1 tablespoon granulated sugar
Kosher salt
1/2 Korean pear, peeled, cored and sliced 1/4 inch thick
22 ounces dried, refrigerated or frozen naengmyeon noodles (see Cook\u2019s Note) Distilled white vinegar and yellow mustard, for serving
Instructions: For the broth: Put the shank and brisket in a large bowl and add cold water to cover. Let soak, changing the water halfway through if it gets too discolored, 30 to 45 minutes. Drain thoroughly. Meanwhile, add 4 quarts cold water and the dasima to a 6-quart Dutch oven or pot. Let sit until the dasima doubles in size and the water turns a slight green-yellow, 30 to 45 minutes.
Bring the water to a boil over medium-high heat; boil until the dasima starts to foam around the sides, about 2 minutes. Discard the dasima, then add the shank, brisket, black peppercorns, garlic, scallion whites, onion and fresh radish. Bring to a boil again, then lower the heat to medium and cook at a gentle boil (where you see 2 to 3 bubbles appearing on the surface at most), keeping an eye on the broth and adjusting the heat if necessary every 30 minutes to ensure it's not boiling away, until just slightly reduced, 1 hour 15 minutes. Cover with the lid, lower the heat to low and simmer until the broth is darker and reduced further, another 1 hour 15 minutes.
Remove the meat from the broth and let cool on a plate. Once cool, thinly slice the meat and refrigerate in an airtight container until ready to use. Using a slotted spoon or hand-held strainer, pick out and discard the vegetables and black peppercorns from the broth. Transfer the broth to an airtight container and refrigerate until cooled completely, 8 to 12 hours. Once the broth is completely cool, strain through a mesh strainer lined with cheesecloth.
Season the chilled broth with the soup soy sauce and 2 teaspoons salt. Combine with the dongchimi liquid and adjust the seasoning to taste with more dongchimi liquid, salt and/or vinegar to your preference. Refrigerate until ready to use.
For the garnish: Add the eggs to a small saucepan. Add enough cold water to cover by at least 1 inch. Bring the water to just under a boil and cook over medium heat for 8 minutes. Remove with a slotted spoon and plunge in an ice bath to stop the cooking process. Once cool, peel and halve vertically. Set aside.
Toss the cucumber in a medium bowl with the vinegar, 2 teaspoons of the sugar and 1 teaspoon salt and mix to ensure each slice is seasoned and coated well. Refrigerate until ready to use.
Whisk the remaining 1 teaspoon sugar with 1/2 cup water in a small bowl. Add the sliced pear and set aside (this helps the pears from oxidizing and turning brown).
For the naengmyeon: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles in a colander and rinse under running cold water, rubbing the noodles between your fingers and gently massaging in the water. Drain and then rinse again, repeating this process 2 more times to rid the noodles of excess starch. Allow to drain well and set aside in the colander until ready to use. (When ready to plate, rinse the noodles once more, as they tend to stick together.)
Divide the noodles, boiled eggs, cucumber, pear, fermented radish and chilled broth among 4 large soup bowls. Add ice cubes to the broth. Serve immediately with white vinegar and yellow mustard on the side.
","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 18082,"Ligurian Fish Stew 1/3 cup extra-virgin olive oil, plus extra for drizzling 1 medium carrot, peeled and chopped into 1/2-inch pieces 1 onion, chopped 2 cloves garlic, chopped Kosher salt 3/4 cup white wine, such as Pinot Grigio 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano) 1 cup water 1/2 teaspoon red pepper flakes, plus extra for garnish 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks 1/4 cup chopped fresh flat-leaf parsley 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices Olive oil, for drizzling, plus 3 tablespoons 1 garlic clove, halved Instructions: For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed. For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 18083,"Flambeed Shrimp Chipotle Tostadas 1/2 cup sour cream 1/4 cup milk
1 tablespoon olive oil
1 teaspoon garlic powder
Pinch salt and coarsely ground black pepper Pinch salt and coarsely ground black pepper
3 canned chipotle chiles in adobo, plus more if desired 3 tablespoons unsalted butter 2 cloves garlic, minced
1/4 onion, finely chopped
2 pounds peeled large or jumbo shrimp Salt and coarsely ground black pepper 1/4 cup tequila, for flambeing
8 tostadas
Chopped fresh cilantro, for garnish Instructions: For the spicy chipotle crema: In a blender, add the sour cream, milk, olive oil, garlic powder, salt, pepper and chiles and blend until combined. You can always add more peppers for a hotter sauce. Set aside. For the tostadas: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and saute until translucent. Season the shrimp with salt and pepper and add to the skillet. Cook until the shrimp start to change to a pinkish tone, 3 to 5 minutes. Add the tequila to the skillet and tilt the skillet slightly over the burner to ignite it. Remove the skillet from the heat and let the flames subside, then return it back to medium-high heat. Add the chipotle crema, bring to a simmer and cook until fully combined and warm, about 2 minutes. Divide the shrimp mixture among the tostadas and sprinkle with the cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 18084,"Waldorf Salad with Roast Beef Sandwich 2 tablespoons mayonnaise made with olive or soybean oil 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon) Salt and freshly ground black pepper, to taste 8 pecan halves, broken into pieces 4 celery stalks, sliced (1 cup) 2 small red apples, cored and cut into 1/2-inch cubes (about 1 1/2 cups) Several romaine lettuce leaves, washed and dried 4 slices rye bread 2 tablespoons Dijon mustard 1/2 pound sliced lean roast beef 2 small tomatoes, sliced 2 cups light fruit-flavored yogurt Instructions: Combine the mayonnaise and lemon juice in a medium-size bowl. Season with salt and pepper to taste. Toast the pecans in a toaster oven for 1 minute, or until brown to bring out their flavor. Be careful-they burn easily. Toss the celery, apple and pecans in the mayonnaise mixture. Place lettuce leaves on 4 plates and spoon the salad onto the leaves to serve. Spread the bread with mustard. Divide the roast beef between each slice of bread. Top with the tomato slices. Serve any extra tomato slices on the side. Divide yogurt between 4 dessert bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 18085,"Greek-Style Fresh Tomato Sauce Salt 2 tablespoons EVOO 2 tablespoons butter 1 tablespoon fresh oregano leaves, finely chopped 4 cloves garlic, chopped 1 large red onion, chopped 1/2 cup dry white wine 2 pints cherry tomatoes, halved if large Freshly ground pepper 1 pound penne with ridges (penne rigate) 12 ounces Greek feta, crumbled (about 1 1/4 cups) 1/4 cup fresh mint leaves 1/2 cup fresh flat-leaf parsley leaves Instructions: Bring a large pot of salted water to a boil for the pasta. Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes. Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta. Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve. ","[Vermentino, Grner Veltliner, Verdejo, Albari?o]" 18086,"Cornbread Stuffing with Sausage and Apples 1/2 pound bulk pork sausage 1 cup small diced onions 1 cup small diced celery 2 tablespoons butter 1 tablespoon fresh, chopped sage 1 tablespoon fresh, chopped rosemary 1 tablespoon fresh, chopped thyme 3 cups crumbled cornbread 3 cups cubed stale bread 1 cup chicken stock 1 large peeled, cored and diced apple 2 tablespoons chopped parsley 1 tablespoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup chopped red pepper 1/2 cup raisins (optional) Instructions: Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 18087,"Iron-Skillet Fried Chicken 1 (2 1/2 to 3 pound) chicken, cut into pieces Bacon fat and lard for frying 1/2 cup flour 1/2 cup yellow cornmeal 1 tablespoon Bell's poultry seasoning Salt and pepper Instructions: Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour. Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot. ","[Chardonnay, Zinfandel, Cabernet Sauvignon, Malbec]" 18088,"Herbed Spaghetti Squash 1 small spaghetti squash, about 2 1/4 pounds 2 1/2 tablespoons butter 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18089,"Root Beer Bundt Cake 1 stick unsalted butter, plus more for the pan 2 cups all-purpose flour, plus more for dusting 2 1/2 cups root beer 1 cup unsweetened cocoa powder 2 ounces bittersweet chocolate, chopped 1 cup granulated sugar 1/2 cup packed dark brown sugar 1 1/4 teaspoons baking soda 1/2 teaspoon ground allspice 1 teaspoon salt, plus a pinch 3 large eggs, beaten 2 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour. Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool. Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy). Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely. Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 18090,"Christina's Beer and Onion Pancakes with Maple Walnut Beer Syrup 4 tablespoons unsalted butter, plus more for cooking pancakes 1/2 Vidalia onion, chopped 1 cup beer, at room temperature 3 eggs 1 teaspoon vanilla extract 2 cups biscuit mix (recommended: Bisquick) 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup light brown sugar 1/4 cup beer 1/4 cup chopped walnuts 2 tablespoons unsalted butter 1 tablespoon maple syrup 1/4 teaspoon ground cinnamon Instructions: To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside. In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes. Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm. Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup. ","[Pinot Grigio, Riesling, Gewrztraminer, Garnacha]" 18091,"Risotto With Mascarpone and Prosciutto 3 cups low-sodium chicken broth 4 ounces prosciutto, thinly sliced 4 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 cup arborio rice 1/3 cup dry white wine 3 tablespoons minced fresh parsley 3 tablespoons minced fresh chives 1 1/2 teaspoons minced fresh marjoram or thyme 1 cup grated gruyere cheese 1/3 cup mascarpone cheese Instructions: Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18092,"Monkey Chow 1 cup semisweet chocolate chips 2/3 cup peanut butter 8 tablespoons (1 stick) unsalted butter, melted 1/3 malted milk powder 8 cups crisp rice cereal, such as Rice Chex 2 cups confectioners' sugar 2 cups freeze-dried bananas or banana chips 1 cup butterscotch chips Instructions: Combine the chocolate chips, peanut butter, butter and malted milk in a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Put the cereal in a large bowl, pour in the melted chocolate-peanut butter and stir until evenly coated. Allow the cereal to cool slightly, and then tranfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, bananas and butterscotch chips. Tightly close or seal the bag and toss to coat well. Store in an airtight container for up to 3 days. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 18093,"Appleandy 1 lemon, juiced 2 3/4 cups apple cider 2 (1/2 ounce) packets gelatin 1 tablespoon water 1 tablespoon Cointreau 2 small apples, cored, 1/2-inch cut off top 12 ounces cream cheese 1 1/2 eggs 1/8 cup brandy 1/4 cup sugar 1/2 orange, zested Instructions: Combine lemon juice and cider in pot and bring to boil, then cool. Dissolve gelatin in water over very low heat. Add Cointreau and cider/lemon juices. Let cool. Cut apples most of the way through from top to bottom into six even segments, keeping them intact at apple's base. The apple should open to resemble a flower. Place each apple in a small serving bowl, leaving 1/2-inch clearance at top. Pour cooled cider mixture over apples and place in refrigerator to set. In a bowl, mash together cheese, eggs, brandy, sugar and orange rind. Whisk to get rid of lumps. Pour over set apple jelly and place back in refrigerator to set again. When firm, run heated knife around outer edge of jelly and invert bowl onto plate to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18094,"Crab Cakes Nonstick cooking spray 1 egg, lightly beaten 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon fresh lemon juice Dash hot sauce 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/2 cup finely chopped red bell pepper 1 scallion, including green top, finely chopped 1 pound lump crab, picked over for cartilage 3/4 cup dry bread crumbs 1/4 teaspoon salt Freshly ground black pepper Smarter Tartar Sauce, recipe follows 6 tablespoons nonfat plain yogurt 2 tablespoons mayonnaise 1 scallion, finely chopped 1/4 cup finely chopped sour pickles 1 tablespoon chopped capers Instructions: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer. Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18095,"Peppermint Layer Cake with Candy Cane Frosting 1 1/2 sticks unsalted butter, at room temperature, plus more for the pans 2 cups sifted cake flour (sift first, then measure), plus more for dusting 1 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup whole milk, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1 1/2 cups sugar 3 large egg whites, at room temperature 1 1/2 cups sugar 1/2 cup light corn syrup 6 large egg whites Pinch of salt 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1/4 cup crushed candy canes, plus more for topping Instructions: Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside. Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes. In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined. Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.) Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute. Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18096,"Pan Steamed Broccoli 1 to 1 1/2 pounds broccoli with stalk, rinsed and trimmed 1/3 cup water Pinch kosher salt 2 tablespoons unsalted butter Instructions: Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18097,"R.I.P. CAKE 8-inch square baked chocolate cake (from mix or scratch) Store bought chocolate icing 1 cup shredded coconut Green food coloring White chocolate bar Black icing (can also use semisweet chocolate morsels, melted in microwave) Instructions: Coat cake with chocolate icing. Combine coconut and enough green food coloring to make green \grass. Break the white chocolate bar into squares for tombstones. Break off a few with jagged edges to look like old stones. Place black icing or melted chocolate into a plastic zip-tip bag and cut a tiny hole in the corner. Pipe 'RIP' onto the chocolate squares. Allow to dry. (You can place them in the refrigerator for a few minutes for a quick dry.) Sprinkle grass over top of cake. Insert pieces of white chocolate to make tombstones. ","[Chardonnay, Riesling, Moscato, Merlot]" 18098,"Miso-Braised Short Ribs Tempura 8 meaty short ribs on the bone, cut 3 to 4 inches long (about 3 pounds) 3 quarts water 1 teaspoon black peppercorns 1 teaspoon white peppercorns 1 teaspoon Szechuan peppercorns 2 bay leaves 2 sprigs fresh thyme, or 1/2 teaspoon dried 2 quarts Shanton Broth (rich meat-flavored broth) 1/4 cup red miso Vegetable oil, for deep-frying 1 cup all-purpose flour Small-Batch Tempura Batter, recipes follows 1 egg yolk 1/4 cup vegetable oil 3/4 cup chilled club soda 1 cup all-purpose flour Instructions: Preheat the oven to 200 degrees F. Trim off any excess fat from the short ribs. In a large saucepan or flameproof casserole, combine 3 quarts of water, the black, white, and Szechuan peppercorns, bay leaves, and thyme. Bring to a boil over high heat. Add the short ribs and partially cover the pot. Reduce the heat to low. Simmer the ribs, skimming off any foam from the surface, until the meat is almost tender when pierced with the tip of a sharp knife, about 1 1/2 hours. Do not overcook, because the ribs will cook further in 2 later steps. Remove the ribs from the braising liquid and let cool to room temperature. Bring the Shanton Broth and red miso to a boil in a large saucepan over high heat, whisking to dissolve the miso. Add the short ribs and reduce the heat to low. Simmer uncovered, turning occasionally, until the ribs are very tender but not falling apart, about 1 1/2 hours. Using a slotted spoon, transfer the short ribs to a plate and let cool completely. Then remove the meat from the bones, trying to keep each rib in 1 chunk. While the ribs are cooling, skim off as much fat as you can from the Shanton-Miso broth. Boil over high heat until the liquid is reduced to 1 cup, about 20 minutes. Strain the sauce and set aside. (The short ribs and sauce can be prepared up to 1 day ahead, separately cooled, covered, and refrigerated. Remove from the refrigerator at least 1 hour before deep-frying.) Heat the oil in a deep-fryer or pour vegetable oil into a large saucepan to reach halfway up the sides. Heat over high heat to 350 degrees F. Working with half of the short ribs at a time, coat the ribs with the all-purpose flour, shaking off any excess. Dip in the tempura batter and let extra batter drip back into the bowl. Add the coated ribs to the hot oil and deep-fry until light golden brown, about 2 minutes. Using a slotted skimmer, transfer to a wire rack set on a baking sheet to drain. Keep warm in the low oven while frying the remaining short ribs. To serve, spoon equal amounts of the sauce onto 4 dinner plates. Top each with 2 pieces of Short Rib Tempura and serve immediately. In a medium bowl, beat the egg yolk with a fork. Whisk in the vegetable oil until blended and then the club soda. Add the flour and stir with chopsticks until just barely combined. Don't worry if some flour floats on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18099,"Mini Strawberry Mascarpone Tarts 8 ounces frozen pizza dough, thawed 1/2 cup sugar, plus 1 tablespoon 1/2 teaspoon kosher salt 1/4 cup balsamic vinegar 8 large strawberries, hulled and finely diced 4 ounces mascarpone cheese, whipped Instructions: Special equipment: 3-inch round cookie cutter Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan. Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat. Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately. Cook's Note: The sugared dough scraps can be tossed with cinnamon and baked in the 400 degree F oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 18100,"Holiday Honey 1 oz. Jack Daniel's Tennessee Honey? 4 oz. KORBEL Brut Instructions: Pour the chilled KORBEL into a champagne flute. Top with Jack Daniels Tennessee Honey. ","[Champagne, Tennessee Whiskey]" 18101,"The Best Chicken and Rice 2 tablespoons canola oil 4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives
Instructions: Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet. Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18102,"Spice-Poached Eggs 1/2 cup distilled white vinegar 2 teaspoons paprika
1 teaspoon garlic powder
6 large eggs
Sea salt Instructions: In a shallow dish, combine the vinegar, paprika and garlic powder and whisk until dissolved. Carefully crack the eggs into the dish with the vinegar and let stand 5 minutes. Meanwhile, fill a wide pot approximately 3 inches deep with water. Bring the water to a simmer and season to taste with salt. Adjust the heat so the water maintains a simmer.
Carefully lift the eggs from the vinegar mixture with a slotted spoon and place into the simmering water. Cook the eggs until just firm, 3 to 4 minutes. Lift eggs out with a slotted spoon and gently blot with clean paper towels to remove excess moisture. Serve immediately (see Cook's Note). ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 18103,"Sweet Chili Ginger Seared Tuna 4 (7-ounce) A-grade tuna fillets Sweet Chili Ginger Dipping Sauce, recipe follows 6 tablespoons sesame oil 8 ounces udon noodles, prepared following package instructions Yuzu Syrup, recipe follows Salt and freshly ground black pepper Green Papaya Salad, recipe follows
1 cup soy sauce 3 tablespoons peeled and sliced fresh gingerroot 1 1/4 cup rice wine vinegar 1/2 cup sweet chili sauce* 1/2 cup sesame oil Salt and freshly ground black pepper 1 cup yuzu juice* 1 cup brown sugar 2 teaspoons yuzu chili paste* 2 teaspoons togerashi* 1 bottle ginger ale 1 cup water 1/2 cup lime juice 2 teaspoons salt 1 green papaya, peeled, seeded, and julienned* 2 tablespoons chopped fresh cilantro 1 red onion, peeled and julienned 1 teaspoon yuzu juice* 1 teaspoon lime juice 1 teaspoon rice wine vinegar 1 teaspoon sugar Salt and freshly ground black pepper Instructions: Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper. Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan. To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve. Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month. Salt and freshly ground black pepper Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill. Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18104,"3-Bean Salad with Lemon Vinaigrette 2 cloves garlic 1/3 cup lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper 3 stalks celery, finely chopped 1 bunch green onions, green parts only, finely chopped
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
One 15-ounce can white beans, drained
Salt and pepper 3 tablespoons chopped fresh parsley
Instructions: For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper. For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl. Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18105,"Smoked Salmon Tea Sandwiches 24 slices thin white bread 4 ounces Ginger-Cilantro Lime Butter, recipe follows 8 ounces thinly sliced smoked salmon 8 tablespoons (1 stick) unsalted butter, at room temperature 2 ounces (1/4 cup) cream cheese, at room temperature 1 tablespoon grated fresh ginger 1 tablespoon fresh lime juice 3 tablespoons chopped fresh cilantro 1 teaspoon kosher salt Instructions: Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower. Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds. Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 18106,"Duck Breasts with Citrus Port Cherry Sauce 4 boneless duck breasts Kosher salt and freshly ground black pepper 1 large or 2 small shallots, minced 1/4 cup ruby port wine 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest 1/2 cup pitted frozen black cherries, thawed and roughly chopped Instructions: Preheat the oven to 400 degrees F. Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper. In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes. Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook. Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy! Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 18107,"Spatzle 1 1/2 cups all-purpose flour 1/4 teaspoon nutmeg
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 large eggs
Neutral oil, for the bowl and spatzle maker 2 tablespoons unsalted butter
Instructions: Whisk together the flour, nutmeg, 1/2 teaspoon salt and a few turns of black pepper in a medium bowl. Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry ingredients and stir to combine. Cover and refrigerate for 30 minutes. Bring a large pot of salted water to a boil. Working in batches, press the spatzle dough through a greased spatzle maker or slotted spoon (the slots should be on the larger side, about 1/4- to 1/2-inch), using a rubber spatula, into the boiling water. Cook for 2 to 3 minutes. When the spatzle float to the top, remove with a slotted spoon and transfer to a medium oiled bowl. Heat a large skillet over medium heat and add the butter. Heat until the butter melts and begins to brown. Add the spatzle and saute until they begin to brown slightly. Season with salt. Transfer to a plate and serve! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18108,"Pastina Timbale Salt 1 tablespoon unsalted butter 6 tablespoons extra-virgin olive oil, divided 1 pound spicy Italian sausage links, boiled for 6 minutes and cut into bite-size pieces 2 teaspoons minced garlic 1 cup fresh bread crumbs Freshly ground black pepper 1/2 cup coarsely chopped fresh Italian parsley leaves 1 cup freshly grated Parmesan 1 pound Pastina Timbale Sauce, recipe follows: 3 pounds canned diced tomatoes, drained 2 jalapeno chiles 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper Salt and freshly ground pepper 1 cup minced onion 1 tablespoon minced garlic 1 tablespoon finely chopped fresh oregano leaves 2 tablespoons red wine vinegar 2 tablespoons Gorgonzola 1 small jar roasted peppers, julienned (about 1 cup) 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside. Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned. Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally. Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds. Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides. While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes. Invert the molded pastina timbale onto warmed individual serving plates, and serve. Preheat oven to 400 degrees F. In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 18109,"Ponzu Smashed Cucumber Salad 1 pound Persian cucumbers Kosher salt
3 tablespoons ponzu sauce
2 teaspoons fresh lemon juice
1 teaspoon coconut aminos or 1/4 teaspoon sugar
1 teaspoon sambal oelek or sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon finely grated fresh ginger
2 scallions, finely chopped
2 garlic cloves, finely grated
3 tablespoons chopped fresh cilantro
Instructions: Halve the cucumbers lengthwise. Put the cucumbers on a cutting board cut-side down, then use the side of a chef's knife to gently but firmly press down and smash them so that they lightly crack but do not fall apart. Slice the smashed cucumbers into 1-inch pieces. Put the cucumbers in a colander and toss them with 1/4 teaspoon salt. Place a bag of ice on top of them and let them drain for 15 to 30 minutes. Stir the ponzu, lemon juice, coconut aminos, sambal, sesame oil, ginger, scallions and garlic together in a medium bowl. Add the cucumbers and cilantro and toss to combine. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 18110,"Creamy Mushroom, Eggplant, and Salami Baked Pasta Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 3 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can diced tomatoes 1 teaspoon dried oregano 1 cup fresh ricotta 1 medium eggplant, peeled and cut into 3/4-inch pieces 1/2 pound cremini mushrooms, thinly sliced 1 pound dried medium shells 2 ounces thinly sliced Genoa salami, chopped 3 cups shredded Asiago cheese 1 cup grated Parmesan Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant. Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the eggplant and mushrooms. Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18111,"Tuscan Chicken with Tomato-Basil Relish and Toasted Almond Broccoli 1/2 cup diced plum tomatoes 2 tablespoons diced red onion 1/4 cup sliced, drained sweet pimientos 1/4 cup snipped fresh basil leaves 1/2 teaspoon balsamic vinegar Salt and freshly ground black pepper Salt and freshly ground black pepper
3/4 pound boneless, skinless chicken breasts Olive oil spray Toasted Almond Broccoli, recipe follows 4 tablespoons sliced almonds 1/2 pound broccoli florets (4 cups) 2 teaspoons olive oil Salt and freshly ground black pepper Instructions: A fresh tomato-basil relish tops this simple chicken dish. The broccoli takes only minutes to cook in a microwave oven. It's topped with toasted almonds. Mix tomatoes, onions, sweet pimientos, and basil together in a small bowl. Add vinegar and toss to mix. Add salt and pepper, to taste. Set aside.
Place chicken between 2 pieces of waxed paper or aluminum foil and flatten with a meat mallet or the bottom of a heavy skillet to 1/2-inch thick.
Heat a large nonstick skillet on medium-high heat and spray with olive oil spray. Add chicken and saute 3 minutes per side. Sprinkle salt and pepper, to taste, on the cooked sides. Divide between 2 dinner plates and spoon the tomato relish on top. Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.
Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top. ","[Chianti, Barbera, Dolcetto, Tempranillo]

" 18112,"Candy Corn Cordials 1/2 cup candy corn 1 1/2 cups vodka 2 ounces orange liqueur Juice of 1/2 lemon 1 large egg white Candy corn, for garnish Instructions: Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn. ","[Vodka, Orange Liqueur, Lemon Juice]" 18113,"Tabouli 1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 teaspoons sea salt Instructions: In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18114,"Lobster Salad Lettuce Cups 2 lemons, halved Kosher salt 2 1 1/2-pound live lobsters 1/3 cup mayonnaise 2 teaspoons Dijon mustard 1 or 2 dashes of hot sauce 2 small stalks celery, thinly sliced Mix-ins (such as Fresno or serrano cl pepper, pickled jalape?os, red or yellow bell pepper, fresh tarragon, poppy seeds, everything seasoning or brandy)
8 butter or Boston lettuce leaves 2 tablespoons finely chopped fresh chives Instructions: Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat. Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly. Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
Divide the lobster salad among the lettuce cups and sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18115,"Hummus For Real 1 pound Slow Cooker Chickpeas, cooled, recipe follows 2 cloves garlic, minced 1 1/2 teaspoons kosher salt 5 tablespoons freshly squeezed lemon juice 1/4 cup water 1/3 cup tahini, stirred well 1/4 cup extra-virgin olive oil, plus extra for serving Powdered sumac, optional 7 cups water 1 pound dry chickpeas, sorted and rinsed 1/4 teaspoon baking soda Instructions: Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired. Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18116,"Veal Mozzarella 12 (2-ounce) medallions milk-fed veal, pounded thin 2 cups flour 2 cups vegetable oil 1/2 pound butter 2 tablespoons roux, recipe follows 1/4 cup sherry 24 slices mozzarella, sliced thin 16 ounces chicken broth 6 rounded tablespoons flour 4 ounces water Instructions: Dredge veal in flour. Saute veal in oil for 2 minutes on each side. When done, drain oil, add butter, roux and sherry. Bring to a boil lower heat and simmer for 2 minutes, stirring constantly. At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese. Serve 3 pieces of veal on each plate, spoon sauce over all. In mixing bowl, add flour to water while whisking. Mixture must be smooth, with no lumps. Bring chicken broth to a boil. When boiling, whisk in flour mixture, again making sure there are no lumps. Allow to cool, then store, covered, in the refrigerator, until needed. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 18117,"Peppers and Parmesan Cheese 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, crushed away from skin 2 green bell peppers, seeded and sliced lengthwise, 1/2-inch strips 1 large red bell pepper, seeded and sliced lengthwise, 1/2-inch strips Salt and pepper 1/4 cup grated Parmesan, a couple of handfuls 2 tablespoons chopped flat-leaf parsley Instructions: Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18118,"Emeril's New Orleans-Style Welsh Rabbit 3 tablespoons butter 3 tablespoons flour 2/3 cup dark beer, such as Abita Turbodog 4 ounces sharp English cheddar cheese, grated 4 ounces Caerphilly cheese*, grated (See Cook's Note) 1 1/2 teaspoons Essence, recipe follows 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon dry English mustard 1 pint raw oysters 12 (1/2-inch thick) slices French bread, toasted 6 slices crispy-cooked bacon, crumbled 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 leaf oregano 1 tablespoon dried thyme Instructions: In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18119,"Spiced Grilled Salmon with Hearts of Palm Salad 1/4 cup extra-virgin olive oil Juice of 2 lemons or limes 2 large cloves garlic, minced 2 large shallots, minced 1 teaspoon ground cumin 1 teaspoon cayenne pepper Kosher salt 1/2 bunch cilantro, roughly chopped 4 6-ounce center-cut salmon fillets, skin removed 1 14-ounce can hearts of palm, cut into 1-inch pieces 1 pint cherry or grape tomatoes, halved Vegetable oil, for brushing 2 cups mixed salad greens Instructions: Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature. Meanwhile, toss the hearts of palm and tomatoes in a bowl with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the rest of the cilantro. Season with salt. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates. Serve with the greens and hearts of palm salad; drizzle the juices from the salad over the greens.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18120,"Celery Root Puree 4 tablespoons unsalted butter 1 onion, finely chopped 2 pound celery knob 1 medium boiling potato, peeled and diced 1/4 cup or more heavy cream or 2 tablespoons butter or more to taste 2 tablespoons chopped parsley Salt and freshly ground pepper Instructions: Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 18121,"Parker House Schrod (Fresh Catch of the Day) 6 (8-ounce) fillets baby cod or haddock 1 cup milk 1 teaspoon lemon juice 2 teaspoons Worcestershire sauce Salt Pepper 1/2 cup olive oil 2 teaspoons paprika 1/4 pound buttery, flaky crackers, finely crushed 1/2 pound melted butter 1/2 cup white wine 6 cups all-purpose flour (about) 1/2 cup sugar 2 teaspoons salt 2 packages active dry yeast 1 cup margarine or butter (2 sticks), softened 1 large egg Instructions: Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better). Preheat oven to 400 degrees F. Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter. Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color. In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.) Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest. Preheat oven to 400 degrees F. In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes. Bake rolls for 15 to 18 minutes until browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18122,"Eggnog Cream 1 1/2 cups heavy cream 1/2 cup advocaat, an egg based yellow drink Instructions: Put the cream and advocaat in a bowl. Using an electric whisk, whip until thick but still soft. Serve with a holiday hotcake, or indeed any festive pudding. ","[Chardonnay, Brut Champagne, Prosecco]" 18123,"Guacamole with Margarita Coulis 2 medium avocados 3 teaspoons lemon juice 1/2 cup diced red onion 1/8 cup chopped cilantro 12 drops hot sauce (recommended: Tabasco brand) 1/2 teaspoon ground cumin Seasoned salt Coulis, recipe follows Instructions: Mash avocados lightly. Add lemon juice, onion and cilantro and mix well. Add spices and stir together. Place coulis in a plastic bag. Snip a tiny hole in 1 corner and pipe a spiral of sauce on top of the guacamole.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18124,"Microwave Mac and Cheese 1 1/2 cups elbow macaroni 2 cups whole milk Kosher salt 1 cup shredded deli yellow American cheese (about 4 ounces) 1 cup shredded pepper Jack or Monterey Jack cheese (about 4 ounces) 1/4 cup grated Parmesan 2 ounces cream cheese 1 teaspoon Dijon mustard Instructions: Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl. (It is important that you use a bowl large enough to prevent the milk from boiling over.) Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 4 minutes in either an 1,100- or a 700-watt oven. Uncover (be careful to avoid the hot steam) and stir. Cover and microwave on high (at 100 percent power) until the macaroni is about two-thirds cooked, a little harder than al dente, 1 1/2 minutes in an 1,100-watt oven or 3 1/2 minutes in a 700-watt oven. Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. Stir well, cover tightly and microwave on high (at 100 percent power) until all the cheeses have melted, 4 minutes in an 1,100-watt oven or 4 1/2 in a 700-watt oven. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, in 30-second increments. (The sauce will continue to thicken as it sits.) If desired, transfer to a decorative dish for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18125,"Sweet and Spicy Almonds 4 1/2 cups unsalted skinned almonds 2 cups sugar 1 teaspoon pure vanilla extract Fine sea salt 1/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon Instructions: Preheat the oven to 350? F. Arrange the almonds in a single layer on a baking sheet. Roast until fragrant and toasted, tossing halfway through, 6 to 8 minutes. Remove from the oven and let cool. Meanwhile, line a separate baking sheet with parchment paper and set aside. In a large cast-iron skillet, add the sugar, 3/4 cup water, the vanilla extract, 1 teaspoon salt and the cooled nuts, stirring to combine. Place over medium heat and cook until the sugar crystallizes on the outside of the nuts and the mixture becomes dry, 20 to 25 minutes. Reduce the heat to low and allow some of the sugar to dissolve. Stir continuously, coating the nuts in the melted sugar at the bottom of the pan while still keeping the drier sugar crystals on the outside of the nuts \u2014 moving the pan on and off the heat will help to keep the caramel from burning but still allow the crystallization! Cook for another 5 to 8 minutes. Add the cayenne and cinnamon and stir to combine. Transfer the mixture to the prepared baking sheet, spread into an even layer and allow to completely cool. Break the nuts into clumps and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 18126,"Bresaola Salad 8 cups arugula 1 lemon, juiced Extra-virgin olive oil, for drizzling Coarse salt A small chunk Parmigiano, 1/3 pound minimum 1 pound bresaola (cured beef, like prosciutto) available at deli counter 1 can artichoke hearts in water, drained 4 sprigs rosemary A handful flat-leaf parsley 1/2 cup caper berries, drained Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets) Instructions: Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 18127,"Rainbow Sherbet Cake 1 cup butter, plus more for greasing 1 3/4 cups sugar 4 eggs 2 teaspoons vanilla extract 1 3/4 cups cake flour 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1 cup milk 2 tablespoons lemon juice 1/2 lemon, zested Green food coloring Orange food coloring Pink food coloring Rainbow Sherbet Buttercream, recipes follows 5 pounds butter 20 cups confectioners' sugar 1 tablespoon lemon emulsion 1 tablespoon orange emulsion Green food coloring Orange food coloring Pink food coloring Instructions: Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans. In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and add the vanilla. Add one egg at a time, mixing between each addition. In another bowl, sift the cake flour, all-purpose flour, salt and baking powder. Mix together the milk, lemon juice and lemon zest. Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture. Scrape down the bowl to make sure all the ingredients are fully combined. Separate the batter evenly into three mixing bowls. Use the food coloring to color one bowl bright green, one bright orange and the last bright pink. Scoop each of the colors randomly into each pan. Use a small knife or spatula to swirl the colors into the cake to create a marble effect. Bake until cooked through, 45 minutes. Cool the cakes for 20 minutes. Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top. The cake will look colorful and marbled when cut. In an electric mixer fitted with a paddle attachment, cream the butter. Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed. Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts. Color one green, one orange and the last pink. Put all three frosting colors in a pastry bag. When piped, the colors will blend together.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18128,"Chicken a la Veracruzana Tacos 2 tablespoons corn oil 2 1/2 medium onions, 2 sliced, 1/2 chopped 3 large green bell peppers, sliced
8 cloves garlic, sliced
1/2 teaspoon red chili flakes
1 tablespoon kosher salt
One 28-ounce can diced tomatoes
3 tablespoons green olives, sliced
3 tablespoons capers
1 tablespoon dry epazote powder
5 tablespoons chopped fresh cilantro
About 8 cups shredded, cooked chicken Twelve 6-inch flour tortillas
2 limes, quartered
Instructions: Add the oil to a pot and heat. Add and saute the sliced onions, peppers, garlic and chili flakes until translucent, 3 to 5 minutes. Add the salt and canned tomatoes. Cook down the excess tomato water at a low simmer, 10 to 15 minutes. Add the olives and capers and cook for another 5 minutes, still at a low simmer. Add the epazote and 1 tablespoon cilantro. Cook another minute. Add the shredded chicken to the sauce; simmer for another minute. Mix together the chopped onion and remaining 4 tablespoons cilantro. Heat up your tortillas, stuff with chicken and top with the onion and cilantro mix. Serve with a wedge of lime. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18129,"Blue Corn Muffins 2 ounces (1/2 stick) unsalted butter 3 tablespoons finely diced onion 1 cloves garlic, finely chopped 1/2 cup milk 2 large eggs 1/4 cup finely diced red bell pepper 1 jalapeno peppers, finely diced 1/4 cup fresh or frozen corn, thawed 1 tablespoon finely chopped cilantro leaves 3/4 cup blue cornmeal (can substitute yellow) 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon granulated sugar Instructions: Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18130,"Chicken Nicoise Salad 8 ounces fingerling potatoes 6 ounces haricot verts 2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
6 cherry tomatoes, halved
2 hard-boiled eggs, quartered
6 ounces cooked chicken, shredded roughly
1/4 cup Mustard Vinaigrette, recipe follows Kosher salt and freshly ground black pepper 4 ounces pitted nicoise olives
1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 clove garlic, minced
1/4 shallot, minced
Kosher salt and freshly ground black pepper Instructions: Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly. Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick. Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives. In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18131,"Easy Snack Skewers 24 rounds thick-cut salami 8 jarred roasted red peppers, cut into twenty-four 1-inch ribbons 24 cheese tortellini
12 mini mozzarella balls
12 cherry or grape tomatoes 1 cup mayonnaise 1/2 cup buttermilk
1/2 cup grated Parmesan 1/4 cup fresh parsley, torn
1 tablespoon Italian seasoning
1 teaspoon granulated garlic Kosher salt and freshly cracked black pepper
Instructions: For the skewers: Slide a salami round on the end of a 6-inch wooden skewer. Follow with a roasted red pepper ribbon, folded back on top of itself. Top with a cheese tortellini. Repeat, then finish with a mozzarella ball and tomato at the pointy end of the skewer. (Each skewer gets 2 salami rounds, 2 pepper ribbons, 2 tortellini, 1 mozzarella ball and 1 tomato). Repeat with the remaining skewers. For the creamy Italian dip: Whisk together the mayo, buttermilk, Parmesan, parsley, Italian seasoning, granulated garlic and some salt and pepper in a bowl and serve with the skewers. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 18132,"Drunken Red Wine Pasta 1 bottle red wine, such as Chianti 1 pound orecchiette pasta
3 ounces pancetta, diced 1/4 cup chopped shallots (about 2 shallots)
1/2 cup mascarpone cheese
Kosher salt and freshly ground black pepper
1 teaspoon fresh thyme leaves, for garnish, optional Instructions: Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid. As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 18133,"New Mexicali Green cl-Cheese Kugel 4 tablespoons unsalted butter, melted, plus more for the baking dish Kosher salt 12 ounces wide egg noodles 2 large eggs plus 3 egg whites 12 ounces chopped roasted green chiles (preferably Hatch; fresh or canned) 1 to 2 tablespoons fresh lemon juice 2 14-ounce cans quartered artichoke hearts in water, drained 3 cups grated sharp white cheddar cheese (about 12 ounces) Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. Bring a large pot of salted water to a boil. Add the noodles and cook until softened but not cooked through, 3 to 4 minutes; drain and transfer to a large bowl. Meanwhile, whisk the eggs and egg whites in a medium bowl until well combined. One at a time, whisk in 3/4 teaspoon salt, the chiles, lemon juice and melted butter. Stir in half of the artichoke hearts and 2 cups grated cheese. Pour the egg mixture over the noodles and mix well with your hands. Transfer the noodle mixture to the prepared baking dish. Top with the remaining artichoke hearts and 1 cup grated cheese. Bake until golden brown, about 1 hour. Let cool at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 18134,"Pan-seared Salmon Burgers 1.5 lbs. skinless, boneless salmon, roughly chopped 4 slices onion 4 slices tomato 8 slices cucumber 4 slices cooked bacon 2 tsp. parsley 2 tsp. chives 2 hamburger buns, buttered salt pepper canola oil mustard Instructions: Mix the salmon, chives, parsley, salt and pepper together. Mold into two patties. Add the canola oil to the pan to heat. When the oil is heated, place the patties into the oil and cook for 15 minutes on each side. When the patties are golden brown, remove from pan and place on hot buttered buns. Add onion, tomatoes, bacon, cucumber, and your favorite mustard. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18135,"Gazpacho 9 large vine-ripened tomatoes 2 medium cucumbers, peeled, seeded, and chopped 1 medium red onion, chopped 1 bell pepper, chopped 1/3 cup olive oil 6 tablespoons red wine vinegar, or to taste 3 garlic cloves, finely chopped 1 to 2 jalapeno peppers, finely chopped Salt and freshly milled black pepper 1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional) Instructions: Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes. Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18136,"Chicken Sicilian 4 (8-ounce) boneless chicken breasts Olive oil, for sauteeing 1 cup chopped medium onion 4 cherry peppers, seeded and sliced 16 mushrooms, chopped 3 cups black oil cured olives and capers Dash paprika 3 - 4 ounces butter Instructions: Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 18137,"Braised Endive with Chestnuts in Brown Butter 6 tablespoons unsalted butter 10 heads endive, halved
One 14.8-ounce jar cooked and peeled chestnuts
1 bunch fresh sage
2 tablespoons sherry vinegar
Salt and pepper Instructions: Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat. Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately. ","[Chardonnay, Barolo, Riesling, Tempranillo]" 18138,"Stuffed Mushrooms 2 teaspoons extra-virgin olive oil 12 large white mushrooms, brushed clean, stems removed and reserved
1/2 cup baby spinach, finely chopped
1/2 onion, minced
2 cloves garlic, chopped
1/2 cup cherry tomatoes, finely chopped
2 tablespoons flat-leaf parsley, chopped
1/8 teaspoon salt, plus additional for sprinkling on mushroom caps
Pinch freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
3 tablespoons panko (Japanese breadcrumbs)
Instructions: Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil. Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes. Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko. Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18139,"Secret Ingredient Chili 1 tablespoon olive oil 1 medium onion, chopped 2 cooked burgers (3 ounces each), crumbled One 15-ounce can tomato sauce (plain, not marinara) One 10.5-ounce can pink beans, rinsed and drained 1 teaspoon ground cumin 1/2 teaspoon ground coriander Salt and freshly ground black pepper, to taste Grated Cheddar, to serve, optional Instructions: Heat the oil in a 4-quart pot over medium heat until shimmering. Add the onions and saute until lightly golden, 2 to 3 minutes. Add the meat, sauce, beans, cumin and coriander to the pot. Stir well. Let the chili come to a gentle boil, then reduce the heat to low. Season with the salt and pepper. Let simmer for 10 minutes.
Ladle into deep bowls to serve. Top with cheese, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18140,"Dressed Up Irish Coffee 1 cup hot brewed coffee 1 teaspoon light brown sugar
1 1/2 ounces Irish cream whiskey
1 ounce Irish whiskey
1/2 ounce peppermint schnapps
Whipped Cream, recipe follows, for topping Shaved dark chocolate, for garnish, optional
1/2 cup heavy whipping cream 1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract
Instructions: Pour the hot coffee into a mug and add the sugar. Stir until the sugar melts. Stir in the Irish cream, Irish whiskey and schnapps. Top with a nice dollop of Whipped Cream and some shaved dark chocolate if using. Add the heavy cream, confectioners' sugar and vanilla extract to a large bowl. Beat with a hand mixer until soft peaks appear.
","[Bordeaux, Merlot, Cabernet Sauvignon, Port]" 18141,"Thai-Style Chicken Breasts in Foil 3 tablespoons peanut or neutral oil, such as canola or grapeseed 6 to 8 thin slices of lotus root or peeled jicama 2 boneless, skinless chicken breast halves (about 12 ounces) 1/2 teaspoon red pepper flakes 8 thin slices peeled green (unripe) mango 2 lime leaves, minces (or minced zest of 1 lime) 2 tablespoons chopped scallions 1/4 cup canned unsweetened coconut milk 1 teaspoon nam pla (Thai fish sauce) Instructions: Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the lotus root or jicama in the center, then top with the chicken breasts, red pepper, mango, lime lives, scallions, coconut milk, nam pla, and another tablespoon of the oil. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2- inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package as is for up to 3 hours before proceeding. Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point. Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18142,"Salmon Quesadillas with Sun-Dried Tomatoes Cooking spray 8 flour or whole-wheat tortillas 2 cups shredded Mexican cheese blend or shredded Monterey Jack 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces 1 teaspoon chili powder 1/2 cup sliced pickled jalapeno peppers 2 Hass avocados, pitted and flesh removed from skin 1/2 cup drained oil-packed sun-dried tomatoes 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro leaves Salt Freshly ground black pepper Instructions: Coat a large griddle with cooking spray and preheat to medium-high. Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts. In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18143,"Sea Breeze Martini 1 part cranberry vodka 1 part white cranberry juice 1 part pink grapefruit juice Ice cubes Lime wedge, for garnish Instructions: Add vodka and juices to a cocktail shaker filled with ice. Shake and strain into martini glass. Garnish with a lime wedge. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 18144,"Duck with Pear Sauce and Wilted Greens 1 (8-pound) whole duck Vegetable oil 1 1/2 cups dry white wine (about half a bottle) Salt and freshly ground black pepper 1 1/4 cups chicken stock Pear sauce, recipe follows 1 tablespoon pear brandy 1 tablespoon butter Butternut squash Barley Risotto, recipe follows Wilted greens, recipe follows 4 ounces whole, blanched, peeled hazelnuts, toasted 6 pears 1 small butternut squash Vegetable oil, to oil baking sheet 1 cup barley 1 1/2 cups water Salt and freshly ground black pepper 2 tablespoons butter 2 bunches cleaned, dried Swiss chard Canola oil, for wilting greens Instructions: Remove the breast and the legs from the duck (you can ask your butcher to do this for you). Remove the skin from the legs and reserve with the neck, heart, and gizzard. Heat an 8-inch saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the duck legs and sear until well browned on all sides, but not cooked through, about 8 to 10 minutes. Lower the heat to medium-low, pour off any excess fat and add the white wine. Season with salt and freshly ground black pepper. Cover with a tight lid and cook slowly over low heat for 1 1/2 hours or until the meat falls off the bones. Remove the legs from the liquid and remove all the meat from the bones and set aside. Pour the braising liquid into a shallow container and remove the fat - if you refrigerate the braising liquid overnight the fat will solidify and be easy to remove. There should be at least 1 cup of braising liquid left after the removal of the fat, if not, add chicken stock to make up 1 cup. Add the braised meat back to the braising liquid and cook over low heat, just until the meat is heated through. Set aside and keep warm. Heat a large saute pan over medium-high heat. When the pan is hot, add the duck breasts, skin side down, lower the heat to medium-low, and cook without turning for 20 minutes, lowering the heat if the skin gets too dark and removing excess fat from the pan as it renders from the duck. During the last few minutes of cooking, season the flesh side with salt. Turn the breasts over and cook for 3 minutes. The duck breast should be medium rare to medium to be perfect. Remove the duck breast from the pan and let rest on a plate, reserving any juices that accumulate. Slice each breast into 4 to 6 slices. Remove the stewed duck meat from the braising liquid. Add the Pear Sauce to the braising liquid and strain through a fine strainer. Add any juices from the duck breast, the pear brandy and the butter and whisk well. Place a scoop of Barley Risotto slightly off center. Place some of the braised meat in front and the Wilted Greens on either side of the risotto. Place slices of the duck atop the braised meat. Drizzle the meat with the sauce. Sprinkle with toasted hazelnuts and place the dried pear slices into the risotto. Using a juicer, juice 2 pears to get 1/2 cup of juice. The pears can also be grated into a bowl lined with a clean kitchen towel. Once the pulp is in the towel, close the towel and squeeze all the juice out into the bowl. Thinly slice the remaining 4 pears lengthwise. Place in a food dehydrator and dry until crisp according to manufacturer's recommendations. Save the best looking dry pear slices to garnish the plate.
Using a spice grinder grind the dried pears to a powder. Add 1/2 cup of the pear powder to the 1/2 cup of juice and let sit. The juice will thicken quickly and be about the consistency of peanut butter. Preheat oven to 350 degrees F. Halve the butternut squash lengthwise and scoop out the seeds and discard. Lightly oil a sheet pan, place the squash flesh side down, and roast until soft, about 45 minutes. Set aside to cool, then scoop out of the skin and puree until smooth using a food mill or food processor. Refrigerate.
Soak the barley in the water, cover, and refrigerate overnight. Pour the barley and the soaking water into a saucepan and bring to a simmer. Simmer until softened, about 10 to 15 minutes. Add the butternut squash puree and season with salt and black pepper and keep warm until needed. Add butter right before serving. Heat a large saute pan over medium-high heat. Add enough canola oil to lightly coat the bottom of the pan. Add the greens and cook, tossing often, just until greens are wilted and stalks are crisp-tender, about 5 minutes. Set aside and keep hot. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18145,"Butternut Squash Risotto 1 (48-ounce) can chicken broth 3 tablespoons olive oil 12 ounces frozen chopped white onions 1 (10-ounce) box sliced mushrooms 1 cup dry white wine 1 (14-ounce box) packaged risotto mix 1 pound butternut squash, peeled and sliced 1/4-inch-thick 1 1/2 ounces grated Parmesan 2 tablespoons butter Kosher salt and freshly ground black pepper Butter-flavored nonstick cooking spray Chopped fresh parsley leaves, for garnish Special equipment: 6 Champagne glasses Instructions: In a small saucepan, heat chicken broth until just simmering. Heat olive oil in a medium skillet. Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir. Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente. Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added. Cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste. Coat inside of Champagne glasses with nonstick spray. Fill with squash risotto, pack in tightly and level off top. Allow to cool. Turn glass upside down onto serving dish and carefully remove glass. Serve garnished with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18146,"Fettuccine Hungry Girlfredo 1 (2-serving) package tofu shirataki fettuccine-shaped noodle substitute (recommended: House Foods) 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow) 2 teaspoons reduced-fat Parmesan-style grated topping, plus more for serving, optional 1 teaspoon fat-free sour cream Salt and freshly ground black pepper Fresh parsley, for serving, optional Steamed broccoli, as an accompaniment, optional Instructions: Use a strainer to rinse and drain the shirataki noodles well. Pat dry. Place in a microwave-safe bowl and microwave 1 minute. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears or a knife. Add cheese wedge, grated topping, and sour cream, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute. Stir well and then season with salt and pepper. Garnish with parsley and additional grated topping and serve with broccoli, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 18147,"Asian Noodle Salad 8 ounces thin spaghetti One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups) One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup) One 4-ounce bag bean sprouts (about 1 cup) 3 English cucumbers, halved, seeds removed and sliced 3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped 1/2 head or more napa cabbage, sliced 1/2 head or more purple cabbage, sliced 1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil 1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger 2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
Instructions: For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process. Transfer to a large platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18148,"Vegetable Medley 2 large carrots, peeled and julienne 1 cup chicken stock 1 tablespoon unsalted butter 1 yellow squash, julienne 2 ounces red bell pepper, julienne Vegetable seasoning Instructions: Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry. In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 18149,"Sangria Glazed Prawns 3/4 cup red wine 1/4 cup apple juice 1/4 cup orange juice 1/4 cup sherry 2 tablespoons brown sugar 2 tablespoons honey 1 tablespoon cornstarch 3 tablespoons cold water 1 tablespoon butter 1 tablespoon canola oil 1/2 cup diced red onion 1 red bell pepper, diced 1 apple, cored, diced 1 pound shrimp (21 to 25 count), cleaned and deveined 1 tablespoon minced garlic 1 teaspoon paprika Sprigs fresh mint Instructions: For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half. For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze. Garnish with fresh mint. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18150,"Double Crust Apple Pie 6 tablespoons (3/4 stick) unsalted butter 2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges 1/2 cup sugar plus 1 tablespoon for sprinkling 1/4 cup raisins 1/2 teaspoons ground cinnamon 1/4 teaspoons ground cloves 2 tablespoons freshly squeezed lemon juice 2 tablespoons cornstarch Basic Pie Dough, recipe follows 1 egg beaten with 2 tablespoons water to make an egg wash 2 1/2 cups all-purpose flour Fine sea salt 1/4 teaspoon baking powder 1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing About 1/3 cup ice-cold water Instructions: Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
Preheat the oven to 375 degrees F.
Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
Remove the pie from the oven and let cool for 20 minutes before slicing and serving. Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets. Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 18151,"Butternut Squash-Stuffed Shells 10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved
1 clove garlic, unpeeled
2 teaspoons olive oil
1/4 teaspoon fresh thyme leaves, finely chopped
1 large leaf fresh sage, finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
30 jumbo pasta shells (about 10 ounces)
1/4 cup vegetable broth or water
Two 10-ounce packages frozen chopped spinach, thawed, drained and squeezed dry
1 pound cream cheese, at room temperature
2 cups whole-milk ricotta
2 teaspoons red pepper flakes
2 cups grated Parmesan, plus more for serving
2 cups heavy cream
2 tablespoons unsalted butter
Pinch freshly grated nutmeg
1 cup freshly grated mozzarella
Instructions: Preheat the oven to 425 degrees F. Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 18152,"Braised Pork Butt with Cabbage, Sausage and Mustard One 3- to 4-pound boneless pork shoulder Kosher salt and freshly ground black pepper 4 links (about 12 ounces) sweet Italian sausage 2 to 3 sprigs fresh rosemary 1 head green cabbage, sliced 1 Spanish onion, sliced 2 cups marble potatoes 2 cups white wine 1/2 cup Dijon mustard 1 tablespoon caraway seeds 4 to 6 cups chicken stock White wine vinegar, such as Chardonnay vinegar, for seasoning 1 cup sour cream 1/4 cup prepared horseradish, drained 1/2 cup chopped fresh parsley Instructions: Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight. Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage. If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish. Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours. For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper. To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper. Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18153,"Funnel Cake Ice Cream Sandwiches 2 quarts neutral frying oil One 15.25-ounce box vanilla cake mix, such as Duncan Hines French Vanilla 1/2 cup all-purpose flour
1 teaspoon baking powder
1 1/3 cups whole milk
3 large eggs
One 1.5-quart container strawberry ice cream
1/2 cup confectioners' sugar
Instructions: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 400 degrees F. Line a baking sheet with paper towels and place a cooling rack on top. Make the batter: Pour the cake mix into a large mixing bowl. Whisk in the flour and baking powder. Add the milk and eggs. Use a hand mixer to blend the wet ingredients into the dry, until the batter is smooth and free of any lumps. Scrape the batter into a pastry bag and snip a small hole in the tip. Quickly squeeze the batter in a circular motion into the hot oil, creating a lacey round about 3 inches wide. Fry until golden brown, about 30 seconds per side. Gently remove from the oil and flip onto the cooling rack (they are fragile). Repeat to make 16 funnel cakes. They will become crispy as they cool. Allow the ice cream to soften on the counter for about 5 minutes. Scoop the ice cream onto 8 funnel cakes. Top each scoop with another funnel cake and gently press down. Dust the ice cream sandwiches with confectioners' sugar and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18154,"Pasta with Grilled Poultry Sausages 1/2 pound ziti 4 tomatoes, seeded and cut into 1/2inch dice 7 ounces pimientoes or roasted red peppers, finely sliced 1/4 cup olive oil 1/2 teaspoon saffron threads dissolved in 2 tablespoons sherry wine vinegar 1 pound spicy chicken or turkey sausages, pricked with a fork Salt and freshly ground black pepper 2 scallions, green parts only, thinly slice Instructions: Cook the pasta in 2 quarts of salted water. Set the tomatoes and peppers in the bottom of a mixing bowl with the olive oil and saffron vinegar. On a lightly oiled stovetop grill cook the sausages until they are done, about 6 or 7 minutes a side. Cut them into thin slices and add to the tomatoes and peppers. When the pasta is done, drain it and toss with the sausages, tomatoes and peppers. Season and garnish with scallions. ","[Chardonnay, Vermentino, Gavi, Tempranillo]" 18155,"Beer Biscuits 2 1/4 cups all-purpose baking mix, recipe follows 2 tablespoons sugar 1 cup beer 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: Preheat oven to 375 degrees F. In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix. Yield: 7 cups ","[Lager, Brown Ale, IPA, Stout]" 18156,"Almost-Famous Guacamole 3 ripe avocados 2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1 to 2 teaspoons finely chopped seeded jalapeno (see Cook's Note) Instructions: Mash together the avocado, lemon juice, lime juice and 1 1/2 teaspoons salt in a mixing bowl until creamy. Fold in the cilantro, red onion and jalapeno with a spoon or spatula. Adjust the salt if needed. The guacamole can be made up to 2 hours in advance. Store in an airtight container and smooth a sheet of plastic wrap on the surface without any air pockets. Refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 18157,"Angel and Brenda's Spanish Tortilla 2 small sweet potatoes or yams, peeled and cut into 1/4-inch thick slices 2 small white potatoes, peeled and cut into 1/2-inch thick slices 8 large eggs 6 sun-dried tomatoes, chopped 1 small hot pepper, chopped 2 tablespoons chopped fresh basil leaves Kosher salt Freshly ground black pepper Vegetable oil cooking spray 1 medium onion, chopped 10 white mushrooms, sliced 1 garlic clove, finely chopped Instructions: Heat the oven to 375 degrees F. Put the sweet potatoes and potatoes in a medium pot, cover them with water, and bring to a boil over high heat. Cook until they are just tender, 5 to 10 minutes, and drain well. While the potatoes are cooking, whisk the eggs together in a large bowl. Add the sun-dried tomatoes, hot pepper, and basil. Season well with salt and pepper. Generously spray a large, oven-proof skillet with cooking spray and put it over medium-high heat. Add the onions, mushrooms, and garlic, season with salt and pepper, and cook until the vegetables are soft and just beginning to brown, about 8 minutes. Scrape them into the egg mixture. Spray the pan again with the cooking spray and add the drained sweet potatoes and potatoes in an even layer. Cook over medium-high heat until they start to brown, about 5 minutes. Add them to the eggs and mix well. Spray the pan again and put it over low heat. Add the egg mixture and spread it out evenly. Cook until the bottom begins to set, about 5 minutes. Use a heatproof spatula to loosen the edge of the tortilla as it cooks on the stove top. Put the pan into the oven and cook until the top is puffed, set, and golden brown, about 8 to 10 minutes. Remove the tortilla from the oven and let it rest for 5 minutes. Place a large plate upside down on top of the tortilla. Using a potholder, with e hand on the handle of the pan and the other on the bottom of the plate turn over the pan and plate so that the tortilla is now on the plate. Slice and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18158,"Fish with Tomatoes and Green Olive Tapenade 1/2 cup/100 g pitted green olives 2 tablespoons capers 2 anchovy fillets, rinsed and patted dry 2 cloves garlic, roughly chopped 3 to 4 tablespoons olive oil Lemon juice Freshly ground pepper 4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each) 2 small tomatoes, sliced Olive oil, for drizzling Salt and freshly ground pepper Herbes de provence, for sprinkling Instructions: For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper. For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18159,"Beer-Battered Fluke with Jalapeno Tartar Sauce 8 cups neutral oil, like canola, for frying 3 1/2 cups instant flour, such as Wondra 2 tablespoons cornstarch 1 tablespoon seafood seasoning 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 2 large eggs 20 ounces beer, such as an IPA or wheat 1 1/2 pounds fluke fillets, cut into 4-inch pieces Kosher salt and freshly cracked black pepper Sea salt, for serving 1 lemon, thinly sliced 1 cup picked fresh flat-leaf parsley 1 1/2 cups mayonnaise 1 teaspoon Dijon mustard 1 clove garlic, minced 1 pickled jalapeno, seeded and minced, plus a splash of pickling liquid, optional Zest and juice of 1 lime Kosher salt and freshly ground black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F. For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom. Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor. Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt. Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping. (Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18160,"Grilled Portobellos with Hazelnut Gremolata 4 medium portobello mushrooms, stems removed Olive oil Salt and freshly ground pepper 2 cups hazelnuts, coarsely chopped 2 cloves garlic, finely chopped 1/4 cup finely chopped parsley 2 tablespoons finely chopped lemon zest Instructions: Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata. Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 18161,"Spiced Plum Almond Upside-Down Cake 3/4 cup sugar 1/2 teaspoon kosher salt, optional 1 1/4 to 1 1/2 pounds firm ripe plums, cut into 1/2-inch wedges (or halved if small) 1 1/2 cups all-purpose flour (See Cook's Note) 1/4 cup finely ground almonds 1 teaspoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 cup sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt Instructions: Preheat the oven to 375 degrees F. For the caramel and fruit: Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until the mixture looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top. For the cake: Whisk the flour, almonds, baking powder, allspice, baking soda, cinnamon and salt together in a medium bowl. Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated. Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 18162,"Pico de Gallo 2 cups diced red tomatoes 1/2 cup diced white onion 1/4 cup chopped cilantro 2 tablespoons seeded and finely chopped jalapeno pepper 1/2 teaspoon salt 2 tablespoons lime juice Instructions: Toss all ingredients in a non-reactive bowl. Refrigerate for 2 hours to allow flavors to marry. Serve chilled. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 18163,"Frittata with Spring Vegetables 8 whole eggs 2 tablespoons heavy cream 2 dashes hot sauce, such as Tabasco Splash Worcestershire sauce Kosher salt and freshly ground white pepper 2 tablespoons extra-virgin olive oil 16 stalks pencil asparagus, stems trimmed off 4 ounces Brie or taleggio cheese, larger parts of rind removed, cut into slices 4 ounces goat cheese, cut into rounds or crumbled into small pieces 2 cups arugula, stemmed, washed and dried 1/4 cup grated Parmesan 2 scallions, sliced into thin rounds (white and green parts) 1 cup cherry tomatoes, washed, dried and halved 1/2 lemon, juiced Simple green salad, for serving Instructions: Preheat the oven to 350 degrees F. In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend. Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape. Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus. Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to \rest\ for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18164,"Green Tea Poached Salmon with Ginger Lime Sauce 10 cups water 2 limes, halved 6 tablespoons honey, divided 4-inch piece fresh ginger, peeled and chopped 2 teaspoons sea salt 2 teaspoons whole black peppercorns 4 to 6 tablespoons loose green tea 4 (6-ounce) boneless skinless salmon fillets Instructions: Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes. Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes. Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18165,"Sunny's Chocolate Pretzel and Cereal No-Bake Bites 1/2 cup crushed pretzels 1/4 cup almonds, chopped, optional 1/4 cup pistachios, chopped, optional
6 large pieces shredded wheat cereal, hand crushed
Zest of 1 orange
Pinch pumpkin pie spice
2 cups milk chocolate chips
Instructions: Line a baking sheet or tray with parchment paper. In a large bowl, add the pretzels, almonds if using, pistachios if using, shredded wheat cereal, orange zest and pumpkin pie spice. Stir to combine. Add the chocolate chips to a large microwave-safe bowl and microwave until melted (see Cook's Note). Immediately stir the chocolate into the bowl with the crushed ingredients. Stir until everything is fully coated. Use your hands to form truffle-size forms on the prepared baking sheet. Allow to set and cool in the refrigerator. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 18166,"Melon Soup 2 ripe small to medium cantaloupes 2 rounded tablespoons sugar 1 lime, juiced 1 1/2 cups spring water 2 kiwis, peeled and diced or thinly sliced 1/2 pint raspberries Instructions: Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18167,"Sunny Vegetable Patties 1 yellow bell pepper, seeded and diced into 1/2-inch cubes 1 1/2 cups carrots, diced into 1/2-inch cubes 3 cups butternut squash, peeled, seeded, and diced into 1/2-inch cubes Water, as needed 4 green onions, finely chopped 1 (8-ounce) can corn, drained 1 cup orange cheese, grated (recommended: Colby) 4 tablespoons chopped fresh cilantro leaves 2 to 4 teaspoons salt 1 (17.3 ounce) box frozen puff pastry, thawed 1 egg, lightly beaten, to glaze Instructions: Preheat the oven to 400 degrees F. Put the bell pepper, carrots, and squash into a saucepan with a small amount of boiling water. Cover the pan, and steam for 4 minutes over medium-high heat. Drain, and transfer the vegetables to a bowl, and toss them together with the green onions, corn, cheese, cilantro, and salt, to taste. Set the bowl aside until the mixture has cooled completely. On a lightly floured surface, with a lightly floured rolling pin, roll the puff pastry sheets out to 1/4-inch thickness. Cut the pastry into 6 to 8, 3 1/2 to 4 1/2-inch rounds (using biscuit or cookie cutters), depending on whether you want large or small patties. Using a fork, prick the dough all over. If you are preparing 8 patties, spoon 1/8 of the filling towards the side of 1 pastry round, leaving a 1/2-inch barrier around the edge. If you plan on making 6 patties, divide 1/6 of the filling between the larger pastry rounds. Brush the bare pastry edge around the filling with some of the beaten egg. Fold the other half of the circle over the filling and press the edges together to seal the patty, using a fork for a crimping effect. Glaze the patties with the remaining egg wash, place them onto a sheet pan lined with parchment paper, and bake in the preheated oven for 25 minutes, or until the patties are nicely golden brown on the outside as well as the inside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18168,"Triple Tomato Salad 1/4 cup extra-virgin olive oil 1 cup cherry tomatoes, halved 1/2 clove garlic, thinly sliced Pinch dried thyme Smoked flaky salt Kosher salt and freshly ground black pepper 1 tablespoon Dijon mustard 1 teaspoon honey 1 to 2 teaspoons minced Calabrian chiles (depending on how spicy you want it!) 1 tablespoon plus 2 teaspoons white wine vinegar 1/4 white onion, sliced paper-thin 2 heirloom tomatoes, cored and sliced into various sizes 1/4 cup fresh basil, torn 1/4 cup fresh dill, torn Instructions: Preheat the oven to 350 degrees F. Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature. In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes. Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18169,"Pork Chimichurri Salad 6 ounces spring mix greens, (12 cups lightly packed) 1 1/2 cups cherry tomatoes, halved 6 ounces soft cheese, like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice Oil spray 1 pound boneless pork loin chops, about 1-inch thick, trimmed 1/4 cup olive oil 3 tablespoons red wine vinegar 15 sprigs flat-leaf parsley 3 sprigs fresh oregano, leaves 1/2 chipotle pepper, (from a can of chipotles in adobo sauce) Salt and pepper Instructions: In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside. Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil. Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 160 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes. Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter. Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.

• Instead of making the Chimichurri from scratch, you can also purchase ready-made pesto sauce, mix it with the vinegar and the chipotle then season it according to taste. Serve this satisfying salad with a crusty roll or a small pile of tortilla chips. To vary the recipe, change the greens to spinach, arugula, or romaine. Add sliced red onion, black olives, or shredded carrots. You can even grill or pan-sear the pork chops instead of broiling. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 18170,"Da Famous \Broke Da Mouth\ Garlic Furikake Chicken 2 quarts brown sugar 1/2 quart white sugar
2 quarts soy sauce, such as Aloha Freshly ground black pepper
5 ounces minced garlic 1/2 gallon deep-frying cream-based oil 3 to 5 pounds boneless skin-on chicken thighs
1 pound all-purpose flour mixed with garlic powder, for dusting
Steamed white rice Tuna macaroni salad Avocado slices Sliced green onions Homemade Garlic Aioli, recipe follows Furikake Hawaiian Tangy Chili Peppa Watah, recipe follows 3 large eggs 3 large egg yolks
1 ounce sweet chili sauce
1 ounce minced garlic 1 ounce lemon juice
1 quart soybean oil
Garlic salt Ground black pepper 1 quart apple cider vinegar 3 ounces sweet chili sauce
2 ounces sriracha
1 ounce garlic cloves
1 ounce sea salt
8 Hawaiian cl peppers
Instructions: For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic. For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F. Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes. Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half. Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin. Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste. Combine the vinegar, chili sauce, sriracha, garlic, salt and cl peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18171,"Pork Chops with Soy-Vinegar Sauce 1 cup long-grain white rice 6 cloves garlic (1 minced, 5 smashed) 3 bay leaves 3 tablespoons extra-virgin olive oil 4 bone-in pork chops (1/2 inch thick; about 6 ounces each) Kosher salt and coarsely ground pepper 1 large onion, thinly sliced 1/2 cup low-sodium soy sauce 3 tablespoons packed light brown sugar 3 tablespoons distilled white vinegar 4 large eggs 3 scallions, thinly sliced Instructions: Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate. Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes. Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt. Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 18172,"Grilled Cherry Pie Calzone 4 cups thawed and drained frozen cherries 1/3 cup packed light brown sugar 1 tablespoon orange zest plus 4 tablespoons orange juice 1 teaspoon vanilla extract 2 tablespoons cornstarch Vegetable oil, for brushing All-purpose flour, for dusting 1 pound store-bought pizza dough, at room temperature Confectioners' sugar, for garnish Instructions: Add the cherries, brown sugar, orange zest, vanilla extract and 2 tablespoons orange juice to a saucepan and heat over medium-high heat. Cook, stirring occasionally, until the cherries have released all of their juices and the mixture is bubbly, 5 to 7 minutes. Mix the remaining 2 tablespoons orange juice with the cornstarch and add it to the cherry mixture. Stir until thickened, about 1 minute. Turn the heat off and cool the mixture to room temperature. Preheat a well-oiled grill over medium heat. Line a rimmed baking sheet with parchment paper. Lightly flour a clean work surface. Roll the pizza dough into a circle 1/4-inch thick. Transfer the dough to the prepared baking sheet. Top one half of the dough with the cherry pie filling, leaving a 1-inch border around the edge. Fold the empty side of the dough up and over the filling. Pull the bottom edge of the dough up over the top edge, then fold and crimp the edges using your thumb and index finger. Use a pastry brush to brush the top of the calzone with vegetable oil. Carefully transfer the calzone, oil-side down, to the grill. Close the lid of the grill and cook until the base is set and nice grill marks have formed, 4 to 5 minutes. Brush the exposed side of the calzone with vegetable oil. Use a fish spatula to slide under the calzone and gently flip it over. Close the lid of the grill and cook until the dough is cooked through, another 4 to 5 minutes. Transfer the calzone to a serving platter and dust with the confectioners' sugar. Cut into slices and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 18173,"Zombie Eyeball Punch 2 cups heavy cream 1/3 cup granulated sugar 1 teaspoon lemon extract 1 teaspoon calcium lactate (used for reverse spherification) 1 tablespoon melted chocolate 1 teaspoon blue colored cocoa butter 2 tablespoons strawberry jelly 2 cups sodium Alginate Solution, recipe follows 1 1/2 cups lime soda, or your soda of preference 1 teaspoon sodium alginate 2 cups cold water Instructions: In a saucepan, bring the cream, sugar and lemon extract to a simmer. Slowly sprinkle the calcium lactate into the pan and mix with a hand blender. Chill. Meanwhile prepare the molds (I use a small flexi-mold, but any mold that is able to be flexible will do) with a dot of melted chocolate to resemble a pupil, and place in the refrigerator to set. Then brush the blue cocoa butter to resemble the iris, and pipe in the jelly to resemble bloody veins. Once the cream mixture is cold, whip to a soft peak using a hand mixer. Pipe into the prepared molds and freeze until set. Unmold the eyeballs and leave them soaking in the Alginate Solution for about 2 minutes. Then rinse with cold water and store in the fridge until you are ready to serve. Place the eyeballs in a dish (2 each is appropriately scary) and top with the lime soda. I find that a clear soda without color gives the eyeballs a better look and flavor. Sprinkle the sodium alginate into the water and, using a hand blender, mix the solution until there is no more visible powder left. This takes a couple of minutes. Chill the solution until you are ready to use it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18174,"Lassi Come Home 2 teaspoons instant dry chai spice blend 1 lime, cut into wedges, to moisten rim of glasses 8 ounces vanilla bean yogurt 1 banana, chopped (about 1 cup) 1 small can pineapple in heavy syrup (about 6 ounces) 1-ounce vodka 1/2 cup ice 4 ounces dark rum (recommended: Myers's) Instructions: Place dry chai spice on small plate. Rub a lime wedge around rim of 4 highball glasses to moisten. Dip rims in chai blend. Combine all the remaining ingredients except the rum in a blender and blend on high, until frothy. Pour into highball glasses and pour a hit, about 1-ounce of rum on top of each. ","[Riesling, Moscato, Cava, Sauvignon Blanc]" 18175,"Smokehouse Pork Chops with Mac and Cheese 4 cups chicken stock 1 pound macaroni Kosher salt
1 stick (8 tablespoons) unsalted butter 1 1/2 cups heavy cream
2 tablespoons all-purpose flour
4 cups shredded cheese, such as Cheddar, Monterey Jack, provolone or mozzarella
1 tablespoon ground nutmeg
1/4 teaspoon dry mustard
Cooked chopped bacon or lobster, optional
One 7-ounce can chipotles in adobo sauce 2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
2 cloves garlic, minced
Sea salt and freshly ground black pepper
Four 2-inch-thick bone-in pork chops
Vegetable oil 4 sprigs fresh rosemary
Instructions: For the mac and cheese: Bring the chicken stock and 12 cups water to a boil in a pasta pot over high heat. Add the macaroni and 1 tablespoon salt. Cook until al dente, following package instructions. Drain and set aside. Melt the butter in a saucepan over medium heat and add 1 cup of the heavy cream. Whisk together the flour and remaining 1/2 cup heavy cream in a small bowl until free of lumps. When you start to see tendrils of steam rising from the warming cream, whisk in the flour-cream mixture. Cook, whisking gently, until the sauce has returned to the consistency of heavy cream, 3 to 4 minutes. Turn the heat to low and begin mixing handfuls of cheese into the sauce. Stir in the nutmeg, mustard and 1/2 teaspoon salt. Cook until all the cheese has melted and the sauce is creamy. Fold in the bacon or lobster if using. Taste and adjust the seasoning as needed. Remove the sauce from the heat. In a large serving bowl, combine the pasta and half of the cheese sauce, stirring to coat the pasta evenly. Stir in the remaining sauce. For the pork chops: In a bowl, mix together the chipotles, brown sugar, Worcestershire, liquid smoke, ginger, onion powder, garlic, 2 tablespoons sea salt and 2 tablespoons black pepper. Pour half the mixture into a large bowl; add the pork chops, turning to coat in the marinade. Let sit at room temperature for at least 10 minutes, turning occasionally, or for maximum flavor, cover and refrigerate for 30 minutes to 1 hour. Refrigerate and reserve the remaining marinade. Preheat a cast-iron skillet over high heat. Remove the pork chops from the marinade, shaking off any excess; discard the marinade. Lightly oil the skillet, then immediately add the chops. Cook, using the rosemary sprigs to baste with the reserved marinade, until the meat is well-browned and crisp on the outside and no longer pink inside, 8 to 10 minutes per side -- a meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F. Pour the remaining reserved marinade into a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook, stirring constantly, until slightly thickened, about 5 minutes. Serve the chops with the sauce and the mac and cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 18176,"Gina's BBQ Brie with Raspberries 2 cups fresh raspberries 1/3 cup red wine vinegar 1/2 cup light brown sugar Pinch red pepper flakes 1 small wheel brie cheese Crackers, for serving Instructions: Preheat grill to medium-high heat. Add raspberries, red wine vinegar, brown sugar, and pinch of red pepper flakes to a medium saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick. Put the wheel of brie in center of the cedar plank. Scoop the raspberry syrup on top. Place cedar plank with cheese away from the flames on the grill. Cover the lid and cook for 20 minutes until the brie is soft and oozy to the touch. Remove from the grill and serve directly from the plank with crackers alongside. ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 18177,"Apple Pie Party Mix 3 cups cinnamon cereal squares, such as Life 3 cups rice cereal squares, such as Chex 2 cups coarsely chopped dried apples
1 1/2 cups mini vanilla cookie wafers
1 cup sliced almonds
6 tablespoons unsalted butter
1/2 cup lightly packed brown sugar 2 teaspoons apple pie spice (or pumpkin pie spice)
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
Instructions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. Mix together the cinnamon and rice cereal squares, dried apples, mini vanilla cookie wafers and almonds in a large bowl. Put the butter in a medium saucepan over medium-high heat and bring to a simmer. Stir in the brown sugar. Bring to a boil and cook for 1 minute. Remove from the heat and stir in the apple pie spice, salt and vanilla. Pour this over the cereal mixture and stir to coat completely. Spread in an even layer on the prepared baking sheets. Bake, stirring with a spatula after 15 minutes, until slightly golden, about 30 minutes total. Let cool, then transfer to a serving bowl. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18178,"Caramelized Scallops with Fresh Green Pea Vinaigrette 1 cup fresh peas Kosher salt 1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
Touch clover honey
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons finely chopped fresh flat-leaf parsley
12 large sea scallops, patted dry
Canola oil, for brushing 1 tablespoon superfine sugar
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons barely chopped fresh mint
2 tablespoons barely chopped fresh flat-leaf parsley
Instructions: For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld. For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes. Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18179,"Sauteed White Beans 2 tablespoons extra-virgin olive oil 1/2 white or yellow onion, finely chopped Kosher salt 1 clove garlic, minced 1 teaspoon ground cumin 1/2 cup white wine 1 1/2 cups cooked navy beans 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried) Freshly ground black pepper Instructions: In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 18180,"Grown-Up Ice Cream Soda 4 scoops coffee ice cream 4 shots coffee liqueur (recommended: Kahlua) 4 shots Irish cream liqueur (recommended: Bailey's) Soda water, to top Instructions: Put a scoop of coffee ice cream in 4 large glasses. Drizzle into each glass 1 shot Kahlua and 1 shot Irish cream. Top with soda water. Serve with a straw and sundae spoon. ","[Kahlua, Baileys, Pinot Grigio]" 18181,"Atole Pinon Hotcakes 4 cups all-purpose flour 1 1/2 cups blue cornmeal, ground 1/4 cup baking powder 1/4 cup sugar 1/2 tablespoon salt 2 large eggs 4 ounces soy oil (vegetable oil also works) 6 cups milk 4 to 6 ounces roasted pine nuts, shelled Hot maple syrup, for serving Whipped butter, for serving Instructions: In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 18182,"Pickled Grapes 1 1/2 cups distilled white vinegar 1 cup sugar 1/2 cup firmly packed light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cinnamon 10 whole cloves 1/4 cup crystallized ginger 2 medium jalapenos, diced 1 bunch green or red seedless grapes, plucked from stems Instructions: Mix the vinegar, sugars, coriander, cinnamon and cloves together in a saucepan. Boil over medium heat for 2 to 3 minutes. Remove the saucepan from the heat and stir in the ginger and jalapenos. Add the grapes and allow to sit at least 1 hour or preferably, overnight. Use the grapes in your next chicken or fruit salad. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 18183,"Jerk Turkey Legs 1/4 cup vegetable oil 1 1/2 tablespoons fresh thyme leaves
1 tablespoon light brown sugar
3/4 teaspoon ground allspice
Juice of 3 limes, plus wedges for serving
3 cloves garlic 1 to 2 Scotch bonnet or habanero peppers, stemmed
One 1-inch piece peeled ginger
1 bunch scallions, roughly chopped
Kosher salt and freshly ground black pepper
6 turkey drumsticks (about 4 1/2 pounds total)
1/4 cup chopped fresh cilantro
Instructions: Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, cl peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth. Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight. Preheat the oven to 425 degrees F. Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes. Serve the turkey legs topped with the cilantro, with lime wedges on the side. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 18184,"No Guilt Caesar 2 ounces cubed Parmesan 2 cloves garlic 2 tablespoons Dijon mustard 11/2 teaspoons white wine vinegar 11/2 teaspoon Worcestershire sauce Pinch kosher salt Pinch freshly ground black pepper 1 cup silken soft tofu 2 tablespoons extra-virgin olive oil Instructions: Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced. Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18185,"Homemade Ricotta 1 cup heavy cream 3 cups whole milk 1 1/2 cups buttermilk Instructions: In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes. Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18186,"Tomato Soup With Parmesan Croutons 1 tablespoon butter 1 tablespoon olive oil
3 large carrots, peeled and finely diced
1 clove garlic, grated on a rasp grater 1 medium onion, finely diced
2 tablespoons tomato paste
Three 28-ounce cans whole tomatoes
4 cups vegetable or chicken broth
2 tablespoons finely minced fresh parsley 1/2 cup heavy cream
2 tablespoons chopped fresh basil Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/2 baguette, sliced into rounds Olive oil, for drizzling 1/2 cup grated Parmesan
Instructions: For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes. Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes. For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve the soup with 1 or 2 croutons on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18187,"Lemon Spaghetti 1 pound spaghetti 2/3 cup olive oil 2/3 cup grated Parmesan 1/2 cup fresh lemon juice (about 3 lemons) Salt and freshly ground black pepper 1 tablespoon lemon zest 1/3 cup chopped fresh basil leaves Instructions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 18188,"Linguine with Butter, Pecorino, Arugula and Black Pepper Salt 1 pound linguine 1/4 cup (1/2 stick) butter, room temperature 1 1/4 cups very finely grated Pecorino Romano 1 1/2 teaspoons freshly ground black pepper 1 cup coarsely chopped arugula Instructions: Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 18189,"Round 2 Recipe - Veal Stuffed Calzone 1 pound bag refrigerated pizza dough 1 1/2 cups reserved stew from Osso Buco Stew recipe 1/4 cup all-purpose flour 1/4 cup grated Cheddar Instructions: Heat the oven to 375 degrees F. Divide the dough into 4 pieces. Dust your board with flour and roll each piece of dough into a 5-inch round. Put 1/4 of the reserved stew into the center of each round and top it with a tablespoon of cheese. Fold the sides over to make a half moon shapes and pinch the edges closed. Cut a small slit into the top of each to let the steam escape. Transfer them to a baking sheet and bake until golden brown, about 30 to 35 minutes. Arrange on a serving platter and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 18190,"Herbed Fan-Tans Basic Dinner-Roll Dough, recipe follows 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh rosemary 1 1/2 teaspoons chopped fresh thyme 6 tablespoons unsalted butter, melted All-purpose flour, for dusting 1/2 cup whole milk 3 tablespoons sugar 1 1/4 -ounce packet active dry yeast 4 1/4 to 4 1/2 cups all-purpose flour 6 tablespoons unsalted butter, at room temperature 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten Mix-ins (herbs, spices, cheese, etc.; see recipes) Vegetable oil or cooking spray, for the bowl Instructions: Make the Basic Dinner-Roll Dough, using the parsley, sage, rosemary and thyme as the mix-ins. Let rise as directed. Brush two 12-cup muffin pans with some of the melted butter. Turn the dough out onto a lightly floured surface and divide in half. Pat each half into a 10-inch square, about 1/4 inch thick. Cut each square into 8 equal strips with a bench scraper or chef's knife. Brush the strips with melted butter. Gently stack 4 strips on top of each other and pat into an even thickness. Repeat with the remaining strips to make 4 stacks. Cut each stack into 6 pieces. Place the pieces cut-side up in the prepared muffin pan and gently separate the layers. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the rolls with some of the melted butter. Bake, switching and rotating the muffin pans halfway through, until the rolls are golden brown, about 25 minutes. Brush with the remaining melted butter. Let cool 5 minutes in the pans, then transfer to a rack to cool completely. Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes. Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour. Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18191,"Mashed Cheesy Potatoes & Gravy 2 pounds Yukon gold potatoes, peeled and cut into large chunks Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more as needed
1/2 cup sour cream
8 ounces shredded Swiss cheese
Gravy, recipe follows 3 tablespoons bacon fat or meatloaf pan drippings 3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 1/2 cups low-sodium beef stock
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Instructions: Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain. Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top. Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18192,"Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes 1/2 cup gin 2 cups port 6 sprigs fresh thyme 6 juniper berries 4 venison steaks, 6 ounces each Salt and freshly ground pepper 3 tablespoons olive oil 2 tablespoons unsalted butter 1 onion, peeled and finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 cup port wine 1/4 teaspoon Mexican cinnamon 1/4 teaspoon allspice 1/2 cup cranberry juice 2 cups chicken stock 2 tablespoons cold unsalted butter 1/4 cup fresh or frozen cranberries, coarsely chopped Salt and freshly ground pepper 4 large sweet potatoes, peeled, cut into large cubes and cooked until soft 1 stick unsalted butter 1 teaspoon chipotle puree 2 tablespoons maple syrup Salt and freshly ground pepper Instructions: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes. Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste. In a bowl mash potatoes with rest of ingredients. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18193,"Turkey Cutlets with Gravy and Raw Stuffing Salad 4 pieces turkey breast cutlet, pounded 1/4-inch thick Salt and freshly ground black pepper 2 teaspoons poultry seasoning Flour, for dredging
2 eggs, beaten 1 1/2 cups bread crumbs A couple handfuls fresh parsley leaves, chopped 3 to 4 ribs celery from the heart with leafy tops, finely chopped 4 scallions, whites and greens, chopped 1 Gala or Golden Delicious apple, chopped 1/4 pound small button mushrooms, wiped clean and very thinly sliced 2 lemons 5 to 6 tablespoons extra-virgin olive oil, eyeball the amount 4 thin slices brioche or challah, toasted Softened butter, for toast, plus 3 tablespoons for gravy 3 to 4 sprigs fresh thyme, leaves stripped and finely chopped 1 1/2 cups cloudy apple cider 3 tablespoons all-purpose flour 2 cups turkey stock or chicken stock 1 teaspoon Worcestershire sauce Instructions: Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them. Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine. Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets. Serve cutlets on raw stuffing salad and top with warm gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18194,"Sweet Strawberries 2 pints strawberries, hulled and cut in half 1/2 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla
Fresh mint sprig, for garnish
Instructions: Put the strawberries in a bowl, add the sugar, zest and vanilla and stir. Leave to macerate for 30 minutes at room temperature. The sugar will soften the fruit and draw delicious juices out to make a delicious syrup. Top with a sprig of fresh mint before serving! ","[Riesling, Moscato, Vinho Verde]" 18195,"Smoky Greens with Cranberries 1/2 tablespoon extra-virgin olive oil 4 slices hickory or applewood smoked bacon, chopped 1 1/2 pounds kale, washed and dried in clean kitchen towels Salt and pepper A little freshly grated nutmeg, to taste A handful dried sweetened cranberries 1 cup chicken stock Instructions: Heat a high sided skillet over medium high heat. Add the extra-virgin olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries and sweeten greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18196,"Early Girl Tomato Carpaccio with Grilled Prime Beef 1 ounce summer truffles 2 ounces grapeseed oil 1 teaspoon black truffle oil Salt 2 tablespoons capers removed from brine and rinsed, fried in 1/4 cup olive oil until 8 ounces cabernet sauvignon 8 ounces veal stock (can be purchased from specialty stores) A pinch sugar A pinch salt A pinch freshly cracked black pepper 4 to 6 medium-sized early girl tomatoes 4 (5-ounce) beef tenderloin portions Olive oil Salt and freshly ground black pepper 1 head radicchio cut in quarters and tossed in 1 tablespoon balsamic and 2 tablespoons olive oil 3 teaspoons banyuls or substitute aged balsamic 1 tablespoon aged balsamic vinegar
4 tablespoons extra virgin oil, divided 1 to 2 tablespoons chopped fresh oregano leaves 2 tablespoons finely sliced chives 2 tablespoons capers removed from brine and rinsed, fried in 1/4 cup olive oil until crispy, approximately 2 minutes. Remove and drain from oil. Instructions: Combine truffles, oils and salt, to taste, in food processor and pulse until you have a crushed texture or alternately place them in a mortar and pestle and crush until the oil is emulsified. Reduce wine until syrupy about 3/4 of the way add the veal stock and reduce by half. Season with sugar, salt and pepper. Thinly slice the tomatoes and lay them down on 4 (11-inch) plates overlapping until each plate is covered. Set aside. Preheat grill over high heat. Rub the steak with olive oil and season with salt and pepper. Place the steaks onto the hot grill and cook to desired temperature along with the marinated radicchio. While the steaks are grilling, evenly coat the tomato carpaccio with the truffle mixture. Followed by the vinegars and 4 tablespoons of olive oil. Season with the salt and pepper to get the tomato juices running. Place the grilled radicchio in the center of each plate and top with the steak. Sprinkle the chopped oregano, chives and fried capers on each plate followed by some hot Cabernet sauce. ","[Cabernet Sauvignon, Pinot Noir, Barolo, GSM Blend]" 18197,"Coconut Hot Chocolate With Almond-Fluff Whipped Cream 3/4 cup very cold heavy cream 1/2 cup Marshmallow Fluff 2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract 1/4 teaspoon pure vanilla extract 1 cup whole milk 1 14-ounce can unsweetened coconut milk 2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish 3 tablespoons packed light brown sugar 1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli) 1/4 teaspoon pure vanilla extract Pinch of fine sea salt 1/2 cup sweetened shredded coconut, lightly toasted Instructions: Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form. Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes. Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 18198,"Dark Chocolate Mousse 1/2 cup chopped chocolate (72 percent) 1 cup heavy cream
4 large egg yolks
1/3 cup sugar
Whipped cream, for serving Chocolate shavings, for garnish Instructions: For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside. In a separate bowl, whip the heavy cream to soft peaks. Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours. For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 18199,"Mozzarella, Cherry Tomato and Basil Skewers 1 pint mixed red and yellow cherry or pear tomatoes 12 basil leaves, preferably large Twelve 6-inch wooden skewers 1 clove garlic, smashed 1/4 teaspoon kosher salt 1/8 teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 12 bocconcini (small mozzarella balls), about 8 ounces Instructions: Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 18200,"Hot Chickpea Sandwiches with Radicchio Ranch Slaw 2 1/3 cups chickpea flour Kosher salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley leaves, chopped
Canola oil, for greasing and frying
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons thinly chopped fresh chives
1 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 clove garlic, grated
1 lemon, zested and juiced
One 14-ounce bag slaw mix
1 small head radicchio, cored and julienned
2 teaspoons light brown sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 cup panko
2 large eggs, beaten
6 sandwich-size potato buns, preferably Martin\u2019s
6 slices sharp provolone cheese
Instructions: Whisk together 2 cups of the chickpea flour, 2 1/2 cups warm water and 1 teaspoon salt in a medium saucepan over medium-high heat until it forms a thick paste, using a rubber spatula as it thickens to pull the mixture from the edges of the pot, 3 to 4 minutes. Turn off the heat, mix in the parsley and let cool for 5 minutes. Take a heaping scoop of the mixture using a greased 1/3 cup dry measuring cup. Rub a small amount of oil on your hands (this will help keep your hands from getting sticky) and form a patty that matches the size of your sandwich bun, about 4 inches. Repeat to make 6 patties total. Place on a small baking sheet or plate and refrigerate for 1 hour.
Meanwhile, whisk together the mayonnaise, sour cream, 1/4 cup water, chives, 1/2 teaspoon onion powder, garlic powder, garlic and lemon zest and juice in a medium bowl. Season with salt and pepper. Add three-quarters of the dressing to a large bowl with the slaw mix and radicchio and toss to combine.
Combine the brown sugar, cayenne, dry mustard, smoked paprika and the remaining 1 teaspoon of onion powder in a small metal bowl. Set aside.
Set up a standard breading station by placing the remaining 1/3 cup chickpea flour, panko and eggs in 3 separate shallow bowls.
Set a wire rack inside a rimmed baking sheet. Heat about 4 inches of oil in a large Dutch oven or pot until a deep-fry thermometer inserted in the oil reaches 350 degrees F. Working in batches, coat 2 to 3 patties in the chickpea flour, then the eggs, then the panko. Place the patties in the oil and cook, flipping halfway, until golden brown, about 3 minutes total. Remove the patties to the prepared rack and season with salt. Repeat with the remaining patties.
Use a metal ladle to transfer 1/4 cup of the hot oil to the bowl with the spices and gently stir together to toast the spices (can you smell the goodness?). Brush the oil onto both sides of the patties. Top each patty with a slice of cheese. Spread the remaining dressing on the top and bottom buns. Place a cheesy chickpea patty on each bottom bun, followed by the slaw and the top bun. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18201,"Blackened Salmon with Spinach and Black-Eyed Peas 4 6-ounce skinless center-cut salmon fillets Kosher salt and freshly ground pepper 2 1/2 teaspoons Cajun seasoning 2 tablespoons extra-virgin olive oil 2 stalks celery, chopped 3 scallions, thinly sliced 3 cloves garlic, minced 1 15-ounce can black-eyed peas, drained and rinsed 1 1/2 cups low-sodium chicken broth 4 cups baby spinach (about 3 ounces) 2 teaspoons green hot sauce Instructions: Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes. Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium. Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18202,"Cheese Stuffed Burgers 2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Lettuce Sliced tomatoes Grilled sweet onions Sliced pickles Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise Instructions: Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun. Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 18203,"Raspberry Linzer Rounds 1 cup ground almonds 1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup Smucker's? Orchard's Finest? Lakeside Raspberry Cranberry Preserves 1 cup sugar 1 cup Crisco? Butter Shortening or 1 stick Crisco? Butter Shortening Sticks 1 large egg 1 tsp. almond extract or 1 tsp. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour Powdered sugar (optional) Instructions: BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended. Add egg and almond extract, beating until well blended. Combine flour, ground almonds, baking powder and salt. Add gradually to shortening mixture at low speed. DIVIDE dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Freeze 30 minutes or refrigerate 2 hours or up to 2 days. HEAT oven to 350 degrees F. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4-inch cutter. Place 2 inches apart on ungreased baking sheet. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. SPREAD about 1/2 teaspoon jam on bottom side of each whole cookie. Place cookie with cut-out center on top of jam. If desired, sprinkle tops with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18204,"Salted Caramel-Banana Bread Pudding For the caramel: 1 cup sugar 2 tablespoons salted butter, cut into pieces and at room temperature 1/2 cup heavy cream, warmed 1 tablespoon bourbon 1 teaspoon fresh lemon juice 3/4 teaspoon kosher salt For the bread pudding: Salted butter, for the baking dish 1 1-pound loaf brioche, crusts removed, cut into 1/2-inch cubes (about 13 cups) 5 large eggs 3/4 cup sugar 1/2 teaspoon kosher salt 4 cups whole milk 1 cup heavy cream 1 tablespoon vanilla extract 3 bananas, halved lengthwise and sliced 1/2 inch thick Sea salt, for sprinkling Instructions: Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside. Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely. Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve. Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 18205,"Comice Pear, Dried Fruit, and Huckleberry Crostata 1 1/2 cups pastry flour 3/4 cup polenta 1/2 cup granulated sugar Large pinch of salt 1 1/2 teaspoon baking powder 1 teaspoon aniseeds, toasted 1/2 cup chilled unsalted butter, cut into small pieces 1 large egg, lightly beaten 1 pound comice pears 1 cup dried fruits 1 full pint basket large, huckleberries 2 large, ripe bananas, cut into 1-inch pieces 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1/4 teaspoon freshly ground pepper 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon aniseeds, toasted Zest from 1/2 orange Zest from 1 lemon Juice of 1/2 lemon Instructions: Preheat the oven to 375 degrees. To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with a paddle attachment. Add the butter and pulseor mix on medium-low speed until the mixture resembles coarse crumbs. Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with you fingers until evenly mixed. The mixture will not adhere in the manner of a dough, but will clump together if pressed in your palm. Set aside until needed. To make the filling, combine all the ingredients in a large bowl and toss well until well mixed. Turn into a 2-quart shallow baking dish. Sprinkle the topping over the filling in a even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp, and golden brown, about 1 hour. Serve with ice cream if desired. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]

" 18206,"Red Snapper \Art Deco: Florida Red Snapper, Purple Potatoes, and Pickled Pink Onions in a Key Lime Sauce 1/2 onion 1/2 lemon 2 bay leaves 1 cup white wine 6 cups water 10 black peppercorns Salt 4 pounds Floridian red snapper fillets, trimmed and portioned into 8 servings Key Lime Sauce, recipe follows Pickled Pink Onions, recipe follows Purple Potatoes, recipe follows 8 medium sized purple Peruvian purple potatoes, sliced into 1/4-inch rings Salt and white pepper 3 tablespoons butter 1 tablespoon diced shallots 1/2 pound tatsoi, spinach, mizuna, pea tendrils, or any other leafy green 2 tablespoons canola oil 1 red onion, sliced 1/2 tablespoon sugar 1/4 cup orange juice 1 teaspoon orange zest 4 tablespoons red wine vinegar Salt and white pepper 1/2 cup light rum 4 Key limes, quartered 1 shallot, sliced 4 cloves garlic, smashed 1/2 cup white wine 1/2 teaspoon turmeric 1 teaspoon annatto seeds 1 tablespoon sriracha sauce 2 cups heavy cream Salt Cornstarch, if needed to thicken sauce Instructions: In a shallow pan, over high heat, combine all the ingredients for the court bouillon and bring to a simmer. Season generously with salt.
Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The liquid should remain just below a simmer. Cook the fish for about 8 minutes until cooked through and remove to a plate. Repeat this with the rest of the fillets. Serve with the purple potatoes, pickled pink onions and the key lime sauce. Place the potatoes in a medium pot and fill with cold water to cover. Season the water with salt and bring to a boil. Cook until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and toss lightly with 2 tablespoons butter.
Meanwhile, bring another pot of water to a boil and season with salt.
In a medium saute pan, over medium heat, add 1 tablespoon of butter and shallots. Cook the shallots until soft but not brown. Season with pepper.
Place the tatsoi or other leafy green into the boiling water and cook for about 20 seconds. Drain well. Add the tatsoi to the shallots and butter and toss. In a saute pan, over medium heat, add the oil. Add the onions and toss to coat with oil. Reduce heat to medium and cook for 2 minutes. Add the sugar and cook for 2 more minutes. Add the orange juice, zest, and red wine vinegar and cook until nearly all the liquid has reduced. Season with salt and white pepper. Set aside until ready to serve. In a small saucepan, away from the heat, add rum, limes, shallots, and garlic. Place the saucepan over medium heat and allow the rum to flame until it self extinguishes. Add the wine and reduce by half. Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes. Season with salt. Strain the sauce and keep warm. If the sauce is too thin, it can be thickened with a little cornstarch before straining. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18207,"Tomato Gorgonzola Soup 3 tablespoons unsalted butter 2 large yellow onions, chopped 4 cloves garlic, chopped 3 tablespoons all-purpose flour 2 ounces (1/4 cup) cognac 1 1/2 pounds red-skinned potatoes, peeled and quartered 4 cups low-sodium chicken broth 1 35 -ounce can whole peeled tomatoes, crushed, juices reserved 2 3/4 cups heavy cream 2/3 cup crumbled gorgonzola cheese, plus more for garnish 2/3 cup fresh basil, plus more for garnish Kosher salt and freshly ground pepper 2 teaspoons cider vinegar Instructions: Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits. Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18208,"Pear and Cranberry Crostata 3 cups all-purpose flour 1 1/2 tablespoons sugar 1 teaspoon salt 3 sticks chilled unsalted butter, cut into cubes 3 egg yolks 5 tablespoons milk 14 tablespoons unsalted butter 1 cup sugar 2 1/4 cups almond flour 4 eggs 1/4 cup flour 1/2 teaspoon vanilla extract Pinch salt 6 Bosc pears, peeled, halved, and cored 1 cup sugar 1/4 cup unsalted butter 1 (1-inch) piece fresh, peeled ginger, cut into 4 pieces 1/2 cup fresh cranberries 1 egg, beaten Instructions: Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.) Make the Almond Cream: In the standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add almond flour and mix until just combined. Add eggs and mix until combined. Add flour, vanilla, and salt and mix. Store covered in refrigerator for up to a week. Make the Roasted Pears: Preheat the oven to 350 degrees F. Toss the pears with the ginger in a roasting pan and arrange them in a single layer. Sprinkle the sugar on top and dot with the butter. Bake, stirring occasionally, until golden brown, about 45 minutes. Let cool. (Store covered in the refrigerator for up to a week.) Assemble the Crostata: Using half of the pie dough (reserve half for another use), roll the dough out on a lightly floured work surface into a circle about 12 to 14 inches in diameter and 1/8 inch thick. Transfer the dough to a lightly buttered baking sheet. Using a spatula, spread a circle of almond cream about 8 inches in diameter in the center of the dough (use about 1/2 cup of the almond cream). Arrange the pears in concentric circles in 2 layers on top of almond cream circle. Sprinkle the cranberries on top of the pears. Fold the edges of the dough in, slightly covering the pears, to form a free-form tart. Brush with the beaten egg and bake until the pastry is golden brown, about 1 hour. Remove from oven, let cool, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18209,"Home-Style Cranberry Sauce 1 cup sugar 1 cup water 1 package (12 ounces) fresh cranberries, rinsed and drained 1/2 teaspoon McCormick? Cinnamon, Ground 1/2 teaspoon grated orange peel (optional) 1/2 teaspoon McCormick? Pure Vanilla Extract Instructions:

1. Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
2. Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
3. Refrigerate until ready to serve. Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 18210,"Figs Wrapped in Prosciutto with Gorgonzola and Brie 4 ounces Brie cheese 4 ounces gorgonzola cheese 12 fresh figs, sliced in half 12 thin slices prosciutto, cut in half Instructions: Slice the cheeses into small square slabs. Top each cut-side of a fig with a piece of cheese. Wrap each fig up with a half slice of prosciutto. Secure with a bamboo pick. Arrange on a platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 18211,"Garlicky Creamed Kale 3 pounds fresh kale Kosher salt 1 tablespoon unsalted butter 1 tablespoon minced fresh garlic 3 cups heavy cream Freshly cracked black pepper 1/2 cup finely grated Parmesan 1/8 teaspoon freshly grated nutmeg Instructions: Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
   To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18212,"Slow Cooker Beef Brisket One 4-pound first cut brisket, excess fat trimmed Salt and freshly ground black pepper
   2 tablespoons olive oil
   One 6-ounce can tomato paste
   2 cups vegetable broth
   1 tablespoon Dijon mustard
   3 red onions, quartered
   3 carrots, peeled and cut into thirds
   6 cloves garlic, smashed
   2 tablespoons apple cider vinegar
   2 tablespoons Worcestershire sauce 2 bay leaves Instructions: Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside. Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours. Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm. Slice the brisket against the grain and serve it with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18213,"Roasted Corn and Garlic Couscous Cooking spray 4 garlic cloves, peeled 4 ears fresh corn on the cob or about 2 cups frozen whole kernel corn 1/4 teaspoon salt 1 1/2 cups reduced-sodium chicken broth 1 cup uncooked couscous 1/4 cup chopped green onions 2 tablespoons chopped pimento Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob. Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18214,"Perro's Style Stuffed Lobster 2 ounces butter 4 ounces flour 16 ounces fish stock 4 ounces heavy cream 4 lobsters 1 yellow squash, brunoised 1 zucchini, brunoised 4 carrots, brunoised 4 turnips, brunoised Salt and pepper 4 ounces Gruyere Instructions: Preheat oven to 450 degrees F. To make veloute: Melt the butter in a saucepan, and add the flour. Stir the mixture and cook for 2 minutes. Add the fish stock to the roux, and whisk in the cream. Bring the veloute to a boil and season. Prepare Lobsters: To prepare the lobsters, use a sharp knife, and cut the lobsters lengthwise. Place the lobster flesh down in a hot pan. Do not add the butter until halfway cooked. Once the lobster is halfway cooked, remove from pan. Remove the flesh from the tails, and chop meat. Mix the brunoise vegetables, lobster, and the fish veloute. Refill the lobster shells with the mixture, cover with the remaining sauce, and sprinkle with Gruyere. Bake in oven until nice and brown, approximately 5 minutes. To assemble: Place lobster in the center of the plate. Decorate with cooked vegetable, and sprinkle Gruyere around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18215,"Grilled Vegetables Salad with Crab Cakes and Saffron Aioli 2 tablespoons diced red bell pepper 2 tablespoons diced yellow bell pepper 2 teaspoons minced garlic 2 tablespoons olive oil 1 pound Dungeness crabmeat, picked over, cartilage and shell bits removed 3 tablespoons mayonnaise, preferably homemade 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh parsley 2 tablespoons dried bread crumbs 1/4 teaspoon cayenne pepper Salt and pepper 2 fennel bulbs, quartered 1 yellow zucchini, sliced 24 asparagus spears 2 leeks, halved 1 pound new potatoes, partially cooked for 10 minutes in water 1/4 cup olive oil Salt Pepper Balsamic vinegar Saffron Aioli, recipe follows 8 to 10 cloves garlic Salt White pepper 1/4 teaspoon saffron threads 2 egg yolks, room temperature* 2 cups extra-virgin olive oil, at room temperature 1 lemon, juiced Pinch cayenne Instructions: Saute the peppers and garlic in olive oil. Set aside to cool. In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes. Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook. Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature. Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli. Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning. Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 18216,"Fluff Salad 1 (5-ounce) jar pimiento cheese spread (Kraft) 1 (8-ounce) can pineapple tidbits, drained
1/2 (10.5-ounce) bag miniature marshmallows (about 3 1/3 cups)
1 (8-ounce) container frozen whipped topping, thawed
Instructions: Stir together the cheese spread and pineapple in a large bowl. Add the marshmallows, stirring well to combine. Fold in the whipped topping and mix well. Serve immediately or cover and refrigerate overnight. ","[Chardonnay, Moscato, Riesling]" 18217,"Cheese Crostini with Anchovy Herb Butter 1/4 cup (1/2 stick) butter 4 anchovy fillets, drained, chopped 1 to 2 tablespoons chopped fresh Italian parsley 1 teaspoon chopped fresh thyme leaves 1 teaspoon minced garlic 1/2 teaspoon minced lemon zest 1/4 teaspoon dried crushed red pepper flakes 12 (2 by 1/3-inch thick) slices rustic crusty white bread 1 cup grated Provolone Instructions: Preheat oven to 425 degrees F. Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 18218,"Basic Dinner-Roll Dough 1/2 cup whole milk 3 tablespoons sugar 1 1/4-ounce packet active dry yeast 4 1/4 to 4 1/2 cups all-purpose flour 6 tablespoons unsalted butter, at room temperature 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten Mix-ins (herbs, spices, cheese, etc.; see recipes) Vegetable oil or cooking spray, for the bowl Instructions: Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes. Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour. Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18219,"Lighter Fried Pork Chop 1 1/2 teaspoons olive oil 1 tablespoon all-purpose flour
One 6-ounce bone-in center-cut pork chop Kosher salt and freshly ground black pepper
1 lemon, cut in half, 1 half cut into wedges One 14.5-ounce can cannellini beans, drained and rinsed
10 ounces baby spinach Instructions: Heat the oil in a medium skillet over medium-high heat. Put the flour in a shallow dish. Season the pork chop with salt and pepper. Dredge in the flour and add to the skillet. Cook until golden, about 5 minutes, then flip and cook to desired doneness, about 3 minutes more. Give the lemon half a good squeeze over the chop. Next, add the cannellini beans and spinach to a medium skillet set over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are warmed through and the spinach is just wilted, 3 to 4 minutes. Give the beans and spinach a good squeeze of the lemon half. Serve the beans and spinach alongside the pork chop with the lemon wedges for squeezing over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18220,"Brownie \Ribs\ and Crispy Rice Treat \Corn-on-the-Cob\ with Drunk Cherry BBQ Sauce Nonstick spray, for pan 3/4 cup cocoa powder
1/2 teaspoon baking soda
2/3 cup unsalted butter, melted 1/2 cup hot coffee
2 cups sugar
2 eggs, beaten
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
4 large toffee-almond chocolate bars
1/2 to 1 cup milk chocolate melts
4 tablespoons unsalted butter 40 large marshmallows
1 1/2 teaspoons vanilla extract 5 cups puffed rice cereal
1/2 cup frozen dark cherries 1/4 cup sugar
1/2 teaspoon cornstarch
1 tablespoon orange liqueur, such as Cointreau
1 to 2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract 1/4 teaspoon cayenne pepper
Instructions: Brownie \Ribs: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray and line with parchment paper. In a large bowl, combine the cocoa powder and baking soda, and blend in 1/3 cup of the melted butter. Add the hot coffee and stir until well blended. Stir in the sugar, eggs and remaining 1/3 cup melted butter to combine. Sift together the flour and salt, and set aside. Add the vanilla to the wet mixture, then stir the wet mixture into the flour mixture. Pour half of the brownie mixture into the prepared baking pan, top with the chocolate bars, and then pour the remaining brownie mixture over chocolate bars. Smooth the top with an offset spatula. Bake until the brownies begin to pull away from the sides of the pan, 35 to 40 minutes. Let the brownies cool completely before cutting, at least 1 hour. For the crispy rice treat \corn-on-the-cob: Heat the butter and marshmallows in a large skillet over medium-low heat. When the marshmallows are completely melted, turn off the heat and stir in the vanilla. Add the puffed rice cereal and mix well. Spray a jellyroll pan with nonstick spray and pour the cereal mixture out onto pan. Spray your hands with nonstick spray and press the mixture evenly into the pan. Let sit for 10 to 15 minutes, then cut crosswise into 3-by-10-inch strips. Roll up strips and press in the ends to smooth. Knead the fondant to soften, then roll out to a 1/8-inch thickness. Using a roll of puffed rice as a template to measure, cut a strip of fondant. Roll the puffed rice in fondant and press the seam to seal. Measure out circles on the fondant that fit ends of your \corn; press the edges to seal. Using a Dresden tool, make horizontal and vertical lines in the fondant to create the look of corn kernels. Using an airbrush machine, lightly cover the \corn\ with yellow coloring, leaving random areas without color. Then use the flesh color to create shadowing and depth. For the drunk cherry \BBQ sauce: In a small saucepan over medium heat, cook down the cherries with the sugar, cornstarch and 1/2 cup cold water until tender, about 15 minutes. Run the cherry mixture through a blender and then strain back into the saucepan. Stir in the orange liqueur, cider vinegar, vanilla and cayenne, and cook over low heat until reduced by half, about 30 minutes. Take off the heat and let cool. To finish the brownie \ribs: Melt the chocolate melts in a heatproof bowl set over an inch of simmering water. Stir until smooth. Spread the melted chocolate to a 1/8-inch thickness on a silicone baking mat. Run through the chocolate with a fork to create texture. Carefully pull the baking mat onto a baking sheet. Place in the freezer to set up, about 5 minutes. Run a knife along the edges of the brownie pan, then flip onto a cutting board. Using a large knife, cut the brownies into 1 1/2-by-4-inch strips. Cut the set chocolate to the same length as brownies, but gently break off the edges so they are more ragged. Place chocolate strips on top of the brownies. Make small narrow tubes of fondant and cut into small pieces, enough for two for each \rib; these will be the rib \bones.\ Press a piece of the cut fondant onto each end of the ribs. To plate: Place two \ribs,\ crisscrossing, on each plate. Set a piece of \corn\ next to the \ribs.
Stir the \BBQ sauce\ and then drizzle the desired amount over the ribs. Enjoy! ","[Pinot Noir, Barolo, Tempranillo, Grenache Blanc]" 18221,"Janette's Ice Cream Nutty Pie 2 pints low-fat vanilla ice cream 1 ripe banana 2 tablespoons chopped almonds 1 prepared reduced-fat graham cracker piecrust 1/4 cup mini dark chocolate morsels Instructions: Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Freeze the pie until ice cream is very firm, at least 2 hours. Cut into wedges and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 18222,"Frothy Chocolate Espresso Shake 1/2 cup water 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle) 2 teaspoons instant espresso powder 1 cup fat free milk 1 pint reduced fat frozen vanilla yogurt, softened 2 teaspoons vanilla extract Instructions: In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk. Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy. Pour the shake into 4 (8-ounce) frosted glasses and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18223,"Farro Salad with Asparagus, Tomatoes and Ricotta Salata Kosher salt 2 cups farro 1/2 cup golden raisins Zest and juice of 1 lemon 1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups) 4 tablespoons extra-virgin olive oil 1/2 teaspoon red pepper flakes 2 cups grape tomatoes 3 tablespoons chopped fresh flat-leaf parsley 1/4 cup coarsely grated ricotta salata Instructions: Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl. Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes. Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more. Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 18224,"Penne with Edible Flowers 1 pound penne 3 tablespoons olive oil 1 tablespoon garlic, minced 1 cup sun-dried tomatoes, drained and thinly sliced 1/2 cup parsley, finely chopped 3 tablespoons chives, finely chopped 6 chive blossoms, broken into florets 1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish Instructions: In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente. While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18225,"Mango Triangles 21 ounces (600 grams) diced dried mango 2.6 ounces (75 grams) softened butter 6.3 ounces (180 grams) light brown sugar 1 teaspoon ground ginger 1/2 teaspoon ground allspice 2 ounces (60 grams) all-purpose flour 8.4 ounces (240 grams) sliced almonds Prepared piecrust, store-bought or homemade Crumble Topping, recipe follows 7 ounces (200 grams) all-purpose flour 5.25 ounces (150 grams) sugar 1/2 teaspoon cinnamon 3.5 ounces (100 grams) butter Instructions: Soak the mango in water for 6 to 8 hours. Preheat the oven to 350 degrees F. With a wooden spoon, mix the butter, sugar, and spices together until creamy. Add the flour, then the almonds and, finally, the lightly drained mango and stir until combined. Set the filling mixture aside. Line the bottom of a 9 by 13-inch pan with your favorite piecrust. Perforate the crust with a fork. Spread the filling evenly over the crust and press down firmly. Sprinkle Crumble Topping evenly over the filling and pat down gently. Bake until the crumble is lightly golden, approximately 45 minutes. Cool thoroughly and then cut into 12 (3 by 4-inch) pieces. Cut each piece diagonally to form triangles. In medium mixing bowl, mix together dry ingredients. Cut in butter and stir until uniform. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18226,"Orange-Scented Almond Cookies: Amygdalota me Orange 3 cups blanched almonds 3 cups confectioners sugar 1 tablespoon orange water 1/4 cup orange juice, plus more, for shaping Instructions: Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool. Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18227,"Vietnamese Coconut Lemongrass Chicken 2 tablespoons butter 1 large onion, halved and sliced 3 cloves garlic, chopped 1 tablespoon kosher salt, optional 2 teaspoons freshly ground black pepper 1 tablespoon sugar 1 1/2 tablespoons minced fresh ginger 3 pounds boneless chicken (thighs or breasts), diced 1 tablespoon minced fresh hot red chili peppers 4 stalks lemongrass, green tops removed then pale ends finely chopped* 2 tablespoons curry powder 3 tablespoons soy sauce 4 tablespoons fish sauce 4 ounces unsweetened coconut milk Shaved fresh coconut, for garnish, optional Instructions: Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes. Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more. Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18228,"Garlic and Herb Mozzarella Sticks with Marinara Dipping Sauce Vegetable oil, for frying 1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg
1 cup finely crushed garlic and herb pita chips (about 1 1/2 cups whole chips)
6 sticks string cheese, cut in half
1 1/2 cups marinara sauce
2 tablespoons heavy cream
2 tablespoons pesto
Instructions: Heat 1 inch of oil in a deep pan to 330 degrees F. Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying. Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through. Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 18229,"Roasted Carrots with Vinaigrette 5 pounds carrots, trimmed and peeled 1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced
Instructions: Preheat the oven to 475 degrees F. Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes. Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify. Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18230,"Manhattan Clam Chowder 2 tablespoons olive oil 1/4 pound fresh slab bacon or fat back, diced 4 carrots, peeled and diced, about 2 cups 1 large onion, peeled and diced, about 1 cup 4 celery stalks, diced, about 1 cup 3 tablespoons fresh oregano 3 tablespoons fresh thyme leaves 2 bay leaves 2 tablespoons chopped garlic 1 teaspoon cayenne pepper 1 cup plum tomatoes, drained and crushed 2 quarts water 2 russet potatoes (about 3/4 pound), cleaned, peeled, and diced 2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved Salt and freshly ground black pepper to taste Instructions: In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18231,"Apple-Cheddar-Squash Soup 5 tablespoons unsalted butter 1 medium onion, thinly sliced 2 medium apples, thinly sliced 1 large white potato, diced 1 1/2 cups chopped peeled butternut squash, fresh or frozen Kosher salt and freshly ground pepper 1/2 teaspoon dried sage 2 tablespoons all-purpose flour 1/3 cup apple cider 4 cups low-sodium chicken broth 1 cup milk 2 ounces thinly sliced prosciutto, torn into bite-size pieces 2 cups grated sharp cheddar cheese, plus more for garnish Chopped chives, for garnish (optional) Crusty bread, for serving (optional) Instructions: Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels. Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18232,"Crostini of Chicken Liver Pate with Balsamic Onions Olive oil 2 large onions, sliced Salt 1 cup balsamic vinegar Olive oil 2 to 3 anchovy fillets 2 tablespoons capers 2 cloves garlic, smashed 1 pound chicken livers, cleaned and rinsed 1 cup white wine 1 baguette, cut in to 1/2-inch slices, toasted or grilled Instructions: To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use. To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved. Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy. Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed. Schmear each toast with the pate and top with balsamic onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18233,"All American Backyard Burger 5 pounds ground chuck (at least 80 percent lean) 3 cups finely chopped spinach (optional) 1 cup chopped sweet onion
3 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper
Vegetable oil for the grill
12 cheese slices (American, Monterey Jack, pepper jack)
12 hamburger buns
Applewood-smoked bacon slices, cooked and halved Tomato slices Green leaf lettuce leaves White onion slices
Dill or sweet and spicy sliced pickles (I like Wickles Pickles brand) Ketchup
Yellow mustard
Mayonnaise
Instructions: Preheat the grill to medium-high. In a large bowl, mix the ground beef, spinach, onion, Worcestershire sauce, and 3 teaspoons each of the salt and pepper. Divide the meat equally into 12 portions and form into patties about 1 inch thick. Season both sides of the patties lightly with salt and pepper. Lightly brush the grill grates with vegetable oil and place the patties on the grates. Grill the patties for 4 to 5 minutes, then flip and grill 4 minutes more for medium. Place a slice of cheese on top of the patties and cook an additional 1 minute or until melted. Toast the buns (if desired), cut sides down, 30 seconds to 1 minute, or until lightly toasted. Serve burgers with desired toppings. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 18234,"Vegetarian Torta 1 Bolillo, split lengthwise Olive oil 1 garlic clove, halved 1 tablespoon mayonnaise 1/2 cup refried beans 1/2 cup grated Manchego cheese 1/2 Poblano cl, roasted, peeled, seeded, julienned 1/2 red bell pepper, roasted, peeled, seeded, julienned 4 black or green olives, pitted, sliced 1/4 avocado, peeled, thinly sliced Shredded lettuce and tomato slices Instructions: Preheat broiler. Brush Bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. Spread beans over one half of Bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press Bolillo over and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18235,"Bourbon Burger 30 ounces ground chuck (20 percent fat) 2 1/2 tablespoons bourbon (recommended: Bulleit brand) 1 1/2 tablespoons Worcestershire sauce 1 1/4 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/4 teaspoons table salt 30 grinds fresh black pepper 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings 1 tablespoon olive oil 1 tablespoon unsalted butter (European style) 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch) 1/4 teaspoon table salt 8 grinds fresh black pepper 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 cup bourbon (recommended: Bulleit brand) Brioche hamburger-sized buns, halved 3 tablespoons unsalted butter (European style), at room temperature Instructions: Combine well-chilled ground chuck with bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board. Heat nonstick grill pan over medium-high heat. Heat olive oil and butter in nonstick skillet over medium heat for 1 minute. Add onion slices to skillet and toss in the oil and butter. Add salt, pepper, oregano, and cumin and toss. Continue to saute onions, but start cooking burgers. Place patties on grill pan and cook for 2 1/2 minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 1/2 minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs). Once onions start to turn slightly golden, pour bourbon into skillet, off the burner. Once alcohol cooks off, turn heat under skillet down to low, and let onions absorb liquid. Place bun halves on grill pan and toast until lightly golden, 1 to 2 minutes. Remove from grill pan and butter with 1/2 tablespoon of butter per bun. Place 1 patty on each bun bottom, top with approximately 1/4 cup onions, and bun top. Serve and enjoy! ","[Bourbon, Zinfandel, Merlot, Cabernet Sauvignon]

" 18236,"Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter 1 1/2 sticks unsalted butter, slightly softened 6 anchovies in oil, patted dry Salt and freshly ground black pepper 6 slices (1/2-inch thick) country bread 1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise Canola oil 1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly 1 heaping tablespoon anchovy butter 4 cloves garlic, thinly sliced 8 sprigs fresh thyme 2 cups dry white wine 1 cup clam juice 15 clams, scrubbed 15 mussels, scrubbed 2 tablespoons cold unsalted butter 1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish Instructions: For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper. Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot. For the sausage and shrimp: Heat the grill to high. Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter. In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage. Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18237,"Chocolate-Cherry Fun-due 12 ounces semisweet dark chocolate 3 ounces heavy cream 2 ounces Kirsch or cherry brandy 1 teaspoon vanilla Pinch salt Instructions: Melt chocolate in the cream over a double boiler or in a fondue pot then stir in remaining ingredients. Serve with pieces of fresh or dried fruit and pound or angel food cake for dipping. ","[Port, Tawny Port, Moscato, Brachetto]" 18238,"Blackberry Mint Mule 3 ounces lime juice 1/3 cup mint leaves, plus 3 mint sprigs, for garnish 2 tablespoons coarsely chopped fresh ginger
15 blackberries 6 ounces vodka
12 ounces ginger beer Instructions: Add the lime juice, mint leaves, ginger and 9 of the blackberries to a cocktail shaker. Muddle until the mint breaks down into small flecks, the blackberries into small pieces and the ginger into pieces half their original size. Add the vodka and some ice to the shaker; shake until combined. Strain into three Mason jars. Pour 4 ounces of the ginger beer over each cocktail. Garnish with a mint sprig and 2 blackberries held together with a toothpick. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 18239,"Chicken Enchiladas with Roasted Tomatillo cl Salsa 1 pound tomatillos, husked 1 white onion, peeled, sliced, quartered or whole 4 garlic cloves 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup chopped cilantro leaves 1/2 lime, juiced Extra-virgin olive oil 1/2 medium onion, diced 3 garlic cloves, chopped 1 1/2 teaspoon ground cumin 1/4 cup all-purpose flour 2 cups chicken stock, store-bought Chopped cilantro leaves 1 deli roasted chicken (about 3 pounds), boned, meat shredded Salt Freshly ground black pepper 10 large flour tortillas 1/2 pound Monterey Jack cheese, shredded 2 cups sour cream Chopped tomatoes and cilantro leaves, for garnish Spicy Black Beans, recipe follows Yellow Rice, recipe follows Guacamole, optional 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Instructions: Preheat oven to 400 degrees F. For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. For the enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo cl salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired. In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 18240,"Dessert Almost Done 1/2 pound biscotti, broken into chunks 1 cup sparkling wine 1 cup heavy cream, whipped to soft-peak stage Grated chocolate Powdered coffee Instructions: Make 2 layers of biscotti, sprinkling generously with wine, and then top the whole thing with the whipped cream. Like tiramisu, this dessert is best after being refrigerated for an hour or two. Finish by sprinkling with grated chocolate or powdered coffee. ","[Prosecco, Moscato, Vin Santo]" 18241,"Swordfish, Scallops or Lobster with Sauteed Vegetables Nonstick cooking spray One 4-to-6-ounce portion swordfish, scallops or lobster 1 cup broccoli florets, stems removed, roasted 1 cup cauliflower florets, roasted 1 cup artichokes, chopped 1 tablespoon lemon juice 1 tablespoon chopped fresh thyme 2 cups mesclun greens Instructions: Preheat the oven to 350 degrees F.
Heat a medium saucepan for 3 minutes over medium heat. Hit the pan with a generous spray of nonstick cooking spray. Add your seafood. Sear the seafood for 3 minutes. Flip over and place the pan in the oven for 6 minutes.
In another heated pan coated with cooking spray, add the broccoli and cauliflower and saute. Add the artichokes and continue to saute until warm. Deglaze the pan with the lemon juice and add your fresh thyme.
Remove the seafood from the oven. Plate over the mesclun greens. Add the vegetables over the seafood. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 18242,"Watermelon Goat Cheese Salad 1 medium watermelon, peeled 1 teaspoon kosher salt 1/2 cup goat cheese 1 cup bias cut green onion Instructions: Cut the watermelon into 1 by 1-inch cubes. On a long rectangular plate (or bowl) spread the watermelon in an even layer. Lightly sprinkle with salt. Cut the goat cheese into small chunks and distribute over the watermelon. Sprinkle with the green onions and refrigerate until ready to serve. ","[Verdict Blanc, Sauvignon Blanc, Pinot Grigio, Ros]" 18243,"Basque Cake with Cherry Preserves 1 cup (2 sticks) unsalted butter, softened 1 1/3 cups granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 3/4 cups cake flour 1/4 teaspoon salt 1 teaspoon baking powder 1/8 teaspoon pure almond extract 1/3 cup sour cherry preserves 1/4 cup sliced almonds, optional Confectioners' sugar, for dusting Instructions: Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border. Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using. Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar. ","[Rioja, Tempranillo, Garnacha, Barolo]" 18244,"Katie's Pinwheel Cookies 3/4 cup butter, softened 8 ounces cream cheese, softened 1 egg, separated 2 cups flour 1 tablespoon baking powder 30 wooden popsticks 1 cup colored sugar, one or several colors 30 candy coated chocolate candies Instructions: With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside. Preheat oven to 350 degrees F. On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one candy coated chocolate in center of each pinwheel. Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18245,"Fried Zucchini Blossoms with Goat Cheese and Zucchini Pesto 24 zucchini blossoms 1/2 cup goat cheese 11/2 quarts olive oil 1 cup all-purpose flour 2 cups chilled seltzer water or ice water Sea salt to taste Cayenne pepper 1 medium zucchini (about 8 ounces) 2 tablespoons Parmesan cheese, grated 2 tablespoons pine nuts 30 basil leaves (approximately 3/4 cup loosely packed) 1/4 teaspoon finely chopped garlic 6 ounces extra virgin olive oil Sea salt and freshly cracked black pepper to taste Instructions: For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 18246,"cl con Queso 2 1/2 cups grated Mexican Asadero or Manchego cheese 1 cup Roasted Jalapeno Salsa, recipe follows Baked Tortilla Chips, recipe follows 2 slices red onion, 1/2inch thick 4 cloves garlic, unpeeled 1/4 cup olive oil 12 jalapeno chilies, seeded and halved 3 Anaheim chilies, seeded and halved 2 teaspoons dried oregano Juice of 1 lime 1 teaspoon sea salt 2 tablespoons salt 1 teaspoon cayenne Juice of 1 lime 2 cups water 2 tablespoons vegetable oil 12 stale corn tortillas Instructions: Preheat the oven to 350 degrees. To prepare the cl con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately. In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth. Preheat the oven to 325 degrees F. In a medium saucepan, mix the brine: salt, cayenne, lime juice, water and oil. Warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 18247,"What Zane Eats Sandwich 2 slices double rye bread 4 tablespoons Elinor's Chopped Liver, recipe follows Five 1/4-inch-thick slices salami 1/4 cup red onions, sliced into thin rounds 2 tablespoons Russian honey mustard 1 sour pickle, for serving 1 pound beef liver, cleaned of outer skin and veins Salt and freshly ground pepper 1 hard-boiled egg
1/2 cup liquid schmaltz (rendered chicken fat), plus more for cooking onions 1 cup onions, caramelized in schmaltz Instructions: Preheat the grill to high heat.
Smear both slices of bread with the Elinor's Chopped Liver. Grill the salami, and then add to the bread, followed by the onions. Drizzle the Russian honey mustard on top and close the sandwich (it should be oozing mustard, fat and liver). Serve with the sour pickle as a sandwich side. Preheat the oven to 350 degrees F. Cut the liver into 1-inch chunks and sprinkle with salt and pepper. Bake until the liver is cooked through, but can still be a little pink in the middle, 40 minutes.
Transfer the liver to a food processor along with the egg and puree. Drizzle in the schmaltz while pureeing, and then remove from the food processor and stir in the onions. Season with salt and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18248,"Sweet Potato and Turkey Chili 3 teaspoons olive oil 1 pound 99-percent fat-free ground turkey 1 medium onion, diced 3 cloves garlic, minced 1/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 3 tablespoons tomato paste Kosher salt and freshly ground black pepper 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes 4 ripe plum tomatoes, chopped Two 14-ounce cans black beans, drained and rinsed 1/4 cup chia seeds 1 to 2 tablespoons apple cider vinegar 3 scallions, sliced 1/4 cup reduced-fat sour cream, optional Instructions: Heat 1 1/2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil and then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir, about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.
Add the sweet potatoes, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer and cook, uncovered, until the chili has thickened and the sweet potato is tender, 35 to 40 minutes.
Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with the scallions and a dollop of sour cream if using. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 18249,"Chili Cheese Dogs 1 1/2 teaspoons vegetable oil 1/2 large white onion, chopped 8 ounces ground beef 2 cloves garlic, finely chopped 1 1/2 teaspoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 cup canned diced tomatoes 1 1/2 teaspoons tomato paste 8 hot dogs 8 split hot dog buns 4 ounces shredded Cheddar
Ketchup and mustard, for serving Instructions: For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm. For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 18250,"Creamy Rosemary Potatoes 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes 1 teaspoon salt, or to taste Freshly ground black pepper 4 cloves garlic, finely chopped 1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature 1 cup half-and-half
2 tablespoons minced fresh rosemary 3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter. Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper. In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan. Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18251,"5 Spice Root Vegetable Ragout 1 tablespoon butter 1 cup diced red onions 1 tablespoon 5 spice powder 1 cup diced carrots 1 cup diced celery 1 cup diced celery root 1 cup diced parsnip 2 cups chicken stock 1 tablespoon cornstarch slurry (1/2 tablespoon cornstarch mixed with cold water) Salt and black pepper to taste Instructions: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18252,"Jeff's No and Lo BBQ Sauce (No High-Fructose Sugar, Low Sodium) 1/3 cup reduced sodium Worcestershire sauce 1/3 cup apple cider vinegar 2 tablespoons amber agave syrup 2 tablespoons onion powder 2 tablespoons paprika 1 tablespoon dark chili powder 1 tablespoon garlic salt 1 tablespoon liquid smoke 2 teaspoons Mexican-style hot sauce 2 teaspoons dry mustard 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper One 28-ounce can no-salt-added whole plum tomatoes (pureed) Instructions: Combine the Worcestershire, vinegar, agave, onion powder, paprika, chili powder, garlic salt, liquid smoke, hot sauce, mustard, black pepper, garlic powder, cayenne and tomatoes in a medium sauce pot and bring to boil. Reduce the heat and simmer uncovered, stirring occasionally, until desired thickness is reached, 30 minutes to 1 hour. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 18253,"Margarita Fish Soft Tacos 2 ounces tequila 1 lime, zested and juiced 3 tablespoons vegetable oil 1 tablespoon seafood seasoning (recommended: Old Bay) 1 teaspoon chili powder 4 (6 to 8-ounce) portions mahi mahi or halibut fillets 1 small to medium red onion, chopped 1 jalapeno pepper, seeded and chopped 2 cloves garlic, finely chopped 8 to 10 tomatillos, peeled and coarsely chopped Salt and freshly ground black pepper 1 teaspoon ground cumin 1 lemon, zested and juiced 1 generous tablespoon honey 1 small ripe avocado, halved, seeded and flesh removed Cooking spray 8 soft flour tortillas 1/2 small white or red cabbage, shredded Instructions: In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing. Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve. Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char. Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 18254,"Spicy Black-Eyed-Pea Relish 3 cups dried black-eyed peas 2 slices thick-cut bacon 1/4 bunch fresh thyme 2 tomatoes, quartered 5 dried red cl peppers 5 cloves garlic Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1/4 cup chopped fresh cilantro, plus more for garnish 4 scallions, chopped Juice of 1 lemon Extra-virgin olive oil, for drizzling Instructions: Combine the dried peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Season with salt and pepper and pour the chicken broth over top. Simmer over medium-low heat until the peas are tender, about 1 hour. Drain the peas, reserving the cooking liquid. Discard the thyme and chiles. Remove the bacon, tomatoes and garlic from the cooked peas and set aside. Cut up the bacon and fold it back into the peas along with the cilantro, scallions and lemon juice. Puree the cooking liquid with the tomatoes and garlic in a blender. Dress the peas with the puree and give it a final seasoning with salt and pepper, if necessary. Top with cilantro and a drizzle of olive oil. ","[Rioja, Tempranillo, Garnacha, Barbera]" 18255,"Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese 6 large baking potatoes, scrubbed clean Rock salt 2 tablespoons olive oil 1 tablespoon unsalted butter 1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch 1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch Granulated salt or sea salt Freshly ground black pepper 1/4 cup creme fraiche or sour cream 2 tablespoons unsalted butter, at room temperature 8 ounces shredded Gruyere, Swiss, or cheddar Instructions: Preheat the oven to 450 degrees F. Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around. Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on. Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl. Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm. With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese. Remove the baking sheet from the oven and turn the temperature up to 500 degrees F. Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray. Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning. Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18256,"Swanson® Roast Beef with Gravy 3 1/2- to 4-pound boneless beef bottom round roast or chuck pot roast 1 3/4 cups Swanson? Beef Stock 3 tablespoons all-purpose flour Instructions: Place the beef into a roasting pan. Roast at 350 degrees F for about 1 hour or until the beef is cooked through, basting occasionally with 1/2 cup stock. Remove the beef from the pan and keep warm. Pour off any fat, reserving 1 tablespoon drippings. Stir the drippings and flour in the roasting pan. Gradually stir in the remaining stock. Cook and stir over medium heat until the mixture boils and thickens. Season to taste, if desired. Serve the gravy with the beef. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 18257,"Spinach Tofu Dip 2 scallions, coarsely chopped 1 clove garlic, peeled 10 ounce package frozen chopped spinach, thawed and squeezed dry 1/2 teaspoon cayenne 1/4 pound silken tofu 2 tablespoons lemon juice Splash sesame oil (optional) 1 tablespoon soy sauce Instructions: Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18258,"Vanderbilt Traditional Christmas Duck 1 (3 to 5-pound) duck, giblets removed 1 orange 1 sprig fresh thyme, chopped 1 sprig fresh rosemary, chopped 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons sugar 3 Earl Grey tea bags 3 cups water 2 tablespoons molasses Instructions: Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it. Cut the orange in half and squeeze over the duck, then place the rinds in the cavity. In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down. In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes. Preheat rotisserie to 275 degrees F. In a medium glass bowl, mix together remaining salt and the molasses. Rub the mixture over the steamed duck. Place the duck on the spit. Cook duck for 1 hour or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18259,"Cavatelli with Gorgonzola and Cherry Tomatoes Kosher salt One 8.8-ounce package cavatelli pasta
8 ounces pancetta, cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 shallots, chopped
One 8-ounce container cherry tomatoes, halved
4 ounces Gorgonzola dolce cheese
One 5-ounce package baby spinach, roughly chopped
Instructions: Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well. Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18260,"Meaty Bursting Intestines One 3-pound boneless pork butt Kosher salt and freshly ground black pepper 2 tablespoons olive oil
2 cups mild tomatillo salsa
1 cup chicken broth
Two 15-ounce cans white beans, drained and rinsed
1/2 cup packed fresh cilantro leaves, roughly chopped
All-purpose flour, for dusting work surface
One 13.8-ounce package pizza dough
3/4 cup shredded Monterey Jack cheese
1 large egg
1 tablespoon tomato paste
Instructions: Preheat the oven to 325 degrees F. Rub the pork on all sides with 1 tablespoon salt and 1 teaspoon pepper; set aside. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and brown it on all sides, 5 to 10 minutes. Place the pork in the pot with the fat side facing up, and then pour in the tomatillo salsa and chicken broth. Bring the mixture to a simmer, cover the pot and transfer to the oven. Cook until the meat pulls apart easily and the internal temperature on an instant read thermometer reads 185 degrees F, about 3 hours. Use 2 forks to shred the pork into smaller pieces, then stir in the white beans and cilantro. Salt and pepper the shredded pork to taste. Increase the oven temperature to 375 degrees F. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll out the pizza dough to about 1/4 inch thick, 15 inches long and 9 inches wide, then cut into 3 long 3-inch-wide strips. Evenly spread 1 cup of the pork and bean mixture along the long edge of a dough strip. Sprinkle about 1/4 cup cheese over the pork mixture, then carefully roll up the dough to enclose the filling. Arrange the dough seam-side down on the prepared baking sheet in a curved and winding pattern to look like intestines. Repeat the process with the remaining dough and filling. Reserve the remaining pork mixture for another use. In a small bowl, use a whisk to beat the egg and tomato paste together until completely combined. Brush the dough with the egg wash. Bake until crisp and cooked through, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18261,"Poached Eggs in Chorizo-Tomato Stew with Garlic Croutons 2 tablespoons extra-virgin olive oil, 2 turns of the pan plus some for drizzling 3/4 pound chorizo sausage, in packaged meats case near kielbasa, thinly sliced 3 cloves garlic, 2 chopped and 1 crushed 1 large yellow onion, chopped 2 ribs celery, chopped 1 large carrot, peeled and chopped 6 medium size red potatoes, halved and thinly sliced 4 sprigs fresh thyme Salt and pepper 1 (28-ounce) can fire roasted diced tomatoes (recommended: Muir Glen) 2 cups chicken broth 4 thick slices crusty farm house, country style bread 1/2 cup flat- leaf parsley leaves, a few large handfuls, picked 1 lemon, zest 1 orange, zest 2 tablespoons white wine vinegar, eyeball it 4 eggs, 1 per serving Instructions: Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened. Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle. Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve. Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve. Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain. To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18262,"Brined, Herb Roasted Turkey 4 tablespoons unsalted butter at room temperature 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary 1 (10 to 12-pound) turkey 1 large orange, cut into 1/8ths 1 large yellow onion, cut into 1/8ths 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme Salt and pepper 2 sprigs rosemary 1/2 bunch sage 3 or 4 sprigs parsley 1 1/2 to 2 cups chicken or turkey stock, for basting 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water 4 cups turkey broth 1 cup dry white wine 4 tablespoons unsalted butter 1/4 cup all-purpose flour Salt and freshly ground black pepper Instructions: For the Brine: To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 18263,"Surprise-Inside Star Cake 1 1/2 cups all-purpose flour (see Cook's Note) 1 3/4 teaspoons baking powder 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter 1 1/2 teaspoons vanilla extract 2 large eggs 1/2 cup milk Cooking spray Red food coloring, as needed Blue food coloring, as needed 1 1/2 cups all-purpose flour (see Cook's Note) 1 3/4 teaspoons baking powder 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter 1 1/2 teaspoons vanilla extract 2 large eggs 1/2 cup milk Cooking spray 2 cups unsalted butter (4 sticks), softened 5 to 6 cups confectioners' sugar 1/4 teaspoon table salt 1 tablespoon vanilla extract 1 tablespoon heavy cream Red, white and blue sprinkles, for decorating Instructions: Preheat the oven to 350 degrees F. Coat a half sheet pan or jelly roll pan with cooking spray.
For the red-and-blue cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth.
Divide the batter between two medium bowls. Use food coloring to tint one bowl red and the other blue. Transfer each of the colored batters to plastic piping bags or resealable plastic bags. Snip the end of each bag, and pipe your batter into the half sheet pan or jelly roll pan in 1/2-inch-thick rows, alternating colors.
Bake the sheet cake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cake cool to room temperature. Once cool, use a star-shaped cookie cutter to cut out shapes from the striped cake.
For the white cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth. Transfer the batter to a piping bag or resealable plastic bag. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Pipe a thin layer of the white batter, about 1 inch deep, into the bottom of the pan.
In the loaf pan, stand the star cakes upright and press them into the batter, creating two rows, side by side. Pipe the remaining white batter into the pan, covering the stars.
Bake the loaf for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes, then unmold it and cool to room temperature.
For the buttercream frosting: Beat the butter until it is light and fluffy, preferably in a stand mixer with the paddle attachment on medium speed. With the mixer on low speed, gradually add the confectioners' sugar, 1 to 2 cups at a time, allowing each batch to incorporate with the butter. (Use less confectioners' sugar for a slightly more buttery, looser frosting; use more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium, and add the salt, vanilla extract and cream. Beat until smooth, an additional 3 minutes.
Use a serrated knife to level the cake and to carve off any dark brown spots. Place the cake on a serving plate.
Frost the cake with an initial thin layer of buttercream. Place the cake in the refrigerator for at least 15 minutes to allow the frosting to harden. (Note: This first layer doesn't need to look perfect, as the next layer of buttercream will cover it up.)
Using an offset spatula, and working in an upward direction around the cake, add a second layer of frosting, approximately 1/2 inch thick. Add the remaining buttercream to a piping bag or resealable plastic bag fitted with a star tip (such as a Wilton #32 tip). Working in rows, pipe small dollops of frosting onto the top of your cake.
Sprinkle with the red, white and blue sprinkles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18264,"Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese 8 ears corn Garlic butter, recipe follows 1/2 cup grated cotija cheese 4 fresh limes, quartered 2 tablespoons chopped chives, for garnish 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and freshly ground black pepper Instructions: Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 18265,"Soy Sauce Brussels Sprouts with Panko and Cashew Topping 2 pounds Brussels sprouts 4 tablespoons soy sauce 4 tablespoons tahini 2 tablespoons white wine vinegar 1 tablespoon honey 1 tablespoon olive oil Juice from half a lemon 1 clove garlic, minced 1/2 cup panko breadcrumbs 1/2 cup crushed raw cashews Instructions: Preheat the oven to 400 degrees F.
Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18266,"Chocolate Covered Peanut Candy Bar 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 (12-ounce) bag milk chocolate chips Instructions: Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, \paint a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining centers. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 18267,"Chai 2 cups water 1 (1-inch) piece cinnamon stick 4 green cardamom pods, smashed 4 whole cloves 1/2 star anise 2 quarter-sized coins fresh ginger 2 scant teaspoon black tea leaves (recommended: Taj Mahal) or black tea of choice 2 teaspoons honey, or more to taste Whole milk or half-and-half Instructions: In a medium pan, bring the water, all of the spices and the ginger to a boil over medium heat. Turn off the heat and allow it to steep for 15 minutes. Bring the mixture back to a boil, then add the tea. Turn the heat off, and allow it to steep for 3 to 5 minutes depending on how strong you like your tea. Stir in the honey and add milk to your liking. Strain it into a bowl or pitcher and serve! ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 18268,"Gingered Brown Rice 3 cups long-grain brown rice 6 cups water 1-inch piece ginger, cut into coins 1 teaspoon kosher salt Instructions: Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to a boil over medium heat. Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork. ","[Chardonnay, Gewrztraminer, Riesling]" 18269,"Sausage and Kale Stuffing 1 stick unsalted butter, plus more for the baking dish 1 pound sweet Italian sausage, casings removed 4 stalks celery, chopped 2 onions, chopped 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1 bunch kale (preferably Tuscan), stemmed and chopped 3 cups low-sodium chicken broth 2 large eggs 1/4 cup chopped fresh parsley 16 cups 1/2-inch stale white bread cubes (about 1 1/2 pounds) 4 ounces provolone cheese, cut into 1/2-inch cubes Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes. Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside. Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 18270,"Creamy Chorizo Queso Dip 4 ounces fresh chorizo, casings removed, crumbled Olive oil, as needed 1 small red onion, chopped 1 clove garlic, finely chopped 5 teaspoons all-purpose flour 1/2 cup Mexican lager-style beer, such as Negra Modelo 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice 3/4 cup milk 4 ounces Monterey Jack cheese, finely diced (about 1 cup) 4 ounces whole-milk mozzarella, finely diced (about 1 cup) 2 tablespoons chopped cilantro Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping Instructions: Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18271,"Gold Chanterelles with Sun Dried Tomato Pesto 1 large onion 2 teaspoons olive oil 1 pound fresh chanterelles 1 ounces dry white wine, plus 1 ounce 1 large red bell pepper 3 ounces pitted, brined, black olives 2 to 3 cloves garlic 1 ounce Marsala 1 teaspoon tamari 6 tablespoons sundried tomato pesto, or approximately 1/3 cup rehydrated sundried tomatoes French bread rounds Grated Parmesan Instructions: Chop the onion into small pieces. Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute. While onions are cooking, clean the chanterelles (preferably without water, by using a brush, paring knife, and damp cloth), and cut into small pieces. Keep an eye on the onions, adding 1 ounce of wine as they begin to stick. Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic. After about 1/2 hour of cooking, the onions will be partially caramelized. Add the garlic to the onions, then mix in the chanterelles, with a splash of wine. Stir the mushrooms frequently. They should begin to release their own natural moisture into the pan after a few minutes of cooking. If the liquid builds up more than 1/2 inch in the pan, carefully pour off the excess liquid, reserving it for later use. Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala. If there's extra chanterelle liquid, add it back at this time. Cover and simmer another 5 minutes. Everything should be tender. Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds. Garnish with grated Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18272,"Zucchini-Pecan-Date Quick Bread with Lemon Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup chopped pitted dried dates 3/4 cup chopped toasted pecans 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lemon zest plus 1 tablespoon lemon juice Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18273,"No-Sugar Cheesecake 6 tablespoons unsalted butter, melted and cooled, plus more for the pan 1 1/4 cups almond flour
1/2 cup pecans
1/4 cup confectioners' erythritol sweetener, such as Swerve Five 8-ounce packages cream cheese, at room temperature 1 3/4 cups confectioners' erythritol sweetener, such as Swerve 1 tablespoon lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
Instructions: For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan. Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack. For the filling: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition. Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour. Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18274,"Sixth Engine's Grilled Shrimp With Tasso Ham, Black Eyed Peas, And Sherry Butter Sauce 2 1/8 ounces ground Piment d'Espelette or 1 3/4 ounces cayenne pepper
1 1/3 ounces dried basil 1/2 ounce ground white pepper
1/3 ounce anise powder
1/3 ounce freshly ground black pepper
1/8 ounce mustard powder
1 pound kosher salt
15 ounces dextrose
2 2/3 ounces pink salt or basic dry cure number 1
1 whole boneless pork loin
2 cups dried black-eyed peas 1 smoked ham hock Salt 2 ribs celery, diced 1 small white onion, diced 1 poblano or green pepper, diced 2 cloves garlic, diced
2 cups chicken stock
2 ounces unsalted butter
Freshly ground black pepper 2 cups sherry
2 tablespoons Worcestershire sauce 8 ounces unsalted butter, cold 2 teaspoons hot sauce, such as Tabasco
Salt and freshly ground black pepper Sixteen U-12 shrimp, peeled, tails on Olive oil 1 cup blanched spinach
1 bunch green onions, chopped Instructions: For the tasso spice: Mix together the Espelette, basil, white pepper, anise, black pepper and mustard powder. Store in an airtight container in a dry place for up to 6 months. For the dry cure: Mix together the salt, dextrose and pink salt. Store in an airtight container in a dry place for up to 6 months. For the tasso ham: Coat the pork loin in the dry cure. Place in a nonreactive container and let cure in the refrigerator for 1 week. Preheat a smoker to 225 degrees F. Remove the pork, rinse off the cure with cold water and pat dry. Coat the pork in tasso spice, and then smoke until the internal temperature reaches 165 degrees F, 3 hours. Let cool. For the black-eyed peas: Cover the black-eyed peas with cold water and soak in the refrigerator for 24 hours. Discard the soaking water and place the peas into a pot with the ham hock and large pinch of salt. Bring to a boil, and then reduce to a simmer. Cook until the peas are tender. Strain and discard the cooking liquid from the peas and set aside. Shred the meat from the ham hock bone and add to a large saucepan with 2 cups of diced tasso ham. Brown the meats evenly, and then add the celery, onions and peppers and cook until translucent. Add the garlic and cook for 1 minute. Stir in the black-eyed peas and turn off the heat. Transfer 2 cups of the black-eyed peas and the stock to a blender and puree until smooth. Add back to the saucepan and return over low heat. Stir in the butter, salt and black pepper. If the mixture is slightly dry, add a little water to reach desired consistency. Let the peas warm through. Preheat a grill to high heat. Combine the sherry and Worcestershire in a pot and simmer until reduced by two-thirds. Remove from the heat and whisk in the butter, hot sauce and some salt and black pepper. Keep the sauce in a warm place but do not return to high heat. Toss the shrimp with olive oil, salt and black pepper, and then grill until cooked through. Stir the spinach into the black-eyed peas and warm through. Add more butter, salt and black pepper to taste. Ladle the black-eyed peas into the center of 4 serving bowls and top with the grilled shrimp. Spoon some sauce over the shrimp and around the peas. Garnish with the green onions. Reserve any remaining tasso ham for another recipe. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 18275,"Peepin' It Real Cocktail 2 puffed marshmallow-shaped candies,1 to ignite and 1 to garnish,(recommended: Peeps) 2 ounces absinthe
1 ounce blue curacao Splash grenadine 2 ounces soda water Cherry, for serving Instructions: Using your absinthe spoon to perch the marshmallow candy over your glass, pour the absinthe over the marshmallow candy and then carefully light the marshmallow candy on fire, letting the molten sugar drip into the absinthe.
Add the blue curacao, a splash of grenadine, and top with soda water. Garnish with a marshmallow candy head and cherry, if desired. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 18276,"Pizza Rolls Pizza Dough, recipe follows All-purpose flour, for dusting Olive oil, for oiling dough Kosher salt Marinara Sauce, recipe follows 1/2 cup grated Parmesan 10 slices mozzarella cheese
2 tablespoons jarred pesto
8 slices pepperoni
1/2 cup chopped olives
1/4 cup diced green bell peppers 4 pieces string cheese
1/2 teaspoon active dry yeast 2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more for the bowl
Olive oil, for oiling the pan 3 to 4 cloves garlic, minced
1 small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper Pinch sugar
Chopped fresh parsley, as needed
Chopped fresh basil, as needed
Instructions: Roll out the Pizza Dough on a floured surface until it's a large rectangle about 8 inches by 12 inches. Smear with a little olive oil and sprinkle with salt. Spread the surface with about 1/2 cup of the Marinara Sauce, then sprinkle with the Parmesan. Lay the mozzarella slices over the sauce. Smear the pesto over the cheese. Lay on the pepperoni, olives and bell peppers. Unwrap the string cheese and lay it in a line at the top of the dough. Roll it towards you so that the string cheese ends up in the middle of the roll of dough; pinch the seam closed. Slice into 1-inch pieces and place them in a 10-inch cast-iron skillet. Allow the rolls to rise for 20 minutes. Preheat the oven to 400 degrees F. Bake until the bread is golden and the fillings are bubbly, about 15 minutes. Serve immediately with warm Marinara Sauce. Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit. In a mixer, add the flour and salt and, with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour. Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the garlic and onion and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes. Toward the end of the cooking process, chop up fresh parsley and basil and add it to the sauce to taste, stirring to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 18277,"Curried Chicken Salad 4 cups diced poached chicken breast, recipe follows 1/2 cup minced red onion, soaked in cold water for 10 minutes, drained 1 tablespoon minced fresh coriander (cilantro) 1 heaping tablespoon golden raisins 1 tablespoon vegetable oil, like soy, peanut, or corn 1 tablespoon Madras-style curry powder 1 cup mayonnaise 2 tablespoons freshly squeezed lime juice 1 tablespoon Major Grey's mango chutney, chopped 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional) Serving suggestions: 2 cups lettuce or 4 medium pita breads. 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds split chicken breasts, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Instructions: In a medium bowl, toss together the chicken, onion, coriander, and raisins.
In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 cups cubed chicken or 4 to 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18278,"Wild Mushroom Bread Pudding 2 cups wild mushrooms 1/2 cup minced shallot 1/4 cup clarified butter Salt Pepper 2 quarts heavy cream 1 cinnamon stick 1 clove 1 vanilla bean 16 egg yolks 1 cup chestnuts, chopped 1/4 cup fresh sage, chiffonade 1/2 loaf brioche (no crust, medium dice, dried out on sheet tray) 1/2 loaf white bread (no crust, medium dice, dried out on sheet tray) Instructions: To make the mushroom custard: In a medium heated saute pan, saute mushrooms with shallot and butter for approximately five minutes. Add salt and pepper to taste. Allow to cool. After cooled, transfer to heavy sauce pot and add cream, cinnamon, clove, and vanilla bean. Mix well. Bring to a simmer for forty minutes. Remove cinnamon stick and puree. Cool and add yolks. Put aside. Preheat oven to 300 degrees. For the pudding: Spray aluminum tins with cooking spray. In large bowl combine custard, chestnuts, sage, brioche and white bread. Spoon mixture into tins 3/4 way to top. Bake in water bath at 300 degrees for 40 minutes. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil K" 18279,"Iced Grand Marnier Souffle 2 1/2 cups heavy cream 1 cup sugar 3 tablespoons water 8 egg yolks 1 1/2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) 2 teaspoons rasped orange zest, see Cook's Note* 2 tablespoons butter Instructions: Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool. In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator. In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder. Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18280,"French Onion Soup 1/2 stick butter 1 tablespoon olive oil 8 cups thinly sliced onions (about 2-1/2 pounds) 1/2 teaspoon salt 1/2 teaspoon sugar 1 tablespoon flour 8 cups homemade beef stock, or good quality store bought stock 1/4 cup Cognac, or other good brandy 1 cup dry white wine 8 (1/2-inch) thick slices of French bread, toasted 3/4 pound coarsely grated Gruyere Instructions: Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18281,"Poached Veal Eye Round with Tuna, Anchovies and Capers Sauce 2 pounds veal, eye round, 1 piece, trimmed and ready to be cooked 4 quarts white stock, veal or beef or vegetable 2 egg yolks (fresh or pasteurized) Sea salt, fine, to taste Lemon juice, to taste 1 cup olive oil 1 1/2 cups tuna fish, canned in olive oil, drained 1 ounce anchovies, fillets, preserved in olive oil, drained 1 ounce capers, preserved in salt, soaked in fresh water and drained 1 tablespoon vinegar, red wine White wine, (sauvignon) to taste 1/2 cup heavy cream 3 celery hearts with leaves 1 ounce capers, preserved in salt, soaked in fresh water and drained 1 ounce anchovies, fillets, preserved in olive oil, drained Peppercorns, black, freshly ground, to taste Olive oil, extra-virgin, to taste Instructions: Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer). Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed. Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra-virgin. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 18282,"Breaded Fried Chicken Vegetable oil, for frying (about 5 cups) 2 cups all-purpose flour 1/4 cup cornmeal 2 tablespoons cornstarch 1 teaspoon ground dried thyme Kosher salt and freshly ground pepper 4 large eggs 1/4 cup milk 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise) Instructions: Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet. Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18283,"Rosti 6 large russet potatoes 4 tablespoons salt 4 tablespoons clarified butter or olive oil 2 tablespoons unsalted butter 1 leek, split and sliced 4 slices bacon, cooked and crumbled 4 ounces Gruyere cheese, grated Salt and pepper Instructions: Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight. The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside. For the first Rosti: Preheat the oven to 200 degrees F. Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm. For the second Rosti: Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 18284,"Jam-Filled Almond Macarons 1 cup confectioners' sugar 1/2 cup whole blanched almonds, very finely ground 2 large egg whites, at room temperature Pinch kosher salt 2 tablespoons granulated sugar 1/4 teaspoon almond extract 2 to 4 drops gel food coloring, optional 1/4 cup apricot preserves or seedless raspberry jam Instructions: A camera-ready macaron has a smooth top and the coveted \foot: a lacy ring around the bottom. But macarons are tres temperamental. These detailed directions - and practice - will guide you to macaron success. If your first batch is less than perfect, savor your macarons in all their crispy chewy glory, and try again. Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4- to 1 1/2-inch wide), trace 15 circles on each piece of parchment, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4 inch wide. Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in a large bowl and whip on medium-low speed with an electric mixer until frothy, 1 to 2 minutes. Add the granulated sugar, increase the speed to medium-high and whip until very soft peaks form, 2 to 3 minutes. Add the almond extract and a few drops of food coloring (if using); a little goes a long way so add with caution. Whip until stiff peaks form, 3 to 5 minutes. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then carefully fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over-fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one. Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip. Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, one sheet at a time, until the macarons are slightly crisp, about 15 minutes. Rotate the sheet halfway through for even baking. Cool the cookies on the sheets 5 minutes, and then peel them off the paper and cool completely on a rack. To assemble the cookies, spread a thin layer of the preserves on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the preserves to the rims. From Food Network Kitchen ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18285,"Egg Noodles with Sweet and Spicy Beef Sauce 2 tablespoons Canola oil 3 minced Thai bird chiles 1/4 cup minced garlic 1 tablespoon minced ginger 1 tablespoon fermented black beans 1 red onion fined diced 2/3 cup hoisin 1 pound ground beef 1/2 cup shaohsing, Chinese white wine Salt and black pepper to taste 1 cucumber, peeled and julienned 2 carrots julienned 2 cups bean sprouts Instructions: In a hot saucepan, add canola oil and caramelize chiles, garlic, ginger, beans and onions. Add hoisin, stir often and cook for 2 minutes. Add beef and deglaze with shaohsing. Turn heat down and simmer for 45 minutes. Check for seasoning. Cook noodles in salted water until al dente. Drain well and place in bowls. Top with cucumber, carrots and bean sprouts. Ladle on hot beef sauce. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 18286,"Creamy Cheesy Orzotto 4 cups vegetable broth 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary 1 shallot, sliced thin 1 1/2 cups orzo 1/4 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1/2 cup white wine 1/4 cup heavy cream 1 cup shredded mozzarella 1/2 cup mascarpone 4 ounces goat cheese 1 cup sun-dried tomatoes, diced 2 cups chopped kale Kosher salt and freshly ground black pepper 1/2 cup chopped fresh parsley Instructions: Heat the broth in a small saucepan and keep warm. Heat the oil in a saucepan over medium heat. Add the rosemary and shallot to the oil, then cook for a minute. Add the orzo, red pepper flakes and garlic and cook, stirring, for an additional 1 to 2 minutes. Deglaze with the wine and add the warm broth. Allow the broth to come to a simmer, then cook for 5 minutes, stirring occasionally. Stir in the cream, cheeses, sun-dried tomatoes and kale. Cook until the kale wilts and the sauce is thick and creamy, an additional 3 to 4 minutes. Taste and season with salt and pepper. Garnish with the parsley and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 18287,"How to Roux 3 cups vegetable oil 5 cups all-purpose flour Instructions: Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over. For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo. For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo. For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. ","[Rhone Blends, Merlot, Cabernet Sauvignon, Malbec]" 18288,"Ranch Hand Sandwiches Bacon jam, for spreading 6 deli rolls, split Pop Pulled Pork, recipe follows 6 slices country ham
6 slices pepper jack cheese Bread and butter pickles, for topping 2 onions, sliced One 3-pound pork butt (pork shoulder roast)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
One 12-ounce can pop (I use Dr. Pepper)
One 18-ounce bottle BBQ sauce
1 tablespoon hot sauce
1/4 cup brown sugar
Instructions: Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper. Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir. Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done. Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine! ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 18289,"Sole Gascogne 2 tablespoons butter 1 teaspoon spring onions, finely chopped 1/2 teaspoon mild French mustard 1 teaspoon parsley, finely chopped 1 tablespoon tomato paste 2 tablespoons tarragon vinegar 1/2 cup sweet white wine Salt and black pepper 1 garlic clove, crushed 2 whole sole (4 whole fillets) Salt and cayenne pepper 1 tablespoon chopped chives 1 tablespoon chopped parsley 1/4 cup butter, melted 1/2 cup mushrooms 1/4 lemon, juiced, plus a little for the mushroom mixture 1 egg yolk 1/2 cup bread crumbs 2 tablespoons sweet white wine 1/3 cup gruyere cheese Paprika, to garnish Instructions: Place butter in a saucepan and heat gently. Add spring onions, mustard, parsley, tomato paste, tarragon vinegar, wine and season with salt and pepper. Add the crushed garlic clove and cook on a gentle heat for 2 minutes. Dry sole and season with salt, cayenne pepper, chives and parsley and spread with a little melted butter. Place 1 fish fillet on top of the other, forming a sandwich, and lay in a well-buttered oven-proof dish. Pour over sauce and place in a preheated 350 degree oven for 20 minutes. Place clarified butter in a frypan, add the mushrooms and a squeeze of lemon juice and season with salt and pepper. Remove the fish from the oven and pour sauce into a pan. Add a little of the sauce to the egg yolk and then combine with the rest of the sauce. Heat gently until sauce thickens. Drain the mushrooms and add to the sauce. Mix the bread crumbs with the wine, the remaining lemon juice and grated cheese. Coat the fish with the thickened sauce and then cover with the bread crumb mixture. Place under the broiler until golden, about 3 1/2 minutes. Dust with paprika and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18290,"Baja-Style Limeade 3 cups water 3/4 cup agave syrup, plus extra, as needed 1 tablespoon coarsely chopped fresh rosemary leaves 1 cup freshly squeezed lime juice (about 8 limes) 1/2 cup agave syrup or other natural sweetener Ice Instructions: In a medium saucepan bring 1 cup of water, 3/4 cup agave syrup, and rosemary to a boil over medium-high heat. Remove the pan from the heat and cool for 10 minutes. Strain the mixture into a pitcher. Add the lime juice and remaining 2 cups water. Stir and sweeten, to taste, with agave syrup. Serve in glasses filled with ice. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 18291,"Grand Mojito Martini 1 lime cut into 8 pieces 1/2 orange cut into 4 pieces 16 mint leaves, plus 1 for garnish 1 oz. Ten Can Rum 1 oz. Grand Marnier 1/2 oz. simple syrup Two dashes Angostura bitters Instructions: First chill a 10-ounce martini glass. Then, in a 16-ounce pint glass, build the lime and orange with 16 mint leaves. Muddle until mint is aromatic and citrus are juicy. Shake vigorously with fresh ice until shaker is frosted. Add rum, Grand Marnier and simple syrup and then strain into chilled martini glass. Finish with bitters. Float mint leaf on top. ","[Rum, Grand Marnier, Moscato]" 18292,"Teriyaki Salmon and Delicata Squash 2 delicata squash, halved lengthwise, seeded and sliced into 1/2-inch-thick half moons 2 tablespoons vegetable oil 2 teaspoons sesame seeds Kosher salt and freshly ground pepper 1 cup white rice 4 skinless salmon fillets, preferably wild (5 to 6 ounces each) 1/4 cup teriyaki cooking sauce 2 scallions, thinly sliced Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the squash with the vegetable oil, 1 1/2 teaspoons sesame seeds and a generous pinch of salt and pepper on a baking sheet. Roast until tender, about 20 minutes. Meanwhile, cook the rice as the label directs. Toast the remaining 1/2 teaspoon sesame seeds in a small skillet over medium-high heat until browned, 2 to 3 minutes. Pour into a small bowl. Brush the salmon with 2 tablespoons teriyaki sauce and set aside for 5 minutes. Remove the squash from the oven and turn on the broiler. Push the squash around on the baking sheet to make 4 open spots, then add the salmon fillets. Season the salmon lightly with salt and pepper. Broil until the fish is just cooked through and the squash is lightly browned, 4 to 8 minutes, depending on the thickness of the fish. Stir half the scallions into the rice and divide among plates along with the salmon and squash. Spoon the remaining 2 tablespoons teriyaki sauce over the salmon and sprinkle with the remaining scallions and toasted sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 18293,"Florentines 5 ounces sugar 5 ounces butter 1 1/2 ounces honey 1 3/4 ounces whipping cream 6 ounces almonds, finely chopped 1-ounce candied orange rind, chopped 3/4-ounce bread flour 1/2-ounce vanilla 1/4-ounce salt Pastry cream, optional, see Cook's Note* Melted Chocolate, optional, see Cook's Note* Instructions: Preheat oven to 400 degrees F. Combine the sugar, butter, honey, and whipping cream in a saucepan. Bring ingredients to a boil. Remove from heat and add the almonds, candied orange rind, bread flour, vanilla, and salt. Mix all ingredients. Spoon mixture by tablespoons, 3 inches apart, onto a greased or paper-lined pan. Bake for 10 minutes. Roll cooled Florentines into desired shapes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18294,"Healthy Oatmeal with Matcha Yogurt, Pistachios and Apples Kosher salt 2 cups old-fashioned oats 1 cup 2-percent Greek yogurt 2 tablespoons maple syrup 1 teaspoon matcha green tea powder, plus more for sprinkling 4 tablespoons dry roasted, unsalted pistachios, finely chopped 1 Granny Smith apple, sliced into matchsticks Instructions: Bring 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to medium-low and stir in the oats. Cook, stirring frequently, until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes. Whisk together the yogurt, 1 tablespoon of the maple syrup and the matcha in a small bowl until smooth and creamy. Set aside. Transfer the oatmeal to four serving bowls, and top each with 1/4 cup of the matcha yogurt. Scatter the chopped pistachios over the oatmeal and drizzle with the remaining maple syrup. Top each serving with some apples and sprinkle with matcha to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18295,"Cream of Peanut Soup 2 tbsps. butter 1 stalk celery, chopped 1/2 medium onion, chopped 1 1/2 tbsps. Pillsbury BEST? All Purpose Flour 4 cups chicken or vegetable broth 1 cup Jif? Creamy Peanut Butter 1 cup milk Snipped chives Chopped peanuts for garnish Instructions: MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly. REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan. ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 18296,"Roasted Pears with Blue Cheese and Walnuts 4 pears, halved, but not peeled or cored Extra-virgin olive oil 1/4 bunch fresh thyme Salt and freshly ground black pepper 1/4 cup crumbled good-quality blue cheese 1/4 cup walnut pieces Instructions: Preheat the oven to 375 degrees F. Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes. Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Barolo]

" 18297,"Tarte De Brie 8 ounces pie dough 8 ounces Brie cheese 1/2 pint milk or cream 2 eggs, beaten 1/2 teaspoon powered ginger Salt Instructions: Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch flan dish with pastry. Remove the outside rind from the cheese, and cut the cheese into 1-inch square pieces. Place them into the lined dish. Cut the rind into neat triangular pieces and arrange them on top of the cheese. Beat together the milk or cream, eggs, ginger and salt, to taste. Pour carefully into the dish, trying not to disturb the arrangement of the rind. Bake for about 40 minutes or until the custard is set and the tart is golden brown on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 18298,"BLT Chicken Soup 2 pieces boneless, skinless chicken breast (about 1 pound) 1 cup dry white wine Peel of 1 lemon 2 tablespoons extra-virgin olive oil 1 onion, peeled and quartered with root end attached 2 bay leaves About 1 quart water 2 large or 3 to 4 medium leeks 6 slices good quality lean bacon or a 4-ounce hunk pancetta, chopped 2 carrots, peeled and chopped 2 to 3 ribs celery, chopped 1 pint grape tomatoes 2 tablespoons fresh thyme, finely chopped 4 cups chicken stock 1 cup gemelli pasta or short cut fusilli pasta A handful fresh dill or parsley, finely chopped Instructions: Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid. Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve. Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal. To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 18299,"Chocolate Soda 3/4 cup chocolate milk, chilled 1/2 cup seltzer, chilled
Chocolate-covered pretzel (rod or knot), for garnish Instructions: Fill a tall glass with ice. Pour the milk and seltzer over the ice and give it a little stir. Garnish with the pretzel and serve with a straw. ","[Merlot, Cabernet Sauvignon, Malbec]" 18300,"Durad, Clams and Fennel 3/4 cup extra-virgin olive oil 2 Idaho potatoes, peeled and julienned Salt and freshly ground black pepper 1 cup white wine 3 sprigs fresh thyme 5 peppercorns 20 littleneck clams 1/2 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil 4 Durad fillets Salt and pepper 1/4 cup extra-virgin olive oil 1 head fennel, sliced 3 cloves garlic, sliced 2 tablespoons sliced shallots 1 1/2 cups white wine 20 littleneck clams 1/2 cup cherry tomatoes 1 teaspoon salt 1 teaspoon pepper 1 teaspoon freshly chopped chives 1 teaspoon freshly chopped parsley leaves 1 teaspoon fresh chervil Instructions: Preheat oven to 375 degrees F. For the potato cake: Heat 1/4 cup of the olive oil in a nonstick pan over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy - approximately 5 minutes. Flip the cake over and finish in a preheated oven for 5 minutes more. Remove from the pan and cut into quarters. Keep warm. For the sauce: In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil. For the fish: In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes, skin side down. Flip and cook for 1 to 2 more minutes. Keep warm. For the fennel mixture: In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open. To plate: Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 18301,"Toasted Coconut Layer Cake 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan 2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract 1 cup buttermilk
12 ounces cream cheese, at room temperature 10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment. Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume! Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes. Let cool for about 5 minutes, then invert onto a cooling rack to cool completely. For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate. If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth. Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut. Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18302,"Ice Cream Flowerpots with Worms 1 cup chocolate wafer crumbs 4 clear plastic cups, about 3 to 4-inches high 4 cups chocolate ice cream 8 gummy worm candies 1 cup flaked coconut, tinted with green food coloring 4 plastic straws, cut to 6-inch length Toothpicks Gumdrops or other jelly candies Peanut butter cups Chocolate or vanilla cookie sandwiches 4 jelly candy spearmint leaves Instructions: Place about 2 tablespoons of chocolate wafer crumbs in the bottom of each cup. Add 1/2 cup chocolate ice cream and press down with back of spoon. Place 2 gummy worms in each cup on outside edge and top with another 1/2 cup of chocolate ice cream. Sprinkle 2 more tablespoons of chocolate crumbs over ice cream. Sprinkle 1/4 cup green coconut over crumbs for grass. Press a plastic straw into center of each cup for the stem. Place the cups in the freezer and let chill until firm. Make flowers with toothpicks, candy and cookies. To serve, press the\flower\ into the straw and press a jelly candy spearmint leaf into each pot along the stem. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 18303,"Arugula Pesto: Pesto Di Rucola 5 cloves garlic 2 anchovy fillets 1/4 cup capers 1/2 pound baby arugula 1/2 cup grated Parmigiano-Reggiano 1 1/2 lemons, juiced 1/2 cup extra-virgin olive oil Pinch salt Pinch pepper Bread, crackers, or pasta, for serving Instructions: Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 18304,"Super Cheesy Hometown Lasagna 2 pounds lean ground beef One 16-ounce can tomato sauce One 6-ounce can tomato paste 2 tablespoons chili powder 2 tablespoons sugar 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic salt 2 bay leaves 1 medium yellow onion, grated 1 tablespoon white wine vinegar Nonstick cooking spray, for the pan 1 pound ricotta 1 tablespoon fresh basil, chopped 1 tablespoon fresh parsley, chopped 1 teaspoon garlic salt Pinch red pepper flakes, optional 1 large egg One 9-ounce package no-boil lasagna noodles (16 noodles) 12 slices boiled ham (about 1/2 pound) 12 slices provolone (about 3/4 pound) 1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups) 1/2 cup grated Parmesan Instructions: For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes. For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet. In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended. Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce\u2014it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering\u2014sauce, noodles, ricotta, ham, provolone, mozzarella\u2014twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella. Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 18305,"Fried Chicken in a Basket 2 cups buttermilk 1 cup sour cream 1/4 cup Dijon mustard 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 gallon canola oil, for deep-frying 1 whole chicken, cut into 10 pieces, or 4 legs and 4 thighs Kosher salt and freshly ground black pepper 2 1/2 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons smoked paprika 2 teaspoon dry mustard powder 2 teaspoons garlic powder Instructions: Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours. Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F. Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work. Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time. Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 18306,"Coconut and Black Rice Pudding 3 cups cooked black rice 1/2 cup sugar 1 (13 1/2-ounce) can coconut milk, divided 1 cup white chocolate 2 tablespoons purple colored sugar, for decoration 4 fortune cookies Instructions: In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes. While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes. To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 18307,"Peach Sparkler 1 tablespoon peach puree Sparkling apple cider, chilled Edible flowers, for serving Instructions: To an old school champagne bowl or glass, add the peach puree. Top with sparkling apple cider and gently stir with a cocktail stirrer to combine. Garnish with edible flowers. Cook's Note: If desired, substitute the sparkling apple cider with your favorite sparkling wine. ","[Prosecco, Cava, Brut Ros]" 18308,"Strawberry Lemon Semolina Shortcake 5 ounces (1 1/4 sticks) butter 7 ounces sugar (just under 1 cup) 2 large eggs 1 teaspoon vanilla extract 1 lemon, zested 1 cup cake flour, sifted 1/3 cup fine semolina 1/3 cup fine cornmeal 1/4 teaspoon salt 2 teaspoons baking soda 1/2 cup sour cream 1 cup lemon juice 1/2 cup water 1 cup sugar 2 pints strawberries, cleaned and sliced 1/4-inch 1/4 cup mint chiffonade, sliced 1/16-inch, save 8 little sprigs/leaves for garnish 1/4 cup above glaze 1/2 cup heavy cream, whipped to stiff peak Instructions: Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth. Add the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream. Mix until smooth, but do not over mix. Spray 8 (4-ounce) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 minutes until a tester comes out clean. De-mold cakes onto a rack and glaze while still warm. Combine all and bring to a boil until completely dissolved. Pull off the heat and glaze each cake with 2 tablespoons. In a bowl, mix the berries, mint and glaze. PLATING: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18309,"Great Grilled Asparagus 1/2 cup Hidden Valley? Farmhouse Originals Italian Dressing with Herbs Dressing plus: 2 tablespoons
2 pounds asparagus Kosher salt Freshly ground black pepper Instructions: Warm a grill pan over medium-high heat. Place the 2 tablespoons Hidden Valley? Farmhouse Originals Italian with Herbs Dressing in a large bowl. Wash and trim the ends of the asparagus. Peel the stems if desired. Add to the bowl with the dressing and toss to coat. Season with salt and pepper. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter, drizzle with the 1/2 cup Hidden Valley? Farmhouse Original Italian Dressing with Herbs and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18310,"Snow Balls 1/4 of the Ultimate Cookie Dough 1/4 cup powdered sugar Instructions: Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet. Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18311,"Scallion Pancakes 2 cups all-purpose flour, or more as needed 3/4 cup hot water, or more as needed
2 cups diced scallions Kosher salt
Chinese 5-spice powder, for seasoning
1/4 cup plus 2 tablespoons vegetable oil
Sesame seeds, for sprinkling
Instructions: Pour the flour into a mixing bowl and slowly add the hot water, mixing it into the flour. Knead the mixture and add slight amounts of flour or water as needed to get a soft dough ball that can hold its shape well. Wrap with plastic wrap and allow to sit for 30 minutes at room temperature. Mix scallions with salt and Chinese 5-spice powder to taste in a small mixing bowl. Heat 1/4 cup vegetable oil in a small pan until just shy of smoking, then drizzle over scallion mixture. Mix well in the bowl to cook the scallions in the hot oil. Cut the dough ball into 4 even portions. Roll each of the dough portions into a flat round about 8 inches in diameter. Spread an even layer of the scallion mixture over the flattened dough rounds (using about half), then roll each round up with the filling on the inside. Twist each length of dough into a circle like a cinnamon bun, then roll flat again into an 8-inch round. Spread the remaining scallion mixture across the rounds, then repeat the roll, twist and flattening process again to create 8-inch rounds with the scallion mixture distributed throughout the dough. Add the remaining 2 tablespoons oil to a pan or skillet and heat over medium-high heat. Add a pancake to the skillet and cook on each side until lightly browned and crispy, 2 to 3 minutes per side. Move to a paper towel covered plate or rack, then sprinkle with sesame seeds, and serve! Repeat with the remaining pancakes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 18312,"Tomato and Shrimp Salad with Horseradish Dressing 2 beefsteak tomatoes sliced 1/2-inch thick 12 jumbo shrimp, cooked and chilled 1 rib celery from the heart, finely chopped 3/4 cup sour cream 1/2 lemon, juiced 1 teaspoon hot sauce Few dashes Worcestershire sauce 2 rounded tablespoons prepared horseradish Instructions: Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18313,"Chipotle Salsa 2 pounds (about 6) tomatoes, cut in half 1 cup minced sweet white onion 1 tablespoon fresh lime juice (or more, to taste) 1 tablespoon olive oil 2 cloves garlic, minced 1 minced chipotle from canned chipotles in adobo (or more, to taste) Salt and pepper Instructions: Char the tomatoes on a grill, under a broiler, or in a cast iron pan. Put them in a bowl and add the remaining ingredients. Mix together. Season with salt and pepper.; ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 18314,"Stuffed Drumsticks with Bacon, Brandy and Thyme 6 turkey drumsticks (about 12 ounces each) 2 cups coarsely ground pork 6 strips bacon, finely chopped 1 1/2 teaspoons dried thyme 3/4 teaspoon very finely minced garlic 1 1/2 cups fresh bread crumbs 3 eggs, beaten well 1 tablespoon brandy 3/4 teaspoon salt 3/4 teaspoon fresh ground pepper Big pinch ground allspice 2 cups brown veal or beef stock 4 tablespoons unsalted butter, chilled, plus extra for basting Finely chopped parsley, for garnish Instructions: Preheat oven to 375 degrees F. Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce. Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened. Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18315,"Crispy Baked Potato Wedges 5 Idaho potatoes, peeled and sliced into long wedges Olive oil Store-bought BBQ spice mixture Salt Instructions: Preheat oven to 450 degrees F. Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18316,"Tilapia and Shrimp Tacos with Cabbage Slaw 1/2 cup freshly squeezed lime juice (from about 5 limes) 1/3 cup olive oil 1/3 cup loosely-packed marjoram leaves 1 1/4 cups loosely-packed cilantro leaves 1/4 teaspoon crushed red pepper flakes 1 small garlic clove Kosher salt 1 1/2 pounds tilapia fillets 1 1/2 pounds large shrimp, peeled and deveined, tails removed 1 tablespoon vegetable oil, plus more for oiling the grill grates 4 cups finely-shredded green cabbage (about 1/2 medium head) Kosher salt 1/2 cup sour cream 3 tablespoons pickled jalapenos, chopped, plus 1 tablespoon pickling liquid Freshly ground black pepper 24 soft corn tortillas 4 scallions, whites and greens thinly sliced (about 3/4 cup) 4 large radishes, thinly sliced (about 3/4 cup) 2 cups prepared pico de gallo or fresh salsa Instructions: For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth. Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner. Place the tilapia and shrimp in a large resealable plastic bag and add the marinade. Toss to coat, seal and refrigerate for 1 hour. For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit. Whisk the sour cream, jalapenos and pickling liquid in another large bowl. Toss in the seasoned shredded cabbage and stir to coat. Season with black pepper, cover and set aside. Prepare a grill for medium-high heat. Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Brush the fillets with 1 tablespoon vegetable oil. Lightly oil the grill grates. For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp. Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones. Use a spatula to loosen the fish and gently flip. Grill until just cooked through, another 2 to 3 minutes. Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway. Serve with the tortillas, slaw, scallions, radishes and salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 18317,"Individual Lemon Meringue Tarts 11/2 pounds short crust pastry, recipe follows 2 cups lemon juice 6 eggs 6 egg yolks 1 1/2 cups sugar 1 teaspoon vanilla extract 4 egg whites 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar 1 cup sugar 3 cups all-purpose flour 1/4 teaspoon salt 4 ounces unsalted butter, cold 8 ounces shortening, cold 1/2 cup ice cold water Instructions: Preheat the oven to 400 degrees F.
For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes.
Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes.
For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract. Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken.
Pour the lemon mixture onto a baking sheet and cool completely.
Spoon the cooled lemon mixture or curd into the baked tart shells.
For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts.
Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds. Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 18318,"The Ultimate Paella 1 medium organic chicken, jointed '00' flour or plain flour, for dusting chicken Salt and freshly ground black pepper Extra-virgin olive oil 1 chorizo sausage, sliced at an angle, 1/4-inch-thick 6 slices pancetta, rind removed 1 onion, finely diced 4 cloves garlic, finely chopped 2 to 3 large pinches saffron, infused in a little of the hot stock 3 1/2 pints (2 liters) chicken stock 1 heaped teaspoon smoked paprika 1 pound 1-ounce (500 grams) paella rice 1 small bunch flat-leaf parsley 1 handful fresh peas 1 pound 1-ounce (500 grams) mussels 8 to10 large prawns, shells and veins removed 2 small squid, trimmed, gutted and cut open, then scored lightly in a criss-cross fashion and cut in to small pieces 1 lemon Instructions: Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously. Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 18319,"Bobby Flay's Coconut-Banana Colada 2 ripe bananas, peeled, quartered and frozen 1 cup canned crushed pineapple in juice 3 ounces coconut rum or dark rum 1 cup canned cream of coconut (available in the international aisle) 1 lime, halved 1/4 cup shredded coconut, toasted, for garnish (optional) Instructions: Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired. ","[Mauzone, Kokomo, Cotes de Provence, Vermentino]" 18320,"Garam Masala-Spiced Grilled Salmon 1 tablespoon vegetable oil, plus more for the grill 2 tomatoes, chopped 1/2 English cucumber, chopped 1/4 sweet onion, very thinly sliced 1 teaspoon grated peeled fresh ginger Kosher salt and freshly ground pepper 4 skin-on center-cut wild salmon fillets (5 to 6 ounces each) 1 teaspoon garam masala 2 pieces naan bread 3 lemons, halved 1 avocado, diced Instructions: Preheat a grill to medium high. Lightly brush the grates with vegetable oil. Toss the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Rub the top and sides of the salmon with the garam masala; season generously with salt and pepper. Brush both sides of the bread and the cut sides of the lemons with the vegetable oil. Grill the salmon until charred but still slightly pink in the center, 4 to 5 minutes per side. Grill the lemons until juicy and well charred, about 2 minutes per side. Grill the bread until toasted, about 1 minute per side. Squeeze 2 grilled lemon halves into the tomato-cucumber salad, add the avocado and toss. Divide among plates. Add a piece of salmon and a grilled lemon half to each plate. Cut the bread into wedges and serve with the salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18321,"Sheep's Milk Ricotta and Parmesan Cheese Ravioli 6 eggs 1 1/4 cups durum flour Pinch salt 2 tablespoons olive oil Egg wash, for brushing dough (mix 1 egg yolk with 1 tablespoon water) 1 cup sheep's milk ricotta cheese 3/4 cup grated Parmesan 2 egg yolks Pinch nutmeg Pinch salt and pepper Olive oil Diced tomatoes
Basil Instructions: For the pasta dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness. For the ravioli mix: Mix all ingredients together. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]

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

recipe: Grilled Steak with Chimichurri Sauce

Ingredients:

• 1 1/2 lbs flank steak
• 1/4 cup olive oil " 18322,"Corn Flour Lemon Cookies 3/4 cup all-purpose flour 3/4 cup corn flour 1 cup sugar 1 1/2 sticks softened butter 2 lemons, zested Pinch salt 4 egg yolks 4 ounces chopped almonds Instructions: Preheat oven to 350 degrees F. In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes. Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 18323,"Bejinhos de Coco: Little Coconut Smooches 1 (8 ounce) can sweetened condensed milk 1 tablespoon unsalted butter 1/2 cup shredded unsweetened coconut, firmly packed 1/2 cup confectioners sugar Whole cloves, for garnish Instructions: Thoroughly butter a plastic tray or cutting board and set aside. In a small heavy saucepan, combine the condensed milk and butter and cook over very low heat on a heatproof pad, stirring frequently, for about 15 minutes, until the mixture thickens. Use a rubber spatula to reach all the way into the corners of the pan so that none of the mixture scorches, as it is very delicate and easy to burn. If it seems to be getting too hot, remove it from the heat for 30 seconds to cool slightly. When the mixture is quite thick, remove from the heat and cool for about 25 minutes, then stir in the coconut. Using a tiny ice cream scoop (about 1 1/2 tablespoons capacity) or 2 teaspoons, scoop out little balls one by one and immediately drop them into a bowl of confectioners sugar. Roll around gently to coat them evenly and transfer to the buttered tray. Continue until you have used all the mixture and then stud each smooch with 2 or 3 cloves. Store in a tightly covered container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18324,"Braised Turnip Greens 2 pounds smoked turkey wings, chopped into quarters 2 tablespoons olive oil
  1 medium Vidalia onion, diced
  5 cloves garlic, minced
  1/2 teaspoon red pepper flakes
  4 pounds turnip greens, well rinsed, tough stems removed, leaves chopped
  1/4 cup apple cider vinegar
  2 tablespoons brown sugar
  Kosher salt and freshly ground black pepper Instructions: Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use. Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
  Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18325,"Eggplant Parmesan Hero 1 medium eggplant (about 1 pound) Kosher salt, as needed, plus 1 1/2 teaspoons 3 cups fresh breadcrumbs 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme Freshly ground black pepper All-purpose flour for dredging 3 large eggs, beaten 1 tablespoon whole milk Oil for deep frying Four 7-inch long hero rolls, split About 3 cups QUICK MARINARA SAUCE, recipe follows 1/4 cup grated Parmesan 16 slices provolone cheese (about 1/2 pound) 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Cut the eggplant in half crosswise. Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices). Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper to taste.
  Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. since when the breaded eggplant is added it drops the temperature to the proper frying temperature of 375 degrees F.)
  Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. The eggplant can be fried up to 2 hours before serving.
  When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler.
  Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise. Serve immediately.
  Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  ","[Chianti, Barbera, Dolcetto, Valpolicella]" 18326,"Garlic Butter English Muffins 4 tablespoons (1/2 stick) salted butter 1 clove garlic, finely grated
  2 English muffins, halved
  2 tablespoons finely grated Parmesan
  Instructions: Preheat the oven to 350 degrees F. Position a rack over a baking sheet. Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them split-side up on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18327,"Hushpuppies Vegetable shortening or cooking oil for deep-frying 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 3/4 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon ground coriander 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 onion, grated 2 1/2 cups buttermilk 3 large eggs, lightly beaten 1/4 cup fresh or thawed frozen corn kernels Instructions: Begin heating the shortening or oil in a deep-fryer or cast-iron skillet over medium heat. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, chili powder, and cayenne. Stir in the grated onion. Stir in the buttermilk, eggs, and corn until combined. The mixture will have the consistency of wet sand. Heat the oil until it registers 375 degrees F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of cornmeal on the hot oil to see if it bubbles.) Scoop up rounded tablespoons of dough and carefully drop them into the fat (in batches, if necessary). Fry on one side until golden, 2 to 3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 18328,"Glazed Caramelized Roasted Banana Bread Drop Doughnuts 3 large ripe bananas, cut into 1/2-inch slices 2 tablespoons cold butter, cubed 3 tablespoons light brown sugar Vegetable oil, for frying 1 3/4 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup heavy cream 1/4 cup sour cream 1 egg 1 cup cinnamon chips (recommended: Hershey's) 1/3 cup milk 1 tablespoon unsalted butter 1/2 teaspoon vanilla extract 2 cups confectioners' sugar Instructions: Preheat oven to 400 degrees F. Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside. Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F. In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined. In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried. In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18329,"Easy Caesar Potato Salad 1 1/2 pounds russet potatoes, rinsed 1 tablespoon white vinegar Kosher salt 1 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 1 tablespoon Dijon mustard 1 teaspoon sugar 2 anchovies, chopped 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil 1/4 cup panko breadcrumbs Handful of fresh flat-leaf parsley, chopped Instructions: Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt. Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat. Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley. Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18330,"Roasted Chicken Shawarma 1 cup sour cream 1 cup Greek yogurt 1/4 cup lime juice (from about 4 limes) 1 tablespoon garlic powder 1 tablespoon onion powder 1 serrano pepper, small dice (seeds removed for less heat) 1/4 English cucumber, peeled, seeded and small dice 1/4 bunch fresh dill fronds, chopped 1/4 bunch fresh flat-leaf parsley leaves, chopped Kosher salt and freshly ground black pepper 4 cups drained canned chickpeas 1/3 cup tahini 1/4 cup Dijon mustard 1/4 cup lemon juice (from about 2 large lemons) 1/4 cup extra-virgin olive oil 2 tablespoons kosher salt 2 teaspoons dried oregano 1 teaspoon freshly ground black pepper One 4- to 6-pound whole chicken 1/4 cup za'atar Kosher salt and freshly ground black pepper 1 1/2 tablespoons extra-virgin olive oil Warm pita bread, for serving Instructions: For the tzatziki: Mix together the sour cream, yogurt, lime juice, garlic powder, onion powder, serrano, cucumber, dill and parsley in a bowl with a spoon until well incorporated. Season with salt and pepper. Refrigerate until ready to serve. For the hummus: Throw the chickpeas, tahini, Dijon, lemon juice, olive oil, salt, oregano and pepper into a food processor and process until smooth. For the chicken: Preheat the oven to 450 degrees F. Spatchcock the chicken: Flip the chicken upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Season with the za'atar and heavily with salt and pepper. Heat the olive oil in a large cast-iron skillet over medium-high heat. Sear the chicken skin-side down while gently pressing it until the chicken is a beautiful dark golden brown and the spices are blackened, about 5 minutes. Transfer the chicken skin-side up to a wire rack set on a baking sheet. Roast until the center of the thigh meat reaches 165 degrees F, about 25 minutes. Serve the chicken on a serving platter with the hummus, tzatziki and warm pita bread on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18331,"Jungle Boogie Punch Crushed brown sugar Peel of 1 orange 1 bottle Havana Club 3 year old rum 1 bottle Havana Club 7 year old rum 1 liter fresh pureed pineapple juice 1 liter fresh pureed mango juice 1 liter fresh pureed orange juice Fresh lime wedges Garnish: chunks pineapple, mango and orange Instructions: Boil the sugar and orange peel together for 1/2 hour then allow to cool. Meanwhile, put all the other ingredients into a punch bowl. Add the sugar mixture and stir it all together, Garnish with chunks of pineapple, mango and orange and sprinkle with freshly grated nutmeg before serving.; ","[Rum, Mojito, Cuba Libre]" 18332,"Jicama and Avocado Salad 2 large oranges 2 limes, juiced 1/8 teaspoon ground coriander
  1/8 teaspoon ground cumin
  Kosher salt
  2 tablespoons olive oil
  1 small to medium jicama, peeled and cut into thick matchsticks
  1/4 cup thinly sliced red onion
  1 medium avocado, sliced crosswise
  2 tablespoons fresh cilantro leaves
  Instructions: Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil. Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 18333,"Coconut Cod 1 (13.5-ounce) can coconut milk 2 tablespoons fresh lime juice 2 tablespoons olive oil Salt and freshly ground black pepper 4 (6-ounce) cod fillets 1 jalapeno, stemmed and thinly sliced lengthwise Instructions: Preheat the oven to 400 degrees F. In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes. Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes. Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 18334,"Carrot Cake with Ginger Cream Cheese Frosting Cooking spray 2 3/4 cups chopped walnuts 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 1 1/4 cups vegetable oil 4 large eggs 1/2 cup smooth applesauce Finely grated zest of 1 orange 1 teaspoon pure vanilla extract 2 cups grated carrots (about 4 medium) 1 4-inch piece ginger 1 tablespoon fresh orange juice 1/2 teaspoon pure vanilla extract 2 8-ounce packages cream cheese, at room temperature 1 stick unsalted butter, at room temperature 3 cups confectioners' sugar, sifted Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop. Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined. Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.) Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes. Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18335,"Country Style Steak 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 2 cups chicken broth 1 teaspoon dried thyme Instructions: Preheat the oven to 300 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18336,"Memphis-Style Hickory-Smoked Beef and Pork Ribs 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 (about 4 pounds each) slabs beef spareribs 2 (about 3 pounds each) slabs pork spareribs Neely's BBQ Sauce, recipe follows 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard Instructions: For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs \bend\ and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill. For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve. For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18337,"Clotted Cream 2 cups pasteurized (not ultra-pasteurized) cream Instructions: Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.; ","[Chardonnay, Riesling, Sparkling Wine]" 18338,"Strawberries with Honey-Rosemary Whipped Cream and Candied Rosemary 1 pound strawberries, hulled and quartered (about 2 cups) 1 tablespoon orange liqueur
  1/2 cup heavy cream
  1 tablespoon honey
  3 sprigs fresh rosemary
  1 1/2 cups sugar Vegetable oil, for oiling rack
  Instructions: Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour. Combine the cream, honey and 1 sprig of the rosemary in a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry. Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Divide the macerated strawberries between four bowls. Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18339,"Classic Bbq Sauce 3 tablespoons vegetable oil 1 large onion , finely chopped 2 garlic cloves, minced 1 cup ketchup 1 cup American-style chili sauce 1/2 cup packed light brown sugar 1/2 cup cider vinegar 2 tablespoons steak sauce 2 tablespoons spicy brown mustard 2 tablespoons Worcestershire sauce Instructions: In a heavy bottomed medium saucepan, heat the oil over medium heat. Add the onion and the garlic and cook, stirring often, until the onion is golden, about 8 minutes. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low. Simmer, stirring often, until slightly thickened, about 40 minutes. Cool completely. (To store, refrigerate in an airtight container for up to 1 week) Brush onto food during the last 10 minutes of grilling. ","[Zinfandel, Merlot, Malbec, Syrah]" 18340,"Peanut Soup with Chicken 2 tablespoons tomato paste 2 teaspoons fresh thyme leaves
  2 teaspoons ground cumin
  1/4 teaspoon ground cloves
  3 garlic cloves, crushed and peeled
  One 1-inch piece ginger, peeled and sliced
  1 jalapeno, stemmed and coarsely chopped
  1/2 medium onion, cut into chunks
  Kosher salt
  1/2 cup low-sodium chicken broth or water
  2 tablespoons coconut oil or ghee
  1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
  2 fresh bay leaves
  4 large ripe plum tomatoes, cored and cut into chunks 2 garlic cloves, crushed and peeled
  1 medium onion, cut into chunks
  One 1-inch piece ginger, peeled and sliced
  1 jalapeno, stemmed and coarsely chopped
  1 1/2 cups low-sodium chicken broth or water, plus more as needed
  1/2 cup natural peanut butter
  Juice of 1 lime
  8 cups spinach leaves, roughly torn
  Fresh cilantro, sliced jalapeno or Fresno chiles and lime wedges, for serving, optional Instructions: For the chicken: Combine the tomato paste, thyme, cumin, cloves, garlic, ginger, jalapeno, onion and 1/2 teaspoon salt in a blender. Blend to make an almost smooth paste. Add the chicken broth and blend until very smooth. Heat a large Dutch oven over medium heat. Add the coconut oil or ghee. Season the chicken with 1/2 teaspoon salt. Add the chicken to the pot and cook, stirring, until lightly browned, 2 to 3 minutes. Add the onion puree and bay leaves. Bring to a gentle simmer over low heat and cover the pot. Cook, stirring occasionally, until the chicken is tender, 20 to 25 minutes. For the sauce: Meanwhile, in a medium saucepan, combine the tomatoes, garlic, onion, ginger and jalapeno. Pour in 1 cup of the stock or water. Bring to a simmer over low heat. Cover and cook until the tomatoes and onions are very tender, 15 to 20 minutes. Transfer the sauce to the blender (no need to wash the blender) and, being careful when blending hot ingredients, puree until smooth. Set a strainer over the chicken pot and strain the sauce right into the pot. Stir and return to a simmer just to combine the flavors, about 5 minutes. Put the peanut butter and remaining 1/2 cup stock in the blender (no need to wash the blender) and blend until smooth. Whisk into the simmering soup. Simmer just to combine the flavors, 2 to 3 minutes, adding a little more chicken stock if needed. (The soup should be slightly thick, like melted ice cream.) Stir in the lime juice and season with salt, if needed. To serve, mound spinach leaves in 4 shallow serving bowls. Ladle the soup over. Garnish with cilantro, jalapeno and lime wedges, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18341,"Lentil Salad with Beets and Bacon 1 6-ounce piece slab bacon, rind removed 1 sprig thyme 1 bay leaf 8 black peppercorns 4 cloves garlic, smashed 1/2 cup dried French green lentils Kosher salt 1 tablespoon dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 8-ounce package vacuum-sealed cooked beets, roughly chopped Freshly ground pepper 2 small heads baby lettuce and/or frisee, torn into large pieces 1 Belgian endive, cut into large pieces 1 small shallot, minced 2 tablespoons chopped fresh parsley 8 to 10 fresh chives, cut into pieces Instructions: Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine. Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes. Drain, discarding the cheesecloth bundle and bacon; let cool. Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes. Drain on paper towels; set aside. Make the dressing: Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper. Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets. ","[Pinot Gris, Sauvignon Blanc, Vermentino, Grenache Blanc]" 18342,"Orange Cream Swirl Soup 1 tablespoon corn oil 1 large onion, thinly sliced 1 butternut squash or 1 pound of carrots, thinly sliced 1 sweet potato, peeled and thinly sliced 4 inner celery stalks, sliced 1 teaspoon cumin 5 cups vegetable stock 1 tablespoon ginger juice 1/4 cup orange juice concentrate Rice or maple syrup, as desired for additional sweetness Sea salt to taste (usually 1/2 teaspoon per cup of liquid) Parsnip Bisque:
  5 shallots, finely sliced 1 pound parsnips, thinly sliced 2 tablespoons sweet white miso (or 2 to 3 teaspoons of sea salt plus 1/4 cup white wine) 1/2 teaspoon cinnamon 1 tablespoon pure vanilla extract Spiced pumpkin seed gremolata, recipe follows 1 cup spiced pumpkin seeds 1/4 cup whole pumpkin seeds for garnish 2 tablespoons minced lemon zest 2 tablespoons minced orange zest Instructions: Orange Winter Squash Soup: Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes. Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes. Parsnip Bisque: Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan). Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata. Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal. Remove from processor and add to bowl with zests. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18343,"Banana-Garlic Chicken Wings with Tropical Creme Dipping Sauce and Sweet Plantains 2/3 cup orange juice 2/3 cup soy sauce
  1/4 cup grated ginger
  2 tablespoons sugar
  2 teaspoons chopped jalapenos 1 1/2 teaspoons chopped garlic
  3 sticks cinnamon 3 whole star anise 10 pounds chicken wings 3 tablespoons butter 8 teaspoons minced garlic
  1 cup fish sauce 1 cup orange juice
  1 cup pure maple syrup
  1/2 cup sweet chili sauce 1 1/2 ounces banana liqueur
  2 bananas, sliced
  1 orange, juiced 1/2 orange, zested 18 ounces pineapple juice 1/4 cup sugar
  4 cups sour cream
  8 cups canola oil 4 yellow plantains
  Instructions: For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight. Preheat the oven to 350 degrees F. Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes. For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside. For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour. Add the reduced juice mixture to the sour cream and mix. For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes. Preheat the grill to high heat. Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18344,"The Best Peach Cobbler 5 small peaches, cut into 1/4-inch-thick slices (about 5 cups) 3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1/2 stick (4 tablespoons) unsalted butter 3/4 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3/4 cup milk, at room temperature
Instructions: For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat. For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
Let cool to room temperature before serving.
","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 18345,"Espresso Brownies 1 package store bought brownie mix, any brand, batter prepared to package directions 3 tablespoons instant espresso or 2 rounded tablespoons ground dark roast coffee beans 1 shot coffee liqueur or 1 ounce coffee flavored syrup Softened butter, for greasing pan Disposable 9 by 13-inch baking pan Instructions: Preheat oven to 425 degrees F. To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. Cut brownies into 16 bar-shaped pieces and serve warm \as is\ or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs. ","[Barolo, Cabernet Sauvignon, Zinfandel, Petite Sirah]" 18346,"Barbecued Chicken 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce, recipe follows 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1 1/2 quarts ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 18347,"Bison Burrito Oil, for cooking the bison 1 pound ground bison
1/2 cup Bison Seasoning, recipe follows 4 burrito-size flour tortillas
2 cups shredded pepper jack cheese
3 cups cooked black beans
1 cup Caramelized Onions, recipe follows 2 cups Spicy Ranchero Sauce, recipe follows Crumbled queso fresco and chopped fresh cilantro, for garnish 2 1/2 cups chili powder 3/4 cup ground cumin
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup crushed red pepper
1/2 cup dried oregano
1/2 cup paprika
1/4 cup cayenne
Oil, for cooking 1 pound white onions, sliced 1/8 inch thick
One 1-liter bottle tomato juice 2 cups red salsa
1/4 cup dried arbol cl
Salt, as needed Cumin, as needed Instructions: Heat some oil in a skillet over medium heat. Add the bison and cook until browned and cooked through. Season with the Bison Seasoning. Set aside. Heat the tortillas in a skillet until warmed through. Build the burritos by layering them with the pepper jack cheese, bison, black beans and Caramelized Onions. Place the burritos seam-side down in the hot skillet to seal them; flip when browned on one side. Finish with the Spicy Ranchero Sauce. Add crumbled queso fresco and cilantro over the top if desired. Combine the chili powder, cumin, garlic powder, onion powder, crushed red pepper, oregano, paprika and cayenne in a bowl. Heat a saute pan over high heat. Add the oil and onions and cook, stirring, a few minutes. Reduce the heat to low and cook until the onions are dark brown and soft. Combine the tomato juice, salsa, arbol cl and salt and cumin to taste in a pot. Bring to a boil, lower to a simmer and simmer for 1 hour. Blend with an immersion blender. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18348,"Shrimp and Pepper Jack Grits Kosher salt 1 cup quick-cooking grits 4 tablespoons unsalted butter 3/4 cup shredded pepper jack cheese (about 3 ounces) 1 pound large shrimp, peeled and deveined 1/2 teaspoon cayenne pepper 2 stalks celery, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 4 scallions, thinly sliced (white and green parts separated) 1 tomato, chopped Juice of 1/2 lemon Instructions: Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm. Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate. Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute. Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18349,"Potato Skins 3 1/2 pounds (about 12 medium) red potatoes 2 tablespoons olive oil 8 slices bacon 2 tablespoons salted butter, melted Salt and freshly ground black pepper, to taste 2 1/2 cups (about 10 ounces) grated sharp cheddar cheese 1/2 cup sour cream 1/2 cup finely chopped scallions Instructions: Preheat the oven to 400 degrees F. Wash the potatoes and pierce them all over with a fork. Rub them with the oil and place on a baking sheet. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and halve lengthwise. Set aside to cool for about 15 minutes. Meanwhile, turn on the broiler. While the broiler is heating, using kitchen shears, cut the bacon into small pieces. Cook in a medium skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel?lined plate and set aside. When the potatoes are cool enough to handle, scoop out the flesh and save it for another use. Brush the insides of the skins with the melted butter and sprinkle with salt and pepper. Place on the baking sheet and broil until the skins begin to crisp, 2 to 3 minutes. Flip the skins over and broil for another 2 to 3 minutes. Remove the baking sheet from the oven and fill each potato skin with the cheese and bacon. Put back under the broiler until the cheese melts, 3 to 5 minutes. Remove and top with a dollop of sour cream and a few pieces of scallion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18350,"Summer Lettuce Salad with Buttermilk Dressing 4 cups packed green leaf lettuce (rinsed, crisped, and broken into pieces) 1 cup shelled fresh green peas, uncooked Buttermilk dressing, recipe follows 2 tablespoons prepared mustard 2 tablespoons cider vinegar 1 tablespoon light brown sugar 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon hot red pepper 1 cup buttermilk Instructions: Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads. Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid. Add the buttermilk; cover and shake until combined.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18351,"Broccoli Cheese Stromboli 2 tablespoons olive oil 2 tablespoons salted butter
1/2 large yellow onion, sliced thin
2 cloves garlic, minced
1 head broccoli, cut into small florets
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling out the dough
One 1-pound loaf frozen bread dough, thawed
2 tablespoons sun-dried tomato pesto
1 cup shredded Cheddar 8 slices mozzarella 8 fresh basil leaves, plus more for garnish
1/2 cup grated Parmesan One 24-ounce jar marinara, warmed Instructions: Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside. Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside. Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves. Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan. Bake until golden brown, about 20 minutes. Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18352,"Hibiscus Southsider 1 ounce gin, such as Plymouth 3/4 ounce hibiscus tea 3/4 ounce Simple Syrup, recipe follows 1/2 ounce lemon juice
Lime wedge, for garnish
1 cup sugar Instructions: Put the gin, tea, Simple Syrup and lemon juice in a mixing glass, add large ice and shake vigorously with a cocktail shaker. Taste for balance, strain into a martini or Nick and Nora glass with ice and garnish with a lime wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Gin, Lemon, Lime]" 18353,"Seared Rib Eye, Tomato Pan Sauce 1 cup diced tomatoes, canned 1/2 cup barbeque of choice, catsup based 1/4 cup cranberry juice 1 teaspoon celery seed 2 teaspoons Worcestershire sauce Butter, as needed 1/4 cup grapeseed oil 2 cups thinly cut yellow onion halves 1 teaspoon salt and pepper blend Six 8 to 10-ounce rib eye steaks Salt and freshly ground black pepper Instructions: For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds. Warm over medium-low heat to blend the flavors, about 5 minutes. Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth. Then return to the pan and bring to a simmer over medium-low heat. Once simmering, remove from the heat and whisk in some butter. Hold warm in the pan until serving. For the steaks: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, add the oil until hot, 2 to 3 minutes. Then add the onions and seasoning blend, stirring with a wooden spoon until the onions are translucent and slightly browned on the edges, 8 to 10 minutes. After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides. Then add to the skillet and sear on both sides, 5 to 6 minutes. Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature. They will be medium-rare to medium with oven cooking. Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce. Place steaks in center and finish with the onions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18354,"Easy Breakfast Tacos 8 hard corn taco shells 6 large eggs 1 teaspoon taco seasoning with salt or chili powder 2 tablespoons unsalted butter 1 cup shredded Mexican-style cheese blend 3 or 4 scallions, chopped 1/2 cup salsa or taco sauce 1 cup shredded romaine or iceberg lettuce 1/2 cup grape tomatoes, halved or quartered if large Sliced black olives and sour cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes. Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 18355,"Beef Stew Vegetable oil, for searing 2 1/2 pounds beef chuck, cut into 2-inch cubes Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 medium onions, cut into 6ths 5 cloves garlic, crushed 1 tablespoon tomato paste 1/3 cup all-purpose flour, or to cover 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned 6 sprigs parsley 6 sprigs fresh thyme 2 bay leaves 1 1/4 pounds medium red potatoes, quartered 4 medium carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 7 canned whole, peeled tomatoes, lightly crushed 2 to 3 teaspoons red wine vinegar, or to taste Instructions: Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan. Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.) Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately. Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 18356,"Crunchy Romaine Salad with Sweet Sesame Vinaigrette 1/4 cup mandarin syrup, from canned mandarin oranges in light syrup 1/4 cup rice wine vinegar 2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 tablespoons white sesame seeds, toasted 1 teaspoon finely minced fresh ginger 1/2 teaspoon instant ramen seasoning One .3-ounce package instant ramen noodles 1 cup sliced almonds
2 romaine hearts, halved lengthwise and cut into 1/2-inch pieces
2 cups broccoli florets, blanched
1 cup shredded carrots
One 10.5-ounce can mandarin oranges in light syrup, drained and cut into 1/2-inch pieces 5 scallions, sliced (about 1/2 cup)
Instructions: For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using. For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely. In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 18357,"Vanilla Ice Cream 1 heavy cream 1 cup half and half 2 vanilla beans 5 large egg yolks 1/2 cup granulated sugar Instructions: In a medium heavy sauce pan, combine the cream and the half and half. Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods. Bring the mixture to a boil, then remove from the heat. In a large bowl, whisk together the egg yolks and sugar until thickened and pale. Pour in the hot cream mixture and stir until well combined. Strain into a large container and refrigerate until cold. Wash and dry the vanilla pods and reserve for another use. When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze according to the manufacturers instructions. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18358,"Italian Quesadillas 4 plum tomatoes, finely diced 1/2 cup basil leaves, cut into thin strips 1/4 cup olive oil Balsamic vinegar Salt and pepper 1 pound freshly grated mozzarella cheese, part skim or whole milk 1/2 cup ricotta cheese, part skim or whole milk 4 trimmed thinly sliced green onions 1/4 cup pitted finely sliced oil cured olives 1 cup finely chopped marinated artichoke hearts Crushed red pepper flakes to taste 8 flour tortillas Vegetable oil to cook the quesadillas, optional 1/4 cup toasted pine nuts, optional Instructions: In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper. In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes. Spread some mixture on one half of each tortillas, leaving about 1/4-inch between the filling and the edge of the tortilla. Fold each tortilla in half. Fry the tortillas in a little bit of vegetable oil for about a minute a side until golden and cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts. Alternate way to do is to preheat oven to 450 degrees. Spread stuffing over entire surface of tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until cheese has melted. Fold over and serve with topping. Especially good for children: set aside some plain mozzarella mixed with ricotta and fill the kids tortillas with this rather than the more elaborate filling. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 18359,"Hot and Brown 1 cup julienne red peppers 1/2 cup julienne red onions Salt
1/2 teaspoon white pepper
1 tablespoon brown sugar
1 cup bechamel
6 ounces Brie
2 tablespoons butter
4 slices Texas toast
Oil, for frying 1 cup all purpose flour 1 teaspoon freshly ground black pepper
8 slices braised pork belly or bacon, sliced 3 inches long and 1/8-inch thick
1 cup egg wash, equal parts eggs and milk, whipped 1 cup egg wash, equal parts eggs and milk, whipped
2 cups chicken stock
1 1/2 pounds sliced turkey breast 1 teaspoon paprika
1 tablespoon freshly chopped parsley
Instructions: To create the jam, in a saucepan over medium-high heat, add the red peppers, onions, 1 teaspoon salt and the white pepper. Cook for 30 minutes, stirring occasionally throughout. Next, add the sugar and reduce the heat to low. Cook, stirring, for 10 more minutes. Then remove from the heat and set aside. In another saucepan over low heat, warm the bechamel for 5 minutes. Then add the Brie to warm and melt, 2 to 3 minutes. Once melted, remove from the heat and keep warm. For the bread of the sandwich, heat a skillet or pan. When hot, add the butter and Texas toast, and cook until browned on each side, 2 minutes per side. Once browned, remove from the heat and set aside. To prepare the pork, preheat the oil to 350 degrees F in the deep fryer. Mix the flour with 1 teaspoon salt and the black pepper. Dredge the pork in the flour, then dip into the egg wash, then dredge in the flour again. Tap off any excess flour, then drop the pork into the fryer and cook until golden brown, 2 minutes. Once cooked, remove from the fryer and drain on paper towels to remove excess oil. Preheat the broiler. In a sauce pan over medium heat, warm the chicken stock, then add the turkey and warm for 2 minutes. Remove and drain excess liquid. Stack some turkey on the toasted bread, then add two pieces cooked pork, 1 tablespoon jam, and finish with 2 tablespoons bechamel. After building the sandwich, place under the broiler until golden brown, 2 minutes. Remove from the oven. Garnish with the paprika and parsley, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18360,"Banoffee Pie 20 Oreo cookies 1/4 cup butter, melted 1 can sweetened condensed milk 2 ripe bananas, sliced Juice of 1 lemon 2 cups 35-percent cream 1/4 cup icing sugar 2 tablespoons strong coffee Instructions: Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee. Preheat the oven to 350 degrees F.
In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
In a bowl, mix the bananas with lemon juice. Set aside.
Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 18361,"Sunny's Sriracha Sweet and Spicy Chips 4 cups kettle-cooked potato chips 1 tablespoon sriracha seasoning
1 teaspoon brown sugar
1/2 teaspoon white sugar
Instructions: Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute. Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 18362,"Scotch Eggs with Mustard Sauce 4 cups grape seed oil 1 pound pork sausage meat 2 tablespoons fresh chopped parsley leaves 2 tablespoons chopped fresh tarragon leaves 1 egg, plus 1 beaten egg 6 hard boiled eggs 1 cup all-purpose flour Salt and freshly ground black pepper 1/4 cup milk 2 cups panko bread crumbs 1/2 cup low-fat mayonnaise 3 tablespoons stone ground mustard 1 lemon, juiced Instructions: Preheat oven to 350 degrees F. In a heavy-bottomed saucepan over medium-high heat, heat the oil to 325 degrees F (or until hot enough to sizzle when a breadcrumb is dropped in). DO NOT ALLOW OIL TO SMOKE! In a stand mixer fitted with a paddle, mix together the sausage meat, fresh herbs, and 1 whole egg. Mix together until softened and pliable. Take hard-boiled eggs and wrap sausage mixture around completely covering the egg. In preparation for breading, prepare the following: Season flour by adding salt and pepper in a shallow dish. Take remaining beaten egg and mix with milk in another shallow dish. Put panko breadcrumbs in a third shallow dish. First roll the sausage-covered egg into the seasoned flour. Shake off excess flour and move to the beaten egg mixture and cover completely with egg. Remove any excess, then roll in breadcrumbs. Drop immediately into hot oil and cook until golden brown. Remove, place on sheet pan, and place in oven for approximately 10 to12 minutes or until sausage meat is cooked. For sauce, mix mayonnaise, mustard and lemon juice together and serve with scotch eggs. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 18363,"\Bawlmer\ Crab Cakes 1 pound jumbo lump crab meat 1 large egg, beaten 1 1/2 tablespoons mayonnaise 1 teaspoon brown mustard (recommended: Gulden's) 1 teaspoon seafood seasoning (recommended: Old Bay) 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon baking powder 2 slices white bread, crust removed 3 ounces whole milk Vegetable oil, for frying Instructions: Place the crab meat in a large mixing bowl, being very gentle to not break up the lumps. Combine the egg, mayonnaise, mustard, seafood seasoning, Worcestershire, parsley, and baking powder in a small mixing bowl. Mix until everything is well incorporated. Add the mixture to the crab meat, but do not mix at this point. Break the white bread into small pieces in another small bowl and add the milk to moisten. Combine the moistened bread with the rest of the ingredients. Fold everything together lightly until just combined. Again, be very careful not to break up the crab meat. Using your hands, form a desired amount of mixture onto a tight ball shape and place into the refrigerator to chill. Place a large nonstick skillet over medium to medium-high heat, adding enough vegetable oil to generously coat the bottom of the pan, about 1/4-inch. Add the crab cakes to the hot skillet, pressing down lightly to form a cake (do not smash into a pancake, this will dry it out). Cook until deep golden brown, about 6 minutes, and flip gently, cooking to the same degree on the opposite side. Remove from the skillet and drain off the excess oil on paper towels. Serve with your favorite sides and sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18364,"Crab Salad Lettuce Cups 3 (6-ounce) tubs fresh lump crab meat from fish counter of your market 1 1/2 cups chili sauce 1 lemon, zested and juiced 1 tablespoon hot sauce, eyeball it Handful chopped flat-leaf parsley 1 tablespoon Worcestershire sauce, eyeball it 3 ribs celery from the heart with their greens, cut into chunks 1 small red bell pepper, seeded and chunked 1 clove garlic, cracked from skin 1 medium yellow onion, cut into chunks Coarse salt and black pepper Oyster crackers, for garnish 1 large head iceberg lettuce, cut into 6 wedges Instructions: Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab a bit with finger tips but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.
In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. Place crab salad in a serving bowl and top with crackers. Surround the salad with lettuce \cups. Spoon the salad into the crunchy pieces of iceberg as you eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18365,"Garlic Oil 1/2 cup good olive oil 4 cloves garlic, sliced thin 5 fresh thyme sprigs 1/4 teaspoon crushed red pepper flakes Instructions: Place the oil, garlic and thyme sprigs in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 minutes, until the garlic is browned and tender. Turn off the heat. Carefully remove the thyme sprigs and discard. Add the red pepper flakes. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18366,"Mother of All Dragons Cocktail 4 ounces cranberry juice 2 ounces berry vodka, such as Ciroc Berry Vodka 1 ounce simple syrup Juice of 1/2 lime, plus a slice for garnish Ice Finely ground black pepper Instructions: Pour the cranberry juice, vodka, simple syrup and lime juice into a cocktail shaker filled with ice. Shake or stir and strain into a martini glass. Float a pinch of black pepper on top of cocktail and garnish with a lime slice. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 18367,"Buttermilk Biscuits 2 cups all-purpose flour, plus more for flouring 2 teaspoons baking powder 1 teaspoon sugar 3/4 teaspoon salt 1/2 cup shortening, such as Crisco About 1 cup buttermilk Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Stir together the flour, baking powder, sugar and salt in a medium bowl. Use a pastry blender, two butter knives or your fingers to cut in the shortening until the mixture resembles coarse crumbs. Using a rubber spatula, gently fold in the buttermilk to make a soft dough. Use a little more buttermilk, if necessary, to keep the dough very soft. Lightly flour your table or countertop and dust your hands with flour. Turn the dough out onto the floured surface and gently pat it into a cake 1 1/2 inches high. Use a 3-inch biscuit cutter to cut the dough into rounds. Use a pastry scraper or a metal spatula to place the cutout biscuits, with sides closely touching, on the parchment-lined sheet. Gently pat the scraps together, sprinkling on a little buttermilk to keep dough soft, and cut out more biscuits. Bake until golden brown, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18368,"Chicken Fried Steak on Stick with Whatsthishere Sauce 1 pound cube steak, sliced into 1-inch wide strips 18 (12-inch) bamboo skewers 1 egg 1 cup buttermilk 1 teaspoon hot sauce 3/4 cup all-purpose flour 1/2 cup semolina flour or cornmeal 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 cups canola oil 1 cup sour cream 1 teaspoon horseradish 1 tablespoon Worcestershire sauce 2 tablespoons buttermilk 1 teaspoon hot sauce 2 tablespoons freshly chopped parsley leaves Instructions: Thread the sliced cube steak strips onto the skewers. In a baking dish whisk together the egg, buttermilk and hot sauce. In a second baking dish combine the flour, semolina flour, paprika, garlic powder, onion powder, cayenne, salt and pepper. Heat the canola oil in a medium pot over medium-high heat to 350 degrees F. Dredge the beef skewers in the flour mixture and shake off excess so they are lightly dusted. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture making sure to coat completely. Working batches of 6 fry the skewers in hot oil until the coating is golden brown and crispy, about 4 to 5 minutes. Remove to a plate lined with paper towels to drain. The skewers can be held in a preheated 250 degree F oven while frying the remaining skewers. Arrange the skewers on a serving platter and serve the sauce. Whisk all of the sauce ingredients in a small bowl until smooth. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18369,"Prosciutto, Fig and Blue Cheese Crostino 3 ciabatta rolls, sliced in half horizontally 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 6 ounces mild creamy blue cheese, such as Maytag 4 ounces thinly sliced prosciutto 6 fresh Turkish figs, quartered Wildflower honey, for drizzling 3 sprigs thyme Instructions: Preheat the oven to 400 degrees F. Place the bread on a baking sheet, brush with the olive oil and season with salt and pepper. Toast until golden around the edges, 8 to 10 minutes. Spread each piece of bread with some of the blue cheese and divide the prosciutto and figs among them. Drizzle with honey and scatter thyme leaves over the top. Transfer to a platter before serving.
","[Chardonnay, Barolo, Tempranillo, GSM Blend]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Berries and Balsamic Glaze 1 (1 lb) round of brie cheese, at room temperature 1/4 cup balsamic vineg" 18370,"Red cl Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish 10-ounce piece wahoo 1 teaspoon cayenne pepper 1 teaspoon ancho peppers 1 teaspoon cl powder 1 teaspoon paprika Potato Salad, recipe follows Mango Malibu Relish, recipe follows 3/4 pound red bliss potatoes, quartered 3/4 cup mayonnaise 1/2 cup sour cream 1 tablespoon heavy cream 1/4 cup Dijon Mustard 2 tablespoons whole grain mustard 1/4 cup toasted and crushed macadamia nuts 1 rib celery, diced 1/2 red onion, diced 1 hard boiled egg, chopped 1 tablespoon chopped fresh cilantro 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 fresh mango, diced 2 tablespoons confectioners' sugar 2 tablespoons scallions, chopped on bias 1/2 ounce Malibu Rum 1 tablespoon finely diced red bell pepper Instructions: Grind all the spices in a small coffee grinder. Press wahoo into cl mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin Potato Salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo. Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate. Mix all ingredients well. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 18371,"Old-Fashioned Butter Crunch 16 tablespoons (2 sticks) unsalted butter 1 1/2 cups sugar 3 tablespoons light corn syrup 3 tablespoons water 1 cup toasted almonds, chopped, about 4 ounces 12 ounces semisweet chocolate, tempered 1 cup toasted almonds, chopped, about 4 ounces One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment. Instructions: To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 18372,"Brown Garlic Yam Soup 1 cooked turkey carcass, divided into parts 2 tablespoons rendered turkey fat, plus 1 tablespoon 20 cloves garlic 2 large yellow onions, rough cut 2 large carrots, peeled and rough cut 2 ribs celery, rough cut 4 thyme sprigs 1 teaspoon whole black peppercorns 1 quart turkey stock 2 cups cooked and cold (leftover) yams 1/2 cup cleaned, stemmed and quartered shiitakes 1/2 cup leeks 1/2 cup sour cream 1 lime, juiced 1 tablespoon chives, chopped Instructions: Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer. Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours. Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning. In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives. Plating: Serve in warm soup plates and place a small dollop of sour cream on top. Beverage: Leftover buttery California Chardonnay ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18373,"Orange-Scented Almond and Olive Oil Muffins 1 cup sugar 4 large eggs, at room temperature 1/2 cup fresh orange juice, at room temperature 1/4 cup extra-virgin olive oil 1/4 cup plain whole milk Greek yogurt, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 large orange, zested 1 cup almond flour 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine sea salt 1/2 cup sliced almonds, toasted (see Cook's Note) Powdered sugar, for dusting Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside. Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest. In a separate bowl, whisk together the flours, baking powder, and salt. In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18374,"Market Roasted Vegetables 2 large red potatoes, scrubbed, cut into large cubes 1 large sweet potato, peeled, cut into large cubes 1 carrot, peeled, cut into 2-inch pieces 2 parsnips, peeled, cut into 2-inch pieces 1 large red onion, peeled and cut into 1/8ths 1/4 cup olive oil Kosher salt and freshly ground black pepper 3 tablespoons melted butter 2 tablespoons chopped fresh parsley Flaky sea salt Instructions: Preheat the oven to 425 degrees F. Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18375,"Sausage and Kale Thanksgiving Dressing 4 tablespoons unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light-green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed 1 large egg 2 cups low-sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded Instructions: Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish. Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts. Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute. Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving. ","[Barolo, Barbaresco, Chianti, Rioja]" 18376,"Classic Bean Sprout Stir Fry Peanut oil to cook 1/2 cup thinly sliced scallions 1 tablespoon minced ginger 1 tablespoon sliced garlic 1 pound bean sprouts, hair removed Salt and black pepper to taste Instructions: In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18377,"Slow-Roasted Sweet cl Pork 4 tablespoons salt 3 to 5 tablespoons pepper 3 tablespoons granulated garlic
4 tablespoons menudo spice mix
5 tablespoons red cl powder
2 tablespoons ground cumin 3 1/2 cups brown sugar
12 to 16 pounds bone-in pork butt Instructions: Preheat the oven to 225 degrees F. In a medium bowl, combine salt, pepper, granulated garlic, menudo spice mix, cl powder, cumin and brown sugar until well mixed. Place pork butt in large roasting pan, fat-side up. Rub the spice-and-brown sugar mixture all over the pork butt with lots of love! Cover the roasting pan with foil, being sure it is airtight. Roast for at least 12 hours; don't rush it! It should be so tender that the bone will fall out when the pork is done. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18378,"Dessert Borek 1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan 1 cup walnut pieces, toasted 3/4 cup pistachios 1 cup dried apricots 1/4 cup honey 4 phyllo pastry sheets 5 teaspoons sugar Instructions: Preheat the oven to 350 degrees F. Brush a sheet pan with melted butter. In a food processor, pulse the walnuts and pistachios until coarsely chopped. Transfer the nuts to a large bowl. Put the apricots in the processor and pulse them until coarsely chopped, add to the nut mixture and mix well with your hands to combine. Add 2 tablespoons of the honey and 1/4 cup of the melted butter; toss. Unroll the phyllo dough and lay the sheets flat on a work surface. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out. Place 1 sheet of phyllo on the buttered pan and brush it with more melted butter and sprinkle with about 1 teaspoon of sugar. Repeat with the 3 remaining sheets of phyllo, stacking each on top of each other and sprinkling each with sugar. Spread the nut filling in a thin layer on top of the pastry, leaving a 1-inch border on all sides. Fold in the long sides and roll up the pastry like a cigar. Brush the entire top with even more melted butter and sprinkle the pastry log with the remaining teaspoon of sugar. Bake for 45 minutes, or until golden brown and crispy. Slice the borek into 1-inch pinwheels. Drizzle with the remaining 2 tablespoons of honey before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18379,"Maple Sweet Potato Upside-Down Cake Cooking spray 1 cup sour cream 1 tablespoon plus 1 teaspoon sugar 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup fresh orange juice 1/2 cup dried cranberries 1/2 cup pure maple syrup 1/2 cup chopped pecans 1 medium sweet potato (about 3/4 pound), peeled, divided 3 large eggs, room temperature 1/3 cup whole milk, room temperature 1 1/2 teaspoons vanilla extract 1 1/4 teaspoons orange extract 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 12 pieces Fresh mint sprigs, for garnish, optional Instructions: Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray. For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving. For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes. Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside. In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside. In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes. Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato. Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18380,"Yangnyeom Chicken 2 tablespoons kosher salt 2 tablespoons rotisserie chicken seasoning
1 tablespoon ground gochugaru (Korean red pepper)
2 whole chickens
1 cup cornstarch 1 cup all-purpose flour 1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
Oil, for deep-frying Yangnyeom Sauce, recipe follows 4 cups gochujang 4 cups ketchup
2 cups sugar
1 cup cola
1 cup corn syrup
1 cup soy sauce
1 cup sriracha 1/2 cup white vinegar
2 tablespoons red cl pepper flakes
2 tablespoons ground gochugaru
1 tablespoon granulated garlic
1 tablespoon minced garlic
Instructions: For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours. Preheat oven to 520 degrees F. Roast chickens for 2 hours. Let cool for 1 hour. For the fry batter: Meanwhile, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt and 2 1/2 cups water in a bowl until smooth. Cover and refrigerate for 30 minutes.
Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter. Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes. Preheat a pan or wok with 24 ounces Yangnyeom Sauce until sauce is heated, then gently toss the chicken in the wok until all pieces are covered with sauce. Serve immediately. Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, cl flakes, gochugaru, granulated garlic and minced garlic in a large bowl. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 18381,"Apple Tart Tatin 1 stick butter, cut into pea size pieces 1 cup all-purpose flour, plus extra for rolling 1/4 cup sugar Pinch salt 1 lemon, zested 1 egg yolk 2 to 3 tablespoons ice water 1 cup sugar 1/4 cup apple cider 1/2 lemon, juiced 1 vanilla bean, seeds scraped 1 stick butter, cut into pats 6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered Mascarpone cheese mixed with 2 tablespoon sugar, for garnish Instructions: To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap. Preheat the oven to 425 degrees F. To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top! Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat. Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan. Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18382,"Fried Cauliflower with Tahini, Labneh, Baba Ghanoush 2 cups Greek yogurt 2 tablespoons quality extra-virgin olive oil
1 tablespoon chiffonade flat leaf parsley
1 teaspoon toasted sesame seeds
1 teaspoon ground sumac
1/2 teaspoon fresh thyme, chopped
1 lemon, zested
Rice or GMO-free canola oil, for frying 1/3 cup tahini
1/4 cup lemon juice
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
Kosher salt
2 globe eggplants (about 3 pounds total), skin slit a few times with the tip of a knife 1/2 cup tahini
1/3 cup extra-virgin olive oil
3 tablespoons pomegranate molasses
2 teaspoons ground sumac
Zest and juice of 1 lemon Kosher salt
1 head cauliflower, cut into florets 1/2 teaspoon ras el hanout
1/2 teaspoon ground turmeric
2 tablespoon chiffonade flat leaf parsley
Kosher salt Pita chips, homemade or store-bought, for serving
Instructions: For the labneh: Place the yogurt in a couple layers of cheesecloth and tie with butcher's twine, creating a ball. Tie the cheesecloth to a spoon or utensil over a bowl to let any excess liquid drain. Let sit in the refrigerator overnight. For the tahini dipper: Preheat the oil in a deep-fryer to 375 degrees F. Preheat your oven to 475 degrees F. Combine the tahini, lemon juice, coriander and cumin with 1/3 cup water in a food processor and blend. Season to taste with salt. For the labneh: In a small bowl, combine the oil, parsley, sesame seeds, sumac, thyme and lemon zest, creating your homemade \zaatar\ oil. Place the labneh in a pretty bowl, then create a divot in the middle. Spoon the zaatar oil in the divot and over the top. For the baba ghanoush: Place the eggplants on a baking sheet and roast, turning every 5 minutes, until the skin is blackened and all sides are soft, about 15 minutes. Place in a bowl until cool enough to handle. Cut off the tops and cut the eggplants in half. Spoon out the flesh, separating it from the burnt skin. In a food processor, combine the eggplant, tahini, olive oil, pomegranate molasses, sumac and lemon juice until smooth (reserve the zest for the cauliflower). Season to taste with salt. For the cauliflower: Fry the cauliflower until brown and crispy, 3 to 5 minutes. Toss in a bowl with the ras el hanout, turmeric, parsley, lemon zest and salt. Serve with the tahini dipper, baba ghanoush, labneh and pita chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 18383,"Tamal Dulce 1 cup real maple syrup 4 star anise 3 whole cloves 1/2 orange, halved 1 cinnamon stick 4 ounces masa harina 1/4 cup fresh whole corn kernels 1 tablespoon pine nuts, toasted 4 tablespoons sultana raisins, softened in hot water 6 tablespoons grated asadero cheese 2 peeled bananas, cut in 1/2 lengthwise and then cut in chunks 6 banana leaves, cut to 8 by 10-inches Instructions: Preheat oven to 350 degrees F. In a large saucepan, slowly boil the syrup, star anise, cloves, orange and cinnamon stick. Simmer the mixture for 5 minutes. Strain the mixture into the masa harina, stir to incorporate and discard the strained spices and fruit. Add the corn, pine nuts, sultana raisins, asadero cheese, and banana pieces to the masa mixture. Thaw a package of banana leaves by placing the still sealed leaves in a shallow pan of hot water, until thawed. Open package and rinse leaves in cool water then cut into 8-inch pieces. Assemble the tamales by placing 4 ounces of the mixture in the center of each banana leaf. And fold in sides to create a package. Place into the oven and bake for 20 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18384,"Texas-Style Chocolate Stout Chili 4 dried ancho chiles 4 dried guajillo chiles
4 dried pasilla chiles
2 chipotle chiles in adobo plus 2 tablespoons sauce
8 ounces thick sliced bacon, chopped
4 tablespoons vegetable oil
One 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 medium onions, chopped
6 cloves garlic, finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
2 teaspoons paprika
One 16-ounce can chocolate stout
3 cups low-sodium beef stock
Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving
Instructions: Remove the stems and seeds from the ancho, guajillo and pasilla chiles. Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.) Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns. Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the cl puree. Cook until slightly thickened, 2 to 3 minutes. Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved cl soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours. Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18385,"Strawberry Cream Cheese Mousse Tart 1 2/3 cups shortbread cookie crumbs, (about 28 to 32 cookies) 1/3 cup quick rolled oats 3 tbsps. firmly packed brown sugar 5 tbsps. butter, melted 1 1/2 cups heavy cream, divided 3 tbsps. sugar, divided 1/4 tsp. almond extract 1 (8 oz.) pkg. cream cheese, softened 3 tbsps. boiling water 1 envelope unflavored gelatine (2 teaspoons) 1 (12 oz.) jar Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves, divided 3/4 cup chopped fresh strawberries Instructions: COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan. BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight. BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18386,"Plum Dipping Sauce for Shrimp 3 plums, peeled, pitted and sliced 1 cup water 1/2 teaspoon minced fresh ginger 3 tablespoons rice vinegar 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon chopped habaneros Cornstarch, optional Sugar Instructions: Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are pureed. Pour the puree into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce. Remove from heat. Add sugar, to taste. Serve hot or cold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18387,"Celery Root Remoulade 1 and 1/2 pounds celery root Lemon 2/3 cup mayonnaise 1 teaspoon Dijon mustard 2 teaspoons minced capers 1 tablespoon minced parsley 1 tablespoon minced cornichons Salt and pepper Instructions: Peel celery root, chop it up roughly and grate in a food processor. Immediately toss with lemon juice, cover and refrigerate until the next day. When ready to eat, combine the mayonnaise, mustard, capers, parsley and cornichons; season with lemon juice to taste, salt and pepper and toss with grated celery root. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18388,"Apple Compote 2 cups water 1/3 cup sugar 1/2 vanilla bean, split in half 1 tablespoon Calvados or brandy 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Pinch salt 8 large Golden Delicious apples, peeled, cored, and cubed Instructions: In a large saucepan, combine the water, sugar, vanilla bean and seeds, Calvados, cinnamon, cloves, nutmeg, and salt and bring to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil. Lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes. Remove from the heat and remove the vanilla bean pods. Let cool to room temperature before serving. (The mixture will thicken as it cools.) Serve as an accompaniment to breakfast items, such as toast, French toast, waffles, pancakes, or as a topping for ice cream or pound cakes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18389,"Tuna Sushi Burrito 1 1/2 cups short-grain white rice 2 tablespoons granulated sugar Kosher salt and freshly ground black pepper 6 tablespoons unseasoned rice wine vinegar 1/2 cup mayonnaise, preferably Japanese style Three 5-ounce cans tuna in water, well drained 2 scallions, white and light green parts only, thinly sliced 8 roasted nori sheets (about 8 inches square) 1/4 cup furikake rice seasoning (see Cook's Note) 1/2 medium carrot, peeled and cut into matchsticks 1/2 English cucumber, seeded and cut into matchsticks 1/2 medium red bell pepper, thinly sliced 1/2 large ripe avocado, thinly sliced Instructions: Cook the rice according to the package directions. Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered. In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them. Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18390,"Mezcal and Pomegranate Cocktail 2 ounces mezcal 1 ounce pomegranate juice
3/4 cup seltzer
Pomegranate seeds, for garnish Orange zest, for garnish
Instructions: Combine the mezcal and pomegranate juice in a glass and add the seltzer. Garnish with pomegranate seeds and orange zest. ","[Mezcal, Pinot Grigio]" 18391,"Tabouli Salad 1/3 cup bulgur 8 cups loosely packed parsley leaves, chopped 1 cup chopped fresh mint (preferably spearmint) 3 scallions, finely chopped 2 Persian cucumbers, unpeeled, finely chopped 1/4 cup chopped celery leaves 1 medium tomato, seeds removed, finely chopped 4 radishes, finely chopped 1/4 cup fresh lemon juice 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Cook the bulgur as the label directs; cool. Transfer to a large bowl, then stir in the remaining ingredients; season to taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18392,"Fajitas with Marinated Flank Steak and Rajas 1 (2 pound) flank steak 1 cup (jarred or canned) pickled jalapenos, including the onions and carrots that come in the jar or can Salt and freshly ground black pepper 1 medium white onion, sliced 1/2-inch thick, keeping the rings together 2 tablespoons olive oil 4 poblano chiles 2 jalapeno chiles 1 garlic clove, peeled and thinly sliced 1/2 teaspoon dried Mexican oregano Flour tortillas, guacamole and pico de gallo, for serving Instructions: Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour. Preheat a grill or grill pan to medium-high. Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas. Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings. Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and cl strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 18393,"Green Ghoulade 2 (6-ounce) cans limeade, frozen concentrate, thawed 3 cups lemon-lime soda 3 1/2 cups green sports drink Green food coloring
Ice
Whipped cream, for topping
Candy sticks or sipping straw, optional Instructions: In a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour ghoulade to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 18394,"Fried Goat Cheese Salad with Grilled Sweet Corn 1 ear corn, shucked 1 tablespoon olive oil, plus extra-virgin olive oil, for drizzling 10 ounces goat cheese, softened 1 lemon, zested 1/4 cup freshly chopped parsley leaves Vegetable oil, for frying 2 eggs 2 cups panko crumbs Salt 10 ounces baby greens 1/2 lemon, juiced Instructions: Freshly ground black pepper Preheat grill to medium-high. Brush corn with 1 tablespoon olive oil and grill, turning often, until charred and tender, about 4 minutes. Set aside. In a medium bowl combine goat cheese, zest and parsley. Roll into 16 (1-inch) sized balls and put on a parchment-lined baking sheet. Freeze until firm, about 20 minutes. In a large heavy-bottomed pot, add enough oil to reach 1/3 of the way up the sides. Heat oil to 360 degrees F. Whisk eggs in a small bowl and place panko crumbs on a plate. Dip cheese balls in the egg wash, then roll in the panko crumbs. In batches, carefully transfer balls into the hot oil and fry until golden, about 1 minute. Transfer to a paper-towel lined plate and season with salt immediately. Slice corn from cob and add to a serving bowl along with the baby greens. Dress with lemon juice, oil and salt and pepper, to taste. Toss to coat and serve, topped with warm cheese balls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18395,"Rosemary Pork Tenderloin 1/3 cup Dijon mustard 2 tablespoons freshly ground black pepper 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems 5 large garlic cloves, 2 cloves minced, 3 cloves smashed 2 pork tenderloins, about 1-pound each 4 slices maple bacon Instructions: In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour. Preheat oven to 375 degrees F. Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips. Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18396,"Cacio e Pepe Kosher salt 1 pound spaghetti
6 tablespoons butter
2 cloves garlic, grated
Freshly cracked black pepper 1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh or dried parsley, for serving Instructions: Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain. Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side. ","[Riesling, Pinot Grigio, Gavi, Vermentino]" 18397,"Home-Style French Bread 2 envelopes (1/4-ounce each) active dry yeast 1 tablespoon plus 2 teaspoons sugar 2 cups warm water (about 110 degrees F.) 1 1/2 teaspoons salt 5 cups flour 4 tablespoons yellow cornmeal 1 egg yolk mixed with 1 tablespoon water Instructions: Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour. Preheat the oven to 400 degrees F. With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves. Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18398,"Cold Noodle Salad 1/2 cup julienne cucumber 1/2 cup chopped fresh scallions 1/2 cup julienne red bell pepper 1/2 cup julienne carrots 3/4 cup sliced shiitake mushrooms (about 6 medium caps) 2 tablespoons black sesame seeds 1/4 cup water 2 tablespoons lemon juice 1 tablespoon fresh ginger juice 1 tablespoon sesame oil 1/4 teaspoon red cl flakes 1 tablespoon sugar 1 teaspoon salt Pinch freshly ground black pepper 2 cups cooked udon noodles Instructions: Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate. In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated. Combine all ingredients for dressing and mix well. Toss with vegetables and noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18399,"Homemade Ricotta 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Instructions: Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18400,"Appleberry-Peach Strudel-Style Pastry 4 tablespoons butter 2 Granny Smith apples peeled, cored, and cut into 1/4-inch thick wedges then crosswise into 1/4-inch pieces, tossed with the juice of the lemon ingredient above 1 fresh lemon, zest grated and reserved, and juice reserved 2 ripe peaches, peeled, pit removed and cut into 1/4-inch thick wedges then crosswise into 1/4-inch pieces 3/4 cup finely chopped walnuts 1/3 cup white raisins 2 teaspoons ground cinnamon 1/2 cup brown sugar 1/2 cup all-purpose flour 1 pint raspberries 2 sheets puff pastry dough (these are often sold in 17 or 18 ounce packages containing 2 9 or 10-inch square sheets of puff pastry) 8 tablespoons (1 stick or 1/2 cup) butter, melted 2 tablespoons sugar 2 tablespoons apricot jelly Instructions: In a large skillet, melt the butter over medium heat and stir in apples. Saute for about 5 to 7 minutes until they begin to caramelize. Add lemon zest and juice, peaches, walnuts, and raisins and cinnamon and cook for about 5 more minutes. Stir in brown sugar and flour, remove from heat and gently fold in raspberries, and cool to room temperature. Preheat oven to 350 degrees F. While the fruit is cooking, roll puff pastry out on a floured surface. Spoon some of the fruit mixture onto the pastry and begin to roll up the pastry, brushing each fold of pastry with butter and sprinkling some of the sugar as you go. If you are using 2 sheets of puff pastry, you will be making 2 strudel \rolls.\ Brush each roll with apricot jelly, place on a baking sheet and bake until golden brown, about 40 minutes. Let cool completely and serve. (This is best served on the day it is made.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18401,"What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce 2 pounds new potatoes or baby Yukon gold potatoes 1/2 cup sour cream 2 tablespoons butter 3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp) Salt and pepper 1 cup store bought apple sauce 1 (14 ounce) can whole berry cranberry sauce 2 slices whole grain bread Butter 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 pound maple sausage, bulk or removed from large link casing 1 medium onion, chopped 2 celery ribs, chopped 2 teaspoons poultry seasoning Salt and pepper 1 cup chicken stock or turkey broth 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups chicken stock or turkey broth 1 teaspoon poultry seasoning Salt A few grinds black pepper 1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey 4 slices whole grain bread 2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish Instructions: Preheat a medium skillet over medium high heat. Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender. Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes. Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve. Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat. Preheat a second skillet over medium heat to prepare turkey and gravy. Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth. Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly. Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy. Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18402,"Chorizo Stuffed Jalapeno Poppers with Sweet Corn Puree Canola oil 2 tablespoons olive oil 1 shallot, diced 2 tablespoons garlic, minced Salt and freshly ground black pepper 3/4 pound chorizo sausage, finely chopped 1 cup shredded smoked Cheddar 12 jalapenos, stems removed and hollowed out 1 cup buttermilk 2 eggs 1 1/2 cups all-purpose flour 1 1/2 cups panko bread crumbs 3 tablespoons butter 1 cup fresh or frozen corn kernels 1 lemon, juiced Salt and freshly cracked black pepper 1 teaspoon sugar 1/4 cup chicken stock 2 tablespoons sour cream Instructions: Preheat a fryer with canola oil to 375 degrees F. In a medium-sized skillet over medium-high heat, add the oil. Add the shallots, garlic, salt and pepper, to taste, and the chorizo. Cook for 2 to 3 minutes until nicely browned. Remove the mixture from the pan to a medium bowl and allow it to cool slightly. Stir in the cheese and mix well. Stuff the jalapenos with the filling, using your fingers or a small spoon. In a small bowl beat together the buttermilk and eggs. In a shallow dish add the flour and season with salt and pepper, to taste. In another shallow dish add the panko. Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko. Repeat the last 2 steps, if needed. In the same pan the chorizo was cooked in, add the butter. Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes. Add the chicken stock and allow it to come to a hard boil. Remove from heat and cool slightly. Add the corn mixture to a blender and puree until smooth. Transfer the puree to a medium-sized bowl and stir in the sour cream. Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute. Arrange them on a serving dish and serve with the sweet corn puree. ","[Rioja, Barbera, Tempranillo, Garnacha]

" 18403,"Blackened Salmon with Spinach and Soy Black Beans (Five-minute meal in a pan!) 2 tablespoons canola oil 1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase) Blackening Spice, recipe follows 1 (12-ounce) can \soy\ black beans, drained (available at health food and specialty stores) 4 cups fresh spinach, cleaned 2 tablespoons unsalted butter Sour cream, for garnish 5 tablespoons kosher salt 5 tablespoons paprika 1 tablespoon dry thyme 1 tablespoon ground black pepper 1 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground white pepper Instructions: Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot. Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more. To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired. Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 18404,"Coconut and Green cl Chutney 2 cups grated fresh coconut 1 cup grated green mango* 1/2 cup minced shallot 1/2 cup yogurt 1/4 cup minced green chiles 1 tablespoon minced ginger 1/4 cup water 1 teaspoon kosher salt 1 tablespoon lime juice 2 tablespoons vegetable oil 1 teaspoon mustard seed 2 dried red chilies, crushed 15 fresh curry leaves** Instructions: In a food processor puree the fresh coconut, green mango, shallot, yogurt, green chiles, and ginger with as little of the water as needed for a moderately thick consistency. Add the kosher salt and lime juice and puree until blended. In a skillet, heat the vegetable oil over medium heat. Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop. Stir in the coconut mixture and cook for 15 seconds. Transfer to a serving bowl. Keeps for 1 or 2 days in the refrigerator. ","[Riesling, Gewrztraminer, Chenin Blanc, Vermentino]" 18405,"Zombie Punch 4 oranges 4 whole lychees
8 blueberries
2 cups pineapple juice
One 16-ounce bag frozen strawberries 2 cups vodka
1 cup triple sec liqueur 3 cups pineapple juice
2 cups ginger ale
1/2 cup black sanding sugar Instructions: Special equipment: toothpicks, a muffin tin, a punch bowl and glasses For the eyeball ice cubes: Cut off and discard the top quarter of each orange. Carefully hollow out the oranges (a grapefruit spoon or knife works well for this) and reserve the orange pulp. Put a blueberry in the bottom of each orange and use a toothpick to secure it. Make 8 short cuts along the edge of each orange to make tabs. Then fold back every other tab to make eyelashes. Put a blueberry in each lychee to create the pupil of an eye. Then attach the lychees to the oranges by pushing them on the toothpicks to secure. (Try not to poke all the way through.) Place the oranges in the cups of a muffin tin. Carefully fill the oranges about 1/2 inch from the top with the pineapple juice. Freeze until solid, 4 hours or overnight, removing the toothpicks about halfway through freezing. For the punch: Puree the strawberries in a blender with the vodka and triple sec. Pour into a punch bowl. Add the pineapple juice and stir well. Top with the ginger ale. Add the eyeball ice cubes. For the black rim: Put the sanding sugar on a shallow plate. Put the reserved orange juice in a shallow bowl. Dip the rim of a punch glass into the juice and then coat with sanding sugar before filling with punch. Cook's Note: For the ice cubes, you may need to put 2 blueberries in each lychee depending on how deep the lychee hole is. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 18406,"Choco-Crowned Acorns 1 cup butter 2/3 cup sugar 3 large eggs 1 teaspoon almond extract 2 to 3 drops green food coloring 2 to 3 drops red food coloring 2 1/2 cups flour 6 ounces white chocolate chips 6 ounces semisweet chocolate chips Instructions: Preheat oven to 375 degrees. Grease and flour cookie sheets. In an electric mixer cream butter and sugar. Stir in egg yolks and almond extract. Add flour, blend well. Divide dough in half and add green coloring to one half and red coloring to the other half. Be careful not to add too much colorings. These should be a pretty light green and a pretty pink. Pinch off small balls of dough, roll between palms of hands into acorn shape, pointed at the bottom. Bake until shininess has disappeared and cookie is solid, approximately 10 minutes. Remove from pan and cool. Dip wide end of cookie in melted chocolate some in white and some dark chocolate. Place on waxed paper until chocolate has hardened. 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, Riesling, Moscato, Sparkling wine]" 18407,"Teriyaki Salmon and Kale Sheet Pan Supper 1 large bunch kale 1 tablespoon olive oil Four 6- to 8-ounce salmon fillets Kosher salt and black pepper 1/2 cup teriyaki sauce (look for the thick kind) Instructions: Preheat the oven to 425 degrees F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks. Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces. Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface. Bake for about 10 minutes, shaking the pan once to make sure the kale doesn't burn. (It should brown a little around the edges.) Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can't even wait for a plate!) Change Things Up! Use hoisin or any sticky sauce (even BBQ sauce!) instead of the teriyaki. Use a combo of honey and soy sauce for a slightly different flavor. Sprinkle the salmon with a little chili powder along with the salt and pepper to give it a bit of spice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 18408,"Janette's Jerk Monkfish Stir-Fry 1/4 cup lime juice 3 tablespoons dry jerk seasoning mix 3 tablespoons rice vinegar 3 tablespoons low-sodium soy sauce 1 tablespoon grated lime zest 1 jalapeno, seeded, and finely chopped 1 1/2 pounds monkfish fillet, cut into 1 1/2-inch pieces 5 teaspoons peanut oil 2 cups diced fresh pineapple (1/2 to 3/4-inch pieces) 1 cup snow peas 2 cups red bell pepper strips (1 1/2 by 1/2-inch pieces) 2 cups diced fresh mango (1/2 to 3/4-inch pieces) 1 cup carrot strips (1 1/2 by 1/4-inch pieces) Salt and freshly ground black pepper Serving suggestion: cooked wild rice Instructions: In a large bowl, combine the lime juice, jerk seasoning, vinegar, soy sauce, lime zest, and jalapeno. Add monkfish and turn to coat. Cover and let marinate in the refrigerator for 10 to 20 minutes. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the pineapple and cook, shaking the pan, until slightly softened, about 2 minutes. Transfer to a bowl and set aside. Repeat with the snow peas, followed by the red peppers, mango and carrot (cook for 3 to 4 minutes), placing the ingredients in the bowl as they're done and adding another teaspoon of oil, if needed. Remove the monkfish from the marinade and pat dry. Wipe out the skillet with paper towels, taking care as the pan is very hot. Heat the remaining oil over medium-high heat. Add the fish and cook, shaking the pan from time to time, until nicely browned and just cooked through, about 3 to 4 minutes. Return the vegetable-fruit mixture to the pan with the fish and cook, stirring gently just to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over wild rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18409,"Fried Rice 1/3 cup plain vegetable oil, like soy, corn, or peanut 1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat 1 onion, diced Salt and pepper 3 cloves garlic, finely chopped 2-inch piece fresh ginger, peeled and finely chopped 3 whole scallions, thinly sliced on the bias, white and green separated 1 1/3 cups (6 ounces) medley frozen corn, peas, carrots 4 large eggs, lightly beaten 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated Instructions: Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18410,"Chocolate Blintzes with Chocolate Whipped Ricotta-Almond Filling and Warm Cherry Sauce 2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours 3 tablespoons powdered sugar 2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona 1/2 teaspoon pure vanilla extract 1 ounce bittersweet chocolate, finely grated 1/4 cup slivered toasted almonds 1/3 cup sugar 2 eggs 2 cups milk 3 tablespoons unsalted butter, melted, plus more for cooking 1 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch process cocoa, such as Valrhona 1/2 teaspoon sea salt Warm Cherry Sauce, recipe follows Powdered sugar Fresh mint sprigs 16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved 1/4 cup kirsch 3 tablespoons sugar 1 tablespoon cornstarch 1 teaspoon fresh lemon juice 1/8 teaspoon almond extract Instructions: For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy. Fold in the chocolate and almonds. Cover and refrigerate for at least 1 hour and up to 8 hours. For the blintzes: Whisk together the sugar and eggs until pale. Whisk in the milk and butter. Sift the flour, cocoa powder and salt onto a piece of waxed paper. Add the sifted ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours. Heat a skillet over medium heat and melt a little butter. Ladle a scant 1/4 cup batter into the skillet. Tilt to swirl the batter so it covers the bottom of the skillet. Cook on one side until small air bubbles form, the top is set and the bottom is golden brown. When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer. Slip out of the skillet onto a plate. Butter the skillet as needed and repeat until all the batter is used. Turn each crepe so the golden brown side is up. Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound. Roll once to cover the filling. Fold the sides into the center and continue rolling until completely closed. Repeat with the remaining crepes. You may have leftover filling; don't overfill. Serve 2 blintzes per plate. Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs. Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid. Whisk together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil. Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract. Serve hot or warm. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 18411,"Velvety Mango Mousse 2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh) 1 teaspoon fresh lime juice 3 1/2 ounces sugar 4 tablespoons water 1 free-range egg white, whisked until stiff peaks form 2 gelatine leaves (optional) 6 1/2 ounces heavy cream, whipped until soft peaks form Handful chopped pistachios, for garnish Instructions: Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
To serve, sprinkle over the chopped pistachios. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 18412,"Glazed Carrots 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick 1 ounce (2 tablespoons) unsalted butter Heavy pinch kosher salt 1 cup good-quality ginger ale 1/2 teaspoon chili powder 1 tablespoon chopped fresh parsley leaves Instructions: In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 18413,"Bek's Lemon Meringue Tea Cakes One 18-ounce box lemon cake mix One 8-ounce container cool whip 1 egg white plus 1 cup egg whites 2 cups milk Two 3.4-ounce packages instant lemon pudding mix 2 tablespoons sugar 1/2 teaspoon cream of tartar 1 lemon, zested Instructions: Preheat oven to 350 degrees F. Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan. Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick. Add 1 tablespoon of pudding mix on top of each cake and spread. Raise temperature of oven to 425 degrees F. Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18414,"Peanut Butter and Jelly Cookies Peanut Butter Base Dough (recipe follows) 1/2 cup (6 ounces) jam of choice 1 1/2 cups (6 ounces) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (12 ounces) unsalted butter, at room temperature 1 cup (7 ounces) light brown sugar, firmly packed 1 cup (8 ounces) smooth peanut butter 2 large eggs, at room temperature 1 teaspoon pure vanilla extract Instructions: Prepare the Peanut Butter Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean. Lightly flour a clean, flat work surface. Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together. Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. When ready to bake, preheat the oven to 325 degrees F. Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside. Lightly flour a clean, flat work surface. Remove the dough from the refrigerator and unwrap. Place the dough in the center of the floured surface. Using a rolling pin, roll the dough out to a piece about 1/2-inches thick. Using a 2-inch round biscuit cutter, cut out the cookies. Place the cookies about 2 inches apart on the prepared baking sheets. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork. When all of the cookies are formed, place in the oven and bake for about 5 minutes, or until golden brown around the edges. Remove from the oven and transfer the cookies to wire racks to cool. When completely cool, spread the jam on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently. Store, airtight, at room temperature for up to a week. For the Peanut Butter Base Dough: Combine the flour, baking soda, baking powder, and salt in a mixing bowl Set aside. Place the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and creamy. Add the peanut butter and beat to incorporate; then, beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. With the motor running, gradually add the flour mixture, beating just to blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean. Lightly flour a clean, flat work surface. Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together. Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. When ready to bake, preheat the oven to 325 degrees F. Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside. Remove the dough from the refrigerator and unwrap. Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top slightly. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork. When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges. Remove from the oven and transfer the cookies to wire racks to cool. Store, airtight, at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18415,"Vegetable Melange 1 pound frozen French green beans 1 pound frozen broccoli Salt and pepper 2 tablespoons sweet butter Instructions: Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18416,"Grilled Greek Turkey Platter 3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 pound small red-skinned potatoes Kosher salt and freshly ground pepper 6 turkey cutlets (about 1 1/2 pounds) 1 lemon (1/2 sliced, 1/2 cut into wedges) 2 cloves garlic, smashed 2 sprigs oregano, plus 1 teaspoon chopped leaves 2 plum tomatoes, halved lengthwise 1/3 cup crumbled feta cheese 8 stuffed grape leaves 3/4 cup hummus Instructions: Heat a grill to medium high. Lightly brush the grates with olive oil. Slice the potatoes 1/4 to 1/2 inch thick and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on a sheet of heavy-duty foil. Bring the ends of the foil together and seal into a flat packet. Grill, flipping the packet halfway through, until the potatoes are tender and lightly browned, 15 to 20 minutes. Meanwhile, put the turkey, remaining 1 tablespoon olive oil, lemon slices, garlic and oregano sprigs in a large resealable plastic bag. Massage the marinade into the meat, about 3 minutes. Remove the turkey and season with salt and pepper. Grill, turning once, until cooked through, 6 to 8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes. Carefully open the foil packet and toss the potatoes with the chopped oregano; top with the feta. Cut the tomatoes into wedges and halve each turkey cutlet. Divide the potatoes, tomatoes and turkey among plates, along with the grape leaves, hummus and lemon wedges. Drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]

" 18417,"Emeril's New York City Cosmopolitan 4 ounces citron-flavored vodka 2 ounces cranberry juice 1/2 ounce orange liqueur 1 1/2 teaspoons fresh lime juice 2 thin twists lime, for garnish Instructions: Combine the vodka, cranberry juice, orange liqueur, and lime juice with ice in a cocktail shaker. Shake to combine and chill. Pour into 2 glasses filled with ice, and garnish each with 1 twist of lime. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 18418,"Chiffon Cupcakes 5 1/4 ounces cake flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 5 large eggs, separated 6 ounces sugar, divided 1/4 cup water 1/4 cup vegetable oil 1 teaspoon vanilla extract 5/8 teaspoon cream of tartar Instructions: Preheat oven to 325 degrees F. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites. Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes. Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18419,"Kung Pao Chicken Oil, for frying 24 ounces chicken thighs
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 cup roasted peanuts 1/2 cup chicken stock
2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar
1 teaspoon cooking rice wine
1/2 teaspoon sesame oil
Instructions: Bring oil to between 350 and 375 degrees F. Cut chicken into chunks and mix with cornstarch and baking soda. Deep-fry in the oil. For the sauce: Mix peanuts, chicken stock, sugar, soy sauce, dark soy sauce, vinegar, rice wine and sesame oil in a bowl. Toss fried chicken in sauce, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18420,"Pizzocheri with Potatoes and Leeks 1 garlic clove, smashed 6 tablespoons unsalted butter 4 cups thinly sliced clean leeks (white and green parts) 1 large Yukon potato or boiling potato sliced into 1/4-inch rounds 12 ounces dried packed Pizzocheri (buckwheat short broad noodles) Salt and freshly ground pepper 4 ounces Fontina cheese, cut into thin slices 1/2 cup grated Parmesan cheese Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Rub the bottom of a gratin dish with the garlic and then discard. Lavishly butter the bottom of the gratin dish with 2 tablespoons of the butter. In a pot of salted boiling water cook the leeks and potatoes for 5 minutes. If you are using dried pasta, add it to the pot and cook for 5 minutes or until it is almost cooked, but not thoroughly. (If you are using a fresh dough, then cook for 2 minutes only. Pasta must remain firm because it continues to cook in the oven). Drain the potatoes, leeks and pasta and divide in two. Place half in the bottom of baking dish and season with salt and pepper. Dot with 2 tablespoons butter, half of Fontina cheese and half of Parmesan. Layer with remaining pasta, potatoes and leeks. Season with salt and pepper and top with Fontina and Parmesan. Dot with remaining butter and bake for 5 minutes only, until cheeses have melted and dish is bubbling hot. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 18421,"Poached Eggs in Mole with Creamy Green Rice 1/2 cup slivered raw almonds 2 tablespoons canola oil 3 cloves garlic, coarsely chopped 1 small Spanish onion, coarsely chopped 1 cup pureed plum tomatoes Scant 1/2 cup pureed chipotle in adobo 2 tablespoons ancho cl powder 1 tablespoon New Mexico cl powder 1/2 teaspoon ground cl de arbol 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/4 cup chopped fresh mango 1/4 cup golden raisins 1/4 cup crushed blue corn tortilla chips 3 tablespoons molasses 1 tablespoon honey 1 tablespoon pure maple syrup 1 1/2 cups chicken stock, warmed 1 ounce semisweet or bittersweet chocolate, finely chopped Kosher salt and freshly ground black pepper 4 large eggs Creamy Green Rice, recipe follows 1/4 pound Cotija cheese, grated 1/4 pound queso fresco, grated Fresh cilantro leaves 1 1/2 cups heavy cream 1 1/2 cups long grain white rice Kosher salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro 3 green onions, thinly sliced 2 roasted poblano chiles, finely diced Instructions: Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the cl powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves. Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos. ","[Chardonnay, Pinot Noir, Rioja, Barbera]" 18422,"Edamame Party Mix 8 cups rice cereal squares (such as Chex) 1 3.5-ounce package rice crackers, broken into bite-size pieces (about 3 cups) 2 cups crispy chow mein noodles 2 cups roasted edamame 1 cup unsalted roasted peanuts 4 tablespoons unsalted butter 1/4 cup low-sodium soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon toasted sesame oil 1/8 teaspoon chili oil 1 1/2 teaspoons Chinese five-spice powder 1 1/2 teaspoons garlic powder 2 cups sesame sticks (or broken sesame breadsticks) Instructions: Preheat the oven to 250 degrees F. Mix the cereal, crackers, noodles, edamame and peanuts in a large bowl. (If you're using breadsticks instead of sesame sticks, add them at this point.) Microwave the butter in a medium microwave-safe bowl until melted. Stir in the soy sauce, Worcestershire sauce, sesame oil, chili oil, five-spice powder and garlic powder. Spread the cereal mixture on 2 baking sheets. Drizzle with the butter mixture and mix well with your hands. Bake 1 hour, tossing every 15 minutes and rotating the pans halfway through; stir in the sesame sticks in the last 15 minutes of baking. The party mix is ready once everything is crispy and all the butter has been absorbed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18423,"Pickled Grapes with Cheese 1 pound green, red or black seedless California grapes, stemmed and rinsed Large pinch red pepper flakes Wedge of Manchego or sharp cheddar Multigrain crackers or toasted baguette slices 1 cup unseasoned rice vinegar 1 cup sugar 1/2 teaspoon kosher salt 1 teaspoon whole black peppercorns 1/2 teaspoon whole cloves Instructions: With a sharp paring knife, cut an X in the stem end of each grape. Divide between 3 pint size canning jars. Combine the vinegar, sugar, salt, peppercorns, cloves and pepper flakes in a small saucepan and bring to a boil. Stir just until the sugar has dissolved and pour over the grapes. Cover and refrigerate at least 1 hour. Serve with the cheese and crackers or bread. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 18424,"Grand-Ma-Ma's Spaghetti Sandwiches 1 cup leftover cold spaghetti (with the sauce mixed in it) 2 tablespoons olive oil 2 whole eggs, beaten with salt and pepper 1/4 cup grated Parmesan cheese sandwich bread and butter Instructions: Turn on the oven broiler to high. Put the rack 10cm from the heat. Put the olive oil in a non-stick fry-pan on medium heat. Add the leftover spaghetti. Turn with a wooden spoon until the spaghetti is warmed. Pour on the eggs and cook for 30 seconds. Sprinkle the cheese over and slide the pan under the broiler. Broil until the eggs are firm and the frittata is lightly browned on top. Slice out onto on to a plate. To serve pile a few slices of the frittata on your favorite bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18425,"Roasted Beet and Goat Cheese Salad 2 pounds beets, peeled and cut into wedges 1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 cup all-purpose flour
2 large eggs, beaten
1 cup seasoned breadcrumbs
Three 4-ounce goat cheese logs, cut into 12 slices
1 tablespoon Dijon mustard
Pinch sugar
12 cups mixed greens
Instructions: Preheat the oven to 400 degrees F. Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes. While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat. Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18426,"3-Can Tomato Vegetable Soup 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 1/4 teaspoon onion powder One 15-ounce can mixed vegetables with potatoes, such as Goya, drained well Kosher salt and freshly ground black pepper One 14.5-ounce can petite diced tomatoes with their juices One 15.5-ounce cannellini beans with their liquid Instructions: Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes. Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes. Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes. Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper. Divide among bowls and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18427,"Fresh Pear and Fig Mixed Green Salad 4 cups salad mix, store bought 1 bartlett pear, cored and thinly sliced 6 fresh figs (green or purple), sliced in 1/2 4 tablespoons crumbled Gorgonzola 4 tablespoons toasted chopped pecans Lemon Vinaigrette, recipe follows 1 cup extra-virgin olive oil 1/2 cup fresh lemon juice 1 teaspoon salt 1 teaspoon lemon extract 2 tablespoons lemon curd 1 tablespoon honey 1 teaspoon Dijon mustard Instructions: Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.; Combine all the ingredients in a bowl and whisk to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18428,"Flashed-Steamed Oysters on Truffled Lettuce Fondue 1 dozen wild oysters (large Rhode Island) 1 tablespoon butter 2 minced shallots 3 cups iceberg lettuce, fine julienne 1 cup heavy cream 1/2 tablespoon light soy sauce 1 small fresh black truffle, minced 2 tablespoons scallions, superfine slivers 1 tablespoon ginger, superfine julienne 1/2 cup canola oil 1 tablespoon white truffle oil Salt and black pepper, to taste Instructions: Preheat a steamer. Shuck the oysters and loosen from bottom shell. In a saucepan on medium heat, melt the butter and saute the shallots. Add the lettuce and stir until 'melted'. Add the cream and simmer. Reduce by 50 percent. Add the soy and truffles. Check for seasoning. Set aside to cool. When cool, lift each oyster and place 1/2 tablespoon of lettuce mix under each oyster. Top each oyster with scallions and ginger. Place oysters in the steamer and steam hard for 5 to 7 minutes. Meanwhile, in a small saucepan, heat the canola and truffle oils until very hot. Remove oysters from the steamer and place on a large platter lined with coarse salt. Spoon hot oil on each oyster and serve immediately. Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend) ","[Veuve Royale Brut, Tablas Hills, Cuvee Rouge] " 18429,"Southwestern Bacon Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more, if needed 1/2 cup chopped scallions 1 cup shredded pepper jack cheese 1/2 cup chopped cooked bacon 1/2 cup roughly chopped canned green chiles 1 1/4 cups half-and-half 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro 1/2 teaspoon cl powder Instructions: For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions. For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and cl powder. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 18430,"Potato Chip Chicken Tenders 1 quart (4 cups) vegetable oil, for frying 1 pound chicken tenders
Kosher salt and freshly cracked black pepper
1 cup potato flakes
1 cup wavy potato chips, crushed
1 cup all-purpose flour
4 large eggs, beaten
Instructions: Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F. Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated. Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18431,"Pulled Pork Skillet with Cheesy Jalapeno Cornbread One 8.5-ounce box cornbread mix (plus required ingredients) 1 pound pulled pork One 16-ounce can baked beans One 18-ounce box frozen stuffed jalapeno peppers, such as Farm Rich 3 scallions, thinly sliced Instructions: Preheat the oven to 450 degrees F. Prepare the cornbread batter according to the package directions (do not bake). Combine the pork, beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the peppers into the batter. Cook over medium-high heat until the pork mixture is bubbling around the sides, about 3 minutes. Transfer to the oven and bake until the peppers are golden and the batter is cooked through, about 24 minutes. Sprinkle with the scallions and serve warm. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 18432,"Bourbon-Marinated Pork Roast with Country Ham Jus 1/4 cup maple syrup 1/4 cup sorghum molasses (recommended: Kentucky) 2 tablespoons bourbon 2 tablespoons sweet chili sauce (such as Heinz) 1 1/2 teaspoons Asian garlic chili paste One 8-bone crown roast of pork, 5 to 7 pounds, with 1/4-inch fat and bones \Frenched* Country Ham Jus, recipe follows Pawpaw Relish, recipe follows 8 ounces country ham bones or smoked pork bones (recommended: Kentucky brand) 4 cups water 1 small onion, chopped 1 rib celery, chopped 1 small carrot, chopped 1/2 teaspoon dried thyme 1 bay leaf 1 tablespoon whole peppercorns 2 cups demi-glace or very rich veal stock 1 green tomato, diced 1 mango, diced 1/2 red bell pepper, diced 1/2 red onion, diced 1 lime, juiced 2 tablespoons honey 1/4 bunch cilantro leaves, chopped 1/2 teaspoon ground cumin Salt and pepper 1/4 cup pawpaw puree** Instructions: To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer. Preheat 1 side of a grill to high heat. To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part. To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish. For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate. Mix all the ingredients together. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18433,"Cranberry Orange Relish 1 (12-ounce) bag fresh cranberries 1/2 cup sugar
3/4 cup port
2 teaspoons orange zest
2 tablespoons freshly squeezed orange juice
Instructions: Cook the cranberries and sugar in a small saucepan over medium 5 minutes, or just until sugar melts. Stir in the port and cook over medium-low 10 to 15 minutes, or until thickened and the cranberries begin to pop. Remove from the heat and stir in the orange zest and orange juice. Let cool completely. Cover and refrigerate until ready to serve. ","[Riesling, Vinho Verde, Cava]" 18434,"Grilled Peach Melba Pizza with Crunchy Lemon Zest Topping 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all-purpose flour, plus more for dusting
2 to 3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 tablespoon honey 3/4 cup all-purpose flour 1/2 cup packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed, chilled
1 large lemon 2 cups granulated sugar 2 teaspoons vanilla
8 to 10 large peaches, halved and pitted
2 pints fresh raspberries
2 tablespoons balsamic vinegar
1 to 2 tablespoons canola oil, for oiling the grill 1 to 2 tablespoons canola oil, for oiling the grill 1 cup soft ricotta, drained
Zest from 1 large lemon
Instructions: The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place, until it has doubled in volume, about 1 1/2 hours.
The dough rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
Preheat the oven to 450 degrees F.
Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
The topping: In a large bowl, combine the flour, brown sugar, cinnamon and salt. Work the butter in with your hands until the mixture is moist and resembles small peas. Arrange on a baking sheet fitted with parchment, bunching into small clumps, and refrigerate for at least 20 minutes and up to 4 hours.
Preheat the oven to 350 degrees F.
Bake: Place the baking sheet with the topping in the center of the oven and bake until golden brown, 18 to 20 minutes. Grate lemon zest over the top. Cool.
The peaches: In a wide saucepan, combine the granulated sugar and vanilla with 2 cups water over medium heat, stirring until the sugar dissolves. Add the peaches, cover and poach gently until tender, 3 to 5 minutes. Remove the peaches with a slotted spoon and transfer to a baking sheet to cool. Add half of the raspberries and the balsamic to the liquid and simmer until syrupy, 10 to 15 minutes. You should have about 1/2 cup liquid.
Get ready: Preheat the grill on high.
Grill the peaches: Lightly oil a kitchen towel with canola oil and oil the grill so the fruit won\u2019t stick. Arrange the peaches in a single layer on the grill and char on all sides until tender, 3 to 5 minutes. Remove from the grill. Slice the peach halves into a few smaller pieces.
The pizza: Clean the grill thoroughly and oil again with canola oil.
Grill the pizzas: Arrange each precooked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Slide the pizzas right on to a hot (but not hottest) part of the grill. Close the lid and cook 2 to 3 minutes.\u202f Move and flip the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
Finish: Transfer the pizza rounds to a serving platter. Top with dollops of ricotta, the grilled peaches, remaining fresh raspberries, the raspberry balsamic syrup, streusel topping and lemon zest.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18435,"Goat Cheese Squares with Raspberry cl Chutney 1 tablespoon olive oil 1 medium chopped onion 3 cloves garlic, minced 1 cup low-salt chicken broth 1/2 red bell pepper, chopped 1/2 cup honey 1-inch piece fresh ginger, peeled and minced 3 tablespoons apple cider vinegar 1 canned chipotle cl in adobo sauce, left whole 1 (6-ounce) container fresh raspberries or 1 cup frozen (thawed) 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed Flour, for dusting 1 (5.5-ounce) log goat cheese, at room temperature Instructions: Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle cl, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator). Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes. Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 18436,"Fennel, Pear and Chestnut Stuffing 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan 2 large shallots, chopped (about 1 cup) 1 large bulb fennel, trimmed, cored and chopped Kosher salt and freshly ground pepper 1 tablespoon chopped fresh thyme 2 teaspoons fennel seeds 3 cups low-sodium chicken broth 4 ounces dried pears, roughly chopped (about 3/4 cup) 6 ounces cooked and peeled chestnuts, roughly chopped (about 1 cup) 2 large eggs 1/4 cup chopped fresh parsley 16 cups cubed day-old semolina bread (about 1 pound 12 ounces) Instructions: Preheat the oven to 375? F. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 stick butter in a large skillet over medium heat. Add the shallots and fennel; cook, stirring, until softened, 8 to 10 minutes. Season with 1 teaspoon salt and a few grinds of pepper. Stir in the thyme and fennel seeds and cook 1 minute. Add the broth, dried pears and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2 to 3 minutes. Remove from the heat. Whisk the eggs, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cubed bread, then pour the broth mixture on top. Stir to coat and evenly moisten the bread. Transfer to the baking dish and dot with the remaining 4 tablespoons butter. Cover loosely with foil and bake 30 minutes, then uncover and continue baking until crisp and golden on top, about 20 more minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18437,"Pollo al Mattone 4 cloves garlic, smashed and finely chopped 1/2 teaspoon crushed red pepper flakes 1 lemon, zested and juiced 3 sprigs rosemary, leaves finely chopped 1/2 teaspoon pimenton 1 teaspoon toasted ground cumin Extra-virgin olive oil 2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string Kosher salt and freshly ground black pepper 1/2 cup dry white wine 3/4 cup chicken stock Instructions: Special equipment: weights such as foil covered bricks or cast iron saute pan In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.

• If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature. Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes. Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter. Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half. Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 18438,"Greek Patty Melts with Kasseri Cheese and Muhammara 1/2 cup finely chopped parsley leaves 1/3 cup whole milk Greek yogurt 2 cloves garlic, minced 2 teaspoons ground coriander, from toasted seeds 1 teaspoon kosher salt 1/2 teaspoon ground cumin, from toasted seeds 1/2 teaspoon paprika 1/4 teaspoon ground allspice 1 1/4 pounds ground lamb Olive oil 1 (20 to 24-ounce) prepared pizza dough, rolled into 1 large or 2 smaller rough rectangles 1 pound aged Kasseri cheese, grated Muhammara, recipe follows 4 large sweet onions, thinly sliced and grilled 1 pound red bell peppers, charred, peeled, seeded and roughly chopped 1 to 2 small hot red peppers, charred, peeled, seeded and roughly chopped 1 cup walnut pieces, about 5 ounces, toasted 1 clove garlic, roughly chopped 1 teaspoon ground cumin, from freshly toasted seeds Kosher salt 1/2 teaspoon smoked paprika 2 tablespoons olive oil 1 tablespoon pomegranate molasses 1 tablespoon sherry vinegar 1/2 lemon, zested and juiced Instructions: Preheat a grill over indirect medium-high heat. In a large bowl, combine the parsley, yogurt, garlic, coriander, salt, cumin, paprika, and allspice. Add the lamb and mix gently by hand until evenly combined. Shape the meat into 4 patties, each about 4 by 6-inches by 1/2-inch. Oil 1 side of the pizza dough very lightly. Grill, oiled side down, over medium-high heat until the bottom side is blistered. Lightly oil the top and flip over. Scatter the cheese over the dough and cook until the underside is blistered. Move to indirect heat, cover, and cook until the cheese is melted and the dough is cooked through, about 3 to 5 minutes. Cut the dough into rough rectangles about the size of the patties and keep warm while you grill the burgers. Lightly oil the patties and arrange them on the hot side of the grill. Cook for 2 to 3 minutes, flip, and cook another 2 to 3 minutes for medium-rare to medium. Transfer the burgers to the bread, top with some Muhamarra and grilled onions and top with another piece of the grilled pizza dough. Put them back on the grill over low or indirect heat for a few seconds per side. Remove them from the grill, halve the sandwiches on a long diagonal, and serve immediately. Put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]

" 18439,"Geoduck Papaya Ceviche 2 tablespoons finely chopped Spanish red onion 1 small, ripe papaya, seeded, and diced 2 ounces lime juice 1 1/4 pounds geoduck, siphon and body meat trimmed and thinly sliced into julienne 2 tablespoons finely chopped cilantro 2 to 3 teaspoons seeded, ribbed and minced jalapeno pepper 2 cups mesclun or wild greens salad mix 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper Instructions: Combine onions, papaya and lime juice in a medium mixing bowl and gently mix well. Add Geoduck, cilantro, jalapeno and mix well. Place in refrigerator for 30 minutes. Just before serving, toss mesclun salad with oil and season with salt and pepper. Place a portion of mesclun salad in the center of each plate, then top with a portion of the ceviche and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 18440,"\Belge-Ette\ De Veau Belge-ette-de-VeauKosher salt 10 ounces pearl onions 4 pounds veal shoulder, cut in into chunks 8 cups chicken stock, divided 1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme, 4 sprigs fresh parsley) 1 carrot 1 onion, poked with 2 cloves 5 tablespoons butter, divided 12 ounces small cremini or button mushrooms 3 tablespoons all-purpose flour 1/2 cup creme fraiche (or half sour cream, half heavy cream) Salt and freshly ground black pepper A few handfuls finely chopped fresh parsley, for garnish Instructions: Bring a large pot of water to a boil. Salt it, and blanch the onions 1 minute. Remove the onions, and set aside. In the same pot, blanch the meat 4 minutes. Drain, and rinse under cold running water. Put the veal in a pot and cover with all but 1 cup chicken stock. (If you need more liquid, add water.) Drop in the bouquet garni, carrot, and clove-studded onion. Bring the mixture to a boil, reduce the heat, and simmer very gently, uncovered, 1 to 1 1/2 hours.
While the meat cooks, peel the blanched onions. Melt 2 tablespoons of the butter in a pan and gently fry the onions together with the mushrooms until golden, about 5 minutes. Pour over the remaining cup of stock, and cook until tender and all the liquid has evaporated, about 10 minutes. Set aside.
When the meat is very tender, but not falling apart, remove it from the heat. Discard the carrot, onion, and bouquet garni. Strain the liquid into a saucepan. You should have about 2 cups: if you have more, simply boil to reduce to the right volume. Set the meat aside with the mushrooms and onions, and keep warm.
Melt the remaining 3 tablespoons butter in a saucepan. Whisk in the flour, and cook 1 minute. Pour over the cooking liquid, and simmer to thicken, about 10 minutes, skimming off any film that rises to the surface. Add the creme fraiche, season with salt and pepper, and pour over the meat. Gently reheat, and transfer to a dish, scatter of the parsley, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18441,"Ham Club Sandwich Sliders 8 small potato buns 2 tablespoons mayonnaise, optional 2 tablespoons barbecue sauce 4 romaine lettuce leaves, torn in small pieces Kosher salt and freshly ground black pepper 2 slices crispy cooked bacon, or 1 slice ham or Canadian bacon 4 thin slices roasted turkey (about 2 ounces) 1 half-pint grape or cherry tomatoes Sweet, dill or bread and butter pickles Instructions: Halve and toast the buns in a toaster, or under a broiler. Spread a little mayonnaise and barbecue sauce on the top and bottom of each bun. Layer with lettuce, bacon or ham and turkey. Top with the other half of the bun. Pack upright in a mini air-tight container. Send off to school. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18442,"Crispy Shrimp with Pepper Jelly and Herbs Pepper Jelly Vinaigrette: 1? cup grape seed oil ? cup pepper jelly ? cup rice vinegar ? Tbs. sriracha sauce 1 tsp. good quality fish sauce Juice of one lime (zest it first and reserve the zest) Salt to taste Herb Salad: 1 cup heirloom cherry tomatoes cut in quarters 1 small red onion, julienned ? cup small diced seedless cucumber ? cup roughly chopped toasted peanuts Leaves from 1 bunch fresh mint Leaves from 1 bunch fresh cilantro 1 bunch chives, snipped Aerated Batter: 1? cup all-purpose flour ? cup rice flour ? tsp. baking soda 1 cup Coors Light beer ? cup vodka br Peanut oil, for frying 12 large Louisiana shrimp, deveined Instructions: Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor.\n\nMake the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime.\n\nMake the batter: Combine all ingredients with a whisk until smooth.\n\nFinish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18443,"Parmesan Roasted Zucchini 6 medium zucchini (2 1/2 to 3 pounds total) Good olive oil Kosher salt and freshly ground black pepper 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh parsley leaves 2 tablespoons julienned fresh basil leaves 1/2 cup freshly grated Italian Parmesan cheese 3/4 cup panko (Japanese bread flakes) Instructions: Preheat the oven to 425 degrees F. Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well. Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18444,"Zucchini Pappardelle with Pesto and Eggplant alla Norma 1 large eggplant Salt 1 cup fresh mint leaves
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
Pepper
4 cloves garlic
1 lemon, zested and juiced
1 lemon, zested and juiced 1/4 cup plus 3 tablespoons olive oil 1/2 cup freshly grated Parmigiano-Reggiano 3 firm small to medium zucchini
4 cups vegetable stock
1 teaspoon cl flakes
1 pint cherry tomatoes
1 cup crumbled ricotta salata Instructions: Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes. Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese. Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable. Place the vegetable stock and 2 cups water in deep skillet. Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the cl flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more. Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve. Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine. Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 18445,"Butterbeer 1 cup packed light brown sugar 1 cup cold heavy cream 1 tablespoon confectioners' sugar 3 tablespoons butterscotch sauce Pinch of salt 1/2 teaspoon butter extract 1/4 teaspoon pure vanilla extract 6 cups cold club soda Instructions: Combine the brown sugar with 1/2 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture boils and the sugar dissolves, 2 to 3 minutes. Transfer to a small bowl or liquid measuring cup and refrigerate until very cold, about 1 hour. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form. Beat in the butterscotch sauce and salt until medium peaks form. Cover and refrigerate until ready to use. Stir the butter extract and vanilla extract into the cold brown sugar syrup. For each drink, combine 1 cup seltzer with 3 to 4 tablespoons of the brown sugar syrup in a chilled glass. Top with the butterscotch whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 18446,"Sauteed Wild Mushrooms 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello 1/2 cup good olive oil 1 cup chopped shallots (4 large) 4 tablespoons (1/2 stick) unsalted butter 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped garlic (6 cloves) 1 cup chopped flat leaf parsley Instructions: Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice. Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm. ","[Burgundy, Barolo, Chianti, Tempranillo]" 18447,"Fish Stew 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, crushed 28 ounce can plum tomatoes, drained and chopped juices reserved 3 cups water, broth or clam juice 1 teaspoon dried thyme or oregano 1 teaspoon salt 4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces 2 ears of corn, cut crosswise into 1inch pieces 1 1/2 pounds monkfish, cut into 1inch cubes Salt and freshly ground black pepper or crushed red pepper 1/3 cup chopped parsley Instructions: In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender. Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley. ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18448,"Ice Cream Freezer Pops 1/2 package sandwich cookies (12 to 14 cookies) , crushed 15 regular-size peanut butter cups, crushed 10 ounces candy-coated chocolate pieces (about 1 cup), crushed 1/2 gallon very good quality vanilla ice cream, slightly softened Instructions: Combine the crushed cookies, peanut butter cups and candy-coated chocolate pieces and add a spoonful to the bottom of each paper cup.
Scoop the ice cream into a large bowl of a mixer, then pour in the remaining chocolate-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a popsicle stick into each pop.
Freeze until the ice cream has solidified. Tear off the paper cups to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18449,"Grilled Blackened Cajun Chicken 2/3 cup plus 1/2 teaspoon kosher salt 1/3 cup packed light brown sugar 1 whole chicken (3 1/2 to 4 pounds) 1 tablespoon sweet paprika 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon cayenne 1/4 teaspoon garlic powder Freshly ground black pepper 4 tablespoons unsalted butter, melted Instructions: Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight. Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely. Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture. Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots. Remove from the grill and let rest on a cutting board for at least 20 minutes before carving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18450,"Secret Ingredient Lemon Bars Nonstick cooking spray, for the pan 2 1/4 cups all-purpose flour 3/4 cup freshly grated Parmigiano-Reggiano 1/3 cup confectioners' sugar, plus more for garnish 1 cup (2 sticks) unsalted butter, melted and slightly cooled 2 cups granulated sugar 1/3 cup all-purpose flour 2 tablespoons lemon zest plus 1 cup freshly squeezed lemon juice (from 4 to 5 lemons) 1 teaspoon vanilla extract 6 large eggs Instructions: For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray. Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes. In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes. Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18451,"Spear Ecstasy 3/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons chopped red onion 2 tablespoons lemon juice 1 tablespoon plus 1 teaspoon capers, drained and chopped 2 teaspoons dried tarragon 1/2 teaspoon onion powder 1/2 teaspoon sugar 1/4 teaspoon pepper 48 (about 2 bunches) asparagus spears, cut into 4-inch lengths 3 cups ice 6 cups water 1 1/2 teaspoons kosher salt Instructions: To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk. Mix well. Refrigerate until chilled, about 2 hours. Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes. Mix the ice, water, and kosher salt together in a large bowl. Remove the asparagus from the steamer and refresh it by plunging it into the ice water. Let sit until cold. Transfer to a paper towel-lined plate to dry. Refrigerate. Serve chilled with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18452,"Manchego-Stuffed Pork Burgers 2 tablespoons vegetable oil, plus more for brushing 1/4 cup pimento-stuffed Spanish olives 4 cloves garlic 1 tablespoon dried oregano 1 tablespoon chili powder 2 teaspoons smoked paprika 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground allspice 3 tablespoons mayonnaise 1 1/4 pounds coarsely ground pork Kosher salt and freshly ground pepper 1/4 pound manchego cheese, broken into bite-size pieces 4 Portuguese rolls, split Pimentos, tomato, red onion and/or lettuce, for topping Instructions: Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil, the olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor; pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise. Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about 1/2 inch thick. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese. Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 18453,"Roasted Figs with Baby Greens and Honey Vinaigrette 4 small fresh black mission figs, stemmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons orange blossom honey 1 tablespoon warm water 1/2 lemon, juiced 2 cups baby mixed greens 1 handful each assorted fresh herbs, such as parsley, basil, and chives, finely chopped 4 ounces gorgonzola, cut in big chunks Instructions: Preheat the oven to 400 degrees F. Cut a small \X\ in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes. Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands. In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine. To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 18454,"Franklin Nut Cake 1 lb. butter 2 C. sugar 6 eggs 1/2 lb. candied cherries 1/2 lb. candied pineapple 1 lb. plus 3/4 C. pecans 4 C. flour 1 tsp. baking powder 1/4 tsp. salt 2 tsp. vanilla Instructions: Cream butter and sugar. Add beaten eggs and 3 cups flour with baking powder and salt added. Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits. Mix into batter and add vanilla. Grease, flour, and line a large tube pan. Pour mixture into pan. Bake at 250 for 3 hours. Let cool for an hour. Remove from pan and place in a covered container with a glass of sherry, so the cake and wine \get to know each other. Let sit for 4 days until the sherry flavor permeates the cake. Slice thin.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18455,"Chicken Enchiladas with Salsa Verde, Guacamole and Lime Crema 1 tablespoon whole cumin seed 1 pound boneless, skinless chicken thighs
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, diced
1 bottle light beer
1 jalapeno, seeded and finely diced
6 cloves garlic, minced
1/2 large bunch cilantro, leaves and stems chopped and separated
1/2 teaspoon chipotle cl powder
1 lime
1 cup chicken stock
2 cups shredded Monterey jack cheese
1/4 cup crumbled Cotija
Eight 6-inch corn tortillas 7 tomatillos, husked 1 jalapeno
3 cloves garlic
1/2 large bunch cilantro, leaves chopped
Zest and juice of 2 limes
1 tablespoon extra-virgin olive oil 2 avocados, pitted, peeled and diced 1 Roma tomato, seeds removed and diced
1 small jalapeno, seeded and finely diced
1/2 small red onion, finely diced
2 tablespoons chopped cilantro
Zest and juice of 1 lime 1 cup Mexican crema Zest and juice of 1 lime Instructions: For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
For the crema: Mix the crema, lime zest and lime juice together in a bowl.
To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 18456,"Pirate's Booty: Bbq Ribs 1 teaspoon ground pepper 1 teaspoon minced garlic 1 teaspoon dried onion 1 teaspoon dried or fresh bell pepper Pinch of basil 2 racks of baby back ribs Instructions: Combine all ingredients (except for ribs) in a bowl and rub into meat. Marinate for 2 to 24 hours in the refrigerator. Grill at very high heat, approximately 30 minutes. Flip the meat three times on each side. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 18457,"Insalata di Arance e Origano: Orange Salad with Oregano 4 oranges 20 kalamata olives 1/4 cup/58 ml extra-virgin olive oil Salt and freshly ground black pepper Dried oregano Instructions: Slice the skin off each orange, removing both the peel and white skin or pith. Coarsely chop the oranges. Place the chopped oranges and olives in a salad bowl. Drizzle with extra-virgin olive oil, salt, pepper, and oregano. Toss well and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 18458,"Shrimp and Pineapple Not-So Po' Boys 1 pound large peeled and deveined shrimp Kosher salt 4 teaspoons Cajun shrimp seasoning (recommended: Cajun's choice) 1 tablespoon olive oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 red onion, finely diced 1 serrano pepper, seeds and membrane removed, minced 1/2 teaspoon turmeric 1 (20-ounce) can pineapple chunks, drained, finely chopped Small handful minced cilantro leaves 1/2 cup mayonnaise Cornmeal, for dredging Vegetable oil, for frying 4 big po' boy buns, split Lettuce and sliced tomato, for topping sandwiches Instructions: In a large bowl, toss the shrimp with a hefty sprinkling of salt, and massage gently. Allow it to sit for 5 minutes then rinse. This helps plump the shrimp especially if they were previously frozen. Add the Cajun seasoning to the shrimp and let it marinate for 20 minutes, while you make the chutney. In a skillet, warm 1 tablespoon olive of oil over low heat, until shimmering Add the cumin and fennel, it should splutter. Stir in the onion and serrano pepper and saute until softened and has picked up a little color. Add the turmeric and saute for 30 seconds. Stir in the pineapple and toss to coat with the spices. Cook for about 5 minutes. Add the cilantro and mayonnaise and stir to combine. Add some cornmeal to a shallow plate. Coat each shrimp evenly with cornmeal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat. When oil is shimmering (hot), add the shrimp in batches. Flip after 2 minutes, or when they start to change color. Cook another 2 minutes on the other side, until cooked to your liking (don't overcook, and should only take 5 minutes, tops!). Remove the shrimp from the skillet to a paper towel-lined plate. To build the po' boy: Slather the pineapple-mayonnaise mixture on 1 side of each bun bottom. Spoon a generous helping of shrimp over the top. Add some lettuce and tomato and cover with the bun tops. Wrap in plastic and aluminum foil and you're ready for the picnic! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 18459,"Fudgy Cake Pops Nonstick cooking spray, for greasing 2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
Pinch kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 large eggs
3/4 cup sour cream
1/2 cup milk
1 1/2 teaspoons vanilla extract
One 8-ounce package cream cheese, at room temperature 1 cup powdered sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 lemon, juiced
1 pound dark chocolate chips 1 pound white chocolate chips
1/4 cup small candy eyes
1 small bottle red food coloring
1/2 cup small black nonpareils
1/2 cup small orange nonpareils
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a quarter sheet tray with parchment paper and spray with nonstick cooking spray. Combine the flour, cocoa powder, baking powder and salt in a large bowl. Reserve. Combine the granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl. Beat in the eggs one at a time. Slowly add the sour cream, milk and vanilla. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour mixture. Spread the batter onto the sheet tray and bake, rotating the pan halfway through, until a toothpick inserted into the middle of the cake comes out clean, about 20 minutes. Let cool completely on a wire rack. For the cream cheese frosting: Beat together the cream cheese, powdered sugar, butter, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Set aside. Place the cake into a food processor and pulse to crumble. Transfer to a bowl, then add 2 cups of the frosting and stir to combine. Take some of the cake and frosting mixture and roll into a ball, roughly the size of a golf ball. Insert a candy stick into the center. Place onto a parchment-lined sheet tray. Repeat with remaining cake and frosting mixture, to make about 12 pops. Place into the freezer to chill for 15 to 20 minutes. For the decorating: Set up 2 double boilers with a glass bowl fit over the top of each. Add the dark chocolate to one bowl, and the white chocolate to the other. Gently melt the dark and white chocolate over the double boilers, stirring frequently to ensure the chocolate is not burning on the bottom of the bowls. For the white chocolate eyeball cake pops: Dip half of the chilled cake pops into the white chocolate, rotating to make sure they are fully coated. Allow any excess chocolate to drip off. Place right-side up into a piece of Styrofoam and stick one candy eye into the center of the cake pop. Repeat with remaining cake pops, transfer to the fridge to chill for 10 minutes. Scoop 1/2 cup frosting into a small bowl and add 2 drops red food coloring. Mix to combine, then transfer into a pastry bag. Cut a very small amount off the tip, then pipe squiggly lines coming out from the candy eyes to resemble red veins. For the chocolate-dipped cake pops: Take the other half of the cake pops and dip into the dark chocolate, making sure to fully coat the cake and allowing any excess to drip off. Roll immediately in the black and orange nonpareils. Place right-side up into a piece of Styrofoam, then into the fridge to chill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18460,"Apple Harvest Oatmeal 2 tablespoons unsalted butter 1 crisp apple, such as Braeburn or Crispin, cored and diced with skin 1 teaspoon ground cinnamon 2 tablespoons dark brown sugar, plus more to taste 3 cups water 2 cup quick-cooking oats 1/2 cup wheat germ 1/4 cup ground/milled or whole flax seed (or a combination of both) 1/4 cup chopped dried apples 1/4 cup golden raisins 3/4 cup 1 percent milk Instructions: Melt the butter in a medium saucepan over medium heat, and the apple and cook until lightly brown and soft, 2 minutes. Add cinnamon and sugar and cook until dissolved. Add the water and bring to a boil. Add the oats, wheat germ, flax, dried apples and raisins. Stir constantly for 2 minutes until oats are cooked and dried fruit is slightly plumped. Divide into 4 bowls, sprinkle each bowl with more brown sugar, a drizzle of milk and a dried apple ring. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18461,"Coconut Ice 3/4 cup sugar 1 cup water 4 cups coconut milk, preferably fresh 2 teaspoons vanilla Instructions: Place the sugar and water in a medium saucepan and bring to a boil. Cool, then whisk in the coconut milk and vanilla. Pour into a container and refrigerate until cold. Transfer to an ice cream maker and mix according to machine's directions. ","[Viognier, Gewrztraminer, Riesling]" 18462,"Tangerine Sorbet with Vanilla Cream and Candied Pistachios 3 cups freshly squeezed tangerine juice 3/4 cup sugar
1 tablespoon Italian bitter liqueur, such as Campari, optional 3 tablespoons sugar 1/4 teaspoon fine salt
1/2 cup shelled pistachios
3/4 cup whipping cream 1 vanilla bean, split lengthwise Instructions: For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days. For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside. For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use. To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios. ","[Riesling, Moscato, Vinho Verde, Prosecco]

" 18463,"Dill Dip in a Bread Bowl 1 cup mayonnaise 1 cup sour cream 1 garlic clove, minced 1 tablespoon dill weed 1 tablespoon shallot, minced 1 tablespoon minced fresh parsley leaves 1 tablespoon beau monde (seasoning salt), optional 2 round bread loaves (preferably a dill/onion bread) Instructions: Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18464,"Roasted Radishes with Soy and Sesame Seeds 20 medium radishes, leaves, stems, and rootlets trimmed (about 1 pound when trimmed) 1 1/2 tablespoons roasted peanut oil 2 tablespoons soy sauce 2 medium scallions, sliced thin 1 tablespoon sesame seeds, toasted in a dry skillet until golden brown Instructions: Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off). Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 18465,"Breakfast Mom Crepes 12 slices uncured peppered turkey bacon 6 chicken apple sausages 6 large eggs 1 1/2 cups rice milk 3 tablespoons raw cane sugar 1/2 tablespoon vanilla extract 1/2 teaspoon ground cinnamon Pinch of kosher salt 1 1/2 cups all-purpose flour or gluten-free pastry flour 2 tablespoons coconut oil Pure maple syrup, for serving 1 jar 100 percent fruit strawberry jelly 1 jar 100 percent fruit blueberry jelly Bananas, for serving Mandarin oranges or clementines, such as Cuties, for serving Instructions: For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm. Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm. For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined. Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed. Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 18466,"Hot cl Grilled Pork Rounds with Avocado-Mango Salsa over Couscous 1 cup diced ripe mango 1 cup diced ripe California avocado 2 tablespoons minced red onion 2 tablespoons fresh lime juice 2 tablespoons freshly chopped cilantro leaves 1 tablespoon finely chopped and seeded jalapeno pepper 1/4 teaspoon ground cumin Salt and freshly ground black pepper 2 cups reduced-sodium chicken broth 1 (10-ounce) box couscous 12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds) 1 tablespoon hot chili oil Instructions: In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper. In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork. Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown. Serve pork over couscous with salsa spooned on top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18467,"Peach-Orange Sherry Granitas 3/4 cup sugar 4 wide strips orange zest, plus 2 tablespoons orange juice 2 wide strips lemon zest, plus 2 tablespoons lemon juice 1 1/2 pounds peaches, pitted and chopped (about 4 cups) 1/3 cup manzanilla sherry Peach and/or orange slices, for garnish Instructions: Bring the sugar, 1/2 cup water and the orange and lemon zest to a simmer in a saucepan, stirring until the sugar dissolves. Let cool, then strain into a blender. Add the peaches and orange and lemon juice. Blend until very smooth. Pour into a 9-by-13-inch baking dish and stir in the sherry. Freeze until beginning to harden, 2 to 3 hours, then scrape with a fork. Continue to freeze, scraping occasionally, until frozen, about 3 more hours. Serve garnished with peach and/or orange slices. ","[Viognier, Moscato, Riesling, Cava]" 18468,"Candy Corn Creamy Orange Float 1 orange wedge 2 tablespoons yellow sanding sugar
1 pint coconut sorbet
Two 12-ounce bottles orange soda, chilled
1 canister sweetened whipped cream
Instructions: Rub the orange wedge along the rims of 2 pint-size glasses. Pour the sugar onto a shallow dish and dip the rims of the glasses into the sugar. Put 2 to 3 scoops of coconut sorbet into each glass. Fill each glass with orange soda (you may not need to use it all). If you pour the soda over the back of a spoon into the glasses, it will keep the soda from breaking up the sorbet too much. Top each float with lots of whipped cream and sprinkle with yellow sanding sugar. Add a straw and enjoy! ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 18469,"Kids Can Make: Football Cocoa-Crispy Rice Treats Cooking spray 4 tablespoons (1/2 stick) unsalted butter One 10-ounce bag mini marshmallows 1 tablespoon honey 1 teaspoon pure vanilla extract Kosher salt 6 cups cocoa-flavored crispy rice cereal About 12 vanilla- or chocolate-flavored candy chews, such as Tootsie Rolls Instructions: Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray. Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined. Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes. Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 18470,"Malted Chocolate Pudding Cake Nonstick cooking spray 2/3 cup all-purpose flour 1/3 cup whole-wheat pastry flour 3/4 cup packed light brown sugar 1/4 cup Dutch processed cocoa powder, plus 2 tablespoons 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup chocolate malt powder, such as Ovaltine 1/2 cup low-fat (1 percent) milk 1 large egg white 2 tablespoons unsalted butter, melted 2 teaspoons pure vanilla extract 1 1/2 cups boiling water Confectioners' sugar, for dusting, optional Instructions: Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish. Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18471,"Seven Grain Salad Primavera Quinoa Wheatberries Wild rice White rice Bulgur Barley Couscous 1/2 red pepper, chopped 1/2 orange pepper, chopped 1/2 yellow pepper, chopped 1 small red onion, chopped 1/2 bunch scallions, chopped 1/2 cup mango chutney 1/4 cup prepared plum sauce (available in the Asian section of most supermarkets) 1/2 cup orange juice 1/4 cup sesame oil 1 teaspoon roughly chopped, fresh ginger 1 teaspoon fresh garlic, chopped Instructions: You may substitute any of your favorite grains. Cook them according to the directions on the package. You will want to end up with approximately 7 cups total of cooked product. Mix together and set aside. Blend all of the ingredients in a food processor. Add salt and pepper to taste. Mix the grains, dressing and chopped vegetables. Garnish with some extra chopped scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18472,"End of Summer Panzanella Salad 1/2 cup olive oil, plus more for drizzling 1/4 cup white balsamic vinegar 2 small cloves garlic, minced 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 pint multicolored cherry tomatoes, halved (about 10 ounces) 1 medium zucchini (about 8 ounces) 1 medium yellow summer squash (about 8 ounces) 2 ears of corn, shucked 1/2 small red onion, sliced into 1/4-inch-thick rounds One 12-ounce loaf sourdough bread, cut into 1-inch-thick slices 1 cup fresh basil leaves, torn 1/2 cup crumbled ricotta salata or feta (optional) Instructions: Preheat a grill pan or outdoor grill to medium-high heat. Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side. Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 18473,"Aglio e Olio with Peas and Prosciutto Kosher salt 1/2 cup olive oil, plus more for serving, optional
4 ounces thinly sliced prosciutto, cut across into 1/4-inch slices
6 cloves garlic, smashed and peeled
1 1/2 cups frozen peas, thawed
3/4 teaspoon crushed red pepper flakes
1 pound fusilli lunghi or cavatappi pasta
2 cups freshly grated Parmigiano-Reggiano, plus more for serving
Instructions: Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes. Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18474,"A Horse Rode in on a Turkey Quesadilla 1 pound sweet and spicy turkey sausage 1/2 red onion, diced 1 bunch cilantro, leaves chopped 1 package baby portobello mushrooms, diced 1 tablespoon cayenne pepper, or to taste 2 teaspoons crushed red pepper flakes, or to taste 5 large tortillas 1 pound horseradish Cheddar, sliced 1 package shredded sharp Cheddar 1 cup sour cream 1 cup buffalo sauce (recommended: Moore's Buffalo Wing Sauce) Instructions: Peal the casing off the turkey sausage and add it to a large bowl. Mash the sausage into small pieces and add the onion, cilantro, mushrooms, cayenne, and crushed red pepper flakes. Stir together until well combined. Heat a large skillet, over high heat and add the sausage mixture. Stir and cook until well browned, about 5 to 6 minutes. Lightly spray a separate pan with cooking spray and put over high heat. Add 1 tortilla to the pan and put a layer of horseradish Cheddar cheese on half of the tortilla. Top with a layer of the turkey sausage mixture and a thin layer of shredded Cheddar cheese. Add a final layer of horseradish cheese and cover with the other half of the tortilla. Cook on 1 side for 45 seconds and then flip to the other side and cook for 1 minute. Remove from the pan and cut into 3 triangular pieces. Repeat with the remaining tortillas and filling. Blend the sour cream and the buffalo sauce in a serving bowl and serve as a dipping sauce for the quesadillas. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 18475,"Sangria Granita 1 (750-ml) bottle white wine 3 tablespoons frozen orange juice 1 tablespoon limeade, frozen concentrate 1 cup peach nectar 1 teaspoon vanilla extract 3 tablespoons honey Canned peaches, for garnish Instructions: In a 9 by 13-inch metal baking dish, combine all ingredients and whisk to blend. Put in the freezer and freeze for at least 3 to 4 hours making sure to stir every hour to create a chunky consistency. Serve in martini glasses. Garnish with canned peach segments. ","[Viognier, Vermentino, Moscato, Riesling]" 18476,"Lilac-or Chocolate-Topped Cupcakes 3/4 cup self-rising flour 1/2 cup very soft unsalted butter 7 tablespoons sugar 2 eggs 1 to 2 teaspoons vanilla extract Few tablespoons whole milk Approximately 1 1/4 cups confectioners' sugar, sifted, or instant royal icing 1 to 2 tablespoons water Food coloring paste, I'm using Grape Violet Gold chocolate button (or any candy coated chocolate) 1 recipe Chocolate Ganache, recipe follows 7 ounces bittersweet chocolate, with a minimum 70 percent cocoa solids, chopped, or use chocolate buttons 3/4 cup plus 2 tablespoons heavy cream Instructions: Preheat the oven to 400 degrees F. Put all the ingredients for the cupcakes except the milk into a food processor and blitz furiously. Then pour in the milk, and process again until you have a smooth batter. Divide the mixture between either the big muffin pans or the 3 small pans. Cook the big cupcakes for about 15 to 20 minutes, and the small ones for about 10 minutes, although you might need to keep a closer eye on the little ones. Cool the cupcakes on a wire rack. To ice the mini-cupcakes, mix the confectioners' sugar with a tablespoon or 2 of water from a recently boiled kettle or cold water (according to package instructions) for instant royal icing until you have a smooth, spreadable paste. In both cases add water slowly: you don't want this runny, and nothing is more irritating than having to start sifting more sugar. The merest, tiniest blob of food-coloring paste- in this case, as I said, Grape Violet - will be enough to bring a dizzy and rich-toned intensity to the proceedings; you can always add more coloring if you want, but again the important thing is to guard against having to do any more sifting. And if you have been too heavy-handed and landed yourself with a batch of unusable dark icing, then just make up some more plain white icing and add to tone down. Slice any peaking humps off the tops of the cakes with a sharp knife and then pour, from a dunked-in spoon, the icing over each cake until the tops are thickly and smoothly covered. Let stand for a couple of minutes until the icing has set a tiny bit and then dot a gold button or other decoration of your choice on top. Put both ingredients in a saucepan and, over low heat, cook until the chocolate's melted. Whisk together with handheld mixer or electric whisk (for ease and preference), watching the mixture become thick and glossy. Spoon and smooth over your waiting cupcakes. . Let stand for a couple of minutes until the icing has set a tiny bit and then decorate in whatever way you want. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18477,"Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise 5 garlic cloves 1/2 bunch fresh flat-leaf parsley, chopped 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper 1 leg of lamb (about 7 pounds), thighbone removed (see note) Turkish Spice Mix, recipe follows 3 fennel bulbs, trimmed and quartered Salt and freshly ground black pepper 1 lemon, juiced Extra-virgin olive oil 1/2 cup walnut pieces 2 cups mayonnaise 2 garlic cloves, chopped 1 roasted red pepper, torn into narrow strips by hand 1 fresh hot red cl, stemmed Pinch sugar 1/2 lemon, juiced Salt and freshly ground black pepper 3 tablespoons allspice berries 2 teaspoons whole black peppercorns 2 teaspoons fennel seeds 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1-inch piece cinnamon stick 1 teaspoon cloves Instructions: Preheat the oven to 375 degrees F. Stir together the garlic, parsley, olive oil, salt and pepper to make a paste. Spread that over the inside of the leg of lamb. Tie the leg crosswise with several lengths of butchers twine. Coat the outside of the leg of lamb with the Turkish Spice Mix and set it on a rack in a roasting pan. Put the fennel in a small, deep baking dish (or souffle dish) and sprinkle with salt and pepper. Add the lemon juice and enough oil to entirely cover the fennel (2 1/2 to 3 cups, maybe more depending on the size of the dish). Cover with aluminum foil. Put the lamb and the fennel in the oven and cook until the fennel is very soft and the lamb is medium (140 degrees F), about 1 hour for the fennel, and about 1 1/2 hours for the lamb. Let the lamb rest 10 minutes before slicing. While the lamb is roasting, make the mayonnaise: Grind the walnuts to a coarse powder in a food processor. Add all of the remaining ingredients and puree; set aside. Slice the lamb against the grain and serve it with the roasted fennel and sweet red pepper mayonnaise. Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container. ","[Chardonnay, Pinot Noir, Grenache Blanc, Vermentino]" 18478,"Yogurt Creme Brulee with Fresh Fruit and Granola 16 ounces plain 2% Greek yogurt 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
1 pint fresh blueberries, raspberries or strawberries (or a combination) Granulated sugar 2 teaspoons fresh lemon juice 1/2 cup granola 8 teaspoons turbinado sugar Instructions: Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Put the berries in a small saucepan, add 1/4 cup water and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly. Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes. Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving. You'll need a small blowtorch to caramelize the sugar. (A broiler will melt the yogurt.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18479,"Junior's Most Famous Cheesecake 7/8 cup sugar 3 tablespoons cornstarch 1 pound 14 ounces cream cheese 1 extra large egg 1/2 cup heavy cream 3/4 teaspoon vanilla Instructions: Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix. Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup mar" 18480,"Sticky Buns 1 tablespoon sugar 1 tablespoon active dry yeast 1/2 cup whole milk 1 tablespoon honey 1 tablespoon olive oil (melted butter would be great, also) 6 to 8 cups unbleached white flour, plus more for flouring 1 tablespoon salt Vegetable oil, for oiling the pan 1/2 cup butter 1 cup brown sugar 1/2 cup honey 1/2 cup granulated sugar 1/4 cup heavy cream 1/4 teaspoon salt 1 1/2 cups pecan halves 1 cup brown sugar 1 tablespoon cinnamon Instructions: For the white trash dough: Mix together the sugar, yeast and 1 cup very warm water (not hot) in a measuring cup and proof to test the liveliness of the yeast. When this bubbles and looks healthy, hopefully in 5 minutes or so, transfer to a mixing bowl and add 1 1/2 cups warm water, the milk, honey, olive oil and 5 cups of the flour. Mix this by hand or in a mixer until it just barely comes together, and then cover and let rest for 20 minutes or so. This is referred to as an 'autolyze' or resting period, and it allows the flour to absorb the moisture without the salt hampering the process. After the time is up, stir in the salt and an additional 1 cup flour. The dough should be coming together now and may need the addition of up to 2 more cups of flour. It should be a medium-soft dough that stands up to kneading but is not too firm. Knead until silky in texture and thin bands form when pulling it apart. Let rise, covered, until doubled in bulk. (This recipe makes double the amount of dough needed for the sticky buns. After rising and dividing the dough, reserve the other half of the dough for another use.)
In the meantime, oil a 9- by 13-inch baking pan and line with parchment paper. Now is a good time to make the sticky goo, as we so affectionately call it.
For the sticky goo: In a 3-quart saucepan, melt the butter and pour off about 2 tablespoons into a glass bowl and set aside. To the butter in the pan, add the brown sugar, honey, granulated sugar, heavy cream and salt. Whisk together over medium heat until smooth. Pour into the prepared baking pan and sprinkle with the pecan halves.
Once the dough is ready, turn it out onto a floured board but do not knead! Just spread it out in all its flattened glory. Divide the dough in half. (Knead together one half and put it into a loaf pan for sandwich bread or something; you won't need it for this.) Take the other half and roll it out on your floured board to a rectangle about 12 inches by 20 inches. Brush with the reserved melted butter.
For the topping: Sprinkle on the brown sugar and cinnamon and roll it longways into a tidy log. Cut the log into 12 equal pieces and place the pieces cut side up in the pan over the pecan mixture of love. Let rise, covered, in a warm place, about 1 hour.
Preheat the oven to 350 degrees F.
Bake until an instant-read thermometer placed in the buns registers 200 degrees F, about 45 minutes. Once you pull the buns from the oven--and this is important--let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. This will allow the caramel to thicken slightly and it won't all just run off. You will be greatly rewarded for your patience! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 18481,"Simple Broiled Flank Steak with Herb Oil 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup chopped fresh parsley 2 tablespoons red wine vinegar 1 clove garlic, minced Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 1 flank steak, 1 1/2- to 2-pounds Instructions: Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes. Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve. Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak. Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 18482,"Cajun Crab and Asparagus Pie Salt 3/4 cup sliced large asparagus spears (cut on the bias, 14-inch thick) One 10-ounce ball white or whole-wheat pizza dough 3/4 cup Cajun Alfredo Sauce, recipe follows 3/4 cup fresh crabmeat, drained and well picked for shells 1/4 cup grated mozzarella cheese 2 tablespoons diced roasted red bell pepper Freshly cracked black pepper 1/4 cup shaved Parmesan cheese, for garnish lemon wedges, for garnish (optional) 1 green onion, sliced, for garnish (optional) Grated zest of 1 lemon 1 tablespoon olive oil 1 tablespoon all-purpose flour 1 tablespoon minced garlic 1/8 teaspoon cayenne pepper 1/8 teaspoon ancho cl powder Pinch freshly grated nutmeg 1/8 teaspoon freshly cracked black pepper 1/4 teaspoon smoked sweet paprika 3/4 cup heavy cream 1/4 cup grated Parmesan cheese Salt and freshly ground black pepper Instructions:

1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500 degrees F.
2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
4. Bake the pizza for 12 to 15 minutes, until golden brown.
5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest.
6. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho cl, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18483,"Warm Shredded Chicken Salad 6 boneless, skinless chicken breasts 1/2 cup sesame oil 2 tablespoons peanut oil Juice of 1/2 lemon 1/4 cup soy sauce 3 tablespoons freshly grated ginger 1 tablespoon cornstarch 1/2 cup extra virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 5 large bunches watercress, stems removed, leaves washed and well dried 2 ripe avocados, halved, seeded, and peeled 1/2 cup peanut oil for frying Instructions: Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken. Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator. To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 18484,"Pumpkin Stuffing 1 cup diced pumpkin (from 1 whole small pumpkin) 3 tablespoons butter 1 1/2 cups diced sweet onions 1 1/2 cups diced celery 1/4 cup finely chopped fresh thyme leaves 1/4 cup finely chopped sage leaves Salt and cracked black pepper 2 1/2 cups stale cornbread 1 egg, beaten 1/4 cup chicken stock Parsley sprigs, for garnish Instructions: Preheat the oven to 425 degrees F Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper. Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well. Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes. To serve, cut stuffing into squares and garnish with a couple sprigs of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18485,"Spicy Chicken Tenders with Honey-Mustard Vegetable oil cooking spray 1/3 cup honey 1/3 cup Dijon or whole-grain mustard 1 cup all-purpose flour 1 tablespoon kosher salt, plus extra for seasoning 3 large eggs, at room temperature, beaten 3 tablespoons hot sauce (recommended: Tabasco) 1 cup cornmeal 2 tablespoons chili powder 1 teaspoon cayenne pepper 1 1/2 pounds chicken tenders, halved lengthwise Olive oil, for drizzling Kosher salt Instructions: Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside. Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside. Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes. Arrange the chicken on a platter and serve the honey-mustard alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 18486,"Prawn Cake 1 tablespoon butter, for greasing 3 tablespoons vegetable oil 1 medium onion, sliced 3 cloves garlic, peeled and left whole 1 teaspoon freshly grated ginger 5 whole black peppercorns 4 whole cloves 1 teaspoon cumin seeds 1 (1/2-inch) piece cinnamon stick 2 mild dried red chiles Kosher salt 2 tomatoes, chopped 1 teaspoon sugar 2 teaspoon white wine vinegar 10 1/2 ounces raw prawns (medium shrimp), heads and shells removed, de-veined 3 1/2 ounces sugar 4 1/2 ounces butter 3 free-range eggs, beaten, plus 1 free-range egg yolk, beaten 1/2 teaspoon salt 3 ounces semolina, soaked in 4 ounces water for 15 minutes 8 1/2 ounces all-purpose flour 1 teaspoon baking powder 6 ounces milk 3 1/2 ounces desiccated coconut (unsweetened finely shredded coconut) Lightly dressed green salad, to serve Instructions: For the filling: Heat the oil in a non-stick saucepan over a medium heat. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
Meanwhile, blend the garlic cloves, and ginger with 1 tablespoon water to a smooth paste in a food processor.
Using a mortar and pestle, grind the peppercorns, cloves, cumin, cinnamon, and dried chiles to a fine powder. Add the ground spices to the pan, and stir well to coat the onion in the spices. Reduce the heat to a low heat, and fry the spices for 20 to 30 seconds. Add the ginger and garlic puree, stir well, and cook for another 2 to 3 minutes, or until the raw smell of garlic has disappeared.
Add the chopped tomatoes and a splash of water, stir well and bring the mixture to a simmer. Simmer for 12 to 15 minutes, stirring occasionally, or until the tomatoes have reduced to a pulp. You can use a potato masher to break the tomatoes down during cooking.
Add the sugar and the white wine vinegar, and cook for another 2 to 3 minutes.
Add the prawns and cook for another 1 to 2 minutes, or until the prawns have turned pink, and have started to curl up. Remove the pan from the heat, and set aside to cool.
For the batter: Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with butter.
In a mixing bowl, cream together the sugar and butter until pale and fluffy. Gradually add the eggs and egg yolk, beating well until each addition has been fully incorporated into the mixture before adding more. Add the salt, semolina, flour, baking powder, milk, and coconut, and mix until the mixture is well combined, and is of a dropping consistency.
Spoon half of the batter mixture into the greased cake tin. Spoon the filling mixture on top of the batter and spread it evenly over the batter. Pour over the remaining batter mixture. Transfer the pan to the oven, and bake for 55 to 60 minutes, or until a skewer comes out clean when inserted into the center of the prawn cake.
To serve the dish, turn out the prawn cake onto a plate. Cut the prawn cake into ten slices and place each slice onto a serving plate. Place a portion of lightly dressed salad greens alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18487,"Pasta ai Quattro Formaggi Salt 1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan 1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling Instructions: Bring a large pot of lightly salted water to a boil. Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated. Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes! Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly. Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18488,"Amaro Truffles 8 ounces bittersweet chocolate, finely chopped, such as 70-percent Guittard 1/3 cup heavy cream
3 tablespoons amaro, such as St. Agrestis
1/4 teaspoon kosher salt
1/3 cup cocoa powder
Instructions: Place the finely chopped chocolate in a medium bowl. Add the heavy cream, amaro and salt to a small saucepan. Place over medium heat and warm until small bubbles appear around the outside. Pour the hot cream mixture over the chocolate and allow to sit for 2 minutes. Using a rubber spatula, mix until completely melted and smooth. Refrigerate for 1 hour. Line a rimmed baking sheet with parchment. Place the cocoa powder in a shallow bowl. Using a 1 tablespoon-size scoop, scoop balls of the chocolate mixture into the palm of the hand and roll into a smooth ball. Roll in the cocoa powder and place on the prepared baking sheet. Continue with the remaining truffle mixture. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 18489,"Poquito and Grande: Taquitos and Burritos 2 cups shredded rotisserie chicken 1 teaspoon ground cumin 1/2 teaspoon dried oregano Salt and freshly ground black pepper 1 can chopped green chiles, 4 ounces A few leaves fresh cilantro or parsley, finely chopped Vegetable or canola oil, for frying 12 (6-inch) corn tortillas 1 tablespoon extra-virgin olive oil 1 red onion, chopped 2 cloves garlic, grated or finely chopped 1 teaspoon sugar 1 tablespoon chili powder, a palm full 1 1/2 teaspoons ground cumin, 1/2 a palm full A pinch ground cinnamon Salt and freshly ground black pepper 1 (28-ounce) can fire roasted crushed tomatoes 8 (8-inch) flour tortillas 3 tablespoons extra-virgin olive oil, divided 1 1/2 pounds ground pork 1 small zucchini, grated 2 cloves garlic, grated or finely chopped 2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste Salt and freshly ground black pepper 1 (19-ounce) can black beans (recommended: Progresso) 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar 1/2 head iceberg lettuce, or 1 heart romaine, shredded Instructions: Preheat oven to 425 degrees F. Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes. For the sauce: Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer. Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more. Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes. Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 18490,"Pea Shoots Sauteed with Garlic and Ginger 1 tablespoon olive oil 2 tablespoons grated fresh ginger 2 cloves garlic, finely chopped 2 pounds pea shoots, rinsed, dried, and cut into 2inch lengths 2 teaspoons soy sauce 1/2 teaspoon freshly ground black pepper 2 tablespoons sesame seeds, lightly toasted Instructions: In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 18491,"Beef Tenderloin with Red Wine Glaze 1 pound cippolini onions One 6- to 7-pound beef tenderloin, trimmed
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 onions, roughly diced
1 head of garlic, cut in half
1 bunch fresh thyme
10 medium carrots, peeled
4 tablespoon unsalted butter 1 quart beef stock One 750-milliliter bottle red wine Watercress, for garnish
Instructions: Preheat oven to 400 degrees F. For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve. For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes. Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan. Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper. Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 18492,"Whole Dungeness Wok Fried Crab 3 tablespoons peanut oil 1 tablespoon chopped green onion, white and green parts 2 teaspoons finely minced lemon grass, tender white part only 1/2 large red bell pepper, stemmed, seeded, and julienned 2 teaspoons peeled and grated fresh ginger 5 teaspoons rice wine vinegar 1 teaspoon minced garlic 1 cup chicken stock, homemade or low sodium canned 5 teaspoons soy sauce 2 1/2 teaspoons sugar 2 teaspoons Chinese chili garlic paste 1 teaspoon coarsely chopped Chinese fermented black beans 2 teaspoons cornstarch dissolved in 1 tablespoon cold water 1/4 cup sake 1 Dungeness crab (about 1 1/2 pounds), cooked, top shell removed and reserved, cleaned, cracked in half, cut into sections, and claws cracked Instructions: To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemon grass, red bell pepper, ginger, and garlic until soft, about 2 minutes. Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili garlic paste, and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside.
To wok-fry the crab, heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace or top shell), add the sake, and cover. Allow to steam 2 to 3 minutes. Add the lemon grass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.
On a large plate or platter, arrange the crab with the carapace (top shell) back on top so it looks roughly like a whole crab again and pour all the sauce over and around it. You'll need crab-crackers, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve this with steamed white rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 18493,"Smokey Bones Pork Shoulder Recipe 1 whole pork shoulder 1 gallon chicken broth 3 cups homemade or commercially prepared dry barbecue spice rub, ground to a powder 1 cup sugar 1 cup homemade or commercially prepared barbecue sauce plus additional for glazing 1/4 cup Worcestershire sauce 1 pound butter, melted 1 cup olive oil About 1 gallon apple juice 2 tablespoons corn syrup for glaze, optional Instructions: Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F. Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour. Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool. Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more. Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.) Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 18494,"Macaroni and Egg Salad 1/4 cup minced red onion 8 ounces elbow macaroni 1 chopped celery stalk 1 chopped hard-cooked egg 1/3 cup mayonnaise pinch of cayenne pepper 1 tablespoon white wine vinegar 3 tablespoons chopped parsley salt and pepper Instructions: Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18495,"Old-Fashioned Butterflied Pork Chops 1/4 pound fresh pork loin meat 2 tablespoons flour 2 tablespoons bread crumbs 1 egg Salt Pepper Instructions: Preheat a deep fryer or a pot of oil to 350 degrees F. Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs. Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 18496,"Bloody Suckers 1 cup sugar 1/2 cup light corn syrup 3/4 teaspoon pure lemon extract Yellow food coloring Lollipop sticks 4 cups light brown sugar, firmly packed One 14-ounce can sweetened condensed milk 1 cup butter 1 cup light corn syrup 1 teaspoon salt 1 1/2 teaspoons vanilla extract 1/2 teaspoon red food coloring Instructions: For the lollipops: Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan over medium-high heat. Insert a candy thermometer and stir until sugar dissolves. Allow to boil, without stirring, until mixture reaches 295 degrees F (hard-crack stage). Once the candy reaches 295 degrees F, remove it from the heat. Stir in the lemon extract and food coloring to desired color. Spoon the candy onto a nonstick silicone sheet, making a quarter-size circle. Lay a lollipop stick on the syrup and press into the lollipop. Twirl the stick so it is completely coated in syrup. Continue until you have all the lollipops made. Allow to cool completely. Set aside while you make the caramel. For the caramel: In a heavy-bottomed saucepan over medium heat, combine the brown sugar, sweetened condensed milk, butter, corn syrup and salt. Bring to a boil, stirring constantly. Cook the caramel to 234 degrees F. Remove from the heat and stir in the vanilla and red food coloring. Allow to cool off the heat. Dip the \suckers\ until they are half coated in caramel. Put them back on the silicone baking sheet to set up. If the caramel is too thin, wait a few minutes to let the caramel set and re-dip the \suckers. Store in a cool, dry container. Do not refrigerate. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 18497,"Orzo with Mushroom, Snow Peas, and Pine Nuts 2 teaspoons olive oil 2 shallots minced 1 pound assorted fresh mushrooms (can include cepes, creminis, portobellos, etc), sliced thinly 1/2 pound of fresh snow peas, julienned 3/4 cup toasted pine nuts 1 pound orzo, cooked according to box directions 1 tablespoon of butter, optional Salt and freshly ground black pepper Instructions: Heat 2 teaspoons olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18498,"Bi Bim Bap 1/4 cup rice vinegar 2 tablespoons liquid aminos
2 tablespoons minced garlic
2 tablespoons peeled and minced ginger
2 tablespoons oyster sauce
2 tablespoons sriracha
2 teaspoons fish sauce 1 pound ground beef
1 pound ground pork
2 tablespoons chopped cilantro 1/4 cup sunflower oil 2 cups sliced mushrooms Kosher salt and pepper Marinated Kale, recipe follows Steamed wild rice, for serving
Korean BBQ Sauce, recipe follows Kimchi, recipe follows Pickled Jalape?os, recipe follows Pickled Onions, recipe follows Sliced avocado, for serving 4 sunny-side-up eggs Soy Aioli, recipe follows Sliced scallions, for serving 3 tablespoons olive oil 1 heaping tablespoon peeled and minced ginger
1 tablespoon liquid aminos
1 tablespoon lemon juice
1/2 tablespoon sesame oil
1/8 teaspoon white pepper
Kosher salt 4 cups packed stemmed kale torn into 2-inch pieces 1/2 cup sriracha 1/2 cup sugar
1/3 cup liquid aminos
1/3 cup rice vinegar
1 tablespoon minced garlic
1 tablespoon peeled and minced ginger 1 tablespoon lime juice
1 tablespoon sesame oil
1/2 cup pureed roasted red peppers 1 tablespoon minced garlic
1 tablespoon peeled and minced ginger
1 tablespoon minced green onions
2 teaspoons crushed red pepper flakes
2 teaspoons agave syrup
Kosher salt 1 small head Napa cabbage (about 1 1/4 pounds), julienned 1 1/2 cups shredded red cabbage
3/4 cup shredded carrots
3 cups cider vinegar 1 cup sugar
1 tablespoon yellow mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
1 teaspoon ground ginger
Kosher salt
1 pound jalape?os, stemmed and cut into 1/8-inch-thick slices 1/2 pound julienned onions
3 cups cider vinegar 1 cup sugar
1 tablespoon yellow mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
1 teaspoon ground ginger
Kosher salt 1 1/2 pounds julienned red onions
1 cup mayonnaise 1 tablespoon plus 1 teaspoon liquid aminos 1 teaspoon sriracha Instructions: Place the vinegar, liquid aminos, garlic, ginger, oyster sauce, sriracha and fish sauce in a blender and blend until smooth. Transfer to a large bowl, add the beef, pork and cilantro and mix thoroughly. Cover and marinate overnight in the refrigerator. When the meat is ready, heat 1 tablespoon of the oil in a large skillet over high heat. Add the meat and cook, breaking it up with a spatula, until completely cooked through. Remove from the heat and keep warm. Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the mushrooms, season with salt and pepper, and cook, stirring often, until softened. Remove from the heat and keep warm. Preheat a grill to medium high with a grill basket set on the grate. Add the Marinated Kale and grill. Spoon the rice into 4 bowls, top with some Korean BBQ Sauce, then form \u201cnests\u201d on top with the cooked meat, cooked mushrooms and grilled kale. Add portions of Kimchi, Pickled Jalape?os and Pickled Onions, arranging them in neat little nests and contrasting colors. Fan the avocado over the center of the bowls, then place an egg on top, but slightly offset. Finish by drizzling Soy Aioli over the entire dish and sprinkle with scallions. Combine the olive oil, ginger, liquid aminos, lemon juice, sesame oil, white pepper and 1/8 teaspoon salt in a blender and blend until thoroughly combined. Toss the marinade with the kale in a large bowl. If not using right away, cover and refrigerate. Combine the sriracha, sugar, liquid aminos, vinegar, garlic, ginger, lime juice and sesame oil in blender and blend until smooth. Stir together the pureed peppers, garlic, ginger, green onions, pepper flakes, agave and 1 1/4 teaspoons salt in a small bowl. Toss together the Napa cabbage, red cabbage and carrots in a large bowl. Work the pepper paste into the cabbage mixture with your hands. Transfer the kimchi to a 1-quart mason jar, cover and set aside at room temperature for 3 to 5 days. Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes. Meanwhile, bring a pot of water to a boil. Place alternating layers of jalape?os and onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening. Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes. Meanwhile, bring a pot of water to a boil. Place the onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening. Whisk together the mayonnaise, liquid aminos and sriracha in a small bowl. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 18499,"Cauliflower Salad 1 small cauliflower or half of a large one 2 generous handfuls black olives, sliced 2 generous handfuls sun-dried tomatoes, packed in oil 2 handfuls fresh tarragon or basil leaves, chopped 1 clove garlic, minced Zest of 1 lemon, and juice to taste
Extra-virgin olive oil, for drizzling Salt and freshly ground pepper Instructions: Break the cauliflower into florets, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the olives, sun-dried tomatoes, tarragon, garlic and lemon zest. Squeeze over lemon juice to taste. Drizzle in some olive oil and season with salt and pepper. Taste and adjust the quantities to suit your tastes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18500,"Crispy, Smoked Chicken Wings and Legs, Cilantro, Lime and Sriracha and a Celery and Radish Salad 8 chicken wings 8 chicken legs Big pinch kosher salt Pinch sugar 1 tablespoon smoked paprika Juice of 2 limes Extra-virgin olive oil 4 cups (1 quart) duck fat 1/4 cup sriracha, plus more, if desired Splash apple cider vinegar 1 tablespoon honey, plus more if desired 1/4 cup unsalted butter Juice of 1 lime Pinch salt 3 radishes, trimmed and thinly sliced 1 stalk celery, thinly sliced on the bias 1 small bunch fresh cilantro, leaves picked Extra-virgin olive oil 1/4 cup crumbled Maytag blue cheese Instructions: Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked Applewood chips into the bottom of the pan and top with a perforated hotel pan or set a cooling rack over the roasting pan. Allow the wood chips to smoke. For the marinade: Combine the kosher salt, sugar, paprika, juice of 2 limes and drizzle of extra-virgin olive oil into a bowl. Add the chicken wings and legs and toss to combine. Place the legs and wings into the perforated hotel pan or cooling rack set over the smoking chips and cover the pan with foil to smoke about 3 to 5 minutes. This will impart flavor, not cook the chicken. Meanwhile, place a cast iron pan over medium heat and add 4 cups duck fat and using a deep fry thermometer to monitor the temperature, allow the fat to heat to about 320 degrees F. For the wing sauce: Place a medium saucepan over medium heat and add the sriracha, apple cider vinegar, and honey (or to taste, depending on preference of sweetness versus spicy and vice versa) and place over medium heat to combine. Once the sauce is heated, taste and season with salt. When the fat is heated and the wings and legs have smoked, add the legs to the heated duck fat and cook for about 4 minutes, being careful of any of the fat spattering. Once they crisp and brown, flip the legs and add the wings. Be careful of splatter when adding the wings and cook until brown and crisp, about 2 minutes. Flip the wings to finish cooking, about 2 more minutes or until caramelized and crispy on all sides. If desired, use a meat thermometer and make sure the temperature reaches 160 degrees F. When ready, remove the legs and wings and place into the heated hot sauce and turn to coat. Add 1/4 cup unsalted butter and place into a bowl and stir to coat. Taste the sauce and season with salt and juice of 1 lime and a touch of honey, if needed or desired. Toss to coat evenly and set aside. Salad: To a medium bowl add the radishes, celery, salt, cilantro, drizzle of extra-virgin olive oil, and blue cheese crumbles and toss to combine. For each serving, plate 2 wings and 2 legs and top with some of the celery-radish salad. Serve any remaining hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 18501,"Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots 3 veal cutlet fillets 8 ounces farmer's cheese or goat cheese 1/4 pound golden raisins 1/4 pound pine nuts, toasted 1/4 pound calamata olives, pitted, chopped Extra-virgin olive oil, for sauteing Spaetzle, recipe follows Frizzled Beets and Carrots, recipe follows 2 cups all-purpose flour 4 eggs 1/2 cup milk 1 tablespoon fresh rosemary leaves, chopped Chicken stock, for boiling spaetzle 1 teaspoon lemon zest
4 tablespoons (1/2 stick) unsalted butter 1 clove garlic, finely chopped Salt and pepper Salt and pepper Vegetable oil, for frying 1 beets, peeled and sliced into long, thin strips 1 beets, peeled and sliced into long, thin strips 2 carrots, peeled and sliced into long, thin strips 2 carrots, peeled and sliced into long, thin strips
Salt Instructions: Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside.
Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sauteed beet greens.
Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms.
Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle. Melt butter in a large skillet, add garlic and spaetzle, then set aside. Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18502,"Salsa Verde 1/4 cup chopped onion 1 tablespoon chopped garlic 1/2 cup chopped scallions 1/4 cup water 2 cups cilantro 2 cups fresh epazote 1/3 cup olive oil Salt and pepper Instructions: In a blender, combine onion, garlic, scallions and water. Puree for 2 minutes and slowly add the cilantro and epazote. Slowly add 1/3 cup olive oil. Season with salt and pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 18503,"My Mother's Shepherd's Pie 3 pounds russet potatoes Kosher salt 3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted 2 large egg yolks
Freshly cracked black pepper 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil
1 cup pearl onions, fresh or frozen 2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground black pepper 2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots 1/2 cup fresh parsley, chopped 3 tablespoons unsalted butter, melted 1/4 cup grated Parmesan Chopped fresh parsley, for garnish Instructions: For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve. For the filling: Preheat the oven to 375 degrees F. In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside. In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley. For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 18504,"Raspberry Buttermilk Sherbet 6 cups raspberries (4 to 5 pints) 1/4 cup 100% grape or apple juice 1 cup superfine sugar 1 1/2 cups buttermilk 1/4 cup heavy cream Salt and freshly cracked pepper Instructions: Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 18505,"Broiled Bananas 2 ripe but not overly ripe bananas 2 tablespoons brown sugar 1 tablespoon or so of fresh lime or lemon juice Sour cream, optional Chopped nuts, optional Instructions: Preheat broiler. Peel bananas and slice them crosswise into 3/4-inch thick slices. Mix the brown sugar and lime juice and toss this with bananas. Spread the sliced bananas in a shallow baking pan and broil, as close to the heat source as possible, until the sugar has melted into a glaze - 2 to 3 minutes. Transfer to a pretty serving bowl and serve immediately - topped with sour cream and nuts if you wish. ","[Chardonnay, Riesling, Gewrztraminer]" 18506,"Aretha Franklin's Peach Cobbler 10 (8 1/2-ounce) cans sliced peaches, drained 2 sticks unsalted butter, divided, 1 stick cut into small pieces 1 cup sugar, plus 1/4 cup 1/2 teaspoon ground cinnamon 1/8 teaspoon grated nutmeg 1/2 cup plain bread crumbs 2 store bought refrigerated pie doughs 1/4 cup all-purpose flour Canola oil spray 1 pint vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom. Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18507,"Grilled Potato 1 large potato Sour cream Butter Instructions: Place large potato on grill. Grill 1 side for 30 minutes then flip the potato and grill for another 30 minutes. Dress the potato with sour cream and butter to end up with a delicious potato that melts in your mouth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18508,"Horizontal Tacos al Pastor 1 cup pineapple juice 1/4 cup vegetable oil, plus more for cooking One 1-ounce package achiote paste 1 tablespoon adobo sauce 4 chipotles in adobo sauce 1 clove garlic Pinch kosher salt 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips 12 fresh 6-inch white corn tortillas 1 yellow onion, 1/4-inch dice 1 fresh pineapple, peeled, cored, 1/2-inch dice 1/4 cup fresh cilantro leaves Cotija cheese, crumbled, for serving Salsa, for serving Instructions: Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours. Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm. Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through. Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices. Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18509,"Jack's BBQ Chicken 4 (3 to 4-pound) chickens, halved Jack's Old South Meat Marinade, recipe follows 1 cup apple juice Jack's Old South BBQ Rub, recipe follows Jack's Old South Competition Vinegar Sauce, see recipe
2 quarts apple juice 1 cup Worcestershire sauce 1 cup orange juice 1 cup light brown sugar 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons hot sauce 1/2 cup apple cider vinegar 1/2 cup salt 1/4 cup brown sugar 1/4 cup sweet paprika 1/4 cup kosher salt 3 tablespoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried basil Instructions: Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6. Preheat the oven to 300 degrees F. Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours. Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden. Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
Combine all ingredients and mix well.
","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 18510,"Fish with Tomatoes, Olives and Capers 4 teaspoons olive oil, divided 4 (5-ounce) sea bass fillets (or other white fish) 1 small onion, diced 1/2 cup white wine 1 cup canned low-sodium diced tomatoes, with juice 1/2 cup chopped pitted black olives 2 tablespoons capers 1/4 teaspoon dried crushed red pepper, optional 2 cups packed fresh baby spinach leaves Salt and pepper Instructions: In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm. Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18511,"French Dip Sandwiches One 2-pound piece flank steak 2 cups low-sodium beef broth 1/4 cup Worcestershire sauce 2 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 sprigs fresh thyme plus 1/2 teaspoon leaves, finely chopped 2 cloves garlic, smashed Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 1 small red onion, thinly sliced (about 1 cup) 2 teaspoons all-purpose flour 4 soft hoagie buns, lightly toasted Instructions:

1. Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk 1/2 cup of the beef broth with 2 tablespoons of the Worcestershire, the tomato paste and balsamic vinegar in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate, refrigerated, 4 to 6 hours.
2. Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil. Remove the meat from the marinade and discard. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the pan and place the meat on top of the broiler pan or rack. Broil about 6 minutes per side for medium-rare, or until a thermometer inserted in the center registers about 125 degrees F. Let the meat rest on the rack for 5 minutes, and then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
3. While the meat rests, heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and return the skillet to medium heat. Add the remaining 1 tablespoon butter and cook until melted. Stir in the flour and continue to cook until lightly browned and smooth, 1 to 2 minutes. Pour in the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce and cook until smooth and hot.
4. Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18512,"Big Daddy's Pos Mo Cocktail 1 cup vodka 3/4 cup pomegranate juice 1/2 cup orange liqueur 1/2 cup fresh lime juice, plus more for glass rims 2 tablespoons sugar Lime wedges, for garnish Instructions: Combine the vodka, pomegranate juice, orange liqueur and lime juice in a large cocktail shaker or pitcher filled with ice. Mix well to combine. Coat the rims of 4 martini glasses with lime juice. Add the sugar to a small plate and then dip the rims into the sugar. Pour the vodka mixture into the martini glasses and garnish each glass with a lime wedge. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 18513,"Three Sisters Saute with Sage Pesto 1 pound zucchini squash, cut into bite-size, or thinly julienned 3 tablespoons olive oil 1 cup heirloom beans, cooked 2 ears frozen sweet corn, thawed and drained 1 cup chopped ripe Roma tomatoes Salt and pepper 1/3 cup Sage Pesto, recipe follows 1 cup pine nuts 1 1/2 cups fresh sage leaves, firmly packed 1/2 cup flat-leaf parsley leaves 1/2 cup olive oil 1/4 cup garlic chopped 1 teaspoon salt 1 lemon, juiced 1 tablespoon fresh, mild goat cheese, optional Instructions: Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes. Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly. Salt, only if needed and serve immediately. Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18514,"Banana \Ice Cream\ Fakeout 3 bananas, peeled, cut into chunks and frozen 1/4 to 1/2 cup milk 1/4 cup chocolate syrup 1/4 cup chopped peanuts Instructions: In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes. Scoop into a bowl and top with the chocolate syrup and peanuts. ","[Chardonnay, Riesling, Moscato]" 18515,"Lucky Baloney Egg Rolls 1 teaspoon neutral oil 1/2 small (120 grams) yellow onion, julienned very thin
   1 large carrot, julienned very thin
   Kosher salt and freshly ground black pepper
   1/2 medium napa cabbage, julienned
   1 red Fresno cl, julienned very thin
   4 scallions, thinly sliced
   1 tablespoon fresh ginger, minced
   1 tablespoon unseasoned rice vinegar
   2 tablespoons hoisin sauce
   Sriracha, to taste
   1/4 cup (20 grams) fresh cilantro, roughly chopped
   1 1/2 tablespoons all-purpose flour, plus more for dusting 1 package 7-inch square egg roll wrappers
   9 slices baloney, cut into 1/2-inch strips
   2 to 3 quarts neutral oil Hot mustard, for serving
   Instructions: To make the filling: Heat a drizzle of oil in a large saut pan or wok over medium heat. Add the onions and carrots and season with a pinch of salt. Cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the cabbaclhile, scallions and ginger and cook, stirring occasionally, until the vegetables have released their water and it has evaporated, 7 to 10 minutes. Add the vinegar and cook for another minute. Stir in the hoisin sauce and sriracha. Season with additional salt and pepper, and remove from the heat. Toss in the cilantro. Allow the mixture to cool to room temperature. To assemble: Line a sheet tray with parchment paper. Sprinkle a light dusting of flour all over. Set aside. In a small bowl, mix together the 1 1/2 tablespoons flour with 3 tablespoons (45 grams) water until thoroughly combined. This will be the \u201cglue\u201d to seal the egg rolls. Lay a wrapper on a work surface with the corner pointed toward you. Place a few pieces of baloney down in the center lower third of the wrapper and a couple spoonfuls of filling. Bring the bottom corner up and over the filling and press down. Dip your finger into the flour and water mixture and wet the exposed edges of the wrapper. Fold both sides in, then wrap like a burrito. Place on the prepared flour-dusted sheet tray and repeat with the remaining rolls and filling. Heat the oil in a large, heavy-bottomed pot over medium heat to 350 degrees F. Fry the egg rolls in batches of 4 or 5, turning occasionally, until they are golden brown, 4 to 5 minutes. Remove to a rack and repeat until done. Allow the oil to come back to temperature before adding another batch. Serve with hot mustard for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18516,"Lemon Poppy Seed Cupcakes with Butter Frosting and Candied Lemon Strips 3 lemons, scrubbed and dried 1 large egg white, lightly beaten 1/2-cup superfine sugar 1 box Lemon Cake Mix 1 (3-1/2-ounce) box lemon pudding mix 1/4-cup vegetable oil 3 large eggs, lightly beaten 1/4-cup water 1/4-cup freshly squeezed lemon juice 2 Tbs. lemon zest 3 Tbs. poppy seeds 1/2-cup unsalted butter, at room temperature 3 cups powdered sugar, sifted 1/4-cup heavy cream 1 tsp. natural vanilla extract Instructions: LEMON STRIPS: Make up to two days and at least one day before.Using a pairing knife, carefully cut wide slices of rind from the lemon. Trim the white pith from the underside of the slices. Cut the lemon rinds into 24 thin strips. Curl each strip around your finger, brush with egg white, and dust liberally with sugar. Set the sugared strips on a clean baking sheet and place in a warm, dry spot overnight. Or place the sheet in a preheated 200 degree F oven for 3-4 hours, until dry.
   CAKE: Combine the cake and pudding mixes in a large bowl, stirring to blend. Add the oil, eggs, water and lemon juice, stirring after each addition. Fold in the lemon zest and poppy seeds until just blended. Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake on the middle oven rack until the tops of the cupcakes spring back to the touch and are not too golden; about 15 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before frosting or decorating.
   FROSTING: Make while the cakes are cooling or the morning of the shower.Using a wooden spoon, cream the butter in a large bowl, Add the remaining ingredients, and continue creaming until the frosting is well blended and fluffy. Frost the cupcakes with a small spatula and decorate with the candied lemon strips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18517,"Broccoli and Celery Slaw 1 medium head broccoli, stalks thinly sliced and florets chopped 4 celery stalks, thinly sliced on the diagonal 1/2 medium red onion, thinly sliced 1/2 cup mayonnaise 1 lime, zested and juiced 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 2 teaspoons sugar Kosher salt and freshly ground black pepper 1/2 cup golden raisins Instructions: Combine the broccoli, celery, and red onion in a large mixing bowl. To prepare the dressing, in a small bowl combine the mayonnaise, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine. Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 18518,"Hawaiian Style Pizza 1/8-ounce yeast 3/8-ounce sugar 16 ounces water 1/4 cup olive oil 1/2-ounce salt 2 pounds flour 1/4 cup cornmeal 4 vine ripened tomatoes, peeled, seeded, chopped 1 tablespoon chopped roasted garlic 1/4 cup chopped red onion 2 tablespoons finely sliced scallions 2 tablespoons taro oil or olive oil 1 teaspoon salt 1 teaspoon black pepper 2 ripe yellow tomatoes, peeled, seeded, chopped 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon salt 1 teaspoon black pepper 5 pounds pork butt, cut into thirds 1 1/2 tablespoons liquid smoke 2 1/2 tablespoons sea salt 3 cups chicken stock 10 Ti leaves or green cabbage leaves 3 ounces shredded Fontina 1-ounce grated Parmesan Instructions: Place the yeast, sugar, and 1 cup of water in a mixing bowl and dissolve the yeast. Add the remaining ingredients except for the cornmeal and mix on slow speed with a dough hook until a ball is formed. Change the speed to medium and mix for an additional 1 to 2 minutes until a sooth and elastic dough is formed. Place the dough in a lightly oiled bowl or pan cover and allow the dough to rest for approximately 4 hours. To make the tomato sauce, place all of the ingredients in a mixing bowl, combine well and adjust the seasonings. Let the flavors combine for approximately 30 minutes or longer. To make the yellow tomato sauce, combine all of the ingredients into a blender and puree. Adjust the seasoning. Preheat oven to 350 degrees F. Rub the pork with the smoke flavoring and sea salt. Using a roasting pan, line the bottom with 1/2 of the leaves and place the pork butt on top. Add the chicken stock, being careful not to pour on top of the pork. Cover with the remaining leaves. Cover tightly with foil and roast for approximately 3 1/2 hours. Cook the pork to a minimum internal temperature of 165 degrees F. When done the pork should shred easily and be very moist. To make the pizza, press or roll out the dough to approximately 1/4-inch thick. Transfer the pizza to a pizza peel dusted with cornmeal. Add the yellow tomato sauce and spread evenly. Add the fontina cheese, shredded pork, tomato mixture, and finish with some grated Parmesan. Place pizza in a hot oven turning occasionally until crust is evenly browned and the bottom is golden in color. Remove from oven, slice, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 18519,"Rocco's Famous Hot Sticks Rocco's Deep-Dish Pizza Dough (see below for the link) 1/2 cup Rocco's Hot Wing Sauce (see below for the link) Blue cheese or ranch dressing, for serving Instructions: Preheat the oven to 450 degrees F. Turn out the pizza dough onto a cutting board. Flatten the dough and press out the bubbles. Pull the dough into a rectangle roughly the size of a sheet of notebook paper. Dump out the wing sauce into the center of dough, and use a spoon or cake server to evenly spread the sauce all over the dough. Cut the sauced dough in half the short way, then cut each half further into 3 even strips. Grab the ends of one strip and fold the sauce side over onto itself, twirling the dough strip into a tube so the hot sauce is inside and the white dough is on the outside. Transfer the dough twirls to a cookie sheet, making sure they do not overlap. Bake on the center rack of the oven until browned but still soft inside, 8 to 10 minutes. Cut in half, pile onto a serving tray, and serve with your favorite blue cheese or ranch dressing for dipping. ","[Zinfandel, Petite Sirah, Barbera, Tempranillo]" 18520,"Fried Chicken with \Creamed\ Corn and Quick Collard Greens 1 cup plus 2 tablespoons kosher salt 1/4 cup black peppercorns
2 tablespoons sugar
2 fresh bay leaves
2 cloves garlic
1/2 yellow onion, sliced thin
4 skin-on, boneless chicken breasts with drummettes (lower part of the wing) attached 8 cups canola oil
3 cups all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon celery seeds
1 tablespoon paprika
1 tablespoon freshly ground black pepper
3 cups buttermilk
6 ears fresh corn 2 tablespoons olive oil
1/2 yellow onion, diced
2 cups chicken stock Kosher salt Freshly ground black pepper 2 tablespoons olive oil 1 yellow onion, diced
1 tablespoon sherry vinegar
1 teaspoon sugar
2 cups chicken stock
2 bunches collard greens, stemmed and coarsely chopped
Kosher salt Freshly ground black pepper Instructions: For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours. For the \creamed\ corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the \milk\ into a bowl. In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and \milk\ and cook until tender, 5 to 7 minutes. Remove from the heat. In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper. In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl. Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts. Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes. For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper. Serve the chicken with the collard greens and corn. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18521,"Orange Olive Oil Cake Butter, for greasing the pan 1 1/4 cups all-purpose flour, plus more for the pan 3/4 cup sugar 2 eggs 1/3 cup olive oil 1 teaspoon vanilla extract Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Confectioners' sugar for dusting Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 18522,"Basic Dough with Pate Fermentee 1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows 1 1/2 cups minus 1 tablespoon 80 degrees F. water (.71 pound) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 2 1/4 teaspoons kosher salt (9 grams) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 2 1/4 teaspoons kosher salt (9 grams) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 1 1/4 cups plus 1 tablespoon 63 degrees F. water (.67 pound) Instructions: In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.)
Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18523,"Stovetop Bread 2 tablespoons unsalted butter, melted, plus more for the Dutch oven 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Instructions: Butter a 9-inch Dutch oven and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18524,"Portobello Mushroom Salad 1/4 cup balsamic vinegar 1/4 cup soy sauce 4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick 1 red onion, diced 1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels 2 large ripe fresh tomatoes 1 tablespoon fresh dill, minced Instructions: Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18525,"Gina's BBQ Cabbage 3 slices bacon, chopped 1 red onion, sliced 2 Granny Smith apples, peeled, cored and sliced Salt and freshly ground black pepper 1 small head red cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups chicken broth 1/3 cup apple cider vinegar 1/4 cup Neely's BBQ sauce 1 tablespoons butter Instructions: Cook the bacon in a large saucepan over medium-low heat until the fat has started to render but the bacon is not yet crisp. Add the red onions, apples, salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the chicken broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender. Once cabbage is cooked, remove the lid and add the Neely's BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Transfer to a serving bowl and top with pat of butter. Serve hot. ","[Zinfandel, Malbec, Tempranillo, Syrah]" 18526,"Samoa Tartlets 3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing 1/3 cup all-purpose flour 1 cup shredded coconut, toasted, plus more for garnish 2 tablespoons packed light brown sugar 5 ounces semisweet or bittersweet chocolate, very finely chopped 1/4 teaspoon salt 3/4 cup dulce de leche, warmed (available in the dessert-topping section) 1 quart coconut ice cream Instructions: Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter. Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes. Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes. With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 18527,"Raspberry and Balsamic Parfaits Vegetable oil cooking spray 2 cups fresh raspberries (8 ounces) 3 tablespoons aged balsamic vinegar (aged for 5 to 10 years) 1/3 cup turbinado sugar (recommended: Sugar in the Raw) 1 cup mascarpone, at room temperature (8 ounces) 1/4 cup sour cream, at room temperature 3 tablespoons honey Instructions: Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside. In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes. Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces. In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth. Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve. ","[Chardonnay, Moscato, Brachetto, Cava]" 18528,"Buttermilk Biscuits 3 cups self-rising soft wheat flour 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 6 tablespoons unsalted butter, melted for brushing the tops 1 1/4 cups buttermilk Instructions: Preheat oven to 425 degrees F. Place the flour and chilled butter in a medium mixing bowl. Work the butter into the flour with a pastry cutter, a fork, or your fingertips until the butter pieces are a little larger than an English pea, but not larger than a lima bean. If you are using your fingers, work quickly so that the heat of your hands won't melt the butter. Pour in all of the buttermilk and, using light pressure, fold the mixture a few times with a plastic spatula until it holds together. Do not overmix. In order to make light biscuits, it is important to work the dough as little as possible. Turn the dough out onto a floured board and knead it quickly and gently 6 to 10 times or until it begins to be almost homogenized. There will be large pieces of butter throughout. Sprinkle a little flour under the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the rolling pin. Roll the dough out to about 1/2-inch thickness. Cut the dough into 2-inch rounds, place on an ungreased baking sheet, and bake in the preheated oven for about 15 minutes. I like the biscuits to be crispy and brown on the top and bottom, but not dry in the middle. Remove the baking sheet from the oven and brush the tops of the biscuits with the melted butter. Serve right away. Now comes the important part: deciding how many biscuits you want to eat. When they are served, take that many. Then, instead of using a knife to cut them, use your fingers to separate the tops from the bottoms. Butter the centers lavishly and replace the tops. Another taste treat, a southern tradition that has all but become history, is to mix together equal parts sorghum and butter with a fork and spread on your hot biscuits. If you can't find sorghum, use regular molasses. The results won't be quite as exquisite, but you'll get the idea. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18529,"Grilled Zucchini Pizza Boats 4 large zucchinis (about 2 pounds) 1/4 cup extra-virgin olive oil, plus more for the grill grates 1 teaspoon Italian seasoning, plus more for sprinkling 1 teaspoon garlic powder Kosher salt 1/2 teaspoon crushed red pepper flakes, optional 1/2 cup jarred pizza sauce 1 cup shredded mozzarella 1/4 cup mini pepperonis Instructions: Preheat a grill for medium heat. Slice the zucchinis in half lengthwise. Score the cut side of the zucchinis in a cross-hatch pattern to create 1/2-inch squares across the surface, making sure not to cut through the skin. Mix the olive oil with the Italian seasoning, garlic powder, 1 teaspoon salt and red pepper flakes if using. Spread 1 teaspoon oil mix on the cut side of each zucchini, dividing any extra between the zucchinis. Lightly oil the grill grates with olive oil. Place the zucchini halves cut-side up on the grill. Close the lid and grill until the skin side has dark grill marks, 5 to 6 minutes. Reduce the grill heat to medium-low and flip the zucchini cut-side down. Grill, covered, until softened, marked by the grill and golden brown, about 6 minutes. Flip the zucchinis again so they are cut-side up. Spread 1 tablespoon of pizza sauce onto each zucchini, then sprinkle each with about 2 tablespoons mozzarella and a few pepperonis. Cover and grill until mozzarella is melted, bubbling and starting to brown at the edges, 5 to 6 minutes. Sprinkle with more salt and Italian seasoning. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 18530,"Indian Fudge 2 tablespoons butter, plus more for greasing pan 2 cups dry milk powder 1/4 cup cashews, ground in a food processor, plus 2 tablespoons chopped 1/4 cup plus 2 tablespoons chopped pistachios 1 teaspoon ground cardamom One 10-ounce/300 ml can sweetened condensed milk Instructions: Grease an 8-by-8-inch square pan. Melt the butter in a saucepan over medium heat and add the dry milk powder, ground cashews, chopped cashews, 1/4 cup chopped pistachios and ground cardamom. Stir and cook until the mixture begins to turn golden, about 10 minutes. In a separate pot, heat the sweetened condensed milk over low heat. Pour into the nut mixture and turn the heat off. Stir to combine, and then pour into the prepared pan. Sprinkle with the remaining 2 tablespoons chopped pistachios and let set for at least 20 minutes. Cut into 1 1/2-inch pieces and serve. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 18531,"Passion Fruit Pavlova 5 large egg whites, at room temperature 3/4 teaspoon distilled white vinegar 1/8 teaspoon salt 1 1/4 cups superfine sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon pure vanilla extract 1 cup cold heavy cream 1 tablespoon superfine sugar 1/2 teaspoon pure vanilla extract 5 passion fruits, halved and pulp scooped out Instructions: Preheat the oven to 275? and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside. Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225?. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter. Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18532,"Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches 2 large baguettes Walnut-Parsley Pesto, recipe follows 1/2 pound thinly sliced prosciutto 1 1/2 pounds plum tomatoes, thinly sliced 2 pounds fresh mozzarella, sliced 1/4-inch thick Olive oil, to taste Kosher salt and freshly ground black pepper 3/4 cup walnuts 1/2 cup grated Pecorino Romano
1 clove garlic
3/4 cup extra-virgin olive oil
1 cup packed fresh basil leaves
1/2 cup packed flat-leaf parsley leaves
Salt and freshly ground pepper
Salt and freshly ground pepper Instructions: Slice baguettes in half and then lengthwise but don't cut all the way through. Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
Wrap sandwiches tightly in parchment and slice in half. Pack away. Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 18533,"Thin and Crispy Waffle Fries 2 large russet potatoes (approximately 2 pounds) 1 teaspoon seasoning salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
About 3 quarts vegetable oil, for frying
Ketchup or sour cream dip, for serving Instructions: Using a crinkle cutter or mandoline with a crinkle blade, carefully slice the potatoes 1/4 inch thick, rotating the potatoes 90 degrees between each cut. This will create the waffle appearance. Place the potatoes in a large bowl and cover with cold water. Cover and place in the fridge for 1 hour. Mix the seasoning salt, paprika, pepper, garlic powder, onion powder and cayenne in a small bowl and set aside. Remove the potatoes from the fridge and drain. Transfer to a baking sheet and pat dry with paper towels. Heat a few inches of vegetable oil to 260 degrees F in a large heavy pot. Fry the potatoes in one batch for about 2 minutes, or until soft. They should not be brown at all at this point; you just want to start the cooking process. Remove and drain them on new, dry paper towels. Turn up the heat until the oil reaches 325 degrees F. Return the potatoes to the oil and fry until golden and crisp, about 3 minutes. Remove the fries from the oil and drain on fresh paper towels. Sprinkle with the seasoning mix, toss to coat and serve with ketchup or sour cream dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18534,"Fluffernutter Wafflewich 2 slices cinnamon bread 2 tablespoons marshmallow creme, such as Marshmallow Fluff
2 tablespoons peanut butter
1 banana, sliced
2 tablespoons butter (salted or unsalted) Potato chips, for serving
Instructions: Preheat a waffle maker on medium-low heat. Spread one slice of bread with the marshmallow creme and the other with peanut butter. Place slices of bananas on both slices of bread, then hold a slice in each hand and bring them together to make a sandwich. Set the sandwich on the work surface and butter the top with 1 tablespoon butter. Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker. Toast until golden and crisp, 2 1/2 to 3 minutes. Remove, slice in half and serve with potato chips. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 18535,"White Roux 4 tablespoons of pan drippings and/or butter 6 tablespoons flour Instructions: Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate. Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18536,"Pineapple Upside-Down Cake 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 cups granulated sugar 1 stick unsalted butter, at room temperature 1/4 cup vegetable shortening 1 1/2 cups whole milk 2 large eggs 2 teaspoons vanilla extract 1 20-ounce can sliced pineapple, 2 tablespoons juice reserved (drink the rest!) 1 1/3 cups packed light brown sugar Maraschino cherries, stemmed (optional) Instructions: Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 18537,"Booben Sandwich 4 to 8 ounces chicken breast and leg meat 2 tablespoons 321 Spice Blend, recipe follows Thousand Island dressing 2 slices thick rye bread
3 ounces Cabbage Salad, recipe follows 1 slice Swiss 3 cups granulated garlic 2 cups ground black pepper
1 cup salt
8 cups shredded cabbage 1/2 cup finely minced jalapenos, with seeds 2 large carrots, grated
1 large red onion, diced
1 red bell pepper, diced
2 cups sugar
2 cups white vinegar
1/4 cup vegetable oil
2 tablespoons hot sauce
1 teaspoon celery salt
1/4 cup Dijon mustard
1 teaspoon celery seeds, crushed
Instructions: Preheat the smoker to 165 degrees F. Sprinkle the chicken with the 321 Spice Blend until evenly coated on all sides. Place the chicken on the smoker over indirect heat and cook for 1 to 2 hours. Pull the meat off the bones, mixing the dark and white meat. Spread some dressing on one side of each piece of bread. Place the warm smoked chicken on the bottom piece of bread and top with the Cabbage Salad. Place the cheese on top of the cabbage and then finish with the top piece of bread. Place on a sandwich press until golden brown and crisp, 8 to 10 minutes. In a large mixing bowl, add the garlic powder, black pepper and salt and mix until combined.
Add the cabbage, jalapenos, carrots, onions and bell peppers to a large bowl and toss until evenly distributed. In a large saucepot set over medium heat, add the sugar, vinegar, oil, hot sauce and celery salt, and bring to a simmer. Stir until well blended and the sugar dissolves. Remove from the heat and stir in the mustard. Pour the warm dressing mixture over the cabbage salad and toss. Add the celery seeds and mix well.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18538,"Short Ribs Eggs Benny 10 pounds beef short ribs Salt and black pepper 1 stick (8 tablespoons) butter
4 stalks celery, roughly chopped 4 large carrots, roughly chopped 2 medium onions, chopped
2 1/2 cups dry red wine
1 cup low-salt beef stock
2/3 cup medium-dry sherry
4 cloves garlic, peeled
4 bay leaves
2 large sprigs thyme 8 English muffins, halved and toasted or grilled 16 eggs, poached Hollandaise sauce, for serving Sauteed arugula, for serving Instructions: Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet. Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour. Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes. Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm. To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 18539,"Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce 2 ounces Vietnamese or Thai rice noodles 6 rice paper rounds 1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried 6 medium shrimp, cooked and halved 1/2 cup shredded carrot 1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried 3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves Vinegar Dipping Sauce, recipe follows 1 tablespoon sugar 2 teaspoons warm water 1/4 cup rice vinegar 1 teaspoon chili sauce (recommended: Sriracha) 1 tablespoon lime juice 1 teaspoon fish sauce or low-sodium soy sauce 1 tablespoon finely shredded carrot 1 scallion, thinly sliced Instructions: Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups). Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel. Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce. Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 18540,"Air-Fryer Steak Frites 2 boneless New York strip steaks (1 inch thick; about 1 1/2 pounds total) Kosher salt and freshly ground pepper Cooking spray 1 15-ounce bag frozen French fries 1/3 cup extra-virgin olive oil 3 tablespoons white wine vinegar 2 teaspoons honey Dijon mustard 3/4 teaspoon chopped fresh thyme 5 cups frise (about 3 small heads) or mesclun greens Chopped fresh chives, for topping Ketchup and mayonnaise, for serving Instructions: Preheat a 6-quart air fryer to 400? F. Season the steaks with salt and pepper. Spray the air-fryer basket and grate insert with cooking spray and place the steaks in the basket. Cook the steaks until browned, 4 to 6 minutes; flip and cook 4 to 6 more minutes for medium rare. Transfer the steaks to a cutting board and tent with foil to keep warm. Wipe the air-fryer basket clean with a paper towel. Reheat the air fryer to 400? F. Add the French fries to the air-fryer basket and cook until golden and crisp, 10 to 12 minutes. Season with salt. Meanwhile, whisk together the olive oil, vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Add the frise and toss well to coat. Slice the steaks and divide among plates along with the fries and salad. Sprinkle the steak and salad with chives and serve with ketchup and mayonnaise. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 18541,"Ranch Hands' BBQ Chicken 1 whole chicken, cut into 8 pieces Seasoning salt 2 cups BBQ sauce Instructions: Preheat the oven to 350 degrees F. Place chicken in a roasting pan or on a sheet pan. Sprinkle chicken with seasoning salt. Bake for 35 to 40 minutes, or until almost cooked through. Remove from oven and refrigerate until ready to finish, or transfer immediately to a very hot grill. Baste generously with BBQ sauce and continue cooking until the sauce begins to caramelize and until an instant-read thermometer registers 180 degrees F when inserted deep into the thigh, away from the bone, and registers 160 degrees F when inserted in the breast, away from the bone. Remove from heat and serve. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 18542,"Bison Chateaubriand with Horseradish Sauce One 2 lb. Bison Chateaubriand (fresh or fully thawed)* (See Cook's Note) 1 tbsp. olive oil ? stick unsalted butter 3? tbsp. drained (not creamed) horseradish 1 tsp. Worcestershire sauce 1 tbsp. each of coarse sea salt and cracked pink and black peppercorns
Instructions: Preheat oven to 300F. Rub Chateaubriand with salt and pepper. Heat olive in heavy cast iron pan until medium hot, but not smoking. Sear the roast 5 minutes on each side. Transfer the roast to an uncovered pan and roast for 8 minutes at 300F to finish. Immediately remove stovetop skillet from heat and add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and gently whisk for a smooth consistency. Keep warm, but do not boil. Remove roast from the oven and loosely tent with foil for 10 minutes to let juices settle. Spoon sauce over Chateaubriand before slicing. This recipe will result in a Chateaubriand with medium end cuts and a medium rare center. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18543,"Spaghetti with Tapenade Sauce and Roasted Tomatoes Salt 1 pound spaghetti 1 pint cherry tomatoes, halved and seeded Freshly ground black pepper Extra-virgin olive oil for drizzling, plus 3 tablespoons 1/2 teaspoon dried oregano 4 anchovy fillets 3 tablespoons chopped capers 1/2 teaspoon crushed red pepper flakes 3 to 4 cloves garlic, finely chopped 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata) Instructions: Heat the oven to 400 degrees F. Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining. Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes. Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 18544,"Crunchy Salad with Cocoa Vinaigrette 4 cups baby arugula 1 cup roasted almonds, chopped 2 stalks celery, thinly sliced 1 English cucumber, chopped 1 teaspoon Dijon mustard 1 teaspoon unsweetened cocoa powder 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil Shaved Parmesan, for garnish Instructions: Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing. Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18545,"Pork Chops with Spicy Apples and Cabbage 1 onion (1/2 chopped, 1/2 thinly sliced) 1 1-inch piece fresh ginger, peeled and sliced 1 to 2 tablespoons Sriracha 2 tablespoons rice vinegar 1 tablespoon sweet paprika Kosher salt and freshly ground pepper 4 1/2-inch-thick boneless pork chops 2 tablespoons vegetable oil 1/2 small head napa cabbage, chopped 1 large crisp apple (such as Honeycrisp or Fuji), thinly sliced 1 bunch watercress, thick stems trimmed 1/4 cup sour cream Instructions: Preheat the broiler. Combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt and 1/4 cup water in a blender; puree and set aside. Season the pork chops with salt and pepper. Transfer to a baking sheet and broil until lightly browned and cooked through (do not turn), about 7 minutes. Tent with foil and set aside. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage, sliced onion and 1/2 teaspoon salt; cook, stirring, until softened and lightly browned, 2 to 4 minutes. Stir in the onion-ginger puree and cook until the cabbage is well coated and tender, about 2 minutes. Add the apple and watercress and toss to coat. Season with pepper. Divide the pork among plates; drizzle with any juices from the baking sheet. Serve with the cabbage-apple mixture and sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18546,"Wilted Spinach with Garlic and Oil 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, minced 1 pound triple washed spinach, stems removed 1/2 teaspoon ground or freshly grated nutmeg Salt and freshly ground black pepper Instructions: Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18547,"Sour Cream Scrambled Eggs 1 tablespoon sour cream 2 large eggs Kosher salt and freshly ground black pepper 1 teaspoon butter 1 tablespoon chopped chives Instructions: Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well. Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 18548,"New York Style Thin Crust Pizza 1 recipe basic pizza dough, recipe follows Cornmeal, for dusting 4 tablespoons extra-virgin olive oil 2 cups your favorite tomato sauce 1/2 cup fresh basil leaves 1 cup freshly grated Parmigiano-Reggiano 1-pound mozzarella, sliced 1/4-inch thick 1 package active dry yeast 2 teaspoons sugar 1 cup warm water (110 degrees F) 1/4 cup lard or vegetable shortening 3 to 4 cups all-purpose flour 2 teaspoons salt Olive oil Instructions: Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven. Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas. In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18549,"Sausage Meatball Lasagna 1 1/2 pounds sweet Italian sausage, casings removed
1/4 cup chopped fresh parsley 2 tablespoons extra-virgin olive oil 4 ounces sliced soppressata, chopped 1 white onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 large cloves garlic, chopped 3 tablespoons tomato paste 1/4 cup chopped fresh basil 1/2 cup dry red wine 3 cups tomato puree (from a 28-ounce can) 1 15-ounce container whole-milk ricotta cheese 3 large eggs 1 cup grated parmesan cheese (about 4 ounces) 18 no-boil lasagna noodles (from two 9-ounce packages) Unsalted butter, for the baking dish 4 cups grated part-skim mozzarella cheese (about 1 pound) 1/2 cup grated pecorino romano cheese (about 2 ounces) Instructions: Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40). Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes. Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes. Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry. Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly. Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce. Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce. Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes. Let stand 20 minutes before serving. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 18550,"Butternut Squash Risotto 2 tablespoons unsalted butter 1 sprig fresh sage 2 cups chopped peeled butternut squash 1 small onion, coarsely chopped 3 large cloves garlic, smashed Kosher salt 1 1/2 cups arborio rice 1/4 cup dry white wine 2 cups low-sodium chicken broth 1 2-to-3-inch parmesan cheese rind (optional) 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish Freshly ground pepper 2 cups arugula Instructions: Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions. Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 18551,"Health Salad 1/2 small head red cabbage, shredded 1/2 small head green cabbage, shredded 1 large carrot, grated 2 Persian cucumbers, thinly sliced 3 to 4 radishes, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 green bell pepper, thinly sliced 1/2 small sweet onion, such as Vidalia, thinly sliced 6 tablespoons vegetable or avocado oil 6 tablespoons apple cider vinegar 3 tablespoons sugar Kosher salt and freshly ground pepper Instructions: Combine the red and green cabbage, carrot, cucumbers, radishes, red and green bell peppers and onion in a large bowl. Add the vegetable oil, vinegar, sugar and 3/4 teaspoon each salt and pepper. Toss well to coat. Cover the salad and refrigerate at least 2 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18552,"Grilled Lamb Sandwiches with Apricot and Jalapeno Relish 2 pounds boneless leg of lamb 1 tablespoon sumac
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary
2 tablespoons balsamic vinegar
1/2 cup dried organic Turkish apricots (unsulphured)
1/4 cup local honey
1 cup fresh mint leaves
1 cup fresh parsley leaves
4 large cloves garlic, peeled 1/4 cup neutral oil, such as avocado, sunflower or walnut
2 medium jalapenos, sliced (seeds removed, unless you want spicier)
4 ounces walnuts 2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces fresh Italian parsley leaves (some stems okay)
2 ounces Parmesan 1 ounce garlic 1 cup extra-virgin olive oil, plus more for drizzling
1/2 cup walnut oil
1 tablespoon fresh lemon juice
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
Crusty sourdough baguette or favorite artisan bread, cut into even pieces
3 cups baby arugula
1/2 red onion, sliced thin
Instructions: Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside. Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use. For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use. Remove the lamb from the marinade and let come to room temperature before cooking. Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F. Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side. You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold. Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes. Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic. ","[Chardonnay, Pinot Noir, GSM Blend, Tempranillo]" 18553,"Really Creamy Potato Pure 3 pounds large Yukon gold potatoes 2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt Chopped chives, for garnish
Instructions: Preheat the oven to 400 degrees F. On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes. Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt. Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 18554,"Turkey Biscuit Pie Extra-virgin olive oil, for drizzling 2 large onions (1 cut into wedges, 1 diced) 1 2 1/2-pound skin-on boneless turkey breast half 3 thyme sprigs, plus 2 teaspoons chopped thyme Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 2 carrots, chopped 2 stalks celery, chopped 1 tablespoon whole-grain mustard 1/4 cup all-purpose flour 2 cups low-sodium turkey or chicken broth 1/2 cup whole milk 1 cup frozen peas 1 1/2 cups all-purpose flour 1/2 cup cornmeal 2 tablespoons chopped fresh chives 2 teaspoons baking powder 2 teaspoons sugar Kosher salt 1/4 teaspoon baking soda Freshly ground pepper 6 tablespoons cold unsalted butter, cubed 3/4 to 1 cup buttermilk Instructions: Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.) Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper. Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry. Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18555,"Slow-Cooker Brisket Sandwiches 2 tablespoons vegetable oil 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces Kosher salt and freshly ground pepper 4 cloves garlic, smashed and peeled 1 12-ounce bottle stout beer 4 stalks celery, cut into large pieces 2/3 cup packed dark brown sugar 1/2 cup tomato paste 1/2 cup red wine vinegar 1/3 cup dijon mustard 1/3 cup soy sauce 2 bay leaves 1 teaspoon paprika 2 brioche or other rolls, split open and toasted Coleslaw, for serving Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker. Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice. Serve on brioche halves with coleslaw; drizzle with the cooking liquid. Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 18556,"Lobster Salad Rolls with Grapes, Pine Nuts and Tarragon 3 cups lobster meat*, fresh or frozen 1 cup green seedless California grapes, halved 1/2 cup chopped celery 1 tablespoon chopped parsley 3 tablespoons toasted pine nuts 2 tablespoons minced shallots 1 tablespoon champagne or white wine vinegar 1 tablespoon lemon juice 1 tablespoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/4 teaspoon coarsely ground black pepper 4 each soft artisan rolls, split horizontally 4 each leafs of red lettuce, washed and dried Instructions: In large bowl combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt and pepper. Pour over the lobster mixture and gently toss to combine. Line the rolls with lettuce and fill with lobster salad. *Large shrimp may be substituted. Nutritional analysis per serving: Calories 375; Protein 28 g; Carbohydrate 31 g; Fat 16 g; 38% Calories from Fat; Cholesterol 78 mg; Sodium 778 mg; Fiber 2.4 g. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18557,"Tropical Macadamia Nut Linzer Cookies 3/4 cup salted macadamia nuts 3/4 cup plus 2 tablespoons granulated sugar 1 1/2 cups all-purpose flour, plus more for dusting 1/4 teaspoon baking powder 1 stick unsalted butter, at room temperature 1/4 cup packed light brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/4 teaspoon coconut extract 1 cup chopped dried pineapple chunks 1/2 cup thawed frozen passion fruit pulp 1/3 cup water Confectioners' sugar, for dusting Instructions: Pulse the nuts and 1/4 cup granulated sugar in a food processor until finely ground. Pulse in the flour and baking powder. Beat the butter, brown sugar and 1/2 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the nut-flour mixture. Divide the dough in half and shape each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight. Meanwhile, make the filling: Bring the dried pineapple, passion fruit, remaining 2 tablespoons granulated sugar and the water to a simmer in a saucepan over medium heat. Cook until the pineapple is very soft, 6 to 8 minutes. Pulse in a mini food processor. Let cool. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Working with 1 disk at a time, roll out the dough on a floured surface until 1/4 inch thick. Cut out stars using a 3-inch cookie cutter. Arrange 1 inch apart on 2 unlined baking sheets. Reroll the scraps and cut out more cookies. Cut out 1-inch stars from the centers of half the cookies. Refrigerate until firm, 20 minutes. Bake, switching the pans halfway through, until the cookies are golden, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Spread the filling on the whole cookies. Dust the cutout cookies with confectioners' sugar and carefully place on top of the filling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 18558,"Spaghetti Sauce 5 pounds ground beef (I used ground round) 3 tablespoons olive oil 2 large yellow onions, diced 6 cloves garlic, minced Two 28-ounce cans crushed tomatoes One 14-ounce can crushed tomatoes One 6-ounce can tomato paste 1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty) 2 tablespoons sugar 2 teaspoons kosher salt 1 teaspoon ground oregano 1 teaspoon ground thyme 1/2 teaspoon crushed red pepper, optional 4 bay leaves 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving 8 fresh basil leaves, chopped 1 whole rind from 1 wedge Parmesan, optional 1/2 cup grated Parmesan, optional, plus more for serving 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving Garlic-cheese bread, for serving Instructions: In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside. Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute. Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving. Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18559,"Roasted Corn and Green Relish 6 ears fresh corn 4 green chiles 1 red pepper 1 red onion 1/2 cup chopped cilantro leaves 1 lime, juiced Olive oil Salt Garlic powder Instructions: Preheat a grill to 350 degrees F. Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles. Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 18560,"Chocolate Mousse with Puff Pastry Hearts 3 ounces semisweet chocolate, chopped 6 tablespoons unsalted butter, cut into pieces 2 large eggs, separated, plus 1 beaten egg for brushing 6 tablespoons plus 1 teaspoon sugar 2 tablespoons cognac or brandy 1 teaspoon pure vanilla extract Pinch of salt 1 sheet frozen puff pastry (half of a 17-ounce box), thawed Whipped cream, for topping Instructions: Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until just melted, about 6 minutes; remove from the heat and whisk until smooth and shiny. Fill a large bowl halfway with ice water. Combine 2 egg yolks, 6 tablespoons sugar, the cognac, vanilla and 2 tablespoons hot water in a separate heatproof bowl. Beat with a mixer until thick and pale yellow, about 7 minutes. Place the bowl over the pan of simmering water and continue beating until warm and tripled in volume, about 8 more minutes. Carefully rest the bowl in the ice water and beat until the mixture is cool and thick, about 2 more minutes. Gradually beat in the melted chocolate mixture until incorporated. Wash and dry the beaters. In a separate large bowl, beat 2 egg whites, the remaining 1 teaspoon sugar and the salt until stiff peaks form, about 2 minutes. Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until incorporated. Transfer to four 8-ounce ramekins. Cover and refrigerate until set, at least 4 hours or overnight. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Using a 1 1/2-inch cookie cutter or small knife, cut out 4 hearts (or circles) from the pastry. Brush with the beaten egg, transfer to the prepared baking sheet and freeze until firm, about 5 minutes. Bake until puffed and golden, 10 to 12 minutes. Let cool completely. Top each ramekin with whipped cream and a puff pastry heart. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18561,"Spanokopitta 2 (12-ounce bags) spinach 2 bunches scallions 1/4 cup Parmesan cheese 2 tablespoons dill 2 tablespoons olive oil (be liberal) Nutmeg, pepper and salt to taste 21 sheets Phyllo 1 1/2 cups plus 1/4 stick of butter Instructions: Wilt spinach using only the water clinging to the leaves for about 5 minutes. Cool, squeeze (not too much) and coarsely chop. Saute 2 bunches of scallions, minced, in 1/4 stick butter (15 minutes). Add to spinach, along with 1/4 cup Parmesan cheese, 2 tablespoons dill, 2 tablespoons olive oil (be liberal), nutmeg, pepper and salt to taste. Line a square baking pan with 7 sheets Phyllo pastry (brushing each sheet with butter - 1 1/2 cups in all). Add 1/2 spinach mixture, fold overhang over top. Repeat process with 7 more buttered sheets and remaining 1/2 spinach mixture. Top pan with 7 more buttered sheets and fold overhang. Brush top with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake at 400 degrees for 5 to 10 minutes. Wilt spinach using only the water clinging to the leaves for about 5 minutes. Cool, squeeze (not too much) and coarsely chop. Saute 2 bunches of scallions, minced, in 1/4 stick butter (15 minutes). Add to spinach, along with 1/4 cup Parmesan cheese, 2 tablespoons dill, 2 tablespoons olive oil (be liberal), nutmeg, pepper and salt to taste. Line a square baking pan with 7 sheets Phyllo pastry (brushing each sheet with butter - 1 1/2 cups in all). Add 1/2 spinach mixture, fold overhang over top. Repeat process with 7 more buttered sheets and remaining 1/2 spinach mixture. Top pan with 7 more buttered sheets and fold overhang. Brush top with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake at 400 degrees for 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 18562,"Black Forest Float 1 pint cherry ice cream 1 pint cherry chocolate cake ice cream or Black Forest ice cream
Four 12-ounce bottles black cherry soda
One 6.5-ounce canister prepared whipped cream
8 cherries, optional
Instructions: Chill 8 beer glasses in the freezer, 10 minutes. Scoop ice cream into each glass, alternating flavors. Fill each glass to the rim with black cherry soda. Generously top each float with whipped cream, garnish with a cherry if using and serve immediately. ","[Merlot, Cabernet Sauvignon, Pinotage]" 18563,"Cocoa Chocolate Doughnuts with Deep Fried Marshmallow Vegetable oil (enough to fill cover the doughnuts; about 3 inches) 1/2 cup buttermilk 5 1/2 tablespoons unsalted butter, melted 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour, plus extra for rolling 3/4 cup light brown sugar 1/4 cup good quality Dutch-processed cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 teaspoon granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup whole milk 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 12 marshmallows 1 cup confectioners' sugar 2 tablespoons good quality Dutch-processed cocoa powder 1 tablespoon whole milk Marshmallow Icing: 2 cups marshmallows Instructions: For the doughnuts: Add the vegetable oil to a medium-sized pot and heat to 350 degrees F on an instant-read thermometer. Whisk together the buttermilk, melted butter, egg and vanilla in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment add the flour, brown sugar, cocoa powder, baking soda and salt and mix together on low speed until well combined. Add the buttermilk mixture and mix on medium speed until the dough comes together and holds its shape but is still a bit sticky, 3 to 5 minutes (add more flour if needed). Generously coat the work surface with flour and turn the dough out onto the floured surface. Dust the top of the dough with more flour, then roll the dough into a 3/4-inch thick sheet. Use a 3-inch donut cutter to stamp out circles from the dough, then place the circles on a parchment paper-lined baking sheet. Bring the scraps together, re-roll them and stamp as many circles from the dough as possible (discard the remaining scraps); you should get about 12 doughnuts. Line a rimmed baking sheet with paper towels. Add 2 to 3 doughnuts to the hot oil and cook until the doughnuts are golden brown, about 1 1/2 minutes on each side. Transfer to the paper towel-lined baking sheet to drain and cool and repeat with the remaining doughnuts, making sure the temperature of the oil returns to 350 degrees F between batches. For the marshmallows: Return the oil to 350 degrees F. In a small bowl whisk together the flour, sugar, baking soda and salt. Add the milk, melted butter and vanilla and whisk until smooth. Dip a few marshmallows in the batter then add them to the hot oil (take care not to overcrowd the pot so they don't stick together) and fry until golden brown, about 30 seconds. Transfer the fried marshmallows to the paper towel-lined baking sheet and repeat with the remaining marshmallows. For the glaze: Whisk together the confectioners' sugar and cocoa powder in a medium bowl, then add the milk and whisk until smooth. Dip one side of the cooled doughnuts into the glaze and return them to the baking sheet. For the icing and for finishing the doughnuts: Place the marshmallows in a microwave-safe bowl and microwave on low power until they are melted (be careful-they melt quickly!). Stir until smooth, then immediately dollop a spoonful on top of each doughnut. Stick a fried marshmallow on top of the icing and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 18564,"Pigs in a Blanket 1 head green cabbage, cored and separated into 12 leaves 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped green pepper 2 cloves garlic, chopped 8 ounces ground round 1 teaspoon thyme salt & pepper 2 cups crushed tomatoes 1 1/2 cups cooked white rice 1/2 cup chicken stock 3 tablespoons chopped parsley Instructions: In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool. Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish. Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18565,"Smirnoff Ruby Martini 1.5 oz. Smirnoff Citrus Vodka 0.25 oz. triple sec 2 oz. pink grapefruit juice 1 splash(es) sugar syrup Instructions: Fill shaker with ice. Add Smirnoff Citrus Flavored Vodka, triple sec, grapefruit juice, and sugar syrup. Shake well. Strain into a chilled martini glass. Garnish with lemon wedge. ","[Ros, Prosecco, Lambrusco]" 18566,"The Ultimate Pizza 1 ounce fresh baker's yeast 1 cup warm water (110 to 115 degrees F) 1 tablespoon maple syrup 3 cups flour (recommended 00) 1 tablespoon sea salt 1 tablespoon extra-virgin olive oil Extra-virgin olive oil 1 white onion, cut into thin strips 2 sprigs rosemary Salt and freshly ground black pepper 1/2 lemon, juiced 12 ounces Robiola cheese 6 ounces pancetta, thinly sliced 1 white truffle Instructions: Preheat oven to 500 degrees F and place the pizza stone on the bottom rack. Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve. Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*. Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy. For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor. When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it. Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper. Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately. Special equipment: Pizza stone and pizza paddle . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 18567,"BBQ Chicken Kupcakes 12-? ounces Honey BBQ Chicken Wyngz* - Any'tizers? snacks 12 wonton wrappers ? cup cheddar cheese, shredded 6 strips bacon, raw, diced black pepper, to taste 8 ounces cream cheese 1-? cups sour cream ? cup honey 1 tomato Instructions: Preheat oven according to package directions. Spray 12-cup muffin tin with non-stick cooking spray. Set aside. Heat Any'tizers? Honey Barbecue Boneless Chicken Wyngz for 10-12 minutes, set aside. Note: these will not be fully cooked. Heat a skillet over medium heat. Add bacon to skillet and cook for 10-12 minutes or until crisping begins. Stir in tomatoes and heat for an additional 2-3 minutes or until tomatoes become soft. Season with pepper. Blend mixture in a food processor with cream cheese until smooth. Refrigerate. Make honey sour cream sauce by combining sour cream and honey in a small mixing bowl. Refrigerate. Stuff wonton wrappers into the prepared muffin tin by pushing bottom flat so it will stand properly when serving. In each wonton wrapper spoon in 1 tablespoon of bacon/tomato cream cheese, one Wyngz and top with 1 tablespoon of cheddar cheese. Heat in oven for 12-15 minutes or until wonton wrapper is golden and crisp. Serve with honey sour cream sauce. Remember to wash hands and surfaces before preparing food *Contains no wing meat ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 18568,"Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa 2 cups olive oil 2 cloves garlic, crushed 2 shallots, thinly sliced 1/2 teaspoon black peppercorns 4 slices lemon 3 sprigs fresh thyme 18 whole shrimp, cleaned and deveined 3 cups baby arugula 1 cup radishes, thinly sliced 1 cup watercress 1/4 cup assorted olives, cut in slivers 3 tablespoons olive oil 1 tablespoon rice vinegar Salt and freshly ground black pepper Olive Tortillas, recipe follows Cumin Scented Black Beans, recipe follows Tomatillo Avocado Salsa, recipe follows 4 ounces queso fresco, crumbled Lime Sour Cream, recipe follows Fresh cilantro sprigs, for garnish 6 lime wedges, for garnish 2 1/2 cups all-purpose flour, plus more for rolling 1/2 cup vegetable shortening (3 1/2 ounces) 2 tablespoons pitted and finely chopped kalamata olives 1 teaspoon salt 1 cup warm water 1 tablespoon olive oil 1 clove garlic, minced 1/2 onion, diced 2 teaspoons ground toasted cumin seeds 1/2 teaspoon hot red pepper flakes 8 ounces cooked black beans Salt and freshly ground black pepper
1/2 bunch fresh cilantro, minced 8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice 2 avocados, peeled, pitted and cut into 1/4-inch dice 3 scallions, finely chopped 1 jalapeno pepper, seed and minced 3 tablespoons chopped fresh cilantro 3 tablespoons olive oil 1 tablespoon lime juice Salt and freshly ground black pepper 1 cup sour cream Zest and juice of 1 lime Salt and freshly ground black pepper Instructions: For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors. Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool. For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper. To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients. In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour. Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors. To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro. Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper. Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18569,"Chicken Strip Wrap with Sweet Mustard 2 chicken breasts 1 egg 2 tablespoons water 1/4 cup all-purpose flour 1 tablespoon poultry seasoning Salt and freshly ground black pepper 1 cup panko bread crumbs 4 whole-wheat flour tortillas 1/2 cup shredded Cheddar 1/4 head iceberg lettuce, shredded 1 pickle, diced 1/4 cup spicy brown mustard 2 tablespoons mayonnaise 1 tablespoon packed brown sugar Instructions: Preheat oven to 350 degrees F. Rinse the chicken and pat dry with paper towels. Remove the chicken breasts from the bone and discard the skin. Cut each breast into 10 strips. Whisk the egg and 2 tablespoons water in a bowl and set aside. Mix the flour, poultry seasoning and salt and pepper, to taste, in a resealable plastic bag. Add the chicken strips and toss to coat, set aside. Put the bread crumbs in a shallow dish or pie plate. Remove the chicken from the bag and shake off the excess flour. Coat the chicken in the egg, than dredge in the panko bread crumbs. Arrange the strips in a single layer, on a baking sheet, allowing space in between each strip. Bake for 15 to 20 minutes, until chicken is golden brown and cooked through. For the Sweet Mustard sauce: In a small bowl, combine the mustard, mayonnaise and the brown sugar. Mix until sugar dissolves completely. Warm the tortillas in a microwave for 30 seconds to make them pliable. Lay a tortilla flat onto a work surface. Place about 5 chicken strips onto the tortilla. Drizzle with the sweet mustard sauce and top with cheese, lettuce and pickle. Roll up the tortilla and put on a serving platter. Repeat with remaining ingredients and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 18570,"Traditional British Fish and Chips 12 large russet potatoes Canola oil, for frying 2 cups all-purpose flour 3 teaspoons kosher salt 1 tablespoon freshly ground black pepper 3 cups all-purpose flour 3 tablespoons paprika 3 tablespoons kosher salt, plus more for fish One 12-ounce bottle lager beer (the lighter and fizzier, the better) 3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability) Canola oil, for frying Kosher salt Good-quality malt vinegar, for serving Instructions: For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water. Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight. When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes. For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside. For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps. For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes. Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18571,"Shrimp Cocktail with Lemon Dipping Sauce 1 1/2 pounds pre-cooked shelled extra-large shrimp 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon hot sauce, preferably Sriracha 2 teaspoon lemon pepper seasoning, salt free 1 teaspoon lemon juice Instructions: For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving. For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl. Serve chilled shrimp with dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18572,"Snow Bunny Cupcake 1 vanilla cupcake, recipe follows About 1 cup White Fluff Frosting, recipe follows 1 white snowball snack cake 2 regular marshmallows Shredded coconut 2 pretzel sticks 2 pink candy eyes 1 pink jelly bean 4 mini marshmallows 1 small dot of black string licorice 4 small pieces red sour straws 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Instructions: Frost cupcake. Top cupcake with snowball snack cake. Pinch the marshmallows slightly to make bunny shaped ears and spread them with some frosting. Dip them into shredded coconut. Insert a pretzel stick carefully into the marshmallows and insert them into the snow ball to make bunny ears. Dot the back of the candy eyes with frosting and press them onto the snow ball below the ears. Frost the back of the jelly bean and place below eyes for the nose. Frost the tip of the mini marshmallows and place them around the nose to make nose pads and buck teeth. Place the licorice dot just above the teeth. Dip the straws in frosting and place under the nose to make whiskers. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18573,"Ginger Beer-Marinated Baby Back Ribs Three 12-ounce cans nonalcoholic ginger beer 2 tablespoons low-sodium soy sauce 2 teaspoons Worcestershire sauce 2 large cloves garlic, thinly sliced One 2-inch piece fresh ginger, peeled and thinly sliced Zest and juice of 1 lime, plus wedges, for serving 3 racks baby back ribs (about 5 pounds) Kosher salt and freshly ground black pepper 1/2 cup ketchup Habanero hot sauce, for serving
Instructions: Combine the ginger beer, soy sauce, Worcestershire, garlic, ginger and lime zest and juice in a large resealable plastic bag. Add the ribs and tightly seal the top. Put in a bowl or baking sheet and refrigerate for 2 hours and up to overnight. Preheat the oven to 275 degrees F.
Remove the ribs from the marinade and reserve 3 cups. Pat the ribs dry and place each rack on a double layer of heavy-duty foil. Sprinkle each with 1/2 teaspoon salt and a generous amount of black pepper. Tightly wrap each rack in the foil and put on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours.
Meanwhile, bring the reserved marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes. Strain the liquid and return it to the saucepan. Whisk in the ketchup and a generous amount of black pepper. Bring to a simmer over medium-high heat and simmer, whisking frequently, until slightly thickened, about 5 minutes.
Line a second baking sheet with foil and turn the oven to broil. Carefully remove the racks from the foil and transfer to the prepared baking sheet. Brush the ribs all over with the barbecue sauce. Broil until the sauce is caramelized, dark and slightly sticky, 3 to 5 minutes. Serve with lime wedges and habanero hot sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18574,"Mexican Crab Cakes 3 whole Dungeness Crabs (about 6 pounds), or 1-1/2 pounds picked over crabmeat 2 large eggs 1 cup sour cream 2 poblano chiles, stemmed, seeded, and finely diced 1 yellow bell pepper, stemmed, seeded, and finely diced 1 rib celery, finely diced 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup fresh bread crumbs 2 tablespoons unsalted butter 2 tablespoons vegetable oil Instructions: In a very large stockpot, bring about 6 quarts water to a boil. Plunge the crabs headfirst into the water, and cook for 12 minutes from the time the water returns to the boil. Remove the crabs with tongs and set aside. When cool, remove the triangular belly flap on the underside and discard. Turn crab over and starting from rear of crab, pull firmly to lift off top shell, and discard. Pull off and discard the spongy fingers from the body and the tiny paddles from the front. Scoop out the orange crab butter and, if desired, reserve for another use. Cut the body into quarters and pick the crabmeat from inside, using a small fork or a metal pick, and reserve. Twist the claws and legs off of the body. Crack the claws and legs along the edges of the shells, using a heavy nutcracker or a small hammer. Pick the crabmeat from the claws and legs, and reserve. Try to keep the crabmeat in fairly large chunks, but make sure you get all of it. In a large mixing bowl, beat the eggs lightly. Add the sour cream, diced poblano and yellow peppers, celery, salt, and pepper. Toss together until well mixed. Add the crab, shredding it into approximately 3/4 inch chunks, and the bread crumbs. Mix together gently but thoroughly. Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter. Refrigerate them on a large plate, loosely covered, for 1 hour. Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium high heat. Saute 6 crab cakes at a time, for about 3 minutes on each side, being very careful when you turn them so that they do not fall apart. They should be golden brown on each side. Place the cooked crab cakes on a baking sheet in the oven to keep warm while you add the remaining butter and oil to the pan and saute the other six crab cakes in the same way. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18575,"Grilled Mushrooms with Truffle Oil and Shaved Parmesan 1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles) Canola oil, as needed Salt and freshly cracked black pepper Truffle oil, as needed 2 cups baby arugula 1/2 cups grated Parmigiano-Reggiano Chopped fresh flat-leaf parsley, for garnish Instructions: Preheat the grill to medium heat. Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve. ","[Chardonnay, Barolo, Pinot Noir, Gavi]" 18576,"Truffle Pops 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 3/4 cup heavy cream 1/2 teaspoon ground cinnamon 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 1 cup finely chopped nuts, such as pistachios or walnuts 1 cup mini-chocolate chips 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop Instructions: For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes. Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls. Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving. Store the pops, refrigerated, in an airtight container. Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18577,"Sweet Italian Fennel Sausage 5 pounds pork butt, cut into 1-inch cubes 1 3/4 ounces curing salt (salt peter) 2 teaspoons black pepper 2 tablespoons fennel seeds, toasted 1/4 cup chopped garlic 1/4 cup plus 1 tablespoon sugar 1 1/2 teaspoons cayenne pepper 3/4 cup chicken stock, iced Court bouillon, for poaching Olive oil, for sauteing Honey mustard, to taste Minced onion, to taste Instructions: In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 minutes. To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds. To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap. Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process until all forcemeat is used. In a large saute pan bring court bouillon to a simmer. Poach the prepared sausages for 10 minutes or until firm to the touch. Allow to cool and unwrap sausages. In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned. Slice and serve with honey mustard and minced onion. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 18578,"Beef Stew Olive oil 1 cup onions, diced medium 2 cups carrots, chopped 1 cup celery, chopped 6 cloves garlic, smashed 2 tablespoons cornstarch 2 cups beefsteak tomatoes, chopped 1/2 teaspoon turmeric 1/2 teaspoon red pepper flakes 1 1/2 pounds stew beef, cubed 24 ounces beef stock Salt and pepper Instructions: In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes. Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz, Tempranillo]" 18579,"Bresaola and Wild Rocket Salad 1 bunch baby beetroots, with leaves 2 handfuls wild rocket (arugula) 2 tablespoons red wine vinegar 4 tablespoons creme fraiche A pinch sea salt 6 slices bresaola (air dried beef fillet) A piece fresh horseradish, peeled and finely grated Salt and pepper Parmesan, shaved Olive oil Instructions: Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 18580,"Giant Kitchen Sink Cookie 1/2 cup (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1/4 cup granulated sugar 2 large egg yolks 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda Pinch of fine-grain salt 3 tablespoons semisweet chocolate chips 1/4 cup caramel bits 1/4 cup broken kettle chips (a handful) 3 tablespoons candy-coated chocolate pieces, such as M&Ms 4 chocolate cream-filled sandwich cookies, coarsely broken 1/4 cup tiny pretzel twists (or regular-sized pretzel twists broken) 1/4 cup honey-roasted salted peanuts 3 tablespoons crispy rice cereal Instructions: For the cookie dough: Place the melted butter, brown sugar and granulated sugar in a large mixing bowl. Beat until smooth with an electric hand mixer on medium speed. Beat in the egg yolks and vanilla. Add the flour, baking soda and salt. Beat on low speed until just combined. For the mix-ins: Add the chocolate chips, caramel bits, kettle chips, candy-coated chocolate pieces, sandwich cookies, pretzels, peanuts and crispy rice cereal to the dough (hold back a bit of the mix-ins for topping the cookie before baking if you'd like) and fold together using a rubber spatula. Cover with plastic wrap and refrigerate for 15 minutes. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Transfer the cookie dough to the prepared pan and pat into a circle. If you saved extra mix-ins for toppings, press them into the top of the cookie now. Bake until the cookie is lightly brown around the edges and soft-set in the center, 20 to 22 minutes. Remove the cookie from the oven and carefully lift it onto a work surface. While the cookie is still hot, place a 9- or 10-inch round cake or pie pan over the cookie upside down. (It should be bigger than the cookie.) Use a swirling motion to gently tap the edges of the cookie with the pan to form a perfectly round cookie. Allow the cookie to cool completely. Place on a serving tray or plate and encourage guests to break off pieces and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18581,"Classic Margarita 3 ounces blanco tequila 2 ounce Cointreau 1 ounce lime juice Ice Kosher salt (optional) Lime wheel, for garnish Instructions: Shake the tequila, Cointreau and lime juice in a shaker with ice. Strain into an ice-filled glass (rim with salt, if desired). Garnish with a lime wheel. ","[Tequila, Cointreau, Sauvignon Blanc]" 18582,"Apple Butter 10 to 12 bushels apples (for standard 40 gallon kettle), peeled and quartered Apple cider, to cover the apples in the kettle 3 pounds sugar, or to taste Cinnamon, either powdered or oil, several small bottles, to taste Clove, either powdered or oil, several small bottles, to taste Instructions: Cook the apples in the cider, stirring continuously for nearly 8 hours. In the last hour or so, add the sugar. Stir in the flavoring. Once butter is thick enough to stick to an upside down saucer, the butter is done and ready to be canned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 18583,"Vanilla Almonds 1 egg white, beaten 1 teaspoon pure vanilla extract 4 cups whole almonds 3/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon Instructions: Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.; ","[Chardonnay, Riesling, Gewrztraminer]" 18584,"Strawberries with Liqueur 4 cups strawberries, hulled and quartered 3 tablespoons sugar 1/3 cup Framboise or Kirsch Instructions: In a large bowl combine strawberries, sugar and liqueur. Allow to sit at room temperature for about 2 hours. Chill until ready to serve. Spoon into individual dishes and garnish with sweetened whipped cream if desired. ","[Champagne, Moscato, Riesling]" 18585,"Corn with Tomatoes and Herbs 4 ears of corn, husked 2 tablespoons unsalted butter 2 cups assorted cherry or grape tomatoes, halved Kosher salt and freshly ground pepper 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh basil Instructions: Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18586,"Oatmeal Waffles with Allspiced Apple Butter 2 cups buttermilk 1/4 cup orange juice 2/3 cup quick-cooking rolled oats 1 egg 2 tablespoons packed light brown sugar 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 tablespoons melted butter, plus more for cooking Allspiced Apple Butter, recipe follows Whipped cream, for garnish Fresh berries, for garnish, optional 5 pounds apples, like MacIntosh or Ida, peeled, cored, and cut into 1/2-inch chunks 1 pound light brown sugar 2 teaspoons cinnamon 1 teaspoon ground allspice, preferably freshly ground Instructions: The night before you plan to serve the waffles, in a medium bowl, combine the buttermilk, orange juice, and oats. Mix well, cover, and refrigerate overnight. In a large bowl, whisk the egg. Add the sugar and mix. Add the flours, baking soda, salt, and the oat mixture and mix well. Stir in the melted butter. The batter may be slightly lumpy. Preheat and lightly butter a waffle iron. Spoon a generous 1/2 cup of batter onto the hot iron and close the lid. Cook until no more steam escapes from the iron and the waffle is golden on both sides, about 5 minutes. Serve immediately with the apple butter and whipped cream and garnished with fresh berries. Equipment: Waffle iron. Put the apples in a large, heavy-bottomed pot over low heat. Cook, uncovered, stirring occasionally, for 1 1/2 hours. Add the brown sugar, cinnamon, and allspice and continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes more. To test for doneness, place a spoonful of the mixture on a white plate and let sit 20 seconds. If a ring of liquid forms around the apples, there is still too much liquid in the mixture. Continue cooking and testing until no ring forms. Yield: about 5 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 18587,"Carrot and Pineapple Cake 2 cups granulated sugar 1 1/3 cups vegetable oil 3 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 2 1/2 cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 cup raisins 1 cup chopped walnuts 1 pound carrots, grated 1/2 cup diced fresh pineapple 3/4 pound cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners' sugar, sifted 1/2 cup diced fresh pineapple Instructions: Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18588,"Cincinnati Chili 4 tablespoons extra-virgin olive oil 2 sweet onions (such as Vidalia), finely chopped, plus more for topping 2 pounds ground beef chuck Kosher salt and freshly ground black pepper 4 cloves garlic, minced 1 15-ounce can tomato sauce 2 medium tomatoes, diced 1/4 cup apple cider vinegar 1/4 cup chili powder 2 tablespoons paprika 1 tablespoon ground cinnamon 2 teaspoons ground cumin 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper 1 pound spaghetti, cooked Pinto beans and grated cheddar cheese, for topping Oyster crackers, for serving (optional) Instructions: Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic. Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes. Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 18589,"Korean Chicken and Ginger Soup 1 cup cooked white rice, cooled 1 tablespoon toasted sesame oil
4 cloves garlic (2 minced, 2 smashed and peeled) Kosher salt Two 1 1/2-pound Cornish game hens, wingtips and giblets removed and discarded 4 cups low-sodium chicken broth
4 shallots, peeled and halved
One 3-inch piece of fresh ginger, cut into 3 pieces and bruised with flat blade of a knife
6 scallions, white and light green parts left whole and reserved, green tops finely sliced for serving
1 teaspoon sugar
3 tablespoons soy sauce 1 tablespoon white vinegar
4 teaspoons sesame seeds (white or black)
2 tablespoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 package seaweed snacks, thinly sliced
1 cup kimchi, chopped
Instructions: Put the cooked rice in a medium bowl. Heat the sesame oil in a large pot over medium-high heat until shimmering. Add the minced garlic and cook, stirring often, until the garlic is toasted and golden brown, 1 minute. Remove the pot from the heat and pour the garlic and sesame oil over the rice. Set the pot aside. Season the rice with 1/4 teaspoon salt and stir with a fork until combined, breaking up any lumps. Stuff the cavity of each hen with 1/2 cup of the rice mixture. Overlap the skin flaps to enclose the rice inside the hens, fold the legs closed and tie with kitchen twine. Place the hens breast-side down in the reserved pot and add the chicken broth, 2 cups water, shallots, ginger, scallion whites, smashed garlic cloves, sugar and 1 teaspoon salt. Bring to a boil over high heat, skimming the foam that rises to the top. Partially cover the pot and reduce the heat to maintain a steady simmer. Cook for 15 minutes, then use a spatula and a spoon to gently turn the hens breast-side up, being careful not to break the skin (they will float). Continue to simmer, partially-covered, until the hen breasts are firm and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 15 to 20 minutes more.
Meanwhile, make the sauces. Combine the soy sauce and vinegar in a small bowl and set aside. Combine the sesame oil, sesame seeds, 1/4 teaspoon salt and 1/4 teaspoon pepper in another small bowl and set aside.
Using a slotted spoon and tongs, remove the hens from the liquid, place them on a cutting board and remove the kitchen twine. Slice along the top of the breastbone to cut each hen into 2 halves, keeping the rice inside the cavity. Strain the broth through a sieve. Place each hen half in a wide, shallow bowl (rice side down) and divide the soup among the bowls. Garnish the soup with scallion greens and serve with the sesame sauce, soy-vinegar sauce, kimchi and seaweed. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 18590,"Stuffed Mushrooms 1 gallon vegetable oil 18 cremini mushrooms
1 1/2 pounds sweet Italian sausage, casings removed
2 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
6 large eggs
1/2 cup whole milk
3 cups panko breadcrumbs
1 1/2 cups Marinara Sauce, recipe follows 2 tablespoons chopped fresh parsley
3/4 cup grated Parmesan 5 cups canned whole San Marzano tomatoes, plus liquid from the can 1/2 cup extra-virgin olive oil
1/2 cup diced yellow onion
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
8 cloves garlic
2 tablespoons grapeseed oil
3 cups canned diced San Marzano tomatoes
Instructions: Preheat the oil to 300 degrees F in a deep pot or deep-fryer. Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage. Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan. Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs. Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes. Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan. Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth. Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 18591,"Sheep's Milk Ricotta and Parmesan Cheese Ravioli 6 eggs 1 1/4 cups durum flour Pinch salt 2 tablespoons olive oil Egg wash, for brushing dough (mix 1 egg yolk with 1 tablespoon water) 1 cup sheep's milk ricotta cheese 3/4 cup grated Parmesan 2 egg yolks Pinch nutmeg Pinch salt and pepper Olive oil Diced tomatoes
Basil Instructions: For the pasta dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness. For the ravioli mix: Mix all ingredients together. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]

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

recipe: Grilled Steak with Chimichurri Sauce

Ingredients:

• 1 1/2 lbs flank steak
• 1/4 cup olive oil " 18592,"Bolinos de Bacalhau (Portuguese Cod Cakes) 10 ounces thick salt cod 8 ounces floury potatoes (russets) Butter Milk 3 heaped tablespoons finely chopped parsley 1 heaped tablespoon finely chopped mint Freshly ground black pepper 3 eggs, separated 1 tablespoon Port Oil for deep frying Instructions: A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period. Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft. While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk. When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture. Heat the oil in a deep fryer or heavy deep pot to 375 degrees F. Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18593,"Chicken Fried Steak with Cream Gravy Vegetable oil, for frying 36 ounces round steak 2 eggs 2 cups milk 2 cups all-purpose flour 1 teaspoons salt 2 teaspoons ground black pepper 1 cup canola oil 2 cups all-purpose flour 1 teaspoon ground black pepper 1 tablespoon salt 1 quart whole milk Instructions: To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F. Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy. To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18594,"Chocolate and Caramel Nougat Bars 2 egg whites 1 3/4 cups unsweetened chocolate 1 1/2 cups whole almonds 1 1/2 cups pistachios 1 cup plus 3 tablespoons honey (from Provence) 1 1/3 cups sugar 1/2 cup water 1/4 cup glucose 1 cup cream Pinch baking soda 3/4 cup plus 3 tablespoons sugar 3 tablespoons water 1/4 cup plus 2 tablespoons glucose 1 cup butter 4 cups tempered bittersweet chocolate Instructions: Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate. In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight. Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 18595,"Collard Greens 40 pounds collard greens 1 smoked turkey wing 1 cup sugar 1 tablespoon crushed red pepper flakes 4 teaspoons garlic powder 4 teaspoons onion powder 1/4 cup vinegar Instructions: Cut collard greens from the stems. Wash thoroughly until water runs clear and set aside. Place 1 quart water in a 5-gallon Dutch oven or stockpot, and add the smoked turkey wing, sugar, red pepper, and garlic and onion powders. Bring to a boil over high heat. Add cleaned collard greens and cook down. Once greens have cooked down, reduce the heat to a simmer and stir frequently. Taste broth and add vinegar to taste. The total cooking time should be about 1 hour, depending on the tenderness of the greens; the greens are done when they are a consistent dark green in color. Leftovers may be frozen in resealable plastic bags; place some broth in each bag and record date. Store in freezer for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 18596,"The Original BBQ Nachos 2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips 2 pounds Pulled Pork Shoulder, recipe follows 1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce) 1 quart Nacho Cheese/Queso Sauce, recipe follows 3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce) 1 gallon vegetable or canola oil 2 tablespoons kosher salt 2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce) 24 (10-inch) flour tortillas One 8-pound Boston butt pork roast 16 ounces your favorite wash (recommended: Hog Wild Hog Wash) 5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce) 1 pound pasteurized cheese (recommended: Velveeta) 8 ounces shredded Cheddar 8 ounces shredded Monterey Jack cheese One 14-ounce can tomatoes with green chilies (recommended: Ro-tel) 1 tomato, diced 1/2 jalapeno pepper, finely diced 1/2 red onion, finely diced 2 green onions, chopped 1/2 teaspoon freshly ground black pepper 1 tablespoon ancho or chipotle (or other) ground cl pepper Kosher salt Instructions: Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately. Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F. Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture. Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F. Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes. Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad. Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 18597,"Lemon Cake with Lemon Meringue Frosting Cooking Spray Flour for dusting 1 (1/2 pint) raspberries 1 tablespoon sugar 2 1/3 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup lowfat buttermilk 1/3 cup vegetable oil 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice 2 large eggs 1 large egg white 1 1/4 cups sugar 3/4 cups sugar 2 large egg whites 3 tablespoons water 1/2 teaspoon cream of tartar 1/8 teaspoon fine salt 1 tablespoon finely grated lemon zest 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess. Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside. Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice. Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain. Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely. Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla. To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 18598,"Coming to America 10 ounces hot pastrami 2 ounces deli mustard 2 slices rye bread Pickle, for garnish Instructions: Heat pastrami and thinly slice. Spread mustard on both top and bottom slices of rye bead. Layer pastrami on 1 slice of bread.and top with the other slice. Garnish with pickle. ","[Chardonnay, Riesling, Gewrztraminer]" 18599,"Slopless Joe Taco 1 small red onion, thinly sliced 6 tablespoons apple cider vinegar
Kosher salt
3 cups coleslaw mix
2 dill pickle spears, chopped
1 teaspoon vegetable oil
1 pound lean ground beef (90/10)
1 tablespoon taco seasoning mix 3/4 cup ketchup
1 tablespoon light brown sugar
8 soft flour tortilla bowls 4 ounces pepper jack cheese, grated (about 1 cup)
Instructions: Preheat the oven to 350 degrees F. Combine the onion, 2 tablespoons of the vinegar and 1/4 teaspoon salt in a small bowl and toss to coat; set aside.
Combine the coleslaw, pickles, 3 tablespoons of the vinegar and 1/4 teaspoon salt in a medium bowl and toss to coat; set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring frequently, until beginning to brown, about 4 minutes. Stir in the taco seasoning and 1/2 teaspoon salt and continue to cook until the meat is cooked through, 2 minutes more. Reduce the heat to low, stir in the ketchup, sugar, 1/2 cup water and remaining 1 tablespoon vinegar and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.
Meanwhile, put the tortilla bowls on a baking sheet and sprinkle with the pepper jack. Bake until the pepper jack is melted and the tortilla bowls are slightly golden in spots, about 5 minutes.
Drain the liquid from both the coleslaw and onions. Divide the meat among the tortilla bowls and top with the coleslaw and onions.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 18600,"All American Beef Taco 3/4 cup peanut oil 12 (6-inch) yellow corn tortillas Kosher, for seasoning, plus 1 teaspoon for beef 1 medium onion, chopped 16 ounces ground sirloin 2 cloves garlic, minced 1 recipe Taco Potion #19, recipe follows 2/3 cup low-sodium beef broth 6 ounces panela cheese, crumbled 12 pickled jalapeno slices 1 cup shredded iceberg lettuce, optional 1 large tomato, seeded and chopped, optional 1/2 cup fresh cilantro leaves, optional 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1 1/2 teaspoons hot smoked paprika 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Instructions: Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately. Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 18601,"Braised Beef and Red Chiles 8 to 10 dried New Mexico chiles 4 cloves garlic
3 tablespoons olive oil
One 4- to 5-pound chuck roast, cut into 1-inch cubes 1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon ancho cl powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 large onion, sliced
2 cups beef stock
2 tablespoons sugar
2 bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving Instructions: Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.) Preheat the oven to 275 degrees F. Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, cl powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate. Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours. Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18602,"Online Round 2 Recipe - Spanish Tortilla 5 eggs 1/2 cup milk 1 cup potatoes, reserved from Barcelona Potatoes recipe, chopped Salt and fresh ground black pepper 1 tablespoon canola oil 2 plum tomatoes, diced 2 tablespoons chopped fresh basil leaves 1 tablespoon olive oil Pinch salt and fresh ground black pepper Instructions: In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste. Preheat the oven to 350 degrees F. In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter. Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 18603,"Mini Mexican Meatballs 1 pound meatloaf mix (a mixture of ground pork, veal and beef) 1/2 cup plain dry breadcrumbs 2 teaspoons chili powder 1 teaspoon dried oregano 1/4 teaspoon cumin 1 large egg Kosher salt and freshly ground black pepper 1/2 cup vegetable oil 1/4 cup Mexican crema 2 tablespoons roughly chopped fresh cilantro Instructions: Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
Drizzle the crema over the meatballs and sprinkle with the cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18604,"P.B.'s Peanut Butter and Jelly Pie One 1/4-ounce envelope unflavored gelatin 1/4 cup warm water One 12-ounce jar seedless strawberry jam 3/4 cup peanut butter One 8-ounce package cream cheese, at room temperature 1/2 cup milk 1 teaspoon vanilla extract 1 1/4 cups confectioners' sugar, sifted One 8-ounce container frozen whipped topping, thawed 1 pre-baked 9- or 10-inch pie shell Roasted peanuts, for garnish Instructions: Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil. In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth. In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping. To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving. ","[Chardonnay, Riesling, Moscato, Merlot]

" 18605,"Herb Nest Salad 8 butter lettuce leaf cups 1 cup chopped mixed herbs such as; tarragon, basil, parsley 1/2 cup artichoke pesto or tapenade 1/4 cup crumbled feta cheese 2 tablespoons chopped almonds Instructions: Arrange lettuce leaves on a plate. Create \nests\ on top of the lettuce leaves using chopped herbs. Spoon a tablespoon of artichoke pesto into the nests. Sprinkle with crumbled feta and chopped almonds and serve. Cook's Note: Prepared pestos and tapenades can be found where the pasta and sauces are in the grocery store. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18606,"Foil-Packet Rice with Chorizo and Chicken 4 cups frozen cooked white rice 1 yellow or red bell pepper (or 1/2 of each), thinly sliced 2 links fully cooked chorizo, thinly sliced 1/2 cup pimiento-stuffed green olives, halved if large 1 8-ounce can tomato sauce 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 scallions, thinly sliced 1 1/2 pounds skinless, boneless chicken thighs, cut into 12 pieces total 2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon garlic powder 2 tablespoons chopped fresh parsley Instructions: Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping. Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets. Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes. Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18607,"Sizzled Mussels with Garlic and Parsley a la Vaudeville 1 baguette 5 tablespoons butter 2 teaspoons shallots, finely minced 3 teaspoons garlic, finely minced 2/3 cup fresh, not-too-fine bread crumbs 6 tablespoons parsley, finely minced Salt and pepper 3 dozen small to medium-sized mussels 1 bottle dry white wine Instructions: Slice the baguette into thin slices and let them dry out thoroughly for a few days, then grind them in a food processor. Melt the butter in saute pan and add the shallots and garlic. Cook them for 2 minutes, or until softened. Turn off the heat and add 2/3 cup fresh, not-too-fine bread crumbs, and the parsley and blend well. Season with salt and pepper. Scrub and debeard the mussels. Put them in a large pot. Add enough wine to cover half the mussels. Cover the pot and turn up heat to high. When the wine starts to boil, shake the pan back and forth over the heat, just until mussels open. Remove cooked mussels to a large roasting pan and remove top shells. Loosen the mussel from remaining shell. Top the mussels with bread crumb mixture. Place them under the broiler and broil them for 1 minute, or until mussels start to sizzle and brown. ","[Chenin Blanc, Sauvignon Blanc, Gruner Veltliner, Vermentino]" 18608,"Root Beer Float 6 ounces semisweet chocolate chips 4 salted pretzel rods 1/2 teaspoon pure vanilla extract 1/4 cup nondairy whipped topping 4 scoops cherry chocolate chip ice cream 1 (12-ounce) bottle root beer 1 (12-ounce) bottle cream soda Instructions: In a double boiler, melt the chocolate chips. Dip the tips of the pretzel rods in the chocolate and place upright in a glass in the freezer for 1 hour. Set the remaining melted chocolate aside. Combine the vanilla extract and whipped topping. For each float, place 2 scoops of ice cream into tall float glass. Add 6 ounces root beer and 6 ounces cream soda to each glass. Top with the vanilla-flavored whipped topping. Remove pretzel rods from freezer and place in Root Beer Float. Garnish with extra drizzle of melted chocolate and serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 18609,"Champagne Punch 1 can (20-ounce) crushed pineapple in heavy syrup 1 cup fresh lemon juice 1 cup maraschino cherry juice 1 cup dark rum 1/2 cup brandy 1 bottle (750 ml) chilled inexpensive brut Champagne Instructions: In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving. ",[Champagne] 18610,"Pepper Pork Chops 2 cups vegetable broth 1/2 cup plus 2 teaspoons kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice (about 4 cups)
Four 1 to 1 1/2-inch-thick bone-in pork chops
3 ounces dried apple slices
2 tablespoons olive oil 1 large onion, julienned 1 1/2 cups chicken broth 1 tablespoon coarsely ground black pepper 1 teaspoon dried thyme Instructions: Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
Place the apples in a 5 1/2- to 6-quart slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 18611,"Coffee Sambuca Shakes 1/2 cup cold regular or decaf coffee 2 to 3 tablespoons half-and-half or cream 2 shots sambuca liqueur 3 scoops coffee or vanilla ice cream Whipped cream Chocolate covered coffee beans, for garnish, optional Instructions: Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans. ","[Barolo, Barbaresco, Dolcetto]" 18612,"Grilled Stuffed Crust Pizza 1/3 cup olive oil 2 pounds store-bought pizza dough
One 15-ounce can crushed tomatoes
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
10 mozzarella cheese sticks
6 tablespoons freshly grated Parmesan
1 pound part-skim mozzarella, thinly sliced
40 slices pepperoni Torn fresh basil leaves, for serving
Instructions: Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours. Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
While the dough rises, preheat a grill for high heat \u2014 it needs to be 500 to 600 degrees F when covered.
Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18613,"Quick Cake Mix 4 cups sifted all-purpose flour 2 cups sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) ice-cold butter, diced (no substitute) Instructions: Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve. Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl. Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl. Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator. Scoop out the frozen mix ? no need to thaw ? and use as individual recipes direct. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18614,"Southern Marinated Fried Chicken 1/2 cup garlic powder 1/2 cup onion powder
1/2 cup seasoning salt
2 fresh chickens, each cut into 8 pieces 2 teaspoons ground black pepper
Oil, for frying
3 cups all-purpose flour
3-Cheese Macaroni, recipe follows Sweet Potato Apple Chutney, recipe follows Collard Green Rolls, recipe follows Hot sauce, for serving 1/2 cup garlic powder 1/2 cup onion powder
1/2 cup seasoning salt
1/2 cup unsalted butter, plus additional for buttering baking dish 5 cups cooked elbow macaroni 1/2 teaspoon ground white pepper
3 1/2 cups shredded sharp Cheddar 1/2 cup all-purpose flour
1 quart milk
12 ounces American cheese, diced
8 ounces cream cheese, diced
2 eggs, beaten
4 tablespoons butter 2 cups peeled diced fingerling sweet potatoes (about 1 pound)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1 1/2 cups apple cider
1 cup peeled, cored and diced Granny Smith apples (about 2 medium)
1/2 cup diced red peppers 1 packed cup light brown sugar
3/4 cup golden raisins
1/4 cup ginger-infused bourbon
1/2 cup garlic powder 1/2 cup onion powder
1/2 cup seasoning salt
1 cup vegetable oil 10 cloves garlic, smashed
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cups chopped collard greens plus 12 large collard green leaves, large center stems removed 3 cups chopped mustard greens 3 cups chopped turnip greens 2 jalapenos, seeded and diced
3 tablespoons smoked salt
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
Instructions: For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl. For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours. Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels. Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken. Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.) For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl. For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside. Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes. Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined. Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving. Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat. For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl. For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool. Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18615,"Egg Pasta Frittata 1 12 ounce box egg fettuccini pasta 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 cup heavy cream 1 cup grated Parmigiano-Reggiano 1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it Salt and black pepper 1/4 cup chopped flat-leaf parsley 12 extra large eggs, beaten Ham Steaks, recipe follows 1 tablespoon extra-virgin olive oil 2 to 3 large ham steaks, cut in halves Instructions: Preheat oven to 425 degrees F. Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve. Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks. Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 18616,"Coconut Rice 1 teaspoons vegetable oil 1 teaspoon fennel seeds 1 teaspoon coriander seeds 2 cups jasmine rice 3 cups coconut milk 1 cup water 1 tablespoon sugar Instructions: Heat the vegetable oil in a medium pot over medium heat. Add the fennel and coriander seeds to the oil, and stirring constantly, toast the seeds until light golden in color. Add the rice, and continue stirring, toasting the grains with the seeds. Pour in the coconut milk, water, and sugar, stirring to incorporate, and bring the ingredients to a boil, and then reduce the heat to a simmer, and cover. Cook the rice for 30 minutes, or until the rice has completely absorbed the cooking liquid and is tender. Fluff the rice with a fork just before serving. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 18617,"Jam-Filled Toaster Pastry-Like Items 1 1/2 sticks (3/4 cup) butter, softened 2/3 cup granulated sugar
2 extra-large egg yolks
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tablespoon heavy cream
Cooking spray
Any flavor preserves you'd like for filling: strawberry, blueberry, grape. Or, try a mixture of brown sugar and cinnamon to make my personal childhood favorite flavor.
1 extra-large egg, whisked with a pinch of sugar
2 cups powdered sugar 1/2 cup milk
1/2 teaspoon ground cinnamon for the brown sugar-cinnamon flavor (optional)
Colored sprinkles or sanding sugar to make it cute
Instructions: To make the crust and filling: With a hand or stand mixer, cream the butter and sugar until smooth. Add the yolks, salt, and vanilla and mix well. Gradually mix in the flour. While the mixer in going, add the cream and mix until the dough is smooth. Wrap the dough in plastic wrap and refrigerate it for an 1 hour. Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and spray it with cooking spray. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a ruler to make uniform rectangles, or to be totally exact, trace a 3-by-5-inch card (that's how big the store brand is). Reroll the scraps, getting as many rectangles as you can until you're out of dough. Place half the rectangles on the prepared baking sheet. Spoon about 2 tablespoons of filling into the center of half the rectangles, leaving a 1/2-inch edge uncovered. Don't overfill them! Try to make these look legit. Using a finger or pastry brush, spread water around the 1/2-inch border of the filled rectangles. Fit a top rectangle on each filled rectangle, pressing with the tines of a fork around the border to seal the top and bottom crusts together. Brush each tart with a bit of egg wash and poke a few tiny holes in each so the steam can escape. Bake for 10 to 12 minutes, or until the edges start to turn golden. Let the tarts cool completely on a wire rack. To make the topping: In a medium bowl, whisk together the powdered sugar and milk (and cinnamon, if using) to make the icing. When the tarts are completely cool, ice them if desired, and add some sprinkles if you like. But seriously, add those sprinkles. Let the icing set up for about 10 minutes and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 18618,"Pappa al Pomodoro 2 garlic cloves 2 tablespoons extra-virgin olive oil, plus extra for serving 1 pound ripe tomatoes, peeled and diced Basil leaves, chopped, plus extra for serving Salt Pepper 1 quart chicken or beef stock, boiling 12 ounces stale homemade or stale Italian bread, thinly sliced Instructions: Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 18619,"Chicken Liver Mousse Mirabelle 1 pound chicken livers Salt and freshly ground black pepper 1 teaspoon Quatre Epices (recipe follows) 1 tablespoon grapeseed oil 4 sage leaves 2 shallots, sliced 1 garlic clove, sliced 1 teaspoon fresh thyme leaves 1 tablespoon Cognac 1/3 cup port 1/3 cup marsala 8 ounces unsalted butter, softened 3 tablespoons black peppercorns 1 tablespoon grated nutmeg 2 tablespoons ground cinnamon 2 teaspoons whole cloves Instructions: Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epices. Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour. Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl. When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings. Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled. Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d'oeuvre for cocktails. In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.
","[Burgundy, Pinot Grigio, Riesling, Tempranillo]" 18620,"Charred Garlic Rubbed Rib Steak 2 tablespoons olive oil Coarse salt taste 4 tablespoons coarsely ground black pepper 4 tablespoons dry thyme 4 tablespoons chopped garlic 4 (10 to 12-ounce) rib steaks on the bone Instructions: Combine the oil, salt, pepper, dry thyme and garlic in a small bowl. Using this dry rub to season the beef, brush or rub the steaks with this seasoning mix and let marinate at room temperature for 20 minutes. Over a hot barbecue grill, or under an oven broiler that has been preheated for at least 20 minutes, cook the steaks on both sides to the desired doneness. Generally, a steak of this size, cooked over a barbecue grill, will be mediumrare within about 8 to 10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 18621,"Lamb Chops with Thyme Honey and White Beans 3/4 cup honey 2 sprigs fresh thyme Kosher salt and freshly ground black pepper, to taste 1 tablespoon garlic powder 1 tablespoon dried fines herb 1 tablespoon finely chopped fresh parsley 1 rack of lamb, with about 8 to 9 bones, Frenched 2 slices bacon, diced small 1 large carrot, diced small Kosher salt and freshly ground black pepper, to taste 1 yellow onion, diced small 2 stalks celery, diced small 1/4 cup white wine 1/4 cup chicken stock 1 (15.5-ounce) can white beans, drained 1 tablespoon unsalted butter 4 tablespoons chopped fresh parsley Instructions: For the lamb:
In a small pot over low heat, combine the honey and thyme and bring to a slow simmer. Cook the honey low and slow.
Keep at a low simmer for 30 minutes then strain and season with salt, and pepper. Keep warm.
Meanwhile, preheat a grill or grill pan over high heat. Preheat the oven to 400 degrees F.
Combine the garlic powder, fines herb, and parsley in a bowl and mix to combine. Season the lamb with salt and pepper. Rub the outside of the lamb with the spices and place over a very hot grill, fat side down. Let the lamb sit for just 1 minute or until the fat chars a bit, turn and cook the other side for 2 minutes. Transfer the lamb to a baking sheet and finish in the oven for about 10 minutes. Remove the lamb from the oven and let rest for 5 minutes before slicing the chops.
For the beans:
In a medium saute pan, over medium heat, cook the bacon until most of the fat has been cooked out. Add the carrots and a pinch of salt. When the carrots just start to soften, add the onions and stir to mix well. Continue to cook for about 5 minutes, and then add the celery. Pour the wine and stock into the pan. Simmer until most of the liquid is gone. Turn the heat to high and add the beans and toss frequently to heat through. Add the butter and parsley and season with salt, and pepper, to taste.
On each plate, make a bed of beans, then 2 lamb chops on top and drizzle the lamb with the warm honey mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 18622,"Citrus Chicken in a Brown Paper Bag 1 whole chicken 1 can orange concentrate 3 teaspoons salt 1 teaspoon peppercorns 1/2 cup dry rub seasoning mix 3 cups orange juice 3 lemons, juiced 1 lime, juiced 3 teaspoons brown sugar 2 teaspoons honey (recommended: orange blossom variety) Instructions: Combine ingredients for marinade in a large pot or bowl. Add the chicken and enough water to cover. Set in refrigerator overnight. Place chicken on cooking rack. Pour marinade over chicken and rub dry seasoning mix of choice inside and out of chicken. Place chicken into brown grocers bag. Set oven rack on lowest position. Preheat oven to 400 degrees F. Cook for 1 1/2 hours or until cooked through and juices run clear. In a bowl, mix ingredients for Orange Sauce. Serve drizzled over chicken, and on the side as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 18623,"Fried Olive Salad 1 medium head radicchio (12 ounces/340 grams), torn into pieces 1 romaine heart, chopped
1/2 small red onion, thinly sliced
Dressing, recipe follows Fried Olives, recipe follows 1 ounce (28 grams) shaved Parmesan 1/4 cup (70 grams) 2 percent or whole milk Greek yogurt 2 tablespoons (28 grams) mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 to 2 teaspoons harissa (some brands are hotter than others)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Pinch sugar
Neutral oil, for frying 1/2 cup (68 grams) all-purpose flour
2 large eggs
Kosher salt and freshly ground black pepper
1 cup (110 grams) plain breadcrumbs
1/4 cup (56 grams) grated Parmesan
1 teaspoon dried basil
1 teaspoon dried oregano
1 heaping cup large pitted Kalamata olives (about 30)
Instructions: Combine the radicchio, romaine and onion in a large serving bowl. Drizzle with half of the Dressing and toss well. Top with the Fried Olives. Shave the cheese over the top with a vegetable peeler into thick curls. Drizzle the remaining Dressing over the top and serve immediately. Combine the Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to combine. Cover and refrigerate until ready to serve. (The dressing can be made earlier in the day, though you may need to thin it out with a teaspoon or two of water before serving.) Heat an inch of oil to 350 degrees F in a medium Dutch oven. Set a rack over a baking sheet and set aside. Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt and splash of water. In a third shallow bowl, toss together the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt and a few grinds of pepper. Dredge the olives, a few at a time, in the flour, then the beaten egg, letting the excess drip back into the bowl. Dredge once more in both flour and egg, then roll in the breadcrumbs to coat thoroughly. Set the olives on a plate as you coat them. Once all the olives are breaded, add them to the oil a few at a time, stirring gently with a spider or slotted spoon, to keep them separate. Fry until golden brown and crisp, 2 to 3 minutes. Remove to rack. Season with salt, as needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 18624,"Peeps Cereal Treats 4 tablespoons unsalted butter, plus more for the pan 1 1/2 teaspoons blue sanding sugar
1 1/2 teaspoons pink sanding sugar
1 1/2 teaspoons purple sanding sugar
10 ounces marshmallow chicks, such as Peeps (about 32)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 cups fruit-flavored cereal flakes, such as Fruity Pebbles
3 cups toasted oat cereal with marshmallows, such as Lucky Charms
Nonstick cooking spray, for the spatula
Instructions: Line an 8-inch square pan with foil so there is a 2-inch overhang on all sides. Lightly grease the foil with butter. Combine the blue, pink and purple sanding sugars together in a small bowl and set aside. Melt the butter in a large pot over medium heat. Add the marshmallow chicks and cook, stirring, until completely melted, 5 to 6 minutes. Remove from the heat and stir in the vanilla and salt. Add both cereals and stir with a rubber spatula until combined. Transfer the mixture to the prepared pan. Coat the spatula in nonstick cooking spray and use it to press the mixture down into an even layer. Sprinkle the top with the sanding sugar mixture. Let sit at room temperature until firm, about 30 minutes. Cut into 12 bars. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 18625,"Cinnamon and Chocolate Banana Bread 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
1 disk Mexican chocolate, chopped into small pieces
3/4 cup unbleached all-purpose flour 1/2 cup packed brown sugar
1 tablespoon ground cinnamon
8 tablespoons (1 stick) unsalted butter Instructions: For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners. Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside. In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate. For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform. Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 18626,"Turkey and Chorizo Chili 1 tablespoon canola oil 8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped 1 1/4 pound ground turkey Black pepper 1 large ear corn, scraped from the cob, cob reserved and broken in half 2 cups chicken stock 2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce 1/4 teaspoon ground cinnamon 3 to 4 cloves garlic, chopped 1 large or medium onion, finely chopped 2 tablespoons tomato paste One 14-ounce can red or black beans A handful fresh cilantro leaves, chopped 1 lime Crushed corn chips, such as Fritos, for garnish Instructions: Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn. Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer. To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal. Reheat over medium heat, adding a little more stock or water if necessary. To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 18627,"Roasted Sweet Potatoes and Garlic with Rosemary 1 1/2 pounds sweet potatoes (4 medium), peeled and cut into 1/2-inch thick slices 6 garlic cloves 2 tablespoons olive oil 1 tablespoon unsalted butter 2 teaspoons minced fresh rosemary, or 1 teaspoon dried, crumbled Salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18628,"Pork Chop Agrodolce 1/2 cup balsamic vinegar 2 cloves garlic, peeled and smashed
4 sprigs fresh thyme
3 tablespoons honey, such as acacia
3 tablespoons unsalted butter, at room temperature
4 center-cut pork loin chops, bone in (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Instructions: Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside. Preheat a grill pan over medium-high heat. Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18629,"Spicy Blood Mary 4 cups tomato juice 3 tablespoons fresh lemon juice 2 tablespoons prepared horseradish 2 stalks celery, grated (about 1/2 cup), plus more stalks, for serving 1/2 large red onion, grated (about 1/2 cup) 2 teaspoons sriracha 2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 cup vodka Pitted green olives and assorted pickles, such as cucumber spears, green beans and/or okra, for serving Instructions: Stir the tomato juice, lemon juice, horseradish, celery, onion, sriracha and Worcestershire sauce together in a large pitcher. Season with a pinch of salt and a generous grinding of pepper. Stir in the vodka. Serve over ice in tall glasses garnished a stalk of celery, olives and a few assorted pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 18630,"Macadamia Crusted Tilapia with White Chocolate Beurre Blanc 1/2 cup all-purpose flour 2 large eggs 3 cups macadamia nuts 6 (6-ounce) tilapia fillets Salt and freshly ground black pepper 4 tablespoons olive oil White Chocolate Beurre Blanc, recipe follows 1/3 cup shallot, minced 2 tablespoons olive oil 1 tablespoon garlic, minced 2/3 cup dry white wine 1 cup heavy cream 1/2 cup coconut milk 2 tablespoons white chocolate Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. Top with White Chocolate Beurre Blanc and serve. Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18631,"Beer-Battered Fries Oil, preferably peanut or grapeseed, for frying 3/4 cup white rice flour 1/4 cup cornstarch 1 teaspoon paprika 1/2 teaspoon baking powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/8 teaspoon cayenne Kosher salt and freshly ground black pepper 1 to 1 1/4 cups light beer, such as pilsner 3 pounds russet potatoes, peeled and cut into batons 3 inches long, 1/2 inch wide and 1/4 inch thick, soaked in cold water Instructions: Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels. In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside. Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt. Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 18632,"Chocolate Peanut Butter S\u2019mores Bars 2 cups unbleached all-purpose flour 2 cups graham cracker crumbs
2 teaspoons baking powder
1 teaspoon kosher salt
2 sticks (1cup) unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
6 full size chocolate bars, such as Hershey\u2019s
One 13-ounce container marshmallow creme
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
Non-stick cooking spray
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray. Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined. Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan. Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through. Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 18633,"Crab Cakes 1 pound Chesapeake Bay crabmeat 1 egg, beaten 2 teaspoons yellow mustard 1/2 cup mayonnaise 1/4 teaspoon Worcestershire sauce 1/2 cup diced onion 1/2 teaspoon ground black pepper 3/4 teaspoon crab seasoning 1 cup fresh grated bread crumbs Instructions: Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18634,"Grilled Pork Chops With Plum-Ginger Chutney 1/2 cup gin 1/2 cup dry vermouth 1 cup sugar Kosher salt 2 sprigs rosemary 2 bay leaves 1 tablespoon coriander seeds 6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total) 1 small red onion, chopped 1/3 cup white wine vinegar 1 tablespoon mustard seeds 1 1/2 teaspoons finely grated ginger Pinch of red pepper flakes 4 medium plums, pitted and chopped into 1/2-inch pieces 1 tablespoon dijon mustard
Freshly ground pepper Instructions: Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight. Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18635,"Peach Crisp 5 large ripe peaches, pitted and cut into chunks 1 lemon, zested and juiced 3 tablespoons all-purpose flour 1/4 cup tightly packed brown sugar 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/2 cup golden raisins Pinch kosher salt 1 1/4 cups all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1/2 cup sugar 1 1/4 stick cold unsalted butter, cut into pea sized pieces 1/2 cup sliced almonds Pinch kosher salt 1 to 2 tablespoons cold water Special equipment: 6 (6-ounce) ramekins Instructions: Preheat the oven to 350 degrees F. For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins. For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 18636,"Four Cheese Pizza 2 (14-inch) rolled out circles pizza dough 1 pound mozzarella, shredded 6 ounces Monterey Jack, shredded 6 ounces Asiago, shredded 3 ounces Pecorino Romano, grated Extra-virgin olive oil Instructions: Preheat the oven to 550 degrees F. Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 18637,"Roast Guinea Hen 1/2 cup cider vinegar 1/2 cup dry white wine 2 tablespoons dried thyme 1 tablespoon dried rosemary 1 tablespoon dried oregano 3 cloves garlic, finely chopped 2 tablespoons honey 1 teaspoon salt 1 teaspoon cracked black pepper 3 bay leaves One 3 1/2 to 4 pound guinea hen 2 tablespoons olive oil Instructions: Combine all of the marinade ingredients in a bowl. Place the guinea hen in a large, deep bowl, pour the marinade over and inside the hen, cover the bowl, and marinate, refrigerated, overnight, turning occasionally to ensure that all parts of the bird are covered. Preheat oven to 375 degrees. Remove the hen from the marinade. Reserve the marinade. Put the hen in a roasting pan and brush with 2 tablespoons of olive oil. Turn the hen breastside down in the pan and roast for 20 minutes. After 20 minutes, turn the hen onto its back, decrease the oven temperature to 325 degrees, and roast for 1 hour. While the hen is roasting, place the reserved marinade in a saucepan, bring to a boil, and reduce to approximately 1/4 cup. When the hen has 15 minutes left to cook, pour the reduced marinade over the hen and return it to the oven for its final 15 minutes of cooking. Remove from the oven, and let the hen rest for 10 or 15 minutes before dividing into serving portions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18638,"Brussels Sprouts with Pancetta 1 pound fresh Brussels sprouts, trimmed 2 tablespoons olive oil 3 ounces paper-thin slices pancetta, coarsely chopped 2 garlic cloves, minced Salt and freshly ground black pepper 3/4 cup low-salt chicken broth Instructions: Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 18639,"Lobster in Garlic Sauce One 2- to 3-pound live lobster 1/4 cup minced garlic
1 1/4 cups vegetable oil
1/4 cup chopped green onion
1/2 cup soy sauce
Instructions: Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish. Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes. Meanwhile, heat the remaining 1 cup oil to 120 degrees F. Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 18640,"Cherry Chiller 1 1/2 ounces cherry juice 1 1/4 ounces reposado tequila
1 ounce fresh lime juice
1/2 ounce cherry liqueur
1/2 ounce Simple Syrup, recipe follows 1/4 ounce mezcal
3 fresh cherries, pitted and threaded on a skewer
1 cup sugar Instructions: Place the cherry juice, reposado tequila, lime juice, cherry liqueur, Simple Syrup and mezcal in a mixing tin, add large ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a spear of fresh cherries. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Tequila, Mezcal, Cava]" 18641,"Lemon Curd Tartlets 2 large eggs 1/2 cup sugar 1/3 cup fresh lemon juice 1/2 grated lemon zest 2 tablespoons unsalted butter, cut up 3 sheets phyllo 1/2 cup butter, clarified 1/2 3/4 cup sugar 2 egg whites 3 tablespoons brown sugar Instructions: For curd: Whip eggs and sugar until very light and fluffy with a whip attachment. Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes. Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen. For tart dough: Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar. Repeat the process with the second and third sheets. Cut into 3-inch squares. Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan. Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown. Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip. For meringue: Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff. Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18642,"Bacalao a la Bizcaina: Salt Cod Bizcaine Style 1 pound salt cod 2 tablespoons extra-vigin olive oil 1 small onion, thinly sliced 3 cloves garlic, finely chopped 2 pound plum tomatoes roasted, peeled and chopped 1/2 cup Manzanilla olives (about 25), cut in half 1/3 cup capers 1 pinch ground cloves 1/2 teaspoon ground cinnamon 4 pickled jalapenos, chopped (available in the Mexican section of any grocery store) 1/2 cup chopped Italian parsley Salt, if necessary 1 pound small waxy, red potatoes, boiled Instructions: In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces. In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat. Place in a medium soup bowl, accompanied with toasted crusty French bread. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 18643,"Liquid Gold Mustard Sauce 1 1/2 cups yellow mustard 1/2 cup apple cider vinegar
5 tablespoons light brown sugar
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon vanilla extract
1 teaspoon freshly cracked black pepper
Instructions: Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 18644,"Marinated Antipasti Bruschetta 2 1/2 cups mixed olives, pitted and chopped 2 cups (1 pint) grape tomatoes, quartered One 13.76-ounce can artichoke hearts packed in water, chopped 8 ounces fresh mozzarella, diced 1/2 cup olive oil, plus more for brushing 2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest 2 tablespoons black truffle oil, plus more for drizzling, if desired 4 pepperoncini peppers, sliced in rounds 1 tablespoon pepperoncini liquid 1 clove garlic, minced Kosher salt and black pepper
1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices) 12 slices prosciutto, cut in half 2 tablespoons fresh basil chiffonade Instructions: In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour. Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter. Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 18645,"Prosciutto, Fig, and Goat Cheese Quesadillas 8 flour tortillas, taco size 5 ounces creamy goat cheese 3 ounces thinly sliced prosciutto 4 figs, sliced 1/2 cup shredded Monterey jack cheese 1/2 cup fig preserves Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side. INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18646,"Grape and Arugula Salad 1/4 teaspoon black pepper, ground 1 medium red onion, peeled, sliced into 1/2 moons 3 tablespoons balsamic vinegar 1/3 cup extra virgin olive oil 1/2 teaspoon salt 1 tablespoon extra-virgin olive oil 1 clove garlic, fresh minced 4 slices rustic bread 4 cups arugula, washed and dried 1 bulb fennel, cored and thinly sliced 1/2 cup roasted red bell pepper, 1/4 inch thick strips 1/4 cup pine nuts, toasted 1/4 cup parmesan cheese, shaved or grated 1 1/2 cups California green or red seedless grapes, picked from stem and rinsed Instructions: In a small bowl whisk together dressing ingredients. Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18647,"Reese's Baby Croquembouche 1 box of Cocoa Puff Cereal 1 pound and 4 ounces high quality semi-sweet chocolate, melted 6 disks of sponge cake, cut the same size as the inside of the chocolate cups, 1/2-inch thick 1/2 cup of simple syrup mixed with 1/4 cup Rum 4 ounces high-quality white chocolate, melted 1/4 cup of peanut butter 2 cups whipped heavy cream Instructions: In a mixing bowl, measure 6 conical cups of Cocoa Puff Cereal. Add 4 ounces of melted chocolate. Mix well. Fill up each cone with the mixture. Let cool in the refrigerator until set. Remove from the refrigerator.
To make the cup, use acetate film. Cut a 3 by 3-inch square. Form a 2 1/2-inch diameter ring, 1-inch tall and secure it with a Post Flag for easier removal. Brush the square base with chocolate. Place the ring on the square and let it set. Brush the inside with chocolate, let set and add a second layer of chcocolate. Fill each chocolate cup with a sponge cake disk oversoaked with the Rum syrup. Mix chocolate, peanut butter and whipped cream together and fill up the cup. Level the top using the spatula. Remove the acetate. Remove the paper cup from the puff cone and set the cone on top of the chocolate cup. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 18648,"Grilled Chocolate Angel Food Cake 1 cup cake flour 1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon kosher salt
1 1/2 cups sugar 1 ounce bittersweet chocolate, finely grated, plus more for sprinkling
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons butter, melted, for grilling
2 cups mixed fresh berries, for serving
1 cup whipped cream, for serving
Instructions: Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer. Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan. To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 18649,"\Stick to your Ribs
2 (8-bone) full racks beef or pork ribs 1 (16-ounce) bottle prepared BBQ sauce tangy 1 cup cooked pulled pork 1 cup cold cream cheese 1 cup panko bread crumbs 1/8 cup chopped chives 1 pint canola oil, for frying and sauteing 1/4 cup julienned pancetta 2 eggs Instructions: Preheat oven to 350 degrees F. On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized. Place the pulled pork in a small bowl and stir in the remaining BBQ sauce. Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set. Combine the panko bread crumbs and chopped chives in a medium bowl. In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture. Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F. In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden. To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and \stick it into the centre of each rib rack. I suggest you serve this dish with creamy coleslaw and a good beer. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 18650,"Blueberry Night Fury Cake Nonstick baking spray, for cake pans 2 cups cake flour, sifted
1 tablespoon baking powder
1 teaspoon fine salt 1 1/4 cups buttermilk
1 tablespoon vanilla bean paste
1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar 2 large eggs
1 cup fresh or frozen blueberries
1 cup sugar 5 large egg yolks
Finely grated zest of 4 lemons
1/3 cup fresh lemon juice
1 stick (8 tablespoons) unsalted butter, chilled, cut into cubes 5 cups confectioners' sugar 1/2 cup pasteurized liquid egg whites 2 tablespoons vanilla extract
2 pounds (8 sticks) unsalted butter, at room temperature Instructions: For the cake: Preheat the oven to 375 degrees F. Spray two 9-inch round cake pans with nonstick baking spray. Sift the cake flour, baking powder and salt into a bowl, then whisk to combine. Whisk the buttermilk and vanilla bean paste together in a liquid measuring cup until smooth. Combine the butter and sugar in the bowl of a stand mixer and beat on medium-high speed until creamy, about 2 minutes. Add the eggs to the mixer; reduce the speed to low and alternately add the flour mixture and buttermilk mixture until just incorporated. Add the blueberries and fold gently with a rubber spatula until just combined. Divide the batter between the prepared cake pans and smooth the tops. Bake the cakes until golden on top and a toothpick inserted in the middle of each comes out clean, 25 to 30 minutes. Transfer the cake pans to a cooling rack, let cool for 10 minutes, and then invert onto the rack and unmold the cakes from the pans. Flip the cakes right-side up and let cool completely. For the filling: Place a metal bowl on top of a saucepan filled with 1 inch of water so the bowl fits snuggly inside the pan without touching the water. Remove the bowl from the pan and bring the water to a boil. Combine the sugar, egg yolks, lemon zest and juice in the bowl and whisk until smooth. Reduce the heat to medium-low, set the bowl over the simmering water and cook, stirring constantly, until thickened, about 8 minutes. Remove the bowl from the heat and slowly whisk the butter, one piece at a time, into the curd until melted and smooth. Let the curd cool to room temperature, then refrigerate for at least 2 hours. (Makes approximately 1 cup.) For the buttercream: Combine the confectioners' sugar, egg whites and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until all of the sugar is absorbed, then increase the speed to high and beat until light and fluffy, about 8 minutes. Reduce the mixer speed to medium-low and add the butter, 1 tablespoon at a time, waiting until each tablespoon is absorbed before adding the next. Beat until smooth; the mixture will look curdled at first but then will come back together once all the butter is added. Scrape down the sides of the bowl, then beat on high speed until fluffy and smooth, about 2 minutes. To assemble: Shave the cake layers down to a level surface with a serrated knife, then cut each in half to torte, using a turntable if available. Divide the filling into thirds and spread liberally between each cake layer. Ice the cake with a thin layer of the buttercream to crumb coat, then chill for 15 minutes. Frost to your liking with the remaining buttercream, and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18651,"Baked Beans 1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice 2 (32-ounce) cans baked beans 1/2 cup ketchup 1/3 cup brown sugar 2 tablespoons hot pepper sauce 2 tablespoons honey Instructions: In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 18652,"Mashed Japanese Sweet Potatoes with Miso 3 pounds Japanese sweet potatoes, peeled and cubed Kosher salt and freshly ground pepper 1/2 stick unsalted butter 1 cup half-and-half, plus more as needed 1 tablespoon miso 1/4 cup whole milk Greek yogurt Instructions: Put the potatoes in a pot, cover with cold water and season with salt. Bring to a boil, then simmer until tender, 15 to 20 minutes; drain. In the same pot, heat the butter, half-and-half and miso over low heat until melted. Add the potatoes and mash, adding more half-and-half if needed. Stir in the yogurt and season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 18653,"Steak Quesadillas with Roasted Tomatillo and Apple Salsa 1 (1-pound) skirt steak Salt and freshly ground black pepper 3 tablespoons vegetable oil 8 (8-inch) flour tortillas 2 cups shredded mozzarella cheese, divided 2 cups Roasted Tomatillo and Apple Salsa, recipe follows Eva's Chunky Guacamole, recipe follows 1 pound tomatillos, husked and rinsed 2 green apples, such as Granny Smith, quartered 2 whole cloves garlic, unpeeled 1/2 white onion 2 jalapeno cl, stemmed 2 tablespoons olive oil Salt and freshly ground black pepper 3 ripe avocados, cut into 1/2-inch dice 2 medium ripe tomatoes, seeded and cut into 1/2-inch dice 1 small white onion, finely chopped 1/4 bunch fresh cilantro, chopped 1/2 serrano cl, finely minced 2 small lemons, about 4 tablespoons 1 teaspoon kosher salt Instructions: Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally. Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain. Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side. Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole. Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve. Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 18654,"Ginger-Crusted Onaga with Corn, Mushrooms, and Miso Sesame Vinaigrette 1/2 cup rice wine vinegar 1/4 cup chicken stock 3 tablespoons white miso 3 tablespoons sugar 2 egg yolks 2 tablespoons chunky peanut butter 2 teaspoons minced ginger 1 teaspoon minced garlic 1 Hawaiian red cl or serrano cl, minced 2 teaspoons Dijon mustard 1 cup vegetable oil 2 teaspoons dark sesame oil 2 teaspoons white sesame seeds, toasted Up to 1/2 cup water 1/4 cup finely minced ginger 1/4 cup minced scallions, green part only 1/4 cup peanut oil 1/4 teaspoon dark sesame oil Pinch salt 1/3 cup plus 1 1/4 cups cold water 1/2 clove garlic 2 red Hawaiian chiles or red serrano chiles, or 1 red jalapeno, halved and seeded 1 tablespoon white vinegar 2 teaspoons minced ginger Basil Oil, recipe follows Slivered Scallions, recipe follows Ginger Crusted Onaga, recipe follows 1/2 cup firmly packed spinach leaves 1/2 cup firmly packed fresh basil leaves 1 tablespoon freshly squeezed lemon juice 1/2 tablespoon chili pepper water 1/2 tablespoon minced garlic 3/4 cup olive oil Salt, to taste Bunch scallions, green part only 1/2 cup peanut oil 4 (7-ounce) onaga fillets Salt and pepper to taste 1/2 cup ginger scallion oil 1/2 cup panko, (Japanese bread crumbs) 2 teaspoons butter 1/4 cup sliced shiitake mushrooms 1/4 cup enoki mushrooms 1/2 cup corn kernels (from 1 ear of corn) 1/4 cup basil oil 4 teaspoons slivered scallions (recipe above) 2 teaspoons black sesame seeds Instructions: To prepare vinaigrette, in a bowl, combine 1/4 cup of the rice wine vinegar, the stock, miso, and sugar. In a blender, combine the remaining 1/4 cup of rice wine vinegar, the egg yolks, peanut butter, ginger, garlic cl, and mustard and puree until smooth. With machine running, slowly add the vegetable oil until incorporated, and then slowly add sesame oil. Stir in the sesame seeds. If the mixture seems to thick, add water until the mixture can be poured. Add the blended mixture to the bowl and stir thoroughly. Refrigerate until needed.
For the ginger-scallion oil, place the ginger and scallions in a deep mixing bowl. In a small saucepan, heat the peanut oil until just smoking. Slowly pour the hot oil over the ginger and scallion, being very careful as the oil will rise up the sides of the bowl. Add the sesame oil. Season with salt. Keep refrigerated.
For the cl pepper water, in a blender combine the 1/3 cup of water, garlic, chiles, vinegar, ginger, and salt and puree until smooth. In a saucepan, bring the 1 1/4 cups water to a boil. Add the pureed mixture and return to a boil. Remove from the heat. When cool, transfer to an airtight container. Keep refrigerated. For the basil oil: In a saucepan of boiling salted water, blanch the spinach for 5 seconds. Drain and transfer to an ice bath to cool. Drain again and transfer to a blender. Add the basil, lemon juice, cl pepper water, garlic and oil. Season with salt, place in a blender, and puree; do not over blend as the oil will lose its color. Strain through a very fine sieve or strainer so that the oil is clear and bright green. Store in a glass container in a cool, dark place. For the slivered scallions, using the back part of a large, sharp knife flatten the green parts of the scallions. Cut very finely on a diagonal so that the slivers are about 1 inch long. For the fish, in a saute pan over high heat, heat the peanut oil until hot. Season the onaga with salt and pepper. When the oil is almost smoking, sear the onaga for about 45 seconds on each side, or until brown. When cool, top the onaga with the ginger-scallion oil (including the solids it contains) and dust on 1 side with the panko. Transfer the onaga to a oven-proof skillet or roasting pan. In a preheated 350 degree oven, bake for 6 minutes, or until tender and cooked through. Meanwhile, in a saute pan over medium heat, melt the butter. Add the mushrooms and saute for 3 to 4 minutes, or until they soften and begin to brown. Add the corn and saute for 2 minutes longer, or until the corn is slightly tender. To serve, divide the Sauteed vegetables among individual plates. Pour 1/2 cup of the vinaigrette around the vegetables and drizzle the basil oil over the vinaigrette. Place the onaga on the vegetables and top with the scallions. Sprinkle the sesame seeds around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18655,"Blini with Smoked Salmon 1/3 cup buckwheat flour 2/3 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon kosher salt 3/4 cup plus 2 tablespoons milk 1 extra-large egg 1/4 pound (1 stick) unsalted butter, clarified, divided 1/2 pound smoked salmon, thinly sliced 1/4 cup creme fraiche or sour cream Fresh dill sprig, for garnish Instructions: Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside. To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 18656,"Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms 1/2 cup olive oil 1 baguette, sliced into 40 (1/4-inch) thick slices 1 cup peeled and cooked fava beans 1/2 cup extra-virgin olive oil 1 clove garlic 1 lemon, juiced 2 tablespoons grated Parmesan Salt and pepper 1 cup fresh morel mushrooms, sliced into 1/4-inch thick rings (you may substitute any mushrooms available) 2 tablespoons minced shallots 2 tablespoons olive oil 1/2 cup fresh ricotta Instructions: Preheat oven to 400 degrees F. Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes. With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste. In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste. Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel. ","[Barolo, Barbaresco, Chianti, Pinot Noir]

" 18657,"Caprese Salad 2 cups balsamic vinegar 3 ripe tomatoes 12 ounces fresh mozzarella, thickly sliced Large bunch fresh basil leaves Olive oil, for drizzling Large pinch kosher salt Large pinch freshly ground black pepper Instructions: Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices. Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper. You need this in your life. Make it today my friends.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 18658,"Pasta with Herbed Cheese Sauce 1/4 cup (packed) fresh dill leaves 1/4 cup (packed) fresh parsley leaves 1 tablespoon fresh oregano 3/4 teaspoon grated lemon zest 2 tablespoons lemon juice 4 tablespoons olive oil 1/2 cup part skim ricotta cheese 1/4 cup yogurt 1/4 cup (packed) finely snipped fresh chives Salt and freshly ground black pepper 3/4 pound cooked linguine fine 1/4 cup slivered black cured olives Instructions: In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 18659,"Feijoada: Traditional Brasilian Stew 1 pound black beans, dried - not from a tin 1 pound salted pork ribs 1 pound salted bacon 8 tablespoons olive oil 2 onions, peeled and finely chopped 6 cloves garlic, peeled, finely chopped 2 large smoked sausages, cut into big chunks 1 pound smoked pork ribs, cut into pieces 1 pound smoked bacon, cut into chunks 1 tablespoon freshly ground black pepper 5 bay leaves Cooked rice, orange slices, spring greens, as accompaniment Instructions: Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight. Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender. Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone. Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic. ","[Tannat, Tempranillo, Malbec, Barbera]" 18660,"Sunny's Easy Cumin-Rubbed Steak with Cucumber Salad 2 teaspoons ground cumin 2 teaspoons hot Hungarian paprika 2 teaspoons granulated garlic powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Two 1-inch-thick T-bone steaks Olive oil, for drizzling 1 tablespoon fresh lime juice 1 teaspoon white vinegar 1/2 teaspoon sugar Kosher salt and freshly cracked black pepper 4 inches English cucumber, thinly sliced (about 1 cup) 2 radishes, thinly sliced 2 to 3 paper-thin slices red onion 1/2 small jalapeno pepper, thinly sliced (optional, but cmaaaan!) Instructions: For the steaks: In a small bowl, combine the cumin, paprika, garlic powder, salt and pepper. Sprinkle over both sides of each steak and rub into the meat. Rest at room temperature for 2 hours. Once the steaks have rested, heat a large cast-iron skillet or griddle pan on medium-high heat. Drizzle the steaks with olive oil on both sides, then add the steaks to the hot skillet. Cook for 3 to 4 minutes, then flip and cook on the second side just 2 minutes more, or until desired doneness. Remove the steaks to a plate, cover with aluminum foil and let rest for 10 minutes. For the cucumber salad: In a medium bowl, combine the lime juice, vinegar, sugar, a pinch of salt and a few grinds of black pepper and whisk together until the sugar and salt have dissolved. Add the cucumber, radishes, red onion and jalapeno if using. Toss and let sit at room temperature while the steaks are resting. Serve the steaks topped with the cucumber mixture. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 18661,"H-O-T Hot Boneless Buffalo Wings 1/4 cup high-fiber bran cereal twigs (recommended: Fiber One Original) 1 ounce fat-free BBQ-flavored potato chips (recommended: Pringles Light Fat-Free Barbecue Potato Crisps) Dash onion powder Dash garlic powder Dash cayenne pepper Dash black pepper Dash salt 8 ounces raw boneless skinless lean chicken breast, cut into 10 nuggets 3 tablespoons Frank's RedHot Original Cayenne Pepper Sauce Carrot sticks, as optional accompaniment Instructions: Preheat the oven to 375 degrees F. Spray a baking sheet (or baking pan) with nonstick spray and set aside. Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer to a small bowl and set aside. Crush potato chips in a sealed bag, and then add to the bowl of cereal crumbs. Add spices and mix well. Place chicken pieces in a separate bowl, cover with hot sauce, and toss to coat. Give each chicken piece a shake so it's not dripping with sauce, and then coat evenly with crumb mixture. Lay crumb-covered nuggets on the baking sheet. Bake in the oven for 10 minutes. Flip nuggets over and bake until outsides are crispy and chicken is cooked throughout, about 10 more minutes. Serve with carrot sticks, if using. Enjoy! ","[Zinfandel, Merlot, Malbec, Syrah]" 18662,"Chocolate Caramel Boat 2 eggs 8 ounces sugar 7.7 ounces buttermilk 9.5 ounces oil 9.5 ounces all-purpose flour 2 tablespoons cocoa powder 1 pinch baking soda 10 ounces sugar 1.3 pounds cream, hot 1 ounce glucose 4.9 ounces unsalted butter Pinch flaky sea salt, such as Maldon 13 ounces sugar 4 ounces water 11 ounces eggs 14 ounces egg yolks 1.8 pounds heavy cream 2 pounds milk chocolate 11 ounces dark chocolate Kirsch liqueur, for blooming 1.1 ounces gelatin 2.7 pounds whipped cream 12 ounces sugar 3.7 ounces water 1 teaspoon red food coloring, such as KopyKake 7.9 ounces heavy cream 4.2 ounces glucose 4.5 ounces cocoa 0.5 ounces gelatin Soy sauce flakes, such as Purely Artisan, for sprinkling Instructions: For the chocolate cake: Preheat the oven to 360 degrees F. Mix the eggs and sugar together in a large bowl. With an electric mixer, gradually mix in the buttermilk and oil, then mix in the flour, cocoa powder and baking soda. Bake in a baking sheet for 10 minutes. For the caramel: Cook the sugar in a saucepan fitted with a candy thermometer until it reaches 374 degrees F. Carefully, deglaze with hot cream, and cook again to 221 degrees F. Mix in the glucose, butter and salt. For the chocolate mousse: Mix the sugar and water in a saucepan fitted with a candy thermometer; bring to 248 degrees F. Pour over the eggs and yolks, then whip to the ribbon stage to make a pate a bombe. Boil the cream and pour over the chocolates. Melt the bloomed gelatin in a little kirsch. Whip the cream to soft peaks. Add the melted gelatin to the ganache, then add half of the whipped cream and the pate a bombe. Finish with the rest of the whipped cream For the shiny dark chocolate glaze: Cook the sugar, water and red food coloring to 230 degrees F on a candy thermometer. Carefully, deglaze with the cream and glucose. Add the cocoa, and mix. When the mixture has cooled to 140 degrees F, add the gelatin and mix with a hand-held mixer. Use at 104 to 122 degrees F. To build the cake: Pipe the caramel on the top of the chocolate cake and sprinkle with soy sauce flakes. Cut squares of chocolate cake to fit 2 1/2-inch half-egg molds with about 1/4-inch of room on each side. Pipe chocolate mousse into the molds to fill by three-quarters. Insert the cake squares, upside-down, into the center of the molds. Freeze. Unmold and glaze with the shiny glaze. ","[Riesling, Pinot Noir, Merlot, Cabernet Sauvignon]

" 18663,"Baked Risotto with Tuna 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 clove garlic, finely chopped, optional 1 teaspoon sea salt 1 cup arborio rice 1 1/2 cups chicken stock or water 1 (14-ounce) can crushed Roma or Plum tomatoes 1 (6.4-ounce) can packed tuna in spring water, drained (recommended: Sirena) 3 zucchinis, thinly sliced Freshly cracked black pepper 2 tablespoons finely chopped fresh flat-leaf parsley Parmesan, for garnish, optional Instructions: Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color. Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 18664,"Shrimp with Garlic Sauce 2 cups canola oil 1 pound large shrimp, peeled and deveined 1/2 cup cornstarch 2 tablespoons brown sugar 1/4 cup low-sodium soy sauce 1 tablespoon rice vinegar 1 cup vegetable broth 1 1/2 tablespoons cornstarch 2 tablespoons canola oil 1/2 medium onion, sliced 3 tablespoons chopped garlic 1 tablespoon chopped ginger 1/2 red bell pepper, chopped 2 cups broccoli florets, blanched 1 (8-ounce) can water chestnuts, drained 4 cups cooked white rice, for serving Instructions: For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat. Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain. For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside. Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18665,"Sweet and Spicy Apricot BBQ Chicken Thighs Canola oil 1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno cl, seeds removed (1 cl) 1 tablespoon minced garlic (4 cloves)
One 13-ounce jar apricot jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup ketchup
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika Kosher salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs Canola oil Chopped fresh parsley, for garnish
Instructions: For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the cl and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes. Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving. For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper. Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides. Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18666,"Melon Soup 2 ripe small to medium cantaloupes 2 rounded tablespoons sugar 1 lime, juiced 1 1/2 cups spring water 2 kiwis, peeled and diced or thinly sliced 1/2 pint raspberries Instructions: Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 18667,"Good Eats Meatloaf 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoon kosher salt 1 egg 1/2 cup catsup 1 teaspoon ground cumin Dash Worcestershire sauce Dash hot pepper sauce 1 tablespoon honey Instructions: Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 18668,"Spiced Plum Upside-Down Cake 3/4 cup sugar 1/2 teaspoon kosher salt, optional 1 1/4 to 1 1/2 pounds firm ripe plums, cut into 1/2-inch wedges (or halved if small) 1 3/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 1 cup sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt Instructions: Preheat the oven to 375 degrees F. For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top. For the batter: Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a medium bowl. Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated. Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let rest for 15 minutes and then invert onto a serving platter. Cool to room temperature before serving. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 18669,"Supersonic Chocolate Tortes 3.5 ounces 70% dark chocolate 1/4 cup odorless coconut oil 2.5 fluid ounces aquafaba (liquid drained from tin of chickpeas) 1/2 cup ground almonds 1/4 cup superfine sugar 2 tablespoons milled flaxseed mixed with 2 tablespoons warm water 1 tablespoon cornstarch 1 tablespoon vanilla extract Vegan strawberry ice cream Freeze-dried strawberries, crushed Instructions: For the tortes: Preheat the oven to 400 degrees F (200 degrees C). Add the chocolate and coconut oil to a medium saucepan. Place on low heat and leave them to melt together, then set to one side. Pour the aquafaba into a large mixing bowl and using an electric mixer, whisk until soft peaks form. Add in the ground almonds, superfine sugar, flaxseed mixture, cornstarch, vanilla extract and the melted chocolate and coconut oil and gently fold to combine. Divide evenly amongst four 3-inch-diameter ramekins and bake for 12 minutes. You want the center to be gooey, so be careful not to overbake. Remove from the oven. To serve: Top each torte with a scoop of vegan strawberry ice cream and a sprinkle of crushed freeze-dried strawberries. ","[Malbec, Petite Sirah, Tempranillo, Barolo]" 18670,"Cod with Oranges and Green Olives 2 tablespoons olive oil 1/2 red onion, thinly sliced 3/4 cup white wine 3 tablespoons orange juice 1 pound cod fillets 1 orange, peeled and coarsely chopped 1/2 cup pitted cured green olives Instructions: In a large skillet heat oil over medium high heat. Stir in red onion and cook for 2 minutes. Stir in wine and orange juice and bring to a rapid boil. Reduce heat and simmer for two minutes. carefully add cod fillets and season with salt and pepper. Cover and cook for 2 to 3 minutes. Stir in chopped orange and green olives. Serve hot with parsley-buttered rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 18671,"Spinach and Pancetta Strata 2 tablespoons olive oil 4 ounces thinly sliced pancetta, coarsely chopped 1 small onion, chopped 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg 8 cups cubed Italian bread, from a 1-pound loaf 1/2 cup finely grated Parmesan 3 cups whole milk 10 large eggs Instructions: Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours. Preheat the oven to 350 degrees F. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18672,"Balsamic Chicken Kosher salt Boil-in-bag rice, as needed, for serving 2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 teaspoon red pepper flakes
Freshly ground black pepper 2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced 1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch
Instructions: Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions. Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute. Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 18673,"The Elvis Milkshake 1/2 cup chilled heavy cream 1/2 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1 1/2 tablespoons sugar 2 heaping scoops vanilla ice cream 1 banana, cut into thirds 3 tablespoons creamy peanut butter 3 tablespoons chocolate syrup 1/4 cup milk Instructions: For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a large bowl. Whisk until soft peaks form and set aside. For the shake: Combine the ice cream, bananas, peanut butter, chocolate syrup and milk in a blender and puree until smooth. Divide the mixture between 2 frosted glasses and garnish with a dollop or 2 of whipped cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 18674,"Brown Gravy 2 cups beef stock 3 tablespoons cornstarch
1 teaspoon onion powder
1 teaspoon soy sauce
1 beef bouillon cube, crushed
1 tablespoon heavy cream
Instructions: Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 18675,"Air Fryer Butternut Squash Soup 1 1/2 pounds butternut squash (from about half of 1 large squash), peeled and cut into 1-inch pieces 2 medium carrots, cut into 1 1/2-inch pieces
1 orange bell pepper, stemmed, seeded and cut into 1-inch-thick slices
1/2 medium onion, cut into 4 wedges
3 tablespoons olive oil
3/4 teaspoon granulated garlic
1/2 teaspoon ground ginger
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 cups low-sodium vegetable broth
1/2 cup heavy cream
Roasted, salted pepitas, for serving
Crme fra?che or full-fat plain yogurt, for serving
Finely chopped chives, for serving Instructions: Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes. Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crme fra?che or yogurt and sprinkle with chives.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 18676,"Loaded Omelets 4 teaspoons olive oil, divided 8 large eggs 2 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 slices turkey bacon, cooked until crisp (in the microwave or skillet) 1/2 cup sliced green bell peppers 1/2 cup sliced mushrooms 1/2 cup diced tomatoes or leftover tomatoes 1/4 cup chopped green onions 1/2 cup shredded Swiss cheese, optional Instructions: Preheat oven to 250 degrees F. Heat 2 teaspoons of the oil in a large skillet over medium heat. Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet. Slice omelets in half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18677,"Sweet Chili Quesadilla ? cup Hidden Valley? Original Ranch? Sweet Chili Dressing 1 tbsp. olive oil 1 medium yellow onion, chopped 1 lb. ground beef 8 6-inch corn tortillas 1 cup shredded Cheddar or Jack cheese 1 tomato, chopped Instructions: Preheat the oven to 400F. In a skillet, heat the oil over medium heat until simmering. Add the onions and cook for 5 to 7 minutes or until wilted. Add the beef to the skillet and cook for 7 to 10 minutes breaking the meat up with a wooden spoon until no longer pink, or until an internal temperature of 160F has been reached. Remove the beef mixture from the skillet to a large bowl and let cool slightly. Add the Hidden Valley? Original Ranch? Sweet Chili Dressing to the beef mixture and stir until well coated. Place one tortilla on a parchment lined or oiled sheet pan. Spoon a fourth of the beef on top of the tortilla. Place another tortilla on top of that, then top with a fourth of the cheese and tomato. Repeat this three more times with the remaining ingredients. Bake the tortilla for 7 to 10 minutes or until the tortilla is crisp and the cheese is bubbly. Serve immediately. Drizzle with more Hidden Valley? Original Ranch? Sweet Chili if desired. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90F). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 18678,"Drunken Refried Beans 2 slices fully cooked bacon, chopped 3 tablespoons frozen chopped onion 1 can (10 oz each) Ro*Tel? Mexican Diced Tomatoes with Lime Juice & Cilantro, drained 1 can (16 oz each) Rosarita? Traditional Refried Beans 1/2 cup Mexican beer 1/4 cup crumbled queso fresco cheese Instructions:

1. Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
2. Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 18679,"Sweet Potato Rum Pie 1 refrigerated, rolled store-bought pie crust 2 cups peeled, cooked and pureed sweet potatoes, cooled
   1/2 cup plus 3 tablespoons granulated sugar
   1/2 cup dark brown sugar
   1/2 stick (4 tablespoons) butter, melted 1/4 cup dark rum, such as Appleton Estate 1 teaspoon vanilla extract
   1/4 teaspoon ground cinnamon
   1/4 teaspoon minced fresh ginger
   Pinch salt
   2 large eggs
   1 cup coconut milk
   1 cup heavy whipping cream, chilled 1/4 teaspoon orange zest
   Instructions: Preheat the oven to 350 degrees F. Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside. Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes. Place the pie on a rack to cool, about 2 hours. Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 18680,"Tea Smoked Chicken 3 pound whole chicken 1 teaspoon ground Szechwan peppercorn 1 tablespoon salt 1 teaspoon fivespice powder 1/2 cup black tea leaves 1/2 cup brown sugar 1/2 cup raw rice 2 to 3 chunks fresh ginger 2 to 3 large strips of orange zest 2 tablespoons sesame oil Scallion brushes Instructions: Wash the chicken and pat dry inside and out with paper towels. Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl. Rub the seasonings into the outside and inside cavity of the bird. Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight. Fill the lower part of a steamer with enough water to come within an inch of the cooking rack. Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer. Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away. Line a large wok or a heavy Dutch oven with tightfitting lid with heavyduty aluminum foil. Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot. Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it. Place the chicken on the rack, breast side up. Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid. Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape. After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich, golden brown on the outside. Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow chicken to cool, about 10 minutes. To serve, cut off the wings and legs. Divide the body of the chicken in half lengthwise by cutting through the breast and backbone. Lay the halves flat on the cutting board, skinside up, and use a cleaver to chop through each half, bones and all, into 3 to 4 equal pieces. Chop the wings and legs into pieces as well. Arrange the chicken pieces on a large platter, and garnish with the scallion brushes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 18681,"Firecrackers 1/2 pound mini carrots 1 cup water 1 cup sugar 1 1/2 cups cider vinegar 1 teaspoon onion powder 1/2 teaspoon mustard seeds 1 1/2 teaspoons kosher salt 1 teaspoon chili flakes 2 dried chilies Instructions: Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week. ","[Riesling, Gavi, Vermentino, Albari?o]" 18682,"Basic Waffle 4 3/4 ounces all-purpose flour, approximately 1 cup 4 3/4 ounces whole-wheat flour, approximately 1 cup 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 3 whole eggs, beaten 2 ounces unsalted butter, melted 16 ounces buttermilk, room temperature Vegetable spray, for waffle iron Instructions: Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18683,"Curried Chicken Salad 1 1/2 pounds boneless and skinless cooked chicken, cooled 1 cup plain yogurt 1/2 cup Dijon mustard 1 1/2 tablespoons curry powder 1/2 tablespoon ground cumin 1/2 teaspoon cayenne pepper, plus more to taste 1/2 cup raisins Kosher salt and freshly ground black pepper 1/2 cup cashews Serving suggestion: sandwich bread or salad greens Instructions: Cut chicken into small cubes and set aside. In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad. ","[Chenin Blanc, Riesling, Gewrztraminer, Garnacha]" 18684,"Bacon, Shrimp and Basil Skewers 24 extra large shrimp (about 1 1/2 pounds), peeled and deveined 24 fresh basil leaves 24 thin strips bacon, each 6 to 7 inches long 24 slender bamboo skewers (8 to 10-inches long), soaked in water for 30 minute Instructions: Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the \back\ (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way. Set up the grill for direct grilling and preheat to high. Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to insure even cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 18685,"Shanghai Sticky Rice Siu Mai 4 to 6 dried black mushrooms 1 tablespoon soy sauce 1 tablespoon oyster-flavored sauce 2 teaspoons dark soy sauce 2 teaspoons sesame oil 1/2 teaspoon sugar 2 tablespoons vegetable oil 1/4 pound ground pork 1/4 cup finely chopped smoked ham 2 cups cooked glutinous rice, at room temperature 1/4 cup finely chopped bamboo shoots 1/4 cup finely chopped water chestnuts 1 green onion, trimmed and finely chopped 1 package (16-ounce) siu mai wrappers 1/4 cup frozen peas, thawed Cabbage leaves, optional Instructions: Pour enough warm water over the mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stems and chop the caps finely. To prepare the seasonings: Stir the soy sauce, oyster-flavored sauce, dark soy sauce, sesame oil and sugar together in a small bowl until the sugar is dissolved. To make the filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ground pork and ham and stir-fry until the pork is crumbly and cooked through, 1 1/2 to 2 minutes. Add the rice, bamboo shoots, water chestnuts, green onion, seasonings, and reserved mushrooms. Cook, stirring, until heated through, for about 1 minute. Remove the filling from the wok and let cool. To make the dumplings: Place 1 tablespoon of the rice mixture in the center of a wrapper. (Keep remaining wrappers covered with a damp towel to prevent them from drying out). Gather up the wrapper around the filling, pleating it as you go to form an open-topped pouch. Carefully squeeze the sides of the dumpling about half way up to give the dumpling a 'waist.' Center a pea over the top of the dumpling. Repeat with the remaining dumplings, keeping the formed dumplings covered with a damp cloth while filling the remaining wrappers. Pour enough water into a wok to reach about 2 inches up the sides and bring to a boil. Line the inside of a bamboo steamer with cabbage leaves or parchment paper and set it over the water (the steamer shouldn't touch the water). Place as many dumplings in the steamer as will fit without touching each other. Steam the dumplings until the wrapper is cooked and tender to the touch, 3 to 4 minutes. Serve with classic dim sum accoutrements like hot mustard, chili paste and soy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 18686,"Sassy Sangria 3 cups chianti or other fruity red wine 1 cup brandy 1/4 cup orange flavored liqueur (recommended: triple sec) 1 orange, sliced 1 lime, sliced, optional 1 lemon, sliced, optional 1 apple, cored and diced 8 fresh raspberries 2 cups club soda, chilled Instructions: In a large pitcher, combine all ingredients except club soda. Cover tightly and refrigerate 3 hours to let flavors meld. Pour 3/4 cup sangria mixture into each of 8 wine glasses, dividing fruit equally. Top each glass with 1/4 cup club soda. Serve immediately.; ","[Chianti, Rioja, Tempranillo, Garnacha]" 18687,"Parker's Beef Stew 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes 1 (750-ml bottle) good red wine 3 whole garlic cloves, smashed 3 bay leaves 2 cups all-purpose flour Kosher salt Freshly ground black pepper Good olive oil 2 yellow onions, cut into 1-inch cubes 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks 1/2 pound white mushrooms, stems discarded and cut in 1/2 1 pound small potatoes, halved or quartered 1 tablespoon minced garlic (3 cloves) 2 cups or 1 (14 1/2-ounce can) chicken stock or broth 1 large (or 2 small) branch fresh rosemary 1/2 cup chopped sun-dried tomatoes 2 tablespoons Worcestershire sauce 1 (10-ounce) package frozen peas Instructions: Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight. The next day, preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven. Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F. Before serving, stir in the frozen peas, season to taste, and serve hot. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 18688,"Steamed Halibut with Coconut Sauce Two 13.5-ounce cans coconut milk Juice of 3 limes
2 cloves garlic, thinly sliced
One 3-inch piece lemongrass, split in half and smashed
1/2 serrano cl, thinly sliced (seeds included)
2 1/2 tablespoons turbinado sugar
2 tablespoons plus 2 teaspoons fish sauce
Four 6-ounce halibut fillets, skin removed (see Cook's Note) Kosher salt Cilantro sprigs, for garnish
Instructions: Special equipment: a large bamboo steamer In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving. Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes. Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve. Cook's Note: Cod or sea bass can be substituted for halibut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18689,"Rice Cooker Pork Belly with Mui Choy 1 cup lightly packed mui choy, leaves and tender stems (about 4 ounces) 1 pound center-cut pork belly, preferably skin-on, cut into 1/2-inch-thick slices and halved crosswise Two 1-inch thin slices ginger, skin-on 1 star anise 1 cup low-sodium chicken broth 2 tablespoons light soy sauce 1 tablespoon Chinese cooking wine, such as Shaoxing rice wine 1 tablespoon dark soy sauce 1 tablespoon sugar 1 teaspoon fish sauce 2 cubes Chinese fermented red bean curd (about 1 tablespoon) 1 tablespoon vegetable oil 1 clove garlic, grated Kosher salt 1 1/4 cup jasmine rice 10 ounces napa cabbage, cored and cut into 2-inch pieces (about 1/3 large head) Thinly sliced scallions, for garnish, optional Instructions: Put the mui choy in a large bowl and add at least 8 cups of cold water. Refrigerate and soak until hydrated, 4 to 8 hours. Lift out the mui choy into a small bowl, leaving the water and any grit behind. Rinse out the large bowl and add the drained mui choy and more water. Swish the mui choi and drain. Repeat until there is no grit at the bottom of the large bowl, 2 to 3 times more. Shingle the pork belly slices in a single layer in a programmable locking 10-cup rice cooker (not a steamer-style cooker; see Special equipment). Top with the ginger and star anise. Mix the chicken broth, light soy sauce, Chinese cooking wine, dark soy sauce, sugar, fish sauce and Chinese red fermented bean curd in a medium bowl until the sugar dissolves and the red fermented bean curd breaks into small pieces. Pour the mixture over the pork belly. Squeeze out any water from the mui choy and place in a small bowl. Add the vegetable oil, garlic and 1/2 teaspoon salt. Toss together, then sprinkle the mui choy over the pork belly. Close the lid and set to cook on white rice/sushi rice mode until the pork belly is cooked through, 1 hour. Using a large rubber spatula, carefully transfer the pork belly and mui choy to a large plate. Pour the cooking liquid into a liquid measuring cup and add enough cold water to measure 1 1/2 cups. Rinse and drain the jasmine rice until the water runs almost clear. Add the rice and reserved cooking liquid to the rice cooker. Place the pork belly on top, followed by the mui choy, then the napa cabbage. Close the lid and cook on white rice/sushi rice mode until the rice is cooked and the pork belly is tender, about 50 minutes (see Cook\u2019s Note). Serve the pork belly, mui choy, rice and cabbage sprinkled with scallions if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 18690,"Smoked Salmon Tea Sandwiches 1/2 pound unsalted butter, room temperature 1/4 teaspoon minced garlic 1 tablespoon minced scallions (white and green parts) 1 tablespoon minced fresh dill 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf dense 7-grain or health bread, unsliced 8 slices smoked salmon Instructions: For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18691,"Picadillo 1 tablespoon olive oil 2 pounds lean ground beef 1/2 cup chopped white onion chopped 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/2 tablespoon chopped garlic 3 bay leaves 1 teaspoon toasted ground cumin 1/4 cup sliced green olives 1/4 cup sliced almonds, toasted 1/4 cup golden raisins 3/4 cup tomato paste 1/4 cup parsley, chopped Salt and pepper Instructions: Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Barbera]" 18692,"Honey Vinegar Glaze 1/2 cup honey 3 tablespoons black vinegar 1 tablespoon red wine vinegar 2 tablespoons freshly grated ginger Instructions: In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger. Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice. ","[Chardonnay, Riesling, Gewrztraminer]" 18693,"Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy \Equal-Parts\ Harissa Salad Dressing 1/4 cup harissa paste 1/4 cup mayonnaise
1/4 cup buttermilk
1/4 cup packed chopped fresh cilantro 1/4 cup chopped scallion, white and green parts (2 to 3 scallions) Freshly ground black pepper
One 8-ounce container kale salad mix with red cabbage and carrots 2 grilled chicken breasts, chopped, or 2 cups shredded rotisserie chicken 2 handfuls seedless red grapes, halved
2 handfuls strawberries, hulled and quartered
2 handfuls multi-colored (red and yellow) cherry tomatoes, halved
Instructions: For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper. For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting! ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 18694,"Pot O'Greens 1 quart water 1 1/2 pounds smoked turkey legs 2 pounds stemmed collard or turnip greens 1 teaspoon salt, plus extra if desired 1 teaspoon sugar Instructions: Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes. In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.) Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 18695,"Thai Iced Tea 4 cups water 6 black tea bags 2 pieces orange peel 4 star anise 4 whole cardamom 2 cinnamon sticks 4 whole cloves 1 can sweetened condensed milk Instructions: Bring water to a boil in a medium saucepan. Reduce heat and place all ingredients into the pan to infuse for about 10 minutes. Remove from heat and let cool. Fill glass with ice and pour tea about 2/3 full then pour sweetened condensed milk to fill the glass. Mix well. Serve and enjoy. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 18696,"Ultimate Veggie Chili 1 yellow onion, chopped 1 red bell pepper, chopped 3 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons ground cumin 1 teaspoon each chipotle chili powder and red pepper flakes 14 ounces extra-firm tofu, frozen and thawed 2 (14-ounce) cans diced tomatoes, undrained 1 (28-ounce) can crushed tomatoes 1 (4-ounce) can diced jalapenos, drained 1 (4-ounce) can green chiles, drained 2 (14-ounce) cans black beans, drained and rinsed 1 (14-ounce) can dark kidney beans, drained and rinsed 1/2 cup frozen corn 1/2 cup whole roasted cashews Salt and freshly ground black pepper Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional Instructions: In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste. Garnish with sour cream, grated Cheddar, and additional cashews, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 18697,"Sweet and Smoky Lamb Ribs 5 pounds lamb spareribs (4 to 5 trimmed racks) 2 tablespoons kosher salt
2 teaspoons smoked hot paprika
1 cup orange marmalade
2 tablespoons soy sauce
Instructions: Preheat the oven to 325 degrees F. Place the rib racks on a baking sheet. Mix together the salt and paprika, and sprinkle the racks evenly with the mixture. Cover with foil and bake for 2 hours. Meanwhile, mix together the marmalade and soy sauce. After 2 hours, uncover the racks and brush them with the marmalade mixture. Raise the oven temperature to 400 degrees F and roast, uncovered, for an additional 30 minutes, basting the racks halfway through with the pan juices. Cut into individual ribs and serve with lots of napkins. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 18698,"Sweet and Sticky Ribs 4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce 2 fluid ounces (60 ml) cranberry sauce (from a jar) 2 fluid ounces (60 ml) dark sweet soy sauce 1 clementine, juice and sliced rind 1 lime, juice and sliced rind 15 to 20 pork spare ribs Instructions: Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate. Preheat the oven to 350 degrees F (180 degrees C). Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes. Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through. To serve, place the ribs onto a large serving plate. ","[Barbera, Zinfandel, Tempranillo, Malbec]" 18699,"Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce 1 cup all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons mustard powder 2 teaspoons dried oregano 2 teaspoons dried thyme 2 teaspoons salt 1 teaspoon ground black pepper