","[Malbec, Tempranillo, Garnacha, Barbera]" 28757,"Grilled Chicken Breast with Zesty Peanut Sauce 8 large boneless, skinless chicken breast halves MARINADE: 1 tablespoon brown sugar 2 tablespoons Jif? Extra Crunchy Peanut Butter 1/4 cup Crisco? Pure Canola Oil 1/2 cup soy sauce 1/3 cup fresh lime juice 2 large cloves garlic, minced 1/2 teaspoon cayenne pepper 1/2 teaspoon salt PEANUT SAUCE: 1 cup Jif? Extra Crunchy Peanut Butter 1 cup unsweetened coconut milk 1/4 cup fresh lime juice 3 tablespoons soy sauce 2 tablespoons dark brown sugar 2 teaspoons finely minced fresh gingeroot 2 cloves garlic, minced 1/4 teaspoon cayenne pepper, or to taste 1/2 cup chicken stock 1/2 cup heavy cream Chopped fresh cilantro, for garnish Instructions: WASH, trim and pound chicken to flatten to a consistent thickness. MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade. PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator. When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken. REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center. SPOON peanut sauce over hot chicken and sprinkle with cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28758,"Scottish Shortbread 1/2 pound best unsalted butter 1/2 cup superfine sugar 2 1/2 cups all-purpose flour Instructions: Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen. Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan. Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack. To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28759,"Oyster Stew with Andouille Potato Mash 1 1/2 pounds Idaho potatoes, peeled and cubed 1/2 teaspoon salt 1/2 cup heavy cream 1/8 teaspoon freshly ground black pepper For the stew: 1 tablespoon unsalted butter 1/2 cup finely chopped yellow onion 1/4 teaspoon freshly ground black pepper 2 teaspoons chopped garlic 1 cup heavy cream 24 freshly shucked oysters, with their liquor 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce For the potatoes: 6 ounces andouille or other smoked sausage, chopped Instructions: Make the potatoes: In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside. Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat. Make the stew: In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes. To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28760,"Creamy Shrimp Pasta Salad Kosher salt 1 pound campanelle pasta
1/2 cup extra-virgin olive oil
1/3 cup champagne vinegar
1/4 cup mascarpone, at room temperature
2 tablespoons Dijon mustard
1 pound jumbo (21/25 count) peeled and cooked shrimp, cut in half
1 cup grated Parmesan 1 cup frozen peas, thawed
1 cup sweet peppadew peppers, thinly sliced
1 bulb fennel, thinly sliced
1/2 cup chopped fresh basil
1/2 cup chopped fresh dill
Instructions: Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly. In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 28761,"Christmas Turkey 1 (8 to 9-pound) turkey 2.2 pounds diced turkey breast 3 1/2 ounces pine nuts 3 1/2 ounces dates, finely chopped 3 1/2 ounces walnuts 3 1/3 ounces diced cured ham 7 ounces chestnuts in syrup 1/2 cup brandy 1/2 cup sweet wine 2 eggs Salt and pepper Instructions: Preheat oven to 325 degrees F. Remove the bones from the turkey opening from the back and set aside while you prepare the stuffing. Ina bowl, combine the diced turkey, pine nuts, dates, walnuts, cured ham, chestnuts, brandy, sweet wine and eggs. Season with salt and pepper. Mix well and stuff the turkey with the mixture. Sew the opening shut with a trussing needle and kitchen string. You can also skewer the opening shut. Place the turkey on a rack in a roasting pan. Roast for 3 hours or until the internal temperature in the center of the stuffing and in the thickest part of the thigh reaches 180 degrees F. While roasting, baste frequently. Cut into slices, spoon the stuffing, and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 28762,"Spicy Chicken with Peppers and Basil 2 cups jasmine rice, prepared to directions on the package 1 1/2 pounds boneless, skinless chicken breast 1 tablespoon (1 turn around the pan) wok or light colored oil 1 tablespoon hot cl oil 1/2 to 1 teaspoon crushed red pepper flakes 1 small to medium onion, thinly sliced 2 red bell peppers, seeded and thinly sliced 4 cloves garlic, chopped 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce 20 leaves fresh sweet basil, torn Serving suggestion: Thai Salad with Peanut Dressing, recipe follows 3 tablespoons chunky style peanut butter 2 tablespoons light oil, vegetable or canola 1 tablespoon dark soy sauce, a splash 2 tablespoons (2 splashes) rice wine vinegar 1 teaspoon sugar 1/4 teaspoon (2 pinches) cayenne pepper 1 small head Iceberg lettuce, shredded 2 cups fresh bean spouts 2 carrots, grated or peeled into curls with a vegetable peeler Instructions: Place rice on the stovetop to cook. Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board. When the rice is 6 or 7 minutes away from being done, begin your stir fry. Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot cl oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. Serve chicken and peppers with prepared rice, salad with peanut dressing. Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper. Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve. Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy ","[Syrah, Tempranillo, Garnacha, Barbera]" 28763,"Fruitcake Cookies 3/4 cup dried currants 3/4 cup chopped dried figs 3/4 cup candied cherries, plus more for topping 3/4 cup chopped dried pineapple 1/2 cup chopped candied orange peel 1/2 cup plus 1 tablespoon brandy or bourbon, plus more if needed Cooking spray 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 sticks unsalted butter, melted and cooled slightly 2 cups packed dark brown sugar 2 large eggs 1/4 cup molasses 2 teaspoons pure vanilla extract 1 1/2 cups confectioners\u2019 sugar 2 tablespoons milk, plus more if needed Instructions: Combine the currants, figs, cherries, pineapple, orange peel and 1/2 cup brandy in a wide microwave-safe bowl. Microwave until the mixture is hot, about 90 seconds, then stir to evenly coat the fruit with the brandy. Set aside at least 1 hour and up to overnight. Preheat the oven to 350? F and line a 9-by-13-inch baking dish with foil, leaving a 1-inch overhang on all sides; coat the foil with cooking spray. Whisk the flour, baking soda, salt, cloves and nutmeg in a medium bowl. Whisk the melted butter and brown sugar in a large bowl until smooth; add the eggs and whisk until combined, then whisk in the molasses and vanilla. Whisk in the flour mixture until smooth, then fold in the macerated fruit and any remaining liquid in the bowl (no more than 1 to 2 tablespoons liquid). Spread the batter in the baking dish in an even layer. Bake until browned, puffed and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer the baking dish to a rack to cool completely. Lift the bars out of the pan using the foil overhang and transfer to a cutting board. Whisk the confectioners\u2019 sugar, milk and remaining 1 tablespoon brandy in a medium bowl to make a thick, spreadable glaze; whisk in a few more drops of milk or brandy if needed. Spread the glaze on the bars; let set, 20 to 30 minutes. Trim the edges of the bars. Cut into 1 1/2- to 2-inch squares. Gently press a candied cherry into the center of each. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 28764,"Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad 3 tablespoons coarse salt 4 ounces capers, drained
1 cup rice vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons agave syrup
2 tablespoons brown sugar
1 1/2 pounds fresh tuna Herbes de Provence Olive oil 1 pound heirloom fingerling potatoes Olive oil
2 radishes, shaved 1 bulb fennel, shaved
1 bunch asparagus, tips only, blanched 8 ounces arugula 4 to 6 quail eggs, hard-boiled, Instructions: For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers. In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth. For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw. For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked. For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs. To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 28765,"Polly's Perfect Blueberry Pie 2 cups sifted all-purpose flour 2 teaspoons sugar 1 teaspoon salt 1/2 to 2/3 cup salad oil 3 to 4 tablespoons milk 1 quart fresh blueberries, washed 3 tablespoons cornstarch 3/4 cup sugar Dash ground cinnamon Dash freshly grated nutmeg 1 teaspoon lemon juice 4 teaspoons butter Instructions: Crust: Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim. Berry pie filling: Preheat the oven to 350 degrees F. To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently. Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling. Crumble the reserved crust on top of the pie. Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 28766,"Ghee 1 pound butter Instructions: Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer]" 28767,"Hot Ranch Crab Dip 4 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup buttermilk 1 tablespoon all-purpose flour 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 1/4 teaspoon grated lemon zest 1 clove garlic, finely grated 1/4 cup grated parmesan cheese, plus more for sprinkling Kosher salt 3 scallions, thinly sliced 2 tablespoons chopped fresh chives, plus more for topping 1 pound lump crabmeat, picked through Paprika, for topping Toasted bread or crackers, for dipping Instructions: Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, sour cream, buttermilk and flour in a large bowl. Add the Worcestershire sauce, hot sauce, lemon zest, garlic, parmesan and 1 teaspoon salt; beat with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the scallions, chives and crabmeat and continue beating until combined. Transfer the mixture to a shallow 1-quart baking dish; sprinkle with more parmesan and bake until lightly golden and heated through, 25 to 30 minutes. Top with paprika and more chives. Serve with bread or crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28768,"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]" 28769,"Birria Taco 2 pounds beef chuck roll 2 teaspoons beef broth powder 1 teaspoon garlic powder 2 bay leaves 1 onion 8 guajillo chiles 4 ancho chiles 4 pasilla chiles 1 teaspoon marjoram 1/2 teaspoon ground cumin 1/2 teaspoon thyme Salt and pepper 8 ounces Monterey Jack cheese 20 corn tortillas Oil, for cooking Instructions: Boil meat in just enough water to be level with the beef, along with the beef broth powder, garlic powder, bay leaves and onion until tender, about 2 hours. Rehydrate all chiles, marjoram, cumin and thyme in warm water for 20 minutes, then blend it. Separate the cl mixture into two equal parts. Separate the meat from the broth and pour half of the cl mixture into a saucepan with the meat. Braise, covered, for 20 minutes over medium heat. Meanwhile, simmer the broth for 20 minutes. Season to taste. Chop meat to make birria. Assemble by melting the Monterey Jack on a griddle or pan, then fry the tortillas with the fat from the broth or oil. Flip the tortilla over the melted cheese, then flip the tortilla again with melted cheese. Put the birria over the cheese and let it fry for 20 to 30 seconds. Serve accompanied with the broth. ","[Malbec, Tempranillo, Garnacha, Barbera]" 28770,"Slow Grilled Ancho Rubbed Pork 3 ancho chiles, seeded and hand-torn into pieces 1/4 cup chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 2 teaspoons sweet paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1/4 teaspoon ground cinnamon 1 (5 to 7 pound) pork shoulder, skin on Extra-virgin olive oil Kosher salt 6 garlic cloves, minced 2 jalapenos, chopped 1/4 cup red wine vinegar 1 bunch fresh cilantro, finely chopped 2 limes, juiced 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the spice rub: Toast the ancho cl pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.) For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings. For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork. ","[Malbec, Tempranillo, Garnacha, Barbera]" 28771,"Pasta alla Pamela with Shrimp and Peas Kosher salt and freshly cracked black pepper 1 pound medium shrimp (U41-50), shelled and deveined 1/4 teaspoon baking soda 1 pound spaghetti 1/4 cup olive oil 2 tablespoons unsalted butter 4 cloves garlic, minced 1/4 cup dry white wine 1 cup frozen peas, defrosted 1/3 cup grated Parmesan 1 tablespoon chopped fresh parsley Instructions: Bring a big pot of water to a boil. Salt liberally. In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside). Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water. Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary. Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28772,"Spaghetti Squash Pizza Crust 1 small to medium spaghetti squash 2 large eggs 1/2 cup shredded mozzarella 1/2 teaspoon garlic salt Nonstick cooking spray Desired sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil Instructions: Preheat the oven to 400 degrees F. Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.) Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.) Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes. Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 28773,"Spicy Sugared Almonds 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper
1 1/2 cups plus 1 tablespoon sugar 1 1/2 cups whole almonds
Instructions: In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside. In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils. Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes. Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28774,"Stir-Fried Chicken and Vegetables 1 tablespoon peanut oil 2 to 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1 pound boneless, skinless chicken breasts, cut into strips 1 medium onion, diced 2 cups sliced carrots 1 red bell pepper, seeded and sliced into thin strips 2 cups sugar snap peas 1 (15-ounce) can baby corn, drained 2 cups broccoli florets 1/4 cup reduced-sodium soy sauce 2 teaspoons cornstarch 1 cup reduced-sodium chicken broth Instructions: Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 28775,"Italian Vegetable Soup 1/4 cup extra-virgin olive oil 2 leeks (white and pale green parts only), chopped 2 garlic cloves, minced 6 zucchini, thinly sliced crosswise 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained Salt and freshly ground black pepper 10 cups vegetable broth 1 tablespoon chopped fresh thyme leaves 4 ounces dried wide egg noodles Freshly grated Parmesan Instructions: Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes. Ladle the soup into bowls. Sprinkle with Parmesan and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 28776,"Zeppole 1/4 pound butter 1 cup water 1 cup all-purposes flour 2 teaspoons baking powder 4 eggs Vegetable oil, for frying 3 cups sugar Honey, optional Instructions: Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time. Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour. In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried. When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired. ","[Prosecco, Moscato, Vin Santo, Riesling]" 28777,"Neely's BBQ Popcorn 1 tablespoon vegetable oil 1/2 cup popcorn kernels 1 stick butter, melted 2 tablespoons Neely's BBQ Seasoning, recipe follows 1/4 cup grated Parmesan Salt and freshly ground black pepper 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom of the pan. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, add the rest of the corn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning. Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the BBQ Seasoning, and Parmesan. Season with salt and pepper, to taste, and toss thoroughly. Mix all the ingredients together in a small bowl. Can be saved in an airtight container for up to 6 months. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 28778,"Chocolate Raspberry Bavarian Cake 1/4 cup sugar 1/3 cup water 1/4 cup raspberry liqueur 1/2 cup heavy whipping cream 4 ounces semisweet chocolate, cut into 1/4-inch pieces | 2 tablespoons (1/4 stick) unsalted butter Two 10-ounce packages frozen raspberries 3/4 cup sugar 3/4 cup raspberry liqueur 1 1/2 envelopes unflavored gelatin 2 cups heavy whipping cream One 9-inch round Chocolate Genoise, baked and cooled (recipe below) 1 cup heavy whipping cream Chocolate shavings 1/2 -pint basket raspberries Confectioners' sugar CHOCOLATE GENOISE 1/3 cup cake flour 1/3 cup cornstarch 1/4 cup alkalized (Dutch process) cocoa powder 3 large eggs plus 3 large egg yolks 3/4 cup sugar Pinch salt Instructions: Finishing: You will need 1 10-inch springform pan. For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur. For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool. To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in. Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set. To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar. One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep ","[Pinot Grigio, Moscato, Brachetto, Lambrusco]" 28779,"Stovetop Mac and Cheese with Mushrooms Kosher salt 1 pound penne 4 tablespoons unsalted butter
2 teaspoons fresh thyme
1 clove garlic, minced
1 pound white button mushrooms, sliced
Freshly ground pepper 1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 cups grated fontina cheese
1/2 cup grated Parmesan cheese 6 slices taleggio cheese 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, in a large skillet, heat the butter, thyme and garlic over medium heat until the garlic is tender, about 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and pepper.
Add the flour to the skillet and cook, stirring, 2 to 3 minutes. Whisk in the milk, heavy cream and mustard. Season with salt and pepper. Bring to a low simmer and continue whisking until the mixture thickens enough to coat the back of a spoon, about 3 minutes. Stir in the fontina and Parmesan until melted.
Add the pasta to the sauce and toss to coat. If the sauce thickens as it sits, toss in a splash of the reserved cooking water. Divide the mac and cheese among bowls and top each with a slice of taleggio. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 28780,"George's Bank Halibut with Savoy Cabbage, Garlic Confit and Fingerling Potatoes in Lobster Cream 4 fingerling or new potatoes, unpeeled 1 small carrot, cut into 1/4-inch dice 1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds 1/4 cup chicken stock 1 cup Lobster Cream, recipe follows Garlic Confit, recipe follows 2 tablespoons unsalted butter Coarse salt and freshly ground white pepper 4 halibut fillets, about 7-ounces each 3 tablespoons canola oil 2 tablespoons minced fresh chives, for garnish 1 (1-pound) lobster body (no meat) 1 small carrot, diced
1 small white onion, diced
2 sprigs fresh thyme
2 teaspoons canola oil
1/4 cup dry sherry
1 cup heavy cream
1 teaspoon tomato paste
Salt and white pepper Salt and white pepper
20 large garlic cloves, unpeeled 1 tablespoon extra-virgin olive oil
1 tablespoon water
Coarse salt and freshly ground white pepper Coarse salt and freshly ground white pepper
Instructions: In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 lengthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives. Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce. Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28781,"Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread 1/2 cup olive oil 3 tablespoons balsamic vinegar 2 tablespoons finely chopped fresh thyme 1 tablespoon Dijon mustard 1 teaspoon honey 3 cloves garlic, grated Salt and freshly cracked black pepper 2 large portobello mushroom caps 3 banana peppers, stemmed, seeds removed and quartered lengthwise 2 medium yellow squash, sliced lengthwise into 1/4-inch strips 2 medium zucchini, sliced lengthwise into 1/4-inch strips 1 large red onion, cut into 1/4-inch slices 3 ounces goat cheese, at room temperature 3 ounces sun-dried tomatoes, minced Salt and freshly cracked black pepper 8 pieces whole wheat naan Olive oil, for brushing 2 cups packed fresh basil leaves Instructions: For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside. Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap. Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes. Heat a grill pan over medium-high heat. Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal. For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper. For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 28782,"Peppery Punch Barbecue Sauce 1 cup oil 1 cup distilled vinegar 2 tablespoons salt 2 tablespoons black pepper 2 tablespoons crushed red pepper Instructions: Combine all ingredients in a saucepan and bring to a boil. This sauce is best served with chicken and other poultry. Baste often and cook on grill until chicken legs pull easily from thighs or other poultry cuts are tender. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 28783,"Hwy 61 Roadhouse BBQ Spaghetti 1 pound cooked spaghetti, 4 ounces cooking water reserved 8 ounces BBQ sauce 6 ounces pulled pork (with no sauce and shredded into small pieces) 2 tablespoons butter, softened Two 4-inch pieces French bread, cut in half lengthwise 4 tablespoons fresh chopped parsley Instructions: Preheat the broiler or toaster oven. Put the reserved pasta water in a large skillet. Heat over a medium flame until it begins to steam. Add the BBQ sauce and, using a rubber spatula, thoroughly mix. Add the pulled pork and toss in the sauce until completely coated. Add the spaghetti and toss until completely coated with the sauce. Lower the heat and let cook until the spaghetti is completely hot. While the spaghetti is heating, butter the bread, place on a cookie sheet and toast in the broiler or toaster oven. Once the spaghetti is hot, place in a large serving bowl (for entree) or in a small side bowl (for side). ","[Zinfandel, Merlot, Syrah, Malbec]" 28784,"Broccoli and Cheese Soup with Croutons 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces 1 cup yellow onions or sliced leeks (white parts only, well rinsed) 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch nutmeg 1/2 teaspoon minced garlic 1/2 teaspoon chopped fresh thyme leaves 3 tablespoons all-purpose flour 3 cups chicken stock or canned, low-sodium chicken broth 1 (16-ounce) package frozen broccoli, thawed and separated 1/2 cup heavy cream 1 1/4 cups shredded medium Cheddar Croutons, for garnish, recipe follows 1 cup 1/2 to 3/4-inch cubed French bread 2 tablespoons extra-virgin olive oil 1/4 teaspoon Essence or Creole seasoning, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately. Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 28785,"Winter Squash and Apple Hash 1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups) Olive oil, for drizzling 8 ounces Rosemary Sausage, recipe follows 1 Granny Smith apple, chopped 1/3 cup chopped onion 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper Eggs, cooked to order, for serving Cranberry-Ginger Chutney, to garnish, recipe follows 1 pound ground pork 1/2 teaspoon ground fennel 1/2 teaspoon fresh minced garlic 1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage 1/2 tablespoon kosher salt 1/2 teaspoon black pepper 1 teaspoon chopped fresh rosemary 1 cup fresh cranberries 1 tablespoon plus 1 teaspoon sugar 1/2 teaspoon minced garlic 1/2 teaspoon peeled and grated fresh ginger 1/2 teaspoon lemon zest 1/2 teaspoon salt Instructions: Preheat the oven to 325 degrees F. Peel, seed, and chop the squash. Distribute evenly on a baking pan and drizzle lightly with oil. Bake until soft to the touch, about 20 minutes. Remove and cool. Cook the Rosemary Sausage in a lightly oiled pan over medium heat, stirring often, until browned. Add the apples, onions and peppers. Cook, stirring regularly, for 3 to 4 minutes. Add the squash. Saute until the squash is lightly browned, 1 to 2 more minutes. Cook eggs separately as desired. Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs! Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand. In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28786,"Greek Potato Salad 2 pounds red potatoes, washed, with skins 1 cup olive oil 3 shallots, chopped 1 1/2 bunches oregano, leaves only, chopped 2 teaspoons fresh lemon juice 1 teaspoon salt 1/4 teaspoon white pepper Instructions: Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear. Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander. Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 28787,"Peanut Butter and Jelly Pancakes 1 cup grape jelly 2 teaspoons cornstarch 2 tablespoons water 1 1/2 cups milk 3/4 cup peanut butter 2 1/2 cups baking mix 2 eggs Canola cooking spray Instructions: For Syrup: To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes. For Pancakes: In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat. In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated. Preheat the oven to 200 degrees F. Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes. Transfer the pancakes to a large serving platter and serve with warm grape syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 28788,"Roasted Grape Tomatoes 4 cups grape tomatoes 3 garlic cloves, peeled 3 tablespoons extra-virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper. In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes. When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 28789,"Russian Tea Cakes 1 cup butter, at room temperature 2 teaspoons vanilla extract 1/2 cup sifted confectioners? sugar, plus more for rolling cookies 2 cups flour 1/4 teaspoon salt 1 cup finely chopped pecans or walnuts Instructions: Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 28790,"Fettuccine in Lobster Broth with Shrimp, Crawfish and Crabmeat 2 tablespoons olive oil 1 large onion, chopped 1 small carrot, chopped 1 stalk celery, chopped Chopped shells of 2 roasted lobsters 1 cup white wine 6 cups water 3 cloves garlic 2 plum tomatoes, chopped 1 bay leaf 6 sprigs parsley 3 tablespoons creme fraiche 2 teaspoons chipotle puree Salt and freshly ground pepper Fresh chives 16 medium shrimp, shelled and deveined Olive oil Salt and pepper 4 quarts water Salt 1 bay leaf 6 sprigs fresh thyme 2 cloves garlic 6 black peppercorns 6 dashes hot pepper sauce 2 pounds crawfish 2 pounds fresh fettuccine, cooked al dente Lobster broth Sauteed Shrimp Crawfish meat 1 pound cooked lump crabmeat Fresh chives Instructions: Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste. For the Sauteed Shrimp: Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through. For the Crawfish: Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop. To assemble: Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28791,"Cherry Tart 1 cup/125 g flour 1/4 cup55 g sugar 1/2 teaspoon salt 1/2 cup/110 g butter, cold 2 egg yolks 2 cups/10 ounces cherries (about 50 cherries) 3 eggs 1/3 cup/70 g sugar 3/4 cup/175 ml creme fraiche or sour cream 1/2 teaspoon vanilla Instructions: Heat oven to 350 degrees F/180 degrees C For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan. For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving. ","[Burgundy, Pinot Grigio, Moscato, Riesling]" 28792,"Fried Green Tomato Benedict with Easy Cajun Hollandaise 2 teaspoons fresh thyme 1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
1/4 teaspoon celery salt
Freshly ground black pepper
2 to 3 large green tomatoes 1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
2 large eggs
1/2 cup yellow cornmeal
1/2 cup panko breadcrumbs
Vegetable oil, for shallow frying
10 tablespoons unsalted butter 1 tablespoon lemon juice
5 large egg yolks
2 teaspoons distilled white vinegar 8 large eggs
8 slices Black Forest ham
2 scallions, thinly sliced
Instructions: For the Cajun seasoning: Add the thyme, paprika, garlic powder, onion powder, cayenne, celery salt and some pepper to a small bowl and stir to combine. Reserve for the tomatoes and hollandaise. For the green tomatoes: Preheat the oven to 200 degrees F. Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight 1/2-inch-thick slices total. In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat. Whisk together the milk and eggs in a medium bowl. Combine the cornmeal and breadcrumbs in another medium bowl. Working with one slice of tomato at a time, shake off the excess flour mixture, then dip in the egg mixture to coat. Let the excess egg drip off, then add to the cornmeal mixture and turn to coat. Place on a platter and repeat with the remaining tomatoes. Add about 1/4 inch of oil to a cast-iron skillet and heat over medium-high heat until it shimmers. Add half of the tomatoes and fry, turning once, until golden brown on both sides, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking pan and fry the remaining tomatoes. Sprinkle with salt to taste if desired. Transfer the baking pan with the tomatoes to the oven to keep warm while you prepare the rest of the dish. For the hollandaise: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat and let the solids sink to the bottom. Pour the water out of the blender and dry it. Combine the lemon juice, egg yolks and 1 tablespoon of the Cajun seasoning in the blender and blend on medium speed until lightened. With the motor running, slowly add the melted butter to the blender, leaving the solids in the pan. Increase the blender speed to high for a few seconds to thoroughly combine. Add a little bit of hot water to thin the sauce to a nice, spoonable consistency. Set the blender canister by the stove to keep warm. For the eggs: Fill a wide, shallow pot with about 3 inches of water. Bring to a brisk simmer and add the vinegar. Crack 4 of the eggs into separate small bowls or ramekins, then gently slide the eggs into the simmering water. Cook at a gentle simmer until the whites are set but the yolks are still runny, 2 to 3 minutes. Gently remove the eggs from the water with a slotted spoon or spider and place on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs. Put 2 tomato slices onto each of 4 plates and top each tomato slice with a slice of ham and a poached egg. Spoon the hollandaise on top, sprinkle with the scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28793,"Curtis Broccoli Soup 1 1/2 pounds broccoli, florets and top third of stalks, cut into chunks 2 tablespoons olive oil 1 onion, chopped 2 cups vegetable stock 1 teaspoon salt 3/4 cup milk or heavy cream Pinch of cayenne Cheddar croutons for garnish Instructions: In a large soup pot, heat the oil and saute the onion until softened. Add the broccoli and saute for one minute. Add the stock and salt and cook covered until broccoli is tender, about 10 to 15 minutes. Puree in a blender until smooth, thin with heated milk. TIP: LOOKS LIKE BROCCOLI.... BROCCOLI RABE Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 28794,"Apple Crepe with Fresh Ricotta, Orange Sauce and Brown Butter 2 to 3 tablespoons granulated sugar 4 large eggs 1 cup milk 1 cup all-purpose flour Pinch salt 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing pan 1 1/2 cups fresh ricotta cheese 5 tablespoons confectioners' sugar 2 teaspoons vanilla extract 1/4 cup orange juice 2 tablespoons light brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 Gala apple, peeled, cored, halved and thinly sliced 1 Granny Smith apple, peeled, cored, halved and thinly sliced Pinch salt 1 1/2 cups orange juice 1 stick unsalted butter 2 teaspoons freshly grated orange zest Pinch salt Confectioners' sugar, for garnish Fresh mint leaves, for garnish Instructions: For the crepes: Whisk together the sugar and eggs until pale, and then whisk in the milk until combined. Mix in the flour and salt until smooth. Whisk in the butter, cover and let stand at room temperature 30 minutes. For the ricotta filling: Whisk together the ricotta, sugar and vanilla. Cover and refrigerate until ready to use.
For the apple mixture: Combine the orange juice, sugar, cinnamon, vanilla, allspice, cloves, apples and salt in a large saute pan over high heat. Cook, stirring occasionally, until the apples are softened and the juices have thickened. Remove and let cool slightly.
For cooking crepes: Place a 6-inch nonstick pan over medium heat and spray with nonstick spray or brush with butter. Once the pan is sizzling, slowly pour in enough batter to thinly cover the entire bottom, using a ladle. Quickly tilt and rotate the pan and cook until the bottom of the crepe is lightly browned, 1 minute to 1 minute 30 seconds. Flip the crepe, using your fingers or a spatula, and cook 30 seconds longer. Slide the crepe onto a wax-paper-lined plate, and then repeat with the rest of the batter.
For the orange sauce and brown butter: Heat the orange juice in a small saute pan over medium heat and let reduce to a syrupy consistency. Cook the butter in a medium saute pan over medium heat until it begins to turn a nutty brown color. Remove from the heat and whisk in the zest and salt. Reserve.
Lay the crepes on a flat surface. Spoon some of the ricotta down the center of each crepe and roll. Plate 2 crepes each on large plates and top with some of the apple mixture, orange sauce and brown butter. Dust with confectioners' sugar and garnish with fresh mint leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28795,"Classic Martini 2 1/2 ounces gin 1/2 ounce dry vermouth Ice Olives, for garnish Instructions: Shake the gin and vermouth in a shaker with ice. Strain into a chilled glass. Garnish with olives. ","[Gin, Vermouth]" 28796,"Smoked Goose with Wild Rice Stuffing 2 whole (3-pound) wild goose 2 tablespoons softened butter, divided Salt and pepper, to taste 2 tablespoons olive oil 2 carrots, cut in chunks 2 celery stalks, cut in chunks 1 onion, cut in half 1 turnip, split 1 garlic bulb, cut in half 2 bay leaves 1 tablespoon whole peppercorns 2 quarts cold water Reserved goose bones 2 tablespoons butter, plus extra for coating geese 1 onion, diced 2 garlic cloves, minced 2 carrots, diced 2 tablespoons marjoram leaves, plus extra for coating geese 3 tablespoons fresh sage, torn in pieces, plus extra for coating geese 2 cups dry red wine 2 cups wild rice, cooked 2 cups rye bread cubes, dried 1 cup roasted chestnuts, shelled Salt and pepper, to taste 1 egg 1 tablespoon caraway seeds 1 cup goose stock or chicken broth 1 cup Port 1 star anise 1 teaspoon juniper berries 1 teaspoon whole allspice 5 whole cloves 1 piece fresh ginger, about 1-inch long 1 cinnamon stick, broken in half 1 orange, peel cut in large strips 1 cup dried cherries, divided 2 cups goose stock or chicken broth Instructions: To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose. The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing. To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour. To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher?s twine. Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture?s directions. Cook in a preheated 350 degree F oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels. To prepare the sauce, coat a stockpot with Port and place over medium heat. Bring up to a simmer then stir in the spices and orange peel. Add 1/4 cup dried cherries and simmer to reduce the alcohol, about 5 minutes. Add the goose stock and continue to simmer for 15 minutes. Strain the sauce into a smaller saucepan to remove the solids. Add remaining 3/4 cup of dried cherries and serve. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 28797,"Tuna Ceviche Cone 8 to 10 ounces fresh sushi grade tuna 1 lemon, juiced 1 lime, juiced 1 tablespoon sugar 2 teaspoons rice wine vinegar 1 teaspoon minced ginger 3 teaspoons red onion, minced 1 green onion, minced 2 sprigs each, cilantro and parsley, leaves chopped
2 sprigs each, cilantro and parsley, leaves chopped 6 waffle cones, store-bought Instructions: Dice the tuna, against grain, into 1/4-inch cubes. In a bowl combine the lemon juice, lime juice and sugar. Stir in the vinegar and whisk until incorporated. Add the diced tuna, the ginger, red onion, green onion and herbs. Allow the tuna to marinate* for up to 1 hour.
Drain the excess liquid from the tuna, scoop into cones and serve.
*The marinating of the tuna with the fresh juices and sugar will be the cooking or curing process for the tuna ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28798,"Broiled Chicken with Tomato Relish and Spaghetti 2 small whole broiler chickens, (about 2 to 2 1/2 pounds each) 4 sprigs thyme 9 cloves garlic, crushed 1 lemon juiced 1/3 cup extra-virgin olive oil Kosher salt Freshly ground black pepper 1 tablespoon paprika 1 pint grape tomatoes 1 bunch scallions, trimmed 10 whole garlic cloves, unpeeled 5 to 10 leaves basil, chopped Extra-virgin olive oil, for drizzling 1 tablespoon red wine vinegar 1/4 teaspoon Worcestershire sauce 1 pound spaghetti 1/3 cup chopped flat-leaf parsley 1/4 to 1/2 cup freshly grated Parmesan, optional Instructions: Position a shelf at the lowest position in the oven and preheat to 450 degrees F. Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour. Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes. Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside. Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes. Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl. Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish. Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl. Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using. For cooking the chicken: . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 28799,"Hayden's Chocolate Cake 3 1/2 cups all-purpose flour 2 cups good cocoa powder 1 tablespoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 1/3 cups light brown sugar, lightly packed 1 1/3 cups granulated sugar 4 extra-large eggs, at room temperature 4 teaspoons pure vanilla extract 2 cups buttermilk, at room temperature 1 cup sour cream, at room temperature 1/4 cup brewed coffee Candy-coated chocolates, such as M&M?s, for decorating 24 ounces semisweet chocolate chips 1 1/2 cups heavy cream 2 tablespoons light corn syrup 1/2 teaspoon pure vanilla extract 4 tablespoons (1/2 stick) unsalted butter, at room temperature Instructions: Preheat the oven to 350 degrees F. Butter one 4 x 3-inch round cake pan, one 6 x 3-inch round cake pan and one 8 x 3-inch round cake pan. Line the bottoms with parchment paper, and butter and flour the pans. Sift the flour, cocoa, baking soda, and salt together in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the three pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling. For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it?s thickened. Place a dollop of the frosting on a serving plate to hold the bottom cake layer in place. Place the 8-inch cake on the plate, flat side up. Frost the top and sides of that layer. Place the 6-inch cake in the center of the top of the 8-inch cake, flat side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down, and frost the top and sides. Pipe any remaining frosting decoratively around the cake and decorate with the candy-coated chocolates. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 28800,"Slow-Cooker Pork and Hominy Stew 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces 2 15-ounce cans hominy, drained and rinsed
2 cups low-sodium chicken broth
1 16-ounce jar salsa verde
2 poblano cl peppers, seeded and chopped
1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
10 6-inch corn tortillas 1/4 cup sour cream 1 romaine lettuce heart, shredded 1 avocado, diced Instructions: Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours. Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28801,"Grilled Shrimp Salad with Black Eyed Peas and Citrus-cl Vinaigrette Extra-virgin olive oil 3 garlic cloves, smashed 1 fresh green cl, halved 1 pound dried black eyed peas 2 (4-ounce) smoked ham hocks 2 bay leaves 2 quarts water Kosher salt and freshly ground black pepper 1 vine-ripe tomato, seeded and chopped 2 canned chipotle peppers in adobo, chopped 1 teaspoon sugar 1 orange, zested and juiced 1 lime, zested and juiced 1 lemon, zested and juiced Extra-virgin olive oil Kosher salt and freshly ground black pepper 3 pounds extra large shrimp, peeled and butterflied 2 tablespoons Ancho Chili Powder, recipe follows 1/2 lime, juiced 2 large handfuls fresh cilantro leaves, chopped Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 bunch green onions, white and green parts, chopped 3 vine-ripe tomatoes, chopped 1 jalapeno, thinly sliced 3 ancho chiles, seeded and hand-torn into pieces 2 tablespoons chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1/4 teaspoon ground cinnamon 1 teaspoon sugar Instructions: To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat. Drizzle with 2 tablespoons of olive oil, and add the garlic and green cl, saute until soft, about 3 minutes. Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside. Drain the black eyed beans and shred the ham hocks; set them aside to cool. To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth. Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened. To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the shrimp from sticking. Remove the shrimp from the marinade and season with salt and pepper. Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm. To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl. Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper. This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho cl pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 28802,"Caramel Apricot Thumbprint Cookies Crisco? Original No-Stick Cooking Spray 1/2 cup firmly packed light brown sugar 1 Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices 1 1/2 tsps. vanilla extract 1/4 tsp. salt 2 cups Pillsbury BEST? All Purpose Flour 2 cups finely chopped pecans 1/2 cup Smucker's? Caramel Flavored Topping or 1 cup Crisco? Butter Flavor All-Vegetable Shortening 3 large eggs, separated 2 tbsps. water 1/2 cup Smucker's? Orchard's Finest? Coastal Valley Peach Apricot Preserves Instructions: HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 28803,"Spring Green Risotto 1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken stock, preferably homemade 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan, plus extra for serving 3 tablespoons minced fresh chives, plus extra for serving Instructions: Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28804,"Macadamia Nut Spring Roll with Candied Ginger 2 cups Florida Crystals Organic Sugar 1/2 cup water 3/4 cup heavy cream, warm 1/2 cup butter 3 tablespoons candied ginger root, finely chopped 2 cups roughly chopped macadamia nuts 4 sheets spring roll wrappers Water to seal 1 cup milk 2 cups heavy cream 1/2 vanilla bean split 4 egg yolks 3/4 cup light brown sugar 1/4 cup dark corn syrup 2 cups cider vinegar 4 cups Florida Crystals Organic Sugar 2 tablespoons pickled ginger, sliced thin 1/4 teaspoon black peppercorns 3 star anise 1/2 teaspoon vanilla extract Pinch saffron 8 carambola (star fruit) sliced thin Instructions: To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable. To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside. To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions. To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated. To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28805,"Gingered Scallops with Colorful Soba Noodles 1 1/2 tablespoons dry white wine 1 1/2 tablespoons orange juice 1 tablespoon minced ginger 1 tablespoon minced red bell pepper 1 tablespoon minced yellow bell pepper 1 tablespoon chopped fresh basil leaves 1 tablespoon minced cilantro leaves 1/2 teaspoon sugar Salt and white pepper 1/2 pound soba (Japanese thin brown wheat noodles) 12 fresh spinach leaves 1/2 cup julienned carrots 1/2 cup julienned red bell pepper 1/2 cup julienned zucchini 12 fresh basil leaves 1 tablespoon minced cilantro 1 tablespoon soy sauce 1 tablespoon olive oil 1 teaspoon sesame seed oil 1 teaspoon minced garlic 2 teaspoons canola oil 1 1/2 pounds scallops Instructions: In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients. Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad. In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28806,"Crispy Grilled Harissa Shrimp Greek Salad 1 tablespoon harissa powder 1 teaspoon turbinado sugar
1/2 teaspoon baking powder 1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper 1 pound 16/20 tail-on shrimp, peeled and deveined
Oil, for the grill grates 1/2 cup red wine vinegar 2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested through a microplane
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 hearts of romaine lettuce, halved 1 cup Kalamata olives, pitted and chopped
1 small English cucumber, diced
1 1/2 cups grape tomatoes, halved
Pickled Red Onions, recipe follows 1 cup red wine vinegar 2 tablespoons kosher salt
2 tablespoons granulated sugar
1 medium red onion, sliced 1/4-inch-thick
Instructions: For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour. Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side. For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary. For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve. Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 28807,"Grilled Ratatouille Salad 1 large ripe tomato 1 head garlic, halved lengthwise 1 large zucchini, sliced lengthwise into 12-inch-thick strips 1 yellow squash, sliced lengthwise into 12-inch-thick strips 1 small eggplant, sliced lengthwise into 12-inch-thick strips 1 red bell pepper, seeded and sliced into wide strips 12 cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons white wine vinegar 12 cup fresh basil, torn into pieces 1 12 teaspoons roughly chopped fresh thyme Instructions: Prepare an outdoor grill with a hot fire. Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside. Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until \kissed by the grill\ and just tender, 2 to 3 minutes per side. Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 28808,"Cranberry Pie 2 cups fresh or frozen cranberries 1 1/2 cups sugar 1/2 cup chopped walnuts 2 eggs 1 cup flour 1/2 cup unsalted butter, melted Maple syrup Sweetened whipped cream Instructions: Preheat oven to 325 degrees F. Spread cranberries in a buttered 10-inch pie plate. Sprinkle with 1/2 cup sugar. Sprinkle with walnuts. In a bowl combine eggs and remaining 1 cup sugar. Add flour and butter and stir. Pour batter over cranberries. Bake for 50 to 60 minutes or until the top is brown and a tester comes out clean. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 28809,"Citrus Cured Goat Salad: Tai De Salt 2 tablespoons finely diced galangal 10 1/2 ounces/300 g goat meat, skin on, finely sliced Juice of 2 limes 1 lemongrass stalk, finely sliced 1 small onion, finely sliced 1 handful rice paddy herb* (See Cook's Note) 1 handful saw tooth coriander* (See Cook's Note) 1 tablespoon crushed peanuts 1 tablespoon roasted sesame seed 1 teaspoon toasted rice powder 2 crisp sesame rice paper crackers 1 cl, finely sliced for serving 1 cl, finely diced 1 tablespoon sugar 1/2 cup hoisin sauce (salty variety) Instructions: Bring water to the boil in a large saucepan, add 1/2 tablespoon salt and galangal. Bring back the boil, add goat and cook for 3 minutes. Remove the goat, drain and allow to cool. Cover in lime juice for 10 minutes then drain. In a mixing bowl combine goat, lemongrass, onion, paddy herb, coriander, sesame seeds, peanuts, rice powder, and 2 tablespoons hoisin dipping sauce. Transfer to a serving bowl and garnish with cl. Serve with rice paper crackers and hoisin dipping sauce. For the dipping sauce: Combine the cl, sugar, and hoisin sauce and mix well. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28810,"Coffee and Doughnuts 1 package active dried yeast 2 tablespoons warm water 3/4 cup whole milk 3 tablespoons unsalted butter 1 large egg 1/4 cup granulated sugar 2 3/4 cups all-purpose flour, plus 1/4 cup for dusting 1 teaspoon finely ground sea salt, preferably gray salt 3/4 teaspoon freshly ground nutmeg Peanut oil, for frying the doughnuts 1 cup confectioners' sugar 3 tablespoons finely ground good-quality espresso, optional Instructions: Combine the yeast and water in a medium bowl. Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute. Be sure not to overheat the mixture. In a separate bowl whisk together the egg and sugar until the sugar is dissolved. Add the warm butter and milk to the egg mixture. Whisk to combine then pour it into the yeast. In another bowl, mix together the flour, salt and nutmeg. With a wooden spoon, add the flour mixture to the wet ingredients. Mix until all the ingredients are smooth and well combined into soft dough 1 to 2 minutes. Cover the bowl with a kitchen towel let sit in a warm place until it doubles in size, about 1 1/2 to 2 hours. On a lightly floured work surface gently roll the dough into a 1/2-inch thick rectangle (about 10 by 18 inches). Cut the dough in 32 smaller rectangles, each about 1 by 1 1/2 inches. Sprinkle flour on 2 baking sheets to prevent the dough from sticking. Space the rectangles of dough about 2 inches apart on the baking sheets. Cover and let rise in a warm place until doubled in size, about 2 hours. Preheat the oil in fryer to 375 degrees F. Fry the doughnuts in the oil until golden brown, about 1 minute on each side, turning with tongs. Remove the doughnuts from the oil and place on a cooling rack, allowing some of oil to drain on a paper shopping bag or paper towels placed below rack. Once doughnuts have cooled to room temperature sift confectioners' sugar over the top of the doughnuts. Move the doughnuts to a serving platter and sprinkle the tops of each one with 1/4 teaspoon of espresso. Serve warm or at room temperature. Chef's notes: These seem like they take a while to make but, really, all of the time is spent waiting for the dough to rise. A great way to serve these is to place a doughnut in top of a steaming cup of fresh-brewed coffee. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28811,"Glenda's Crawfish Etouffee 1 stick margarine 1 cup finely chopped onions 1/2 cup finely chopped celery 1/2 cup finely chopped bell peppers 1 teaspoon garlic, finely chopped 2 pounds Louisiana crawfish tails 1 teaspoon garlic powder 1 teaspoon cayenne pepper Cooked rice, for serving Instructions: Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28812,"Poblano Green Rice 3 medium poblano peppers 1 yellow onion 1/4 cup vegetable oil 3 cloves garlic 8 cups vegetable stock 4 cups basmati rice 1/2 bunch fresh cilantro, chopped Instructions: Seed the poblano peppers, then rough chop them along with the onion. (Size is not super important, as we are going to pure them.) In a medium pot, add the vegetable oil and heat over medium-high heat. Add the peppers, onion and garlic and cook until the onions start to turn clear and all the veggies have some light caramelization. Transfer the mixture to a high-powered blender, such as a Vitamix, and pulse until the mixture is pured thoroughly, about 2 minutes. In a medium pot, combine the vegetable stock, rice and pepper mixture. Stir well and bring to a boil. Drop down to a simmer, then cover and allow to cook until the rice is fluffy and the majority of the liquid has been absorbed, 18 to 20 minutes. Fold in the cilantro right before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 28813,"Garlic Ravioli with Parsley Garlic Sauce 4 heads garlic 2 ounces olive oil 2 ounces white wine 6 ounces chicken stock 2 ounces lemon juice 1 head fennel, peeled and chopped 1 red onion, diced 5 carrots, peeled and diced 6 artichoke bottoms, cooked and diced small 8 ounces ricotta Ravioli pasta, store bought 2 heads garlic, peeled 16 ounces chicken stock 8 ounces heavy cream 8 sprigs parsley 4 (6-ounce) sea bass steaks Instructions: Preheat oven to 400 degrees F. Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins. To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender. Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl. Spread out the pasta sheets onto a working surface. Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli. In a large pot with boiling water, cook the raviolis for approximately 6 minutes. To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth. In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper. To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28814,"Cool Cubama 1-1/2 oz. gin 1 oz. apple cider (I prefer Scrumpy's) 1 oz. organic cranberry juice 1/4 cup diced cucumber* (See Cook's Note) 3 mint leaves Cucumber wheel Instructions: Muddle the diced cucumber and mint in the bottom of a shaker glass. Add ice, gin, cider and cranberry juice. Shake and strain in a tall glass filed with crushed ice. Garnish with a cucumber wheel. ","[Gin, Cider, Sparkling Wine]" 28815,"Spicy Shrimp Burgers 1 pound raw peeled and deveined small shrimp 1 celery stalk with green, leafy tops, coarsely chopped 1/2 small to medium yellow skinned onion, coarsely chopped 1/2 green bell pepper, seeded and coarsely chopped 1 clove garlic A handful parsley leaves 1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay) 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco) 1 lemon, zested Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 English muffins, sandwich size plain or sour dough flavor 1/4 cup mayonnaise or reduced fat mayonnaise 1/4 cup chili sauce or salsa or taco sauce Butter or Boston lettuce leaves Instructions: Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine. Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink. Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28816,"Chocolate Caramel Puffs 1/2 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 cup water 4 tablespoons unsalted butter 1 tablespoon granulated sugar 3 large eggs 8 ounces semisweet chocolate, chopped into 1/4-inch pieces 4 ounces unsweetened chocolate, chopped into 1/4-inch pieces 1 1/2 cups heavy cream 2 tablespoons unsalted butter 1/2 cup granulated sugar 1/8 teaspoon fresh lemon juice Instructions: Make the puffs: Preheat the oven to 375 degrees F. In a sifter, combine the flour and cocoa powder. Sift onto a large piece of waxed paper and set aside until needed. Heat the water, 4 tablespoons butter, and 1 tablespoon sugar in a 3-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Remove from the heat and add the sifted dry ingredients. Use a wooden spoon to stir until the mixture comes together in a ball-like shape (it should be a bit like putty at this point). Add the eggs, one at a time, stirring energetically and thoroughly incorporating each egg before adding another. Divide the dough in level tablespoons (approximately 1/2-ounce per puff) onto 2 nonstick baking sheets, 12 evenly spaced portions per sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 20 minutes, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the puffs from the oven and cool to room temperature. Make the Chocolate Caramel Ganache: Place the chopped semisweet and unsweetened chocolate in a 4-quart bowl and set aside. Heat the heavy cream and 2 tablespoons butter in a 1 1/2 quart saucepan over medium heat. Bring to a simmer, then lower the heat to keep the cream hot, but not simmering until needed. Combine 1/2 cup sugar and the lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 7 to 8 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then, light brown as it caramelizes). Remove the saucepan from the heat. Carefully pour about 1/3 of the hot cream into the caramelized sugar. Use a whisk to stir the caramel until it stops bubbling. Add the remaining cream and stir until smooth. Immediately pour the hot caramel over the chopped chocolate and allow to stand for 5 minutes before stirring with a whisk until very smooth. Refrigerate the ganache until just slightly firm but not hard (if the ganache is too firm, it will be difficult to pipe). Using a sharp paring knife, cut each puff in half horizontally. Transfer the chilled ganache to a pastry bag fitted with a large star tip. Pipe about 1 heaping tablespoon (approximately 1-ounce) of ganache onto the bottom half of each puff, then place the top half of the puff onto each portion of ganache. Serve immediately, or store in a tightly sealed plastic container at room temperature for 12 to 24 hours. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 28817,"Chicken Parmesan with Spaghetti 1/4 cup extra-virgin olive oil 8 cloves garlic, thinly sliced 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand 1 teaspoon dried oregano Kosher salt and freshly ground pepper 1 cup all-purpose flour 3 large eggs 2 cups breadcrumbs 1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano 4 thin chicken cutlets (4 to 5 ounces each)
Kosher salt and freshly ground pepper Vegetable oil, for frying 8 1-ounce slices low-moisture whole-milk mozzarella cheese (packaged or deli-sliced) Grated parmesan cheese, for topping Chopped fresh basil, for topping Kosher salt 12 ounces spaghetti Instructions: Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce. Meanwhile, make the chicken: Preheat the oven to 450?. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate. Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
Top the chicken with parmesan and basil. Serve with the spaghetti. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 28818,"Cheeseburger Nachos 3 cups sesame bagel chips 8 slices American cheese
8 ounces ground beef, browned and seasoned with salt and pepper
1 small red onion, diced
1 cup dill-pickle chips 2 cups shredded iceberg lettuce
Ketchup and mustard, for garnish
Instructions: Preheat the broiler to high. Line a baking sheet with foil and spread the bagel chips on top. Cover with the cheese, then scatter the beef over the top. Broil until the cheese begins to melt, bubble and brown. Garnish with the onions, pickles and lettuce. Drizzle the top with squirts of ketchup and mustard. Serve immediately. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 28819,"Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis 1 box cous cous (approximately 16 ounces) 2 teaspoons butter 1 red pepper, brunoise or small dice Dust spice mix for seasoning (combine 1 teaspoon curry powder and 1 teaspoon cajun spice) Chili oil, recipe follows Salt and pepper Ramekin for molding 4 to 6 heads of bok choy Peanut oil for grilling 1 pint or 16 ounces peanut oil 2 1/2 to 3 teaspoons red pepper flakes 1 pint of pear tomatoes 1/2 teaspoon chopped garlic Salt and pepper 1/3 cup olive oil Instructions: Cook cous cous according to directions, usually 1 to 1 ratio water to cous cous. Bring water to boil with butter and salt stir in cous cous. Remove from heat, cover and allow to sit for 5 minutes then fluff with fork. In a bowl combine finished cous cous with red pepper dice, dust spice mix, 2 teaspoons Chili Oil and salt and pepper to taste. Press cous cous into ramekins with spoon in order to create a timbale. Slice bok choy in half and rinse if necessary. Brush with oil and add salt and pepper. In a hot grill pan or on a grill cook until slightly wilted. Place on plate with leaves fanned slightly and unmold timbales of cous cous onto center of bok choy. Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours. TOMATO COULIS In a blender combine tomatoes, garlic and a pinch of salt and pepper. Blend on high and begin to add olive oil slowly. Mixture will emulsify as oil is added. Taste seasonings and adjust with salt and pepper if needed. Place into a squeeze bottle and paint over cous cous and bok choy. Can garnish with spicy onion sprouts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 28820,"Eggnog Monte Cristos 1 1/2 tablespoons dijon mustard 1 1/2 tablespoons mayonnaise 9 slices white sandwich bread 6 slices muenster or gouda cheese 6 slices oven-roasted turkey (leftover or deli-sliced) 6 slices baked ham (leftover or deli-sliced) 1/2 cup eggnog Generous pinch of freshly grated nutmeg 3 tablespoons unsalted butter Confectioners' sugar, for dusting (optional) Cranberry sauce, for serving Instructions: Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches. Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.) Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes. Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 28821,"Cheesy Baked Eggs 4 tablespoons unsalted butter, at room temperature 3 cups chopped mustard greens
1 clove garlic, minced
Kosher salt and freshly ground black pepper 12 large eggs, lightly beaten
1/2 cup milk
1/2 cup baking mix, preferably Bisquick 2 cups grated sharp yellow Cheddar 2 cups grated Monterey Jack cheese
2 cups frozen hash browns
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter. Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly. Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28822,"Pasta Primavera 12 ounces bow-tie pasta 1/4 cup olive oil 1/2 cup onion, diced 1/2 cup zucchini, diced 1/2 cup yellow squash, diced 1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces Kosher salt and freshly ground black pepper, to taste
14.5 oz. organic tomatoes, diced 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 cup grape tomatoes, halved lengthwise 1/4 cup basil, chiffonade Parmigiano-Reggiano shavings, garnish Instructions:

1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.
2. Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season to taste with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28823,"Tiramisu Cupcakes 1/2 cup hot espresso 2 tablespoons raw sugar 1 tablespoon rum 6 eggs, at room temperature 1 cup fine raw sugar or organic sugar 1 tablespoon rum 1 cup all-purpose flour 1/4 teaspoon sea salt 1/3 cup unsalted butter, melted, plus more for greasing 2 cups mascarpone, at room temperature 3/4 cup icing sugar 2 ounces dark chocolate, shaved Instructions: Making the espresso syrup: Into a bowl, pour the hot espresso, sugar, and rum. Stir until dissolved. Making the cupcake batter: In the large bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar and rum until thick and pale and tripled in volume, about 8 minutes. In another large bowl, sift together the flour and salt using a wire-mesh sieve. Delicately fold one-third of the flour mixture into the egg mixture. Repeat two more times, until all the flour is incorporated into the egg mixture. Delicately fold in the melted butter. Preheat the oven to 350 degrees F. Line and butter a 12-cup muffin tin. Making the cupcakes: Divide the batter equally among the prepared muffin cups. Bake on the center rack until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes. Let cool on a rack for 10 minutes. Making the icing: In a medium bowl, combine the mascarpone, icing sugar and 3 tablespoons espresso syrup. Beat with a hand mixer until smooth. Set aside. Brush each cooled cupcake generously with the remaining espresso syrup. Using a pastry bag or butter knife, ice each cupcake with 1/4 cup icing. Garnish with dark chocolate shavings. Refrigerate for 1 hour, or enjoy right away. ","[Barolo, Chianti, Tempranillo, Pinot Noir]" 28824,"Fudgy Peanut Butter Brownie Cake Crisco? Original No-Stick Cooking Spray 1 (12.35 oz.) pkg. Pillsbury? Reduced Sugar Chocolate Fudge Brownie 1/3 cup Crisco? Pure Vegetable Oil or 1/3 cup Crisco? Puritan Canola Oil with Omega-3 DHA 3 tbsps. water 1 large egg 3/4 tsp. almond extract 1 cup Jif? Extra Crunchy Peanut Butter 1/3 cup chopped peanuts 1 (11.75 oz.) jar Smucker's? Hot Fudge Sugar Free Ice Cream Topping Mints leaves for garnish, if desired Instructions: HEAT oven to 350 degrees F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray. PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan. BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely. PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28825,"Black-Eyed Pea Soup 1 pound dried black-eyed peas (about 2? cups) 5 slices thick-cut bacon 2 tablespoons extra-virgin olive oil 1 large diced onion 2 large diced carrots 2 ribs diced celery 1? cups frozen chopped collard greens, thawed 3 cloves garlic, minced 4 cups low-sodium chicken broth 1 smoked ham hock ? cup rice blend
   Kosher salt and freshly ground black pepper Instructions: Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour. Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute. Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour. Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 28826,"Ginger-Lime Cones 4 cone cups 1 small squirt bottle ginger syrup 1 lime, cut in quarters, zip locked Fresh white (not yellow) snow Instructions: Fill cones with snow, drizzle with syrup and juice lime on top. Enjoy. ","[Riesling, Gewrztraminer, Pinot Grigio]" 28827,"Pork with Polenta and Rosemary Peaches 4 tablespoons kosher salt 2 tablespoons brown sugar 3 cloves garlic 1 handful fresh thyme 1 bay leaf 4 chamomile tea bags One 2-inch bone-in pork chop 2 tablespoons unsalted butter 2 sprigs thyme Splash lemon juice Olive oil, for drizzling Freshly ground black pepper 3 ears corn, kernels cut off 2 cups chicken stock 2 tablespoons polenta 2 tablespoons unsalted butter 4 fat pinches grated Parmesan 1 tablespoon olive oil 2 peaches, unpeeled, cut into large chunks 1 cup chicken stock 2 sprigs fresh rosemary Juice of 1/2 lemon Kosher salt 2 tablespoons unsalted butter 6 slices speck Micro herbs, for garnish (optional) Instructions: For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely. For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature. Preheat oven to 400 degrees F. Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes. Transfer pan to oven and cook until internal temperature reaches 140 degrees F. Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper. For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine. For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter. For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly. Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using. ","[Barolo, Chianti, Tempranillo, GSM]

" 28828,"Buffalo Chicken Sub 1 baguette, 15 to 18 inches long 1/4 cup hot sauce 2 ounces creamy blue cheese, such as Saga blue 1/4 cup mayonnaise or sour cream 3 boneless, skin-on chicken breast halves (about 1 1/2 pounds) 2 teaspoons chili powder Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter 1 to 2 stalks celery 1/2 bunch watercress Instructions: Preheat the oven to 350 degrees F. Pat the chicken dry with paper towels and sprinkle all over with the chili powder and some salt and pepper. Heat a large skillet over medium-high heat and add 2 tablespoons of the butter. Lay the chicken skin-side down in the skillet and cook without moving it until the skin is golden and crispy, about 4 minutes. Flip the chicken and cook until opaque, about 4 minutes more. Transfer the chicken to a baking dish or roasting pan (reserve the skillet), and bake until firm to the touch, about 10 minutes; let rest for 5 minutes before slicing. While the chicken bakes, thinly slice the celery. Trim and discard the tough stems from the watercress. Rinse, dry and set aside the leaves. Cut the baguette crosswise into 4 equal pieces; cut each piece in half horizontally for sub-style sandwiches. Add 2 tablespoons butter to the reserved skillet over medium-high heat. Once the butter stops foaming, toast half the bread pieces cut-side down, pressing and moving them to soak up all the butter, about 2 minutes. Transfer to a platter and brush with half the hot sauce. Repeat with the remaining 2 tablespoons butter, bread and hot sauce. Spread the blue cheese evenly on the bread bottoms. Layer the celery over the cheese. Thinly slice the chicken and place it on the celery. Top with the watercress and finish by smearing the top pieces of bread with the mayonnaise. Press the tops on the sandwiches and serve immediately. ","[Chardonnay, Zinfandel, Cabernet Sauvignon, Malbec]

" 28829,"Florida Keys Lobster and Yellowtail Snapper Barbecue with Fresh Mojo, Mango Salsa, and Garlic Whipped Boniato 15 whole Florida lobsters, split Salt and freshly ground black pepper 8 yellowtail snapper, previously scored and marinated in Fresh Mojo, recipe follows (Can substitute any variety of snapper, such as white bass) Mango Salsa, recipe follows Garlic Whipped Boniato, recipe follows 4 cups sour orange juice 1 cup rice wine vinegar 4 tablespoons ground cumin 1/2 cup chopped garlic 4 tablespoons salt 1 tablespoons black pepper 2 cups diced mango 1/4 cup diced roasted red pepper 1/4 cup cooked black beans 2 bunches cilantro, leaves chopped 1 cup rice wine vinegar 2 tablespoons honey 1/2 cup vegetable oil Salt and freshly ground black pepper 10 pounds boniato* (See Cook's Note) 1 pound sour cream 1 pound butter 1/2 cup roasted garlic Salt and freshly ground black pepper Instructions: Preheat a grill or grill pan over medium heat.
Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato. In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours. In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings Bring a large pot of water to the boil and then salt the water.
Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28830,"Cranberry-Walnut Rice 2 tablespoons butter 1/2 cup orzo 1 1/2 cups long-grain white rice About 2 2/3 cups chicken stock A generous handful dried, sweetened cranberries (recommended: Craisins by Ocean Spray) 1/3 cup walnut pieces, toasted 4 scallions, thinly sliced on an angle Instructions: Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28831,"Sauteed or Grilled Ham Steak with Apples 1 pound, 1 inch thick ham steak 2 tablespoons butter 1 granny smith apple, peeled, cored, finely diced 1 teaspoon Dijon mustard 1/4 cup hard or apple cider 1/4 cup heavy cream, optional Salt and freshly ground black pepper Instructions: Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute, ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate. Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 28832,"Sunny's Sweet and Spicy Breakfast Sausage 4 teaspoons brown sugar 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon crushed red pepper 1/2 teaspoon fennel seed, crushed with a knife or mortar and pestle 1/4 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper 1 pound ground chuck 1 teaspoon olive oil Instructions: In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper. Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour. Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties. In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 28833,"Campari Sanguinea 2 ounces grapefruit juice (preferably fresh-squeezed) 2 ounces pomegranate juice
1 ounce Campari
Grapefruit twist, for garnish
Instructions: Fill a cocktail shaker with ice, add the grapefruit juice, pomegranate juice and Campari and shake well. Strain into a chilled cocktail glass and garnish with a grapefruit twist. ","[Prosecco, Pinot Grigio, Vermentino]" 28834,"Noel Cake 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker) 2 (19.5-ounce) boxes chocolate cake mix (recommended: Betty Crocker) or
Store-bought un-iced cakes: 2 (10-inch) chocolate cakes, 2 (8-inch) spices cakes, 2 (6-inch) chocolate cakes, and 1 jumbo chocolate cupcake (top cut off) 4 (16-ounce) containers creamy white frosting (recommended: Betty Crocker) 1 (1-fluid ounce) bottle green food color (recommended: McCormick) 1 cup white chocolate chips 4 drops green food coloring 1 sugar cone 1 (6.4-ounce) can white decorating icing (recommended: Betty Crocker-Easy Flow) 1 package red licorice whips, 6 cut into 6-inch lengths, 6 cut into 8-inch lengths, and 6 cut into 10-inch lengths 1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker-Easy Flow) 1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker-Easy Flow) 16 birthday candles Instructions: Cake: Mix and bake 2 (8-inch) cake layers according to spice cake package directions. Cool completely. Mix the 2 boxes of chocolate cake together according to package instructions. Bake 2 (6-inch) and 2 (10-inch) cake layers and 1 (7-ounce) ramekin. Cool completely.; Cone Tree: In a medium bowl combine white chocolate and 4 drops of green food coloring. Place bowl in microwave and heat at 50 percent power in 20-second intervals until white chocolate is melted and smooth. Dip the sugar cone into the chocolate and spin it around so that it is evenly coated. Remove from bowl and let excess chocolate drip off. Place on a plate lined with waxed paper and let dry.; Assembly: In a large bowl stir together frosting and about 10 to 12 drops of green food coloring. The icing should be a pale green color. If too light in color, add a few more drops of food coloring. Transfer the icing to plastic releasable bags or a pastry bag. Cut 1/2-inch off the corner of the plastic bags and set aside. Cut off the top of each layer so that it is flat and even. To assemble cake, place 4-inch by 12-inch strips of parchment paper around the edge of the cake plate or stand. Place 1 (10-inch) cake layer on cake stand on top of the parchment paper. Spread a layer of frosting and top with remaining 10-inch layer. Frost cake with icing. Place 1 (8-inch) layer on cardboard cake round. Spread an even layer of frosting and top with remaining 8-inch layer. Frost cake with icing and place on top and in the center of the frosted 10-inch cake. Place 1 (6-inch) layer on a cardboard cake round. Spread with a layer of frosting and top with remain 6-inch layer. Frost cake with icing and place on top and in the center of the frosted 8-inch cake. Place the small cake that was baked in the 7-ounce ramekin (or the jumbo cupcake) on top of the 6-inch layer and frost with the icing. Place the cone tree on top. To decorate the cake, first carefully remove the parchment paper from underneath the bottom layer. Using the can of white decorating icing fitted with the star tip make small rosettes around the top and bottom edge of each cake tier and the bottom of the cone tree. Place a small rosette at the top of the cone tree. Drape the licorice whips like \garland\ around the bottom 3 cake tiers using the 6-inch lengths for the top layer, the 8-inch lengths for the middle layer and the 10-inch length for the bottom layer. Using the yellow icing can fitted with a star tip, pipe rosettes where the garland strands meet. Place 1 small rosette on top of the cone tree. Using the red icing fitted with the round tip randomly place small red dots around the cake. Place candles in the yellow icing rosettes between licorice garlands.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28835,"Upside-Down Pineapple-Applesauce Cake 1 tablespoon light whipped butter or light buttery spread 1/4 cup brown sugar (not packed) 1/2 of an 18.25-ounce box (about 1 1/2 cups) moist-style yellow cake mix 1 1/2 teaspoons baking powder 1/2 cup club soda 1/4 cup no-sugar-added applesauce 7 pineapple rings packed in juice, drained 7 maraschino cherries Instructions: Preheat the oven to 350 degrees F. Spray a round cake pan with nonstick spray (butter flavored, if available) and set it aside. To make the glaze: Put butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Set aside. To make the cake: Combine cake mix with baking powder in a large bowl. Mix well with a hand mixer. Add club soda and applesauce, and stir until smooth. Set aside. Spread glaze evenly along the bottom of the cake pan. Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay the pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring. Evenly pour the batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Allow the cake to cool for 15 to 20 minutes, until just slightly warm. Firmly and securely place a large plate over the pan, and carefully flip so the plate is on the bottom. Gently lift the pan to release the cake. If you have trouble releasing it, pop it in the oven for a few minutes. Cut into 8 slices and dig in! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 28836,"Grilled Grouper Fillets with Creole Salsa 4 to 6 grouper fillets Olive oil 1 ear corn, roasted with 1 tablespoon oil 1 cup finely diced Creole tomato 1/2 cup finely diced red onion 1/4 cup thinly sliced pickled okra 1 teaspoon minced garlic 1/4 teaspoon red pepper flakes 1/4 cup olive oil Instructions: Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes. Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28837,"Cucumber and Tomato Sandwich with Garlic White Bean Hummus 1 head garlic 1/4 cup extra-virgin olive oil, plus 1 teaspoon 2 (15-ounce) cans white beans Kosher salt and freshly ground black pepper 8 slices whole-wheat bread, toasted 2 large cucumbers, sliced 3 Roma tomatoes, sliced Instructions: Preheat the oven to 375 degrees F. Cut the top off the garlic head and drizzle with 1 teaspoon of the olive oil. Wrap in aluminum foil and bake until soft, about 45 minutes to 1 hour. Unwrap and allow to cool. Drain and rinse the beans. (Reserve 1/2 cup beans for the Round 2 Salad recipe.) Put them into a food processor along with 1/4 cup olive oil. Squeeze in the roasted garlic pulp and season with salt and pepper, to taste. Process until smooth and about the consistency of mayonnaise, adding some water if it's too thick. (Reserve 2 tablespoons of the hummus for the Round 2 Salad recipe.) Spread the hummus on each slice of bread. Top 4 slices of bread with the cucumber and tomato slices and cover with the remaining bread. (Reserve 1/2 of the cucumber and 1/2 tomatoes for the Round 2 Salad recipe.) Cut the sandwiches in half and wrap them well with waxed paper or plastic wrap. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28838,"Cotton Candy Ice Cream Bomb 1 pint strawberry ice cream 1 pint bubble gum ice cream Store-bought cotton candy Instructions: Arrange small scoops of strawberry and bubblegum ice cream on each plate. Place a cloud of cotton candy on top. Insert a candle into each scoop of ice cream. Light candles and serve immediately. ","[Prosecco, Moscato, Riesling]" 28839,"Pad Thai Pasta Salad 1 pound fusilli Kosher salt and freshly ground black pepper 4 limes 1/3 cup Thai fish sauce 1/3 cup packed brown sugar 3 tablespoons red wine vinegar 2 tablespoons peanut or vegetable oil 4 garlic cloves, finely chopped 8 ounces small (41/50-count) shelled and deveined shrimp 1 1/4 pounds boneless, skinless chicken thighs, thinly sliced 4 cups (10 ounces) bean sprouts 6 scallions, green parts only, cut into 2-inch lengths, plus thinly sliced for garnish 1 1/2 cups coarsely shredded carrots 1/2 cup roasted, salted peanuts, chopped, plus more for garnish Instructions:

1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature.\n\n2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper.\n\n3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing.\n\n4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing.\n\n5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28840,"Sea Scallops 16 medium diver scallops, cleaned 1/8 cup extra-virgin olive oil, plus more for searing 2 teaspoons minced garlic 1 tablespoon finely chopped thyme 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups field greens Instructions: In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper. Let them marinate for 20 minutes. Heat enough olive oil to lightly coat the bottom of a medium saute pan over medium-high heat. Add the scallops. Cook quickly in each side until golden brown, about 1 to 2 minutes per side. Remove from the heat and place 4 scallops around a mound of greens. Repeat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28841,"BLT Meatball Sliders 1 tsp. pepper 1/2 tsp. crushed red pepper flakes 3/4 lb. ground pork 1/2 lb. lean ground beef (90% lean) 2/3 cup ranch dressing 18 dinner rolls, split 3 cups spring mix salad greens 3 plum tomatoes, sliced 1 lb. uncooked bacon strips 1 cup 2% milk 1 egg 1 cup dry bread crumbs 1 small onion, finely chopped 1 tsp. salt Instructions: Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the milk, egg, bread crumbs, onion and seasonings. Crumble the bacon, pork and beef over mixture and mix well. Shape into 2-inch meatballs. Place in an ungreased 15x10x1-inch baking pan. Bake at 425F for 30 to 35 minutes or until a meat thermometer reads 160F. Spread ranch dressing over rolls. Layer each with salad greens, a tomato slice and a meatball; replace tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 28842,"Smoky Meaty Chili 3 tablespoons vegetable or grapeseed oil 2 pounds pork shoulder, trimmed and cut into 1/2-inch dice 1 pound beef chuck, cut into 1/2-inch dice 2 teaspoons kosher salt 4 cloves garlic, chopped or smashed 1 onion, diced
1 red pepper, diced
3 tablespoons cl powder
1 tablespoon cumin
1 teaspoon chipotle flakes or powder
1/2 teaspoon coriander
Two 15-ounce cans diced fire-roasted tomatoes
Two 15-ounce cans kidney beans, drained and rinsed
3 tablespoons bourbon
3 tablespoons brewed espresso
1 tablespoon agave
1/2 cup shredded white Cheddar, optional
1/3 cup sour cream, optional
Instructions: Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch. When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the cl powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat. Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 28843,"Pork Cracklings with Green Salsa (Chicharrones en Salsa Verde) 1/4 cup fresh cilantro leaves, plus 2 tablespoons chopped, for garnish 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon sugar, optional 15 medium tomatillos 3 cloves garlic 1/2 white onion 1 tablespoon olive oil One 8-ounce bag chicharrones 10 corn tortillas, warmed, for serving Instructions: In a heavy large saucepan, place the tomatillos, garlic, onion and 3 cups of water over medium-high heat. Bring to a boil and cook for 15 minutes. Using a slotted spoon, transfer the boiled vegetables into a blender with the cilantro leaves and 1 teaspoon salt. Allow the mixture to cool before blending until smooth. (Reserve the cooking liquid in case you need it to thin out the sauce later.) Heat the oil in a heavy large saucepan over medium heat. Add the tomatillo salsa and cook until reduced slightly and thickened, about 20 minutes. Season with 1/2 teaspoon sugar if the tomatillos are too tart. Season with some additional salt if needed. Add the cracklings and stir until soft, about 3 minutes. Transfer to a serving bowl, sprinkle with the chopped cilantro and serve with warm corn tortillas. Cook's Note: Pork cracklings (chicharrones) are sold in every single Hispanic market and some regular supermarkets. In fact, you can find them in most gas stations but they're sold almost as potato chips are sold; in a small bag as a snack. The problem with those is that they are over seasoned and packed with preservatives which won't let them soften properly. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 28844,"Spaghetti with Zucchini and Squash Kosher salt 1 pound spaghetti 2 tablespoons olive oil, plus more for serving 1/2 teaspoon red pepper flakes
2 cloves garlic, smashed and sliced
2 shallots, sliced
2 zucchini (about 1 pound), cut into long, thin strands
1 yellow squash (about 8 ounces), cut into long, thin strands
1 teaspoon lemon zest plus 1 tablespoon lemon juice 3 cups baby arugula
1 cup grated ricotta salata
Instructions: Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking. Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes. Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 28845,"Wild Mushroom Frittata 2 tablespoons extra-virgin olive oil, 2 turns of the pan 12 crimini mushrooms, sliced 1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped 1 cup oyster mushrooms, a couple of handfuls, chopped 1/2 tablespoons chopped fresh thyme leaves Coarse salt and pepper 12 eggs, beaten Dash of half-and-half 1 lemon, zested 2 scallions, sliced 2 teaspoons hot sauce (recommended: Tabasco) 1/2 cup Parmesan Instructions: Preheat oven to 400 degrees F. Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well. To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes. Serve frittata from the hot pan and cut into 6 wedges at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28846,"Spiced Pork Tenderloin with Collard Green Salad 1 tablespoon chili powder 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 small pork tenderloins (about 12 ounces each) 3 tablespoons extra-virgin olive oil 1 bunch collard greens (about 1 pound), stems removed, leaves thinly sliced 1 15-ounce can black-eyed peas, drained and rinsed 1/2 cup jarred Peppadew peppers, drained and roughly chopped 2 scallions, thinly sliced 2 tablespoons apple cider vinegar 1/3 cup crumbled cornbread Instructions: Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest. Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside. Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 28847,"Flatbread 1 package dry active yeast 1 1/4 cups warm water (not over 110 degrees) 2 3/4 cups unbleached all-purpose flour, plus additional for rolling 1/4 cup wholle wheat flour or coarse rye flour 2 teaspoons Kosher salt 2 teaspoons crushed fennel seed Olive oil, for brushing breads Instructions: Combine the yeast and water in the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and place it into a lightly oiled bowl, turning to coat. Cover the dough with plastic and allow it to rise until doubled, about 1 hour. Punch the dough down, cover, and let it rise a second time until doubled, about 45 minutes. Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3 ounces each. Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes. On a lightly floured work surface roll the balls out, dusting with flour as needed. Roll into 7-inch disks. Prepare a hot charcoal or stove top grill. Lightly brush the disks with olive oil. Place the disks, oiled side down on the grill. The breads will begin to rise almost immediately. When golden brown on 1 side, flip the breads over, brush again and cook until brown. Remove from the grill and serve warm. VARIATIONS: Calzones: Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and coarsely ground black pepper and fold over. Pizzas: After turning top with a simple tomato sauce made with fresh basil and roasted garlic. Yield: 3/4 cup ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 28848,"Pumpkin Roulades 3 eggs 1 cup sugar 2/3 cup fresh pumpkin puree, recipe follows 1 teaspoon baking soda 2 teaspoons ground cinnamon 3/4 cup all-purpose flour 8 ounces softened cream cheese 4 tablespoons softened butter 1 cup confectioners' sugar 1/2 teaspoon vanilla 1 (6-pound) pumpkin 2 tablespoons butter 4 tablespoons sugar Instructions: Preheat the oven to 375 degrees F. Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool. Cream cheese filling: Blend together all ingredients. Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order. Preheat the oven to 350 degrees F. Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree. Yield: about 8 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28849,"Mama Callie's Rice Pudding 5 cups whole milk 1 cup Arborio rice 1/2 cup sugar 1 vanilla bean, seeds scraped 1/2 teaspoon ground allspice 1/4 teaspoon salt 2 tablespoons butter 1/4 cup brown sugar 2 ripe but firm medium bananas, sliced Instructions: Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean. In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture. Spoon pudding to serving bowls and top with the warm banana topping. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 28850,"Tea Total-ler 6 cups water 1/4 cup agave syrup 1/4 cup sugar 8 tea bags 2 cups ice cubes, plus more for serving 2 cups vodka 1/2 cup mint leaves, plus sprigs for garnish 1 can ginger ale Instructions: In a medium saucepan over high heat, add the water, agave syrup and sugar bring to a boil. Turn off heat and add the tea bags. Let steep 5 minutes. Remove the tea bags and add the 2 cups of ice cubes. When tea is cool, add the vodka. To serve, put a few ice cubes in each glass with about 2 or 3 fresh mint leaves and muddle. Add the tea until 3/4 full, and top with ginger ale. Sir and garnish each glass with a sprig of fresh mint. ","[Riesling, Sauvignon Blanc, Gin]" 28851,"Pan Fried Turkey Cutlets with Braised Red Cabbage and Roasted Oranges 6 turkey cutlets ? cup olive oil Salt Black pepper 1 head of red cabbage - thinly sliced 2 onions - thinly sliced 4 tbsps butter 4 tbsps sugar 2 cups red wine ? cup red wine vinegar ? tsp corriander seeds 1/2 tsp freshly grated nutmeg 2 cinnamon sticks ? tsp dried thyme Juice of one lemon ? tsp salt Black pepper 3 oranges Instructions: 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165F as measured by a meat thermometer ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28852,"Roasted Pork With Smoky Red Pepper Sauce 3 (1-pound) pork tenderloins, trimmed 3 tablespoons olive oil Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 small onion, diced 1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces 1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces 1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces 3 cloves garlic, minced Kosher salt for seasoning, plus 2 tablespoons Freshly ground black pepper 1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon 2 1/2 tablespoons smoked paprika 1 (15-ounce) can tomato puree 1 dried bay leaf 1/4 cup chopped flat-leaf parsley Instructions: Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board. Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste. Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 28853,"Grilled Stuffed Whole Snapper Two 2-pound whole red snappers, cleaned 2 tablespoons tomato-chicken bouillon Freshly ground black pepper 4 cloves garlic, minced 2 lemons, sliced 2 Roma tomatoes, sliced 12 sprigs fresh thyme 6 sprigs fresh rosemary 1 cup fresh parsley leaves and stems Instructions: Preheat a grill to medium-high heat. Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28854,"Marmalade 1/2 pound oranges, preferably Seville 1 lemon 2 1/4 cups water 2 1/2 cups sugar Instructions: Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight. Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it. Pour into sterilized jars. Cover, seal and store in a cool, dark place. ","[Rioja, Barolo, Chianti, Pinot Noir]" 28855,"Pancake Lasagna 3 cups buttermilk 1/2 cup milk 1/3 cup butter, melted, plus more for skillet 3 eggs 3 cups all-purpose flour 4 tablespoons white granulated sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 30 strips apple-smoked bacon 30 links good breakfast sausage 1/2 bunch fresh sage, chopped 25 eggs Butter, for the skillet About 1/2 cup heavy cream 1/2 cup butter 1/2 cup all-purpose flour 1/2 gallon heavy cream 4 cups maple syrup Butter, for greasing 2 pounds shredded Cheddar 1 cup maple syrup Instructions: Preheat the oven to 375 degrees F. For the pancakes: Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl. In a separate bowl, mix the flour, white sugar, baking powder and baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated. In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until all the batter is done. Square off the edges of each pancake and set aside. For the bacon and sausage: Place a grill rack over a baking tray. Line the rack with the bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large saucepot. Line a baking tray with the sausage links and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix. For the eggs: Whisk the eggs until smooth. Cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream until blended smoothly. Remove and let cool. For the maple bechamel: Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes. The sauce should have the consistency of gravy. To assemble: Butter a casserole dish, and line the bottom with a single layer of pancakes. Lightly spread the bechamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon half the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the bechamel, and then add a layer of shredded cheese. Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna. Place a portion of lasagna on the plate and spoon the syrup over the top to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28856,"Grandma Doreen's Flank Steak 1 flank steak (any size) 2 tablespoons sesame oil Red pepper flakes, to taste 4 cloves fresh garlic, finely chopped Two 1 1/2-inch pieces fresh ginger, peeled and sliced as thinly as possible 1 cup dry red wine 1/4 cup soy sauce 2 tablespoons honey Instructions: In a shallow non-reactive dish spread 2 garlic cloves and half the ginger slices so that all parts of the meat will come in contact with them. Rub the meat with the sesame oil and red pepper flakes and place the steak onto the garlic and ginger. Spread the remaining garlic and ginger over the meat and pour the red wine, soy sauce, and 2 tablespoons of honey into the dish. Cover with plastic warp and marinate for 2 hours or overnight. Turn the meat once during marinating. Heat a barbecue or grill. Cook the meat for 5 to 7 minutes on each side depending on the thickness of the meat. This may also be cooked under the broiler or, on the stove if you have a large enough skillet. The marinade can be used by bringing it to a boil in a saucepan and then straining. After removing it from the heat, let the flank steak sit for a few minutes, then slice thinly against the grain and serve in its own juices with cooked marinade sauce drizzled on top. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 28857,"Taco Especial 5 pounds pork shoulder, cut into 6-inch cubes 4 1/2 cups soybean oil
5 tablespoons California cl powder
5 tablespoons New Mexico cl powder
5 tablespoons paprika
2 1/2 tablespoons ground cumin
2 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 bay leaf, broken into small pieces
1 whole clove
1 1/2 tablespoons salt
5 tablespoons ground black pepper
5 pounds top round roast, sliced 1/2-inch thick 4 cups soybean oil 2 tablespoons garlic powder 1 crushed bay leaf
1 clove
2 1/2 tablespoons salt
3 tablespoons ground black pepper
1 cup broccoli florets, coarsely chopped 1/2 cup fresh mushrooms, coarsely chopped 1 small carrot, finely diced
1 small stalk celery, finely diced
1 small yellow squash, finely diced
1 small zucchini, finely diced Soft white corn tortillas, shredded cabbage, chopped onions, chopped tomatoes, chopped cilantro and lime wedges, for serving Instructions: For the carne adovada: Toss together pork, oil, cl powders, paprika, cumin, garlic powder, cayenne, bay leaf, clove, salt and pepper in a large pan. Let marinate for 5 hours or up to overnight. Preheat the oven to 350 degrees F. Transfer pork to a large baking dish and cover with foil, then roast, 2 hours. Remove pork and cut into 1/2-inch cubes. For the carne asada: Toss together steak, oil, garlic powder, bay leaf, clove, salt and pepper in a large bowl, then let marinate, refrigerated, for 5 hours or up to overnight. Preheat a grill or saute pan on medium heat and cook steak, 2 1/2 minutes per side. Cut into 1/2-inch cubes. For the vegetables: Combine broccoli, mushrooms, carrot, celery, squash and zucchini in a large bowl. Combine a portion of chopped carne adovada, carne asada and fresh veggies in a saute pan and heat until hot. Serve immediately with soft white corn tortillas, topped with shredded cabbage, chopped onions, tomatoes, cilantro and 1 lime wedge. Repeat with 9 more portions. ","[Malbec, Tempranillo, Garnacha, Pinot Noir]" 28858,"Acorn Squash Agrodolce Nonstick cooking spray, for greasing the baking sheet 2 acorn squash
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup dried currants
1/4 cup honey
Pinch crushed red pepper
1/4 cup chopped fresh mint
2 tablespoons salted almonds
Instructions: Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray. Cut the acorn squash in half; scoop out the seeds and discard. Slice the squash into 1- inch slices. Toss with the olive oil and season with salt and pepper. Place on the prepared baking sheet and roast until tender and golden brown, about 30 minutes. Remove the peel and dice the squash. In the meantime, make the agrodolce. In a small saucepan, combine the red wine vinegar, currants and honey. Bring to a simmer, then reduce the heat to low. Cook until reduced and syrupy, about 15 minutes. Stir in a pinch of crushed red pepper. In a large bowl, toss the squash with the agrodolce sauce, mint and almonds. Serve hot or at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 28859,"Sweet Potato Shrimp Cakes 2 tablespoons soy sauce 2 tablespoons fish sauce 3/4 pound (41-50 count) shrimp, shelled and deveined 2 large sweet potatoes (about 3 cups grated) 1/2 cup minced scallions 1/4 cup minced shallots 1 tablespoon minced serrano pepper 1 tablespoon minced ginger Kosher salt and freshly cracked black pepper 1 egg 1 cup all-purpose flour 1/4 cup peanut oil, for frying Instructions: In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes. Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine. Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture. In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28860,"Loaded Potato Skin Sliders Two 16-ounce packages frozen loaded potato skins 1/3 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound ground beef (80/20)
Canola oil, for the pan
2 large plum tomatoes, sliced crosswise into 24 slices
Shredded iceberg lettuce, for serving Instructions: Prepare the loaded potato skins according to the package directions for the oven. Stir together the mayonnaise, mustard, ketchup, garlic powder, onion powder, smoked paprika, a pinch of salt and several grinds of black pepper in a small bowl until combined. Cover and refrigerate until ready to serve. Season the beef with 1 teaspoon salt and several grinds of black pepper, then divide into 12 equal-sized portions (about 1 1/2 ounces each). Shape each portion into a thin, oval-shaped patty about 3 1/2 inches long; the patties will shrink as they cook. Preheat a grill pan over medium-high heat and brush lightly with canola oil. Grill the patties until nicely charred and slightly pink on the inside for medium doneness, about 2 minutes per side.
Put the patties on the cheesy side of 12 loaded potato skins, then top with 2 slices of tomato and some shredded lettuce. Spread the sauce on the stuffed side of the remaining 12 loaded potato skins, then sandwich together to create sliders.
","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 28861,"Vanilla-Cardamom Cast-Iron Skillet French Toast with Pan-Roasted Apples and Date Molasses 30 medjool dates, pitted 4 tablespoons unsalted butter 1/4 cup granulated sugar
5 Gala apples, peeled, cored and thinly sliced
Juice of 1/2 lemon
4 cardamom pods
2 cinnamon sticks
1/2 cup apple cider or unfiltered juice
1/2 cup heavy cream 1/2 cup Greek yogurt
Seeds from 1/2 vanilla bean
4 large eggs 2 large egg yolks
2 cups half-and-half
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
Eight 1 1/2-inch-thick slices stale challah (tall slices cut from center of a big loaf )
4 tablespoons unsalted butter
4 tablespoons canola oil
Instructions: For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes. For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm. For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve. For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet. In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined. Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil. To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28862,"Classic Breakfast Coffee Cake 1 cup walnuts, coarsely chopped 2/3 cup all-purpose flour 1/3 cup granulated sugar 1/3 cup light brown sugar 2 teaspoons ground cinnamon 1 teaspoon kosher salt 5 tablespoons butter, melted 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan 1 cup granulated sugar 2 eggs, at room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups sour cream Zest of 1 lemon Instructions: For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate. For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, \cream\ the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated. Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan and \tap\ it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28863,"The Brownie with a Cheesecake Topping Nonstick cooking spray 6 tablespoons butter
4 1/2 ounces bittersweet baking chocolate discs
3/4 cup granulated sugar
7 tablespoons lightly packed dark brown sugar
2 large eggs plus 1 large egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped toasted walnuts, optional
8 ounces cream cheese, softened 1/4 cup granulated sugar
Pinch salt
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 large egg
3 cups confectioners' sugar, or more as desired 2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Milk, optional Instructions: Candies or cookies for decorating, such as pirouette cookies, white, pink or chocolate curls, dragees, edible glitter, chocolate cigars or wafer cookies For the brownies: Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan very lightly with nonstick cooking spray and line the bottoms with small rounds of parchment. In a double boiler, melt the butter and the chocolate together, stirring often to avoid scorching. Remove from the heat once everything is melted and combined. In a big bowl, whisk together the granulated sugar, brown sugar, eggs and egg yolk. Whisk in the salt and vanilla. Slowly add the chocolate mixture to the egg mixture to temper it and whisk just to combine. Gradually stir in the flour and mix until everything is combined and smooth. Stir in the walnuts if using. Set aside. For the cheesecake topping: With an electric mixer, beat the cream cheese with the granulated sugar and salt until smooth, then add the sour cream, vanilla and egg, and beat together just until incorporated. Transfer the cheesecake topping to a pastry bag or resealable plastic bag. Use a small ice cream scoop to add the brownie batter to the muffin pan (it should come halfway up the sides). Snip the tip off the pastry bag and pipe some cheesecake topping on top. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely in the pan. For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high, then beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.) Frost the brownie bites with buttercream frosting, and decorate as desired with candy or cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28864,"Shrimp Creole 4 tablespoons vegetable oil 2 tablespoons flour 1 cup chopped onion 1 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon minced garlic 3 cups tomato concasse, juice reserved 2 cups shrimp stock or water 2 bay leaves 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 2 pounds medium shrimp, peeled and deveined Steamed rice for garnish Chopped parsley for garnish Instructions: Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28865,"Spinach Pasta Dough 6 large egg yolks 1 tablespoon extra-virgin olive oil 5 ounces fresh spinach, blanched and squeezed dry 1 pound all-purpose flour 1 teaspoon salt 1 large egg Instructions: In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions. Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 28866,"Baked Chili-Garlic Fries 4 large russet potatoes, peeled and cut into thick wedges 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper 1 tablespoon chili powder
4 cloves garlic, grated
Instructions: Preheat the oven to 450 degrees F. Put the potatoes in a large bowl and pour over the olive oil. Add big pinches of salt and pepper. Add the chili powder and garlic and toss together well. Spread the potatoes in a single layer onto 2 baking sheets. Bake, tossing them halfway through the cooking time, until crispy, about 30 minutes. Remove to a platter, season with additional salt and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 28867,"Kale Chips 10 kale leaves, washed and dried, center stems discarded Olive oil, for coating kale 1 teaspoon dried Mexican oregano
1 teaspoon za'atar spice Kosher salt
Instructions: Preheat the oven to 225 degrees F. Put the kale leaves in a bowl. Lightly pour the olive oil over the kale until the kale is glistening and coated; do not apply too much oil. Sprinkle the oregano and za'atar over the top of the kale. Season with salt and toss. Transfer the kale to a baking sheet. Bake until crispy, 45 minutes to 1 hour, depending on your oven. Cool and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28868,"Lemon-Almond Butter Cake Grated zest and juice of 2 lemons 3/4 cup plus 2 tablespoons sugar 4 extra-large eggs 6 tablespoons unsalted butter, cubed 9 tablespoons unsalted butter, softened 1 cup plus 1 tablespoon flour 1 cup plus 1 to 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 extra-large eggs 1/2 cup ground toasted almonds 2 tablespoons toasted sliced almonds 1 tablespoon almond liqueur (optional) 1/2 cup heavy cream (optional) 2 tablespoons confectioners' sugar or as needed Instructions: Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours. Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour. Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter. In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well. Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste. Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack. If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28869,"Stuffed Queso Meatloaf Three 6-inch corn tortillas 1 pound ground beef 1 pound ground pork 2 large eggs, lightly beaten 1 small onion, grated 1 clove garlic, minced 1 teaspoon chili powder 1 teaspoon ground cumin 1 cup canned diced tomatoes with green chiles, drained Kosher salt and freshly ground black pepper 8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices 1 cup ketchup Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf. Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28870,"Sole with Lemon-Caper Sauce 4 fillets of lemon sole 1 1/4 teaspoons kosher salt 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1/4 cup capers, drained and rinsed 1 clove garlic, minced
1/2 cup chicken stock
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1/2 teaspoon Calabrian chili paste
1/2 teaspoon chopped fresh oregano
2 tablespoons chopped fresh Italian parsley
Instructions: Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish. When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28871,"Pan-Banging Pecan Snickerdoodle Cookies 2 cups all-purpose flour (see Cook's Note) 1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1/4 cup packed dark brown sugar
1 large egg, at room temperature
Five 1.4-ounce chocolate toffee bars, chopped
3/4 cup pecans, finely chopped
Instructions: Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil. Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28872,"Brioche Gelato Sandwich 1 package yeast 1/2 cup warm water 4 tablespoons sugar 6 eggs 3 teaspoons sea salt 4 1/2 cups organic flour, plus more as necessary 2 sticks unsalted butter (best quality possible!), plus more for greasing baking sheet, at room temperature Heavy cream, for basting Your favorite gelato flavors, for serving Instructions: Mix together the yeast and water in a large bowl. Add in the sugar, stirring until the sugar is dissolved. Let sit for 5 to 10 minutes. Beat in the eggs one at a time until a bit frothy. Gently beat in the salt and flour, a cup at a time, mixing well. Transfer to a greased bowl, cover the dough and refrigerate for 24 hours.
Bring the dough back to room temperature. Meanwhile, prepare a baking sheet for baking with a thick coat of butter, or use parchment paper or a silicone mat if you prefer.
When the dough is warm and soft, put it in the bowl of an electric mixer and start to add the softened butter in pieces. Add a bit of flour if it becomes too wet or sticky. It needs to form a dough ball.
Put the dough on a lightly floured surface and separate in halves until you have 12 pieces patted into brioche shapes. Place onto the prepared pan. Cover with a warm cloth or leave in a warm place to rise for 2 or more hours.
Preheat the oven to 350 degrees F.
Bake long enough for the rolls to rise, about 20 minutes. Then baste with heavy cream and finish baking until brown, another 10 minutes.
Cool and cut in half.
Place up to 2 flavors of gelato inside the halved brioche for the perfect gelato sandwich! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28873,"Blueberry Coleslaw 1 head Savoy cabbage 1/2 onion 1 carrot, julienned 1 pint blueberries (about 2 cups) 1 cup mayonnaise 2 tablespoons red wine vinegar 1 tablespoon honey 2 tablespoons chopped fresh cilantro 1 tablespoon cumin seeds, toasted Kosher salt Instructions: Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl. Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28874,"Candied Ginger Apple Pie 2 1/2 cups all-purpose flour, plus additional for rolling 1 tablespoon sugar
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water, plus more if needed
3 Granny Smith apples, peeled and thinly sliced 3 Macintosh apples, peeled and thinly sliced 2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons crystallized ginger, finely chopped
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon vanilla bean paste
Pinch kosher salt
1 large egg Vanilla ice cream, for serving Instructions: For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use. For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt. Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch. On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust. Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a \collar\ around the edges of the pie to prevent it from browning too quickly. Bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour. (Remove the foil collar for the last 10 to 15 minutes.) Transfer the pie to a rack and cool completely. Serve with a scoop of vanilla ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28875,"Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce 20 strips bacon (about 12 ounces) 20 medium-large shrimp, shelled and deveined (about 1 pound) 1/2 cup barbecue sauce 1/4 cup canola oil 3 tablespoons lemon juice 1 teaspoon dijon mustard 3 tablespoons chopped chipotles in adobo sauce 1/2 teaspoon red pepper flakes 1/4 teaspoon cayenne pepper Freshly ground pepper Instructions: Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer. Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping. Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28876,"Stella Bellini Twist 6 ounces (200 milliliters) pomegranate juice, chilled 25 ounces (One 750-milliliter) bottle prosecco or Champagne, chilled 6 orange peel twists Instructions: Pour the chilled pomegranate juice into champagne glasses (one-third of the way up) Top with chilled prosecco or Champagne, and add the orange twist to each glass. ","[Prosecco, Champagne]" 28877,"Chocolate Pecan Cheesecake Cookie Cups 1 package (16 ounces) NESTL? TOLL HOUSE? Ultimates? Refrigerated Chocolate Pecan Deluxe Cookie Dough 1 can (14 ounces) NESTL? CARNATION? Sweetened Condensed Milk 2 large eggs 2 teaspoons vanilla extract 2 packages (8 ounces each) cream cheese, at room temperature 24 pecan halves 1/3 cup NESTL? TOLL HOUSE? Semi-Sweet Chocolate Morsels Instructions: PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake. PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28878,"Turkey and Mushroom Creamy Tomato \Gravy\ With Gnocchi 2 tablespoons extra-virgin olive oil 2 tablespoons butter, plus 1 tablespoon butter 1/2 pound white button mushrooms, sliced 2 sprigs fresh rosemary, leaves finely chopped A couple sprigs thyme, leaves chopped 1 bay leaf 1 medium onion, finely chopped 2 cloves garlic, finely chopped or grated Salt and freshly ground black pepper 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 2 cups chicken stock 1 pound chopped cooked turkey meat 1/2 cup heavy cream 1 1/2 pounds gnocchi A few grates nutmeg Grated Parmesan or Gruyere, for topping Instructions: Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week. In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer. Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal. Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat. Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes. Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg. Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 28879,"The Appetizer Formerly Known as... 13 ounces french fries, freshly cooked 6 ounces Imperial Sauce, recipe follows 1 1/2 ounces crab claw meat 2 lemon wedges 1 tablespoon finely chopped fresh parsley 1 stick butter
1 cup all-purpose flour 4 cups milk 1 cup mayonnaise 1/2 cup lemon juice 16 egg yolks, well beaten 2 tablespoons plus 2 teaspoons Worcestershire sauce 2 tablespoons plus 2 teaspoons dry mustard 2 tablespoons plus 2 teaspoons cayenne pepper 4 teaspoons celery salt 4 teaspoons salt 4 teaspoons ground black pepper Instructions: Preheat the broiler. Place the cooked french fries onto a plate. In a small saute pan, combine the Imperial Sauce and crab and bring to a simmer. Pour over the fries and place under the broiler until the sauce starts to bubble and turn golden brown, 30 to 60 seconds. Remove the fries from the broiler and garnish with lemon wedges and parsley.
Begin by making a bechamel sauce. In a 4-quart saucepan set over low to medium heat, add the butter and melt. Stir in the flour until a paste forms, and then cook for 3 to 4 minutes to achieve a blonde roux. Slowly whisk in the milk to avoid forming any lumps and bring to simmer. Cook for 30 minutes to cook out the flour taste.
While the bechamel sauce is cooking, in a separate bowl combine the mayonnaise, lemon juice, egg yolks, Worcestershire sauce, dry mustard, cayenne pepper, celery salt, salt and black pepper, and whisk until fully incorporated.
After the bechamel sauce has simmered for 30 minutes, SLOWLY pour the sauce into the egg mixture while whisking. If the bechamel sauce is added too fast, the eggs mixture will scramble. Allow the sauce to cool, and then refrigerate for at least 8 hours to allow the flavors to blossom.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28880,"Breakfast Pizza 1 -ounce (30 grams) fresh yeast or 3 (7 gram) sachets dried yeast 1 -ounce (30 grams) honey or sugar 1 pint (625 ml) tepid water 1 pound 2 ounces (500 grams) strong bread flour, plus extra, for dusting 1 pound 2 ounces (500 grams) semolina 1 -ounce (30 grams) salt 1 clove garlic, finely chopped 2 tablespoons olive oil 1 (14-ounce) (400 gram) tin Italian plum tomatoes 1 handful fresh basil, roughly chopped Sea salt and freshly ground black pepper 4 field mushrooms 1 black pudding 5 slices back bacon 2 sausages 2 tomatoes, quartered Extra-virgin olive oil 4 ounces (115 gram) buffalo mozzarella 3 or 4 organic eggs Instructions: To make the bread dough, first dissolve the yeast and sugar in 1/2 of the tepid water. Put the flour and semolina into a large bowl or on a clean surface, make a well in the centre, and pour in the yeast mixture. Mix together until all the yeasty liquid is soaked up, then pour in the rest of the water and gradually incorporate all the flour to make a moist dough. Knead the dough by rolling, pushing and folding it over for 5 minutes. Flour both hands, and lightly flour the top of the dough. Make it into a roundish shape and place it on a baking tray. Score it deeply with a knife, allowing it to relax and proof with ease until it's doubled in size. Ideally you want a warm, moist, draught-free place to get the wickedest proof. To make the tomato sauce, gently fry the garlic with the olive oil, then add the tomatoes. Bring to the boil, then simmer for 10 minutes, add the basil and season well to taste. When the dough has doubled in size, knock the air back by bashing it around for 1 minute. Now it is time to roll out your pizza into an irregular thin shape, and put it on a large baking sheet. Preheat the oven to 400 degrees F/200 Gas Mark 6. Tear up the mushrooms, black pudding and bacon and put them in a bowl. Break up the sausages into little rounds like meatballs, and add to the bowl with the tomato. Drizzle with olive oil and season with salt and pepper. Spread a thin layer of tomato sauce over the pizza and scatter over your topping ingredients evenly. Tear the mozzarella over the top, then bake in the preheated oven for about 8 minutes. When the bacon looks crispy, crack on the eggs and put back in the oven until they're cooked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28881,"Shrimp Skewers 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup good olive oil Juice of 1 lemon 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined Instructions: Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 28882,"Ajo Blanco: White Garlic Soup with Grapes 6 ounces day old bread (a 3-inch cube), crusts discarded 1 cup blanched almonds 3 cloves of garlic 1/2 cup extra-virgin olive oil 5 tablespoons wine vinegar or sherry vinegar 2 teaspoons salt 2 1/2 cup water 12 muscatel grapes, halved and seeded Instructions: Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground. Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste. With the motor running, add the olive oil in a slow stream, then the vinegar and salt. Thin the ingredients with 1/2 cup of water to the desired consistency. Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy. Chill until serving time. Stir before serving into bowls. Garnish with grapes. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 28883,"Pan Seared Beef Carpaccio with Potato Chips, Fried Capers and Lemon Aioli 1 tablespoon crushed coriander seeds 1 tablespoon crushed cumin seeds 1 tablespoon crushed mustard seeds 1 tablespoon kosher salt 1 tablespoon cracked black pepper 1 (1 1/2-pound) beef tenderloin 2 tablespoons canola oil 1 clove garlic 1 teaspoon kosher salt 1 teaspoon Dijon mustard 1 egg 1 cup olive oil Juice and zest of 1/2 lemon Kosher salt and cracked pepper 3 Yukon Gold potatoes, very thinly sliced 2 tablespoons kosher salt 1/4 cup small capers Vegetable oil, for frying 4 cups baby spinach 3 tablespoons extra-virgin olive oil Kosher salt and cracked pepper 1 tablespoon minced fresh chives Instructions: For the beef carpaccio: In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
For the aioli: With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.)
For the chips and capers: Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.) Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
Mix the baby spinach with the olive oil. Season with salt and pepper.
To serve: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28884,"Codfish in Ginger Soy Cream 1/2 cup low-sodium soy sauce 1/2 cup mirin 1/2 cup water 2 tablespoons rice wine vinegar 2 tablespoons light brown sugar 1 garlic clove, crushed 1 tablespoon peeled and crushed ginger 1 teaspoon cornstarch, plus 1 tablespoon water, for slurry 4 (6-ounce) codfish fillets Kosher salt and freshly ground black pepper All-purpose flour, for dusting Canola oil 8 large scallions, trimmed 2 tablespoons chopped ginger 1 small cl pepper, seeded and chopped 1/2 cup dry white wine 1 cup heavy cream 1 pound mussels
Chervil leaves, for garnish Instructions: Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm. Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly. Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and cl pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes. Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

" 28885,"Roast Leg of Lamb with Ginger and Mint 2 heads garlic, peeled 1 3-inch piece ginger, peeled and sliced 3 tablespoons extra-virgin olive oil 1 tablespoon paprika Kosher salt and freshly ground pepper 1 7- to 8-pound bone-in leg of lamb 2 cups firmly packed fresh mint leaves, chopped, plus more for topping 3 cups low-sodium chicken broth 3 tablespoons white balsamic vinegar 1 1/2 tablespoons sugar Instructions: Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool. Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight. Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside. Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing. Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28886,"Healthy Air Fryer Twice Baked Sweet Potato with Black Beans 4 medium sweet potatoes (10 to 12 ounces each), scrubbed 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/4 cup plain Greek yogurt 1 tablespoon unsalted butter, at room temperature 2 teaspoons fresh lime juice 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon cumin One 15-ounce can black beans, rinsed and drained 1/2 cup plus 3 tablespoons shredded pepper jack cheese or sharp Cheddar 1 avocado, diced 2 scallions, greens thinly sliced Hot sauce, for serving, optional Honey, for serving, optional Instructions: Toss the sweet potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated. Add the potatoes to a 6-quart air fryer and cook at 380 degrees F, flipping halfway through, until crispy on the outside and tender on the inside, about 40 minutes (see Cook\u2019s Note). Let cool slightly. Use a paring knife to trim the top off the potatoes lengthwise, then carefully scoop out the flesh, leaving a 1/2-inch border. Your potatoes should look like little boats. Place the scooped flesh and any flesh trimmed off the top in a medium bowl and mash it with the yogurt, butter, lime juice, chili powder, garlic powder, cumin, 1 teaspoon salt and a couple grinds of pepper until smooth. Fold in the black beans and 1/2 cup of the shredded cheese. Spoon the filling into the sweet potato shells, creating a heaping mound in each, and top with the remaining 3 tablespoons cheese. Cook in the air fryer at 380 degrees F until the cheese is melted, 6 to 8 minutes. Top the sweet potatoes with the diced avocado and sliced scallion greens and drizzle with some hot sauce and/or honey if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 28887,"Bologna BBQ Meatballs 1 1/2 cups cubed day-old bread 1/2 cup whole milk
1 pound ground beef (85 percent lean)
8 ounces ground pork 4 ounces ground lamb
1 cup small-diced yellow onion
3/4 cup grated Parmesan
1/2 cup small-diced bologna 2 cloves garlic, minced 1 jalapeno, seeded and small-diced Kosher salt and freshly cracked black pepper
4 tablespoons vegetable oil
1 teaspoon vegetable oil 1 large yellow onion, small-diced
1 cup ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions: For the meatballs: Soak the bread cubes in the milk; squeeze dry and place in a large bowl. Add the ground beef, ground pork, ground lamb, onions, Parmesan, bologna, garlic, jalapeno, 1 1/2 teaspoons salt and 2 teaspoons pepper; mix well with a wooden spoon. Form into 2-inch balls. Heat the oil in a large skillet over medium-high heat. Shallow-fry the meatballs until browned on all sides, 1 1/2 minutes per side. (The meatballs will be raw in the center; they'll finish cooking in the sauce.) For the BBQ sauce: Heat the oil in a medium saucepan over medium heat. Add the onions; cook for 2 minutes. Reduce the heat to low and add the ketchup, brown sugar, vinegar, chili powder, garlic powder and onion powder; simmer for 5 minutes. Add the meatballs to the sauce and simmer, covered, for 10 minutes. Serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 28888,"Contractor's Cole Slaw 6 cups shredded cabbage (about 1 head) 1 cup shredded carrot (2 to 3 carrots) 1 cup mayonnaise 1/4 cup white wine vinegar 1 teaspoon celery seed 1/4 cup sugar Salt and freshly ground black pepper Instructions: In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28889,"Cranberry-Beet Relish 3/4 cup walnut halves 1 pound cranberries, thawed if frozen 1 medium red beet, peeled and chopped 1/2 cup sugar 1 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper
1 Gala or Fuji apple, finely chopped 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill Instructions: Preheat the oven to 350?. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop. Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped. Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28890,"Hemingway Daiquiri 2 ounces Bacardi Light rum 3/4-ounce lime juice 1 ounce simple syrup (50/50 sugar and water mixture), heated until sugar dissolves, cool Splash maraschino liqueur Splash grapefruit juice Instructions: Chill martini glasses. Add all ingredients to glass shaker. Shake well and strain into chilled martini glass. Garnish with lime peel. ","[Rum, Lime Juice, Grapefruit Juice]" 28891,"Whole Trout en Papillote 2 whole trout, dressed Salt and pepper 1/2 cup sliced sweet yellow onion 2 handfuls fresh herbs (thyme, parsley and rosemary) 3 tablespoons lemon-shallot butter, recipe follows 1 lemon, sliced 2 tablespoons dry white wine 1 tablespoon extra-virgin olive oil Parchment paper 1 stick unsalted butter, softened 1 lemon, zest finely minced 1 small shallot, finely minced Salt and pepper Instructions: Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package. In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28892,"Pork Vindaloo Walking Taco Pie Neutral cooking oil, for frying 3 yellow onions, sliced
6 red chiles de arbol
1 1/2 teaspoons cumin seeds
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 cloves garlic
One 3-inch piece ginger, sliced into 1/4-inch coins
2 pounds minced pork
Kosher salt and freshly ground black pepper
1 cup tomato paste
2 curry leaves, finely chopped 1 hothouse cucumber, medium diced
1 jicama, medium diced
1 mango, green preferably, medium diced
1 red bell pepper, medium diced
1/2 jalapeno, minced
4 teaspoons finely chopped fresh cilantro 1 teaspoon finely minced fresh ginger 1 teaspoon lime juice
Kosher salt, sugar and freshly ground black pepper, for seasoning 6 ounces corn chips 3 ounces store-bought tamarind chutney 3 ounces crumbled queso fresco
Instructions: For the pork vindaloo keema: Preheat a deep-fryer or a Dutch oven filled with 3 inches neutral oil to 350 degrees F. Add the onions and fry in batches if needed until golden brown, about 3 minutes. Strain and set aside in a bowl. Add the chiles, cumin seeds, cardamom, cinnamon, fenugreek seeds, mustard seeds and black peppercorns to a saute pan and heat over medium heat until fragrant and toasted, about 3 minutes. Add the toasted spices, garlic, ginger and fried onions to a blender and blend until combined into a really fine paste. Add 2 tablespoons oil to a large Dutch oven over medium-high heat. Add the pork, then sprinkle with salt and pepper and allow to brown, about 5 minutes. Add the tomato paste and the onion mixture from the blender and stir to combine. Add about 1/2 cup water to loosen the mixture. Cover and let cook, about 20 minutes. For the mango koochumbar: Add the curry leaves, cucumber, jicama, mango, red bell pepper, jalapeno, cilantro, ginger and lime juice to a medium bowl. Stir to combine. Taste and adjust seasoning as needed with salt, sugar and pepper. For the assembly: To the bottom of each bowl, evenly divide the corn chips, about 12 ounces pork vindaloo keema (save the remainder for another use), tamarind chutney and 6 ounces mango koochumbar (save the remainder for another use) and top with the queso fresco. ","[Syrah, Tempranillo, Garnacha, Barbera]" 28893,"Pumpkin Tortellini 1 tablespoon butter Freshly ground black pepper 1 tablespoon fresh chopped sage leaves 3 tablespoons mascarpone 1/2 cup heavy cream 1 bag pumpkin or butternut squash filled pasta 1/4 cup or less grated Pecorino Romano Salt and pepper Instructions: In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste. ","[Chardonnay, Barolo, Chianti, GSM Blend]" 28894,"Roasted Cauliflower Lasagna 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds) 2 tablespoons olive oil, plus more for coating the lasagna noodles Kosher salt One 28-ounce can no-salt added whole plum tomatoes 5 cloves garlic, 4 sliced and 1 chopped 1 large red bell pepper, diced 2 tablespoons tomato paste 1 cup fresh basil leaves 8 ounces whole-wheat lasagna noodles (about 10 noodles) 1 cup part-skim ricotta 1 large egg 1 cup shredded part-skim mozzarella 1/4 cup grated Parmesan 2 tablespoons fresh flat-leaf parsley leaves, chopped Instructions: Preheat the oven to 425 degrees F. Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly. Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes. Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce. Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl. Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl. Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 28895,"Elvis Presley's Fried Peanut Butter and Banana Sandwich 2 slices white bread 2 tablespoons butter 1 small ripe banana 2 tablespoons creamy peanut butter Instructions: Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 28896,"Peanut-Raisin Granola Bars Cooking spray 2 1/2 cups rolled or quick-cooking oats 1 cup dry-roasted peanuts 1 cup raisins 1 cup sunflower seeds 1 1/2 teaspoons ground cinnamon 1 14-ounce can sweetened condensed milk 1 stick unsalted butter, melted Instructions: Preheat the oven to 325. Line a 15-by-10-inch rimmed baking sheet with foil and coat with cooking spray. Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 28897,"Jelly Doughnuts 1 cup warm milk (about 105 degrees F) 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 2 large eggs 2 to 2 1/4 cups all-purpose flour, plus more for dusting 4 tablespoons unsalted butter, cut into pieces and softened Vegetable oil, for brushing and deep-frying Jelly or seedless jam, for filling Confectioners' sugar, for dusting Instructions: Bloom the yeast: Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes. Make the dough: Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended. Add 2 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl. (The dough will be sticky; if it's too wet, add the remaining 1/4 cup flour.) Add the butter and mix until smooth. Let it rise: Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap. Let rise in the refrigerator, at least 4 hours or overnight. Cut out the doughnuts: Line 2 baking sheets with parchment and dust with flour. Dust a clean surface with flour; turn out the dough onto the surface. Dust the dough with flour, then gently pat it out to make it easier to roll. Using a rolling pin, roll out the dough until about 1/2 inch thick. Cut the dough into 1 1/2-inch rounds with a cookie cutter; transfer to the prepared baking sheets. Reroll the scraps and cut out more rounds. Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place. Fry them: Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the doughnuts, turning, until golden brown, 1 to 1 1/2 minutes total. Using tongs or a skimmer, remove to paper towels to drain.
Fill with jelly: Fit a pastry bag with a 1/8-inch-round tip; place the bag in a glass and cuff the open end over the glass. Fill the bag with jelly. Insert the pastry tip into the side of a doughnut and gently squeeze to fill. Repeat with the remaining doughnuts. Dust with confectioners' sugar and serve warm. Photograph by David A. Land ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 28898,"Steak au Poivre 1 (4-pound) beef tenderloin Kosher salt and coarsely ground black pepper 2 tablespoons vegetable oil 1 handful fresh thyme sprigs 1 handful fresh rosemary sprigs 2 shallots, finely chopped 1/2 cup Cognac or brandy 1/2 cup demi-glace or dark stock 1/4 cup heavy cream 1 tablespoon Dijon mustard 2 tablespoons jarred green peppercorns, drained 1/4 cup chopped fresh flat-leaf parsley 1 bunch watercress, stems trimmed Instructions: Preheat the oven to 400 degrees F. Pat the tenderloin dry with paper towels and sprinkle all sides with a generous amount of salt and pepper \u2013 you should see the seasoning on the meat. Place a large skillet or roasting pan over medium-high flame, drizzle with the oil, and just when it begins to smoke lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat is well-seared, about 7 minutes total. Toss the fresh thyme and rosemary on top of the tenderloin and transfer the whole thing to the oven; roast for 20 to 25 minutes for medium-rare. Remove the tenderloin to a cutting board to rest for 10 minutes before carving. Pour off the excess fat from the pan and put it back on the stove over medium-high heat. Add the shallots to the pan drippings, saute, stirring with a spoon to scrape up the flavors in the bottom. Take the pan off the heat and pour in the cognac (premeasure - never pour directly from the bottle!) Put the pan back on the heat and tilt it slightly over the burner to ignite the alcohol, or light with a kitchen lighter. The cognac will flame for a few seconds then go out as the alcohol burns off. Stir in the demi-glace and cream, simmer for about 1 minute to thicken the sauce so it coats a spoon. Finish the sauce by stirring in the mustard and peppercorns until incorporated. Taste and season with salt, if necessary. To serve: pile the watercress on a serving platter, cut the tenderloin into 1/2-inch thick slices and arrange it on top of the greens. Drizzle the sauce over the beef and garnish with chopped parsley. Serve the steak au poivre with pommes frites. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 28899,"Curried Chicken Thighs 2 tablespoons vegetable oil 1 tablespoon butter 6 chicken thighs Salt and pepper 1 cup chopped onion 3 teaspoons curry powder 1/2 teaspoon cayenne 1 teaspoon cinnamon 1 teaspoon cumin 2 carrots, peeled and sliced on diagonal 1 1/2 cups low sodium chicken stock 1 cup broccoli florets 1/4 cup heavy cream 3/4 cup frozen peas Cooked basmati rice, for serving
Instructions: Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
Stir in cream and peas. Season to taste. Serve with basmati rice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28900,"Spiced Hot Chocolate with Tea 2 cups fresh spring water 1 teaspoon loose-leaf Earl Grey tea 1 teaspoon loose-leaf Darjeeling tea 1 star anise 1 cinnamon stick Pinch ground ginger 2 cups heavy cream 6 ounces chopped chocolate (recommended: Godiva dark chocolate) 1 teaspoon pure vanilla extract Instructions: In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over. Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled. *Cook's Note: The spices may be increased, to taste, if your preference is spicier. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 28901,"Ranch Potatoes Ranch dressing Potatoes Chopped onions Instructions: Cube unpeeled potatoes, place in double layer of aluminum foil. Sprinkle chopped onions on top. Squirt ranch dressing over all. Fold up the foil and seal it. Bake in oven at 400 degrees F or on the grill. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28902,"Roasted Asparagus and Peas 3 lemons 2 teaspoons kosher salt
2 pounds asparagus (larger spears), trimmed Drizzle of olive oil
8 ounces frozen peas 1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Instructions: Zest the lemons and lay out the zest to dry it slightly, about 30 minutes. Preheat the oven to 450 degrees F. Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside. Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes. Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28903,"Caramelized Onion Dip 3 tablespoons extra-virgin olive oil 2 onions, diced 1 tablespoon fresh thyme leaves, coarsely chopped 1 1/4 cups sour cream 1/2 cup mayonnaise 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh chives, for garnish Potato chips, for serving Instructions: Heat the oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are very soft and brown, about 20 minutes, reducing the heat to medium-low if the onions brown too quickly. Set aside to cool to room temperature. Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce and season with salt and pepper. Add the onion mixture and stir until well combined. Cover and chill for at least 1 hour or up to overnight. The dip can be made up to 3 days ahead and refrigerated in an airtight container. When ready to serve, scatter the chives over the top and serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28904,"Dried Cherry Nougat Glace 1/2 cup sugar 1/4 cup water 1 cup skinned hazelnuts 1/3 cup sugar 3 tablespoons lavender honey 1/4 cup water 3 egg whites 1 1/2 cups dried cherries 1/4 cup kirsch 2 cups heavy cream Instructions: To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring and washing down any sugar crystals with a brush dipped in water, until mixture is clear. Let it cook, undisturbed, until deep golden. To caramelized sugar add the hazelnuts. Stir to coat. Oil a marble slab. Pour the mixture onto the marble, smooth it into even layer and let it cool completely. Once cooled, chop into approximately 1/4- inch pieces. To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees. Beat 3 egg whites to soft peaks. With machine running add, in a stream, the cooked sugar syrup. Beat until completely cool. Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes. Then drain over a bowl Whip 2 cups heavy cream. Fold half the praline, half the drained cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 cup terrine, lined with plastic wrap. Cover mold with plastic wrap and freeze overnight. Unmold, remove the plastic wrap, and slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28905,"Anginetti 3/4 cup granulated sugar 6 tablespoons unsalted butter, melted 3 tablespoons olive oil Zest and juice of 2 lemons 3 large eggs 2 3/4 cups all-purpose flour, plus additional for dusting 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup confectioners' sugar, or more as needed Instructions: With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute. Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour. Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart. Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes. Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar). Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28906,"Fennel Crusted Tuna 3 tablespoons fennel seeds, lightly toasted 3 tablespoons coriander seed, lightly toasted 1 tablespoon white pepper, whole 1 tablespoon kosher salt 1/2 pound center cut tuna loin 1 tablespoon olive oil, for brushing 1 tablespoon olive oil, for use in non-stick pan Instructions: Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1 1/2 to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28907,"Chicken and Spinach in Curried Pasta Sauce 1/2 cup chicken broth or water 3 1/2 pounds chicken parts, preferably thighs, skinned and well trimmed, or 21/2 pounds boneless, skinless chicken, cut into 1-inch pieces 2 10-ounce packages frozen spinach (rinse away any ice crystals) 1 1/2 cups thick tomato pasta sauce 1 tablespoon mild curry powder, or more to taste Salt to taste Chopped fresh cilantro, for garnish Instructions: Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.) Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape. Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 28908,"Roast Turkey and Gravy with Onions and Sage Kosher salt and freshly ground black pepper 1 tablespoon minced fresh thyme leaves Grated zest of 1 lemon 1 12-to-14-pound fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Turkey Gravy (see below) For the turkey gravy: 6 tablespoons (3/4 stick) unsalted butter 1 large red onion, halved and sliced 1/4 inch thick 4 large garlic cloves, peeled and halved 6 tablespoons all-purpose flour 4 cups good chicken stock, preferably homemade 2 tablespoons cognac or brandy 10 large fresh sage leaves 2 bay leaves 1 cup dry white wine, such as Pinot Grigio Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the minced thyme and lemon zest. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap the whole dish tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 325 degrees F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper. Roast the turkey for 2 to 2 1/4 hours, until the breast meat registers 165 degrees F on an instant-read thermometer (put the thermometer in sideways). Remove from the oven and place the turkey on a carving board. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees F. Remove the dark meat to the carving board with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Pour a 1/4-inch layer of the gravy into a large (12-by-16-inch) ovenproof serving platter (make sure it's ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side. For the gravy: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use. After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 28909,"Black Bean Avocado Salsa with Corn 1 ear corn, shucked 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn 1 cup quartered cherry tomatoes 2 ripe but firm avocadoes, pitted and diced One 15.5-ounce can black beans, drained 1/2 medium red onion, diced 1 teaspoon agave syrup 1/2 teaspoon ground cumin 1/4 teaspoon minced garlic Juice of 1 to 2 limes 1 serrano cl, seeded and finely diced Pinch cayenne pepper Kosher salt and freshly ground black pepper 3 tablespoons chopped fresh cilantro 3 scallions, finely chopped Instructions: Preheat the grill over medium-high heat. Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl. Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels. Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 28910,"Kimchi Grilled Cheese Sandwich 2 slices white sandwich bread 1/2 cup grated Cheddar 1/4 cup kimchi, drained and roughly chopped 2 tablespoons mayonnaise Instructions: Heat a cast-iron skillet over medium heat. Top 1 slice of bread with 1/4 cup of the cheese, kimchi, the remaining 1/4 cup cheese and then the other slice of bread. Spread 1 tablespoon of the mayonnaise over the top slice. Place in the skillet, mayonnaise-side down, and cook for 3 minutes, pressing slightly to flatten. Spread the remaining tablespoon mayonnaise on the top slice of bread, flip and cook until golden, another 3 minutes. Quarter the sandwich and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 28911,"Pumpkin Chocolate Chip Cake with Beurre Noisette Buttercream for the Yule Log Tree Stump 1/4 cup unsalted butter, plus more for greasing the pans, softened 1 1/4 cups sugar 1 teaspoon vanilla extract 2 large eggs One 15-ounce can pumpkin puree 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups chocolate chips Beurre Noisette Buttercream, recipe follows 1/2 cup (8 tablespoons) unsalted butter 3 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 3 to 4 tablespoons heavy cream or milk Instructions: Preheat the oven to 350 degrees F and grease two 9-inch round cake pans. In a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla. Add the eggs one at a time, beating after each addition. Mix in the pumpkin puree. In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and mix until thoroughly incorporated. Stir in the chocolate chips. Divide the batter between the pans and bake until a toothpick inserted in the center of each comes out clean, 25 to 30 minutes. Let cool for 10 minutes before flipping onto wire racks to cool completely. Spread the Beurre Noisette Buttercream on the top of one of the cake rounds and top with the other. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28912,"Roasted Turkey Roulade 3/4 cup large-diced dried figs, stems removed 3/4 cup dried cranberries 1/2 cup Calvados or brandy 4 tablespoons (1/2 stick) unsalted butter 1 1/2 cups diced onions (2 onions) 1 cup (1/2-inch-diced) celery (3 stalks) 3/4 pound pork sausage, casings removed (sweet and hot mixed) 1 1/2 tablespoons chopped fresh rosemary leaves 3 tablespoons pine nuts, toasted 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm) 1 1/2 cups chicken stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) 3 tablespoons unsalted butter, melted Instructions: Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28913,"Turkey Breast Piccata 2 large eggs 2 cups panko breadcrumbs
2 tablespoons grated Parmesan 1 pound skinless turkey breast meat, sliced into five to six 1/4-inch-thick pieces and pounded a little thinner
Kosher salt 2 to 3 tablespoons unsalted butter
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons capers plus 2 tablespoons caper brine
Zest and juice of 1 large lemon
1/2 cup tightly packed fresh flat leaf parsley leaves
Instructions: Fit a sheet tray with paper towels and a rack and set aside. Crack the eggs into a bowl. Add a splash of cold water and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Sprinkle the turkey slices on both sides with salt and dip each thoroughly in the eggs, then thoroughly in the breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet. In a large skillet, heat the butter and olive oil over medium heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3 to 4 minutes. Gently turn on its second side and cook until cooked through, an additional 2 to 3 minutes. Remove with tongs to the rack to drain slightly. Repeat with the remaining turkey. In the skillet where the turkey was cooked, add the capers, caper brine, lemon zest and juice. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Remove to a bowl and add the parsley leaves, then spoon the sauce over the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28914,"Red Zinger 1.5 oz. Johnnie Walker Red Label 2 oz. ginger ale 1 twist lemon Instructions: Add Johnnie Walker Red Label and ginger ale Mix and serve over ice Garnish with twist of lemon ","[Blended Scotch Whisky, Ginger Ale]" 28915,"Italian Green Beans 1 (12-ounce) bag green beans (recommended: Birds Eye Steamfresh) 2 tablespoons olive oil 2 teaspoons chopped garlic 2 teaspoons Italian seasoning 1/4 teaspoon crushed red pepper flakes Salt and freshly ground black pepper Instructions: Cook the green beans in the microwave according to package instructions Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, red pepper flakes, a generous pinch of salt and pepper and saute for 2 minutes. Add the green beans, toss to coat them in the oil and saute another 2 minutes. Serve hot. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 28916,"The Best Prime Rib One 3-rib standing rib roast (7 to 8 pounds) 2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground
Instructions: Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight. Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 28917,"Oak Wood Tri-Tip One 6-pound tri-tip 2 teaspoons lemon pepper 2 teaspoons black pepper 2 teaspoons garlic salt Instructions: Trim the fat on the tri-tip, making sure to leave enough on for moisture protection and flavor. Mix the seasonings together in a small bowl and sprinkle onto the tri-tip. Let the seasoned meat sit covered in the refrigerator 1 to 2 hours before grilling. Preheat the grill using oak wood. Place the tri-tip onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the tri-tip over and continue to cook until the internal temperature reaches 110 to 120 degrees F for medium rare. Once the ideal temperature is reached, remove the tri-tip from the grill, wrap it in foil, and let it rest 5 to 8 minutes in order for it to reabsorb its own juices. Slice, serve, and enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28918,"Passion Fruit and Mango Sorbet 4 ripe, wrinkled passion fruits 3 medium ripe mangos, or large ripe peaches, peeled and chopped 2 tablespoons sugar, or, to taste Instructions: Cut the passion fruits into halves. Spoon the pulp (seeds and all) into a food processor container or blender. Add the mangos. Process until pureed. Strain out the seeds. Taste the mixture and add sugar if desired. Freeze the mixture in an ice cream maker according to manufacturer's directions. ","[Sauvignon Blanc, Moscato, Riesling]" 28919,"Asparagus and Sun-Dried Tomato Salad 2 bunches asparagus, stems trimmed and split lengthwise 2 tablespoons chopped fresh garlic 1/4 cup vegetable oil 3 teaspoons salt 2 teaspoons ground black pepper 2 tablespoons coarsely chopped rosemary leaves 2 tablespoons coarsely chopped thyme leaves 1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained 12 shiitake mushrooms, stems removed and sliced thin Instructions: Preheat grill on medium-high heat. Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together. Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp. Remove mushrooms and mix into asparagus mixture. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 28920,"The Best Classic Strawberry Shortcake 1 cup heavy cream, plus more for brushing 2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced 1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Instructions: For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28921,"Lobster Sandwich with Lime Mayonnaise 1/2 cup mayonnaise 2 tablespoons chopped fresh chives 2 tablespoons lime juice Sea salt and freshly cracked black pepper
1 loaf sliced white bread 1 3/4 to 2 pound lobster, cooked, shelled and sliced
1 Lebanese cucumber, thinly sliced 1 cup loosely packed fresh cilantro leaves Instructions: In a small bowl, add the mayonnaise, chopped chives, lime juice, and season well with the sea salt and black pepper. Stir the ingredients until combined.
Spread some of the prepared mayonnaise onto each bottom bread slice. Then, top the bread with alternating pieces of the lobster, cucumber, and cilantro. Finish with the remaining bread slices, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 28922,"Sugared Orange Peels 3 oranges 2 cups sugar Instructions: Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips. Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside. Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes. Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes. ","[Riesling, Moscato, Vinho Verde, Cava]" 28923,"Grilled Potato Salad With Bacon-Scallion Vinaigrette 7 medium red-skinned potatoes, quartered 1 sweet potato, peeled and cut into large chunks 1/4 cup mayonnaise 1 tablespoon dijon mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 slice bacon, cut into 1/4-inch pieces 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dijon mustard 2 scallions, chopped 2 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper Instructions: Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool. In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat. Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend. Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 28924,"Espresso Chip Meringues 3 large egg whites, at room temperature Pinch of fine sea salt 3/4 cup superfine sugar 1/8 teaspoon cream of tartar 1/4 teaspoon pure vanilla extract 2 teaspoons instant espresso powder 2/3cup mini semisweet chocolate chips Instructions: Place an oven rack in the center of the oven and preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours. Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 28925,"Foil-Packet Zesty Chicken and Sweet Potatoes 2 scallions, trimmed 1 small bunch cilantro, tender stems and leaves separated 1 tablespoon jerk seasoning 1 small clove garlic Grated zest and juice of 1 lime 1/4 cup extra-virgin olive oil 1 1/2 pounds skinless, boneless chicken thighs, cut into 2- to 3-inch pieces 1 1/2 pounds white sweet potatoes, sliced into 1/4-inch-thick rounds Kosher salt and freshly ground pepper 6 radishes 1/2 small pineapple Habanero hot sauce, to taste Instructions: Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl. Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet. Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well. Carefully open the foil packets. Top with the pineapple salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 28926,"Potato-Chorizo-Octopus Skewers 1/2 cup sherry vinegar 1 tablespoon honey 1 bay leaf Kosher salt Baby potatoes Spanish chorizo, sliced Tinned octopus packed in olive oil, drained Instructions: Cook the sherry vinegar, honey, bay leaf and a pinch of salt in a small saucepan and reduce until syrupy, 5 to 7 minutes. In a pot of boiling water, cook the baby potatoes until tender, 12 to 15 minutes; drain, then toss with olive oil and salt. Warm the chorizo in a small skillet until crisp. Thread the chorizo and potatoes onto skewers, alternating with the octopus. Arrange on a serving platter, then drizzle with the vinegar reduction. ","[Rioja, Tempranillo, Garnacha, Cava]" 28927,"Potato Strudel with Dill Sauce Dill Sauce, recipe follows 2 Yukon gold potatoes, cut into 1/4-inch cubes
1 tablespoon unsalted butter, plus 1 tablespoon 1 tablespoon olive oil, plus 1 tablespoon 1 cup finely diced onion 1 clove garlic, minced 4 cups button mushrooms, diced 2 cups shiitake mushrooms, stemmed and sliced
2 tablespoons white vermouth 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh Italian parsley leaves Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 cup soft chevre 3 sheets phyllo dough 1/2 cup clarified butter, melted
1 tablespoon unsalted butter 1/4 cup finely chopped shallots 2 cups heavy cream 2 tablespoons chopped dill Kosher salt and freshly ground black pepper Instructions: Preheat oven to 400 dgrees F. In a large pot of salted water boil the potatoes until tender, about 5 minutes. Drain the potatoes and set aside in a large bowl. In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft. Add the button mushrooms and saute until lightly browned. Add this mixture to the bowl with the potatoes. Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes. Pour the white vermouth into the hot skillet and simmer for 30 seconds. Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture. Season, to taste, with kosher salt and pepper. Crumble the soft chevre into the potato and mushroom mixture and gently combine. Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter. Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter. Place the mushroom mixture across the lower third of the phyllo layers. Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder. Place the strudel on a parchment paper lined baking tray. Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes. Bake for 15 minutes, reduce the heat to 350 degrees F. Bake for 15 minutes longer, until golden brown. Cut the strudel into 6 slices and serve with the warm Dill Sauce. In a medium pot over medium high heat melt the butter and saute the shallots until golden. Add the cream and bring to a boil. Reduce the heat to medium low and simmer until reduced by 1/3. Stir in the dill and season with the salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28928,"Pate Private Reserve 1 pound chicken livers Sea salt, to taste Freshly ground black pepper, to taste 4 tablespoons butter 1/2 pound mushrooms, sliced thin 1/2 cup sliced green onions 2/3 cup dry red wine 2 bay leaves 2 cloves garlic, pressed 4 teaspoons drained green peppercorns 2 tablespoons Mexican brandy Instructions: Clean the chicken livers, removing the connective tissue and any silver skin. Season them with salt and pepper. In a large heavy skillet, over a medium high heat, melt the butter. Saute the chicken livers 5 minutes. Remove them from the skillet and set aside. To the same skillet, add the mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves. In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor. Blend until very smooth. Add more salt, if needed. Spoon the pate into a decorative container or bowl, and cover with foil. Chill for at least 6 hours. Serve with toasted thinly sliced bagel rounds or toasted French bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28929,"Peppermint Muffin-Tin Cookies 2 1/2 cups all-purpose flour (see Cook\u2019s Note) 1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg, lightly beaten
Red gel food coloring
12 peppermint patties, frozen
1/4 cup red and white sprinkles
Instructions: Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes. Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28930,"North Carolina Easy Chopped Barbecue 7 pound pork shoulder, bone in 1 pint Al's barbecue sauce, recipe follows 1 gallon apple cider vinegar 1 (28-ounce) bottle ketchup 22 ounces light brown sugar 1/4 cup garlic powder 1/4 cup salt 1/2 cup crushed red pepper 1 tablespoon ground black pepper 1/2 teaspoon ground cloves Instructions: Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour. Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan. Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking. Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired. Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 28931,"Chicken Fried Venison Pocket with a Jalapeno Honey Mustard Sauce 2 4-ounce pieces venison loin 2 cups flour 2 eggs, beaten 1 cup Japanese bread crumbs 2 12-inch flour tortillas 1/2 cup roasted corn kernels 1 /2 cup black beans, cooked 1 cup baby lettuce 1 /2 cup red onion, sliced thin 1 tomato, medium ripe, sliced 2 ounces pommery mustard 2 ounce honey 1 teaspoon jalapeno, minced Instructions: Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices. Combine all ingredients together. Serve with Chicken Fried Venison Pocket. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 28932,"Mini Carrot-Apple Cupcakes 1 1/4 cups all-purpose flour (6 to 6 1/2 ounces)
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/8 teaspoon ground allspice
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 packed cup dark brown sugar
2 large eggs, at room temperature
1/4 cup unsweetened applesauce
1/4 cup fresh unfiltered apple juice
1/3 cup dried currants
1 small carrot, peeled and finely grated
4 ounces cream cheese, at room temperature
1/3 cup powdered sugar
1/4 cup chilled heavy whipping cream
Instructions: For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers. Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot. Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely. For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm. Frost each cupcake with 1 heaped teaspoon of frosting and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28933,"Sweet Tea Custard 2 1/4 cups heavy cream 3/4 cup sugar
1 vanilla pod, split and scraped
2 tablespoons loose black tea 5 large egg yolks
Fresh whipped cream, for serving Instructions: Position a rack in the lower third of the oven and preheat the oven to 300 degrees F. Combine the cream, sugar and vanilla seeds and pod in a medium saucepan over medium-high heat and cook, whisking constantly, until the sugar dissolves and the mixture begins to steam and is just about to boil, 5 to 7 minutes. Remove from the heat, add the tea, cover with plastic wrap and let steep for 10 minutes. Meanwhile, lightly beat the egg yolks in a medium bowl. Whisk about 1 cup of the cream mixture into the egg yolks to temper them so they won't curdle, then continue to whisk while adding the remainder of the cream mixture in a steady stream. Strain the mixture through a sieve into a measuring cup and then pour the custard into 6 ramekins, dividing equally. Place the ramekins in a large, deep baking pan that will hold them comfortably and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the custards are set, 45 to 55 minutes. Refrigerate the custards for at least 2 hours before serving with fresh whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 28934,"Chocolate Nutty Cone Cupcakes One 15.25-ounce box chocolate cake mix One 16-ounce canister vanilla frosting
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
8 sugar cones, lightly crushed
1/2 cup chopped salted peanuts
Vanilla ice cream, for serving
Instructions: Prepare and bake the chocolate cake mix according to the package instructions for cupcakes. Let cool completely. Frost the cupcakes with the vanilla frosting. Top one cupcake with about 1 tablespoon chocolate sauce (it is best to do one cupcake at a time). Working quickly, before the sauce hardens, top with some sugar cone and salted peanuts. Repeat with the remaining cupcakes. Serve with vanilla ice cream on the side, if desired. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 28935,"Red Pepper Cheesecake 1/2 cup ricotta cheese (4 ounces) 1/2 cup cream cheese (4 ounces) 1/4 cup goat cheese (2 ounces) 1 tablespoon sugar 1 egg Pinch kosher salt 1/2 cup thin strips roasted red bell peppers 4 pitas 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup apricot jam 1 to 2 teaspoons hot water Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan Instructions: Preheat the oven to 350 degrees F. Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips. Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.) Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days. To make the pita chips, preheat the oven to 350 degrees F. Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes. To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28936,"Spumoni Ice Cream Sandwiches 12 chocolate cookies (recommended: Pepperidge Farm Brownie cookies) 1/3 cup cherry fruit spread or jam 2 pints pistachio ice cream Instructions: Spread the cookies with jam. Scoop ice cream onto 6 cookies, top with 6 more and press down lightly. Wrap the sandwiches and freeze. ","[Prosecco, Moscato, Vin Santo]" 28937,"Gruyere Rolls with Pecan-cl Salsa 1/4 cup pecans 4 dried arbol chiles 1 clove garlic, unpeeled Salt and freshly ground black pepper 4 flour tortillas, warmed 8 ounces smoked gruyere cheese, or any other smoked cheese, sliced into 1/2-inch logs 1 pear, such as Bartlett, cut into 1/4-inch slices 3 tablespoons honey Vegetable oil, for brushing Instructions: Preheat a medium heavy skillet. Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes. Remove from the heat and let cool slightly. Remove the outer peel from the garlic and remove the stems from the chiles. Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth. Season with salt and freshly ground black pepper. Preheat the oven to 400 degrees F. Place the tortillas on a work surface and top with 4 slices of cheese, 4 slices of pear and then drizzle with about 2 teaspoons of honey per tortilla. Fold in the sides of the tortilla over the filling and roll up to fully enclose. Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil. Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes. Let the rolls cool enough to handle, about 5 minutes. Cut into thirds and serve warm or at room temperature with the pecan-cl salsa. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 28938,"\Born to Run\ Sweet Breakfast Hand Pies 1/2 cup peanut butter 1/2 cup roasted salted peanuts, chopped
4 slices crispy cooked bacon, crumbled
4 bananas, sliced
1 pound refrigerated pizza dough
1 cup dulce de leche
1 egg, beaten
4 teaspoons turbinado sugar Instructions: Preheat the oven to 425 degrees F. Grease or line a baking sheet with parchment paper. In a small bowl, mix the peanut butter, peanuts, bacon and bananas until combined. Divide the pizza dough into 4 equal balls and roll each into an 8-inch circle. Scoop one-quarter of the banana mixture onto half of each piece of dough. Top each with 1/4 cup of the dulce de leche. Fold the dough over the filling, stretching to fit, then align the edges and seal with egg wash. Press the edges with a fork to seal. Place the hand pies on the prepared baking sheet. Brush the tops with egg wash and cut 2 slits in the top with a sharp knife. Sprinkle each with 1 teaspoon of the turbinado sugar. Bake until golden brown, 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28939,"Brian's Fudgy Gooey Brownies Nonstick cooking spray 12 ounces semisweet chocolate, chopped 1 1/2 sticks unsalted butter, cut into cubes 1 teaspoon instant espresso powder 1 1/4 cups all-purpose flour 1/2 teaspoon kosher salt, plus 1 tablespoon flake sea salt, for sprinkling 2 teaspoons ancho chili powder 1/2 teaspoon cayenne pepper 4 large eggs, at room temperature 3 large egg yolks, at room temperature 1 tablespoon vanilla extract 1 cup light brown sugar 3/4 cup granulated sugar Instructions: For Brownies: Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray. In a double boiler melt the chocolate with the butter and espresso powder until smooth. In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside. Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt. Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 28940,"Vietnamese Pork and Green Bean Stir-Fry 1 cup jasmine rice 4 teaspoons vegetable oil 1 12-ounce bag trimmed green beans, cut into 1-inch pieces 3 scallions, thinly sliced, dark green parts separated 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 Thai cl or jalape?o pepper, seeded and minced 1 pound ground pork 1/4 cup packed dark brown sugar 2 tablespoons fish sauce, plus more for serving 1 cup chopped fresh herbs (such as cilantro, mint and Thai basil) Lime wedges, for serving Instructions: Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside. Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate. Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and cl and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through. Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce. ","[Syrah, Grenache Blanc, Riesling, Gewrztraminer]" 28941,"Tomatillo Shakshuka 1 pound tomatillos, husks removed, rinsed and cored 1 jalapeno pepper, stemmed 1/2 small bunch cilantro (stems separated, leaves chopped) 8 cups baked tortilla chips (about 6 ounces) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small onion, chopped 1 large poblano cl pepper, seeded and chopped 1 8-ounce bag spinach (not baby spinach) 8 large eggs 1/4 cup sour cream Instructions: Bring a medium saucepan of water to a boil. Add the tomatillos and jalape?o and cook until softened, about 10 minutes. Transfer to a blender using a slotted spoon; add the cilantro stems, 1 1/2 cups tortilla chips, a big pinch each of salt and pepper and 1/2 cup water. Blend until smooth. Meanwhile, heat the olive oil in a large broiler-proof nonstick skillet over medium-high heat. Add the onion, poblano and a pinch each of salt and pepper; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Gradually add the spinach, stirring to wilt before adding more; cook until all the spinach is wilted, then season with salt and pepper. Pour the sauce from the blender into the skillet and stir to combine. Reduce the heat to maintain a gentle simmer.
Preheat the broiler. One at a time, crack each egg into a small bowl, make a well in the sauce and add the egg to the well. Drag the edge of a rubber spatula through the egg whites (don\u2019t break the yolks). Season with salt and pepper and cook until the egg whites are just starting to set, 12 minutes. Transfer the skillet to the broiler and cook until the egg whites are set, 1 to 2 minutes. Meanwhile, thin the sour cream with 1 to 2 tablespoons water; season with salt and pepper. Drizzle over the eggs and sprinkle with the cilantro leaves. Serve with the remaining tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 28942,"Linguine with Garlicky Clams Salt for the pasta water 3/4 pound linguine 2 teaspoons garlic paste, or 1 clove fresh garlic 2 cans (6 1/2 ounces each) minced or chopped clams 1/2 cup (packed) fresh parsley leaves-optional 1/3 cup olive oil 1/4 cup dry white wine or chicken broth 1/2 teaspoon dried red pepper flakes, or 1/8 teaspoon cayenne pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions. Meanwhile, if you are using fresh garlic, peel and mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and mince it. About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat. Add the garlic and cook until you get a whiff of its aroma, about 30 seconds. Stir in the clams and cook until they are heated through, about 1 minute. Add the white wine and simmer until some has evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat. Drain the pasta in a colander and then return to the pot, off the heat. Add the clam sauce, and the parsley, if you are using it mix thoroughly. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 28943,"Roast Beef\u2013Potato Hash 3 tablespoons vegetable oil 1 pound frozen shredded hash brown potatoes Kosher salt and freshly ground pepper 8 thin slices roast beef 8 thin slices white American cheese 1/2 small red onion, thinly sliced and separated into rings 2 tablespoons chopped fresh chives Instructions: Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds. Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 28944,"Creamy Green Pasta Flaky sea salt and freshly ground black pepper 14 ounces (400 grams) tagliatelle or pasta of your choice 1 tablespoon olive oil 1 leek, trimmed, rinsed and finely chopped 5 ounces broccoli (1/2 head), cut into bite-sized florets 1 cup frozen peas, thawed 6 ounces frozen spinach, thawed and finely chopped (4 pieces) 2 tablespoons B12 nutritional yeast flakes 2 1/2 cups unsweetened plant-based single cream (light cream) Zest of 1 lemon 2 tablespoons extra-virgin olive oil 2 slices stale bread, processed to fine crumbs Flaky sea salt and freshly ground black pepper 1/4 cup fresh flat-leaf parsley leaves, finely chopped Instructions: For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes). For the toasted breadcrumbs: Heat a large saut pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside. Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and saut until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes. Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon. Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28945,"Microwave Spiced Cauliflower \Couscous\ with Raisins and Coconut 1/2 cup unsweetened shredded coconut 1 large head cauliflower (about 2 pounds), separated into 1-inch florets 1 teaspoon finely minced ginger 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/3 cup raisins 1/4 cup cilantro leaves (not packed) Instructions: Spread the coconut out in an 8-inch square baking dish and microwave on high in 1-minute intervals, tossing in between, until the coconut is light golden brown, 6 to 8 minutes. Transfer the coconut to a small bowl and reserve. Wipe out the baking dish. Trim the cauliflower florets, cutting away as much stem as possible and discarding. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles grains of couscous, until you have about 4 cups total. Put the cauliflower grains into the baking dish along with the ginger, coriander, cumin, turmeric, 1 tablespoon olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Stir well, making sure that the cauliflower is coated in the spices. Cover the bowl tightly with plastic wrap and microwave on high for 3 minutes. Peel back the plastic wrap, being careful not to burn yourself with the steam, and check if the cauliflower is crisp-tender. If not, stir, cover again and cook for an additional 1 to 2 minutes. Once the cauliflower couscous is cooked, fold in the raisins, the remaining tablespoon olive oil and half of the coconut. Transfer the mixture to a serving bowl and garnish with the cilantro and the remaining coconut. Serve immediately or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28946,"Grilled Calamari Salad 2 cups herb olive oil, recipe follows 3 pounds calamari, cleaned 1 cup pepperoncini peppers cut into rings 1 cup julienne roasted red peppers 1/2 cup capers 1 cup chopped parsley leaves
2 lemons, zested and juiced 1/4 cup chopped parsley leaves 1/4 cup chopped chervil leaves 1/4 cup chopped basil leaves 1/4 cup chopped thyme leaves 1 quart blended olive oil Instructions: Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours. Preheat a grill to high heat. Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper. Combine all ingredients. This can be prepared in advance and used for multiple recipes. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 28947,"Orange Baked Beets 8 large or 12 medium beets 2 oranges Salt and pepper Instructions: Preheat oven to 350 degrees. Scrub beets and peel them thinly. Grate the zest of 1 orange and juice both oranges. Layer overlapping slices of beets; sprinkle with grated orange zest, salt and pepper, pour juice over top. Cover and bake alongside the roast for 1 hour or until tender. ","[Chardonnay, Riesling, Gewrztraminer]" 28948,"Vitello Spiedino 1/2 pound veal cutlet 3 slices Genoa salami Pre-seasoned bread crumbs Freshly grated Parmesan cheese 3 whole bay leaves 3 large slices white onion Flour Extra virgin olive oil Salt and pepper 1 tablespoon butter 4 tablespoons white wine 1 cup veal stock Instructions: Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 28949,"Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons 2 onions, peeled and sliced into thin wedges EVOO, for liberal drizzling 2 tablespoons fresh thyme leaves Salt and freshly ground black pepper 2 heads garlic, ends trimmed to expose cloves 2 large sweet red peppers 2 cups chicken stock One 28- to 32-ounce can fire roasted tomatoes 2 cups passata or tomato sauce 1 1/2 teaspoons dried herbes de Provence, half a palmful A few leaves fresh basil, torn Softened butter 4 slices white bread 4 ounces Gruyere cheese, thinly sliced Instructions: Preheat the oven to 425 degrees F. For the soup: Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes. Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop. Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal. For the grilled cheese croutons: To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 28950,"Jamaican Curried Goat 2 pounds goat meat 1 teaspoon ground allspice
1 teaspoon seasoning salt
2 tablespoons minced garlic
2 tablespoons finely grated fresh ginger 3 tablespoons canola or olive oil 2 tablespoons Jamaican curry powder
3 scallions, sliced
1/2 scotch bonnet pepper, minced, optional
1 pound potatoes, peeled and cubed
Instructions: Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes. Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart. Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 28951,"Salmon Burgers with Caesar Slaw 1 (14-ounce) can Alaskan salmon, drained and flaked 2 egg whites, lightly beaten 2 lemons, zested and juiced, divided Handful parsley leaves, finely chopped 3 cloves garlic, finely chopped 3/4 cup Italian bread crumbs, 3 generous handfuls Salt and pepper 4 anchovies, finely chopped, optional 2 teaspoons Dijon mustard 1 tablespoon Worcestershire sauce, eyeball it 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided Couple handfuls grated Parmigiano-Reggiano or Romano 2 hearts romaine lettuce, shredded 1 head radicchio, shredded Instructions: To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve salmon patties atop Caesar Slaw. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 28952,"Crinkle-Cut Carrots with Zesty Herb Dip 1 cup sour cream 2 tablespoons milk
1 tablespoon lemon juice
2 teaspoons lemon zest
2 teaspoons chopped fresh mint 2 teaspoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic powder
1/4 teaspoon onion powder
2 pounds large carrots, cut into coins with a crinkle cutter knife
Instructions: In a medium bowl, whisk to combine the sour cream, milk, lemon juice, lemon zest, mint, parsley, salt, garlic powder and onion powder. Serve the dip with the crinkle-cut carrots. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 28953,"Asian Pheasant au Vin with Scallion Country Mash 2 to 3 whole pheasants, broken down into pieces, bone-on 1 tablespoon minced ginger 1 tablespoon fermented black beans 1 tablespoon minced Thai bird chiles 12 cloves garlic 8 peeled cipollini 2 large carrots, 2-inch pieces 2 stalks cut celery, 2-inch pieces 1 cup Shaoxing wine 1 bottle red wine 2 bay leaves 2 sprigs of fresh thyme 1/2 cup dark soy sauce Water, to cover, if necessary 4 baby bok choy, split Salt and black pepper Canola oil, to cook Scallion Country Mash, recipe follows Sliced scallions, for garnish 8 medium Yukon Gold potatoes, washed 2 tablespoons butter 1 cup roughly chopped scallions, greens and whites separated 1 cup heavy cream Salt and freshly ground black pepper Instructions: In a hot stockpot coated with oil, brown seasoned pheasant and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles, and garlic for about 5 minutes. Add cipollini, carrots, and celery. Season. Deglaze with wines and add back the pheasant. Add the bay, thyme, and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until pheasant is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy. Place the Scallion Country Mash on a large platter. Cover with the Pheasant au Vin and garnish with the sliced scallions. In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 30 to 40 minutes. Heat a medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the scallion whites and saute, stirring about 3 to 5 minutes. Add the cream and allow the mixture to reduce by half, about 10 minutes. Using a hand masher, mash the potatoes coarsely. Add the cream and fold in the remaining tablespoon of butter and the scallion greens. Correct the seasonings and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28954,"One Pan Chili Chicken 2 teaspoons olive oil 3/4 pounds boneless, skinless chicken cut into cubes 1 small sweet onion, thinly sliced 1/2 pound small red potatoes cut into quarters, about 8 potatoes Coarse salt Cracked pepper 1 cup shredded carrots 1 garlic clove, minced 2 teaspoons sweet paprika 1 teaspoon ground cumin 1 teaspoon dried oregano 1 (15 ounce) can whole plum tomatoes 3/4 cups long grain rice 1 1/2 cups low sodium, fat free chicken broth 1 cup frozen peas Instructions: Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes. Remove from pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper. Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft.
","[Syrah, Tempranillo, Garnacha, Barbera]" 28955,"Double Elk Chop with Luxardo Cherry Demi-Glace 2 quarts veal or beef stock 1 quart red wine
Half a 400-gram jar Luxardo cherries
4 russet potatoes 75/25 blended canola and olive oil, for cooking
Kosher salt and freshly ground pepper
1 bunch fresh chervil
1 bunch fresh chives
1 bunch fresh parsley
1 bunch fresh tarragon
Zest and juice of 2 lemons 4 double-bone elk chops
4 ounces butter
1 pound summer squash or seasonal vegetables, sliced
Instructions: For the demi-glace: Combine veal or beef stock and red wine in a saucepan and reduce by half, 30 to 45 minutes. Turn off heat and add the Luxardo cherries. Let cool, then reserve in the refrigerator or freeze until ready to use. For the chops: Preheat oven to 375 degrees F. Rub potatoes with some oil, salt and pepper and bake until fork tender, 40 to 45 minutes. Set aside to cool, then cut them in half and scoop out the insides and reserve. Combine chervil, chives, parsley and tarragon in a bowl. Chiffonade the herbs and set aside for seasoning potatoes and elk. Add 1/4 cup oil to a large saute pan on high heat. Once the oil starts to smoke, add the potatoes. Sprinkle with salt and pepper and reduce heat to low. Cook, stirring occasionally, until golden brown. Add half of the zest and juice and add a pinch of the herb mixture. Stir until evenly coated, then turn off the heat and reserve in a warm place. Heat 1 tablespoon oil in an ovenproof saute pan on high heat. Sprinkle the elk chops evenly with salt and pepper. Once the oil starts smoking, add the elk chops to the pan and transfer to the oven. Cook about 10 minutes, then flip the elk chops to sear the other side. Return to the oven and cook about 10 minutes more. Transfer pan to a burner on high heat. Add butter to the pan, then baste the elk with it. Add the remaining zest and juice and a healthy pinch of herbs. Baste for about 1 minute, then remove the elk from the pan and let rest. Meanwhile, heat 2 tablespoons oil in a large saute pan on high heat until it begins to smoke. Add sliced squash or vegetables and cook until tender. Season with salt, pepper and herb mixture. Place the potatoes on the bottoms of 4 plates, followed by the vegetables. Rest an elk chop up against the potatoes and vegetables. Drizzle the demi-glace around the plate and garnish the elk with a few of the cherries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28956,"White Chocolate Lollipops 16 ounces very good white chocolate, finely chopped 1/2 cup dried cherries 1/2 cup salted roasted cashews
Instructions: Preheat the oven to 350 degrees F. Place a sheet of non-stick silicone or parchment paper on a sheet pan. Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28957,"Chilled Cucumber Soup with Fiery Yogurt Sauce 1 English cucumber, sliced 1/2 inch thick Kosher salt and freshly ground pepper 1 teaspoon honey (optional) 1/2 small jalapeno or Scotch bonnet cl pepper, stemmed and thinly sliced into rounds (seeds and all) 1 teaspoon honey 1/2 teaspoon hot Spanish paprika 1/2 teaspoon ground cumin 1/2 cup plain whole-milk yogurt 1/2 teaspoon red wine vinegar Kosher salt 1 Kirby cucumber, cut into spears Juice of 1/2 lemon Freshly ground pepper Instructions: Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours. Meanwhile, make the sauce: Combine the cl pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt. Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 28958,"Coach Schula's Favorite Steak 2 (24-ounce) certified Angus porterhouse steaks 2 tablespoons seasoning salt, recipe follows 2 tablespoons sweet butter, melted 2 sprigs watercress 3 tablespoons kosher salt 1 teaspoon white pepper 1 teaspoon sweet paprika 3/4 teaspoon granulated garlic 1/2 teaspoon dried thyme Instructions: Preheat a charcoal grill. Let steak sit at room temperature for 15 minutes. Season both sides of the steak generously with the seasoning salt. Cook steak on the grill to desired temperature. Remove from the grill and brush with sweet butter. Garnish with watercress. Combine all ingredients. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28959,"Dessert Nachos 1 1/4 cups plus 1 tablespoon sugar 1 tablespoon ground cinnamon
1 box (2 crusts) prepared pie dough in a roll 1 egg, beaten
2 cups fresh raspberries 1 tablespoon lemon juice
1 to 2 tablespoons water, if needed
2 cups cream 2 teaspoons vanilla 1 cup chocolate chips
1/2 cup roasted salted peanuts, chopped
Instructions: Preheat the oven to 375 degrees F. Line two baking sheets with parchment. Mix together 1 cup of the sugar and the cinnamon in a bowl. Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes. While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside. Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined. Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy. When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 28960,"Gorilla Ice Cream Sandwiches 4 frozen bananas, peeled and cut in 2-inch pieces 1/2 cup mascarpone cheese 1/2 cup confectioners' sugar 1 vanilla bean, halved, seeds removed Juice of 1/2 Meyer lemon Double Chocolate Cookie Sandwiches, recipe follows 2 cups all-purpose flour 1/2 cup good quality cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup or 2 sticks unsalted butter, softened 1 cup light brown sugar 1/2 cup white sugar 3 large eggs 2 teaspoons pure vanilla extract 1 cup semi sweet chocolate chips 1 cup pecan nuts, coarsely chopped Instructions: Freeze the banana pieces overnight in resealable plastic bags.
Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor. Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds. Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture. Freeze until firm, 1 hour or longer, if needed.
Pop out of the molds, and place sandwiched between Double Chocolate Cookies. Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Add this mixture to the bowl of dry ingredients, and stir to combine.
Fold in the chips and nuts, until just combined. Drop by ice cream scoopfuls onto a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until just cooked, but still soft. Set cookies onto a wire rack to cool.
Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'. Assemble with the ice cream and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 28961,"Shrimp Po' Boy with Rosemary Brown Butter Chips 2 cups all-purpose flour 2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seafood seasoning, such as Old Bay
Salt and pepper 3 eggs
2 cups cornmeal 1 pound large shrimp (16/20 count), peeled, deveined, tail off 1 bunch rosemary
1 large sweet potato, peeled 2 carrots 1/2 green cabbage
1/2 red cabbage
1/4 cup mayonnaise
1 tablespoon apple cider vinegar 1 can chipotle chiles in adobo sauce
1/2 cup honey
1/4 cup brown sugar
2 tablespoons butter
1/4 cup white sugar Vegetable oil, for deep-frying 4 French rolls Instructions: Combine the flour, garlic powder, onion powder, seafood seasoning and some salt and pepper in a bowl; mix to blend. In a second bowl, whisk the eggs with a little water. Pour the cornmeal into a third bowl. Coat the shrimp by placing them first in the seasoned flour, then in the egg and last in the cornmeal. Transfer to a tray until it's time to fry. Bruise the rosemary with the back of a knife and place in a medium bowl with water to cover. Thinly slice the sweet potato and add to the rosemary-infused water. Let sit for at least 10 min prior to frying. Thinly slice the carrots, green cabbage and red cabbage, and toss with the apple cider vinegar, mayonnaise, and salt and pepper to taste In a small saucepot over medium heat, combine the chipotles in adobo, honey and brown sugar. Bring just to a simmer, then turn off heat. Combine the butter and white sugar in another small saucepot over medium-high heat. Cook, stirring, until the sugar melts and the butter foams and then browns. Pour about 2 inches of oil into a large heavy saucepan and heat over medium-high heat. Fry the sweet potatoes until crispy, then toss with the brown butter-sugar mixture. Fry the shrimp until golden brown. Let drain. Toast and hinge the French rolls. Layer the rolls with slaw and shrimp, and drizzle with chipotle sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 28962,"Roasted Pepper Compote for Fish 2 red bell peppers, roasted, peeled, seeded and julienned 2 yellow bell peppers, roasted, peeled, seeded and julienned 2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned 1 large bunch oregano, leaves only, chopped 1 small red onion, thinly sliced 1/2 cup olive oil Juice of 2 limes or 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Mix all of the ingredients in a large bowl. Let sit 4 to 5 hours to develop the flavors, or serve at once. To serve, spread on a platter or serving plates and top with grilled, broiled or Sauteed fish fillets. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 28963,"Specialty Stromboli We suggest you go to your favorite pizzeria or grocery store and grab a small dough ball approximately 11 ounces in weight All-purpose flour and cornmeal, for dusting 5 ounces pepperoni 5 ounces shredded 5-cheese blend (whole milk and skim milk mozzarella, Parmesan, Romano, provolone)
8 ounces cooked and crumbled spicy Italian sausage 4 ounces chopped green peppers
4 ounces chopped mushrooms
4 ounces chopped red onions
Garlic oil, for topping We suggest you go to your favorite pizzeria or grocery store and grab a small jar of your favorite marinara to use for dipping your stromboli
Instructions: For the dough: Coat dough ball in flour/cornmeal mixture and hand-toss to 12 inches. For the fillings: Preheat the oven to 575 degrees F. Add 2 to 3 rows of pepperoni lengthwise, just above halfway to edge of dough. Evenly spread 5-cheese blend over pepperoni. Add spicy Italian sausage, green peppers, mushrooms and red onions evenly over top of cheese. Pull top quarter of empty dough over top of fillings and press down to connect the dough. Grab bottom half of empty dough and pull over fillings, then roll the remaining dough under to form an elongated pizza pocket. Bake until crust is golden brown and cheese is fully melted in middle, about 13 minutes. Remove from oven and top with garlic oil. Serve with side of marinara for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28964,"Mushroom and Worcestershire Sauce Glaze for Steak 2 ounces extra-virgin olive oil 1 pound crimini mushrooms, sliced thinly 8 shallots, finely diced 4 cloves garlic, crushed 14 ounces Worcestershire sauce 14 ounces veal jus or beef stock Instructions: In a large skillet, heat the olive oil on high heat, and saute the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the veal jus or beef stock. Cook for 5 minutes and remove from the heat. Serve on top of any steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28965,"Andouille Corn Pudding 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoon garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 tablespoons LA spice 6 eggs 1 quart heavy cream 16 cups jalapeno cornbread, 1-inch cubes Instructions: Preheat oven to 325 degrees. Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 28966,"Mashed Potato Dip Nonstick cooking spray, for the baking dish 2 1/2 cups prepared mashed potatoes
1/2 cup low-sodium vegetable stock
1/2 cup sour cream
One 1-ounce package onion dip powder
1/4 cup chopped fresh chives 8 strips cooked bacon, crumbled
Freshly cracked black pepper 3/4 cup shredded extra-sharp Cheddar Kettle-cooked potato chips, for serving Instructions: Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray. Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper. Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 28967,"Clam Puffs 1/2 cup butter 1 pound cream cheese 1 (3-ounce) can minced clams 6 English muffins Instructions: Heat oven to 450 degrees Microwave butter and cream cheese for 1 minute. Remove and add clams. Split English muffins and cut each half into quarters. Place on cookie sheet. Add a dollop of cheese and butter mixture on top of each quarter. Freeze sheet for 1 hour. Bake for 12 minutes, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28968,"Green Peppercorn Sauce 2 tablespoons olive oil 2 shallots, sliced 2 cloves garlic, peeled and smashed 3 sprigs fresh thyme, leaves only 1 cup brandy 1 box beef stock 2 cups cream 2 tablespoons grainy mustard 1/2 cup green peppercorns in brine, drained, brine reserved Instructions: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28969,"Sweet Potato Ice Cream 1 large sweet potato 1/2 cup splenda brown sugar 1/4 cup agave nectar 2 cups oat milk 1/2 cup splenda 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice Instructions: Preheat the oven to 350 degrees F.
Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 28970,"Roasted Chicken with Dried Fruits Stuffing 1 cup breadcrumbs (from about 5 pieces white bread, crusts removed) 1/4 cup dark raisins
5 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
6 dried apricots, small diced (raisin size)
Zest of 1 lemon
One 3 1/2-pound chicken, at room temperature 1 hour Instructions: Preheat the oven to 400 degrees F. Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture. Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side. Place the chicken into a large saute pan and roast for 30 minutes. Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more. Rest the chicken for 20 minutes before carving. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 28971,"Barley Risotto With Ham and Mushrooms 3 tablespoons unsalted butter 2 medium shallots, sliced 1 1/2 cups quick-cooking barley 1 teaspoon fennel seeds (optional) Kosher salt and freshly ground pepper 10 ounces cremini or white button mushrooms, sliced 1/2 teaspoon minced fresh rosemary 1/2 cup dry white wine 2 cups low-sodium chicken broth 1 cup diced ham steak 1/2 cup grated parmesan cheese 1/4 cup chopped fresh parsley Instructions: Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes. Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper. Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28972,"Smothered Pork Chops and Grits 2 teaspoons vegetable oil 4 3/4-inch-thick boneless pork chops (about 1 1/2 pounds) Kosher salt and freshly ground pepper 2 red onions, thinly sliced 1 tablespoon all-purpose flour 1 cup low-sodium chicken broth 1 bay leaf 1 1/2 teaspoons balsamic vinegar 3/4 cup quick-cooking grits 1/2 cup shredded cheddar cheese (about 2 ounces) 1 tablespoon chopped fresh parsley, plus more for topping Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate. Add the red onions to the skillet and season with salt. Cook, stirring, until lightly browned, 3 minutes. Reduce the heat to medium, stir in the flour and cook, stirring, 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar, then return the pork to the skillet to warm through. Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoon salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese. Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 28973,"Caramelized Vidalia Onion and Goat Cheese Tartlets 1 tablespoon salted butter 1 tablespoon extra-virgin olive oil
2 large Vidalia onions, thinly sliced (about 4 cups)
Kosher salt and freshly cracked black pepper
1 tablespoon sherry wine
2 sprigs fresh thyme, leaves chopped
5 ounces goat cheese
1 1/2 tablespoons half-and-half
Zest of 1 lemon plus juice of 1/2 lemon 1 tablespoon fresh tarragon leaves, chopped, plus more for garnish
One 1.9-ounce package frozen phyllo tartlet shells (15 shells), such as Athens 1 tablespoon honey
Instructions: Place a large nonstick saute pan over medium heat. Add the butter and olive oil to the pan and heat until the butter is melted and the oil is shiny. Add the onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Cook, stirring occasionally, until the onions are very soft and golden in color, about 25 minutes. Add the sherry and thyme and cook for 2 minutes more. Reduce the heat to low and add the goat cheese, half-and-half and lemon zest and juice. Cook, stirring, until the cheese is melted and incorporated into the caramelized onions, about 3 minutes. Add the chopped tarragon and season with salt and pepper. Prepare the tartlet shells according to the package instructions. While the filling is still warm, place a heaping tablespoon into each tartlet shell. Drizzle a pea-size drop of honey on each tartlet and top with a tarragon leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28974,"Triple Berry Smoothie ? cup (120 ml) water ? cup (120 g) vanilla low fat yogurt ? cup (80 g) red grapes ? cup (75 g) frozen unsweetened strawberries ? cup (80 g) frozen blueberries ? cup (100 g) frozen raspberries 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, using the tamper to press the ingredients into the blades. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28975,"Butter Burgers 1 stick plus 6 tablespoons unsalted butter, at room temperature 2 onions, chopped Kosher salt and freshly ground pepper 1 pound ground beef sirloin 6 soft hamburger buns, split Instructions: Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet. Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side. Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 28976,"Potato Matchsticks Peanut or vegetable oil, for deep-frying 6 sprigs thyme
4 to 6 cloves garlic, separated but unpeeled
3 to 4 sprigs rosemary
3 to 4 sprigs sage
2 to 3 large russet potatoes
Cajun Seasoning, recipe follows 1 tablespoon garlic powder 1 tablespoon onion powder
1 tablespoon smoked paprika
Pinch cayenne
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Make 4 parchment paper cones and place them in 4 cups. Heat the oil, along with the thyme, garlic, rosemary and sage, in a heavy-bottomed pot over medium heat to 365 degrees F. The herbs should be nice and crackly at this stage. Using a slotted spoon, transfer the herbs and garlic to a paper towel-lined plate. Set aside. Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water. Soak for a few minutes, then rinse with cold water until the water runs clear. Drain the matchsticks and pat dry in a kitchen towel to remove as much water as possible. Fry in small batches until golden and crispy, 2 to 3 minutes. Transfer to the paper cones and season with some Cajun Spice Mix. Peel the fried garlic cloves and sprinkle them and the fried herbs over the potatoes. Mix together the garlic powder, onion powder, smoked paprika, cayenne, salt and pepper in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28977,"Chocolate-Chip Muffins Cooking spray 2 cups white whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 large eggs 3/4 cup packed light brown sugar 3/4 cup reduced-fat sour cream 1/2 cup unsweetened smooth applesauce 1/4 cup vegetable oil 1 teaspoon pure vanilla extract 3/4 cup mini semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray. Whisk the flour, baking powder and salt in a medium bowl. Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla. Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 28978,"Pastrami Beef Rib Board 1 tablespoon coriander seeds 1 tablespoon tri-colored peppercorns 1 1/2 cups kosher salt 1 1/2 cups sugar 2 tablespoons curing salt #1 1 tablespoon crushed red pepper flakes 1 teaspoon cloves Pinch allspice 3 cloves garlic, crushed 2 bay leaves 1 cinnamon stick 6 pounds ice One 3-bone plate beef short ribs 2 cups grained mustard 2 cups extra-hot mustard 4 cups mayonnaise 3/4 cup chopped pickled peppers 1/2 cup black olives, pitted and chopped (we use black Cerignola olives) 1/2 cup roasted red peppers 1/4 cup Worcestershire sauce 1 tablespoon smoked paprika 1 tablespoon sugar Pinch ground cloves 6 ounces favorite mustard 6 ounces artisan cheese/smoked applewood Cheddar 9 ounces sauerkraut 3 pickles Instructions: For the brine: Toast the coriander and tri-colored peppercorns in a dry skillet on medium heat, about 1 minute. Add to 1 1/2 gallons simmering water. Add the kosher salt, sugar, curing salt, crushed red pepper, cloves, allspice, garlic, bay leaves and cinnamon stick. Place the spiced brine in a 22-quart bucket or plastic food grade container, then add the ice. Cool the brine. Place the short ribs into the brine. Brine for 7 days, refrigerated, making sure the meat is below the water line. For the rub for pastrami rib: Combine the mustards in a bowl and whip to combine. Cover and refrigerate. Preheat a smoker to cook between 165 and 175 degrees F. Remove the short ribs from the brine and pat dry to prepare for the rub. Using your hands or a spatula, completely cover the fat side of the short ribs with the rub. Place the ribs in the smoker. Smoke the ribs for 14 hours minimum and 16 hours maximum. Remove the ribs to a cutting board. For the Thousand Island dressing: Combine the mayonnaise, pickled peppers, olives, roasted peppers, Worcestershire, paprika, sugar and cloves in a bowl. Using a stick blender or food processor, blend until well incorporated. Chill. For the pastrami board: Arrange 1 pastrami rib, 2 ounces mustard, 2 ounces Thousand Island dressing, 2 ounces cheese, 3 ounces sauerkraut and a pickle on each of three boards. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]

" 28979,"Medallions of Venison with Bramble Jelly or Blackberries Bramble jelly or blackberries, red wine and sugar Meat stock Sour cream Salt Black pepper, freshly ground Brussels sprouts, egg noodles with chestnuts, or apple sauce, as an accompaniment Unsmoked streaky bacon, cut into strips Seasoned flour 2 to 3 medallions of venison per person Instructions: Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper. Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce. If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly. Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison. Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 28980,"Southwestern Chicken 2 chicken breasts, boneless and skinless 1 clove garlic, minced 2 slices Monterey Jack cheese Salsa lime juice Instructions: Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 28981,"Lemon Meringue Cupcakes 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 3/4 cups granulated sugar 1 cup whole milk 3/4 cup vegetable oil Finely grated zest of 2 lemons 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 large egg whites 1/4 teaspoon salt 1/2 cup granulated sugar 1/2 cup light corn syrup 1/4 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 1/4 cup fresh lemon juice (from about 2 lemons) 1 tablespoon limoncello or other lemon-flavored liqueur (optional) 6 to 7 drops yellow food coloring (optional) Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Whisk the eggs, granulated sugar, milk, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl until combined. Whisk the flour mixture into the egg mixture. Divide the batter evenly among the prepared muffin cups, filling them to just below the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely. Make the meringue: Beat the egg whites and salt in a large bowl with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons granulated sugar; beat until stiff shiny peaks form, about 3 minutes. Combine the remaining 6 tablespoons granulated sugar, the corn syrup and 1/4 cup water in a saucepan over medium-high heat. Cook until the mixture registers 245 degrees F on a candy thermometer, about 6 minutes; remove from the heat. With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is fluffy and cool, about 6 minutes. Beat in the vanilla. Transfer the meringue to a pastry bag fitted with a large round tip and pipe onto the cupcakes; set aside at room temperature to firm up, about 15 minutes. Meanwhile, make the glaze: Whisk the confectioners' sugar, lemon juice, limoncello and food coloring in a microwave-safe bowl until smooth. Microwave 1 minute, then whisk again until the sugar dissolves; let cool about 5 minutes, stirring occasionally. Dip the meringue-covered tops of the cupcakes into the glaze, letting the excess drip off. If the glaze gets too thick, microwave 20 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28982,"Vegan Chocolate Cookies 3/4 cup all-purpose flour 1/2 cup pastry flour 3 tablespoons tapioca flour 1/2 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon xanthan gum 1 1/2 cups vegan sugar or organic unbleached cane sugar 1/2 cup applesauce 1/2 cup raw organic coconut oil, melted 3 tablespoons grapeseed oil 1/2 teaspoon apple cider vinegar 1 cup vegan chocolate chips Instructions: Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside. Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chocolate chips.
Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes. Rotate the sheets halfway through for even baking. Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 28983,"Orange, Aperol and Rosemary Sangria 1 cup orange liqueur, such as Clement Creole Shrubb 1 cup soda water 1/2 cup Aperol 1/3 cup loosely packed fresh rosemary leaves One 750-milliliter bottle chardonnay or other rich white wine 1 1/2 cups orange juice (from about 6 oranges) 2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices Instructions: Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 28984,"Margarita Pie 3 cups pretzels, crushed 1/2 cup butter (1 stick) 1 container limeade frozen concentrated, thawed 1 packet gelatin 1 can sweetened condensed milk 1/2 teaspoon lime zest 2 cups whipping cream 1/2 cup candy lime slices, optional Instructions: For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan. For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices. ","[Tinto Verde, Sauvignon Blanc, Pinot Grigio, Moscato]" 28985,"Chicken Aioli Sandwich 1 tablespoon minced ginger 1 tablespoon minced garlic 1/4 cup chopped green onions 1 teaspoon cl flakes 1/2 cup peanut oil Four 4-ounce chicken breasts 4 focaccia rolls, or other good-quality round crusty sandwich roll 4 slices provolone Romaine lettuce 2 tomatoes, sliced 1 red onion, sliced Aioli, recipe follows 1/4 cup chopped basil 2 egg yolks* Salt Freshly ground white pepper 1 tablespoon Dijon mustard 2 cups safflower oil 1 tablespoon lemon juice Instructions: Combine the ginger, garlic, green onions, cl flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
Raise the oven temperature to 450 degrees F.
Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich. In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28986,"Agua de Jamaica 1/2 to 3/4 cup sugar (depending on how sweet you like it) 1/4 cup peeled and thinly sliced fresh ginger
6 allspice berries
1 small cinnamon stick
8 berry-hibiscus herbal tea bags, such as Celestial Seasonings Red Zinger 1/4 cup fresh lime juice
1/4 cup fresh orange juice
Orange slices, for garnish Lime slices, for garnish
Instructions: Put 4 cups water and the sugar in a medium saucepan. Add the ginger slices, allspice and cinnamon. Heat until boiling and the sugar has dissolved. Remove from the heat, stir in the tea bags, cover and let steep for 15 minutes. Strain the tea into a large pitcher, discarding the solids. Chill until ready to serve. (This can be prepared up to 2 days in advance and stored, covered, in the refrigerator.) Just before serving, stir in 4 cups cold water and the lime juice and orange juice. Serve over ice and garnish with orange and lime slices. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 28987,"Mapo Tofu 2 tablespoons neutral oil 1 teaspoon Sichuan peppercorn powder 3 cloves garlic, minced One 2-inch piece ginger, minced 6 ounces ground beef or pork 2 teaspoons fermented black bean sauce 1 tablespoon doubanjiang sauce 1 tablespoon dark or sweet soy sauce 1 tablespoon thin soy sauce 1 tablespoon sugar 1 teaspoon chicken powder One 14- to 16-ounce package silken tofu, cut into 1/2-inch cubes (see Cook's Note) 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry) 3 scallions, chopped Instructions: Heat a large skillet or wok over high heat for about 2 minutes. Swirl in the oil and at the first whisp of white smoke, add the Sichuan pepper powder, garlic and ginger and cook until fragrant, about 30 seconds. Stir in the ground meat, press flat and allow to brown for about 1 minute. Add the black bean sauce, then stir together with the garlic-ginger mixture and meat. Create the sauce by adding the doubanjiang sauce, dark soy sauce, thin soy sauce, sugar, chicken powder and 1 cup water. Stir well and allow the sauce to come to a boil. Stir in the tofu to coat and let it simmer 3 to 5 minutes to absorb the sauce. Add the cornstarch slurry and allow to simmer until thickened to a light stew consistency, about 30 seconds. Taste and adjust as necessary, then top with the scallions. ","[Shiraz, Pinotage, Tempranillo, Garnacha]" 28988,"Giant Peanut Butter Dark Chocolate Sea Salt Buckeyes 1/4 cup white chocolate chips 2 3/4 cups smooth peanut butter
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 cups dark chocolate chips
1 teaspoon instant espresso powder, or more as needed
1/2 teaspoon flaky sea salt or pink Himalayan salt
Instructions: Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside. In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes. Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes. Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping. Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28989,"Grilled Pink Snapper with Caramelized Pineapple-Green Onion Butter and Relish 2 serrano chiles
1 small ripe pineapple
Canola oil, for brushing Sugar, for sprinkling 2 sticks unsalted butter, at room temperature
3 green onions (green and pale green part), thinly sliced
Pinch of cl de arbol
Clover honey, if desired
2 tablespoons olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 8 skin-on pink snapper fillets (about 8 ounces each) Instructions: Heat a grill to medium-low heat. Grill the chiles until blistered and softened all over. Remove the rind from the pineapple and slice into1-inch-thick rounds. Brush the pineapple slices with canola oil and sprinkle with a little sugar. Grill until caramelized on all sides and just soft, about 10 minutes total. Remove and let cool slightly. Roughly chop half of the pineapple slices and 1 of the chiles. Put in a food processor with the butter and process until almost smooth. Add 2 of the green onions and the cl de arbol and pulse just to combine. Taste. If the pineapple isn't very sweet, add some honey and pulse just to combine. Transfer to a bowl, cover and refrigerate until firm and the flavors meld, at least 1 hour and up to 24 hours. Let it warm slightly before grilling the fish. Finely dice the remaining pineapple and cl. Put them in a bowl with the remaining green onions, the olive oil, lime juice and some salt and pepper. Toss to combine. Set aside while you grill the fish. Increase the heat of the grill to high. Brush the fish with canola oil and sprinkle with salt and pepper. Grill, flesh-side down, until charred and you can move it with a fish spatula without the flesh sticking to the grill, about 3 minutes. Flip, and smear some of the pineapple butter on the flesh side. Grill the second side until charred, about 3 minutes. Transfer to a platter, smear on a bit more of the butter mixture, top with the pineapple relish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 28990,"Cowboy Cocktail 3 fresh mint leaves Crushed ice 1/2 lime, juiced 1 shot tequila blanco 1 bottle beer (recommended: Corona) Fresh mint sprig, for garnish Instructions: Place mint leaves in bottom of highball glass. Fill with crushed ice. Add lime juice, stir, then add the tequila and beer. Garnish with mint sprig. ","[Tequila, Corona, Lager]" 28991,"Raspberry Orange Italian Ice 2 cups raspberries, plus a few for garnish 1/4 cup orange juice 1/4 cup sugar 2 1/2 cups ice Instructions: Place a 9-by-13-inch pan in the freezer. Add the raspberries, orange juice and sugar to a blender and blend until smooth. Using a sieve, strain the mixture into a bowl and discard the seeds. Return the fruit puree to the blender, add the ice and blend until smooth again. Pour into the chilled pan and transfer to the freezer. After 20 minutes, scrape the pan with a fork to create a slushy consistency. Return to the freezer for an additional 20 minutes. Scoop and serve with a few raspberries. ","[Prosecco, Moscato, Vinho Verde]" 28992,"Pizza Dip Three Ways All-purpose flour, for dusting Three 1-pound balls pizza dough 6 tablespoons unsalted butter, melted 6 tablespoons extra-virgin olive oil 1/4 cup minced fresh parsley
1 teaspoon garlic powder 6 cloves garlic, minced Kosher salt 1/2 cup plus 2 tablespoons grated Parmesan 8 ounces cream cheese 1 cup whole milk ricotta 1/2 cup heavy cream 1 teaspoon crushed red pepper flakes One 8-ounce bag shredded mozzarella
2 cups jarred marinara sauce 1 cup mini pepperoni 1/2 green bell pepper, cut into matchsticks 1/2 red onion, cut into matchsticks 1/4 cup sliced black olives 4 leaves fresh basil, sliced thinly Instructions: Preheat the oven to 375 degrees F. Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving 1/4 inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes. Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
Brush the knots with about 1/4 cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F. Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes. Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes. Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 28993,"Wood Chick's BBQ Smoked Beef Brisket 8 to 9 pounds beef brisket, choice grade Trim Tabb's Pig Powder, or your favorite BBQ dry rub Wood Chick's Mustard Sauce, recipe follows Wood Chick's Beer Based Mop Sauce, recipe follows Wood Chick's Brisket BBQ Sauce, recipe follows 1 cup yellow mustard 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt 1/2 teaspoon hot sauce 3/4 cup cider vinegar 12 ounces beer 1/4 cup water 1/4 cup vegetable oil 1 tablespoon BBQ dry rub 2 tablespoons Worcestershire sauce 1 teaspoon coarsely ground black pepper 1/2 cup finely chopped onions 2 tablespoons butter 1 cup tomato sauce 1 cup ketchup 1/3 cup chili sauce 3/4 cup dark brown sugar 1/2 cup honey 1 cup white vinegar 1 teaspoon allspice 1 tablespoon dry mustard 2 teaspoons ground black pepper 2 teaspoons chili powder 3 tablespoons Worcestershire sauce 1 teaspoon garlic powder 1 tablespoon paprika 3 tablespoons lemon juice 3 tablespoons maple syrup Instructions: Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce. After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F. Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes. In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 28994,"Scallops with Citrus and Quinoa 3/4 cup quinoa, rinsed well Kosher salt 3 oranges 4 tangerines 2 tablespoons sugar 1 tablespoon apple cider vinegar 1 teaspoon coriander seeds, crushed 2 tablespoons cold unsalted butter, cut into pieces 1 1/4 pounds sea scallops, tough foot muscles removed Freshly ground pepper 1 teaspoon extra-virgin olive oil 1 tablespoon chopped fresh parsley or chives Instructions: Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes. Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm. Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes. Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28995,"Roasted Red Onions with Butter, Honey, and Balsamic Vinegar 6 tablespoons butter 3 tablespoons balsamic vinegar 1/2 cup honey 1/2 bunch fresh thyme Salt and freshly ground black pepper 4 red onions, halved Instructions: Preheat the oven to 350 degrees F. Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 28996,"Healthy Prune Truffles 12 smoked almonds 12 pitted prunes 24 freeze-dried raspberries 2 ounces bittersweet or semisweet chocolate, chopped Instructions: Stuff a whole almond into the space where each prune pit was. Fold and press the prunes around the almonds (it's fine if the almonds peek through a bit). Put the prunes on a baking sheet lined with waxed paper and refrigerate 30 minutes. Put the raspberries into a resealable plastic bag and crush into a fine powder. Place the powder in a small shallow bowl. Put the chocolate in a small microwave-safe bowl. Microwave at 70 percent power for 1 minute. Remove from the microwave; the chocolate will still look solid but will be softened. Stir until smooth. Dip one end of a prune in chocolate, let any excess drip back in the bowl, and then dip the chocolate end into the crushed raspberries to coat. Put the prune back on the baking sheet, almond-side down, and repeat with the remaining prunes. Let the prunes stand until the chocolate hardens enough to come away cleanly from the paper, about 15 minutes. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 28997,"Rebuilt Louisiana Seafood Platter 2 tablespoons unsalted butter 1 cup Louisiana jumbo lump crabmeat 1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 cups blanched asparagus, sliced into 1/8-inch pieces 8 asparagus tips, 2 inches long, sliced lengthwise 1 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 4 tablespoons grated Parmesan 1/2 cup fine French bread crumbs 8 Louisiana oysters on the half shell 4 tablespoons fine French bread crumbs 2 tablespoons grated Parmesan 4 tablespoons melted unsalted butter, divided 3/4 teaspoon ground paprika 3/4 cup diced yellow onion 2 tablespoons minced shallots 1 bay leaf 2 tablespoons whole-leaf dried tarragon leaves 1 teaspoon salt 1 pinch ground white pepper 1 pinch ground cayenne pepper 1/2 cup crab stock 2 tablespoons Dijon mustard 2 cups whipping cream 1/2 cup thinly sliced green onions 1 pound Louisiana jumbo lump crabmeat 1 egg yolk 1 cup thinly sliced green onions 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons white vinegar 1 cup vegetable oil 1/2 cup red wine vinegar 1 tablespoon Creole mustard (recommended: Zatarain's) 1 tablespoon sweet paprika 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon dried whole-leaf oregano 1 teaspoon granulated white sugar 1 cup olive oil 3 large cucumbers 24 cracked Louisiana crab claws 1 large fresh jalapeno pepper 1 egg yolk 1/2 teaspoon salt 1/2 teaspoon granulated white sugar 3/4 teaspoon lemon juice 3/4 teaspoon Creole mustard (recommended: Zatarain's) 1/2 teaspoon dry mustard powder (recommended: Coleman's) 1 tablespoon white vinegar 1/4 teaspoon minced fresh garlic 1/2 cup vegetable oil 2 cups thinly sliced napa cabbage 1/2 cup thinly sliced red cabbage 1/4 cup grated carrot 1/4 cup thinly sliced green onions 2 tablespoons chopped flat leaf parsley 2 cups water 1/2 lemon 1/4 teaspoon salt 8 large peeled Louisiana shrimp 1/2 pound unsalted butter, softened 1/2 cup shelled pistachios 1/2 teaspoon salt 1 teaspoon finely chopped lime zest 1 tablespoon lime juice 3 drops hot pepper sauce (recommended: Tabasco) 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick 8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning) 1/2 cup clarified butter 4 tablespoons unsalted butter 16 large peeled Louisiana shrimp 1/2 cup shrimp stock Instructions: Baked Oyster with Asparagus, Crabmeat, Lemon and Parmesan: Preheat oven to 500 degrees F. Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes. Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes. Marinated Crab Claws with Green Onion Sauce: For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve. For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup. Jalapeno Shrimp Cole Slaw: Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside. In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp. Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside. Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce. To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Gewrztraminer]" 28998,"Mom's Garlic Spread 8 ounces sour cream 8 ounces mayonnaise 1 stick (1/2 cup) butter, melted 1/2 cup minced garlic 6 ounces shredded Parmesan Instructions: Mix all the ingredients together. That's it! Spread on bread or toast or add to a steak sandwich. Mom used it on everything. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 28999,"Negroni 2 ounces gin 1 ounce Campari
1 ounce sweet vermouth
Orange twist, for garnish
Instructions: Stir the gin, Campari and vermouth over ice until chilled. Strain into a chilled coupe glass, and then garnish with the orange twist. ","[Gin, Campari]" 29000,"Melon and Apple Berry Crumble 4 large Granny Smith apples - peeled, cored and roughly chopped 3 tablespoons superfine sugar 2 cups granola cereal 2 cups pound cake or angel food cake, crumbled 1/4 cup all-purpose flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 5 tablespoons butter, chopped into chunks and softened 1 small honeydew melon, rind and seeds removed, and diced small 1 cup fresh berries (blackberries, raspberries or blueberries) 1 lemon, juiced 1 pint vanilla ice cream Instructions: Preheat the oven to 400 degrees F. Place the apples and half of the sugar into a saucepan and cook over a medium heat for approximately 10 minutes or until apples begin to soften. Drain them and set aside to cool. Meanwhile combine the granola, crumbled cake, flour, brown sugar and cinnamon in a medium sized mixing bowl and mix thoroughly. Add the chopped butter and continue stir until the wet and dry ingredients are mixed well and resemble wet bread crumbs. Add the melon, berries, lemon juice and the remainder of the sugar to the apples and place into a deep baking dish. Top the fruit with the crumble mix and bake until done, approximately 30 minutes. You may want to place some foil on the rack under the dish to catch any spills. (Be careful when you remove this dish from the oven, as the bubbling fruit will be very hot.) Bon Appetit! ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 29001,"Individual No-Bake Strawberry Cheesecakes 12 strawberries 12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks 2/3 cup sour cream 1 cup confectioners' sugar 1 teaspoon vanilla extract 6 individual graham cracker crusts, available on baking aisle Instructions: Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29002,"Honeydew Elderflower Granita 3 cups very ripe honeydew cubes (1 pound) 1/4 cup elderflower liqueur, such as St. Germain 2 tablespoons lime juice 2 tablespoons tightly packed fresh basil leaves, chopped Pinch kosher salt 2 to 3 tablespoons superfine sugar Instructions: Put the honeydew, liqueur, lime juice, basil, salt and 2 tablespoons of the sugar in a blender and puree until the basil is fairly fine. Taste, and if you would like it a little sweeter, blend in the remaining tablespoon sugar. Pour into an 8- or 9-inch square metal baking dish and freeze until slushy, 30 to 40 minutes. Scrape with a fork and spoon into cold glasses or small bowls.
","[Prosecco, Moscato, Vinho Verde, Cava]" 29003,"Grilled Zucchini and Prosciutto Skewers Vegetable oil cooking spray 2 packed cups fresh basil leaves 1/3 cup toasted pine nuts, see Cook's Note 2 tablespoons fresh lemon juice 1 clove garlic, peeled and smashed Zest of 1 large lemon 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup extra-virgin olive oil 1/3 cup (1 1/2 ounces) grated Parmesan 3 medium zucchini, trimmed and each cut into ten 1/2-inch-thick rounds Six 1/8-inch-thick slices prosciutto, quartered 2 tablespoons extra-virgin olive oil Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers. Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper. For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes. Brush the skewers with the pesto, using a pastry brush, and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 29004,"Waffle Iron Hash Browns One 30-ounce bag frozen shredded hash browns 4 tablespoons (1/2 stick) butter, melted 1/2 teaspoon black pepper Cooking spray 1/2 cup chopped shaved ham 1 cup freshly grated Cheddar cheese Ketchup, for serving Instructions: Thaw the hash browns at room temperature for about 3 hours, turning the package over occasionally. (Or you may place the frozen hash browns in the fridge overnight.) When they are thawed, preheat the waffle iron to medium-low heat. Place half the hash browns in the middle of a stack of three or four paper towels. Bunch up the potatoes and squeeze them to force out as much liquid as possible. Place the hash browns in a large bowl, then repeat with the rest of the hash browns. Drizzle in the butter, then add the pepper and toss everything together. Coat the surface of the waffle iron with cooking spray, then add 1/2 cup of the potato mixture to each well. (You should hear them start to sizzle!) Sprinkle the chopped ham evenly over the potatoes then add the cheese. Sprinkle about 1/4 cup of the potatoes over the top of each waffle. Then close the lid and let 'em cook! How long the waffles take to cook depends on the heat of your waffle maker and the moisture of the potatoes. Lift the lid and check on the waffles from time to time to make sure they aren't burning. The edges and the cheese will start to crisp up and get golden, but you'll want to keep it going until everything is deep golden. Use a dull knife or spatula to remove the waffles. Serve them with ketchup and dig right in! These are absolutely addictive. Crispy and wonderful! Change Things Up! For a simpler hash brown, omit the cheese and ham and just put 3/4 cup potatoes in each well. Add diced onion and green bell pepper along with the ham and cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29005,"Gnocchi with Bacon and Roasted Cauliflower 1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets 2 tablespoons capers, drained 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 17.5-ounce package potato gnocchi 4 slices bacon 2 tablespoons pine nuts or roughly chopped hazelnuts 2 cloves garlic, thinly sliced 2 tablespoons roughly chopped fresh chives Instructions: Preheat the oven to 450 degrees F. Toss the cauliflower, capers and 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel?lined plate, reserving the drippings in the skillet. Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes. Add the pine nuts and garlic to the skillet and cook, stirring, until the pine nuts are lightly toasted and the garlic is softened, about 2 minutes. Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water, adding more cooking water as needed to loosen. Remove from the heat. Crumble the bacon and stir into the gnocchi along with the chives. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29006,"Dark Chocolate Sour Cream Hazelnut Cake 150 grams (5.3 ounces) cake flour 30 grams (1.1 ounces) cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
170 grams (6 ounces) sugar
100 grams (3.5 ounces) butter
2 eggs
150 grams (5.3 ounces) sour cream
60 grams (2.1 ounces) hazelnut paste
1/4 cup vegetable oil
55 grams (1.9 ounces) dark chocolate, melted
1 teaspoon vanilla extract
255 grams (9 ounces) sugar 4 egg whites
450 grams (15.9 ounces) butter, cut into small pieces
125 grams (4.4 ounces) dark chocolate, melted
75 grams (2.6 ounces) hazelnut paste
190 grams (6.7 ounces) sugar 145 grams (5.1 ounces) glucose syrup
349 grams (12 ounces) heavy cream
1 tablespoon salt
2 vanilla beans, split lengthwise, seeds scraped, optional
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan. Sift together the cake flour, cocoa powder, baking powder and baking soda in a bowl. Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add the eggs, one at a time, mixing on high speed until well incorporated. Add the sour cream, hazelnut paste and oil; mix well to combine. Add the chocolate and vanilla, and mix on low speed until very well incorporated. Add the dry ingredients and mix to combine. Spread the batter in the prepared cake pan. Bake until the cake springs back to the touch or a tester comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely. For the hazelnut chocolate buttercream: Whisk the sugar and egg whites in a stand mixer bowl set over a hot water bath until the temperature reaches 140 degrees F. Transfer the bowl to the mixer and mix on high speed, using the whisk attachment, until stiff peaks form, 8 to 10 minutes. Add the butter, a few pieces at a time, and cream until well combined. Add the chocolate and hazelnut paste, and mix well. For the salted caramel: Heat the sugar and glucose syrup in a pan over medium heat until the sugar melts and caramelizes. Remove from the heat and add the heavy cream, salt, and vanilla seeds if using; stir to combine. Return the pan to the heat and cook until the caramel comes to a boil. Remove from the heat and let cool to room temperature. To assemble: Slice the cake horizontally into three layers, each about 1/3-inch thick. Place one layer on a cake circle or serving plate and drizzle the salted caramel over the top. Using an offset spatula, spread some buttercream over the cake layer. Repeat with the remaining layers. Spread the sides of the cake with buttercream and smooth the edges with the spatula. Refrigerate until the buttercream is slightly firm to the touch, about 30 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 29007,"Russian Tea Cakes 1 1/2 sticks butter 1 1/2 cups sugar 2 eggs 1 teaspoon almond extract 1 teaspoon pure vanilla extract 2 teaspoons baking powder 4 cups sifted all-purpose flour Salt 1 1/3 cups roasted, salted, chopped pecans Confectioners' sugar, for rolling Instructions: Preheat the oven to 350 degrees F. Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts. Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed. Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls. Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked. Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29008,"Peaches 'n' Cream Scones 1/2 cup (1 stick) unsalted butter, frozen 2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen 1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup powdered sugar 1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch sea salt
Instructions: For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine. Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork). Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm. Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 29009,"Potato Torta 4 tablespoons butter 4 tablespoons flour 1 quart milk 10 ounces Gorgonzola cheese Salt 4 tablespoons green peppercorns in brine 10 Idaho potatoes (peeled and placed in cold water) Instructions: Melt the butter in a saucepan, add the flour. Stirring continuously, cook for 2 minutes, do not allow the mixture to color. Whisk in the milk and cook until mixture becomes thick. Add the cheese and season with salt. Rinse the green peppercorns well and add to the sauce. Butter a 4-inch spring form pan. Slice the potatoes about a 1/8-inch thick. Alternate layers of potato and sauce. Push down the layers as you go so you will get a nice tight torta. Wrap the whole spring form pan in aluminum foil, completely covering the top and bottom. Place in a 350-degree oven for about 1 1/2 hours, or until golden and cooked all the way through.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29010,"Hunan Beef and Peppers (Pop) and Sesame Shao Bing (Chinese Pita) 1 pound flank steak, sliced very thinly against the grain, on the bias 1 tablespoon garlic, minced 1 tablespoon ginger, minced 2 tablespoons soy sauce 1 tablespoon coarse ground black pepper 1/3 cup Shaoxing wine 6 to 8 de-stemmed and crushed dry Thai bird chiles 1 tablespoon corn starch 1 red onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced Salt Peanut oil, to cook Shao Bing, recipe follows 2 cups vegetable oil 2 cups wheat flour, plus 2 cups, plus 2 pounds, plus more for rolling 1 teaspoon dry yeast 1 teaspoon baking powder Water (some warm for the sponge, 1 cup boiling, 1 cup cold) 1 teaspoon sugar 1 cup sesame seeds Salt and white pepper Instructions: In a bowl, mix together steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch. Let marinate at least 2 hours, but preferably refrigerated overnight. Strain the beef and reserve marinade. In a very hot wok filled 1/4 with peanut oil, 'blanch' the beef for 5 seconds only. Set beef aside and pour off all but 2 tablespoons of oil. Stir-fry the onions and bell peppers for 3 minutes then add back the beef and the reserved marinade. Bring to a boil and reduce by 50 percent, until thickened. Stuff Hunan Beef in the Shao Bing and consume immediately. Suggested beverage: Loose teas and Hartley Ostini \Hitching Post\ Pinot Noir 1997 Prepare a saucepan filled with the vegetable oil over medium heat. Slowly add 2 cups of the wheat flour, stirring slowly to ensure that the paste achieves a smooth consistency. Cook for about 5 minutes and then set aside to cool. This is the oil paste. In a mixing bowl, dissolve the yeast and sugar in a little warm water. Add 2 cups of the wheat flour and the baking powder and combine. Add more warm water to achieve a dough consistency. Cover the dough with plastic and allow the dough to rise, 45 minutes. In a large mixing bowl, combine 1 cup of boiling water with 2 pounds of the wheat flour. Mix until it has a slightly lumpy consistency and then add 1 or more cups of cold water. Continue mixing and kneading until the dough is soft and smooth. Cover the dough with plastic or cloth and let rest for 30 minutes. Add the warm water dough to the shao bing and knead until the doughs are incorporated. Cover the mixture and let sit for 15 minutes. On a well-floured surface, roll the dough into a flat, rectangular sheet, about 1/16 to 1/8-inch in thickness. Spread a generous layer of the oil paste over the surface of the dough. To prevent the oil paste from running off the dough, sprinkle lightly with flour. Starting from 1 edge, roll the dough until it becomes 1-inch in diameter. Be sure that the roll is tight. Cut the dough sheet so that the rolled dough may be removed when the diameter is 1 inch. Repeat the process until the entire sheet is transformed into rolls. Carefully, so as not to let the oil paste leak out, stretch out the rolls so that the diameter is reduced to 3/4 of an inch. Cut the stretched roll into 4-inch lengths. Place 1 of the rolls seam-side up and seal the end using a small rolling pin (this will prevent the oil paste from escaping). Fold the roll into thirds, so that the seam is covered. Then roll this tripled roll into a flat dough about 5-inches by 2-inches. Fold this piece into thirds. The stack should be about 2 by 3/4 inches thick. Flip the piece over so that the seam and fold are on the bottom. Cover and set aside. Repeat the process for the remaining rolls. Spread the sesame seeds onto a clean work surface. Flip the square with the smooth face over, onto the sesame seeds. Next, the square may be rolled into either a round or rectangular shape. The round is used in Northern China while the rectangular is common in the South. Rolling presses the sesame seeds into the face of the Shao Bing. Preheat the oven to 350 degrees. Place the Shao Bing, sesame seed side down, onto a cookie sheet. Bake for 10 minutes and then flip and bake for another 5 minutes to brown the bottom. The uncooked Shao Bing may be frozen for future use. Place the Shao Bing between layers of waxed paper to prevent them from sticking to each other. Using scissors as one does in China, cut open the Shao Bing, like you would a pita bread pocket. ","[Pinot Noir, Grenache, Tempranillo]" 29011,"\Charcoal\ Potatoes with Sour Cream and Vinegar 1 1/2 pounds creamer potatoes (ping-pong ball sized) 8 tablespoons kosher salt, plus more for seasoning
1 1/2 tablespoons squid ink
1/4 cup thinly sliced fresh chives
1 cup sour cream
Freshly ground black pepper
Malt vinegar, for serving
Instructions: Preheat a smoker according to the manufacturer's directions. Rinse the creamer potatoes under cold water to clean their skins. Divide the potatoes between two medium high-sided saute pans and divide the salt, squid ink and 2 quarts water between the pans. Bring the potatoes to a boil over high heat, then continue to cook until the water has evaporated. This can take varying time depending on the size of your pot, altitude and the power of your stovetop. Check the potatoes at 15 minutes and watch closely as the water reduces. Once the water has evaporated, remove from the heat and shake the pot vigorously to ensure that all the potatoes are coated in the salt and squid ink. Remove the potatoes and place on a sheet pan. Place the potatoes in the smoker for 10 minutes. Fold the chives into the sour cream in a bowl and season with salt and pepper. Serve the potatoes on skewers with dollops of chive-sour cream and splashes of malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 29012,"Spaghetti Squash Scampi Boats 1 medium spaghetti squash (about 2 1/2 pounds) 2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20), peeled, deveined and tails removed
1 stick (8 tablespoons) unsalted butter
1 tablespoon grated garlic (about 4 cloves)
1 teaspoon crushed red pepper flakes, plus more for serving
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley, plus more for serving
Freshly grated Parmesan, for serving
Instructions: Preheat the oven to 425 degrees F. Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29013,"Queen's Bread Pudding with Cold Fruit \Soup
1 tablespoon butter 4 cups leftover Danish or donuts, cut into 1/2-inch cubes 3 cups milk 1/2 cup dried apricots, chopped 1/2 cup chopped dried cranberries, craisins and/or sultanas (small seedless raisins) 1/4 cup amaretto, whiskey, or warm water 3 eggs 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup fresh strawberries, cleaned 1/2 cup fresh raspberries 1/2 cup fresh blackberries or boysenberries 1 banana, peeled 1 peach, peeled, pit removed, and sliced 1 lemon, juiced 1 pint vanilla frozen yogurt or vanilla ice cream, softened 6 sprigs fresh mint, for garnish Instructions: Grease a 2-quart baking dish with butter. Spread the cubed baked goods evenly in the prepared baking dish. Heat the milk in a small saucepan until it is scalding. In a separate small saucepan, heat the apricots and cranberries with the liqueur (or water) and let simmer for about 5 minutes, or until the dried fruits begin to soften. In a small bowl, whisk together eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs. Spread the apricots and raisins evenly over the bread in the baking dish, the pour the liaison into the baking dish, distributing evenly. Preheat oven to 350 degrees F. Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods. Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath and let rest 10 minutes. Serve warm or cooled. While the bread pudding is baking, prepare the cold fruit soup. To a blender add strawberries, raspberries, blackberries, peeled banana, peach and lemon juice. Blend until smooth and strain into a bowl. Return strained fruit to blender and add softened frozen yogurt, blending to combine. Serve as a topping to the Queen's Bread Custard, in demitasse cups as an accompaniment, or by itself as an independent dessert soup. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 29014,"Picadinho 1 large white onion, coarsely chopped 2 pounds strip or rump steak, cut into 1/2 inch cubes 3 large ripe tomatoes, peeled, seeded, and coarsely chopped 3 preserved malagueta peppers, minced (see Note) 1 teaspoon of the liquid from the bottle of malagueta peppers 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup water 6 green onions, dark green parts only, sliced, for garnish 3 slices bacon, cut into 1/4 inch dice Instructions: Heat a medium cast-iron and enamel casserole, or other heavy oven safe pan over medium high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden. Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top. ","[Cabernet Sauvignon, Malbec, Tempranillo, GSM Blend]" 29015,"Five Clam Chowder with Blissful Mash 3 corn cobs (corn kernels removed and reserved) 2 diced leeks 1/2 head of garlic 3/4 chopped onion 1/4 bunch thyme Bacon rind or smoked ham hock Stalk celery chopped 4 quahog clams 1/4 cup white wine 3 cups of chicken broth fresh or canned 1/4 cup butter 8 medium red bliss potatoes 1/2 cup heavy cream 1/4 cup butter Salt and pepper 3 tablespoons butter 2 tablespoon garlic 1 tablespoon chopped thyme 12 cockles 12 mahoganies 12 littleneck clams 6 razor clams 12 steamer clams 1/4 cup chicken broth 1/2 cup heavy cream 1 stalk celery diced 1/4 cup diced rendered bacon Instructions: Melt butter in a 4 quart pot and add corn cobs, leeks, garlic, onion, thyme, bacon rind, celery, quahog, salt and pepper. Cook until the onions are translucent (no color on vegetable). Add white wine and chicken broth and simmer until the quahogs are open. Strain and reserve broth. Cook potatoes in salted water until soft. Heat the butter and heavy cream. Strain the potatoes and add warm cream and butter. Mash potatoes and add salt and pepper to taste. In a 16-inch hotel pan, melt butter and reserved corn with garlic and chopped thyme. Then add all clams and 1/4 cup chicken broth. Cover and steam until clams are open. Warm the reserve broth, add cream, diced celery, salt, pepper, and rendered bacon. Place a dollop of blissful mashed potatoes in each bowl. Pile 2 cockles, 2 mahoganies, 1 razor clam, 2 littlenecks and 2 steamers on top. Ladle 8 ounces of the chowder broth over clams and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29016,"Keto Mint Chip Breakfast Smoothie 1 cup unsweetened almond milk 1 cup ice 1/2 cup packed baby spinach leaves 1/4 cup unsweetened coconut milk 1 ounce unsweetened vanilla protein powder (about 1/4 cup) 2 to 3 tablespoons erythritol sweetener, optional (see Cook's Note) 2 tablespoons packed fresh mint leaves 1/2 avocado 1 teaspoon cacao nibs, plus more for serving Instructions: Add the almond milk, ice, spinach, coconut milk, protein powder, erythritol sweetener if using, mint and avocado to a blender and blend until smooth. Taste and add erythritol if desired. Add the cacao nibs and pulse to combine. Pour into glasses, top with a sprinkle of cacao nibs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 29017,"Mini Farfalle with Cherry Tomatoes, Basil and Mozzarella 1 box Barilla Piccolini? Mini Farfalle 2 tablespoons extra virgin olive oil 2 tablespoons onions, minced 1 pint cherry tomatoes, halved Salt and Pepper to taste 4 leaves fresh basil, chopped fine 4 ounces mozzarella cheese, shredded Instructions: Bring a pot of water to a boil. Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft. Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper. Meanwhile, cook Piccolini? Mini Farfalle according to directions on the package. Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan. Drain and toss pasta with sauce. Finish with basil and mozzarella cheese. 2011 Barilla. All Rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29018,"Spicy 3-Bean Chili Salad 1/2 small red onion, halved and thinly sliced (about 1/2 cup) One 15.5-ounce can black beans One 15.5-ounce can kidney beans One 15.5-ounce can pinto beans 1/2 cup vegetable oil 3 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 2 cloves garlic, grated 2 tablespoons finely minced pickled jalapenos plus 1/3 cup pickling juice Kosher salt 1 small red bell pepper, cut into 1/2-inch dice (about 1 cup) 1 small yellow bell pepper, cut into 1/2-inch dice (about 1 cup) 1/3 cup sour cream 1 scallion, thinly sliced Instructions: Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions. ","[Syrah, Tempranillo, Garnacha, Barbera]" 29019,"Melon and Heirloom Tomato Salad with Pickled Watermelon and Melon Shot Rind from 1/3 of a watermelon, reserve flesh for the salad 1 tablespoon pickling salt 1/3 cup sugar 1/4 cup rice vinegar 1 teaspoon mustard seed 1/2 stick cinnamon 1 whole clove 3 Galia melons 12 to 20 mint leaves Juice of 2 limes 2 whole Charentais melons 1/3 of a watermelon, reserved from pickling Zest and juice of 1 orange Zest of 1 lime 4 small heirloom tomatoes, cut into quarters 4 basil leaves, cut in chiffonade 2 mint leaves, cut in chiffonade 1/2 teaspoon extra-virgin olive oil 1 teaspoon balsamic syrup or aged balsamic vinegar Pinch sea salt Black pepper, to taste Instructions: To prepare pickled watermelon rind: Trim off skin, and cut rind into 1-inch cubes. Sprinkle pickling salt over rinds and refrigerate overnight. The next day, rinse the rind, and drain well. Cover rind with cold water in a large saucepan. Cook on medium heat just until tender. In another pan, heat sugar and vinegar to a boil. Tie mustard seeds, cinnamon and clove in a cheesecloth. Place in the sugar-vinegar mixture to infuse it. Add watermelon rinds, and simmer about 35 to 50 minutes until rind is transparent. Remove spice bag, and let rinds cool in the mixture. To prepare melon shots: Peel and slice Galia melons. Place melon in a blender with mint leaves and lime juice. Blend until smooth. Pour mixture through a coffee filter or sieve. Refrigerate until serving. To prepare the salad: Using a small melon ball scoop, make melon balls from the Charentais melons. With a small cylindrical cookie cutter, cut small cylinders from the watermelon. Alternatively, you can use a melon ball scoop to make small balls instead. In a bowl, mix melon balls and cylinders with orange juice, as well as orange and lime zests, to taste. In another bowl, toss tomatoes with basil, mint, olive oil, balsamic syrup, sea salt, and pepper. To serve: Mix together melon balls and tomato salad. Place in the center of a serving plate. Arrange pickled watermelon rinds around the melon-salad mixture. Pour chilled melon juice into shot glasses or martini glasses. Serve. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]

" 29020,"\Braised\ Halibut with Grilled Corn Cakes 1 tablespoon olive oil 6 (6-ounce) halibut fillets Salt and freshly ground black pepper 1/2 cup chopped carrots 1/2 cup chopped onions 1/2 cup chopped celery 3 to 4 cloves garlic, minced 1 cup dry white wine or vermouth 2 bay leaves 1 cup chicken broth 1/4 cup freshly chopped parsley leaves Instructions: Heat oil in a large saucepan or Dutch oven over medium-high heat. Season halibut with salt and pepper. Add halibut to hot pan and cook 2 minutes per side, until golden brown. Remove halibut from pan and set aside. To the same pan, add carrots, onions, celery, and garlic. Saute 3 minutes, until soft. Return halibut to pan and add wine. Simmer 1 minute. Add bay leaves and broth and simmer 10 minutes, until fish is fork tender. Remove from heat and add parsley. Serve half of the halibut for this meal and reserve remaining halibut for a future meal. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29021,"BBQ Salmon Cobb Salad Two 6-ounce salmon fillets Kosher salt and freshly ground black pepper
1/4 cup barbecue sauce, homemade or your favorite store-bought 2 ears corn
2 tablespoons olive oil
3 cups watercress
3 cups chopped romaine 1 cup grape tomatoes, sliced in half
1 cup croutons, store-bought or homemade
5 slices cooked bacon, chopped
2 hard-boiled eggs, chopped
1 avocado, cut into cubes
Ranch Dressing, recipe follows 1 cup mayonnaise 1/2 cup plain yogurt
1/4 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Preheat a grill pan over medium heat. Put the salmon fillets on the prepared baking sheet, season with salt and pepper and brush with the barbecue sauce. Bake until firm and the thickest part flakes through, 12 to 15 minutes. Let rest for 5 minutes, then flake with a fork. Meanwhile, brush the corn with the olive oil and season with salt. Put on the grill pan and grill, turning every 2 minutes, until grill-marked and tender on all sides, about 8 minutes total. Let cool, then slice the kernels off the cob. Add the watercress and romaine to a large serving bowl. Top with the salmon flakes, corn, tomatoes, croutons, bacon, egg and avocado. Pour on about 1/3 cup of the Ranch Dressing, toss and serve. Add the mayonnaise, yogurt, buttermilk, chives, parsley, garlic powder, salt and pepper to a medium bowl and mix to combine. Refrigerate until ready to serve. Recipe courtesy of Katie Lee ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29022,"Pecan Butter Crunch 2 cups sugar 1 cup light corn syrup 1/2 cup hot water 1 tablespoon butter or margarine 2 cups pecans 1 teaspoon vanilla flavoring 2 heaping teaspoon baking soda Instructions: Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29023,"Charley's Meatloaf Napoleon Style 2 pounds ground beef 1/2 cup diced yellow onion 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 1 tablespoon chopped garlic 2 eggs 1 cup white bread crumbs 1 tablespoon chopped fresh thyme 1/4 cup ketchup Sauteed Vegetables, recipe follows Garlic Mashed Potatoes, recipe follows Fried Leeks, recipe follows 1 peeled carrot 1 zucchini 1 yellow squash 1 red bell pepper 1 tablespoon olive oil Salt and pepper 4 Idaho potatoes, peeled and sliced 1 tablespoon unsalted butter 2 tablespoons cream cheese 1 teaspoon chopped garlic Pinch salt and white pepper 1 leek, cleaned Cornstarch Olive oil Instructions: Preheat the oven to 375 degrees F. In a mixing bowl, mix all ingredients until incorporated. Form into loaf and place in loaf pan and bake, uncovered, for 40 minutes until cooked through. Allow to cool and slice meatloaf into 1-inch slices. On a serving plate, layer Napoleon style in the following order: Sauteed Vegetables, Garlic Mashed Potatoes, a slice of meatloaf, a second layer of Garlic Mashed Potatoes, a second slice of meatloaf, and top with Fried Leeks. Thinly slice vegetables into 1/8-inch by 1/8-inch by 2-inch strips. Saute all vegetables in pan with olive oil and season, to taste. Place peeled and sliced potatoes in pot of water and boil until soft. Strain potatoes. Place potatoes in a mixing bowl add remaining ingredients and whip until texture is fine. Place garlic mashed potatoes in a pastry bag with a star tip. Cut leek into julienne strips and coat with cornstarch. In a saute pan, heat enough oil to cover leeks. Drop in leeks and fry until golden brown, about 1 to 2 minutes. Drain on paper towels. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29024,"Fruit Salad with Lemon-Lime Dressing 1 papaya, peeled, seeded and cut into 1-inch chunks 2 bananas, peeled and sliced 1/2-inch thick 1 mango, peeled, stoned and cut into 1-inch chunks 1 cup pineapple, cut into 1-inch chunks 1 pint strawberries, hulled and halved 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 tablespoon dark rum 2 tablespoons sugar, or to taste 1 bunch mint, leaves only, coarsely chopped Tiny sprigs of mint, for garnish Instructions: In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 29025,"Saganaki Burger 1/2 cup Greek yogurt 1/4 cup sour cream 1 tablespoon chopped fresh dill 1 Persian cucumber, grated and squeezed dry 1 clove garlic, grated Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef or lamb 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1 clove garlic, grated Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1 large egg 8 ounces kasseri cheese, sliced into four 3/4-inch-thick rectangles (see Cook's Note) 3 tablespoons olive oil 2 ounces ouzo 1 lemon, halved 4 brioche buns, toasted Sliced tomato, red onion, cucumber and pitted kalamata olives, for topping Instructions: For the tzatziki: Whisk together the yogurt, sour cream, dill, cucumber, garlic, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Set aside. For the burgers: Mix the beef with the cilantro, mint, coriander, cumin, red pepper flakes, garlic, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Form the meat into 4 balls, then press into 4-inch patties (each 1 inch thick). Make a 2-inch-wide indentation on the top of each patty with your thumb; this will prevent the burgers from bulging up during cooking.
Set up a breading station: Divide the flour between 2 shallow bowls and lightly beat the egg in a third bowl. Working with one piece of cheese at a time, moisten the cheese under running water, then dip in the first bowl of flour, shaking off the excess. Dip in the egg, then the second bowl of flour. Set aside on a plate.
Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Add the beef patties and cook undisturbed until browned, 2 to 3 minutes. Flip and continue cooking until browned and cooked to desired doneness, 2 to 3 minutes more for medium. Set aside on a plate.
Wipe out the skillet, add the remaining 2 tablespoons oil and heat over medium heat. Add the cheese and cook until golden, about 2 minutes. Flip and cook until golden and heated through, about 3 minutes more. Remove the skillet from the heat. Carefully pour the ouzo over the cheese and immediately light with a long stick lighter. Let the flames burn for 10 to 15 seconds (yell out \OPA!), then squeeze the lemon halves over the top to put out the flames.
Spread the tzatziki on the cut sides of the buns. Top the bottom half of each bun with a burger, a cheese slice, some tomato, onion, cucumber and olives and the other piece of bun.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29026,"Pasta with Pancetta and Lentils Kosher salt 12 ounces bucatini or spaghetti 2 tablespoons olive oil, plus more for drizzling 1/2 cup finely chopped pancetta (about 2 ounces) 1/2 cup finely chopped onion 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 1 14-ounce can lentils, drained 1 28-ounce can whole plum tomatoes, crushed by hand 8 basil leaves, roughly chopped, plus more for topping 1/2 cup grated parmesan Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 29027,"Perfect Popcorn 3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 3 tablespoons unsalted butter Instructions: Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 29028,"How to Make Stuffed Cabbage Rolls | Stuffed Cabbage 3 tablespoons good olive oil 1 1/2 cups chopped yellow onions (2 onions) 2 (28-ounce) cans crushed tomatoes and their juice 1/4 cup red wine vinegar 1/2 cup light brown sugar, lightly packed 1/2 cup raisins 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 large head Savoy or green cabbage, including outer leaves 2 1/2 pounds ground chuck 3 extra-large eggs, lightly beaten 1/2 cup finely chopped yellow onions 1/2 cup plain dried breadcrumbs 1/2 cup uncooked white rice 1 teaspoon minced fresh thyme leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside. Meanwhile, bring a large pot of water to a boil. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork. Preheat the oven to 350 degrees F. To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 29029,"Green Goddess Dressing 1/2 cup plain whole-milk yogurt 1/2 cup mayonnaise 1 tightly packed cup fresh basil leaves 1 tightly packed cup fresh dill, tough stems removed 1 tightly packed cup fresh parsley leaves 1/2 cup fresh chives (about 1 small bunch), roughly chopped 1 clove garlic 1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice 1 tablespoon sherry vinegar Kosher salt and freshly ground black pepper Instructions: Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29030,"The Best Coconut Cream Pie 1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 teaspoons granulated sugar 1/8 teaspoon fine salt 1 stick (8 tablespoons) cold unsalted butter, diced 1 large egg, lightly beaten 3 large egg yolks 1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites 1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted
Instructions: For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.) Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.\u202f
Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.\u202f
Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29031,"PB and J Chocolate Truffles 1 cup heavy cream 1 pound bittersweet or semisweet chocolate, chopped 1/4 cup chambord liqueur 1 cup finely chopped peanuts Instructions: In a small saucepan, scald the cream over medium heat. Place the chocolate in a heatproof bowl, add the hot cream and let sit for 2 to 3 minutes, then whisk until smooth. Add the liqueur and stir to combine. Cover and refrigerate until firm, about 4 hours. Using a small scoop or teaspoon, scoop up about 1 to 1 1/2 teaspoons of the chocolate mixture and quickly roll into a ball about 1-inch in diameter. Roll in the chopped peanuts to coat on all sides. Place on a sheet tray covered in parchment or waxed paper and repeat with the remaining ingredients. Cover with plastic and refrigerate until firm and ready to serve. (Alternatively, place in an airtight container and separate the layers of truffles with parchment paper.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29032,"Campari Spritzer 1 (12-ounce) can frozen orange juice concentrate, thawed 1/2 cup Campari 2 cups sparkling mineral water Ice cubes 6 orange peel twists Instructions: Stir the orange juice concentrate and Campari in a pitcher to blend. Stir in the sparkling water. Fill 6 tall glasses with ice. Pour the Campari mixture over. Garnish with the orange peel twists and serve. ","[Prosecco, Pinot Grigio, Vermentino]" 29033,"Spun Sugar 2 1/2 cups granulated sugar 1/2 cup corn syrup 1/2 cup water Instructions: Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature. Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath. Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 29034,"Beef Braciola 1/4 cup pine nuts 6 cups cubed country bread, tough outer crust removed 1/2 cup grated Parmesan 1/4 cup chopped fresh Italian parsley 3 cloves garlic, finely chopped 2 hard-boiled eggs, chopped 1 bunch scallions, chopped (about 1/3 cup) Kosher salt and freshly ground black pepper One 3-pound flank steak 3 ounces sliced prosciutto (about 5 slices) 4 ounces sliced provolone (about 7 slices) 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cloves garlic, finely chopped 1/2 cup dry red wine One 28-ounce can whole plum tomatoes, crushed by hand 1/2 teaspoon dried oregano 1 dried bay leaf 1/4 cup chopped fresh Italian parsley One 1-pound box rigatoni, cooked according to package directions, 1/2 cup cooking water reserved 1/2 cup grated Parmesan Instructions: For the braciola: Preheat the oven to 350 degrees F. Toss the pine nuts in a small skillet over low heat until lightly toasted, about 3 minutes. Cool and chop. Combine the bread and 2 cups warm water in a medium bowl, then let soak until softened, about 5 minutes. Squeeze out the excess water, then add to a large bowl with the Parmesan, parsley, garlic, eggs, scallions and pine nuts and mix to combine well. Season with 1/2 teaspoon salt and several grinds of black pepper. Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, cutting only halfway through its thickness. Working from the center out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper. Layer the prosciutto over the steak, leaving a 1-inch border around the edges. Layer the provolone over the prosciutto. Pat the stuffing in an even layer over the provolone. Roll the steak around the fillings like a jelly roll, from short side to short side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Sprinkle the outside of the braciola with salt and pepper. For the sauce: Heat the oil in a large Dutch oven over medium heat. When the oil is hot, brown the braciola on all sides, about 6 minutes total. Remove to a plate. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Pour in the red wine and bring to a boil. Reduce the wine until almost gone, then add the tomatoes, oregano and bay leaf. Add the braciola back to the pot with enough water to come halfway up the sides of the braciola (1 to 2 cups). Bring to a simmer, then cover and bake until fork tender, 1 hour and 30 minutes to 1 hour and 45 minutes. For serving: Remove the braciola to a cutting board and let rest 10 minutes. Meanwhile, bring the sauce to a simmer on the stove top. Stir in the parsley. Untie and slice the braciola into 6 thick slices on a slight bias. Spread about 1 1/2 cups sauce on a rimmed platter and arrange the braciola slices on top. Add the cooked pasta to the simmering sauce and toss to coat, adding up to 1/2 cup pasta cooking water if it seems dry. Sprinkle with the Parmesan, then toss and serve alongside the braciola. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 29035,"Mapo Tofu 2 teaspoons whole Sichuan peppercorns 1 cup low-sodium chicken broth 3 tablespoons hot bean paste (such as toban djan)
2 tablespoons cornstarch
2 tablespoons hot sesame oil or hot cl oil 2 tablespoons soy sauce 1 tablespoon dark brown sugar
2 tablespoons canola oil 4 cloves garlic, minced One 1-inch piece of ginger, finely chopped 2 tablespoon salted fermented black beans, rinsed and finely chopped
1 pound ground pork
One 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes 1/3 cup thinly sliced scallions, white and light green parts only 5 cups steamed jasmine rice, for serving Instructions: Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside. Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes.
Remove from heat and garnish with the scallions. Serve with steamed jasmine rice. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 29036,"Garlicky Holy Guacamole! 2 ripe small Hass avocados 1 lemon, juiced 1 large clove garlic, minced 1 jalapeno, seeded and finely chopped 1 small plum tomato, seeded and finely chopped 1/2 small yellow skinned onion, finely chopped 1 teaspoon coarse salt Blue corn tortilla chips, for dipping Instructions: Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29037,"Ham Salad in Endive Cups 1/2 cup mayonnaise 1 teaspoon Dijon mustard
2 dashes hot sauce
1 tablespoon chopped fresh dill, plus fronds for garnish
1/4 teaspoon pepper
8 ounces deli ham, finely chopped
1 hard-boiled egg, peeled and finely chopped
1 stalk celery, finely chopped
1 tablespoon dill pickle relish
20 endive leaves, for serving
2 slices Cheddar, cut into small triangles
Instructions: Combine the mayonnaise, mustard, hot sauce, dill and pepper in a small bowl and mix until well blended. In a medium bowl, mix together the ham, egg, celery and relish. Pour the dressing over and mix to combine. To serve, place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a piece of cheese and some dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 29038,"Blueberry-Lemon Breakfast Pops 1 cup blueberries 1/2 cup low-fat plain yogurt 3 tablespoons pure maple syrup Zest and juice of 1/2 lemon Kosher salt Instructions: Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth. Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. The pops will keep in the freezer for up to 2 weeks. ","[Riesling, Moscato, Vinho Verde]" 29039,"Cucumber Cups With Creamy Salmon Whip 1/2 cup low-fat cottage cheese 1 tablespoon nonfat or 1% milk 4 scallions, white parts only, sliced 4 ounces thinly sliced smoked salmon 1/4 cup whipped cream cheese 1 tablespoon fresh lemon juice Freshly ground white pepper 2 large English cucumbers 1 tablespoon chopped fresh chives Instructions: Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight. Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup. Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29040,"Pumpkin Truffles 1 cup pumpkin puree 1/4 cup brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground gloves 2 cups cream 1 pound dark chocolate, finely chopped 1 ounce butter, room temperature 1/4 cup orange-flavored liqueur, optional (recommended: Grand Marnier) 6 ounces melted dark chocolate 3 ounces cocoa powder Instructions: In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled. On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29041,"Agua de Palapa Joe's 1 cup white rice 6 cups water, divided 1/2 cinnamon stick 1/2 teaspoon pure vanilla extract 1/2 cups sugar 1/4 cup condensed milk Instructions: In a small bowl, soak the rice, 1 cup water and cinnamon for 30 minutes. Add to blender and liquefy for 3 minutes. In a large container, mix the blended rice, 5 cups water, vanilla, sugar, and condensed milk. Stir and serve over ice. ","[Viognier, Moscato, Riesling]" 29042,"Medieval Game Hen Pot Pie 1 Cornish game hen, thawed and giblets removed 1 quart water 1/2 cup honey 3 1/2 ounces kosher salt 6 ounces mixed dried fruit, such as prunes, apricots, mission figs, candied ginger 5 sprigs fresh thyme 1/4 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon paprika 20 ounces all-purpose flour, plus extra for kneading and rolling 2 1/4 teaspoons kosher salt 5 ounces 2 percent milk 5 ounces water 7 1/2 ounces lard 1 large egg yolk, beaten 1 tablespoon water Instructions: For the hen: Put the hen in a 1 gallon re-sealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 hour. For the pastry: Preheat the oven to 350 degrees F. Whisk together the flour and salt in a small mixing bowl and set aside. Combine the milk, water, and lard in a 3-quart saucepan over medium-high heat and bring to a boil, approximately 3 minutes. Remove the pan from the heat, add the flour all at once, and stir with a wooden spoon until combined and the mixture begins to form into a ball of dough. Place the dough onto a floured work surface and knead until cooled, approximately 5 minutes. Divide the dough in half, and divide one of the pieces in half again. Set aside. For the egg wash: Combine the egg and water in a small bowl. Set aside. To build the pot pie: Remove the hen from the brine and pat dry. Use kitchen shears to cut away the skin from the breast of the hen. Place the dried fruit into the cavity of the hen and tie the legs with butchers twine. Place the hen in the center of a piece of parchment and trace an oval approximately 1/2-inch larger than the hen, approximately 8 1/2 inches long by 6 1/2 inches wide. Remove the hen from the parchment and turn the paper over to avoid getting pencil on the dough. Roll the two quarters of dough into ovals according to the template; this is the base and the top of the pot pie. Place one of the ovals in the center of the parchment. Set the other oval aside. Roll the remaining half of dough into a 1/2-inch thick and 4-inch wide strip of dough that will go around the oval piece and surround the hen. Brush around the edge of the base pastry with egg wash. Place the thyme sprigs on the base, then top with the hen. Place the 4-inch wide strip of dough around the hen, forming a \wall\ around the hen. Press the ends together. Press down to seal this to the base pastry. Sprinkle the hen with the allspice, black pepper, cumin, and paprika. Brush the top of the \wall\ with egg wash. Place the remaining oval of pastry on top of the hen and crimp, attaching the top to the wall. Patch any holes with excess dough. Brush the entire pastry with egg wash. Bake until the hen reaches an internal temperature of 150 degrees F, about1 hour and 15 minutes. Remove from the oven and rest 20 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 29043,"Shrimp and Salmon Cakes 1 jar roasted red peppers 1 small yellow onion, sliced 1/2 cup red wine vinegar 1/2 cup water 1 tablespoon sugar Pinch salt 1 cup mayonnaise 3 tablespoons spicy mustard 2 tablespoons oil 1 large yellow onion, diced 1 large green bell pepper, diced 1 pound cooked chopped shrimp 2 pounds cooked chopped salmon 4 eggs 4 ounces cream cheese 1/2 cup shredded Cheddar 1/2 cup shredded Parmesan 1 1/2 cups bread crumbs Pinch salt Pinch sugar Instructions: For the sauce: In a medium saucepan over medium heat, add the red pepper, onion, vinegar, water, sugar and salt. Simmer until the liquid is reduced to half. Let cool, transfer to a blender and puree. Add the mayonnaise and mustard and stir to combine. Set aside. For the cakes: Add the oil to a large saute pan over medium heat. Stir in the onion and pepper and saute until soft. Add the shrimp and cook until the shrimp turns pink. Let it cool, then add the remaining ingredients and mix gently. Do not over mix. Form the mixture into 8-ounce balls, then flatten them into patties. Heat the grill or griddle to high. Grill the patties on both sides until heated through. Transfer to a serving platter and serve with the red pepper sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29044,"Mango Mambo 1 1/4 ounces dark rum (recommended: Bacardi Select) 3/4 ounce mango passion liqueur (recommended: Marie Brizard) 3/4 ounce banana liqueur 2 ounces mango concentrate (recommended: Island Oasis) 2 ounces banana concentrate (recommended: Island Oasis) 12 ounces ice Orange slice Maraschino cherry Instructions: Put first 6 ingredients into blender and blend until reaching a uniform consistency. Pour into glass and garnish with orange slice and a cherry. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Riesling]" 29045,"Roasted Chicken with Fresh Garlic and Spinach Stuffed Under the Skin and Wild Mushroom Mashed Potatoes 1/2 cup ground cumin 1/2 cup ground fennel 1/4 cup ground coriander 1/2 cup ground anise 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons salt 2 tablespoons white pepper 1 teaspoon olive oil 2 tablespoons sliced garlic 1 pound cleaned spinach 1 whole chicken 1 teaspoon kosher salt 1 teaspoon fresh black pepper 1 pound cooked potatoes dry and mashed 1 cup milk, heated 2 teaspoons whole butter 1 cup lightly cooked assorted wild mushrooms in a little whole butter and shallots, include shiitake, morels 2 tablespoons rich demi-glace Instructions: Mix thoroughly and reserve for seasoning the chicken. Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes. While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29046,"Doughnut Hole Ice Cream Bites 24 chocolate cake doughnut holes, sliced in half 1/3 cup rainbow sprinkles
1 pint vanilla ice cream
Instructions: Place the sliced doughnut holes on a baking sheet. Pour the sprinkles onto a plate in an even layer. Using a small ice cream scoop or tablespoon measure, scoop out balls of ice cream about the size of the doughnut holes and sandwich them between two doughnut halves. Gently squeeze the bites together and then roll them on their sides in the sprinkles to cover the ice cream. As you go, set the finished bites on the baking sheet and place in the freezer to keep the ice cream from melting. Dip the ice cream scoop or tablespoon measure in warm water to make the scooping easier. Store the bites in the freezer until ready to serve. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 29047,"Pomegranate Smoothie 3 cups ice 1 cup vanilla yogurt 2 cups prepared pomegranate martini (recommended: Smirnoff) 4 fresh raspberries, for garnish Instructions: To a blender, add the ice, yogurt and pomegranate martini. Blend until smooth. Pour into chilled martini glasses and garnish with raspberries. ","[Sauvignon Blanc, Pinot Grigio, Ros]" 29048,"Chicken Supreme with Truffle and Sage 4 chicken supremes 6 sprigs fresh sage 1 fresh black truffle, sliced, optional Salt and freshly ground black pepper 2 cups chicken stock 1 tablespoon Dijon mustard Juice of 1/2 a lemon 1 cup melted butter Salt and freshly ground black pepper Oven-Roasted Jerusalem Artichokes, recipe follows 1 pound/450 g Jerusalem artichokes 3 tablespoons olive oil Salt and freshly ground black pepper Instructions: For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper. Preheat the oven at 350 degrees F. In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes. For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste. Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows. Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender. ","[Burgundy, Barolo, Chianti, Tempranillo]" 29049,"Buttered Dinner Rolls Melted butter 15 frozen, unbaked, unrisen dinner rolls Coarse sea salt, for sprinkling Instructions: Place the dinner rolls in a large, lightly buttered baking dish, allowing a little space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours. When risen, the rolls should be poufy and soft. Re-melt the butter, and then lightly brush the butter onto the rolls and sprinkle with a little sea salt. Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down. Then you can dig right in! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29050,"Cowboy Coffee 1 gallon water 1 cup coffee grounds 1 cup cold water Dash salt, optional Instructions: Fill coffee pot with water to the start of the spout. Bring water in coffee pot to a boil on high heat. Add coffee grounds and reduce heat to medium. Stir down with spoon if boil gets too high. Return to high heat and bring mixture to another boil, about 1 minute, or until froth is gone. Turn off heat and let coffee grounds settle. Pour cold water around the top of the coffee pot. If using salt, sprinkle on top, to taste. Keep coffee pot on low heat to keep warm. Do not allow to boil again. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 29051,"Sweet Potato Skins 6 medium sweet potatoes (about 2 1/2 pounds) 3 tablespoon extra-virgin olive oil 1 cup shredded part-skim mozzarella 2 tablespoons grated Parmesan 2 scallions, thinly sliced 1/2 cup salsa verde 1/2 avocado, pitted and cut into small pieces 1 cup black bean chips, crushed Instructions: Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.) Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29052,"Turkey and Okra Skillet Dinner 1 tablespoon all-purpose flour 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme Kosher salt and freshly ground pepper 2 slices bacon, chopped
1 1/4 pounds turkey cutlets, cut into 2-inch pieces 1 1/2 tablespoons extra-virgin olive oil 1/2 pound okra 1/2 cup low-sodium chicken broth 4 ears corn, kernels removed (about 3 cups) 1 pint cherry tomatoes, halved 1 tablespoon fresh lemon juice Instructions: Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with the flour, thyme, 1/2 teaspoon salt, and pepper to taste.
Increase the heat to medium high and add 1 tablespoon olive oil to the skillet. When the oil is hot, add the turkey in one layer and cook, turning once, until lightly browned on both sides but not cooked through, 2 to 3 minutes. Transfer the turkey and bacon to a bowl.
Heat the remaining 1/2 tablespoon olive oil in the pan, then add the okra and a pinch of salt and cook, stirring, 3 minutes. Add the chicken broth, 1/2 cup water, the corn and tomatoes and bring to a simmer; cook, stirring occasionally, until the okra is tender and the tomatoes begin to fall apart, 3 to 5 minutes. Return the turkey and bacon to the pan and simmer until the turkey is just cooked through, about 1 more minute. Stir in the lemon juice and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29053,"Roasted Red Pepper Dip 1 cup Roasted red bell peppers, drained (no need to chop) ? cup Mayonnaise, low fat 1? tsp. Lime juice 1? tsp. Taco seasoning Instructions: 1.Place all ingredients in a food processor and blend until smooth. It is okay to leave the dip a little chunky versus totally smooth (per your preference). 2.Serve cold with Mission? chips. ","[Chardonnay, Sauvignon Blanc, Riesling]" 29054,"Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce 2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks 3 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons olive oil, divided
Juice of 1/2 a lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 8 pocketless pita bread 2 tomatoes, thinly sliced
Shredded iceberg lettuce
6 ounces feta, crumbled
Tzatziki Sauce, Serena Palumbo's recipe follows Spicy Sour Cream Sauce, Serena Palumbo's recipe follows 1 small cucumber, grated Bunch fresh mint, leaves finely chopped Zest of 1 lemon 1 cup Greek-style yogurt Kosher salt
1 cup sour cream Zest and juice of 1 lemon
2 tablespoons sriracha sauce Kosher salt Instructions: In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy! To make Tzatziki sauce:
In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
Yield: about 2 cups To make Spicy Sour Cream Sauce:
In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
Yield: about 1 cup ","[Syrah, Grenache Blanc, Vermentino, Albari?o]" 29055,"Roast Turkey and Herbed Cream Cheese Lettuce Wraps 1 large head romaine lettuce 4 ounces whipped cream cheese 1 cup baby spinach leaves, loosely packed 8 large fresh basil leaves Kosher salt and freshly ground black pepper 8 slices gluten-free oven-roasted deli turkey (about 8 ounces) 1 whole roasted pepper from a jar, sliced into 1/4-inch strips (about 1/2 cup) 1 cup shredded carrots Instructions: Cut off the 8 largest outer leaves from the lettuce and wash and dry them carefully, trying not to tear them. (Cut the leaves at the base, where they connected to the root; the leaves should be about 9 inches long.) Using a vegetable peeler, shave down the center rib of each leaf so it will roll up more easily. Set aside. Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper. Lay two of the romaine leaves out on a clean work surface. Cover the leaves with 2 slices of turkey. Spread 2 tablespoons of the cream cheese mixture over the turkey and line up 1/4 of the pepper strips along one end. Line up 1/4 cup of the shredded carrots just above the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together and the peppers and carrots end up in the center of the roll. Place the wrap on a plate seam-side down. Repeat with the remaining ingredients. Cut each wrap in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29056,"One Pan Tilapia Fish Tacos with 5 Minute Mole 1 pound tilapia fillets Salt 2 tablespoons anise seeds 2 tablespoons canola oil 1/2 white onion, sliced 2 whole garlic cloves 2 whole Roma tomatoes 1/3 cup slivered blanched almonds 1 teaspoon cumin seed 1 cup water 1/2 cup chili paste (ancho if you can find it) 2 teaspoons salt, plus more for seasoning fish 1/4 cup raisins 8 1/2 corn tortillas, divided 2 cups shredded iceberg lettuce 1/4 cup grated cotija cheese Instructions: Season the fish with salt, to taste, and coat in anise seeds. In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side. Remove the fish from pan to a plate and keep warm. In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute. Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth. Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 29057,"Veronica's Potato Salad 3 medium russet potatoes (about 2 1/2 pounds total) 1/4 cup olive oil, plus additional olive oil, if necessary 1 pound good-quality hot dogs, pierced 1/4 cup chopped fresh Italian parsley leaves 2 tablespoons chopped fresh basil leaves Salt and freshly ground black pepper Instructions: Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins. Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces. Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29058,"Hearty Tomato Soup with Lemon and Rosemary 2 tablespoons butter 1 onion, peeled and chopped 2 carrots, peeled and chopped 2 cloves garlic, chopped 1 15-ounce can cannellini (white) beans, drained and rinsed 1 28-ounce can crushed tomatoes 3 cups chicken broth 1 bay leaf 1 sprig of fresh rosemary, plus 1 teaspoon, minced 1/2 teaspoon red pepper flakes 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2/3 cup creme fraiche Zest of one lemon Instructions: In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered. Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper. In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29059,"Little Jewel \Irish Channel\ Roast Beef Po'Boy with Debris Gravy 1/4 to 1/3 cup cayenne pepper (or more if you want it spicier!) 2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
2 tablespoons salt, or to taste
1 tablespoon dried basil
1 tablespoon dried thyme
One 8- to 10-pound chuck roast
4 cups beef broth One 355-milliliter bottle lager beer
2 tablespoons Worcestershire sauce
2 bay leaves
2 carrots, rough chopped
2 white onions, rough chopped
1 small bunch celery, rough chopped
1/4 pound (1 stick) butter 4 ounces all-purpose flour One 14.5-ounce can beef stock, optional Lettuce, tomato, pickles, mayonnaise, toasted split baguettes, onions and Louisiana-style hot sauce, for serving Instructions: For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting. Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients. Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake \slow and low\ until it is soft, 8 to 10 hours. Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy. For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes. Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness. New Orleans-style po'boy sandwiches are traditionally served \dressed. That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!). You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.) Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot \debris gravy. Eat it with an ice-cold beer for the authentic experience. Bon appetit! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 29060,"All Star Sausage Steak Sandwich 2 pounds tri tip 1 tablespoon garlic, granulated 1 tablespoon black pepper, fresh cracked 2 tablespoon Worchester sauce 2 tablespoons olive oil 2 cups yellow onions, sliced thin 2 cups red bell peppers, julienned 1 pound Italian sausage, links in casing, hot preferred 3 tablespoons garlic, minced 1/2 cup red wine 1/2 cup chicken stock 1 tablespoon paprika 1 teaspoon celery salt 1 tablespoon chili powder 1 large Sourdough loaf, 18 inches 1 tablespoon Salt 6 slices Provolone cheese 3/4 cup Hot Pickled Veggies, recipe follows 10 cups water 1/2 cup garlic cloves, cut in quarters, divided into 1/4 cup portions 2 tablespoons salt 1 teaspoon peppercorns 1/2 cup baby carrots, cut in half 1/2 cup cauliflower florets 1/2 cup celery, cut in 1-inch pieces 1/2 cup Anaheim pepper, julienned 1/4 red bell pepper, julienned 1/4 red onion, julienned 1/4 cup extra virgin olive oil 1/2 teaspoon red chili flakes 1/2 teaspoon fresh-cracked black pepper 1/2 teaspoon salt 1/2 teaspoon sugar 1 1/4 cup red wine vinegar 1 cup Spanish olive, large, diced 1/2 cup black olives, seeded, diced 1/4 cup pepperoncinis, stems, seeds removed, diced Instructions: Rub tri tip with salt, granulated garlic, pepper and Worchester. Let sit for 20 to 30 minutes then grill until medium rare. In a medium saute pan over medium high heat, heat olive oil, add onions, peppers, and sausage. Cook for 10 minutes or until onions are translucent. Add garlic, cook for 2 minutes, then deglaze with wine and chicken stock. Simmer, and add paprika, celery salt, and chili powder. Cut bread in half length ways, remove some of bread from center, and toast lightly. After tri tip has been cooked, slice on a bias as thin as possible. Place cooked onion and pepper mixture on bottom piece of bread, slice Italian sausage into 6 slices per link. Add all sausage slices to onion mixture on bread, add sliced tri tip, top with Provolone cheese and add Hot Pickled Veggies. Top with top crust of bread and slice into 2 inch slices In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with Carrot, boil 30 seconds, add in Cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic. In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 29061,"Peanutty Chocolate Dip with Dippers 1 3/4 cups fat free skim milk 1 (1.4 oz.) package reduced calorie instant chocolate pudding and pie filling 1 (6 oz.) container low fat vanilla yogurt 1/2 cup Jif? Creamy Reduced Fat Peanut Spread Assored fresh fruit such as banana slices, chunks of pineapple, strawberries and grapes Graham cracker sticks or vanilla wafers Instructions: COMBINE milk, pudding and yogurt in medium bowl with an electric mixer on low speed until well combined. ADD peanut spread; mix until smooth. Place into a serving bowl; refrigerate. Serve dip with fresh fruit, crackers and/or wafers. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 29062,"Halibut in Cartoccio 2 zucchini, green part only, julienned 1 small butternut squash, top part only, peeled and julienned 1 pint Brussels sprouts, leaves pulled apart 1 large leek, julienned Extra-virgin olive oil 1 tablespoon picked thyme leaves Kosher salt 4 (6-ounce) halibut fillets 4 slices lemon 2 cups dry white wine Special Equipment: Parchment paper Instructions: Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve. In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well. Preheat the oven to 500 degrees F. Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge. Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes. Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 29063,"Ham, Egg and Cheese Oatmeal Kosher salt and freshly ground black pepper 2 cups old-fashioned rolled oats 4 ounces lean Black Forest ham, cut into 1/2-inch cubes 3 ounces shredded Gruyere or Cheddar (about 3/4 cup) 1/3 cup chopped fresh chives (about 1/3 small bunch); plus more for garnish 2 teaspoons extra-virgin olive oil 4 large eggs Instructions: Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan. Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened, about 7 minutes. Stir in the ham, cheese and chives and remove the saucepan from the heat. Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny, 2 to 3 minutes. Sprinkle with 1/4 teaspoon salt. Transfer the oatmeal to individual bowls. Top each with an egg, sprinkle with additional fresh chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29064,"Slow Cooker Chicken Chili 1 tablespoon vegetable oil 2 pounds lean ground chicken Kosher salt 4 cloves garlic, minced 1 medium onion, finely diced 1/4 cup chili powder 2 teaspoons ground cumin 1/4 teaspoon ground cinnamon Pinch ground clove 1 cup low-sodium chicken broth One 15-ounce can no-salt-added pinto beans One 15-ounce can no-salt-added cannellini beans One 28-ounce can no-salt-added diced tomato 6 sun-dried tomatoes, finely chopped 1 tablespoon minced chipotle in adobo 2 teaspoons molasses 2 teaspoons Worcestershire sauce Freshly ground black pepper 4 sliced scallions, for garnish Lime wedges, for garnish Reduced fat sour cream, for garnish, optional Instructions: Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt. Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours. Serve with scallions, lime wedges and sour cream, if using. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29065,"Ravioli a la Betsy Kosher salt 18 to 20 ounces packaged spinach and ricotta ravioli
3 tablespoons butter
2 tablespoons olive oil
1 pound peeled and deveined large shrimp
3 cloves garlic, pressed
1 medium yellow onion, finely chopped
2/3 cup white wine
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 8 fresh basil leaves, roughly chopped, plus more for garnish Instructions: Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside. Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside. Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes. Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low. Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29066,"Red Pepper Cocktail Sauce 1/4 cup ketchup 2 tablespoons fresh lime juice 1 tablespoon prepared horseradish , drained 1 tablespoon chipotle pepper puree Kosher salt and freshly ground black pepper Instructions: Whisk together the ketchup, lime juice, horseradish and chipotle puree in a small bowl, and season with salt and black pepper. Let sit at least 30 minutes before serving ","[Zinfandel, Malbec, Syrah, Tempranillo]" 29067,"Mushroom Ravioli and Sausage Casserole Kosher salt 3 tablespoons unsalted butter 1 onion, finely chopped 10 ounces white mushrooms, thinly sliced Freshly ground pepper 6 ounces mild Italian sausage, casings removed 3 cloves garlic (2 thinly sliced, 1 grated) 2 teaspoons fresh marjoram, chopped 1 28-ounce can crushed tomatoes 2 10-ounce packages refrigerated mushroom ravioli 1 cup shredded mozzarella cheese 1/4 cup breadcrumbs 1 tablespoon chopped fresh parsley Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are beginning to brown, 5 to 8 minutes. Add the sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the sliced garlic and marjoram and cook until softened, 1 more minute. Add the tomatoes and 1/4 cup water, bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, about 6 minutes. Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Add the ravioli and the reserved cooking water to the sauce; stir to coat. Transfer half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking dish. Sprinkle with 1/2 cup mozzarella. Top with the remaining ravioli, sauce and mozzarella. Meanwhile, microwave the remaining 1 tablespoon butter in a small microwave-safe bowl until melted. Stir in the grated garlic and breadcrumbs; season with salt and pepper. Sprinkle over the baked ravioli and broil until browned on top, about 2 minutes. Top with the parsley. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 29068,"Apple Maple Turkey Burgers with Maple-Dijon Sauce 1/4 cup mayonnaise 1 tablespoon Dijon mustard 2 tablespoons real maple syrup 1 1/4 pounds ground turkey breast 1/4 cup real bacon bits 1/2 cup chunky applesauce 1 teaspoon poultry seasoning 2 tablespoons real maple syrup 1/2 teaspoon salt 1/4 teaspoon ground black pepper Hamburger Buns Hamburger condiments Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside. For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties. Place burgers on hot oiled grill for 5 to 6 minutes per side or until done. Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 29069,"El Autentico Guacamole 15 medium avocados 24 ounces hot picante salsa (recommended: Pace brand) 6 serrano peppers, finely diced 1 small white onion, finely diced 1 lime, juiced 1 teaspoon salt 2 bunches cilantro leaves, finely chopped 6 Roma tomatoes, diced Black pepper Instructions: Combine avocados, salsa, serranos, onion, lime juice, and salt. Combine ingredients together. Add cilantro, tomatoes, and black pepper. Stir gently. 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 representations as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 29070,"No Recipe Recipe: Oven Fries Russet potatoes Vegetable oil Salt and freshly ground black pepper Seasoning mixture: coriander, paprika, salt and pepper, seafood boil, garlic powder and cayenne Instructions: Heat the oven to 400 degrees F. Cut the potatoes into chunky matchsticks and put on a baking sheet, (you can peel the potatoes or leave the skin on). Pat the potatoes dry with a paper towel. Drizzle with oil and season with salt and pepper, to taste. Add the seasoning mixture and toss with your hands until fully coated. Spread the fries out in a single layer. Bake until the inside is tender and the outside is crisp, about 30 to 45 minutes. Transfer the fries to a serving bowl or platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29071,"Romaine Hearts with Lemon Chive Vinaigrette 1/2 a lemon, juiced 1 teaspoon Dijon mustard Pinch sugar 10 blades chives, chopped or snipped 1/3 to 1/2 cup extra-virgin olive oil Salt and pepper 2 hearts romaine lettuce 1/2 pint grape tomatoes Instructions: Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper. Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29072,"Deep Dish Blueberry Pie 10 ounces all-purpose flour 1/4 teaspoon salt 11 tablespoons cold unsalted butter (cut into 1-inch pieces) 3 tablespoons cold vegetable shortening (cut into 1-inch pieces) 4 tablespoons ice water, if needed 8 cups (4 pints) blueberries 1 cup sugar 1 tablespoon grated lemon zest 2 tablespoons blueberry vinegar 5 tablespoons quick tapioca 1 teaspoon cinnamon 1 tablespoon cold unsalted butter, cut into bits 1 egg beaten for eggwash Instructions: To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes. Preheat oven to 425 degrees F. To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash. Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29073,"Simple Ways to Serve Strawberries 2 pints strawberries, washed and hulled Sugar, optional Balsamic or raspberry vinegar, optional Red wine, optional Freshly ground black pepper, optional Creme fraiche, sour cream, yogurt cheese or whipped cream, optional Instructions: Leave strawberries whole or cut in half, depending upon size. Taste the strawberries and sweeten if necessary. Either toss with 1 to 2 tablespoons of vinegar and dust with freshly ground black pepper. Or marinate in 1/4 cup of red wine with sugar and serve. Or serve sugared only and topped with creme fraiche or other cream options. Or puree 1 pint of strawberries and sweeten with sugar and toss with other pint of strawberries left whole or halved. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 29074,"Grilled Tequila Lime Fish Tacos 1/2 cup red wine vinegar 2 tablespoons sugar 1 tablespoon kosher salt 2 cups shredded red cabbage 1 cup fresh cilantro leaves, chopped 3 tablespoons tequila 3 teaspoons ground cumin 2 teaspoons minced garlic Juice of 1 lime Kosher salt and freshly cracked black pepper Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish) Oil, for cooking Sixteen 6- to 7-inch soft flour tortillas 1 cup Cilantro Lime Crema, recipe follows 2 cups crumbled Cotija cheese Hot sauce, for garnish, if desired 2 limes, cut into wedges 8 ounces sour cream 1/4 cup milk 2 tablespoons finely chopped cilantro 1/2 teaspoon ground cumin 2 limes, juiced Kosher salt and freshly cracked black pepper Instructions: For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use. For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes. To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest. Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm. To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients. In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 29075,"Manicotti (Store Bought Version) 2 tablespoons olive oil 1 cup diced carrots 1/2 cup diced celery 1 cup drained canned mushrooms 2 cloves minced garlic 1/2 teaspoon dried oregano 3 cups bottled spaghetti sauce (use your favorite brand) 8 large refrigerated manicotti tubes 3 tablespoons Parmesan cheese 1/4 cup minced fresh parsley-garnish Instructions: Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 29076,"Winter Squash and Honey-Almond Cranberry Salad 1 small butternut squash (about 1 1/2 pounds or 4 cups cubed) 4 tablespoons olive oil, divided use 1 clove garlic, pressed or minced 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 2 tablespoons maple syrup 2 tablespoons lemon juice 3/4 cup Wonderful Almond Accents Honey Roasted with Cranberries 4-6 cups arugula or baby spinach leaves Instructions:

1. Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
2. Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 29077,"Candy Ribbon Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Start with 2 colors. I used green (mint) and yellow (lemon). Place the sugar pieces side- to-side. Pull and lengthen. Cut in half. Place them side-to-side again. Pull to lengthen. Cut in half and place them side-to-side. Now you have a flat piece of sugar that you are pulling long. Cut off the ends, (they are bulky), when the sugar starts to harden. Make some waves to create the ribbon. Join the 2 edges to make a circular ribbon. Voila! Beautiful for the holidays. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29078,"Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red cl Oil, and Mint 1 soft lavash bread Olive oil 2 small Japanese eggplants, halved Salt and freshly ground black pepper Spicy Hummus, recipe follows 12 ounces crumbled feta cheese Red cl Oil, recipe follows Chopped fresh mint, for garnish 1 1/2 cups dried chickpeas, cooked until soft 2 cloves garlic, chopped 1/4 cup tahini 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 lemon, juiced 1/2 cup to 3/4 cup olive oil Salt and freshly ground pepper 3 tablespoons chopped parsley leaves 2 ancho chiles, stemmed and chopped 1 New Mexican red chili, stemmed and chopped 1 teaspoon cl de arbol powder 1 cup canola oil Salt Instructions: Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices. Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red cl oil and sprinkle with mint. Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl. Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]

" 29079,"Grilled Marinated Beef Tenderloin with Peperonata 12 ounces beef tenderloin 2 ounces olive oil 1 pinch fresh thyme 1 pinch fresh rosemary 1 pinch fresh basil 1 whole clove chopped garlic 4 ounces red wine (cabernet sauvignon preferred) Salt and pepper, to taste 2 ounces extra virgin olive oil 1 whole clove chopped garlic 2 teaspoons balsamic vinegar 1 pinch red pepper flakes 1 teaspoon lemon juice 1 teaspoon fresh thyme 1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced Instructions: Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Garnish beef with peppers. Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 29080,"Okra Soup with Shrimp 1 pound medium shrimp 1 cup large-chopped carrots
1 cup large-chopped celery
1 cup large-chopped onions
1 tablespoon unsalted butter Kosher salt 1 bay leaf
2 tablespoons extra-virgin olive oil 2 cloves garlic, minced
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons unsalted butter 2 cups corn (thawed if frozen) 2 cups frozen lima beans, thawed 1 cup diced fresh plum tomatoes
1 28-ounce can diced tomatoes
Kosher salt and freshly ground pepper 2 1/2 cups sliced okra (thawed if frozen) 1 teaspoon ground ginger
Juice of 1/2 lemon Steamed rice, for serving (optional) Instructions: Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use. Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes. While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes. Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 29081,"Pea and Leek Dip 2 leeks, woodiest part of the green leaves removed 2 tablespoons extra-virgin olive oil 1 pound frozen peas 1 cup sour cream 1 1/2 teaspoon salt 1/2 cup fresh flat-leaf parsley 1 lemon, juiced 2 tablespoons sliced scallions Instructions: Halve, slice, wash the leeks well and drain. Heat the oil in a skillet over medium heat. Add the leeks and cook until softened but not brown, about 5 minutes. Add the peas and continue cooking until the peas are thawed and bright green, about 3 minutes. Transfer the peas and leeks to a blender along with the sour cream, salt, parsley, and lemon. Blend on low until smooth. Garnish with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 29082,"Pappardelle with Asparagus and Lemon 1 bunch pencil-thin asparagus 1/2 pound pappardelle pasta (or fettucine) 1/4 cup freshly squeezed lemon juice(about 2 lemons) 2 tablespoons dry white wine 1/2 teaspoon salt 1 cup heavy cream 2 tablespoons minced lemon zest 2 tablespoons minced Italian parsley Instructions: Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29083,"Grilled Turkey Burger with Sweet Pepper Mayo 1/2 cup mayonnaise 1/2 lemon juiced Pinch red pepper flakes 1/2 roasted red pepper, diced 1/2 roasted yellow pepper, diced Salt and freshly cracked black pepper 1 1/2 pounds ground turkey 1 package ranch dressing mix 2 tablespoons olive oil 8 slices white Cheddar 4 slices thick peppered bacon, cooked crisp 4 rolls 1 jar pickled jalapenos, drained Instructions: Preheat the grill to high. In a bowl add the mayonnaise, lemon juice, red pepper flakes, and roasted peppers. Season with salt and pepper, to taste, and set aside. In a large bowl, mix the ground turkey with ranch dressing mix, and salt and pepper, to taste. Form the meat into 4 patties and put on a platter lined with parchment paper. Season the burgers with salt and pepper, to taste, and drizzle both sides with olive oil .Grill the burgers for 4 to 5 minutes on each side. Top each burger with 2 slices of Cheddar and 1 slice of bacon. Grill for an additional minute or until the cheese melts. Remove from grill. Spread the sweet pepper mayonnaise on each side of rolls and add the burgers. Serve with pickled jalapenos and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 29084,"Corn Grilled in its Jacket 12 ears fresh corn, in the husk 1 1/2 cups mayonnaise 1 1/2 cups freshly grated Parmigiano-Reggiano Cayenne pepper Lime wedges, for serving Instructions: Preheat the oven to 350 degrees F. Place the corn, still in its husks, directly on the oven rack and roast for about 20 minutes until the corn is soft when you press on it. Take the corn out of the oven and let it cool a little until you can handle it, or until you're ready to serve. When you're ready to eat, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. When the grill or grill pan is hot, peel down the husks from the roasted corn and pull out the corn silk. Then tie the husks in a knot so you can hold on to the knot like a handle. Char the corn on the grill or grill pan, turning, until the kernels are slightly blackened all around and start popping, about 6 minutes. Brush the corn with mayonnaise, and sprinkle with the Parmigiano and a little cayenne pepper so it's nicely coated. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29085,"Bean with Bacon Soup 1 pound Great Northern white beans 4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper 2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish
Instructions: Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight. Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer. While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish. Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine. Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours. When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29086,"Pecan Sandie Caramel Tart 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups pecans 1 1/2 cups all-purpose flour 1/3 cup confectioners' sugar 1/2 teaspoon salt 1 large egg yolk 3/4 cup granulated sugar 3/4 cup golden syrup, such as Lyle's 1/3 cup water 2 sticks cold unsalted butter, diced 2 tablespoons heavy cream 1 tablespoon pure vanilla extract 3/4 teaspoon salt Instructions: Make the crust: Preheat the oven to 350?. Lightly butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Spread the pecans on a baking sheet and toast in the oven, stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan halves for topping. Transfer the remaining 1 cup pecans to a food processor with the flour, confectioners' sugar and salt; process until the nuts are finely ground. Add the butter and egg yolk and pulse until the dough is moistened and starts to clump together. Press the dough into the bottom and up the sides of the prepared pan. Freeze until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until firm and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is lightly browned all over, about 15 more minutes. Transfer to a rack to cool completely. Meanwhile, make the filling: Combine the granulated sugar, golden syrup and water in a medium saucepan over medium-high heat; stir until dissolved. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly and registers 300? on a candy thermometer, about 8 minutes. Remove from the heat and stir in the diced butter, 1 piece at a time, until smooth and thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly, stirring occasionally, about 30 minutes. Pour the filling into the cooled crust and arrange the reserved pecans on top. Refrigerate until cold and set, at least 3 hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29087,"Ajo Blanco: White Garlic Soup with Grapes 6 ounces day old bread (a 3-inch cube), crusts discarded 1 cup blanched almonds 3 cloves of garlic 1/2 cup extra-virgin olive oil 5 tablespoons wine vinegar or sherry vinegar 2 teaspoons salt 2 1/2 cup water 12 muscatel grapes, halved and seeded Instructions: Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground. Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste. With the motor running, add the olive oil in a slow stream, then the vinegar and salt. Thin the ingredients with 1/2 cup of water to the desired consistency. Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy. Chill until serving time. Stir before serving into bowls. Garnish with grapes. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 29088,"Parmesan Steak \Fries
Nonstick cooking spray 2 large russet potatoes (about 1 1/2 pounds total) 1 tablespoon canola oil 1/4 cup grated Parmesan (3/4-ounce) Salt Instructions: Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray. Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil. Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 29089,"Roasted Cauliflower Melt 1/4 cup olive oil 2 teaspoons ground mustard seeds
2 teaspoons smoked paprika
Kosher salt and pepper Kosher salt and pepper
1 head cauliflower, stemmed and cut into 1/2-inch cross sections
1/4 cup yellow mustard 1 tablespoon honey
1 tablespoon stone ground mustard
Kosher salt and pepper Kosher salt and pepper
4 tablespoons salted butter, room temperature 2 sheets lavash, quartered to yield 8 small sheets, 4 1/4- by 5 3/4-inches
8 ounces butterkase cheese, shredded
2 ripe pears, sliced thin
4 cups watercress 2 tablespoons fresh chopped dill 5 radishes, sliced thin
1/2 lemon, juiced
Olive oil
Kosher salt and pepper
Kosher salt and pepper Instructions: For the cauliflower: Preheat the oven to 450 degrees F. In a small bowl, whisk together the oil, mustard, paprika and some salt and pepper Brush the cauliflower sections with the spice oil. Place flat on a sheet tray and roast for 10 minutes. Carefully flip the cauliflower and return to oven and roast until golden, another 10 to 12 minutes. For the mustard: Meanwhile, mix together in a small bowl the yellow mustard, honey and stone ground mustard. Season with salt and pepper. Set aside. For the sandwich build: Add the butter to griddle over medium-low heat. In between two pieces of lavash, spread some honey mustard, layer shredded butterkase, a portion of cauliflower, pears and finally more shredded cheese. Place the sandwich on the griddle, covering with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. For the salad: Mix the watercress, dill and radishes together, and toss with the lemon juice and some olive oil. Season with salt and pepper and serve on the side of the cauliflower melt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29090,"Seared Salmon with Asian Five Spices, Vegetable Spring Roll, Spicy Adzuki Bean Paste, and Shredded Daikon Salad with an Aged Soy and Caramel Sauce One 7-ounce salmon fillet Salt and freshly ground black pepper 1 teaspoon five-spice powder One 3-inch piece ginger, crushed 2 teaspoons chopped garlic 1 finely chopped red onion Peanut oil 1 cup adzuki beans soaked overnight 2 cups chicken stock 1/4 cup rice vinegar 1 cup orange juice 1 lime leaf 1/2 teaspoon red pepper flakes 1/4 cup mirin Shredded daikon Shredded carrot 1 lemon 1 tablespoon mirin Peanut oil 1 cup julienned carrots 1 cup julienned shiitake mushrooms 1 cup julienned snow peas 1 cup julienned cabbage 1 cup bean sprouts 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/2 cup bias cut scallions 1/4 cup sesame oil 1/4 cup tamari sauce Egg roll wrappers Egg wash Canola oil, for frying 1/2 cup sugar Water Fish stock Tamari sauce Lime juice Instructions: Season the salmon with salt, pepper, and five-spice powder. Sear the fish-skin side first. Allow to get crispy. Flip the fish and allow coloring on the flesh side. Remove the skin and allow to marinate in soy. Reserve the salmon and crisp the skin in a hot pan or on a griddle until crispy. For the adzuki paste: Sweat the ginger, garlic, and red onion and add the beans. Then cover with chicken stock. Add rice vinegar, orange juice, lime leaf, red pepper flakes, and mirin. Cook slowly until tender, about 2 hours. Puree in a food processor and add butter and allow to cool. Prepare a salad with the shredded daikon and carrot and toss with the mirin, lemon, and oil as dressing. Prepare the vegetable rolls by quickly sauteing all the vegetables quickly in sesame oil with ginger garlic and scallion added. Allow to cool, then some of the filling in egg roll wrappers, and seal with egg wash. Fry just before serving, and cut on a bias. For the sauce, prepare a caramel using the sugar and a little water. To stop the caramel once the sugar is dark enough add the fish stock. Adjust with a little tamari, and finish with lime juice. The product should be thick but easily pourable. Plate the salmon with some skin as garnish, the adzuki paste, salad, and a vegetable roll. Drizzle the plate with the sauce. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]

" 29091,"French Fries 2 pounds potatoes, unpeeled Vegetable oil Instructions: Scrub potatoes to clean. Slice potatoes into large, fry-like strips. Add sliced potato to bowl and cover with water. In large pot or deep fryer heat oil to 375 degrees. Drain potatoes and pat with napkin until completely dry. Blanch potatoes by briefly plunging into oil and frying until brown and crispy. Reheat oil to 375 degrees. Add blanched potatoes to oil and cook until tender but not browned. Remove fries to paper towel to drain. Season and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29092,"Chocolate Raspberry Bundt Cake Nonstick cooking spray, for the pan 3/4 cup milk
1/3 cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil's food cake mix
1/2 cup fresh raspberries, for decorating 1 bunch fresh mint, for decorating 1/2 cup plus 2 tablespoons semisweet chocolate chips 1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord 1/2 cup heavy cream
Instructions: For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray. In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute. Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes. Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]

" 29093,"Quick Pickled Veggies with Leftover Pickle Juice Leftover pickle juice from a jar of pickles (reserve the jar) Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets Sliced red onion, as desired Instructions: Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 29094,"Grilled Pork Chops with Peck Seasoning and Charred Peppers 6 double-cut pork loin chops, about 3/4 pound each 3 tablespoons olive oil 5 tablespoons Peck Seasoning (recipe follows) 6 bell peppers in assorted colors, cored, seeded and cut lengthwise into 1-inch-wide strips Sea salt, preferably gray salt Freshly ground black pepper 1 lemon, plus 6 lemon wedges for serving 1/4 cup minced garlic 1 tablespoon roughly chopped lemon zest 1/2 cup coarsely chopped fresh sage 1/2 cup coarsely chopped fresh rosemary 1/2 cup very finely minced pancetta (about 3 ounces) 3/4 cup kosher salt 1 tablespoon freshly ground black pepper Instructions: Prepare a charcoal or gas grill, or heat a large ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat. Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all over with the Peck Seasoning, patting it into place. Add the chops and reduce the heat to moderate. Brown the chops on both sides, about 4 minutes per side, slide the chops over to the indirect heat side of the grill, adjusting the heat so they cook without burning the coating. Continue to cook until the internal temperature reaches 140?F, 25 to 30 minutes. In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and salt and pepper to taste. While the pork chops finish cooking over indirect heat, cook the peppers in a single layer on the grill over moderate, direct heat, turning them occasionally, until they are charred in spots and softened but not mushy, 8 to 10 minutes. Transfer the pork and peppers to a warmed serving platter. Squeeze the lemon half over both and serve with the lemon wedges on the side. Michael's Notes: To get some nice caramelization on the peppers, be sure not to crowd them. If stacked, they will steam instead of sizzle. Combine the garlic and lemon zest on a cutting board and chop finely. Add the sage and rosemary and mince everything together until very fine. Add the pancetta and mix it in well with your fingers. Add the salt and pepper and gently incorporate all the ingredients by hand until the mixture resembles a moist seasoning salt. Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvdre)]" 29095,"Southwestern Chicken Fajita Mason Jar Salad 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 2 red bell peppers, sliced 2 zucchini, sliced 1 yellow onion, sliced 1 tablespoon olive oil 1 tablespoon fajita seasoning blend (no added sodium) 1/2 teaspoon salt 2 medium roasted sweet potatoes, diced 3 cups greens of choice, such as spring mix Serving suggestions: avocado, cheese, cilantro, lime juice and sour cream, optional Instructions: Preheat the oven to 425 degrees F.
Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 29096,"Vanilla Ice-Cream Latte 1 cup warm brewed coffee 2 tablespoons vanilla ice-cream Instructions: Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy. ","[Chardonnay, Moscato, Riesling]" 29097,"Porcini Bruschette with Nipitella 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, thinly sliced 4 medium porcini mushrooms, stems removed, tops cut into small pieces 2 sprigs fresh nipitella or a combination of fresh baby mint and thyme Fine sea salt Freshly ground black pepper 1 loaf unsalted Tuscan bread, sliced into 3/4-inch slices 1 small bunch fresh flat-leaf parsley, roughly chopped Instructions: Preheat a grill pan or grill.
Heat the olive oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant. Add the porcini mushrooms and saute until beginning to soften, 5 minutes. Tear the nipitella or other herbs and add to the pan. Add salt and pepper to taste and remove from the heat.
Toast the bread on the grill pan on both sides. Top with the sauteed porcini and garnish with chopped parsley and a drizzle of extra-virgin olive oil. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 clo" 29098,"Turkey Noodle Casserole 1/2 pound extra wide egg noodles Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices bacon or turkey bacon, chopped 1 1/3 pound, the average weight of 1 package, ground turkey breast 1 pound white mushrooms, wiped, trimmed and sliced 1 medium onion, chopped Black pepper 2 teaspoons dried thyme or poultry seasoning 1/2 cup dry white wine 1 cup chicken stock, available on soup aisle, eyeball it 1/2 cup heavy cream, 3 turns of the pan 1/4 teaspoon freshly grated nutmeg 2 tablespoons softened butter 2 cups grated Gruyere, about an 8-ounce brick 1 cup plain bread crumbs 2 to 3 tablespoons chopped parsley leaves Instructions: Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29099,"Eggs Benedict 4 (6-ounce) pre-packaged French-style croissants, not frozen, toasted or warmed in the oven 1 teaspoon white vinegar 6 large eggs 1 package dry hollandaise sauce mix 1 1/4 cups milk 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh tarragon leaves, finely chopped 4 slices prosciutto, thinly sliced Fresh tarragon leaves, for garnish Instructions: Preheat oven to 325 F degrees. Slice croissants horizontally and place all 4 on a baking sheet. Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate. TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service. In a small saucepan, add hollandaise packet to the milk. Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside. Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29100,"Homemade Root Beer Float 1 gallon carbonated water 2 1/2 cups sugar 2 teaspoons root beer concentrate 1 pound broken dry ice Vanilla ice cream, for serving Instructions: Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate. Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 29101,"Sweet Potato-Beet Hash 1 large sweet potato, peeled and cut into 1/4-inch dice 1 large fresh beet, peeled and cut into 1/4-inch dice 1 tablespoon olive oil Kosher salt and freshly ground pepper 1 slice bacon, cut into lardons 1 small onion, diced Instructions: Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes. Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29102,"Balsamic Glazed Butternut Squash 1 (20-ounce) package peeled cubed butternut squash 2 tablespoons honey 1/4 cup balsamic vinegar 1 tablespoon lemon pepper seasoning 3 tablespoons olive oil Instructions: Preheat oven to 400 degrees F. In a large bowl combine all ingredients and mix to coat the squash. Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 29103,"Blueberry Pancakes 1 3/4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon vanilla extract 1 1/2 cups fresh or frozen blueberries 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 cup milk, plus more if needed 1 cup sour cream 1 stick butter, melted 1/2 teaspoon lemon zest Instructions: Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and \pop\ on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 29104,"Skillet Pizza: Tiganopitta 1/2 envelope dry yeast 1/4 cup warm water 2 cups all-purpose flour 1/2 cup cold water 1 tablespoon extra-virgin olive oil 4 tablespoons olive oil 1 teaspoon salt, plus 1 teaspoon salt 1/2 cup leeks, cleaned, sliced thin 1 cup feta cheese, crumbled 1/2 teaspoon black pepper Instructions: In a mixing bowl, whisk together the yeast and warm water. Let stand and bloom for about 20 minutes. Mix on low speed, the flour, cold water, olive oil, and salt. Beat in slowly at first and then increase the speed of the mixer as the flour in incorporated. Turn the speed down and mix until the dough becomes soft and begins to pull away from the sides of the bowl. Pour it out on a floured board. Knead the dough adding flour to dust as needed. Shape the dough into a large ball and cover with a towel to let stand until it doubles in size, about 1 hour. Heat a saute pan with 2 tablespoons of olive oil and add the leeks. Turn the heat to medium high and sweat the leeks until soft and translucent. Set aside and let cool. When ready, cut the dough into 6 ounce pieces. Roll it out to about 1/2-inch thick circle a little smaller than the skillet. Heat a large skillet with the remaining 2 tablespoons of olive oil. Place the rolled dough into the skillet and flip it to brown on both sides. Once browned, sprinkle the top with feta cheese, leeks, 1 teaspoon salt, and pepper. Bake in a preheat 350 degree F. oven just long enough for the cheese to melt. Pull from the oven and cut into 6 pieces. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29105,"Flatbread 1 1/2 cups warm water (105 to 110 degrees F); 1/2 teaspoon active dry yeast 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive or canola oil, plus more for bowl Instructions: Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29106,"Roasted Corn with Parmesan and Cayenne 8 ears fresh corn, unhusked Mayonnaise Grated Parmesan Cayenne pepper Lime wedges, for serving Instructions: Preheat the oven to 350 degrees F. Place the corn, in its husks, directly on the oven rack and roast for 20 minutes until the corn is soft when you press on it. To finish off the corn, peel down the husks, remove the corn silk, and tie the husks in a knot so you can hold on to it like a handle. Char the corn on a hot grill, over a gas flame, or under a broiler, until the kernels are slightly blackened all around and start popping, about 6 minutes. Rub the corn with mayonnaise, sprinkle with Parmesan and cayenne pepper so it's nicely coated. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29107,"Sweet and Sour Braised Brisket 1 (6-pound) brisket, upper portion Salt Vegetable oil 1/2 pound carrots, peeled and cut into 2-inch pieces Few stalks celery, cut into big chunks 3 medium onions, peeled and cut into eights Cloves from 1 head garlic, peeled and lightly smashed 26-ounce box strained tomatoes (recommended: Pomi) 1/3 cup light brown sugar 1 cup chicken stock 2 tablespoons red wine vinegar or apple cider vinegar Instructions: Preheat oven to 200 degrees F. Rub brisket generously with salt and vegetable oil. Heat a large saute pan over medium-high heat. Add vegetable oil to evenly coat pan and when the oil is hot and is just beginning to smoke, add the brisket and brown on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the saute pan. Cook until they brown and start to soften, about 5 minutes. Then pour the vegetables over the brisket. Whisk together the tomatoes, sugar, stock and vinegar in a mixing bowl then pour it into the same saute pan. Cook for a few minutes to get all the flavor out of the skillet, and then pour over the brisket. It should be at least 3/4 of the way submersed in the liquid. Cover the dish loosely with aluminum foil and bake for 8 to 10 hours until tender and the meat begins to fall apart. Slice thinly and serve with veggies and cooking liquid. ","[Merlot, Cabernet Sauvignon, Malbec, Tempranillo]" 29108,"Chocolate Matzo Farfel Haystacks 1 1/2 cups matzo farfel 5 ounces semisweet or bittersweet chocolate 1/4 cup toasted, shredded sweetened coconut 1/2 cup unsalted, roasted, peanuts coarsely chopped 1/2 cup dried cranberries, cherries or apricots, coarsely chopped Instructions: In a 350-degree oven, toast the matzo farfel for 5 minutes to crisp up. In a completely dry bowl or double boiler set over barely simmering water, melt the chocolate. Mix in the farfel, coconut, peanuts and dried fruit. Form 1-inch haystacks of the mixture on a parchment lined cookie sheet and refrigerate for 1/2 hour to set. Serve chilled. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 29109,"Creamy Pancetta Dressing 3 tablespoons olive oil 1 1/2 cups roughly cut pancetta 1 onion, finely chopped 1 clove garlic, minced 2 tablespoons minced fresh thyme leaves 1/4 cup cider vinegar 1 cup mayonnaise 1 cup sour cream Freshly ground black pepper 3 heads iceberg lettuce, quartered and cleaned Instructions: Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour. Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29110,"Italian S'mores 3 bars semisweet chocolate, chopped 2 cups best-quality chocolate sauce 1 cup cabernet sauvignon 1 bag large marshmallows, roasted 15 to 20 biscotti Instructions: In a saute pan over medium heat, mix solid chocolate, chocolate sauce and cabernet. Mix well. Place 1 roasted marshmallow on a piece of biscotti. Top with as much chocolate cabernet sauce as desired (1 to 2 tablespoons), or just dip it into the sauce. ",[Cabernet Sauvignon] 29111,"Brianna's Empanada with Chimichurri Sauce 1 tablespoon olive oil 1 pound ground beef 1 large onion, chopped 6 cloves garlic, chopped 2 teaspoons chipotle cl powder 1 teaspoon ground cumin 1 teaspoon ground coriander 2 (4.5-ounce) cans mild chopped green chiles 2 hard-boiled eggs, chopped 3 packages empanada wrappers Canola oil, for frying Chimichurri Sauce, Serena Palumbo's recipe follows 2 lemons 1 bunch fresh cilantro, leaves roughly chopped, about 1 cup 1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup 1 bunch fresh mint, leaves roughly chopped, about 3/4 cup 6 cloves garlic Pinch kosher salt 1/4 teaspoon red pepper flakes, or to taste 1/2 cup light olive oil Instructions: Heat a large skillet over medium-high heat and coat with the olive oil. Add the ground beef and break it up with a wooden spoon. Stir the beef and cook it until browned. Remove the beef from the pan to a dish. Drain all but 1 tablespoon of fat from the pan. Return the pan to the heat and add the onion, cooking until softened, about 8 minutes. Stir in the garlic, cl powder, cumin, and coriander and cook for 3 minutes. Add the ground beef back into the pan and stir to combine. Turn off the heat and let cool for 5 minutes. Stir in the green chiles and chopped egg.
Fill a small bowl with water.
Lay out a few of the empanada wrappers on a flat surface. Top the center of each wrapper with about 3 tablespoons of the beef filling. Dip your finger lightly in the water and run it along the edges of the wrapper. Fold the wrapper over the beef, into a half moon shape and pinch it shut. Repeat with the remaining wrappers and filling ingredients.
Heat a deep saute pan over high heat and pour in enough canola oil to fill the pan halfway up the sides. Heat the oil to 350 degrees F. Fry the empanadas until golden brown, 1 to 2 minutes on each side. Be sure to flip them so they cook on both sides. Remove from the pan and drain them on paper towels. Transfer the empanadas to a serving platter and serve with the Chimichurri Sauce for dipping. To make Chimichurri Sauce:
Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with the empanadas.
Yield: about 2 cups ","[Syrah, Tempranillo, Garnacha, Barbera]" 29112,"Morel Mushrooms with Butter and Shallots 2 tablespoons unsalted butter 2 tablespoons olive oil 4 sprigs thyme 1/4 cup finely minced shallot (from about 1 small shallot) 1 clove garlic, crushed 8 ounces fresh morel mushrooms, cleaned and halved through the stem Kosher salt and freshly ground black pepper Instructions: Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29113,"Caramelized Onion Dip 2 tablespoons salted butter 2 tablespoons olive oil
2 large yellow onions, halved and thinly sliced 2 cloves garlic, minced
2 sprigs fresh thyme, leaves stripped from stalks if tough, minced
2 tablespoons brown sugar
16 ounces whole-milk ricotta
16 ounces sour cream
Kosher salt and freshly ground black pepper
1 tablespoon finely minced chives
1 teaspoon Worcestershire sauce 1/4 cup chopped fresh parsley
Kettle-cooked potato chips Baby carrots
Radishes
Sugar snap peas
Instructions: In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes. In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29114,"Vitello Tonatto Fondue 3/4 cup extra-virgin olive oil, divided 1 tablespoon minced garlic 2 tablespoons capers, finely chopped 1 tablespoon chopped parsley leaves 4 (3-ounce) veal scallopini 1 tablespoon extra-virgin olive oil 1/2 cup red wine 1 (200-gram) can oil packed tuna, drained of oil 2 teaspoon capers 1 tablespoon caper brine 1/4 cup olive oil 1/4 cup water 1 1/2 teaspoons chopped parsley leaves 1 1/2 teaspoons lemon juice Gray salt and freshly ground black pepper Instructions: In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool. Stir in 1/2 cup olive oil. Lay out the veal pieces and cut in half lengthwise to achieve 8 strips. Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top. Let marinate for 20 to 30 minutes. Meanwhile, prepare the tonatto sauce: In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl. Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers. Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking. Add the veal skewers to the pan and cook on high for about 3 minutes on each side. Remove to a serving dish. Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers. Serve alongside the tonatto sauce to dip veal skewers. ","[Barolo, Barbaresco, Chianti, Rioja]" 29115,"Bacon Grilled Cajun Trout 4 whole trout, 1 pound each, cleaned with heads and tails removed 1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter) 1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion 1/4 teaspoon liquid smoke (recommended: Wright's) 1 tablespoon Cajun seasoning 1/4 cup real crumbled bacon Butcher twine, 12 pieces, 6 to 8 inches long 8 slices thick-cut bacon Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes. In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside. Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm. INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F. Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 29116,"Pickled Jalapenos and Onions 3 jalapenos, sliced 1 large red onion, sliced into half-moons
1 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
Instructions: Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar. In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 29117,"Pisco Sour 1/2 tablespoon meringue powder 1 ounce freshly squeezed lime juice 2 ounces pisco 1 3/4 teaspoons simple syrup, recipe follows Dash bitters Very finely grated lime zest or lime wedge, for garnish 1 cup sugar 1 cup water Instructions: Dissolve meringue powder in lime juice. Fill a cocktail shaker with ice. Add meringue mixture, pisco, simple syrup and bitters. Cover and shake vigorously until frothy, mixed and chilled, about 45 seconds. Strain into a glass and garnish with grated zest or a wedge of lime. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. Yield: about 1 1/2 cups ","[Pisco, Sauvignon Blanc, Vermentino, Cava]" 29118,"Seven-Spice Unstuffed Peppers 1 tablespoon olive oil 1 pound lean ground beef 4 cloves garlic, minced 2 green bell peppers, chopped (see Cook's Note) 1 small onion, chopped 2 tablespoons tomato paste 2 teaspoons seven-spice blend 1 teaspoon dried mint 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup long-grain rice One 15-ounce can crushed tomatoes 1/4 cup toasted pine nuts, for serving (see Cook's Note) 1/4 cup chopped fresh parsley, for serving Yogurt, for serving, optional Instructions: Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes. Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate. Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 29119,"Ooey Gooey Mac and Cheese One 16-ounce box cavatappi pasta (I like De Cecco) 4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream, warmed
1 cup evaporated milk
1/4 teaspoon cayenne pepper
Fine sea salt and freshly cracked black pepper 3 large egg yolks
1 pound extra-sharp Vermont Cheddar, shredded
8 ounces processed American cheese, such as Velveeta, diced into 1/2-inch cubes
One 8-ounce bag ridged potato chips, lightly crushed
Instructions: Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F. In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat. In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.) Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 29120,"Lemon Drizzle Cake Nonstick cooking spray, for the pan 3 1/4 cups all-purpose flour (see Cook's Note)
5 teaspoons baking powder
1/4 teaspoon fine salt
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 1/2 cups granulated sugar
Zest of 3 lemons
6 large eggs
1/2 cup milk
1 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature 2 cups confectioners' sugar, sifted
2 to 3 tablespoons lemon juice
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray. Sift the flour, baking powder and salt into a medium bowl and stir to combine.
Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29121,"The Feenie Weenie 4 good-quality cheese smokies 2 cups Choucroute, recipe follows 4 hot dog buns, cut in 1/2 4 ounces bacon, cut into small chunks 1 cup sliced onions 2 cups good-quality sauerkraut 1 1/3 cups Riesling Spice Sachet, recipe follows 1 star anise 1 teaspoon coriander seeds 1 teaspoon black peppercorns 1 teaspoon mustard seeds 1 clove garlic 1 cinnamon stick 1 bay leaf 1 juniper berry Instructions: Preheat the barbecue to high heat. Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes. Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese. While weenies are grilling, heat up Choucroute and toast hot dog buns. Place a layer of Choucroute in each bun and add a smokie on top. Serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy. Add onion and saute for 5 to 7 minutes, or until translucent. Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds. Remove from the stove and allow to cool. Refrigerate for 24 hours for the flavors to develop. Choucroute will keep in the refrigerator for up to 1 month. Yield: 1 quart Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 29122,"Pajas 1 cup pecan halves 1 tablespoons unsalted butter, melted 2 1/2 cups sweetened shredded coconut 1/2 cup chopped dried apricots 1/2 cup chopped semisweet chocolate or chocolate morsels 7 ounces canned sweetened condensed milk Instructions: Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Set aside to cool, and then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened. Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2 1/4-inches in diameter (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29123,"Kauai Prawns, Mango and Hearts of Palm Salad 12 Kauai prawns, about 1 1/2 pounds, peeled Fresh lemon juice, to taste 1 teaspoon paprika 1 teaspoon sambal Hawaiian sea salt Fresh ground pepper Olive oil 1/2 fresh vanilla bean 2 tablespoons mango puree 1/4 cup grape seed oil 2 tablespoons rice vinegar 1 teaspoon fresh grated ginger 8 ounces fresh hearts of palm, peeled, diced and sauteed 1 Maui mango, peeled and diced 1/4 pound baby arugula, washed 1 ounce micro greens 12 edamame beans, blanched and shucked 1 tomato, peeled and diced 4 Kauai prawn heads, seasoned and fried Instructions: Season the prawns with the lemon juice, paprika, sambal, and salt and pepper. Saute the prawns with some olive oil until just done. Let cool a little and cut in 1/2 lengthwise. For the Dressing: Split a vanilla bean lengthwise remove the seeds and put in a small bowl. Add the mango puree and start whisking in the grape seed oil and rice vinegar. Add the ginger, salt, and pepper. To Plate: Place a 3-inch ring mold in the center of each plate. Place about 2 ounces of the diced hearts of palm in the ring mold and press down. Next add about 3 to 4 tablespoons of diced mango, press down. Top with 5 pieces of the cut prawns seasoned side up. Place the arugula and micro greens in a bowl, add a little dressing, salt, pepper and toss together. Carefully remove the ring molds. Top each 1 with some of the greens. Pour some of the dressing around the plate and garnish with the edamame beans, diced tomatoes and 1 fried shrimp head for each plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29124,"Peppermint No-Churn Ice Cream 18 chocolate-peppermint candies, such as peppermint patties 2 3/4 cups heavy cream One 14-ounce can sweetened condensed milk 2 cups mini marshmallows 1/2 cup crushed peppermint puffs Candy canes, for serving, optional Instructions: Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put the chocolate-peppermint candies and 3/4 cup of the heavy cream in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 5 minutes. Cool completely. Meanwhile, whip the remaining 2 cups heavy cream in a large bowl with an electric mixer on medium high until firm peaks form, about 2 minutes. Pour the condensed milk into a medium bowl and fold in 1 cup of the whipped cream with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended. Gently fold in the marshmallows. Remove 2 tablespoons of the chocolate-peppermint candy sauce and set aside. Pour a third of the ice cream mixture into the chilled pan, then top with half of the remaining chocolate-peppermint candy sauce, add a third more of the ice cream mixture, then the remaining chocolate-peppermint candy sauce. Cover with the remaining ice cream mixture and sprinkle the crushed peppermint puffs on top. Drizzle the top with the reserved chocolate-peppermint candy sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if using. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 29125,"Triple Berry Spoon Cake 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan 8 ounces fresh berries, such as strawberries, raspberries and blueberries (stem and quarter the strawberries; leave the other berries whole) 2 teaspoons cornstarch 3/4 cup packed light brown sugar 1/2 cup whole milk 1 teaspoon pure vanilla extract 1 large egg Finely grated zest of 1/2 lemon 1 cup all-purpose flour (see Cook\u2019s Note) 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 tablespoon turbinado sugar Vanilla ice cream, for serving Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round or square cake pan or 2-quart baking dish with butter. Toss the berries, cornstarch and 1/4 cup of the brown sugar in a medium bowl until thoroughly combined. Let the mixture sit at room temperature, stirring every couple minutes, until the berries soften and release some of their juices, about 10 minutes. Meanwhile, whisk the butter, milk, vanilla, egg, lemon zest and remaining 1/2 cup brown sugar in a large bowl until smooth and combined. Whisk in the flour, baking powder and salt until just combined and a thick batter forms. Transfer to the prepared pan and smooth the top into an even layer. Spoon the berries and their juices over the top of the batter, then sprinkle with the turbinado sugar (more so along the edges of the pan and on the batter peeking through). Bake on the center rack until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes, then spoon into bowls and serve warm with a scoop of vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29126,"Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche 2 tablespoons olive oil 1 1/2 cups small dice onion 3/4 cup small dice green bell pepper 1/2 cup small dice celery 2 tablespoons minced garlic 1 1/2 pounds ham hocks about, 2 ham hocks 1 pound black-eyed peas, rinsed and picked through for stones 2 1/2 quarts chicken stock 2 bay leaves 3/4 teaspoon Essence, recipe follows 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 cup creme fraiche 2 tablespoons chopped chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29127,"Bananarama Wafer Pudding 2 cups fat-free milk 1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix 24 reduced-fat vanilla round wafer cookies (recommended: Reduced Fat Nilla) 2 medium bananas, sliced Fat-free whipped topping (thawed from frozen), optional Instructions: Combine milk with pudding mix in a bowl. Beat with an electric mixer or a whisk for 2 minutes, or until thoroughly blended. Set aside. In a 9-inch square baking pan, arrange a layer of wafers, flat sides down, and then top with a layer of banana slices. Continue alternating layers until all of the wafers and banana slices are in the dish. Top the dish with the pudding and let it seep down in between the wafer and banana layers. Cover and refrigerate for 2 to 3 hours. If desired, add whipped topping before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29128,"Ten-Minute Tomato Soup 1 (28-ounce) can whole tomatoes, in juice 1 rib celery, roughly chopped 1 cup low-sodium chicken broth Kosher salt and freshly ground black pepper 1 tablespoon pure maple syrup 1 to 2 teaspoons fresh lemon juice 1/4 to 1/3 cup cream Instructions: Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream. Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively, heat the old-fashioned way in a pan.) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29129,"Poblano Mac and Manchego with Corn and Mushrooms 3 tablespoons vegetable or olive oil 12 ounces mushrooms, thinly sliced 3 ears fresh corn on the cob Salt and freshly ground black pepper 1 cup chicken or vegetable stock 2 to 3 medium poblano cl peppers, seeded, stemmed and chopped 2 cloves garlic, chopped 1 small handful fresh cilantro leaves 1 small onion, chopped 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 1/2 cup heavy cream or Mexican crema 2 cups shredded manchego cheese 1 pound short-cut pasta, such as ziti with lines or macaroni Instructions: Heat the oil in a large skillet over medium heat and brown the mushrooms, 10 minutes. Scrape the corn kernels from the cobs and add to the mushrooms. Season with salt and black pepper and continue cooking, 5 to 6 minutes. Puree the stock with the poblanos, garlic, cilantro, onions and some salt and black pepper in a blender or food processor. Melt the butter in a saucepot over medium heat, and then whisk in the flour. Whisk in the milk and cream and raise the heat a bit. Stir in the poblano puree and simmer until thickened, 20 to 25 minutes. Stir in 1 cup of the grated cheese. Preheat the oven to 350 degrees F. Cook the pasta to al dente in a large pot of salted boiling water. Before draining the pasta, reserve a ladle of the starchy cooking water. Toss the pasta with the sauce, mushrooms and corn, adding a little of the reserved starchy water if the sauce is too thick. Pour into a baking dish and top with the remaining cheese. Bake until brown and bubbly, 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 29130,"Quinoa Pilaf 2 tablespoons extra-virgin olive oil, plus extra for drizzling 1 shallot, chopped
1/2 cup sun-dried tomatoes in oil, cut into 1/2-inch dice 1 yellow bell pepper, cut into 1/2-inch dice 1/8 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1 cup tricolor quinoa
1 1/4 cups reduced-sodium chicken broth
2 cups baby spinach, chopped
Instructions: In a medium saucepan, heat the oil over medium heat. Add the shallot, tomatoes, peppers and red pepper flakes and cook, stirring often, until slightly softened and aromatic, about 4 minutes. Season with the salt and add the quinoa. Using a wooden spoon, stir to coat the quinoa in the oil. Add the chicken broth, stir and bring to a simmer. Reduce the heat to low, cover the pan and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in the spinach to wilt and serve drizzled with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29131,"Furikake Salmon 1 pound cubed sushi grade salmon 1/4 cup diced yellow onions 1/4 cup chopped green onions 1 tablespoon Hawaiian salt 1 tablespoon crushed red chili flakes 4 tablespoons furikake flakes or Japanese rice seasoning 2 ounces shoyu sauce 4 ounces granulated sugar 1 teaspoon sesame oil Instructions: Combine all the ingredients in a bowl and mix well. Refrigerate until ready to serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 29132,"Sunny's Apple Butter Braised Pork Chops 1 tablespoon olive oil 4 strips bacon, chopped
1/2 cup chopped Vidalia or other sweet onions 1/2 teaspoon red pepper flakes
8 to 10 sprigs fresh thyme
1 green bell pepper, halved, seeded and thinly sliced
2 cloves garlic, grated on a rasp
2 tablespoons butter 1 tablespoon olive oil
4 thick-cut, bone-in pork chops
10 ounces apple butter
1 pint cherry tomatoes, sliced in half
Chopped fresh parsley or cilantro, for garnish Garlic Red Bliss Mash, recipe follows, for serving 3 pounds red bliss potatoes 4 cloves garlic Salt and freshly ground black pepper 3 tablespoons butter, room temperature 1/2 to 1 cup heavy cream, room temperature Instructions: For the bacon and veggies: In a large straight-sided pan with a lid, add the oil and bacon and cook on medium-high heat until the bacon is crisped. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Add the onions, pepper flakes, thyme and bell peppers. Cook, stirring, until the onions and peppers are tender and the pan is fragrant, 5 to 8 minutes. Add the garlic and stir to combine. Pick out and discard the thyme stems. Remove the vegetables to a separate plate. For the chops: To the same pan, add the butter and olive oil. Once the butter is melted and the pan is hot, add the pork chops and sear on one side until a peek beneath reveals a golden color, about 4 minutes. Remove the chops to the plate with the vegetables. In the same pan still on medium high, add the apple butter and 1 1/4 cups water. Use a wooden spoon to scrape any bits off the bottom of the pan. Add the chops back into the pan, then surround and cover them with the vegetable mixture. Pour the tomatoes over the top, lower the heat to a low simmer and cover halfway. Cook until the desired doneness, usually 5 to 10 minutes lends itself to a lovely pink center. Allow to rest 5 minutes before serving. Garnish with the reserved bacon and chopped parsley or cilantro. Serve with Garlic Red Bliss Mash. In a large pot, cover the potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well. Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29133,"Lady and Sons' Salad 3/4 cup mayonnaise 3 tablespoons sour cream 1/2 lemon, juiced Pinch Silly Salt 1 teaspoon garlic powder 8 ounces Gorgonzola 2 tablespoons red wine vinegar 1 tablespoon buttermilk Pinch cracked black pepper 4 cups wild greens salad mix 1/2 red onion, sliced 1 red pepper, sliced Walnuts, for garnish Instructions: For the dressing: In a large bowl, mix all ingredients together. In another large bowl, mix together all the salad ingredients. Drizzle with dressing and top with chopped walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29134,"Hayfield Crew Musette 2 pounds ground beef 2 onions, diced 2 (2-pound) cans peeled tomato, chopped 1/2 pound cubed cheddar 1 cup Sauteed mushrooms 1 teaspoon chili powder 1 package cooked noodles Instructions: In a skillet brown the beef and the onions. In a bowl combine browned beef, onions, tomatoes, 1/4 pound cheese, mushrooms, chili powder and noodles. Transfer to baking dish. Sprinkle with remaining 1/4 pound cheese. Bake in preheated 300 degree oven for 1 hour. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 29135,"Sunny's Copycat Sweet and Sour Brussels Sprouts 1/2 cup balsamic vinegar 1/3 cup honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon hickory-scented liquid smoke
Kosher salt and freshly ground black pepper
Vegetable oil, to coat the pan 2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained
Kosher salt 1 medium red onion, roughly chopped
1/4 cup pepitas, toasted in a dry pan
1/4 cup dried cherries or cranberries Instructions: Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes. Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well. Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29136,"3-Ingredient Bundt Cake Nonstick cooking spray, for the pan One 15.25-ounce box cake mix (any flavor) 1 pint high-quality ice cream (any flavor), completely melted 3 large eggs Instructions: Preheat the oven to 350 degrees F. Thoroughly spray a 12-cup Bundt pan with the cooking spray, making sure to cover the entire inner surface. Whisk together the cake mix, ice cream and eggs in a large bowl until well combined, then pour into the prepared Bundt pan. Bake until a cake tester inserted in middle of cake ring comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a wire rack over the pan and invert the cake onto the rack. Cool completely.
","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 29137,"Fritto Misto 4 bocconcini (small mozzarella balls) Four 1/2-inch cubes salami 4 chicken livers 4 pickled cippolini onions 2 cups rice flour 2 tablespoons dried oregano 1 tablespoon dried parsley Salt and ground black pepper 2 cups all-purpose flour 2 tablespoons red pepper flakes 1 tablespoon garlic powder 1 tablespoon dried Italian seasoning Club soda Vegetable or peanut oil, for frying 8 string beans Four 1/2-inch-wide strips red bell pepper Four 1/2-inch-wide strips yellow bell pepper Four 1/2-inch-wide strips zucchini Lemon juice, in a spray bottle Instructions: Skewer 1 bocconcini and 1 salami on each of 4 skewers. Skewer 1 chicken liver and 1 onion on each of the remaining 4 skewers. Make a dredge of 1 cup rice flour, oregano, parsley and some salt and pepper. Make a batter by combining the remaining 1 cup rice flour with the all-purpose flour, red pepper flakes, garlic powder and Italian seasoning. Pour in the club soda a little bit at a time and whisk until the batter is just slightly loosened and the whisk won't stand up. Keep on an ice bath. Fill a Dutch oven just under halfway with oil and heat over medium-high heat to 350 degrees F. Working in batches, dip each skewer, and then the peppers and zucchini, in the batter and fry until golden brown, 3 to 5 minutes. Drain on paper towels, season with salt and a spray of lemon juice. Pile onto plates and devour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29138,"Iced Rum Husks 1 large pineapple 1/4 cup Bacardi rum 1 tablespoon brown sugar 1 pint vanilla ice cream 4 Brazil nuts, finely chopped 1 tablespoon instant coffee Instructions: Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity. With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached. Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh. Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork. Cut away the hard center core. Cut flesh into 1/2-inch wedges and place in a bowl. Place rum and sugar with pineapple and allow to macerate in the refrigerator. Deep freeze pineapple shell. Mix ice cream with chopped nuts. Mix instant coffee with 2 tablespoons boiling water. Combine with ice cream. Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top. ","[Rum, Moscato, Tawny Port, Sherry]" 29139,"Crispy Pork Chops with Sriracha Brussels Sprouts 1 pound Brussels sprouts, trimmed and halved (or quartered if large) 1 small red onion, halved and sliced 1/2 inch thick 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 tablespoon apple cider vinegar 4 teaspoons honey 1 teaspoon Sriracha 4 boneless center-cut pork chops (3/4 inch thick; about 1 1/4 pounds) 2 tablespoons dijon mustard 6 tablespoons panko breadcrumbs 2 tablespoons finely chopped fresh parsley Instructions: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes. Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside. Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.) Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 29140,"Pan-Cooked Asparagus and Mixed Fish Olive oil 2 small red mullet or snapper fillets, scaled and pin-boned 1 royal porgy fillet or sea bass fillet, scaled, pin-boned and cut in 1/2 Sea salt and freshly ground black pepper 2 small squid, gutted and cleaned, tentacles trimmed and reserved 2 to 4 freshly shelled scallops, cleaned and scored in a crisscross fashion 10 medium asparagus spears, woody ends removed 1 small handful thyme tips 1 fresh red cl, deseeded and chopped Extra-virgin olive oil 1 lemon, juiced 1 small handful fennel tops Instructions: Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1/2-inch deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips. You're the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don't watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the cl, a good drizzle of good quality extra-virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped cl and the fennel tops, and drizzle with extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29141,"Hot Rasapple-Rum Cider 1 cup apple cider (use organic if you can) 1-1/2 oz. Mount Gay rum 1 oz. raspberry syrup 1 tsp. Chambord (a raspberry-flavored liqueur) 1 Tbs. grated orange zest 3 whole cloves 1/4 tsp. ground cinnamon 1/4 tsp. ground cardamom Whipped cream Ground cinnamon Instructions: Add cider raspberry syrup, orange zest, cloves, cinnamon and cardamom into a small saucepan. Heat but do not boil. When steam begins to rise, remove the cloves. Pour the mixture into a coffee mug. Add rum and stir. Garnish with a dollop of whipped cream. Drizzle top of cream with Chambord and sprinkle with cinnamon. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Moscato]" 29142,"Beer Braised Szechuan Chicken Wings 2 pounds chicken wings 1/2 cup low-sodium soy sauce 1/4 cup dark brown sugar 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1 teaspoon Chinese five-spice powder 1 teaspoon Szechuan peppercorns, dry toasted until fragrant 5 dried red chiles, crushed 1 bunch scallions, whites sliced thinly across, greens in 2-inch pieces 1 star anise 1/4 cup rice vinegar 2 bottles ale beer, such as Bass or Sam Adams Summer Ale 4 tablespoons butter 50/50 cornstarch-all-purpose flour mixture, for dusting Vegetable oil, for frying Instructions: In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish. Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold. Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning. Preheat the deep-frying oil in a large pot to 375 degrees F. Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour. Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29143,"Banana Dutch Baby Pancake 5 tablespoons unsalted butter 1 tablespoon brown sugar
1/2 cup pecan halves
2/3 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
4 eggs, separated
1 cup smashed bananas (about 2 large bananas), plus 1 banana, sliced Confectioners' sugar, for dusting
Maple syrup, for serving
Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a 10-inch ovenproof skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet (with any residual brown sugar) for the pancake. In a small bowl, mix together the flour, granulated sugar, cinnamon and salt. Set aside. Melt the remaining 3 tablespoons butter in a small pan. In a large bowl, add the buttermilk, vanilla, egg yolks and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the smashed bananas. Beat the egg whites until soft peaks form and gently fold into the banana mixture. Sprinkle the pecans over the bottom of the reserved skillet along with the banana slices. Gently spoon the batter into the skillet. Bake until golden brown, 20 to 30 minutes. Invert the pancake onto a serving plate and dust with confectioners' sugar. Cut into wedges and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29144,"Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato 1 pound spaghetti 2 heads butter lettuce 1/2 cup flat-leaf parsley 1/2 cup basil leaves or 1/4 cup tarragon leaves 1/4 cup mint leaves 1/4 cup lightly toasted pine nuts or slivered almonds 2 teaspoons lemon zest Salt and freshly ground black pepper A generous handful grated Parmigiano-Reggiano, plus more for serving 1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons 2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried 3 to 4 cloves garlic, grated or chopped 1 pint grape tomatoes 1/2 cup dry white wine 1/2 lemon, juiced Instructions: Bring a large pot of water to a boil over medium heat. Salt the water, add the spaghetti and cook 1 minute shy of al dente. Remove a ladle of the pasta water and reserve. Drain the pasta and set aside. Meanwhile, chop and reserve 1 lead lettuce. Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese. Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto. Transfer the pesto to large pasta serving bowl and reserve. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the leeks and garlic and saute until wilted, 3 minutes. Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan. Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient. Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute. Add the ladle of the reserved pasta water to the pesto. Add the pasta to the bowl along with the tomatoes and leeks. Toss for 1 minute, and season with salt and pepper, if needed. Douse the pasta the lemon juice and garnish with the reserved chopped lettuce. Serve with extra cheese for topping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 29145,"Orange Baked Ham 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone 6 garlic cloves 8 1/2 ounces orange marmalade 1/2 cup Dijon mustard 1 cup light brown sugar, packed 1 orange, zested 1/4 cup freshly squeezed orange juice Instructions: Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 29146,"Tropical Punch Cocktail in a Pouch 2 1/2 cups mango nectar or juice 1 cup grapefruit juice
1 cup light rum
3 tablespoons grenadine
2 limes, sliced into wheels, for garnish
Instructions: Combine the mango nectar, grapefruit juice, rum and grenadine in a pitcher. Add a few lime wheels to each of four 12-ounce reusable drink pouches with straws. Fill the pouches with the punch cocktail and refrigerate until very cold. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 29147,"Pork with Potato-Bean Salad 1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks Kosher salt 1/2 pound green beans, trimmed and halved 4 tablespoons whole-grain mustard 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons celery salt 2 small pork tenderloins (about 1 3/4 pounds total) 1/4 cup mayonnaise 3 tablespoons sour cream 1 tablespoon chopped fresh tarragon or parsley Juice of 1 lemon, plus 1 teaspoon grated zest Freshly ground pepper 1/4 red onion, thinly sliced Instructions: Preheat the broiler. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Transfer to a colander with a skimmer or slotted spoon. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry. Meanwhile, mix 3 tablespoons mustard, the olive oil and celery salt in a bowl and rub over the pork. Broil on a foil-lined broiler pan until golden brown, 7 to 8 minutes; flip and broil until cooked through, 2 to 3 more minutes. Let rest 5 minutes before slicing. Mix the mayonnaise, sour cream, the remaining 1 tablespoon mustard, the tarragon, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes, green beans and onion; season with salt and pepper, and toss. Slice the pork and serve with the potato salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29148,"Mussels in Spicy Red Sauce 2 tablespoons olive oil 1 tablespoon minced garlic (6 cloves) 1 to 2 teaspoons crushed red pepper 1 cup white wine 2 cups Red Sauce or Fra Diavlo Sauce, recipes follow 3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained 2 tablespoons freshly chopped parsley leaves Two 35-ounce cans plum tomatoes in juice 6 tablespoons olive oil 2 bay leaves 1 head (about 12 medium cloves) garlic, peeled and finely chopped 2 medium onions (about 12 ounces), cut in 1/4-inch dice 2 medium carrots (about 8 ounces), cut in 1/4-inch dice 1 1/2 teaspoons dried oregano 2 tablespoons tomato paste 1 teaspoon kosher or sea salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 4 large cloves garlic, chopped (about 1/4 cup) 1 1/2 teaspoons crushed red pepper 2 cups Red Sauce, recipe above One 8-ounce bottle clam juice Kosher or sea salt Instructions: Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil. Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more. Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately. Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces. In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching. Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick. Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use. This sauce will keep 10 days in a well-sealed container in the refrigerator. Using my recipe for basic Red Sauce, you can make a quick and spicy \fra diavolo\ sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon. Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds. Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes. ","[Sangiovese, Pinot Noir, Chianti, Tempranillo]" 29149,"Pumpkin Chocolate Chip Cake with Beurre Noisette Buttercream for the Yule Log Tree Stump 2 1/4 cups all-purpose flour 1/4 cup unsalted butter, plus more for greasing the pans, softened 1 1/4 cups sugar 1 teaspoon vanilla extract 2 large eggs One 15-ounce can pumpkin puree 2 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups chocolate chips Beurre Noisette Buttercream, recipe follows 1/2 cup (8 tablespoons) unsalted butter 3 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 3 to 4 tablespoons heavy cream or milk Instructions: Preheat the oven to 350 degrees F and grease two 9-inch round cake pans. In a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla. Add the eggs one at a time, beating after each addition. Mix in the pumpkin puree. In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and mix until thoroughly incorporated. Stir in the chocolate chips. Divide the batter between the pans and bake until a toothpick inserted in the center of each comes out clean, 25 to 30 minutes. Let cool for 10 minutes before flipping onto wire racks to cool completely. Spread the Beurre Noisette Buttercream on the top of one of the cake rounds and top with the other. Melt the butter in 1-quart saucepan over medium heat. Continue cooking, stirring occasionally and watching closely, until the butter turns golden brown, 5 to 7 minutes. Remove from the heat. Cool completely. Combine the browned butter, confectioners' sugar and vanilla in a medium bowl. Beat at medi-um speed, gradually adding enough heavy cream for the desired spreading consistency.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29150,"Chocolate Pecan Crispy Treats 4 tablespoons salted butter, plus extra for greasing pan 10 ounces large marshmallows
1/8 teaspoon salt
1/3 cup chocolate-hazelnut spread
5 ounces semisweet chocolate 6 cups crisped rice cereal
1 1/2 cups miniature marshmallows
1 cup pecans, finely chopped
Instructions: Thoroughly grease a 9-by-11-inch pan and set aside. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth. Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit. Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined. Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 29151,"Bacon and Egg Macaroni Salad 6 large eggs 1 pound macaroni 1 pound good quality bacon About 1/4 cup grated onion and its juice 1 clove garlic, grated or pasted 1 rounded tablespoon Dijon mustard About 3 tablespoons white balsamic vinegar or white wine vinegar 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon hot sauce 1 (4-ounce) jar chopped pimientos, drained 1/2 cup chopped flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop. Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve. Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta. While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29152,"Coeur a la Creme 8 ounces cream cheese, softened 8 ounces fresh ricotta Pinch of salt 1 cup well-chilled heavy cream 3 tablespoons confectioners' sugar 1 teaspoon grated lemon peel, or to taste 1 1/2 teaspoons vanilla Dried apricot and raisin sauce with Galiano as an accompaniment (recipe follows) 1 large or 8 small coeur a la creme molds 1 pound dried apricots 1/2 cup finely diced glaceed cherries 1/2 cup finely diced angelica, or citron 1 vanilla bean, split 1 cup sugar, or to taste 1/4 cup Galiano 1/4 cup lemon juice Instructions: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator. To serve, unwrap, invert and unmold onto a plate and spoon Apricot Sauce over the top. In a saucepan cover the apricots with hot water and add the vanilla bean. Let stand for 30 minutes. Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish. Add the cherries and angelica. Reduce cooking liquid until it is syrupy and stir in the galiano. Pour syrup while still hot over fruit. Stir in lemon juice. Add water to thin sauce to desired consistency. Let cool. Chill, covered; until ready to serve.
Yield: 1 1/2 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29153,"Pasta Primavera 1 tablespoon olive oil 3 cloves minced garlic 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces) 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces 1 cup sliced button mushrooms (4 ounces) 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces) 1 cup low-sodium chicken stock 1/2 cup 1 percent milk 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons) 3/4 pound whole-wheat linguine 1/2 cup (1 1/2 ounces) grated Parmesan 2 tablespoons chopped parsley leaves 1/4 cup shredded basil leaves Instructions: Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips. Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29154,"Mom's Green Tomato-Apple Pie 3/4 cup seedless raisins 2 cups seeded and diced green tomatoes 2 apples peeled, cored and cut into chunks 1 teaspoon lemon zest 1/4 teaspoon lemon juice 1 tablespoon cider vinegar 1/2 teaspoon salt 1 1/3 cup sugar 3 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 (9-inch) double pie pastry 1 1/2 tablespoon butter, cut into pieces Instructions: Preheat oven to 425 degrees F. Wash raisins and set aside. In a large bowl combine the tomatoes, apples, lemon rind, lemon juice, and vinegar. In a separate bowl, combine the salt, sugar, flour, cinnamon and ginger and mix well. Roll out 1 of the pie crusts to fit a pie plate and place in the plate. Set aside. Add dry ingredients into the wet ingredients and stir just until combined. Pour into pie shell. Dot top with butter. Add top crust and slit the top of pie. Bake 15 minutes, and reduce the oven temperature to 350 degrees F and bake for another 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29155,"Sesame Honey Candy 1 cup sesame seeds 1/4 cup pumpkin seeds (shelled) 1/4 cup sunflower seeds (shelled) 2 tablespoons water 1/2 cup honey 1/2 cup sugar Non-stick spray Instructions: In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop). Combine the water, honey, and sugar in a saucepan. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). Spritz a cookie sheet with non-stick spray and pour the syrup onto it. After a few minutes, score the candy into 2 by 1/2-inch bars. Let harden, and then cut into bars. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 29156,"Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping 5-ounce sourdough bread or other leftover bread 1 tablespoon butter, plus 1/2 stick unsalted butter 4 (6-ounce) sea bass fillets Salt and freshly ground black pepper 1 lemon, zested and juiced Few sprigs thyme, leaves removed 3 cloves garlic, smashed 1 cup fresh parsley leaves Instructions: Preheat oven to 350 degrees F. Pulse the bread in a food processor to get slightly coarse bread crumbs. Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves. Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter. Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper. Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29157,"Spicy Turkey Burgers 12 ounces ground turkey 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon cumin powder 1/2 teaspoon garlic powder 1 egg white 2 tablespoons salsa 12 ounces ground turkey 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon cumin powder 1/2 teaspoon garlic powder 1 egg white 2 tablespoons salsa Slices of Monterey jack cheese, lettuce, tomato, onion, avocado, red onion, etc Slices of Monterey jack cheese, lettuce, tomato, onion, avocado, red onion, etc Instructions: In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings. In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 29158,"Taco Graveyard Dip 1 tablespoon vegetable oil 1 pound ground beef (80/20)
One 1.25-ounce package taco seasoning mix or 3 tablespoons homemade taco seasoning
Two 16-ounce cans refried beans
2 cups shredded sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces sour cream
1 1/2 cups mild salsa, store-bought or homemade
Six 8- or 10-inch flour tortillas, any flavor
1/2 small head iceberg lettuce
1/2 cup fresh cilantro leaves, chopped
1/4 cup canned sliced black olives, chopped Instructions: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment. Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly. Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar. Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips. Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
Pipe \RIP\ on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29159,"Mini Tacos 1 pound lean ground beef 1 package (1.25 ounces) taco seasoning mix 2 tablespoons Pace? Picante Sauce 1/2 cup Pace? Chunky Salsa 4 ounces shredded Mexican cheese blend (about 1 cup) Sour cream (optional) Sliced pitted ripe olive (optional) 24 wonton wrappers Instructions: Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce. Spoon the beef mixture into the wonton cups. Top with the salsa and cheese. Bake for 5 minutes or until the wontons are golden brown and the cheese is melted. Garnish with sour cream and olives, if desired. Serve immediately with additional salsa. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 29160,"Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce 20 strips bacon (about 12 ounces) 20 medium-large shrimp, shelled and deveined (about 1 pound) 1/2 cup barbecue sauce 1/4 cup canola oil 3 tablespoons lemon juice 1 teaspoon dijon mustard 3 tablespoons chopped chipotles in adobo sauce 1/2 teaspoon red pepper flakes 1/4 teaspoon cayenne pepper Freshly ground pepper Instructions: Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. Meanwhile, cook the bacon in a large skillet until about halfway done. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Skewer 3 to 5 shrimp per bamboo. Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping. Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29161,"Green Tomato Pie 3 tablespoons flour 1/2 teaspoon nutmeg 1 1/2 cup sugar 1/2 teaspoon cinnamon 3 cups green tomatoes, chopped 1 tablespoon butter 3 tablespoon cornstarch 1 tablespoon vinegar 2 8-inch prepared pie crusts (top and bottom) Instructions: Preheat oven to 425 degrees F. In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar. Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent. Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 29162,"Tuna Ceviche Cones Wonton skins Nonstick vegetable spray 1 cup diced shallots All-purpose flour Canola oil 2 cups chopped fresh sushi grade tuna 1 cup secret Thai marinade: mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic 1 cup chopped water chestnuts 6 basil leaves, chopped Wasabi Topika (Tobiko) Instructions: Preheat the oven to 350 degrees F. Cut wonton skins on a diagonal. Spray skins and metal horns with nonstick spray. Roll skins round horn and bake for 5 minutes. Dredge the diced shallots in flour and deep-fry in canola oil until crispy. Remove the shallots from the pan and put them on a paper towel to remove excess oil. Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip cones into wasabi topika. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29163,"Beef and Rutabaga Hand Pies with Jalapeno Ketchup 2 1/2 cups all-purpose flour, plus more as needed 1 teaspoon sugar
1 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 large egg, separated
1 tablespoon cider vinegar
12 ounces sirloin steak, cut into 1/4-inch dice 1 medium carrot, finely diced (about 3/4 cup)
1 medium russet potato, peeled and finely diced (about 1 cup)
1 small rutabaga, peeled and finely diced (about 1 cup)
1/2 medium onion, finely chopped (about 1 cup)
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
Freshly ground black pepper
Spicy Ketchup, recipe follows 1/2 cup ketchup 2 tablespoons chopped pickled jalapeno plus 2 teaspoons brine from the jar
1 teaspoon Worcestershire sauce
Instructions: For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour. For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well. To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes. Preheat the oven to 400 degrees F. Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more. Serve the pastries with Spicy Ketchup. Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 29164,"Polly's Thanksgiving Carry Over Leftover dressing from Thanksgiving. (or you could use packaged) 1/2 cup melted butter 1 cup water 4 to 5 cups cubed cooked turkey meat 1/2 cup celery, chopped 1/4 cup chopped onion 1/4 cup chive, chopped 3/4 teaspoon each salt and pepper 1/2 cup mayonnaise 2 medium eggs 1 1/2 cups whole milk 1 can cream of mushroom soup, undiluted Parmesan cheese (the fresh stuff, not out of a can) Instructions: Mix left over dressing with butter and water. Pat half of it into a greased 9 by 13-inch pan. Mix turkey, celery, onions, chives, mayonnaise, salt and pepper together and pour over the first layer. Sprinkle the rest of the dressing mixture over the top of the turkey mixture. Beat eggs and milk, pour all over the top. Cover with foil and refrigerate over night. One hour before serving, preheat oven to 350 degrees, take it out of the refrigerator, and pour mushroom soup all over it. Bake for 50 minutes. Sprinkle with freshly grated Parmesan cheese and bake for 10 minutes more. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29165,"Spicy Greens with Garlic 8 cloves peeled garlic, thinly sliced 1/4 cup extra-virgin olive oil 2 medium yellow onions, halved and sliced (3 to 4 cups) 1/8 teaspoon crushed red pepper Kosher salt 18 cups torn greens, such as mustard, kale, chard, escarole, or a mix (about 3 large bunches) Grated pecorino Romano or Parmesan Instructions: Cook the garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. When the onions are almost done, add the greens in batches and cook, uncovered, just until tender, about 2 minutes. Cover and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a serving dish. Top with the reserved garlic chips and garnish with cheese. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 29166,"Chai Meringue Drops 1 bag English Breakfast tea (or about 1 1/4 teaspoons tea leaves) 1/2 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/4 teaspoon salt 3/4 cup granulated sugar 1 teaspoon pure vanilla extract White sanding sugar, for sprinkling Instructions: Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl. Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture. Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 29167,"New Orleans Coleslaw 1 head white or savoy cabbage, weighing about 2 pounds before trimming 2 carrots 2 sticks celery 4 scallions 1 cup best quality, preferably organic, store-bought mayonnaise 4 tablespoons (1/4 cup) buttermilk 2 tablespoons maple syrup 2 teaspoons apple cider vinegar Salt and freshly ground black pepper 2/3 cup pecans, fairly finely chopped Instructions: Trim and shred the cabbage; you can do this either by hand or with a food processor. Peel and grate the carrots, and finely slice the celery and scallions. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing. Season with salt and pepper and toss with the chopped nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 29168,"Stuffed Rack of Lamb for Two 1/2 lemon 1/4 cup extra-virgin olive oil 2 cloves garlic, chopped 1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish 1/2 teaspoon salt 1/2 teaspoon fresh cracked pepper 1/2 cup crumbled feta cheese 1/4 cup sun-dried tomatoes packed in oil, chopped 1/4 cup kalamata olives, pitted and coarsely chopped 2 tablespoons chopped flat-leaf parsley 1/2 teaspoon freshly cracked pepper 1 rack of lamb (about 8 chops) Instructions: To make the Marinade: Zest the lemon with a fine grater, taking care to only remove the yellow peel?the white pith beneath it is bitter. Use the lemon juice for cocktails, or splash a bit into the marinade if you really love citrus. Mix all the marinade ingredients together. To make the Stuffing: Mix the stuffing ingredients together. To prepare the Lamb: Cut the rack in 1/2 crosswise so that each piece contains 4 chops. Insert a long, skinny knife into 1 end of the meat and push it through until the tip emerges from the other end. Then, remove the knife and use the handle of a wooden spoon to ream out a 1/2-inch hole, forming a tube through the 4 chops. With your fingers, press half the stuffing into the rack, making sure it's distributed evenly. Repeat with the other half of lamb. Place the lamb in a zipper baggie, spoon the marinade onto the meat, and rub it in a little bit. Marinate for at least 1 hour, preferably 4 hours. Preheat the oven to 425 degrees F. Roast the chops for 25 minutes for medium rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 135 degrees F. Let the meat rest for 10 minutes (during which they continue cooking, and the juices run back to the center). Slice into individual chops, if you like, fan across the plate, garnish with a rosemary sprig, and serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 29169,"Island Christmas Cake 1/2 cup currants 1/2 cup figs 1/2 cup dried cherries (chopped) 1 tablespoon crystallized ginger 1 cup cherry brandy 1 cup rum 1/2 pound butter 1/2 pound brown sugar 1/2 pound molasses 4 large eggs Juice and rind of one lemon Juice and rind of one orange 1/4 pound all propose flour 1/4 pound cake flour 2 teaspoons baking powder 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1/2 cup almonds (sliced) 1 small carrot (grated) Instructions: In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan. Mix all ingredients together and refrigerate overnight, longer if possible. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29170,"Turkey Shepherd's Pie 4 links Italian sausage, meat removed from casings 4 bone-in, skin-on turkey thighs 2 quarts turkey stock
4 medium carrots, diced
3 white onions, diced
1 celery stalk, diced
1 head garlic, minced
1 bunch fresh sage
1 bunch fresh thyme
Salt and freshly ground black pepper 20 medium Yukon gold potatoes
2 cups grated Gruyere 1 stick (8 tablespoons) unsalted butter 1 baguette, thinly sliced Instructions: Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly. Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish. Preheat the oven to 375 degrees F. Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes. Serve with the baguette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29171,"Celery Root and Potato Puree 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use Kosher salt 1 large celery root, tough outer parts removed, cut into 1-inch cubes 1 to 1 1/2 cups heavy cream 1 stick cold butter, cut into pats Instructions: Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes. Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 29172,"Mango and Jicama Slaw 1 lime, zested and juiced 3 tablespoons apple cider vinegar 2 tablespoons honey 1 red jalapeno, seeded and finely diced Salt 2 semi-ripe mangos, peeled and grated 1 large jicama, peeled and grated 1 bunch cilantro, leaves chopped 1 ripe pineapple, peeled and cut into 3 equal rounds Instructions: In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and cilantro, and chill 15 to 30 minutes. Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces. To serve, place pineapple canoes on a plate and top with mango-jicama mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Moscato]" 29173,"Hoisin Burgers with Grilled Scallions and Sriracha-Sesame Mayo 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 1/4 cup hoisin sauce 6 scallions 1/2 teaspoon sesame oil, plus more for brushing 4 sesame buns, split 1/2 cup mayonnaise 1 teaspoon Sriracha (Asian cl sauce) 12 thin slices cucumber Instructions: Preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, brush the patties with the hoisin sauce. Remove the patties to a plate and let rest 5 minutes. Meanwhile, brush the scallions with sesame oil, season with salt and grill, turning occasionally, until charred and tender, 3 to 4 minutes. Cut into 4-inch pieces. Grill the buns, cut-side down, until lightly toasted, about 1 minute. Mix the mayonnaise, Sriracha and sesame oil in a small bowl and spread on the buns. Top the bun bottoms with the cucumber, burger patties and scallions, then cover with the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 29174,"Lemon-Almond Waffles Vegetable oil cooking spray 1/2 cup honey Vegetable oil cooking spray 2 tablespoons fresh lemon juice Zest of 1 large lemon 2 large eggs, separated, at room temperature 2 cups unsweetened vanilla-flavored almond milk 3 tablespoons sugar 1 teaspoon pure vanilla extract 3/4 teaspoon pure almond extract Zest of 1 large lemon 1 1/2 cups all-purpose flour 1/2 cup almond flour 2 teaspoons baking powder 1/4 teaspoon fine sea salt 1 stick unsalted butter, melted 3/4 cup mini chocolate chips, optional Instructions: Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.
For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.
For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.
Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth. Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29175,"Venetian Panino 8 ounces Gruyere, shredded 2 tablespoons butter, at room temperature 2 tablespoons Dijon mustard 1 garlic clove, chopped 12 ounces sliced turkey 12 slices wheat or sourdough bread, crusts removed 6 tablespoons olive oil Instructions: Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 29176,"Shortbread Cookies 3/4 pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt 6 to 7 ounces very good semisweet chocolate, very finely chopped Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable. Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes. Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29177,"Charred Pepper and Sausage Hero Sandwiches 4 medium red bell peppers Kosher salt and freshly ground black pepper Pinch granulated sugar 8 spicy Italian-style pork sausages 1 tablespoon extra-virgin olive oil 4 medium yellow onions, halved, thinly sliced 6 large cloves garlic, cut into thin rounds 2 tablespoons balsamic vinegar 1 tablespoon granulated garlic 1 teaspoon dried oregano 1/4 cup finely grated Parmesan 4 tablespoons unsalted butter, softened 4 crusty hero sandwich rolls, split lengthwise Crushed red pepper flakes, for sprinkling Instructions: Place the peppers directly on a gas flame. Char on all sides until the skin burns. Refrigerate to cool quickly, 10 to 15 minutes. Place on a flat surface and open, seed, peel and discard the skin. (I use a kitchen towel to wipe the skin away. Don\u2019t rinse the peppers under water, as it washes away flavor.) Slice the peppers into 1/2-inch slices. Sprinkle with salt and pepper and the sugar. Set aside. Split the sausages lengthwise. In a large, heavy-bottomed skillet, heat the oil over medium heat. Arrange the sausages cut-side down in a single layer in the oil. Sprinkle with salt. Cook, flipping once sausages with tongs, so each one browns hard on both sides, 10 to 12 minutes. Remove them from the skillet and set aside. In the same skillet, add the onions and fresh garlic with a generous pinch of salt. Cook, stirring from time to time with a wooden spoon, until the onions soften, 8 to 10 minutes. Stir in the peppers and cook for 4 to 5 minutes more. Add the vinegar, granulated garlic, oregano and some Parmesan and stir to combine. Taste for seasoning. While the onions are cooking, spread butter on the cut sides of the rolls, then sprinkle with some crushed red pepper flakes. Toast on a griddle over medium-low heat until lightly golden, 3 to 4 minutes. Stuff the rolls with some of the pepper-onion mixture, then top with the sausages, some more pepper-onion mixture and a sprinkle of Parmesan. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 29178,"Slacker Jacks 3 ounces popped popcorn, approximately 3 quarts 1 cup salted peanuts 4 ounces unsalted butter 16 ounces dark brown sugar, approximately 2 cups 1/4 cup dark corn syrup 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 250 degrees F. Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside. Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use. Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes. Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days. ","[Chardonnay, Riesling, Moscato, Merlot]" 29179,"Walleye Cakes 4 fillets walleye or other white flaky fish such as black bass or tilapia (about 1 pound 1 ounce) 4 tablespoons olive oil
1 teaspoon smoked sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup mayonnaise
2 tablespoons capers
2 tablespoons chopped fresh dill (6 grams), plus more for garnish
1 tablespoon finely chopped fresh chives (4 grams)
1/2 teaspoon lemon zest
2 celery stalks (80 grams), finely diced (about 1/3 cup or 51 grams)
Sour cream, for garnish
Sliced cornichons, for garnish
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes. Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine. Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29180,"Fettuccine in Lobster Broth with Shrimp, Crawfish and Crabmeat 2 tablespoons olive oil 1 large onion, chopped 1 small carrot, chopped 1 stalk celery, chopped Chopped shells of 2 roasted lobsters 1 cup white wine 6 cups water 3 cloves garlic 2 plum tomatoes, chopped 1 bay leaf 6 sprigs parsley 3 tablespoons creme fraiche 2 teaspoons chipotle puree Salt and freshly ground pepper Fresh chives 16 medium shrimp, shelled and deveined Olive oil Salt and pepper 4 quarts water Salt 1 bay leaf 6 sprigs fresh thyme 2 cloves garlic 6 black peppercorns 6 dashes hot pepper sauce 2 pounds crawfish Instructions: Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste. Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through. Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop. Assemble: 2 pounds fresh fettuccine, cooked al dente, lobster broth, sauteed shrimp, crawfish meat, 1 pound cooked lump crabmeat, fresh chives. Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29181,"Healthy Pumpkin-Oatmeal Bake 2 teaspoons unsalted butter 1 1/4 cups old-fashioned rolled oats 3 tablespoons dark brown sugar 1/8 teaspoon kosher salt 1 2/3 cups plain unsweetened almond milk 1 teaspoon pure vanilla extract 1 large egg 1/3 cup chopped walnuts 1/3 cup old-fashioned rolled oats 1/3 cup dark brown sugar 2 tablespoons unsalted butter, melted 1 tablespoon whole wheat pastry flour or unbleached all-purpose flour 1/4 teaspoon pumpkin pie spice 1/8 teaspoon kosher salt One 15-ounce can pure pumpkin puree
Instructions: For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter. Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine. For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt. Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes. Cool on a rack for 10 to 15 minutes. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 29182,"Mexican Stew: Birria 4 guajillo chiles 4 ancho chiles 1 cup hot water 1 pound top round, cubed for stew 1 pound baby back ribs, cut into 1-inch pieces 2 1/2 quarts water 1 onion 6 garlic cloves 2 fresh bay leaves 6 sprigs thyme 1 tablespoon ground cumin 1 tablespoon Mexican oregano Salt and pepper 1/2 cup red wine vinegar 2 garlic cloves 1 teaspoon ground cl piquin 1/2 cup diced onion 2 limes, cut into wedges 1/2 cup chopped cilantro Corn tortillas, as an accompaniment Instructions: On hot griddle toast the ancho and gaujillo cl and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside. In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, cl puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and cl powder in a blender. Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29183,"Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta 3 tablespoons EVOO 4 cloves garlic, chopped 2 Fresno cl peppers, thinly sliced 1 small red onion, finely chopped Salt 1/2 cup dry sherry or dry vermouth 2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole 1 teaspoon dried oregano or marjoram 1 cup fresh basil leaves (about 20), torn 1/4 cup fresh flat-leaf parsley leaves, chopped Salt 1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish Freshly ground pepper Seafood seasoning, such as Old Bay 1 tablespoon EVOO 1/4 cup dry vermouth 1 pound linguine Instructions: For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat. For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom. Meanwhile, cook the linguine until al dente, then drain. Toss the linguine with the sauce and fold in the seafood. Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil. You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat. ","[Barolo, Barbaresco, Chianti, Rioja]

" 29184,"Lentil Soup in Bread Bowls 1 cup (5 ounces/140 grams) diced pancetta 1 small yellow onion (120 grams), small dice
1 jalape?o (or serrano) pepper, minced (remove seeds for less spice)
1/2 teaspoon kosher salt, plus more to taste
2 cloves garlic, minced
Cooking oil, as needed 1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons tomato paste
1 1/2 cups (340 grams) red lentils, rinsed and drained
One 14.5-ounce can crushed tomatoes
6 cups (1440 grams) low-sodium chicken broth
Freshly ground black pepper Extra-virgin olive oil, whole milk Greek yogurt and fresh cilantro leaves, for serving
Bread Bowls, recipe follows (or you can just eat the soup in regular bowls) 5 1/4 cups (700 grams) bread flour, plus more for dusting 1/2 cup (50 grams) dry milk powder
2 1/4 teaspoons instant yeast
2 teaspoons kosher salt
2 cups (480 grams) warm water
2 tablespoons (30 grams) olive oil, plus more for oiling the bowl
Instructions: Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalape?o pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper. Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves. Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour. Place an oven rack in the middle position. Preheat the oven to 425 degrees F. Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour. Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29185,"Whole Grilled Bluefish 1 whole, cleaned and gutted bluefish, about 5 pounds 1 cup white wine 1 bunch thyme 1 lemon, sliced into 1/4 inch thick rounds 4 whole, peeled cloves of garlic Olive oil Salt Pepper Instructions: Place bluefish in a shallow pan and pour the wine over the fish. Rub the fish well with the wine and let sit for 10 minutes. Remove the fish from the wine. Place whole thyme, lemon slices and garlic into the belly of the fish. Rub the fish all over with olive oil. Season well with salt and pepper. Place the fish on a grill over medium heat. Grill for about 10 minutes per side, or until the flesh is no longer translucent. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 29186,"Extra-Creamy Scalloped Potatoes Unsalted butter, softened, for the baking dish 2 pounds russet potatoes, peeled and sliced 1/8-inch thick
3 cups heavy cream 1 tablespoon all-purpose flour 1 bay leaf 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground white pepper Instructions: Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29187,"Tamales 8 ounces lard 2 cups masa harina
2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups homemade chicken broth, hot
16 big, unbroken dry corn husks
Roasted Poblano and Oaxaca Cheese Filling or Guajillo Chicken Filling, recipes follow 2 poblano chiles Salt 1 cup shredded Oaxaca cheese or other melting cheese like mozzarella
2 pounds bone-in chicken breast 7 cloves garlic 2 white onions, 1 halved, 1 quartered
2 bay leaves
12 guajillo chiles, stemmed, seeded and deveined
1/2 teaspoon whole cumin seeds 4 whole cloves
2 tablespoons vegetable oil
Salt Freshly ground black pepper Instructions: Put the lard in the bowl of a mixer and beat on medium speed until light and fluffy, 5 minutes. Add the masa harina and beat for 2 minutes more. Add the baking powder and salt and continue to beat until incorporated, about 5 minutes. Add the broth and continue to beat until the masa is soft and fluffy (the masa should come off the bowl easily). Set aside, cover with a damp towel and let rest for about 10 minutes, or until ready to use. Put the corn husks in a large pot, cover with water and bring to a boil. Simmer, uncovered, until soft, about 8 minutes. Drain. To fill the tamales: Holding an open softened corn husk in one hand, spread about 2 tablespoons of the dough on the husk beginning 1 inch from the wider top and ending at least 1 1/2 inches from the narrower bottom, leaving a 1 1/2-inch border on either side. Sprinkle about 1 tablespoon of filling down the center of each tamal. Fold the sides of the husk up and over the filling, tucking the ends under. Continue with the remaining dough. Put the folded tamales in the steamer basket of a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales themselves. Bring to a boil, cover with a towel and lid and steam over medium-low heat for 1 hour, adding additional water to the pot as necessary; do not allow the pot to boil dry. Open a tamal and check for doneness; the tamal should be firm and pull away from the husk without sticking. If still sticky, continue steaming until done, up to another 15 minutes. Char the poblanos directly over a gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Peel, stem, seed and devein the chiles. Slice into 1/4-inch strips lengthwise and season with salt. Place 2 to 3 rajas (pepper strips) and 1 tablespoon shredded cheese in each tamal. For the guajillo chicken filling: Put the chicken, 3 cloves of the garlic, the halved onion and the bay leaves in a large heavy saucepot and add enough water to cover the chicken. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, then skim and cover the pot. Continue to simmer until the chicken is fully cooked, 30 more minutes. Set aside until the chicken is cool enough to handle. Add the chiles, remaining 4 cloves garlic and the quartered onion to a pot with 4 cups of water. Bring to a boil and remove from the heat. Transfer the ingredients to a blender. Add the cumin and cloves and process until smooth. Heat the vegetable oil over medium-high heat in a large heavy saucepot. Transfer the cl mixture to the pot and bring to a boil. Reduce to a simmer and simmer for 15 minutes. Shred the chicken, discarding the bones and excess fat. (Reserve the cooking liquid for another use.) Transfer the shredded chicken into the simmering salsa. Cook until reduced by two-thirds and the flavors are incorporated, about 15 minutes. Season with salt and pepper. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29188,"Classic French Mussels 3 tablespoons extra-virgin olive oil 2 shallots, finely chopped 4 garlic cloves, finely chopped 2 pounds mussels, cleaned 1 cup dry white wine 1/2 cup heavy cream 4 tablespoons unsalted butter, cut into pieces 1/2 bunch fresh parsley, chopped Kosher salt Crusty bread, to serve Instructions: Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29189,"Chicken Potato Spinach Soup 1 cup (240 ml) chicken or vegetable stock 1 1/2 cups (360 ml) milk 1/2 small onion, peeled or about 1/3 cup chopped 3 (519 g) medium potatoes, baked or boiled, with skin (reserve 1 potato) 1/8 teaspoon dried rosemary 1 Tablespoon spinach, cooked or frozen 5 ounces (140 g) chicken breast, skinned and boned, cooked and cut up Salt, to taste Instructions: 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid. 5.Reduce speed to Variable 3 and remove the lid plug. 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds. 7.Drop in chicken and blend for an additional 5 seconds. For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29190,"Three-Bean Salad with Mustard Vinaigrette and Pickled Ginger Kosher salt 12 ounces green beans, trimmed 12 ounces yellow wax beans, trimmed 1 1/2 cups frozen shelled edamame 2 teaspoons sesame seeds 1/2 cup fresh cilantro, chopped 2 scallions, thinly sliced 1/4 cup mustard vinaigrette (see directions) 2 tablespoons pickled ginger, finely chopped 1/2 red or green jalapeno pepper, thinly sliced (remove seeds for less heat) 1 tablespoon ponzu sauce 1/2 teaspoon toasted sesame oil (optional) Instructions: Bring a large pot of salted water to a boil. Add the green beans and yellow wax beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes. Drain the beans and edamame and run under cold water. Shake off the excess water and transfer to a large bowl. Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat. Add the toasted sesame seeds, cilantro, scallions, vinaigrette, pickled ginger, jalapeno, ponzu sauce and sesame oil to the beans. Toss to combine; season with salt. Mustard Vinaigrette Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 29191,"Roasted Pork and Potatoes With Creamy Applesauce 1 1/2 pounds small red-skinned potatoes, halved 1 red bell pepper, cut into 1-inch pieces 2 teaspoons fresh thyme 1 1/2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup applesauce 1/4 cup light sour cream Dash of freshly grated nutmeg 1 1/4 to 1 1/2 pounds pork tenderloin, cut into 4 pieces Instructions: Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes. Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside. Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce. Per serving: Calories 373; Fat 12 g (Saturated 3 g); Cholesterol 84 mg; Sodium 554 mg; Carbohydrate 31 g; Fiber 5 g; Protein 34 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29192,"Simple Crab Cakes 1/2 pound lump crabmeat 1/4 cup diced red bell pepper 1/2 fresh jalapeno, seeded and finely chopped 2 teaspoons old bay seasoning 2 - 3 tablespoons mayonnaise 2 cups fresh bread crumbs 1 egg, lightly beaten salt & pepper 3 tablespoons vegetable oil 1 cup mayonnaise 3 tablespoons hot cl sauce 1 tablespoon lemon juice Instructions: Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise. Stir all ingredients until well combined and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29193,"Peach and Arugula Salad with Crispy Pancetta and Gorgonzola 1 tablespoon olive oil 1 (1/2-inch thick) slice pancetta, diced 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 2 teaspoons clover honey 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 3 ripe peaches, halved and pitted cut into 8 slices 2 ounces baby arugula 8 ounces gorgonzola 1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper Fig preserves Instructions: Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil. Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper. Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 29194,"Eggplant Parmigiana 2 tablespoons extra-virgin olive oil 2 small onions, halved and thinly sliced 3 cloves garlic, grated
Kosher salt 1 1/2 teaspoons red pepper flakes 1 1/2 teaspoons sugar One 28-ounce can plus one 15-ounce can whole San Marzano plum tomatoes 1 medium eggplant (about 1 1/4 pounds), sliced into 1/2-inch-thick rounds Kosher salt 1/4 cup all-purpose flour Freshly ground pepper 3 large eggs 1 1/2 tablespoons whole milk 2 cups Italian-style breadcrumbs 1 1/2 teaspoons dried oregano 1 1/2 teaspoons fresh thyme leaves Vegetable oil, for frying (1 1/2 to 2 cups) 12 ounces fresh mozzarella cheese, thinly sliced 1/4 cup grated Parmesan cheese (about 1 ounce) 2 cups grated provolone cheese (about 8 ounces) Handful of fresh basil leaves, torn Instructions: Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.
Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)
Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.
Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.
Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch flameproof baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.
","[Barolo, Barbaresco, Chianti, Montepulciano]" 29195,"Shrimp Po'Boys Vegetable or peanut oil, for frying 1 large egg 1 cup milk, eyeball it 1 1/2 pounds large shrimp, deveined Salt 1/2 cup flour 1 cup cornmeal or bread crumbs 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay) 4 soft club rolls or sub rolls, split 1 beefsteak tomato, thinly sliced 8 pieces Bibb or butter lettuce 1 lemon cut into wedges 1/4 cup sweet pickle relish 1/2 cup spicy, grainy mustard Few drops hot sauce Instructions: Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place. ","[Chenin Blanc, Sauvignon Blanc, Gruner Veltliner, Vermentino]" 29196,"Cheesy Baked Farro Vegetable cooking spray 1/2 stick (1/4 cup) unsalted butter 1/4 cup all-purpose flour 2 cups warm whole milk Kosher salt and freshly ground black pepper 2 1/2 cups grated Parmesan 1 cup grated Gruyere 1/2 cup fontina cheese, grated 6 cups chicken broth 2 cups faro or barley, rinsed and drained 1 teaspoon chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/2 cup plain dried bread crumbs Olive oil, for drizzling Instructions: Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray. For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste. For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil. Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 29197,"Mrs. Ayyer's Vegetable Biryani with Tempered Onion-Cucumber Raita 1 large cucumber 1/4 cup plus 1 tablespoon ghee 1/2 teaspoon mustard seeds 1 cup plain yogurt 1 cup buttermilk 1/2 cup plus 3 tablespoons onions, finely diced Coarse salt, to taste 1 cup carrots, 1/2-inch dice 1 cup coarsely chopped green beans 2 tablespoons fresh cayenne cl, minced 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 3 tablespoons fresh lime juice 1 cup fresh peas 1 teaspoon saffron threads 1 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon ground tumeric 4 cups cooked basmati rice 1/2 cup toasted cashew nuts, chopped Instructions: Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat. Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use. Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside. Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne cl, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 29198,"Creamy Shrimp Scampi Dip 8 ounces cream cheese, at room temperature 1 cup shredded part-skim mozzarella 1 cup sour cream 1/2 cup mayonnaise 1/2 cup grated Parmesan 4 tablespoons plain dried breadcrumbs Kosher salt 2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter 1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces 6 cloves garlic, thinly sliced Large pinch crushed red pepper flakes 1/2 cup dry white wine 1/2 cup fresh parsley leaves, finely chopped 1 teaspoon lemon zest Slices of crusty bread and/or crackers, for serving Instructions: Position an oven rack in the top position, and preheat the oven to 375 degrees F. Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely. Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl. Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29199,"Dorm Room Hot Dog Bun Bread Pudding Vegetable spray 8 hot dog buns, cut into 1-inch cubes 1/3 cup golden raisins, rehydrated 4 tablespoons butter, melted 1 cup sweetened condensed milk 1 teaspoon vanilla extract 2 large eggs 2 tablespoons finely chopped pecans 1 teaspoon ground cinnamon 2 tablespoons granulated sugar Instructions: Preheat the oven to 350 degrees F. Spray a 10 by 10-inch glass or ceramic baking dish with vegetable spray and add the cubed hot dog buns. In a saucepan over low heat add the raisins, butter, condensed milk and vanilla, stirring throughout, being careful not to scorch, for 15 to 20 minutes. Remove the pot from the heat, whisk in the eggs then pour the custard over buns. Let the buns to soak for 20 to 30 minutes. Once the custard has been absorbed, sprinkle the top with pecans, cinnamon and sugar. Bake in the oven, uncovered, until set, about 30 minutes. Remove from the oven and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29200,"Bibb Salad with Basil Green Goddess Dressing 1 cup good mayonnaise 1 cup chopped scallions, white and green parts (6 to 7 scallions) 1 cup chopped fresh basil leaves 1/4 cup freshly squeezed lemon juice (2 lemons) 2 teaspoons chopped garlic (2 cloves) 2 teaspoons anchovy paste 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup sour cream 3 heads Bibb lettuce 2 to 3 tomatoes Instructions: Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.) Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29201,"Clam Roll 8 ounces bleached white flour 8 ounces corn flour 1 teaspoon salt 1 teaspoon white pepper 6 ounces soft shell clams 1 cup evaporated milk Vegetable oil, to fry Butter Split top hot dog roll Instructions: Preheat a grill. Combine the flour, corn flour, salt, and white pepper. Dip clams in evaporated milk then dredge in the seasoned flour mixture. Fill a deep pot halfway full with oil and heat to 350 degrees F. Fry the clams in the vegetable oil for approximately 1 to 2 minutes (depending on size), until golden brown. Lightly butter a split-top hot dog roll and grill on both sides. Place clams on roll and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 29202,"Spicy Shrimp Curry 1 cup basmati rice, rinsed 2 teaspoons Madras-style curry powder Kosher salt 3 1/2 tablespoons vegetable oil 1 medium white onion, quartered 3 cloves garlic 1 2-inch piece ginger, peeled 1 14.5-ounce can diced tomatoes 1 to 2 serrano cl peppers, halved (remove seeds for less heat) 1 pound medium shrimp, peeled and deveined 1/2 cup whole or low-fat plain yogurt 1/3 cup chopped fresh cilantro Instructions: Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm. Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water. Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro. Serve with the rice and garnish with the remaining cilantro. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 29203,"Air Fryer Crab Rangoon 4 ounces lump crabmeat 8 ounces cream cheese, at room temperature
3 scallions, white parts finely diced and green parts thinly sliced
1 teaspoon Worcestershire sauce
1 large egg, beaten
28 square wonton wrappers
Nonstick cooking spray
Sweet chili sauce, for serving
Instructions: Stir together the crabmeat, cream cheese, scallion whites and Worcestershire sauce in a medium bowl with a rubber spatula until combined. Place the egg in a small bowl. Place a wonton wrapper on a work surface; keep the remaining wonton wrappers in their package or cover them with a towel to prevent them from drying out as you work. Place 2 teaspoons crab filling in the center of the wrapper. Dip your finger into the egg and run it around the edges of the wrapper. Seal the wonton into a pyramid shape by pulling two corners up and pressing them together with your fingertips, then drawing up the other two corners and doing the same. Repeat with the remaining wrappers and filling. Spray the outside of the wrappers all over with nonstick spray.
Preheat the air fryer to 350 degrees F. Add the crab Rangoon to the basket of the air fryer in a single layer so they don\u2019t touch, working in batches if necessary. Cook until the wonton wrappers are golden in places, bubbly and crispy, about 5 minutes. Garnish with scallion greens and serve with sweet chili sauce for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29204,"Crista's Cornmeal-Crusted Crab Cakes 2 tablespoons unsalted butter 2 shallots, thinly sliced
1 pound fresh Dungeness lump crabmeat, picked (high-quality canned if fresh not available)
1/2 cup gluten-free cracker crumbs
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 large egg
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 cup coarse grind yellow cornmeal 1 teaspoon smoked paprika
1 teaspoon ground white pepper
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1/4 teaspoon celery salt
1 large (1 1/2- to 2-pound) celery root, peeled 2 Pink Lady apples, unpeeled 3 tablespoons freshly squeezed lemon juice
2/3 cup mayonnaise, or more as needed
1/2 cup creme fraiche
1 tablespoon Louisiana-style hot sauce
1 tablespoon finely chopped fresh tarragon
2 teaspoons Dijon mustard
2 teaspoons coarse salt, or more to taste
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound pea shoots 1 bunch breakfast radishes, sliced paper thin
3 tablespoons olive oil
Juice of 2 lemons 1 to 2 teaspoons whole mustard seeds, optional Kosher salt and freshly ground black pepper
Instructions: For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside. Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs. For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking. Preheat the oven to 350 degrees F. For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.) In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through. For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently. Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29205,"Salted Lemon Edamame 1 package frozen edamame (soybeans), in shell 2 lemons 1 tablespoon salt and pepper blend Instructions: Boil the edamame according to package directions. Strain and place in a serving bowl. Juice 1 lemon and pour over the top of the beans. Sprinkle with salt and pepper blend. Serve garnished with lemon slices. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 29206,"Spiced Hot Cocoa 4 cups confectioners' sugar 1 teaspoon ground cardamom 2 cups Dutch-process cocoa powder 2 teaspoons vanilla powder 1/2 teaspoon freshly ground pepper Instructions: Sift all the ingredients for the Spiced Hot Cocoa mix into a large bowl. For each serving, stir 1\u20444 cup mix into 1 cup hot milk. Store the remaining mix in the jar. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 29207,"Quick Chicken Piccata 1 pound thin sliced skinless, boneless chicken breast 1 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon hot paprika 2 tablespoons olive oil 1 large lemon-half thinly sliced, half juiced 2 tablespoons butter 1 medium shallot, chopped 1/3 cup white wine or dry vermouth 1/3 cup chicken broth Instructions: Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops. Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter. Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29208,"My Sister's Favorite Amaretto Scones 1/2 cup raisins 1 tablespoon Amaretto, or to taste 2 cups flour (all-purpose) 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup cold unsalted butter, cut into pieces 1 beaten egg 1/4 cup milk 1/4 cup, plus 2 tablespoons heavy cream 1/2 cup chopped walnuts or pecans Confectioners' sugar Instructions: Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners' sugar.
","[Prosecco, Moscato, Vinho Verde, Cava]" 29209,"Sugar Cookies 2 sticks (1 cup) unsalted butter, at room temperature 1 cup granulated sugar
Pinch of fine salt
1 vanilla bean pod, split and seeds scraped
1 large egg
3 cups all-purpose flour, plus more for rolling 1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
Royal Icing, recipe follows, for decorating Your favorite sprinkles or other edible candy, for decorating 2 large pasteurized egg whites 3 3/4 to 4 cups confectioners' sugar (use more for stiffer icing, less for thinner)
2 teaspoons lemon juice
Instructions: Cream together the butter, sugar, salt and vanilla seeds in a medium bowl with an electric mixer on medium-high speed for 1 to 2 minutes. (Don't overmix or your cookies will not stay in shape when they bake.) Add the egg and mix just to combine, then add the flour, ginger and cinnamon and mix until it all looks uniform. Squidge the mixture into a ball and then pat it down into a disc. Wrap the dough in plastic wrap and chill until firm, in the fridge for about 20 minutes or the freezer for 15 minutes. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper. Once firm, roll the dough out on a lightly floured surface to about 1/4 inch thick, then cut out your cookies using any cutter you like. You may need to re-roll the dough a couple of times to cut out all your cookies. If the dough gets too soft, put it back in the freezer/fridge to firm up. Put the cut-out cookies in the fridge for 10 minutes to firm up before baking, so they don't spread too much in the oven. Bake until the cookies are just turning golden brown, 10 to 12 minutes. Let cool completely on a wire rack before decorating with Royal Icing and your favorite sprinkles. Add the egg whites to a bowl and whisk until frothy soft peaks form. Add the confectioners' sugar gradually, mixing until the royal icing is uniform and nice and shiny. Add the lemon juice and whisk a little more to incorporate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29210,"Sauteed Shrimp Cocktail 2 tablespoons olive oil 1 pound jumbo shrimp, peeled, tail-on and deveined 1 tablespoon herbes de Provence Salt and freshly ground black pepper 1 1/4 cups plain yogurt 2 tablespoons mayonnaise 2 tablespoons whole-grain mustard: (recommended: Maille) 1 1/2 tablespoons maple syrup 1 teaspoon turmeric 1/4 cup chopped fresh basil leaves Instructions: In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper, to taste. Cook until the shrimp are pink and cooked through, about 3 minutes each side. Transfer the shrimp to a serving platter. In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season with salt and pepper, to taste. Put the yogurt mixture in a dipping bowl. Put the bowl of dipping sauce on a serving platter with the cooked shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29211,"Pizza Dip Three Ways One 24-ounce package frozen breaded mozzarella sticks 1 tablespoon extra-virgin olive oil 1 cup chopped pepperoni (about 8 ounces) 2 small cloves garlic, finely chopped One 28-ounce can tomato puree
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes Kosher salt 1/4 cup marinated artichoke quarters, finely chopped 2 tablespoons chopped capers plus 2 teaspoons brine 2 tablespoons grated Parmesan 1/2 cup pitted black olives, finely chopped 1/4 cup marinated mushrooms, finely chopped Dried oregano, for sprinkling Crushed red pepper flakes, for sprinkling 1/4 cup drained sun-dried tomatoes in oil, finely chopped 1/4 cup fresh basil leaves, finely chopped 2 tablespoons fresh ricotta Instructions: For the mozzarella sticks and dip base: Cook the mozzarella sticks according to the package instructions. Meanwhile, make the dip base: Heat the oil in a large skillet over medium heat. Add the pepperoni and cook, stirring, until just crisped on the edges, 1 to 2 minutes. Remove half the pepperoni with a slotted spoon to a plate and reserve. Add the garlic and cook until sizzling, about 30 seconds. Add the tomato puree, oregano, red pepper flakes, 1/2 teaspoon salt and 1/2 cup water. Bring to a brisk simmer over medium heat and cook until thickened, about 10 minutes.
For the mix-ins: Divide the dip base among 3 serving bowls (about 1 cup per bowl). Stir the artichokes, capers and brine and 1 tablespoon of the Parmesan into the first bowl and sprinkle with the remaining 1 tablespoon Parmesan. Stir the olives and mushrooms into the second bowl and sprinkle with the oregano and red pepper flakes. Stir the sundried tomatoes, reserved pepperoni and most of the basil into the third bowl. Top with the ricotta and remaining basil
Arrange the mozzarella sticks on a platter and serve with the dips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29212,"Almond Cake 1/2 cup fine yellow cornmeal 1/2 cup cake flour 1 teaspoon baking powder 1 stick (4 ounces) unsalted butter, softened 1/4 cup almond paste, cut into half-inch pieces 1/2 teaspoon pure vanilla extract 1 1/4 cups confectioners' sugar, plus more for dusting 4 egg yolks 2 eggs 1/4 cup sour cream Instructions: Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 29213,"Maryland Boardwalk Fries 2 pounds russet potatoes Peanut oil, for frying Kosher salt Old Bay Seasoning, to taste Apple cider vinegar, to taste Instructions: Fill a bowl with cold water. Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks. Transfer the potato sticks to the water as you go. Drain the potatoes and rinse under cold running water until the water runs clear. Spin in a salad spinner to remove the excess water, then pat dry. Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain. Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch. Transfer to fresh paper towels to drain and season with salt. Sprinkle with Old Bay and vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29214,"Khichdi 1/2 cup red lentils 1/2 cup basmati rice 3 tablespoons unsalted butter or ghee 1/2 teaspoon cumin seeds 1/2 small red onion, finely chopped 1/2 teaspoon ground turmeric 1 medium tomato, finely chopped 1/2 jalapeno, finely chopped (seeds removed for less heat) 1/2-inch piece fresh ginger, finely chopped Kosher salt 1/2 cup loosely packed fresh cilantro, chopped Instructions: Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well. Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.
","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29215,"Mixed Green Salad 1 head romaine lettuce 1 cucumber, peeled and sliced 2 to 3 plum tomatoes, cored and cut into small wedges 1 small red onion, sliced thin Olive oil and red wine vinegar Salt and pepper Instructions: Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, salt, and pepper, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 29216,"Chocolate Cracked Earth (Flourless Chocolate Cake) 1 pound bittersweet chocolate, chopped into small pieces 1 stick unsalted butter* 9 large eggs, separated 3/4 cup granulated sugar, plus 1 tablespoon 2 cups heavy cream, cold Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan. While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners' and the whipped cream. *Cook's Note: Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 29217,"Citrus Dressing 1/4 cup fresh orange juice 2 tablespoons lemon juice 1/4 to 1/3 cup vegetable oil 1/2 teaspoon grated orange zest Salt and freshly ground black pepper to taste Instructions: Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 29218,"Toffee-Coffee Tartlets 1 1/2 cups heavy cream 1/4 cup ground coffee 3/4 cup caramel topping, plus more for drizzling 2 tablespoons unsalted butter 1/2 cup confectioners' sugar, sifted 1 10-ounce package frozen puff pastry shells 1/2 cup semisweet chocolate chips 1/3 cup toffee bits Instructions: Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside. Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled. Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers. Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside. Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form. Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 29219,"Curtis Eggplant Stir Fry 2 tablespoons of sesame oil 1 tablespoon vegetable oil 4 Asian eggplants, sliced on bias 1/2-inch thick 2 red peppers, sliced thinly 1 1/2 cups snow peas 5 scallions, cut on bias in 1 1/2 inches long pieces 2 teaspoons dark brown sugar 1/4 cup soy sauce cooked rice Instructions: Heat a wok or large nonstick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. In a bowl, dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice. TIP: ROASTED EGGPLANT Roast eggplant halved or whole in 400 oven for about 30 minutes until skin is dark brown and flesh is soft. Remove skin and add eggplant to food processor. Add one clove minced garlic, a squeeze of lemon, a teaspoon of cumin and salt to taste. Blend to combine and serve with chips ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 29220,"Black Garlic Rice Pilaf 2 tablespoons extra-virgin olive oil 1 red onion, small dice
1 red bell pepper, small dice
1 head fermented black garlic, minced
3 cups long-grain rice, washed and drained dry
4 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper
Instructions: Preheat a grill for cooking over indirect medium-high heat. Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29221,"Chili Chocolate Cupcakes 3 cups cake flour 1 1/2 cups sugar 3/4 cup cocoa powder 5 tablespoons chocolate instant pudding mix 1 tablespoon baking powder 1/4 teaspoon baking soda 1 1/4 teaspoon ground cl powder 2 teaspoon ground cayenne pepper 1/2 teaspoon kosher salt 1 cup low-fat milk 5 whole eggs 1/2 cup canola oil 1 teaspoon vanilla extract 5 ounces sour cream 4 tablespoons mayonnaise 1 cup semisweet chocolate chips Dark Chocolate Ganache, recipe follows Edible gold dust Vodka 24 large sugar diamond 120 small sugar diamonds Edible gold glitter 2 1/2 pounds dark chocolate (recommended: Ghirardelli's) 1 quart heavy cream 1/4 pound butter, cubed Instructions: Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners. Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, cl powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating. To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter. Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 29222,"Kale-Turkey Rice Bowl 1 bunch cilantro, tough stems removed 1 jalapeno pepper, halved (remove seeds for less heat) 3 tablespoons sliced almonds Kosher salt 1 tablespoon vegetable oil 1 pound 93 percent lean ground turkey 1 onion, finely chopped 2 cloves garlic, finely chopped 1 teaspoon ground cumin 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces 1 5-ounce package chopped kale (about 6 cups packed) 2 1/2 cups cooked white or brown rice Instructions: Puree all but 3 tablespoons cilantro with 1/2 cup water, the jalapeno, almonds and 1/4 teaspoon salt in a blender until smooth. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the onion, garlic and cumin and cook, stirring occasionally, until softened, about 6 minutes. Stir in 1 1/2 cups water, the pureed cilantro mixture, the potatoes and kale. Cover and bring to a boil, then uncover and reduce the heat to medium. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Season with salt and serve over the rice. Top with the reserved cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29223,"Neely's BBQ Pork Spare Ribs 1 slab pork spare ribs (about 4 pounds) 4-ounces Neely's BBQ Seasoning, recipe follows 1 quart Neely's BBQ Sauce, recipe follows 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder 16 ounces ketchup 8 ounces water 3 ounces brown sugar 3 ounces white sugar 1/2 tablespoon freshly ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon dry mustard powder 1-ounce lemon juice 1-ounce Worcestershire sauce 4 ounces apple cider vinegar 1-ounce light corn syrup 2 ounces Neely's BBQ Seasoning (recipe above) Instructions: Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours. Preheat your grill at 275 degrees F, using hickory wood and charcoal. Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full \bend\ in the slab. For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve. For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve. Mix all the ingredients and set aside. Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 29224,"Prawns in Apple Basil Curry 3 tablespoons grapeseed oil 20 large prawns, peeled, deveined and tails removed Salt and pepper 2 tablespoons butter 2 tablespoons minced ginger 2 cooking apples, peeled, cored and sliced thinly 1 onion, minced 2 teaspoons garam masala 1 teaspoon coriander seeds, crushed 1/2 teaspoon smoked paprika 1/2 teaspoon turmeric 1/4 teaspoon red chili flakes 1 cup apple cider 1/2 cup chicken stock 1/2 cup coconut milk 1 small bunch fresh basil leaves, stems removed, plus a few sprigs for garnish Rice, for serving Instructions: Add the oil to a large skillet over medium-high heat. When hot, add the prawns, sprinkle with salt and pepper and saute until the prawns turn bright red and the edges are golden, 3 to 5 minutes. Remove and keep warm. Add the butter to the prawn pan and when it begins to foam, add the ginger, apple slices and onions. Cook until the apples are caramelized, about 10 minutes, stirring to break up the apple chunks. Add the garam masala, coriander seeds, paprika, turmeric, chili flakes and a pinch of salt and cook for 1 minute. Pour in the apple cider and chicken stock and reduce by one-third, about 10 minutes. Pour in the coconut milk, stir well and continue to reduce until it thickens and coats the back of a spoon; this should take 3 to 5 minutes. Add the prawns and stir to heat through. At the last minute, stir through the basil leaves until they are just wilted. Serve the curry with rice and garnish with fresh basil sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29225,"Grilled Steak Fries 4 large russet potatoes, well scrubbed 1/4 cup olive oil 1 teaspoon Neely's dry rub Kosher salt and freshly ground black pepper Creole Dipping Sauce, recipe follows 3 tablespoons Creole mustard 1/2 cup mayonnaise Dash hot sauce Instructions: Preheat the grill to medium heat. Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato. In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce. Combine all of the ingredients in a small bowl. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29226,"Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup 1 1/2 cups all-purpose flour 1/2 cup blue cornmeal Pinch salt 1 tablespoon sugar 2 large eggs 1 1/2 to 2 cups milk 2 tablespoons melted unsalted butter 1 cup fresh blueberries Bananas, peeled and sliced Mixed berries 3 cups fresh squeezed orange juice 2 sticks butter, slightly softened 2 tablespoons honey Pinch salt 2 cups pure maple syrup 2 cinnamon sticks Instructions: Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar. Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours. Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29227,"Roast Brisket of Beef 4 onions, sliced 4 stalks celery, sliced
2 carrots, sliced
One 6- to 8-pound beef brisket
Salt and black pepper Instructions: Preheat the oven to 375 degrees F. Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan. Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound). Let rest for 20 minutes before slicing and serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 29228,"Savory Peach Chicken 1 tablespoon canola oil 4 skinless, boneless chicken breasts, about 1 1/4 pounds 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons brown sugar 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1/4 cup orange juice 1 teaspoon freshly grated ginger 2 cloves garlic, minced 1/2 cup low-sodium chicken broth 4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups) 2 tablespoons sliced almonds Instructions: Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside. Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through. In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes. Serve the chicken topped with the sauce and sprinkled with the toasted almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29229,"Lemon Meringue Cupcakes One 15.25-ounce box lemon cake mix (or yellow cake mix with 1 tablespoon lemon extract added) 1 cup lemon curd 4 large egg whites 1/2 teaspoon cream of tartar 3/4 cup sugar Instructions: Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely. Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs. Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces. In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes. Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29230,"Sea Scallops a la Nage with Julienned Vegetables One 11/4 pounds sea-scallops with shell Salt and pepper 2 medium leeks, including 1 inch of green 2 large carrots, peeled 1 celery stalk 1 bouquet garni: 3 fresh thyme sprigs or 1/2 teaspoon dried, a small bunch of parsley, and a bay leaf tied up with string (or in cheesecloth for dried thyme) 1 cup dry white wine 1 tablespoon finely chopped parsley 1/4 cup tarragon butter 1 medium turnip Instructions: Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne. Juluienne the carrots and turnip into 3- inch lenghts. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat. Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables. Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29231,"Caprese Salad with Roasted Mango Dressing 1 green (unripe) mango 2 tablespoons minced fresh cilantro, plus extra picked leaves for garnish 2 quarter-size coins peeled fresh ginger 1/2 Fresno cl (or 1 jalapeno pepper), seeded if desired, and chopped 1/2 teaspoon ground cumin 2 tablespoons apple cider vinegar 1/4 cup extra-virgin olive oil, plus extra for drizzling 1/2 teaspoon amber agave nectar or honey 4 assorted heirloom or vine-ripened red tomatoes, cut into 1/2-inch thick slices 1 ball fresh mozzarella, cut into 1/4-inch thick slices (or 1 package mozzarella medallions) Kosher salt and freshly ground pepper Instructions: Preheat the oven to 425 degrees F. Wrap the mango in aluminum foil, and place on a parchment-lined baking sheet. Roast it for 1 hour, rotating halfway through. The mango should be soft. Remove the foil and let it cool. When the mango is cool enough to handle with your hands, slice off the cheeks and scoop the flesh into a small food processor or blender. Repeat with the remaining mango, scooping as much flesh off as possible. Add the minced cilantro, ginger, cl, cumin, vinegar, olive oil and agave nectar. Blend until smooth and add a little water if the dressing is too thick. Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little extra olive oil. Top with some torn fresh cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29232,"Lemon Squares 1 cup (2 sticks) butter, at room temperature
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for sprinkling 4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions: For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes. For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more. Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29233,"White Chocolate Macadamia Cookies 2 sticks (1 cup) salted butter 3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 cups macadamia nuts, roughly chopped 10 ounces good-quality white chocolate, roughly chopped
1/3 cup good-quality white chocolate chunks 2 tablespoons roughly chopped macadamia nuts Sea salt, for sprinkling
Instructions: For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract. In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop. For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 29234,"Beer-Braised Beef One 3-pound brisket, first cut Kosher salt and freshly ground black pepper 3 tablespoons olive oil 6 cloves garlic, smashed 1 large yellow onion, roughly chopped 3 medium carrots, cut into 1-inch pieces 3 ribs celery, cut into 1-inch pieces 4 sprigs fresh thyme 2 sprigs fresh rosemary 1 bay leaf 2 tablespoons tomato paste 1/4 cup apple cider vinegar 3 cups chicken stock Two 12-ounce bottles brown ale Instructions: Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven. Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature. Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate. To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan. Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain. Serve on a platter along with the vegetables and any extra braising liquid as a sauce. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 29235,"Wheat Germ and Ginger, Wasabi Cream, and Tuna Creme Fraiche Cupcakes 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 cup wheat germ 1 1/2 tablespoons ground ginger 1/2 teaspoon salt 4 ounces unsalted butter 3/4 cup sugar 3 eggs, separated 1 teaspoon vanilla extract 4 tablespoons light cream Pinch salt 1/2 pound whipped cream cheese 1 tablespoon fresh wasabi paste 1 pound creme fraiche 3 tablespoons black and white sesame seeds, mixed, divided 1 teaspoon ground ginger, divided 1 teaspoon fresh lemon juice 5 ounces sushi-grade tuna, chilled for 30 minutes 12 wasabi peas, for garnish Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners. Sift the flour, baking powder, wheat germ, ground ginger, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 6 minutes. Scrape down the sides of the bowl then add the vanilla and 1 egg yolk at a time, scraping down the sides of the bowl after each addition. Turn the mixer to low speed, and add the flour mixture in a steady stream. Turn the mixer to medium speed and beat for 2 minutes. Slowly add the cream. In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks. Gently stir into the batter by hand with a spatula until no whites are visible. Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched, about 30 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack. For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl. Cover until ready to use. For the tuna creme fraiche topping: Combine the creme fraiche with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger, mixing by hand with a spoon in a medium-size bowl. Pass the tuna through a hand-held zester to form small ribbons. Add the tuna to the creme fraiche and continue mixing. Add the lemon juice and mix until an even consistency is reached. To assemble: Remove and discard the center of each cooled cupcake using an apple corer. Pipe the wasabi filling into each cavity until level with the top of the cake. Generously dollop the tuna creme fraiche mixture on top and sprinkle with remaining sesame seed and ginger mixture. Decorate with 1 wasabi pea placed in the center of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29236,"Mexican Hot Chocolate 1 (3-ounce) tablet Mexican-style chocolate, roughly chopped 3 cups milk Instructions: Place the chocolate chunks in a blender and pulse several times until broken into small pieces. Or grate by hand. Meanwhile, bring the milk to boil in a small pot. Pour the hot milk over the chocolate, cover (with the vent open) and blend until thoroughly combined and frothy. Or whisk with a whip for 3 minutes. Serve immediately. ","[Tempranillo, Malbec, Syrah, Zinfandel]" 29237,"Deviled Potato Salad 5 all-purpose potatoes, peeled and diced Coarse salt 1/4 onion 3 tablespoons prepared yellow mustard 1/2 cup mayonnaise, eyeball the amount 1 teaspoon sweet paprika 1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot) Salt and freshly ground black pepper 2 scallions, thinly sliced, for garnish Instructions: Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them. In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29238,"Shrimp Sopa Seca 1 1/2 pounds plum tomatoes, halved lengthwise 1/4 white onion, layers separated 6 cloves garlic 2 tablespoons extra-virgin olive oil 1/2 cup packed fresh cilantro (leaves and tender stems), plus more for topping Kosher salt and freshly ground pepper 10 ounces fideo pasta 1 teaspoon ancho cl powder 1 teaspoon ground coriander 1/2 teaspoon chili powder 3/4 pound large shrimp, peeled and deveined (tails intact) Crema or sour cream, for topping Instructions: Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes. Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper. Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot. Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho cl powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil. Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 29239,"Cotton Candy Lemonade 1 1/2 cups freshly squeezed lemon juice (12 to 14 lemons), plus 2 lemons, sliced into 1/4-inch rounds, for garnish 1 cup sugar Ice, for serving 5 cups pink cotton candy Instructions: Strain the lemon juice into a large serving container or pitcher, removing the seeds and pith. Stir in the sugar until dissolved. Add 4 cups cold water and continue stirring until well combined. Add the lemon slices. Just before serving, add ice into cups and pour 1 cup lemonade into each. Stir or swirl 1/2 to 3/4 cup pink cotton candy into each glass of lemonade until dissolved. ","[Prosecco, Moscato, Vinho Verde, Cava]" 29240,"Pancake Mix Dessert Crepes 1 cup pancake mix 2 tablespoons sugar 1 1/3 cups whole milk 2 teaspoons vanilla extract 1 large egg, beaten 1/4 cup melted butter One 8-ounce container whipped cream cheese (store bought) 3/4 cup berry preserves 1 cup mixed berries (raspberries, strawberries, blueberries) 1/4 cup chocolate syrup Canned whipped cream, for topping 3 to 4 sprigs of mint Instructions: For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and egg in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth. Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking the finished crepes in a single layer to cool. To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 29241,"Peking Duck Breast 3 tablespoons Shaoxing rice wine 1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon plus one pinch five-spice powder
4 duck breasts (5 to 7 ounces each), patted completely dry with kitchen towels
2 tablespoons hoisin sauce 2 scallions, thinly sliced, for garnish
Instructions: Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery. Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside. Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat. Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center. Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving. To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 29242,"Garlic Chicken and Fruit Ragout 3 tablespoons olive oil 8 boneless, skinless chicken thighs 1/4 cup chopped yellow onion 1/4 cup minced garlic 1 can (14-ounce) chicken stock 1 tablespoon grated fresh ginger root 1/4 teaspoon allspice 1/4 teaspoon ground cloves 1/2 teaspoon coarse kosher salt 1/4 teaspoon black pepper 1/8 teaspoon ground chipotle chili pepper 2 tablespoons fresh lemon juice 2 teaspoons prepared yellow mustard 1/2 cup dried Mediterranean apricots, cut into 1/2-inch pieces 1/4 cup raisins 2 tablespoons sweetened dried cranberries 1/4 cup orange-flavored liqueur (recommended: Cointreau) 1/4 cup chopped toasted walnuts Instructions: Heat a large frying pan to medium high heat, then add olive oil. When oil is hot, add the chicken thighs and cook, turning, about 12 minutes, or until chicken is golden brown on all sides and fork can be easily inserted. Remove chicken from pan and drain off any excess oil. Place onion in pan and saute over medium heat for 2 minutes; add garlic and saute for an additional minute. Slowly add chicken stock, scraping pan to dissolve bits clinging to the bottom. When chicken stock begins to bubble, add ginger, allspice, cloves, salt, black pepper, chipotle chili, lemon juice, mustard, apricots, raisins, and cranberries. Allow to simmer for 10 minutes, then add chicken; continue to simmer until chicken is cooked and the liquid reduced to a light syrup, about 15 minutes. Add the liqueur to the frying pan and bring the mixture to a boil. Remove from heat and add chopped walnuts. Serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 29243,"Chocolate Caramel Raspberry Sauce 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 25 carmels, unwrapped 4 (1 oz.) squares semi-sweet chocolate 2 tablespoons butter 1/4 cup Smucker's? Seedless Red Raspberry Jam 1 pound cake, sliced Instructions: COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake. Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data
","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 29244,"Tagliatta and Everything Salad 2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks) 4 large cloves garlic, cracked from skins 5 to 6 sprigs fresh rosemary, stripped 1/4 cup, a generous handful, flat-leaf parsley 1 lemon, zested 1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick) Extra-virgin olive oil, for drizzling 2 large golden beets 1 bulb fresh fennel 1 heart romaine, chopped 1 bundle arugula, chopped 4 cups spinach, 1/2 a sack, chopped Olive Oil cooking spray, for grill or grill pan 1/2 pound ricotta salata, crumbled 2 scallions, finely chopped 1 lemon, juiced 1 tablespoon Dijon mustard 1 teaspoon ground cumin, 1/3 palm full 3 tablespoon red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Instructions: Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat. Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides. Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces. Combine greens in a large shallow bowl or platter. Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes. Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies. ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 29245,"Corn, Tomato and Zucchini Salad 6 ears of corn, cooked 8 small vine ripened tomatoes, seeded and cut into 1 inch chunks 1 small red onion, cut into 1/4-inch cubes 1/2 cup olive oil 1 tablespoon mustard 2 1/2 tablespoons white wine vinegar 4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute Washed lettuce leaves 1/2 cup pitted Kalamata olives, cut into slivers Instructions: Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29246,"Leek and Bacon Quiche 1 1/3 cups flour 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes 1 egg 1/4 teaspoon salt 2 to 3 tablespoons iced water 1/2 pound slab bacon, cut into 1/2inch cubes 2 leeks, white and light green parts, chopped (about 2 cups) 1/8 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 3 eggs 1 1/2 cups milk 1/4 pound Gruyere cheese, grated (about 1 1/3 cups) Instructions: In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days. Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside. Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork. Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 29247,"Braised Brisket 1 tablespoon whole fennel seeds 2 teaspoons ground sage 1/4 teaspoon cayenne Kosher salt and freshly ground black pepper One 3-pound first-cut brisket, excess fat not trimmed (see Cook's Note) 1 cup beef stock or beef broth 1/3 cup balsamic vinegar 1/4 cup packed dark brown sugar 5 cloves garlic, finely grated 1/4 cup olive oil 1 large yellow onion, sliced 1 pound carrots, cut into 1 1/2-inch thick slices on the bias One 15-ounce can diced tomatoes Instructions: Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well. Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside. Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium. Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes. Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat. Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 29248,"Coconut-Apricot Macaroons 2/3 cup sugar 1/2 cup dried apricots, finely chopped 2 teaspoons vanilla extract 1/2 teaspoon fine salt 2 large egg whites, lightly beaten Finely grated zest of 1/2 lemon 3 cups (about 8 ounces) finely shredded unsweetened coconut Instructions: Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid. Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29249,"Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette 2 pounds baby red potatoes Canola oil, for tossing Kosher salt and freshly ground black pepper 1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows 4 ounces baby arugula 4 ounces soft goat cheese, in small pieces Zest and juice of 1 large lemon 2 tablespoons Dijon mustard 1 tablespoon chopped fresh tarragon 1 teaspoon clover honey Kosher salt and freshly ground black pepper 1/2 cup olive oil or canola oil Instructions: Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters. Heat a charcoal or gas grill to medium-high. Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes. Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 29250,"Coconut Layer Cake 2 1/2 cups sifted cake flour 1 tablespoon baking powder 1/4 teaspoon salt 1/4 pound (1 stick) butter 1 teaspoon vanilla extract 1 1/2 cups sugar 2 eggs 1 cup milk 1 large orange, zest finely grated A few spoonfuls melted, strained apricot preserves Fluffy White Icing, recipe follows 8 to 10 ounces (3 to 4 cups) grated, toasted coconut, see note
4 egg whites 1/4 cup light corn syrup 2 tablespoons water 2 1/2 cups confectioners' sugar Pinch salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract Instructions: Preheat the oven to 375 degrees F. Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside. Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind. Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched. Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up. When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer. Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides. With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end. Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted. Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29251,"Chili Tortilla Chips 48 ounces (6 cups) peanut oil 10 (6-inch) corn tortillas 1 tablespoon kosher salt 1/4 teaspoon ground chipotle powder 1/4 teaspoon ground chili powder 1/4 teaspoon ground cumin Instructions: Pour the peanut oil into a large (11 x 4-inch) stainless steel pot fitted with a candy thermometer; you want the oil to be at least 1-inch deep. Heat the oil to about 380 degrees, or almost smoking.
Cut the tortillas in quarters (they will seem large) and add them in batches to the hot oil without crowding them. Cook for 2 to 3 minutes, turning once to brown evenly. Remove the tortillas with a flat wire strainer or tongs and place them on a sheet pan lined with paper towels. Continue cooking the chips until they're all fried. Meanwhile, combine the salt, chipotle powder, chili powder, and cumin in a small bowl. While the chips are still hot, sprinkle them evenly with the spice mixture. Serve warm or at room temperature. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 29252,"Johnsonville Traditional Italian Sausage Stuffing 1 pkg. Johnsonville? Mild Italian Sausage (Ground or de-cased links) 1/4 cup olive oil, separated 2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes 1 tsp coarse ground pepper 1 cup Parmesan cheese, shredded 1 small green pepper, diced 1/2 cup oil-packed sun-dried tomatoes, chopped 1/2 cup pimiento-stuffed olives, chopped 5 large leaves fresh basil, chopped 2 garlic cloves, minced 2 eggs 1 1/2 cups water or white wine 1/4 cup butter, cubed Instructions: In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink (160 degrees F); set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot. More great recipes and savings at Italianville.com ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29253,"Oasis Martini 4 ounces gin 4 ounces white cranberry juice Splash key lime juice Instructions: Combine all ingredients in a shaker with some ice. Shake to mix, and then serve in a martini glass. ","[Gin, White Wine, Lime Juice]" 29254,"Chilaquiles Frittata 1 tablespoon extra-virgin olive oil 8 scallions, white parts only, thinly sliced 1 serrano cl, minced 1 cup corn kernels (cut from the cob or thawed if frozen) 1 cup chopped tomatoes One 4-ounce can diced green chiles 10 large eggs 2 cups crushed tortilla chips 1/4 cup chopped fresh cilantro 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup grated Monterey Jack-Cheddar cheese blend Sour cream and salsa, for serving Instructions: Preheat the oven to 300 degrees F. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the scallions and serrano chiles and saut until softened, about 2 minutes. Add the corn, tomatoes and canned chiles and cook until the corn is cooked through and the tomatoes have softened, about 3 minutes. Meanwhile, in a large bowl, whisk the eggs. Add the tortilla chips, cilantro, salt and pepper. Pour the egg mixture into the skillet and top with the cheese. Transfer to the oven and bake until lightly browned and fluffy, about 20 minutes. (Note that the temperature is low, and this recipe cooks longer than a typical frittata; I find that cooking eggs low and slow results in better flavor and texture.) Cut into wedges and serve with the sour cream and salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 29255,"Minty Couscous 1/2 teaspoon salt 3 cups/about 450 g quick-cooking couscous 1 tablespoon olive oil, plus more if desired Leaves from 2 large bunches fresh mint, chopped Instructions: Bring 3 1/2 cups/875 ml water to a boil in a large saucepan and salt it. Pour in the couscous and the olive oil, give a quick stir, cover and turn off the heat. Let sit for about 5 minutes. Fluff with a fork to break up any lumps. Check the seasonings, stir in the chopped mint and serve. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29256,"Spiced Candied Walnuts Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper Instructions: In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29257,"Peanut Butter and Jelly Pizza 1 whole-wheat or multi-grain English muffin 2 tbsps. Jif? Creamy Reduced Fat Peanut Spread 2 tbsps. Smucker's? Strawberry Low Sugar Preserves or Smucker's? Squeeze Strawberry Reduced Sugar Fruit Spread 8 banana slices Smucker's? Hot Fudge Sugar Free Ice Cream Topping, heated according to package directions Flaked or shredded coconut (optional) Instructions: SPLIT and toast English muffin. Spread peanut spread on both sides of muffin. Spread or squeeze fruit spread over peanut butter. TOP with banana slices. Drizzle with warmed fudge topping to taste. Sprinkle with coconut, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 29258,"Margarita Pie 14 graham cracker sheets (2 sleeves) 3 tablespoons sugar 6 tablespoons unsalted butter, melted 1 tablespoon tequila One 14-ounce can sweetened condensed milk 1/2 cup defrosted limeade concentrate 1/4 cup tequila 2 tablespoons fresh lime juice 2 tablespoons orange-flavored liqueur, such as Triple Sec 1/4 teaspoon kosher salt, plus more for garnish 1 cup heavy cream Eight 1/2-inch lime wedges (from 1 or 2 limes) Instructions: For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack. For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight. Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve. ","[Tequila Sunrise, Sauvignon Blanc, Moscato, Cava]" 29259,"Cheesy Rice Paper Tteokbokki One 4-inch square dasima (aka kombu or dried kelp; about 0.4 ounces) 5 dried dasima anchovies (0.4 ounces) 2 tablespoons gochujang 2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
1 teaspoon fine gochugaru, plus more as needed (see Cook\u2019s Note)
Nonstick cooking spray 18 (8 1/2-inch) round rice paper wrappers
Nonstick cooking spray 4 (8 1/2-inch) round rice paper wrappers
4 slices mozzarella cheese 1/4 medium onion, sliced 1/2 inch thick
2 (2 ounces each) rectangular Korean fish cakes, slightly thawed if frozen, cut into 1 1/2-inch triangles (see Cook\u2019s Note)
Thinly sliced scallion greens and toasted sesame seeds, for serving
Instructions: For the dasima anchovy broth: Add the dasima and 2 cups cold water to a medium pot. Let soak until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes. Meanwhile, remove and discard the heads of the anchovies. Split the anchovies in half along the spines to remove the innards; discard the innards and set the anchovies aside. For the gochujang sauce: Stir together the gochujang, sugar, soy sauce, corn syrup, and gochugaru in a small bowl and set aside.
For the plain tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until slightly bendy but still stiff, about 15 seconds, then lay on a cutting board. Repeat soaking with another rice paper wrapper then lay directly on top of the first wrapper. Repeat soaking with a third wrapper and place on top of the stacked wrappers. Push out any air bubbles, letting the wrappers adhere together. (If the wrappers are too wet and slippery to roll, then pat them with a paper towel to remove the excess water.) Starting from the edge of the stack closest to you, roll the stack into a tight log away from you. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 6 logs. Cut each log into 3 equal pieces, each about 3 inches long, to yield a total of 18 tteok.
For the cheese tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Place a mozzarella slice on the bottom half of the wrapper, leaving 1/2 inch space from bottom. Fold the sides of the wrapper over the mozzarella, then fold up the bottom flap and roll up into a tight log. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 4 cheese tteok.
Bring the dasima anchovy broth to a boil over medium heat and boil until the broth starts to foam around the sides, 1 to 2 minutes. Discard the square of dasima, then add the reserved anchovies. Boil for 5 minutes, then remove the anchovies with a slotted spoon and discard them. Add the gochujang sauce to the broth and boil, stirring, until incorporated and the resulting sauce is homogenous and slightly reduced, about 5 minutes. Add the onions and fish cakes (see Cook's Note) and cook until the onions are slightly softened and the fish cakes are warmed through, about 2 minutes. Add the plain tteok and cheese tteok and stir to coat them in the sauce, 1 to 2 minutes. Garnish with scallion greens and toasted sesame seeds.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 29260,"Sloppy Joe Baked Potatoes 4 russet potatoes 2 tablespoons unsalted butter 1 small onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 pound 93 percent lean ground turkey Kosher salt and freshly ground pepper 1/2 cup ketchup 1/3 cup sweet chili sauce 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/2 cup shredded low-fat cheddar cheese (about 2 ounces) Instructions: Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave until tender, turning once, about 15 minutes. Set aside. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add the turkey and 1/4 teaspoon each salt and pepper; cook, breaking up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; continue cooking until the meat is cooked through, 3 to 5 more minutes. Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork. Top with the turkey mixture and sprinkle with the cheese while still hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 29261,"Candied Ginger-Mascarpone Ice Cream 2 cups milk 2 cups heavy cream 1/2 vanilla bean, split lengthwise 9 egg yolks 3/4 cups sugar 1 cup mascarpone 1/2 cup crystallized ginger, chopped (store bought or home made) Instructions: In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone. Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 29262,"Crab Cakes and Caesar Salad 1/2 teaspoon crushed garlic 1 tablespoon olive oil, plus 1/2 cup 4 flat anchovy fillets, drained 1/8 teaspoon dry mustard 1 teaspoon Worcestershire sauce 2 1/2 tablespoons red wine vinegar 1/2 lemon, juiced 1 tablespoon grated Parmesan 1/4 teaspoon salt 1/2 teaspoon black pepper 1 head baby romaine lettuce 1 coddled egg 4 long focaccia croutons, crushed, recipe follows 4 spring onions 2 teaspoons chopped chives 14 ounces crab meat Salt and pepper 4 ounces mayonnaise 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 8 ounces fresh white bread crumbs Olive oil 8 plum tomatoes, chopped 1 bunch chives, cleaned 2 ounces black olives, pitted 2 teaspoons grain mustard 4 ounces fish cream sauce, recipe follows 8 slices cooked lobster tail meat 1 medium Focaccia loaf, sliced thinly 1/2 cup olive oil Salt and pepper 1 tablespoon minced shallots 1 tablespoon butter 4 ounces fish stock 4 ounces heavy cream Instructions: Crab Cakes: Preheat oven to 350 degrees F. Crush the garlic in a large bowl. Add 1 tablespoon of the olive oil and the anchovies into the bowl and mash until a paste forms. Add the mustard, Worcestershire sauce, the remaining 1/2 cup olive oil, vinegar, and lemon juice. Mix well and add the cheese. Sprinkle in the salt and pepper. Add the romaine lettuce and toss lightly. Break the coddled egg into the bowl and toss thoroughly to mix the ingredients well. Add the croutons and toss again. Chill until ready to serve. To make the crab cakes, finely chop the spring onion and chives. Mix with the hand, add picked crab meat, season, and add the mayonnaise, lemon juice, and Worcestershire sauce. Scale out 4-ounce portions of the crab mixture and mould into a patty form and coat in fresh white bread crumbs. Refrigerate crab cakes for at least 2 hours to set. Using a large pan, fry the crab cakes in a little olive oil until golden brown and then place in the oven or under grill for 5 minutes. To plate, dress crab cakes on a bed of chopped tomatoes, chives, and black olives. Combine the mustard with the fish cream sauce and surround the plate. Finish with a layer of Caesar salad and top with slices of the cooked lobster and focaccia croutons. Preheat the oven to 200 degrees F. Place the thinly sliced focaccia on a baking sheet. Drizzle each piece with olive oil, sprinkle salt and pepper, and place the oven for 1 hour to dry out. Crumble and set aside until ready to use. In a saucepan, saute the shallots in the butter until aroma is apparent. Add the fish stock and allow to reduce by half. Add the heavy cream and allow to reduce until thick enough to coat the back of a spoon, about 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29263,"Noel Cup Cupcakes 2 (16-ounce) containers creamy white frosting 12 store-bought cupcakes, un-iced 1/2 cup shredded sweetened coconut 12 candied cherries 12 birthday candles Instructions: Transfer the icing into a resealable plastic bag. Cut 3/4-inch off the corner of the plastic bag and set aside. Ice the top of each cupcake and sprinkle with the shredded coconut. Place a cherry into the center of each cupcake. Then, place the candles into the center of each cherry. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29264,"Instant Pot Dulce de Leche One 14-ounce can sweetened condensed milk 1 teaspoon pure vanilla extract Instructions: Set the rack in the bottom of a 6- or 8-quart Instant Pot? and fill with 10 cups of water. Open the can of condensed milk, then wrap it tightly and completely in foil. Set the can on the center of the rack (the water should come halfway up the sides). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the foil and transfer the hot dulce de leche to a medium bowl. Whisk in the vanilla until smooth. ","[Malbec, Tempranillo, Garnacha, Barbera]" 29265,"Caviar served on Ice Cubes 1 cup coarse salt 12 ice cubes 1-ounce caviar (your choice of fancy imported or economic lumpfish) Instructions: Spread salt over a serving plate. Place ice cubes on plate. Spoon 1/2 teaspoon of caviar on each ice cube. Serve immediately. ","[Champagne, Prosecco, Sparkling Pinot Grigio]" 29266,"Sausage and Pepper Burgers 2 tablespoons olive oil 2 red bell peppers, sliced
1 large onion, sliced
Pinch plus 1 teaspoon kosher salt
Pinch plus 1 teaspoon freshly ground black pepper
3 cloves garlic, sliced
1/2 cup pizza sauce
2 pounds (80/20) ground beef 1 pound sweet Italian sausage, casing removed
1/2 teaspoon dried oregano
1/2 teaspoon dried ground sage
6 slices provolone 6 semolina rolls, split and toasted
Torn fresh basil, for topping
Instructions: Preheat a grill to medium heat. Pour the olive oil into a large skillet over a medium-high heat. When the oil is hot, add the bell pepper and onion, then sprinkle with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and just tender, 8 to 10 minutes. Add the garlic and cook until just softened, about 1 more minute. Stir in the pizza sauce and 1/2 cup water, then simmer until thickened but still saucy, about 5 minutes. Set aside and keep warm. Combine the beef, sausage, oregano, sage and remaining teaspoon each of salt and pepper in a large bowl. Mix with your hands until well combined. Form into six patties, about 1 inch thick and 4 1/2 inches wide. Grill the patties until cooked through, 6 to 7 minutes per side. Top each with a slice of cheese during the last 1 to 2 minutes and cover to melt. Serve the burgers on the rolls and top with the pepper and onion sauce, then add the fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29267,"Curried Chicken Wraps 3 split (1 1/2 whole) chicken breasts, bone in, skin on Olive oil Kosher salt Freshly ground black pepper 1 1/2 cups good mayonnaise 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Gray's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews, chopped 6 tortillas Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken. Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29268,"Poulet Basquaise 1 (3 1/2 pound) chicken Black pepper and salt 1/4 cup olive oil plus 2 tablespoons 1 large garlic clove, crushed and finely chopped 2 green peppers, cored, seeded, and cut into strips 1 red peppes, cored, seeded, and cut into strips 4 large tomatoes, skinned, seeded and chopped 1 cup mushrooms, finely diced 5 ounces Csabai sausage, cut into 1/4-inch slices 3/4 cup dry white wine 1 tablespoon parsley, roughly chopped 1 cup long grained rice, boiled Instructions: Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum. Add 2 tomatoes and allow the vegetables to sweat together. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes. Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 29269,"Sweet n Smokey Onion Rings Vegetable oil, for frying 1 cup all-purpose flour, plus extra for dusting 2 teaspoons smoked sweet paprika 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon baking powder 1 1/2 cups buttermilk 1 egg 2 large Vidalia onions, cut into 1-inch thick slices Instructions: In a heavy bottomed pot, add enough oil to reach 4 inches up the sides. Preheat to 365 degrees F. In a medium-sized bowl, combine the flour, paprika, onion powder, salt, and baking powder. In a small bowl, whisk together the buttermilk and egg. Add the wet mixture to the dry mixture, whisking the batter until just combined. In a medium bowl or wide baking dish, add onion rings and dust with flour. Toss gently to uniformly coat rings, and shake off excess flour. Working in batches, dip floured onion rings into the batter, making sure they are thoroughly coated, then carefully add to the preheated oil. Cook until deep golden, flipping halfway through if necessary, about 2 minutes. Remove the onion rings to a paper towel-lined plate and season immediately with salt. Transfer to a serving platter and serve hot. No ketchup needed! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29270,"Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole 1 (10-ounce) halibut fillet, skin-on Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus 2 tablespoons 1 medium sized shallot, minced 1 teaspoon red pepper flakes 1 bunch flat-leaf Italian parsley, cleaned, stems removed, and chopped 4 garlic cloves, smashed and finely chopped 1/2 cup dry white wine 1 (28-ounce) can whole peeled tomatoes, smashed with hands 1/4 cup rinsed capers 1 cup pitted kalamata olives, smashed Gnocchi, recipe follows Escarole, recipe follows 1 tablespoon olive oil 1 garlic clove, smashed and finely chopped
1 teaspoon red pepper flakes
1 tight bunch escarole, cleaned and chopped
1/4 cup dry white wine 1 cup all-purpose flour 2 large eggs
1 pound ricotta cheese
1/4 grated Parmesan
Salt and freshly ground pepper Instructions: Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed. Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine. On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 29271,"Layered Chocolate and Peanut Butter Bars Crisco? Original No-Stick Cooking Spray 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1 cup packed brown sugar 2/3 cup Jif? Creamy Peanut Butter 1/2 cup butter, softened 1 large egg 1 teaspoon vanilla extract 3/4 cup Pillsbury BEST? All Purpose Flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups quick rolled oats Instructions: HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside. BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended. STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough. BAKE 24 to 26 minutes. Cool. Cut into 24 bars. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 29272,"Cape Brandy Sauce 1 tablespoon melted butter 1 cup sugar 1/4 teaspoon salt 5 ounces water 1/2 cup brandy 1 teaspoon vanilla extract Instructions: In a saucepot, heat the butter, sugar, salt, and water for 5 minutes. Then add the brandy and vanilla extract and heat an additional minute. ","[Bordeaux Blend, Tawny Port, Madeira]" 29273,"Chicken Smithfield 1 tablespoon olive oil 1 tablespoon minced shallot
2 ounces diced smoked ham, preferably Smithfield 6 ounces chicken breast, cut into strips 1/2 cup sliced mushrooms 2 ounces brandy
6 ounces heavy cream
Salt and pepper Cooked white rice, for serving Instructions: Heat oil in a saute pan over medium to high heat. Add shallots and sweat for 2 minutes. Add diced ham and cook for 2 minutes. Add chicken breast and saute for 4 to 5 minutes, then add mushrooms and saute for 2 minutes. Deglaze the pan with brandy, using caution to watch out for a flame. Add heavy cream and reduce until creamy, 3 to 4 minutes. Season with salt and pepper to taste. Serve over white rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29274,"Banana Sheet Pan Pancakes Extra-virgin olive oil, for parchment paper 2 ripe bananas, peeled 3 cups unsweetened plant-based milk 1/4 cup apple cider vinegar 2 tablespoons olive oil 2 tablespoons vanilla extract 3 cups all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon flaky sea salt 3.5 ounces blueberries 2 tablespoons coconut sugar Maple syrup Handful of strawberries, quartered Vegan squirty whipped cream Instructions: For the batter: Preheat the oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lining it with lightly oiled parchment paper. Add the bananas to a bowl and mash well. Add the plant-based milk, cider vinegar, olive oil and vanilla extract and mix. To another large bowl, add the all-purpose flour, baking powder, cinnamon and salt and mix. Then add the wet ingredients to the dry ingredients and whisk until the batter is combined. For the topping: Pour the batter into the baking sheet and smooth evenly to edges. Sprinkle the blueberries over one half of batter and the coconut sugar over the whole top. Bake for 10 minutes, reduce the heat to 400 degrees F (200 degrees C) and cook for a further 20 minutes, until golden brown and firm to the touch. Let rest for a couple of minutes to make the pancakes easier to cut. Cut into 12 rectangles. To serve: Plate 3 slices per person, drizzle with maple syrup and top with strawberries and a squirt of cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 29275,"Sweet Corn Bread Pudding 1/2 onion, diced fine 1-ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan cheese 1 teaspoon kosher salt Ground black pepper to taste 2 cups French bread, cubed Instructions: Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 29276,"Lima Bean Puree 10-ounce package frozen lima beans 1/2 teaspoon minced garlic 1/2 teaspoon grated orange rind 2 to 4 tablespoons unsalted butter Water or broth to cover Salt and pepper Instructions: Combine the lima beans and garlic, with broth or water to cover and simmer, covered, over low heat, for 15 minutes or until really tender (add more liquid if it is evaporating too quickly). Puree lima beans in a food processor with grated orange rind and butter. For a finer puree, pass the lima beans through a sieve or food mill to remove skins; season to taste with salt and pepper. Can be made in advance and reheated in microwave oven or double boiler. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29277,"Champagne VSOP 1 sugar cube 4 tablespoons VSOP brandy
1 (750 milliliter) bottle good Champagne, chilled
4 long strips of orange zest
Instructions: Drop one sugar cube in each Champagne flute. Pour 1 tablespoon brandy over each sugar cube, then top off with the chilled Champagne. Rub the orange zest along the rim of each flute, then drop a piece of zest into each cocktail. Serve immediately. ",[Champagne] 29278,"Gingered Soup and Pasta 1 to 2 tablespoons sesame oil Quarter piece fresh ginger, minced 1 clove garlic, minced 6 cups chicken broth 1/2 bunch sliced scallion 1 small bunch cilantro, stems removed 2 cups vermicelli broken up Lemon wedges Instructions: Saute ginger and garlic in sesame oil for a few seconds. Add broth and bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion and cilantro and serve. Let each person garnish their portion with fresh lemon at last minute so as not to discolor green of soup. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 29279,"Anglaise Sauce 2 cups heavy cream 1/2 cup sugar 1 vanilla bean split and scraped 5 egg yolks Instructions: In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve. ","[Chardonnay, Riesling, Gewrztraminer]" 29280,"Corn and Farro Salad 4 ears corn, shucked 5 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons capers, minced
2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves 2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 cups cooked farro
4 ounces smoked mozzarella, cubed
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1 small cucumber, halved and thinly sliced
1 avocado, peeled and cubed
Instructions: Preheat a grill or grill pan to medium-high heat. Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly. In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 29281,"Orange, Radish, and Mint Salad 4 navel oranges 1/2 red onion, thinly sliced 8 radishes, halved and thinly sliced 1/4 cup fresh mint leaves, torn 2 tablespoons olive oil 1/4 teaspoon salt Freshly ground black pepper Instructions: Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith. In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29282,"Buffalo Wings with Blue Cheese Dipping Sauce 2 1/2 pounds chicken wings, tips removed and wings halved at joint, or wingettes 6 tablespoons unsalted butter, melted 1/4 cup honey 1/4 cup bottled hot sauce, such as Frank's 2 teaspoons paprika 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Nonstick spray, for greasing Blue Cheese Dipping Sauce, for serving, recipe follows Celery sticks, for serving 1 cup crumbled blue cheese 3/4 cup mayonnaise 1/2 cup sour cream 1 teaspoon Worcestershire sauce Kosher salt and cracked black pepper Instructions: Place the chicken wings in large resealable bag in a shallow baking dish.
Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
Serve alongside the Blue Cheese Dipping Sauce and celery sticks. Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 29283,"Tonga Mai Tai 1 ounce dark rum 1/2 ounce light rum 1/4 ounce orgeat (almond-flavored) syrup 2 ounces orange juice 2 ounces pineapple juice 1/4 ounce triple sec Pineapple wedge and maraschino cherry, for garnish Instructions: Mix the dark and light rum, orgeat syrup, and orange and pineapple juice in a cocktail shaker with ice cubes or crushed ice. Pour into a glass. Float the triple sec on top by pouring it over the back of a spoon. Garnish with the pineapple wedge and cherry. ","[Rum, Triple Sec, Creamy Orange Wines]" 29284,"Grilled Peaches and Cream 4 medium-sized fresh ripe peaches 3 to 4 macaroons, crushed 1 level tablespoon sugar 1 to 2 tablespoons Cointreau 1/2 pint (1 cup) double cream 5 ounces Demerara (raw) sugar Instructions: Pour boiling water over the peaches and leave them for 1 to 2 minutes, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding stones, and place in a single layer in an ovenproof dish, cut sides up. Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If necessary the peach cavities can be made a little larger by removing some of the flesh, which should be finely chopped and added to the paste. Whip in the cream and spread over the peaches. Put the peaches to chill in the refrigerator. When ready to serve, sprinkle Demerara sugar over the cream and place under a preheated broiler until the sugar melts. ","[Riesling, Moscato, Vin Santo, Brachetto]" 29285,"Panini Americano 1 loaf Ciabatta bread sliced into 4 (3-inch) thick slices (can be substituted with crusty Italian bread) 1/2 pound fresh mozzarella, sliced into 8 slices 4 ounces Brie, sliced into 4 pieces 1/2 cup fresh corn, blanched 2 tomatoes, sliced Salt Freshly ground black pepper 1 cup chopped arugula Extra virgin olive oil Instructions: Slice each 3-inch slice of Ciabatta in half horizontally to make a top and a bottom piece. In a toaster oven, toast the bread for 2 minutes, or until lightly toasted. On one side of the bread, place 2 slices of the mozzarella. On the other piece of Ciabatta, place a slice of Brie. Place 1/4 of the corn on top of the Brie. Place 2 slices of tomato on top of the mozzarella. Season both sides of the panini with salt and pepper. Place the panini in the toaster oven and toast for 4 minutes, or until tomato is warm and cheese is beginning to melt. Remove from the toaster oven and top the tomatoes with some of the arugula. Drizzle with a little extra virgin olive oil. Press the 2 halves together. Slice in half. Repeat process for the other 3 sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29286,"Make-Ahead Bacon and Cheese Breakfast Sandwiches Nonstick cooking spray, for the baking pan, optional Salted butter, at room temperature, for the baking pan and/or spreading, optional 6 slices thick-cut bacon (about 6 ounces) 10 large eggs 1/2 cup whole milk Kosher salt and freshly ground black pepper 6 slices sharp Cheddar (about 6 ounces) 6 English muffins Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter. Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.
Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a drinking glass to cut out 6 rounds. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of bacon, one slice of Cheddar and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 29287,"Spinach Pecan Salad 2 pounds fresh spinach 1 teaspoon salt 4 scallions, thinly sliced, including about 2 inches of the green part 1/4 cup extra-virgin olive oil 1/4 cup lemon juice 1/4 pound salted chopped pecans, toasted Instructions: Wash and dry the spinach until you're absolutely sure it's clean; spinach can hold a lot of grit. When you're sure it's clean and dry, put it in a salad bowl, and sprinkle it with salt, and squeeze the leaves gently with your hands. You'll find that the spinach \deflates,\ or sort of gets a bit limp and reduces in volume. Add the scallions to the bowl. Pour on the olive oil, and toss the salad thoroughly. Add the lemon juice, and toss again. Top with the pecans, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29288,"Black Bean and Peach Salsa 1 cup canned black beans, drained and rinsed 1 cup diced peeled ripe peaches 2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1 jalapeno, minced, with seeds 1 clove garlic, minced
Kosher salt and freshly ground black pepper Tortilla chips, for serving, optional Instructions: Combine the beans, peaches, onion, cilantro, jalapeno and garlic in a medium bowl. Season with salt and pepper to taste. Serve with tortilla chips or spooned over grilled chicken or fish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 29289,"Mulled Cider Wine One 750-milliliter bottle Cabernet Sauvignon One 12-ounce bottle hard cider
1 ounce Allspice Simple Syrup, recipe follows Orange slices, for garnish
1/2 cup sugar 5 allspice berries Instructions: Pour the wine, cider and Allspice Simple Syrup into a pitcher or punch bowl. Ladle into glasses. Garnish with orange slices. Combine the sugar, allspice and 1/2 cup water in a small saucepan and bring to a boil. Turn off the heat and allow the mixture to steep for about 5 minutes. Strain and let cool to room temperature before using. ","[Cabernet Sauvignon, Moscato, Riesling, Vinho Verde]" 29290,"Classic Maryland Crab Feast 4 dozen live blue crabs 2 pounds ice 1/2 ounce bay leaves (about 48 leaves)
1 cup paprika
1 cup celery salt
2 tablespoons cayenne
Two 12-ounce bottles lager beer
3 cups apple cider vinegar
Instructions: Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour. Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29291,"Strawberry Crunch Ice Cream Bars 1 cup heavy cream 1/2 cup half-and-half 1 teaspoon pure vanilla extract 1/2 cup granulated sugar 2 tablespoons honey 3 large egg yolks 1 cup freeze-dried strawberries, processed into a powder Red food coloring, optional 20 vanilla-flavored cream-filled sandwich cookies, such as golden Oreos 3 tablespoons strawberry-flavored gelatin powder 6 tablespoons unsalted butter, melted Instructions: For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla. Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer\u2019s instructions. Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight. Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry. Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 29292,"Maple Walnut Layer Cake with Fluffy Maple Frosting 3 3/4 cups self-rising flour 1/2 teaspoon ginger 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup sugar 3 large eggs, at room temperature 1 1/2 cups pure maple syrup 3/4 cup hot water 2 egg whites 1/2 cup maple syrup 3/4 cup sugar 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon maple extract 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees. Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper. To make the cake: In a large bowl, sift together the flour and the ginger and set aside. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread. When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29293,"Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream 1 1/2 cups soy milk, or non-dairy milk of your choice 3/4 cup agave nectar or maple syrup 1/4 cup plus 2 tablespoons canola oil 1/4 cup plus 2 tablespoons organic cane sugar 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons apple cider vinegar 1 1/2 cups organic, unbleached white flour 1/4 cup plus 2 tablespoons cocoa powder 1/4 cup dark cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 4 cups dark chocolate chunks 1 cup soy milk, or non-dairy milk of your choice 1/2 cup agave nectar or maple syrup 1 1/2 cups coconut milk fat (from two 13.5-ounce cans unsweetened, full fat coconut milk that has been refrigerated overnight) 1 cup organic brown sugar 1 tablespoon vanilla extract 2 teaspoons course sea salt 2/3 cup organic vegetable shortening 1/3 cup vegan margarine 3 cups powdered sugar 1 cup dark cocoa powder Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners. In a medium bowl, whisk together the soy milk, agave nectar, canola oil, cane sugar, vanilla extract and apple cider vinegar, and set aside. In a large bowl, sift the flour, cocoa powders, baking powder, baking soda and salt and whisk them together. Add your wet mixture to the dry and whisk until the mixture is evenly moist and only a few lumps remain. Set aside. For the ganache: Whisk together the chocolate chunks, soy milk and agave nectar in a microwave-safe bowl. Place the bowl into a microwave and heat for 1-minute increments, whisking in-between, until the mixture is thick and smooth. Take your cupcake batter and start to stream in about 1 cup of the chocolate ganache and gently fold it into the batter. Do not fully mix it into the batter, it should be swirled in. Fill the liners three-quarters full and bake until a toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes completely. For the salted caramel sauce: In a nonstick saucepan, add the coconut milk fat. Add in the brown sugar, vanilla and salt, and whisk well. Bring the mixture to a boil on medium-high heat, whisking occasionally. Once the mixture starts to boil, reduce the heat to a low bowl and cook for 35 to 45 minutes, whisking every couple of minutes, until the sauce has reduced by half. The resulting mixture will be thick and golden. Allow the caramel to cool slightly and use immediately. For the buttercream: Whip the shortening and margarine together in a mixer bowl with the paddle attachment until fluffy. Scrape down the bowl and put back onto the mixer on low-speed and slowly add the powdered sugar and cocoa powder. Once the mixture is fully incorporated, stream in 1 cup of the chocolate ganache. Once the ganache is added, you may turn the mixer to medium-high and whip until the buttercream is very fluffy. To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with salted caramel sauce. Using a round frosting tip, generously frost the top of each cupcake with the dark chocolate buttercream. Drizzle the top of each cupcake with more salted caramel sauce. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 29294,"Veggie Burger with Gruyere and Mushrooms 1 Grillers Prime? Veggie Burgers 1 slice Gruyere cheese or Swiss cheese 1/2 teaspoon vegetable oil 1/2 cup sliced fresh mushrooms 1 thin-sliced red onion, separated into rings 1 lettuce leaf 1 thin-sliced tomato 1 whole grain hamburger bun, split and toasted Instructions:

1. Cook Morningstar Farms® Grillers Prime® Veggie Burger according to package directions. Immediately top with cheese. Let stand about 1 minute or until cheese melts.
2. Meanwhile, in small nonstick skillet heat oil. Add mushrooms and onion. Cook, stirring frequently, over medium heat for 3 to 5 minutes or until tender.
3. Place lettuce leaf, tomato and veggie burger on bun bottom. Top with mushroom mixture and bun top. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29295,"Veal Piccata with Angel Hair and Parmigiana-Reggiano 1/2 pound angel hair pasta 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 2 1/2 teaspoons salt 1 3/4 teaspoons freshly ground black pepper 3 tablespoons plus 1 teaspoon chopped parsley leaves 2 teaspoons chopped fresh basil leaves 2 tablespoons freshly grated Parmigiano-Reggiano 1 cup all-purpose flour 8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick 3 tablespoons unsalted butter 1/2 cup dry white wine 1/4 cup chicken stock, or canned, low-sodium chicken broth 2 tablespoons fresh lemon juice 2 tablespoons capers, drained 2 teaspoons minced garlic Instructions: Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm. Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl. Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside. Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute. To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 29296,"Green Beans and Cherry Tomatoes 2 tablespoons olive oil 3 cloves garlic, chopped 1 pint cherry tomatoes, sliced in half 1 pound green beans, ends trimmed Kosher salt and freshly ground black pepper Instructions: Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and saute until golden.
   Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
   Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 29297,"Rice Pancakes 1 cup flour 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons olive oil 1 cup milk or more 2 eggs, lightly beaten 3/4 cooked long grain rice 1/4 cup grated Parmesan cheese 1/4 cup sliced scallions Instructions: Whisk flour, salt and baking powder together and set aside. Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk. Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through. Serve with a black bean stew. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 29298,"Tangerine-Serrano Frozen Treats 5 to 6 cups fresh tangerine juice 4 serrano chiles, 2 sliced 5 tablespoons superfine sugar 2 tangerines, finely zested 2 to 3 tablespoons corn syrup Instructions: Place 3 cups of the tangerine juice in a medium nonreactive pan over high heat and bring to a boil. Make a few slits in 2 serranos and add them to the juice. Continue cooking until thickened and reduced to about 1 cup. Remove the serranos and discard. While the mixture is still hot, begin adding the sugar until slightly sweet. Stir until the sugar totally dissolves. Transfer the thickened juice to a large bowl. Stir in 2 to 3 cups tangerine juice, zest of 2 tangerines, 2 to 3 sliced serranos, 2 to 3 tablespoons corn syrup. Allow to steep overnight, refrigerated. Strain and pour into ice pop molds. Freeze until frozen. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 29299,"California Fondue 1 large poblano pepper Fresh ground black pepper 1 cup coarsely chopped green onion (scallions) 1 red onion, coarsely chopped 2 small zucchini, sliced lengthwise 1 small yellow squash, sliced lengthwise 1 cup cherry or pear tomatoes 8 ounces thin sliced garlic jack cheese 8 ounces thin sliced Traditional jack or teleme cheese Tortilla chips or thin, baked baguette slices Instructions: Roast the pepper over gas flame or under broiler until blistered. Cool and peel, discarding seeds and stems. Preheat the oven to 450 degrees F or a grill to high heat. Sprinkle pepper on the vegetables and roast in very hot oven or on grill until they start to brown. Cut into small pieces. Arrange 1/2 cheese slices on shallow ovenproof platter or casserole and arrange vegetables over cheese. Cover with remaining cheese and bake in very hot oven until bubbling. Serve at once with baguette slices or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29300,"Braised Greens 8 ounces slab bacon, cut into lardons 3 tablespoons duck fat or lard 2 cloves garlic, sliced 2 shallots, sliced 2 fresno chiles, seeded and sliced 1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed 1/4 cup sherry vinegar Salt and freshly ground pepper 1/4 cup honey Instructions: Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29301,"Spiral Ham 1/2 cup dark brown sugar 1/2 cup honey 1/2 cup fresh orange juice 1/2 cup peach nectar 4 to 5 chipotles, minced 5 pound spiral cut smoked ham Instructions: Preheat the oven to 375 degrees F. In a small bowl, mix together the brown sugar and honey. Set aside. In another small bowl, mix together the orange juice, peach nectar and chipotles. Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture. Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29302,"Grilled Shrimp Salad with Papaya, Green Onions and Peanuts 16 whole large shrimp deveined and shelled Olive oil Salt and freshly ground pepper 1 pound arugula 2 ripe papayas, peeled, pitted and thinly sliced 4 green onions, finely sliced Grilled shrimp (above) 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 tablespoon soy sauce 1 small jalapeno pepper, finely diced 1/4 cup olive oil 1/2 cup peanuts, coarsely chopped 2 tablespoons finely chopped cilantro Instructions: Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit. Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29303,"Turkey Fajitas with Creamy Avocado Sauce 1 ripe Hass avocado, halved, pitted and flesh chopped 1/4 cup Hellmann's Real Mayonnaise 1 teaspoon diced fresh jalapeno pepper (optional) 1 fresh lime, juiced Water Salt and freshly ground black pepper 2 tablespoons canola oil 1 large red onion, halved and thinly sliced 1 large red bell pepper, halved and thinly sliced 1 teaspoon ground cumin 2 cups leftover shredded turkey 2 tablespoons chopped fresh cilantro leaves 4 large flour tortillas Instructions: Combine the avocado, mayonnaise, jalapeno pepper and lime juice in a blender or food processor. Add a splash of water and puree until smooth; season with salt and pepper, to taste. Scrape into a bowl. Heat the oil in a large saute pan over high heat. Add the onion and pepper and cook until soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the turkey, cook until just heated through and stir in the cilantro. Put the tortillas on a plate, cover with a damp paper towel and microwave on high heat for 40 seconds to warm through. Put some of the turkey mixture in the center of each tortilla, drizzle with some of the Creamy Avocado Sauce, roll and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 29304,"Speck and Mustard Greens Pizza Kosher salt 1 bunch mustard greens, washed well All-purpose flour, for dusting Four 12-ounce balls Pizza Dough, at room temperature, recipe follows Extra-virgin olive oil 8 ounces mozzarella, grated 4 ounces fontina, grated 6 ounces thinly sliced speck 1 package dry active yeast (2 1/4 teaspoons) 1/2 cup lukewarm water 4 cups bread flour 1 1/2 teaspoon salt 3/4 cup cold water 1/4 cup olive oil, plus more for bowl Instructions: Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Bring a large pot of salted water to a boil. Add the mustard greens and cook about 3 minutes. Drain and rinse with cold water. Chop into large pieces.
   Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
   Drizzle some extra-virgin olive oil on each round, leaving a 1-inch crust. Sprinkle with a quarter of the mozzarella and a handful of fontina.
   Gently put the pizza on the floor of the pizza oven. Bake until the cheese is just melted, 2 to 3 minutes. Remove the pizza and top with a quarter of the greens and a quarter of the slices of speck. Place back in the oven and bake for another minute. Remove the pizza and drizzle with olive oil. Slice and serve immediately.
   Repeat with the remaining 3 balls of pizza dough. In the bowl of a stand mixer, stir the yeast, lukewarm water and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes. Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl.
   Once the yeast mixture is nice and bubbly and looks like foamy beer, add the cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments. Mix the dough until the dough starts creeping up the dough hook and comes away from the sides of the bowl, about 5 minutes.
   Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides with oil. Cover the bowl loosely with a tea towel. Let rise until doubled in size, about 2 hours. Punch the dough down, and let rise another hour.
   Divide the dough into 4 equal disks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 29305,"Cold Sesame Noodles 1/2 pound dried buckwheat (soba) noodles 9 tablespoons dark sesame oil 1-inch piece fresh ginger, peeled and crushed with the side of a knife 2 garlic cloves, crushed with the side of a knife 1 red Thai bird cl, minced, seeds and all 2 tablespoons brown sugar 1/2 cup creamy peanut butter 1/4 cup rice vinegar 1/4 cup low-sodium soy sauce 6 tablespoons water, room temperature 1 tablespoon chili sauce 1 tablespoon sesame seeds, for garnish 2 green onions, thinly sliced on the diagonal 1 lime, cut into wedges, for serving Instructions: Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together. Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and cl. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold. Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 29306,"Herb-Roasted Chicken 2 3-to-4-pound chickens Kosher salt and freshly ground pepper 3 tablespoons unsalted butter, softened 1 tablespoon chopped fresh thyme, plus 2 sprigs 2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half 1 lemon, halved 1 onion, halved 6 cloves garlic, smashed 5 bunches scallions, quartered 2 pints grape tomatoes or small heirloom tomatoes 2 tablespoons extra-virgin olive oil Instructions: Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
   Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
   Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
   Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 29307,"Sriracha-Caramel Sauce 1 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons light corn starch 1/4 teaspoon kosher salt 1 cup sugar 1 tablespoon sriracha hot sauce Instructions: Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve. Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth.
   Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29308,"Large Batch White Negroni 8 ounces London dry gin 8 ounces Lillet blanc 8 ounces Cocchi Americano
   A few splashes bitters
   8 orange twists Instructions: Add gin, Lillet, Americano and bitters to a large shaker filled with ice. Stir or shake vigorously until very cold. Strain into 8 coupe glasses and garnish each with an orange twist. ","[Gin, Lillet Blanc, Cocchi Americano]" 29309,"Blistered Green Beans 2 tablespoons butter 8 ounces green beans, trimmed
   1 tablespoon soy sauce
   Instructions: Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 29310,"Pistachio-Currant Couscous 2 cups low-sodium chicken broth 1 cup water 2 cups dry couscous 1/2 cup currants 1/2 cup roughly chopped roasted, salted pistachios 2 tablespoons olive oil Instructions: In a small saucepan, bring broth and water to a boil over high heat. Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed. Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning, as desired. ","[Riesling, Pinot Grigio, Sauvignon Blanc]" 29311,"Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani) 1 pound lamb, cut into 1-inch cubes 1 pint plain yogurt 4 teaspoons ghee or clarified butter 3 cloves 3 cardamom pods 3 cinnamon sticks 3 green chiles, chopped 3 large onions, chopped 3 tomatoes, diced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves 1/2 cup water 1/2 teaspoon salt 2 cups basmati rice 3 teaspoons ghee or clarified butter 3 cloves 3 cardamom pods 3 sticks cinnamon 1 bay leaf 1 teaspoon black cumin seeds 3 1/2 cups water 1 1/2 teaspoon salt 1 pinch saffron (or yellow food coloring) 1/4 cup milk 1 large onion, peeled sliced and fried, for garnish 1/8 cup cashews, for garnish 1/8 cup raisins, for garnish 2 peeled and quartered hard boiled eggs, for garnish 1 large garlic clove 1 -inch piece fresh ginger, peeled 2 tablespoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons poppy seeds 12 red chiles 1/2 cup grated coconut 3 teaspoons chopped cashew nuts 1/2 cup plain yogurt Instructions: Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. This can be done through the feed tube of a running food processor and finished with a mortar and pestle or molachete. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds (either manually with a mortar and pestle or with a coffee grinder). Then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor. To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and \toast\ briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick. For the rice: Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to \toast\ the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. Preheat oven to 350 degrees F. The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs. ","[Syrah, Tempranillo, Garnacha, Barbera]" 29312,"Ma's Morning Mocktail 2 cups orange juice, fresh squeezed or store-bought with pulp, chilled 1/2 cup fresh or frozen strawberries with green tops removed, plus optional strawberry slices for garnish
   One 750-milliliter bottle sparkling apple cider (see Cook's Note) Orange slices, for garnish, optional
   Instructions: Add the orange juice and strawberries to a blender and blend until smooth. Slowly fill 4 wine glasses halfway with sparkling cider. Top with the orange-strawberry juice mixture. Garnish with the strawberry and orange slices, if using. ","[Prosecco, Cava, Vinho Verde]" 29313,"Grandma Elaine's Ice Box Cake 3 boxes chocolate wafer cookies 3 pints strawberries 4 ripe bananas 2 cans crushed pinapple 1 quart heavy cream 1/4 cup sugar 1 tablespoon vanilla extract Use a glass pyrex dish or brownie pan Instructions: Whip in a medium bowl all of the cream, when whipped add sugar and vanilla extract. Drain pinapple. Wash and slice strawberries. Peel and slice bananas. Layer in whipped cream, cookies, fruit, whipped cream, cookies, fruit until the dish is almost filled to the top (about 4 or 5 layers). Chill for a few hours and serve.; ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 29314,"Beet and Apple Salad 2 apples, thinly sliced 4 celery stalks with leaves, thinly sliced
   1 shallot, minced 1 lemon, juiced 1 beet 1 teaspoon sugar 3 tablespoons chopped walnuts 3 tablespoons olive oil Kosher salt and freshly ground black pepper 2 heads endive, sliced, for serving Instructions: Toss the apple, celery and shallots in a bowl with the lemon juice.
   Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29315,"French Toast with Rum Bananas 4 large eggs 1/2 cup milk 1 tablespoon sugar 1/2 teaspoon vanilla extract 2 pinches ground cinnamon 4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin bread or any moist and fluffy bread you like 2 tablespoons butter Orange-Rum Bananas, recipe follows 2 tablespoons rum 2 tablespoons sugar 2 tablespoons butter 2 tablespoons orange juice 2 large bananas sliced thinly on an angle Instructions: Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.) Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you. Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas. Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or \Warm). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest. Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes. Yield: 4 servings ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29316,"Gluten-Free Lemon Cheesecake Squares 1/2 cup raw cashew pieces 2 cups almond flour 1 teaspoon ground ginger Kosher salt 3 tablespoons unsalted butter, melted 1 tablespoon raw honey 3 8-ounce bricks cream cheese, at room temperature 1 cup sour cream 3/4 cup raw honey Grated zest of 3 lemons 1/4 teaspoon kosher salt 5 large eggs 1 teaspoon vanilla extract Lemon zest (optional) Instructions: Preheat the oven to 350?. Make the crust: In a food processor, pulse the cashews until they become a fine crumb, about 10 times. Add the almond flour, ginger and a pinch of salt and pulse a couple times to combine. Pour this mixture into a medium bowl, add the melted butter and honey and stir with a fork to combine until it resembles coarse meal. Press the mixture evenly onto the bottom of a 9-by-13-inch baking pan. Bake until light golden brown, about 15 minutes. Set aside. Reduce the oven temperature to 300?. Make the filling: In a stand mixer fitted with the paddle, beat the cream cheese on medium-high speed until smooth, 2 minutes. Mix in the sour cream, honey, lemon zest and salt on medium speed, scraping the side of the bowl, until smooth, 2 minutes. With the mixer on low speed, add the eggs one at a time. Add the vanilla and mix to combine.
Pour the batter onto the crust. Bake until it begins to brown around the edges and the center is set, about 1 hour. Let cool slightly. While warm, slice into 24 squares, then cover with plastic wrap and chill until cold. Garnish with lemon zest, if desired, and serve chilled. Store for up to 3 days covered in the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29317,"Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce 1 tablespoon all-purpose flour 2 tablespoons cracked black pepper 1 (2 1/2 to 3-pound) corned beef brisket 1 tablespoon honey mustard 1 tablespoon prepared horseradish 1 loaf marble rye 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon nutmeg 1 1/2 teaspoons unsalted butter 1 1/2 teaspoons all-purpose flour Salt Freshly ground white pepper 3 tablespoons honey mustard Instructions: To cook en papillote (in the oven, enclosed in an oven bag or foil), preheat oven to 325 degrees F. Place flour in an oven bag and shake to coat the interior. Add cracked pepper and brisket to bag and shake to coat surface of meat with pepper. Place bagged brisket in roasting pan. Add honey mustard, horseradish and 1/2 cup of water and seal bag. Bake for about 45 minutes per pound. On the episode we cooked this dish sous vide, French for \under vacuum,\ and which applies to cooking vacuum packed foods at a very low temperature of around 140 degrees F usually in liquid. Because of food safety concerns, special equipment is required for true sous vide cooking. If you happen to own one of the appliances which vacuum seals food in plastic bags which are safe for boiling, you may wish to use their \boil-in-bag\ method, which is similar to sous vide. However, be sure to follow the manufacturer's instructions. Alternatively you may wish to use a \faux sous vide\ cooking method (done similarly to sous vide, only without a vacuum). To do this you would wrap the ingredients in plastic and immerse them in a court bouillon - the term for a \poaching liquid\ consisting of a vegetable broth - and simmer on the stovetop at a low temperature (necessary to avoid melting the plastic) for about 2 hours. (A \simmer\ in classical cooking is just below a boil.) While the corned beef is cooking, prepare the honey mustard sauce: Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in honey mustard and cover with a piece of plastic wrap to prevent a skin from forming. Let corned beef rest 10 minutes before carving. Serve slices on open face rye with honey mustard sauce on the side. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 29318,"Red and Black Checkerboard Cookies 2 sticks unsalted butter, softened 3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups plus 2 tablespoons all-purpose flour
Red gel food coloring
2 tablespoons Dutch-process cocoa powder, such as Hershey's Special Dark
Instructions: Beat the butter, sugar, vanilla and salt together in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add 1 1/2 cups flour and beat on low until incorporated. Divide the dough in half. (This recipe relies on precision, so use a scale if you have one.) Return half of the dough to the bowl and add about 8 drops food coloring and the remaining 2 tablespoons flour. Beat until thoroughly incorporated. Add more food coloring until the dough is a true, bright red, beating well to fully distribute the color. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes. Put the remaining dough in the bowl and add the cocoa powder. Beat until evenly distributed. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes. Use a ruler to draw a 7-inch square on 2 pieces of parchment. Invert one piece of parchment and put one piece of dough in the square. Cover with another, unmarked parchment and pat and roll the dough to the dimensions of the square, making sure it is an even thickness. Trim the edges of the square if necessary. Carefully transfer the dough on the parchment to the refrigerator and chill until firm. Meanwhile, repeat with the other piece of dough and chill. Take out one square of dough and use a ruler to carefully cut it into 9 3/4-inch-thick strips (there may be extra dough). Carefully return the dough to the refrigerator until firm and repeat with the other square of dough. Refrigerate until firm. Lay out a clean piece of parchment paper. Carefully arrange three strips of dough directly next to each other on the parchment, alternating colors (i.e. red, black, red). Top each strip with a strip of the opposite color to make a second layer. Continue to layer, again alternating colors, to make a cookie brick; it will be 3-by-6 inches. Use a ruler or the side of a bench scraper to straighten the edges of the brick. Wrap the brick in the parchment paper, gently turning and pressing against the work surface to flatten out all the sides. Refrigerate until firm, about 30 minutes. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the brick crosswise into 1/4-inch-thick cookies, arranging them about 1/2 inch apart on the prepared baking sheets. Bake the cookies, switching the positions of the baking sheets halfway through, until slightly puffed and just set, 12 to 13 minutes. Cool on the pans 5 minutes, then transfer to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29319,"Pork Milanese with Warm Autumn Salad and Poached Egg 1 cup all-purpose flour 6 large eggs 1 cup panko bread crumbs 1/2 cup grated Parmesan, plus more for serving 2 boneless pork loin chops, butterflied and gently flattened with the bottom of a saute pan Kosher salt 1 tablespoon white vinegar Extra-virgin olive oil 1 small red onion, sliced Crushed red pepper flakes 1 cup porcini mushrooms, cut into bite-size pieces 1 cup baby arugula 1 radicchio trevisano, julienned 2 tablespoons red wine vinegar Instructions: Preheat the oven to 350 degrees F. Set up a standard breading procedure by putting the flour, 2 eggs beaten with 1 tablespoon water, and panko mixed with 1/4 cup grated Parmesan in separate wide flat containers. Season the pork, generously, with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients, coat the meat in the flour, then the eggs, and then the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook. Line a baking sheet with a silpat or parchment paper. Spread a tablespoon of the grated parmesan into a thin circle about 3-inches in diameter to form a frico. Repeat 3 more times. Put the baking sheet into the oven and bake until the cheese is melted and lightly browned, about 10 minutes. Remove the pan from the oven and reduce the heat to 200 degrees F. In a large saucepan over high heat, bring 2 to 3 inches of water to a boil. Add the white vinegar and reduce the heat to bring the water to a bare simmer. Carefully crack the remaining 4 eggs into the water and cook until the whites are set but the yolk is still soft, about 2 to 3 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water to stop the cooking. Keep the water on the fire to reheat the eggs when you are ready to serve. In a large skillet over medium heat add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the meat. Do not crowd the pan or you will end up with greasy pork, it may be necessary to work in batches. When the pork is beautifully golden brown on each side and cooked through, remove from the pan and blot on paper towels. Sprinkle with salt and put them in a warm oven on a sheet pan. In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions and a pinch of red pepper flakes, season with salt, and cook for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Add the arugula, radicchio and red wine vinegar. Toss to combine and add more olive oil if needed. Season with salt, if needed. When you are ready to serve, remove the poached eggs from the ice bath and put them back into the hot water. Arrange a piece of pork in the center of each serving plate and top it with some of the salad. Remove each egg from the hot water and pat dry. Put it on top of the salad and sprinkle with a few red pepper flakes. Carefully remove a frico from the baking sheet and prop it up next to the egg. Sprinkle some extra Parmesan all around and drizzle with some olive oil. You rock! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 29320,"Hybrid Caramel Creme Brulee Apple 4 cups cream 8 ounces sugar 1 vanilla bean, split and scraped 8 egg yolks
4 cups goat milk 1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cinnamon stick
1 vanilla bean, split and seeds scraped, optional 1/2 teaspoon baking soda
12 crab apples
Instructions: For the creme brulee: In a medium saucepan, bring the cream, sugar and vanilla bean to a boil. Add the egg yolks and continue to cook, whisking until slightly thickened. Remove the pan from the heat, strain and set aside for later use. For the caramel: Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three-quarters of the way up the sides, as it will froth when the baking soda is added.) Add the vanilla extract, salt, cinnamon stick and vanilla bean with seeds if using. Heat the mixture over medium-high heat, constantly stirring, and bring to a boil, about 15 minutes. Keep your eyes on the pot-- it boils over easily and quickly! Quickly remove from the heat and add the baking soda to the pot. The mixture will rise and become frothy, just keep stirring the mixture. Return the pot to medium heat, and stir frequently, about every 10 minutes. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust the heat as needed. Cook until the milk starts to turn golden brown, about 1 hour 30 minutes. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken quickly, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan. Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, 15 to 30 minutes. Cool the sauce slightly and then pour into an airtight container. Store the mixture in the refrigerator for up to 1 week. Preheat the oven to 300 degrees F. Using a melon baller, hollow out the crab apples. Fill the centers with the creme brulee and bake until the creme brulee is set. Chill overnight. Reheat the caramel until soft enough for dipping. Dip the stuffed apples using a stick or fork. Chill for 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 29321,"Carrot Cookies 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon grated orange zest 1/2 teaspoon ground cinnamon 1/3 cup vegetable oil 1 large egg 1/3 cup sugar 1/3 cup cooked and pureed carrots 1/4 cup golden raisins Instructions: Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients. Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 29322,"Florida Lobster and Fresh Pappardelle with Tomatoes and Chives 2 cups roughly chopped ripe tomatoes 2 cups dry white wine
1/2 cup water plus 2 1/2 quarts
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
Three 1 1/2-pound Florida lobsters
1 bay leaf
3/4 pound fresh papardelle 2 tablespoons olive oil
1/4 cup unsalted butter
1 cup fresh corn 2 tablespoons minced shallots
1 teaspoon minced garlic
2 1/2 cups teardrop tomatoes, cut in half
1 tablespoon tomato paste
1/4 cup dry white wine
1 tablespoon chopped fresh chives, plus some for garnish
1/2 cup grated Parmigiano-Reggiano cheese Instructions: For the steamed lobster meat and lobster stock: Fill a large bowl with ice and cold water, and set it aside. In a 4- or 6-quart cast iron Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, 2 cups of the wine, the 1/2 cup of the water, sliced onions, peppercorns and tarragon. Bring to a boil over high heat, reduce the heat to a simmer, and cook for 15 minutes. Raise the heat back to high. Add the lobsters to the pot; cover the pot immediately with a heavy, tight-fitting lid. Steam the lobsters until they are bright red and you can pull out the long feelers on the head with no resistance, about 13 minutes. Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes. Remove the lobsters from the ice water and set on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tails and claws. Use a knife to chop the meat into bite-size pieces. You should have about 1 pound of lobster meat, set aside. Rinse the lobster shells, including the heads, and place all the shells back into the pot with the lobster poaching liquid. Add 2 1/2 quarts of water and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheesecloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have about 6 cups remaining. For the pappardelle with lobster: Bring a large pot of salted water to a boil. Add the papardelle and cook until al dente, 3 to 4 minutes. Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside. Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the corn and cook, stirring, for 2 minutes. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute longer. Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated. Add the lobster meat to the pan and cook for 2 minutes. Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives. Toss the pasta with the sauce and cook for 1 minute longer so it will heat through. Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29323,"Cranberry Pie 1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/3 cup finely ground dehydrated unsweetened cranberries
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) very cold butter, cut into cubes
5 tablespoons very cold vodka
2 teaspoons apple cider vinegar
1/4 cup triple sec (see Cook's Note) 1 teaspoon unflavored powdered gelatin
2 1/2 cups fresh or frozen cranberries
1 teaspoon orange zest plus 1/4 cup orange juice
1/2 teaspoon ground ginger
1/2 cup plus 1 tablespoon sugar
1 cup very cold heavy cream
1 large egg white 1/2 cup fresh cranberries
1/2 cup granulated sugar
Orange peel, cut into thin strips, for garnish
Sweetened whipped cream, for serving
Instructions: For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight. Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29324,"Garlic Red Bliss Mash 3 pounds red bliss potatoes
4 cloves garlic Salt and freshly ground black pepper 3 tablespoons butter, room temperature 1/2 to 1 cup heavy cream, room temperature Instructions: In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well. Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29325,"Healthy BBQ Salmon Sheet Pan Dinner 1 medium green bell pepper 1 pint grape tomatoes, halved 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 teaspoons of your favorite BBQ rub (preferably salt-free) 1 1/2 cups fresh or frozen corn kernels, thawed if frozen 2 tablespoons crumbled Cotija cheese 1 tablespoon 0-percent plain Greek yogurt 1 tablespoon fresh cilantro leaves, chopped, plus whole leaves, for serving Two 6-ounce center-cut salmon fillets (preferably wild-caught) 2 teaspoons dijonnaise Lime wedges, for serving Instructions: Preheat the oven to 400 degrees F. Slice the bottom and stem ends off the pepper and cut the ends into corn kernel-size pieces. Remove the seeds and cut the pepper into 4 rings. Scatter the tomatoes down the center of a baking sheet and arrange the pepper rings next to the tomatoes on whichever side you'd like. Drizzle 1 teaspoon of the oil over the tomatoes and sprinkle with salt, pepper and about half of the BBQ rub. Toss together the corn, pepper pieces, cheese, yogurt, cilantro, a large pinch of salt and a few grinds of pepper in a bowl. Fill the pepper rings with the corn mixture. Bake the vegetables until slightly browned, about 20 minutes.
While the vegetables are in the oven, brush each salmon fillet with dijonnaise and sprinkle with the remaining BBQ rub, some salt and a few grinds of pepper.
Once the vegetables are browned, remove the baking sheet from the oven and drizzle the empty side with the remaining 1 teaspoon oil. Add the fillets, return to the oven and cook until the sides of the salmon feel firm when gently squeezed and the flesh is just slightly flaky, 5 minutes more. Sprinkle with cilantro leaves and serve with lime wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29326,"Green cl Chicken 1/2 cup olive oil 3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste 2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices
Instructions: First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible). After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the cl halves so they'll be ready for the next step. Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 cl halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve! ","[Syrah, Tempranillo, Garnacha, Barbera]" 29327,"A Salad with Crunch and Substance: Bean and Vegetable Tostadas Vegetable oil, for frying 4 (6-inch) corn tortillas 2 pinches coarse salt 1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard) 1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack 1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded 2 small plum tomatoes, diced 1 small white skinned onion, finely chopped 2 tablespoons (a palm full) chopped cilantro or parsley Instructions: Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot. Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 29328,"This Is Not Rice Pilaf 1/4 cup/55 g butter 2 onions, sliced 2 cloves garlic, peeled and crushed 1 tablespoon chopped fresh thyme Salt and freshly ground black pepper 1 1/2 cups/325 g rice Instructions: Heat the butter in a saute pan and gently fry the onions until soft and slightly golden. Add the garlic 1 minute, along with the thyme. Season with salt and pepper and set aside. While the onions are cooking, bring a large pot of water to the boil. Salt it, as for pasta, then boil the rice until tender. Drain well. Toss with the onion mixture and heat through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29329,"French Onion Soup Dip 1 tablespoon olive oil 2 Spanish onions, sliced thinly
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/2 cup beef stock
1/2 beef bouillon cube
1 teaspoon sherry vinegar
1/2 teaspoon finely minced fresh thyme 1 1/2 cups sour cream
1/2 cup cream cheese
2 tablespoons chopped chives
1 lemon, zested
12 baguette crostini
Instructions: In a medium pot, heat the olive oil and add the onions. Season with salt and pepper. Cook over medium heat until the onions start to brown, then reduce the heat to low and cook, stirring often, until the onions are caramelized; this will take between 30 and 40 minutes. Add the beef stock and bouillon cube and simmer until the liquid has been absorbed into the onions. Stir in the sherry vinegar and thyme and season with salt and pepper. Transfer to a medium bowl and set aside to cool completely. Add the sour cream and cream cheese to the onion mixture and stir to combine. Place the dip in a serving bowl and top with the chives and lemon zest. Serve with the crostini. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29330,"Grilled Nectarines with Honey-Orange Ricotta Whipped Cream and Toasted Almonds 1 cup fresh whole milk ricotta 1/4 cup cold heavy cream 2 tablespoons clover honey 2 teaspoons grated orange zest 1/2 vanilla bean, seeds scraped 6 nectarines, cut in 1/2 and pitted Canola oil 1/4 cup toasted slivered almonds Mint springs Instructions: In a large bowl, whisk together the ricotta, cream, honey, orange zest and vanilla seeds until light and fluffy. Cover and refrigerate for 30 minutes. Heat the grill to high. Brush the nectarines with oil and put on grill for a few minutes on each side, just to soften and heat through. Put some of the ricotta onto each serving plate. Top with nectarines and garnish with toasted sliced almonds and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 29331,"Herbed White Soda Bread 3 1/4 cups unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons plus 2 teaspoons freshly chopped herbs, such as rosemary, sage, thyme, chives, and parsley 12 to 14 ounces buttermilk Instructions: Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl, make a well in the center and pour all of the buttermilk in at once. Using 1 hand, stir in a full circle starting in the center of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board. WASH AND DRY YOUR HANDS. Roll dough around gently with floured hands for a second, just enough to tidy it up, flip the dough over. Pat the dough into a round about 1 1/2-inches deep. Sprinkle a little flour onto the center of a baking sheet and place the loaf on top of the flour. Cut a deep cross on it with a sharp knife, prick the four sections to let the fairies out. Let the cuts go over the sides of the bread to make sure of this. Bake in preheated oven for 20 minutes, then reduce the heat to 400 degrees for 20 minutes, or until just cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Cool on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29332,"Broccoli Gratin 1/4 cup unsalted butter, plus more for the baking dish 3 tablespoons all-purpose flour 1 1/2 cups whole milk 1 1/2 teaspoons kosher salt, plus more as needed Pinch freshly grated nutmeg Freshly ground black pepper 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups) 1 cup grated sharp Cheddar (about 4 ounces) 1/2 cup fresh bread crumbs Instructions: Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish. Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat. Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese. Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 29333,"Daniela's Lemon Cream Scones 8 cups all-purpose flour 8 tablespoons sugar 4 tablespoons baking powder 1 teaspoon salt 1 cup cubed, chilled butter 8 large eggs 2 cups heavy cream 6 lemons, zested Instructions: Preheat oven to 400 degrees F. Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29334,"Szechuan Beef Stir-Fry 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each) 1 package (10 ounces) fresh vegetable stir-fry blend 3 tablespoons water 1 clove garlic, minced 1/2 cup prepared sesame-ginger stir-fry sauce 1/4 teaspoon crushed red pepper 2 cups hot cooked rice or brown rice, prepared without butter or salt 1/4 cup dry-roasted peanuts Instructions:

1. Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 29335,"Tomatillo Shrimp 3 tbsp olive oil 1 lb (about 3 to 4) fresh Poblano chilies, seeded, ribs removed and roughly chopped 6 garlic cloves, finely minced 1 lb tomatillos, husked, rinsed and quartered 1-1/2 tsp salt plus extra for the shrimp 3 tbsp unsalted butter 2 lbs large shrimp, peeled and deveined Freshly ground pepper 4 cups fresh cilantro leaves Instructions: Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally. Transfer the tomatillo sauce to your blender, puree, and set aside. Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29336,"The Southfield Store Holiday French Toast 3 eggs 1/2 cup heavy cream 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract Zest of one orange 1 tablespoon clarified butter 8 slices Challah bread, cut into 1-inch-thick slices Apple Cranberry Compote, recipe follows Pecan Compound Butter, recipe follows Maple Syrup Reduction, recipe follows 1/4 cup powdered sugar, for garnish 1 cup fresh or frozen cranberries 1/2 cup fresh-squeezed orange juice 3 tablespoons granulated sugar Zest of one orange 3 Granny Smith apples, peeled and cut into a 1/2-inch dice 1/2 cup pecans Kosher salt 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 cup maple syrup Instructions: Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again. Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread. Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy! Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired. Preheat the oven to 325 degrees F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely. Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate. Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 29337,"Rainbow Unicorn Brownies Nonstick cooking spray 1 cup (2 sticks or 226 grams) unsalted butter, cut into little pieces
8 ounces (225 grams) white chocolate, chopped into little pieces
1 1/2 cups (300 grams) sugar
1 teaspoon (5 grams) pure vanilla extract
1/2 teaspoon (3 grams) kosher salt
2 large eggs
2 1/4 cups (282 grams) all-purpose flour
3 to 5 different gel food colors (whichever you want to color the batter)
3 1/2 ounces (100 grams) white chocolate chips
Edible glitter, for decorating
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-9-inch cake pan with nonstick cooking spray. Line it with parchment, spray it again and set aside. In a large microwave-safe bowl, melt the butter and chopped white chocolate over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment). Stir in the sugar, vanilla extract and salt until well combined. Beat the eggs in a small bowl and add about 1/2 cup of the sugar mixture to temper. Add the egg mixture into the sugar mixture and stir well. Gradually add the flour to the batter, stirring until completely combined. Separate the batter into 3, 4 or 5 bowls, depending on how many colors you want to make. Stir a few drops of food color into each bowl until the batter is the color you want. Using a rubber spatula, transfer each batter color to its own piping bag. Cut the tip off of each bag and then pipe the colors into the prepared baking pan. You can pipe in straight lines, squiggles, whatever you want; just remember that you are going to cut the brownies, so make sure every brownie gets all the colors! Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes, then let the brownies cool in the pan. When cool, cut them into squares and separate them on a cutting board. In a large microwave-safe bowl, melt the chocolate chips over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment). Drizzle the melted chocolate over the brownies, then top with the edible glitter. Allow to set at least 10 minutes until the chocolate hardens and the magic works. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29338,"Oatmeal-Glazed Breakfast Cake Nonstick cooking spray, for the pan 3 cups all-purpose flour (see Cook's Note) 1 cup old-fashioned rolled oats 1 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup vegetable oil 1 cup buttermilk 2 teaspoons pure vanilla extract 4 large eggs 3/4 cup packed light brown sugar 1/2 cup old-fashioned rolled oats 1/2 cup sweetened shredded coconut 6 tablespoons unsalted butter 1/4 cup whole milk 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 cup pecans, chopped Instructions: For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray. Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 29339,"Chocolate and Fig Tart 3/4 cup plus 2 tablespoons all-purpose flour, plus more for hands 1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 2 large egg yolks
1 teaspoon pure vanilla extract
1 to 2 tablespoons whole milk 8 dried figs, diced 1/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar 1/2 cup bittersweet chocolate chips
3/4 cup whole milk ricotta cheese, at room temperature
1/4 cup sour cream, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon kosher salt
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons orange zest (from 1 orange) Powdered sugar, for serving Lightly sweetened whipped cream, for serving Instructions: For the crust: Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight. For the filling: Preheat the oven to 350 degrees F. Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes. Melt the chocolate chips over a double boiler. Set aside. Add the ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest to a medium bowl. Whisk together until smooth. Add the chocolate and marinated figs with their juice; stir until combined. Pour the filling into the tart shell and spread evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours. Slice into wedges, dust with powdered sugar and serve with a dollop of whipped cream. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 29340,"Roasted Root and Baby Green Salad 4 each baby beets, roasted and split in half 4 each baby golden beets, roasted and split in half 4 each cipolini onions, roasted and peeled 4 each large baby carrots, roasted and split in half 4 each American red radishes, roasted and split in half 2 tablespoons beet syrup 2 tablespoons aged balsamic vinegar 2 tablespoons extra virgin olive oil Salt and pepper to taste 8 cups small mixed salad greens Instructions: Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 29341,"Rose Sangria 1 (750 ml) bottle good rose wine 1/2 cup Pom Wonderful pomegranate juice
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup superfine sugar
3 tablespoons Grand Marnier
1 tablespoon Cognac or brandy
Water and ice, plus extra ice for serving
1/2 cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced 1/4 inch thick
Instructions: Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight. When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 29342,"Panzanella 1/2 pound day old chewy farm style bread, cubed Water, to cover 4 small vine ripe tomatoes, chopped 1 small red onion, chopped 1 cup loosely packed basil leaves, torn or shredded 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully. Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 29343,"Sunny's Easy Grilled Green Beans with a Quick Chutney 1/2 cup apricot preserves 1/4 cup finely chopped Chicago-style mild giardiniera sandwich mix (the kind packed in vinegar)
1/4 cup finely chopped red bell pepper
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
16 to 18 ounces green beans, trimmed Kosher salt and freshly ground black pepper
Instructions: For the chutney. In a small sauce pot on medium heat, add the preserves, giardiniera, bell pepper, vinegar, a pinch of salt and a few grinds of pepper. Add a splash of water to loosen and bring to a simmer. Simmer, stirring occasionally, until the bell pepper becomes tender, about 10 minutes. Remove from the heat and stir in the parsley and mint. For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill. Place the green beans in a single layer on top of the wire rack and close the grill lid. Grill, rotating midway through, until bright green, 5 to 8 minutes. Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 29344,"Sausage-Stuffed Roasted Chicken Breast and Side Dishes 4 boneless, skin on chicken breasts 2 cups flour, for dredging 6 maple breakfast sausage links 2 tablespoons extra virgin olive oil 1 cup prepared basil pesto 1 cup condensed milk (as used) or cream 1/4 cup dark raisins 1 cup warm water 2 (10-ounce) packs frozen spinach 1 medium yellow onion 2 vine ripe tomatoes Unsalted butter, for sauteing 4 zucchini flowers Small piece Brie 1/2 pound fresh string beans 1 fresh lemon Instructions: Pre-heat the oven to 350 degrees To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the \dredging flour\ with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the \fillet\ and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside. For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely. Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper. Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 29345,"Blueberry Coleslaw 1 head Savoy cabbage, sliced 1 cup onion, sliced 1 carrot, julienne 1 pint blueberries 1 cup mayonnaise 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon kosher salt 2 tablespoons freshly chopped cilantro leaves 1 tablespoon cumin seed, toasted Instructions: When shredding the cabbage and other vegetables, use a Japanese mandolin on its thinnest setting. In a large bowl, combine all ingredients and serve. If not serving immediately, refrigerate. ","[Chardonnay, Riesling, Pinot Grigio]" 29346,"Cranberry Chutney 1 3/4 pounds tart apples, chopped 2 1/4 pounds cranberries 2 cups light brown sugar 1 1/4 cups cider vinegar 1/2 tablespoon cinnamon 1/2 tablespoon salt 1/2 tablespoon ground ginger 3/4 teaspoon ground cloves 3/4 teaspoon pepper flakes 1/2 pound dark raisins Instructions: Place all ingredients in saucepan and cook 25 to 30 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 29347,"Glenmachrie Whiskied Smoked Salmon and Fresh Mixed Green Salad 4 cups cool water Small potato, for testing salinity Salt 6 (4-ounce) fresh salmon fillets 1/4 cup liquid honey 1/4 cup Islay Whisky Salad of Fresh Mixed Greens, recipe follows 2 tablespoons virgin olive oil 3 tablespoons fresh orange juice 1 tablespoon oak-aged balsamic vinegar 1/2 teaspoon lemon juice Pinch freshly ground pepper Small handful fresh tarragon, finely chopped About 3 handfuls mixed greens Instructions: To make brine, pour 4 cups of water into a non-reactive bowl. Add a small potato about the size of a golf ball to the water. It will sink to the bottom. Now begin pouring salt into the water, mixing gently, until the potato bobs to the surface of the water. Discard potato. Place salmon fillets in brine and allow to soak in a cool place for 1 hour. Remove salmon fillets from brine solution and pat dry. Set aside. In a measuring cup, blend together honey and whisky. Gently brush fillets with blended honey and whisky mixture. Smoke fillets for 9 hours in smoke house or water smoker. Alternatively, soak wood shavings or chips (apple, beech, or untreated cedar) in water for about 1 hour. Meanwhile, prepare a small charcoal fire in a dome-shaped barbecue. You are trying to maintain a covered temperature somewhere between 200 and 300 degrees F. When the coals are glowing, place salmon fillets on the grill on the side opposite to the coals. Sprinkle damp wood chips over coals and cover grill. Because this method is somewhat hotter than smokehouse or smoker methods, smoke fish for about 45 minutes. Check progress halfway through cooking. You are looking for a bronzed, shiny exterior and a firm buttery interior. Serve fillets with a side of mixed greens and dressing. Top fillets with a small drizzle of Islay whisky. Make dressing. In a small bowl whisk together the first 6 ingredients in the order in which they appear. Toss mixed greens with dressing until evenly coated. Arrange greens to one side of plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 29348,"Chez Louis Roast Chicken 12 whole cloves garlic, roasted 2 (3 to 3 1/2 pound) chickens, cleaned weight 10 tablespoons olive oil 10 tablespoons corn, peanut or vegetable oil 1 large head of fresh garlic, cut crosswise through center 6 sprigs fresh rosemary or 1 teaspoon dried 12 sprigs fresh thyme or 1 teaspoon dried 4 teaspoons red wine vinegar and 1/4 cup white wine 2 cups fresh or canned chicken broth Salt and freshly ground pepper, to taste 2 tablespoons butter Instructions: To roast the garlic, preheat oven to 425 degrees. Break the garlic into individual unpeeled cloves, season with salt and pepper and 1 teaspoon of olive oil. Place the garlic in a heat-proof baking dish and place in the oven. Bake 25 minutes and set aside. Put chickens in a large bowl and add olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs. Cover and refrigerate. Let stand turning occasionally, for 24 hours. When ready to cook, scrape the herbs from the chickens, season with salt and pepper. It is not necessary to truss them. Preheat the oven to 450 degrees. Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use 2 skillets. Place the chickens in the skillet(s) breast side down. Cook until the breasts are nicely browned, about 4 to 5 minutes. Turn the chickens to the opposite side and then on their backs. Brown each part of the chickens as they are turned. Place the chickens in the oven and bake for 30 minutes. Remove the chickens from the skillet and pour off the fat. Add the wine and vinegar (if 2 skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a bundle and salt and pepper to taste. Bring to a boil and cook for about 2 minutes. Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken. Carve the chickens and arrange on dinner plates. Garnish each serving with thyme sprigs and roasted garlic cloves. Spoon the sauce over and serve Note: For a wood smoke flavor to the roast chicken - place a roasting pan on top of your stove burner. Add 1 cup of apple wood chips and cover with a wire rack. This must be done in a well ventilated area, or you can heat the pan on the stove and then bring it outside. Heat the pan on the burner on high heat until the wood chips begin to smoke. Place the chickens into the rack and cover with another pan (inverted) or aluminum foil. Smoke for about 5 minutes then remove from pan and begin browning. An old roasting pan should be used for this technique. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29349,"Spanish Omelet with Romesco Sauce 1/4 cup hazelnuts (with skin) 1/3 cup extra-virgin olive oil, plus more for drizzling 1/4 cup roasted almonds 1 slice crusty bread, cut into 1/2-inch cubes 2 cloves garlic, sliced 1/2 teaspoon red pepper flakes, plus more to taste 1 whole peeled canned tomato 1/4 cup jarred roasted red peppers (preferably piquillos) 1/2 to 1 tablespoon red wine vinegar Kosher salt 5 large eggs Kosher salt 1 scallion, minced 1/2 cup coarsely grated manchego cheese 3 thin slices iberico or serrano ham Instructions: Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins. Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste. Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.
","[Rioja, Garnacha, Tempranillo, Barolo]

" 29350,"Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette 3 tablespoons neutral-tasting vegetable oil, such as high-oleic safflower oil 2 teaspoons honey 2 tablespoons fresh lemon juice (from about 1/2 lemon) Kosher salt and freshly ground black pepper
2 cups baby arugula 1/2 cup warm cooked whole-grain sorghum (see Cook's Note) 1 peach, sliced into wedges 1/4 cup salted or seasoned Marcona almonds
Instructions: For the lemon-honey vinaigrette: Combine the oil, honey and lemon juice in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside. For the salad: Put the arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Cod with Lemon, Garlic, and Herbs 1 (1 1/2 to 2 pound) cod fillet, skin removed 2 lemons" 29351,"Spicy Crab Cakes with Lemon Aioli Sauce 2 tablespoons butter 1 shallot, chopped fine 1 clove garlic, minced 1/4 cup finely chopped red pepper Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/2 cup Dijon mustard 1/2 teaspoon lemon zest 1 teaspoon crab boil seasoning 1 tablespoon chopped fresh parsley leaves 1 cup plain panko bread crumbs 1 large egg Hot sauce, to taste 1 pound lump crabmeat, picked over to remove cartilage and shell fragments 1/2 cup peanut oil Lemon Aioli, recipe follows 1/2 cup mayonnaise 1 clove garlic, minced 1 tablespoon chopped chives 3 tablespoons lemon juice 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper Instructions: Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool. In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well. Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko. Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli. In a medium bowl, mix all the ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 29352,"Pork Steaks with Homemade Barbecue Sauce, Texas Style Yukon Gold Potato Frites, and Grilled Chayote 1 tablespoon olive oil 4 slices salt pork, cubed 1/2 white onion, chopped 2 shallots, chopped 6 garlic cloves, smashed 1 tablespoon ginger, thinly sliced 1 tablespoon ancho powder 1 bottle beer 1 tablespoon Worcestershire Sauce 1/2 cup ketchup 1/4 cup yellow mustard 1 bouquet garni of various fresh herbs (cilantro, parsley, thyme) 2 to 3 cups chicken broth 1/2 cup brown sugar 4 thinly sliced (about 1/4-inch) pork steaks, bone-in, from the shoulder Salt and pepper 2 to 3 Yukon gold potatoes Canola or peanut oil Sea salt White pepper Celery salt Ground cumin Paprika Black pepper Garlic powder Chili powder Lemon zest Cayenne pepper Dry mustard Chipotle Aioli, for serving, recipe follows 1 to 2 chayote Melted butter Salt and freshly ground black pepper 2 Roma tomatoes Salt and freshly ground black pepper Olive oil 8 tablespoons pesto Freshly grated Parmesan 1 cup prepared mayonnaise 1 to 2 teaspoons chipotle en adobo Instructions: Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes. Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip. Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again. Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve. Whisk all ingredients together. ","[Pinot Noir, Tempranillo, Garnacha, Zinfandel]" 29353,"Shrimp with Linguine in a Pesto Cream Sauce 1 pound linguine 1/4 cup kosher salt 2 tablespoons unsalted butter 2 tablespoons olive oil 1 1/2 pounds large shrimp, peeled and deveined 2 tablespoons Essence, divided, recipe follows 1 1/2 teaspoons salt, divided 1 cup finely chopped yellow onion 1 tablespoon minced garlic 1 1/2 cups heavy cream 1/2 cup pesto 1/2 cup reserved pasta cooking water 2 tablespoons chopped parsley leaves 1/4 cup grated Parmesan 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 29354,"Super Gooey Chocolate Drops 1/2 cup unsalted butter 4 ounces unsweetened chocolate, chopped 4 ounces semi-sweet chocolate, chopped 1 cup packed light brown sugar 1 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 4 large eggs 2 tablespoons buttermilk 1 cup all-purpose flour 1/2 cup natural cocoa powder, such as Hershey's or Scharffenberger 1 teaspoon ground cinnamon 1 11-ounce bag semi-sweet chocolate chunks 1 cup dried cherries, optional Instructions:

1. Preheat to 325 degrees F. Line 3 baking sheets with parchment and set aside.
2. Place butter and unsweetened and semisweet chocolate in a large heatproof bowl. Bring a saucepan filled with about 1 inch of water to a very slow simmer; set bowl over but not touching water, and stir occasionally until chocolate melts. Stir light brown and granulated sugars and vanilla into chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy.
3. Whisk flour, cocoa, cinnamon, and salt together and stir into chocolate mixture. Stir in chocolate chunks and dried cherries, if using. Drop batter in heaping tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are set on outside and soft and fudge-like inside, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes; transfer to a rack to cool completely. Serve or store cookies in a tightly sealed container at room temperature for up to a week. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 29355,"Barley Risotto with Lima Beans, Asparagus and Spinach 2 tablespoons olive oil 1 large leek, (white and pale green parts only) finely chopped 1 fennel bulb, finely chopped 1 tablespoon fresh thyme, finely chopped 2 1/2 cups pearl barley 7 cups vegetable stock Pinch of saffron threads 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias 1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained 1/2 pound baby spinach, trimmed and cut into chiffonade 1/4 cup freshly grated Parmesan cheese Instructions: Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 29356,"Timballo 1 pound fresh pasta sheets 1/4 cup butter, melted, plus 1/4 cup Basic tomato sauce, recipe follows 2 cups 1/4-inch diced mozzarella Bechamel sauce, recipe follows Ground veal, recipe follows 1 cup grated Parmigiano-Reggiano 1/4 cup onion, diced fine 3 tablespoons olive oil 1 (14-ounce) can whole peeled tomatoes Salt and freshly ground black pepper 6 to 8 leaves fresh basil 6 cups milk 2 tablespoons butter 2 tablespoons flour 1/8 teaspoon nutmeg Salt and freshly ground black pepper 2 tablespoons butter 1 1/2 pounds ground veal Salt and freshly ground black pepper 1/4 teaspoon nutmeg Instructions: Preheat oven to 375 degrees F. Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry. Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil. Bake approximately 30 minutes. Let stand for about 10 minutes before serving. Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour. Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside. Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 29357,"Zuppa Di Castagne: Chestnut Soup 4 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 shallot, chopped 1/2 cup canned pureed peeled tomatoes 25 chestnuts, roasted and peeled 8 cups vegetable stock Salt and freshly ground black pepper Fresh parsley, finely chopped 1 cup toasted croutons Instructions: Put the olive oil, garlic, and shallot in a deep pot over medium heat. Cook for a few minutes, or until the garlic turns golden in color. Add the tomato puree, and chestnuts, and cook for another minute. Add the vegetable stock and bring the soup to a boil. Season the soup with salt and pepper, to taste. Reduce the heat, and let simmer for about 40 minutes. Before serving in individual bowls, sprinkle the soup with chopped parsley and croutons. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 29358,"Dark Chocolate Terrine Vegetable oil, for greasing the pan 1/2 pound (2 sticks) unsalted butter 12 ounces bittersweet chocolate, such as Lindt, broken in bits 1 teaspoon instant coffee powder 1 cup sifted confectioners' sugar 1/3 cup unsweetened cocoa powder, such as Pernigotti 8 extra-large egg yolks, at room temperature 1 tablespoon Cognac or brandy Pinch of kosher salt 3 extra-large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup cold heavy cream 1 teaspoon pure vanilla extract Orange Sauce, recipe follows Freshly grated orange zest, for serving
   Fleur de sel, for serving 4 extra-large egg yolks, at room temperature 1/2 cup sugar 1 teaspoon cornstarch 1 3/4 cups scalded whole milk 1 teaspoon pure vanilla extract 1 1/2 teaspoons Cognac or brandy 1 tablespoon Grand Marnier liqueur 1/4 teaspoon grated orange zest Instructions: Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer. Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool. Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula. Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight. To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 29359,"Modified Hawaiian Pizza 2 teaspoons minced garlic 2 teaspoons minced peeled ginger 2 teaspoons canola oil Kosher salt 1/2 cup tomato puree 1 pound pizza dough (or one 10-to-12-inch prepared crust) All-purpose flour, for dusting Cornmeal, for dusting 1 cup shredded cheese blend (mozzarella, provolone, cheddar and/or parmesan) 1/2 cup sliced pepperoni 1/2 cup chopped pineapple 1 fresh red cl pepper, thinly sliced Fresh mint and Sriracha (hot Asian chili sauce), for topping Instructions: Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Pulse the garlic, ginger, canola oil and a pinch of salt in a food processor until smooth. Mix 1 teaspoon of the garlic-ginger paste with the tomato puree. Stretch the pizza dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide onto the hot pizza stone or baking sheet and cook 5 minutes. (If you're using a prepared crust, skip this step.) Slide the crust back onto the peel. Spread with the tomato puree, then top with the cheese, pepperoni, pineapple and cl pepper. Return to the oven and bake until the cheese melts, 8 to 10 more minutes. Remove from the oven and let sit 5 minutes, then top with mint and Sriracha. Photograph by Con Poulos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 29360,"Chicken with 40 Cloves of Garlic 3 heads garlic (about 40 cloves) 1/4 cup olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
4 tablespoons unsalted butter, at room temperature
1/4 cup dry white wine
2 cups chicken broth
1/4 cup lemon juice
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan
2 tablespoons fresh parsley, chopped, plus more for garnish
One 12-inch baguette, split lengthwise
Instructions: Preheat the oven to 425 degrees F. Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil.
Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes.
Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper.
Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes.
Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29361,"Root Beer Granita-Vanilla Parfait 6 cups (1 1/2 quarts) root beer 1 quart vanilla ice cream 4 elbow straws Instructions: The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch (keep the remaining root beer refrigerated until ready to serve). Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the medal blade. Process, pulsing, just until crushed. Place a straw in each glass, leaning along the side. Layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.; ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 29362,"Grilled Italian Sausage with Sweet 'n Sour Peppers 3 Tbsp. slivered almonds 1/4 cup raisins 3 Tbsp. apple cider vinegar 2 Tbsp. sugar 1/4 tsp salt 1/8 tsp ground black pepper 2 med green bell peppers, cut in quarters and seeded 2 med red bell peppers, cut in quarters and seeded 1 med red onion, cut into 6 wedges 1 Tbsp. olive oil 2 19 oz pkgs Johnsonville? Mild Italian Sausages (19 oz each) 3 Tbsp. Italian salad dressing 1 roll prepared polenta, sliced into 1/2 inch rounds (10-12 slices) Instructions: In a small non-stick skillet cook and stir almonds for 1-2 minutes, or until golden. Stir in raisins and remove from heat. Let stand for 1 minute. Carefully stir in vinegar, sugar, salt and black pepper. Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside. In a large bowl combine red and green peppers and onion wedges. Drizzle with oil; toss gently to coat. Prepare grill to medium-high heat. Grill sausages and vegetables uncovered for 10-15 minutes until sausages are firm, no longer pink inside and juices run clear (180 degrees F),and vegetables are tender, turning at least once halfway through grilling. While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden. Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat. Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 29363,"Wine Jelly with Grapes 1 tablespoon unflavored gelatin 2 tablespoons water 1 cup/200 g sugar 2 cups/500 ml dry white or sparkling wine About 15 ounces/420 g small, seedless red and green grapes 3/4 cup/175 ml heavy cream 2 teaspoons sugar, more to taste 1 teaspoon vanilla extract or Cognac Instructions: Stir the gelatin into 2 tablespoons of water, and set aside to soften. Put the sugar and wine in a saucepan, and heat to dissolve the sugar. Do not boil. Remove the wine from the heat and whisk in the gelatin until completely dissolved. Cool. Arrange the grapes in 6 ramekins or tea cups. Pour over the wine mixture. Cover, and chill several hours to set. To serve, run a knife around the edge of the molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates. In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 29364,"Cucumber and Walnut Soup 1 English cucumber, peeled and seeded 4 cloves garlic 1 cup toasted walnuts 1 tablespoon toasted coriander seeds 1/2 teaspoon kosher salt 2 tablespoons walnut oil, plus more, for garnish 2 cups sheep yogurt 1/4 cup water 1/4 cup lemon juice 2 tablespoons chopped fresh mint Instructions: Cut cucumbers into small dice and set aside in a large bowl. Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly. Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 29365,"Pumpkin Pancakes 1 1/2 pounds sugar 1 pound can pumpkin 4 eggs 4 cups milk 1/2-ounce baking powder 1/8-ounce ground nutmeg 1/8-ounce ground clove 1/8-ounce ground cinnamon 1/2-ounce salt 1 2/3 cups oil 1 pound all-purpose flour 1 pound cake flour 2 ounces baking powder Instructions: Add all of the ingredients, except the oil, to a large bowl. Mix well, then slowly whisk in the oil until completely incorporated. Mix the all-purpose flour, the cake flour and the baking powder together in a large bowl. Heat a large skillet over medium-low heat. Add the desired amounts of batter to the skillet and cook until bubbles appear on the top of the pancake. Turn and cook on the other side. Repeat with the remaining batter. Arrange the pancakes on a serving platter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 29366,"Passion Fruit-Mango Smoothie 2 ripe passion fruits (See Cook's Note) 1/2 small ripe mango, cut into chunks 1/3 cup fat-free Greek yogurt Juice of 1/2 orange 1/4 teaspoon pure vanilla extract Pinch kosher salt Instructions: Cut the passion fruits in half and scoop the seeded flesh into a blender. Add the mango, yogurt, orange juice, vanilla, a pinch of salt and 4 ice cubes. Blend until smooth; you'll still be able to see the broken up seeds. Drink right away. ","[Sauvignon Blanc, Moscato, Riesling]" 29367,"Macaroon Tree 24 -ounce white chocolate bar 9 -inch Styrofoam cone Aluminum foil 3 (10-ounce) packages macaroon cookies White sanding sugar Red hot candies Instructions: Melt white chocolate in a glass bowl in the microwave. Wrap Styrofoam cone with aluminum foil. Working on a foil lined baking sheet, attach macaroons to the cone using the melted white chocolate. Once all macaroons are attached, drizzle the tree with melted white chocolate. Sprinkle with white sanding sugar and decorate with red hot candies. Place tree in refrigerator to set. Place tree in on a red ramekin in center of the round. Decorate round with white sugar. Add star cookie or ornament on top, optional. Place in refrigerator to set. Once set, remove from refrigerator and place tree on stand. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29368,"Gullah Spiced Rice 2 tablespoons vegetable oil 2 cups long-grain parboiled rice
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon celery seeds
1/2 teaspoon ground mace or nutmeg
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 cup tomato sauce
1 cup frozen corn
Instructions: Heat the oil in a large skillet over medium heat. Add the rice and toast, stirring constantly, until it begins to smell nutty, about 2 minutes. Stir in the cumin, garlic powder, paprika, celery seeds, mace and 1 teaspoon pepper and cook, stirring occasionally, 2 minutes more. Stir in the broth, tomato sauce, corn and 1/2 teaspoon salt. Cover the skillet and simmer until the rice is cooked and has absorbed all the liquid, 30 to 40 minutes. Fluff with a fork before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 29369,"Matzo Gnocchi with Brown Butter and Sage 3 pounds whole russet potatoes, scrubbed Kosher salt 2 1/2 cups matzo meal 3 large eggs, lightly beaten 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces 8 sage leaves, cut into thin ribbons 1/8 teaspoon grated nutmeg Kosher salt Freshly ground black pepper 2 ounces Parmesan, shaved with a vegetable peeler (about 1 1/2 cups) Instructions: For the gnocchi: Place the potatoes in a large pot and cover by 1 inch with salted water. Bring to a boil, adjust the heat and simmer until they are tender when pierced with a fork or the tip of a paring knife, about 25 minutes. Drain the potatoes and set them aside until cool enough to handle. Remove the potato skins with a paring knife and cut the potatoes into large chunks. Pass the chunks through a potato ricer (see Cook's Note) onto a clean work surface. Sprinkle 2 teaspoons of salt over the potatoes; cool completely.
Meanwhile, pulse the matzo meal in a spice grinder or blender until very finely ground (it should be similar in texture to flour). Line a baking sheet with parchment.
Sprinkle 2 cups of the matzo meal over the cooled potatoes. Pour the eggs over the matzo meal and begin to work the mixture together with a fork. Once the mixture begins to clump together, use your hands to gently knead until the ingredients are fully combined, about 2 minutes. Gather the dough together into a smooth ball and let rest for about 15 minutes.
Lightly dust a work surface with a some of the reserved matzo meal. Cut the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch rope. Use a knife or bench scraper to cut the rope into 3/4-inch pieces; place the cut gnocchi on the prepared baking sheet. Repeat with the remaining dough. Gnocchi can be prepared to this point up to 2 days ahead; wrap the baking sheet in plastic and refrigerate.
For the sauce: Melt the butter in a large skillet over medium-high heat until brown flecks appear and the butter smells nutty, 5 to 6 minutes. Sprinkle in the sage and nutmeg and continue to cook, swirling the pan, until the butter is golden brown, about 1 minute more. Be careful not to let the butter burn. Remove from the heat and season with salt and black pepper; set aside while you cook the gnocchi.
Bring a large pot of salted water to a boil. Working in batches, add about a third of the gnocchi at a time and cook until they begin to float and the water returns to a rapid simmer, about 2 minutes. Use a slotted spoon or spider to transfer the gnocchi to the skillet with the butter sauce as they are cooked. Reserve 1/4 cup of the gnocchi cooking water.
Toss the gnocchi gently in the butter sauce. Add half of the cheese and 2 tablespoons of the reserved cooking water and toss again; add more water if necessary so the sauce coats the gnocchi. Sprinkle with the remaining cheese.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 29370,"Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese 1/4 cup olive oil 1 red onion, minced 6 ounces Pancetta, diced 1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices Salt and pepper 1 pint (16 ounces) cherry tomatoes, halved 1 tablespoon minced garlic 1/2 pound penne, cooked and drained 4 ounces (about 1 cup) goat cheese 2 tablespoons minced fresh basil Instructions: In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 29371,"Pina Colada Poke Cake Nonstick cooking spray, for spraying the baking dish 1 box yellow cake mix, plus ingredients on the box 1 1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons coconut extract
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed
1 cup cream of coconut, such as Coco Lopez
1/2 cup drained crushed pineapple 2 tablespoons dark rum
1/2 cup toasted coconut
Instructions: Spray a 9-by-13-inch baking dish with nonstick cooking spray. Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes. Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate. Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole. In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes. Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 29372,"Traditional Mandarin Fried Rice 4 tablespoons canola oil 3 eggs, beaten lightly 2 tablespoons finely chopped garlic 2 tablespoons finely chopped fresh ginger 1 la chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon, crumbled 1 bunch scallions, white and green parts chopped and reserved separately 5 cups cold cooked rice 2 tablespoons soy sauce 1/2 teaspoon white pepper Salt, if needed Instructions: Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions and the rice and toss thoroughly until heated through. Add the soy sauce, pepper and reserved eggs and toss. Correct the seasonings, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 29373,"Roasted Turkey Roulade 3/4 cup large-diced dried figs, stems removed 3/4 cup dried cranberries 1/2 cup Calvados or brandy 4 tablespoons (1/2 stick) unsalted butter 1 1/2 cups diced onions (2 onions) 1 cup (1/2-inch-diced) celery (3 stalks) 3/4 pound pork sausage, casings removed (sweet and hot mixed) 1 1/2 tablespoons chopped fresh rosemary leaves 3 tablespoons pine nuts, toasted 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm) 1 1/2 cups chicken stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) 3 tablespoons unsalted butter, melted Instructions: Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 29374,"Bruschetta with Roasted Vegetables 1 clove spring garlic 1 loaf crusty, sweet, Italian or French bread, cut into slices 1 large head radicchio 1 large eggplant Olive oil 1 or 2 heads garlic Pat of butter Instructions: Rub the garlic on the bread slices. Grill bread on Tuscan grill. Slice eggplant into 1/4-inch rounds. Salt and dry between paper towels. Cut radicchio into quarters. Rub both radicchio and eggplant with olive oil. Put on sheet pans and cook in a preheated 350 degree F oven. Cook until radicchio is wilted (or just grill). Cook eggplant until it begins to brown (about 10 to 15 minutes). Roast 1 or 2 heads of garlic. Cut across top to expose all cloves (cut 1/3 way down). Drizzle with olive oil and sprinkle with thyme. Bake in a preheated 350 degree F oven, covered for about 40 minutes. Remove cover, put pat of butter on it. Bake for 20 more minutes until it caramelizes. When cooked, grab whole head of garlic and squeeze into food processor. Add eggplant and radicchio into food processor. Pulse until mixture becomes a coarse puree. Add salt, pepper and olive oil, to taste. ","[Chardonnay, Vermentino, Gavi, Barbera]" 29375,"Shark Attack Punch 5 cups lemonade 3 cups white rum 1/2 cup blue curacao 3 liters lemon-lime seltzer, chilled 1 pound rock candy, preferably in light colors like white and yellow Gummy sea creatures, such as sharks, fish and octopus, for the fish bowl, plus more gummy fish, for serving Grenadine, as needed Instructions: For the punch: Combine the lemonade, rum and curacao in a large pitcher and refrigerate until chilled, at least 2 hours. For the decorations: Thoroughly wash and dry a 1 1/2-gallon fish bowl, some non-toxic aquarium plants and 12 plastic sharks.
Rinse the rock candy with cold water, put it in a large resealable plastic bag and lightly crush with a meat mallet to make gravel. Pour the gravel into the fish bowl and add the aquarium plants, anchoring them with the gravel. Arrange some gummy sea creatures on top of the gravel. Freeze the bowl while the punch chills, at least 2 hours. To serve, gently pour the rum mixture into the fish bowl, taking care not to disturb the plants, followed by the seltzer. Put a gummy fish in the bottom of each glass and ladle in punch. Pour about 1/2 teaspoon grenadine into the mouth of each plastic shark. Have your guests dive their sharks headfirst into their glasses in mock attack.
","[Chardonnay, Sauvignon Blanc, Ros, Merlot]

" 29376,"Butter Cake 9 cups granulated sugar 6 cups cake flour 1/4 cups salt 1/4 cups baking soda 2 3/4 cups solid shortening 4 cups butter 2 cups whole eggs 5 cups buttermilk 1/8 cup vanilla extract 8 cups egg whites 8 cups granulated sugar Instructions: Preheat oven to 320 degrees F. Mix together sugar, flour, salt, soda, shortening and butter in the bowl of a stand mixer. Mix on 2nd speed for 3 minutes. Then add whole eggs, buttermilk and vanilla to the mixture and beat again for 3 minutes on 2nd speed. In a separate bowl, beat the egg whites and sugar into a meringue state. Then gently fold the meringue into the buttermilk mixture. Pour into 4 parchment lined sheet pans or 4 (4 by 13-inch) round cake pans. Bake until a toothpick comes out clean when inserted in the center of the cake. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 29377,"Creamed Spinach with Pickled Onions and Raclette Cheese Kosher salt and freshly ground black pepper 2 pounds spinach 1 cup cider vinegar
1 1/2 teaspoons sugar
1 red onion, finely diced
1/2 stick (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup milk, as necessary One half-wheel raclette cheese (about 2 pounds)
Instructions: Blanch the spinach in boiling water until tender, then drain, squeeze dry and chop. Bring a large pot of salted water to a boil. Add the spinach to the boiling water and cook until tender, then drain. When the spinach is cool enough to handle, squeeze dry and chop. Set aside.
Meanwhile, combine the vinegar, 1 tablespoon of salt, sugar and onions in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat, drain the onions with a slotted spoon and let cool on a plate.
Meanwhile, melt the butter in a large skillet over medium-low heat. Add the flour and whisk to combine. Cook, whisking, until the flour is cooked out and a roux forms, about 2 minutes. Add the cream and bring to a boil, whisking, until thick, about 2 minutes. Add the pickled onions and spinach and stir until fully incorporated. Continue to cook until the mixture is thick and creamy, about 5 minutes. Stir in up to 1 cup milk, as necessary, if the sauce is too thick. Season with salt and pepper. Transfer to a serving bowl.
Meanwhile, using a kitchen torch or broiler, melt the flat, cut edge of the raclette until golden and bubbly. Using a small metal spatula or spoon, scrape the melted edge of the raclette and pour the melted cheese right over the bowl of creamed spinach. Serve immediately! ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Gavi]

" 29378,"Elvis Woulda Loved It 6 oz. reduced-fat or regular creamy peanut butter 2 tsp. vanilla extract 3 cups fat-free or regular half-and-half 2 T. banana liqueur 3/4 cup egg substitute or 3 whole eggs 3/4 cup sugar 14 oz. can fat-free or regular sweetened condensed milk 1 T. all-purpose flour 3 large bananas Instructions: Bake bananas in peel at 350 degrees F. for 30 minutes and allow to cool. In saucepan, cook peanut butter, 1 cup half-and-half, banana liqueur and egg substitute over low heat and whisking constantly for 7 minutes or until a thermometer registers 160 degrees F. Whisk in remaining 2 cups half-and-half, condensed milk and vanilla. Combine flour and sugar. Whisk into hot mixture until sugar dissolves. Chill mixture. Just prior to freezing, mash bananas with fork and stir into custard. Freeze in 4-quart freezer. ","[Chardonnay, Riesling, Moscato, Merlot]" 29379,"Philly Cheese Steak 2 to 2 1/2 pound strip loin, trimmed Olive oil Salt and freshly ground black pepper Soft hoagie rolls, split 3/4 open Provolone Sauce, recipe follows Sauteed Mushrooms, recipe follows Caramelized Onions, recipe follows Sauteed Peppers, recipe follows 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2 cups whole milk, heated 1 cup grated aged provolone cheese 1/4 cup grated Parmigiano-Reggiano 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped 3 tablespoons finely chopped fresh parsley leaves Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoons canola oil 3 large Spanish onions, peeled, halved and thinly sliced 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 poblano peppers, thinly sliced 2 Cubano peppers, thinly sliced Salt and freshly ground black pepper Instructions: Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side. Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper. Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 29380,"Chicken Fusilli with Spinach and Asiago Cheese 1/2 of a 1-pound package uncooked fusilli pasta (about 2 1/2 cups) 1 bag (about 7 ounces) fresh baby spinach 2 tablespoons olive oil 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces 3 cloves garlic, minced 1 package (3 ounces) sun-dried tomato halves (about 3/4 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 teaspoon crushed red pepper 1 cup shredded Asiago cheese (about 4 ounces) Instructions: Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 29381,"Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin 1 cup ancho chili powder 1 tablespoon ground cumin 1 tablespoon dried coriander 1 teaspoon cayenne pepper 2 teaspoons dry mustard 2 teaspoons dried oregano 1 tablespoon salt 1 teaspoon freshly ground black pepper 4 rib-eye steaks (8 to 10 ounces each) 1 cup dry rub Olive oil 2 cups Mesa BBQ Sauce, or your favorite 2 poblano chiles, roasted, peeled, seeded and diced 6 cloves garlic, peeled, finely chopped 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices 1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish 1 cup chicken stock (if canned, low sodium) 1 cup heavy cream 1 cup Monterey Jack cheese 1/2 cup queso anejo cheese Instructions: Combine all ingredients in a medium bowl.; Heat grill or grill pan to high. Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute. Remove steaks from grill and brush with additional bbq suace. Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan. Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 29382,"Peanut Butter Cheesecake Bars 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan 3 cups butter cracker crumbs (such as Ritz; about 3 sleeves) 1/4 cup sugar 24 ounces cream cheese, at room temperature 1 cup sugar 2 large eggs 1/4 cup sour cream 1 teaspoon pure vanilla extract 1/2 cup smooth peanut butter Red sprinkles, for decorating Instructions: Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes. Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula. Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight. Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 29383,"SCHARFFEN BERGER Chocolate Cupcakes strong Scharffen Berger Chocolate Cupcakes: /strong 1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3 ounces) sugar 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and warm 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup hot water Equipment: 1 cup cupcake pan with 12 cups, lined with paper liners Electric mixer (hand held or stand mixer) SCHARFFEN BERGER Chocolate Frosting: Ingredients: 3 ounces unsweetened SCHARFFEN BERGER 99% unsweetened chocolate, coarsely chopped 4 tablespoons (2 ounces) unsalted butter, cut into several pieces 2/3 cup heavy cream 2/3 cup sugar 1/8 teaspoon salt Instructions: SCHARFFEN BERGER Chocolate Frosting: Place the chocolate and butter in a medium bowl and set aside. Bring the cream, sugar, and salt to a simmer in a large saucepan. Simmer for 4 minutes, stirring frequently. Pour the hot cream over the chocolate. Whisk just until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool at room temperature, without stirring for 2 to 3 hours, or until the frosting is cool and thick enough to spread. Or, refrigerate the frosting for about 45 minutes or more (but not until it is hard) without stirring, then let it stand at room temperature until it is the desired consistency. SCHARFFEN BERGER Chocolate Cupcakes: Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. In a large mixing bowl, mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the water and beat for 20 seconds. Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes (rotating the pan from front to back half-way through the baking time), just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]

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

recipe: Grilled Steak with Garlic Butter and Herbs

Ingredients:

• 1.5 lbs steak (such as ribeye or strip loin) " 29384,"Lamb Stew 1 cup cooking oil, divided 1 1/2 gallons chicken stock 1/2 head garlic 1/4 gallon orange juice 1/4 gallon apple cider 1/4 cup coriander seeds 1/8 cup fennel seeds 1 star anise 2 tablespoons cumin seeds 1/8 cup orange zest 1 teaspoon salt 1/2 tablespoon freshly ground black pepper 1 leg of lamb 3 cups dry white wine Salt and freshly ground pepper Your choice fresh herbs, minced, to taste 5 yellow onions 2 turnips 5 carrots