pizza dough, risen and ready to use according to package instructions
About 6 tablespoons Tomatillo Salsa, recipe follows 6 ounces queso fresco 8 ounces Oaxaca cheese
1/2 bunch fresh cilantro, roughly chopped
1/2 Spanish onion, finely diced
1 lime, cut into wedges
1 pound tomatillos, husked 4 cloves garlic
1 jalapeno, seeded
1/2 Spanish onion
1 lime, juiced
1/2 bunch fresh cilantro Splash white distilled vinegar
Kosher salt
Tortilla chips, for serving, if desired Instructions: To the carafe of a blender, add the pineapple juice, vinegar, oregano, paprika, salt, cumin, black pepper, cloves, garlic and guajillo chiles and blend until smooth. Transfer the marinade to a bowl and add the pork. Cover and refrigerate for 4 hours and up to overnight. Preheat the oven with a pizza stone to 500 degrees F. When ready to cook, heat a grill pan over medium-high heat and brush with olive oil. Remove the pork from the marinade. Grill the pork, flipping once to ensure even cooking, until grill marks appear, about 7 minutes total; set aside. Grill the pineapple rings until grill marks appear, a minute or two on each side. Roughly chop the pineapple and set aside. Flour a work surface and roll the pizza dough out into a large circle about 1/4 inch thick. Transfer the pizza to a pizza peel lined with parchment paper. Cover the pizza with about 6 tablespoons Tomatillo Salsa, leaving a 1/4-inch border. Then evenly layer on the pork, grilled pineapple, 4 ounces of the queso fresco and the Oaxaca cheese. Slide the pizza with the parchment onto the pizza stone. Bake until the cheese is melted and the crust is golden, 7 to 10 minutes. Garnish with the cilantro, onion and remaining 2 ounces queso fresco. Serve with lime wedges. Enjoy! Heat a grill pan over medium-high heat. Add the tomatillos, garlic, jalapeno and onion and grill until charred on all sides, 8 to 10 minutes. Transfer the grilled veggies to the carafe of a blender. Add the lime juice, cilantro, vinegar and some salt and pulse to the desired level of chunkiness. Taste and season as necessary. Use as sauce for pizza and serve the rest on the side with chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39375,"Pasta with Saffron Shrimp and Scallops 4 tablespoons butter 4 tablespoons finely minced shallots 1 large carrot, finely minced 1 stalk celery, finely minced 1 teaspoon saffron dissolved in 1/2 cup dry white wine 1/2 cup heavy cream 1 cup fish stock (or 1/4 cup clam juice mixed with 3/4 cup chicken broth) 8 ounces (net weight) peeled and deveined shrimp, cut into 1 inch pieces 8 ounces scallops, \foot removed\ and sliced horizontally 1 pound tomatoes, seeded and finely diced 1 pound black fettucine 1 cup thawed frozen petite peas, warmed in microwave oven Instructions: The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39376,"Grilled Turkey with Gravy 1 oven ready turkey, defrosted 1 tablespoon olive oil or vegetable oil Salt and pepper Turkey giblet stock 1 turkey neck Giblets 4 cups cold water Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs thyme tied in cheesecloth 6 tablespoons turkey fat 6 tablespoons flour 1/2 cup wine 3 cups stock Instructions: Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving. Combine turkey neck and giblets in a saucepan and cover with water. Bring to a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine to roux and whisk until smooth. Add stock and bring to a boil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39377,"Shrimp And Farro Salad 1 cup semi-pearled farro Water, to cook farro Salt, for water 1/2 cup extra-virgin olive oil Juice of 1 lemon 1/4 cup fresh mint leaves 2 tablespoons fresh parsley leaves 1 pound cooked shrimp, peeled and deveined 1 (15-ounce) can cannellini beans, drained and rinsed 1 large bunch watercress, washed well and stemmed Kosher salt and freshly ground black pepper Instructions: Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool. Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper. Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39378,"Kids Can Make: Puffed Rice Snowballs Cooking spray 2 cups mini marshmallows 3 tablespoons unsalted butter 1 teaspoon light agave syrup Kosher salt 4 cups puffed-rice cereal 1/4 cup dried apricots, diced (about 2 ounces) 2 tablespoons flaxseeds, ground 2 tablespoons roasted unsalted hulled sunflower seeds Instructions: Spray a large metal mixing bowl with cooking spray and set aside. Cook the marshmallows, butter, agave and 1/4 teaspoon salt in a medium saucepan over medium heat, stirring frequently, until the marshmallows are completely melted and the mixture is blended, about 3 minutes. Remove from the heat, add the puffed rice and stir to coat with the marshmallow-butter mixture. Transfer the rice mixture to the prepared bowl and sprinkle with the apricots, flaxseeds and sunflower seeds. Stir with a wooden spoon or hands lightly coated with cooking spray. Form into 8 logs or balls (about 1/2 cup each). Let cool about 30 minutes, then wrap tightly in parchment or plastic wrap. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 39379,"Fried Green Tomatoes 2 cups plain bread crumbs 1 cup panko (Japanese) bread crumbs 1 tablespoon finely chopped chives 1 tablespoon finely chopped rosemary leaves 1 tablespoon finely chopped basil leaves 1 tablespoon finely chopped thyme leaves 1 tablespoon finely chopped parsley leaves 1 tablespoon granulated garlic 1/2 cup grated Parmesan 1/2 cup cornstarch Salt and freshly ground black pepper 4 farm fresh green tomatoes 1 cup buttermilk 4 large eggs, beaten Prepared bread crumbs Vegetable oil, for frying 1 cup feta cheese, crumbled 1 handful fresh basil leaves, chopped 1 cup balsamic vinaigrette Instructions: For the bread crumbs: Mix all the ingredients together until well blended. For the tomatoes: Slice the tomatoes into 1/4-inch thick slices. Mix together the buttermilk and eggs and season with salt and pepper. Marinate the tomato slices in the buttermilk mixture for one hour. Remove each tomato slice from the marinade 1 at a time. Press both sides gently into the prepared bread crumbs until they are well coated. When all the tomato slices are breaded, heat 1/4-inch oil in a wide skillet over medium-high heat. Cook the tomatoes in batches until they are golden brown. (You can also deep-fry the tomatoes in a deep-fat fryer heated to 350 degrees F.) Drain on paper towels and keep warm. Serve topped with the crumbled cheese, chopped basil, and a drizzle of balsamic vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39380,"Bacon-and-Egg Breakfast Caesar Salad 1/4 cup grated Parmesan 2 tablespoons extra-virgin olive oil Juice of 1 lemon 3 sun-dried tomatoes, finely chopped 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 3 strips bacon Cooking spray 4 large eggs 4 slices whole-grain or whole wheat bread 1 small clove garlic, halved 2 hearts of romaine, trimmed and halved lengthwise Instructions: Put the Parmesan, oil, lemon juice, sun-dried tomatoes, 3 tablespoons water, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid, and shake vigorously to combine. (The dressing can be made a day ahead; shake well before serving.) Lay the bacon in a large nonstick skillet, and cook over medium heat until golden and crispy, about 5 minutes per side. Drain on paper towels, then finely chop. Wipe out the skillet, coat with cooking spray and heat over medium heat. Crack the eggs into the skillet, and cook until the whites are set but the yolks are still runny, 4 to 5 minutes. Sprinkle the eggs with salt and pepper. Remove from heat. Meanwhile, toast the bread, then rub one side of each slice with the garlic. Cut each slice in half. Put 2 toast halves on a plate, and top each set with a romaine heart half. Drizzle with the dressing, top with an egg and sprinkle with bacon. Repeat with the remaining toast, romaine, dressing, eggs and bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39381,"Full English Breakfast 3 slices thick-cut bacon, sliced into batons 5 breakfast sausage links
8 cremini mushrooms, stalks removed, quartered
12 to 15 cherry tomatoes on the vine
5 large eggs
Kosher salt and freshly ground black pepper One 15-ounce can great northern beans, drained and rinsed 3/4 cup tomato sauce
2 tablespoons Worcestershire sauce
4 English breakfast teabags 5 thick slices white bread or sourdough bread
Fresh parsley leaves, for serving
Ketchup, for serving
Butter, for serving
Marmalade, for serving
Milk, to taste
Instructions: Cook the bacon, sausages and mushrooms in a large nonstick skillet over a medium heat, turning occasionally, until well browned, about 8 minutes. Make room in the skillet so the tomatoes can sit directly on its surface and cook for 2 minutes. Create 4 \wells\ in the skillet around the perimeter and one in the center. Crack the eggs into the wells and tilt the skillet around so the whites go under all the other ingredients. Cook until the eggs just start to set, about 2 minutes. Put the lid on and continue to cook until the eggs are cooked to your desired doneness, 4 to 6 minutes for runny yolks. Season the eggs. Meanwhile, make the beans: Combine the beans, tomato sauce and Worcestershire sauce in a saucepan and cook over low heat until the beans are tender and flavors are combined, about 10 minutes. For the tea: Put the kettle on, and when it has boiled, pour into a teapot containing 4 English Breakfast tea bags and leave to steep. Put the bread in the toaster. When toasted, cut into triangles. Stand up so the slices stay crisp. To serve: Remove the lid from the skillet and tip the breakfast onto a serving board. Sprinkle over the parsley. Put the beans in a pretty bowl or handled cup. Arrange the toast on the board. Put ramekins of ketchup, butter, and marmalade on the board. Add some milk to a mug or cup and pour some strong tea from the teapot, then stir. Breakfast is served. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39382,"Scallops with White Wine Sauce 1 tablespoon unsalted butter 1/2 cup shallot, finely chopped 1 cup dry white wine 2 tablespoons white wine vinegar 1/4 cup heavy cream 1 tablespoon finely chopped parsley Salt and pepper 1/2 pound fresh sea scallops Instructions: In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39383,"Chocolate Raspberry Trifle 4 large eggs, separated 3/4 cup sugar divided 1 teaspoon vanilla extract Pinch salt 1/2 cup all-purpose flour 1/2 cup cornstarch 3/4 cup sugar 3/4 cup water 1/2 cup dark rum 1 quart milk 1 1/2 cups sugar, divided 12 large egg yolks 2/3 cup all-purpose flour 2 teaspoons vanilla extract 6 ounces semisweet chocolate 2 cups heavy whipping cream 1/4 cup sugar 2 teaspoons vanilla extract 2 baskets fresh raspberries Chocolate shavings for finish Instructions: For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool. For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool. For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum. For whipped cream: Combine all ingredients and whip to a soft peak. To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 39384,"Brother's Bread 1 tablespoon active dry yeast 2 1/4 cups warm water 1 1/2 tablespoons salt 1 tablespoon sugar 6 to 7 cups unbleached all-purpose flour Cornmeal White distilled vinegar Instructions: In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes. Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness. Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight. Line a baking sheet with kitchen parchment or sprinkle with cornmeal. Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39385,"Caramel Cashew Cupcake 3/4 cup packed brown sugar 1/3 cup whipping cream
1 teaspoon vanilla
Pinch salt
1 cup cashews 1 1/4 cups cake flour
1 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 1/2 cup buttermilk
1/2 cup oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2 large eggs
3 1/3 sticks unsalted butter, at room temperature 1 1/4 cups confectioners' sugar
1 tablespoon vanilla extract
Grated orange zest, for garnish Instructions: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners. For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and browns. Set aside to cool. Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes. For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces. Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes. Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews. Mix until smooth and completely combined. Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting. For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined. To assemble: Frost each cupcake with some of the caramel frosting. Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews. Sprinkle with orange zest to taste. Serve immediately or store in an airtight container for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39386,"Pellet-Grill Smoked Ribs Kosher salt and coarsely ground black pepper 4 teaspoons paprika 2 tablespoons vegetable oil 2 full racks St. Louis-style pork ribs (2 1/2 to 3 pounds) 2/3 cup apple cider vinegar 2 cups ketchup 1/3 cup distilled white vinegar 1/3 cup dark brown sugar 2 tablespoons Worcestershire sauce 1 to 2 teaspoons hot sauce, to taste Instructions: Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides. Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour. Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour. Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside. Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set. Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly. Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours. Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 39387,"Mom's Meatloaf 2 teaspoons butter 3/4 pound ground beef 1/4 pound ground pork 1 cup minced onions 1/2 cup minced green peppers 1 tablespoon chopped garlic 2 eggs 1/2 cup heavy cream 3/4 to 1 cup bread crumbs Salt and fresh ground black pepper 2 cups veal stock 2 tablespoons flour 2 tablespoons water Instructions: Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 39388,"Ice Cream Straciatelle 4 ounces semisweet chocolate 1 quart ice cream, softened Instructions: Chill a large bowl. Melt the chocolate in the top of a double boiler over simmering water or a small bowl set over a saucepan of just-simmering water. Remove from the heat and let the chocolate cool, but don't let it harden. Transfer the softened ice cream to the chilled bowl. While folding it with a rubber spatula, drizzle the melted chocolate into it through the holes of a slotted spoon. Transfer the ice cream to a storage container and freeze until firm. Store for up to 2 weeks in the freezer. ","[Marsanne, Riesling, Gewrztraminer, Brachetto]" 39389,"Chicken Cordon Bleu Sandwiches 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total) 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 4 slices Black Forest ham 8 slices smoked mozzarella 1 baguette 3 tablespoons unsalted butter, softened 3 tablespoons dijon mustard 1 bunch watercress or arugula, tough stems removed Instructions: Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes. Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil. Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves. Per serving: Calories 603; Fat 31 g (Saturated 15 g); Cholesterol 121 mg; Sodium 1,265 mg; Carbohydrate 39 g; Fiber 0 g; Protein 41 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39390,"Poached Fillet of Trout 1 1/4 cups fish or chicken stock Kosher salt 1 cup couscous 1 cup diced, blanched mixed vegetables such as carrots, celery, zucchini, scallions, yellows squash, and red pepper 1 egg 1/4 cup mixed chopped tarragon, dill and parsley leaves Lemon juice, to taste 4 trout fillets Kosher salt and freshly ground black pepper 3 tablespoons butter 1/4 cup diced shallots 1 cup dry white wine 1 tablespoon lemon juice Pinch saffron, crumbled 8 shrimp, peeled and deveined 1 sprig tarragon 1 sprig dill 2 sprigs parsley 1/2 cup heavy cream Kosher salt and freshly ground black pepper 4 fresh dill sprigs 4 lemon twists Chopped parsley, for garnish Instructions: Preheat the oven to 400 degrees F. To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool. To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks. Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates. To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes. Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39391,"Vegan Drunken Noodles 5 tablespoons (75 ml) Chinese sweet soy sauce 3 tablespoons (45 ml) Chinese vegetarian oyster sauce
3 tablespoons (45 ml) Thai soybean sauce (the label will say, \u201cseasoning sauce\u201d; see Cook's Note)
2 tablespoons (30 g) vegan sugar
2 teaspoons (10 ml) Sriracha
2 teaspoons (10 g) minced garlic
6 to 8 Thai basil leaves, thinly sliced 3 tablespoons (45 ml) canola or peanut oil 2 to 3 garlic cloves, minced
1 to 2 serrano chiles, thinly sliced
5 ounces (145 g) extra-firm tofu in water, drained and diced 1/2 medium white onion, sliced
3 to 4 cups (675 to 910 g) fresh rice noodles, separated
1 cup (240 g) loosely packed Thai basil leaves
1/2 cup (120 g) grape tomatoes, halved Instructions: For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside. For the noodles: Heat the oil in a medium saut pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 39392,"Roast Chicken 3 whole chickens, giblets removed (3 pounds each) 3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 lemons, halved
6 cloves garlic 6 sprigs fresh thyme
5 fluid ounces clarified butter
1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 ounces flour
1 quart chicken stock
Kosher salt and black pepper 2 ounces unsalted butter 4 sweet potatoes 1/2 stick (4 tablespoons) unsalted butter 1 tablespoon brown sugar
Kosher salt White pepper Kosher salt 1 1/2 pounds green beans, ends snipped
2 tablespoons grapeseed oil
2 ounces unsalted butter
3 ounces almond slices, toasted
Black pepper Instructions: For the roast chicken: Preheat the oven to 450 degrees F. Sprinkle the cavities of the chickens with the salt and pepper; stuff each with 2 lemon halves, 2 garlic cloves and 2 thyme sprigs. Rub the skins with the clarified butter. Truss the chickens. Place the chickens, breast side up, on a rack set into a roasting pan. Roast until golden brown, 10 to 15 minutes. Reduce the heat to 350 degrees and scatter the onions, carrots and celery around the chickens. Roast until the chickens are 160 degrees at the thigh, 45 to 60 minutes more. Remove to a cutting board and let rest for 10 to 15 minutes. Place the roasting pan on the stovetop and cook until the vegetables are caramelized. Pour off all but 2 ounces of the chicken fat. Add the flour and cook for 2 minutes, whisking. Whisk the stock into the roux until smooth, then simmer for 20 minutes. Season the pan gravy with salt and pepper. Before serving, whisk the unsalted butter into the gravy. Cut the chickens in half and remove the backbone. For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes with a fork. Roast until tender, about 45 minutes. Scrape the sweet potato flesh into a food processor. Add the butter and brown sugar, and puree until smooth. Season with salt and white pepper. For the green beans: Bring 1 gallon water to a boil, and season with 2 ounces kosher salt. Set up an ice bath for shocking the green beans. Add one-third of the green beans to the boiling water; cook until al dente, 2 to 3 minutes. With a slotted spoon, transfer the beans to the ice bath to stop cooking. Remove the beans from the ice bath and dry well. Repeat two more times, until all the green beans are blanched. Heat 2 tablespoons grapeseed oil in a large skillet. Add the blanched green beans and saute for 1 to 2 minutes. Add the butter and the almonds, and cook for another 1 to 2 minutes. Season with salt and pepper. To plate: Divide the sweet potato puree between 6 plates, and make a smear with the puree. Place one chicken half on each plate. Lean some of the green beans up against the chicken, and then spoon 3 to 4 ounces of the pan gravy over the chicken. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39393,"Rum Punch 1 cup fresh lime juice 2 cups grenadine syrup 2 cups Jamaican white rum 1 cup light rum 2 cups fresh pineapple juice 2 cups fresh orange juice Pinch freshly grated nutmeg, optional Orange slices, for garnish Pineapple slices, for garnish Instructions: Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices. ","[Rum, Dark Rum, Cream Sherry]

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) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/4 cup" 39394,"Seafood Sausage 6 ounces shrimp (6 to 8 medium sized) 6 ounces fresh rock shrimp 8 ounces fresh scallops 4 ounces peeled, seeded, and diced Roma tomatoes 1 ounce fresh basil, julienned 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 teaspoons fresh lemon juice 4 teaspoons capers 1 pound pork casing, thoroughly cleaned 1 ounce extra-virgin olive oil Instructions: Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes, also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook. Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39395,"Cheddar Potato Casserole 3 cups prepared mashed potatoes 1 can (10 3/4 ounces) Campbell's? Condensed Cheddar Cheese Soup 1/3 cup sour cream or plain yogurt Generous dash ground black pepper 1 green onion, chopped (about 2 tablespoons) Instructions: Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees F for 30 minutes or until the potato mixture is hot. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 39396,"Maui Onion Napolean with Orange Ginger Sauce 2 cups fresh orange juice 2 cups orange segments 2 tablespoons rice wine vinegar 2 teaspoons grated fresh ginger 2 tablespoons sugar, optional 2 tablespoons nam pla (Asian fish sauce) 2 tablespoons Dijon mustard 1 cup olive oil 12 (1/4-inch thick) Maui onion slices 1/2 cup olive oil 4 tablespoons chopped fresh thyme 4 teaspoons sambal (hot chili paste) 4 ounces goat cheese 4 whole fresh basil leaves 12 (1/4-inch thick) slices vine ripe tomatoes Instructions: To prepare the sauce, use a blender and combine all of the ingredients except the olive oil and blend well. Slowly add the olive oil while the blender is running to incorporate the ingredients. With each onion slice, rub 1 side with olive oil, thyme, and the Sambal. Grill the onion rings, bigger side down, turn and spread the goat cheese. Grill an additional 30 seconds longer. Continue to stack the onion and cheese, then basil, tomato, and basil again. To serve, spread the sauce onto each plate or a large platter and place the onion napoleons on sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39397,"Steamed Mussels with Coconut-Green cl Broth and Black Pepper French Fries with Smoked Red Pepper Aioli 1 cup prepared mayonnaise, store-bought or home-made 1 small roasted red pepper, peeled, seeded and pureed 1 tablespoon chipotle in adobo Salt and freshly ground black pepper 2 tablespoons olive oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 poblano chiles, roasted, seeded, peeled and pureed 2 cups clam broth 1 cup unsweetened coconut milk 1 tablespoon honey 1 cup fresh spinach leaves 1 cup dry white wine 2 pounds cultivated black mussels, beard removed and scrubbed Salt and freshly ground black pepper 2 tablespoons cold unsalted butter 3 tablespoons freshly chopped flat-leaf parsley leaves, plus more for garnish French bread, heated, for serving 6 large Idaho potatoes, peeled 1 quart vegetable or peanut oil Kosher salt and freshly ground black pepper Instructions: For the mussels: Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green cl broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side. For the French Fries: Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper. For the Aioli: Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39398,"Whoopie Pies 4 eggs 2 1/4 cup sugar 1 teaspoon salt 2 teaspoons vanilla 2 1/4 ounces hot coffee (about 2 tablespoons) 1 cup vegetable oil 5 1/2 cups flour 1 cup cocoa 2 teaspoons baking powder 2 teaspoons baking soda 2 eggs 2 tablespoons vanilla 1/4 teaspoon salt 1 cup water 6 cups confectioners' sugar 3 cups solid vegetable shortening Instructions: Cookies: Preheat oven to 350 degrees Fahrenheit. Mix eggs, sugar, salt, vanilla, hot coffee, and vegetable oil. Then add flour, cocoa, baking powder and baking soda. Mix all together, drop on cookie sheets and bake for 5 minutes. Filling: Beat eggs. Add the rest of the ingredients. Beat well. Assemble whoopie pies by spreading the filling between 2 cookies. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 39399,"Grilled Jerk Chicken Skewers 1/3 cup vegetable oil, plus more for the grill grates 2 tablespoons thyme leaves
1 tablespoon packed dark brown sugar
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1/2 teaspoon ground allspice
6 scallions, white and light green parts only, roughly chopped
4 cloves garlic
2 habanero or Scotch bonnet chiles, seeded
One 1/2-inch piece fresh ginger, peeled and roughly chopped
1 shallot, roughly chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs (about 2 1/2 pounds), each halved
2 sweet potatoes, peeled and cut into 1/4-inch-thick slices
1 pineapple, peeled, cored and cut into 1-inch chunks
2 ripe but firm mangos, peeled and cut into 1-inch chunks
Green salad, for serving Instructions: Combine the oil, thyme, brown sugar, soy sauce, vinegar, allspice, scallions, garlic, chiles, ginger, shallot, lime juice, 2 teaspoons salt and several grinds of black pepper in a food processor and pulse until you have a coarse paste; this is the marinade. Reserve 1/4 cup of the marinade and refrigerate, covered, for later use. Combine the remaining marinade with the chicken in a medium bowl and massage it into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours and up to overnight. Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Lightly brush the grill grates with oil.
Combine the sweet potatoes with the reserved 1/4 cup marinade in a medium bowl, tossing to coat; set aside. Thread a piece of chicken, pineapple and then mango onto one of four 10- to 12-inch metal skewers. Continue threading the ingredients in an alternating pattern until you have 4 pieces of each ingredient on the skewer. Repeat with the remaining skewers.
Grill the sweet potatoes over direct heat, turning once, until lightly charred on both sides, 5 to 7 minutes. Move them to the indirect side of the grill and place the skewers over the direct heat. Cook, turning the skewers occasionally, until they are dark golden all over, about 10 minutes.
Cover the grill and close the air vents halfway so the temperature remains around 350 degrees F. Cook until the sweet potatoes are soft and the chicken is cooked through, 10 to 15 minutes more.
Transfer the skewers and sweet potatoes to a large platter and serve with a green salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39400,"Purple Potato Vichyssoise with Roasted Garlic 1 whole bulb garlic 1 teaspoon olive oil 1 tablespoon butter 2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed 1 cooking onion, chopped 3/4 cup dry white wine 8 purple potatoes, or 4 medium Yukon gold or russet potatoes, peeled and sliced or diced 6 cups vegetable broth or chicken stock 1/2 teaspoon salt 1/2 teaspoon white pepper 4 sprigs fresh sage, or 1 tablespoon dried sage 3 cups whole milk Instructions: Preheat the oven to 350 degrees F. Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed. Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. Let cool. Melt the butter in a soup pot over medium-high heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and cook for 2 more minutes. Add the potatoes and stock. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. (Adjust heat as required to simmer.) Add the salt, pepper, and sage. Let the soup cool. Extract the individual garlic cloves (squish them all out by applying pressure to the bottom of the bulb, or remove them individually with an escargot fork). Add them to the stockpot. If using fresh sage, remove sprigs, then puree the soup in a blender or food processor. Refrigerate for a minimum of 1 hour. Just before serving, add 1 part milk for every 3 parts soup, and blend in a blender for 15 seconds to aerate. Serve cold in chilled bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 39401,"Spaghettini with Corn and Clams Kosher salt 12 ounces spaghettini 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 20 littleneck clams (about 2 pounds), scrubbed 3/4 cup dry white wine 2 ears of corn, kernels removed, cobs reserved 1/4 to 1/2 teaspoon red pepper flakes 3 tablespoons unsalted butter Grated zest of 1 lemon 1/4 cup chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Add the clams, wine, corn kernels and cobs, red pepper flakes and 1/2 teaspoon salt; cover, increase the heat to high and cook until the clams open, about 7 minutes. Discard the corn cobs and any unopened clams. Add the butter, lemon zest and pasta to the pot with the clams; toss to coat, about 1 minute. Add some of the reserved pasta cooking water to loosen the sauce if the pasta seems dry. Stir in the parsley and season with salt and pepper. Serve drizzled with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39402,"Grilled Caprese with Prosciutto 1 1-pound ball fresh mozzarella, sliced 1/4 inch thick 10 to 15 slices prosciutto (3 to 4 1/2 ounces) 2 to 3 large heirloom tomatoes, sliced 1/2 inch thick 1 1/2 cups heirloom cherry tomatoes, halved 3 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar Flaky sea salt and freshly ground pepper 1/2 cup torn fresh basil Instructions: Line a baking sheet with parchment paper. Wrap each mozzarella slice with prosciutto until mostly covered. Put on the prepared baking sheet and cover with plastic wrap. Freeze until firm, about 30 minutes. Preheat a grill to medium high. Grill the prosciutto-wrapped mozzarella until the prosciutto is crisp and the cheese just starts to melt, about 1 minute per side.
Arrange the prosciutto-wrapped mozzarella and sliced tomatoes on a platter, overlapping slightly. Top with the cherry tomatoes. Drizzle with the olive oil and vinegar and season with salt and pepper. Top with the basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39403,"Boozy Frozen Cream Bars One 13.5-ounce can coconut cream 3 tablespoons honey Zest of 1 orange 1/4 cup Campari Juice of 1 lemon 2 oranges Instructions: Pour 1/3 cup of the coconut cream out of the can and reserve. Add the orange zest, remaining coconut cream, 2 tablespoons of the honey, the Campari and lemon juice to a blender. Slice the ends and rind off the oranges, cut into chunks and add to the blender. Pure until smooth. Fill 8 ice pop molds two-thirds of the way up with the mixture. Add the ice pop sticks and freeze until the pops begin to freeze but aren\u2019t frozen through, about 1 hour. In the meantime, whisk the reserved coconut cream and remaining honey together. Pour the coconut cream into the semi frozen molds, filling them the rest of the way. Place back in the freezer and freeze until solid, about 1 more hour. Unmold when ready and serve! ","[Prosecco, Moscato, Vinho Verde, Cava]" 39404,"Garlicky Salami and Broccoli Pasta Salad 1/3 cup olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 2 cups bite-sized broccoli florets 8 ounces dried radiatore 4 ounces thickly sliced salami, cut into thin strips 1/4 cup thinly sliced scallions Instructions: Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the salami and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39405,"Countdown #4 Classic Roasted Turkey One 16- to 18-pound turkey, neck and giblets reserved Salt
2 lemons, halved 6 sprigs fresh rosemary 6 sprigs fresh thyme 6 sprigs fresh sage 2 Spanish onions, peeled and halved 1 stick butter, at room temperature Freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Once preheated, place the oven thermometer in the oven to make sure your oven is reading an accurate temperature and adjust accordingly.
Remove the turkey innards and rinse the turkey well. Pat dry and place on a roasting rack set in a roasting pan. Salt the turkey cavity and squeeze the lemons inside the cavity. Stuff with the lemon rinds, herbs, and 2 onion halves. Add the remaining onion halves, all giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Rub the skin of the turkey with the butter and season with salt and pepper.
Place the turkey in the oven and cook until the internal temperature of the breast reaches 165 degrees F on a meat thermometer, 3 1/2 to 4 hours, basting with pan juices every 30 minutes. Cover the turkey with foil if the browning gets too dark. Remove the turkey when done and allow to rest 20 to 30 minutes before carving. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 39406,"Leeks a la Grecque 1 pound leeks, white and pale green parts only, cut into 7-inch lengths 2 cups water 1/4 cup olive oil 3 sprigs fresh marjoram, or 1 teaspoon dried 1 cinnamon stick 3 tablespoons red wine vinegar 3 sprigs fresh oregano, or 1/2 teaspoon dried Salt to taste 1 cup diced tomatoes 1/3 cup Calamata olives, pitted and halved 1/4-1/2 pound Feta cheese, crumbled Minced fresh marjoram and oregano to taste Instructions: Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender. Transfer leeks to a serving plate. Reduce cooking liquid to 1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs. Recommended Drink: Ouzo ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39407,"Capellini With Spicy Zucchini-Tomato Sauce 3 tablespoons extra-virgin olive oil 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1 28-ounce can whole San Marzano tomatoes Kosher salt 1 medium zucchini, cut into small chunks 1/2 pound capellini 1/4 cup chopped fresh basil Grated parmesan cheese, for topping Instructions: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt. Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 39408,"Homemade Dark Brown Sugar 1 pound granulated sugar 3 ounces molasses, by weight Instructions: Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month. ","[Port, Tawny Port, Madeira, Sherry]" 39409,"Black-Eyed Peas, Corn and Squash Salad 1 1/2 cups dried black-eyed peas 1 onion, peeled, cut in half and stuck with two cloves 1 bay leaf 2 teaspoons salt plus 2 tablespoons salt 1 teaspoon freshly ground pepper 10 ears fresh corn, shucked 2 tablespoons salt 3 thin zucchini, diced 4 crookneck yellow squash, diced 8 Italian Roma tomatoes, cored and diced 1 bunch scallions, washed and sliced thinly at an angle 1/4 cup sherry vinegar 1/2 cup plain yogurt 1/2 cup extra virgin olive oil 1 bunch flat leaf parsley, washed, leaves chopped coarsely Instructions: Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 39410,"Chicken and Truffle Terrine 8 ounces thinly sliced bacon 1 pound skinless chicken breast 8 ounces minced pork 3 shallots minced 1 clove garlic minced Salt and pepper 2 tablespoons chopped flat leaf parsley 6 ounces sliced truffles 10 tablespoons grain mustard Instructions: Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato and Basil Pasta 8 ounces pasta of your choice 2 tablespoons unsalted butter 1 small onion, finely chopped 2 clo" 39411,"Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 3 cups semisweet chocolate chips (18 ounces) 1/4 cup (1/2 stick) unsalted butter 3 large eggs 2/3 cup sugar 2 teaspoons vanilla extract 1/3 cup whipping cream 2 cups white chocolate chips or 12 ounces white chocolate, coarsely chopped Strawberry Preserves: 1/2 cup strawberry preserves About 1 teaspoon finely grated lemon zest 3 ounces white chocolate, finely chopped Instructions: For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper. Whisk the flour, baking powder and salt in a small bowl. Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick. Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until well blended. Add the flour mixture and beat until just incorporated. Stir the remaining 1 cup chocolate chips into the batter. If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly. The batter can be prepared 1 day ahead. Let the batter stand at room temperature at least 1 hour before continuing. Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart. Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes. Cool the cookies on the sheets. For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove the pan from heat and add the white chocolate chips. Stir until melted and smooth. Chill the ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temperature 2 hours to soften slightly before using. For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl. Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies. Place the remaining cookies on top, ganache side down, to form sandwich cookies. Chill until the ganache is firm, 15 to 20 minutes. Insert lollipop sticks into the ganache filling, if desired For the white chocolate drizzle: Place the white chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Drizzle the melted chocolate over the top of one side of each sandwich cookie, using a fork. Chill until the chocolate has set, about 10 minutes. The drizzle can be prepared 1 day ahead. Store airtight in the refrigerator. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 39412,"Thanksgiving Breakfast Casserole 2 pounds sage sausage 2 Granny Smith apples, diced
1 large yellow onion, diced
1 tablespoon chopped fresh sage
12 large eggs
2 cups whole milk
1/2 cup half-and-half
Kosher salt and freshly ground black pepper
Salted butter, for greasing the lasagna pan
6 cinnamon raisin English muffins, cut into bite-size chunks
2 1/2 cups grated white Cheddar
2 tablespoons chopped fresh parsley
Instructions: Set a large skillet over medium heat and add the sausage. Cook until browned and cooked through, 7 to 9 minutes. Remove the sausage with a slotted spoon and drain on a paper towel lined plate. Without cleaning the skillet, add the apples, onion and sage and cook until the onion has softened, 2 to 3 minutes. Remove the pan from the heat and set aside. Mix together the eggs, milk and half-and-half in a large pitcher or bowl. Season with salt and pepper and set aside. Grease a large casserole dish with some butter. Layer in half the English muffins, half the sausage, half the apple/onion mixture and half the cheese. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight. Remove the pan from the fridge 20 to 30 minutes before baking. Preheat the oven to 350 degrees F. Replace the plastic wrap on top of the casserole with aluminum foil. Bake for 35 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more. Sprinkle with the chopped parsley. Serve warm and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39413,"Meat Lovers' Pizza-Stuffed Shells Kosher salt and freshly ground black pepper 26 jumbo pasta shells
1 pound ricotta
1/2 cup grated Parmesan, plus more for serving
3 tablespoons fresh parsley, minced
1 large egg
1 pound mozzarella, grated (about 4 cups)
4 slices bacon, cut into 1-inch pieces 8 ounces spicy Italian sausage, casings removed
8 ounces lean ground beef
1 medium yellow onion, chopped
1 clove garlic, minced One 24-ounce jar marinara sauce
2 ounces sliced pepperoni
Dried oregano, for serving
Red pepper flakes, for serving Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside. Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside. Preheat the oven to 450 degrees F.
Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 39414,"Captain Handsome 1 1/2 ounces gin 1/2 ounce creme de violette 1/2 ounce fresh lime juice 1/4 ounce limoncello Absinthe, for the glass Splash of chilled seltzer Brandied cherry (sold in jars at gourmet stores), for garnish Instructions: Fill a cocktail shaker halfway with ice. Add the gin, creme de violette, lime juice and limoncello and shake well. Rinse the inside of a cocktail glass with absinthe. Strain the drink into the glass, add the seltzer and garnish with a brandied cherry. ","[Gin, Creme de Violette, Lime Juice, Limoncello]" 39415,"Instant Pot Green Bean Casserole 4 tablespoons unsalted butter, at room temperature 1 yellow onion, diced 8 ounces sliced button mushrooms Kosher salt and freshly ground black pepper 1 cup low-sodium chicken or vegetable broth 1 1/2 pounds green beans, trimmed and cut into bite-size pieces 1 cup plus 2 tablespoons grated Parmesan
1 cup crispy fried onions
2 tablespoons all-purpose flour 1/2 cup heavy cream Instructions: Preheat the oven to 400 degrees F. Turn on a 6-quart Instant Pot?, set to saute-high (see Cook's Note) and wait to heat up, 3 to 4 minutes. Add 2 tablespoons butter and let it melt, then add the onion and cook, stirring frequently, until softened and translucent, 4 to 5 minutes. Add the mushrooms and cook, stirring frequently, until they have softened and released most of their liquid, 5 to 6 minutes. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Add the broth and green beans and stir until all are coated. Turn the pot off.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual low pressure for 3 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. Be careful of any remaining steam and unlock and remove the lid. Meanwhile, toss the Parmesan and fried onions together in a medium bowl. Line a baking sheet with a silicone baking mat. Use a heaping 1/4-cup dry measuring cup to make 6 even piles of the cheese and onion mixture. Flatten each pile slightly with the measuring cup. Bake until the cheese begins to crisp and is golden brown, 6 to 8 minutes. Set aside until ready to use. Mix together the flour with the remaining 2 tablespoons of butter and remaining 2 tablespoons of Parmesan with your hands in a small bowl until completely combined.
Return the pot to the saute-high setting. Stir the Parmesan-flour mixture into the hot green beans. Add the cream and stir until all the butter has melted and the cream has thickened the sauce, about 2 minutes. Pour into a serving dish and top with the cheese and onion crisps. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39416,"Georgia Peach BBQ Turkey Wings 8 pounds turkey wings (about 8 split wings, tips discarded) 1/2 cup canola oil
3 tablespoons store-bought barbecue spice blend
1 shallot, chopped
4 cloves garlic, quartered
3 ripe peaches, pitted and chopped (about 2 cups)
2 tablespoons tomato paste
1 tablespoon pure maple syrup
1 cup vegetable or chicken stock
2 dashes Worcestershire sauce
1/2 teaspoon smoked paprika
Kosher salt
2 tablespoons chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Place the turkey wings in a large mixing bowl. Pour in the oil and barbecue spice blend. Massage the wings until evenly coated on all sides. Place the seasoned wings on the prepared baking sheet. Set the oil remaining in the bowl aside. Roast until the wings reach an internal temperature of 165 degrees F and are golden brown and crispy, about 1 hour 20 minutes. Meanwhile, prepare the barbecue sauce: In a small saucepan over medium heat, pour in the oil remaining from the bowl the wings were tossed in. Add the shallot and garlic. Cook until softened, 3 to 5 minutes. Add the peaches, tomato paste and maple syrup. Cook, stirring frequently, until the mixture begins to caramelize. Pour in the stock and stir to combine. Reduce the heat to medium low. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the Worcestershire sauce and paprika. Use an immersion blender to puree the mixture until smooth. Add kosher salt to taste. Remove the wings from the oven and brush generously with the sauce. Return to the oven and broil for 3 minutes, until the sauce bubbles and begins to brown. Serve immediately garnished with parsley and with extra sauce as desired. ","[Chardonnay, Zinfandel, Syrah, Tempranillo]" 39417,"Huevos Rancheros 4 large corn tortillas 1/2 cup warm refried beans 2 tablespoons unsalted butter 8 large eggs 1 1/2 cups pepper Jack 1 tablespoon vegetable oil 1 cup chopped white onions 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne 1 tablespoon minced jalapeno 1 teaspoon minced garlic 1 cup chopped tomatoes and their juice 1 cup chicken stock 3 tablespoons chopped cilantro 2 teaspoons vegetable oil Instructions: To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm. In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas. In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes. Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 39418,"Limber de Frambuesa 1 pound frozen raspberries 2 cups sugar, plus more if needed Instructions: Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer. Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they've lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids. Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you\u2019d like. Set aside to cool. Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 39419,"Chocolate and Peppermint Coffee Spoons 4 ounces bittersweet chocolate 1 tablespoon coconut oil 1/4 cup peppermint candies Instructions: Line a baking sheet with parchment paper. Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined. Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency. Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes. ","[Reds: Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]

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) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instru" 39420,"Candied Pretzel Parts 8 ounces white chocolate chips 2 tablespoons coconut oil
1/2 cup mixed orange and chocolate sprinkles 1/2 cup mixed orange and chocolate sprinkles
1/2 cup toasted shredded coconut
1/2 cup crushed peanuts
10 rounds of caramel from a 6.5-ounce package of caramel apple wraps
Nonstick cooking spray
20 long thick pretzel rods (about 7 1/2 inches long)
Instructions: Preheat the oven to 200 degrees F. Melt the chocolate chips with the coconut oil in a small double boiler or in the microwave. Put the sprinkles, coconut and peanuts on 3 plates or a baking sheet. Remove the paper from the caramel rounds and use the paper or parchment paper to line a baking sheet. Spray the paper lightly with cooking spray. Use sharp kitchen scissors to cut each caramel round in half. Holding the caramel lengthwise, wrap the top half of each pretzel stick, pressing the seam to secure. Place the wrapped pretzel sticks seam-side down on the prepared baking sheet and place in the oven to slightly melt the caramel and allow it to adhere to the pretzels, about 5 minutes. Working quickly, press the pretzels into the toppings of your choice, turning to make sure all sides are coated. Drizzle with the white chocolate mixture. Let cool completely. Arrange the pretzels sticks in glasses for serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39421,"Roast Pig 3 tablespoons roughly chopped fresh sage leaves 2 tablespoons roughly chopped fresh rosemary 2 heads garlic, halved horizontally, plus 5 garlic cloves 1/2 tablespoon fennel seeds, lightly crushed 3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 tablespoon kosher salt, plus more for seasoning 2 teaspoons freshly ground black pepper, plus more for seasoning 1 (6 1/2-pound) boneless pork butt (pork shoulder) 2 baby potatoes, halved 1 cup dry white wine Oven Roasted Potatoes, for serving 6 Yukon Gold potatoes, cut into 3/4-inch cubes 4 carrots, halved lengthwise and cut into chunks 5 garlic cloves 1 handful fresh rosemary sprigs 1 handful sage leaves 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F.
In a food processor, combine the sage, rosemary, the 5 garlic cloves, fennel seeds, olive oil, and salt and pepper and blend until a paste forms. (You can also mash these ingredients together with a mortar and pestle.)
Using a sharp knife, butterfly the pork butt, so it opens up like a book. (You can also have your butcher do this for you.) Rub the inside cut of the meat with the paste. Using kitchen twine, tie the butterflied pork back together to make a compact shape.
Place the halved garlic heads and potatoes, cut-sides down, on the bottom of a roasting pan to create a bed for the pork butt so it doesn't sit directly on the surface of the pan. Place the pork fat-side up on the bed of garlic and potatoes, drizzle lightly with olive oil, and season with salt and pepper to taste.
Place the pan in the oven and bake for 5 hours, or until the skin is browned and the meat is extremely tender; pour the wine over the pork after the first 30 minutes of roasting and baste the meat with the collected pan juices every 40 minutes.
Remove from the oven and let rest for 20 minutes. Remove the twine before cutting the pork into 12-inch-thick slices.
IMPORTANTE! After slow-roasting the pork, the garlic should be soft. Spread it on bread for an appetizer. Serve with Oven-Roasted Potatoes. The potatoes make for a nice cook's treat-snack on them while you're waiting for the pork to rest. Preheat the oven to 400 degrees F. On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat. Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve. IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 39422,"Buffalo Bourguignon with Duck Fat-Poached Red Potatoes 3 pounds lean buffalo stew meat, cut into 2-inch cubes 5 cups red wine 5 sprigs fresh thyme 4 sprigs fresh parsley 1 bay leaf 2 black peppercorns 8 ounces bacon
5 tablespoons olive oil
2 1/2 tablespoons flour
1 onion, sliced
1 shallot, chopped Salt and pepper
3 1/2 cups beef stock, plus more if necessary
1 tablespoon tomato paste
3 cloves garlic, 2 cloves minced and 1 clove smashed
20 peeled red potatoes
3 cups duck fat
20 pearl onions
1 tablespoon unsalted butter
1 pound cremini mushrooms, quartered
1 pinch of salt
Instructions: Marinate the buffalo shoulder meat in a large bowl with 2 cups of the red wine overnight. Preheat the oven to 450 degrees F. Place the parsley, 3 sprigs of the thyme, the bay leaf and peppercorns on a square of cheesecloth and tie into a bundle with kitchen twine. Cut the bacon into 1/4-inch cubes. Saute the bacon in 4 tablespoons of the olive oil in a braising pan over medium heat until brown, then remove from the pan using a slotted spoon. Drain the meat from the wine marinade and dry with paper towels, add the meat to the bacon fat and brown all sides. Sprinkle the flour over the meat to coat evenly. Place the braising pan in the oven for 5 minutes. Remove the pan, toss the meat, and return it to oven until the meat is browned, about 5 more minutes. Remove pan from oven and reduce the oven temperate to 300 degrees F. In a separate saute pan, saute the onion and shallot with a pinch of salt and pepper over medium heat until soft, about 4 minutes. Add the bacon. Heat the braising pan on the stovetop over medium heat. Add the remaining 3 cups of red wine, 3 cups of the beef stock, the tomato paste, minced garlic, cooked shallots and onions and the herb bouquet. Bring to a simmer, cover, and place the braising pan in the oven. Cook until the meat is tender, about 3 1/2 hours. When there is about 1 hour left for the meat to cook, heat the duck fat in a medium pot to 200 degrees, and then add the smashed garlic, the remaining 2 sprigs thyme and some salt and pepper. Add the potatoes and cook, keeping the fat at 200 degrees, until soft, about 45 minutes. In a separate saute pan, saute the pearl onions in the butter over medium heat until brown. Add the remaining 1/2 cup beef stock and some salt and pepper and simmer until tender, about 30 minutes. In a separate saute pan, saute the mushrooms in 1 tablespoon olive oil over medium-high heat until tender, then season with some salt and pepper. When the meat is done, strain the liquid from the braising pan into a saucepan. Discard the herb bouquet and reserve the meat. Return the meat to the braising pan and top with the pearl onions and mushrooms. Begin to reduce the liquid in the saucepan over high heat; adjust the thickness of the sauce by continuing to reduce if too thin or adding stock if too thick. Pour the sauce over the meat and vegetables in the braising pan and bring to a simmer. Serve the bourguignon in a bowl surrounded by the duck fat-poached potatoes. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 39423,"Grilled Fennel Salad with Oranges 1 naval orange, (recommended: Cara Cara, if available) 1 lime, juiced 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil, plus 1 tablespoon olive oil Salt Freshly ground black pepper 2 fennel bulbs, halved vertically 2 celery stalks, shaved on mandoline 1/2 cup loosely packed fresh Italian parsley leaves, removed from stems Small Parmigiano-Reggiano cheese wedge Instructions: Orange:
Grate 1/2 teaspoon of orange zest, then cut the rind and pith away from the orange. Segment the orange, over a bowl, making sure to cut on each side of the membrane. Squeeze the remaining membrane and reserve the juice.
Vinaigrette:
Whisk together the lime juice, mustard, 4 teaspoons reserved orange juice, 1/2 cup extra-virgin olive oil and 1/2 teaspoon orange zest. Season with salt and pepper, to taste.
Heat a grill to medium.
Salad:
Brush the cut flat sides of the fennel bulbs with olive oil and season with salt. Put on the grill and cook until you see grill marks. Remove them from the grill to a cutting board and let cool. Remove and discard the core. Thinly slice the fennel bulb vertically. Add the fennel slices to a glass bowl along with the shaved celery and the whole parsley leaves. Add the vinaigrette, toss to combine and season, to taste, with salt and pepper. Divide the salad among 4 individual serving plates. Using a vegetable peeler, shave 4 strips of Parmigiano-Reggiano and put 1 strip on top of each salad. Arrange the orange segments on top of composed salad and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]

" 39424,"Spicy Low-Country Shrimp and Grits 4 cups milk 1 teaspoon salt 1 teaspoon course ground black pepper 1 tablespoon butter 1 cup stone-ground yellow grits 1 teaspoon red pepper flakes 1 tablespoon pepper sauce 2 ounces grated Cheddar 1 1/2 pounds (21 count) shrimp, peeled and deveined 2 tablespoons Cajun seasoning 1/4 cup extra-virgin olive oil 1/4 pound diced andouille sausage 2 teaspoons diced garlic 1/4 cup butter 1 teaspoon cayenne pepper 2 small chopped piquillo peppers 1 teaspoon red pepper flakes 1/4 cup wine (Spanish rioja) 1/4 cup chopped fresh herbs (parsley, thyme, basil) Salt and freshly ground black pepper Sliced scallions Instructions: Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir. Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve. ","[Rioja, Cabernet Sauvignon, Syrah, Pinot Noir]

" 39425,"Herb Roasted Sweetbreads 1 1/2 pounds fresh veal sweetbreads, soaked overnight in cold water 4 tablespoons grape-seed oil 1 leek, cut into half-inch pieces 1 fennel bulb, chopped into one-inch pieces 3 shallots, chopped 6 cloves garlic, crushed 2 bay leaves 1/2 bunch thyme 1 teaspoon black peppercorns 1/2 teaspoon coriander seeds 8 ounces Noilly Prat dry vermouth 16 ounces chicken stock 1 tablespoon grape-seed oil 1 shallot, sliced 1 garlic clove, crushed 2 tablespoons golden raisins 1 bay leaf 1/2 bunch tarragon 1/2 teaspoon coriander seeds 1 cup green grapes, crushed by hand, keeping all juices 4 ounces white wine 8 ounces white verjus 8 ounces reduced sweetbread poaching liquid 1 tablespoons butter, unsalted 24 pieces of green grapes, peeled and stored in acidulated water 16 pieces of butter-braised radishes 1 cup small diced sunchokes, glazed with butter and chives 5 pieces of French Breakfast radish, shaved into ice water Petite lettuces like mache, frisee or watercress Instructions:

1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce. Directions
8. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
9. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
10. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
11. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
12. Finish the sauce with chopped tarragon and minced shallots before serving. To Finish the Sweetbreads:
13. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
14. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
15. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
16. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm. Assembly:
17. Place the sunchoke ragout on the plate and put the sweetbreads on top.
18. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
19. Finish the plate with the petite lettuces and shaved radishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39426,"Pink Peppermint Eggnog Milkshake Vanilla frosting, for decorating the glasses Crushed peppermint candies, for decorating the glasses and for serving 1 1/2 cups eggnog 4 cups (2 pints) pink peppermint ice cream 1 teaspoon peppermint extract (optional) Peppermint candy bark, for serving Whipped cream, for serving Instructions: Start by garnishing the rims of 3 glasses with vanilla frosting and crushed peppermint candies. Chill the glasses in the freezer while you make the milkshakes.
    Combine the eggnog and pink peppermint ice cream in a blender and blend on high. For a stronger peppermint flavor, add 1 teaspoon peppermint extract. Divide the mixture between the prepared glasses and garnish with peppermint candy bark, whipped cream and more crushed peppermint candies. ","[Sauvignon Blanc, Riesling, Moscato, Prosecco]" 39427,"Baked Alaska 1 1/2 quarts neapolitan ice cream, softened 9 by 5 by 1/2-inch piece chiffon cake 8 ounces sugar 4 ounces light corn syrup 2 ounces water 4 ounces pasteurized egg whites, room temperature 1/2 teaspoon vanilla extract Pinch kosher salt Instructions: Line a 9 by 5-inch loaf pan with plastic wrap. Place the softened ice cream into the loaf pan and spread evenly. Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour. After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F. While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes. When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes. Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge. Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39428,"Chocolate-Pistachio Cannoli 1/4 cup chopped semisweet chocolate (about 1 1/2 ounces) 1/4 cup finely chopped pistachios 12 mini cannoli shells 1 cup fresh ricotta 1/2 cup confectioners' sugar, plus more for dusting 1 teaspoon grated tangerine or orange zest 1 tablespoon fresh tangerine or orange juice Pinch of ground cinnamon 2 tablespoons heavy cream Instructions: Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate. Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes. Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39429,"Grilled Bowl-of-Chili Chicken Wings 1/2 cup chili powder 1/2 cup packed light brown sugar 1/3 cup apple cider vinegar 3 tablespoons vegetable oil, plus more for the grill 1/2 teaspoon chipotle cl powder Kosher salt and freshly ground black pepper 4 pounds split chicken wings, patted dry Instructions: Whisk together the chili powder, sugar, vinegar, oil, chipotle powder, 1 tablespoon salt and 1/2 teaspoon pepper in a bowl to make a thick paste. Put half the paste in a large resealable plastic bag.
    Add the wings to the bag and seal. Massage the wings in the bag to evenly coat with the mixture. Set aside in the refrigerator to marinate for 1 to 2 hours.
    Preheat a grill for cooking over medium-high heat; lightly brush the grates with oil. Grill the wings until the skin is crisp and they are just cooked through, 4 to 5 minutes per side. Brush the wings with the reserved rub and continue to grill until glazed, about 2 minutes more. Transfer the wings to a platter and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 39430,"Crispy Potato Crust 3 Idaho potatoes, peeled and grated 1 teaspoon salt 1 egg, lightly beaten 1 tablespoon unsalted butter 1/2 cup chopped onion 2 cups sliced mushrooms 1 1/2 cups grated Swiss cheese 4 eggs 1 1/2 cups light cream Salt and pepper Instructions: Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil. In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown. Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese. Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39431,"Spaghetti with Canned Clams 6 tablespoons olive oil 1/2 cup fresh breadcrumbs
    1/2 teaspoon granulated garlic
    Kosher salt and freshly ground black pepper
    1 pound spaghetti
    2 cloves garlic, thinly sliced
    Pinch crushed red pepper flakes 1/4 cup dry white wine
    Two 6.5-ounce cans minced clams, with liquid
    2 tablespoons chopped fresh parsley
    Instructions: Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside. Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes. Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39432,"Healthy Slow Cooker Chicken and Rice Soup 5 stalks celery, sliced into 1/4-inch-thick chunks 3 large carrots, sliced into 1/4-inch-thick chunks 2 large sprigs dill, plus 1/4 cup chopped dill fronds and whole fronds, for serving 2 large sprigs thyme 1 bay leaf 1/4 small onion, peeled and root end intact Kosher salt and freshly ground black pepper 2 pounds bone-in, skin-on chicken thighs (about 6 thighs) 8 cups low-sodium chicken broth 2 cups cooked brown rice 1 to 2 tablespoons freshly squeezed lemon juice Instructions: Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt. Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own). After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.
    ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39433,"Spanish Potato Chip Frittata 10 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 2 cups plain, salted potato chips 1/2 cup chopped roasted red peppers 3 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon smoked sweet paprika 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of black pepper in a large bowl. Add the potato chips, red peppers, parsley and smoked paprika; stir to combine. Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 39434,"Baked French Toast with Blueberries Butter, for greasing 6 eggs 3 cups whole milk 3/4 cup maple syrup, plus extra for serving 2 teaspoons ground cinnamon, plus 1 tablespoon 1/4 teaspoon fine sea salt 1 lemon, zested 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries 3 tablespoons granulated sugar Instructions: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, 2 teaspoons cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39435,"Homemade Gumbo 2 pounds okra, sliced Olive oil, for drizzling 2 cups paprika 1 1/2 cups salt
2/3 cup ground black pepper
1/2 cup cayenne pepper 1/2 cup garlic powder
1/2 cup onion powder
1/4 cup dried whole oregano
1/4 cup dried whole thyme
1 pound andouille sausage, sliced thin 1 tablespoon minced garlic
4 stalks celery, medium dice
1 Spanish onion, medium dice
1 green bell pepper, medium dice
1 red bell pepper, medium dice
1 cup olive oil
1 cup all-purpose flour 1/2 cup canola oil 6 cups chicken or pork stock
2 cups shredded smoked chicken
2 cups shredded smoked pork
2 cups crushed canned tomatoes
1 teaspoon gumbo file 1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 bay leaf
Salt and pepper Rice or cornbread, for serving Instructions: For the roasted okra: Preheat the oven to 350 degrees F. Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes. For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar. For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft. Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes. Mix the okra in with the rest of the gumbo. Serve with rice or cornbread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 39436,"Ranch-Rubbed Pork Loin 2 tablespoons Hidden Valley? Original Ranch? Salad Dressing and Seasoning Mix 1/2 teaspoon freshly ground black pepper
1- (2 pound) boneless pork loin end roast 1/4 cup olive oil, divided 1 cup brown sugar 3 large sweet potatoes, peeled and cut into small dice 1/2 cup Hidden Valley? Original Ranch? Dressing Instructions: Preheat oven to 350 degrees F. Rub the Hidden Valley? Original Ranch? Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley? Original Ranch? Salad Dressing. Keep warm until ready to serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 39437,"Horseradish Potato Puree 6 large Yukon gold potatoes 3 to 4 cloves garlic, smashed 2 bay leaves Kosher salt and freshly ground black pepper 2 to 3 cups heavy cream 2 to 3 cups whole milk 4 tablespoons prepared horseradish 2 tablespoons chopped chives Instructions: Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 39438,"Asian Rice Cakes 1/2 cup short-grain rice 1 cup water 2 teaspoons rice wine vinegar 1 ounce thinly sliced scallion 1 tablespoon chopped pickled ginger Cooking spray, as needed Instructions: In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes. In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 39439,"White Chocolate Orange Cheesecake with Cranberry Compote 1 cup all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 8 tablespoons butter, chilled and cut into small pieces 1 egg yolk 1 teaspoon vanilla 1 teaspoon orange zest 2 tablespoons water 2 pounds softened cream cheese 1 1/4 cups sugar 4 eggs 1 tablespoon vanilla extract 1 teaspoon orange zest 6 ounces white chocolate, melted 6 cups cranberries, fresh or frozen 1 cup sugar 1 cup orange juice 1 tablespoon orange zest 1 cup orange segments Instructions: Preheat the oven to 350 degrees F. Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving. To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments. Serve cheesecake with compote and orange segments. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39440,"Penne with Shrimp and Scallion Pesto Kosher salt and freshly ground black pepper 12 ounces dry penne 6 scallions (white parts sliced and green parts chopped) 1/3 cup fresh parsley leaves 1/4 cup toasted pine nuts 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 teaspoons finely grated lemon zest 3/4 pound medium shrimp, shelled and deveined, tails-on Juice 1/2 lemon Lemon wedges and green salad, for serving, optional Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta. Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat. Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39441,"Crunchy Chinese Salad 1 large head Napa cabbage, chopped 5 green onions, diced 1/2 cup butter 2 packages ramen noodles (discard soup flavoring) 1/2 cup sesame seeds 1 small package sliced almonds 1 cup vegetable oil 1 teaspoon soy sauce 1/2 cup white vinegar 1 cup sugar Instructions: First mix cabbage and onions in a large bowl, set aside. Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels. To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time. Toss together all salad ingredients and add dressing, just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39442,"Fruit Salad with Star Anise Syrup 3 large pink grapefruits, peeled and segmented 3 small oranges, peeled and segmented 1 pommelo or white grapefruit, peeled and segmented 1/4 cup fresh or canned lychees (about 8) 1/2 large pomegranate, seeded, some set aside for garnish 1/4 cup orange juice 1/4 cup good-quality grade A maple syrup 1/4 teaspoon ground cinnamon 2 star anise Fresh mint sprigs, for garnish Instructions: Prepare the fruit and chill in the fridge. Just before serving, in a small saute pan, warm the orange juice, maple syrup, cinnamon and star anise and mix well to infuse their flavors. Remove from the heat and chill in the fridge. Just before serving, arrange the fruit into shallow dessert bowls, drizzle with the chilled syrup and sprinkle with the extra pomegranate seeds. Serve immediately, garnished with fresh mint. ","[Riesling, Moscato, Gewrztraminer, Vinho Verde]" 39443,"S'Mores Tart 1/4 cup whole milk 1 cup milk chocolate chips, plus 1 tablespoon for garnish One 6-ounce prepared graham cracker crust, chilled 3 egg whites, at room temperature 1/2 cup sugar 1/2 teaspoon vanilla extract 1 cup marshmallow cream Instructions: In a small pan over medium heat, warm the milk until it just begins to bubble around the edges. Turn off the heat and add 1 cup chocolate chips. Let sit for a few minutes to melt the chocolate, and then whisk to combine. Pour into the pie crust and put into the freezer until set, about 20 minutes. Preheat the broiler to high. In a large, clean glass or metal bowl, add the egg whites. Using an electric hand mixer, whisk the egg whites to get them frothy. With the mixer running, slowly beat in the sugar. Continue until they begin to form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow cream. Spoon the mixture over the chocolate, making sure to cover all the way to the edges of the crust. Put on the middle rack of the oven and broil until the top is lightly browned, 2 to 3 minutes. Garnish with the remaining chocolate chips. Allow to cool for 10 minutes before slicing. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 39444,"Hot Seasoned French Bread with Ham and Tomatoes Loaf of French or Italian bread 2/3 cup grated sharp white cheddar cheese 1/4 cup finely diced red onion 2 tablespoons of olive oil 1 tablespoon red wine vinegar 1/4 teaspoon dried oregano 1/4 cup chopped pitted black olives 2 tomatoes, very thinly sliced 4 to 6 ounces Black Forest ham, thinly sliced Instructions: Preheat the oven to 350 degrees. Split the loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing bowl combine the cheese, onion, olive oil, vinegar, oregano and olives; season to taste. Spread the mixture over each bread half. Bake until hot.
Remove from oven. Spread the hot loaves with tomato slices, then drape thin slices of ham over tomates and eat hot, accompanied with salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39445,"Steamed Broccoli 1 bunch broccoli (about 1 pound) Kosher salt and freshly ground black pepper Lemon wedges Instructions: Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets. Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39446,"Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce 3 tablespoons caraway seeds 3 tablespoons fennel seeds 1 lamb loin, about 2 pounds Kosher salt and freshly ground black pepper 3 tablespoons olive oil 2 shallots, finely sliced 1 cup dry red wine 3 cups chicken stock 2 tablespoons whole-grain mustard 2 tablespoons Dijon mustard 2 tablespoons thinly sliced fresh mint leaves Instructions: Preheat oven to 400 degrees F. Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture. Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to10 minutes for medium-rare doneness. Remove and let rest. Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by 3/4. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper to taste. Remove from the heat and stir in the mint. ","[Rhone Blends, Pinot Noir, Barolo]

" 39447,"Grilled Focaccia with Mozzarella Di Bufala, Sweet Italian Sausage, and Fresh Tomatoes 2 packages active dry yeast 2 teaspoon sugar 2 cups warm (100 degrees F to 110 degrees F) water 2 tablespoons kosher salt 4 tablespoons extra-virgin olive oil 6 cups unbleached all-purpose flour, plus more for dusting 4 pounds sweet Italian sausage, links 2 pints red cherry tomatoes 2 pints yellow cherry tomatoes 3 garlic cloves, minced 1 bunch fresh basil 4 (8-ounce) balls of fresh mozzarella di bufala, drained Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large bag fresh salad mix 1 chunk Parmigiano-Reggiano, (equal to 1 1/2 cups grated) Instructions: Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour. Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine. Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 39448,"Suissesse Cocktail 1/4 cup heavy cream 3 tablespoons absinthe
1 tablespoon orgeat, almond or simple syrup 1 large egg white
Dash orange flower water, optional Instructions: Add the cream, absinthe, orgeat, egg white and orange flower water, if using, to a cocktail shaker and shake vigorously for about 15 seconds. Add crushed ice and shake for another 15 seconds. Strain into a collins glass filled with crushed ice. ","[Champagne, Prosecco, Cava]" 39449,"Hot Chocolate Pudding 4 1/2 cups whole milk 3/4 cup sugar
2/3 cup hot chocolate or cocoa mix, plus more for sprinkling
1/3 cup cornstarch
1/4 teaspoon kosher salt
5 large egg yolks, beaten
2 teaspoons pure vanilla extract
Whipped cream, for topping
Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and salt in a large bowl. Whisk in the egg yolks and remaining 1/2 cup milk. Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla. Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 39450,"Poblano Stuffed Cornbread 1 stick (1/4 cup) unsalted butter, melted, plus 2 tablespoons 1 cup stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup buttermilk
1 egg
8 ounces pepper Jack cheese, shredded
1 cup frozen corn kernels, thawed
1/2 cup diced and seeded roasted poblano peppers
Instructions: Preheat the oven to 400 degrees F. Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat. In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos. To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes. Remove from the oven and let cool slightly before slicing. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39451,"Paella Minced fresh parsley 6 tablespoons olive oil 1 cup minced onions 1 each small-sized sweet red and green bell peppers, seeded, and cut into strips 1 cup drained, chopped canned tomatoes 1 tablespoon minced garlic 1 tablespoon minced fresh thyme 1 (2 1/2 pound) chicken, cut into serving pieces, patted dry Salt and freshly ground black pepper 3 chorizos, sliced into 1/4-inch thick half circles 1/2 cup dry white wine 3 cups long-grain rice 1/4 teaspoon ground saffron or saffron threads 5 to 6 cups simmering chicken stock 12 extra-large shrimps in their shells, shelled and deveined, leaving tails intact 12 hard-shelled clams, such as littlenecks, scrubbed 12 mussels, scrubbed 1 cup peas Lemon wedges, for garnish Instructions: Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick. Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine. About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup stock, if the rice needs to be more soft. Do not stir the paella once it goes in oven. Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 39452,"Stuffed French Toast with Fresh Strawberry Jam and Blueberries 1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices 8 ounces cream cheese, softened 1/4 cup Strawberry Jam, recipe follows 1/2 teaspoon lemon zest 1/2 cup fresh blueberries, plus more for garnish 1 cup whole milk 1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted 1 tablespoon brown sugar 2 teaspoons vanilla extract 1 1/2 teaspoons ground cinnamon 3 large eggs Powdered sugar, for dusting Maple syrup, for serving 3 cups fresh strawberries, hulled and sliced (about 1 pound) 1 cup sugar 1 medium lemon, juiced (about 2 to 3 tablespoons) Instructions: Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into. In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in. In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs. In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat. Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup. In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes. Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39453,"Salad with Apple Dressing 1 pound spinach and mixed salad greens, washed and torn into bite-size pieces 1/4 pound watercress, washed and torn into bite-size pieces 1 large red onion, sliced thinly 1/2 cup radishes, sliced 1/2 cup bean sprouts 1 avocado, seeded and cut into 1-inch cubes 1/2 cup apple juice 1/4 cup vinegar (rice wine or cider) 2 cloves garlic, minced 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 to 2 teaspoons olive oil Instructions: In a large bowl, toss salad ingredients. In a small bowl, whisk together juice, vinegar, garlic, soy sauce and Worcestershire. In a slow stream, whisk in oil. Pour dressing over salad and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39454,"Herb Aioli 1/2 cup mayonnaise, such as Kewpie 1/4 cup fresh parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon white wine vinegar
1 teaspoon hot sauce 1 clove garlic, grated
Kosher salt
Instructions: In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39455,"Roasted Game Hen with Fresh Laurel and Wild Pepper Over Creamy Polenta 4 Cornish game hens 1/2 cup white wine 1 tablespoon wild peppercorns (toasted white peppercorns are ok) 12 fresh laurel leaves or dry bay leaves 1/4 cup olive oil 4 sprigs parsley, cleaned and chopped 1 cup coarse polenta 3 cloves garlic, minced 3 1/2 cups water or chicken stock 2 ounces unsalted butter Salt and freshly ground black pepper Instructions: Remove breast and leg meat from the hens. Marinate for 1 hour in white wine, pepper, laurel leaves, olive oil, and parsley. Preheat oven to 450 degrees F. Roast the hens over the laurel leaves. Salt, to taste. Cook 12 to 15 minutes, skin side up. Bring stock to boil. Whisk in polenta and cook over low heat 15 to 20 minutes when thick and pulls away from the side of the pan. Saute garlic and butter and whisk into polenta. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39456,"Grilled Corn, Edamame, and Black-eyed Pea Salad 4 ears grilled corn 1 pound edamame, cooked and shelled 2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain) 1 red onion, finely chopped 4 stalks celery, finely chopped 4 tablespoons melted butter or 2 tablespoons olive oil 1 1/2 cups balsamic vinaigrette, or as needed 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 large head red leaf lettuce, torn into bite size pieces 1 (12-ounce) bag baby spinach Sliced plum tomatoes, for garnish Instructions: Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve. Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39457,"Whole Wheat Pastry Dough 1 cup all-purpose flour 1 cup whole wheat pastry flour 2 tablespoons flaxseed meal 1 heaping teaspoon salt 2/3 cup organic vegetable shortening 6 to 7 tablespoons ice water Instructions: Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39458,"Duck Confit on Country Toast with Fig Chutney 8 duck legs Salt mixture 6 cups duck fat 1 loaf crusty Italian bread SALT MIXTURE: 1 cup salt 1 teaspoon crushed bay leaves 1 teaspoon fennel seeds 1 teaspoon dried thyme 1 teaspoon peppercorns FIG CHUTNEY: 20 fresh figs, cut in 1/2 1 1/2 cups red wine 1 cup water 1/4 cup brown sugar 1 cinnamon stick 4 tablespoons mascarpone cheese (optional) Salt and pepper, to taste Instructions: Place the duck legs in a shallow roasting pan, generously sprinkle with salt mixture (recipe follows) and pour over enough duck fat to cover. Cook in a preheated 275 degree oven for about 2/12 hours or until the meat is fork tender. Remove the legs from the fat to cool. Strain the fat and save for other uses (it will last a couple of weeks in the refrigerator). Slice the Italian bread into 1/2-inch thick slices. Sprinkle with some extra-virgin olive oil, salt and pepper. Toast in a 300 degree oven until golden. Put all of the ingredients except the mascarpone cheese in a heavy-bottom saucepan over low heat and cook until most of the liquid is evaporated. Stir occasionally. Season to taste with salt and pepper To serve, place fig chutney on a slice of the toasted Italian bread and top with a dollop of the mascarpone cheese. Serve the duck on the side. Or you might remove the bone from the leg, trying to keep the meat intact and serve it on top of the chutney. The duck legs will remain crisp if you prepare them the same day you will be serving them and keep them at room temperature for up to 3 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39459,"Idaho Nachos Oil, for frying 4 Idaho potatoes, sliced about 1/4-inch thick 1/2 cup sliced black olives 1/2 cup chopped green peppers 1/4 cup chopped onions 2 jalapeno peppers, sliced into rounds 1/2 cup bottled nacho cheese 1/2 cup Monterey jack cheese Salsa, for garnish Sour cream, for garnish Instructions: In a deep fryer or large heavy pot, heat oil to 350 degrees F. (If using a large heavy pot, do not fill the oil more than halfway full). Fry the potatoes until golden brown, and then drain on paper towels. Preheat the broiler. Put potatoes on a baking sheet and add the remaining ingredients, except the salsa and sour cream, on top. Broil for a few minutes until bubbly. Put on a platter and serve with salsa and sour cream. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 39460,"Mahi Mahi Steaks with Mango Salsa and Curry Couscous 1 lime, juiced 4 (8-ounce, 1 1/2-inch thick) portions mahi mahi steak A drizzle extra-virgin olive oil Salt and pepper 1 ripe mango, peeled and diced 1 small red bell pepper, seeded and diced 1 jalapeno or serrano, seeded and finely chopped 1 inch fresh ginger root, grated or minced 1/4 seedless (European or English) cucumber, peeled and chopped 20 blades fresh chives, finely chopped 1 lime, juiced 2 cups chicken broth or water 2 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste 1/2 teaspoon coarse salt 1 tablespoon extra-virgin olive oil 1 handful raisins 1 cup couscous 2 scallions, sliced on an angle 1 carrot, shredded or grated 1 navel orange, peeled and chopped 2 ounces sliced almonds (available on baking aisle) Instructions: Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill. To assemble salsa, combine all ingredients for salsa in a small bowl. To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds. Top fish with salsa and serve with generous portions of curry couscous. Have some gourmet chips on hand for snacking with leftover salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39461,"Chocolate Chunk Snack Cake with Chocolate Malt Frosting 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk, at room temperature 1 1/2 cups (6 ounces) chopped bittersweet chocolate 3/4 cup malted milk powder 2 tablespoons Dutch-process cocoa powder 1/4 cup boiling water 1/2 cup (2 ounces) chopped bittersweet chocolate, melted Pinch of kosher salt 8 tablespoons (1 stick) unsalted butter, at room temperature Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool. Whisk in the melted chocolate and salt. Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Spread the frosting onto the cooled cake. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 39462,"Seared Tuna with Mango Salsa 2 tablespoons good olive oil, plus extra for searing 1 1/2 cups diced yellow onion (2 onions) 2 teaspoons peeled, minced fresh ginger 1 1/2 teaspoons minced garlic 2 ripe mangos, peeled, seeded, and small diced 1/3 cup freshly squeezed orange juice 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper) 2 teaspoons minced fresh mint leaves 2 tuna steaks Instructions: Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled. Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare. Serve the tuna on top of the mango salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39463,"Honey Nut Banana Splits 4 ripe bananas 1 cup chunky peanut butter 2 pints vanilla ice cream 4 tablespoons honey, eyeball it 1 teaspoon ground cinnamon 1 canister whipped cream 1 package (2-ounce pouch) chopped nut topping, available on baking aisle Instructions: Peel and slice the banana down the center lengthwise and place in dessert boats or bowls. Place peanut butter in a small pan and melt gently over low heat. Scoop vanilla ice cream into bowls or boats on top of bananas, 2 scoops per sundae. Top 1 scoop of ice cream with melted peanut butter sauce, the other with a drizzle of honey and a sprinkle of cinnamon, use about 1 tablespoon of honey per dessert. Garnish sundaes with whipped cream and chopped nut topping. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 39464,"Backyard Burger 1 lb. Bob Evans Original Recipe Sausage Roll 1 lb. ground beef 2 tbsp. Worcestershire sauce 1/2 cup grated Parmesan cheese 1/3 tsp. ground pepper 8 hamburger buns Lettuce, sliced tomato, sliced onion (suggested toppings) Instructions: In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.; ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 39465,"Limoncello 5 lemons 2 cups vodka
1 cup sugar
Instructions: Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39466,"Flan Cupcakes 1 1/2 cups granulated sugar 4 large eggs One 8-ounce package cream cheese One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 2 1/2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 1 stick unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 1/4 cup milk 1 pound cream cheese 2 sticks unsalted butter, at room temperature 3 cups confectioners' sugar 2 teaspoons vanilla extract Instructions: For the flan custard: Preheat the oven to 350 degrees F. In a medium pot over medium heat, add sugar and 1/2 cup water. Cook until the sugar caramelizes and turns an amber color, about 10 minutes, without stirring. Pour the caramelized sugar into an 8- by 10-inch pan or 10-inch cake pan and let it cool. In a blender, blend the eggs, cream cheese, condensed milk and evaporated milk. Blend for about 4 minutes. Pour the mixture into the pan. Put the pan inside an 11- by 14-inch pan. Put water into the larger pan until almost full. Bake until it sets and has a slight uniform jiggle, about 1 hour. When done, take the smaller pan out of the larger pan and let it cool. For the cupcakes: Line cupcake tins with paper liners. Sift together the flour, baking powder, baking soda and salt. Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes. For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a standing mixer or large bowl. Mix until smooth and spreadable. To assemble the cupcakes: Cut a hole in the top of each cupcake with an apple corer. Fill a pastry bag with the flan. Pipe in enough flan to fill the hole in the cupcake. Top each cupcake with frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39467,"Reuben Wrap 2 lavash rectangles 2 1/2 tablespoons grainy mustard 1 pound sliced pastrami 1 cup coleslaw (about 6 ounces) 1/2 pound Swiss cheese Instructions: To assemble: With a short end of a lavash facing you, spread about 2 slightly rounded teaspoons of the mustard over the entire lavash. Cover with a quarter of the pastrami, followed by the Swiss cheese and a quarter of the coleslaw, and roll the wrap away from you. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once, assembly -- line style. Cut in half on the bias. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39468,"Marzipan Fairy Toast 4 thick slices of brioche, lightly toasted Marzipan Butter, recipe follows Homemade Sprinkles, recipe follows 2 cups blanched almonds (8 ounces) 3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon kosher salt
Neutral oil, as needed
1 1/4 cups powdered sugar, plus more if needed 1 large egg white
1/8 teaspoon kosher salt
Pink, orange and green food coloring
Instructions: Spread the bread with an even layer of Marzipan Butter, cover liberally with Homemade Sprinkles and cut each slice into 4 triangles. In a food processor, blend the almonds, scraping down the sides of the bowl occasionally, until creamy and spreadable, 10 to 12 minutes. Add the powdered sugar, almond extract and salt and blend, scraping down the sides occasionally, until very creamy and spreadable, 12 to 15 minutes more. If desired, drizzle in a tiny bit of oil to thin out the texture and make it more spreadable. Caution: The mixture will be quite hot when it\u2019s finished blending. Line a baking sheet with parchment paper. In a small bowl, whisk together the powdered sugar, egg white and salt. The consistency should be slightly thicker than glue. Add a bit of water if it is too thick or more powdered sugar if it is too thin. Divide into three bowls (it won\u2019t seem like that much in each bowl!) and add the food coloring. Transfer each color to a piping bag fitted with a very small tip and pipe lines onto the parchment paper. Let dry at room temperature for 4 hours or overnight. Scrape the lines off the paper and break into sprinkles. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 39469,"Maple Leaf 2 ounces pear puree 1 ounce bourbon, such as Four Roses 1/4 ounce cognac, such as Remy Martin VS 1/4 ounce fresh lime juice
1/4 ounce grade A maple syrup
1/4 ounce pimento dram Small yellow or red maple leaf, washed, for garnish
Instructions: Add the pear puree, bourbon, cognac, lime juice, maple syrup and pimento dram to a mixing glass, add ice and shake vigorously in a cocktail shaker. Double-strain into a rocks glass over fresh ice, garnish and serve. ","[Bourbon, Cognac, Maple Syrup]" 39470,"Chicken Fig Wonton 3 dried figs 1/2 teaspoon sugar 3/4 pound ground chicken breast 2 tablespoons canola oil 1 tablespoon minced shallot 1 tablespoon soy sauce 1 tablespoon dry sherry 1/2 lemon, zested Salt and pepper, to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 24 wonton wrappers Canola oil, for frying Instructions: In a food processor pulse the figs with the sugar until coarsely chopped. In a small bowl mix the figs with the chicken. In a hot wok heat the canola oil and add the shallot, stir-fry briefly. Add the chicken mixture break it up with chopsticks or spoon and cook until chicken turns grey. Add the soy sauce, dry sherry, lemon zest and salt and pepper. Mix well. Add cornstarch slurry and cook until mixture has slightly thickened. Turn mixture out onto a sheetpan and divide the mixture into 24 portions. Allow to cool. Place a wonton wrapper on a flat surface. Spoon 1 portion of the filling into the middle of the wrapper. Moisten the edges of the wrapper. Fold the wrapper into a triangle, press the edges down. Form a ring pulling the 2 corners along the fold together. Moisten 1 corner and press it into the other one forming the wonton. Repeat until all 24 are made. Heat 2 cups of canola oil in a large wok to 375 degrees F. Carefully drop the wontons in batches and fry them, turning, for about 2 minutes or until golden brown. Using a slotted spoon or a spider transfer fried wontons to paper towels and drain them. Serve immediately or cool and cover. When ready to serve reheat wontons in a 450 degree oven for 5 minutes. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 39471,"Four-Cheese Baked Pasta with Sun-Dried Tomatoes Kosher salt 1 28-ounce can whole plum tomatoes, crushed by hand 1 pound mezzi rigatoni 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups) 1/2 cup grated parmesan cheese (about 1 ounce) 1/2 cup chopped fresh parsley 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed) 1 pound part-skim mozzarella cheese, cubed 1 1/2 cups grated asiago cheese (about 6 ounces) 8 ounces part-skim ricotta cheese 1 head garlic 2 tablespoons extra-virgin olive oil, plus more for the baking dish 1 onion, chopped 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste Instructions: Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside. Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside. Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs. Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 39472,"Jamaican Jerked BBQ Sauce 1 pint plain tomato sauce 1 cup molasses 1 cup stout or full flavored beer, remainder to be consumed immediately by cook Spices, to taste (Jamaica is multi-ethnic and so is this sauce - African, Spanish, Indian, Chinese) 1 tablespoon ground allspice 1 tablespoon garlic powder 1 teaspoon ground cinnamon 1 teaspoon powdered ginger 1 teaspoon chili powder 1 teaspoon cumin or brown curry powder 3 tablespoons hot sauce (or as you like it) 4 tablespoons soy sauce 5 tablespoons vegetable oil Ribs Instructions: Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use. Preheat grill to high. For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Syrah, Zinfandel, Malbec, Chianti]" 39473,"Rice Pilaf 2 tablespoons oil 1/2 cup chopped onion 1 cup rice 2 cups chicken stock 1 tablespoon chopped parsley Instructions: Heat oil in a saucepan over medium heat. Cook onion until tender and stir in rice. Mix rice to coat and pour in chicken stock. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove from heat and let stand 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 39474,"Chicken Provencale with Bell Peppers and Olives 4 skinless boneless chicken breast halves, about 5 ounces each 4 teaspoons dried mixed herbs de Provence 4 tablespoons fruity olive oil 6 cups mixed-color bell pepper strips 6 large garlic cloves, finely chopped 1 cup red or white wine 2/3 cup pitted and halved meaty black olives such as Gaeta Instructions: Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan. Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute. ","[Rhone Blends, GSM, Pinot Grigio, Vermentino]

" 39475,"Jackfruit Tacos One 10-ounce package frozen jackfruit, thawed 1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic salt
2 tablespoons jarred medium salsa
Kosher salt and freshly ground black pepper
Tortillas or hard taco shells, for serving
Topping suggestions: shredded iceberg lettuce, shredded Cheddar, guacamole, sour cream, pico de gallo
Instructions: If the jackfruit is not already shredded, use a knife to roughly chop, or pulse a few times in a food processor. Add the olive oil to a medium skillet over medium-high heat. Stir in the jackfruit, chili powder and garlic salt and let cook 3 minutes. Stir in the salsa, then season with salt and pepper and turn the heat to low. Let cook for an additional 3 minutes. Serve on tortillas or taco shells with desired toppings. ","[Syrah, Malbec, Tempranillo, Garnacha]" 39476,"Rigatoni with Summer Vegetables 1 cup cherry tomatoes, halved Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for brushing 2 cloves garlic, finely chopped 1 yellow bell pepper, halved and seeded 2 carrots, halved lengthwise 10 ounces rigatoni 1 bunch broccoli, florets finely chopped 3/4 cup roughly torn fresh basil 1/4 cup roughly chopped fresh chives 1/2 cup shaved ricotta salata cheese (about 2 ounces) Instructions: Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss. Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss. Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper. Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39477,"Sicilian Sweet and Sour Chicken 2 tablespoons raisins 1/2 cup dry white wine 4 boneless skinless chicken breast halves 1 1/2 teaspoons salt, divided 1 teaspoon freshly ground pepper, divided 1/3 cup all-purpose flour 4 tablespoons vegetable oil 1 small onion, finely diced 2 large cloves garlic, minced 1/4 teaspoon dried oregano 2 teaspoons sugar 2 tablespoons balsamic vinegar 2 small ripe tomatoes, skinned, seeded, and chopped (skin reserved for garnish) 2 tablespoons capers, rinsed 2 Sicilian green olives, pitted and chopped 1 cup low-sodium chicken broth Chopped parsley leaves, for garnish Tomato skin made into 4 rose flowers, for garnish Instructions: Place raisins in a small dish. Add wine and set aside. Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 39478,"Middle Eastern Chicken Pot and Butter-Nut Couscous 1/4 cup extra-virgin olive oil, eyeball it 1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces 1 onion, thinly sliced 3 cloves garlic, grated or chopped 1 cup shredded carrots 1 fresh bay leaf 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon coriander Pinch ground cinnamon Salt and freshly ground black pepper 3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas 1 lemon, zested and juiced 3/4 cup pitted mixed olives, chopped 4 cups chicken stock, divided 2 tablespoons butter 3 tablespoons pine nuts 1/4 cup slivered or sliced almonds 1 1/2 cups couscous Handful flat-leaf parsley, chopped Instructions: Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
Serve chicken over couscous, or vice versa, and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 39479,"Jose's Torta Ahogada (Spicy Pork Sandwich) 15 dried arbol chiles 1 tablespoon/15 ml red wine vinegar 1 clove garlic, minced Salt and freshly ground black pepper 1 tablespoon/15 ml red wine vinegar 1 teaspoon/ 5 ml sugar 12 Italian tomatoes, blanched and peeled 1 clove garlic, peeled Salt and freshly ground black pepper One 1-pound/450 g pork tenderloin 1 tablespoon/15 ml smoked paprika 1 tablespoon/15 ml sweet paprika 1 teaspoon/ 5 ml cayenne 2 tablespoons/30 ml canola oil Salt and freshly ground black pepper 1 red onion, thinly sliced 4 crusty rolls or a baguette cut into 4 pieces Squeeze of lime juice Instructions: For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.
Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top. ","[Rioja, Tempranillo, Garnacha, Barbera]" 39480,"One Recipe, Two Meals: Chicken Kebabs 1 pound chicken tenders, cut into bite-size cubes 2 tablespoons extra-virgin olive oil 1/2 cup hoisin sauce, plus more for glazing Salt and pepper 1 red bell pepper, cut into 1-inch pieces 12 ounces sugar snap peas 1 red onion, cut into 1-inch pieces 1/3 cup soy sauce 2 teaspoons brown sugar 1 teaspoon sambal oelek Juice from 1/2 lime 2 scallions, chopped Sesame seeds, for garnish Instructions: Preheat a grill for cooking over medium-high heat. Evenly divide the chicken into two bowls. Drizzle one bowl with a tablespoon of olive oil and drizzle the other with the hoisin sauce. Let the hoisin chicken marinate for a little bit while you cook the kids' meal.
Skewer the olive oil chicken onto a metal skewer. Sprinkle with a little salt and pepper, then place the kebab on the hot grill. Slide half of the red bell pepper chunks onto another skewer and place on the grill. Cook, turning once, until the chicken is cooked through and you get nice grill marks on the veggies (about 5 minutes for the chicken and 10 minutes for the veggies).
Meanwhile, boil the sugar snap peas in boiling water until crisp-tender, about 5 minutes. Drain and set aside.
Now, slide the remaining red bell pepper and onion chunks onto another skewer, and slide the hoisin chicken onto its own skewer. Grill the meat and veggies until cooked through and nicely charred on all sides, glazing the chicken with the extra hoisin sauce as you cook it.
Place the soy sauce, brown sugar, sambal oelek, lime juice and the remaining tablespoon olive oil in a bowl and whisk to combine. Divide between 2 small cups and garnish with half the scallions.
Serve the kids' kebab with the red bell peppers, snow peas and dipping sauce.
Serve the adults' hoisin kebab with the onion and bell pepper kebab. Garnish the chicken with the remaining chopped scallions and a nice sprinkling of sesame seeds. Don't forget the dipping sauce! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 39481,"Pork, Veggie and Rice Noodle Lettuce Wraps with Sweet Chili Sauce 4 ounces rice vermicelli 2 teaspoons toasted sesame oil 1/4 cup sweet Thai chili sauce 2 tablespoons fish sauce 2 tablespoons lime juice (from 1 large lime) Kosher salt 1 1/2 cups shredded roasted pork 1 1/2 cups steamed vegetables, such as green beans, cauliflower, broccoli and sliced carrots 1 large head butter lettuce or Boston bibb lettuce 1/2 cup fresh cilantro leaves 1/2 cup fresh mint leaves, torn 1/4 cup salted roasted peanuts, chopped Instructions: Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature. Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined. Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 39482,"Sweet Tomato \Conserva
2 pounds ripe plum tomatoes 3 cups water 2 cups sugar 2 cinnamon sticks 6 whole allspice berries 8 to 12 ounces firm, salty cheese, such as queso fresco, feta, or ricotta salata, cut into 1/4-inch slices Instructions: Bring a large pot of water to a boil. Have ready, a bowl of ice water and a spider or slotted spoon. With a paring knife, cut the stems out of the tomatoes and cut an X in the opposite end. Slip the tomatoes into the boiling water and leave them until the skin around the X starts to loosen, 30 seconds to 1 minute. With the spider, scoop the tomatoes into the ice water. When cool enough to handle, slip the skins off the tomatoes and cut the tomatoes in half lengthwise. Scoop out and discard the seeds. Set the seeded tomato halves aside. Bring 3 cups water, the sugar, cinnamon, and allspice to a boil in a medium saucepan over high heat. Adjust the heat to the lowest setting and let steep for 20 minutes. Add the tomatoes, and continue to simmer on low heat until the syrup has thickened about another 20 minutes. Cool, then chill. Remove allspice berries and cinnamon sticks. Serve the tomatoes in a compote dish or small bowl, accompanied by the sliced cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39483,"Frozen Blueberry Lemonade 1 cup sugar 1 cup fresh lemon juice (about 6 lemons) 1 1/2 cups frozen blueberries
Instructions: Combine the sugar with 6 cups water in a medium saucepan and bring just to a simmer over medium-low heat, stirring until the sugar is dissolved. Turn off the heat and cool to room temperature, then stir in the lemon juice. Add a few blueberries to each compartment of 2 ice cube trays and cover with lemonade (you will use about half the total amount). Freeze completely, about 4 hours. Refrigerate the remaining lemonade. Combine the blueberry lemonade ice cubes and the cold lemonade in a blender and blend until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39484,"Gumbo Pot Pie 4 tablespoons olive oil 4 tablespoons flour 3 tablespoons butter or margarine 1 large onion, chopped 1 teaspoon minced garlic 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 small celery rib, chopped 1/2 pound smoked pork sausage, sliced 1/2 pound pork tasso, sliced 2 cups shrimp stock 2 teaspoons lemon juice 1/2 teaspoon cayenne pepper 1 dash hot sauce 1 teaspoon garlic salt 2 cups cooked rice, (boiled in shrimp stock) 2 pounds medium cleaned shrimp 1 pound crab meat 1 can okra cooked with tomatoes 1/2 cup sliced green onions, tops only 1 can refrigerated crescent rolls Chopped parsley, for garnish Instructions: Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter. Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish. Topping: Preheat oven to 350 degrees F. Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39485,"Pork and Chicken Paella Verde 1 1/2 pounds tomatillos, husks removed and washed 6 poblano peppers
2 serrano chiles
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper 1 1/2 pounds St. Louis pork ribs, cut into individual ribs
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1 tablespoon ground cumin
8 ounces Spanish chorizo, cut into 1/2-inch dice 1 sweet onion, cut into 1/4-inch dice (2 cups) 1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice 3 cups bomba rice or other short grain rice 4 cloves minced garlic
6 cups low-sodium chicken broth
2 limes, zested
1/2 bunch cilantro, leaves chopped Instructions: Preheat a grill. Place the tomatillos, poblanos and serrano chiles on a baking sheet, then drizzle with 3 tablespoons of the oil and sprinkle some salt and pepper over the top. Place the tomatillos, poblanos and serranos directly over open flames on the grill and cook until the skins are charred and black all over, 2 to 3 minutes per side. Transfer the poblanos and serranos to a large bowl, then cover the bowl with plastic wrap and steam for 2 to 3 minutes. In the meantime, place the tomatillos in a food processor and set aside. Scrape away the charred skins from the poblanos and serranos. Remove the stems and seeds, and roughly chop. Add to the food processor and puree until smooth, about 2 minutes. Set the verde sauce aside for later use. Preheat the oven to 300 degrees F. Trim the pork ribs of any excess fat and cube the chicken thighs into large bite-size, about 1 1/2-inch cubes. Sprinkle the pork and chicken with 2 tablespoons salt, the cumin and 1 teaspoon pepper. Place a paella pan or large saute pan over medium-high heat, add the remaining 1 tablespoon olive oil and the chorizo and cook to crisp up and render the fat. Remove the chorizo to a baking sheet and add the pork ribs and chicken thighs to the paella pan. Cook until the pork and chicken turn golden brown, 5 to 7 minutes. Turn the meat over and cook until browned, 5 to 7 minutes, then transfer to the baking sheet with the chorizo. Add the onions and red bell peppers to the pan and saute until the onions are translucent, 5 to 6 minutes. Add the rice and garlic, and mix well until the rice is coated with oil. Cook until the rice smells nutty, 5 to 6 minutes. Add half of the broth and half of the verde sauce, and stir well to combine. Spread the rice evenly around the pan and return the chicken, pork and chorizo to the pan. Cook until the broth is absorbed, about 10 minutes, then add the remaining 3 cups broth. Once bubbling, cover with foil and transfer to the oven; cook until the rice is al dente, 20 to 25 minutes. Remove the foil, dollop the remaining verde sauce over the top and sprinkle with the lime zest and chopped cilantro to serve. ","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 39486,"Mushroom Caraway Soup 1 tablespoon olive oil One 10-ounce package mushrooms, sliced 3 scallions 4 cups chicken broth 3 medium red potatoes, scrubbed and cut into 1 inch chunks 1/2 cup dry white wine 1 teaspoon dried thyme leaves, crumbled 1 teaspoon caraway seeds, crushed 1/4 teaspoon salt 1/4 cup half-and-half Instructions: In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 39487,"Garlic-Black Pepper Lobster with Lemon Grass Fried Rice 3 (1 to 2 pound) lobsters, head off, claws cut in half, tail cut into 4 or 5 medallions (shell on) 20 garlic cloves, thinly sliced 2 cups sliced scallions (save 1/4 cup of sliced green scallions for garnish) 2 tablespoons ground black pepper, medium ground 2 cups white wine 2 cups chicken stock 1/4 cup fish sauce 4 tablespoons butter Salt, to taste Canola oil, to cook Canola oil, to cook 1 finely diced yellow onion 1/2 tablespoon minced garlic 1/2 tablespoon minced ginger 3 stalks lemon grass, minced, white part only 4 cups cooked jasmine rice 1 lemon, juiced Salt, to taste Instructions: In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning. Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning. PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions. WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling ","[Riesling, Gewrztraminer, Pinot Gris, Chenin Blanc]" 39488,"Crispy Spiced Chickpeas 5 medium dried arbol chiles 1 1/2 teaspoons kosher salt 1 teaspoon finely grated lime zest 1/2 teaspoon sugar Two 19-ounce cans chickpeas, rinsed and well drained Vegetable oil, for frying Instructions:

1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the cl salt. Cool slightly and serve. Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the cl salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the cl salt, cool and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 39489,"Spiced Pumpkin Cupcakes 1 package (15 1/4 to 18 1/4 ounces) yellow cake mix 1 package (4-serving size) vanilla instant pudding mix 1 cup canned pumpkin 1/2 cup oil 1/2 cup water 3 eggs 1 1/2 teaspoons McCormick? Cinnamon, Ground 1 teaspoon McCormick? Cloves, Ground 1 teaspoon McCormick? Pure Vanilla Extract Spiced Cream Cheese Frosting (recipe follows) Instructions:
3. Preheat oven to 350 degrees F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
4. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
5. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting. Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 39490,"Frenchy Popcorn 1/2 cup/125 g unsalted butter 2 cloves garlic, crushed 2 tablespoons grapeseed oil 1 cup/200 g popcorn kernels 2 tablespoons herbes de provence Celery salt Salt Instructions: Melt the butter with the garlic. Remove from the heat and allow to infuse. Heat the oil in a large pot and add the popcorn, tossing to coat. Cover and shake the pot over high heat until all the kernels have popped. Remove the garlic from the butter and pour the butter over the popcorn. Toss. Sprinkle with the herbes de provence, celery salt and salt, and toss again. Voila. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39491,"Lunar Lemon Quencher ? can of frozen BACARDI? Mixers Margarita mix ? cup of BACARDI? Rum 6 ounces of lemonade 5 cups of ice Lemon for garnish Instructions:

1. Blend together BACARDI? Mixers Margarita mix, lemonade and BACARDI? Rum.
2. Add ice and blend for 45 to 60 seconds or until uniform.
3. Garnish with lemon slices. Serves five people. ","[Mojave, Cuba Libre, Zinfandel, Sauvignon Blanc]" 39492,"Pizza Dough 2 cups/500 ml lukewarm water 1 cube or 2 tablespoons/30 ml fresh yeast 4 cups/1 L all-purpose flour 2 tablespoons/30 ml extra-virgin olive oil 1 teaspoon/5 ml salt Instructions: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid. Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 39493,"Glow-in-the-Dark Cake Nonstick cooking spray, for the cake pans All-purpose flour, for the cake pans Two 16-ounce boxes white cake mix (plus required ingredients) 5 drops electric green gel food coloring 5 drops deep pink gel food coloring 5 drops lemon yellow gel food coloring 4 sticks (1 pound) unsalted butter, at room temperature Pinch fine salt 8 cups sifted confectioners' sugar 1 tablespoon pure vanilla extract 2 to 4 tablespoons milk Two 10-ounce bags marshmallows 4 tablespoons unsalted butter 1 1/4 cups tonic water (with quinine), at room temperature 3 drops electric green gel food coloring 3 drops deep pink gel food coloring Instructions: For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the food coloring in each batch.) Prepare the cake batter according to the package directions. Divide the batter among 3 bowls. Add the green food coloring to one, the pink to the next and the yellow to the last. Create a tie-dye pattern by randomly adding a quarter-cup scoop of different color batters to the pans, dividing the batters among the 4 prepared pans. Use a toothpick to swirl the colors. Tap to release air bubbles and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.
   For the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
   Cut the domed tops from the cakes to make them flat. Frost the top of one cake layer with about 1/2 cup frosting. Set another layer on top and frost again. Repeat with the third layer, then end with the last layer bottom-side up on top. Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes.
   Set the cake on a cake stand and spread the remaining frosting on the cake in a smooth layer. Freeze at least 4 hours and up to overnight. For the glaze: Combine the marshmallows and butter in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between each, until the mixture is smooth and melted, 1 to 2 minutes. Slowly stir in the tonic water; the glaze should be pourable, but still coat the back of a spatula.
   Divide the glaze among 3 bowls. Stir in the food coloring: green in one bowl, pink in the next and leave the last bowl white.
   Place the cake on a cake turntable with a baking sheet underneath or balance the cake on a large soup can with a baking sheet underneath. Pour the glazes over the cake in a circular pattern, starting at the edges and working your way into the middle, alternating the colors and making sure to cover the whole cake. Let the glaze drip off for about 15 minutes, then transfer to the fridge to set.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39494,"Peaches and Cream Frozen Yogurt 5 medium peaches, peeled and diced 1/2 cup vanilla sugar 1 1/2 cups reduced-fat (2 percent) Greek yogurt 1/2 cup low-fat plain yogurt Instructions: In a small saucepan, combine diced peaches and sugar. Bring to a simmer over medium heat and cook for 15 minutes until thickened - set aside to cool completely. In a large bowl, whisk yogurts and transfer to an ice cream maker. Mix according to the manufacturer's suggestions, until thick and frosty (about 10-12 minutes). Add peach mixture to the machine and continue to churn for an additional 5-10 minutes, until thick. Enjoy immediately, or for more a scoopable yogurt, transfer to a freezer-safe container and allow to harden in the freezer for one hour. Store in the freezer for up to one week. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 39495,"Tuna Everything Bagel 3 cups good quality canned tuna (packed in water), drained 1/4 cup mayonnaise 4 cornichons, chopped 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh tarragon leaves 2 tablespoons freshly chopped parsley leaves 2 tablespoons capers, drained 1 lemon, juiced Kosher salt and freshly ground black pepper 1/4 to 1/2 cup extra-virgin olive oil, or to taste 2 everything bagels, sliced and toasted 1/4 cup cream cheese 1/2 red onion, thinly sliced crescents 1 vine-ripened tomato, sliced 1 seedless cucumber, sliced 4 Bibb lettuce leaves Instructions: Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper. Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39496,"Ernie's Greek Salad 8 cups salad mix 1 cup sliced cucumber 1/2 cup thinly sliced red onion 8 ounces feta cheese, coarsely crumbled 2 plum tomatoes, cored and quartered 4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives) 8 pepperoncini, plus more to taste Greek Salad Dressing, recipe follows 1/4 cup red wine vinegar
   1/8 cup white wine vinegar
   1 teaspoon Dijon mustard
   1 teaspoon fine salt, plus more as needed
   1/2 teaspoon fresh ground black pepper
   1/4 teaspoon crushed red pepper or dash of cayenne, optional
   1 small clove garlic
   1/3 cup extra-virgin olive oil
   1/2 cup canola oil
   1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning Instructions: Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing. In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil. Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39497,"Orange Black Sesame Tuilles 1/2 pound confectioners sugar 1/4 pound butter 1 cup all purpose flour 1 cup chopped almonds Zest of 1 orange and juice, reserved Black sesame seeds 1 tablespoon Cointreau 2 bananas 1 pint strawberries 2 cups vanilla yogurt 1/2 cup orange juice 1/4 cup pineapple juice Whipped cream for garnish Martini glasses Instructions: Preheat oven to 350 degrees F. Cream sugar and butter together in a mixer. Gradually add flour and continue to mix for 2 to 3 minutes until thoroughly combined. Add remaining ingredients and mix just until blended. Apply an even coating of nonstick spray to a sheet pan to prevent sticking. Drop mixture by tablespoons onto the sheet tray. Dip your fingers into cold water and pat down gently into a very thin layer. Bake until lightly brown around edges and crisp for approximately 5 to 8 minutes. Remove with a spatula, take caution, these will be very hot! If you want, you can curve cookies by laying them over a bottle until they set up (it only takes a few seconds). In a blender combine sliced bananas, sliced strawberries, yogurt and juices. Pour into martini glasses and top with whipped cream and Orange Sesame-Seed Tuilles for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39498,"Brownie Pizza Nonstick cooking spray, for the pan 2 1/2 cups chocolate hazelnut spread, such as Nutella
   3 large eggs
   1 heaping cup all-purpose flour
   1/2 cup heavy cream 1/2 cup chocolate hazelnut spread, such as Nutella
   1/2 cup semisweet chocolate chips
   2 ounces white almond bark Malt balls
   Pieces of chocolate-toffee bars, such as Heath Caramel-filled chocolates, such as Rolos
   Candy-coated chocolates, such as M&M's
   Sprinkles
   Instructions: For the brownie base: Preheat the oven to 350 degrees F. Lightly coat a round 12-inch pizza pan with cooking spray. Top with parchment paper and spray again with cooking spray. Add the chocolate hazelnut spread and eggs to a bowl and mix until smooth. Fold in the flour until it is all mixed in. Pour the mixture into the center of the pizza pan and, using a spatula, spread to the edges of the pan in an even layer. (The dough will be quite thick.) Bake until the brownie is cooked through and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Meanwhile, make the hazelnut ganache: Heat the cream in a pan over a medium heat. Place the chocolate hazelnut spread and chocolate chips in a bowl. Pour the hot cream over and whisk until melted and smooth. For the toppings: Put the almond bark in a microwave-proof bowl and microwave in short bursts of 30 seconds, stirring in between, until it is melted. Remove the pizza base from the oven and allow to cool completely in the pan. Carefully slide a spatula under the brownie to loosen it from the parchment and slide onto a cake stand or serving platter. Pour the ganache over and spread, leaving a 1/2-inch border. Decorate with the candy, then drizzle over the melted almond bark, spooning it back and forth in lines. Scatter over the sprinkles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39499,"Roasted Squash and Beef Carpaccio Salad Sea salt and freshly ground black pepper Pinch ground cinnamon 3 1/2 ounces/ 100 g vacuum-packed chestnuts 1/2 bunch fresh rosemary, leaves picked 1 (13-ounces/ 350 g) beef fillet (in one piece) 1 heaped tablespoon Dijon mustard 6 tablespoons extra-virgin olive oil Juice of 1/2 lemon 4 handfuls of light and interesting salad leaves, such as mustard cress, radicchio or watercress, washed and spun dry Parmesan cheese 1 large butternut or onion squash Olive oil 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1 dried red cl, roughly chopped 1 teaspoon dried oregano Instructions: Preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Wash your squash then carefully cut it in 1/2. Scoop out the seeds then pick through them and put some of the nicest ones in a small pan with a lug of olive oil. Get rid of the others and any stringy flesh. Fry the seeds until golden, then remove from the heat and keep to one side.
   Cut your squash halves into thin wedges and arrange in a roasting tray. In a pestle and mortar, bash up the fennel, coriander seeds, dried cl, oregano with 1 teaspoon salt and a pinch of pepper until fine. Tip these spices all over the squash then sprinkle over the cinnamon. Crumble the chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss everything together with your hands then pop in the hot oven to cook for 40 to 45 minutes until beautiful, golden, and soft when you pinch it.
   Take the squash out of the oven and sprinkle over a pinch of salt from a height. Carefully tip the golden seeds into the tray, leaving the oil behind in the pan. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop them. Roll your beef around on the board until it is well coated in the rosemary. Return your pan of oil to a high heat, and once it is screaming hot, add the beef. Sear it for about 1 minute to 1 minute 30 seconds so it browns, then turn it over and do the same on the other side.
   Meanwhile, make your dressing. Add the mustard, extra-virgin olive oil and lemon juice to a bowl and mix well. Have a taste and check the seasoning then put aside.
   Use a really sharp knife to slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Carefully, push the flat blade of a knife over each slice of beef, flattening it so it spreads out more. Arrange the slices on a large platter and sprinkle over a pinch of salt (the seasoning won't have flavoured the centre of the beef).
   Arrange the roasted squash over the top, then scatter over any roasted chestnuts and toasted seeds left behind in the roasting tray. Drizzle over that wonderful dressing, then lightly dress your salad leaves and pop them on top. Take it to the table with a block of Parmesan for shaving over and let everyone can help themselves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39500,"Smoked Gouda and Prosciutto Panini Sandwich 2 (1-inch) slices sourdough bread (about 8 ounces) 2 tablespoons olive oil or melted butter 2 ounces sliced smoked gouda 2 ounces thinly sliced prosciutto 2 tablespoons thinly sliced red onions 2 slices tomato 1 ounce shredded fontina cheese Instructions: Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 39501,"Peanut Butter and Jelly Thumbprint Cookies Nonstick cooking spray 1 cup unsalted roasted peanuts 1 cup old-fashioned rolled oats 1 cup all-purpose flour 1/4 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup of your favorite jelly (I like grape) Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
   Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
   Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
   Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
   Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 39502,"Red Pepper Quiche 1 refrigerated pie crust (from a 15-ounce package) 2 teaspoons olive oil
3 green onions, chopped (about 1/4 cup)
1 cup chopped cooked ham
1 clove garlic, minced
1 cup half-and-half (or whole milk)
2 tablespoons Dijon mustard
1 teaspoon soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 large eggs plus 1 white
2 tablespoons chopped jarred roasted red peppers, rinsed and drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 1/2 cups grated Swiss cheese
1/2 cup plus 2 tablespoons grated Parmesan cheese
Instructions: Preheat the oven to 425 degrees F. Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork. Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F. While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly. Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil. Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving. Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39503,"Pistou Addition 4 small garlic cloves, pressed or minced 1/2 cup packed basil leaves 2 tablespoons tomato paste 1/3 cup olive oil 1/2 cup Parmesan cheese Salt and freshly black pepper 1 small green bell pepper, parboiled until tender 1/4 cup canned pimientos, drained and dried 2 small garlic cloves, minced 1/3 cup olive oil Fresh or dried bread crumbs to thicken Salt and freshly ground black pepper Instructions: In a food processor puree all the ingredients until smooth; season to taste with salt and pepper. Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that \rouille\ holds its shape. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39504,"Granny's BBQ Beans Two 15-ounce cans pork and beans One 15-ounce can black beans
One 15-ounce can red kidney beans
One 15-ounce can butter beans
1/2 pound ground beef
3/4 pound diced bacon
1 cup ketchup
1/2 cup brown sugar
3 tablespoons apple cider vinegar
1 cup chopped yellow onion
2 jalape?os, stemmed, seeded and diced
1 teaspoon salt
1 teaspoon pepper
Instructions: Heat a smoker for cooking at 225 degrees F. Add pork and beans, black beans, kidney beans and butter beans to a foil pan and set aside. Brown the beef in a large skillet, then drain the grease and add the beef to the beans. Cook the bacon in the same skillet, then add the bacon to the beans. Add the ketchup, brown sugar, vinegar, onion, jalape?os, salt and pepper to the beans. Place the foil pan in the smoker and let smoke until there is a nice bark covering the top of the beans, 4 to 5 hours.
","[Zinfandel, Merlot, Malbec, Tempranillo]" 39505,"Squash Blossom Quesadillas Olive oil, for cooking 1 medium onion, diced 1 clove garlic, minced 1 poblano pepper, roasted, peeled, seeded, and diced 10 individual fresh squash blossoms, or 1 (6-ounce) can 1/2 cup chicken stock 3 sprigs fresh epazote, finely chopped Salt and freshly ground black pepper 4 (10-inch) flour tortillas 1/4 pound queso blanco, grated Instructions: Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool. To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 39506,"Steak Sandwiches: Tortas 2 tablespoons canola oil 1 egg 1/4 cup dry bread crumbs 1 (1/2-pound) flank steak, pounded flat to 3 by 4 by 1/8 inches 1 French bread roll 2 tablespoons mayonnaise 1/2 avocado, cut into 4 slices 1/2 tomato, thinly sliced 1/4 cup mesclun greens 1/2 red onion, thinly sliced 1 pickled jalapeno Instructions: In a skillet, heat 2 tablespoons of oil. In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides. Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips. Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno. Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 39507,"Vodka Lemonade 1 cup sugar 1/3 cup water, plus 8 cups 4 lemons, juiced Vodka Ice cubes Instructions: In a saucepan, combine the sugar and 1/3 cup water and place over medium heat. Bring the mixture to a boil, then cook the sugar until dissolved but the syrup is still clear. Do not cook the sugar until it starts to turn color. Remove from heat and cool. In a pitcher, combine the syrup, 8 cups water, the lemon juice, vodka and ice and stir to combine. Pour into tall glasses and enjoy! ","[Grapefruit Blanc, Sauvignon Blanc, Ros]" 39508,"Brazos River Catfish Stew 2 (10 3/4 ounce) cans condensed tomato soup 1 cup catsup 1/4 pound salt pork, diced 1 onion, chopped 1/2 cup butter 1 teaspoon black pepper Dash cayenne pepper 6 drops Worcestershire sauce Salt 6 catfish fillets, cut into small pieces Instructions: Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 39509,"Lemon Meringue Pie Neutral oil, for oiling the tart pan 8 tablespoons (1 stick) unsalted butter, softened
1/4 cup granulated sugar
Pinch of salt
40 Maria cookies (1 package)
1 cup granulated sugar 5 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup milk
4 large egg yolks (save the whites for the meringue) 1 tablespoon unsalted butter, softened
2 teaspoons freshly grated lemon zest plus 1/2 cup fresh lemon juice
2 teaspoons tequila, such as Hacienda de la Flor tequila reposado
6 large egg whites 1/4 teaspoon cream of tartar Pinch of salt 1 cup granulated sugar Instructions: For the crust: Preheat the oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom with some oil. Pulse the butter, sugar, salt and cookies in a food processor until combined. Firmly press the crumb mixture into the prepared tart pan (the mixture will come only halfway up the sides). Bake until golden brown, about 10 minutes. Let cool completely. For the filling: In a heavy saucepan, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup water and continue to whisk until the cornstarch is dissolved. Cook over medium-high heat, whisking, until the mixture comes to a boil, 3 to 5 minutes; it will start to thicken to a custard-like texture. In a medium bowl, whisk together the egg yolks. Gradually mix the yolks into the thickened cornstarch mixture in the saucepan. Continue to whisk until combined, then remove from the heat. Whisk in the butter and lemon zest and juice. Let cool slightly, then whisk in the tequila. Cover the filling with plastic wrap and set aside. For the meringue: With an electric mixer in a large bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form, 2 to 3 minutes. On slow speed, gradually add the sugar and continue to beat until stiff peaks form, another 1 to 2 minutes. Pour the filling into the tart pan and spread over the crust. Pipe dollops of the meringue with peaks all atop the filling in circles. Bake until the meringue peaks turn light brown, about 15 minutes. Let cool to room temperature, about 30 minutes. Chill the tart until completely set, about 1 hour.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39510,"Pineapple Papaya Chutney 1/2 fresh pineapple, cubed 1/2 fresh papaya, cubed 2 Tbs. crystallized ginger, finely chopped 2 green onions pinch salt juice of 1/2 lemon 1 tsp. balsamic vinegar Instructions: Mix the ingredients in a large bowl and serve. ","[Sauvignon Blanc, Pinot Grigio, Moscato]" 39511,"Warm Chewy Macadamia White Chocolate Cookies 2 1/4 cups all-purpose flour (500 ml) 1 cup packed light or dark brown sugar (250 ml) 1/2 cup granulated sugar (125 ml) 1 teaspoon baking soda (5 ml) 1/2 teaspoon fine salt (2 ml) 1 cup cold butter, cubed (250 ml) 1 teaspoon pure vanilla extract (5 ml) 2 large eggs 1 cup chopped white chocolate (250 ml) 1 cup macadamia nuts, roasted and chopped (250 ml) Instructions: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts. Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading. Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies. Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39512,"Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese 5 ounces cream cheese, at room temperature 1 1/2 tablespoons chopped fresh chives 2 teaspoons prepared cream-style horseradish 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 2 teaspoons drained capers, coarsely chopped Zest of 1 lemon 4 slices pumpernickel bread 1/2 bunch watercress, stems removed 8 ounces thinly sliced smoked salmon 6 fresh chives, cut into twenty-four 1-inch pieces, for garnish Instructions: In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth. Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive. Arrange the sandwiches on a platter and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39513,"Risotto with Taleggio and Wild Carrot Honey 4 cups vegetable stock, homemade or store-bought 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 shallot, finely dice 1 cup Carnaroli rice 1/2 cup dry white wine 1/4 pound Taleggio or La Tur cheese, cut into 1/2-inch cubes 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving Salt and freshly ground black pepper 1/2 head Treviso radicchio, thinly sliced 1 tablespoon finely chopped fresh Italian parsley 4 to 6 teaspoons wild carrot honey or sunflower honey Instructions: In a small pot, heat the stock over medium-low heat until just before boiling. Reduce the heat to low and keep warm. In a deep, 14-inch nonstick saute pan, heat the olive oil and butter over medium-high heat. Add the shallot and saute for 2 to 3 minutes, until the shallot is softened but not colored. Add the rice and stir well, making sure to coat all the grains in oil. Toss the rice a few times, then add the wine and let it reduce for 2 to 3 minutes.
Reduce the heat to medium-low and slowly start adding the stock, a 4- to 6-ounce ladleful at a time. Stir constantly, giving the rice time to absorb the liquid each time before adding another ladleful, until the rice is al dente, 15 to 25 minutes.
Add the Taleggio and let it melt completely, about 4 minutes. Add the Parmesan and season with salt and pepper to taste. Remove the pan from the heat and add the radicchio, stirring to mix it well with the rice.
Serve on plates garnished with the parsley, a touch of grated Parmesan, and lastly, a generous teaspoon of the honey. ","[Chardonnay, Barolo, Pinot Grigio, Gavi]

" 39514,"Pull-Apart Parker House Rolls with Butter Pools 1 1/3 cups whole milk, heated to 110 degrees F 1/3 cup sugar
1 1/2 teaspoons dry active yeast
2 sticks (16 tablespoons) unsalted butter, at room temperature
5 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten
1 teaspoon flaky sea salt, for sprinkling
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup flat-leaf parsley leaves, chopped
4 cloves garlic, grated
3 tablespoons grated Parmesan
1/2 teaspoon crushed red pepper flakes
1/3 cup mixed olives, finely chopped
1/2 teaspoon picked thyme leaves
Instructions: For the rolls: Combine 1/2 cup of the milk, the sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Add 9 tablespoons of the butter, half of the flour, half of the remaining milk and the kosher salt. Mix on medium speed until combined, about 1 minute. Add the egg and mix until combined. Add the remaining flour and milk. Knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 6 minutes. Melt the remaining 7 tablespoons of butter. Transfer 2 tablespoons to a small bowl and set aside to brush on the rolls after they are baked.
Brush a large bowl with some of the remaining melted butter and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
Brush a 9-by-13-inch baking dish and the outside of three 4-ounce ramekins with melted butter. Place the ramekins so they are evenly spaced in the baking dish. Divide the dough into 17 equal pieces (about 2 1/2 ounces each). Gently roll each piece into balls. Arrange them in the baking dish around the ramekins. Generously brush each roll with some of the remaining melted butter and sprinkle with the flaky sea salt. Cover with plastic wrap and set aside in a warm place until about 50 percent bigger, about 45 minutes.
Meanwhile, arrange a rack on the lower third of the oven and preheat to 375 degrees F.
Bake until the rolls are golden and the internal temperature reaches 200 degrees F, 20 to 25 minutes, rotating the pans halfway through. Remove from the oven and brush the rolls with the reserved 2 tablespoons butter.
For the flavored butters: While the baking dish is still hot, place 4 tablespoons of the butter in each ramekin. Add the parsley and garlic to one ramekin. Add the Parmesan and red pepper flakes to another ramekin. Add the olives and thyme to the last ramekin. Gently stir the butter and flavorings to combine.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39515,"Grilled Walleye Pike and Jumbo Prawns in Saffron Fennel Broth with Fried Greens and Minnesota Wild Rice 18 large prawns, shelled and de-veined 1 1/2 pounds walleye pike fillets, skinless 2 tablespoons olive oil Old Bay Seasoning, to taste 6 bamboo skewers soaked in water for 1/2 hour Oil, for deep-frying 2 cups mesclun salad mix, very dry Salt and pepper, to taste 3 cups cooked wild rice, warm 2 teaspoon each minced chives, tarragon, parsley and chervil 1 medium leek, julienned 1/2 fennel, cored, julienned 1/2 cup white wine 5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth 1/2 teaspoon saffron 1 medium carrot, very finely diced Instructions: Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside.
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper.
Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately. In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39516,"Sweet-Hot Steak Bites 1 (8-ounce) can crushed pineapple packed in juice, lightly drained 1/3 cup sweet Asian cl sauce 1/2 teaspoon reduced-sodium or lite soy sauce 1/4 teaspoon crushed red pepper, or more to taste 1 pound raw, lean filet mignon or leanest cut available, cut into about 30 bite-size pieces Salt and freshly ground black pepper 1 onion, finely chopped Cherry tomatoes, for serving, optional Instructions: Place pineapple, cl sauce, soy sauce, and crushed red pepper in a crock pot. Mix well. Season beef with 1/8 teaspoon salt and 1/8 teaspoon pepper and add to the crock pot. Add onion and stir to coat. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Season with additional crushed red pepper, if desired and serve with tomatoes, if using. Serve with excess sauce and toothpicks. Yum! ","[Malbec, Zinfandel, Tempranillo, Syrah]" 39517,"Salmon Tartar 1 1/2 pounds sushi grade fresh salmon, skin removed 1 cucumber 4 tablespoons finely chopped shallots 2 tablespoons finely chopped fresh dill 4 tablespoons finely chopped fresh chives 1 tablespoon capers, coarsely chopped 3 tablespoons lemon juice 6 tablespoons mayonnaise, preferably homemade 12 cherry tomatoes, sliced in half 4 leaves endive, for garnish Instructions: Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice, and mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine. On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39518,"Fried Banana Split One 4-ounce bar semisweet chocolate, chopped Small pinch cayenne pepper (less than 1/16 teaspoon) 1 tablespoon unsalted butter 4 slightly underripe bananas, split lengthwise in half, then cut crosswise in half 1/4 cup light brown sugar 1/3 cup sliced almonds, toasted Instructions: For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan. Stir over medium-low heat until the sauce is melted and smooth. Remove from the heat. Stir in small pinch cayenne pepper. Set aside. For the bananas: Place the brown sugar in a pie dish or on a plate. Toss the bananas in the brown sugar until nicely coated. Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown. Add the bananas to the hot pan cut-side down. Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Divide the bananas between 2 shallow bowls or plates. Spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately. Cook's Notes: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. An alternate way to melt the chocolate is to combine the chocolate and water in a small metal bowl over a small saucepan of simmering water, and stir the chocolate mixture until melted and smooth. Remove the bowl from over the water and set aside. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39519,"Chipotle Tamale Pie 1 tablespoon unsalted butter, at room temperature 1 tablespoon olive oil 1 pound, lean ground turkey 1 medium yellow onion, chopped 1 green bell pepper, diced 2 garlic cloves, finely minced 2 teaspoons ground cumin 1 (15-ounce) can pinto beans, drained and rinsed 1 (8-ounce) can diced tomatoes 2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo 1 cup grated Cheddar 1/2 cup chopped fresh cilantro leaves 1 (8.5-ounce) package cornbread mix 1 egg 1/3 cup milk Instructions: Preheat oven to 400 degrees F. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro. Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39520,"Nepali Momo 4 cups all-purpose flour 2 1/2 pounds ground chicken thighs
1 cup chopped fresh cilantro
1 cup chopped onions
4 tablespoons minced garlic
4 tablespoons minced peeled ginger
2 tablespoons ground cumin
1 teaspoon ground cinnamon
Salt and black pepper
Nonstick cooking spray Instructions: Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour. Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl. To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough. Spray a steamer pan with cooking spray. Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling. Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39521,"Garden Pasta Salad 1 (16 ounce) package uncooked tri-color spiral pasta 1/2 cup thinly sliced carrots 2 stalks celery, chopped 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1 pint grape tomatoes, halved 1/2 cup chopped green onion 1 (16-ounce) bottle Italian-style salad dressing 1/2 cup grated Parmesan Instructions: Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well. Chill before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39522,"Bloody Maria Gazpacho 2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped 1 Fresno cl, seeded and coarsely chopped, some reserved and finely chopped 1 jalapeno or serrano cl, seeded and coarsely chopped, some reserved and finely chopped 1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped
1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped Salt
1 cup ice 4 shots (3/4 cup) tequila, such as Patron Silver 2 tablespoons freshly grated horseradish 1 tablespoon hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
1 slice white bread, crust removed
1 clove garlic, crushed
One 32-ounce can San Marzano tomatoes
Fat drizzle EVOO
Juice of 2 limes
Instructions: In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use. In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 39523,"Strawberry Avocado Pops 2 cups frozen strawberries 1 cup vanilla yogurt 1/4 cup honey 1 large avocado, chopped 1 cup finely chopped fresh strawberries Instructions: Combine the frozen strawberries, yogurt, honey and avocado in the bowl of a food processor and puree until smooth. Transfer to a bowl. Spoon about a tablespoon of the chopped fresh strawberries into each of 12 small paper cups. Fold the remaining chopped strawberries into the yogurt mixture. Spoon the yogurt mixture on top of the strawberries in each paper cup. Carefully insert an ice-pop stick into each pop. Freeze until solid, about an hour. Peel the paper cups off to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39524,"Long Island Iced Tea (LIT) 1/2-ounce vodka (recommended: Skyy Vodka) 1/2-ounce gin (recommended: Beefeater Gin) 1/2-ounce light rum 1/2-ounce Triple Sec (recommended: Hiram Walker Triple Sec) 3 ounces sour mix (recommended: Finest Call Sour Mix) Ice Cola (recommended: Coca-Cola) Lemon wedge, for garnish Instructions: Combine first 5 ingredients in a cocktail shaker with ice. Shake and strain into a 14-ounce beverage glass. Top with soda and garnish with a lemon wedge. Serve with a tall straw. ","[Vodka, Gin, Rum, Triple Sec]" 39525,"Shrimp Dumplings 12 medium shrimp, de-shelled and de-veined 1/4 pound ground pork 2 cloves garlic, minced 1/4 cup fresh cilantro leaves 1 tablespoon ground coriander seeds 1 teaspoon toasted sesame oil 1 teaspoon olive oil 1 pinch cl flakes Zest of 1 lime 1 teaspoon salt 1 teaspoon crushed pepper 1 package round wonton wrappers Vegetable oil 1/4 cup thinly sliced fresh chives, for garnish Peanut Sauce, for dipping, recipe follows Spicy Orange Sauce, for dipping, recipe follows 1/2 cup veal stock 1/4 cup smooth peanut butter 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 tablespoon honey 1/2 teaspoon toasted sesame oil Salt and pepper 1/4 cup mirin 2 tablespoons rice vinegar 1 teaspoon fish sauce 1/2 teaspoon cl flakes 1/2 teaspoon Sriracha Zest of 1 orange Juice of 2 oranges 1 tablespoon grated ginger 1 tablespoon honey 1 small clove garlic, minced 1 teaspoon cornstarch diluted in a little water Instructions: Chuck Hughes' shrimp dumplings are packed with flavor - perfect as a starter or even a main course. In a food processor, mix the shrimp, ground pork, garlic, cilantro, coriander seeds, oils, cl, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes.
Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper. Brush the edges of the wonton wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers. Make sure that the dumplings do not touch each other on the baking sheet.
Using a bamboo steamer (or a covered pot with a steamer insert/basket), steam the dumplings for about 10 minutes. Keep warm.
Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with the chives and serve with the peanut and spicy orange sauces. In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside. In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39526,"Tenderloin Tips Jimmy 2 pounds tenderloin tips, in 4 (even-sized) pieces, trimmed 8 ounces dried mushrooms, soaked in 1/2 cup warm water for 10 minutes 3 tablespoons olive oil 1 clove garlic, roughly chopped 4 shallots, roughly chopped 3 serrano chiles, roughly chopped 4 ounces onion, about 2 small, finely sliced 6 ounces sherry 4 ounces Port 8 ounces beef stock Salt, to taste Pepper, to taste 1/4 cup plus 1 teaspoon salted butter 1/4 cup whipping cream 1 teaspoon flour 1 teaspoon paprika 2 tablespoons parsley 1 avocado Instructions: Slice tenderloin tips down center, careful not to cut all the way through. Pound meat flat with back of knife. Preheat broiler. Drain mushrooms, reserving liquid.
Heat 1 tablespoon olive oil in large frying pan over high heat and add garlic. Cook for 1 minute, to release flavor, then add shallots, chiles and 1/2 sliced onion. Add 4 ounces sherry, port and 3/8 cup liquid from mushrooms. Bring marinade to boil.
Lay meat fillets in shallow dish, season with salt and pepper and strain marinade over them, reserving vegetables. Return vegetables to pan and add beef stock. Cook on high heat and reduce until syrupy, to about 1/4 cup. Strain. Rinse out pan and add 1 tablespoon olive oil and add remaining onion. Remove fillets from marinade and dry lightly with paper towels. Add reduced stock, marinade and mushrooms to onions. Reduce. Stir in 1/4 cup butter and cream. Separately combine 1 teaspoon butter with flour. Add this to sauce to thicken. Add paprika and bring to a boil. Add parsley.
Place fillets in broiling pan, brush with remaining olive oil and broil for 4 minutes on each side. Cut avocado into quarters, peel and place pieces under broiler with tenderloin.
To serve, place pieces of avocado on platter, then top each with a tenderloin tip. Add remaining sherry to broiler pan, then mix in simmering sauce. Spoon sauce over meat and avocado pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 39527,"Mediterranean Chicken 2 tablespoons all-purpose flour Pinch of cayenne 2 tablespoons California extra-virgin olive oil 3 large chicken breast cutlets, pounded or thinly sliced Juice of half a lemon, plus four slices of lemon 2 large cloves garlic, sliced 1/3 cup sliced kalamata olives, pitted 1/3 cup green olives (we use some marinated in herbs de Provence), pitted 3 tablespoons fresh Italian parsley, chopped 1/2 teaspoon kosher salt Fresh pepper, to taste 2 teaspoons butter
Instructions: Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot. Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes. Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
Add the butter to the pan, shaking to combine the sauce. Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 39528,"Vegetable Chow Mein 8 ounces dried Chinese egg noodles 1 teaspoon toasted sesame oil 1 tablespoon vegetable oil 2 cloves garlic, minced 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced Pinch Chinese five-spice powder One 6-ounce bag baby spinach 1 to 2 tablespoons light soy sauce Pinch salt 2 scallions, thinly sliced on the diagonal
1/2 tablespoon toasted white sesame seeds 1/2 tablespoon toasted black sesame seeds Instructions: Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 39529,"Fruited Tabbouleh 2 1/2 cups chicken or vegetable broth 1 1/2 cups bulgur wheat 1 1/2 cups California seedless grapes 1/2 cup minced red onion 1/4 cup chopped fresh mint leaves 1 medium orange, peeled and diced 1/3 cup extra virgin olive oil 3 tablespoons fresh squeezed lemon juice 1 tablespoon sugar 3/4 teaspoon salt 3/4 teaspoon ground ginger 3/4 teaspoon ground cumin 1/2 teaspoon black pepper 6 butter lettuce leaves Instructions: Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely. Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well. Nutritional Analysis: Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 39530,"Dead Velvet Cake 3 large egg whites 1/4 teaspoon cream of tartar
A pinch kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla extract
Nonstick cooking spray 3 boxes Red Velvet Cake (mixed to package instructions)
Two 12-ounce bags frozen raspberries 3/4 cup light corn syrup
A pinch kosher salt
1 tablespoon chocolate syrup
Two 8-ounce blocks cream cheese, softened 4 sticks (16 ounces) unsalted butter, softened
4 1/2 cups confectioners\u2019 sugar
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
White chocolate skulls, for decorating, optional
Instructions: For the Meringue Bones: Preheat the oven to 175 degrees F. Line 3 baking sheets with parchment paper. Fit a large pastry bag with a medium piping tip. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, combine the egg whites, cream of tartar and salt. Whisk the whites on medium-high until they start to turn white. Very slowly add in the sugar. Whip the egg whites on high for another 4 to 5 minutes until glossy and stiff peaks form. Transfer to the prepared pastry bag. Pipe the meringue on the lined sheet trays into bone shapes varying in size from 3- to 5-inches-long. You should get about 40 to 50 bones. Place in the oven and bake for 3 to 4 hours or until completely dried and cooked through. You can break one in half to determine if they are dry all the way through and done. Remove from the oven and let cool. Store in an airtight container until ready to use. For the Cakes: Preheat the oven to 350 degrees F. Spray a 6-inch and 10-inch cake pan with nonstick cooking spray. Prepare one box cake mix according to package instructions. Pour the batter into the prepared cake pans, filling them about halfway up the sides. Bake until a cake tester inserted in the center comes out clean, 20 to 28 minutes. Let cool in pan for 20 minutes then remove and let cool on cooling rack. Repeat the process with the remaining boxes of cake batter so you have three 6-inch cakes and three 10-inch cakes. For Raspberry Blood Sauce: In a medium saucepan combine the raspberries, corn syrup and salt. Bring to a boil over medium heat, then reduce heat to medium-low and let simmer for 6 to 8 minutes. Strain the cooked raspberries through a fine mesh strainer, making sure to press the raspberry pulp to extract as much of the raspberry liquid as possible. Discard the seeds. Let the sauce cool. Once cooled, the raspberry sauce should have the consistency of pancake batter. Whisk in the chocolate syrup to give it a slight darker color to make it resemble blood. Transfer to a resealable container and keep in the refrigerator until ready to use. For Cream Cheese Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the cream cheese on medium until smooth and fluffy. Add the butter and continue to beat until light and fluffy, another 2 minutes. Add the sugar, one cup at a time. Add vanilla and salt and mix for another 15 seconds. The frosting is easiest to work with at room temperature. If you are not using it right away, transfer it to a reusable container and store in the refrigerator. When ready to use, let it sit on the counter for about an hour and then mix it up again in the stand mixer at medium-high speed until light and fluffy. To Decorate: Using a long serrated knife, slice the domed top off of each cake layer. Place one of the 6-inch cakes onto a 6-inch cardboard cake round. Using an offset spatula, spread some frosting on top of the cake and place the second 6-inch cake on top. Using a 3- to 3 12-inch round straight-sided drinking glass or round cutter cut out a circle from the center of the 2 stacked cakes and remove the inner cut layers. Crumb coat the cake by frosting it with a thin layer of frosting on all sides and inside the cut out well in the center. Use a little extra frosting inside the well to make sure it is completely coated and sealed. This is where you will add the raspberry blood sauce so it needs to be \watertight\u201d. Place the cake in the freezer for about 15 minutes to allow the frosting to harden. Place a 10-inch cake on a 10-inch cardboard cake round. Spread some frosting on top and place the second 10-inch cake on top and spread the top with frosting. Place the third cake, cut side down, on top of the second cake to form three layers. Crumb coat the cake by frosting it with a thin layer of frosting on all sides. Place the cake in the freezer for 15 minute to allow the frosting to harden. Spread some frosting on the cut side (where the dome was removed) of the third 6-inch cake layer. Remove the cakes from the freezer. Smooth out any imperfection in the frosting with your hands. Pour about 1 cup of the raspberry sauce into the well in the center of the layered 6-inch cake to fill it just to the top. Invert the third 6-inch cake layer on top, cut side down to enclose and seal the well. Frost the top layer with a crumb coat and place back in the freezer for 15 minutes to harden. Frost the 10-inch cake so it is completely coated and smooth. Remove the 6-inch cake from the freezer and frost it so it is completely coated and smooth. Carefully place the 6-inch cake on top of the 10-inch cake so that it is centered in the middle to form 2 tiers. Arrange the meringue bones upright around the outside of each tier of the cake. Decorate the top of the cake with more of the bones and any other edible Halloween decorations like white chocolate skulls. Slice the top tier and remove the slice to allow the bloody raspberry sauce core to pour down onto the bottom tier of the cake. Slice the rest of the cake and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 39531,"Prosciutto-Wrapped Grilled Brie with Pineapple One 1-inch-thick slice pineapple, peeled and cored One 8- to 12-ounce wheel Brie or Camembert, cut in half horizontally 8 slices prosciutto (about 8 ounces) Crackers and bread, for serving Instructions: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 39532,"Roasted Peppers 4 red peppers 4 yellow peppers 4 tablespoons olive oil Salt and pepper Instructions: Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste. ","[Rioja, Tempranillo, Garnacha]" 39533,"Caramel Souffle 2 tablespoons (1/4 stick) unsalted butter, melted 1/4 cup sugar 1 cup Creamy Caramel Sauce, recipe follows, at room temperature 3 large egg yolks, at room temperature 9 large egg whites, at room temperature Pinch of cream of tartar (less than 1/8 teaspoon) 1/3 cup sugar 1/4 cup water 1 cup plus 1 tablespoon sugar 2 tablespoons light corn syrup 1/2 cup heavy cream, warmed to 100 degrees F 1/4 cup creme fraiche 1/2 teaspoon fresh lemon juice Pinch salt (less than 1/8 teaspoon) Instructions: Preheat the oven to 425 degrees F. Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar. Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base. Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage. Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise. Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle. When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately. Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor. Heat a saucepan of water and place a whisk in it. Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside. Add the cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 39534,"Pulled Whisky Chicken BLT Sandwiches 1 tablespoon EVOO 2 cloves garlic, finely chopped
2 large shallots, finely chopped
1 cup organic ketchup
1 cup chicken stock from Poached Chicken, recipe follows 2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dark amber grade A maple syrup
2 tablespoons cider vinegar
2 shots whiskey or bourbon whiskey
Coarse black pepper 1 1/2 pounds cooked pulled Poached Chicken, recipe follows 12 slices smoky good quality bacon
Hard rolls (seeded or plain), split
Lettuce, for serving Sliced red onion, for serving Sliced tomatoes, for serving Sliced dill or bread and butter pickles, for serving 1 whole chicken, 4 to 5 pounds 1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf 1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of fresh parsley, rosemary and thyme
Herb bundle of fresh parsley, rosemary and thyme Salt
Instructions: Heat the EVOO in a skillet over medium-high heat. Add the garlic and shallots, stir and cook to soften, 3 minutes. Add the ketchup, stock, mustard, Worcestershire, sugar, syrup, vinegar, whiskey and some black pepper. Stir and simmer to thicken, 20 minutes. Add the Pulled Chicken to the sauce and simmer to thicken, 20 minutes. Cool and store in the refrigerator for a make-ahead meal. To serve, bake the bacon at 375 degrees F until crisp on a slotted pan or metal rack set into a baking sheet, for the fat to drain. Warm the saucy chicken, adding a little stock or water to loosen if necessary. Serve the chicken on the rolls with the bacon, lettuce, onions, tomatoes and pickles. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, garlic, carrots, lemons, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil, reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in its stock. Strain the stock, discarding the vegetables and reserve the stock for a later use. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks, reserving for a later use. Thinly slice or pull the remaining meat.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39535,"Honey-Braised Leg of Lamb with Carrots and Fennel 1 1/2 cups fresh mint, chopped 1/2 cup fresh rosemary, chopped
10 cloves garlic, smashed and minced
One 5-pound boneless leg of lamb
Kosher salt and freshly ground black pepper
1 cup honey 2 cups chicken broth
1 cup dry white wine
6 medium carrots, cut into large (3-inch) pieces
2 red onions, cut into quarters
2 fennel bulbs, stalks removed, bulbs cut in half and then into 1 1/2-inch strips
2 tablespoons butter, at room temperature 2 tablespoons all-purpose flour Instructions: In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking. Preheat the oven to 325 degrees F. Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours. Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter. In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes. Slice the lamb and serve with the vegetables and pan sauce spooned over. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39536,"Southern Seafood Louie Salad 1/2 cup garlic powder 1/2 cup onion powder
1/2 cup seasoning salt
2 cups diced fresh mango 1/4 cup apple cider vinegar
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon peeled and diced fresh ginger 1 tablespoon salt
1 shallot, diced
1/2 cup olive oil
1/2 cup apple cider vinegar 2 tablespoons honey
1/2 cup extra-virgin olive oil
2 cups fresh shaved corn (from about 3 ears) 1/2 cup finely diced red peppers 1/4 cup finely diced red onion 1 tablespoon finely chopped fresh cilantro 2 cups self-rising cornmeal 3/4 cup buttermilk
1/4 cup diced red onion 1/4 cup vegetable oil, plus additional oil for frying
1/4 cup diced red pepper 1 tablespoon chopped fresh cilantro
2 eggs
1 ripe avocado, pureed
1 jalapeno, diced fine
1/8 cup olive oil 1 cup large shrimp
1 cup lobster tail meat
1/2 teaspoon crab boil seasoning 1 teaspoon seafood boil seasoning, such as Old Bay 1 cup lump crabmeat
1 pound arugula
Instructions: For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl. For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.) For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months. For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use. For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl. Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter. For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool. Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39537,"Polpettini Extra-virgin olive oil 1 1/2 cups diced (1/4-inch) Spanish onion Kosher salt 3 garlic cloves, smashed and finely chopped 3/4 pound each ground beef, veal, and pork 3 tablespoons finely chopped fresh rosemary leaves 3/4 cup grated Parmesan 6 tablespoons water 1/3 cup bread crumbs 3 large eggs 2 cups chicken stock Instructions: Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool. In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!) Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed. Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo! ","[Barolo, Barbaresco, Chianti, Montepulciano]" 39538,"Three-Cheese Grilled Cheese 4 tablespoons unsalted butter, softened 8 slices sourdough bread 4 slices cheddar cheese (about 3 ounces) 4 slices Swiss cheese (about 3 ounces) 4 slices American cheese (about 3 ounces) Instructions: Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer a slice each of cheddar, Swiss and American cheese on each piece of bread, then cover with another bread slice, buttered-side up. Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches. Slice each sandwich diagonally in half, then return to the hot pan, cut-side down, to create a crust on the cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39539,"Arugula Salad with Toasted Pine Nuts and Fresh Grapefruit in a Citrus Agave Vinaigrette 1 tablespoon olive oil 2 tablespoons apple cider vinegar 1 tablespoon agave nectar 1/4 cup grapefruit juice 1 (5-ounce) bag baby arugula 1/2 cup pine nuts, toasted 1 large grapefruit, segmented Sea salt and freshly ground black pepper Instructions: To make the dressing: Blend the oil, vinegar, agave, and 1/4 cup grapefruit juice until combined. Adjust the proportions, to taste. Toss the arugula with the dressing and pine nuts, then season with salt and pepper. Top the salad with grapefruit segments. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 39540,"Chicken Cacciatore 1/4 cup all-purpose flour 2 1/2 teaspoons salt 1 1/4 teaspoons freshly ground black pepper, divided 1 (3 1/2 to 4-pound) chicken, cut into pieces 1/4 cup olive oil 1 medium yellow onion, roughly chopped 1 carrot, diced 1 rib celery, diced 4 cloves garlic, finely chopped 3 sprigs fresh thyme 1 bay leaf 1 (28-ounce) can plum tomatoes 1/3 cup dry red wine 1/4 cup freshly chopped flat-leaf parsley Instructions: In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess. Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates. ","[Barolo, Chianti, Rioja, Syrah]" 39541,"Shellfish, Fennel and White Bean Salad 3/4 pound squid, cleaned, tentacles removed and body sacs cut into 1/4-inch rings 3/4 pound shrimp, (same size as squid) shelled and deveined 1 1/2 cups cooked cannellini beans 1/2 cup thinly sliced fennel 1/2 cup thinly sliced red onion 2 tablespoons of fresh lemon juice 1 tablespoon of red wine vinegar 2 teaspoons dijon mustard Salt and pepper to taste 6 tablespoons extra-virgin olive oil, or to taste 3 tablespoons minced fresh parsley, dill or chervil Instructions: In a saucepan of boiling salted water add the shellfish and cook for 1-2 minutes, or until just firm. Drain and pat dry In a bowl combine the seafood with the beans, fennel and onion. In a bowl whisk together the lemon juice, vinegar, mustard and salt and pepper to taste. Add the oil in a stream whisking, and whisk the mixture until it is combined well. Pour the dressing over the salad and toss to combine. Garnish with the herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39542,"Latkes 2 pounds russet potatoes, peeled and coarsely grated 1 medium onion, grated 1 1/4 cups matzo meal 3/4 cup chopped fresh chives 5 large eggs 1 tablespoon kosher salt, such as Diamond Crystal 3/4 teaspoon freshly ground black pepper Canola oil 1 pound celery root, peeled and grated 1 pound parsnips, grated 3/4 cup chopped fresh flat-leaf parsley 1 3- to 4-pound butternut squash, peeled, seeds and pith removed 1 cup matzo meal 1/2 cup chopped fresh sage 1 teaspoon kosher salt, such as Diamond Crystal 1/2 teaspoon freshly ground black pepper Instructions: For the potato latkes: Place the grated potatoes in a large bowl or other food-safe container, fill it with water, and then strain. Repeat this rinsing process 2 or 3 times until the water runs clear, then drain the potatoes, squeezing out as much water as possible. Combine the rinsed potatoes and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands. Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Working in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the potato mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat. Cook the latkes until they're crisp and brown around the edges, about 3 minutes; then flip and cook for another 2 to 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining potato mixture, adding a tablespoon or so of oil between batches. For the celery root-parsnip latkes: Follow the instructions for the potato version, substituting the celery root and parsnips for the potatoes (and skipping the rinsing step at the beginning) and substituting the parsley for the chives. For the butternut squash latkes: Cut the squash into chunks and pass them through the grating disk of a food processor. Then follow the instructions for the potato version, substituting the squash for the potatoes (and skipping the rinsing step at the beginning) and substituting the sage for the chives, and cooking the latkes slightly longer over slightly lower heat (about 4 minutes on the first side and 3 minutes on the second side over medium-low heat). You can reheat the latkes in a 450 degree F oven in 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39543,"Sheet Pan Eggs Olive oil, for the pan 12 large eggs
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes. Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39544,"Straccetti con Speck e Porcini 1/4 cup olive oil 1 clove garlic, sliced into chunks 1 shallot, finely chopped 4 ounces speck (sliced 1/8-inch-thick), diced 6 sprigs nipitella (see Cook's Note), leaves removed from the stems 1 pound porcini mushrooms (see Cook's Note), sliced into thin strips Kosher salt 1 pound fresh straccetti pasta 1/4 cup vegetable broth 2 tablespoons finely chopped fresh parsley Freshly grated Parmesan, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 39545,"Basil Lemonade 12 ounce can thawed frozen pink lemonade concentrate 1/2 cup water 12 torn basil leaves 1 cup seltzer 2 or 4 tablespoons flavored syrup Instructions: Combine one 12-ounce can thawed frozen pink lemonade concentrate, 1/2 cup water and 12 torn basil leaves in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 8 more torn basil leaves; let cool, then strain. Add seltzer. For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 39546,"Savory Rosemary Goat Cheese Quick Bread 4 tablespoons unsalted butter, softened, plus additional for buttering the loaf pan 1 large egg, beaten 1 cup reduced-fat (1 percent) milk 1 cup all-purpose flour 1 cup white whole wheat flour 1 tablespoon baking powder 1 teaspoon dried rosemary, roughly chopped, or 1/2 teaspoon chopped fresh rosemary 1/4 teaspoon kosher salt 1/3 cup golden raisins 2 ounces goat cheese, very cold, cut into 1/2-inch chunks Instructions: Heat the oven to 350 degrees F. Butter a 9-inch loaf pan.
Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.)
In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes.
Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39547,"Fantastic Roasted Chicken 2 pounds chicken, preferably organic 1 large lemon 8 slices prosciutto or Parma ham, thinly sliced 1 to 2 cloves garlic, peeled and finely chopped 2 good handfuls fresh thyme, leaves picked and finely chopped Salt and freshly ground black pepper 4 ounces softened butter 2 pounds potatoes, peeled and cut into chunks 1 large celeriac, peeled Instructions: Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes. While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39548,"Grilled Pizza Margherita 3 cups canned plum tomatoes in thick puree, crushed up 3/4 cup chopped fresh basil 1 cup extra virgin olive oil 2 tablespoons finely chopped garlic 2 1/4 cups grated Romano cheese 2 1/4 cups grated fontina cheese 3 tablespoon chopped flat leaf parsley Mashed potatoes, if desired (see recipes below) 1 recipe pizza dough divided into 6 pieces (recipe below) 3 cups canned plum tomatoes in thick puree, crushed up 3/4 cup chopped fresh basil 1 cup extra virgin olive oil 2 tablespoons finely chopped garlic 2 1/4 cups grated Romano cheese 2 1/4 cups grated fontina cheese 3 tablespoon chopped flat leaf parsley Mashed potatoes, if desired (see recipes below) 1 recipe pizza dough divided into 6 pieces (recipe below) 11 ounces lukewarm water 1 teaspoon fresh yeast 1 tablespoon molasses 2 1/2 teaspoon kosher salt 2 1/2 tablespoons olive oil 3 1/2 cups all purpose flour 1/3 cup whole wheat flour 11 ounces lukewarm water 1 teaspoon fresh yeast 1 tablespoon molasses 2 1/2 teaspoon kosher salt 2 1/2 tablespoons olive oil 3 1/2 cups all purpose flour 1/3 cup whole wheat flour Instructions: In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve. In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve. Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using. Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 39549,"Smokey White Bean Spread with Roasted Garlic and Basil Four 15 1/2 ounce cans white beans, drained and liquid reserved 1/2 cup chopped onion
1 cup bean liquid 2 garlic cloves, peeled and chopped
3 tablespoons fresh lemon juice 4 teaspoon salt 1 tablespoon liquid hickory smoke flavoring 1 teaspoon freshly ground black pepper 10 large basil leaves, chopped 1 tablespoon finely chopped sage, optional Instructions: In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39550,"Super Quick Bolognese Flaky sea salt 8 ounces dried pasta (I like paccheri) 2 tablespoons olive oil 6 scallions, chopped 1 carrot, peeled and grated 1 stick celery, finely chopped 8 ounces frozen plant-based mince (ground meat alternative; I like Linda McCartney's Vegemince) 1 teaspoon ground nutmeg 2 cloves garlic, crushed 1 cup red wine (I like Pinot Noir) One 14-ounce can chopped tomatoes 1/2 cup vegetable broth 2 bay leaves Pinch flaky sea salt Grind of black pepper Handful of fresh basil leaves Vegan Parmesan, grated, optional Instructions: For the pasta: Bring a large saucepan of salted water to the boil. For the sauce: Heat the olive oil in a Dutch oven or wide saut pan. Add the scallions, carrot and celery and give it a stir. Stir in the plant-based mince, nutmeg and garlic, then stir in the red wine and bring to a bubbling simmer. Add in the tomatoes, then the veg broth and bay leaves. Season with salt and pepper, then vigorously simmer for 10 minutes, stirring often. Whilst the sauce is simmering put in the pasta to cook until al dente (as per packet instructions). Drain the pasta. Remove the bay leaves from the sauce. Add the pasta to the Bolognese sauce and toss well to combine. To serve: Divide among bowls and garnish with the basil leaves and vegan Parmesan if using. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 39551,"Dessert Sushi 1 medium banana 2 tablespoons peanut butter
1/2 cup crispy rice cereal, such as Rice Krispies Instructions: Peel the banana and frost with the peanut butter. Pour the cereal onto a plate and press the banana into the cereal to coat. Slice right before serving, then serve the pieces upright. ","[Chardonnay, Moscato, Vin Santo]" 39552,"Maple-Apple Microwave Bread Pudding 1 cup heavy cream 1/2 cup apple butter
1/2 cup dried apples, chopped
1/4 cup apple cider
1/4 teaspoon ground ginger
4 large eggs
1/2 cup maple syrup 8 slices cinnamon-raisin bread, cut into medium cubes
Instructions: In a large bowl, whisk together the heavy cream, apple butter, dried apple, apple cider, ginger, eggs and half the maple syrup. Add the bread to the cream mixture and stir to fully coat the bread cubes. Divide the mixture among 4 microwave-safe mugs. One at a time, microwave each mug until the pudding is puffed up and firm, 3 to 4 minutes. Pour the rest of the maple syrup over the top of the bread puddings before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 39553,"Best Chocolate Chip Cookies 1 1/2 cups all-purpose flour (see Cook's Note) 2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips
Instructions: Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39554,"Sonny's Onion Rings 4 pounds white colossal onions 2 eggs, beaten 1 quart whole milk 1 can beer 5 1/2 cups all-purpose flour 2 tablespoons baking powder Instructions: Crosscut peeled onions into 1/2-inch rings, discarding onion hearts. In separate container combine eggs, milk, and beer. Mix flour and baking powder thoroughly in separate container. Soak onions in milk mixture and coat onions in flour. This step is repeated a second time, and may be done a third time to insure that the entire onion is dusted with flour mixture. Fry onions in a deep fryer until golden brown. ","[Chardonnay, Riesling, Gewrztraminer]" 39555,"Roasted Mushroom and Kale Pizzette 8 ounces cremini mushrooms, sliced 1 teaspoon extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
1 ball store-bought pizza dough (12 to 16 ounces)
1/2 cup shredded mozzarella
1 small bunch Tuscan kale (about 4 leaves), ribs removed, leaves sliced into ribbons
2 ounces gorgonzola, crumbled
Instructions: Place a rack in the center of the oven and preheat to 475 degrees F. Toss the mushrooms with 1 teaspoon of olive and the salt and roast on a baking sheet until they are golden brown, 6 to 8 minutes. Set the mushrooms aside. Roll out the pizza dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles in the dough and transfer the circles to a parchment-lined baking sheet. Drizzle the dough circles lightly with olive oil. Place a teaspoon of mozzarella on each circle, then top with the mushrooms and kale, then the gorgonzola. Drizzle a little more olive oil over each pizzette and bake until they are golden and bubbly, about 10 minutes. Arrange the pizzette on a platter and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 39556,"Watercress Salad with Fresh Papaya and Spiced Cashew Nuts 1 teaspoon butter 1/2 cup unsalted cashews Pinch paprika Pinch kosher salt 2 tablespoons seasoned rice wine vinegar 1 tablespoon white wine vinegar 1 shallot, finely diced Kosher salt 1/4 cup vegetable oil 2 small ripe papayas, peeled, halved, and sliced into 1-inch thick pieces Bunch watercress, stemmed, rinsed and dried
Vinaigrette, as needed Instructions: For the nuts:
In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika and salt, and gently toss to coat. For the vinaigrette:
In a small bowl, combine the seasoned rice wine vinegar with the white wine vinegar. Add in the shallot, and a pinch of salt, and then stir. Add the oil in a thin stream, while whisking the mixture thoroughly with a fork or whisk. For the salad:
Arrange the sliced papaya on a serving plate, and pile the watercress greens on top.
Drizzle the salad with the vinaigrette, and garnish with the whole spiced cashews. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39557,"Barley and Lamb Stew 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces 1/4 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1 tablespoon olive oil, divided 3 medium carrots, cut into 1/4-inch rounds 1 cup barley grits 4 cups chicken broth 2 teaspoons freshly chopped oregano Instructions: In a medium mixing bowl, toss the lamb with the salt, pepper and flour. Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls. ","[Cabernet Sauvignon, Syrah, Tempranillo, Malbec]" 39558,"Tangy Beet and Fennel Salad 1 1/4 pounds beets (about 4 medium) 1 large bulb fennel 2 grapefruits 1 tablespoon Dijon mustard 1 tablespoon tarragon vinegar 1 teaspoon honey 1/2 teaspoon kosher salt, plus to taste 1/4 cup extra-virgin olive oil, plus more for roasting beets Freshly ground black pepper 3 tablespoons fresh tarragon leaves, torn 6 cups mache or other tender lettuce Instructions: Preheat the oven to 400 degrees F. Trim the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins. Meanwhile, halve and very thinly slice the fennel (we love a mandolin for this). Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice. Cut the segments in half. Whisk 2 tablespoons of the reserved grapefruit juice with the mustard, vinegar, honey, and 1/2 teaspoon salt in a medium bowl. Gradually add the oil in a steady stream to make a creamy dressing. Season with pepper to taste. Thinly slice the beets with a knife or on a mandolin and toss in a bowl with 3 tablespoons dressing. Season with salt and pepper to taste and arrange on individual plates. Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on beets. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 39559,"Plum Tart with Almond Pastry Crust 6 ripe but firm plums, about 1 1/2 pounds 2 teaspoons sugar 1/4 teaspoon cinnamon 1/2 teaspoon lemon juice Heaping 1/3 cup unsalted blanched almonds 1 cup whole wheat pastry flour 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup sugar 2 tablespoons chilled butter, cubed 2 tablespoons canola oil 1 egg white 1 tablespoon seedless raspberry or strawberry preserves 2 teaspoons water Instructions: For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside. For the crust: Preheat oven to 375 degree F. Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool. For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39560,"Cranberry Relish One 12-ounce bag fresh cranberries, frozen for a few hours before processing 1 navel orange, skin on, cut into chunks, seeds and excess white pith removed 3/4 cup granulated sugar 1/3 cup honey Instructions: Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 39561,"Bay Breeze Bliss Ice cubes 2 parts vodka, your choice 1 part cranberry juice 1 part pineapple juice Pineapple chunks Instructions: Fill a rocks glass with ice cubes. Next, pour in your vodka, cranberry juice, pineapple juice, and pineapple chunks. Stir with a straw and taste. ","[Vodka, Cranberry Juice, Pineapple Juice]" 39562,"Coconut-Cream Trifle 2 cups hot water, for the gelatin 1 large (6-ounce) pack raspberry gelatin 2 cups cold water, for the gelatin 2 cups fresh raspberries, washed 12 ladyfingers 1/4 cup sherry 3/4 cup shredded, sweetened coconut 4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section) 2 cups heavy cream 2 ounces bittersweet chocolate, shaved Candied cherries, optional, for garnish Instructions: In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 39563,"Doughnut S'Mores 4 plain cake doughnuts, such as Entenmann's, halved horizontally One 16-ounce chocolate bar, broken into bite-size pieces
2 cups mini marshmallows
Instructions: Preheat the broiler. Place the doughnut halves, cut-side up, on a baking sheet. Top half with a piece of chocolate. Top the other half with marshmallows. Broil until the chocolate is melted and the marshmallows are melted and toasty brown, 2 to 3 minutes; keep a close eye on the marshmallows, as they can burn quickly! Remove from the oven, let cool for 1 minute, and then sandwich the marshmallow halves and the chocolate halves together. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 39564,"Southwestern Egg Rolls 1/3 cup mayonnaise 1/3 cup sour cream 3 tablespoons white distilled vinegar 1/4 teaspoon granulated garlic 1/4 teaspoon onion powder 1 large avocado, halved Kosher salt and freshly ground black pepper 1/4 teaspoon dried dill 1/4 teaspoon dried parsley 2 boneless, skinless chicken breasts (about 1 pound) 2 tablespoons canola oil Kosher salt and freshly ground black pepper Half red bell pepper, finely chopped (about 1 cup) 1/2 cup canned black beans, drained and rinsed 1/2 cup frozen corn, thawed 1/4 cup packed chopped frozen spinach, thawed and squeezed dry 1 teaspoon ground cumin 1/2 teaspoon chipotle powder 1/4 teaspoon cayenne
6 ounces shredded Monterey Jack cheese 1/4 cup drained pickled jalapenos, finely chopped
2 tablespoons fresh flat-leaf parsley leaves, chopped 2 scallions, thinly sliced
Canola oil, for frying Eight 8-inch flour tortillas
Instructions: For the sauce: Combine the mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt and a few grinds of pepper in a blender. Blend until completely smooth. Transfer to a medium bowl and stir in the dill and parsley. Season with additional salt and pepper if needed. The texture should be similar to ranch salad dressing. (If the sauce is very thick, thin it out with 1 to 2 tablespoons of additional water.) Cover with plastic wrap and refrigerate until ready to serve. For the egg rolls: Preheat a grill pan over medium-high heat for 5 minutes. Rub the chicken breasts with 1 tablespoon oil and sprinkle generously with salt and pepper. Cook the chicken until deep grill marks appear, about 8 minutes. Flip and continue cooking until deep grill marks appear and the internal temperature on an instant-read thermometer in the thickest part of the breast registers 165 degrees F, about 8 minutes more. Remove to a cutting board, allow to cool slightly and cut into small pieces.
Heat the remaining tablespoon oil in a medium skillet over medium-high heat. Add the bell pepper, a pinch of salt and a few grinds of pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the beans, corn, spinach, cumin, chipotle powder, cayenne, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and beans are coated in the spices and warmed through, about 2 minutes. Transfer to a large bowl and fold in the chicken, pickled jalapenos, parsley and scallions. Taste and season with additional salt and pepper if needed. Allow the mixture to cool completely. Stack the tortillas on a large microwave-safe plate and cover with a damp paper towel. Microwave until just warmed though. (This will make the tortillas easier to roll.) Put a warm tortilla on a clean, flat surface (keep the remaining tortillas covered with the damp paper towels) and put 1/2 cup of the filling in the center. Spread the filling out into a 4 1/2-inch long log. Tightly fold the bottom of the tortilla (the part that is closest to you) over the filling, fold both ends over then roll the tortilla so that the filling is completely enclosed. Seal the seam of the tortilla with 3 toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling and toothpicks.
Meanwhile, attach a deep-fat fry thermometer to the side of a large Dutch oven or pot, fill halfway with oil and heat over medium-high heat to 350 degrees F. Fry the egg rolls in 2 batches until golden brown all over, about 5 minutes per batch. Remove the toothpicks from the egg rolls, cut on an extreme bias and transfer to a large platter. Serve with the avocado dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39565,"Sunny's Twisted Bacon 1 pound bacon strips 3 tablespoons light brown sugar 1 tablespoon chopped fresh thyme leaves (from like a zillion sprigs) 1 teaspoon dry mustard 1 teaspoon smoked or hot paprika 1/2 teaspoon garlic powder Freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or nonstick aluminum foil. Take each strip of bacon and twist it along the length being careful to not stretch, just twist. Place the twisted strip on the prepared baking sheet and repeat with the rest, nestling them close together on the baking sheet. In a small bowl, add the brown sugar, thyme, dry mustard, paprika, garlic powder and plenty of black pepper. Mix with a fork until combined. Sprinkle the sugar mixture all over the bacon. Bake for about 40 minutes. The twists will be slightly flimsy. Let the bacon cool on the baking sheet for 30 minutes, loosening every 10 minutes so they don\u2019t stick to the baking sheet. They will firm up once cooled down. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39566,"15-Minute Tofu and Vegetable Stir-Fry 4 cups frozen cooked brown rice 1-inch piece ginger 1/4 cup low-sodium soy sauce 1 to 2 tablespoons garlic chili sauce 1 tablespoon toasted sesame oil 12 ounces baked tofu 3 tablespoons canola oil One 3.5-ounce package sliced shiitake mushrooms (about 2 cups) One 1-pound package fresh stir-fry vegetable mix (not frozen) Kosher salt 1/2 cup roasted and salted cashew halves and pieces Instructions: Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine. Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop. Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39567,"Trisha's Signature Cocktail 4 ounces Ruby Red grapefruit juice 2 ounces cranberry juice
2 ounces vodka
Lime wedge, for garnish
Instructions: Stir together the grapefruit juice, cranberry juice and vodka in a cocktail shaker. Pour over ice in a cocktail glass and serve garnished with a lime wedge. ","[Riesling, Sauvignon Blanc, Ros]" 39568,"Italian Sausage Penne Pasta with Tomatoes and Peas and Sweet Corn Salad 2 pounds sweet Italian sausage, roughly chopped 3/4 cups olive oil, divided 1 1/2 cups onion, diced and divided 1 tablespoon dried oregano, crushed 2 tablespoons garlic, chopped 6 cups plus 6 whole tomatoes, chopped 1/4 cup parsley, chopped 1 cup basil, julienned and divided 2 cups frozen peas 2 pounds penne pasta 3 ears corn, blanched Salt and pepper Instructions: In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper. Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 39569,"Warm Marinated Olives 2 cups large green olives with pits, such as Cerignola (11 ounces) 2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme
Instructions: Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine. Transfer the mixture, including the olive oil, to a medium (10-inch) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits. ","[Chardonnay, Vermentino, Gavi, Tempranillo]" 39570,"Beef Brisket Rub #1 2 tablespoons kosher or coarse salt 2 teaspoons coarse black pepper (use fresh cracked pepper) 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon oregano leaves (dried) 1/2 teaspoon ground cumin 1 teaspoon granulated garlic Instructions: Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39571,"Stuffed Sauteed Sandwiches, Two Ways 4 slices turkey bacon, for the kids Mesclun salad dressed with vinaigrette, for the adults 8 slices quality whole wheat bread 1/3 cup peanut butter, for kids 2 tablespoons plumped up raisins, dried cranberries or sliced bananas, for kids Slices of fresh mozzarella, for adults Anchovies, capers and torn basil, for adults 3 to 4 eggs, lightly beaten 2 tablespoons butter 2 tablespoons olive oil 1 clove garlic Instructions: Preheat the oven to 375 degrees. Lay uncooked bacon on a baking sheet and bake until crisp. Get the salad ready for the adults. Meanwhile for the kids, remove the crusts from half of the bread and spread the bread with some peanut butter and top with either raisins, cranberries or slices of banana. You'll have 2 closed sandwiches which you should then cut into squares or triangles to create smaller bite sized pieces. For the adults, layer their bread with mozzarella and top with anchovies or capers and basil. Heat two skillets until warm, one with butter for the kids portion, the other with olive oil for the adults. Gently cook some garlic in the adult's portion as the oil is heating up. Dip the adults and kids sandwiches in the egg and let it soak up. Saute the kids portion in butter and the adults in olive oil; saute until crisp and warm; drain briefly on paper towels. Serve kids stuffed sandwiches with bacon and adults with salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 39572,"Beanovski 4 ounces bacon, diced 1/8 cup clarified butter 1 medium onion, diced 1 1/2 tablespoons flour 1/2 teaspoon chili powder 1 can red kidney beans 1 1/2 cups cold water 1 cup dry white wine 1 cup sour cream Freshly ground salt Freshly ground pepper Instructions: Fry bacon in pan and add clarified butter. Stir in onion and cook until soft. Add flour and chili powder and cook another 3 minutes. Add beans and 1 cup water to thicken mixture. Cook over low heat for 1 hour. Gradually add white wine and remaining 1/2 cup water. Finally stir in sour cream and simmer 10 minutes. Season with salt and pepper and serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39573,"Chilled Pea Shots with Spicy Crab 2 cups frozen sweet peas, run under cool water to thaw 1 (14 1/2-ounce) can vegetable broth 1/2 cup canola oil 1/2 lemon, juiced Sea salt and freshly ground black pepper 3 tablespoons canola oil 1 tablespoon red chili paste, such as Sambal 1/2 lemon, juiced 1 cup fresh lump crab meat, picked through 1/4 bunch fresh mint leaves, chopped Pinch sea salt Instructions: Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour. To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 39574,"Happening Halftime 4 hibiscus tea bags 6 cups lemonade 1 1/2 cups gin 1/2 cup orange liqueur 1/4 cup grenadine Ice Pink grapefruit slices, for garnish Instructions: Brew the tea with 6 cups hot water. Cool to room temperature and chill in the refrigerator, about 1 hour. In a large pitcher, combine the brewed tea, lemonade, gin, liqueur and grenadine. Mix well and pour over tall glasses filled with ice. Garnish with grapefruit slices. ","[Gin, Liqueurs]

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 2 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14 ounces) diced tomatoes 1 cup heavy cream" 39575,"No-Bake \Cow Pile\ Cookies 2 cups sugar 1 stick unsalted butter
1/3 cup cocoa powder
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup peanut butter, crunchy or creamy
2 1/2 to 3 cups old fashioned rolled oats
Instructions: In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat. Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool. Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 39576,"Swedish Pancakes 8 tablespoons unsalted butter 1 cup all-purpose flour 1 3/4 cups whole milk 3 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt Confectioners' sugar, maple syrup and fresh fruit, for garnish Instructions: Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth. Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39577,"Oven-Fried Chicken with Green Beans Cooking spray 4 cups cornflakes, crushed 2 tablespoons extra-virgin olive oil 1/2 teaspoon paprika Kosher salt and freshly ground pepper 1/2 cup nonfat plain Greek yogurt 1 tablespoon fresh lemon juice 4 6-to-8-ounce skinless, boneless chicken breasts 1 1/2 pounds green beans, trimmed 2 cloves garlic, sliced 2 scallions, sliced (white and green parts separated) 2 scallions, sliced (white and green parts separated)
1 teaspoon grated lemon zest Honey mustard, for dipping Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the cornflakes, 1 tablespoon olive oil and the paprika in a medium bowl; season with salt and pepper. Combine the yogurt, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add the chicken and toss to coat. Dredge the chicken in the cornflake mixture, pressing to help it adhere. Transfer to the prepared baking sheet; mist with cooking spray. Bake on the upper oven rack until lightly browned, about 15 minutes. Flip the chicken and bake until cooked through, 7 to 10 more minutes. Meanwhile, toss the green beans, garlic, scallion whites and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread on another baking sheet; bake on the lower oven rack, stirring occasionally, until tender, about 20 minutes. Toss with the lemon zest and scallion greens. Serve with the chicken and honey mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39578,"Stuffed Zucchini and Red Bell Peppers 2 tablespoons olive oil 1 small onion, grated 1/4 cup chopped fresh Italian parsley leaves 1 large egg 3 tablespoons ketchup 3 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup grated Pecorino Romano 1/4 cup dried plain bread crumbs 1 pound ground turkey, preferably dark meat 2 zucchini, ends removed, halved lengthwise and crosswise 1 short orange bell pepper, halved and seeded 1 short red bell pepper, halved and seeded 1 short yellow bell pepper, halved and seeded 1 1/2 cups marinara sauce Instructions: Preheat the oven to 400 degrees F. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 39579,"Habanero Sauce 3 plum tomatoes 1 to 3 fresh habanero chilies 2 garlic cloves, unpeeled 1/4 cup water Juice of one orange Juice of one grapefruit Salt and fresh ground pepper to taste Instructions: Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature. ","[Rioja, Tempranillo, Syrah, Zinfandel]" 39580,"Chinese Chicken Salad 1/4 cup peanut oil 2 tablespoons soy sauce
2 tablespoons grated ginger (about a 2-inch piece)
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons chili paste
2 cloves garlic, grated on a rasp grater
Juice of 1 lime
3 cups chopped cooked chicken, preferably rotisserie 2 cups chopped Napa cabbage
2 cups chopped romaine
2 cups chopped kale
1 cup bagged matchstick carrots
1 cup frozen shelled edamame, thawed
1/2 cup toasted sliced almonds
1/2 cup peanuts, chopped
6 mini sweet peppers, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 tablespoon toasted sesame seeds Instructions: For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside. For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss. Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 39581,"Prickly Pear Iced Tea 2 cups unsweetened iced tea 1 cup fresh lemonade 1/2 cup prickly pear syrup (available at specialty food stores; or us any fruit syrup) Lemon slices, for garnish Instructions: Combine the iced tea, lemonade and prickly pear syrup in a pitcher with ice. Strain into 2-ounce shot glasses filled with ice. Garnish with lemon. ","[Riesling, Sauvignon Blanc, Ros]" 39582,"Pork Teko Teko 4 (6-ounce) pork tenderloins, trimmed Salt and pepper 8 slices bacon 1/4 cup olive oil Freshly ground white peppercorns, to taste 1 1/2 cups Mushroom Sauce, recipe follows Lemon, to garnish Parsley, to garnish 1 tablespoon clarified butter 1 small onion, finely diced 4 ounces mushrooms, tops finely sliced, stems finely chopped 2 tablespoons arrowroot 1/4 cup dry white wine 1 1/4 cups hot water Meat concentrate, to taste 1/2 lemon, juiced 1 sprig parsley, leaves chopped Cayenne pepper, to garnish Instructions: Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side. To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley. Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39583,"Lobster Macaroni and Cheese 1 pound macaroni 1 (2 pound) lobster, split 1 small onion, diced 2 tablespoons unsalted butter 2 cups milk 1 small clove garlic, minced 1 shallot, chopped 10 black peppercorns Kosher salt Freshly ground black pepper 5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water 2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano 3 tablespoons panko bread crumbs (Japanese) Instructions: Preheat oven to 350 degrees F. In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the \stock\ to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes. Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39584,"Little Steamed Ginger Puddings with Coconut Custard 3 1/2 ounces (7 tablespoons) unsalted butter, softened, plus extra for coating ramekins 3 1/2 ounces caster sugar (superfine) 2 eggs, lightly beaten 4 1/2 ounces crystallized ginger, finely chopped, plus more for garnish 1 cup self-rising flour, sifted 5 ounces milk Coconut custard, for serving, recipe follows 14 ounces coconut cream 2 egg yolks 2 tablespoons caster sugar (superfine) 1 teaspoon cornstarch Instructions: Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39585,"Tiare Sorbet 2 cups whole milk 15 tiare flowers (see Cook's Note, below) 3/4 cup sugar Instructions: Place the milk in a small bowl or pitcher and add the tiare flowers. Cover with plastic wrap and place in the refrigerator for 24 hours to allow the tiare flavor to infuse into the milk. After 24 hours, remove the tiare flowers.
In a saucepan over medium heat, cook 2 cups water and the sugar until the sugar dissolves and thickens to a simple syrup consistency. Take the simple syrup off the heat and chill to cool completely.
Once the simple syrup is cool, remove the infused milk from the refrigerator. Mix the simple syrup into the infused milk. Once combined together, put the mixture into an ice cream machine and process until hardened, and according the manufacturer's instructions. Freeze and serve.
","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 39586,"Spicy Red File-Thickened Gumbo with Crawfish and Andouille 1 1/2 teaspoons paprika 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon dried basil leaves 1/2 teaspoon cayenne pepper 2 pounds shelled crawfish tails (or 2 pounds shelled shrimp) 2/3 cup vegetable oil 2/3 cup flour 1/4 cup minced garlic 2 cups minced celery 2 cups minced onions 1 cup minced green pepper 1 cup minced red bell pepper 1 cup minced scallions or green onions 2 quarts plus 1 cup crawfish stock, shrimp stock, or bottled clam juice 2 (28-ounce) cans tomatoes 2 bay leaves 2 teaspoons dried thyme leaves 2 teaspoons dried oregano leaves 1 teaspoon ground allspice 1/2 teaspoon cayenne pepper, or to taste 2 cloves 1/2 teaspoon Louisiana hot sauce, or to taste 1 pound andouille sausage, cut in 1/4-inch slices 1 to 2 tablespoons file powder cooked rice as accompaniment whole, boiled crawfish (if available) for garnish Instructions: In a bowl blend together the crawfish seasoning mixture. Add the crawfish tails, and reserve in the refrigerator for 1 to 2 hours. Make the gumbo: Place the vegetable oil in a heavy skillet over high heat. When it's smoking, add the flour, about 1/3 at a time, whisking well after each addition. Cook over fairly high heat, whisking constantly, until the roux reaches a dark, reddish brown, about 10 minutes. If the roux seems about to burn (you'll start to notice a burning smell), move the pan off the heat for a few minutes continuing to whisk. When the roux is ready, add the garlic, onions, celery, bell peppers, and scallions. Place the pan over low heat, and cook the vegetables in the roux for 5 minutes. Bring the stock to a boil in a large soup pot. When the vegetables have cooked in the roux, add the roux-vegetable mixture to the boiling stock by 1/4 cupfuls, blending well. Crush the tomatoes in your hands, and add them, along with the liquid in the cans, to the soup pot. Add the bay leaves, thyme, oregano, allspice, cayenne, cloves, hot sauce and lemon juice. Bring to the boil, then reduce heat to a simmer, and cook for20 minutes, partially covered. Add the andouille and simmer the gumbo for another 20 minutes, partially covered. Add the seasoned crawfish tails, and simmer for 5 minutes. Off the heat, blend in the file powder, blending until the desired thickness is reached. Taste for seasoning. Serve immediately over rice. Garnish with the whole, boiled crawfish.; ","[Syrah, Zinfandel, Tempranillo, Barbera]" 39587,"Chili con Carne 2 medium onions 1 clove garlic Olive oil 2 level teaspoons chili powder 1 heaped teaspoon ground cumin (or crushed cumin seeds) Sea salt and freshly ground black pepper 1 pound (455 grams) chuck, minced or ground 7 ounces (200 grams) sun-dried tomatoes in olive oil 1 fresh red cl, deseeded and finely chopped 2 (14 ounce) cans chopped tomatoes (400 grams) 1/2 stick cinnamon 5 ounces water 2 cans red kidney beans, drained (400 grams) Instructions: If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C). Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning. Chop up the meat in the processor and add to the pan, cooking it until slightly browned. Place the sun-dried tomatoes and cl in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be. Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. Add the red kidney beans 30 minutes before the end of cooking time. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39588,"Shrimp with Whole Grain Corn-Oat Risotto 2 ears sweet corn, shucked Kosher salt 2 tablespoons olive oil 3 tablespoons unsalted butter 1 small onion, chopped 1 1/2 cups steel-cut oats 1 1/2 cups dry white wine 2 ounces grated Parmesan (about 1/3 cup) 1 1/2 pounds large shrimp, peeled and deveined (tails removed if desired) 3 garlic cloves, sliced 1/4 teaspoon crushed red pepper Juice from 1/2 lemon 1/2 cup loosely packed parsley leaves, roughly chopped Instructions: Remove the kernels from the corn cobs and set the kernels aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to \milk\ them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/4 teaspoon salt. Bring to a boil, lower the heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm. Make the risotto: Heat 1 tablespoon oil and 1 tablespoon butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add 1 cup of wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt. Adjust the consistency of the risotto by adding more of the broth as necessary. Cover and set aside to keep warm. Make the shrimp: Heat the remaining 1 tablespoon oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the shrimp in one crowded layer and cook until the shrimp are a deep pinkish orange on the bottom, 3 to 4 minutes. Turn the shrimp over, add the remaining 1/2 cup wine, garlic and red pepper. Bring to a simmer and cook until the shrimp is opaque throughout and the wine has reduced slightly. Add the lemon juice, parsley, remaining 1 tablespoon butter and salt to taste. Remove from the heat, swirl the skillet until the butter melts and toss the shrimp to coat in the sauce. Transfer the risotto to a deep platter and top with the shrimp and sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39589,"Grilled Shrimp Skewers and Plantains 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill 1/2 small shallot, finely chopped 1 tablespoon red wine vinegar 1/2 cup chopped fresh cilantro (leaves and tender stems) 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 1/2 pounds peeled and deveined jumbo shrimp 2 Cubanelle cl peppers, seeded and cut into 1-inch pieces 3 ripe plantains, peeled and halved lengthwise Instructions: Preheat a grill to medium high. Lightly oil the grill grates. Combine the shallot and vinegar in a small bowl; let sit 5 minutes. Add the cilantro, cumin, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and stir to dissolve the salt. Stir in 3 tablespoons olive oil. Toss the shrimp and Cubanelles with 1 tablespoon of the cilantro sauce and 1 tablespoon olive oil; season with salt and pepper. Thread onto 8 long skewers. Brush the plantains with the remaining 1 tablespoon olive oil. Arrange the plantains and shrimp skewers on the grill. Cook the plantains until lightly charred, 2 to 3 minutes per side; cook the shrimp skewers until opaque, 3 minutes per side. Cut the plantains into bite-size chunks. Divide the shrimp skewers and plantains among plates. Drizzle the skewers with the remaining cilantro sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39590,"Parsnip and Potato Hash 3 tablespoons extra-virgin olive oil 2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons 2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons 5 sprigs fresh thyme, leaves removed and roughly chopped Salt Freshly ground black pepper 1 small onion, finely minced 1/2 cup chopped flat-leaf parsley 1 lemon, zested Instructions: Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown. Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39591,"Mango Bellini 1 mango, peeled, flesh removed and chopped 1 (750-ml) cold bottle sparkling wine (recommended: Freixenet Cava Brut) Instructions: Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend. Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve. ","[Prosecco, Moscato, Sauvignon Blanc]" 39592,"Chai-Spiced Cake with Mocha Buttercream Nonstick baking spray, for the cake pans 1 1/2 cups granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/2 cup vegetable oil 2 1/2 cups all-purpose flour (see Cook's Note) 2 1/2 teaspoons ground cinnamon 2 teaspoons ground cardamom 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon fine salt 1/8 teaspoon ground cloves 5 large eggs, at room temperature 1 teaspoon vanilla bean paste 1 cup buttermilk, at room temperature 5 large egg whites 1 1/4 cups granulated sugar 4 sticks (1 pound) unsalted butter, at room temperature, cut into 1-inch pieces 2 tablespoons instant espresso powder 1 tablespoon cocoa powder 1/2 teaspoon ground cinnamon Pinch fine salt 4 to 5 whole star anise 2 to 3 cinnamon sticks 2 tablespoons chocolate-covered espresso beans Instructions: For the cake: Preheat the oven to 350 degrees F and line the bottoms of three 8-inch round cake pans with parchment. Spray with nonstick baking spray and set aside. Cream the granulated sugar, butter, brown sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.
Meanwhile, sift together the flour, cinnamon, cardamom, baking powder, ginger, nutmeg, salt and cloves in a medium bowl; set aside.
Beat the eggs into the butter mixture one at a time, beating and scraping down the sides of the bowl with a rubber spatula after each addition. Continue to beat until the batter turns pale yellow, about 5 minutes. Add the vanilla bean paste and mix to combine. Turn the mixer to low speed and alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture and mixing each addition until just barely combined (be careful not to overmix).
Divide the batter evenly among the prepared cake pans (about 2 1/2 cups per pan); tap each pan on the counter to ensure the batter is spread out evenly. Bake, rotating the pans midway through, until the centers of the cakes spring back when gently pressed or a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Let cool 15 minutes, then release the sides of the cakes by running a butter knife around the edges of each pan. Allow the cakes to cool completely before removing them from the pans. For the buttercream: Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed until foamy, then turn to high and whip until it holds stiff peaks.
Combine the granulated sugar and 1 cup water in a small saucepan over medium heat. Attach a candy thermometer to the side of the pan and bring to a soft-ball stage, about 235 degrees F, without stirring, 8 to 10 minutes.
With the mixer on high speed, pour the sugar syrup in a stream along the side of the bowl into the egg whites. Beat until the bowl is just barely warm to the touch and the egg whites are shiny and form stiff peaks, 10 to 15 minutes. Add the butter one piece at a time, beating after each addition, until all the butter has been added. Turn the mixer to medium-high speed and beat until the buttercream is shiny and holds a peak when spooned upwards with a spatula, about 2 minutes. Turn to medium speed and beat in the espresso, cocoa, cinnamon and salt until just combined.
To assemble: Place a cake layer on a cake turntable and trim off the domed top using a serrated knife so the cake is level. Remove the cake layer and repeat with the remaining 2 cake layers. Spread a dollop of buttercream on an 8-inch cake board and place one of the layers on top, cut-side down. Place the cake board on the turntable. Scoop 1 1/2 cups buttercream on top of the cake layer. Use an offset spatula to spread the buttercream evenly across the top of the cake. Place the next cake layer on top, cut-side up. Top the second layer with 1 1/2 cups buttercream and spread evenly across the top of the layer. Top with the third cake layer, cut-side down. Spread 1 1/2 cups buttercream evenly over the top of the cake, allowing the buttercream to hang over the edge.
Use an offset spatula to smooth out the buttercream on the sides of the cake. If there is not enough on the cake, take small scoops of the buttercream using your offset spatula and spread a thin layer of buttercream around the sides of the cake. (The cake should show through this layer.) Use the offset spatula to finish the top edge of the cake by holding the spatula parallel with the top of the cake and pulling towards the center in short strokes. Repeat all the way around the edge of the cake, so no rough edges remain. The sides of the cake should be lightly coated in buttercream, while the top should have a thicker layer, about 1/4 inch thick. Chill the cake until firm to the touch, about 1 hour. Dip the metal offset spatula into a tall glass filled with hot water. Use the warmed spatula to smooth the top of the cake again by holding the spatula parallel with the cake and pulling towards the center in short strokes. Divide the remaining buttercream between one piping bag fitted with a large round tip and one piping bag fitted with a large star tip. Working in a crescent-moon shape around the top of the cake, pipe kisses of buttercream in varying sizes, alternating between the round tip and the star tip.
For the decorations: Decorate the top of the cake with the star anise, cinnamon sticks and chocolate-covered espresso beans. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 39593,"5-Ingredient Strawberry and Black Quinoa Salad 3/4 cup black quinoa 6 cups flavorful green salad mix, like baby spinach, arugula, chard and herbs 2 cups sliced strawberries 2 cups sliced or chopped cooked rotisserie chicken breast 2 tablespoons plus 2 teaspoons apple cider vinegar Instructions: Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly in a fine-mesh strainer and return to the pot. Pour in 1 1/4 cups water and bring to a boil over high heat. Cover and reduce the heat to low, then simmer 15 minutes. Remove from the heat without disturbing the lid and allow it to rest for 5 minutes. Fluff with a wooden spoon or fork. Arrange the quinoa, salad mix, strawberries and chicken in lines in a large, wide shallow dish or in 4 small shallow dishes. Serve oil, vinegar and salt and pepper on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39594,"Cool Sesame Cucumbers 2 regular or English cucumbers 2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 1 teaspoon toasted sesame seeds 1/2 bunch fresh mint, leaves only Kosher salt Instructions: Slice the cucumber into thin rounds. Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39595,"Philly Cheesesteak Eggrolls 3 tablespoons olive oil 6 fresh mushrooms, sliced 1/8-inch-thick 1 medium yellow onion, sliced 1 bell pepper, sliced into 1/8-inch-thick strips Salt and pepper 24 ounces thinly sliced rib eye steak 12 ounces shredded mozzarella, Cheddar, Monterey Jack cheese or a mixture of all three
12 eggroll wrappers
Soybean or vegetable oil, for frying Shredded cabbage, for serving (optional)
Dipping Sauce of your choice Instructions: Coat a hot flat-top grill or frying pan on high heat with olive oil. Add mushrooms, onions and bell pepper and cook until vegetables are softened, about 5 minutes. Season with salt and pepper. Add rib eye and continue to cook until meat is cooked through, about 3 minutes. Remove from heat and transfer to a large non-plastic bowl. Allow to cool for 15 minutes. Add shredded cheese to bowl and mix together until you have a homogenous mixture. Fill a small bowl with water. Take one eggroll wrapper and place it in front of you with a corner facing you. Spread 1/4 cup of the meat and cheese mixture across the center of the wrapper, going from the left to the right corner. Fold the left and right corners over the filling, then pick up the corner closest to you and fold over the filling. Roll up the eggroll, sealing shut with some water. Assemble eggrolls using the remaining wrappers and filling in the same manner. Preheat oil in a deep-fryer to 350 degrees F. Fry eggrolls, turning once to achieve consistent browning, about 2 minutes total. Drain on paper towels. Cut eggrolls in half and place on a bed of shredded cabbage. Serve with your favorite Dipping Sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39596,"Crisp Fried Oysters with Asian Vegetable Slaw and Garlic-Anchovy Aioli 30 fresh oysters, shucked, with the shells reserved 2 large eggs 2 tablespoons milk 1 cup quick mixing flour 2 cups Japanese panko bread crumbs 1/2 cup rock salt 1/2 cup black sesame seeds 6 fresh banana leaves, available at Asian markets Asian Vegetable Slaw, recipe follows 6 cups vegetable oil, approximately 1 recipe Garlic-Anchovy Aioli, recipe follows 6 lime wedges 1/4 cup peanut oil 3 tablespoons rice wine vinegar 1 lime, juiced 1 lemon, juiced 2 tablespoons soy sauce 1 tablespoon mirin (Japanese rice wine) 1 tablespoon sake 1 tablespoon nam pla (Thai fish sauce) 1 teaspoon sriracha (smooth Thai chili paste) 2 tablespoons sugar 1 teaspoon minced garlic 1 carrot, trimmed, peeled, and julienned 1 leek, trimmed, well washed, and julienned 1 cup shredded bok choy or other cabbage 1 hothouse (seedless) cucumber, well washed, trimmed and julienned 2 large eggs, beaten* 2 tablespoons rice wine vinegar 3 anchovy fillets, well drained and minced 1/2 teaspoon minced garlic 1/2 teaspoon turmeric 1 1/2 cups peanut oil Coarse salt and freshly ground pepper, to taste Instructions: Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate). Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw. Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked. Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve. In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside. Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry. Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving. Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39597,"Hazelnut Brownie Bites 1 stick butter, softened, plus extra for greasing 1 cup turbinado sugar 1/2 vanilla bean, split and seeds scraped 1/4 teaspoon vanilla extract 2 eggs 1/4 cup all-purpose flour, plus extra for dusting 1/4 cup cake flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup chopped hazelnuts 1 stick butter, softened 2 cups powdered sugar 2 tablespoons grenadine Instructions: Preheat oven to 350 degrees F.
Line an 8 by 8 inch baking pan with parchment paper. Lightly grease and flour.
In a standing mixer with the paddle attachment, cream together butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
Mix together the dry ingredients and slowly add it to the egg mixture. Mix until well incorporated.
Pour the batter into prepared pan and spread evenly, add hazelnuts to the top.
Bake for 22 to 25 minutes until brownies are set and begin to pull away from the side.
Remove from oven and let cool on wire rack. Once cooled, remove brownies from pan and cut into 1 1/2-inch squares for individual bites.
In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached. Place frosting in a piping bag and pipe onto individual brownie bites. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39598,"Eggplant Rollatini 1 1/2 pounds whole milk ricotta Olive oil, to coat pans 2 large eggplants 5 eggs Salt and freshly ground black pepper All-purpose flour, for dredging 2 packages (about 12 ounces per package) frozen spinach, thawed and strained 2 to 3 garlic cloves, finely chopped 3/4 cup grated Romano or Parmesan 3 1/2 cups jarred tomato sauce 1/2 to 3/4 pound shredded mozzarella Instructions: Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F. Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times. Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator. Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste. Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish. Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39599,"Orange-Bourbon Turkey One 12-pound fresh or frozen whole turkey, thawed 2 cups fresh orange juice (about 6 oranges) 1 cup water 3/4 cup bourbon, divided 1/3 cup molasses 3/4 teaspoon salt, divided 4 oranges, peeled Cooking spray 3 tablespoons all-purpose flour Orange slices (optional) Flat-leaf parsley sprigs (optional) Instructions: Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade. Preheat oven to 350 degrees. Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges. Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]

" 39600,"Bodacious Burger 1/2 cup ketchup 1/2 cup mayonnaise 1/4 teaspoon hot sauce
1 pound macaroni 2 cups whole milk
1 tablespoon butter
1 cup grated fontina
1 cup grated Cheddar jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 large onion 1 cup buttermilk
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon seasoned salt
Plenty of freshly ground black pepper
Canola oil, for frying
1 1/4 pounds ground beef 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
A few dashes hot sauce, such as Tabasco 1 tablespoon butter
1 tablespoon butter 1 kaiser bun, sliced in half 2 butter lettuce leaves
2 crisp-cooked bacon slices
2 slices American cheese
2 slices tomato
1/4 cup baby spinach leaves
5 bread and butter pickle slices
Instructions: For the doctored fry sauce: Combine the ketchup, mayonnaise and hot sauce in a small bowl. Set aside. For the quick and easy mac and three cheeses: Bring a pot of water to a boil. Add the macaroni and cook according to the package directions. Heat the milk and butter in a large saucepan over medium heat until hot. Add the fontina, Cheddar jack and processed cheese and cook, stirring, until melted. Stir in the pepper and salt. Drain the macaroni and stir it into the cheese sauce. Keep warm. For the onion strings: Begin by peeling the onions and slicing them very thinly; use a mandoline slicer if you can. Separate the onion slices, put them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process. In a bowl, combine the flour, cayenne, kosher salt, seasoned salt and black pepper and set aside. Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 360 degrees F, or until a pinch of flour sizzles when sprinkled over the pot. Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess. Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up and watch them! They'll be ready to remove from the oil in no time flat. When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices and serve immediately. For the burger: To a bowl, add the ground beef, salt, pepper and hot sauce and mix to combine. Shape into two 10-ounce burger patties. Melt the butter in a skillet or grill pan over medium-high heat and cook the burgers for 5 minutes per side for medium rare. For the burger bun: Melt the butter in a skillet or grill pan over medium heat. Put the bun halves in the skillet cut-side down and lightly toast, about 2 minutes. To build the burger, layer on top of the bottom bun: the butter lettuce leaves, some mac and cheese, 1 burger patty, the bacon, the American cheese slices, 1 tomato slice, the other burger patty, some onion strings, a spoon of the doctored fry sauce, spinach leaves, the other tomato slice, the pickles and the top bun. Secure with a large metal skewer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 39601,"Twice-Baked Sweet Potatoes with Sausage and Ricotta 3 small to medium sweet potatoes 2 links sweet Italian sausage, crumbled
1 shallot, minced
1/4 cup pine nuts
1/4 cup dark raisins
2 tablespoons fresh sage, minced
1/4 teaspoon ground nutmeg 3 ounces ricotta 1 large egg, lightly beaten 2 ounces Parmesan, grated
Freshly ground black pepper
Chopped fresh herbs for garnish, such as parsley, optional Instructions: Preheat the oven to 375 degrees F. Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray. Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour. Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes. Preheat the oven to 375 degrees F. Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky. Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.
","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 39602,"Blistered Tomatoes in the Snow 3 tablespoons canola or vegetable oil 3 cups grape or pear tomatoes (preferably a mix of yellow and red), washed and dried
4 cloves garlic, sliced thin
4 ounces French feta or 3 ounces Greek feta, crumbled 1 teaspoon dried oregano
Pinch cayenne
Salt and fresh ground pepper
Salt and fresh ground pepper 2 tablespoons chicken broth
Instructions: Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 39603,"Romaine Salad with Breadcrumbs and Simple Dressing 2 tablespoons unsalted butter 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper
1/2 cup full-fat Greek yogurt 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce Zest of 1 lemon (about 1 teaspoon) plus 2 tablespoons juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces 1 cup shaved Parmesan
Instructions: Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside. Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined. And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39604,"Bourbon Old Fashioned Glazed Pecans 1/4 cup bourbon whiskey 1/4 cup dried cherries 2 tablespoons brown sugar 1 teaspoon kosher salt 1/ 4 teaspoon freshly ground black pepper 1/8 to 1/4 teaspoon cayenne pepper 2 cups raw pecan halves 2 tablespoons unsalted butter 1 tablespoon zest from 1 small orange Instructions: Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside. Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated. Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated. Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet. Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve ","[Bourbon, Brandy, Port, Sherry]" 39605,"Japanese Pickleback 1 1/2 ounces Japanese whiskey, such as Suntory Yamazaki 1/4 ounce aged or naturally fermented soy sauce 1 ounce pickle brine, such as McClure's Pickle wedge, for garnish Instructions: Pour the whisky and soy sauce into a liquor glass, pour a side shot of pickle brine and serve with a pickle wedge. Sip or shoot the whisky, then immediately after swallowing, sip or shoot the pickle brine and then take a bite of the pickle wedge. ","[Sake, Shochu]" 39606,"Sen Saketini 4 ounces sake (recommended: Kaori) 2 ounces triple sec Splash sour mix Splash cranberry juice Splash lime juice Cucumber slice, for garnish Instructions: Pour all the ingredients into a shaker with ice. Shake it vigorously and pour into a chilled martini glass. Serve with a slice of cucumber. This drink is best for hot summer days at the sushi bar or poolside. ","[Sake, Cava, Prosecco]" 39607,"Snowball Potatoes 4 medium russet potatoes, peeled 1 tablespoon salt 2 ounces Oaxaca or any other soft white cheese, cubed 1 cup seasoned bread crumbs Salt and pepper Instructions: Preheat oven to 375 degrees F. Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes. Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle. Cut the white cheese in 1/2-inch cubes. Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil. Put bread crumbs in a small bowl. While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls. Bake for 20 to 25 minutes, serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39608,"Baked Branzino with Citrus Gremolata 2 tablespoons olive oil, plus more for the pan Six 3- to 4-ounce branzino fillets, bones removed
Kosher salt and freshly ground black pepper
2 lemons
2 oranges
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon good-quality extra-virgin olive oil
Pinch crushed red pepper flakes
Instructions: Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil. Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes. Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine. Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 39609,"Salt-Grilled Spanish Mackerel 4 mackerel fillets, 4 to 5 ounces each 2 tablespoons sake (Japanese rice wine) 1/2 teaspoon salt, preferably coarse 1/2 lemon 1/2 cup grated daikon (Japanese white radish), optional Soy sauce, optional Instructions: Rinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5 to 10 minutes, turning the fish once halfway through. Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot. Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on which the fish will be laid. Broil the fish for 6 to 7 minutes, or until it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more minutes, until the fish is just cooked through. Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mixture on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39610,"Mac N Cheese Study 1/4 pound Humbolt Fog cheese (Cypress Grove) 6 ounces goat cheese (Colorado), divided (recommended: Haystack Mountain Snowdrop) 1/2 pound goat cheese (Italy) (recommended: Brunet) 1/4 pound mild semi-hard cheese (recommended: Old Kentucky Tomme) 1 pound goat cheese (Spain) (recommended: Pata Cabra) 5 ounces goat Gouda (Holland) (recommended: Ballerina) 2 lemons 2 teaspoons smoked hot paprika Finely ground Mediterranean sea salt Freshly ground black pepper 3 quarts shrimp stock or water 1 pound strozzapreti pasta, dry (recommended: Montebello Organic) 1 pound tubetti lisci pasta, dry (recommended: Pastificio Riscossa #64) 4 artichokes 8 garlic cloves, peeled 7 bay leaves Olive oil 1/4 pound pancetta, thickly sliced (recommended: Golden Farms) 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2 1/2 cups heavy whipping cream 2 tablespoons garlic granules 2 teaspoons Spanish paprika 1 teaspoon crushed red pepper 1 teaspoon ground cayenne pepper 2 teaspoons crushed Italian seasoning 3 egg whites Sugar Snipped fresh chives Instructions: Grate all the cheeses and keep separated. Zest 2/3 lemon into goat gouda. Add smoked paprika and salt and pepper and blend. Bring shrimp stock or water to a boil. Add strozzapreti and tubetti pastas. Bring water back to a boil and cook about 6 to 8 minutes. Drain and set aside. Peel fresh artichokes down to heart, removing choke. Boil artichokes to a soft-firm (about 20 minutes). Roast your artichoke hearts with lemon juice, salt, pepper, garlic, bay leaves and a splash of olive oil for 15 minutes in a preheated 350 degrees F oven. Chop artichokes into 1 1/2-inch chunks and set aside. Rough chop and saute your pancetta in pan until just crispy on outside- do not overcook. For the sauce: Start by melting the butter. Then add a tablespoon all purpose flour and whisk together to create a roux. Add cream, then garlic granules, Spanish paprika, salt, red pepper flakes, cayenne, Italian seasoning and the juice of 1/2 lemon. Add your cheeses 1 at a time: first the melted Pata Cabra goat cheese, then your Humboldt fog and goat cheeses. Reserve 2 ounces of the Haystack for final garnish. Fold in egg whites. Blend until all cheese is melted. Add pancetta and artichokes. Now add your cooked pasta to mixture, making sure all the pasta is coated. You can cook for just a bit longer. Add salt, to taste, as needed. Place into small bowls and garnish with remaining goat cheese. Sprinkle sugar onto the cheese and brulee with a kitchen torch. Garnish with chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 39611,"Chicken Marsala 1 pound chicken tenders Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 tablespoons unsalted butter
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 teaspoons unflavored powdered gelatin
3/4 cup chicken broth 2 cloves garlic, minced
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
Warm crusty Italian bread, for serving, optional Instructions: Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate. To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes. Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom. Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Italian bread. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39612,"Dulce De Leche 3 (14-ounce) can sweetened condensed milk Regular bananas Small bananas, like Manzano or red Strawberries Marshmallows Toasted cubes pound cake Pineapple chunks Anjou or Bartlett pear slices, unpeeled Fried wonton wrappers Bing cherries, with stem Instructions: Equipment: Fondue pot; fondue forks or wooden or metal skewers Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged. Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 39613,"Rich Chicken Stock 4 pounds chicken bones, chopped 3 large Spanish onions, quartered (skin left on) 1/2 head celery, coarsely chopped 2 large carrots, coarsely chopped 3 tablespoons olive oil Salt and freshly ground black pepper 2 bay leaves 1/4 cup whole peppercorns Small bunch flat-leaf parsley, stems only 6 sprigs fresh thyme Instructions: Preheat oven to 450 degrees F. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39614,"St. Louis-Style Ribs with Soy-Ginger Barbecue Sauce 2 racks St. Louis-style spareribs (3 to 3 1/4 pounds each) 2 tablespoons scotch, whiskey or bourbon (optional) 2 tablespoons packed light brown sugar Kosher salt and freshly ground pepper 1 tablespoon ground ginger 1 tablespoon smoked paprika 2 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1 teaspoon minced fresh ginger 2 tablespoons scotch, whiskey or bourbon (optional) 3/4 cup ketchup 1/2 cup packed light brown sugar 1/2 cup apple cider vinegar 1/4 cup low-sodium soy sauce 1 tablespoon yellow mustard 1 tablespoon Asian chili-garlic sauce Freshly ground pepper Instructions: Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight. Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.) Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls\u2014half for cooking and half for serving. When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they\u2019re meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes. Cut the racks into individual ribs. Serve with the reserved barbecue sauce.
","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 39615,"Strawberry Salad 1 cup hulled and halved strawberries, plus 1/2 cup hulled and sliced 2 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
One 5-ounce container baby arugula
1/2 cup sliced almonds, toasted
1/2 cup shaved Gorgonzola dolce
Instructions: Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds. Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39616,"Guacamole 2 ripe avocados, peeled, pitted 1 teaspoon salt 2 tablespoons (30 ml) lemon juice 1/4 cup (40 g) chopped red onion 1 medium tomato, halved 1/2 cup (10 g) fresh cilantro leaves Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 3.
4. Blend for 15 to 20 seconds or until ingredients are mixed.
5. If necessary, use the tamper to push the ingredients into the blades while processing.
6. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients.
7. Do not over mix. Leave chunky. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 39617,"Steve's Eggplant Stack 1 large eggplant, cut lengthwise into 1/4-inch slices Kosher salt 1 cup all-purpose flour Ground black pepper 2 eggs, scrambled 1 tablespoon grated Parmigiano-Reggiano, plus more for garnish 1/4 cup Italian parsley leaves, roughly chopped 1 1/2 cups breadcrumbs 1 cup vegetable oil 3 to 4 medium tomatoes, sliced Garlic powder Fresh basil leaves Extra-virgin olive oil Balsamic vinegar 1 pound cow mozzarella (not buffalo), sliced 1/2 cup arugula Instructions: Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out. In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs. Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Don't crowd the pan. Let them drain on a paper towel to get excess oil off. Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Repeat the process with the remaining ingredients. In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 39618,"Inside-Out California Roll 1 sheet nori 1 cup cooked and seasoned sushi rice
   Tobiko, for garnish Black and blond sesame seeds, for garnish Black and blond sesame seeds, for garnish
   2 cooked snow crab legs, shelled and meat reserved
   2 cooked snow crab legs, shelled and meat reserved 1 avocado, diced
   1 cucumber, peeled and julienned
   Pickled ginger, for serving
   Wasabi, for serving
   Instructions: On a sushi mat lay the nori and cover with a thin layer of the seasoned sushi rice going all the way to the edges. Sprinkle with some sesame seeds and tobiko. Flip the nori sheet over so the rice is against the sushi mat. Directly on the nori sheet, place the snow crab meat and some avocado and cucumber pieces on top of each other, horizontally across the bottom third of the sheet, 1 inch from the edge. Roll up tightly using the mat. Cut into 6 pieces and serve with pickled ginger and wasabi. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39619,"Oat and Whole-Grain Biscuits 1 1/2 cups whole-wheat pastry flour, plus more, for dusting 1 cup old-fashioned rolled oats 2 teaspoons baking powder 2 teaspoons sugar Kosher salt and freshly ground black pepper 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces 1 cup buttermilk, plus more, for brushing Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Put the flour, oats, baking powder, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until the oats are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together. Dust a work surface with flour. Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Roll or pat out to a generous 3/4-inch thickness. Cut out rounds using a 2- to 3-inch biscuit cutter, rerolling and cutting the scraps. Arrange on the prepared baking sheet, leaving 1 1/2 to 2 inches between the biscuits. Brush the tops with buttermilk. Bake the biscuits until risen and light golden, 15 to 18 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39620,"Kalua Pork Sliders with Pineapple Ginger Drizzle 3 pounds boneless pork shoulder, cut into 3-inch pieces Kosher salt and freshly ground black pepper
   1 tablespoon vegetable oil
   1 teaspoon liquid smoke
   2 1/2 cups coconut water
   1/4 cup plus 1 tablespoon soy sauce
   12 ounces pineapple juice
   2 tablespoons brown sugar
   1 tablespoon finely grated ginger
   2 garlic cloves, finely grated
   12 Hawaiian rolls
   2 tablespoons fresh cilantro leaves
   Instructions: Sprinkle the pork shoulder with salt and pepper. Set an Instant Pot? to saute and heat the oil until very hot. Add the pork and brown well on all sides. Add the liquid smoke, 1/2 cup coconut water and 1 tablespoon soy sauce. Lock the lid of the Instant Pot? and set to pressure cook on high; set the time for 45 minutes. When the pork has finished cooking, switch the valve to venting. Carefully unlock the lid. Use two forks to coarsely shred the pork and transfer it to a serving bowl. Reserve 1/4 cup of the braising liquid. Meanwhile, combine the pineapple juice, brown sugar, ginger, garlic, remaining 2 cups coconut water and remaining 1/4 cup soy sauce in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer briskly until flavorful and reduced to about 1 cup, about 25 minutes. Add the reserved 1/4 cup braising liquid to the drizzle. Toss the shredded pork with the drizzle. Add the pork to the bottom rolls, scatter the cilantro over the pork and finish with the top rolls. Cut into sliders and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 39621,"Spicy Grilled Shrimp 8 extra-large shrimp, peeled Bamboo skewers, soaked in water for 15 to 30 minutes 1 cup extra-virgin olive oil 1/3 cup fresh lemon juice 4 sprigs fresh thyme 4 cloves garlic, smashed 1 shallot, sliced thin 2 1/2 tablespoons paprika 2 tablespoons garlic powder 2 tablespoons mustard powder 2 tablespoons cayenne pepper 1 tablespoon dry thyme 1 tablespoon salt 1 teaspoon oregano Instructions: Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours. Meanwhile, combine the spice rub ingredients and set aside. To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 39622,"Chicken Nuggets 3 tablespoons extra virgin olive oil 2 tablespoons prepared Dijon mustard 2 tablespoons lemon juice 1 small clove garlic, minced Salt and freshly ground black pepper 1 1/2 pounds skinless boneless, chicken breasts or chicken \tenders
   1 cup dried bread crumbs Salt and pepper 2 tablespoons butter 1 tablespoon vegetable oil Instructions: In a mixing bowl combine the olive oil, mustard, lemon juice and garlic. Blend until smooth and season to taste with salt and pepper. Cut the kids portion of chicken breasts into 1-inch cubes; leave the adults' portion whole. Marinate all of chicken in the mustard mix for as long as possible. Season bread crumbs with salt and pepper. Dip the chicken in bread crumbs so all sides are well coated. Heat the butter and vegetable oil in a large skillet and saute for 5 minutes a side or until just cooked through. Variations: if kids don't like mustard mix, marinate their portion of chicken cubes in ketchup, a barbecue sauce or some dressing they love, then dip in bread crumbs and proceed with recipe. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39623,"Sesame Noodles with Veggies 4 ounces snow peas 1 cup shredded carrots
   1 pound spaghetti
   2 tablespoons toasted sesame oil 1/4 cup smooth peanut butter
   3 tablespoons soy sauce
   2 tablespoons rice wine vinegar
   1 tablespoon brown sugar
   2 teaspoons cl-garlic paste
   1 teaspoon minced ginger 2 cloves garlic, minced
   Juice of 1/2 lime
   1/2 cup chopped fresh cilantro 1/2 cup roasted salted peanuts, chopped
   3 tablespoons black sesame seeds
   4 green onions, chopped
   Instructions: Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside. In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil. Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, cl-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended. Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39624,"Chicken and Lobster Pot Pie Two 1 1/2-pound lobsters, cooked, shells removed, cut into large pieces One 3-pound chicken, deboned, skin removed, cut into 1 to 2-inch pieces Salt and pepper 1 tablespoon flour 4 tablespoons oil 2 tablespoons butter 1/2 pound red potatoes, cut into 1-inch cubes 4 ounces pearl onions, peeled 1/2 pound carrots, cut into 1-inch cubes 2 garlic cloves, minced Pinch red pepper flakes 1 sprig thyme 1 bay leaf 1 cup white wine 2 tablespoons tomato paste 2 cups chicken stock 1 cup cream 1/2 cup peas 1 pound puff pastry 1 egg, beaten 1 tablespoon cream Instructions: Cook the lobster. Remove meat from shells. Cut into large bite size pieces. Reserve in the refrigerator until needed. Cut the chicken into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with flour. In a large skillet, heat 2 tablespoons oil. Over high heat, saute the chicken until golden in color, about 5 minutes. Remove chicken and transfer to a plate. Add the remaining 2 tablespoons oil and 2 tablespoons butter. Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2 minutes. Add garlic, red pepper flakes, thyme, and bay leaf. Continue to saute until vegetables are glazed, about 2 to 3 minutes. Deglaze with white wine and reduce by half. Add the tomato paste, chicken stock, and 1 cup cream. Bring to a boil, and reduce by half. Add the reserved chicken and lobster pieces. Continue to cook and stir until well incorporated. Season to taste with salt and pepper. Stir in peas. Transfer mixture into 4 soup bowls or 2-cup ramekins and allow to cool. Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness. Measure diameter of serving bowls. Cut 4 circles of puff pastry at least 1-inch bigger than diameter of serving bowls. Chill dough until the filling is cold. To make an egg wash, beat together the egg and 1 tablespoon cream. Brush the edge of serving bowls with egg wash. Place 1 puff pastry circle on top of one serving bowl. Press puff pastry against the edge with the egg wash, being careful not to tear or create a hole in the puff pastry. Brush the top of the puff pastry with egg wash. Repeat process with the remaining 3 bowls. Bake for 20 minutes or until golden. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 39625,"Sweet Potato Matchsticks Peanut or vegetable oil, for deep-frying 3 to 4 sprigs rosemary 3 to 4 sprigs fresh sage 6 sprigs fresh thyme 4 to 6 cloves garlic, separated but unpeeled 2 to 3 large sweet potatoes Cajun Seasoning, recipe follows 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon smoked paprika Pinch cayenne 1 teaspoon kosher salt Freshly ground black pepper Instructions: Begin by putting the oil, herbs and garlic in a heavy-bottomed pot over medium heat. Bring the oil up to 365 degrees F, then remove the herbs and garlic with a slotted spoon and drain on paper towels. They should be nice and crackly at this stage. Reserve for garnish. Using a mandoline, cut the sweet potatoes into matchsticks. Put in a large bowl of ice water to remove any starch. Soak for a few minutes and rinse with fresh cold water until it runs clear. Drain the matchsticks and pat dry in a kitchen towel, to remove as much water as possible. Fry in 365 degree F oil, in small batches, until crispy and golden, 2 to 3 minutes. Transfer to paper cones, resting in cups, and season with Cajun spice mix. Peel the garlic cloves and sprinkle over the matchsticks along with the fried herbs before serving. Mix all the ingredients together in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39626,"Grilled Peaches with Creme Fraiche and Molasses Vegetable oil, for brushing 8 peaches, halved and pitted 8 ounces creme fraiche 1/4 cup molasses Instructions: Brush peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 1 1/2 minutes. Turn the peaches over and grill another 45 seconds. Remove the peaches to a plate and place a tablespoon of creme fraiche in the indentation of each peach. Drizzle with the molasses.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 39627,"Smoked Salmon 1 cup kosher salt 1/2 cup sugar 1/2 cup dark brown sugar 1 tablespoon crushed black peppercorns 2 large salmon fillets or sides, pin bones removed Instructions: In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39628,"Herbes de Napa 6 tablespoons dried thyme leaves 3 tablespoons fennel seed 2 1/2 tablespoons dried summer savory leaves 1 1/2 tablespoons dried rosemary leaves 1 1/2 tablespoons crumbled bay leaves 1 1/2 tablespoons dried lavender flowers Instructions: Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39629,"Pappardelle with Veal and Pork Ragu 1 tablespoon olive oil 4 ounces pancetta, diced 1 tablespoon unsalted butter 12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced 1 small onion, diced 1 small carrot, diced 1 celery rib, diced 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper 1 large tomato, diced 8 ounces ground veal 8 ounces ground pork 2 tablespoons tomato paste 1/2 cup white wine 1 (28-ounce) can San Marzano whole tomatoes 1 pound dried pappardelle pasta 1/2 cup heavy cream 3 tablespoons thinly sliced basil leaves Instructions:

1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39630,"Andouille Sausage Rice Pot One 13.5-ounce andouille rope sausage 1 teaspoon olive oil
   1 small onion, diced
   2 teaspoons minced garlic
   3 mini sweet peppers, seeded and diced
   1 yellow squash, sliced into half-moons
   1 zucchini, sliced into half-moons
   Salt and pepper to taste
   1 1/2 cups white rice
   4 1/2 cups vegetable stock
   1/2 teaspoon saffron threads 1 tomato, diced
   1 tablespoon minced fresh parsley
   Instructions: Slice the andouille sausage into thin coins on the bias. Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 39631,"Clams Casino 3 slices bacon (about 2 ounces) 1/4 cup unsalted butter, softened 2 tablespoons minced shallots 2 large garlic cloves, minced 2 teaspoons minced fresh flat-leaf parsley leaves 2 teaspoons freshly squeezed lemon juice 1/4 teaspoon kosher salt Pinch cayenne pepper 36 little neck or cherrystone clams, scrubbed 1/2 cup sourdough breadcrumbs Instructions: Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
   In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
   Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
   Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
   Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39632,"Thai Peanutty Dipping Sauce 1/2 cup Jif? Creamy Peanut Butter 1/4 cup lite soy sauce 1/4 cup water 5 tbsps. dark brown sugar 1 tbsp. toasted sesame oil 1 tbsp. hoisin sauce 1/4 tsp. minced garlic 1/4 tsp. minced fresh ginger Instructions: COMBINE all ingredients in medium bowl with a whisk until thoroughly combined. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 39633,"Chocolate-Filled Hazelnut Cookies 3/4 cup hazelnuts, toasted, skins removed 1 cup confectioners' sugar 1 stick plus 1 tablespoon unsalted butter, softened 1/4 teaspoon finely grated lemon zest 1/8 teaspoon salt 1 cup cake flour 1 level tablespoon cocoa powder 3 ounces bittersweet chocolate, chopped Instructions: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Grind the nuts with confectioners' sugar until powdery (do not make into a paste). Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough. Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool. In a microwave-safe bowl, melt the chocolate in the microwave. Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a \sandwich.\ Repeat. Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 39634,"Bananas Foster 6 tablespoons unsalted butter 1 cup light brown sugar, packed 6 ripe bananas, peeled, sliced lengthwise and halved 1/4 cup banana liqueur 1/2 cup dark rum 1/2 teaspoon ground cinnamon 1 pint vanilla ice cream Instructions: Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out. Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 39635,"Grilled Summer Vegetable Pasta Kosher salt One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped 1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta Shaved or grated Parmesan, for topping
Instructions: Bring a large pot of salted water to a boil. Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve. While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil. Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat. Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39636,"White Hot Chocolate 1 cup white chocolate chips 1 cup heavy cream 4 cups half-and-half 1 teaspoon vanilla extract 1/4 teaspoon peppermint extract Vanilla whipped topping, for garnish Peppermint liqueur, optional Candy cane, crushed or whole, for garnish White chocolate liqueur, optional Instructions: In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, vanilla extract and peppermint extract. Stir occasionally until heated through.
Pour into mugs and top with a dollop of vanilla whipped topping and a candy cane.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39637,"Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette 1/4 cup white wine vinegar 1/4 cup fresh basil leaves, chopped 1/2 cup pure olive oil 4 red potatoes, parboiled and cut into 1/2-inch thick slices Olive oil Salt and freshly ground pepper 8 ounces soft goat cheese Basil leaves, for garnish 3 tablespoons chopped fresh chives, optional Instructions: Place vinegar and basil in a blender with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified, check for seasoning. Heat grill to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39638,"Garlic Roasted Haricots Verts 1 pound French string beans (haricots verts), stem ends removed Good olive oil 3 garlic cloves, grated on a Microplane Kosher salt and freshly ground pepper Freshly grated lemon zest, to taste (1 lemon) Instructions: Preheat the oven to 425? F. Put the string beans on a sheet pan and toss them with 3 tablespoons olive oil, the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spread them out on the pan and roast for 6 to 8 minutes, until crisp-tender and starting to brown on the bottom. Zest the lemon directly onto the warm beans and toss with a spatula. Sprinkle with salt and serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39639,"Orange Roasted Chicken Thighs 2 oranges (1 juiced, 1 thinly sliced) 3 tablespoons honey 3 tablespoons grainy mustard 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) 1 bulb fennel, thinly sliced, fronds reserved 1 red onion, thinly sliced 1 pound fingerling potatoes, halved lengthwise, then crosswise if large 8 sprigs thyme, halved 1 tablespoon fennel seeds, crushed Instructions: Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat. Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 39640,"Green cl Pork 12 ounces pineapple juice 1/4 cup olive oil
3 ounces soy sauce
2 tablespoons dry jerk seasoning
2 tablespoons molasses
1 teaspoon granulated onion
2 fresh jalapenos, seeded and medium diced
1 roasted, peeled, seeded poblano, rough chopped
Four 6-ounce butterflied pork chops, pounded with the tenderizing side of a meat mallet 8 ounces mayonnaise, preferably Duke's 3 ounces Jamaican or other sweet pepper relish
4 slices fresh pineapple
8 slices Swiss cheese
4 good brioche buns, toasted
4 ounces arugula
Instructions: For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours. For the sandwiches: Mix mayo and Jamaican relish in a bowl. Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork! Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green cl pork sandwiches! ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 39641,"Lemon-Blueberry Bread 5 tablespoons unsalted butter, melted, plus more for greasing the pan 1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 lemon, zested and juiced (about 3 tablespoons of each)
1 teaspoon baking powder Kosher salt
1/2 cup milk
1/2 cup chopped pecans
1 lemon, juiced 1/4 cup confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan. Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside. Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack. For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 39642,"Salmon Cakes (Croquettes) 1 pound cooked salmon, canned or fresh 1 small onion 1 beaten egg 1/2 cup soft bread crumbs 1 tablespoon Worcestershire sauce 1/4 to 1/2 teaspoon hot sauce 1/4 teaspoon black pepper 1 cup shredded sharp Cheddar cheese 1 tablespoon finely chopped parsley 1/4 cup flour 4 tablespoons butter or margarine Lemon wedges Instructions: If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39643,"Ravioli with Fridge Raid Filling and Brown Butter 1 cup all-purpose flour, plus more for dusting 5 to 6 egg yolks 1 teaspoon olive oil 8 ounces soft cheese (I'm using ricotta) 1/4 cup pesto 1 egg Kosher salt 1 1/2 sticks (12 tablespoons) butter 1 cup diced or small vegetables, optional (I'm using peas) 2 ounces Parmesan, grated Instructions: For the dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, add the flour and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and 1 tablespoon water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water. Knead in the mixer on medium speed for 4 to 5 minutes, or turn the dough out onto a lightly floured work surface and use the palms of your hands to knead the dough until it feels silky and smooth, 8 to 10 minutes.
Shape the dough into a ball, cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or in the refrigerator for up to 5 days.
To roll the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour one piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you've reached the desired thickness. The thinner the better in my opinion.
For the filling: Combine the ricotta, pesto and egg in a medium bowl.
Form the ravioli with 1 tablespoon of filling in each. You can make them with a tray mold, stamp or by hand, with many options for shapes and sizes.
Place the ravioli on a baking sheet lined with a kitchen towel or parchment paper that has been dusted with flour to prevent them from sticking. Dust the raviolis on top with flour as well. Continue the process with the remaining dough sheets and filling. They can all be frozen at this point\u202f
Bring a pot of water to a boil and salt liberally. Drop in the ravioli and cook for 4 to 5 minutes.
For the sauce: Meanwhile, heat a large pan over medium heat, add the butter and cook until melted and golden brown, 4 to 5 minutes. Add the peas if using and 1/2 cup of the pasta water and bring to a simmer. Transfer the ravioli to the pan and shake the pan to coat them in the sauce. Remove from the heat and add the Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39644,"Cucumber, Yogurt and Dill Salad 2 cucumbers, cut into 2-inch-long pieces 1 small red onion, sliced Kosher salt and freshly cracked black pepper 1/2 cup sour cream 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil 2 teaspoons hot sauce 1 clove garlic, grated or minced 1/3 cup finely chopped fresh dill Instructions: Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing. In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 39645,"Cowboy Quiche Recipe 1 red potato with skin, sliced the short way 1 onion, finely diced 1/2 jalapeno, with seeds finely diced 1 stick butter, melted Salt for seasoning, plus 1 teaspoon Black pepper, for seasoning, plus 1 teaspoon 10 white mushrooms, sliced 5 to 7 strips bacon 1/2 cup diced ham 1/2 red pepper, diced 1/2 green pepper, diced 1/4 cup shredded sharp Cheddar 1/4 cup shredded Gruyere 6 eggs 12 ounces milk 1 pint heavy cream 1 teaspoon ground nutmeg 2 (9-inch) unbaked pie doughs Instructions: Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
Add the diced ham to an oven-proof skillet and bake for 8 minutes.
Preheat the oven to 350 degrees F.
Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39646,"Cajun Mushroom Loaf 1 stick butter 1 cup diced yellow onion 4 garlic cloves, minced 2 sprigs fresh thyme 1 1/2 pounds sliced mushrooms 4 eggs 1 cup heavy cream 1/4 cup chopped fresh parsley leaves 1 tablespoon Cajun seasoning blend 1/2 cup seasoned bread crumbs Instructions: Preheat the oven to 350 degrees F. Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside. Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well. Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39647,"Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic, Roasted Red Peppers and Basil Nonstick cooking spray 1 cup pitted kalamata olives 1 cup green olives 12 oil-cured olives, pitted 1 tablespoon freshly chopped parsley leaves 1 tablespoon drained capers 1 tablespoon fresh thyme leaves 4 anchovy fillets 8 boneless, skinless chicken breast halves Salt and freshly ground black pepper 2 cups peeled garlic cloves 1 cup quinoa 1 cup chopped roasted red peppers (from water-packed jar) 1/4 cup freshly chopped basil leaves Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender. Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper. Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 39648,"Lahaina Fried Soup 8 ounces ground pork Salt and pepper
4 tablespoons sesame oil
24 ounces cooked chow fun noodle
2 ounces granulated dashi
4 ounces soy sauce
8 ounces bean sprouts
1 ounce green onion, sliced 4 pinches sesame seeds
Instructions: Heat a large saute pan on medium-high heat. When the pan is nice and hot, add the ground pork and a good pinch of salt and pepper. Saute until cooked through, crumbling the pork into small pieces in the process. Drain off most of the liquid. To the pork, add the sesame oil and chow fun noodles and cook until the noodles begin to soften, about 3 minutes. Add the granulated dashi and soy sauce and stir until the noodles are covered. Add the bean sprouts and cook for about 2 minutes. (You don't want to overcook the sprouts; they should have some crunch to them.) Transfer the noodles to a plate and garnish with a sprinkle of green onions and some sesame seeds! ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39649,"America's Favorite Chili 2 tablespoons olive oil 3 pounds ground sirloin or chuck
1 teaspoon baking powder
2 medium white onions, diced
2 tablespoons dried ancho cl powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon cayenne pepper 1 teaspoon dried Mexican oregano
2 cloves garlic, minced
1 3/4 cups beef stock
1 tablespoon demi-glace (concentrated beef stock ) One 28-ounce can diced tomatoes
One 15-ounce can red kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Sliced scallions, chopped fresh cilantro, sour cream, pickled jalapenos and shredded aged yellow Cheddar, for serving
Instructions: Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl. Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cl powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper. Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39650,"Smashed Baked Potatoes with Roast Beef 2 large russet potatoes (about 12 ounces each) Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 large onion, thinly sliced 1 1/4 teaspoons finely chopped fresh rosemary 2 teaspoons apple cider vinegar 1/3 cup sour cream 1/4 cup mayonnaise 4 teaspoons horseradish, drained 6 thin slices sharp cheddar cheese (about 3 1/2 ounces) 12 ounces deli-sliced roast beef Pickles, for serving Instructions: Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon vinegar in the last 1 minute of cooking. Transfer to a bowl and wipe out the skillet. Combine the sour cream, mayonnaise, horseradish, remaining 1 teaspoon vinegar and 1/4 teaspoon rosemary in a small bowl. Season with salt and pepper. Heat 1 1/2 tablespoons olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4 to 5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tablespoons oil and 2 potato halves. Top each potato half with 1 tablespoon of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2 to 3 minutes. Serve with pickles and the remaining sour cream mixture on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39651,"Guava Glazed Chicken Medallions with Candied Figs 4 (4-ounce) chicken breasts 1 cup guava juice, plus 1 cup (found in international aisle of your local supermarket) 1/2 cup white wine, plus 1/2 cup 1 pint black mission figs Turbinado sugar (brown granulated sugar) 2 cups baby spinach, cleaned 1/4 cup olive oil Salt and pepper Instructions: Marinate the chicken breasts in 1 cup of the guava juice and 1/2 cup of white wine for approximately 15 to 30 minutes. In a saucepan over medium heat, combine the remaining 1 cup guava and 1/2 cup wine. Bring to a boil, reduce to a simmer, and cook until the mixture is reduced to a glaze consistency, the time will vary. You want the glaze to have a thick, but not jelly-like consistency. Cut the figs in half lengthwise, and coat the flesh with turbinado sugar. Brush with oil and then sear in a hot skillet, sugar side down, for approximately 1 to 2 minutes, until the sugar melts but does not burn. Remove the chicken from the marinade. Grill or pan sear the chicken for 3 to 4 minutes, turn over, brush with glaze, and cook another 3 to 4 minutes, or until cooked through. Bring the glaze back to a boil after brushing the chicken. Simmer for 1 minute, then remove from the heat. Slice the chicken into medallions. Place the spinach on the center of a plate to make a nest. Place the chicken medallions in the center of the spinach nest. Place the candied figs around the nest. Brush the chicken and figs with the remaining glaze. Throw the salt and pepper over your shoulder and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39652,"Air Fryer Fried Oreos 1 large egg 1/4 cup milk 1 teaspoon pure vanilla extract 1 cup pancake and baking mix, such as Bisquick, plus more if needed 2 tablespoons sugar Nonstick cooking spray 12 chocolate sandwich cookies, such as Oreos Confectioners' sugar, for dusting Instructions: Cut 2 sheets of parchment to fit the basket of a 3.5-quart air fryer without hanging over the edges and set aside. Preheat the air fryer to 350 degrees F. Whisk together the egg, milk and vanilla in a medium bowl. Add the pancake mix and sugar and whisk until smooth. The batter should be the consistency of thick cake batter to allow it to coat the cookie and hold its shape. If necessary, adjust the consistency by adding more pancake mix 1 tablespoon at a time.
Line the basket of the air fryer with a parchment piece and spray lightly with cooking spray. Dip 6 cookies in the batter, letting the excess drip back into the bowl. Arrange the cookies on the parchment in a single layer without touching. (Make sure to place a cookie on each of the four corners so the parchment doesn\u2019t fly up during cooking.) Air fry at 350 degrees F until the battered coating is golden brown and puffed, about 7 minutes. Remove and repeat with the remaining sheet of parchment and cookies.
Dust the fried Oreos with confectioners' sugar just before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39653,"Quinoa Salad 1 cup quinoa 2 cups chicken or vegetable stock 1 hothouse cucumber, diced 2 scallions 1/2 cup roasted red pepper, diced 1/4 cup flat leaf parsley, finely chopped 1 tablespoon fines herbs (recommended: Spice Island) 1/4 cup crumbled feta cheese 3 tablespoons slivered almonds 9 cups spring salad mix 1/4 cup light roasted garlic and balsamic salad dressing Instructions: Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely. In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly. Serve chilled on a bed of greens tossed with a little dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39654,"Pasta and Seafood 1/2 pound dried squid ink linguine or fettuccine 1/4 cup extra virgin olive oil 1 garlic clove, thinly sliced 2 cups canned plum tomatoes, drained and cut with scissors or sliced into thin pieces 1/2 pound peeled and deveined shrimp or scallops 1/4 cup chopped fresh Italian parsley Salt and pepper Parmesan cheese Instructions: Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil. Add garlic and saute for a few seconds. Add tomatoes and cook for 5 minutes or until thickened; season with salt and piper. In another skillet cook the shrimp in half the remaining olive oil. remove from heat and toss in the parsley; season with salt and pepper. Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39655,"Soft Polenta with Pancetta and Broccoli Rabe Soft polenta, recipe follows 1 (1/4-inch thick) slice pancetta About 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 1 1/2 cups chicken stock or canned low-salt chicken broth 4 cups packed roughly chopped broccoli rabe or mustard greens Salt and freshly ground pepper 1 1/2 cups chicken stock 1 1/2 cups heavy cream 1/2 teaspoon freshly grated nutmeg 3/4 teaspoon salt Pinch ground white pepper 5 tablespoons polenta 5 tablespoons semolina 1/4 cup freshly grated Fontina 1/4 cup freshly grated Parmesan Instructions: Make the polenta and keep it warm. Unwind the pancetta into a long strip and cut crosswise into 1/4-inch wide pieces. Heat together the pancetta and the 1 tablespoon olive oil in a skillet over medium heat. Cook slowly until well-browned and crisp. Tilt the pan to collect the fat in a little pool against the side and scrape the pancetta into the fat. Cook for another minute to make sure the pancetta is very crisp. Remove with a slotted spoon to paper towels to drain. Set the pancetta aside. There should be about 2 tablespoons fat remaining in the pan. If not, add a little olive oil. Turn the heat to medium-high and heat until hot. Add the garlic and saute briefly until light brown. Add the thyme, stir, add the stock, and bring to a boil. Cook until reduced by about half. Add the broccoli rabe, season with salt and pepper, toss well, cover, reduce the heat to low, and cook until tender, about 5 minutes. Pour the polenta into a warm serving dish or bowl and pour the vegetables over it. Sprinkle with the reserved pancetta. Combine the stock and cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper. Whisk in the polenta and semolina, and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes. Whisk in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, put the pan over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and push the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 39656,"Morning Glory Muffins 1 cup vegetable oil, plus extra for the pan (see Cook's Notes) 3 extra-large eggs 2 teaspoons pure vanilla extract 2 cups grated carrots, unpeeled and grated on a box grater 1 Granny Smith apple, unpeeled and grated on a box grater 1 (8-ounce) can crushed pineapple, drained 1/2 cup pecans, roughly chopped 1/2 cup sweetened shredded coconut 1/2 cup raisins 2 1/4 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon kosher salt Instructions: Preheat the oven to 350? and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups. In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39657,"Spicy Apple Chutney 4 green apples 2 tablespoons vegetable oil 1 tablespoon mustard seeds 1 onion, diced 1 red bell pepper, cored and diced 1 teaspoon salt 2 teaspoons pureed garlic 1 to 2 serrano chiles, diced with seeds 1 teaspoon ground ginger 1 teaspoon ground allspice 1/4 cup raisins 1 cup packed brown sugar 3/4 cup red wine vinegar 1 cup water Instructions: Peel apples and cut into quarters. Remove cores, roughly chop, and reserve. Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano cl, ginger, and allspice, and cook an additional minute. Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving. ","[Rioja, Pinotage, Shiraz, Barbera]" 39658,"Pomegranate, Arugula Salad 1/4 cup pomegranate molasses 1/2 lemon, juiced 2 tablespoons honey 2 tablespoons red wine vinegar 3/4 cup olive oil Kosher salt and freshly ground black pepper 6 cups lightly packed arugula, leafy hydroponic - if available 1 pomegranate, seeds only 1/4 cup Parmigiano-Reggiano shavings 1/4 cup toasted walnuts 1 shallot, sliced Instructions: To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper. Toss salad ingredients together and dress with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 39659,"Chocolate Pecan Tart 1 1/3 cups all-purpose flour 1 tablespoon plus 1 teaspoon granulated sugar 1/4 teaspoon salt 12 tablespoons (6 ounces) unsalted butter, cut into 1/2-inch cubes About 3 tablespoons ice water 3 ounces SCHARFFEN BERGER 82% extra dark chocolate, finely chopped 1 1/3 cups granulated sugar 1/3 cup water 1 cup heavy cream, warmed 1 1/2 teaspoons pure vanilla extract 1 large egg 1 large egg yolk 4 tablespoons (2 ounces) unsalted butter, melted and cooled 1 2/3 cups lightly toasted pecan halves 2 tablespoons cacao nibs, chopped (optional) Cocoa Whipped Cream (optional, recipe follows) 1 cup very cold heavy cream 1 tablespoon plus 2 teaspoons granulated sugar 1 tablespoon plus 1 teaspoon SCHARFFEN BERGER unsweetened cocoa powder 11-inch tart pan with a removable bottom Instructions: To make the crust: Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together. Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours. On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour. Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet. Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes. Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF. To make the filling: In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream. Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes. Place the tart shell on a baking sheet. In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.) Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set. Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan. Let cool completely before removing the tart ring. Serve each wedge of tart with a dollop of the cocoa whipped cream. Cocoa Whipped Cream: Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour. ","[Barolo, Pinot Noir, Syrah, Tempranillo]" 39660,"Apple and Onion Confit Crostini 2 tablespoons unsalted butter, at room temperature 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 1 green apple, such as Granny Smith, unpeeled, cored, and thinly sliced 1 red apple, such as Washington, unpeeled, cored, and thinly sliced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup apple cider vinegar 2 tablespoons maple syrup 1 tablespoon chopped fresh thyme leaves 1 French baguette, thinly sliced into 26 (1/4 to 1/2-inch thick) slices Extra-virgin olive oil, for drizzling 3 ounces creamy gorgonzola cheese sliced into 26 (1/4-inch thick) 1-inch squares Instructions: For the confit: In a high-sided skillet, heat the butter and oil over medium heat. Add the onions, apple slices, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the vinegar, maple syrup, and thyme. Reduce the heat to low and cook, stirring occasionally, until onions and apples are very soft, about 50 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet in a single layer. Drizzle with oil and bake until lightly golden, 12 to 14 minutes. Remove the baking sheet from the oven and place the gorgonzola squares on top of the warm toasts. Spoon the confit on top of the cheese. Sprinkle with chopped thyme and serve. Cook's Note: Freeze the gorgonzola for 20 minutes for easier slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39661,"Kyoto-Style Cold Brew Coffee 2 (3-liter) plastic soda bottles, cleaned 1 utility knife (box cutter) with a locking blade
1 thumbtack
1 (10- by 2 1/2-inch) piece cheesecloth
1 large glass pitcher
2 rulers or paint stirring sticks
2 medium rubber bands
1 large (9 1/2-inch) paper coffee filter
1 small (7 3/4-inch) coffee filter
110 grams (1 1/2 cups) coarse-ground coffee 125 grams (1/2 cup) filtered water, at 200 degrees F (see Chef\u2019s Note)
900 grams (about 7 cups) ice cubes, plus more for serving (optional)
Instructions: I\u2019m just going to say this once: BE CAREFUL. We\u2019re hacking soda bottles with a box cutter here so take precautions, go slowly, and always cut away from anything that can bleed. There, I said it. Also (and I hope obviously), don\u2019t let kids attempt this. Set the blade of the utility knife so that it\u2019s sticking about a quarter of an inch out of its handle and cut the bottom 3 inches off both soda bottles. Discard the bottoms. Remove the bottle lids. Cut an asterisk-shaped hole in the first lid. (Try doing this with the cap upright rather than upside down. AND BE CAREFUL.) Use the thumbtack to poke a tiny hole right in the middle of the second cap. Screw both caps back onto the bottles. Wad up the cheesecloth and stuff it into the neck of the bottle with the asterisk-shaped hole. Place the bottle with the asterisk-shaped hole on top of the pitcher with the cap facing down and secure with the rulers and rubber bands. Place the coffee grounds into the large paper filter and set inside the bottle. Set this entire apparatus on top of a digital scale. Zero the scale, then slowly pour the water in a spiral over the grounds to bloom the coffee. This step should take about 30 seconds. Top with the small coffee filter, which will act as a diffuser. Nestle the bottle with the tiny hole, cap-down, onto the bottle holding the coffee. Zero the scale again and weigh the ice into the top bottle. Set your tower out of direct sunlight until all of the ice has melted and passed through the coffee, 10 to 12 hours. If you\u2019re keeping an eye on the coffee-brewing process, you should see one drop of water moving through the coffee about every 7 seconds. Once the coffee is done brewing, remove the rig from the pitcher and discard or compost the coffee grounds. Serve immediately over additional ice, if desired, or transfer to an airtight container and refrigerate for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39662,"Tostaditos 1/2 cup vegetable oil 8 stale 12 inch flour tortillas, torn in 1 inch pieces 2 1/2 tablespoons chili powder blend, or to taste 1/2 teaspoon sea salt, or to taste Instructions: In a cast iron skillet, heat the oil to the smoking point, then add the tortilla pieces and fry them. Turn them often, until they are crisp and evenly colored. Transfer chips to a towel-lined sheet pan. Drain the oil and lower the heat. Sprinkle the chili powder and salt over the tortilla pieces. Cook, 1 to 2 minutes, tossing constantly. Cool on paper towels to absorb any excess oil. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 39663,"Chef's Market Blackberry Ketchup 2 cups fresh or frozen blackberries 1/2 cup cider vinegar 1/2 cup water 3/4 cup brown sugar, firmly packed 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 tablespoons unsalted butter 1 tangerine, zest grated Instructions: In a saucepan over medium-high heat, bring the berries, vinegar, and water to a boil. Lower the heat and simmer for 5 minutes. Strain out the seeds and return the liquid to the saucepan. Add the brown sugar, cinnamon, cloves, ginger, salt, cayenne pepper, butter, and grated tangerine rind. Simmer until thickened, about 10 minutes. Let cool. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 39664,"Extreme Chocolate Cheesecake 2 1/2 cups chocolate cookie crumbs 2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.) 6 to 8 tablespoons butter, melted 20 ounce cream cheese, room temperature 1 cup chocolate sugar 3 eggs, room temperature 8 ounces milk chocolate chips, melted 1 tablespoon vanilla 1/4 cup sweetened condensed milk 2 tablespoons all-purpose flour 2 tablespoons cornstarch 20 ounces cream cheese, room temperature 1 cup chocolate sugar 3 eggs 8 ounces white chocolate chips, melted 1 tablespoon vanilla 1/4 cup sweetened condensed milk 2 tablespoons flour 2 tablespoons cornstarch 1 store-bought fudge cake mix 2 cups heavy whipping cream 2 tablespoons butter 3 tablespoons powdered sugar 24 ounces dark chocolate chips Instructions: Crust:
Preheat the oven to 350 degrees F.
Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
White Chocolate Layer:
Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
Milk Chocolate Layer:
Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
Fudge Cake Layer:
Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
Dark Chocolate Ganache Frosting:
In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.
","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 39665,"Turkey Gravy Turkey giblets, reserved from the turkey 1/4 cup fat from roasted turkey drippings
1/3 cup flour, plus more if needed 32 ounces low-sodium chicken broth, plus more if needed Freshly ground black pepper
Instructions: Boil the giblets in a small saucepan of water over medium heat until cooked, about 30 minutes. Remove the giblets, set aside, and keep the water in the saucepan. In the same roasting pan used to cook the turkey (which should not have been cleaned!) add the reserved turkey fat. Sprinkle in the flour and whisk into the fat until it's all worked together into a paste. If the paste is too thick/clumpy, add in a little more grease. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown. Pour in the chicken broth, whisking the whole time. Allow to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick, or if it's too salty, thin it out with a little of the giblet water. If gravy is too thin, just keep cooking it until it thickens up. Add plenty of black pepper. Chop up the giblets and add them in. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39666,"Pumpkin Cranberry Loaf 1 stick unsalted butter, plus softened butter for the loaf pan 1 cup all-purpose flour, plus more for the loaf pan
1 cup canned pure pumpkin puree
1 cup loosely packed light brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large eggs
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup cranberries, fresh or frozen
2 tablespoons turbinado sugar
Instructions: Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely. Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 39667,"Black Beans 10 pounds dried black beans 6 quarts (24 cups) low-sodium chicken broth
4 tablespoons kosher salt
4 tablespoons ground black pepper
20 cloves garlic, minced
10 medium onions, diced
1 cup olive oil 6 tablespoons dried oregano
6 tablespoons cumin
6 tablespoons ground coriander 6 tablespoons cl powder, plus more if needed
6 tablespoons kosher salt Instructions: For the beans: Place the beans in large bowls or pots, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a few large pots and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pots and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.) Divide the soaked beans between 2 very large pots. Into each pot, add 3 quarts (12 cups) chicken broth, 2 tablespoons salt, 2 tablespoons pepper, half of the garlic and onions and 1 gallon (16 cups) water. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. For the spice mixture: Heat the oil in a skillet, then add the oregano, cumin, coriander and cl powder and fry until the color deepens (do not let it brown), 30 seconds to a minute. Divide the spice mixture between the pots of beans, along with the salt (3 tablespoons salt in each pot) and stir together. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs. ","[Malbec, Tempranillo, Garnacha, Barbera]" 39668,"Sausage-and-Peppers Corn Dogs 10 to 12 Italian sausages (about 2 pounds) 1 tablespoon peanut oil, plus more for deep-frying 1/2 onion, minced 2 small bell peppers (1 red, 1 green), finely chopped 2 cloves garlic, minced Kosher salt and freshly ground pepper 11/4 cups fine cornmeal 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon mustard powder 1 teaspoon dried oregano 1 teaspoon red pepper flakes 1 cup milk 2 large eggs 1/2 cup finely chopped fresh parsley Warmed marinara sauce, for dipping Instructions: Preheat the oven to 450 degrees F. Pierce the sausages a few times with a fork and arrange on a baking sheet. Bake until lightly browned and cooked through, about 15 minutes. Let cool. Meanwhile, heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables are soft and lightly browned, about 7 minutes. Transfer to a plate to cool. Heat 2 inches of peanut oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 340 degrees F. Whisk the cornmeal, 1 cup flour, the sugar, baking powder, mustard powder, oregano, red pepper flakes and 1 teaspoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the milk mixture to the flour mixture along with the parsley and whisk to make a smooth batter. Stir the peppers and onions into the batter. Stick each sausage on an 8-inch wooden skewer. Put the remaining 1 cup flour in a shallow dish. Working in batches, dredge the sausages in the flour, turning to coat, then dip in the batter to coat, letting the excess drip off. Fry the sausages (sticks included) until golden brown, about 4 minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve with the marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39669,"'Cue the Pulled Pork 1 cup canned tomato sauce 1/2 cup ketchup 2 tablespoons, plus 2 teaspoons cider vinegar 2 tablespoons, plus 2 teaspoons lightly packed brown sugar 2 teaspoons garlic powder 12 ounces raw, lean boneless pork tenderloin, trimmed of excess fat 12 ounces raw, boneless pork shoulder (the leanest piece you can find), trimmed of excess fat Salt and freshly ground black pepper 2 cups roughly chopped onion Crushed red pepper, optional Serving suggestion: Light sandwich buns and rinsed deli cole slaw Instructions: To make the sauce: Place the tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in the crock pot. Stir until mixed. Season both types of pork with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pot. Top with onion and lightly stir. Cover and cook until pork is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours. Remove all the pork and place it in a large bowl. Shred each piece using 2 forks: one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce. If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season with crushed red pepper, if using. Yum time! ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 39670,"Charlie's Tutti-Frutti 1/2 cup/125 ml cubed cantaloupe 1/2 cup/125 ml cubed watermelon 1/4 cup/60 ml cubed papaya 1/2 cup/125 ml carrot juice 1/4 cup/60 ml orange juice 3 tablespoons/45 ml beet juice 1 apple, peeled and chopped 1 prickly pear, peeled and chopped, optional Ice Instructions: In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 39671,"Flounder and Vegetable Parcels 6 (5-ounce) frozen flounder fillets (or other white fish fillets) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 (12 by 20-inch) pieces aluminum foil 1 medium zucchini (about 1/2 pound, sliced into thin rounds) 2 small carrots, sliced into thin rounds 1 medium red bell pepper, seeded and diced small (about 1 cup) 3 medium shallots, thinly sliced (about 1/2 cup) 3/4 cup dry white wine or water 3 tablespoons olive oil 1 lemon, thinly sliced 1/3 cup finely chopped fresh parsley leaves 3 cups brown rice, cooked (1 cup dry rice) 3 tablespoons chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Season the fish fillets with the salt and pepper. Place 1 fish fillet at the center of each piece of foil. Evenly distribute the zucchini, carrot, bell pepper, and shallots among the 4 packets. Sprinkle each fillet with 2 tablespoons of the wine and 1/2 tablespoons of the oil. Top each fillet with 3 lemon slices. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes. Stir the parsley into the cooked rice. Divide the rice evenly onto 4 serving plates. Remove the fish packets from the oven and carefully open them. Remove the lemon slices. Serve the fish topped with the vegetables and juices over the rice and garnish with fresh chives. Excellent Source of: Niacin, Vitamin D, Phosphorus, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Protein, Potassium, Vitamin K, Magnesium, Manganese Good Source of: Fiber, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Zinc ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39672,"Steak Au Poivre 1-ounce all-purpose flour 1-ounce butter 8 ounces beef stock 1 tablespoon crushed peppercorns 14 to 16-ounces New York strip steak, trimmed 1-ounce olive oil 1 tablespoon chopped shallots Pinch minced garlic 2 ounces brandy 2 ounces heavy cream Salt and freshly ground black pepper Freshly chopped parsley leaves Instructions: For the brown sauce: Make a roux: add the flour and butter to a small bowl and whisk until combined. Put beef stock in saucepan, over low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps! For the Steak au Poivre: With a meat mallet gently pound the peppercorns onto both sides of steak. Place a saucepan on medium heat, add olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness. Add shallots and garlic and stir. Do not allow to burn. Remove pan from heat and deglaze with brandy. Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove. Add brown sauce and whisk in the heavy cream. Season with salt and pepper, to taste. If desired, you may remove steak before final mixing. Place steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 39673,"Marble Cheesecake 1 1/2 cups graham cracker crumbs 6 tablespoon unsalted butter, melted 1/4 cup sugar 2 squares unsweetened chocolate 2 tablespoon unsalted butter 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 4 large eggs, lightly beaten 1 cup light cream Instructions: Preheat the oven to 450 degrees F.
For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill. For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside. Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife. Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39674,"Fettuccine with Mushrooms Salt 1 pound fettuccine 1/4 cup extra-virgin olive oil 1 1/4 pounds mixed mushrooms, thinly sliced 2 to 3 garlic cloves, chopped 3 tablespoons chopped fresh thyme leaves 2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage Freshly ground black pepper Freshly grated nutmeg 1/2 cup Marsala or dry white wine 1/2 cup cream or 1 cup fresh ricotta A generous handful fresh flat-leaf parsley, finely chopped A generous handful grated Pecorino Romano Instructions: Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream. Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 39675,"Emerald Smoothie 4 ounces (113 g) low fat vanilla yogurt or vanilla soy milk 2 cups (310 g) fresh, ripe pineapple, with core (or a 2-inch thick slice) 1 celery stalk (7-inch stalk, 37 g, 1.3 oz), halved or about 1/3 cup chopped 2 cups (60 g) spinach leaves, gently packed 2 cups (480 ml) ice cubes Sweetener to taste if pineapple is a bit tart Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39676,"Balsamic Marinade for Goat Cheese 1/2 cup balsamic vinegar 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 2 garlic cloves, minced 1/4 cup thinly sliced fresh basil 1 teaspoon dried Mexican oregano 3/4 cup extra virgin olive oil 8 ounces soft fresh goat cheese, cut into 1 inch thick rounds 1/4 cup finely diced red bell pepper 1/4 cup finely diced yellow bell pepper Instructions: Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally. Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 39677,"Cinnamon Babka 1/2 cup butter, softened 1/2 cup sugar, plus 1/2 teaspoon
4 egg yolks
1 package dry yeast
1/4 cup warm water
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup milk
2 cups flour 1 cup raisins
1 teaspoon ground cinnamon 1 cup sugar
1/4 pound butter
1 egg
2 tablespoons milk
1 cup flour Instructions: Cream the butter and 1/2 cup sugar until smooth. In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt. Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky. Cover the dough and allow it to rise in a warm place until it doubles.
Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours. For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39678,"Vanilla Orange Tart One 11-ounce box vanilla wafers (about 80 wafers) 6 tablespoons unsalted butter, melted
6 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1 packet gelatin
4 cups milk
1/2 vanilla bean 1 1/2 cups orange juice
One to two 3.5-ounce packages dried sweetened orange slices
Instructions: In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened. Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes. In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside. In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside. In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally. A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface. Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks. Pour the strained custard into the tart shell and refrigerate for 1 hour, until set. In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften. Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup. Place the tart back in the refrigerator for another hour, or until the candied oranges are set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39679,"Chocolate Spider Web Cupcakes 2 cups cake flour (see Cook's Note) 3/4 cup Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, chopped 4 sticks unsalted butter, at room temperature 1/2 teaspoon kosher salt 2 cups confectioners' sugar 2 tablespoons Dutch-process cocoa powder 1 tablespoon milk 2 teaspoons pure vanilla extract 16 marshmallows, halved 1/4 cup confectioners' sugar 24 gummy spider-shaped candies Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with black paper liners. Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
For the frosting: Microwave the chocolate in a medium microwave-safe bowl, stirring occasionally, until smooth. Cool to room temperature. Meanwhile, beat the butter and salt in a large bowl with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low, then gradually add the confectioners\u2019 sugar until combined. Increase the speed to medium and beat, scrapping down the sides of the bowl with a rubber spatula, until fluffy, about 2 minutes. Add the cocoa powder, milk and vanilla, then beat until smooth. Add the room temperature melted chocolate, then increase the speed to medium-high and beat until very light and fluffy, 2 to 3 minutes more.
Transfer the frosting to a large pastry bag fitted with a large round tip. Decoratively pipe the frosting onto the cupcakes in a circular, upward motion. Refrigerate until slightly firm, about 10 minutes.
For the marshmallow web: beat the marshmallows in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Add the confectioners\u2019 sugar, and beat again until very thick and smooth, about 1 more minute. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top and around each cupcake to create a web.
Stick one gummy spider candy on each, then let the marshmallow set, about 15 minutes. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 39680,"Margaritas 1 lime, halved Coarse salt 1/2 cup freshly squeezed lime juice, from about 4 limes 1 tablespoon sugar 1/4 cup Grand Marnier 1/4 cup Triple Sec 1 cup Gold tequila Ice Instructions: To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat. Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, and strain into the salt rimmed glasses filled with ice. ","[Tequila, Cointreau, Triple Sec]" 39681,"Creole Spiced Seafood Gazpacho 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped 2 red peppers, roughly chopped 2 medium yellow onions, roughly chopped 2 cucumbers, peeled and roughly chopped 4 stalks celery, roughly chopped 1/4 cup minced shallots 2 tablespoons minced garlic 2 tablespoons grated fresh horseradish 1/4 cup chopped fresh cilantro leaves 2 cups vegetable juice (recommended: V-8) 1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka) 2 tablespoons Worcestershire sauce 4 lemons, juiced Dash liquid crab boil Pinch cayenne pepper Salt and black pepper 1/4 cup brunoise carrots 1/4 cup brunoise parsnips 1/4 cup brunoise red onions 1/4 cup brunoise red peppers 1/4 cup brunoise celery 1/4 cup brunoise cucumbers 1/2 cup extra-virgin olive oil 1/4 cup finely chopped fresh herbs, (such as basil, chervil, tarragon, etc.) 1 pound medium shrimp, peeled, tail-discarded, and cooked 1 pound lump crabmeat, picked for cartilage 1 pound lobster meat, cooked and diced 1 cup fresh herb salad Instructions: In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39682,"Roast Turkey with Gravy 1 (12 to 14 pound) turkey Kosher salt Freshly ground black pepper 2 medium onions 1 head garlic Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage 2 bay leaves 2 to 4 medium carrots 2 to 4 celery stalks 8 tablespoons unsalted butter 8 cups chicken broth (about 4 small cans or 2 quart boxes) 1/2 cup all-purpose flour Dash Worcestershire sauce Apple Cranberry Dressing, recipe follows 6 tablespoons unsalted butter, plus more for the pan 1 pound sliced country white sandwich bread 1 large cooking apple, such as Gravenstein, or Golden Delicious 1 medium onion 2 ribs celery with leaves 1/2 cup dried apricots Handful fresh flat-leaf parsley leaves 1/4 cup dried cranberries 2 to 3 sprigs fresh thyme 1/2 teaspoon kosher salt Pinch fennel seeds, optional 3 cups chicken broth (about 1 1/2 small cans) 1 large egg 2 tablespoons turkey or chicken pan drippings or melted butter Instructions: Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F. Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables. Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving. For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey. Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole. Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool. Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley. Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat. Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. ","[Chardonnay, Cabernet Sauvignon, Pinot Grigio, Riesling]" 39683,"Chili Crisp Fried Egg Bowl 1/4 cup chili crisp 4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
3 cups cooked brown rice
3 cups baby kale
1 tablespoons chopped chives, for garnish
Instructions: Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet. Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes. Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 39684,"Mole Chili 3 ancho chiles, stemmed and seeded 1 quart beef stock 1 tablespoon vegetable oil 4 slices lean, smoky bacon, chopped 2 pounds ground sirloin 1 large onion, finely chopped 4 cloves garlic, finely chopped Freshly ground black pepper 2 tablespoons tomato paste 1 (15-ounce) can diced fire-roasted tomatoes 2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls 1 tablespoon coriander, a palmful 2 tablespoons unsweetened cocoa powder 1/2 teaspoon ground cinnamon Salt, if necessary 2 cups shredded or crumbled extra-sharp white Cheddar 1 small red onion, finely chopped Instructions: Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes. Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock). Add the anchos with the stock to a food processor and puree until smooth. Set aside. Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed. Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39685,"Tintoretto 6 ounces pomegranate juice, chilled 16 ounces Prosecco sparkling wine, chilled Instructions: Pour pomegranate juice into Champagne flutes, dividing equally, and add chilled wine over the fruit juice. ",[Prosecco] 39686,"Homemade Schnitzel 6 ounces pork tenderloin 1 cup flour 1 cup corn oil 3 ounces chopped onion 3 ounces sliced mushrooms 1 ounce red wine 1/2 ounce sour cream 3 ounce brown gravy 1 teaspoon Worcestershire sauce Instructions: Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in corn oil, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 39687,"Peruvian Cream 2 1/4 cups milk 1/4 cup freshly roasted coffee beans 1/2 vanilla pod 1/2 cup sugar 2 tablespoons cold water 2 tablespoons very hot water, or as needed 3 1/2 ounces bittersweet chocolate, broken into 4 or 5 pieces 5 large egg yolks 3 large eggs Instructions: Preheat the oven to 350 degrees. In a medium saucepan, heat the milk just to the boiling point and remove from the heat. Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat. Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes. While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat, stir until the sugar has dissolved. Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color. Remove from the heat and plunge the bottom of the pan into a basin of cold water to stop the cooking process. Add the hot water to the pan and return to low heat. Stir until the thickened mixture has thinned into a smooth, golden syrup. Set aside. In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk. Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon. Strain the milk through a fine sieve into a clean bowl, washing and drying the vanilla pod so that it can be reused. Discard the coffee beans. Add the chocolate mixture and the caramel syrup. Preheat the oven to 300 degrees. In another bowl, whisk together the egg yolks and whole eggs until slightly frothy. Slowly pour in the milk chocolate mixture, gently whisking all the time. Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan large enough to hold them all without crowding. Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil. Place in the oven and bake for 35 to 40 minutes. Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm. Remove from the oven and cool to room temperature. Chill, uncovered for 2 to 3 hours and serve each one on a plate lined with a folded napkin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39688,"Lemony Broccolini 2 bunches broccolini 2 tablespoons salted butter 2 cloves garlic, minced
Salt and freshly ground black pepper
Grated zest and juice of 2 lemons
Instructions: Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1 1/2 to 2 minutes. Immediately plunge into the ice water, then drain on paper towels. In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for a minute, then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with salt and pepper. Add the lemon zest and juice and continue cooking for a couple more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 39689,"Avocado Dressing 2 avocados, cut in half and pitted Juice of 5 lemons 1 cup mayonnaise 2 serrano chiles, seeded 1/2 onion, minced 2 tablespoons honey 2 tablespoons Worcestershire sauce 1 garlic clove, minced 1 teaspoon sea salt Pinch cayenne pepper Instructions: In a large bowl mash the avocados with the lemon juice. In a blender combine the avocado and all of the remaining ingredients. Blend until smooth. Pour the dressing into an airtight container and allow to mellow in the refrigerator for one day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39690,"Grilled Red Onions with Balsamic Vinegar 1 tablespoon olive oil 2 pounds red onions, cut crosswise into 1/2inch thick slices Coarse salt Freshly ground black pepper 2 tablespoons balsamic vinegar 1 teaspoon chopped fresh rosemary Instructions: Heat a clean griddle and brush with 1/2 of the oil. Brush onion slices lightly with remaining oil on both sides, season with salt and pepper and place on griddle. Grill for 3 to 5 minutes on each side, or until softened and lightly charred. Transfer onions to a bowl, drizzle with vinegar and sprinkle with rosemary. Toss to separate rings and season with more salt and pepper as needed. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 39691,"Lemon Bars 1 cup unsalted butter, melted 1/2 cup powdered sugar 2 cups unbleached allpurpose flour 2 cups sugar 4 tablespoons unbleached allpurpose flour 1/2 teaspoon baking powder 4 eggs 6 tablespoons fresh lemon juice 1/2 teaspoon fresh lemon rind Instructions: Preheat oven to 350 degrees. Mix together butter, powdered sugar and flour until well blended. Press mixture into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes. Sift together sugar, flour and baking powder into a mixing bowl. Add eggs, lemon juice and lemon rind. Beat by hand or with electric mixer until well blended. Pour mixture over crust and bake for 25 minutes. Allow bars to cool, then dust with powdered sugar and cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39692,"Buffalo-style Wings 12 whole chicken wings Salt
Juice of 2 lemons
Olive oil
2 bunches baby carrots, tops removed
Juice of 3 large carrots 1/2 habanero
1/4 cup honey
1/2 cup white wine vinegar
2 tablespoons unsalted butter
Canola oil, for frying 1/4 cup crumbled blue cheese, for serving
Instructions: Preheat the oven to 200 degrees F. Toss the chicken wings in a bowl along with a sprinkling of salt, half of the lemon juice and 1/4 cup olive oil. Transfer wings to a baking sheet and roast until the fat has begun to render and the skin starts to get crispy, 25 to 30 minutes. Very carefully slice the carrots on a mandoline, then drop the slices into a bowl of ice water until ready to serve. Before serving, drain the carrots and add them to a serving dish. Drizzle with olive oil and season with salt. Add the carrot juice, habanero, honey, white wine vinegar and the remaining lemon juice to a saucepan over medium-high heat. Bring to a boil and cook until reduced by half, 20 minutes. Finish the sauce with the butter, stirring until completely melted and fully integrated. Taste and adjust the seasoning as needed. Keep warm. Add 4 inches of oil to a large Dutch oven and heat to 375 degrees F. Remove the chicken wings from the oven and, in batches, fry them in the oil until the skin is crispy, 4 to 5 minutes. Remove each batch of fried wings to a large bowl, add some of the reduced carrot sauce and toss to coat. Serve the wings on a platter, garnished with the blue cheese. Serve with the dressed carrots. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 39693,"Steamed Broccoli with Almonds 1 bunch broccoli, sliced into to 3 to 4-inch branches 1/4 cup water 4 tablespoons butter 2 tablespoons lemon juice 1/4 sliced almonds Salt and pepper Instructions: Place broccoli into baking dish and pour in water. Cover tightly with plastic wrap. Cook at 100 percent for 8 minutes. In a 1 cup glass measuring cup, melt butter with lemon juice, almonds and salt and pepper. Cook for 1 minute and 30 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39694,"Red Beans and Jelly BBQ Sauce 1/2 cup ketchup 1/4 cup red wine vinegar 1/4 cup grape jelly 1 tablespoon honey 1 teaspoon onion powder 1 teaspoon granulated garlic 3 tablespoons grapeseed oil 1 medium yellow onion, roughly chopped 1 large bell pepper, cored and roughly chopped 3 ribs celery, roughly chopped 48 ounces canned red beans, rinsed and drained 3 tablespoons minced garlic 8 ounces andouille (Cajun sausage), thinly sliced on the bias 1 teaspoon dried thyme 1 tablespoon minced parsley leaves 2 tablespoons Cajun spice 2 cups chicken stock Instructions: Preheat the oven to 350 degrees F. BBQ jelly: Whisk all of the ingredients together in a mixing bowl and set aside until needed. In a 2 gallon stock pot over high heat, add the grapeseed oil and the onions, pepper and celery. Cook until the onions become translucent, about 15 minutes. Add the beans, garlic and andouille and cook for 5 more minutes. Remove from the stove and add the thyme, parsley, Cajun spice and the chicken stock. Pour the entire bean mixture into a casserole dish, and stir in the BBQ jelly. Bake for 20 minutes. Remove from the oven and serve. Serving options: Grated cheese can be added before baking or before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Tempranillo]" 39695,"Beer-Brined Barbecue Chicken 3 12-ounce cans amber or bock beer 1/3 cup kosher salt, plus more for sprinkling 1/3 cup granulated sugar 2 tablespoons hot sauce 4 bay leaves 6 pounds assorted skin-on, bone-in chicken pieces Juice of 2 large oranges 1/4 cup apple cider vinegar 1/2 small onion, finely chopped 4 cloves garlic, finely chopped 1/3 cup ketchup 1/3 cup packed dark brown sugar 1/3 cup honey 1 tablespoon Worcestershire sauce 1 tablespoon chili powder Vegetable oil, for the grill Instructions: Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight. Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.) Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 39696,"Beef Picadillo Empanadas 2 1/4 cups all-purpose flour 1 1/2 teaspoons kosher salt 4 ounces (1 stick) cold unsalted butter, cut into 1/2-inch cubes 1 tablespoon distilled white vinegar 2 tablespoons olive oil 1 small white onion, diced 1 egg 1/3 cup ice water 2 garlic cloves, minced 1 pound ground beef 1 tablespoon tomato paste 2 to 4 tablespoons pureed canned chipotle 1 teaspoon adobo seasoning Kosher salt Freshly ground black pepper Vegetable oil, for deep-frying (optional) All-purpose flour, for assembly 1 to 2 large egg whites, beaten, for assembly Instructions:

1. For the empanada dough: Sift the flour and salt into a large bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
2. Mix the egg, water, and vinegar in small bowl. Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy. Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
3. For the picadillo: Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until browned, about 7 minutes. Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes. Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste. Cool before assembling the empanadas.
4. Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick. Cut the dough into 7- to 8-inch disks. Paint half of 1 disk with some egg white. Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle. Crimp the edges closed with a fork. Repeat with the remaining dough and filling. Paint the tops of the empanadas with egg white. (Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling. Adjust the cooking time accordingly.) Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 39697,"How to Make Healthy Overnight Oats | Overnight Oats 1/3 to 1/2 cup liquid such as dairy milk, almond, cashew or coconut milk 1/3 to 1/2 cup old-fashioned rolled oats 1/3 to 1/2 cup yogurt, optional 1 teaspoon chia seeds, optional but highly recommended 1/2 banana, mashed, optional Serving suggestions: fruit (fresh or dried), nuts, nut butter, seeds, protein powder, granola, coconut, spices, citrus zest and vanilla extract Instructions: Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours.
   In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, top with fruit, nuts, nut butter, seeds, protein powder, granola, coconut, spices, zest or vanilla extract. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 39698,"Hot Fudge and Cherry Trifle em Brownie: /em 1 (19.5 oz.) pkg. Pillsbury? Family Size Chocolate Fudge Brownie Mix 1/2 cup Crisco? Pure Vegetable Oil 1/4 cup milk 2 large eggs, beaten Filling: 1 (3.9 oz.) pkg. chocolate cherry or chocolate pudding mix 1/2 cup milk 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 (12 oz.) container frozen whipped topping, thawed, divided 1 (21 oz.) can cherry pie filling, divided 1 (11.75 oz.) jar Smucker's? Hot Fudge Topping, divided Holiday decors or sprinkles for garnish Instructions: PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture. BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling. DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39699,"Cranberry Conserve 2 (10-ounce) packages strawberries frozen with syrup, thawed 1/2 cup sugar 1/4 cup water 1 (12-ounce) package fresh cranberries 2 ounces crystallized ginger, cut in slivers 1/2 large orange, peel, cut into julienne strips 2 cinnamon sticks Instructions: Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 39700,"Southern Banana Pudding Shooters 2 cups half-and-half 3 tablespoons cornstarch 2 eggs 1/2 cup granulated sugar 2 vanilla beans, split 3 tablespoons butter 3/4 teaspoon pure vanilla extract 3/4 cup heavy cream 3 tablespoons confectioners' sugar 1 package vanilla wafer cookies (about 30), crushed 1 banana, chopped Instructions: For the vanilla custard: Whisk 1/2 cup half-and-half with the cornstarch in a heatproof medium bowl until smooth. Whisk in the eggs and set aside.
   In a heavy, medium saucepan, heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes.
   Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. Return the mixture to the saucepan and cook, stirring constantly with a rubber spatula, until it is just thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.
   Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
   For the whipped cream: Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form.
   For the shooters: Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with 1 teaspoon vanilla custard and a few pieces of chopped banana. Top with 1/2 teaspoon cookies and 1/2 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 39701,"Marinated Chicken Bruschetta 3/4 cup Wish-Bone? Italian Dressing, divided 6 boneless, skinless chicken breast halves (about 1-1/2 lbs.) 2 medium beefsteak tomatoes, chopped 1/4 cup diced red onion 1 Tbsp. finely chopped fresh basil leaves* (optional) Instructions:

1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken. For Marinated Chicken with Fresh Salsa, use cilantro instead of basil. Cost per recipe*: $10.49. Cost per serving*: $1.75. *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39702,"Maple Leaf Shape Chocolate Croutons 3 tablespoons butter 1 loaf thin white bread 1 bag semi sweet chocolate chips Instructions: Preheat oven to 300 degrees F. In a shallow pan, melt butter slowly. Using your preferred cookie cutter, cut shapes from the white bread and brown in the butter. Be sure to lightly brown both sides. Remove and place croutons on a cookie sheet. Once all shapes are done, place cookie sheet into oven and \dry\ thoroughly, making sure that the croutons are no longer soft in the middle. Melt the chocolate in the microwave, according to package instructions, and dip shapes into the chocolate. Place them on a piece of waxed paper to dry. ","[Chardonnay, Riesling, Pinot Grigio]" 39703,"Welcome to the Rainforest 6 ounces guava nectar 3 ounces spice rum, such as Bacardi Oakheart 1 1/2 ounces fresh lime juice 1 1/2 ounces lychee liqueur 1 ounce grenadine 4 dashes angostura bitters Fresh mint sprigs Umbrella Maraschino cherry Straws Instructions: In a cocktail shaker, add the guava nectar, spiced rum, lime juice, lychee liqueur and grenadine. Shake without ice (dry shake) vigorously, and pour in a bowl. Top with the bitters and garnish with a sprig of mint, umbrella, cherry and 2 straws. ","[Rum, Lychee Liqueur, Grenadine]" 39704,"Italian Sausage Rigatoni 1 package (19.76 ounces) Johnsonville? Italian Mild Sausage Links, grilled and coin-sliced 1 package (16 ounces) rigatoni pasta 3 tablespoons olive oil 2 cloves garlic, minced 1 large red pepper, chunked and sauteed 2 tablespoons chopped parsley 1 jar (26 ounces) of your favorite pasta sauce Instructions: Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm. ","[Sangiovese, Barbera, Dolcetto, Montepulciano]" 39705,"Cranberry-Coconut Relish 1 pound cranberries, thawed if frozen 2/3 cup coconut sugar Kosher salt 1/3 cup unsweetened shredded coconut 1/2 to 1 red Fresno cl pepper, finely chopped (seeded for less heat) 2 tablespoons finely chopped fresh mint Grated zest and juice of 1/2 lime Instructions: Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped. Transfer to a bowl and stir in the coconut, cl, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 39706,"Green Beans with Bacon Kosher salt 2 pounds green beans, trimmed
   5 slices bacon, chopped 1 shallot, sliced
   Freshly ground black pepper
   Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and tender, 4 to 5 minutes. Drain in a colander in the sink and run under cold water, while tossing, in order to stop cooking. Pat dry with paper towels. Add the bacon to a large heavy skillet set over medium heat and cook until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off some of the bacon fat from the skillet, if needed, and add the shallot. Saute until tender, about 3 minutes. Toss in the green beans and continue sauteing for 5 minutes. Season with salt and pepper, then add the bacon back to the skillet and stir to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39707,"Baked Clams Oreganate 36 fresh littleneck, small cherrystone or manilla clams (2 to 2 1/2 inches) 2 cups bread crumbs, method follows 1/2 tablespoon minced flat-leaf parsley 1/8 teaspoon minced garlic 1/2 to 1 teaspoon dried oregano (see Note) Salt and pepper, to taste 1/2 cup extra virgin olive oil 3/4 to 1 cup chicken broth 6 lemon wedges 6 sprigs flat-leaf parsley Instructions: BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture. BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself. Leave the clams on the half shell and refrigerate until ready to use. Place broiler tray on the lowest rack and preheat broiler. Combine bread crumbs, parsley, garlic, oregano, and salt and pepper. Add olive oil and toss mixture until crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet. Put approximately 1 heaping teaspoon of bread crumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping. Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp. Put 6 clams on each of 6 small, warm serving plates. Garnish each plate with 1 lemon wedge and parsley sprig and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 39708,"Roast Chicken Breast with Polenta and Cherry Tomatoes Nonstick cooking spray, for the baking dish One 1-pound tube polenta, sliced 1/2-inch thick Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil, plus more for serving
2 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1/2 cup grated Parmesan, plus more for serving
6 cloves garlic
1 pint cherry tomatoes on the vine
Instructions: Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray. Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil. Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 39709,"Georgia Peach French Toast 2 cups fresh peach wedges 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup milk 1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 eggs, beaten
1 loaf challah bread, cut into 1 1/4-inch-thick slices
Butter, for coating Confectioner's sugar, for garnish
Whipped cream, for garnish
Candied Pecans, for garnish, recipe follows 1/4 cup brown sugar 1/4 cup granulated sugar
Pinch ground cinnamon
1 cup pecans, toasted
Instructions: For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky. For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid. Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side. Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans. Preheat the oven to 350 degrees F. In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes. Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 39710,"Smoked Salmon and Herb Puff Pastry Tart All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17-ounce package), thawed One 8-ounce package cream cheese, at room temperature 2/3 cup plain full-fat Greek yogurt Finely grated zest of 1 lemon plus 2 tablespoons juice Kosher salt and freshly ground black pepper 2 tablespoons drained capers, chopped 2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving 3 tablespoons chopped fresh chives 1 Persian cucumber, thinly sliced 8 ounces thinly sliced smoked salmon Instructions: Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment. Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39711,"Kale Pesto and White Bean Dip 1/4 cup pine nuts 2 cups torn curly kale leaves 1/2 cup packed basil leaves, plus a small sprig for serving 1 small garlic clove, minced 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/4 cup nutritional yeast 1 teaspoon kosher salt One 15-ounce can low-sodium cannellini beans, drained and rinsed well Serving suggestions: Dippers such as whole wheat sliced baguette, sliced carrots, radishes and/or cucumbers sticks Instructions: Put the pine nuts in to a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted and fragrant, about 5 minutes. Remove from the heat and cool completely. Reserve 1 teaspoon of the nuts for garnish and place the rest in a food processor. Add the kale, basil and garlic to the food processor and pulse until finely chopped. Add the olive oil, lemon juice, nutritional yeast and salt and blend until well combined. Add the cannellini beans and blend until smooth, scraping down the sides of the bowl as needed. Transfer the dip to a small serving bowl and garnish with the basil sprig and toasted pine nuts. Serve with baguette and vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39712,"Bacon and Green cl Cornbread 2 strips bacon, chopped 1/2 cup chopped onion Kosher salt and freshly ground black pepper 2 cloves garlic, finely chopped 2 cups yellow cornmeal (recommended: Indian Head Old Fashioned Stone-Ground) 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 2 cups buttermilk 2 eggs, beaten 4 tablespoons butter 1 (4.5-ounce) can chopped green chiles 4 tablespoons butter 1 tablespoon sugar Pinch salt Instructions: Heat the oven to 450 degrees F. In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter. In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes. Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 39713,"Garlicky Sauteed Broccoli and Cauliflower 2 tablespoons unsalted butter 3 tablespoons olive oil
3 cups 1-inch broccoli florets (about 1 medium broccoli crown)
3 cups 1-inch cauliflower florets (about 1/2 medium head)
Kosher salt
4 cloves garlic, finely chopped
1 lemon, optional Instructions: Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat. Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more. Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 39714,"Chicken And Avocado Salad 1/4 cup seasoned rice vinegar* 2 ripe, Fresh California Avocados, seeded and peeled 3 oz. rice sticks 1/2 cup sliced green onion 1/2 cup julienned red bell pepper 1/2 cup julienned yellow bell pepper 1/2 lb. cooked, shredded chicken Oil for frying 1 dash red pepper flakes Green onion, slivered lengthwise, as needed for garnish Instructions: Whisk together vinegar and red pepper flakes; whisk in oil. Reserve. Combine chicken, bell pepper and green onion; fold into reserved dressing. Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well. Dice avocado; gently fold into chicken salad. Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 39715,"Almond Caramel Thumbprints 1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets 1 cup sugar 2 large egg yolks 1 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 2 cups sliced almonds, coarsely chopped 1 1/2 cups sugar Juice of 1 lemon 1 tablespoon light corn syrup 1/4 cup heavy cream 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pats Instructions: For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
When you're ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or \caramelize.\ This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You'll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39716,"Mystery Rolls 1 stick (8 tablespoons) butter 4 ounces crumbled blue cheese.
1 can flaky biscuits Instructions: Preheat the oven to 350 degrees F. Put the butter and cheese on a baking sheet and bake until melted, a few minutes. Separate the biscuits and cut each biscuit into fourths. Roll the biscuit pieces in the cheese and butter and bake for 8 to 12 minutes. Serve warm, or freeze and heat up in a microwave for about 15 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39717,"Smoked Salmon Thinly sliced smoked salmon 6 slices white bread Cream cheese to taste Instructions: Repeat process as above, replacing cucumber with salmon and butter with cream cheese.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39718,"Stuffed Zucchini with Parmesan 5 medium zucchini (about 2 pounds) Kosher salt 3 tablespoons unsalted butter 1 small onion, finely chopped 1/2 red bell pepper, cored, seeded and cut into small dice 1 clove garlic, minced 1 cup panko (Japanese breadcrumbs) 3/4 cup grated Parmesan cheese 2 tablespoons chopped fresh thyme leaves Freshly ground pepper Instructions:

1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39719,"Pelmeni 2 cups all-purpose flour, plus more for dusting 2 cups cold water
   2 tablespoons neutral cooking oil
   1 teaspoon fine salt
   3/4 pound ground beef 1/4 pound ground pork
   1 cup finely grated white onions 1 tablespoon minced garlic
   Kosher salt and freshly ground black pepper
   2 tablespoons sour cream 2 tablespoons red wine vinegar
   1 teaspoon paprika
   Hot sauce, to taste
   Instructions: For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside. For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well. Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble. Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly. Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered. Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter. To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39720,"Mashed Potatoes 3 pounds Yukon gold potatoes, peeled 1 1/2 cups light cream 1 stick unsalted butter 1/4 cup sour cream 1 sprig rosemary 4 sprigs thyme Salt and freshly ground black pepper Instructions: Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes. Mash them with a potato masher. While the potatoes are boiling combine the cream, butter, sour cream, and rosemary and thyme sprigs in a pot over medium-low heat. Heat to a simmer, turn off the heat and let steep 10 minutes. Remove the herb sprigs and discard. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 39721,"Chipotle Chicken Thighs with Chunky Guacamole 8 pieces bone-in chicken thighs Smoked sweet paprika or paprika Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped 1 large carrot, peeled and chopped 1 onion, chopped 2 cloves garlic, chopped 2 tablespoons chopped fresh thyme leaves 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce 1 (15-ounce) can crushed tomatoes 1 cup chicken stock Tortillas or bread, for mopping 2 slightly under-ripe avocados 2 limes or 1 large ripe lemon, juiced Salt 1 small red or green cl pepper, seeded and very thinly sliced 1 vine-ripe tomato, seeded and coarsely chopped 1/4 cup coarsely chopped flat-leaf parsley 1/2 small red onion, chopped or thinly sliced Instructions: Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal. To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes. Heat the tortillas or bread and set aside. Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash. Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 39722,"Whole Wheat Peach Pancakes 1/2 cup whole wheat flour 1/2 cup all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 2 tablespoons unsalted butter (melted) 3 tablespoons brown sugar 1 1/2 cups milk Fresh peaches Instructions: In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours. Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39723,"Oat-Beet Risotto with Roasted Vegetables 3 bunches purple baby carrots, tops discarded, scrubbed and halved lengthwise 2 small turnips (about 12 ounces), peeled and cut into 1/2-inch wedges 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 ounces pancetta, diced 1 small shallot, minced 2 tablespoons fresh thyme 1 1/4 cups steel-cut oats 1 small beet, peeled and grated on the large holes of a box grater 4 cups low-sodium chicken broth 2 tablespoons chopped fresh parsley Instructions: Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes. Divide the risotto among bowls. Top with the roasted vegetables and parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39724,"Crunchy, Oven Baked Chicken Toes 1 cup corn flakes 1 cup plain bread crumbs 2 tablespoons brown sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon ground allspice - the SECRET ingredient 3 tablespoons vegetable oil 1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces by GH (Grown-up Helpers) 1/3 cup all-purpose flour 2 eggs, beaten 1/4 cup honey mustard (recommended: Gulden's) 1/4 cup barbecue sauce Instructions: Have your GH (Grown-up Helper) turn the oven on to 375 degrees F. In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret. Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly! Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over. Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39725,"Seared Five-Spice Duck Breast with Plum Wine Sauce 10 ounces boneless duck breast with skin 1 teaspoon five-spice powder 1 tablespoon finely chopped fresh ginger root 3 scallion heads white part only, finely chopped Salt and pepper 4 ounces sesame oil 2 cups duck stock or canned chicken stock 1 cup plum wine 1 ounce unsalted butter Instructions: Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight. Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing. ","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 39726,"Red and White Gazpacho 1 cup diced peeled, seeded English cucumbers 3/4 cup verjus blanc or white grape juice 1/2 cup roughly chopped fresh fennel, fronds reserved for garnish 1/2 cup green grapes 1/3 cup blanched sliced almonds 1/3 cup diced, peeled Fuji apple 1 1/2 tablespoons honey 2 tablespoons sherry vinegar 1 teaspoon lime juice Kosher salt 1/4 cup extra-virgin olive oil 1/2 cup julienned watermelon 1/3 cup julienned Fuji apple 1/3 cup thinly sliced green grapes Instructions: For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Pure until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt. Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately. ","[Rioja, Pinot Noir, Barbera, Grenache Blanc]" 39727,"Mexican Hot Chocolate 2 cups milk 1/4 teaspoon ground cinnamon 1 cinnamon stick 1-ounce semisweet chocolate 3 drops vanilla extract Whipped cream, for garnish Instructions: In a heavy saucepan, heat the milk, ground cinnamon and cinnamon stick until simmering. Add the chocolate and let melt. Remove from heat and add vanilla extract. Transfer to mugs and serve with whipped cream. ","[Tempranillo, Malbec, Zinfandel]" 39728,"Cucumber-Bell Pepper Quinoa 4 cups water 2 teaspoons kosher salt 2 cups quinoa 1/2 medium English cucumber, halved lengthwise, small dice (about 1 1/4 cups) 1/2 medium red bell pepper, small dice (about 2/3 cup) 1 teaspoon white wine vinegar 1 tablespoon olive oil Instructions: Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes. When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39729,"Snowball Truffles 1/3 cup plus 2 tablespoons heavy cream 1/4 cup unsalted butter 1 teaspoon almond extract 12 ounces high quality white chocolate, divided 1/2 cup powdered sugar, sifted 1 cup shredded coconut flakes Instructions: In a bowl, add and heat the cream, butter, extract and 8 ounces of the white chocolate in microwave at medium power at 30-second intervals. Make sure to stir in-between intervals to avoid scorching. Continue on 30-second intervals, stirring in-between until chocolate is smooth and melted. Fold in the sifted powdered sugar. Cover bowl and pop it into the refrigerator for about 1 1/2 hours. Place a cooling rack over 1 baking sheet. Cut a piece of parchment paper to fit the inside of another baking sheet. Melt the remaining chocolate in the microwave. Take out the cooled and semi-hardened truffle mixture. Using a tablespoon, scoop out enough to make a ball, about 1- ounce in size. Lay the ball onto the rack. Continue the process until all of the truffle mixture is gone. You should have about 16 truffles. Using a pastry brush, \paint\ on the melted chocolate and place on the parchment covered cookie sheet. Designate a hand to use only for the sprinkling of coconut. Before moving onto painting the next truffle, use your \sprinkle hand\ to decorate the truffle. Continue alternating between painting and sprinkling until you are done. Refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39730,"Egg Yolk Stuffed Latkes 2 russet potatoes (about 1 1/4 pounds) 1 small onion 1/3 cup all-purpose flour 1 large egg, beaten, plus 5 large egg yolks 1 teaspoon baking powder 1/4 teaspoon cayenne pepper Kosher salt Vegetable oil, for frying Chopped chives, for topping Instructions: Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet.\u202f Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.\u202f Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.\u202f Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39731,"Heavenly Chocolate Cake 1 1/4 cups granulated sugar 1 cup sour cream 1/4 cup whole milk 1 teaspoon instant espresso 1/3 cups vegetable oil 2 whole eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 1 1/2 cups dark chocolate 1 teaspoon powdered gelatin 1 1/2 tablespoons cold water 1 cup whole milk 5 egg yolks 2 cups heavy cream 2 cups heavy cream 1/4 cup granulated sugar 1/4 cup unsalted butter 2 1/2 cups dark chocolate, chopped 2 3/4 cups granulated sugar Water 1/2 cup egg whites 1 1/2 cups unsalted butter, room temperature 1/2 cup cake shortening (recommended: Crisco) Pinch kosher salt 1 1/2 cups dark chocolate, melted 1/4 cup cocoa powder Seedless raspberry marmalade Instructions: Preheat oven to 350 degrees F. For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool. For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture. For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside. For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside. For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 39732,"Portobello-Chickpea Wraps 4 portobello mushroom caps 1 small red onion, halved and sliced 6 Campari or other small vine-ripened tomatoes, quartered 3 1/2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1 15-ounce can chickpeas, drained and rinsed 2 tablespoons balsamic vinegar 2 pieces lavash or other flatbread 4 slices reduced-fat muenster cheese (about 2 ounces), torn 2 tablespoons grated parmesan cheese 1 5-ounce package baby arugula (about 8 cups) Instructions: Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms. Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan. Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes. Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad. ","[Syrah, Tempranillo, Garnacha, Barbera]" 39733,"Roasted Peppers 4 red bell peppers Olive oil Brown paper bag Instructions: Place peppers directly over the burner of a gas stove, or on a hot grill. Cook, turning often, until the skin is blackened and charred. Remove from the heat and place in the paper bag. Allow to cool. Once cool, peel, stem and seed. Do not rinse the peppers off as you will wash away the flavor. Small bits of charred skin is O.K. Drizzle with olive oil and serve. ","[Rioja, Tempranillo, Garnacha]" 39734,"Corn-Pimento Salad 2 cups frozen or canned corn, thawed and/or drained 4 ounces canned pimento, diced 1 (4-ounce) can diced green chiles 1 teaspoon ground cumin Salt and ground black pepper 1 tablespoon chopped parsley leaves Instructions: In a medium bowl, combine corn, pimento, green chiles, and cumin. Mix well and season to taste with salt and black pepper. Garnish with fresh parsley. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 39735,"Basic Old-Fashioned Grits Kosher salt
1 cup old-fashioned grits (not instant or quick-cooking) 2 tablespoons unsalted butter, cut into pieces Freshly ground pepper Instructions: Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time. Stir in the butter and season with pepper. Remove from the heat and cover to keep warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 39736,"Warm Mediterranean Olive Bean Spread 1/4 cup extra virgin olive oil 2 cloves garlic, finely chopped 2 cans (19 oz. ea.) cannellini or white kidney beans, drained 1 cup Bertolli? Vidalia Onion with Roasted Garlic Sauce 2 Tbsp. finely chopped fresh parsley Instructions: Heat olive oil in 12-inch skillet over medium heat and cook garlic until golden, about 1 minute. Stir in beans and Sauce and cook 5 minutes or until heated through. Cool bean mixture slightly. In food processor or blender, process bean mixture with parsley until smooth. Season, if desired, with salt and freshly ground black pepper. Serve, if desired, with sliced Italian bread or crackers.; ","[Chardonnay, Vermentino, Garnacha, Tempranillo]" 39737,"Bellini Bar 2 cups sugar 1 cup water 1 (16-ounce) bag frozen peaches, thawed 1 teaspoon grated orange peel 1 (16-ounce) bag frozen strawberries, thawed 1 (16-ounce) bag frozen blueberries or blackberries, thawed 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled Fresh strawberries, raspberries, and blueberries, for garnish Orange peel twists, for garnish Instructions: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve. Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate. ","[Prosecco, Moscato, Cava, Sparkling Shiraz]" 39738,"Italian Hot Brown Crostini 1/3 cup sun-dried tomatoes in oil 3 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan 1 tablespoon pine nuts, toasted
4 leave basil, torn
12 crostini 2 tablespoons Dijon mustard
4 ounces leftover roast turkey, shaved thin
1/4 cup turkey or chicken gravy, warmed
1/4 cup freshly grated Parmesan Instructions: Preheat the broiler. For the pesto: Combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts and basil in a food processor. Pulse until the mixture forms a coarse paste. For the crostini: Spread the crostini with the mustard. Top with the turkey, then spoon over the gravy, followed by the pesto. Sprinkle with the Parmesan. Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 39739,"Apple Molasses Cupcake 1 1/4 cups cake flour 1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup raw oats
1 tablespoon cinnamon
1/2 cup plus 2 tablespoons oil
1/2 cup buttermilk
2 large eggs
1/4 cup granulated sugar 1 tablespoon cinnamon
2 apples, diced
1 cup raw oats 1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons oil
1 teaspoon cinnamon
3 sticks (1 1/2 cups) unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1/4 cup molasses
Instructions: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. Line a baking sheet with parchment paper. For the cake batter: Sift together the cake flour, baking powder, baking soda and salt in a large bowl. Mix in the granulated sugar, oats and cinnamon. Add the oil, buttermilk and eggs and mix until smooth and completely combined. Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting. For the apple compote filling: In a small skillet, bring the granulated sugar, cinnamon, apples and 2 tablespoons water to a simmer over medium heat and cook until the apples are soft, about 10 minutes. Set aside to cool completely. For the oat crumble: In a small bowl, combine the oats, brown sugar, molasses, oil and cinnamon. Pour the mixture onto the prepared baking sheet and bake, checking every 2 minutes, until golden brown. Set aside to cool, and then crumble into pieces. For the molasses frosting: In a medium mixing bowl using an electric mixer, cream the butter until smooth and light. Add the confectioners' sugar 1/4 cup at a time and mix until completely combined. Add the molasses and mix. To assemble: Remove the center of each cupcake with a paring knife. Fill the center of each with some of the apple compote filling. Frost with the molasses frosting, and sprinkle with the oat crumble. Serve immediately, or store in airtight container for up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39740,"Spring Layered Salad with Asparagus and Buttermilk Dressing 1/2 small red onion, thinly sliced 3 tablespoons white wine vinegar Kosher salt 1 bunch asparagus, trimmed and cut into 1-inch pieces 1/2 cup buttermilk 1/2 cup grated Parmesan (about 2 ounces) 3 tablespoons mayonnaise 1 small clove garlic, finely grated Freshly ground black pepper 8 cups baby arugula (about 5 ounces) 6 radishes, quartered 1 cup broccoli or alfalfa sprouts 2 cups freeze-dried snap peas or green beans 4 hard-boiled eggs, cut into wedges 1/2 cup roasted almonds, chopped Instructions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain. Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool. Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.) If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39741,"Habanero-Orange Marinated Duck Quesadillas with Mango Salsa 12 strips orange peel 1 bunch cilantro, leaves picked 3 tablespoons olive oil 1/2 cup fresh orange juice 1 habanero pepper, cored, seeded, and minced 4 tablespoons kosher salt 4 teaspoons freshly ground black pepper 4 (4-ounce) duck breasts 12 (10-inch) flour tortillas 4 cups shredded jalapeno Jack cheese 4 medium mangos, peeled, seeded, and diced 2 small red peppers, diced 4 limes, juiced 1 bunch cilantro, leaves chopped 1 1/2 cups sour cream, for garnish Instructions: Duck Quesadillas: Finely chop the orange peels and cilantro leaves. In a medium bowl add the olive oil, orange juice, habanero pepper and salt and pepper. Mix well. Rub the duck breast with the mixture and marinate for 4 hours in the refrigerator. Preheat oven to 350 degrees F. Remove the duck from refrigerator. Drain excess marinade. In a large oven-proof skillet over high heat, sear the duck breasts on both sides until brown. Transfer to the oven and roast until done. Let cool. Remove the skin and dice the meat. Mango Salsa: Combine the mango, pepper, lime, and cilantro and refrigerate. Gently warm the tortillas. Spread diced duck breast evenly on each half of each tortilla. Top each with cheese. Fold tortilla. Lightly oil a grill pan and grill until light brown on both sides and cheese is melted. Slice each tortilla into 5 wedges and garnish with mango salsa and sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39742,"Kobe Beef Meatloaf and Meatballs 2 pounds yellow onions, peeled and finely diced 4 ounces garlic, minced 2 ounces thyme, leaves chopped 2 ounces Italian parsley, leaves chopped 2 ounces basil, leaves chopped 2 ounces sage, leaves chopped 2 ounces rosemary, leaves chopped 3 ounces kosher salt 1 -ounce freshly ground black pepper 8 ounces eggs 4 ounces Dijon mustard 16 ounces vitamin D milk 8 ounces tomato paste 3 pounds panko bread crumbs 10 pounds Kobe beef Applewood bacon 16 ounces ketchup Instructions: Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.
Preheat the oven to 400 degrees F.
In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.
Add the sauteed aromatics, and the beef and combine well. Form the mixture into 9-ounce football shapes and arrange on a parchment lined sheet pan. Wrap each meat loaf with strip of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.
To make meatballs, omit the bacon and use a 2 ounce scoop to form the meatballs. Bake in the same manner as the meatloaf. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 39743,"Caramel Chicken 2 tablespoons unsalted butter 1/2 cup dark brown sugar
8 cloves garlic, finely minced
One 2-inch piece ginger, finely minced
1/3 cup rice vinegar
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
8 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon coconut or vegetable oil
White rice, for serving Instructions: Preheat the oven to 400 degrees F. Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat. Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper. Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39744,"Sunny's BBQ Buffalo Chicken on Texas Toast 4 tablespoons salted butter 2 cloves garlic, grated on a rasp
1 Pullman loaf, cut into four 1-inch slices
2 tablespoons salted butter 1/2 cup chopped Vidalia onions
1 green bell pepper, sliced into thin strips
Kosher salt and coarsely ground black pepper
1 cup ketchup
1/4 cup tightly packed light brown sugar 1/4 cup chicken stock
1/4 cup beer (I like a pilsner) 2 tablespoons hot sauce (I like Frank's RedHot) 1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon red cl flakes
2 cloves garlic, finely minced or grated on a rasp
1 rotisserie chicken, white and dark meat shredded (about 2 cups)
Instructions: For the toast: In a large pan on medium heat, add the butter and garlic. Cook until the garlic is fragrant, about 4 minutes. Add the toast, soaking up a bit of the butter on one side, then flipping it to the other side to soak up the rest. Toast on one side until a peek beneath reveals a golden toasty color, then flip and toast the other side as well. Remove the toast to a plate. For the sauce: In the same pan, add the butter, onions and bell pepper. Cook, stirring, until tender, about 2 minutes. Season with salt and pepper, then add the ketchup, brown sugar, chicken stock, beer, hot sauce, garlic powder, paprika, cl flakes and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, 8 to 10 minutes. Add the chicken to the sauce and stir to coat and re-heat. Spoon over the toast and serve. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 39745,"Creamy Spinach and Mushroom Lasagna 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish All-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 12 ounces cremini mushrooms, cleaned and quartered 1 medium onion, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups heavy cream, at room temperature 1 3/4 cups whole milk, at room temperature 1/3 cup all-purpose flour 2 cups grated Pecorino Romano 2 cups shredded mozzarella Two 5-ounce bags baby spinach, coarsely chopped 1/4 packed cup chopped fresh basil 2 cloves garlic, minced 1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles 1 1/2 cups shredded mozzarella Extra-virgin olive oil, for drizzling 2 cups cake flour 1 cup all-purpose flour, plus extra for dusting 4 large egg yolks, at room temperature 1/8 teaspoon kosher salt 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside. For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes. For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper. Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly. Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick. Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve. Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry. Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 39746,"Black Bean Chickpea Salad 2 tablespoons black sesame seeds Pinch sea salt Pinch black pepper Pinch ground cumin 4 fresh scallions, thinly sliced on a bias 3 Roma tomatoes, diced 1 large avocado, pitted and diced One 15-ounce can (about 1 3/4 cups) black beans, drained and rinsed One 15-ounce can (about 1 cup) chickpeas, drained and rinsed 1 large ear sweet corn, kernels cut off 1 small jalapeno, minced 1 lime, juiced 1 red bell pepper, seeded and diced One medium jicama root, peeled and sliced into flat rounds or half moons
Instructions: Combine the sesame seeds, salt pepper, cumin, scallions, tomatoes, avocado, black beans, chickpeas, corn, jalapeno, lime juice and pepper in a medium mixing bowl. Serve immediately, with fresh jicama rounds. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 39747,"Holiday Salad 6 large leaves Bibb lettuce, rinsed and patted dry 1 head Belgian endive, stem removed and cut crosswise into thin shreds Pomegranate seeds, as garnish 2 tablespoons pomegranate juice 1 teaspoon grated orange zest 1/4 cup red wine vinegar 2 shallots, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 3 oranges, peeled and segmented 1 small red onion, thinly sliced 8 ounces goat cheese, cut crosswise into 6 slices 6 thin slices prosciutto 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces Instructions: In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside. Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat. In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 39748,"Chinese Chicken Salad 1/4 cup peanut oil 2 tablespoons Oriental sesame oil 1 small clove garlic, peeled and blanched 1 tablespoon sugar 3 tablespoons rice vinegar 2 tablespoons soy sauce 1/4 cup peanut butter 2 tablespoons sesame paste Salt and freshly ground black pepper 1 teaspoon chili paste with soy bean, optional 2 cups poached chicken breast, torn into bite sized pieces 2 cups cooked elbow macaroni 1 package (10 ounces) frozen petite green peas, thawed 2 scallions, green part only thinly sliced Chopped cilantro, optional Instructions: In a food processor or blender, combine and puree the peanut and sesame oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame paste. Season to taste with salt and pepper. If you wish, stir in chili paste. Right before serving toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39749,"Spicy Arrabiata Penne Kosher salt and freshly ground black pepper 1 pound penne rigate (penne pasta with ridges)
1/4 cup olive oil
3 cloves garlic, chopped
One 26.42-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon red cl flakes
1/2 teaspoon Italian seasoning
6 leaves fresh basil, chopped, plus more for garnish Block of Parmigiano-Reggiano, for garnish Instructions: Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red cl flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 39750,"Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach 1 teaspoon olive oil 1 teaspoon minced garlic 1/2 cup diced red onion 1/2 cup diced red pepper 1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note) 1 cup cooked butter beans 1 cup cooked black rice 1 cup cooked fresh spinach, chopped and squeezed dry 3/4 cup chicken stock, reduced by half Salt and freshly ground black pepper, to taste 1/2 cup stone ground cornmeal 1/2 cup pecans, roasted, ground (see note) Salt and freshly ground black pepper, to taste 8 (6-ounce) catfish fillets 4 tablespoons peanut oil Instructions: Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note) Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash. To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 39751,"Cranberry Relish 1 cup sugar substitute (recommended: Splenda) 1 cup water 12 ounces fresh or frozen cranberries 1 teaspoon orange zest Instructions: Combine sugar substitute and water in a saucepan and bring to a boil. Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, cool, cover and refrigerate until ready to serve. ","[Riesling, Moscato, Vinho Verde]" 39752,"Everything Bagel Panzanella Salad 3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups) 6 tablespoons extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard 1 garlic clove garlic, grated
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
3 vine-ripe tomatoes, cut into 1 1/2-inch pieces
Half a bulb of fennel, sliced and fronds reserved for garnish
Half a sweet onion, sliced
2 Persian cucumbers, quartered and sliced into 1/3-inch pieces
1 cup fresh basil leaves, torn
1/2 cup mozzarella pearls
Instructions: Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly. Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes. Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39753,"Grilled Braised Leeks 4 large leeks, dark green sections removed 2 tablespoons bacon drippings Heavy pinch kosher salt 1 tablespoon balsamic vinegar Crumbled bacon and goat cheese, as an accompaniment, optional Instructions: Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes. Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39754,"Quick Pulled Pork Sandwiches 3 teaspoons vegetable oil 2 cloves garlic, chopped 1 small onion, chopped Kosher salt and freshly ground black pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 1/2 cups low-sodium chicken broth 1/3 cup ketchup 2 tablespoons molasses 1/3 cup plus 1 tablespoon apple cider vinegar 1 pork tenderloin (about 1 pound), cut into 4 pieces 1 tablespoon whole-grain mustard 3 cups broccoli slaw (6 ounces) 6 whole-wheat hamburger rolls, split Instructions: In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes. Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 39755,"Mexican Telera Sandwich 1 cup mayonnaise 2 canned chipotle chiles in adobo sauce 4 Mexican-style soft rolls (called Telera), split in half (see note) Grilled Chicken, recipe follows 4 plum tomatoes, cut into 20 thin slices 1 Hass avocado, peeled, seeded, and cut into 16 thin slices 8 thin slices pepper Jack cheese (about 8 ounces) 1/4 cup lemon juice 1 clove garlic, crushed 1 teaspoon salt 1 teaspoon paprika 1/2 cup olive oil 4 skinless, boneless chicken breast halves (about 4 ounces each) Instructions: Preheat oven to 350 degrees F. Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese. Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately. In a large bowl, whisk together the lemon juice, garlic, salt, and paprika. While whisking, drizzle in the oil until incorporated. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours and up to overnight. Preheat a stovetop grill pan until hot. Grill the chicken, turning once, until well marked and cooked through, about 15 to 20 minutes. When cool enough to handle, slice very thin and make the sandwiches. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39756,"Lobster-Toasted Garlic Quesadillas with Brie Cheese 3 ripe yellow tomatoes, cored and diced 1/2 red onion, minced 1 serrano cl, seeded and minced 1/4 cup white wine vinegar 1/4 cup olive oil
2 tablespoons chopped fresh tarragon leaves Salt and freshly ground pepper Salt and freshly ground pepper 2 ancho chiles 3 cloves garlic, coarsely chopped
Canola oil 3 tablespoons pine nuts 2 red bell peppers Salt and freshly ground pepper Salt and freshly ground pepper 3 tablespoons red wine vinegar 3 tablespoons chopped cilantro leaves Salt and pepper Salt and pepper 2 serrano chiles 2 green onions
3 tablespoons canola oil, plus more for brushing chiles Salt and freshly ground pepper Salt and freshly ground pepper 2 ripe Hass avocados, peeled, pitted, and coarsely chopped 1/4 cup fresh lime juice Instructions: Preheat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Place the lobster on the grill, shell side down, and grill until lightly golden brown and just cooked through. Remove the meat from the lobster and coarsely chop.
Heat a tablespoon of oil in a small saute pan on the grates of the grill. Add the garlic and cook until lightly toasted. Place 4 tortillas on a work surface and divide the half of the cheese, lobster, and garlic among the tortillas. Season with salt and pepper, to taste.
Place another tortilla on top and then divide the remaining cheese, lobster, and garlic over top. Place the remaining tortillas on top to make 2-layer quesadillas. Brush tops of the tortillas with oil and then place the quesadillas on the grill, oiled side down. Grill until golden brown, about 2 to 3 minutes. Carefully flip the quesadillas over, close the cover of the grill, and grill until the cheese has melted, about 2 to 3 minutes longer. Remove from the grill, cut each quesadilla into quarters, and serve with the various toppings. Combine all ingredients in a medium bowl. Season with salt and pepper, to taste. Place ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 1 hour. Remove from soaking liquid, coarsely chop, and place in a blender with the garlic, 1/4 to 1/2 cup of the soaking liquid, 2 to 3 tablespoons canola oil, and the pine nuts; blend until smooth. Pour the mixture into a medium bowl.
Preheat grill to high. Brush peppers with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove, place in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove skin and cut into julienne strips. Transfer the peppers to the bowl with the ancho puree and add the vinegar. Chop the cilantro, add it to the salsa, and season with salt and pepper, to taste. Preheat grill to high. Brush serranos and green onions with oil and season with salt and pepper. Grill until charred on all sides. Remove from the grill and finely chop.
Place avocado in a medium bowl. Add the grilled serranos, green onions, lime juice, and 3 tablespoons oil and stir gently until combined. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39757,"Fried Pastries With Wine Syrup 2 cups dry red wine 3/4 cup sugar 1 cinnamon stick 2 whole cloves 2 strips orange zest 1 bay leaf 1 1/4cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 large egg, lightly beaten Grated zest of 2 oranges 2 tablespoons fresh orange juice Vegetable oil, for frying Confectioners' sugar, for dusting 1 cup pomegranate seeds Instructions: Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf. Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle. Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39758,"Ghost and Spider Cupcakes 24 cupcakes Chocolate frosting 24 peanut butter filled cookies Vanilla frosting Tube of chocolate decorator's icing 2 1/2 cups semisweet chocolate chips 1/4 cup milk 1/2 cup chopped peanuts 3/4 cup dry chow mien noodles 24 cupcakes White frosting Instructions: Coat each cupcake with chocolate frosting and partially insert a peanut butter filled cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a scary expression on each ghost with the decorator's icing. First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the nuts and chow mien noodles. Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white, then top each with a spider. Yield: 24 cupcakes ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39759,"Meat Lovers' Quiche Half a 14.1-ounce package refrigerated pie crusts 4 slices bacon
1 pound ground country sausage
1/2 cup half-and-half
2 teaspoons Miss Brown\u2019s House Seasoning, recipe follows 6 large eggs, beaten 1/2 cup diced country ham
2 large green onions, chopped
1 cup shredded sharp white Cheddar 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon. Whisk together the half-and-half, Miss Brown\u2019s House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving. Stir together all ingredients in a small bowl. Store in an airtight container. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 39760,"Grilled Potato and Green Onion Salad 1/2 pound applewood smoked bacon, optional 8 russet potatoes Gray salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 bunches green onions, both white and green parts, trimmed 1/3 cup Champagne vinegar 1 heaping tablespoon Dijon mustard 2 shallots, minced 1 teaspoon gray salt 1/2 teaspoon freshly ground black pepper 1 cup extra-virgin olive oil (or use half bacon fat) Bacon fat, optional 4 tablespoons chopped Italian parsley leaves Instructions: Prepare a grill to medium-high heat. If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing. Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste. Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces. Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party. Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute. To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 39761,"Potato Pancakes 3 large baking potatoes, peeled 1 onion 2 tablespoons lemon juice 2 eggs 1/2 cup flour Salt and pepper, to taste Instructions: Grate potato and onion together. Soak in water mixed with lemon juice to keep from browning. Strain well, mix in eggs, flour and salt and pepper. Form into small patties and fry in a hot skillet until golden brown on the outside and cook through. ","[Chardonnay, Riesling, Gewrztraminer]" 39762,"Roasted Game Hens 1 1/2 small onions, cut into 6 quarters 6 Cornish game hens 6 tablespoons butter Salt and pepper 1/2 cup white wine 1 1/2 lemons, cut into 6 quarters 6 Cornish game hens Salt and pepper 1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
6 tablespoons butter, softened
One 2-inch knob fresh ginger, minced
1/4 cup Asian five-spice powder
1/2 cup white wine 12 ounces ricotta 1/3 cup freshly grated Parmesan cheese
1 egg yolk, lightly beaten
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small cloves garlic
6 Cornish game hens
Salt and pepper 1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup white wine Instructions: Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. ROASTED GAME HENS WITH ASIAN SPICE RUB: Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA: Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 39763,"Dulce De Leche Coffee 6 ounces fluid dulce de leche *See Cook's Note 4 cups strongly brewed good coffee 1 cup heavy cream 2 tablespoons sugar 6 tablespoons grated chocolate Instructions: *Cook's Note: Dulce de leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15-ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own dulce de leche using sweetened condensed milk. Add the dulce de leche to the very hot coffee; stir until dissolved and combined. Keep hot. Combine the cream with the sugar and whip until stiff. Divide the coffee/dulche de leche mixture among six glasses. Top with a heaping tablespoon of whipped cream and grated chocolate. ","[Malbec, Zinfandel, Petite Sirah, Port]" 39764,"Grandma Lorraine's Apple Angel Food Cake 5 Courtland apples, peeled cored and thinly sliced 1 (12-ounce) can citrus soda 1 1/2 cups water 1 stick unsalted butter 1/3 cup light brown sugar 1/3 cup molasses 3/4 cup maple syrup 1/2 teaspoon ground cinnamon 1 pinch salt 1/2 cup apple brandy 1/2 cup chopped pecans 1/2 cup raisins 1 (10-inch) store-bought angel food cake Instructions: Place apples in large bowl with 1 can soda and 1 1/2 cups water. Let sit for 5 minutes. In a large skillet over medium heat melt butter. Add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer. Add apple brandy, pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes or until apples are tender and liquid has reduced to a syrupy consistency. Slice angle food cake into wedges and top each slice with apple mixture. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 39765,"Oven-Fried Chicken-on-a-Stick with Vidalia-Honey Mustard Dipping Sauce 1 tablespoon coarse kosher salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 cup low-fat buttermilk 3 boneless, skinless chicken breasts, trimmed (1 1/2 pounds) 2 cups panko (Japanese) bread crumbs 2 tablespoons canola oil 2 large egg whites 1 tablespoon Dijon mustard Freshly ground black pepper Vidalia-Honey Mustard Dipping Sauce, for serving, recipe follows 1/4 cup apple cider vinegar 1 Vidalia onion, peeled and quartered 1 garlic clove 1/3 cup honey 2 tablespoons Dijon mustard 1/2 cup canola oil Coarse kosher salt and freshly ground black pepper Instructions: In a large bowl, combine the salt, 1 teaspoon of the paprika, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add the buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
Cut the chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer or the chicken will be too salty. If you can't cook it right at the 30-minute mark, remove the chicken from the marinade and refrigerate until ready to continue.)
In a large shallow dish (a 9 by 13-inch baking dish works well), combine the bread crumbs, the remaining 1 teaspoon paprika, the remaining 1/2 teaspoon of onion powder, and the remaining 1/2 teaspoon of the garlic powder. Add the 2 tablespoons oil and toss well to coat. Whisk together the egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set an ovenproof rack on it. Coat the rack with nonstick cooking spray.
Remove the chicken from the marinade, shaking off any excess, and thread onto sixteen 12-inch bamboo skewers, dividing the meat evenly, about 1 strip per skewer. Dip the chicken into the egg mixture, coating both sides. Place in the bread crumb mixture one skewer at a time, sprinkle with crumbs to cover, and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes. Serve warm with the dipping sauce. Put the vinegar, onion, garlic, honey, and mustard in the bowl of a food processor fitted with the metal blade. Pulse until smooth. With the motor running, add the oil in a slow steady stream until thick and emulsified. Taste and adjust for seasoning with salt and pepper. Store in an airtight container for up to 3 days.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39766,"Organic Lamb Burger with Fresh Mint Yogurt and Quinoa 1 cup dry quinoa 1 pound ground organic lamb meat 2 teaspoons ground cumin Pinch cayenne pepper 1 clove garlic, minced 1 egg 1 small Spanish onion or 1/2 large, diced small Salt 2 tablespoons vegetable oil 1 cup 0-percent-fat Greek yogurt 2 tablespoons fresh mint, chopped Instructions: Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb. Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets. Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes. Mix together the yogurt and mint in a separate bowl and season with salt. To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 39767,"Corn Off the Cob 4 tablespoons (1/2 stick) butter 1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off 8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 teaspoons red wine vinegar Instructions: Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn?t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39768,"Honey Nut Chicken 4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup 1/2 cup plain bread crumbs 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick) 2 eggs A splash half-and-half or whole milk 2 teaspoons hot sauce, several drops 1/2 cup all-purpose flour 2 to 3 tablespoons vegetable oil 4 (6 to 8-ounce) pieces of chicken breast Barbequed Succotash, recipe follows 1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan 1/2 red onion, chopped 1 red bell pepper, seeded and chopped 1 (14-ounce) can black beans, rinsed and drained 1 (10-ounce) box frozen corn Salt and pepper 1/4 cup smoky barbecue sauce 2 tablespoons chopped chives, parsley or cilantro leaves, for garnish Instructions: Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash. Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 39769,"Mushroom Carpaccio 1/2 pound large white mushrooms, brushed clean and trimmed 4 ounces baby arugula 1 lemon, halved Extra-virgin olive oil Wedge Parmesan, for shaving Kosher salt and freshly ground black pepper Instructions: Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top. Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39770,"Vegetable Potstickers 2 cups finely shredded and chopped Napa cabbage Kosher salt
1/4 cup chopped fresh cilantro
1 teaspoon finely chopped fresh ginger
1/2 teaspoon toasted sesame oil
4 scallions, chopped
1 clove garlic, finely chopped
About 16 gyoza or wonton wrappers
3 tablespoons vegetable oil
Bottled ponzu sauce, for dipping
Instructions: Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine. Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling. Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes. Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39771,"Raspberry Cream Cupcakes 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 3 large eggs whites 2 tablespoons unsalted butter, melted 2 teaspoons almond extract 2 teaspoons vanilla extract 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped 1 cup heavy whipping cream 1/3 cup powdered sugar, plus additional for dusting Instructions: Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack. Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39772,"Mini Twice-Baked Potatoes 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes) 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt 6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives 1/4 cup freshly grated Parmesan, plus 2 tablespoons 1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature
Instructions: Preheat the oven to 375 degrees F. Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly. In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside. In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside. When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 39773,"Margaritas for a Crowd 1 750-milliliter bottle silver tequila (use a high-quality, 100 percent agave tequila) 1 to 2 cups (1/3 to 2/3 of a 750-milliliter bottle) Cointreu or Triple Sec 1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses Several tablespoons coarse kosher-type salt, for rimming the glasses About 1 gallon ice cubes Instructions: Just before serving, in a half gallon pitcher combine the tequila, the minimum amount of Cointreau or Triple Sec and the lime juice. Taste and add more orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted; when chilled and diluted, the flavors will be mellower and the lime's tartness will be more attractive. Pour several tablespoons of lime juice onto a small plate and several tablespoons coarse salt onto another. Have martini glasses at hand (chill them for an extra special touch). As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten rim, then lightly dip into the plate with the salt. For each drink measure 2 ounces (1/4 cup) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt crusted glasses and hand off to the lucky recipients ","[Tequila, Orange Liqueur, Cava]

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 Berries and Toasted Almonds 1 (1/2 pound) round of brie cheese, softened 1 cup fresh berries (such as raspberries, blue" 39774,"Black Magic Cake 2/3 cup vegetable oil, plus more for greasing the baking pans 1 cup Dutch-process cocoa powder 1 cup boiling water 2 cups granulated sugar 1 3/4 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1 teaspoon fine salt 1 cup whole milk 2 large eggs 1 tablespoon pure vanilla extract 1 1/2 cups heavy cream 3/4 cup Dutch-process cocoa powder, sifted 8 ounces semisweet chocolate, chopped 1 teaspoon espresso powder 1 teaspoon pure vanilla extract Pinch fine salt 2 tablespoons unsalted butter 1/3 cup confectioners' sugar, sifted 2 cups mini marshmallows (about 4 ounces) Cooking spray 1 or more candy spiders or 2 candy eyes, for decorating Instructions: For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and the sides of the pans with oil. Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake). Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack. For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely. To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting. For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 39775,"Red Velvet Whoopie Pies 1 ounce semisweet chocolate, chopped 1/2 ounce milk chocolate, chopped 12 tablespoons unsalted butter, melted 1/2 cup sour cream 2 large eggs 1 1/2 teaspoons apple cider vinegar 1/2 teaspoon vanilla extract 1 tablespoon red food coloring 2 1/4 cups all-purpose flour 1 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 2 1/2 cups confectioners' sugar, sifted 1 vanilla bean, halved lengthwise and seeds scraped Instructions: Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth. Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate. Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 39776,"Passive Method Creamy Mushroom Pasta 2 cups heavy cream 2 cloves garlic, sliced 1 shallot, thinly sliced 1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1 pound cavatappi pasta 1 pound cremini mushrooms, quartered 4 tablespoons (1/2 stick) unsalted butter 8 ounces fancy mushroom mix 8 ounces mascarpone cheese 1 cup grated Parmesan (about 4 ounces) High-quality aged balsamic vinegar, for drizzling, optional Instructions: Combine the heavy cream, garlic, shallot, 1 tablespoon of the thyme, 2 teaspoons salt, a generous amount of pepper and 1 1/2 cups water in a large heavy-bottomed pot or Dutch oven with a tight-fitting lid and bring to a boil, uncovered, over medium-high heat. Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam until the pasta is al dente, 9 to 10 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the fancy mushroom mix, remaining 1 teaspoon thyme, 1 teaspoon salt and a generous amount of pepper and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes. When the pasta is al dente, turn the heat back to low and stir in the mascarpone, Parmesan, 1 teaspoon salt and a few grinds of pepper until silky and smooth. Leave in the pot to serve, stirring occasionally over low heat, until the sauce is thick and velvety. Garnish in the pot with the crispy mushrooms and a good drizzle of balsamic vinegar, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39777,"Macerated Strawberries 2 pints medium size strawberries, hulled and sliced 1 (750 milliliter) bottle red wine 1/4 cup orange blossom honey 1 teaspoon finely chopped lemon zest 1 teaspoon ground black pepper 1/2 cup sugar Instructions: In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 39778,"Salad with Apple Dressing 1 pound spinach and mixed salad greens, washed and torn into bite-size pieces 1/4 pound watercress, washed and torn into bite-size pieces 1 large red onion, sliced thinly 1/2 cup radishes, sliced 1/2 cup bean sprouts 1 avocado, seeded and cut into 1-inch cubes 1/2 cup apple juice 1/4 cup vinegar (rice wine or cider) 2 cloves garlic, minced 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 to 2 teaspoons olive oil Instructions: In a large bowl, toss salad ingredients. In a small bowl, whisk together juice, vinegar, garlic, soy sauce and Worcestershire. In a slow stream, whisk in oil. Pour dressing over salad and toss. yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39779,"Sweet Corn Pudding 5 eggs 18 ounces or 2 1/2 cups canned sweet corn, drained 14 ounces, or 1 3/4 cups canned creamed corn 1 1/3 cups milk 1 1/3 cups heavy cream Generous 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Instructions: Preheat oven to 375 degrees F. Butter a glass 12 by 10-inch baking dish and set aside In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 39780,"No-Bake Avocado Cheesecake Nonstick cooking spray, for spraying the pan and plastic wrap 9 ounces graham crackers 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, melted 12 ounces cream cheese, at room temperature 3 firm but ripe avocados, peeled, pitted and roughly chopped Zest and juice of 1 1/2 limes One 5.4-ounce can coconut cream 1/2 cup heavy cream Whipped cream, for serving Instructions: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand. Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute. Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight. Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39781,"Honey Brined Smoked Turkey Recipe : Food Network 1 gallon hot water 1 pound kosher salt 2 quarts vegetable broth 1 pound honey 1 (7-pound) bag of ice 1 (15 to 20-pound) turkey, with giblets removed Vegetable oil, for rubbing turkey Instructions: Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours. Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil. Heat the grill to 400 degrees F. Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour. After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup. Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39782,"Freezer Fix Shepherd's Pie Nonstick cooking spray, for the baking dish 3 tablespoons unsalted butter 1 onion, diced 1 teaspoon dried sage 1 teaspoon dried thyme 1/4 cup all-purpose flour One 16-ounce bag frozen peas and carrots, thawed 2 1/2 cups low-sodium chicken broth 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 3 cups leftover shredded braised pork or rotisserie chicken 4 cups leftover or frozen mashed potatoes, thawed 3 tablespoons grated Parmesan Instructions: Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper. Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39783,"Fingerling Homefries 1 pound fingerling potatoes Salt Extra-virgin olive oil 1 medium onion, diced Pinch crushed red pepper flakes 3 tablespoons freshly chopped parsley leaves Instructions: Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool. Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 39784,"Ginger Shortbread Cutouts Cooking spray 23/4 cups all-purpose flour, plus more for dusting 1 teaspoon ground ginger 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1 tablespoon molasses 1/2 cup plus 1 tablespoon confectioners' sugar 1 tablespoon fresh lemon juice Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Whisk the flour, ginger and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Gather the scraps and reroll to cut out more cookies. Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes. Let cool completely on the baking sheets. Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick. Transfer the icing to a small resealable bag. Snip a small corner and decorate the cookies. Let set 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39785,"Michael's Italian Manhattan 16 ice cubes 4 orange slices 8 maraschino cherries 10 ounces Kentucky bourbon whiskey (recommended: Maker's Mark) 4 ounces vermouth 3 ounces Italian bitters (recommended: Campari) 3 teaspoons sugar, optional Instructions: Divide ice cubes between 4 tumblers. Garnish each glass with 1 orange slice and 2 maraschino cherries. In a pitcher, blend the bourbon, vermouth and bitters and pour into tumblers. ","[Bourbon, Vermouth, Campari]" 39786,"Bacon-Herb Wrapped Pork Tenderloin 1 head garlic, top sliced off 2 tablespoons olive oil 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary leaves 12 fresh sage leaves 1 tablespoon chopped fresh thyme leaves 12 (1/4-inch thick) slices bacon Instructions: Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl. Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine. Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39787,"Kalua Pork with Pineapple Rice 2 pounds pork shoulder, cut into about 4-inch chunks 2 tablespoons kosher salt
1/2 teaspoon ground chipotle
1 1/2 sweet onions, cut into chunks
1 jalapeno, seeded and chopped
1/2 pineapple, cut into chunks
1 cup jasmine rice 1 cup diced Spam
1/2 cup diced sweet onions 1 cup diced pineapple
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mirin 1/4 cup sake
1/2 cup sugar
3/4 cup soy sauce
3/4 cup mayonnaise Chopped green onions Toasted black sesame seeds Instructions: For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes. For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes. In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes. Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper. For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise. To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 39788,"Derby Sage Mac and Cheese with Ham Salt 1 pound cavatappi hollow pasta curls or penne rigate or macaroni with lines 4 tablespoons butter 2 cloves garlic, finely chopped 2 shallots, finely chopped Freshly ground black pepper 4 tablespoons flour 3 cups milk 12 ounces crumbled Sage Derby (green-veined sage-scented Cheddar) 12 ounces baked or boiled ham, 1/4-inch thick sliced, and chopped One 10- to 12-ounce package frozen chopped organic spinach, defrosted and wrung dry 1/2 cup grated Parmigiano-Reggiano Instructions: Heat a large pot of water to a boil for the pasta. Salt the boiling water and cook the pasta just shy of al dente, 5 to 6 minutes.
Meanwhile, heat a deep skillet over medium to medium-high heat. Melt the butter and when it foams, add the garlic and shallots, then season with salt and pepper. Sprinkle in the flour, whisk for 1 minute. Then whisk in the milk and thicken the sauce to coat the back of a spoon. Melt in the Sage Derby cheese, then add the ham. Separate the spinach as you stir it into sauce as well. Toss the pasta with the sauce, and pour into a casserole dish, top with the Parm. Cool and reserve for a make-ahead meal.
To serve, preheat the oven to 400 degrees F. Bake from room temp until brown and bubbly, 35 to 45 minutes. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 39789,"Marsala Mushroom and Goat Cheese Flatbread 1 tablespoon butter 1 tablespoon olive oil
8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello
2 cloves garlic, minced
1/4 cup Marsala
Pinch of kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
2 flatbreads
1/2 cup pesto
1/2 cup finely shredded mozzarella 3/4 cup crumbled goat cheese
Instructions: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside. Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley. Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 39790,"Sausage and Peppers 2 tablespoons extra-virgin olive oil 12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds) 1 large Spanish onion, cut in halved, and cut into 1/4 inch slices 1 tablespoon tomato paste 2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips 2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips 2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips 4 large cloves garlic, minced Kosher salt and freshly ground black pepper 1 tablespoon balsamic vinegar 6 crusty sandwich rolls, toasted Instructions: Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 39791,"Carrot-Ginger Cat-Face Cupcakes 1 1/4 cups all-purpose flour 1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt 1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup grated carrots
1 cup granulated sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
2 sticks (1 cup) unsalted butter, at room temperature 4 cups confectioners' sugar
Pinch of fine salt
1 teaspoon vanilla extract
2 to 4 tablespoons milk or heavy cream
3 cups confectioners' sugar 3/4 cup unsweetened cocoa
1 stick (8 tablespoons) unsalted butter, softened 3 to 4 tablespoons milk or heavy cream
1 teaspoon vanilla
Red food coloring Green, yellow or blue candy-coated chocolates
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the almonds are finely ground. Whisk together the grated carrots, granulated sugar, oil, vanilla and eggs in a large bowl until combined. Stir in the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 15 minutes. Transfer to a rack and let cool for 5 minutes, then remove the cupcakes from the pans to cool completely. For the vanilla American buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) and beat on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency with milk or cream as desired. Use immediately or refrigerate in an airtight container up to 3 days. (If refrigerated, allow to come to room temperature and then beat on medium-high speed until smooth before using.) For the chocolate frosting: Sift the confectioners' sugar and cocoa into a large bowl. In another large bowl, combine 1 cup of the sugar mixture with the butter and 1 tablespoon of the milk or cream, beating with an electric mixer until smooth. Add another cup of sugar mixture and another 1 tablespoon milk or cream, beating well. Add the remaining sugar mixture and another 1 tablespoon milk or cream and beat until the frosting is fluffy. Beat in the vanilla. Add the remaining 1 tablespoon milk or cream if needed for desired consistency. For the assembly: Use some red food coloring to tint 1/2 cup of the vanilla American buttercream pink. Scoop the pink buttercream into a pastry bag fitted with a no.6 straight tip. Scoop the remaining white buttercream into a pastry bag fitted with a no.4 straight tip. Scoop the chocolate frosting into a pastry bag fitted with a no.15 fluted tip. (You may use resealable plastic bags in place of pastry bags.) Using the chocolate frosting, create the fur: Pipe around the edge of each cupcake by pulling a dollop of frosting to a point over the edge of the cupcake (this is the same method used to pipe a shell). Layer the frosting as needed to cover any missing spots. Pipe a second circle of fur slightly overlapping the first, covering almost the entire cupcake. Then create the ears: Toward the edge of each cupcake, pipe a triangle shape with the chocolate frosting, layering it so that it is higher than the fur frosting. Fill in the center of the triangle with the pink buttercream. Repeat to make a second ear. Place two candy-coated chocolates in the center of the cupcakes to create eyes. Use the chocolate frosting to fill around the eyes so that they look set into the face. Underneath the eyes, create the cheeks: Pipe two circles with the white buttercream. Pipe a smaller circle underneath and between the cheeks for the mouth. Using the pink buttercream and centering between the cheeks and above the mouth, pipe three dots in a triangle shape to make the nose. Using the frosting of your choice, pipe two lines along the center of the face from the nose, between the eyes and between the ears. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39792,"Vodka Mojito 1 1/2 cups Mint Simple Syrup, recipe follows 1 cup vodka, chilled 1/4 cup fresh lime juice (from 2 to 3 large limes) 1 cup club soda, chilled Ice Fresh mint sprigs, for garnish 1 cup sugar 1 cup water 1 packed cup fresh mint leaves Instructions: In a pitcher, combine the Simple Syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs. In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible. ","[Grenache, Sauvignon Blanc, Riesling, Pinot Grigio]" 39793,"Middle Eastern Couscous with Dried Fruit 2 tablespoons olive oil 1/2 cup raisins 1 garlic clove, minced 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon coriander 1 1/2 cups packaged couscous 2 cups boiling water 3/4 teaspoon salt Instructions: In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.) ","[Chenin Blanc, Riesling, Gewrztraminer, Garnacha]" 39794,"Haunted Gingerbread House 3 1/2 to 4 cups all-purpose flour 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1/2 cup molasses (not blackstrap and preferably golden, mild or sorghum molasses) 1 large egg 1/2 teaspoon vanilla extract 12 ounces white candy melting wafers 1 cup ready-made chocolate frosting 12 cream-filled chocolate sandwich cookies, crushed to fine crumbs 2 cups woven corn cereal squares
2 tablespoons cocoa powder 12 ounces black candy melting wafers Candy buttons Black food color marker 3 ounces green candy melting wafers 1/4 cup green sanding sugar Chocolate sprinkles 2 chocolate chews 3 to 4 round gumballs 3 ounces orange candy melting wafers 3 chocolate-filled rolled wafer cookies Black sanding sugar 4 pretzel sticks 3 chocolate snack cake cupcakes 2 mini break-apart chocolate bars Instructions: Make the cookies: Sift 3 cups of flour, the ginger, cinnamon, baking soda and salt into a large bowl. Beat the butter in the bowl of an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and molasses. Mix until combined. Beat in the egg and vanilla. Add the flour mixture to the butter mixture and mix until a thick dough forms. If the dough is sticky, mix in the remaining flour a little at a time until the dough can easily be handled without it sticking to your fingers. You may not have to use all of the flour. Gather the dough into a ball; divide in half. Roll each dough piece flat to 1/4-inch thickness between parchment paper sheets. Transfer the dough inside the sheets to the refrigerator to chill for 30 minutes. Position a rack in the center of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Print the Haunted Gingerbread House Walls and Roof Template (link below) and cut the shapes out with scissors. When the dough is well chilled, remove it from the refrigerator and peel back the top sheets of parchment. Lay the templates on the dough and cut around them using a flat-edged knife (do not discard the templates). Transfer the dough shapes to the prepared baking sheets. Leftover dough can be re-rolled and cut into cookies, or you can shape it into a baton and store it in your freezer for up to 1 month. Bake the shapes for 15 minutes, or until lightly golden around the edges. While the cookies are still warm, lay the templates on top of the baked cookies and re-cut them using a knife. This will help the shapes fit together perfectly when you are assembling the house. Assemble the house: Place the white candy wafers in a heatproof bowl and cook at 100 percent power in the microwave at 30-second intervals. Stir well after each interval until the candy is smooth (this should take about 1 minute total cook time). Transfer the candy to a disposable piping bag with a small hole in the end snipped (you may also use a zip-top bag with the corner snipped). Use cans from your pantry to help prop the house pieces up as you work. Glue the sides, front and back of the house together using the white melted candy. Let stand until dry, about 10 minutes. Meanwhile, prepare the landscape: Spread half of the chocolate frosting over a 14-inch cake board or serving platter. Sprinkle the surface with the cookie crumbs and press them down slightly with flattened palms. Save leftover cookie crumbs and frosting for later use. When the candy holding the gingerbread walls together is dry, gently lift the assembled house and place it in the center of the prepared board. Pipe white melted candy along the top edges of the house and attach the roof; hold the pieces steady with your hands until they hold on their own, about 2 minutes. Pipe extra candy around the roof edges and walls to fill in any visible gaps. Place the corn cereal in a bowl or zip-top bag and add the cocoa powder. Mix together until the cereal pieces are well coated with cocoa. Pipe a line of candy on the bottom edge of a roof piece and place cereal pieces end-to-end in a single layer to make roof tiles. Pipe another line of candy just above the first row of cereal and add another row, slightly overlapping the first. It's okay to use broken cereal pieces, as this will add to the character of the haunted house. Cover the entire rooftop with cereal. Pipe candy on the front and back top edges of the house and line with cereal squares. Allow the house to stand at room temperature until the candy is set, about 15 minutes. Make the windows and door: Print the Haunted Gingerbread House Windows Template (link below). Place the template on a flat work surface and cover it with a large sheet of parchment or waxed paper. Melt the black candy wafers in a heatproof bowl and cook at 100 percent power in the microwave at 30-second intervals. Stir well after each interval until the candy is smooth (this should take about 1 minute total cook time). Transfer the candy to a disposable piping bag with the tip snipped. Pipe the candy over the black boxes (windows and doors) on the template. Use a toothpick to push the candy into small corners and to fill in gaps. Make as many windows as you wish for your haunted house by moving the template under a new sheet of parchment paper. Place candy buttons in each of the smaller windows before the candy is set. Use a food color marker to draw on eyeballs. Allow the candy to stand until set, about 15 minutes at room temperature or 5 minutes in the refrigerator. Peel the candy boxes with eyes off of the parchment and use a little melted candy to attach them to the top front of the house. Position each window tilted inward slightly. Attach the larger candy rectangle below the 2 windows to create the door. Use the white melted candy (reheat if necessary) to pipe dots on the top and bottom edges of the door. Use a toothpick to pull the melted candy into points to create fangs. Make the monster arms: Melt green candy wafers as previously directed with the white and black candy wafers. Transfer the candy to a disposable piping bag with the tip snipped. Lay a sheet of parchment on a work surface. Pipe a 4-inch L shape on the parchment paper with the green candy. Use a toothpick to smooth the candy into an arm shape. Use the toothpick end to pull the bottom of the L shape into fingers. Pour green sanding sugar over the top portion of the arm, leaving the hand uncovered. Place a chocolate sprinkle on each finger to create long claws. Allow the shapes to set until firm. When the candy is firm, peel it off of the parchment and shake the excess sugar off of the arm. Repeat this process with a backwards L shape so that you have 2 monster arms. Attach a candy window with melted candy to each side of the house and hold until set, about 2 minutes. Attach an arm to each window and hold until set. Further decorate the sides and back of the house with more windows.
Create boards for the windows: Knead 2 chocolate chews together and roll flat with a rolling pin (if the chews are too firm to flatten, heat them in the microwave for 5 seconds). Cut small board shapes (about 1/4 inch by 1 inch) from the candy using a knife. Use the end of a toothpick to striate the pieces. Use the pointed end of the toothpick to poke 2 small holes in each end, creating nail holes on the boards. Attach the pieces over the windows using melted candy. Make candy pumpkins: Carefully poke holes in the gumballs using a metal skewer or knife, and thread them onto the pointed ends of toothpicks. Melt the orange candy wafers as previously directed. Dip the gumballs into the candy and place them on parchment paper. Remove the toothpick. Use leftover chocolate chews to fashion small pumpkin stems. Place them standing upright on top of the pumpkins. Allow to stand until set, about 15 minutes. Make scary trees: Line a baking sheet with parchment paper. Use the black melted candy (reheat as needed) to pipe 3 well-spaced lines on the cookie sheets. Place a rolled wafer cookie on top of each line. Use the black candy to completely cover the wafers. Draw tree branches with the candy coming off of both sides and the top ends of the wafers. Cover with black sanding sugar. Let stand until firm, about 15 minutes. Meanwhile, make the pretzel ladder: Break 2 of the pretzel sticks in half. Place 2 whole pretzel sticks parallel to each other. Attach the broken pretzel rungs to the whole pretzel sticks using melted candy. Let stand until set. When firm, lean the ladder against the house, preferably leading up to a window with eyeballs peering out. When the trees are firm, lift them from the parchment and shake away excess sugar. Place each snack cake on the cake board upside-down and press a candy tree in its center. Cover the snack cakes with leftover cookie crumbs, if desired. Make tombstones: Place leftover chocolate frosting in a piping bag. Break the chocolate bars at their perforations. Pipe a small dot of frosting onto the crumb-covered cake board and press an upright turned chocolate piece into the frosting. Repeat with remaining chocolate pieces to create a graveyard. Finishing touches: Use melted white candy to pipe spider webs onto the house. Use the food color marker to draw cracks on the house, and spiders near their webs. Place the pumpkin decorations on the landscape and around the house as desired. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These four wines are a great match for the flavors and textures described in the recipe. Pinot Noir and Beaujolais are both light-bodied red wines with bright acidity and flavors of red fruit, such as cherry and raspberry. They would complement the sweet and tangy flavors of the gingerbread and" 39795,"Peach and Blueberry Crumb Pie Butter, for greasing the pie dish 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced 1/2 cup brown sugar 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract 1 1/2 teaspoons ground cinnamon Zest of 1 large lemon One 9-inch unroll-and-bake refrigerated pie crust 1 egg white, lightly beaten 1/2 cup slivered almonds 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled 1/2 cup quick cook oats 1/2 cup almond flour 1/2 cup brown sugar Instructions: Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish. For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl. Unroll the pie crust and place in the pie dish. Brush the inside with the egg white. For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor. Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 39796,"Lahmacun 5 cups all-purpose flour, plus more for dusting Kosher salt 1 pound ground beef (90% lean) 2 cups fresh parsley, finely chopped 2 tablespoons olive oil 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon Aleppo pepper 1 teaspoon sumac 1/2 teaspoon freshly ground black pepper 4 cloves garlic, minced 2 onions, finely chopped 2 Anaheim peppers, finely chopped 2 large tomatoes, finely diced 1 red bell pepper, finely chopped Kosher salt 3 cups fresh parsley leaves 1 onion, sliced 2 lemons, cut into wedges Instructions: For the dough: Put the flour in a large bowl, add 1/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it\u2019s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes. For the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready. Place a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F. Place one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel. For serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap. ","[Syrah, Tempranillo, Garnacha, Barbera]" 39797,"Mama Pat's Chocolate Brownie Pie 1 (9-inch) frozen unbaked piecrust shell Ryan's Quick Chocolate Ganache, recipe follows 1 cup store-bought brownies, cut into 1/2-inch cubes (2 to 3 brownies)
1/2 cup store-bought caramel sauce
1 cup heavy cream
2 teaspoons instant espresso
Confectioners' sugar, for dusting
2 1/2 cups semisweet chocolate chips 1 cup heavy cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Instructions: Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes. Meanwhile, let the prepared ganache stand at room temperature 30 minutes. Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie. Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving. Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes. Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]" 39798,"Grilled Marinated Skirt Steak Tacos with Pineapple Salsa and Tomatillo Sauce 1 1/2 pounds skirt steak 1/2 cup extra-virgin olive oil
1/2 cup soy sauce
1/4 cup honey
4 large cloves garlic, minced
Kosher salt and coarsely ground black pepper
12 corn tortillas
2 Hass avocados, each sliced into 12 wedges
Tomatillo Sauce, recipe follows Pineapple Salsa, recipe follows Crumbled queso fresco, for sprinkling
Fresh cilantro leaves, for garnish
1 1/2 pounds tomatillos 3 jalapenos
2 cloves garlic, chopped
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Juice of 1/2 lime
Kosher salt
2 cups diced pineapple 1/3 cup chopped fresh cilantro
1/4 cup minced red onion
1/4 teaspoon ground cumin
1 jalapeno, minced
Juice of 1 lime
Kosher salt and freshly ground black pepper
Instructions: Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally. Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process. Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 39799,"Chipotle Tamale Pie 1 tablespoon unsalted butter, at room temperature 1 tablespoon olive oil 1 pound, lean ground turkey 1 medium yellow onion, chopped 1 green bell pepper, diced 2 garlic cloves, finely minced 2 teaspoons ground cumin 1 (15-ounce) can pinto beans, drained and rinsed 1 (8-ounce) can diced tomatoes 2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo 1 cup grated Cheddar 1/2 cup chopped fresh cilantro leaves 1 (8.5-ounce) package cornbread mix 1 egg 1/3 cup milk Instructions: Preheat oven to 400 degrees F. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro. Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39800,"Grilled Focaccia with Mozzarella Di Bufala, Sweet Italian Sausage, and Fresh Tomatoes 2 packages active dry yeast 2 teaspoon sugar 2 cups warm (100 degrees F to 110 degrees F) water 2 tablespoons kosher salt 4 tablespoons extra-virgin olive oil 6 cups unbleached all-purpose flour, plus more for dusting 4 pounds sweet Italian sausage, links 2 pints red cherry tomatoes 2 pints yellow cherry tomatoes 3 garlic cloves, minced 1 bunch fresh basil 4 (8-ounce) balls of fresh mozzarella di bufala, drained Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large bag fresh salad mix 1 chunk Parmigiano-Reggiano, (equal to 1 1/2 cups grated) Instructions: Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour. Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine. Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 39801,"Stuffed Peppers 4 red, green or yellow bell peppers, tops sliced off and chopped up 2 cups leftover rice or couscous 1 cup leftover chopped or ground sausage, ham, turkey, chicken or beef 1 teaspoon dried basil 1 tablespoon fresh chopped parsley 1/2 cup chicken stock 2 scallions, chopped Instructions: Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.
","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 39802,"Creme Brulee French Toast Sticks 1 cup milk 2 3/4 cups heavy cream 5 vanilla beans 9 egg yolks 3/4 cup sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 loaf French or Italian bread cut into 1 1/2-inch wide sticks 2 tablespoons butter, plus more if needed Powdered sugar, for dusting Maple syrup, to taste Instructions: In a medium saucepan add milk and cream to saucepan. Using the tip of a small, sharp knife, split the vanilla bean and scrape the insides of the vanilla beans into the milk mixture. Bring to a boil over medium high heat. Remove from the heat and set aside for 30 or 40 minutes to allow the vanilla to infuse into the milk. Pour through a fine sieve and strain into bowl and set aside. Preheat griddle to medium heat. In a medium bowl, combine the egg yolks, sugar, cinnamon and nutmeg and mix together well with a wooden spoon. Little by little add the milk mixture, stirring well with the wooden spoon to blend. Pour mixture through a fine sieve and strain into a clean bowl. Cut bread into 1 to 1 1/2-inch wide strips. Melt 2 tablespoons butter on the griddle. Dip bread sticks into creme brulee mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden brown. Add additional butter as needed to keep pan greased. Sprinkle French toast sticks with powdered sugar and serve with syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39803,"Goat Cheese and Red Pepper Frittata 4 tablespoons olive oil 2 shallots, finely chopped 1 small red bell pepper, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt, plus a pinch
1/4 teaspoon freshly ground black pepper, plus a pinch
10 large eggs
3 tablespoons heavy cream
1/4 cup freshly grated Parmesan cheese
4 ounces soft goat cheese, crumbled
2 tablespoons chopped flat-leaf parsley
Instructions: Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, 7 minutes. Transfer to a small bowl and cool; don't wash the skillet. Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the shallot mixture. Heat the remaining 3 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and spread the vegetables evenly throughout the pan. As the eggs set, lift the edges to allow the liquid egg mixture to run underneath. Cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes. Sprinkle the Parmesan and goat cheese over the top and broil until the top is golden brown, about 2 minutes. Carefully remove the skillet from broiler and loosen the edges of frittata. Cool for 10 minutes in the skillet, then serve slices from the pan or slide onto a serving platter, slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39804,"Grilled Pizza Quattro Stagioni 1 pound pizza dough, at room temperature 1 tablespoon olive oil 1 cup jarred pizza sauce 1 pound fresh mozzarella, cut into 1/4-inch-thick slices and patted dry 3 ounces thinly sliced prosciutto cotto
1/2 cup marinated artichoke hearts, well drained 1/2 cup sliced cremini mushrooms (about 1 1/2 ounces)
1/2 cup pitted black olives, drained and roughly chopped 1/4 cup lightly packed fresh basil leaves, optional Instructions: Prepare a gas grill for medium heat or prepare a charcoal grill for medium indirect heat. Rub the dough with the oil. On a clean work surface, pat and stretch the dough into a rustic 12-inch circle (no need for perfect shaping). Carefully transfer the dough to the grill grates; cook until grill marks appear and the crust is golden, about 6 minutes. Flip, spread the sauce on the crust in an even layer and scatter with the mozzarella. Top a quarter of the pizza with the prosciutto, a quarter with the artichokes, a quarter with the mushrooms and a quarter with the olives. Cover and grill until the cheese is melted, the crust is cooked through and the underside is charred in spots, about 6 minutes more. Transfer to a cutting board; let stand about 5 minutes. Top with the basil, if using, and cut into slices. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 39805,"Herbed Goat Cheese Sauce for Crudites 3/4 cup/175 ml milk, plus more if needed 2 sprigs fresh rosemary, chopped 12 ounces/330 g fresh goat cheese Zest and juice of 1 lemon, to taste Freshly ground black pepper and salt, if needed Serving suggestion: Serve with assorted raw vegetables. Instructions: Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39806,"Jen's Classic Pickleback 1 ounce Irish whiskey 3/4 ounce pickle juice Instructions: Fill a shot glass with the whiskey and another one with the pickle juice. Serve the whiskey with the pickle juice as a chaser. ","[Bourbon, Rye Whiskey]" 39807,"Melon-Bacon Boats 6 strips bacon 1 ripe cantaloupe 1 tablespoon honey 2 teaspoons minced chives Instructions:

1. Cook the bacon in a large skillet over medium heat, turning, until browned and crisp, about 8 minutes. Drain on paper towels.
2. While the bacon cooks, cut the cantaloupe in half, scoop out the seeds, and slice into 12 wedges. Cut the melon flesh from the skin, leaving one end attached. Then, cut each wedge crosswise into 1-inch chunks, keeping the chunks on the peel. Sit the wedges upright on a serving platter.
3. Drizzle the honey on the melon. Crumble the bacon and sprinkle on top of the melon, along with the chives.
4. Once the stovetop is cool, wipe up any bacon grease splatters on the counter with Clorox? Disinfecting Wipes*. Rinse hands once complete. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39808,"Potato-Fennel Soup 3 large leeks 1 large bulb fennel, diced (stems and fronds reserved)
   1 large bulb fennel, diced (stems and fronds reserved) 3 large carrots, diced Kosher salt and freshly ground pepper Cooking spray 2 tablespoons unsalted butter 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 1 1/2 cups skim milk 1/4 cup chopped fresh parsley and/or dill 1/2 cup low-fat ricotta cheese 4 slices crusty Italian bread, toasted Instructions: Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
   Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
   Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
   Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39809,"Pappardelle with Wild Boar Ragu 4 cloves garlic, smashed and finely chopped 2 carrots, coarsely chopped 2 celery ribs, coarsely chopped 2 onions, coarsely chopped Extra-virgin olive oil 1 boneless wild boar shoulder, cut into1/2-inch chunks (about 3 pounds) Kosher salt 1 cup tomato paste 1/2 cup unsweetened cocoa powder 8 juniper berries, finely chopped 2 cups red wine 5 bay leaves 1 bundle fresh thyme 1 recipe Chef Anne's Pappardelle, recipe follows Grated Parmigiano, for sprinkling Big fat finishing olive oil 1 pound all-purpose flour 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive oil Kosher salt Instructions: In a food processor, puree the garlic, carrots, celery and onions into a coarse paste. Reserve. Coat a large, wide pot with olive oil and bring to a high heat. Sprinkle the boar generously with salt and add to the hot pan. Cook the boar until it is VERY brown on all sides. Remove the boar from the pan and reserve. Ditch the excess oil in the pan. Add a few drops of new oil and add the pureed veggies to the pan. Season them with salt, and brown them until crud forms on the bottom of the pan. Scrape the crud off the bottom of the pan (don't let the crud burn- it adds A LOT of flavor). Return the browned boar to the pan and add the tomato paste and cocoa powder. Stir to combine and cook the tomato paste for 2 to 3 minutes, stirring frequently. Toss in the chopped juniper berries. Add the wine and stir to combine. Bring to a boil, reduce to a simmer and let the wine reduce by half. Add water to the pan so it covers the boar by about 1-inch. Toss in the bay leaves and thyme bundle. Taste the liquid and season with salt if needed (it will). Bring the liquid to a boil, reduce to a simmer and let cook for 3 hours, adding water as the liquid level reduces. Taste frequently and re-season as needed. During the last 30 minutes of cooking time, let the cooking liquid reduce and the sauce get thick. Also during the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the pappardelle. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned, it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the pappardelle and cook until al dente. Reserve 1/2 cup of the pasta cooking water. While the pasta is cooking, remove 1/2 of the ragu from the pot and reserve. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce if needed to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a generous drizzle of the big fat finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or one big pasta bowl. Top with grated Parmigiano. Serve immediately. Wine Pairing Suggestion: Chianti Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water. Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate. To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered. Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky. Fold the pasta into thirds and put it through the machine on number one again. Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta. When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle. Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta \ribbons\ and dust with semolina and reserve on sheet trays. ","[Chianti, Barolo, Montepulciano, Dolcetto]" 39810,"Turkey Patty Melt 1 1/4 pounds ground turkey 1/2 cup whole milk ricotta 2 tablespoons minced fresh sage 2 teaspoons soy sauce 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard Salt and freshly cracked black pepper Salt and freshly cracked black pepper
   1 to 2 tablespoons canola oil 8 slices Swiss cheese 8 slices light rye Caramelized Onions, recipe follows 4 tablespoons salted butter, softened Yellow mustard, for serving 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large, yellow onions, 1/4-inch slices Salt and freshly cracked black pepper Salt and freshly cracked black pepper
   1/4 cup dry sherry 1 teaspoon finely chopped fresh thyme Instructions: For the turkey patties: In a large bowl, combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and sprinkle with some salt and pepper. Divide into 4 equal patties and press them into 1/4-inch-thin rounds.
   Heat a cast-iron griddle pan to medium-high heat.
   Add the canola oil and sear the patties on the first side until golden brown, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
   For the sandwich build: Place a slice of Swiss cheese on each piece of bread, then a turkey burger, followed by about 1/4 cup Caramelized Onions. Place the top piece of bread on and then butter each side of the sandwich.
   Griddle each side over medium heat until golden, 2 to 3 minutes on each side. If you have a metal bowl, cover the sandwiches so they steam a bit and the cheese will melt faster. Serve with good ol' yellow mustard if you like and a big pile of oven fries. Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
   Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
   Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39811,"All-American Down-Home Patriotic Meatloaf Sandwich 1 tablespoon olive oil 1 small Spanish onion, minced Salt 3 cloves garlic, minced 1 cup coarsely crushed soda crackers, such as Nabisco Saltine Crackers (about 24 crackers) 1/2 cup whole milk 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 2 large eggs Freshly cracked black pepper 1 pound ground beef chuck 8 ounces ground pork 8 ounces ground veal 1/3 cup chopped fresh parsley 1/2 cup ketchup 4 tablespoons brown sugar 4 tablespoons apple cider vinegar 4 slices sharp Cheddar 4 potato rolls, buttered and toasted Bread and butter pickles (3 to 5 per sandwich) 1 can crispy onions, such as French's French Fried Onions Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool. In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet. For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches. For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 39812,"Duck Confit with Green Onion Pancakes and Hoisin Maple Syrup 6 black peppercorns 4 whole cloves
   3 tablespoons kosher salt
   4 Pekin duck legs
   3 cloves garlic, sliced
   2 bay leaves
   2 to 4 cups rendered duck fat
   2 cups all-purpose flour 2 teaspoons kosher salt
   2 teaspoons baking soda
   2 cups buttermilk
   2 large eggs
   1 bunch green onions, chopped Hoisin Maple syrup 4 ounces arugula 2 tablespoons sesame oil
   2 teaspoons lemon juice
   2 cooked eggs of any style, for serving, optional Sesame seeds, for garnish Instructions: For the confit duck legs: Crush the peppercorns and cloves with the side of a knife and rub, along with the salt, onto the duck legs. Press the garlic slices onto each duck leg. Break the bay leaves in half and press a half onto each piece of duck. Place the duck into a nonreactive container, cover it with plastic wrap and refrigerate overnight. Preheat the oven to 180 degrees F. Rinse the duck under cold water and pat dry. Place the duck legs in a 6-quart stockpot and completely submerge them in duck fat. Bring to a simmer over medium-high heat on the stovetop and then place uncovered in the oven. Cook until the legs are completely tender and have settled on the bottom of the pot and the fat has become clear, 6 to 10 hours. Remove the duck legs from the oven and let them cool to room temperature in the pot. Preheat the oven to 425 degrees F. Once cooled, remove the legs from the fat and place them in a baking pan in the oven, with the skin-side down. Roast until the legs are warmed through and the skin is crispy, 15 to 20 minutes. For the green onion pancakes and hoisin maple syrup: Combine the flour salt and baking soda in a large mixing bowl. Then gently fold the buttermilk and eggs into the dry ingredients. Heat a frying pan to medium-high heat and scoop the batter onto the pan. Cook until golden brown on both sides. Top with top with chopped green onions. For the hoisin maple syrup: Warm 1 part hoisin with 3 parts maple syrup in a small saucepan. For the arugula salad: Mix the sesame oil and lemon juice in a large bowl and toss with the arugula. To assemble, stack 2 green onion pancakes on a plate, top with duck confit and eggs any style if desired. Drizzle your pancakes and duck confit with the hoisin maple syrup and top with a handful of dressed arugula. Garnish with sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39813,"Lentil Vegetable Soup 1 pound French green lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 tablespoon minced garlic (3 cloves) 1/4 cup good olive oil, plus additional for drizzling on top 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts chicken stock 1/4 cup tomato paste 2 tablespoons red wine or red wine vinegar Freshly grated Parmesan cheese Instructions: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 39814,"Chili con Carne 2 1/2 pounds beef chuck, cut into 1 inch cubes 2 1/2 pounds pork shoulder, cut into 1 inch cubes 1 tablespoon kosher salt plus more to taste Freshly ground black pepper 1/3 to 1/2 cup olive oil 2 large Spanish onions, chopped 10 large cloves garlic, minced 1/4 cup New Mexico red cl powder 2 tablespoons ancho cl powder 1 tablespoon ground cumin 2 teaspoons oregano, crushed (preferably Mexican) 6 cups beef or chicken broth, homemade or low-sodium canned (see note) Two 15 1/2-ounce cans pinto beans, drained and rinsed Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers Instructions: Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.
Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 39815,"Mahi Mahi Tacos 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 1/4 tablespoon ground cinnamon 1/4 tablespoon red pepper flakes 1/4 tablespoon cayenne pepper 1/2 tablespoon dill seed 1/2 tablespoon ground black pepper 1/2 cup soy sauce 2 pounds fillet mahi mahi with skin 1/4 cup peanut oil Mini taco shells Pico de Gallo, store bought Chopped fresh cilantro leaves Instructions: Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling. Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39816,"Collard Oyster Stew 2 large all-purpose potatoes, peeled and diced 2 tablespoons butter 1 medium onion, chopped 2 cups chopped fresh or frozen collard greens 2 teaspoons dried thyme leaves 2 large potatoes, cooked and mashed (approximately 2 cups) 1 pint fresh oysters, shucked and liquid reserved 4 cups reserved oyster liquid or clam juice Salt and freshly ground black pepper, to taste Instructions: Boil the diced potatoes until tender. Set aside. In a large saucepan over the medium heat, melt the butter. Saute the onion in the butter until tender. Add the collard greens and thyme. Cook over low heat 20 to 25 minutes. In a blender or food processor, blend the greens mixture and mashed potatoes. Transfer to a large pot and add the oyster liquid. Bring to a boil and reduce the heat. Add the oysters, diced potatoes, salt and pepper. Simmer about 2 minutes. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 39817,"Spanish Potato Omelet 4 tablespoons extra-virgin olive oil 3 small onions, sliced 5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds 1 1/4 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 5 large eggs, at room temperature 6 cloves garlic, chopped 6 large pimiento-stuffed olives, thinly sliced or coarsely chopped 1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish 3/4 cup coarsely chopped or crumbled feta (about 3 ounces) Quick and Easy Romesco Sauce, recipe follows 1 tablespoon chopped fresh thyme, plus sprigs for garnish One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved 1/3 cup extra-virgin olive oil 1/4 cup tomato paste 1/4 cup Marcona almonds or hazelnuts, toasted 2 tablespoons sherry wine vinegar 2 cloves garlic, peeled, chopped 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce. Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 39818,"Risotto with Tomatoes, Olives, Smoked Mozzarella 1 tablespoon butter or olive oil 1 cup thinly sliced leeks or finely chopped onions 1 1/2 teaspoons Italian herb blend 1/4 teaspoon crushed red pepper flakes, or to taste 1 1/2 cups arborio rice 1/2 cup dry white wine 1 can (15-ounce) diced tomatoes, or plum tomatoes, coarsely chopped, with liquid 2 1/2 cups chicken or vegetable broth 1/2 cup pitted Kalamata or other Mediterranean black olives, pitted and halved 6 ounces smoked mozzarella, shredded 1/2 cup Sicilian or other good quality green olives, pitted and coarsely chopped 1 cup loosely packed fresh parsley leaves Salt to taste Instructions: Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape. Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 39819,"Pasta and Swiss Chard in Broth with Meatballs 2 slices white bread 1 cup water 1/4 pound ground veal 1/4 pound ground beef chuck 1/4 pound ground pork 1/4 cup minced onions 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 finely chopped green onions 2 quarts beef stock 1/2 pound dried pasta sheets, broken into small pieces 1 pound Swiss chard, cleaned, stemmed and shredded 4 ounces Parmigiano-Reggiano, grated Instructions: Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well. Form the meat mixture into small balls, about the size of a quarter. Bring the beef stock to a simmer, add the meatballs and cook for 25 to 30 minutes. Add the pasta and Swiss chard, and continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39820,"Salt-Roasted Beet Carpaccio 1 3-pound box kosher salt 4 medium beets, trimmed 1/2 cup goat cheese 1/4 cup creme fraiche 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon red wine vinegar 1 teaspoon minced shallot Freshly ground pepper Vegetable oil, for frying (about 1 cup) 4 to 8 fresh sage leaves 2 cups baby arugula Juice of 1/2 lemon 1/4 cup pine nuts, toasted Instructions: Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature. Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use. Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt. Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39821,"Crispy Potato Horseradish Cakes 1 onion, grated 3 baking potatoes, like russets peeled and grated 2 tablespoons all-purpose flour, plus more, as needed 2 large eggs 3 tablespoons finely grated fresh horseradish 1/2 teaspoon lemon zest 1/4 cup chopped fresh dill 3/4 teaspoon salt 1/2 teaspoon black pepper, freshly ground 6 tablespoon olive oil 2 tablespoon unsalted butter 1 cup creme fraiche or sour cream Fresh dill sprigs, for garnish Instructions: In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined. In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve. To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 39822,"Buffalo Chicken Wings vegetable oil, for frying 3 pounds chicken wings, split at the joint, wingtips removed and discarded 5 celery ribs, cut into 2-inch sticks and chilled in an ice bath 1/2 cup unsalted butter 1/4 cup hot sauce, or to taste 1 tablespoon lemon juice 6 ounces blue cheese, crumbled 1 cup sour cream salt 3/4 cup mayonnaise 1 tablespoon lemon juice salt and freshly ground black pepper 2-3 shakes of hot sauce (recommended: Frank's Red Hot) 1 teaspoon garlic powder Instructions: Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA? towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA? towel lined plate and season with salt immediately. Continue with remaining batches. Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva? towels. Serve chicken wings on a platter with celery sticks and blue cheese dip. Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39823,"Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce 2 (7-ounce) black sea bass fillets Salt and freshly ground pepper 1 1/2 tablespoons olive oil Cauliflower Sauce, recipe follows Chopped chives, for garnish 2 tablespoons olive oil 1 large Spanish onion, diced 3 cloves garlic, chopped 1 medium head cauliflower florets, chopped 1 cup dry white wine 2 cups fish stock Water Salt and freshly ground white pepper 1/4 cup sliced blanched almonds 1/4 cup heavy cream Instructions: Preheat oven to 400 degrees F. Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness. Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives. Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft. Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 39824,"Pink Peppermint Marshmallow Clouds 1/2 cup confectioners' sugar, plus more for dusting the storage container Three 1/4-ounce packets unflavored powdered gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/8 teaspoon fine salt 1/4 teaspoon peppermint extract 3 to 4 drops neon pink gel food coloring Nonstick cooking spray 1/2 cup finely crushed peppermint hard candies or mini candy canes Instructions: Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar. Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water. Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39825,"Caneles 3 1/4 cups whole, 2 percent fat, or 1 percent fat milk 1 vanilla bean, split lengthwise 4 tablespoons unsalted butter 3 eggs 2 tablespoons dark rum 2 cups plus 2 tablespoons sugar 1 1/2 cups all-purpose flour Instructions: Two days before you plan to serve the dessert, combine the milk and vanilla bean in a saucepan and bring to a boil. Immediately turn off the heat and let cool to room temperature. Cover and refrigerate overnight to infuse the vanilla flavor into the milk. The next day, melt the butter. Whisk the eggs into the chilled milk mixture, then whisk in the rum and butter. Add the sugar and flour and whisk to combine. Refrigerate overnight.
Heat the oven to 400 degrees F. Thickly butter your baking molds (above) and chill until the butter is firm. Whisk the batter 1 more time to mix it thoroughly and pour or ladle into the molds, filling them not quite full. Bake until very, very dark brown on the outside, about 1 hour. Check them after 45 minutes to make sure they're dark brown but not turning black. When finished, they will be very dark, caramelized and chewy on the outside, tender and eggy on the inside. While still warm, turn out of the molds. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 39826,"Blackberry-Almond Bruschetta 1 can (11 oz) Pillsbury(r) refrigerated crusty French loaf Butter-flavor cooking spray 2 tablespoons granulated sugar 1 package (8 oz) reduced-fat cream cheese (Neufchatel), softened 1 to 2 teaspoons almond extract 1/4 cup powdered sugar 1 bag (10 oz) Cascadian Farm(r) Organic frozen blackberries, thawed, well drained 1/3 cup sliced almonds, toasted, coarsely chopped* 3 tablespoons powdered sugar Instructions: Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. High Altitude (3500-6500 ft): No change. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 39827,"Olive and Celery Salad with Roasted Red Peppers One 12-ounce jar roasted red peppers, drained and chopped 1 1/2 cups pitted olives of any kind (green, black, kalamata, stuffed with anything), chopped
4 celery ribs, thinly sliced
1 romaine heart, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper Instructions: Combine the red peppers, olives, celery and romaine in a large bowl. In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 39828,"Sicilian Swordfish with Sweet-and-Sour Vegetables 2 tablespoons extra-virgin olive oil 3/4 pound cipollini onions, peeled 1 bulb fennel, trimmed, cored and diced 2 teaspoons sugar Kosher salt and freshly ground pepper 1/4 cup white wine vinegar 4 cloves garlic, minced 1 pound assorted small heirloom tomatoes 2 sprigs fresh oregano, leaves stripped and chopped 3 tablespoons brine-packed capers, plus 1 tablespoon brine 1/3 cup pine nuts Zest and juice of 1 lemon 2 cups fresh parsley, chopped Sea salt and freshly ground pepper 3 3/4-to-1-pound swordfish steaks (about 1 1/4 inches thick) 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling Instructions: Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes. Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board. While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper. Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 39829,"Crisp Grape Tarts 6 sheets phyllo pastry (see note) 1/4 cup butter, melted 3 tablespoons honey 1 1/2 cups California seedless grapes 2 tablespoons orange flavor liqueur 3/4 cup vanilla yogurt (see note) Instructions: Cut each phyllo pastry sheet into six squares, about 4 inches each. Layer six squares of phyllo pastry in each of six muffin cups, brushing each layer with butter and placing the corners of the squares to create a petal effect. Bake at 375 degrees F for 10 minutes or until phyllo is crisp and lightly browned. Brush bottom of each pastry cup lightly with honey, using about 1 tablespoon among the 6 cups. Remove phyllo cups from muffin pan and cool on baking rack. Toss grapes with liqueur and remaining 2 tablespoons honey. Mix well and let stand 30 minutes. Note: You may use whipped cream cheese or prepared vanilla pudding instead of yogurt, if you prefer. Roll remaining phyllo from the purchased package in waxed paper; then in plastic wrap and store according to package recommendation. Nutritional Stats: Using yogurt: Calories 194; Protein 3 g; Fat 8 g; Carbohydrates 26 g; Cholesterol 22 mg; Fiber 1.0 g; Sodium 150 mg. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39830,"French Ham-and-Brie Pigs in Blankets 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 large yellow onion, chopped small 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces) 3 ounces Brie, rind removed One 8-ounce tube crescent roll dough Dijon mustard, for dipping Instructions: Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly. Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39831,"Keema with Peas and Rice 2 tablespoons vegetable oil 1 1/2 pounds lean ground lamb or beef 1 large onion, diced 2 tablespoons finely chopped fresh ginger 3 plum tomatoes, diced 3 1/2 teaspoons garam masala 1 1/2 teaspoons ground turmeric Kosher salt and freshly ground pepper 1 cup plain whole-milk yogurt, plus more for topping 1 1/2 cups frozen peas 2 cups cooked basmati rice, for serving Fresh cilantro, for topping
Lime wedges, for serving
Instructions: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes. Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper. Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 39832,"Tuna Grilled Korean-Style 1/2 cup light soy sauce 2 tablespoons toasted sesame seed oil 1 teaspoon minced fresh ginger root 3 tablespoons sugar 1 tablespoon sesame seeds 3 garlic cloves, minced 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds tuna steak (1 inch or thicker), cut into 4 portions Instructions: In a plastic bag combine all ingredients except the tuna. Mix the marinade in the bag until combined and add the tuna, coating it completely. Seal the bag, refrigerate, and let the tuna marinate for 1 to 2 hours, turning it occasionally. Preheat a grill, or broiler with rack in the top position. Brush the grill with vegetable oil. Discard the marinade and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39833,"Limoncello 2 pounds lemons, about 8 to 10 750 ml vodka, 100 proof 2/3 cup water 2/3 cup sugar Instructions: Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use. Put the lemon zest into a lidded glass container that is at least 2-quarts in size. Pour the vodka over the zest, and let sit in a cool dark place for 7 days. After 7 days, strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth and return the vodka to the container. Combine the water and sugar in a small saucepan set over high heat and cook, stirring continually, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine. Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39834,"Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus 4 New York strip steaks Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil, plus some for drizzling 4 portobello mushroom caps 2 cups shiitake mushroom caps 1 large white onion, peeled and sliced into 1/2-inch thick rounds 1 bunch jumbo asparagus, peeled 4 tomatoes, cored 3 jalapeno peppers 3 large basil leaves 2 tablespoons balsamic vinegar, plus some for drizzling Instructions: Preheat grill to high. Season steaks with salt and pepper and drizzle with olive oil. Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper. Place the steaks on the hottest part of the grill. Place smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side. Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper. Add to the hot grill. Cook the asparagus, onion slices and tomatoes for 4 minutes on each side. Remove from the grill. Remove charred loose rings from the onion rounds and place into the blender. Remove the skins and seeds from the tomatoes, and disgard. Add tomatoes to the blender. Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky. Slice the steak and portobellos on a bias. Serve on a platter with the asparagus, shiitakes and tomato salsa. Drizzle with extra-virgin olive oil and balsamic vinegar. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39835,"Steak Sauce 2 cups balsamic vinegar 2 tablespoons red wine vinegar 1 onion, chopped 1 cup raisins 6 cloves garlic 2 anchovies 1/4 cup brown sugar 1 tablespoon toasted cumin seed 1 tablespoon whole cloves 1 tablespoon celery seed Serving suggestion: Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt. Instructions: Add the balsamic vinegar, red wine vinegar, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids. The sauce will hold for 1 month in the refrigerator. Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39836,"Rose Wine with Sage and Lemon 1 (750-ml) bottle rose wine 8 fresh sage leaves, bruised 1 lemon, zested Instructions: Combine the wine, sage, and lemon zest in a clear glass container. Cover and let stand at room temperature for 1 day. Strain the wine into a pitcher and discard the solids. Cover the wine and refrigerate until cold. ",[Ros] 39837,"White Hot Chocolate 4 cups whole milk 4 cups half-and-half 1 pound white chocolate, chopped 2 teaspoons pure vanilla extract 8 to 10 vanilla beans Instructions: In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla and whisk vigorously. Reheat very gently and serve with a vanilla bean as a stirrer in each cup. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39838,"Uptown Down-Home Chili 3 tablespoons extra-virgin olive oil, divided 2 pounds ground sirloin 2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full 1/2 pound baby Portobello mushrooms, chopped 1/4 pound shiitake mushroom caps, sliced 1 medium yellow skinned onion, chopped 3 ribs celery, chopped 1 large red bell pepper, seeded and chopped 4 to 6 cloves garlic, chopped 2 tablespoons Worcestershire sauce 2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons 1 tablespoon ground cumin, half a palm full 1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.) 1 (15 ounce) can black beans, drained 1 (15 ounce) can crushed tomatoes 1 cup beef stock (8-ounce box) 2 to 3 tablespoons fresh thyme leaves 8-ounce piece smoked Gouda, shredded 1 small white onion, finely chopped Instructions: Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 39839,"Chocolate and Rasberry Petit Fours 8 oz. good quality semi-sweet or bittersweet chocolate, chopped 1/2 cup heavy cream 1 Tbs. ruby or tawny Port, optional 1 small package best-quality, tender shortbread cookies 1/2 pint fresh raspberries Instructions: Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.
Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until firm. ","[Reds: Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]

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 Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced" 39840,"Lemon-Blueberry Sunshine Tart 1 3/4 cups all-purpose flour 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 large egg
1/3 cup granulated sugar 1/3 cup lemon juice (from about 2 lemons)
2 large eggs
1 large egg yolk
2 teaspoons whole milk
6 tablespoons cold unsalted butter, cut into pieces
3 ounces (1/2 pint) blueberries 1 tablespoon plus 2 teaspoons blueberry preserves
1 tablespoon granulated sugar
2 teaspoons all-purpose flour
1/2 teaspoon lemon zest
2 teaspoons lemon juice
Instructions: For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Combine the flour, butter, confectioners' sugar and salt in a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together, about 1 minute. Remove 1/3 cup of the dough and set aside. Press the remaining dough into the bottom and up the sides of a 9-inch tart pan. Prick the dough all over with a fork.
To form the star, start by folding a 40-inch-long-by-2 1/2-inch-wide piece of foil into an accordion (there should be about 24 folds, each 1 1/2-inches long); this will become the support for forming your star inside the tart pan. Let the foil open like an accordion and place it in the tart pan in a circle; connect and overlap the end points so that you have an 11-point star.
Roll the reserved 1/3 cup dough into a 27-inch-long rope. Use a rolling pin to flatten the rope into a 34-inch-long-by-1-inch wide strip (if the dough sticks to the surface, use a small offset spatula and quickly run it underneath the strip to loosen it). Carefully transfer the strip to the tart pan and form it around the inside of the foil to create the star shape with the dough (if the dough breaks, just use your fingers and the support wall to form it back together). Once formed, press the bottom of the star shape to adhere firmly to the bottom crust (it will feel like playdough and can easily be molded).
Bake until the crust is set and turns a light golden brown, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Carefully remove the foil and discard.
Meanwhile, for the lemon curd: Whisk the sugar, lemon juice, eggs, yolk and milk in a medium saucepan over medium-low heat until combined. Add the butter a few pieces at a time and whisk continuously until the mixture is thick and coats the back of a spoon, 8 to 10 minutes. Strain the curd through a sieve if any lumps form. Pour the curd into the center star of the tart.
For the blueberry filling: Mix the blueberries, preserves, sugar, flour, lemon zest and lemon juice in a medium bowl until well combined and the berries look glossy. Spoon the mixture around the perimeter of the star where there is no curd.
Bake until the curd is set, 20 to 25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Refrigerate to cool completely, 4 hours and up to overnight. Serve cold.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39841,"Lemon-Paprika Chicken with Chickpeas and Couscous 1/4 cup fresh lemon juice, plus lemon wedges for serving 1 tablespoon tomato paste 3 tablespoons extra-virgin olive oil 2 teaspoons paprika 2 teaspoons chopped fresh thyme 3 cloves garlic, finely chopped Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (6 to 8 ounces each) 1 15-ounce can chickpeas (not drained) 1 red bell pepper, chopped 3/4 cup couscous 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 375? F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork. Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39842,"Chicken and Turkey Gumbo 2 smoked turkey legs 1 carrot, diced
1 stalk celery, diced
1 yellow onion, diced
1 cup (2 sticks) unsalted butter 1 cup all-purpose flour
2 yellow onions, diced
2 tablespoons Creole spice mix
2 pounds smoked chicken sausage, sliced
2 stalks celery, diced 2 red bell peppers, seeded and diced
2 cloves garlic, chopped 2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped
2 dried bay leaves
2 cups sliced fresh okra
1 cup seeded, diced tomato 1 tablespoon file powder
1 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper 2 cups long-grain rice Kosher salt and freshly ground black pepper Instructions: For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock. For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes. Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes. Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more. For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper. For serving: Divide the rice among bowls and ladle the gumbo on top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 39843,"Balsamic Marinated Flank Steak 1 beef Flank Steak (about 1-1/2 pounds) Salt & pepper 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon chopped fresh basil 1 1/2 teaspoons Dijon-style mustard 1 clove garlic, minced 1/2 teaspoon sugar Instructions: 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 39844,"Tangy Cherry Chicken 4 tablespoons extra-virgin olive oil, divided 4 boneless, skinless chicken breasts, 6 ounces each 2 tablespoons chopped thyme leaves, about 6 sprigs Salt and pepper 1/4 cup pignoli (pine nuts) a couple of handfuls 3 cups chicken stock, divided 4 tablespoons cold butter, divided 1 medium red onion, finely chopped 3 ribs celery, finely chopped 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly grated nutmeg, eyeball it 1 cup dry white wine, 1/4 of a bottle 1 cup dried cherries, a couple of handfuls 2 cups plain couscous 1/2 teaspoon ground allspice, eyeball it 1/4 teaspoon ground cinnamon, eyeball it 1/4 cup honey, eyeball a healthy drizzling 2 scallions, finely chopped Generous handful flat-leaf parsley, finely chopped Instructions: Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm. In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil. Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted. In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine. Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 39845,"Spiced Char with Moroccan Carrots 1/4 cup sliced almonds 3 tablespoons extra-virgin olive oil 1 1/2 pounds carrots, cut into sticks 1/2 cup dried apricots, quartered 4 scallions, chopped 1/4 cup thinly sliced pitted green olives 1 tablespoon honey Juice of 1/2 lemon 2 teaspoons ras el hanout (Moroccan seasoning) 1/4 cup chopped fresh parsley 4 skin-on center-cut arctic char fillets (about 6 ounces each) Kosher salt Instructions: Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool. Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley. Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39846,"Pastrami Rueben aka \The Rachel
1 1/2 cups mayonnaise 2/3 cup chili sauce 1/2 cup sour cream 1 tablespoon prepared horseradish 1 tablespoon freshly squeezed lemon juice 2 teaspoons sugar 2 teaspoons Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon smoked paprika 1 dill pickle, chopped 1 shallot, chopped Salt and freshly cracked black pepper 1 1/3 cups sauerkraut, squeezed of excess moisture 8 slices marble rye bread 8 slices Swiss 1 pound pastrami, shaved or cut how you like it Salted butter, softened Instructions: For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time. For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side. Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39847,"Fish Tacos 2 large ripe Hass avocados, halved, pitted and diced 1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
Juice of 2 limes
1 to 2 jalapeno or serrano chiles, finely diced (depending on how spicy you like it)
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar 1 tablespoon chipotle in adobo puree
5 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
3 cloves garlic, finely chopped
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
2 teaspoons finely chopped fresh Mexican oregano
Kosher salt and freshly ground black pepper
1/4 cup lemon juice 1/4 cup orange juice
1/4 cup fresh basil leaves, chopped
2 tablespoons Dijon mustard
2 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/2 cup canola oil
2 cups finely shredded napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned
Three 8-ounce fillets red snapper or mahi mahi Canola oil, for brushing
Kosher salt and freshly ground black pepper
Four 6-inch blue corn tortillas
Four 6-inch white corn tortillas
Assorted hot sauces from the pantry: green, red, chipotle
Fresh cilantro leaves, for serving
Instructions: For the avocado relish: Combine the avocado, cilantro, red onion, lime juice and jalapeno in a medium bowl; season with salt and pepper. Let sit at room temperature for 15 minutes before serving. For the smoked tomato salsa: Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the tomatoes, garlic, red onion, cilantro and oregano and pulse until slightly smooth; season with salt and pepper.
For the red cabbage slaw: Put the lemon juice, orange juice, basil, mustard, honey and some salt and pepper in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the citrus-basil dressing for the fish.
Combine the napa cabbage, red cabbage and carrot in a large bowl, add half of the remaining dressing and toss to coat; season with salt and pepper. Add more dressing if needed.
For the fish: Heat a grill pan or cast-iron griddle over high heat.
Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved citrus-basil dressing. Let cool slightly, then flake into large pieces using a fork.
Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Place the tortillas on a flat surface and fill the center of each with some of the fish, red cabbage slaw, smoked tomato salsa and avocado relish. Top with some hot sauce and cilantro leaves, then fold up and eat.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39848,"Chocolate Brownies with Peanut Butter and Jelly Frosting 2 sticks (16 tablespoons) unsalted butter, plus more for the pan 1 1/4 cups all-purpose flour, plus more for the pan
6 ounces bittersweet chocolate, chopped
2 cups granulated sugar
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
4 large eggs
2 teaspoons vanilla extract
1/3 cup confectioners' sugar 1/2 stick (4 tablespoons) unsalted butter, softened
1 cup smooth peanut butter
1/4 cup cream cheese, softened
1/2 cup seedless strawberry jam
Instructions: For the brownies: Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted. Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated. Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes. Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting. For the peanut butter frosting: Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese. Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]

" 39849,"My \Tie\ Oh My 2 cups ice cubes 1/4 cup dark rum (recommended: Meyers) 1/4 cup lemon rum (recommended: Bacardi Limon) 1/4 cup coconut rum (recommended: Bacardi Coco) 1/2 cup pineapple juice 1/2 cup orange juice 1/2 cup sweet and sour mix Splash grenadine Orange slices, for garnish, optional Instructions: In a pitcher, add all the ingredients and stir to combine. Garnish with orange slices and serve in a rocks glass over more ice. ","[Rum, Pineapple Juice, Orange Juice]" 39850,"Shrimp and Crawfish Etoufee 1 tablespoon butter 1/4 cup diced bell pepper
2 tablespoons diced yellow onion
1 celery stalk, diced
1 tablespoon minced garlic
1 tablespoon Roux, recipe follows Rum 6 shrimp
8 ounces crawfish tail meat
1 ounce Mama's Green Creole Sauce, recipe follows Pinch pepper
Pinch kosher salt
Pinch ground thyme 1/2 cup brown rice 1 cup long grain white rice
1/4 cup canola or vegetable oil 1 tablespoon fresh thyme leaves
Salt 1/4 cup lemon juice 2 tablespoons canola oil
1/4 teaspoon salt
10 cloves garlic
4 jalapeno peppers
2 green onions, cut in half
1 small yellow onion, cut into wedges
1 bell pepper, cut into wedges
1/2 bunch parsley, rinsed
1/4 cup oil 1/4 cup flour
Instructions: For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness. For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes. Cook the white rice in 1 cup water in a rice steamer. After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste. Drench the etoufee over the rice, and serve. Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39851,"New Potato Bar 25 small new potatoes 2 cups cheddar cheese, shredded 2 cups sour cream 3 bunches scallions, chopped finely 2 cups bacon bits 1 cup whipped butter 3 to 4 ounces caviar 2 tablespoons sea salt 2 tablespoons cracked black pepper Instructions: Cook small new potatoes in boiling water until tender. It is best to chill them overnight and then cut them in half the next day. Use a melon baller and scoop out the center of potatoes. Arrange them in basket or on a platter and serve with assorted condiments such as shredded cheddar cheese, sour cream, scallions, bacon bits, whipped butter, caviar, sea salt and cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39852,"Chicken Cordon Bleu Sandwiches 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total) 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 4 slices Black Forest ham 8 slices smoked mozzarella 1 baguette 3 tablespoons unsalted butter, softened 3 tablespoons dijon mustard 1 bunch watercress or arugula, tough stems removed Instructions: Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes. Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil. Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39853,"Grilled Steak Skewers with Horseradish 1/2 cup soy sauce 1/4 cup vegetable oil
3 tablespoons prepared horseradish
2 tablespoons rice wine vinegar
1 tablespoon grated fresh ginger 1 tablespoon honey
1 pound sirloin, cut into 1-inch cubes
6 scallions Nonstick cooking spray, for the grill 1/2 cup mayonnaise 2 tablespoons prepared horseradish
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon ground ginger
Instructions: For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour. In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking. Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce. For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top. Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray. Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39854,"The Perfect Steak 1 (2-inch) New-York strip loin Salt and pepper 2 tablespoons canola oil Instructions: Everyone has to try Chuck Hughes' fool proof technique for cooking a mouthwatering, perfect, medium-rare steak. Preheat the oven to 350 degrees F.
Sprinkle the steak with salt and pepper on each side. In a blazing hot cast-iron pan on medium-high, heat the oil. Sear the steak for 3 minutes on each side. Remove the steak from the stovetop and put it in the oven for 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39855,"Healthy Breaded Pork Chops 4 thin boneless pork chops (about 1/4 pound each) Kosher salt and freshly ground black pepper 3 tablespoons sour cream 2 teaspoons Dijon mustard 1 cup panko breadcrumbs 2 tablespoons chopped fresh parsley Cooking spray, for coating 1 teaspoon packed light brown sugar 1 teaspoon apple cider vinegar Green salad with apple slices, for serving Instructions: Adjust the oven racks to the top and lower-third positions and preheat the oven to 425 degrees F. Put a wire rack in a rimmed baking sheet. Lay the pork chops between two pieces of plastic wrap and pound to about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture. Mix the panko and parsley together on a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack in the prepared baking sheet. Bake on the lower rack, flipping halfway through, until the pork chops are golden, crispy and cooked through, 6 to 8 minutes. Mix the brown sugar and vinegar with 2 teaspoons water and the remaining 2 tablespoons sour cream and remaining 1 teaspoon mustard in a small bowl. Serve the pork chops with the sauce and the green salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39856,"Cinnamon Roll Biscuits with Sweet Tea Caramel 3 cups all-purpose flour 2 tablespoons baking powder
4 tablespoons sugar
1 1/2 teaspoons fine salt
8 tablespoons (1 stick) cold butter, cubed
1 1/2 cups milk
8 ounces mascarpone or cream cheese, room temperature
1 tablespoon cinnamon
1 cup golden raisins, plumped in water
1 cup heavy cream, room temperature 3 tablespoons unsweetened instant ice tea mix
1 cup sugar
2 teaspoons vanilla extract
Instructions: For the biscuits: Preheat the oven to 400 degrees F. Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture). Make a well in the center, pour in the milk and stir until just combined. Turn the dough out onto a floured work surface and knead 5 or 6 times. Roll into a 10-by-14-by-1/4-inch rectangle. Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined. Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border. Sprinkle with the raisins and then roll the dough into a long cylinder. Transfer to a baking sheet and freeze for 20 minutes. Set the dough cylinder on a floured work surface and slice into 8 equal pieces. Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart. Use the palm of your hand to gently press the biscuits into 1-inch-thick disks. Bake until the tops start to brown, 20 to 25 minutes. For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake). Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes. (When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.) Continue cooking until copper colored, 1 to 4 minutes. Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar. Add the vanilla and stir until smooth. (If lumps form, turn the heat back on to low and stir until dissolved.) Set aside to cool a bit. Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39857,"Baked Alaska Nonstick cooking spray, for spraying the bowl 3 pints cherry chocolate chip ice cream, softened
3 pints mint chocolate chip ice cream, softened
3 pints chocolate chocolate chip ice cream, softened
1/2 of a 10-inch angel food cake, cut into 1/2-inch slices 4 large egg whites 1/4 teaspoon cream of tartar
3 tablespoons sugar
Instructions: For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes. Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes. Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days. For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks. Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome. Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39858,"Paella 1 whole chicken, cut into 2-inch pieces 2 1/2 pounds pork chops with bones Salt 4 tablespoons olive oil 1 1/2 pounds green beans 4 garlic cloves chopped 2 small tomatoes, chopped 2 teaspoons paprika 8 cups water 1 chicken bouillon cube 1 teaspoon saffron 1 1/2 cups lima beans 2 1/2 cups arborio rice 3/4 pounds bay scallops 1 pound shrimp 10 clams in shells 1/4 cup white wine Chopped parsley Instructions: Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 39859,"Carrot Ginger Mule 4 cups freshly juiced carrot juice 3 cups ginger beer, plus more for topping off glasses
1 cup vodka
1/4 cup fresh ginger juice
1/4 cup freshly squeezed lemon juice
Ice
Instructions: Add the carrot juice, ginger beer, vodka, ginger juice and lemon juice to a large pitcher and stir to combine. Pour over ice-filled rocks glasses and top with more ginger beer. Serve immediately. ","[Ginger Ale, Riesling, Gewrztraminer]" 39860,"Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth 2 tablespoons olive oil 28 ounces Chilean sea bass cut into 7-ounce portions 1 poblano pepper, julienned 1 red bell pepper, julienned 8 ounces leeks, diced 3 ounces white wine 2 1/2 cups fish stock Salt and pepper, to taste 16 ears baby corn, grilled Instructions: Preheat oven to 400 degrees F. In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper. In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39861,"Brothy Chicken and Rice with Ginger and Scallions 6 cups reduced-sodium chicken broth
2 cups water
2 tablespoons mirin
1 tablespoon fish sauce
1 bunch scallions (about 6)
4 ounces shiitake mushrooms, caps thinly sliced, stems reserved
1 (2-inch) piece fresh ginger, peeled and sliced
6 garlic cloves, sliced
1 small bunch basil, plus basil leaves, for serving
1 large chicken breast (about 12 ounces)
1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired)
1 cup frozen shelled edamame, thawed
3 ounces (1 cup) julienned jicama
Kosher salt
2 cups hot cooked brown rice
Lime wedges, serving suggestion Instructions: Combine the broth, water, mirin, and the fish sauce in a large saucepan. Cut all but one scallion into 1-inch pieces and add to the broth with the mushroom stems, ginger, garlic and bunch basil. Bring to a simmer over medium-high heat and continue to simmer until reduced by half, about 45 minutes. Remove the solids from the broth using a strainer or slotted spoon and discard. Add the chicken, sliced mushroom caps, and jalapeno to the broth; adjust heat to keep the broth at a gentle simmer and cook 12 to 14 minutes or until the chicken is just cooked through. Transfer the chicken to a cutting board and slice into 1-inch pieces. Remove the broth from the heat; Stir in the edamame, jicama, and sliced chicken. Season to taste with salt. Scoop 1/2 cup of the cooked rice in each bowl and ladle some of the soup over it. Slice the reserved scallion on an angle and sprinkle over each bowl along with the basil leaves. Serve with lime wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 39862,"Red Thai Curry Chicken Soup 2 tablespoons vegetable oil 3 cloves garlic, chopped One 2-inch piece fresh ginger, peeled and thinly sliced 6 tablespoons Thai red curry paste 8 cups low-sodium chicken broth One 13.5-ounce can coconut milk 3 tablespoons fish sauce One 4-inch piece lemongrass, lightly bruised Kosher salt Pinch of sugar 2 pounds boneless skinless chicken breast or thighs, thinly sliced 3 ounces dried rice vermicelli noodles 1 small red onion, thinly sliced 1/3 cup cilantro leaves 1 bunch scallions, white and light green parts only, thinly sliced 1/3 cup torn Thai basil leaves Juice of 1 lime Instructions: Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass. Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside. Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture. ","[Syrah, Grenache Blanc, Gewrztraminer, Riesling]" 39863,"Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg Cornmeal, for the peel All-purpose flour, for rolling
Four 4-ounce rounds pizza dough (from a Naples-style pizzeria, if possible)
5 to 6 tablespoons olive oil 8 ounces coarsely grated provolone Kosher salt and freshly ground black pepper
Calabrian cl flakes, to taste
4 large eggs
Zucchini Pesto, recipe follows 1 pound smoked ricotta
Chopped fresh parsley leaves, for garnish
9 ounces small zucchini, trimmed and cut into 1/2-inch pieces 1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan 1/4 cup lightly toasted slivered almonds
2 cloves garlic, coarsely chopped
1 green onion, chopped 1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Instructions: Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel. Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and cl flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes. While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes. Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot. Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 39864,"Stuffed Shells Kosher salt 8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
2 tablespoons minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
Freshly ground black pepper 8 ounces Parmesan, grated 2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated Crusty French bread, for serving Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39865,"Lamb Kofta with Labneh Dip 1/2 pound ground lamb 1/2 pound ground beef
1/2 small onion, grated
1 clove garlic, grated
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint, plus more for topping Kosher salt 1 teaspoon hot smoked paprika 1/2 teaspoon ground cumin
1/2 teaspoon sumac 1/8 teaspoon ground allspice
Freshly ground pepper
2 tablespoons extra-virgin olive oil 3/4 cup labneh (yogurt cheese) 1 teaspoon fresh lemon juice Kosher salt Extra virgin olive oil, for drizzling Sumac, for sprinkling Instructions: Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20). Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip. ","[Syrah, Malbec, Tempranillo, Garnacha]" 39866,"Salmon with Thai Vegetables and Black Rice 1 cup black rice 1 1/2-inch piece fresh ginger, peeled 1 small clove garlic 2 limes 1 1/2 tablespoons fish sauce 2 bell peppers (1 red, 1 yellow), thinly sliced 1/2 small red onion, thinly sliced 1/2 jalapeno pepper, thinly sliced (seeds removed for less heat) 1 cup fresh cilantro Kosher salt and freshly ground pepper 1 1/4 pounds skin-on center-cut salmon fillet (in one piece), preferably wild 1/4 cup chopped salted peanuts Instructions: Preheat the broiler. Cook the rice as the label directs; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 1/2 limes and the fish sauce. Add the bell peppers, red onion, jalapeno, 3/4 cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining 1/2 lime into wedges; set aside. Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes. Divide the rice among four plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining 1/4 cup cilantro and the peanuts. Serve with the lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39867,"Hazelnut Butter Brickle Cake 1 cup granulated sugar plus 3 tablespoons 1 1/2 cups finely chopped hazelnuts 1 tablespoon cornstarch 6 egg whites 1/8 teaspoon salt 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract Caramel Sauce, recipe follows Hazelnut Toffee Crunch, recipe follows Whipped Cream Filling, recipe follows 1 cup whipping cream 1 3/4 cups granulated sugar 5 tablespoons cold unsalted butter 1 teaspoon pure vanilla extract 1/8 teaspoon salt 3/4 cup sugar 2 tablespoon water 1 tablespoon plus 1 teaspoon corn syrup 1/2 teaspoon vanilla extract 1/2 cup unsalted butter 3/4 cup roughly chopped hazelnuts 2 cups whipping cream 1 tablespoon icing sugar 1/2 cup broken pieces of hazelnut toffee crunch (1/8-inch pieces) Instructions: Line 3 large baking sheets with parchment or silicone paper. On each sheet, trace a 9-inch circle. Turn paper over so that you can see the tracings. Preheat oven to 225 degrees. Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch. Place egg whites in bowl of electric mixer. Using the whip attachment, start whipping at slow speed until whites are foamy, add the cream of tartar and salt, continue whipping at fast speed until soft peaks form. Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form. Add the vanilla extract. Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time. Divide mixture between 3 circles and spread into even layers. Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry. Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. Lay 2 remaining meringues on work surface and brush with melted milk chocolate. Chill until set. Remove all layers from refrigerator and place the bottom layer on serving plate, spread 1/2 of the toffee cream over the first layer, place next layer on top and spread the remaining 1/2 of the toffee cream over layer. Place top layer gently on top. Fill a piping bag with a 1/2-inch plain tip and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Fill the spaces with broken pieces of toffee. Drizzle caramel lightly over the whipped cream rosettes. Chill 4 hours before serving. In a small saucepan, scald the cream and set aside. Combine the sugar with 1/2 cup water in a large saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and continuing simmering without stirring until syrup begins to color. Once the syrup turns a deep amber or caramel color, remove from heat and add the cream in a steady stream, stirring with a wire whisk. Caramel and cream will bubble up and steam, but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. Stir in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool. Coat a cookie sheet with vegetable oil and set aside. Preheat oven to 200 degrees F. Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar. Cook the mixture over high heat until it reaches a boil. Let the mixture boil for 1 minute. Add the butter, stirring to combine. Continue to boil, stirring often. Scrape the bottom of the pan to keep the mixture from burning. The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown. Remove from the heat and stir in the nuts. Turn the mixture out onto the oiled tray and let it cool completely. Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form. Set aside 1 cup of cream for decoration. Fold the toffee into the remaining cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39868,"Apple Crisp with Oat Topping 5 cups peeled and sliced apples 1 tablespoon sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup apple cider 1/3 cup rolled oats 1/3 cup flour 1 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 pound unsalted butter, cut into pieces Instructions: Toss the apples with the tablespoon of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and cider. Place in 1 1/2 quart lightly buttered serving bowl. Combine the dry ingredients for the topping ad with your fingers mix in butter gently, until it resembles coarse crumbs. Spread over apples, bake at 350 degrees for 30 minutes. Serve with softly whipped cream ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 39869,"Stuffed Cabbage with Sauerkraut 2 pounds sauerkraut Light beer or white wine 3 tablespoons lard, bacon fat, or ham fat 3 tablespoons flour 1 pound ground beef, fine blade, double grind 1 pound ground pork, fine blade, double grind 1 cup cooked rice 1 egg, lightly beaten 1 onion, minced 2 garlic cloves, minced Salt and pepper to taste 1 head of cabbage Instructions: Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.; ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 39870,"Giant S'more Cake 1 17.5-ounce bag sugar cookie mix (plus required ingredients) 3/4 cup finely ground graham crackers (about 7) 1 11-ounce jar hot fudge topping 1 1.5-quart rectangular carton vanilla ice cream 6 large egg whites Pinch of cream of tartar 1 cup sugar Instructions: Preheat the oven to 350 degrees F. Make the large graham crackers: Discard 3/4 cup of the cookie mix. Prepare the remaining mix as directed for cut-out cookies, adding the ground graham crackers. Divide the dough in half. Roll out each piece of dough into a 9 1/2-inch square on separate sheets of parchment paper; transfer the dough and parchment to 2 baking sheets. Bake the graham-cracker cookies until golden and set, 12 to 15 minutes. While still warm, trim the edges with a paring knife to make even 9-inch squares. Use a butter knife to score a perforated line across the middle of each cookie, then use a chopstick or skewer to make small holes as shown. Let cool completely. Using an offset spatula, spread the fudge sauce into a wavy pool on 1 cookie. Transfer to the freezer. Let the ice cream soften slightly, then cut off the carton and place the block of ice cream on its side on a piece of plastic wrap. Cover with more plastic and press the ice cream to flatten slightly. Freeze until firm, about 1 hour. Meanwhile, make the meringue: Beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, then gradually beat in the sugar on high speed until stiff glossy peaks form. Remove the plastic and set the ice cream on top of the fudge-covered cookie. Using an offset spatula, cover the ice cream with a smooth layer of meringue, building out the sides slightly. Use a kitchen torch to brown the meringue, then gently press the other graham-cracker cookie on top. Freeze until ready to serve, then let soften slightly and slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39871,"Scallop Ceviche 1 pint lime juice 2 teaspoons kosher salt 8 cloves commercial garlic, smashed 2 pounds sea scallops, adductor muscle removed, sliced thin across grain Instructions: Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook. Drain very well, remove all garlic and return to container. Will keep refrigerated up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 39872,"Penne with Sicilian Shepard's Sauce Top 1/3 of 3 large celery stalks with leaves 1 medium carrot 10 large fresh sage leaves 1 tightly packed teaspoon fresh Italian parsley leaves 2 tablespoons robust extra-virgin olive oil 1 (1/8-inch) thick slice salami (such as soppressata or Genoa), coarsely chopped 2 medium onions, cut into 1/2-inch dice Salt and freshly ground black pepper 2 large cloves garlic, minced Generous pinch to 1/4 teaspoon hot red pepper flakes, or to taste 3/4 cup dry red wine 1 tablespoon tomato paste 1 (28-ounce) and 1 (14-ounce) can whole tomatoes, both thoroughly drained 1 pound penne rigate or bucatini 6 quarts boiling salted water 1 pound creamy whole-milk ricotta (sheep's milk if possible) Instructions: Mince together the celery and carrot, adding the herbs towards the end to chop only coarsely. Heat the oil in a 12-inch skillet over medium-high heat. Add the salami and cook to release a little of its fat. Stir in the minced celery blend, the onions, a little salt, and a generous amount of black pepper. Turn the heat down to medium and saute to golden brown. Stir in the garlic and hot pepper, cooking a few minutes. Add the wine and slowly simmer the mixture until it is almost completely reduced, scraping up the brown bits at the bottom of the pan. Stir in the tomato paste and cook 1 minute. Add the tomatoes, crushing them with your hands as they go into the pan. Cook, uncovered, at a lively bubble (turn the heat up if necessary), stirring and scraping down the sides of the pan with a spatula. Cook 10 minutes, or until thick. Taste for seasoning, cover, and remove from heat. Meanwhile, cook the pasta in rolling boiling water, stirring often, until slightly underdone. Drain in a colander. Add the pasta to the sauce and toss together over medium heat for 2 to 3 minutes, tasting for hot pepper and salt. Spread about 1/3 of the pasta in a heated serving bowl and daub with a third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta, finishing with a few spoonfuls of ricotta. Serve hot. ","[Barolo, Barbaresco, Chianti, Garnacha]

" 39873,"Cucumber Lemonade Gin Punch 4 whole lemons, halved 1/2 cup sugar 1 quart water 1 large cucumber, trimmed and sliced into rounds on a mandoline 24 ounces gin Ice cubes Instructions: Juice the lemons and place the strained juice and the bodies into a large pot. Add the sugar to the pot and muddle with the lemon bodies and juice for 2 to 3 minutes. Remove the lemon bodies, add the water and stir until the sugar has dissolved. Strain the mixture into a 3-quart glass container and add the cucumbers. Steep for 1 hour. Add the gin and stir to combine. Serve over ice. ","[Gin, Vodka, Prosecco]" 39874,"Terry's Bloody Marys 1 (32-ounce) bottle clam-tomato cocktail (recommended: Clamato) 10 ounces vodka 1 tablespoon prepared horseradish 1 teaspoon Worcestershire sauce 1/4 teaspoon celery salt 1/4 teaspoon granulated garlic 8 dashes hot sauce (recommended: Tabasco) Crudites for serving, like celery stalks, peeled whole carrots, pickled asparagus, pitted olives, pickled pearl onions, marinated mushrooms, cornichon pickles, pimentos, and large caperberries . Instructions: Mix all ingredients (except crudites) in a large pitcher. Spear smaller crudites onto cocktail picks. Serve drinks over ice with crudites. ","[Chardonnay, Sauvignon Blanc, Ros, Merlot]" 39875,"Grilled Banana Pepper Compote-Glazed Pork Tenderloin 12 small banana peppers 1 jalapeno
Vegetable oil, for drizzling Kosher salt
1 cup apple cider vinegar
1/2 cup whole-grain mustard
1 1/2 cups lightly packed brown sugar
1/3 cup all-purpose flour
One 1 1/2- to 2-pound pork tenderloin, trimmed
Freshly ground black pepper
Instructions: Prepare a grill for medium-high indirect heat. Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds. Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer. Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving. Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140 degrees F is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total. Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39876,"Lobster Tails with Clarified Butter 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces 3 lemons, zested Instructions: Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque. Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter. In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug. Yield: 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39877,"Eggs Benedict with Chipotle Hollandaise 1/2 cup (1 stick) unsalted butter 3 large egg yolks 2 tablespoons hot water 1 tablespoon plus 1 teaspoon fresh lemon juice 1/8 teaspoon salt 1 tablespoon sauce from a can chipotles in adobo 1 1/2 teaspoons dried oregano 1/2 teaspoon paprika 4 slices Canadian bacon 4 homemade or store-bought white corn arepas 2 tablespoons white vinegar 4 large eggs Chopped flat-leaf parsley leaves, for garnish Instructions: Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes. Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving. Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it is comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate. Combine the oregano and the paprika in a small bowl and rub the herb mixture into the Canadian bacon. Heat a medium nonstick skillet over medium heat and add the seasoned bacon slices Cook until their edges begin to turn golden brown, about 3 minutes on each side. Warm the arepas in a large skillet over medium-high heat 10 to 15 seconds on each side until they're heated through. Fill a large skillet with 1 1/2 inches of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water. To assemble, place a warm arepa on each serving plate. Top with a slice of the Canadian bacon and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39878,"Grape-stuffed French Toast 8 oz. Neufchatel cheese. 1 cup quartered red California seedless grapes 3 eggs 1 1/2 cups milk 1 teaspoon sugar 1 long baguette (or day-old artisan bread) 1/4 cup almond paste Pinch salt (optional) 2 teaspoons butter or vegetable oil for frying 1/2 cup orange marmalade 1 cup water 1/4 cup toasted almonds (optional) Instructions: Slice the bread, cutting through the bottom crust only every other cut, to form a \pocket\ of two thin slices of bread connected at the base with the crust. With a mixer, blend the almond paste with 1/4 cup of the cheese until smooth. Add the remainder of the cheese and mix well. Stir in the grapes with a spoon so they are not bruised. Set aside. Whisk together the eggs, milk, sugar and salt in a pie plate or shallow dish. In a small saucepan, melt together the marmalade and the water. Simmer until just syrupy. Keep warm. Spoon a good amount of the grape filling into the prepared bread pockets, smooth to the edges and press lightly to flatten. Continue with the remaining bread and filling. Heat a griddle to medium heat and lightly grease with butter or oil. Dip bread in the egg mixture and turn to coat lightly. Fry the French toast slowly, about 4 minutes per side, until golden brown on the outside and just warmed through. Keep finished toast warm in a 200°F oven while cooking the remaining toast. Serve warm with syrup and a sprinkling of almonds, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39879,"Frozen Yogurt and Berries 1/2 cup heavy cream 1 tablespoon powdered sugar Vanilla and raspberry swirl frozen yogurt (recommended: Haagen Das) 10 to 12 fresh berries 4 ounces semisweet chocolate chips 4 ounces white chocolate, chopped Instructions: Whip the cream lightly in an electric mixer. When it begins to form peaks, add the powdered sugar and whip to soft peaks. Scoop a generous amount of ice cream in a bowl. Melt the semisweet chocolate chips and white chocolate together in a double boiler. Lace the yogurt with fresh berries, and then top it off with whipped cream and the melted semisweet and white chocolate. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 39880,"Roasted Potato Salad with Crispy Rosemary 2 pounds medium red bliss potatoes 6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon drained capers, chopped, plus 1 teaspoon caper brine
6 cornichons, cut into 1/4-inch pieces, plus 1 tablespoon cornichon brine
1/4 cup extra-virgin olive oil
1/2 cup canola oil (see Cook's Note)
3 sprigs fresh rosemary
3 teaspoons kosher salt
Instructions: Preheat the oven to 400 degrees F. Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes. In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning. Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt. Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39881,"Strawberry Salad With Balsamic-Cardamom Dressing 3 tablespoons balsamic vinegar 2 tablespoons agave nectar or honey Miniscule pinch of ground cardamom (It's strong stuff!) Kosher salt and freshly ground pepper 1 pound strawberries, hulled and quartered 1 pint blackberries 1 large sprig mint, leaves roughly torn Instructions: Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
","[Brunello di Montalcino, Barolo, Rioja, Ribera del Duero]" 39882,"Black Beans 1 1/4 cups black beans (about 1/2 pound) 12 cups water 1 bay leaf 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 green bell pepper, stemmed, seeded and chopped 10 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground coriander 1 tablespoons red wine vinegar, plus more for the table 1 tablespoon kosher salt Pinch of cayenne pepper Freshly ground black pepper Serving suggestion: Yellow Rice, recipe follows 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 1/2 green bell pepper, seeded and chopped 1 teaspoon ground annatto seed 1 1/2 cups long-grain rice 2 1/2 cups water 2 teaspoons kosher salt 1 bay leaf Instructions: Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes. Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39883,"Banana Bread Ice Cream Layer Cake Nonstick cooking spray 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 4 very ripe bananas (about 1 pound) 2 large eggs 1 cup sugar 1/2 cup canola oil 1 teaspoon vanilla extract
1/2 cup milk chocolate chips 1 1/4 cups peanut butter chips 3 cups peanut butter or vanilla ice cream, softened (see Cook's Note) 1 1/2 cups chocolate ice cream, softened
1 tablespoon vegetable shortening 1/4 cup roasted salted peanuts, roughly chopped
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch metal loaf pan with cooking spray, then set aside. Whisk together the flour, baking soda, baking powder and salt in a medium bowl, then set aside. Mash the bananas in a large bowl until very smooth, then add the eggs, sugar, canola oil and vanilla extract and whisk until very smooth. Stir in half of the flour mixture until mostly combined, then add the other half and stir until just combined. Pour the batter into the prepared loaf pan and bake, rotating the pan once halfway through, until golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Allow to cool in the pan on a cooling rack for 30 minutes, then gently flip the banana bread out of the pan and cool completely. Clean out the pan, then line with plastic wrap, allowing about 1 inch of overhang on all sides of the pan.
Combine the milk chocolate chips with 1/2 cup peanut butter chips in a small bowl and set aside.
Once completely cooled, carefully slice the banana bread horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups peanut butter ice cream. Sprinkle half of the mixed chocolate and peanut butter chips over the ice cream. Layer the middle slice of banana bread over the chips, then cover with an even layer of chocolate ice cream, followed by the remaining mixed chocolate and peanut butter chips. Invert the top slice of banana bread so that the domed top is facing downward, then lay it in the loaf pan, using your hands to press down lightly on the banana bread. Cover with the remaining peanut butter ice cream, smoothing it out so that it is as flat as possible. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely frozen, at least 6 hours or up to overnight.
Combine the vegetable shortening with the remaining peanut butter chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring in between, until completely melted, about 45 seconds total.
Remove the loaf pan from the freezer and use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Place the cake right-side up on a cooling rack set over a baking sheet, then drizzle the melted peanut butter topping back and forth over the top of the cake with a spoon. Quickly sprinkle with the peanuts (before the topping dries). Return to the freezer and allow the topping to harden completely, at least 20 minutes.
Remove from the freezer, cut into slices and serve immediately.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 39884,"Banana Fritters with Chocolate Sauce 2 eggs, separated 2/3 cup milk 1 tablespoon butter, melted 1 cup sifted flour Pinch kosher salt 2 tablespoons sugar Confectioners' sugar, for dredging 4 bananas, halved and split lengthwise Peanut or vegetable oil, for deep frying Chocolate sauce, recipe follows Mint leaves, for garnish 6 ounces semisweet chocolate, chopped 4 tablespoons water 1 tablespoon spiced rum Instructions: In a bowl, whisk together the egg yolks, milk, and butter. Add the flour, salt, and the sugar to the egg mixture, combine well, beat until mixture is smooth, and allow to rest in the refrigerator for about 2 hours. In a dry clean bowl whip the egg whites until stiff, but not dry. Fold the egg whites into the batter with a rubber spatula. In a large heavy-bottom saucepan, pour enough oil to fill the pan about a third of the way, about 3 to 5 inches. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. dredge the banana pieces in the confectioners' sugar then dip the pieces into the batter. Deep-fry the bananas in batches until golden brown, about 3 to 4 minutes. Drizzle with chocolate sauce. Garnish with mint leaves. In a heavy bottom saucepan, put chocolate and water. Over low heat, melt the chocolate, while stirring. Boil the mixture for 1 minute. Remove from the heat and add the rum. ","[Riesling, Moscato, Vinho Verde, Cava]" 39885,"Smoky Potato and Corn Salad with Chipotle Mayonnaise 1 large red bell pepper 2 tablespoons olive oil 1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick 2 tablespoons white wine vinegar 3 ears corn, shucked 1/4 cup plain yogurt 1/2 cup mayonnaise 1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce 2 tablespoons chopped cilantro Kosher salt Instructions: Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat. Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39886,"Mango Bellini 1/4 cup sugar 1 tablespoon lemon juice 5 ripe mangoes, pitted and peeled 1 750 milliliter bottle prosecco Instructions: Put the sugar, lemon juice and mangos in a blender and blend until liquified and smooth. The mixture should be pourable; if it is too thick, blend in water 1 tablespoon at a time. Pour the mango juice into ice cube trays and freeze until solid, about 2 hours. To serve, place 2 to 3 ice cubes in the bottom of a champagne flute and fill with prosecco.
","[Prosecco, Moscato, Sauvignon Blanc]" 39887,"Cafe Mocha 2 tablespoons chocolate syrup, plus more for serving 1 shot (2 ounces) white chocolate liqueur, such as Godiva
2 large dollops chilled whipped cream 6 ounces hot freshly brewed coffee
Instructions: In a coffee mug, drizzle in the chocolate syrup, white chocolate liqueur and 1 dollop of the whipped cream, then pour over the hot coffee. Carefully stir the mixture until well blended. Garnish with the other dollop of whipped cream and a drizzle of chocolate syrup. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 39888,"Old Bay Marinated and Grilled Shrimp 1 large lemon 2 large cloves garlic 1 tablespoon seafood seasoning, such as Old Bay 2 tablespoons extra-virgin olive oil 1 pound jumbo shrimp (16/20), peeled and deveined Hot sauce, for serving Instructions: Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine. Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving. Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate. Serve the shrimp with the reserved lemon wedges and hot sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39889,"The Best Roasted Brussels Sprouts 4 slices crusty, bakery-style white bread (about 5 ounces) 4 tablespoons unsalted butter, melted 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper 1 1/2 pounds Brussels sprouts 1/4 cup olive oil Instructions: Preheat the oven to 425 degrees F. Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups). Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool. Meanwhile, place another rimmed baking sheet in the oven to preheat. Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes. Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39890,"Speedy Chili Verde 2 cups long-grain rice 2 tablespoons olive oil
2 tablespoons salted butter
4 cloves garlic, minced
2 large poblano chiles, diced
1 large onion, diced
1 jalapeno pepper, seeded and diced small
2 pounds spicy Italian sausage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 15-ounce cans green enchilada sauce
One 16-ounce jar salsa verde
One 4-ounce can diced green chiles 1 lime, juiced
1 cup sour cream
1/2 cup thinly sliced radish
1/4 cup fresh cilantro leaves
Hot sauce, to taste
Instructions: Cook the rice according to the package instructions. Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes. Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed. Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 39891,"Maple-Bacon Crunch Ice Cream 3 large egg yolks 1/4 cup sugar Pinch of salt 1 cup whole milk 1 cup maple syrup, preferably grade B 2 cups heavy cream 1 tablespoon unsalted butter, plus more for the baking sheet 3 strips smoked bacon, preferably Nueske's brand 1 cup sugar 1/2 teaspoon baking soda 1/8 teaspoon chipotle cl powder or a pinch of cayenne pepper Instructions: Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes. Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop. Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and cl powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days. Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39892,"Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce 2 tablespoons olive oil 1 clove garlic, chopped 1/2 small onion, chopped Half of a 9-ounce box frozen artichokes, thawed, squeezed dry and roughly chopped Half of a 5-ounce container baby spinach (about 3 cups)
1 tablespoon mayonnaise 1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
10 tablespoons Arla Original Cream Cheese Spread Kosher salt and freshly ground black pepper 4 small skin-on, bone-in chicken breasts (2 to 2 1/2 pounds total) 12 ounces small red-skinned potatoes, cut into 1/4-inch-thick half-moons 1/2 cup jarred roasted red bell peppers, drained and rinsed
Instructions: Preheat the oven to 425 degrees F. Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper. Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper. Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 39893,"Hungarian Langos 680 grams (1 1/2 pounds) russet potatoes (about 2 medium potatoes) 650 grams (about 4 2/3 cups) all-purpose flour, plus up to 75 grams (about 1/2 cup) more, if needed
200 grams (3/4 cup plus 2 tablespoons) whole milk
25 grams (1 tablespoon plus 1 teaspoon) neutral oil, such as sunflower, peanut, or canola, plus 5 to 7 cups for frying
15 grams (about 1 1/2 tablespoons) instant yeast
12 grams (about 1 1/2 tablespoons) kosher salt
7 grams (about 1 1/2 teaspoons) sugar
Instructions: Peel the potatoes and cut into 1-inch cubes. Measure out 580 grams (1 1/4 pounds) of the peeled and cubed pieces and transfer to a medium saucepan. (Save any remaining pieces for another use.) Cover with 1 inch of water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until potatoes are soft, 10 to 12 minutes. While the potatoes are boiling, deposit the flour, milk, 1 tablespoon of the oil, yeast, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Drain the potatoes very well, then return them to the saucepan over medium heat and cook, stirring and breaking up large pieces, until the potatoes are dry and crumbly, about 3 minutes. Transfer the potatoes to the stand mixer bowl and mix on low speed until the dough begins to come together, about 30 seconds. Swap out the paddle for the dough hook and knead on medium speed until somewhat smooth, about 4 minutes. Inspect the dough. If it\u2019s very sticky, tearing, and smearing around the bottom of the bowl, add 1 tablespoon of flour and mix on low speed until the dough no longer sticks to the bowl. Keep checking the dough; you may have to add up to 4 tablespoons of flour depending on the moisture level of the potatoes. Return to medium speed and continue kneading until the dough is smooth, another 3 minutes. Transfer to a lightly floured counter and knead by hand for a final minute. If the dough sticks heavily to your hands, work in a bit more flour. The dough should be soft, but not overly tacky. Shape the dough into a ball and move to a tall 2- to 4-quart container or 8-cup liquid measuring cup. Add about 1 teaspoon of oil and rotate the dough in the oil to coat it evenly. Press down to flatten the top of the dough, then mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough has doubled in size, 20 to 40 minutes. Once risen, punch down the dough to work out any large gas bubbles. Transfer to a lightly floured counter and divide into eight 175- to 180-gram pieces. Form each into a smooth ball, then transfer to a parchment-lined baking sheet. Cover with a towel and rest for 10 minutes. When 5 minutes remain, heat 1 inch of the oil in a wide Dutch oven over medium-high heat to 350 degrees F and line a baking sheet with a wire rack. (See Cook\u2019s Note.) One at a time, flatten each dough ball into a circle, then stretch or roll it into an 8- to 10-inch disc. Cut three slits across the center of the disc to help prevent large bubbles from forming during cooking. Transfer to a parchment-lined baking sheet and top with a second sheet of parchment. Repeat with the remaining dough balls. When the oil is ready, fry the discs, one at a time, until puffed and golden brown, 1 to 1 1/2 minutes per side. (Although a spider or slotted spoon can be used for flipping, I manage much better with wooden chopsticks.) Transfer the golden-brown beauties to the wire rack as they come out of the oil to drain. Keep an eye on the oil temperature and adjust the heat as needed to maintain 350 degrees F. Continue to stretch out the remaining dough discs while frying. Consume the breads warm, if possible. (When it\u2019s still hot, I always toss one in a zip-top bag with some sugar and cinnamon\u2026the best doughnut ever.) Leftovers freeze well: cool to room temperature, wrap tightly in plastic wrap, and seal in a gallon-size zip-top bag. Freeze for up to 6 months. Reheat straight from the freezer in a toaster oven or directly on an oven rack at 425 degrees F for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39894,"Bloody Maria with Homemade Mix Ice 6 ounces Homemade Mix, recipe follows 2 ounces tequila Celery, for garnish Lemon wedge, for garnish Castelvetrano olives, for garnish Pepperoncini, for garnish 32 ounces tomato juice 1/2 cup freshly squeezed lemon juice 1/4 cup plus 2 tablespoons prepared horseradish 1/4 cup Worcestershire sauce 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Add ice to a cocktail shaker and top with the Homemade Mix and tequila. Place the top on the shaker and shake vigorously for 10 to 15 seconds. Fill a glass with ice. Strain the cocktail over the ice. Garnish with the celery, lemon wedge, olives and pepperoncini. Add the tomato juice, lemon juice, horseradish, Worcestershire sauce, salt and pepper to a large measuring cup and mix to evenly combine. The mix can be refrigerated in an airtight container for up to 2 weeks. ","[Rioja, Tempranillo, Barbera, Garnacha]" 39895,"Leeks and Corn Au Gratin 3 large ears corn, kernels removed 3 large leeks 2 teaspoons canola oil 1 cup heavy cream 1 cup grated Parmesan Salt and freshly ground black pepper 1 cup panko bread crumbs 5 tablespoon freshly chopped chives 4 tablespoon freshly chopped parsley leaves Instructions: Preheat the oven to 350 degrees F. Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside. Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons. Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes. Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes. Remove from the oven and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 39896,"Cinnamon Baked Doughnuts Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Instructions: Preheat the oven to 350 degrees. Spray 2 doughnut pans well. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 39897,"Chilled Pea Soup with Fresh Mint 1 cup leek, minced 2 tablespoons unsalted butter 3 cups hot vegetable stock 3 cups fresh peas (about 3 pounds unshelled) 1/2 teaspoon sugar Salt to taste 1 cup heavy cream 1/2 cup fresh mint, minced, or to taste Mint sprigs for garnish Instructions: In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]" 39898,"Salsa for Thurman's Salsa Burger 1 (#10) can diced tomatoes 1 (#10) can tomato sauce 2 large onions, chopped 12 jalapenos, chopped 1 cup diced green peppers 2 ounces seasoned salt 12 ounces crushed red pepper 2 ounces taco seasoning 12 ounces cayenne pepper 1 ounces granulated garlic 4 ounces cilantro 4 (12-ounce) beef patties Mozzarella, Texas toast, lettuce, sour cream, for garnish Instructions: Mix all ingredients in a larger container. Chill. The Thurman Cafe uses the Salsa on a 12-ounce burger that has been fried and topped with 3 ounces of mozzarella cheese and served open-faced on Texas Toast on a bed of lettuce. Add a side of sour cream, and you have the Thurman Salsa Burger. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 39899,"Broiled Fish with Shrimp and Jalapeno-smoked Corn Beurre Blanc 1/2 cup unsalted butter, softened 3 tablespoons seeded fresh jalepeno peppers, finely chopped 1/2 cup smoked corn kernels 1 teaspoon salt 1 teaspoon white vinegar 2 to 3 drops hot red pepper sauce 1 pinch ground white pepper Four 7-ounce fish fillets, about 1/2-inch thick (recommended: sheepshead, redfish, striped bass) 4 teaspoons seafood seasoning 4 tablespoons clarified butter 1 cup seafood stock (or water) 12 large shrimp, peeled and deveined with the tail left on 2 tablespoons finely minced shallots 1/2 cup white wine (recommended: Sauvignon Blanc or Chardonnay) Instructions: Preheat the broiler. To make the jalapeno-smoked corn butter: In a food processor, add the softened butter, jalepenos, smoked corn, salt, vinegar, hot red pepper sauce, and white pepper. Process until fully blended. Turn the machine off occasionally and scrape the sides of the processor bowl with a rubber spatula to insure that the ingredients are fully blended. Transfer the corn butter to a small bowl and refrigerate. Season each fish fillet on both sides with the seafood seasoning. Season lightly and evenly. Place the fish fillets on a shallow baking pan and drizzle the top of each fillet with about 1 tablespoon of clarified butter. Add the seafood stock (or water) to the pan. Use just enough liquid to cover the bottom of the pan. Place the fish under the broiler and cook until done, 6 to 8 minutes. While the fish is cooking, make the sauce. Heat 2 more tablespoons of the butter in a skillet over medium-high heat. Add the shrimp and cook, stirring constantly, just until the outside of the shrimp turns pink, 1 to 2 minutes. Add the shallots and cook, stirring constantly, for 20 to 30 seconds. Remove the skillet from the stove and carefully add the wine. Return the skillet to the stove and bring the mixture to a boil. Reduce heat to low. Add the smoked corn butter in small spoonfuls and cook, shaking the skillet constantly, just until the butter melts into the sauce. Remove from heat. To serve, place 1 fish fillet on each plate. Top each fillet with 3 shrimp and about 1/4 cup of sauce. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Grenache]" 39900,"Romaine Salad with Carpaccio of Tomato and Cucumber 1/4 cup ketchup 1 cup mayonnaise 1 tablespoon rice vinegar 1 lemon, zest grated and juiced 1 tablespoon finely minced chives 1 tablespoon finely minced parsley leaves Salt and freshly ground black pepper 1 large ripe yet firm fresh tomato, very thinly sliced with a mandoline 1 English cucumber, peeled and very thinly sliced with a mandoline 1 1/2 cups mixed greens (organic mesclun mix such as arugula, mache, chicory, sorrel) soaked in salt water to remove grit, thoroughly rinsed, dried in a salad spinner, and shredded into 1/4-inch wide pieces 1 heart romaine, separated into individual leaves 1 tablespoon shaved red onion Instructions: To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside. To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion. Place 1/2 cup of greens alongside carpaccio. Drizzle dressing on and around and serve additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39901,"Classic Sugar Cookies 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 4 cups powdered sugar 1/3 cup Crisco? Butter Flavor All-Vegetable Shortening 1 1/2 cups granulated sugar 1/2 cup firmly packed brown sugar 2 tbsps. milk 3 large eggs, lightly beaten 1 tsp. vanilla extract 4 cups Pillsbury BEST? All Purpose Flour 1 1/2 tsps. baking soda 1 1/2 tsps. cream of tartar 1 tsp. salt Colored sugar and decors (optional) em Buttery Cream Frosting: /em or 1/3 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 1/2 tsps. vanilla extract 6 to 7 tbsps. milk Food coloring (optional) Instructions: COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla. COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour. HEAT oven to 350 degrees F. ROLL out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled. BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack. Buttery Cream Frosting: COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency. BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39902,"Beef Stock 7 pounds beef bones, sawed into 2-inch pieces 1 (6-ounce) can tomato paste 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 2 cups claret wine 20 peppercorns 5 garlic cloves, peeled 5 bay leaves 1 teaspoon dried leaf thyme 1 1/2 gallons water Instructions: Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39903,"Island Green Bean Salad 1 large Maui onion Olive oil Salt Freshly ground black pepper 1 pound green beans, ends trimmed 1/4 pound bacon, chopped Instructions: Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, slice and set aside. In a pot of boiling, salted water, blanch the green beans until they are slightly tender, but still have a slight crunch. Drain and immediately shock in an ice water bath to stop the cooking. Drain and place in a large bowl. In a saute pan, cook the bacon until the fat is rendered and the bacon is crispy. With a slotted spoon, add the bacon to the green beans. Add the warm, sliced onions and season with salt and pepper. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39904,"Salmon Tartar 6 ounces salmon, cut into 1/4-inch dice 1 tablespoon chives, finely chopped 1 tablespoon finely chopped cornichons 1 tablespoon dill, fronds picked and finely chopped
1 tablespoon whole-grain mustard 1 tablespoon finely chopped red onion Zest of 1 lemon, finely chopped Kosher salt 1/2 baguette, cut on the bias into 1/2-inch-thick rounds 1 clove garlic, peeled Extra-virgin olive oil 1 cup baby arugula Instructions: Combine the salmon, chives, cornichons, dill, mustard, onions and lemon zest in a medium bowl and season with salt. Chill until ready to use.
Preheat a grill pan to medium-high heat. Rub the baguette slices with the garlic, and then drizzle with olive oil and season with salt. Grill the bread until toasted and slightly charred.
Lightly dress the arugula with olive oil and season with salt.
Fill the ring mold with the tartar, and then remove the mold. Garnish with the dressed arugula on top and serve with crostini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39905,"Fondue Dippers: Bacon Wrapped Chicken with Spinach, Blanched Vegetables and Apples 1 (10-ounce) box frozen chopped spinach Extra-virgin olive oil, for drizzling 6 slices good quality smoky bacon, halved across (recommended: Oscars from Warrensburg) 12 chicken tenders Salt and freshly ground black pepper 1 teaspoon poultry seasoning 1 teaspoon smoked sweet paprika 1 bunch radishes, trimmed 1 large red pepper, seeded and sliced 1/2-inch thick sticks 1 bundle white or thin green asparagus, trimmed 1 sack purple pearl onions or 1 jar pickled pearl onions, drained 1 jar mini gherkins, drained 1 bag pretzel rods Whole-grain or seeded bread, diced for dipping Fondue with Apple Brandy, recipe follows 1 3/4 cups dry white wine 1 tablespoon lemon juice 3/4 pound Gruyere, shredded 3/4 pound Emmentaler, shredded 1 1/2 tablespoons cornstarch 1/3 cup apple brandy Freshly grated nutmeg, to taste Pinch cayenne pepper Instructions: Preheat the oven to 400 degrees F. Defrost spinach in microwave. Drizzle a little oil on large plate and have a rack sitting on baking a sheet or slotted broiler pan nearby. Halve the bacon across and reserve on a meat-safe prep board. Halve the chicken tenders and slide into the dish with olive oil. Season with salt, pepper, poultry seasoning and paprika. Wring out the spinach in a clean dish towel and put the spinach in a small dish. Top each piece of chicken with a little spinach and wrap with bacon. Arrange, seem side down, on the baking pan. Bake until golden and firm, 18 to 20 minutes. Meanwhile, bring a few inches of salted water to a boil in a medium saucepan over medium heat. Have a large bowl of ice water, for shocking the vegetables, ready as well. Add the radishes to the boiling water and blanch for 1 minute, then remove them and shock in ice water. Repeat with the pepper removing them with tongs or small strainer or spider. Add the asparagus and cook until crisp-tender, about 2 to 3 minutes, then shock and reserve. If using fresh onions, add last and cook for 3 minutes to loosen skins. Shock them and use a towel to wipe away the skins. Arrange the meat, vegetables and pretzels around a fondue pot and serve with cubed bread in a basket. Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 39906,"Fresh Alaskan Halibut with Wild Huckleberry Harissa Sauce, Caramelized Shallots and Crispy Oyster Mushrooms with Fresh Basil 8 cups huckleberries (reserve a dozen berries for plating) 1/2 cup white balsamic vinegar 1/2 cup sparkling wine or Champagne 1/4 cup Harissa, recipe follows 1/4 cup raw sugar 1 tablespoon sea salt 2 fresh mint sprigs, at least 4 inches long Four to six 6-ounce 1-inch-thick fresh halibut fillets Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 tablespoon oil 1/4 cup white wine or vegetable stock Caramelized Shallots, recipe follows, for serving Crispy Oyster Mushrooms, recipe follows, for serving Risotto or rice, optional, for serving 6 whole cloves garlic One 7-ounce can chipotles in adobo 1/2 tablespoon whole cumin seeds, toasted and ground in spice grinder 1/2 tablespoon whole cumin seeds, toasted and ground in spice grinder
1/2 tablespoon smoked Spanish paprika 1/2 tablespoon dried mint 1/2 tablespoon dried oregano 1/2 tablespoon salt 1/3 cup extra-virgin olive oil 1 tablespoon butter Pinch salt 6 shallots, peeled and finely diced 1 tablespoon butter Pinch salt 2 clusters oyster mushrooms, gently torn apart and each mushroom halved 2 clusters oyster mushrooms, gently torn apart and each mushroom halved
8 fresh basil leaves, torn Instructions: For the huckleberry sauce: Put the huckleberries, vinegar, sparkling wine, Harissa, sugar, salt and mint in a large saucepot over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 30 minutes over low heat to dissolve the sugar, evaporate the alcohol and let the flavors mingle. Next, pour the contents through a sieve to drain. Repeat a few times and use a paper towel or coffee filter to make the final \ready for reduction\ sauce very smooth and silky.
When ready to serve, pour about 1 cup sauce into a saute pan over medium-high heat and let reduce or bubble until your desired color and thickness, about 5 minutes. It should be dark crimson in color and coat the back of the spoon. Taste for salt and spice; add more Harissa if you'd like to turn up the heat. Keep warm until ready to plate fish.
For the halibut: Halibut is very delicate and will turn into sawdust if overcooked. It only takes a few minutes to cook and is very flaky and juicy when cooked accurately. The longer you let the halibut sit after cooking, the dryer it will become. Have your plates ready for when you start cooking the halibut.
Pat the halibut dry and then sprinkle the fillets with salt and pepper. Add the oil to large saute pan over medium-high heat (use anything other than nonstick for a nice golden sear). When the oil is just about to start smoking, lay the fillets gently in the pan as it drops in, falling away from your body, and immediately give the pan a shake. If the pan is hot enough, the fish will not stick. Let the fish cook until brown, 2 to 3 minutes. Gently flip the fillets over and deglaze with the white wine. Cover and let cook 3 more minutes.
To serve, ladle the huckleberry sauce on the plate first, and then put the fish on the sauce; don't cover up all of the sauce as it shines like a jewel. Place a dollop of Caramelized Shallots on top of the fish. Serve Crispy Oyster Mushrooms alongside; lay the mushrooms on the plate, like a bouquet of flowers with the round part of the mushroom facing up. Place a few of the fresh huckleberries on the plate to garnish. Serve with risotto or rice if desired.
Add the garlic to a food processor and pulse until chopped. Add the chipotle peppers, cumin, paprika, mint, oregano and salt. Puree until smooth. Slowly add the olive oil to emulsify. Yield: about 1 1/2 cup. In a small saute pan over low heat, melt the butter and add the salt. Add the shallots and cook until soft and brown, about 20 minutes. Make sure to achieve the brown color, which is the caramelization of the shallots and gives the great flavor. Save on the back burner on low until the fish is finished. Yield: about 1/2 cup. In a small saute pan over medium-low heat, melt the butter and add the salt. Add the mushrooms, reduce the heat to low and cook until the mushrooms turn brown and crispy, 7 to 8 minutes. You can do this at the beginning of your dinner and keep them crispy over low heat. Before plating, add the basil leaves and toss a few times. Doing this just before you plate will help keep the basil leaves bright green. Yield: about 1 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39907,"Grilled Salmon Sushi-Rice Bowl 1 tablespoon wasabi powder 2 tablespoons water 1 1/4 cups Homemade Ponzu Sauce, recipe follows, or purchased ponzu sauce 1/4 cup sake 2 tablespoons grated ginger 1 pound center-cut salmon fillet, cut into 4 equal pieces 12 ounces asparagus, ends trimmed 2 tablespoons vegetable oil 4 teaspoons sesame seeds 4 cups warm Sushi Rice, recipe follows 2 teaspoons sesame oil 3 green onions, chopped 1 avocado, pitted, peeled, and cut into 1/2-inch cubes 1 English cucumber, cut into matchstick-sized strips 1/4 cup sliced pickled ginger 1 lemon, zested 1/2 cup mirin 1/2 cup fresh lemon juice 6 tablespoons soy sauce 1/2 cup sugar 1 tablespoon minced green onion 2 cups short-grain rice 2 cups water 1/4 cup rice vinegar 2 1/2 tablespoons sugar 1 tablespoon mirin 3/4 teaspoon salt Instructions: To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes. Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes. In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side. To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds. In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month. Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain. Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes. In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat. Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39908,"Chicken Marsala Six 6-ounce boneless, skinless chicken breasts 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper 2 cups all-purpose flour
2 tablespoons grapeseed oil
1 ounce grapeseed oil 1 tablespoon chopped garlic
8 ounces cremini mushrooms, sliced
8 ounces oyster mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 teaspoon fresh rosemary, chopped
Kosher salt and freshly ground black pepper 1 cup Marsala wine
2 cups demi-glace
2 ounces butter
2 tablespoons chopped fresh parsley, for garnish Instructions: For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet. Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging. Dredge the chicken breasts in the seasoned flour right before you put them in the pan. Heat a saute pan over high heat. When it's good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed). Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes. Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness. Remove the chicken from the pan and let it rest a few minutes before plating. For the Marsala sauce: Heat a large saute pan over high heat. Add the grapeseed oil, then the garlic. Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms. Saute until tender. Add the rosemary and sprinkle with salt and pepper. Deglaze the pan with the Marsala and cook until the wine is reduced by half. Add the demi-glace, bring to a simmer and cook for 2 minutes. Remove the sauce from the heat and swirl in the butter to incorporate it. Season with salt and pepper. Add the chicken to the pan and coat with the sauce. Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts. Garnish with chopped parsley. ","[Barolo, Barbaresco, Chianti, Rioja]

" 39909,"The Very Most Basic Spinach and Cheese Souffle Butter or margarine Grated Parmesan cheese or bread crumbs 4 egg yolks 5 egg whites 1/2 teaspoon cream of tartar 1/4 cup butter or margarine 1/4 cup all purpose flour 1 cup milk 1 cup shredded cheddar cheese 1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry Instructions: Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39910,"Spaghettini with Garlic and Oil: Spaghettini Aglio e Olio 1 pound spaghettini 6 to 8 cloves garlic, smashed 1/4 cup extra-virgin olive oil 2 tablespoons Italian parsley, minced, for garnish Pinch red pepper flakes, for garnish 1 teaspoon salt Instructions: Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well. Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end if necessary. Heat a 10-inch saute pan over medium heat and add the olive oil. Add the garlic and cook until golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, remove the pan from the heat, and add the parsley and red pepper flakes. Drain the pasta and add it to the saute pan. Toss, season with salt and pepper, and serve immediately in warmed bowls. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 39911,"Sour Orange Glazed Duck with Herb Crepes 1 Peking duckling (Long Island), about 5 pounds Kosher salt and freshly ground black pepper 1 orange, zested 1 lemon, zested 1 lime, zested 1 small onion, halved Sour Orange Glaze, recipe follows Herb Crepes, recipe follows Watercress, for garnish 4 cups fresh orange juice 2 cups fresh lemon juice 1 cup fresh lime juice 6 cloves garlic, finely chopped 1 tablespoon whole fennel seeds 1 teaspoon whole black peppercorns 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 1/4 teaspoon salt 1/8 teaspoon freshly grated black pepper 2 tablespoons finely chopped fresh thyme 2 tablespoons finely chopped fresh parsley 3 tablespoons melted butter Butter, for coating the pan Instructions: Preheat oven to 300 degrees F. A day before roasting, remove the giblets and neck from the cavity of the bird and discard. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours. Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens). Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze. Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired. Brush the surface of the crepe with some sour orange glaze. Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress. Fold over and roll up and serve. Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature. Once cooled, remove 3/4 cup and place in bowl to serve with the crepes. In blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan over high heat. Add butter to coat. Pour 1-ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all the batter is gone. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39912,"Beet and Carrot Quick Slaw 2 tablespoons Dijon mustard 4 tablespoons red wine vinegar 1 teaspoon celery seed 1/2 teaspoon sugar 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil Cracked black pepper 1 pound beets, peeled and shredded, about 3 medium beets 1/2 pound carrots, peeled and shredded, about 3 carrots 3 tablespoons fresh chopped parsley leaves Instructions: In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 39913,"Jim Graham's Spiced Hot Chocolate 1/4 cup heavy cream 1/2 cup milk 1 scant teaspoon aniseeds, coarsely crushed in a mortar 1 teaspoon finely grated orange zest 1 (2-inch) length vanilla bean, split lengthwise, seeds scraped out 1 quarter-sized slice fresh ginger 1 ounce Valrhona Pur Caraibe dark chocolate (66% cacao), finely chopped Very small pinch of salt Instructions: In a heavy saucepan set over medium heat, combine the cream, milk, aniseeds, orange zest, vanilla beans and seeds, and ginger. Bring just to a boil. Cover, reduce the heat to very low, and keep at a bare simmer for 10 minutes. Place the chocolate in a small bowl. Using a fine-mesh strainer, strain a few spoonfuls of the hot cream mixture over the chocolate and whisk with a small wire whisk until the chocolate is completely melted. Strain the rest of the cream mixture over the chocolate, add the salt, and whisk to combine thoroughly before pouring into a serving cup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39914,"Broccoli and Sausage with Shells 2 tablespoons olive oil 1/2 pound spicy sausage, removed from casings and crumbled 2 cloves garlic, finely chopped 1 teaspoon red pepper flakes 1 head broccoli, cut into florets 3/4 cup chicken stock 12 ounces cooked small pasta shells Salt and pepper 4 thin slices white bread, toasted and diced 1/2 cup grated parmesan Instructions: Heat oil in a large non-stick skillet over medium high heat. Add sausage and garlic and cook until sausage is no longer pink. Stir in pepper flakes and broccoli florets. Pour in chicken stock, bring to a simmer and cover. Cook until broccoli is barely tender-- about 1 minute. Remove lid and stir in cooked pasta and toss to coat. Season with salt and pepper. Serve warm and garnish with toasted bread cubes and grated parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39915,"Peach Ice Cream 2 cups chopped fresh or frozen peaches, peeled if preferred 1 1/4 cups sugar 1 tablespoon lemon juice 2 tablespoons peach brandy 2 cups heavy cream 1 cup milk 1/2 teaspoon vanilla extract 4 egg yolks Instructions: In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator. In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil. In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 39916,"Spicy Buffalo Onion Rings and Blue Cheese Dip Vegetable oil, for frying 4 eggs 5 cups 2 percent milk 6 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon Cajun spice mix (recommended: Paul Prudhomme's) 2 tablespoons cayenne pepper 1 teaspoon white pepper 2 teaspoons black pepper 2 teaspoons dry mustard 1 2/3 teaspoons salt 3 extra-large yellow onions Blue Cheese Dip, recipe follows 1 carrot, sliced 1 stalk celery, sliced 2 cups sour cream 1 cup buttermilk 2 cups blue cheese 1 tablespoon minced serrano cl peppers 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce Salt and freshly ground black pepper Instructions: Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat. The oil temperature should be at 350 degrees F when you start frying. In a large bowl, mix the eggs and milk; then add the flour and baking powder and mix thoroughly with a hand-held mixer. Strain the mixture to remove any lumps. Add more milk if you want a thinner crust. In a small bowl, mix the Cajun spice mix, cayenne pepper, white pepper, black pepper, dry mustard, and salt. Add this spice mixture to the batter. Cut the onions into thick slabs, dunk them in the batter, and fry them, in batches, in the oil until golden brown. Serve the onion rings with the Blue Cheese Dip, sliced carrot, and celery. In a large bowl, mix all the ingredients together. Season with salt and pepper, to taste. Serve the sauce in a side bowl for dipping. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]

" 39917,"Mulled Red Wine Sangria 2 750-ml bottles red Spanish table wine 1 cup pomegranate juice 1/4 cup brandy 1/4 cup pure cane sugar 4 cinnamon sticks 3 star anise pods 8 whole cloves 1 2-inch strip orange zest 1 Gala apple, thinly sliced 1 Bartlett pear, thinly sliced 1/4 cup pomegranate seeds Instructions: Combine the wine, pomegranate juice, brandy, sugar, cinnamon sticks, star anise, cloves and orange zest in a large saucepan and bring to a simmer over low heat. Remove from the heat and let the flavors meld for 30 minutes. When ready to serve, return the mixture to low heat, bring to a simmer, then add the apple, pear and pomegranate seeds. Serve in heatproof glass mugs. ","[Tempranillo, Garnacha, Merlot, Cabernet Sauvignon]" 39918,"Clams Casino 4 tablespoons diced onion 4 tablespoons diced red and green bell peppers 2 tablespoons diced celery 6 tablespoons butter 2 tablespoons dry vermouth 1 teaspoon hot sauce 2 teaspoons Worcestershire sauce 1 tablespoon lemon juice 1 cup bread crumbs 36 littleneck clams, shucked, juice and shells reserved 1 1/2 teaspoons chopped fresh parsley leaves 4 slices bacon Instructions: Fry the onions, peppers, and celery in 1/2 tablespoon of the butter. Add vermouth and turn heat halfway down. Add the remaining butter and let melt. Add hot sauce, Worcestershire, and lemon juice. Add bread crumbs and 1/2 cup of reserved clam juice. Remove mixture from heat and cool. Place the stuffing mixture in the shells on top of each clam and sprinkle with parsley. Top with 3/4 slice of bacon. In a medium-hot cast iron pan or griddle pan, place clams, bacon side down, and cook until browned and bacon is crispy. Flip over and cook an additional 1 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39919,"Individual Potato Gratins Vegetable spray 2 large russet potatoes, roughly peeled and thinly sliced 1/2 cup grated Swiss cheese 2 green onions, finely chopped Salt and freshly ground black pepper 3/4 cup heavy cream Instructions: Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39920,"Shrimp with Zucchini Noodles 4 tablespoons salted butter 2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons cl flakes
Kosher salt and freshly ground black pepper 1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles 1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves Instructions: Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, cl flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes. Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Gavi]" 39921,"Chocolate Eclairs Pinch salt 1 cup water 4 ounces butter 1 cup flour 5 eggs 4 cups milk 1 1/2 cups sugar Pinch salt 12 egg yolks 6 tablespoons flour 4 tablespoons cornstarch Vanilla 5 ounces bittersweet chocolate 2 ounces butter Instructions: Pate a Choux: Preheat oven to 425 degrees F. Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs 1 at a time until completely incorporated. Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 more minutes. Pastry Cream: Scald milk with 3/4-cup sugar and salt. Whisk yolks and remaining 3/4-cup sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour. Ganache: Melt chocolate and butter together over low heat, stirring constantly. Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature. ","[Riesling, Pinot Grigio, Moscato, Brachetto]

" 39922,"Skillet S'Mores 1 1/2 cups semisweet chocolate chips 1 1/2 cups butterscotch chips
1/4 cup heavy cream
3 cups mini marshmallows
Graham crackers, broken into squares, for serving
Instructions: Place an oven rack in the top position and preheat the oven to 450 degrees F. While the oven heats, put a 10-inch cast-iron or stainless-steel skillet in to heat. Carefully remove the hot skillet and sprinkle the chocolate and butterscotch chips in the bottom. Drizzle the cream over the top and then top with the marshmallows in an even layer. Set the skillet on the top oven rack and bake until the marshmallows are molten and golden on top, 5 to 6 minutes. Serve (carefully, the pan will be very hot) with graham crackers for dipping. ","[Chardonnay, Riesling, Moscato, Merlot]" 39923,"Dry Rubbed BBQ Beef Brisket or Chicken 1/2 cup seasoned salt 2 tablespoons salt 1/2 teaspoon dried whole thyme 1/2 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper 4 pound beef tri-tip, or 6 skinless chicken breasts Instructions: Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator. Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making sure all sides are coated with the seasoning. Grill the tri-tip until the internal temperature reaches 130 degrees F, or the chicken reaches 160 degrees F. Let the tri-tip or chicken rest at least 10 minutes before slicing. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 39924,"Lemon Meringue Pie 11 pecan shortbread cookies, such as Keebler Pecan Sandies (about 1/2 of an 11-ounce package) 2 tablespoons sugar
Zest of 1 lemon
2 tablespoons melted butter
1 1/4 cups sugar 4 large egg yolks (reserve the whites for the meringues) 1/3 cup lemon juice
2 tablespoons cornstarch
2 tablespoons butter
4 large egg whites 1/4 teaspoon cream of tartar
3 tablespoons sugar
1 teaspoon cornstarch
Instructions: Preheat the oven to 350 degrees F. For the crust: Pulse the cookies, sugar and zest in a food processor until fine. Pulse in the melted butter until the crumbs are moist. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes. Set aside to cool. For the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Stir in the lemon juice. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. Whisk in the cornstarch slurry and cook until it thickens. Remove from the heat and whisk in the butter. Fill the pie crust with the filling, spreading it out evenly. For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. Whisk together the sugar and cornstarch in a separate small bowl. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks. Spread the meringue over the top of the warm pie, making sure to get it to the edges. Bake until the meringue is just beginning to brown, 8 to 10 minutes. Let cool completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39925,"Sweet Potato Chili Cakes with Cilantro Lime Sauce 4 cups peeled and grated sweet potatoes 1/2 jalapeno pepper, seeded and diced 3/4 cup all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 cup whole milk 1 large egg, lightly beaten Olive oil for frying Cilantro Lime Cream Sauce, recipe follows Chopped fresh cilantro leaves, for garnish 1 (8-ounce) container sour cream 1/2 cup minced fresh cilantro leaves 1 lime, zested and juiced Pinch salt Instructions: In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper. In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined. Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro. In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 39926,"Deepest Darkest Chocolate Cheesecake Cooking spray, for greasing One 9-ounce package chocolate wafer cookies 2 tablespoons sugar 1 teaspoon fine salt 1 stick butter, melted 12 ounces bittersweet chocolate, chopped 1 1/2 cups sugar 1/3 cup unsweetened Dutch-processed cocoa powder Four 8-ounce packages cream cheese, at room temperature 1/2 tablespoon orange zest or 1/2 tablespoon prepared coffee or 2 teaspoons espresso powder, optional 4 eggs 3/4 cup heavy cream 6 ounces bittersweet chocolate, chopped 2 teaspoons honey 1 tablespoon prepared coffee Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray. For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling. For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined. Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight. For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour. Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 39927,"Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous Four 4- to 6-ounce halibut fillets Salt and freshly ground black pepper 8 slices prosciutto
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
Pinch cl flakes
2 cups shredded Brussels sprouts
1 cup shredded kale
1 cup whole wheat couscous
1 cup hot chicken stock or water
1/4 cup dried currants or chopped dried cranberries
Instructions: Preheat the oven to 375 degrees F. Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other. Place a halibut fillet at the end of the slices and roll up (like a mini burrito). Repeat with the remaining prosciutto and halibut. Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut just until the prosciutto gets browned, about 1 minute per side. (If your pan is hot enough, this will happen quickly. This is just for color and crisping the prosciutto; the fish will cook later in the oven!) Transfer the fish to a plate. Quickly stir the garlic, lemon zest and cl flakes into the skillet. Add the Brussels sprouts and kale and saute until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and currants. Place the fish on top of the mixture and transfer to the oven. Bake for 8 minutes. Remove the fish from the skillet, fluff the couscous with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 39928,"Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction 3 tablespoons grapeseed oil 1 tablespoon (1 to 2 cloves) chopped fresh garlic 2 finely diced shallots, or 1 white onion finely diced Any meat trimmings you may have from the beef (see beef ingredient below) 1/2 (750-ml) bottle Merlot wine 1/2 pint (1 cup) strong beef stock or demi-glace 1 tablespoon fresh chopped thyme leaves 1 tablespoon fresh chopped rosemary leaves 1 stick (1/2 cup) unsalted butter 4 medium to large potatoes, peeled and cut into chunks 2 bay leaves 1 pound lobster meat 2 tablespoons grapeseed oil 1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes Salt and freshly ground white pepper 3 ounces soft herbed cheese (recommended: Boursin) 1/4 cup chopped fresh chives 6 (4-ounce) beef tenderloins (filet mignon) Salt and freshly ground black pepper 1/8 cup grapeseed oil Instructions: Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
For the potatoes: Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.; Preheat oven to 375 degrees F. Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven). While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt. Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!) If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter. Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 39929,"Lemon Tea Bread 2 extra large eggs Finely grated zest of 1 large lemon 3 tablespoons lemon juice Pinch of salt 1 scant cup granulated sugar 1/3 cup creme fraiche (or sour cream or plain yogurt) 1 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 cup unsalted butter, melted 1 cup confectioners' sugar 1 lemon, juiced Instructions: Preheat the oven to 400 degrees F. Butter and flour a 9 by 5 inch, 3-inch deep loaf pan. To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined. Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack. To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39930,"Chef's Market Corn Fritters 1 cup creamed corn 1 cup whole kernel corn 2 large eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon sugar Salt and freshly ground black pepper Vegetable oil, for frying Instructions: Mix all the ingredients except the oil together until well blended. Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 39931,"Chai-Spiced Pumpkin Loaf Nonstick cooking spray, for the loaf pan 1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar 2 tablespoons strongly steeped chai tea or chai tea concentrate
1 tablespoon heavy cream
Pinch of ground cinnamon
Instructions: For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan. Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined. Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated. Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack. For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving. ","[Syrah, Zinfandel, Merlot, Cabernet Sauvignon]

" 39932,"Sonny's Onion Rings 4 pounds white colossal onions, peeled 2 eggs, beaten 1 quart whole milk 1 can beer 5 1/2 cups all-purpose flour 2 tablespoons baking powder Instructions: Crosscut onions into 1/2-inch rings, discarding onion hearts. In separate container combine eggs, milk, and beer. Mix flour and baking powder thoroughly in separate container. Soak onions in milk mixture and coat onions in flour. This step is repeated a second time, and may be done a third time to insure that the entire onion is dusted with flour mixture. Fry onions in a deep-fryer until golden brown. ","[Chardonnay, Riesling, Gewrztraminer]" 39933,"Mocha Chip Scones 1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled 2 tablespoons heavy cream 2 large eggs, lightly beaten separately 1 teaspoon vanilla extract 3 1/2 cups baking mix 1/2 cup sugar 3/4 cup white baking chips 3/4 cup chocolate chips 1 tablespoon heavy cream White decorating sugar or sanding sugar Instructions: Preheat oven to 350 degrees F. In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside. In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips. Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside. In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar. Bake for 18 to 20 minutes or until golden brown. Serve warm with butter! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39934,"Pina Pisco 4 strips orange zest 2 sprigs fresh mint 2 chai tea sachets 1 bottle pisco Ice 2 orange wedges Splash pineapple juice Seasoned salt, for the rim of the glass (salt, sugar and crushed pink peppercorns) Seasoned salt, for the rim of the glass (salt, sugar and crushed pink peppercorns)
Seltzer water, to top off Frozen pineapple balls, for garnish Instructions: For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle. Allow this to sit for at least 24 hours. The longer the tea sits, the stronger it will get. Carefully remove the tea bags. For the pina pisco: Add some ice to a cocktail shaker. Squeeze the orange wedges over the ice. Reserve the wedges. Add a shot of infused pisco and the pineapple juice. Shake for about 30 seconds. Moisten the edge of the cocktail glass with a reserved orange wedge. Dip into the seasoned salt. Pour the cocktail shaker contents into the prepared glass. Top off with some seltzer water. Garnish with pineapple balls to help keep the drink cold. ","[Pisco, Sauvignon Blanc, Vermentino, Cava]" 39935,"Chocolate Truffles 3 cups (18 oz.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 tablespoon vanilla extract COATINGS: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars Instructions: MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. POUR into medium bowl. Cover and chill 2 to 3 hours or until firm. SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Calories 59,Total Fat Grams2.7,Calories From Fat 24,Saturated Fat Grams 1.6,Saturated Fat Grams Pct DailyValue 8,CholesterolMilligrams 2,SodiumMilligrams 9,Potassium Milligrams 26,Total Carbohydrates Grams 6.2,Total Carbohydrates Grams Pct Daily Value 2,Dietary Fiber Grams 0.4,Dietary Fiber Grams Pct Daily Value 2,Sugars Grams 5.7,Protein Grams 0.5,Protein Grams Pct Daily Value 1,Niacin Pct Daily Value 1,Magnesium Pct Daily Value 3,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
","[Bordeaux Blend, Pinotage, Tempranillo, Barbera]

" 39936,"Nakenna Special Pizza All-purpose flour, for dusting 2 balls Pizza Dough, recipe follows 1/2 cup San Marzano Crushed Tomato Sauce, recipe follows 10 large fresh basil leaves
2 slices prosciutto
1/4 cup thinly sliced red onions
1/2 cup fresh mozzarella, cut or torn into 1/2-inch cubes
Italian seasoning, to taste
1/2 cup plus 2 tablespoons water, at room temperature 1/4 teaspoon active dry yeast
1 cup 00 flour
1 1/2 teaspoons salt
1 teaspoon olive oil
One 28-ounce can San Marzano tomatoes 1 teaspoon salt
2 large fresh basil leaves
Instructions: Preheat the oven to 500 degrees F. On a floured surface, press out Pizza Dough balls. After dough is pressed out flat, begin stretching by hand to desired size and thickness. Place on baking sheet or preheated pizza stone. Spread San Marzano Crushed Tomato Sauce on the dough, leaving 1/2 inch all the way around free from sauce. Put basil on first (making sure to lay other ingredients over it so basil does not burn in the oven), then prosciutto, onions and cheese. Sprinkle with Italian seasoning. Bake for at least 10 minutes, or until pizza dough edges look browned and mozzarella has some browned spots. (Best results will be achieved by using a pizza stone that is placed in the oven at least 15 minutes before placing dough on it. Pizza can then be built directly on the pizza stone.) In a small cup, combine 2 tablespoons of the water and the yeast and stir until the yeast is dissolved. Set aside for about 10 minutes. In a mixer with a dough hook, combine the flour and yeast mixture and mix until incorporated. Add the salt and the remaining water. Mix until dough feels and looks smooth. You may have to add a bit more flour or water to achieve this consistency; do this in very small increments, like 1 teaspoon of either flour or water at a time. Let each incorporate and check for desired consistency. When the dough is smooth, and the bowl is free from dry flour, add the oil. Mix until well incorporated. With slightly oiled hands, remove the dough, divide into 2 balls and wrap in plastic wrap. Let rest in the fridge anywhere from 2 hours to 4 days. Put tomatoes in a medium bowl with the salt and basil leaves. With an immersion blender, blend until basil is well incorporated and tomatoes are completely crushed. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 39937,"Campfire Beans 4 strips bacon, cut into 1-inch pieces 1/2 medium white onion, finely chopped 2 cloves garlic, finely chopped Salt and freshly ground black pepper 4 cups pinto beans, soaked overnight, drained Instructions: Heat a cast-iron pot over medium-high heat. Add the bacon and cook for 5 minutes. Add the onion and saute until beginning to soften and become translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper. Add the beans and 5 cups water to the pot, stirring to combine. Bring the beans to a boil, reduce the heat and cover. Cook over medium-low heat until the beans are tender, about 2 hours. Adjust the seasoning, if necessary. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 39938,"Pasta with Sausage and Broccoli Rabe 1 pound broccoli rabe, trimmed of damaged leaves 1 pound orecchiette or other pasta noodle 2 tablespoons water 4 to 5 cloves garlic, thinly sliced 1/2 pound Italian sausage, cut into quarter-inch slices Salt 1 cup coarse, seasoned bread crumbs, toasted, optional garnish Pecorino Romano or Parmesan, optional garnish Instructions: Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining. Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente. While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage. When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately. If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 39939,"Strawberry-Mint Margarita Mix In 1/2 cup fresh strawberries, chopped 16 leaves fresh mint
4 servings of your favorite margarita recipe Instructions: Put the strawberries and mint leaves in a large cocktail shaker. Smash with a wooden muddler for about 30 seconds to blend the ingredients and extract the flavors. Add the margarita base to the shaker and shake or stir to combine. Divide among 4 glasses filled with ice. ","[Sauvignon Blanc, Ros, Moscato]" 39940,"Four-Cheese Butternut Squash Baked Fusilli Kosher salt and freshly ground black pepper 1 small (1 1/4 pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups) 4 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced Pinch crushed red pepper flakes One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 1 tablespoon chopped fresh sage 1 cup fresh ricotta 1 pound dried fusilli 2 1/2 cups shredded mozzarella 1/2 cup crumbled Gorgonzola dolce or other mild blue cheese 1 cup grated Parmesan Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes. Meanwhile, heat the remaining 2 tablespoons of 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 sage and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl. Add the tomato sauce, cooked squash, 1 cup of the mozzarella, the gorgonzola, and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining 1 1/2 cups mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]

" 39941,"Baked Potato Croquettes 1 extra-large potato 2 ounces unsalted butter, softened
1/3 cup chopped bacon, diced and rendered
2 tablespoons sour cream 2 tablespoons whole milk 1 green onion, sliced thin Salt and freshly ground black pepper 4 cubes Cheddar or Jack cheese (about 2 ounces) 1 egg, whisked 1 tablespoon whole milk
1/2 cup all-purpose flour 2 quarts canola oil Instructions: For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball. For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour. For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39942,"Sukiyaki 1/2 cup soy sauce 2 tablespoons sugar 1 cup soup stock 1/4 cup mirin 1 pound thinly sliced beef meat 1/4 cup sugar 2 medium onions, sliced 4 ounces yam noodles (shirataki) 1 cup sliced bamboo shoots 2 stalks celery, sliced 1 cup soaked, rinsed and sliced shiitakes 1 cube tofu, cut into 1-inch pieces 1 bunch green onions, cut into 2-inch lengths 2 leaves Napa cabbage, sliced 2 tablespoons oil Instructions: Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F. Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 39943,"Ahi Poke 1/4 to 1/2 cup soy sauce 1/2 tablespoon sambal oelek
1 teaspoon sesame oil
3 scallions, white and green parts separated, sliced thinly on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece ginger, peeled and grated
1/2 sweet white onion, such as Maui, julienned
1 pound ahi tuna, cut into 1/2-inch chunks
2 tablespoons chopped dry-roasted macadamia nuts
Instructions: Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes. Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39944,"Rockin' Baked Beans Extra-virgin olive oil 1 large onion, cut into 1/2-inch dice 1 green pepper, stem, seeds and pith removed, cut into 1/4-inch dice Large pinch crushed red pepper flakes Kosher salt 4 garlic cloves, smashed and finely chopped 2 links Italian sausage, casing removed and crumbled 1/2 cup tomato paste 1 teaspoon cumin seeds, toasted and ground 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 2 tablespoons molasses 2 (28-ounce) cans navy beans 1 1/2 cups water, plus 1 cup 5 slices bacon Instructions: Coat an oven-safe pot with olive oil and put over medium-high heat. Add the onions, peppers and crushed red pepper flakes. Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Preheat the oven to 375 degrees F. Add the sausage and use a spoon to help break it apart. When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water. Taste and season with salt, if needed. Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 to 20 minutes. After 20 minutes, add the remaining cup of water. Top the beans with the bacon slices. Bake until the beans are nice and thick and the bacon is crispy, about 25 to 30 minutes. Remove from the oven and serve. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 39945,"Spiced Pumpkin Icebox Cake 3 tablespoons granulated sugar 1 1/4 teaspoons ground cinnamon 1 package refrigerated 9-inch pie crusts (2 dough rounds) 3 tablespoons unsalted butter, melted 2 cups walnuts 3 1/2 cups heavy cream 1 1/2 cups canned pumpkin pie puree 4 tablespoons confectioners' sugar Instructions: Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl. Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets. Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar. Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets. While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes. Let cool, then finely chop. Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes. Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the scraps in a bowl. Repeat with the remaining dough round. Crumble the scraps into bite-sized pieces. Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds. Top with half the remaining pumpkin mixture, then the crumbled dough scraps. Finish with the remaining pumpkin mixture and dough round. Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight. When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped walnuts into the sides of the cake. Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake. Cut into slices with a serrated knife. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39946,"Roasted Mushroom and White Asparagus or Endive Salad 10 white asparagus spears or 2 heads Belgian endive 1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces 1 large red onion, cut into 8 wedges 1 garlic clove, bruised 2 sprigs thyme or 1 teaspoon dried thyme 1/4 cup extra virgin olive oil Kosher or sea salt and freshly cracked black pepper 2 tablespoons red wine vinegar 1 bunch frisee, cut into bite-sized pieces 1 bunch arugula, torn into bite-sized pieces (about 2 cups) 2 ounces shaved Parmigiano-Reggiano Instructions: Preheat the oven to 550 degrees fahrenheit (or the highest setting). Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges. Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork. Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 39947,"Creole Style Chicken and Savory Jambalaya 1 whole chicken, chopped 1 rib celery with leaves 1 onion, chopped 3/4 cup green pepper, chopped 1 clove garlic 1 eggplant, chopped 1 bay leaf 1 pound smoked sausage, sliced into 1/2-inch pieces 1 pound ham, cubed 1 (60-ounce) can tomato paste 2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce 4 cups long grain rice 1/4 cup parsley, chopped Instructions: Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 39948,"Herb-Roasted Turkey 1 10- to 12-pound turkey 1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided 2 tablespoons canola oil 1 teaspoon salt 1 teaspoon freshly ground pepper Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups) 3 cups water, plus more as needed Instructions: This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.; Position a rack in the lower third of the oven; preheat to 475degreesF. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350degrees and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165degreesF. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve. NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium. 0 Carbohydrate Servings MAKE AHEAD TIP: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39949,"Wine, Honeydew, and Tarragon Granita 2/3 cup white wine 1/4 cup sugar 2 cups cubed honeydew melon 2 tablespoons chopped fresh tarragon leaves, plus whole leaves or sprigs for garnish 1 teaspoon fresh lemon juice Kosher salt Instructions:

1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39950,"Grilled Turkey with Pomegranate-Black Pepper Glaze 1 (15 pound) fresh turkey