1 tablespoon kosher salt 1 tablespoon black pepper Pinch paprika, Hungarian or Spanish 30 uniform-size sweet peppers, cleaned and tops cut Instructions: For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65597,"Snapper with Orange Chipotle Vinaigrette 1/2 cup fresh orange juice 3 tablespoons white vinegar 1 tablespoon chipotle chilies in adobo sauce 1 teaspoon coarse salt 1 teaspoon brown sugar 1/2 cup olive oil 1/2 bunch mint, leaves only, chopped 4 to 6 (6ounce) snapper fillets, skinned Olive oil for brushing fish Coarse salt and freshly ground black pepper Instructions: In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65598,"Braciole Extra-virgin olive oil 1/2 cup finely diced pancetta 1 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks 1 cup milk 2 cloves garlic, smashed and finely chopped 1/2 pound button or cremini mushrooms, sliced 1/2 pound spinach, stems removed and cut into chiffonade 1/2 cup toasted pine nuts 1/2 cup grated provolone 1/2 cup grated Parmigiano-Reggiano 2 pounds top round, cut into 1/2-inch thick slices (about 12) Extra-virgin olive oil 1 large onion, finely diced Pinch crushed red pepper flakes Kosher salt 2 cloves garlic, smashed and finely chopped 4 tablespoons tomato paste 1 cup red wine 1 (32-ounce) can San Marzano tomatoes, passed through the food mill 2 cups water Grated Parmigiano-Reggiano, for garnish Chopped parsley leaves, for garnish Special equipment: toothpicks Instructions: For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes. While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve. Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the spinach. Add the onion/mushroom mixture to the reserved bread and stir to combine. Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine. Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. Set aside. Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling. Coat a large, wide pot with olive oil and put over medium-high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot. Remove the oil from the pot that the beef was just browned in. Add a light coating of fresh olive oil and add the onions and crushed red pepper. Season with salt, to taste, and put the pot over medium heat. Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes. Add the tomatoes, and 2 cups of water and season with salt, to taste. Return the beef rolls to the pan and snuggle them into the sauce. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours. Remove the toothpicks before serving. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley. Wow! That's a great braciole! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 65599,"Red Wine Marinated Flank Steak 1 1/4 pounds flank steak, rinsed and patted dry 1 (1.06-ounce) packet zesty herb marinade (recommended: McCormick) 1 1/2 cups red wine, preferably Merlot 1 teaspoon dried rosemary, chopped Instructions: In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking. Preheat grill to medium-high heat. Oil grate when ready to start cooking. Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium. Remove from grill and let rest for 5 minutes. To serve, slice across the grain. ","[Merlot, Cabernet Sauvignon, Syrah, Malbec]" 65600,"High-Tech Crackers 3 cups hard whole wheat flour, or more as necessary 1 teaspoon salt 1 1/2 cups warm water Grated Parmesan Cayenne Coarse salt Sesame seeds Cumin seed Instructions: Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly. With the motor running, add the water in a steady stream, then process for 10 seconds longer. The dough should have formed into one large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tablespoons more flour and process briefly until a ball forms. If the dough feels dry and floury, start the processor again, add 2 to 3 tabespoons more water, and process until a ball of dough forms. Once you have a ball of dough, process for 1 minute more, no longer. Turn the dough out onto a lightly floured surface and knead for 30 seconds or so. Cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 500 degrees, and place two racks near the center of the oven. Divide the dough into 8 pieces. Work with one piece at a time, leaving the other pieces covered. On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms. Then roll it out to a very thin rectangle or round, as even a thinness as possible to ensure even cooking. Gently lift the dough from your rollling surface and place it on a large baking sheet or pizza pan. Sprinkle on one of the optional toppings or leave plain. Using a knife or a pizza cutter, cut through the dough to make rectangular crackers. (Don't worry if they are not all exactly the same size. Variations in size and flavor will make your crackers interesting.) Spray the dough lightly with water and place on the upper oven rack. Begin rolling out the next piece of dough, keeping an eye on the crackers already baking. (Crackers brown from underneath.) Check on them 2 1/2 to 3 minutes after they go in. As soon as the thinnest patches of the dough have started to brown, take them out. If necessary, continue baking, checking every 30 seconds, but it is better to take the crackers out a little early than too late. You will soon get a feel for timing and degree of doneness. Variables that affect timing are the heat of your oven and how thin you managed to roll out your dough. When they come out of the oven, some of the crackers will be crisp, while others will need a little time in the air to crisp up. Transfer to a large bowl, breaking up any incompletely separated crackers. Roll out the remaining dough, season, and bake. When completely cool, crackers can be stored in a well-sealed plastic bag or cookie tins for up to a month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65601,"Neapolitan Holiday Cookies Cooking spray 8 ounces almond paste 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 4 large eggs, separated 2 cups all-purpose flour 20 drops red food coloring 12 drops green food coloring 1/4 cup seedless raspberry jam 1/4 cup apricot preserves 6 ounces dark chocolate chips Instructions: Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well. Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl. Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended. Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely. To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight. Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 65602,"Grape Chicken Caesar Wrap 1 12-inch flour wrap/tortilla 1/3 cup California red seedless grapes, stemmed, halved 1/3 cup chicken breast, grilled, sliced 1 tablespoon creamy Caesar dressing 1 cup romaine lettuce, cut 1 tablespoon shredded parmesan cheese Instructions:

1. Lay out wrap (heat if desired in a steamer or on a flat top) and starting on the lower third, layer ingredients in order listed.
2. Fold lower third of wrap up over filling and fold outer edges inwards to close the ends then continue rolling up to complete the cylinder. (Like a burrito.)
3. Serve whole or cut in half on a bias. Nutritional Stats: Calories 388; Protein 25g; Fat 13g; 31% Calories from Fat; Carbohydrate 43g; Cholesterol 56mg; Fiber 3g; Sodium 626mg. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65603,"Faux \Fries\ with Raspberry \Ketchup
   1 loaf pound cake 1 cardboard french fry container (ask politely and you shall receive) Raspberry Ketchup, recipe follows 1 empty ketchup squeeze bottle 1 (12-ounce) bag frozen raspberries, thawed, or 2 cups fresh raspberries 2 tablespoons confectioners' (icing) sugar Instructions: Preheat the oven to 350 degrees F. Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips). Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container. Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside \fries. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 65604,"Sausage with Garlic Lentils 1/2 pound lentils 1 fresh bay leaf 1 small onion, peeled and halved 4 large cloves garlic, grated or minced 1/3 cup extra-virgin olive oil 8 fresh sausages, pork, chicken or lamb, hot or sweet 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped Salt and freshly ground black pepper Instructions: Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them. In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more. Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65605,"Mexican Omelet 1 red bell pepper, roughly chopped 1 green bell pepper, roughly chopped 1/4 cup olive oil Freshly ground salt Freshly ground pepper 1/3 cup chopped onion 1 clove garlic, finely chopped 1/8 cup olives, halved 1 medium tomato, thinly sliced 1 serrano chili, finely chopped 1 potato, cooked in boiling, salted water, then diced 1/4 teaspoon dried oregano 4 tablespoons finely chopped parsley 6 eggs, separated 1/2 teaspoon cold water 1/4 cup heavy whipping cream 4 tablespoons salted butter Instructions: Preheat broiler. Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs. While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites. Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes. To serve, invert onto a heated serving platter and brush with reserved melted butter. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65606,"Key Lime Parfait with Mojito 8 ounces heavy cream 2 gelatin sheets 2 ounces sugar, plus 2 ounces 1 ounce water 3 ounces egg yolks 3 ounces egg whites 6 key limes, juiced and zested 3 1/2 ounces sugar 3 1/2 ounces egg whites 3 1/2 ounces cake flour 1 teaspoon vanilla extract 1 ounce fresh mint 1 ounce corn syrup 1 1/2 ounces lime juice 1 lime, zested 3 1/2 ounces lemon rum 3 eggs 3 egg yolks 7 ounces almond flour 1 ounce cornstarch 1 orange, zested 1 lemon, zested 7 ounces sugar Fruits or chocolate shavings, as a garnish Instructions: Preheat oven to 350 degrees F. To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F. Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze. To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside. To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed. Preheat oven to 340 degrees F. To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool. To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65607,"Rainbow Chicken Salad 1 chicken breast, halved lengthwise 1 tablespoon olive oil
   1/2 teaspoon curry powder
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1 pint cherry tomatoes, halved
   1 cup shredded carrots
   1 cup drained canned corn kernels
   1 avocado, thinly sliced
   1 cup thinly sliced kale leaves
   1 cup blueberries
   1 cup thinly sliced red cabbage
   Simple Vinaigrette, recipe follows 1/4 cup white, red or aged sherry vinegar 2 to 3 teaspoons Dijon mustard
   1 small clove garlic, minced
   1 1/4 teaspoons kosher salt Few grinds black pepper
   3/4 cup extra-virgin olive oil
   Instructions: Preheat the oven to 375 degrees F. Coat the chicken breast on all sides with the olive oil, then rub with the curry powder. Sprinkle generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Remove and let cool before slicing on the bias into 1/2-inch-thick slices. Assemble the salad on a large serving platter, fanning out the ingredients in the color order of the rainbow: tomatoes, carrots, chicken, corn, avocado, kale, blueberries and cabbage. Serve with the vinaigrette on the side. Set a medium bowl on a kitchen towel folded into an \O\ shape--to keep it steady while whisking. In the bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly drizzle in the oil, whisking continuously. Whisk until the mixture is well blended. Use right away, or refrigerate in a sealed container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65608,"Spaghetti alla Carbonara 1 pound spaghetti 4 eggs 1 teaspoon black pepper 3 teaspoons Pecorino Romano, plus extra, for serving 2 teaspoons cream, optional 3 teaspoons extra-virgin olive oil 3 slices pancetta Instructions: Boil the spaghetti in salted water until it is al dente. Drain and set aside. Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish. Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes. Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 65609,"Three-Tier Red Velvet Cake 1 1/4 sticks/5oz/150g butter, softened 3/4 cup/5oz/150g superfine sugar 2 eggs a few drops vanilla extract small pinch salt generous 1/2 cup/2 3/4oz/63g all-purpose flour generous 1/2 cup/2 3/4oz/63g cake flour, sifted 1/4 cup/1oz/25g unsweetened cocoa 1 1/2 tsp/1/4 oz/7g baking powder 1 tbsp red coloring 1 lb/450g rolled fondant 3 sticks/350g/12oz butter, softened 1 3/4 cups/12oz/350g superfine sugar 6 eggs 1/2 tsp vanilla extract small pinch salt 1 1/4 cups/5oz/150g all-purpose flour 1 1/3cups/5oz/150g cake flour, sifted 1/2 cup/2oz/50g unsweetened cocoa 3 tsp/ 1/2oz/15g baking powder scant 1/4 cup/2floz/50ml red coloring 1 3/4 lb/800g rolled fondant 5 3/4 sticks/ 1 lb 7oz/650g butter, softened 3 1/4 cups/1 lb 7oz/50g superfine sugar 10 eggs large pinch salt 2 1/3 cups/10 1/2oz/288g all-purpose flour 2 1/2 cups/10 1/2oz/288g cake flour, sifted 3/4 cup/3oz/75g unsweetened cocoa 2 tbsp plus 1 1/8 tsp/1 1/4oz/35g baking powder scant 1/2 cup/3 1/2floz/100ml red coloring 2 3/4 lb/1.25kg rolled fondant 12in/30cm 3/4 stick/3oz/80g butter, softened 1 3/4 cups/7oz/200g confectioners' sugar 2 tbsp/1oz/25g cream cheese A few drops of vanilla extract 2 1/4 sticks/9oz/250g butter, softened 5 1/4 cups/1 lb 5oz/600g confectioners' sugar generous 1/3 cup/2.6oz/75g cream cheese A few drops of vanilla extract 3 1/2 sticks/14oz/400g butter, softened 8 3/4 cups/2lb 2oz/1kg confectioners' sugar
   generous 1/2 cup/4 1/2oz/120g cream cheese A few drops of vanilla extract Instructions: For the cake: Take your first cake pan and draw round it twice onto parchment paper. Cut out both circles. Measure the circumference of the pan with string, then cut a long strip of paper the length of the string and fold in half lengthwise. Grease the pan with melted butter and place one of the paper circles into the bottom. Grease, then add a second circle and grease again. Press the paper strip onto the inside edge of the pan and grease. If you're making multiple tiers, repeat with the other pans. Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt, and all-purpose flour to prevent the mixture from curdling. Add the cake flour, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for the recommended time (small 30 to 40 mins; medium 65 to 75 mins; large 75 to 85 mins). The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack (you may need two racks side by side for the largest cake). Peel off the lining paper and let cool. Making the buttercream: Prepare the ingredients for the relevant number of tiers. You can make the buttercream in a single batch, so you'll need only one large bowl. Cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the cream cheese and a few drops of vanilla extract to taste. Cover the surface of the buttercream with plastic wrap and chill until ready to use. Cutting and layering the cakes Using a long-bladed serrated knife carefully cut the smallest cake in half and sandwich back together with 3 heaped tablespoons of buttercream. Spread a teaspoon of buttercream onto the center of the smallest cake board and put the cake on top (this will stop the cake sliding off the board). Cut the remaining cakes in the same way, using 6 heaped tablespoons of buttercream to sandwich the medium cake and 8 heaped tablespoons of buttercream for the large one. Place the medium cake upside down on its cake board and the large cake on the largest cake board. Spread half the remaining buttercream in a thin layer over the top and sides of the cakes to cover. Refrigerate until set to the touch and then spread the remaining buttercream over the cakes to give a perfect finish. Covering with fondant Cut a piece of string for each cake to measure the combined length of the top and sides - this will be the size to which to roll your circle of fondant. Ice just one cake at a time, as fondant can dry out very quickly. Make sure your counter is clean and dry, then knead the fondant until warm and pliable. Place 2 tablespoons of confectioners' sugar in a small sifter and use to lightly dust your counter. Roll out the fondant to 1/6in (3 to 4mm) thick and keep turning so that it stays circular. Carefully slide your hands and arms under the fondant, then lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead - simply hold the pin over the center of the fondant and flip the paste over it. Lift, then position and roll over the cake). Dust your hands with a little confectioners' sugar and rub them gently over the cake to make sure the fondant has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downward cleanly (keep wiping the knife blade, or the paste will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and fondant. Save any trimmings to make decorations, flowers, or frills - keep well wrapped in plastic wrap until ready to use, to prevent from drying out. Stacking the cakes To stack the cakes, you'll need the help of some dowel rods, because the sponge and frosting are too soft to support the weight of each other. Dowels can be bought from specialty cake stores; however, as every cake is different they do need to be cut to size. Only the bottom two tiers need them, so you will need eight rods in total. Hold a rod at the side of the cake and mark with a pencil where the frosting comes to. Cut the rod and three others to the same length. Push the rods into the cake about 2in (5cm) away from the sides, to form the four corners of a square in the center of the cake. They should not rise above the level of the frosting. If you have miscalculated and the dowel is too long, remove it and shave off any excess with a sharp knife. Measure, then cut and insert the rods in the same way for the medium cake. The three cakes can now be stacked directly on to each other. Once they're stacked, it's best not to move them about, so it's safest to assemble them at your venue or in the position you want them to be displayed. Serve with Bride and Groom and lots of alcohol! ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

" 65610,"Mighty Duck 1/2 cup kosher salt 1 pint pineapple orange juice 15 whole black peppercorns 1 bunch fresh thyme 4 cloves garlic, smashed 1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed 2 handfuls shredded chard 2 shallots, minced Dash sherry or balsamic vinegar Instructions: Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt. Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator. Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven. Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp. Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar. Serve the duck with the chard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65611,"Five-Spice Grilled Duck with Citrus Sauce and Couscous 1 whole duck 1 tablespoon five-spice blackening powder 2 tablespoons sugar 1 cup lemongrass tea, strained and cooled Vegetable oil, for grilling Salt, for seasoning Citrus sauce, recipe follows Couscous, recipe follows baby spinach and mango slices 1 lime, juiced 1 lemon, juiced 1 orange, zested and juiced 1 tablespoon sugar 2 teaspoons Dijon mustard 2 eggs 1 1/2 cups vegetable oil Salt and freshly ground pepper 1/4 pound trail mix 1 pound plain couscous 1 cup chicken stock 1 cup duck stock, recipe follows Bones of 1 whole duck Salt and freshly ground pepper Instructions: De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired. Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve. Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper. ","[Chardonnay, Pinot Noir, Grenache Blanc, Vermentino]

" 65612,"Loaded Baked Potato Salad 3 pounds red potatoes, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon garlic powder
1 teaspoon onion powder
12 ounces bacon, cooked until crisp and coarsely chopped
2 cups shredded extra-sharp yellow Cheddar
1/2 teaspoon sweet paprika
1/4 cup thinly sliced green onions
Instructions: Place the potatoes in a large stock pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat to medium, cover and cook until the potatoes can be easily pierced with a knife, about 10 minutes. Drain the potatoes in a colander, rinse under cold water and set aside while you make the dressing. Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl. Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste. Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 65613,"Teriyaki Chicken Wings With Sesame And Cilantro 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 1/4 cup rice wine vinegar 1/4 cup light brown sugar 2 fresh red chiles, halved 5 garlic cloves, halved 2-inch piece fresh ginger, whacked open with the flat side of a knife 2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry Sea salt and freshly ground black pepper 1 tablespoon sesame seeds, toasted, for garnish 1/2 bunch fresh cilantro, chopped, for garnish Instructions: Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes. Preheat the oven to 400 degrees F. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps! ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 65614,"Mortadella Monster 1 long, soft sub roll (about 6 inches) 1/4 cup Jalapeno Honey Mustard, recipe follows 6 thin slices mortadella 6 slices muenster cheese 1/2 cup roasted red pepper strips (store-bought or homemade)
6 leaves butter lettuce
1 cup mustard 1/3 cup honey
1 tablespoon minced pickled jalapenos
Instructions: Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry. In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 65615,"Cinnamon and Nutmeg Peach Cobbler 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons unsalted chilled butter 1/2 cup sugar, plus 1/4 cup 1 cup heavy cream 6 cups peeled fresh or frozen peaches 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon Pinch grated nutmeg Instructions: Preheat oven to 375 degrees F. Mix flour, baking powder, and salt in large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead approximately 3 minutes and let rest. Toss fruit with cornstarch, 1/4 cup sugar, and spices. Place fruit mixture in a 9 by 13-inch glass or ceramic baking dish. Cover with gobs of the cobbler dough. Bake 35 minutes or until lightly browned. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 65616,"Sweet Basil and Blackberry Jam One 16-ounce bag frozen blackberries, thawed, juice reserved 4 cups fresh basil leaves (3 1/2 ounces) 2/3 cup sugar 1/4 cup fresh orange juice (from 1 large orange) 3 tablespoons fresh lemon juice (about 1 medium lemon) Instructions: Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits. Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65617,"Grilled Shrimp with Arugula Mushroom Salad 3 tablespoons olive oil 2 tablespoons finely chopped pepperoncini 1 1/2 teaspoons minced garlic Salt and freshly ground black pepper 24 large shrimp (about 1 pound), peeled, deveined 1/3 cup full-flavored extra-virgin olive oil 3 tablespoons fresh lemon juice Sea salt and freshly ground black pepper 10 cups fresh arugula, large leaves torn in half 4 ounces large button mushrooms, thinly sliced 2 ounces shaved Parmesan Instructions: To make the shrimp: Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside. Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat. Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper. Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65618,"Carrot Raisin Salad Two 10-ounce bags shredded carrots, available from the produce department 1 cup (3 handfuls) raisins 2 tablespoons poppy seeds (available in the spice aisle) 1 lemon, juiced 2 oranges, juiced 1/2 cup (2 handfuls) light brown sugar Salt Instructions: Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste. ","[Chardonnay, Moscato, Riesling]" 65619,"Spanish Burger with Pickled Shallots 1 stick (8 tablespoons) unsalted butter 1 tablespoon harissa
2 cloves garlic, smashed
3/4 cup sherry vinegar 1 tablespoon sugar
1 teaspoon kosher salt
Pinch of saffron
2 large shallots, thinly sliced
1/4 cup mayonnaise 1 teaspoon harissa
1/4 teaspoon smoked paprika
2 piquillo peppers, patted dry, or 1 roasted red pepper
1 anchovy
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 cup canola oil 4 thin slices prosciutto di Parma
1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below) 4 ounces pork fat (omit if using the ground chuck) Kosher salt and freshly ground black pepper 1 tablespoon canola oil 4 slices fontina cheese
4 soft sesame seed buns, lightly toasted
Arugula, for topping Instructions: For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld. For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours. For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels. For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties. Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute. Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 65620,"Aperol Spritz Martini 1 ounce Aperol 1 ounce vodka
4 to 6 tablespoons (2 to 3 ounces) chilled prosecco
Orange peel twist
Instructions: Freeze a martini glass for 30 minutes. Combine the Aperol and vodka in a cocktail shaker filled with ice. Cover and shake vigorously until thoroughly chilled, about 30 seconds. Strain into the chilled martini glass. Top off with 4 to 6 tablespoons prosecco. Garnish with the orange twist, and serve immediately. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 65621,"New York Deli Dogs 3 tablespoons mayonnaise 1 1/2 tablespoons cider vinegar 1/4 teaspoon sugar 1/4 teaspoon celery seed 2 cups coleslaw mix Salt and freshly ground black pepper 1/4 cup mayonnaise 1 tablespoon ketchup 1 teaspoon sweet relish 1 teaspoon sour cream Salt and freshly ground black pepper 2 to 3 tablespoons spicy brown mustard 4 kosher beef hot dogs 4 thin slices pastrami 4 hot dog buns, warmed Instructions: For the coleslaw: Combine the mayonnaise, vinegar, sugar and celery seed in a large bowl and mix well. Stir in the coleslaw mix and season with salt and pepper. Let the coleslaw sit in the fridge until ready to serve. For the Russian dressing: Combine the mayonnaise, ketchup, relish and sour cream in a small bowl. Mix well and season with salt and pepper. For the hot dogs: Heat a grill or grill pan over medium-high heat. Spread the mustard over each hot dog and wrap each dog diagonally in a slice of pastrami. Grill the hot dogs for 4 minutes on each side. Place each dog in a warm bun and top with the coleslaw and dressing. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 65622,"Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish 1/4 cup olive oil, divided 1/4 cup minced garlic 1/2 cup diced onion 4 pounds red bell peppers 1 cup tomatoes, diced 2 tablespoons tomato paste 2 ounces chicken base 2 cups water 10 leaves basil, chiffonade 1 tablespoon chopped fresh thyme leaves Salt and freshly ground black pepper Cajun seasoning, to taste, about 1 tablespoon 1/4 cup sour cream 1/4 cup heavy cream 1/4 cup fresh cilantro leaves Salt and freshly ground white pepper 1/4 cup fresh lime juice 1/4 cup olive oil 2 teaspoons minced garlic 1 tablespoon minced chives 1 tablespoon Cajun seasoning 8 (U 16/20-count) shrimp 8 (U 30-count) scallops 8 ounces crabmeat, leg or lump 8 mussels 1 ear corn on the cob 1 -ounce onion, diced 1 tablespoon olive oil 2 ounces zucchini, diced 1 -ounce red pepper, diced Salt and freshly ground black pepper 1 teaspoon chiffonade fresh basil leaves Instructions: For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent. Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes. Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot. For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design. For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce. For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65623,"Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole Four 6-ounce skin-on salmon filets Extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 small heads escarole, halved lengthwise
Freshly squeezed lemon juice 1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds 1/2 small red onion, thinly sliced on a mandolin 1 navel orange, peeled, pith removed and cut into segments Instructions: Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill. Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness. Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve. In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine. To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 65624,"Parmesan Finger Tot Bar 2 pounds marble or fingerling potatoes (any baby potato will do) Kosher salt and cracked black pepper 3 tablespoons olive oil 1/2 cup grated Parmesan Pulled pork or chicken Nacho cheese sauce, warmed Canned French-fried onions Sliced scallions Ranch dressing Pork & Mindy's Pig Candy, recipe follows, crumbled Homemade or store-bought coleslaw Your favorite barbecue and hot sauces Nonstick cooking spray 2 cups light brown sugar 12 to 14 slices medium-cut applewood-smoked bacon
Instructions: Preheat the oven to 425 degrees F. In a pot, cover the potatoes with 1 inch of water. Add enough salt to make the water taste salty. Bring to a boil, then simmer until the potatoes have just barely softened, 10 to 12 minutes. Drain completely. Pour the potatoes onto a sheet tray and use another sheet tray to press and flatten them, breaking the skins. Add a good amount of salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute. Bake until crisp, flipping occasionally, 25 to 30 minutes. Top with suggested toppings as desired. Serve hot. Preheat the oven to 275 degrees F. Place a wire rack into a full-sheet pan and spray the rack with cooking spray. Place the brown sugar in a pie dish. Gently press both sides of each slice of bacon into the sugar until coated (there can be patches of uncoated bacon). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
Place the coated bacon on the prepared rack. Bake, rotating the sheet pan midway through, until super-crispy and golden, 50 to 60 minutes. Remove from the rack immediately to prohibit sticking and let cool on a nonstick surface, such as parchment.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65625,"Arbol-Avocado Salsa 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1/3 cup (12 to 15) arbol chiles 1/2 bunch cilantro, leaves only, chopped 1 medium white onion, chopped 2 tablespoons ground cumin 4 garlic cloves, crushed 2 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 avocado (just slightly under-ripe), peeled, seeded, and finely diced Instructions: Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring the mixture to boil and cook until the onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks. Just before serving, stir in the avocado. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65626,"Blackened Catfish Tacos Vegetable oil, for oiling the grill grates 8 tortillas, flour or corn (8-inch diameter)
1/4 cup Cajun blackening seasoning
1 pound catfish fillets
1 red onion, sliced into thick rings
2 vine-ripened tomatoes, chopped
1 avocado, diced
1/2 cup sour cream
Lime wedges, for serving
1 cup loosely packed fresh cilantro leaves
Hot sauce, for serving
Instructions: Coat a grill rack with oil and preheat the grill on high for 5 minutes. Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm. Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 65627,"Butterscotch-Bourbon Blondies Nonstick cooking spray 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick (1/2 cup) butter, softened 3/4 cup butterscotch chips 3/4 cup lightly packed light brown sugar 1 extra-large egg 1/2 teaspoon pure vanilla extract 1/4 cup bourbon Instructions: Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too. In a medium bowl, whisk the flour, baking powder and salt. In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer. Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips. Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting. Find this recipes and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow). ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 65628,"Hot Start Cold Brew 25 grams (1/3 cup) medium-ground coffee 150 grams (about 1 1/2 cups) ice cubes (preferably made from filtered water)
250 grams (about 1 cup) filtered water, heated to 200 degrees F
Instructions: Assemble a pour-over coffee rig using a carafe, filter holder, and filter set on a digital kitchen scale. Place the coffee in the filter and the ice in the carafe, carefully noting the weights. Slowly pour 50 grams of the water over the coffee using a spiral pattern. Zero the scale, wait 40 seconds, then using the same spiral pattern, slowly pour the remaining 200 grams water over the coffee. This step should ideally take about 2 minutes. If using an electric kettle with a thermostat, you can dose out the water in batches, returning it to the heating element as needed. When the coffee has finished brewing, remove the filter holder and discard or compost the grounds. Serve the coffee with any remaining ice or strain it out for a stronger brew. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 65629,"Bread Ring Pizza Dip 2 tablespoons olive oil 8 ounces sweet Italian sausage, casings removed 1 1/2 cups prepared marinara Pinch of crushed red pepper flakes, optional Kosher salt and freshly ground black pepper 1 pound mozzarella 1 cup fresh ricotta 1/4 cup freshly grated Parmesan
3 cloves garlic, minced 1 1/2 pounds store-bought pizza dough 1 ounce sliced pepperoni (about 1/4 cup) 3 tablespoons unsalted butter, melted Instructions: Preheat the oven to 400 degrees F. For the sauce: Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, 2 to 3 minutes. Stir in the marinara, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes if using and sprinkle with salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered and stirring often, until thick, 8 to 10 minutes. Remove from the heat and set aside. For the ricotta mixture: Shred half the mozzarella into a medium bowl. Stir in the ricotta, Parmesan and 1 clove garlic until combined. Set aside. Assemble the dip: Cut the remaining mozzarella into thirds and then cut each third into 6 rectangular pieces for a total of 18 pieces of cheese. Divide the dough into 18 small pieces. Wrap each piece of dough around one of the mozzarella rectangles, so that the cheese is sealed inside the dough like a purse.
Ring the edge of the skillet with the stuffed dough, placing the pieces seam side-down on top of the sauce. Spread the meat sauce around so that it fills the spaces between the dough. Dollop the ricotta mixture on top of the meat sauce in the center of the skillet (it will spread a bit while cooking). Distribute the pepperoni over the top of the ricotta mixture.
Stir together the butter and remaining 2 cloves garlic in a small bowl and brush on the dough.
Bake until the dough is golden brown and the ricotta mixture is melted and bubbly, 35 to 40 minutes. Let rest for 15 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65630,"20-Minute Crispy Pierogies with Broccoli and Sausage 3 tablespoons olive oil One 12.84-ounce box frozen mini potato-cheese pierogies 1/2 pound sweet Italian sausage (about 3 links) 2 cloves garlic, smashed and roughly chopped Pinch red pepper flakes 1 pound frozen broccoli spears, thawed (split any spears that are very large) 1 cup low-sodium chicken broth 2 tablespoons grated Parmesan, plus more for serving Instructions: Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat. While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat. Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 65631,"Fresh Mushroom and Parsley Salad 1 pound large button mushrooms, trimmed, cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 2-ounce piece Parmesan Serving suggestion: assorted French cheeses and Poilane Bakery-style breads. Instructions: In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 65632,"Apple-Pumpkin Muffins 1 Granny Smith apple 1/2 cup plus 1 teaspoon granulated sugar 7 tablespoons unsalted butter, melted 1 teaspoon plus a pinch of ground cinnamon 1/2 teaspoon plus a pinch of salt 2 cups all-purpose flour 1 tablespoon baking powder 1 cup plus 1 1/2 to 21/2 teaspoons whole milk 1/2 cup pure pumpkin puree 1 1/4 teaspoons pure vanilla extract 2 large eggs 1/2 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with nonstick liners. Peel and core the apple and cut into 12 wedges, then slice the wedges crosswise into small triangular pieces. Combine the apple pieces, 1 teaspoon granulated sugar, 1 tablespoon melted butter and a pinch each of cinnamon and salt in a large nonstick skillet. Cook over medium-high heat, stirring occasionally, until the apples are browned and softened, 4 to 6 minutes. Let cool completely. Whisk the flour, baking powder, remaining 1 teaspoon cinnamon and 1/2 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup granulated sugar and 6 tablespoons melted butter, 1 cup milk, the pumpkin, 1 teaspoon vanilla and the eggs in a medium bowl; stir into the flour mixture until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Spoon the apples into the center of each. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the glaze: Stir the confectioners' sugar with 1 1/2 teaspoons milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth, gradually adding up to 1 more teaspoon milk if needed. Drizzle the glaze over the muffins. Let set 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 65633,"7-Spice Garlic BBQ Short Ribs 2 tablespoons vegetable oil, plus more if needed 8 cloves garlic, minced 1/4 cup Asian pear puree (preferably from Korean Shingo pears) 1/4 teaspoon shichimi togarashi (Japanese 7-spice powder) Pinch 5-spice powder 2 heaping tablespoons Chinese yellow rock sugar 2 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon rice wine 1/4 teaspoon ground white pepper 1 medium yellow onion, thinly sliced 1 inch scallion, sliced 2 pounds uncut boneless short ribs 2 tablespoons vegetable oil Instructions: For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool. For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes. Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container. Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours. Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 65634,"Lemon Herb Orzo 1 cup orzo 1 lemon, juiced 1 tablespoon extra-virgin olive oil 1 tablespoon fresh cilantro leaves, finely chopped 2 tablespoons fresh parsley leaves, finely chopped Instructions: In a medium pot of boiling salted water, cook orzo according to package directions. Drain pasta and transfer to medium bowl. Add remaining ingredients and toss to combine. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 65635,"Pineapple Soft Serve 1 0.14-ounce package powdered unsweetened pineapple-flavored drink mix (such as Kool-Aid) 1/2 cup granulated sugar 1 tablespoon pineapple-flavored gelatin powder (such as Jell-O Island Pineapple) 1 20-ounce can pineapple chunks in syrup Instructions: Bring 1 cup water to a boil in a small saucepan over high heat. Remove from the heat and stir in the pineapple drink mix, sugar and gelatin powder until completely dissolved. Pour into a medium bowl set over a large bowl of ice water and let sit until cold, about 5 minutes. Puree the pineapple chunks and their syrup in a food processor or blender until smooth and frothy, about 2 minutes. Strain through a fine-mesh strainer, pressing with a rubber spatula (discard the pulp). Stir the strained liquid into the gelatin mixture. Transfer the pineapple-gelatin mixture to an ice cream maker and freeze according to the manufacturer's instructions until it is the consistency of soft-serve ice cream, 1 to 1 1/2 hours (stop the machine halfway through and scrape down the sides with a rubber spatula). Transfer to a pastry bag fitted with a 1-inch star tip and pipe into cups. Alternatively, scrape into a plastic container and freeze until firm, then scoop. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 65636,"Popovers with Peach Butter 2 eggs 1 cup milk 1 cup flour 1/4 teaspoon salt 1 tablespoon sugar 2 tablespoons butter, melted Peach butter (recipe follows) 1/2 cup cut up peaches, fresh or frozen 1 tablespoon orange juice 1 tablespoon sugar 1/2 pound salted butter Instructions: In a bowl whisk together the eggs and milk. Add the flour, salt and sugar and whisk to blend in well. Whisk in the melted butter. Grease 2 mini muffin pans well or 1 popover mold. Fill cups half full with batter. Bake at 450 degrees for 10 minutes then turn the oven down to 350 degrees and bake for another 10 to15 minutes till until puffed and golden brown. They will be hollow in the center. Peach Butter: In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool. In a bowl, using a wooden spoon, blend the butter with the cooked peaches, making a \compound\ butter. Chill in a ceramic pot till ready to use and soften slightly when serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65637,"Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind 6 egg yolks 1/2 cup sugar 1/2 cup limoncello 1/4 cup heavy cream 1 lemon, zested 1 cup chopped macadamia nuts 1 cup all-purpose flour 1/2 cup sugar 1 stick melted butter 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 cup water 1 lemon, rind julienned Instructions: Put the egg yolks, sugar, limoncello and cream in a large heat-proof bowl and lightly whisk together.
Put the bowl over a pot of simmering water. Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes. Remove from the heat and stir in the lemon zest.
Preheat the oven to 425 degrees F.
In a food processor, roughly chop the macadamia nuts. Add the remaining ingredients and pulse to blend and form a dough. Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter. Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes.
In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes. Drain the rinds and allow them to dry.
To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy! ","[Prosecco, Vermentino, Sauvignon Blanc, Albari?o]" 65638,"Orange cl Noodles 12 ounces dried Chinese egg noodles or spaghetti 1/2 cup vegetable oil 3 cloves garlic, minced 1 tablespoon peeled, minced fresh ginger 1 orange, zested and juiced 1 teaspoon frozen orange juice concentrate, thawed 1/4 cup soy sauce 1/3 cup sweet hot cl sauce (nuoc cham ga or mae ploy, a Thai condiment) Chopped scallions, for garnish, optional Instructions: In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside. In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65639,"Monte Cristo Omelet Sandwich 3 large eggs Kosher salt 2 slices Swiss cheese 1/2 teaspoon Dijon mustard 1/2 tablespoon confectioners' sugar 1 tablespoon unsalted butter 2 slices sourdough or white bread 2 large slices ham Instructions: Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate. Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.\u202f Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
Set the sandwich on a plate and dust with the confectioners' sugar.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65640,"Cereal Milk Pudding 5 cups low-fat milk 4 cups breakfast cereal (such as cornflakes or cinnamon-flavored wheat squares)
1 cup sugar 1/3 cup cornstarch 5 large egg yolks Kosher salt 1 1/2 teaspoons pure vanilla extract 1 tablespoon agave nectar or honey Multicolored sprinkles, for serving Instructions: Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups). Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl. Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes. Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day. Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 65641,"Sweet-and-Spicy Beef Kebabs 1/2 cup soy sauce 1/4 cup rice vinegar (not seasoned) 1/4 cup packed light brown sugar 1 tablespoon Sriracha 3 cloves garlic, grated 1 1/2 pounds beef tri-tip, cut into 1-inch cubes 1 onion, cut into 1-inch wedges Vegetable oil, for brushing 4 scallions, cut into 1-inch pieces Instructions: Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours. Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 65642,"Pan-Grilled Chicken with Gremolata 4 boneless, skin-on, chicken breast halves, about 6 ounces each Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 small clove garlic 1/4 teaspoon kosher salt 1 lemon, zest finely minced 1/4 cup minced flat-leaf parsley 1 to 2 tablespoons extra-virgin olive oil Salt and pepper Instructions: Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes. While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste. Slice the breasts, against the grain and serve with the gremolata. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65643,"Paula's Mozzarella and Tomato Salad 2 large ripe tomatoes, peeled and sliced 1/4-inch thick 8 ounces fresh mozzarella, sliced 1/4-inch thick 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 8 fresh basil leaves Instructions: Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards. Sprinkle with the salt and pepper. Drizzle with the oil. Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 65644,"Herb Crusted Lamb 1 (3 to 4-pound) boneless leg of lamb Salt and pepper 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh rosemary leaves 5 tablespoons extra-virgin olive oil 2 tablespoons Italian bread crumbs 1/3 cup white wine 1/3 cup water or chicken broth Special Equipment: kitchen string, meat thermometer Instructions: Preheat the oven to 450 degrees F. Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 65645,"Rappie Pie 2 (3 pound) fryer chickens, cut into 8 pieces 3 onions, unpeeled and chopped 2 carrots, peeled 2 celery stalks 1 onion, peeled and chopped Salt and pepper 30 pounds potatoes, peeled 1/2 pound salt pork, sliced into 1/4-inch slices Instructions: Preheat oven to 375 degrees F. In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl. Add bone and skin to stockpot. Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery. Bring to a boil, reduce the heat and let simmer for 2 hours, covered. Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot. Add peeled onion, salt, and pepper, to taste. Simmer for another 30 minutes or until onions are tender. Keep warm. Grate potatoes with either a hand grater or juice extractor. Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed. Do not discard liquid until measured for its volume. Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid. Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper, to taste. Preheat oven to 350 degrees F. In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside. Add the rendered fat to the roasting pan. Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top. Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65646,"Grilled Basil-Marinated Chicken 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish 1 tablespoon finely chopped red onion 2 teaspoons kosher salt 1 teaspoon whole black peppercorns 1 clove garlic, chopped 4 boneless, skinless chicken breast halves (about 2 pounds) Instructions: Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours. When ready to cook, build a charcoal fire or preheat gas grill. Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65647,"Roasted Carrot Puree 3 pounds carrots, cut into 1/2-inch slices 1/4 cup olive oil 2 teaspoons cumin 1 teaspoon cinnamon Salt, to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 2 cups whole milk 1 teaspoon lemon juice Instructions: Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice. ","[Chardonnay, Riesling, Gewrztraminer]" 65648,"Maple Bourbon Sweet Potato Pie 2 large or 3 medium sized sweet potatoes 4 tablespoons (2 ounces) butter, melted 1 teaspoon vanilla extract 3 eggs 1 egg yolk 3/4 cup cream 1/4 cup plus 2 tablespoons maple syrup 1/4 cup plus 1 tablespoon brown sugar 1/4 cup bourbon 1/4 teaspoon kosher salt 1/4 teaspoon grated nutmeg (preferably freshly grated) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves A few grinds black pepper 2 2/3 cups all-purpose flour 3/4 teaspoon kosher salt 3/4 teaspoon sugar 4 ounces (8 tablespoons) chilled butter, cut into pieces 4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces 1/4 to 1/2 cup cold water, as needed Instructions: When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, \and I thought I didn't like sweet potato pie.
This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools. Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff. 1 (9-inch) basic pie crust, baked blind, recipe follows Preheat oven to 425 degrees F. Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree. Turn oven down to 375 degrees F. Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move. Cool the pie to room temperature. It can be made several hours or up to 1 day in advance. Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine. Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl. Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight. Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 65649,"Cheesy Coconut Rice 2 tablespoons unsalted butter 2 cloves garlic, minced 1 small yellow onion, minced Kosher salt and freshly ground black pepper 2 tablespoons grated fresh ginger 1 small jalape?o, seeds and ribs removed, minced 2 cups basmati rice 3 cups chicken stock 1 cup unsweetened full-fat coconut milk
1/2 cup unsweetened shredded coconut
1 teaspoon freshly grated nutmeg 1 cup finely sliced scallions 1/2 cup farmer\u2019s cheese Zest of 1 lime
Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalape?os. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes. Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid. Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes. Remove from the heat and fluff with a fork. Add the scallions, farmer\u2019s cheese and lime zest and, using a fork, gently fold in. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 65650,"Cranberry Harvest Muffins 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 1/4 cups whole milk 2 extra-large eggs 1/2 pound unsalted butter, melted and cooled 1 1/2 cups coarsely chopped fresh cranberries 1/2 cup medium-diced Calimyrna figs 3/4 cup coarsely chopped hazelnuts, toasted and skinned 3/4 cup brown sugar, packed 3/4 cup granulated sugar Instructions: Preheat the oven to 375 degrees F. Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65651,"Smoked Salmon Mac and Cheese 2 pounds corkscrew or elbow macaroni, cooked 1/2 cup basil leaves, chopped 6 ounces smoked salmon 1/2 cup bread crumbs plus 1/2 to 2/3 cup 1 cup heavy cream 3 tablespoons Dijon mustard 1 box cream cheese, at room temperature Salt and pepper, to taste 1/2 cup Parmesan cheese, freshly grated 1/2 stick melted butter 3 tablespoons parsley leaves, chopped 2 tomatoes, sliced Instructions: Preheat oven to 420 degrees. In a bowl, mix together macaroni, basil, smoked salmon, and bread crumbs. In a blender combine cream, mustard and cream cheese, season with a pinch salt and pepper. A little additional water may be added if mixture is too thick. When thoroughly combined, toss into macaroni mixture. In a separate bowl, combine Parmesan cheese, 1/2 cup bread crumbs, butter and parsley. If mixture is too wet add additional breadcrumbs. In a gratin dish, arrange tomato slices to cover the bottom of pan. Spoon macaroni mixture into gratin dish. Top with bread crumb/ Parmesan topping. Bake in oven for 20 minutes, if top has not yet browned, the dish may be put under a broiler for a few minutes to finish.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65652,"Carne Asada 2 pounds skirt steak 1/2 cup olive oil
1/2 cup soy sauce
6 cloves garlic, minced
Juice of 2 limes
1 large handful fresh cilantro, leaves and stems, finely chopped
1 jalapeno, seeded and minced
2 tablespoons red wine vinegar
1 teaspoon freshly ground cumin, seeds lightly toasted
1/2 teaspoon sugar Kosher salt and freshly ground black pepper
Instructions: Lay the skirt steak in a large nonreactive bowl or baking dish. Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight. Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke). Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches. Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65653,"Fresh Buffalo Milk Ricotta with Orange Marmalade , Honey and Toasted Pine Nuts 2 cups fresh buffalo milk ricotta, or fresh cow's milk whole milk ricotta 1/2 cup good-quality orange marmalade, warmed 1/2 cup orange blossom honey 3 tablespoons pine nuts, toasted* Instructions: Divide the cheese among 4 bowls. Top the cheese with a large dollop each of orange marmalade and honey. Sprinkle with the pine nuts. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 65654,"Easy Pork Tacos 1 package Curly's Sauceless Pork (or Curly's Sauceless Chicken if preferred) 1 medium onion chopped 1 packet of taco seasoning 1 cup water 1 package Taco Shells (hard or soft) Optional Toppings: Lettuce, Onion, Tomato, Salsa, Cheese, Avocado Instructions: In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings. Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 65655,"French Bread Pizzas 6 deli rolls or small baguettes, halved One 24-ounce jar marinara sauce 1 jar prepared pesto, optional Five 8-ounce packages fresh mozzarella, sliced 5 ounces Canadian bacon slices, halved 8 ounces canned pineapple chunks 5 tablespoons olive oil Salt and freshly ground black pepper One 12-ounce jar Kalamata olives, chopped 8 ounces crumbled feta 4 ripe tomatoes, diced rough 1/2 English cucumber, seeded and diced 1/2 bunch fresh parsley, chopped 1 cup sliced pepperoni 6 to 7 jalapenos, sliced Sliced Roma tomatoes, for topping 2 tablespoons olive oil Salt and freshly ground black pepper 1/2 bunch fresh basil Olive oil, for sauteing 1 pound ground beef 1 teaspoon red pepper flakes Salt and freshly ground black pepper 8 ounces grated Cheddar 1 pound browned ground beef Chopped romaine lettuce, for topping Diced tomatoes, for topping Instructions: For the pizza base: Preheat the oven to 375 degrees F. Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas. Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone. Pizza Varieties: For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above. For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above. While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad. For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above. For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves. For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above. For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 65656,"Roasted Poblano Mayo 1 small poblano pepper 1 cup store-bought or Homemade Mayo, recipe follows 2 teaspoons agave nectar or honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Kosher salt 4 large egg yolks 2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 1/2 cups grapeseed or vegetable oil
Salt Instructions: Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Puree the pepper in a food processor until smooth, about 10 to 15 seconds. Stir together the pureed poblano with the mayo, honey, cumin, garlic and some salt. In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt.
","[Rioja, Tempranillo, Garnacha, Barbera]" 65657,"White Yeast Bread 2 teaspoons caster sugar (superfine) 2 cups warm water 2 1/2 teaspoons dried yeast or 3 1/2 ounces fresh yeast or .25 ounce fast-acting yeast 1 pound 10 ounces strong white flour (bread flour), plus extra for dusting 2 teaspoons salt 3 tablespoons butter or 4 tablespoons olive oil 1 egg, beaten, optional Poppy or sesame seeds, for the top of the loaf, optional Instructions: In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough. Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours. Preheat the oven to 425 degrees F.
When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65658,"Pears in Red Wine with a Fresh Cheese Filling 6 ripe Bartlett pears 1 (750 ml) bottle full-bodied red wine 1/2 cup sugar 2 cinnamon sticks 1 (1-inch) wide strip orange peel 3 ounces cream cheese 1/4 cup sugar 1 teaspoon brandy 1/4 cup heavy cream, whipped 1 pint strawberries, tops removed 1/4 cup sugar Instructions: Pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool. Filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill. Sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 65659,"Individual Beef Wellingtons 4 (6-ounce) thickly cut filet mignons 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 4 (1-ounce) slices goose or duck liver, or pork country-style pate One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed Mushroom Duxelles, recipe follows 1 large egg beaten with 2 teaspoons water to make an egg wash 1 tablespoon unsalted butter 2 tablespoons minced shallots 1/2 teaspoon minced garlic 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped 1/4 teaspoon salt 1/8 teaspoon freshly ground white pepper 2 1/2 tablespoons dry white wine Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely. Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares. Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice. Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65660,"Honey Roast Rabbit 2 small rabbits, about 1 1/2 pounds each 1 cup orange juice 1/2 teaspoon ground black pepper 2 teaspoons ground fennel 1 teaspoon saffron threads, crumbled 1 teaspoon cayenne pepper 2 teaspoons coarse sea salt 2 tablespoons lemon juice 1/4 cup honey 2 cups orange juice Coarse sea salt 1 bunch watercress, coarse stems removed, for garnish Wedges of lemon, for garnish 1 medium onion, thinly sliced and soaked for 30 minutes in ice water Instructions: Rinse the rabbits and pat them dry with paper towels. Cut each one into three pieces; the hind legs, the front legs, and the loin. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece. You should now have 5 sections per rabbit. Place the rabbit pieces in a large deep nonreactive bowl. In a small sauce pan over medium heat, reduce the orange juice to half a cup. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes. Add the honey and mix together. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered. Toss the pieces every 15 minutes. Preheat the oven to 400 degrees. Remove the rabbit from the marinade and place on a rack in a roasting pan. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven. Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65661,"Uniq Fruit Marmalade 1 lemon, lightly scrubbed in warm water 2 uniq fruits (about 1 1/2 pounds total), lightly scrubbed in warm water 3 pounds granulated sugar Instructions: Quarter the lemon and remove any seeds. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot. Thinly slice the rind and add it to the pot.
Quarter the uniq fruits. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot. Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point. Slice the rind pieces crosswise into thin strips and add to the pot. Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool slightly, then refrigerate the whole pot overnight.
Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes. Stir in the sugar a little at a time until fully dissolved. (This will prevent burning on the bottom of the pot.) Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more. Pour the marmalade into glass jars and cool at least 2 hours before using. Refrigerate, covered. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65662,"Shrimp Cakes with Peach Jalapeno Relish 1 pound large peeled, deveined cooked shrimp, diced 2 cups corn 1/2 red bell pepper, finely diced 1 small onion 1 jalapeno, seeded 1 cup panko bread crumbs Dash hot sauce 1/2 teaspoon chili powder 2 eggs, beaten Salt and freshly ground black pepper 2 tablespoons vegetable oil Peach Jalepeno Relish, recipe follows 3 ripe peaches, diced 1/2 red onion, diced 1 jalapeno (about 1 1/2 teaspoons), seeded and diced 1/2 lime, juiced 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up. Heat a large skillet with vegetable oil over medium heat. In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish. Combine all ingredients in a small bowl. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65663,"Chicken Paprikash Pierogis 3 tablespoons butter 2 tablespoons olive oil 2 tablespoons all-purpose flour 3 tablespoons butter 1 onion, diced 3 cups chicken stock 1 teaspoon chopped fresh parsley leaves 1 teaspoon chopped chives 1 tablespoon paprika 1 tablespoon chopped sun-dried tomatoes 1 cup sour cream 2 pounds skinless, boneless chicken breast Salt and pepper 4 cups all-purpose flour 1 teaspoon salt 2 eggs 1/4 cup sour cream 1 cup water Instructions: To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns. To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool. Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use. To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired. ","[Burgundy, Pinot Grigio, Tempranillo, Garnacha]" 65664,"Irish Oatmeal Brulee with Dried Fruits and Nuts and a Maple Cream 1 cup McCann's Irish Oatmeal, soaked overnight in water to cover 4 cups water Pinch of salt 1 cup heavy cream 2 star anise 1 stick cinnamon 3 pieces orange zest 1/4 cup maple syrup 1/4 cup chopped dried apricots 1/4 cup dried cherries 1/4 cup dried currants 1/4 cup diced dried figs 3 tablespoons chopped toasted pecans 3 tablespoons chopped toasted walnuts 4 tablespoons sugar Instructions: Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat cream over low heat heat. Place star anise, cinnamon and orange zest in a small piece of cheesecloth and tie with cotton string. Add to cream and simmer about 10 minutes to infuse the cream. Whisk in maple syrup and cook until cream coats the back of a spoon. Remove the sachet of spices. Place 1/2 of the oatmeal in a heat proof bowl. Sprinkle an even layer of the fruits and nuts over the oatmeal, cover the second half of oatmeal. Sprinkle sugar over the top and place bowl under the broiler until sugar caramelizes, adding more sugar if necessary to achieve a crisp shell. Serve immediately with the maple cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65665,"Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette 3 tablespoons olive oil 1 Spanish onion, finely chopped 4 cloves garlic, finely chopped 1 tablespoon red pepper flakes 3 cups canned plum tomatoes, pureed 2 tablespoons tomato paste 1 cup dark brown sugar 2 tablespoons honey 1 tablespoon chopped fresh oregano leaves 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves Salt and freshly ground black pepper 2 porterhouse steaks, about 1 1/2-inches thick Cherry Pepper-Tomato in Vinaigrette, recipe follows 1/4 cup red wine vinegar 1 clove garlic, finely chopped Salt and freshly ground pepper 1/2 cup olive oil 1/2 pound cherry peppers, stemmed, seeded and roasted or prepared (in jar), sliced 2 piquillo peppers, sliced 1/2 pound cherry tomatoes, sliced in 1/2 1/4 cup chopped flat-leaf parsley Instructions: Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes. Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad. Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 65666,"Tomato-Egg Bruschetta 1/4 cup extra-virgin olive oil 1 small clove garlic, thinly sliced Pinch red pepper flakes 1/2 teaspoon dried oregano 1 (14.5-ounce) can whole peeled tomatoes in juice, drained (about 5 tomatoes) Kosher salt and freshly ground pepper 2 tablespoons chopped fresh basil 4 large eggs, separated 4 slices country bread, toasted Instructions: In a medium skillet, heat oil over medium-high heat. Add the garlic, red pepper flakes, and oregano; cook, stirring, until fragrant, about 1 minute. Raise heat to high; crush each tomato when adding to pan. Season with salt and pepper. Cook the tomatoes, breaking them up with a spoon, until thickened slightly, 2 to 3 minutes. Stir in the basil.
Lower the heat to medium; stir in 2 large egg whites (reserve the remaining egg whites for another use). Cook the egg whites, stirring, until set and the tomato sauce thickens, about 1 minute.
Remove the skillet from the heat. Using the back of a spoon, make 4 indentations in the sauce; place an egg yolk into each indentation. Draw the sauce in from edges of the pan around each yolk and cover the skillet. Set aside until the yolks are warmed through and beginning to set, about 3 minutes. To serve, spoon the sauce with a yolk onto a piece of toast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65667,"Ham and Cheese Stuffed Chicken Breasts Four 8- to 10-ounce boneless skinless chicken breast halves 2 tablespoons Dijon mustard 4 slices deli ham, each slice halved (about 3 ounces) 4 thin slices provolone (about 2 1/2 ounces) 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2/3 cup chicken broth 1 tablespoon unsalted butter 1 tablespoon chopped fresh herbs, such as parsley, chives or dill 1 1/4 pounds red-skinned potatoes 2 tablespoons olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper. Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing. Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs. Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side. Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows. Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F. Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65668,"Spinach, Olive and Artichoke Dip 3 tablespoons unsalted butter, melted 8 ounces cream cheese, room temperature
1/2 cup sour cream
10 ounces frozen spinach, thawed and squeezed dry
1/2 cup pitted green olives
One 14-ounce can quartered artichoke hearts, drained
1/2 cup grated mozzarella 1/2 cup grated Pecorino Romano 1 cup grated Parmesan 1 clove garlic, chopped 1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
12 dough balls frozen dinner rolls, such as Rhodes, thawed
Instructions: Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter. In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop. Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan. Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65669,"Beer Punch 4 strawberries, chopped 1/4 cup blueberries 1/4 cup sugar 2 tablespoons grenadine 2 tablespoons fresh lime juice 2 (12-ounce) bottles beer, cold (recommended: Corona or a pilsner) Instructions: In a bowl add the strawberries, blueberries, sugar, grenadine, and lime juice. Stir to dissolve as much sugar as possible. Cover and refrigerate for at least 1 hour, stirring a couple of times to agitate and help create juices. When ready to serve, divide the mixture among 4 low ball glasses. Pour 6 ounces beer into each glass and give a gentle stir. Drink! ","[Pinot Grigio, Riesling, Moscato, Sauvignon Blanc]" 65670,"Presto Meatballs and Marinara 1 slice bread Milk, for soaking the bread 1/3 cup grated Romano cheese, plus more for serving Handful fresh Italian parsley, chopped Big pinch of kosher salt Big pinch of freshly ground black pepper 1 large egg, beaten 1/2 pound ground chuck 1/4 pound ground veal 1/4 pound ground pork Olive oil, for frying 2 tablespoons olive oil 1 teaspoon dried Italian seasoning
1 medium onion, chopped
2 cloves garlic, chopped
1/2 cup red wine, for deglazing Two 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper 1 pound bucatini Fresh basil, for garnish
Instructions: For the meatballs: Put the bread in a small bowl and add just enough milk to cover. Let soak for 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, egg and soaked bread to a large bowl and mix lightly with your hands. Add the meat and gently mix; do not overwork. Form the mixture into balls and place on a baking sheet. Heat a large skillet over medium heat and add a healthy drizzle of olive oil. Working in batches, fry the meatballs in the skillet until all sides are golden brown, 2 to 3 minutes per side. Set aside. For the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the Italian seasoning and onions and sweat the onions until translucent, 5 to 10 minutes. Add the garlic and cook for 30 seconds, then add the wine to the pan to degalze. Then add the tomatoes and meatballs, bring to a simmer and simmer for 20 to 30 minutes.
Bring a pot of salted water to a boil. Cook the bucatini according to the package directions, reserving 1 cup pasta water before draining.
If your sauce gets too thick, add some of the starchy pasta water to thin it out. Remove the sauce from the heat, season with salt and pepper and garnish with fresh basil. Finish with grated cheese over the top and serve.
","[Chardonnay, Pinot Grigio, Barbera, GSM]

" 65671,"Citrus Pudding Cakes Unsalted butter, for the pan 3/4 cup sugar, plus more for sprinkling 3 large eggs, separated 1/4 teaspoon cream of tartar
1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 cup buttermilk 1 1/2 tablespoons grated lemon zest, plus 3 tablespoons juice 1 1/2 tablespoons grated lime zest, plus 3 tablespoons juice Instructions: Preheat the oven to 350? F. Lightly butter a 12-cup muffin pan and sprinkle each cup with enough sugar to cover the bottom. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes. Whisk the sugar, flour and salt in a medium bowl. In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest, and the lemon and lime juice; whisk in the dry ingredients. Fold in the beaten egg whites with a rubber spatula until combined.
Divide the batter among the muffin cups. Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come halfway up the sides of the muffin pan. Cover the roasting pan tightly with foil. Bake until the cakes are puffed and set, about 20 minutes. Uncover and continue baking until golden, 12 to 15 more minutes. Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold. Invert onto a platter. Top with the remaining 1/2 tablespoon each lemon and lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65672,"Poire Belle Helene Poached pears, recipe follows Chocolate ice cream, recipe follows 2 cups heavy cream, whipped Chocolate sauce, recipe follows 1 quart water 1 1/2 cups sugar 1 1/2 lemons, juiced 1 1/2 vanilla beans 4 ripe Bosc pears 4 cups whole milk 7 ounces unsweetened chocolate, chopped 1 1/2 cups sugar 8 egg yolks 1 cup whole milk 10 1/2 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 2 tablespoons unsalted butter 1/3 cup sugar Instructions: To assemble the Poire Belle Helene, place a scoop of chocolate ice cream at the bottom use a sundae glass. Drizzle the chocolate sauce over the ice cream then place a pear on top. Drizzle more chocolate sauce on top of the pear, and top it with whipped cream and another drizzle of sauce. Pour the water, sugar, lemon zest, and lemon juice into a non-reactive 4-quart heavy-bottomed saucepan and place over medium-high heat. Using a sharp knife, slice the vanilla beans in half lengthwise. Separate the seeds from the skins by scraping the blade of the knife along the inside. Add the seeds and skins to the mixture and continue heating. Peel and core the pears but do not halve them. Coring the pears from the bottom will encourage the poaching liquid to seep inside the pear and help it cook evenly inside and out. Add the pears to the lemon mixture and bring to a boil. When it reaches a boil, reduce the heat to a simmer and let cook for about 1 hour. Do not overcook the pears; they should be soft enough to pierce easily with a wooden skewer or toothpick. In order to keep the pears immersed in the liquid and help them to poach evenly, you must make a parchment paper lid to cover them. To make the lid, cut a round disk from a sheet of parchment paper that is slightly smaller than the diameter of your pan. Place the paper lid directly on top of the pears and poaching liquid. When the pears are fully poached, pour them and the poaching liquid into a clean container. You will need 1 whole pear for each serving. Heat the milk and chopped chocolate together in a 2-quart heavy-bottomed saucepan (this will keep the milk from burning) over medium-high heat until bubbles form around the edge of the pan. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture by pouring about half of the hot milk into it and whisk well. Now pour the tempered egg mixture into the remaining hot milk and chocolate. Cook over medium-high heat until slightly thickened, stirring constantly with a rubber spatula. The mixture has finished cooking when it is thick enough to coat the back of the spatula, about 3 to 5 minutes. If you want to reduce the cooling time, you can cool the chocolate ice cream base over an ice bath. When the mixture is cool, spin it according to the type of ice cream machine you are using. The ice cream is ready when it is creamy and smooth, like the consistency of soft-serve ice cream. Place the ice cream in an airtight container and store in the freezer until ready to use. Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour the cream into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the chocolate sauce will become thick enough to be scooped with a spoon. ","[Pinot Grigio, Moscato, Riesling, Brachetto]" 65673,"Prosecco-Roasted Turkey with Lemon and Thyme 1 12- to 14-pound turkey, thawed if frozen Kosher salt and freshly ground pepper 1/2 onion, quartered 1/2 bulb fennel, trimmed and cut into chunks 1 apple, cut into chunks 3 sprigs thyme, plus 1 tablespoon chopped leaves 1 lemon, zest grated, halved 1 1/2 sticks (12 tablespoons) unsalted butter 1 750-ml bottle dry prosecco or champagne 3 tablespoons chopped fresh herbs (such as tarragon, chives and/or parsley), for the gravy Instructions: Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the lemon-thyme butter. Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy (use 1/2 cup of your prosecco in place of the white wine in your gravy). After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups). Continue roasting, basting with the pan drippings every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the herbs into the finished gravy. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Riesling]" 65674,"Hot Artichoke-Crab Dip 1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and well drained 1 cup lowfat sour cream 2 tablespoons chopped fresh parsley leaves 1 teaspoon salt-free garlic and herb seasoning 1/2 cup grated Parmesan , divided 2 pita pockets, cut into wedges Assorted vegetables (baby carrots, sliced zucchini, celery stalks) 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat) 2 tablespoons low-fat sour cream 2 1/4 teaspoons oats (regular or quick-cooking) 2 1/4 teaspoons seasoned dry bread crumbs 3/4 teaspoon Dijon mustard 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 teaspoon dried oregano Pinch ground black pepper 1/2 teaspoons olive oil Instructions: Preheat oven to 400 degrees F. In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well. Transfer mixture to a shallow baking dish and top with remaining parmesan cheese. Bake 10 to 12 minutes, until dip is hot and cheese is golden. Serve dip with pita wedges and vegetables on the side (or crackers!). In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65675,"Potato Puffs 2 large russet potatoes (about 1 pound), peeled Kosher or sea salt 1/4 cup whole milk 4 tablespoons unsalted butter 1/2 cup all-purpose flour 1 large egg plus 3 egg yolks Peanut or vegetable oil, for deep-frying (about 8 cups) Instructions: Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth. Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes. Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper. Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65676,"Gravlax 2 cups kosher salt Sour cream or cream cheese, optional accompaniment 2 tablespoons cracked black peppercorns Sieved hard boiled eggs, optional accompaniment 1/2 cup chopped fresh dill 1/2 cup vanilla sugar, recipe follows 2 tablespoons orange zest strips (from 2 oranges) 1 (4 to 4 1/2-pound) side salmon fillet, skin on, pin bones removed, rinsed under cool water, and patted dry Salmon caviar, optional accompaniment Minced red onions, optional accompaniment Chopped parsley, optional accompaniment Toast points or lightly toasted bagels, optional accompaniment 1 vanilla beans, split in 1/2 lengthwise and crosswise 4 cups granulated sugar Instructions: Combine the salt, peppercorns, dill, sugar, and zest in a medium-size mixing bowl. Mix well. Lay a piece of plastic wrap twice the size of the salmon on a flat surface. Cross another piece of plastic of the same size over the first piece horizontally. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. Spoon the seasoning mixture over the top and sides of the salmon. Using your fingers, spread the mixture evenly over the salmon. No part of the flesh of the fish should be exposed. With the palm of your hand, gently press the mixture into the salmon. Fold the 2 pieces of plastic wrap very tightly around the salmon, folding in the ends securely. Wrap the salmon a second time with another large piece of plastic. Place the wrapped salmon in shallow glass baking dish. Top the salmon with another baking dish. Place 2 heavy cans or 2 clean, wrapped bricks on the baking sheet to weight the salmon. Refrigerate for 24 to 30 hours, depending upon the thickness of the fish. Remove from the refrigerator and unwrap the salmon carefully. Discard the wrap and scrape off the seasoning mixture. Rinse the salmon under cold water to remove the seasoning mixture. Pat dry. To serve, remove 2 inches from the tail of the salmon. Slice the salmon, at an angle, into paper-thin slices. Serve with accompaniments. In a large container with an airtight closure, place 1/2 of the sugar. Add the bean quarters and cover with the remaining 2 cups of sugar. Close tightly. Place in a cool, dark place. Twice a day shake the container to distribute the vanilla essence. Continue the process for at least 1 week and up to 3 weeks. Replace the sugar as it is used. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65677,"Leftover Pasta Frittata 6 slices bacon (about 4.5 ounces), chopped 1/2 small onion, thinly sliced 2 cloves garlic, minced 6 ounces cooked pasta, such as spaghetti, linguine or bucatini 1 cup cherry tomatoes (about 7 ounces), halved 1 cup pearl-size fresh mozzarella balls (about 8 ounces), drained 8 large eggs 1/2 cup favorite tomato sauce (jarred or homemade) 1/4 cup whole milk Kosher salt and freshly ground black pepper 2 tablespoons freshly grated Parmesan, plus more for serving Instructions: Preheat the oven to 375 degrees F. Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65678,"Chocolate-Walnut Pie 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon fine salt 2 tablespoons vegetable shortening 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1 large egg 1 1/2 cups walnut pieces 1 stick unsalted butter 3 large eggs 1 cup light corn syrup 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1/4 teaspoon kosher salt 3 tablespoons walnut or hazelnut liqueur 1 1/2 teaspoons pure vanilla extract 6 ounces bittersweet chocolate, roughly chopped Instructions: Make the crust: Pulse the flour, granulated sugar and fine salt in a food processor until combined. Add the shortening and pulse until incorporated. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg and 1 tablespoon ice water in a small bowl; add to the food processor and pulse once or twice to moisten the flour. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, then fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate at least 30 minutes. Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the filling: Spread the walnuts on a baking sheet and bake until toasted, about 8 minutes; transfer to a bowl and set aside. Return the empty baking sheet to the lower oven rack. Heat the butter in a small skillet over medium-high heat until foamy and golden brown, about 5 minutes; remove from the heat. Whisk the eggs, corn syrup, brown sugar, granulated sugar, kosher salt, liqueur and vanilla in a medium bowl. Gradually whisk in the browned butter until smooth. Scatter half each of the walnuts and chocolate in the prepared crust. Pour in the filling, then top with the remaining walnuts and chocolate. Transfer the pie to the hot baking sheetin the oven. Bake until the crust is golden and the nuts have browned, about 30 minutes. Cover the pie loosely with foil; continue baking until the filling is set and the center is slightly puffed, 25 to 30 more minutes. Transfer to a rack to cool completely. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 65679,"Sweet Pumpkin Seed Recipe | Brown Sugar Pumpkin Spice Pumpkin Seeds 2 cups raw pumpkin seeds (from 1 large pumpkin) 1/4 cup dark brown sugar
2 tablespoons unsalted butter, melted
2 teaspoons pumpkin pie spice
Pinch of kosher salt
Instructions: Preheat the oven to 300 degrees F. Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes.
Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated.
Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes.
Let cool, then break up into pieces before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65680,"Chipped Beef on Toast 4 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons minced garlic 1 tablespoon chopped fresh rosemary
3 shallots, minced
12 cups heavy cream 1 teaspoon salt
1 tablespoon black pepper
Chipped beef, for serving
Sourdough toast, for serving Chopped fresh parsley, for garnish Paprika, for garnish Instructions: In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat. In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain. For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika. ","[Burgundy, Pinot Gris, Barolo, Tempranillo]" 65681,"Raspberry Gingerale 1 1/2 cups chopped fresh, peeled ginger
Strips of lemon peel from 1 lemon
1 cup plus 1 tablespoon pure cane sugar 1 pint fresh very ripe raspberries, plus a few whole for garnish
4 cups very cold club soda
Ice cubes
Instructions: Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours. Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes. Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65682,"Spicy Fennel Shrimp 24 colossal size shrimp - big guys - tails on, deveined 2 teaspoons fennel seed 1 teaspoon red pepper flakes Salt and freshly ground black pepper 2 lemons, zested and juiced 4 cloves garlic, grated 1/4 cup extra-virgin olive oil Instructions: Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 65683,"Arroz Valenciana 1 chicken bouillon cube 2 tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced (about 1 1/2 tablespoons)
4 boneless skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 cups short grain sweet rice, rinsed 3 times
3 teaspoons ground turmeric
4 links Chinese sausage (lap xuong), sliced on the bias in 1/4-inch-thick slices (about 8 ounces)
1/2 cup raisins
One 13.5-ounce can unsweetened coconut milk
1 small red bell pepper, thinly sliced (about 1 cup)
1 small green bell pepper, thinly sliced (about 1 cup)
1 large carrot, thinly sliced (about 1 cup)
One 10-ounce bag frozen peas
2 to 3 hard-boiled eggs, sliced into quarters lengthwise
2 to 3 scallions, greens only, thinly sliced Instructions: Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65684,"Peach-Almond Upside-Down Cake 1 stick unsalted butter, at room temperature, plus more for the pan 1 1/2 cups sugar 4 medium peaches or nectarines, pitted and cut into 6 wedges each 1 1/2 cups all-purpose flour 1/2 cup whole almonds 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 3/4 cup whole milk Vanilla ice cream, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated. Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65685,"Cherry Lollipops 3/4 cup granulated sugar 1/2 cup light corn syrup 1/4 cup butter 1 (3-ounce) box cherry gelatin dessert mix Nonstick cooking spray Instructions: Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 65686,"Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream 2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed One 12-ounce bottle Mexican or pilsner beer 1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon ground cumin
4 cloves garlic, minced
Zest of 1 lime plus juice of 2 limes 3 tablespoons canola oil
12 corn tortillas
Carlsbad Cream, recipe follows 4 cups shredded napa or green cabbage
Pickled Red Onions, recipe follows Lime wedges, for serving 3/4 cup sour cream 1/4 cup mayonnaise
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1 lime, zested
1 cup red wine vinegar 2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon dried oregano
1 red onion, thinly sliced
Instructions: Place the fish in a resealable bag or container. Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl. Give it a good stir and pour it over the fish. Marinate the fish for 30 minutes in the refrigerator. Preheat a grill or grill pan over medium-high heat. Take the fish out of the marinade and pat dry completely. Brush the fish with the oil and grill until browned, 3 to 4 minutes per side. Transfer to a plate, cover with foil and let rest for 5 minute. Slice each fillet into slices. Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute. Spread some of the Carlsbad Cream onto the warmed tortillas. Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions. Serve with lime wedges on the side. Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir. Cover and refrigerate until ready to use. Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved. Add the oregano and onions, cover and allow to rest for 2 hours. Store in a jar or resealable glass container in the refrigerator for up to a month.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 65687,"Green Bean and Asparagus Tempura Vegetable oil, for frying 1 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup club soda 1 tablespoon sesame or peanut oil 12 medium asparagus stalks, trimmed 12 green beans, trimmed 1/2 cup soy sauce Instructions: In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.) While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy. Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels. Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 65688,"Perfect Fried Potatoes 5 pounds small Yukon gold potatoes, quartered Kosher salt 1 tablespoon flaked sea salt
2 teaspoons freshly cracked black pepper
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
Vegetable oil, for frying
2 sprigs fresh rosemary
1/4 cup sliced garlic
Instructions: Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture. In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder. Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65689,"The Green Lantern 3/4 ounce coconut-flavored rum 3/4 ounce vanilla-flavored vodka 3/4 ounce melon-flavored liqueur Large splash pineapple juice Maraschino cherry, for garnish Instructions: Fill a pint glass with ice. Pour in the rum, vodka, melon liqueur and pineapple juice. Cover the glass with the top of a cocktail shaker and shake vigorously for 8 to 10 seconds. Strain into a Collins glass and garnish with a cherry. ","[Coconut Rum, Vanilla Vodka, Melon Liqueur]" 65690,"Air Fryer Ranch Chicken Salad 1/2 cup plus 3 tablespoons buttermilk 6 tablespoon ranch-dressing seasoning mix (from two 1-ounce packets)
1 pound chicken tenders (8 to 10 tenders)
1/2 cup all-purpose flour
1/2 cup cornstarch
Olive oil cooking spray
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
Kosher salt and freshly ground black pepper
3 medium carrots, shaved into ribbons (1 1/2 cups)
1 Persian cucumber, thinly sliced into rounds (3/4 cup)
1 cup cherry tomatoes, halved (6 ounces)
1 avocado, peeled, pitted and diced
1 head red leaf lettuce, chopped (about 1 pound) Instructions: Whisk together 1/2 cup buttermilk and 1 tablespoon ranch seasoning in a medium bowl. Add the chicken, cover and refrigerate for up to 24 hours, if time allows, or use immediately. Whisk together the flour, cornstarch and 4 tablespoons ranch seasoning in a separate medium bowl. Pour in 3 tablespoons of the buttermilk marinade and mix with a fork to form small lumps throughout. Preheat a 6-quart air fryer to 380 degrees F. Remove the chicken from the marinade and dredge in the flour mixture, pressing to adhere and lightly shaking off the excess. Place on a baking sheet lined with a wire rack. Generously spray all sides of the chicken with olive oil cooking spray and place half of the chicken in the preheated air fryer basket. Fry the chicken in two batches until the chicken is cooked through, crisp and golden, about 7 minutes per side. When the chicken is done, remove from the air fryer and chop into bite sized pieces.
Meanwhile, whisk the mayonnaise, sour cream, remaining 3 tablespoons buttermilk, remaining 1 tablespoon ranch seasoning, parsley, chives, dill and 1/2 teaspoon each salt and pepper together in a large bowl. Add the carrot ribbons, cucumbers, tomatoes, avocado and lettuce and toss to combine. Divide the salad among plates and top with the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65691,"Pineapple-Mango Ambrosia Trifle 1? cups Farmer's Pick 100% Juice Mango 3 cups pineapple chunks 1 cup heavy cream ? cup sour cream 2 tablespoons sugar One (10.25-ounce) pound cake, trimmed and cut into 1-inch cubes 1 cup coconut flakes, toasted Instructions:

1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 65692,"Grilled Broccoli Rabe 1 bunch broccoli rabe, tough, thick lower stems removed Extra-virgin olive oil Kosher salt Pinch crushed red pepper Instructions: Immerse the broccoli rabe in water and let soak for 10 minutes. Preheat a grill to medium. Remove the broccoli rabe from the water but DO NOT shake off the excess. Toss with some olive oil, salt and crushed red pepper and lay in an even single layer on the grill. Cook until the rabe starts to lightly char and become tender, 3 to 4 minutes per side. If it starts to char a little too quickly, drizzle or spray a few drops of water on it. Serve hot or at room temperature. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner]" 65693,"Taiyaki 1 cup all-purpose flour (see Cook's Note) 2 tablespoons sugar
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   Kosher salt
   1/2 cup milk
   1 large egg
   1/3 heaping cup anko (sweet red bean paste; see Cook\u2019s Note)
   Vegetable or canola oil, for the molds
   Instructions: Put the flour, sugar, baking powder, baking soda and a pinch of salt in a fine-mesh sieve set over a large bowl. Sift the ingredients into the bowl and set aside. Whisk together the milk, egg and 1/3 cup water in a medium bowl. Slowly pour the egg mixture into the dry ingredients while whisking. Whisk just until the batter is smooth (don\u2019t overmix), then cover the bowl and let rest in the refrigerator for about 1 hour.
   When you\u2019re ready to make the taiyaki, heat a closed taiyaki pan over low heat. Meanwhile, divide the anko into 6 portions and place them on a plate. Shape each portion into a cylinder roughly 2 inches long and 2/3 inch wide, tapering each slightly at 1 end.
   Open the pan and lightly brush the molds on the top and bottom with oil. Ladle in or pour from a measuring cup enough batter to fill the 2 bottom molds about halfway (about 2 tablespoons each). Place 1 portion of anko in the center of each bottom mold, putting the tapered end toward the tail. Cover the bean paste with 1 to 2 more tablespoons of batter (see Cook\u2019s Note). Close the lid and immediately invert the pan on the burner, holding it firmly shut. Let cook until golden brown on the bottom, 3 to 4 minutes.
   Invert the pan again and cook until the bottoms of the fish are golden brown and the batter is cooked through, 2 to 3 minutes more. Using tongs or chopsticks, gently and carefully transfer the taiyaki to a wire rack. Repeat with the remaining batter and anko, lightly greasing the molds between batches. Let cool slightly before serving.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65694,"Spicy Bat Wings and Bat Chips with Goblin Dip 1 (32-ounce) package buffalo style hot chicken strips (recommended: Tyson) Black sesame seeds 4 garden spinach wraps 4 sun-dried tomato basil wraps Olive oil cooking spray Kosher salt and freshly ground black pepper 1 (10 3/4-ounce) can creamy chicken verde condensed soup (recommended: Campbells) 1 (8-ounce) package jalapeno jack cheese, shredded (recommended: Tillamook) 1/2 cup sour cream Instructions: Preheat grill to medium. Place chicken on grill, sprinkle with black sesame seeds. Grill for 10 minutes, flipping at least once. To cook in the oven, preheat oven to 400 degrees F. Spread chicken in a single layer on a cookie sheet, sprinkle with black sesame seeds and bake 15 minutes. Lay wraps on flat surface and cut out bat shapes with cookie cutter. Lightly spray with olive oil cooking spray and sprinkle with kosher salt and pepper, to taste. Turn bats over and repeat. Place on a grill at medium heat, toast about 4 minutes, flipping once. To cook in the oven, Lay bats in a single layer on a baking sheet. Bake in preheated oven 8 to 10 minutes or until bats are crisp. In a medium saucepan combine soup, cheese and sour cream. Melt over medium heat until smooth and heated through. To serve, arrange bat wings and bat chips on platter. Ladle goblin dip into a bowl and serve warm. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 65695,"Honey-Grilled Vegetables 12 small red potatoes, halved 1/4 cup honey 3 tablespoons lime juice 1 clove garlic, minced 1 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 zucchini, cut into quarters 1 medium eggplant, sliced 1/2-inch thick 1 green bell pepper, cut vertically into eighths 1 red bell pepper, cut vertically into eighths 1 large yellow onion, sliced into 1/2-inch thick pieces Instructions: Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired. Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65696,"Zucchini and Goat Cheese Tart 1 1/4 cups all-purpose flour Kosher salt and freshly ground black pepper
   10 tablespoons (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
   1/2 teaspoon white wine vinegar
   5 tablespoons ice water
   1 1/2 pounds zucchini, unpeeled and sliced 1/8 inch thick
   2 tablespoons good olive oil, divided
   8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
   1 teaspoon minced fresh thyme leaves
   1/4 teaspoon grated lemon zest
   Instructions: Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside. Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65697,"Caramel Apple Dip Two 11-ounce packages caramels, unwrapped 1/2 cup heavy cream
4 tablespoons unsalted butter 2 teaspoons vanilla extract
4 green apples Crushed chocolate sandwich cookies, such as Oreos Chocolate sauce Chopped salted peanuts Sea salt Crushed cereal, such as Fruity Pebbles Mini white chocolate chips Broken-up candy bars Mini candy-coated chocolates, such as M and M's
Brown sugar Ground cinnamon Instructions: Combine the caramels, cream, butter and vanilla in a small slow cooker. Cook on low, stirring every 20 minutes, until the mixture is melted, about 1 hour. Core the apples and slice into eighths. Skewer the ice-pop sticks into the apple slices. Dip the apple slices into the caramel sauce, letting excess drip off, then dip into the toppings of choice. For a cookies and cream flavor, Marcela coats the apples with crushed cookies and chocolate sauce. For a salted caramel apple, Katie sprinkles with chopped salted peanuts and sea salt. For a sweet take on breakfast, Jeff adds crushed cereal and mini white chocolate chips. For a Halloween treat, Sunny breaks up chocolate peanut butter bars and mini candy-coated chocolates for dipping. For a caramel apple easier than pie, GZ dips his into brown sugar and cinnamon. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 65698,"Spinach and Feta Dip 8 ounces cream cheese, at room temperature 1/4 cup Greek yogurt 1/4 cup sour cream Juice of 1 lemon 1 clove garlic, grated 8 ounces feta cheese in brine, drained and crumbled 2 cups shredded mozzarella, divided Pinch of crushed red pepper flakes 5 cups fresh baby spinach Pita chips, for serving Instructions: Preheat the oven to 425 degrees F. For the spinach and feta dip: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, Greek yogurt, sour cream, lemon juice and garlic. Beat on low speed until smooth. Add the feta cheese, 1 cup of the mozzarella and a good pinch of crushed red pepper flakes. Continue to beat until just combined. Add the spinach and beat until just combined. Transfer the cheese mixture to a 3 1/2-quart baking dish. Sprinkle the top with the remaining 1 cup mozzarella. Bake until the mixture is bubbling around the edges and the cheese on top is melted and golden, about 20 minutes. Let cool for 10 minutes on a wire rack before serving. Serve with pita chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 65699,"Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce 1 large shallot, coarsely chopped 1 red Holland or Fresno cl pepper 2 large cloves garlic 2 large fresh bay leaves 1 teaspoon mustard seed or dry mustard, 1/3 palmful 1/4 cup dry sherry 1/4 cup Worcestershire sauce 1 tablespoon black peppercorns 1 cup organic ketchup or low-sugar ketchup 2 tablespoons soy or tamari sauce 1 cup beef stock 1 tablespoon high temperature cooking oil (recommended: canola or peanut oil) 1 1/4 pounds flank steak 4 hoagie rolls of choice 1 big bundle watercress, upland cress or baby arugula Instructions: For the make-ahead sauce: In food processor bowl, combine the shallot, cl, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal. Preheat the oven to 325 degrees F to crisp the bread. Reheat the sauce over medium-low heat. Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and hot-n-saucy steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65700,"Turkey Chili with Hominy 1 cup white rice Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 white or red onion, chopped 2 tablespoons chopped pickled jalapeno peppers, plus more for topping, plus 1 to 2 teaspoons brine from the can 3 cloves garlic, chopped 1 pound ground turkey 1 tablespoon chili powder 1 teaspoon ground cumin 4 plum tomatoes, chopped 1 15-ounce can hominy, drained and rinsed 1/2 cup roughly chopped fresh cilantro Instructions: Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes. Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65701,"Coconut Daal with Crispy Potatoes 4 to 6 medium yellow flesh potatoes, quartered (about 1 kilogram) (about 2 1/4 pounds) Kosher salt 2 tablespoons (28 grams) unsalted butter 1 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/4 teaspoon cayenne pepper 2 tablespoons (28 grams) unsalted butter 1 medium yellow onion, diced 1 medium carrot, diced 1 teaspoon coriander seed 1/4 to 1/2 teaspoon yellow mustard seed Kosher salt 1/2 jalape?o pepper, seeded and finely diced 3 garlic cloves, finely grated One 5-centimeter (2-inch) piece ginger, peeled and finely grated 1 tablespoon curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 cup (190 grams) red lentils 2 cups (500 milliliters) canned crushed tomatoes 1 can (400 milliliters/13.4-ounce) coconut milk, well shaken 4 cups roughly chopped kale 1/2 cup finely chopped cilantro Freshly ground black pepper 1 lime, quartered Plain yogurt, for serving Toasted coconut chips, for serving 1 green onion, thinly sliced Cilantro leaves, for serving Instructions: For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C). Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes. Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through. Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes. Add the jalape?o, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes. When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65702,"Slow Cooker Lemon Garlic Chicken 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person) Kosher salt Freshly ground black pepper 8 cloves garlic, smashed 1 cup wild rice blend 1/4 cup fresh squeezed lemon juice 2 1/4 cups water 10 fresh parsley sprigs Instructions: Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65703,"Chinese Spaghetti and Meatballs 12 ounces ground pork 1 teaspoon Chinese 5-spice powder (about 1/3 palmful) Salt and white pepper 2 inches gingerroot, 1 inch grated and 1 inch sliced Handful breadcrumbs 4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped 1 egg yolk, beaten 1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced Sesame oil, for drizzling Vegetable oil, for drizzling 1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced 2 quarts chicken stock 3 cups shredded baby bok choy 1/4 cup soy sauce About 1/2 pound spaghetti Fried onions, such as Durkee, or Chinese fried noodles, for garnish Instructions: Preheat the oven to 400 degrees F. Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes. Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and cl peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs. Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 65704,"Broiled Porterhouse with Roasted Garlic and Lemon Two 24-ounce dry-aged prime porterhouse steaks Kosher salt 4 strips bacon or 2 tablespoons bacon fat Roasted Garlic Schmear, recipe follows 1 tablespoon chopped oregano
1 head roasted garlic, peeled 1 tablespoon sea salt Juice and zest of 1 lemon 1/4 cup chopped parsley 2 tablespoons olive oil Instructions: The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off. Turn the oven to broil.
Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve. Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.
","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 65705,"Cast-Iron Pork and Bean Cobbler 1 tablespoon vegetable oil 1 pound kielbasa, cut into 1/2-inch rounds 1 medium onion, diced (about 1 cup) 3 ounces tomato paste (1/3 cup) 2 tablespoons dark brown sugar 2 tablespoons balsamic vinegar 1 tablespoon chopped chipotle in adobo Two 14-ounce cans navy beans, with liquid Kosher salt and freshly ground black pepper 2 hot dog buns, cut into 1/2-inch cubes 2 tablespoons unsalted butter, melted 1/4 cup pickle relish Instructions: Preheat the broiler to high with a rack set 2 inches from the heat source. Line a plate with a paper towel.
Heat a large skillet over medium-high heat. When hot, pour in the oil. Add half of the kielbasa rounds and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to the lined plate. Cook the remaining rounds until both sides are browned and add to the plate. Reduce the heat to medium, add the onion, and cook until softened and slightly browned, about 5 minutes.
Whisk the tomato paste, brown sugar, vinegar and chipotle into the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Add the rest of the beans, the kielbasa, 1/2 cup water, 1 teaspoon salt and a couple turns of pepper. Simmer until thick and creamy, about 20 minutes.
Meanwhile, toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes.
Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 65706,"Steamed Scampi with Artichoke and Taleggio Salad with a Verjus and Grape Dressing 4 cups court bouillon 16 langoustine tails 1/2 lemon 8 baby artichokes 8 ounces taleggio cheese, without rind 1 cup seedless green grapes 1 cup extra-virgin olive oil 1/4 cup verjus Salt and freshly ground black pepper 4 cups baby frisee Instructions: Bring the court bouillon to a simmer in a large braising pan. Add the langoustines and poach them in the court bouillon until they're firm to the touch, 2 to 3 minutes. Drain, and keep the langoustines warm. Fill a bowl with water and squeeze a little lemon juice into the bowl. Slice the artichokes thinly and immediately put them in the acidulated water. Slice the taleggio into sticks about 1 1/2-inches long by 1/4-inches wide. In a blender, puree the grapes, olive oil, and verjus. Season lightly with salt and pepper. In a large bowl, combine the frisee, drained artichokes (pat them dry with paper towels), and the cheese. Season with salt and pepper and toss with 1/2 cup of the grape puree. To serve, mound the salad in the center of a plate, top with a few langoustines and drizzle extra dressing over the top. Finish with freshly ground pepper. Serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 65707,"American Apple Pie 2 cups all-purpose flour 3/4 teaspoon salt 1 cup vegetable shortening, room temperature 1 egg 2 tablespoons cold water 1 tablespoon white vinegar 5 Northern Spy apples 3/4 cup fine sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon Instructions: Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife. Preheat oven to 400 degrees F. Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65708,"Fruit and Cottage Cheese with Creamy Peanut Butter Dressing 1/2 cup Smucker's? Pineapple Preserves 1/4 cup Jif? Creamy Reduced Fat Peanut Spread 1 (12.25 oz.) jar Smucker's? Marshmallow Spoonable Ice Cream Topping 1/2 cup reduced-fat sour cream Leaf lettuce 1 cup small curd cottage cheese with pineapple Mixed sliced fruit such as kiwi, pineapple, strawberries and mandarin oranges Instructions: MIX preserves, peanut spread, marshmallow topping and sour cream in a medium bowl, until well combined. ARRANGE lettuce leaves on 2 salad plates. Top each plate with 1/2 cup cottage cheese. Garnish with fresh fruit and spoon nut-mallow dressing over all. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 65709,"Lamb Poppers 2 tablespoons grapeseed oil 1/4 cup diced onions 1 pound ground lamb or pork 1 tablespoon salt 1 teaspoon ground pepper 1/4 cup tomato paste 1 tablespoon minced garlic 12 jalapenos 12 slices bacon Spiced Aioli, for serving, recipe follows 1 cup mayonnaise 3 tablespoons roasted garlic 1 tablespoon minced fresh chives 1 tablespoon minced fresh parsley 1 tablespoon hot sauce, such as Tabasco 1 teaspoon white balsamic vinegar 1 teaspoon salt 1 teaspoon ground white pepper Instructions: For the stuffing: In a saute pan over medium-high heat, add the grapeseed oil and allow to warm. Then add the onions and cook until softened, 3 to 4 minutes. Next add the lamb, reduce the heat to medium and sprinkle with the salt and pepper. Cook until the meat is browned, 4 to 5 minutes. Once cooked, add the tomato paste and garlic and finish cooking for 2 minutes, allowing all the flavors to blend. Remove from the pan and allow to cool for stuffing.
For the peppers: Preheat the oven to 350 degrees F. Preheat a deep-fryer to 400 degrees F. To stuff the peppers, split each pepper lengthwise, stem to tip, and remove all seeds. After removing the seeds, add the cooked lamb to the pepper cavity, about 1 tablespoon per pepper. Repeat the process, stuffing each pepper. To finish, lay the bacon flat on the counter or cutting board and \spread\ the bacon with the flat side of a knife, pulling the flat side of the knife along the slice of bacon to thin it and double the length of the slice. Once the bacon has been thinned, slice the bacon in half lengthwise and wrap the peppers with bacon. Secure the ends with skewers.
After wrapping peppers, bake until the bacon has tightened slightly, 10 to 12 minutes. After cooking, remove from the oven and deep fry for 2 to 3 minutes, crisping the bacon on the exterior. Remove from the fryer and allow excess oil to drain. Serve with Spiced Aioli. Puree the mayonnaise, roasted garlic, chives, parsley, hot sauce, vinegar, salt and pepper in a food processor.
","[Syrah, Malbec, Tempranillo, Garnacha]

" 65710,"Creamy Tortellini Soup 8 cups low-sodium vegetable or chicken broth One 1-pound bag frozen peas and carrots
10 ounces fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper Shaved Parmesan and croutons, for topping
Olive oil, for drizzling
Instructions: Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning. Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 65711,"Glacier Cocktail Ice cubes 1 part vanilla liqueur (recommended: Liqueur 43) 2 parts blue-colored tropical fruit liqueur (recommended: Hpnotiq) Lemon-lime soda 1 rock candy swizzle stick Instructions: In a glass pitcher or cocktail shaker filled with ice, add vanilla liqueur, tropical fruit liqueur, and top with lemon-lime soda. Stir and strain into a martini glass. Garnish with a clear rock candy swizzle stick and serve. ","[Vodka, Rum, Tequila]" 65712,"Spicy Smoked Salmon Bagelwiches 1 Persian cucumber, halved lengthwise and thinly sliced 1 scallion, thinly sliced
2 teaspoons fresh lemon juice 1/4 teaspoon toasted sesame oil Kosher salt 2 bagels, split 1 tablespoon unsalted butter 4 large eggs, lightly beaten 1 ounce smoked salmon (about 2 slices), chopped 1 ounce cream cheese, cut into 1/2-inch pieces 1 1/2 teaspoons Sriracha (Asian cl sauce) Instructions: Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha and cook until the eggs are set, about 1 more minute. Divide the scrambled egg mixture between the bagels and top with the cucumber salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 65713,"Salmon Fillets with Fennel Beurre Blanc 2 12 ounces salmon fillets 1 teaspoon coarse sea salt 11 tablespoons chilled unsalted butter 2 medium shallots, very finely chopped 1 medium head of fennel 1/4 cup dry white wine 2 tablespoons white wine vinegar Instructions: Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve. Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning. While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65714,"Ombr Petits Fours Cooking spray Two 15.25-ounce boxes vanilla cake mix, plus the ingredients for baking listed on the box Red food coloring
2/3 cup strawberry jam
1 cup white chocolate chips
1/2 cup heavy cream
3 tablespoons freeze-dried strawberry slices, finely crushed or ground Instructions: Preheat the oven to 350 degrees F. Cut 3 pieces of parchment paper to fit the bottom of a 9-by-13-inch metal baking pan. Spray the pan with cooking spray, line it with 1 piece of parchment, and spray the parchment. Reserve the other 2 parchment pieces. Prepare the cake mix batter according to the package directions. Transfer the batter to a large liquid measuring cup and then divide it equally among 3 bowls. Use red food coloring to tint each bowl a different shade of pink: about 4 drops for lightest color, 8 for medium, and 16 for the darkest. Pour the darkest batter into the prepared baking pan and smooth it with an offset spatula. Shake the pan vigorously and tap it against the counter a few times to even out the batter and release any air bubbles. Bake until set and the edges are starting to pull away from the pan, about 9 minutes. Cool in the pan for 2 minutes, then invert onto a cooling rack and let cool completely. Invert the cake onto a large cutting board and spread it with 1/3 cup of the jam. Meanwhile, cool the baking pan under running water, dry well, and prepare as before with cooking spray, another piece of parchment, and more spray. Repeat the baking and cooling steps with the medium-colored batter. When completely cool, flip the cake directly onto the first cake -- it's okay if the edges don't line up perfectly -- and spread with the remaining 1/3 cup jam. Cool the pan once again and repeat with the lightest batter. When cool, flip directly on top of the layered cake. Put the white chocolate chips in a medium bowl. Heat the cream to just shy of a boil in the microwave. Pour over the chips and let stand for 30 seconds before stirring until smooth. Refrigerate until cold, about 20 minutes. Beat the frosting with an electric mixer on medium-high speed until light and slightly whipped, about 2 minutes. Transfer to a piping bag fitted with a medium star tip. Trim the edges of the cake and cut into 24 squares. Pipe each square with frosting to cover. Sprinkle with the freeze-dried strawberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 65715,"Pasta Carbonara 1 gallon salted water 2 tablespoons extra-virgin olive oil 4 ounces pancetta or slab bacon, diced 1 teaspoon diced garlic 2 tablespoons white wine 1/2 cup cream 1 teaspoon freshly ground black pepper 1 pound fresh linguini 1 cup grated Pecorino Romano 2 eggs, separated Instructions: Put the water in a large pasta pot and bring it to a boil over medium heat. Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65716,"Tiger Bite Hot Sauce 4 to 5 cloves garlic 3 fresh Thai bird chiles 1 large shallot, halved 2 to 3 tablespoons canola oil, plus more for brushing Kosher salt and freshly ground black pepper 2 cups chopped fresh cilantro leaves 2 tablespoons fish sauce 1 tablespoon oyster sauce Juice of 2 limes Instructions: Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots. Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 65717,"Schnitzelwiches Holstein 1 cup all-purpose flour 6 large eggs 1 cup breadcrumbs Freshly grated nutmeg 4 thin veal cutlets (sometimes labeled scallopine; 4 to 5 ounces each) Salt and freshly ground pepper Olive oil or vegetable oil, for shallow frying 4 tablespoons butter, plus more for cooking the eggs 2 tablespoons capers in brine, drained A handful of fresh parsley, finely chopped Juice of 1/2 lemon Lettuce, for serving 4 rolls 8 anchovy fillets Instructions: Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish. Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs. Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain. Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat. Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy. Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 65718,"Tart Cranberry Dipping Sauce 1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested Instructions: Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins. ","[Riesling, Gewrztraminer, Vinho Verde]" 65719,"Sausage and Broccoli Rabe Stoup Salt 1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds 1 tablespoon extra-virgin olive oil 1 1/4 to 1 1/2 pounds bulk Italian sweet or hot sausage 1 onion, chopped 3 to 4 cloves garlic, finely chopped or very thinly sliced 1 red cl pepper, very thinly sliced 2 tablespoons chopped fresh thyme leaves 1 tablespoon lemon zest A few grates nutmeg 6 cups chicken stock-in-a-box 2 cups water About 3/4 cup orecchietti pasta Grated pecorino or Parmigiano-Reggiano, for topping Crusty bread, such as ciabatta Instructions: In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well. Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and cl and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 65720,"Spaghetti Bolognese Handful fresh basil leaves, torn into small pieces Extra-virgin olive oil 2 medium onions, finely chopped 4 celery stalks, finely chopped 4 carrots, peeled and finely chopped 8 large garlic cloves, minced 2 pounds ground veal 2 pounds ground beef 2 cups dry white wine, such as Pinot Grigio 3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand 2 quarts chicken stock Kosher salt and freshly ground black pepper 2 cups milk 1 pound dried spaghetti Large spoonful ricotta cheese Handful freshly grated Parmigiano-Reggiano, plus more for serving Instructions: In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.
Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.
Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm (\al dente, as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 65721,"Grilled Seafood Salad 1/2 cup olive oil 2 garlic cloves, coarsely chopped 1 tablespoon chopped fresh Italian parsley leaves 1 teaspoon chopped fresh marjoram leaves 1 teaspoon chopped fresh thyme leaves 1/4 cup fresh lemon juice Salt and freshly ground black pepper 12 ounces sea scallops 12 ounces squid, bodies only 3 ounces arugula leaves (about 6 cups) 2 carrots, peeled, cut into thin strips 1/2 yellow bell pepper, cut into thin strips 1 (15-ounce) can white beans (cannellini), drained, rinsed 1 large head radicchio, leaves separated Instructions: Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste. Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings. Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat. Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65722,"Pork Loin Stuffed with Apples 1/4 pound slab bacon, cut into large dice 4 granny smith apples, peeled, cored and sliced 1 tablespoon sugar Salt and freshly ground black pepper 2 tablespoons butter 4 medium yellow onions, peeled and sliced 1/2 pound white mushrooms, sliced 1/2 cup cider vinegar 3 tablespoons coarsely chopped fresh sage 1 (6 pound) center cut pork loin (9 chops), trimmed, with bones cracked Instructions: Cook bacon in a large skillet over medium heat until crisp and golden brown, about 8 minutes. Toss apples with sugar in a bowl. Increase heat in skillet to medium-high heat, add apples, and saute until they are golden, about 10 minutes. Season to taste with salt and pepper, then transfer apples to a bowl. In the same skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until they begin to brown about 20 minutes. Increase heat to high, add 1/4 cup vinegar, and stir with a wooden spoon until vinegar evaporates, about 1 minute. Add sage and season with salt and pepper. Add mushroom-onion mixture and bacon to apples and allow to cool. Preheat oven to 350 degrees. Stand the loin with the bone side facing away from you and make a 3-inch slit, about 1 1/2 inches down the middle of each chop to make a pocket. Spoon about 1/4 cup apple mixture into each pocket. Season stuffed loin with salt and pepper, transfer to a roasting pan and roast for 1 hour. Pour remaining vinegar and 1/4 cup water into pan and scrape browned bits off bottom with a wooden spoon. Scatter remaining apple mixture around loin and continue roasting until the internal temperature of pork reaches 150 degrees (note, internal temperature will rise to 160 after resting), about 1 1/4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apples.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65723,"Chicken Scaloppine 2 chicken breasts, halved lengthwise 1 teaspoon poultry seasoning Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons canola oil 2 tablespoons unsalted butter 1 (14.5-ounce) can chicken broth 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh basil leaves Serving suggestion: Roasted Garlic and Mushroom Risotto, recipe follows 1 head garlic 2 1/2 teaspoons extra-virgin olive oil 2 (14.5-ounce) cans chicken broth 3 cans water 1 medium onion, chopped 1 (8-ounce) package sliced mushrooms Salt and freshly ground black pepper 2 1/2 cups long-grain rice 2 tablespoons unsalted butter 1/2 cup grated Parmesan Instructions: Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess. In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto. Preheat the oven to 350 degrees F. Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool. Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer. In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast. Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot. Reserve 3 cups for another use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65724,"Grilled Steak with Herb Butter 1 cup (2 sticks) unsalted butter, at room temperature 1 shallot, minced 1 cup chopped fresh parsley leaves 1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper 1/2 cup panko bread crumbs 3 ripe beefsteak tomatoes Kosher salt Extra-virgin olive oil 4 (10- to 12-ounce) strip steaks Instructions: To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside. To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
Heat an outdoor grill, a grill pan, or the broiler on high.
Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil. Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
Place one hot steak on top of each plate of the seasoned tomatoes and serve.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65725,"Curry Ginger Fish Four 3-ounce fillets fresh Hawaiian white fish, such as mahi-mahi, ono, opakapaka, monchong, etc. 1 cup Curry-Ginger Marinade, recipe follows 2 tablespoons canola oil 8 ounces cooked sticky rice 6 ounces Thai Curry Butter Sauce, recipe follows 1 cup Cucumber-Macadamia Nut Relish, recipe follows Green Beans Sauteed in Garlic, recipe follows 2 ounces Thai sweet cl sauce
1 1/4 cups canola oil 1/2 cup packed brown sugar 1/4 cup sesame oil
1/4 cup sliced scallions 2 tablespoons finely chopped fresh ginger 1 tablespoon finely chopped lemongrass 1 tablespoon chopped fresh mint 1 teaspoon salt
1 cup white wine 1/2 cup rice wine vinegar
1 teaspoon black peppercorns 1 ounce yellow onion, sliced
1 bay leaf
1 slice fresh ginger
1 cup heavy cream
2 sticks cold butter, cut into tablespoon-size pieces
2 tablespoons sweet Thai cl sauce
1 tablespoon curry powder
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon salt
1 cup cucumber, seeded and diced small 1 cup macadamia nuts, diced and toasted
2 tablespoons sweet Thai cl sauce
2 tablespoons furikake
1 tablespoon sambal oelek 1 tablespoon sesame oil
1 tablespoon granulated sugar
2 ounces rice wine vinegar
1 teaspoon salt
2 tablespoons vegetable oil 8 ounces green beans
1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Quick-marinate the fish in the Curry Marinade. Place the fish fillets in a shallow bowl or resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator, turning the fish halfway through, for 1 hour. Heat a saute pan over medium-high heat. Add oil. Carefully remove the fillets from the marinade; reserve the marinade. Place the fillets in the hot pan. Spoon the marinade over the thick parts of the fillets. This is where all the flavor is. It will also form a delicious crust. Sear on one side, about 3 minutes. Carefully flip the fillets and cook on the other side until the flesh has turned white and cooked through, 3 to 4 minutes more. Place half the rice at the center of each of two plates. Pour Thai Curry Butter Sauce around the rice. Press the rice down using a spatula to form a bed for the fish. Stack 2 fillets side-by-side over the rice on each plate. Top the fish on each plate with Cucumber-Macadamia Nut Relish. Place Green Beans to side of rice on each plate. Generously drizzle Thai sweet cl over relish and butter sauce. Place canola oil, brown sugar, sesame oil, scallions, ginger, lemongrass, mint and salt in a blender. Puree until smooth. Best made the day before to allow flavors to marry. Using a small pot, stir together white wine, vinegar, peppercorns, onion, bay leaf and ginger. Bring to a boil. Reduce until there's about 1/2 cup liquid left and it has darkened in color. Add heavy cream. Reduce by half. Add the butter in small amounts, whisking over medium heat and letting butter dissolve before adding more, and cooking until sauce is thick enough to coat the back of a spoon. Strain the sauce. Whisk in sweet Thai cl sauce, curry powder, soy sauce, lemon juice and salt. Cover and keep in a warm area until ready to use. Mix cucumbers, nuts, cl sauce, furikake, sambal, sesame oil, granulated sugar, vinegar and salt in a medium bowl. Refrigerate until cold. Best made the day before to allow flavors to marry. Heat a large saute pan on medium-high heat. Add oil. Add green beans and saute for 3 minutes. Add garlic and saute for 1 minute. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 65726,"Lightened-Up Papas Bravas 2 to 3 pounds small potatoes, preferably Yukon gold Kosher salt
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
4 cloves garlic 2 Fresno chiles
2 tomatoes
1 white onion, quartered
1/4 cup raisins
1/4 cup sherry vinegar
1 cup nonfat Greek yogurt 1/4 cup chopped fresh dill, plus additional for garnish 1 tablespoon chopped preserved lemon
1/2 teaspoon dried mint
3 cloves garlic, minced Chopped scallions, for garnish
Instructions: For the potatoes: Preheat the oven to 450 degrees F. Put the potatoes in a large saucepan and cover with cold water, then season with 1 tablespoon salt and bring to a boil. Cook until the potatoes are 75 percent cooked through, about 10 minutes. Strain and place in an oval or 9-by-13-inch baking dish. Add salt to taste, then the olive oil, garlic and smoked paprika. Toss, then bake until cooked through and crispy, 15 to 20 minutes. Cool slightly, then gently smash the potatoes, but don't break them apart. For the bravas sauce: Place the garlic, chiles, tomatoes and onion on a baking sheet and roast until charred and soft, about 15 minutes. Place in a blender with the raisins and vinegar and puree until smooth. Set aside. For the yogurt sauce: Combine the yogurt, dill, preserved lemon, mint and garlic in a bowl and set aside. Place the potatoes in a single layer on a serving platter. Top with a spoonful of bravas sauce, then a spoonful of yogurt sauce. Garnish with the chopped scallions and more dill.
","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 65727,"Artichoke with Mama's Cornbread Dressing 4 artichokes, parboiled for 15 minutes, choke removed 4 cups crumbled cornbread 2 cups toasted bread, cut into 1-inch cubes 10 saltine crackers 2 cups vegetable stock 3 celery stalks, diced 1 medium onion, diced 2 large eggs 1/2 stick butter 1 teaspoon dried sage Salt and pepper Instructions: Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper. Preheat oven to 350 degrees. Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65728,"Pineapple Burgers 1 pound ground sirloin 8 pineapple slices, canned or fresh 8 hamburger buns pineapple juice from can or fresh pineapple 1 cup ketchup 1/4 cup barbeque sauce salt and pepper Instructions: Divide ground sirloin into eight 1/2\ balls and eight patties. Place patties on grill and add sauce on each pattie, grill for a couple of minutes turn over add more sauce. Put one ground sirloin ball into each hole in pineapple slices. Place on grill, add sauce, and grill a couple minutes more before turning over and adding more sauce. Place buns on grill to warm. Place one pattie and one pineapple slice between two buns and serve. Sauce: in saucepan over medium heat, add ketchup, barbeque sauce and pineapple juice and bring to boil. ","[Chardonnay, Sauvignon Blanc, Merlot, Zinfandel]" 65729,"BBQ Beer Chicken 2 teaspoons lemon pepper 2 teaspoons black pepper 2 teaspoons salt 2 teaspoons garlic salt 1 teaspoon cayenne pepper 4 large size chicken halves 1 can or bottle of beer (recommended: Coors beer) Instructions: Mix the seasonings together in a small bowl and sprinkle onto the chicken halves. Let the seasoned chicken sit, covered, in the refrigerator at least 1 hour and a half before grilling. Preheat the grill. Place the chicken, bone side down, onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the chicken over and continue to let it cook for another 15 minutes. Pop the seal of the beer can just enough to spray a fine mist over the chicken without disrupting or extinguishing your flame. If you are using a bottle of beer, use your thumb to control the amount of liquid coming out of the bottle. Turn the chicken often, using the beer to keep it moist, and making sure not to tear the skin. Grill until the chicken reaches an internal temperature of 165 degrees F, or its juices run clear, about 1 hour 50 minutes. Remove from the grill and let the chicken rest about 5 minutes before serving. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 65730,"Chicken Milanese 4 chicken cutlets (about 4 ounces each), pounded thin 1 3/4 teaspoons kosher salt, divided 1/4 cup brown rice flour 2 large eggs, beaten 3/4 cup gluten-free panko breadcrumbs 1/4 cup olive oil 1/4 teaspoon freshly ground black pepper, optional 1 lemon, cut into wedges Arugula salad, for serving, optional Instructions: Preheat a large skillet over medium heat. Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken. Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65731,"Lemon-Ricotta Waffles with Raspberry-Mascarpone Whipped Cream 2 cups all-purpose flour 3 tablespoons sugar
2 teaspoons baking powder
Kosher salt
1 3/4 cups half-and-half
1/2 cup whole milk ricotta
3 tablespoon unsalted butter, melted
3 tablespoons lemon zest and 2 tablespoons lemon juice (from 2 to 3 lemons) 1 teaspoon vanilla extract
1 large egg
Nonstick cooking spray
Raspberry-Mascarpone Whipped Cream (see recipe below) Fresh fruit such as strawberries, blueberries and/or raspberries, for serving
Maple syrup, for serving
1 cup heavy cream 4 ounces mascarpone
3 tablespoons seedless raspberry jam
Instructions: Preheat a waffle iron to medium-high heat. Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine. Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter. To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup. Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65732,"Berbere-Roasted Hake with Cool Bean Salad 2 tablespoons white wine vinegar 1/2 teaspoon honey
1/2 teaspoon cayenne pepper
2 tablespoons plus 1 teaspoon olive oil Kosher salt and freshly ground black pepper
1 ear corn, kernels cut off
One 15.5-ounce can mixed beans, rinsed and drained
1 stalk celery, finely diced
2 tablespoons thinly sliced fresh basil leaves, plus additional leaves for serving
2 tablespoons roughly chopped fresh flat-leaf parsley leaves
1 teaspoon roughly chopped fresh oregano leaves 1 1/4 teaspoons berbere seasoning 1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or more to taste
Two 6-ounce pieces hake, skin-on
Lime wedges, for serving
Instructions: In a small bowl, whisk together the vinegar, honey, 1/4 teaspoon cayenne, 1 tablespoon olive oil and salt and pepper to taste. In a large bowl, combine the corn, beans, celery, basil, parsley and oregano. Fold to combine and toss with the dressing. Season to taste with additional salt and pepper. Transfer to the refrigerator until ready to serve. Combine the berbere seasoning, smoked paprika, the remaining 1/4 teaspoon cayenne, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush the hake filets all over with the oil mixture. Preheat a nonstick skillet over medium heat. Add the remaining teaspoon olive oil and swirl to coat. Add the hake, skin-side down, and cook until the fish is cooked through, about 4 minutes per side. Serve immediately with lime wedges, basil leaves and the cool bean salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65733,"Beef and Broccoli Salad 4 (6-ounce) pieces of beef tenderloin steak, 1-inch thick Salt and pepper Vegetable oil cooking spray 1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks 1 sack mixed baby greens, 6 to 8 ounces 1 red bell pepper, seeded and very thinly sliced 4 scallions, sliced on an angle, 1-inch pieces 1 cup pea pods, sliced on an angle 1 cup shredded carrots 8 hot cherry peppers or pepperoncini, chopped 2 tablespoons chopped cilantro leaves, optional 1/4 cup duck sauce or sweet and sour sauce 1-inch ginger root, finely chopped 1 lime, juiced 2 tablespoons rice wine vinegar or white vinegar 1/2 to 1 teaspoon crushed red pepper flakes 1/4 cup vegetable oil Instructions: Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes. In a pan, bring 1-inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool. Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65734,"Italian Cured Meats 1 hoagie roll Olive oil, for drizzling Red wine vinegar, for drizzling
1.5 ounces sliced provolone piccante
1.5 ounces sliced ham
1.5 ounces sliced salami
1 ounce sliced capicola
Large handful shredded iceberg
Thinly sliced red onion, for topping
Salt and pepper
Italian herb mix, for topping
Equal parts jarred pepperoncini and cherry peppers, for garnish Instructions: Slice open a hoagie roll not cutting all the way through, so that you can open it up. Place in a warm oven to toast until warmed through. (Not too toasted -- it should be warm but not hard/brittle!) Squirt one side of the roll with olive oil, and the other with red wine vinegar. Layer both sides with sliced provolone. Layer on ham, salami and capicola. Top with shredded iceberg, then red onion. Finish with salt, pepper and a generous amount of Italian herb mix. Squirt iceberg/onion/herbs with additional olive oil and finish off with peppers from end to end. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 65735,"Chicken Cutlets with Blistered Shishito Peppers 2 tablespoons unsalted butter 8 ounces shishito peppers (about 6 cups) 1/2 cup finely grated Parmesan, plus shaved Parmesan, for serving 1 teaspoon freshly squeezed lemon juice, plus lemon wedges, for serving Kosher salt and freshly ground black pepper 8 thin chicken breast cutlets (about 1 1/2 pounds) 2 tablespoons extra-virgin olive oil, plus more for the pan Instructions: Preheat the broiler with an oven rack set about 4 inches from the heat source. Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large heatproof bowl, being sure to scrape the brown bits from the bottom of the pan. Spread the shishito peppers in a single layer on a rimmed baking sheet. Broil the peppers, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the grated Parmesan, lemon juice, a sprinkle of salt and a few grinds of pepper and toss lightly. Drizzle a second rimmed baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the 2 tablespoons oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates. Sprinkle with shaved Parmesan and serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65736,"Prime Rib for Five 1/4 cup olive oil 1 bone-in rib eye roast, 3 to 4 bones, 7 to 8 pounds
1/4 cup tricolor peppercorns (or any peppercorns)
1/2 cup kosher salt
1/2 cup minced garlic
3 sprigs fresh rosemary, leaves stripped and chopped 3 sprigs fresh thyme, leaves stripped and chopped One 10.5-ounce can beef consomme
Worcestershire sauce, as needed Chimichurri Sauce, recipe follows, for serving 1 large bunch fresh cilantro, stems removed 1/2 bunch fresh flat-leaf parsley, stems removed
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic
Juice of 3 limes
1/2 cup olive oil Instructions: Preheat the oven to 500 degrees F. Heat the olive oil in a large, heavy skillet over very high heat. Sear the roast in the skillet until a nice dark golden color, about 10 minutes. Put the peppercorns in a bag and crush with a rolling pin. Mix the salt, garlic, rosemary, thyme and crushed peppercorns together in a bowl. Place the roast on a rack over a roasting pan. Rub with the salt mixture, patting slightly to get it to stick to the meat. Roast for 20 to 30 minutes, then reduce the heat to 300 degrees F and roast until a meat thermometer registers 125 degrees F for rare/medium rare, another 20 to 30 minutes (the roast will continue to cook slightly after removing it from the oven). Cover with foil and allow to rest at least 20 minutes before slicing. Deglaze the roasting pan by pouring in the consomme, a can of water and a few dashes of Worcestershire. Turn the burner to medium high and scrape up the browned bits in the bottom of the pan. Let cook for a minute or 2, then strain into a saucepan and keep warm. Skim the fat from the jus before serving. Carve the roast into thick slices and serve with the jus and Chimichurri Sauce. Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65737,"Pasta, Kale and White Bean Soup 3 slices bacon, chopped 1 small onion, diced 3 carrots, cut into 1/2-inch pieces 2 cloves garlic, minced 1 tablespoon tomato paste 3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 1/2 cup grated parmesan, plus 1 small piece rind 1 1/2 cups small pasta, such as ditalini (about 8 ounces) 1 15-ounce can white beans, drained and rinsed 1 cup frozen chopped kale, thawed and squeezed dry Instructions: Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 65738,"Biscuit Egg-in-a-Hole 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons baking powder 1 tablespoon sugar Kosher salt and freshly ground black pepper 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen 4 ounces pepper jack cheese, grated 1 small bunch fresh chives, thinly sliced 1 cup buttermilk, plus more for brushing Nonstick cooking spray, for the baking sheet 6 round slices Black Forest ham 6 large eggs Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray. Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65739,"Yogurty Marinated Chicken Skewers 1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch chunks 1 medium red onion (240 grams), cut into 1-inch chunks and separated 1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending on width 1 small red bell pepper (150 grams), cut into 1-inch squares 2 teaspoons kosher salt 2 cups (450 grams) whole-milk plain Greek yogurt 1/4 cup (53 grams) freshly squeezed lemon juice 1/4 cup (7 grams) chopped fresh Italian parsley 1/4 cup (7 grams) chopped fresh mint 1 tablespoon (21 grams) honey 1 teaspoon ground cumin 1/4 teaspoon ground cayenne 2 garlic cloves, finely chopped 1/4 cup (52 grams) extra-virgin olive oil, plus more for brushing Instructions: If using wooden skewers, soak them in water for 30 minutes. Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt. Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature. Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil. Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65740,"Chocolate Walnut Banana Bread Nonstick cooking spray 3/4 cup granulated sugar (150 grams) 1 tablespoon molasses (20 grams) 1/2 cup canola oil (125 milliliters) 2 large eggs 3 mashed ripe bananas (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup whole milk (60 milliliters) 1 teaspoon white vinegar 2 cups (270 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon cinnamon 1/2 cup chopped walnuts, toasted (55 grams) 3/4 cup chopped dark chocolate (75 grams) 2 tablespoons turbinado sugar Instructions: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk together the granulated sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside. In a small glass measuring cup, stir together the milk and vinegar and set aside. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate. Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients. Transfer into the prepared pan and sprinkle with the turbinado sugar. Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean. Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 65741,"Frittata 1 pound small diced imported prosciutto ham 3/4 cups finely chopped parsley 24 eggs beaten 1/2 teaspoon salt 1/2 teaspoon pepper Olive oil Instructions: In a 10-inch frying pan, saute prosciutto ham for approximately 5 minutes. Add the parsley and continue to cook for another 2 minutes. Beat eggs with salt and pepper and then turn the gas very high and add eggs to the pan. Using a spoon, keep stirring and bring eggs to a solid state with a spoon. Be sure to have someone at your side to keep adding additional olive oil so that the frittata doesn't stick to the bottom of the pan. Press firmly with back of a spoon. Invert large dish on top of frying pan and turn frittata onto platter. Slide frittata back into frying pan to cook the other side. Always be sure there is enough oil in pan so that nothing sticks. When done turn out onto a platter lined with paper towels to absorb excess oil. Cut in chunks rather than wedges. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65742,"Hunt'sandreg; Tomato and Bacon Tortellini 6 slices bacon, cut into 1/2-inch pieces 1 tablespoon minced fresh garlic 1 can (14.5 oz each) Hunt's? Diced Tomatoes with Basil, Garlic and Oregano, undrained 1 can (8 oz each) Hunt's? Tomato Sauce with Basil, Garlic and Oregano 1 cup water 1 pkg (16 oz each) frozen cheese tortellini 1/2 cup chive and onion soft cream cheese spread 1 cup frozen green peas Cracked black pepper, optional Instructions: Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant. Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes. Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65743,"Breakfast Steak 3 thin (1/2 inch) rib-eye steaks 2 tablespoons PW Steak Rub, recipe follows Butter, for frying
2 tablespoons coriander seeds 2 tablespoons fennel seeds 1 tablespoon mustard seeds
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 teaspoon red pepper flakes
Instructions: Season the steaks with the PW Steak Rub. Heat a cast-iron skillet over high heat. Add some butter and let it sizzle and start to brown. Fry the steaks for 1 minute per side. Serve. Heat a skillet over medium heat until hot. Toast the coriander, fennel and mustard seeds until aromatic, 2 to 3 minutes. Grind in a spice grinder until finely ground, then add to a bowl. Add the sugar, garlic powder, onion powder, salt, black pepper and red pepper flakes and mix to combine. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65744,"Roasted Jalapeno Margarita 1 jalapeno Ice 3 ounces Homemade Sour Mix, recipe follows 2 ounces tequila reposado 1 lime, cut into wedges and wheels Salt, for the rim if desired 1 1/2 cups sugar 1 cup fresh lemon juice 1 cup fresh lime juice Instructions: Over a hot grill, toast the jalapeno until lightly blistered on the outside and fragrant. Slice into 1/4-inch-thick wheels. In a cocktail shaker, add 2 slices roasted jalapeno, ice and the Homemade Sour Mix. Muddle, then add the tequila and the juice of 1 lime wedge. Shake. Rim a margarita glass with the wedge of a lime and salt, if using. Serve over ice. Garnish with a lime wheel. Combine the sugar and 1 1/2 cups water in a saucepan. Bring to a simmer until the sugar dissolves. Remove from the heat and cool. Add the lemon and lime juice. Chill until ready to use.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65745,"Super Yummy Chocolate Chunk Oatmeal Cookies 2 cups all-purpose flour 1 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 cup brown sugar 1/2 cup granulated sugar 2 sticks unsalted butter, at room temperature 2 eggs 1 teaspoon vanilla extract 12 ounces block dark chocolate, coarsely chopped 1 cup walnuts, chopped Large flake sea salt, for garnish Instructions: Preheat the oven to 350 degrees F. In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt. In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well. With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts. Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes. When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot. Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 65746,"Chocolate Baked Alaska 2 tablespoons almond oil 2 cups blanched and sliced almonds 2 1/4 cups sugar 2 cups whole milk 1/2 cup heavy cream 3/4 cup unsweetened best-quality cocoa powder (recommended: Valrhona) 4 ounces bittersweet chocolate, finely chopped 4 extra-large egg yolks 2 tablespoons coffee liqueur (recommended: Kahlua) 2 teaspoons pure vanilla extract 1/2 teaspoon fine sea salt Cooking spray 1 cup plus 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder Scant 1/2 teaspoon baking soda 1/4 teaspoon fine salt 6 tablespoons unsalted butter, plus more for greasing pan 1/2 cup plus 1 tablespoon good-quality Dutch-process cocoa powder (such as Valrhona or Cocoa Barry) 3/4 cup muscovado light brown sugar 3/4 cup granulated sugar 3/4 cup strongly brewed black coffee, at room temperature 3/4 cup buttermilk 2 large eggs 1 teaspoon pure vanilla extract 4 large egg whites, at room temperature 1 cup sugar Pinch cream of tartar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 ounce bittersweet chocolate, finely shaved Instructions: For the ice cream: Preheat the oven to 350 degrees F. Brush 1 baking sheet with almond oil; set aside. Place the almonds on another baking sheet and toast them until light golden brown, 5 to 7 minutes. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups sugar and 1/2 cup water and cook over medium-high heat, without stirring, until a medium amber color. Remove the caramel from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely. Coarsely chop and reserve. Heat the milk, cream and 1/2 cup sugar in a medium saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed until pale yellow and ribbons form, 3 to 5 minutes. Remove the bowl from the stand and slowly whisk in the hot chocolate mixture. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened and the mixture coats the back of the spoon. Do not allow the mixture to boil! Pour the mixture through a fine mesh strain into a bowl set over an ice bath and stir in the coffee liqueur, vanilla and salt. Stir until the mixture is cold. Place a piece of plastic wrap directly on top of the custard and chill completely in the refrigerator, at least 4 and up to 24 hours. Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the coarsely chopped almond brittle. Spray a 2 quart glass bowl with cooking spray, line with plastic wrap and spray the plastic wrap. Scrape the ice cream into the bowl and smooth the top. The ice cream will not fill the bowl; you're looking for the larger surface of the ice cream to be about 8 inches in diameter. Press more plastic wrap over the top and freeze until solid, at least 4 hours. For the cake: Preheat the oven to 325 degrees F. Butter 1 (9-inch cake) pan and line the bottom with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth. Scrape the batter into the prepared pan and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in the pans on a baking rack for 20 minutes. For the meringue: Preheat the oven to 500 degrees F. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer. Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and almond extracts and the chocolate and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue. To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 65747,"Chocolate Filled Crepes Covered with Strawberry Sauce 1/2 cup all-purpose flour 1 egg, beaten 1 cup milk, plus a dash 1/2 tablespoon butter 1 (4-ounce) package cream cheese 1/2 cup powdered cocoa 10 strawberries, sliced thinly 1 jigger Grand Marnier 1 tablespoon sugar Instructions: In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter. In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate. Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm. ","[Merlot, Pinot Grigio, Moscato, Riesling]" 65748,"Raw Oysters with Two Sauces Assorted oysters 1 cup red wine vinegar 1 pureed canned chipotle 1 tablespoon cracked black peppercorns 2 shallots, finely diced 1 tablespoon coarsely chopped cilantro 1 1/2 teaspoons honey Salt 2 cups fresh lime juice 3/4 cup fresh orange juice 2 cloves garlic, finely chopped 1 tablespoon minced fresh ginger 1 tablespoon honey 3 limes 1/4 cup finely chopped shallots 2 tablespoons coarsely chopped cilantro Salt and freshly ground pepper Instructions: For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour. For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a non-reactive bowl. Serve at room temperature on the oysters. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65749,"Pita Stuffed with Tabbouleh and Shards of Feta 1 cup bulgur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil Kosher salt 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 2 cups cherry tomatoes, cut in half 1 teaspoon freshly ground black pepper 3/4 pound feta cheese 4 pita breads, cut in half Instructions: Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Stuff the tabbouleh and feta into the pita breads. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65750,"Emeril's Essence 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65751,"Peperonata 1/2 cup extra-virgin olive oil 1 medium onion, halved and thinly sliced 4 cloves garlic, smashed 3 fresh bay leaves 2 tablespoons tomato paste Kosher salt and freshly ground pepper 6 bell peppers (red, yellow and orange), cut into 2-inch pieces 1 cup dry white wine 1/2 bunch fresh basil, torn 2 teaspoons balsamic vinegar (preferably aged) Instructions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes. Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65752,"Shepherd's Pie Potato Bowls 4 large russet potatoes (about 3 pounds) 4 tablespoons unsalted butter plus 1 tablespoon melted butter 1/4 cup whole milk 1/4 cup sour cream Kosher salt and freshly ground black pepper 1/4 cup chopped fresh chives 1 small carrot, chopped 12 ounces ground beef chuck 2 tablespoons Worcestershire sauce 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves 1/3 cup frozen peas, thawed Instructions: Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly. Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 65753,"Holly's Peach Flambe Cheesecake 1 1/2 cups snickerdoodle cookies, crushed 4 tablespoons butter, melted 24 ounces cream cheese, softened 1 cup sugar 3 tablespoons peach schnapps 3 large eggs, room temperature 3 to 4 tablespoons butter 1/2 cup brown sugar 4 medium peaches, ripened, peeled and cut into wedges Splash brandy, preferably peach flavored Walnuts, optional Instructions: Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans. For the crust: In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside. For the filling: Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended. Pour onto crust. Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight. Just before serving: Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature. For the topping: In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65754,"Classic Cobb Mason Jar Salad 3 tablespoons store-bought creamy blue cheese dressing 1 tablespoon red wine vinegar
Dash Worcestershire sauce
Pinch kosher salt
2 tablespoons diced cooked ham 1/2 small avocado, diced
1 plum tomato, diced 2 slices crispy cooked bacon, crumbled
1 hard-boiled egg, chopped
2 tablespoons blue cheese crumbles
2 cups chopped romaine lettuce
Instructions: For the blue cheese dressing: Pour the dressing, vinegar, Worcestershire and salt into a 16- to 20-ounce mason jar and mix well with a fork. For the salad: Layer in the ham, avocado, tomato, bacon, egg, blue cheese and lettuce, then top with the lid and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65755,"Watermelon Agua Fresca 1/2 cup sugar 6 cups 1-inch dice watermelon Zest and juice of 2 limes
Lime wheels, for garnish
Instructions: Add the sugar and 1/2 cup water to a small saucepan. Stir and bring to a simmer over medium heat until the sugar is melted, then turn off the heat and let cool. Add the watermelon, lime zest and juice and 3 tablespoons of the cooled simple syrup to a blender. Blend until smooth. Pour into 4 small glasses. Garnish each with a wheel of lime. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 65756,"Aduki, Orzo and Pepper Salad 2 cups cooked aduki beans 2 cups cooked orzo pasta 1 cup finely diced crunchy fennel 1 cup slivered roasted red peppers 1/4 cup finely sliced black pitted olives 1/2 cup packed Italian parsley, chopped 1/2 cup dressing made with olive oil, balsamic vinegar, garlic Salt and freshly ground black pepper Crumbled goat or feta cheese for garnish Instructions: Mix the ingredients together and season with salt and pepper; garnish with cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 65757,"Cabbage Soup 2 tablespoons olive oil 8 ounces sliced button mushrooms 2 large yellow or white onion, chopped
1 bunch celery, grated (see Cook's Note) 3 carrots, grated 2 green peppers, stemmed, seeded and grated 2 cloves garlic, grated Half a head green cabbage, shredded 2 tablespoons low-sodium soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper One 28-ounce can crushed tomatoes
4 cups low-sodium chicken broth Instructions: Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper. Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65758,"Mexican Chocolate Frozen Bananas 9 ounces semisweet chocolate, finely chopped 1 tablespoon ground cinnamon 1 tablespoon vegetable oil 6 medium bananas, peeled and halved crosswise 2 cups toasted flaked coconut Instructions: Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering water. Stir until mixture is evenly melted and smooth, about 5 minutes. Set aside to slightly cool and thicken, about 3 minutes. Meanwhile, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat and insert sticks lengthwise into the center of each banana. Place toasted coconut in a shallow plate. When chocolate is ready, tilt the bowl, and, working one at a time, dip the bananas evenly into the chocolate mixture. Tilt and turn to coat the banana evenly. Tilt banana so excess chocolate can drip back into the bowl. When chocolate is just set, roll banana in the toasted coconut and transfer to the prepared baking sheet. Repeat to coat all the bananas. Place bananas in freezer to set up, at least 20 minutes. ","[Malbec, Tempranillo, Barbera, Zinfandel]" 65759,"Chocolate Chip Marshmallow Cereal Bars Cooking spray One 10-ounce bag marshmallows 4 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract 5 cups crisp rice cereal 3/4 cup mini semisweet chocolate chips Instructions: Line a 9-inch square baking pan with aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan; lightly coat with cooking spray. Put the marshmallows and butter in a large pot set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla extract. Add the cereal and continue to stir until well coated. Stir in the chocolate chips. Scrape the mixture into the prepared pan. Firmly press with your hands (coat them with some cooking spray to keep them from sticking) until evenly packed in the pan. Set aside until cooled. Using the foil overhang, lift the treats out of the pan and cut into bars.
","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 65760,"Spinach Bread Dip 1 package Knorr vegetable soup mix 16 ounces sour cream 1 box frozen spinach, thawed 2 loaves round peasant bread Instructions: In a large bowl combine soup mix and sour cream. Strain excess water from spinach and add to dip mixture. Stir to combine. Cover with plastic wrap and chill for 2 hours. Slice a circle around top of bread and remove inside and cut into bite sized pieces. Fill hole with spinach dip. Cut other bread loaf into cubes and serve with dip. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65761,"The Easiest Apple Pie 3 to 4 medium apples, peeled, cored and sliced 1 cup sugar 1/4 teaspoon nutmeg 1/2 stick unsalted butter, cut into bits 2 store-bought pie crusts Instructions: Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 65762,"Grilled Corn Skewers with Chipotle- Cilantro Butter 6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes 2 sticks unsalted butter, at room temperature 2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total 2 cloves garlic, chopped 1/4 cup freshly chopped cilantro leaves, plus more for garnish Salt and freshly ground black pepper Honey, to taste Instructions: Heat grill over high heat. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds. Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth. Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65763,"Cole Slaw One 3 pound head green cabbage, trimmed, shredded, and chopped 1 medium carrot, grated 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained 1 tablespoon minced flat leaf parsley leaves 1/2 cup prepared mayonnaise 1/2 cup sour cream 3 tablespoons unsweetened pineapple juice 1 tablespoon granulated sugar 1 teaspoon celery seed Kosher salt and freshly ground black pepper, to taste Instructions: In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65764,"Herby Zucchini and Red Pepper Baked Pasta 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil, plus 1 cup chopped fresh basil 1 cup chopped fresh flat-leaf parsley, plus more, for serving Kosher salt and freshly ground black pepper 1 large zucchini, cut into 1/2-inch pieces 1 pound dried farfalle 1 cup sliced jarred roasted red peppers 3 cups shredded provolone 1 cup grated pecorino Instructions: Preheat the 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 tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a large bowl with a slotted spoon. Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, red peppers, half of the provolone and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 65765,"Stuffed Sweet Potato Bites 1/2 package frozen sweet potato fries, chopped into small cubes 1 cup grated sharp Cheddar 1/4 cup honey 1/2 cup all-purpose flour, plus extra for drudging 1/2 cup panko bread crumbs, plus extra for drudging 1 egg, plus 2 eggs for drudging 2 teaspoons salt 1 tablespoon bacon salt seasoning 1 tablespoon cold butter, chopped into small cubes Canola oil, for frying 1 cup sour cream 1 package bacon ranch dip mix Instructions: In a large mixing bowl, add the chopped sweet potato fries, Cheddar, honey, 1/2 cup of flour, 1/2 cup of panko bread crumbs, 1 egg, salt, bacon salt seasoning, and chilled butter, and begin to mix rigorously with your hands. When the items are incorporated properly you can begin to form bite-size balls with the mixture. If the sweet potato mixture is not forming properly, add more flour and mix again. After forming the balls, put them on a plate, side by side, until all the mixture is used. When the plate is filled, wrap in plastic wrap and put it in the freezer for at least 1 hour. While the balls are freezing, prepare a \dredging\ station. This should consist of (in this order) 1 bowl of seasoned flour (seasoning with salt and pepper is fine, you can also add more bacon salt seasoning) 1 bowl with 2 beaten eggs, and 1 bowl with seasoned panko bread crumbs (same seasoning as flour). When the bites are frozen begin the drudging process. You do this by rolling the balls in the flour, then dipping in the egg, then rolling them in the bread crumbs. Repeat this process with all the sweet potato bites. Fill a frying pan half way full with canola oil. Heat the oil to about 350 to 375 degrees F. When the proper temperature is achieved, gently drop the bites into the oil and cook until the entire outer layer of the bite is a golden brown. Transfer the bites to a plate lined with paper towels to absorb excess oil. When all the balls have been fried and are cooling, take a small mixing bowl and mix the sour cream and the bacon ranch dip mix until it is totally incorporated. Take the tip of the kitchen syringe and put in the dip; pull the lever to transfer the dip into the shaft of the syringe. Insert the needlepoint of the syringe into the center of a sweet potato bite, then gently inject the dip into the bite. You may need to experiment with 1 or 2 bites before you get the technique down. You want to slightly fill the bite, but not overstuff it to the point where the dip leaks out. Continue this process until all the bites have been filled. Arrange the bits on a serving platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65766,"Pan Roasted Green Onion Romesco (Spanish) 4 bunches large green onions Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 red bell peppers 4 Roma tomatoes 2 thick slices country white bread 1/2 cup toasted marcona almonds 3 garlic cloves, smashed 1 teaspoon sweet paprika 2 teaspoons sherry vinegar 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the broiler. Put a large skillet over high heat. Put the green onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste. Toss well to coat. When the pan is smoking, add some olive oil to it and immediately add the green onions in 1 layer. Keep the onions moving until they are browned on all sides but are still crisp in the middle. Put them onto several sheets of newspaper and wrap them up to steam. Arrange the peppers and tomatoes on a baking pan and broil, turning often, until they are black and charred on all sides. Put the peppers in a bowl and cover it with plastic wrap. Put the tomatoes on a board to cool a bit. Toast the bread under the broiler. When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor. Peel and seed the tomatoes and add them to the food processor. Cut the toasted bread into cubes and add it in too. Add the almonds, garlic, paprika, and vinegar and start pulsing. Drizzle in the olive oil while pulsing. Taste and check the seasoning for salt and pepper. Transfer the sauce to a serving bowl. Unwrap the green onions and peel off the charred outer layer. Arrange them on a serving platter and serve them with the sauce for dipping. ","[Rioja, Garnacha, Tempranillo, Barbera]" 65767,"Madeleines 2 eggs 1/4 cup sugar 1 tablespoon grated orange rind 1 tablespoon orange juice 1/2 cup flour 4 1/2 tablespoons clarified butter Instructions: Preheat oven to 375 degrees. Heavily butter madeleine mold including outer edges and chill. In bowl of electric mixer beat eggs with sugar for 6 to 8 minutes or until mixture falls in a ribbon when beater is lifted. Stir in grated orange rind and orange juice. Sift flour over mixture, one-fourth at a time and fold in lightly with a rubber spatula. Add butter in a stream, folding it in and making sure that no butter remains at the bottom of the bowl. Spoon batter into prepared madeleine mold, filling each indentation two-thirds full and arrange mold on baking sheet. Bake in lower third of oven for 10 minutes or until golden brown at the edges. Turn them out onto a rack and let cool to warm.; ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65768,"Impressionist Waldorf Salad 1/4 cup red wine vinegar 1 shallot, quartered 2 teaspoons chopped chives 1 teaspoon salt 1/4 teaspoon pepper 1 cup canola oil 1 cup (4 to 6 stalks) celery, diced 1 large Granny Smith apple, cored and diced, skin left on, and tossed with lemon juice to prevent oxidation 1 large red apple, such as Braeburn, Gala, or Fuji, skin left on and tossed with lemon juice to prevent oxidation 1 cup walnut halves, about 40 1 medium red onion, diced Instructions: Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper. Toss together celery, apples, walnuts and onions, and with enough dressing to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65769,"Dulce de Leche-Pineapple Ice Cream Sundaes 3 tablespoons unsalted butter 1/2 pineapple, peeled, cored, quartered and sliced Kosher salt 1/2 cup Dulce de Leche, store-bought or homemade, recipe follows, plus more for topping 2 brioche rolls, split 3/4 cup cold heavy cream 1/2 teaspoon pure vanilla extract 1 pint coconut or vanilla ice cream Toasted coconut flakes, for topping Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the pineapple and a pinch of salt; cook, turning the pineapple occasionally, until softened and browned in spots, 5 to 7 minutes. Reduce the heat to medium and stir in 1/4 cup Dulce de Leche. Cook until the pineapple is glazed, 2 to 3 more minutes. Remove from the heat; let cool slightly. Place the rolls, cut-side up, on a baking sheet; bake until lightly toasted, about 3 minutes. Beat the heavy cream, vanilla and a pinch of salt in a medium bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; fold in 2 tablespoons Dulce de Leche until just combined. Spread each roll half with about 1/2 tablespoon Dulce de Leche and top with the pineapple mixture. Top with ice cream, the whipped cream, Dulce de Leche and coconut. Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.) ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 65770,"Boiled Lobsters 2 or 3 tablespoons salt 4 live lobsters (about 1 1/2 pounds each) 1/2 cup (1 stick) melted butter Lemon wedges Instructions: Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked. Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 65771,"Pulled Pork 1/4 cup brown sugar 1 tablespoon chili
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves
1 bottle good barbecue sauce and good-quality hamburger rolls, for serving Instructions: Stir together the brown sugar, chili, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight. Preheat the oven to 300 degrees F. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat. Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls. ","[Cabernet Sauvignon, Zinfandel, Merlot, Malbec]" 65772,"Pommes Frites 6 baking potatoes, like russets 1 quart vegetable or peanut oil Salt Curry Ketchup, recipe follows, for dipping Honey Mustard Mayo, recipe follows, for dipping 1 teaspoon curry powder 5 ounces ketchup 5 ounces mayonnaise 1/4 finely chopped onion 5 ounces mayonnaise 4 ounces mustard 1 teaspoon honey Instructions: Peel the potatoes, and cut them into batons that are about the length and width of your index finger. Preheat a deep pot of oil to 325 degrees F. For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature. Raise the temperature of the oil to 375 degrees F. For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes. Serve with favorite dipping sauce. Mix all ingredients together. Mix all ingredients together ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65773,"Irish Pirate 1 cup whole milk 1 pint green mint chocolate chip ice cream 1 teaspoon pure mint extract 3 tablespoons dark rum Mint sprigs, for garnish Instructions: Put the milk, ice cream, mint extract and rum into a blender. Blend on high until smooth, about 15 seconds. Pour into 2 chilled glasses and garnish with a sprig of mint. ","[Rum, Irish Whiskey]" 65774,"Raspberry Snowflake Pull-Apart Bread 1 1/4 cups warm water (about 110 degrees F) One 2 1/4-teaspoon packet active dry yeast 1 teaspoon granulated sugar 1 1/2 teaspoons kosher salt
1/2 teaspoon ground cardamom 4 1/2 to 5 cups all-purpose flour, plus more for working the dough (see Cook's Note) 1 large egg plus 3 large egg yolks
3 tablespoons honey
3 tablespoons vegetable oil, plus more for the bowl
3/4 cup chunky raspberry jam 1/2 teaspoon ground cardamom 1 large egg yolk 4 to 5 tablespoons milk 3/4 cup confectioners' sugar, plus more if needed 1/2 teaspoon lemon juice Instructions: For the dough: Stir together the water, yeast and granulated sugar in a spouted measuring cup. Let sit until the yeast is foamy, about 5 minutes. Combine the salt, cardamom and 3 1/2 cups flour in the bowl of a stand mixer fitted with the paddle attachment and mix briefly on low speed to combine. Beat together the 1 egg, 3 yolks, honey and oil in a medium bowl. Stir in the yeast mixture. Add the wet ingredients to the flour mixture, mixing on low speed until combined. Add 1 more cup flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle. Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to 1/2 cup more flour if necessary, about 4 minutes. Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. For the filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an unrimmed baking sheet with parchment paper.
Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet. Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of filling. Repeat with a third dough disc and the remaining filling. Roll out the remaining dough disc and place it on top of the last layer of filling.
Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath the glass uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.
Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends together to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Beat the egg yolk and 2 tablespoons milk in a small bowl. Brush the egg wash all over the risen dough. Pinch the points again to reshape if the dough has risen so much that the points no longer look pointy. Bake the bread until puffed and golden brown, about 30 minutes. Cool on a rack until just warm, about 30 minutes.
Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65775,"Thai Shrimp Curry 1 8-ounce package rice noodles 2 tablespoons vegetable oil 1 tablespoon finely chopped fresh ginger 3 cloves garlic, minced 4 scallions, chopped Kosher salt 2 tablespoons Thai red curry paste 1 14-ounce can Thai unsweetened coconut milk 2 teaspoons fish sauce 1 tablespoon sugar 1 12-ounce bag frozen stir-fry vegetables 1 pound peeled and deveined large shrimp Fresh cilantro and lime wedges, for serving Instructions: Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes. Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes. Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 65776,"Beautiful Zucchini Carbonara Sea salt and freshly ground black pepper 6 medium green and yellow zucchini 1 pound penne 4 large free-range or organic egg yolks 1/2 cup heavy cream 2 good handfuls freshly grated Parmesan Salt and freshly ground black pepper Olive oil 12 thick slices pancetta or lean bacon, cut into chunky pieces A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme) Optional: a few zucchini flowers Instructions: Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe. Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss. Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions. To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside. Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly. It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.) Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 65777,"Red Cabbage Braised in Cider and Beer 4 ounces bacon 4 ounces unsalted butter 1 pound onions, thinly sliced 2 pounds cabbage, shredded 2 tart green apples, cored, peeled and thinly sliced 1 tablespoon sugar 2 ounces red wine vinegar 8 ounces white chicken stock 6 ounces dark beer 4 ounces apple cider vinegar 1 tablespoon cornstarch Salt and freshly ground black pepper Instructions: Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 65778,"Melting Cabbage 1 stick (8 tablespoons) unsalted butter, cut into small pieces 1 small head fennel (about 8 ounces), thinly sliced, fronds reserved for serving Kosher salt and freshly ground black pepper 2 cloves garlic, thinly sliced 1 tablespoon fresh thyme leaves 1 small head green cabbage (about 2 pounds), quartered 1 1/4 cups dry white wine 2 tablespoons tomato paste 1/2 cup finely grated Parmesan, plus a 1-ounce piece of rind Pinch crushed red pepper flakes Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 65779,"Grilled Shrimp with Asian Style \Cocktail\ Sauce 1 1/4 cups ketchup 2 tablespoons fresh lime juice 1 tablespoons low-sodium soy sauce 4 radishes, very thinly sliced on a mandoline 2 tablespoons finely grated fresh ginger 1 Thai bird cl or 1 serrano cl, finely diced 1 teaspoon sugar 3 tablespoons finely chopped fresh cilantro leaves Salt and freshly ground black pepper 1 pound large (21 to 24) shrimp, peeled and deveined 3 tablespoons olive oil Instructions: Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, cl, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve. Heat the grill to high. Toss the shrimp with the oil and season with salt and pepper. Place onto skewers and grill for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the shrimp. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 65780,"Pomegranate Glazed Lamb Lollipops with Feta Tzatziki 1/2 cup pomegranate juice 1 teaspoon cornstarch 2 tablespoons light brown sugar 2 tablespoons honey 2 tablespoons Dijon mustard Kosher salt and freshly cracked black pepper 6 lamb rib chops, slightly frenched Vegetable oil, for oiling grill grates 1/2 cup crushed roasted pistachios Feta Tzatziki, recipe follows Fresh mint, chiffonade, for garnish 1/2 English cucumber Kosher salt and freshly ground black pepper 1 cup whole-fat Greek yogurt 4 ounces crumbled feta 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh mint 1 teaspoon honey 1 clove garlic, minced or pressed Instructions: Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks. Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill. Preheat a grill or grill pan over medium-high heat and liberally oil the grates. Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer. Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint. Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 65781,"The Cookie Tree 5 pounds white chocolate, tempered Instructions: To make the cookie tree: Refer to the tree template and copy its shape onto a piece of foam core. Use a paring knife to cut out tree shape and discard. Place a sheet of parchment paper on your work surface. Lay the foam board on top of the parchment paper. Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate inside the foam template, careful to coat to the edges. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut, but it will not be hard. Lift the template away from the chocolate tree. Move this finished piece to a clean space on your work surface out of the way. Repeat the process 7 more times so you'll have 8 tree outlines. For the support: Roll a piece of parchment paper to make a tube about 1/2-inch in diameter. Tape the paper closed. Fill the tube with tempered white chocolate to six inches. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut, but it will not be hard. Cut 3 pieces of the chocolate tube, each about 2-inches long. These will be used to support the tree when it is glued together. To make the base: Place a sheet of parchment paper on your work surface. Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper. This will be the base for your tree. Let the chocolate harden. You can also paint a piece of cardboard with chocolate to create the base. That will be sturdier and allow you to move it more easily. Use the tempered chocolate to \glue\ the first tree piece to the base. Join the second tree piece using the small tubes of chocolate for additional support where the tree pieces meet. Continue \gluing\ the pieces together until all 8 are assembled. Let stand until the chocolate is dry. You can decorate your tree with homemade or store-bought cookies or candy. Use the tempered chocolate to glue the decorations onto the tree. You can string popcorn or cranberries. You can glue mini candy-coated chocolate baking bits onto the tree to represent lights. Use your imagination and have fun! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65782,"Cornbread Dressing 8 tablespoons butter, divided 1 large Vidalia or Spanish onion, chopped (about 1 cup) Kosher salt and freshly cracked black pepper 3/4 cup water 6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound 1/3 cup fresh sage leaves, about 12, stems removed 2 large eggs, beaten Instructions: Preheat oven to 375 degrees F. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat. Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 65783,"Tex-Mex Chicken Pot Pie 4 tablespoons salted butter 2 jalape?o peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust All-purpose flour, for dusting 1 large egg, beaten
1/2 cup grated pepper jack cheese
3 cups all-purpose flour 1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed
Instructions: Preheat the oven to 400 degrees F. Melt the butter in a 10-inch skillet over medium heat. Add the jalape?o and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes. Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine. Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so. Combine the flour, salt, butter and shortening in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add the cold water. Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture. Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 65784,"Beetlejuice, Beetlejuice, Beetlejuice 2 cups sugar 1/3 cup honey
1/3 cup apple cider vinegar 3 large beets, peeled and roughly chopped
1 ounce fresh lime juice, plus lime wedge for garnish
1 ounce mezcal
2 ounces seltzer
1 ounce ginger beer
Instructions: Make the beet syrup: Bring 1 cup water, the sugar, honey and vinegar to a simmer in a small saucepan. Simmer until the sugar dissolves, about 10 minutes. Add the beets and simmer until softened, about 20 minutes. Strain through a fine-mesh sieve and let cool. For each cocktail: Combine 3/4 ounce beet syrup, the lime juice and mezcal in a shaker; shake well. Strain into an ice-filled glass. Add the seltzer and ginger beer. Garnish with a lime wedge. ","[Tequila, Mezcal, Ginger Beer]" 65785,"Caramel Gingerbread Latte 1/2 cup hot milk 1/3 cup double-strength hot brewed coffee 2 to 3 tablespoons Gingerbread Latte Flavor NESTL COFFEE-MATE Liquid Coffee Creamer 1 tablespoon caramel syrup Ground cinnamon (optional) Instructions:

1. PLACE milk in small saucepan.
2. Cook over medium heat, whisking constantly to create foam, until milk is hot.
3. Using large spoon to hold back foam, pour milk into a mug.
4. Stir in coffee, Coffee-mate and caramel syrup.
5. Top with foam and sprinkle of cinnamon. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 65786,"Pasta Salad with Grilled Asparagus, Pimiento and Feta 1 pound fusilli pasta Kosher salt and freshly ground black pepper 1/2 cup, plus 2 tablespoons extra-virgin olive oil 1 bunch medium asparagus (about 1 pound) Zest and juice of 1 lemon One 4-ounce jar sliced pimientos, drained and chopped into bite-size pieces 1 cup crumbled feta cheese (about 4 ounces) 3/4 cup chopped fresh dill Instructions: Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 65787,"Bitter Chocolate Truffles 1/2 cup unsalted butter, well softened 1 large egg, well beaten 3 ounces unsweetened chocolate, broken into 6 pieces 1 tablespoon strong coffee About 1 pound confectioners' sugar, sifted 1/2 cup heavy cream 1 tablespoon vanilla extract 1/2 cup chocolate threads or grated chocolate Instructions: In a mixing bowl, whisk the butter together with the egg until evenly blended. In a double boiler over gently simmering water, combine the chocolate and the coffee and melt, stirring occasionally. In a large mixing bowl, place about 2 1/2 cups of the confectioners' sugar. Add the butter and egg mixture, the melted chocolate mixture, cream and vanilla. Stir well and, if necessary, add more sugar to make the mixture into a paste stiff enough to handle. Roll the paste quickly into little balls, using about 2 heaping teaspoons for each one. Roll the balls in the chocolate threads. Chill until firm, on a tray lined with parchment paper in the refrigerator. If desired, layer the balls with parchment in an airtight cookie tin and store in the refrigerator for up to 1 week. ","[Barolo, Cabernet Sauvignon, Malbec, Pinot Noir]" 65788,"Honey-Infused Mediterranean Yoghurt Parfait with Stewed Plums and Peaches 2 cups thick Greek yoghurt 1/4 cup honey, plus more for garnish 1/4 cup raw sugar 1/2 teaspoon lime zest 1/4 teaspoon ground cinnamon 1 star anise 1 vanilla bean 4 plums, pitted and quartered 2 peaches, pitted and quartered 1/4 cup walnuts, toasted and roughly chopped Instructions: Mix together the yogurt and 2 tablespoons honey in a bowl until blended. Stir together 1/4 cup water, the sugar, remaining honey, zest, cinnamon, star anise and vanilla bean in a saucepan over medium heat. Add the plums and peaches and cook until saucy and tender, 8 to 10 minutes. Remove from the heat and chill until cold. Layer the stewed fruits and yoghurt in a tall glass. Finish with a dollop of yoghurt, garnish with walnuts and drizzle with honey. ","[Riesling, Moscato, Vinho Verde, Cava]" 65789,"Butter Poached Sturgeon 2 sliced shallots 1 vanilla bean split 1 bay leaf 1 tablespoon kosher salt 4 ounces fish stock 2 pounds butter, melted 2 pounds sturgeon fillets 1 bunch watercress 1 red onion, minced 2 tablespoons capers, rinsed and drained Instructions: Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 65790,"Roasted Carrot Sauce 12 carrots, sliced 2 onions, sliced 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced Vegetable stock Juice 1/2 a lemon Sea salt to taste Instructions: Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce. Variation: Use half parsnips and half carrots in the recipe. Follow same cooking instructions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65791,"Lime Meringue Bars 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for greasing the pan 1 1/4 cups all-purpose flour 1/4 cup confectioners' sugar 1/4 cup packed dark brown sugar 1/2 teaspoon kosher salt One 14-ounce can sweetened condensed milk 1 teaspoon lime zest plus 3/4 cup lime juice (from 5 to 6 limes) 4 large egg yolks Pinch kosher salt 3 large egg whites 1 cup granulated sugar Instructions: For the cookie base.
Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on 2 sides. In a large bowl using an electric mixer, beat the flour, confectioners' sugar, brown sugar and salt on medium speed until well combined. Add the butter and beat until the crumbs are evenly moistened. Tip the crumbs into the prepared pan and pat down to make an even base. Bake the base until deep golden and set, 20 to 25 minutes. Transfer to a rack to cool, about 30 minutes. For the filling: In a large bowl, whisk together the sweetened condensed milk, lime zest and juice, egg yolks and salt. Pour the mixture over the baked cookie base and spread it into an even layer. Bake the filling until just set, 8 to 10 minutes. Transfer to a rack to cool, about 30 minutes, then cover with plastic and refrigerate until firm, at least 4 hours. For the topping: Just before serving, make the topping. In a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), add the egg whites. In a small saucepot fitted with a candy thermometer, heat the sugar and 1/4 cup water over medium-high heat without stirring. When the thermometer hits about 220 degrees F, beat the egg whites with an electric mixer on medium speed until just frothy and the yellowish hue has disappeared. When the sugar reaches 238 degrees F, increase the mixer speed to high and, with the mixer running, pour the sugar syrup into the bowl in a thin stream. Continue to beat the mixture until shiny, stiff peaks form and the mixture is cool, about 6 minutes. Scoop the meringue on top of the filling and use an offset spatula to swirl it around into decorative swoops and spikes. Using a mini (kitchen) blowtorch, toast the topping to an even golden brown. Cut into bars and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65792,"Mozzarella Roulade 3 pounds Mozzarella curd 1/4-cup fresh basil chopped medium fine 1/4-cup fresh parsley chopped medium fine Large sauce pot of boiling salted water Ice bath 2 cups sun dried tomato pesto 1/4 pound Proscuitto di Parma, juilenne Fresh milled black pepper to taste Mesclun mix as needed Vine ripened red tomato Golden tomato Balsamic Vinaigrette dressing Instructions: Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 65793,"Drumsticks With Biscuits and Tomato Jam 2 pints grape tomatoes 3 to 4 tablespoons sugar 2 sprigs fresh thyme, plus 2 teaspoons chopped leaves Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
Juice of 1 lemon 1/3 cup honey mustard 2 tablespoons Worcestershire sauce 1 cup all-purpose flour 8 skin-on chicken drumsticks (about 2 1/2 pounds) 5 tablespoons unsalted butter Biscuits, for serving Instructions: Preheat the oven to 400 degrees F. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes. Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl. Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted into the center registers 155 degrees F, about 15 minutes. Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65794,"Sour Cherry-Almond Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon salt 4 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold vodka 3 cups jarred sour cherries (1 1/2 20-ounce jars), plus 1 1/2 cups juice from the jars 3 tablespoons cornstarch 2/3 cup sugar 1/4 teaspoon pure almond extract 1/2 cup blanched sliced almonds 2 tablespoons sugar 1 tablespoon beaten egg white Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Make the filling: Put the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small bowl. Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar. Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Pour over the cherries. Add the almond extract and gently fold to combine. Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Add the filling to the chilled crust. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack. Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat. Spread on a parchment-lined baking sheet in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes. Let cool completely, then break into clusters. Sprinkle around the edge of the warm pie. Let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65795,"20-Minute Grilled Pizza with Smoked Salmon and Mixed Greens 8 ounces whipped cream cheese, at room temperature Zest and juice of 1 small lemon 1/4 cup fresh dill, roughly chopped, plus more fronds for garnish Kosher salt and freshly ground black pepper 1 pound frozen pizza dough, thawed All-purpose flour, for sprinkling 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 1/2 pound smoked salmon, thinly sliced 1 Persian cucumber, very-thinly sliced 2 radishes, very-thinly sliced 5 ounces mesclun mix Instructions: Prepare a grill for medium-high heat. Line a baking sheet with parchment paper. Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside. Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide. Transfer the crusts to the prepared baking sheet. Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt. Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet. Smear each crust with the cream cheese mixture. Shingle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds. Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the mesclun mix and toss to combine. Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65796,"Potato Puppies Vegetable or canola oil, for frying 1 cup leftover mashed potatoes (see Cook's Note) 1/4 cup whole milk
1/4 cup water
3 tablespoons unsalted butter
Salt and pepper 1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
2 eggs
1/4 cup grated Parmesan Instructions: Pour oil into a large pot to a depth of 2 inches. Heat over medium heat until the oil registers 340 to 350 degrees F on a deep-frying thermometer. In a saucepan, combine the milk, water, butter and a generous pinch of salt. Bring to a simmer over medium heat, allowing the butter to melt completely. Add the cayenne to the flour and, all at once, pour the mixture into the saucepan. Cook, stirring with a wooden spoon, until the \paste\ pulls away from the pan, about 2 minutes. Continue stirring for another 2 minutes to allow the moisture to evaporate. Off the heat, add the mashed potatoes to the saucepan. Return to the heat and stir for another minute. Taste and adjust the seasoning with salt and pepper if needed. Remove from the heat and continue stirring. Whisk the eggs together and, while stirring, add the eggs to the mashed potato mixture. Continue stirring until a smooth paste is formed. Stir in the Parmesan and season with pepper. Transfer the mixture to a large pastry bag fitted with a large open star tip. In batches, pipe inch-long dollops of the choux paste into the hot oil, using a knife or the side of the pan to cut the paste. Fry until the fritters are deep golden brown all over, 3 to 4 minutes. Remove with a slotted spoon and turn out onto a paper towel-lined plate.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65797,"Papaya Shrimp with Sauteed Beet Greens and Boiled Root Vegetables 1 large turnip 3 beets with greens attached 6 medium shrimp, peeled and deveined 1 small papaya 4 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic Kosher salt Freshly ground black pepper 1 Roma tomato, sliced Instructions: Wash and peel the turnip. Put it into a medium pot, cover it with water, and add a pinch of salt. Bring it to a boil and cook until tender, about 15 to 20 minutes; set aside. While the turnip is cooking, wash and peel the beets. Remove the greens, wash them well, and set aside. Put the beets into the boiling water and cook until tender, about 20 to 30 minutes. Remove and set them aside. Slice the papaya in half, scoop out and discard the seeds. Carefully scoop out the fruit and reserve the shells. Coarsely chop the papaya and put it into a small bowl. Melt 2 tablespoons butter in 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the beet greens and 1/2 the garlic. Cook the beet greens until wilted, about 5 to 7 minutes; season with salt and pepper. Remove and set aside. Add the remaining butter, olive oil, and garlic to the pan and cook the shrimp until they are pink and done, about 3 minutes; season with salt and pepper. Add the shrimp to the papaya and mix well. Fill the reserved papaya shells with the shrimp mixture and put them onto plates. Serve with slices of turnips and beets, the beet greens, and slices of tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65798,"Mayan Macaroon Cupcakes 4 cups flour 1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda 1 teaspoon salt 4 cups sugar 6 eggs 2 cups canola oil 2 cups plain yogurt 2 tablespoons instant coffee 2 teaspoons cinnamon 2 teaspoons vanilla extract 1/2 teaspoon ancho cl powder Vanilla Italian Buttercream Frosting, recipe follows Toasted Coconut, recipe follows Chocolate syrup, store-bought or homemade, for garnish 1 cup egg whites (7 large) 1/8 teaspoon cream of tartar 2 cups sugar 1 3/4 pounds unsalted butter, cut into 1-inch pieces 1 tablespoon vanilla extract 4 cups shredded sweetened coconut Instructions: Preheat the oven to 325 degrees F. Line 2 cupcake pans with 24 cupcake liners.
Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set the bowl aside. In the bowl of a stand mixer, with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes. Add the oil and mix until incorporated. Add the sifted ingredients and mix until incorporated. Then, add the yogurt and mix until incorporated. Scrape down the sides of the bowl, add the coffee, cinnamon, vanilla extract and ancho cl powder. Mix until incorporated.
Fill 24 cupcake liners three-quarters full of batter. Bake until an inserted toothpick comes out clean, for 20 minutes. Let the cupcakes cool 15 minutes, then pull them from the pan and place on a cooling rack or a flat sheet pan.
To assemble: Scoop 1/4 cup Vanilla Italian Buttercream Frosting onto the middle of the cupcake. Roll the cupcake, upside down, in bowl of Toasted Coconut until top is rounded and coated in coconut. Drizzle chocolate syrup on top. In the bowl of a large standing mixer, combine the egg whites and cream of tartar. Whip with whisk attachment at medium speed until frothy. Add 1 1/2 cups sugar and whip at high speed until stiff peaks form.
In a saucepan on medium-high heat, stir the remaining 1/2 cup sugar into 1/2 cup water. Place a candy thermometer in the pan. When the simple syrup reaches soft ball stage (235 to 245 degrees F), immediately pour into the egg white mixture while the mixer is on low speed. Once the syrup is added, turn the mixer to high speed for 15 minutes or until the bottom of the mixing bowl is cool. Add the butter and whip until smooth and silky. Add the vanilla extract and mix until incorporated. Preheat the oven to 325 degrees F.
Spread the coconut out evenly on a cookie sheet, forming a single layer. Bake until golden brown but not scorched, 12 minutes (stirring halfway through). Let cool for 15 minutes. Put the toasted coconut in a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65799,"Banana Nutella Cupcakes 1 cup hazelnuts, peeled and chopped 1/2 cup water 3/4 cup granulated sugar 2 teaspoons corn syrup 1/2 cup banana chips, crushed 1 teaspoon kosher salt 4 large, not overripe bananas 1 cup granulated sugar 1 cup brown sugar 1 1/4 cups canola or grapeseed oil 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 4 large eggs, beaten French Buttercream, recipe follows 3/4 cup Nutella 1/2 cup Dutch-process cocoa powder 1 cup water 2 cups sugar
2 tablespoons corn syrup 1/4 teaspoon cream of tartar 5 egg yolks 1 whole egg 1/8 teaspoon xanthan gum 1 1/2 pounds cold butter (preferably European) Instructions: Banana-Hazelnut Praline: Line a baking sheet with parchment paper. Set aside.
In a large heavy skillet over medium heat, toast the hazelnuts until fragrant, about 4 minutes. Immediately remove from the pan onto a dish; wipe the pan clean with a dry towel.
Place the water, granulated sugar and corn syrup in the pan, stir to combine, and return to the stove. Increase the heat to medium-high. Cook without stirring until the sugar begins to turn a golden caramel.
Immediately turn the heat to low and add the hazelnuts, banana chips and salt, and stir to coat.
Spread the praline on the parchment-lined baking sheet to cool. When cool, break the praline into pieces with your hands, or pulse into small pieces in a food processor.
Banana Cake:
Preheat the oven to 350 degrees F. Line cupcake pans with 24 baking cups.
In a stand mixer with the paddle attachment, combine the bananas, granulated sugar and brown sugar and mix on medium-low until well-combined, about 1 minute.
With the mixer running, slowly pour in the oil and vanilla. Continue mixing until combined. Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the inside of the bowl, making sure everything is fully incorporated. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to the batter. Reattach the bowl and paddle to the mixer and mix on medium until just combined, then add the eggs and continue mixing until the batter is smooth, about 10 to 20 seconds. Remove the bowl and paddle from the mixer and, once again, use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well-mixed.
Scoop the batter into the prepared baking cups, filling them 2/3 of the way.
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through. The cupcakes are done once the centers spring back when you touch them.
Remove the cupcakes from the oven and let cool completely while you make the buttercream.
Nutella Buttercream:
For French Buttercream (recommended): Prepare the recipe as directed below. Once the butter is added, add the Nutella and cocoa powder and mix on high to combine.
Assembly:
Fill a pastry bag fitted with a fluted tip with the Nutella buttercream and pipe onto each banana cupcake.
Place pieces of banana-hazelnut praline on the top of each cupcake.
Shortcut:
Skip the praline. If you still want a crunchy top, you can sprinkle some crushed banana chips, roasted hazelnuts or a mixture of the two on top. This is it: the star of the show, the main event, the most important part of our cupcakes - buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along and execute these directions! C'est serieux! Now let's do this! In a heavy nonreactive saucepan, add water, sugar, corn syrup and cream of tartar. The last two help keep the sugar from crystallizing. (Candy thermometer is nonnegotiable!)
Put the pan on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watch TV or something.
Put yolks and egg in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to the \ribbon stage.\ You can't overwhip!
Wait on the sugar - you're looking for 235 degrees F, aka \soft-ball stage.\ When it happens, be ready to move quickly. Turn off the mixer and add xanthan gum, then turn back on to medium speed. Remove the thermometer from hot sugar. Lift pan with two hands.
Rest the lip of the saucepan on the edge of the mixer bowl. Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
Once sugar is all in, turn the mixer to high. Beat til cool. Gauge this by putting the inside of your wrist on the outside of the bowl. It's more accurate than your hands.
Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
Start cutting the butter into thin pieces - you could shave it with a cheese slicer if you'd like. Add butter piece by piece - pain in the derriere, yes, but we're making an emulsion.
See, if you dump all the butter in at once, the butter and eggs will never combine properly and you'll have a \broken\ buttercream. You'll be able to identify this easily - it'll be a chunky, watery, hot mess.
If your buttercream does break, you can fix it! Turn to medium-high, then add a little more butter, piece by piece, til fixed. Or try adding a little guar gum! This is very strong, so only add a pinch and beat for a minute, then check.
Once your butter is added, turn the mixer to medium-high to add some air - 10 or 20 seconds at most. Quelle magnifique! It should be fluffy and make you want to eat it with your fingers.
Once you have your base, there are so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! (OK; maybe not ham. Party pooper.)
Congratulations! You did it! You made French buttercream! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65800,"Burnt End Philly 1 cup paprika 3/4 cup light brown sugar
1/4 cup ground cumin
1/4 cup garlic salt
1/4 cup onion salt
1/8 cup cayenne pepper
2 tablespoons soy sauce
1 tablespoon beef base
8 pounds brisket, trimmed of all but 1/4-inch fat Your favorite rub, for the brisket
8 ounces barbecue sauce
1 cup brown ale beer
1 sliced green pepper
1 sliced white onion
1 cup sliced white mushrooms
4 to 6 hoagie rolls, preferably Amoroso brand
4 ounces cheese dip, such as Cheese Whiz
Instructions: Bring the paprika, light brown sugar, cumin, garlic salt, onion salt, cayenne pepper, soy sauce, beef base and 4 cups water to a low boil in a pan. Boil everything until dissolved, then let cool. Transfer to a flavor injector, then inject into the brisket in a pattern, every inch across the grain, and then the remainder with the grain. Pat the brisket dry and coat with rub. Cover in plastic wrap and refrigerate for 5 hours. Prepare a smoker for smoking at 275 degrees F. Smoke the brisket until its internal temperature reaches 165 degrees F, 4 to 5 hours. Wrap in foil and put back in the smoker until the internal temp reaches 205 degrees F, 3 to 4 hours more. Remove from heat to rest. Separate the point form the flat, then cut the point into cubes and put back in the smoker in a foil pan. (Save the flat for another use.) Cook until the points reach 205 degrees F, then then toss with barbecue sauce, beer and a shake of rub. Saute green peppers, green onions and mushrooms until soft. Split the hoagie rolls and toast on the flat top. Add the burnt ends, sauteed vegetables and cheese dip.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65801,"Grilled Rib-Eye Steaks with Smoked Paprika Rub 2 tablespoons honey 1 tablespoon smoked paprika (pimenton) 1 tablespoon fresh lemon juice 1 clove garlic, minced Kosher salt and freshly ground pepper 3 tablespoons olive oil, plus more for grill grates 4 rib-eye steaks, about 1-inch thick (1 pound each) 1 medium zucchini, thickly sliced 1 yellow squash, thickly sliced 2 large ripe yet firm tomatoes, cored and thickly sliced Instructions:

1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 65802,"Spinach, Orange, and Almond Salad 1/4 cup plus 2 tablespoons sugar 1 tablespoon water 1/2 cup sliced almonds 4 oranges 1/4 cup Champagne or white wine vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon orange zest 1/4 teaspoon salt, plus more for seasoning salad 1/8 teaspoon cayenne pepper 10 ounces baby spinach (6 cups), washed and dried 1 cup thinly sliced celery 1/2 cup thinly sliced red onions Freshly ground black pepper 1/4 cup plus 2 tablespoons sugar 1 tablespoon water 1/2 cup sliced almonds 4 oranges 1/4 cup Champagne or white wine vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon orange zest 1/4 teaspoon salt, plus more for seasoning salad 1/8 teaspoon cayenne pepper 10 ounces baby spinach (6 cups), washed and dried 1 cup thinly sliced celery 1/2 cup thinly sliced red onions Freshly ground black pepper Instructions: Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside. Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely. With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve. Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately. Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside. Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely. With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve. Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65803,"Stuffed Poblano Peppers 8 ripe Roma tomatoes, halved lengthwise 1/2 cup extra-virgin olive oil
   1 tablespoon confectioners' sugar
   1 1/2 teaspoons red pepper flakes
   Kosher salt 2 tablespoons canola oil 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
   6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 12 sprigs fresh thyme
   2 medium red bell peppers, seeded and finely diced 3 large cloves garlic, minced
   3 medium yellow onions, finely diced 6 sprigs fresh basil
   1 tablespoon red wine vinegar
   12 ounces mozzarella, cut into 1-inch cubes
   3/4 cup panko breadcrumbs, toasted
   1/2 cup finely grated Parmesan 1/2 stick (4 tablespoons) unsalted butter, melted
   4 to 5 tablespoons aged balsamic vinegar Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65804,"Game-Day Steak Sandwiches with Whipped Goat Cheese and Calabrian cl Salsa Verde 1 ribeye cap steak (3 to 5 pounds) or 2 to 3 flank steaks, trimmed Steak Marinade, optional, recipe follows Kosher salt and freshly ground black pepper 2 red bell peppers 2 yellow bell peppers Olive oil for drizzling 2 zucchini, ends trimmed 4 ciabatta rolls or 1 loaf ciabatta, split 1 pound goat cheese 1/2 cup heavy cream 6 Calabrian chiles or other hot pickled cl peppers, minced 4 garlic cloves, minced 1 red onion, minced Leaves from 1 bunch parsley, finely chopped Leaves from 1/2 bunch oregano, finely chopped Leaves from 1/2 bunch cilantro, finely chopped 1 1/2 cups extra-virgin olive oil Kosher salt 1/2 cup Worcestershire sauce 1/2 cup olive oil 6 garlic cloves, minced Leaves from 2 sprigs fresh rosemary, finely chopped 1 red finger cl (fresh cayenne pepper), minced Instructions: If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight. When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Discard the marinade. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the steak on a cutting board and allow to rest at least 5 minutes. Meanwhile, place the bell peppers on the grill. Turn the peppers frequently, charring the skin evenly on all sides, 5 to 8 minutes. Transfer the peppers to a large bowl. While the peppers are still piping hot, cover the bowl tightly with plastic wrap and allow the peppers to steam for 15 minutes. Place the peppers on a cutting board. Remove the stems and seeds. Using a kitchen towel, wipe off the charred skin. Slice the peppers into strips. Place the pepper strips in a medium bowl and drizzle with oil. Set aside. Slice the zucchini lengthwise into 3/4-inch-thick planks. Place in a large bowl, drizzle with oil, season with salt and black pepper and toss to coat. Grill the zucchini until tender, 2 to 3 minutes per side. Set aside. Drizzle a little oil on the cut sides of the ciabatta and toast on the grill. In a medium bowl, combine the goat cheese and cream and whisk together until smooth. Set aside. For the cl salsa verde: Combine the chiles, garlic, onions, parsley, oregano, cilantro and oil in a large bowl and mix well. Season with salt. Set aside. To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the whipped goat cheese on both halves of the toasted ciabatta and spread evenly. Layer the sliced steak over the cheese and put a generous amount of the cl salsa verde on top of the steak. Layer the grilled zucchini and roasted peppers into the sandwiches. Close the sandwiches with the top half of ciabatta, slice and serve.
   Combine the Worcestershire, oil, garlic, rosemary and cl in a large bowl and mix well. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 65805,"Seafood and Chorizo Paella 6 cups chicken stock 3 tablespoons olive oil
   3 links cured chorizo, sliced into 1/4-inch-thick half moons
   1 cup minced Spanish onion 1 small green bell pepper, seeded and cut into strips 1 small red bell pepper, seeded and cut into strips
   1 clove garlic, smashed
   1 cup diced tomatoes
   Salt and freshly ground black pepper
   1/2 cup dry white wine
   3 cups bomba rice
   1/4 teaspoon saffron threads
   Six head-on shrimp (21-25 count), deveined, or 12 littleneck clams, purged and scrubbed 1 cup shelled peas, blanched
   Lemon wedges, for garnish
   Minced fresh parsley, for garnish
   Instructions: Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan. In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice. Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes. Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65806,"Miniature Yule Log Yodels 18 mini marshmallows One 11.16-ounce box snack-size chocolate-coated Swiss roll cakes, such as Yodels (10 cakes), refrigerated 1 1/2 cups chocolate frosting 12 sprigs fresh rosemary Confectioners' sugar, for serving Instructions: Heat a medium nonstick skillet over medium-high heat. Put the mini marshmallows in the skillet with a flat side down. Cook, undisturbed, until golden brown on the bottom, about 2 minutes. Let cool in the skillet. Slice a thin piece off both ends of 6 of the Swiss roll cakes to reveal the swirls (discard the end pieces). These will be the logs. Next, slice off the end of one of the remaining cakes on a 30-degree angle, then slice the cake into thirds, making parallel cuts to the end angle and finishing by cutting the second end on the same angle. If the chocolate coating falls off, that's okay; discard it. Discard the ends. Repeat with another cake. These angled pieces will be the branches. (Note that you will have 2 unused cakes, in case you mess up; if you don't mess up, you can just eat them.)
   Cut out six 3-inch parchment squares. Flip a water glass upside down and place one of the parchment squares on the flat bottom. Place a cake log on the parchment. With a butter knife or small offset spatula, spread a thin layer of frosting over the chocolate coating. Run the tip of the knife or spatula down the length of the log to create wide ridges. Stick the end of one branch onto the side of the log and spread frosting over the chocolate coating (or where the chocolate coating would be). Stick 3 of the marshmallows, browned-side up, onto the side of the yule log. Carefully slide the parchment with the yule log off of the glass; set aside. Repeat with the remaining logs, branches, frosting and marshmallows to create 5 additional yule logs.
   Freeze the yule logs on their parchment squares until the frosting is set, at least 30 minutes and up to 3 days (in an airtight container). To serve, transfer each log to a plate, remove the parchment and arrange 2 sprigs of rosemary under each one. Dust with confectioners' sugar.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65807,"Moroccan Chicken and Vegetable Soup 1 plain rotisserie chicken 2 cups low-sodium chicken broth 2 leeks, white and light green parts only, sliced 1/2-inch thick, dark green tops reserved 3 stalks celery, 2 chopped, 1 cut into large chunks 1 large carrot, peels reserved, chopped 2 cloves garlic, smashed and peeled 1/2 cup cilantro leaves, stems reserved Kosher salt 3 tablespoons extra-virgin olive oil 1 small zucchini, cut into 1/2-inch pieces 1 small yellow squash, cut into 1/2-inch pieces 3 tablespoons harissa 2 teaspoons ras el hanout or 1 1/2 teaspoons pumpkin pie spice plus 1 teaspoon ground cumin (see Cook's Note) 2 tablespoons tomato paste One 15.5 ounce can chickpeas, rinsed and drained 4 cups baby spinach Plain Greek yogurt, for serving Instructions: Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve. Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 65808,"Marcela's Spicy Oregano Burgers 1 1/3 pounds ground beef Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 shallot, finely diced
2 cloves garlic, finely minced
1 large egg, beaten
1/4 cup panko breadcrumbs
1 teaspoon Worcestershire sauce
1 teaspoon dried crumbled Mexican oregano
Chipotle Aioli, recipe follows Six 6-inch soft sub rolls, split
Shredded iceberg lettuce, for topping
1 avocado, peeled, pitted and sliced
Pickled jalapenos, for topping
1 clove garlic 1 canned chipotle cl in adobo sauce, drained
1 cup mayonnaise
Squeeze of fresh lime juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Nonstick cooking spray 1 cup Marcela's Spicy Oregano Burgers mixture, recipe above 4 mini (3-inch) pita pockets
Iceberg lettuce, shredded
8 very thin cucumbers, sliced into half-moons 1/4 cup diced tomatoes
2 tablespoons sour cream
Instructions: Put the beef into a medium mixing bowl and generously season with salt and pepper. Heat the oil in a small skillet over medium heat; add the shallot and garlic and cook, stirring, until translucent, about 4 minutes. Remove from the heat and cool. Meanwhile, mix together the egg, panko, Worcestershire and oregano in a medium bowl, and stir until combined. Add the breadcrumb mixture to the beef, along with the cooled shallots and garlic, and mix until the ingredients are well combined. Using a 1/2-cup measure, divide the mixture into 6 equal portions and form them into long ovals, about 1/2-inch thick. (If using the mixture to make Mini Meatball-Stuffed Pitas, recipe below, reserve 1 cup of the seasoned meat and make only 4 burgers.) Preheat the broiler and position a rack 8 to 10 inches below it. Heat a heavy grill pan or griddle over medium-high heat. Cook the burgers, turning once, until cooked through, about 5 minutes per side. Meanwhile, spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges. To assemble the burgers, place a burger on each roll and top with lettuce, avocado, jalapeno and more aioli, if desired. Serve immediately. Put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Roll the meat mixture into16 mini meatballs, about 1 inch in diameter and place them on the baking sheet. Bake until completely cooked through, about 12 minutes. Cool briefly. To assemble, cut the top third off of each pita. Divide the meatballs among the pitas, top with lettuce, cucumbers and tomatoes and drizzle with the sour cream. Yield: 4 pitas ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 65809,"Peanut Butter Cup Bites 3 cups rolled oats 1 1/2 cups crunchy peanut butter
1 cup honey
2/3 cup ground flaxseed
2 tablespoons coconut oil
1/2 teaspoon kosher salt
2 cups chopped semisweet chocolate 1/4 cup coconut oil
Instructions: Prepare a baking sheet with parchment and a baking rack. For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined. Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes. For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside. Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes. Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65810,"Potato Bagels 12 ounces russet potatoes, peeled and cut into 1-inch cubes 2 1/4 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon brown sugar 6 cups high-gluten flour, plus more if needed and for dusting
1 tablespoon kosher salt
7 1/2 teaspoons barley malt syrup Neutral oil, for the bowl Nonstick cooking spray, for the parchment 1 tablespoon baking soda Instructions: Place the chopped potatoes in a large pot and cover with water. Bring to a simmer and cook until a fork pokes easily into the potatoes; begin checking for doneness at about 10 minutes. Drain, reserving 1 cup of the cooking water in a medium bowl. Rice the potatoes and set aside. Add 1/2 cup cool water to the bowl with the hot cooking water; the temperature of the water should even out to warm (105 to 110 degrees F). If it's too cold, microwave it a little; if it's too hot, let it sit for a few minutes to cool. Add the yeast and 1 teaspoon of the brown sugar, give it a little swirl and let it sit until foamy on top, about 5 minutes. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and remaining 2 tablespoons brown sugar. Add the mashed potato, yeast mixture and 4 1/2 teaspoons of the barley malt and mix to form a stiff dough. Knead in the stand mixer until smooth and slightly sticky, adding additional flour if the dough is sticking to the bowl or too sticky to handle, about 5 minutes (or turn out onto a floured surface and knead by hand for 7 to 10 minutes). Transfer to a large oiled bowl, cover with plastic wrap and refrigerate overnight. When ready to bake, let the dough sit at room temperature for 1 hour. Turn the dough out onto a clean work surface and divide into 12 or 16 equal parts, depending on whether you want larger or smaller bagels. Stretch each part into a smooth ball, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes. Meanwhile, preheat the oven to 450 degrees F; line 2 baking sheets with parchment paper and grease them well with cooking spray. Bring a large pot of water to a boil; add the baking soda and remaining 3 teaspoons barley malt. Working with 3 or 4 bagels at a time so as not to crowd the pot, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, lift them out of the water, allowing excess water to drip off, and then transfer them to the prepared baking sheets, spacing them about 2 inches apart. (If making 16 bagels, you will likely need to bake a third pan of bagels, which you can do after the first 2 pans come out of the oven.) With a serrated knife, make 3 cuts in a triangular shape on top of the bagels and dust them lightly with flour. Bake the bagels for 10 minutes, then switch racks, rotate the baking sheets 180 degrees and bake until golden brown, 5 to 8 more minutes. Let cool slightly. If not eating right away, cool the bagels fully, then transfer to plastic bags and freeze (slice them before freezing if you'd like, so you can put them directly from the freezer into the toaster). Reheat in the toaster. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65811,"Shoofly Pie 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 1/2 teaspoons apple cider vinegar 1 cup all-purpose flour 3/4 cup packed dark brown sugar 2 tablespoons unsalted butter, softened 1 large egg 1 cup molasses 1 teaspoon baking soda Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse 3 times, or until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and the vinegar and pulse 3 or 4 times, just until combined (do not let the dough come together into a ball). Pinch the dough between your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1/2 tablespoon at a time, pulsing. Turn out onto a sheet of plastic wrap and pat the dough into a disk; wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Refrigerate the crust 1 hour. Place a baking sheet on the middle oven rack and preheat the oven to 375 degrees F. Make the filling: Whisk the flour, brown sugar and butter in a large heatproof bowl; set aside 2/3 cup of the mixture for topping. Whisk the egg, molasses and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup boiling water until smooth. Pour the filling into the chilled crust. Sprinkle the reserved brown sugar mixture on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is firm, 40 to 45 more minutes. Transfer to a rack to cool; serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 65812,"Kardea's Ultimate Skillet Brownie Nonstick cooking spray, for the skillet 1 cup all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon kosher salt (see Cook's Note) 2 sticks (1 cup) unsalted butter, melted 1 cup firmly packed light brown sugar 1 cup granulated sugar 1 tablespoon espresso powder 3 large eggs 1 tablespoon pure vanilla extract 1 cup semisweet chocolate chips 1 cup toffee bits Vanilla ice cream, for serving Salted caramel sauce and hot fudge sauce, for drizzling Instructions: Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray. Whisk together the flour, cocoa powder and salt in a medium bowl. Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet. Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 65813,"Taj Mahal Rice Pilaf 1 bag Success? Jasmine Rice, Success? White Rice or Success? Brown Rice 1 chicken flavored bouillon cube 1 cinnamon stick 1 Tbsp olive oil 1 tsp cumin powder 1 tsp coriander 1/3 cup golden raisins 1 medium onion, thinly sliced 1/4 cup sliced almonds, toasted 1/4 cup fresh cilantro, chopped Instructions: Prepare rice according to package directions adding bouillon cube and cinnamon stick to water. Remove cinnamon stick after rice is cooked. Heat oil in a medium skillet over medium heat. Add cumin, coriander, raisins and onions. Cook, stirring occasionally, until onions are tender and golden-colored, about 10 minutes. Stir in cooked rice, almonds and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65814,"Chuletas de Puerco Adobados 4 ancho chiles, lightly toasted, stemmed, and seeded 1 tablespoon cumin seeds 2 teaspoons dried oregano, crumbled 2 teaspoons dried thyme, crumbled I tablespoon salt 4 cloves garlic 1/4 cup mild white vinegar 6 thick shoulder pork chops I small piece pork fat or up to I tablespoon lard Apple Tamarind Sauce (recipe follows) I cup sour cream Jicama Pancakes (recipe follows) 2 ounces tamarind pulp (available in Asian and Indian markets) 2 tablespoons honey I tablespoon grated fresh ginger 1/2 teaspoon salt 8 McIntosh apples, peeled, cored, and cut into 3/4-inch dice Instructions: Place the toasted anchos in a bowl and cover them with warm water. Soak for about 20 minutes, then transfer with a slotted spoon to a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a fairly smooth paste, but do not over blend. Pound the pork chops with a wooden mallet until flat. Spread a layer of the chili paste on both sides of the chops, place them in a large shallow baking dish and refrigerate overnight or for 24 hours, covered. In a large skillet, preferably cast-iron, heat the pork fat until it renders, or heat a teaspoon of the lard over medium-low heat. Cook the chops very slowly, for about 20 minutes, turning over once. Add more fat during the cooking time if the pan gets very dry and the cl paste is in danger of scorching. When the chops are done through (press them to see if the flesh springs back), raise the heat to medium-high and quickly brown them on both sides. Serve the chops immediately, garnished with Apple-Tamarind Sauce, sour cream, and pancakes. Break up the tamarind, pulling it apart into marble-sized pieces. In a bowl, cover with I cup boiling water and leave to soak for at least 2 hours or overnight. Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids. Discard the solids. Stir in the honey, ginger, and salt. Add the apples and place the pan over medium-high heat. Bring to a boil, then reduce the heat and simmer, covered for about 40 minutes, stirring occasionally, until thickened into applesauce. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 65815,"Kale and Cashew Pesto 1/3 cup lightly toasted cashews 3 cups loosely packed kale 1 teaspoon chopped garlic 1/2 teaspoon lemon zest Pinch of red pepper flakes Kosher salt 1/2 cup coarsely grated aged pecorino 1/2 cup extra-virgin olive oil Instructions: Put the cashews in a food processor and pulse until finely ground. Add the kale, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 65816,"Touchdown Turkey Salad 3/4 cup uncooked rice 1-1/2 cups salted chicken broth 2 cups cooked turkey breast strips 1-1/2 cups diced unpeeled apple 1 cup sliced celery 1/4 cup chopped walnuts, toasted 1/3 cup bottled poppy seed salad dressing Lettuce leaves Instructions: Bring rice in chicken broth to a boil, reduce heat, cover pan tightly and simmer 15 minutes without peeking. Remove pan from heat and let stand, still covered, 5 minutes. Cool to room temperature or chill. When ready to transport or serve the salad, combine in a medium bowl the cooked rice with turkey strips, apple, celery and walnuts (toast nuts in a small, ungreased skillet over medium heat until nuts are fragrant). Using a fork, toss with salad dressing and scoop salad into lettuce cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65817,"Edouard's Chocolate Chip Cookies 3 1/2 cups (476 grams) all-purpose flour 1 1/4 teaspoons fine sea salt 3/4 teaspoon baking soda 1/2 teaspoon baking powder 2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature 1 cup (200 grams) sugar 1 cup (200 grams) packed light brown sugar 1 1/2 teaspoons pure vanilla extract 2 large eggs, at room temperature 12 ounces (340 grams) semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips) 1 1/2 cups (150 grams) hazelnut or almond flour Instructions: Whisk the flour, salt, baking soda and baking powder together in a medium bowl.
Working in the bowl of a mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until smooth. Add both sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 4 or 5 additions, mixing only until each addition is just incorporated. (Because you're going to add more ingredients after the flour, it's good not to be too thorough.) Still on low speed, mix in the chocolate and nut flour.
Divide the dough in half, wrap each piece airtight in plastic film and refrigerate for at least 2 hours. (The dough can be refrigerated for up to 3 days. Or, if it's more convenient for you, you can scoop the dough now and freeze it in balls. You won't need to defrost the cookies, but you will need to bake them a little longer.)
When you're ready to bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Edouard says to scoop the dough into mounds the size of golf balls. A medium cookie scoop with a capacity of 1 1/2 tablespoons is just right here, but you can also spoon the dough out using a rounded tablespoon of dough for each cookie. Place the dough on the lined sheets, about 2 inches apart.
Bake the cookies one sheet at a time for 8 minutes and then, using a metal spatula, gently press each mound down just a little; rotate the baking sheet. Bake for another 7 minutes or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine-they'll firm as they cool. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then, using a wide metal spatula, carefully transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, always using a cool baking sheet.
Serving: The cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I've never seen a grown French person sip); and even good with Armagnac. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 65818,"Herbed Brown Rice Pilaf 1 tablespoon butter 1 shallot, chopped 1 cup long-grain brown rice Kosher salt and freshly ground pepper 2 1/2 cups chicken broth or water, warmed 1 clove garlic, smashed 2 sprigs fresh thyme 3 tablespoons chopped fresh flat-leaf parsley 3 green onions, thinly sliced Instructions: Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper. Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes. Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65819,"Chicken Bott Boi 1 whole 3 1/2 to 4 pound chicken 1 bunch celery, divided 3 teaspoons granulated chicken bouillon 2 (14-ounce) cans whole tomatoes, roughly chopped and liquid reserved 3 to 5 small white potatoes cut into quarters (optional) Pinch saffron threads Bott Boi dough, recipe follows Salt and pepper 5 eggs 1/2 cup water 4 cups flour Instructions: In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer. In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside. Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot. Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed Cut into 1-inch squares with a pastry wheel and drop into the boiling broth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65820,"Char-Grilled Veal Tenderloin with Sun-Dried Tomato, Basil Beurre Blanc Sauce 8-ounce piece veal butt tenderloin 4 ounces olive oil 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 1 ounce mixed chopped herbs 1 ounce white wine 1/8 teaspoon garlic, chopped 1/8 teaspoon shallots, chopped 1 teaspoon basil, chopped 1 teaspoon julienne sun-dried tomatoes 1/2 lemon, juiced 1/2 ounce white wine 1/2 ounce heavy cream 2 ounces whole butter 1/2 ounce reduced veal stock (optional) Salt and pepper, to taste Instructions: For the marinade: Mix the above ingredients together, add veal tenderloin and refrigerate for 24 hours. Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium.
For the sauce: In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper.
Slice veal and top with sauce. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 65821,"Gingerbread Pancakes with Icing 2 cups all-purpose flour 1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
2 cups milk
4 tablespoons (1/4 cup) unsalted butter, melted, plus more for the griddle 1/4 cup molasses
2 tablespoons dark brown sugar
1 tablespoon orange zest 1 large egg
1 cup confectioners' sugar 2 tablespoons milk
Red and green sprinkles, for garnish, optional Whipped cream, for serving, optional Instructions: For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.) For the icing: In a small bowl, combine the confectioners' sugar and milk. Set aside. Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65822,"Kid Friendly Fruit Cake 4 cups mixed candy (jelly beans, gummy bears, gummy worms, red licorice pieces, and butterscotch chips) 4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter 2 cups sugar 4 large eggs 1 teaspoon vanilla Instructions: Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2-inch) loaf pans. Put the candies in a large bowl and mix them up well. Take 2 tablespoons of the flour and toss it with the candies to coat them so they will not sink or stick together. Set aside. Whisk the baking powder and salt into the remaining flour and set aside. Using a stand mixer with a paddle attachment or a hand held mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar a little at a time scraping down the sides of the bowl once or twice, until the mixture is smooth and fluffy. Add the eggs 1 at a time beating well, then the vanilla. Pour in half the flour mixture and beat on low speed until it is incorporated. Do the same with the remaining flour. The batter will be stiff and you might have to finish this by hand. Fold in the candies. Divide the mixture evenly between the 2 prepared pans pressing it in well so there are no air pockets; smooth the top. Bake until puffed and browned and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. While they are still a bit warm, run a knife between the cakes and the pans to loosen them. Do not turn them out until they have completely cooled. Slice and enjoy. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 65823,"Big Blue Burgers 1 1/3 pounds ground sirloin 1 tablespoon Worcestershire A handful chopped flat leaf parsley 1 shallot or boiling onion, minced 1/2 pound crumbled blue cheese Extra-virgin olive oil, for drizzling Steak seasoning, or, coarse salt and black pepper 4 crusty rolls, split Romaine lettuce leaves Vine ripe tomato slices Blue cheese dressing (homemade or store bought) Instructions: Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese. Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side. Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65824,"Crispy Onion Rings 2 large Spanish onions, sliced into 1/2-inch-thick pieces Whole milk, as needed 3 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons fine salt, plus more for sprinkling 2 teaspoons chili powder (optional) 1 teaspoon ground cumin (optional) 2 lager-style beers (12-ounces each) Vegetable oil for deep frying Instructions: Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65825,"Basic Boiled Asparagus 2 pounds asparagus, the thicker the better 2 tablespoons salt (for boiling water) Instructions: Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65826,"Frontier Buffalo Cowboy Steak on Watercress and Totsoi Salad with Candy Cane Beets, Baby Beans, Tomatoes and Smoked Tomato Vinaigrette 5 ounces Kosher salt 5 ounces brown sugar 2 ounces chipotle powder 1-ounce black pepper 5 tomatoes seeded, smoked or baked 2 cloves roasted garlic 1/2 teaspoon minced tarragon 1/3 cup balsamic vinegar Salt and pepper 1 (28-ounce) cowboy steak with T bone 1/3 pound watercress, trimmed and washed 1/3 pound totsoi, washed 3 big beautiful ripe red tomatoes, sliced 1/2-inch thick 3 candy cane beets, peeled, baked, julienne and cooled 1/3 pound haricots verts, picked, blanched and cooled Instructions: In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes. Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice beef and place on plate. Garnish with beets and beans. Drizzle with dressing around salad. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 65827,"Rosemary Flank Steak with Arugula Salad 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 3 cloves garlic, grated 1 tablespoon chopped fresh rosemary, plus 1 small sprig 1 small flank steak (about 1 1/2 pounds), halved lengthwise 1 15-ounce can cannellini beans (do not drain) Kosher salt and freshly ground pepper 1/2 red onion, thinly sliced Juice of 1 lemon 1 5-ounce package baby arugula (about 8 cups) 2 tablespoons chopped fresh parsley 2 ounces parmesan cheese, shaved with a vegetable peeler Instructions: Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm. Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board. Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 65828,"Gator Tail 2 cups flour 1/2 teaspoon salt 1/2 teaspoon coarse pepper 1 pound gator meat Vegetable oil, for frying Instructions: Mix flour, salt, and pepper in a large bowl with hands. Rinse gator and drain water. Dip in flour mixture. Shake off excess flour. Heat 1/2-inch vegetable oil in a deep frying pan to 350 degrees F. Drop the floured gator in pan and fry for 5 minutes or until golden brown. Serve immediately. ","[Zinfandel, Petite Sirah, Tempranillo]" 65829,"Whole-Grain Waffles 1 (1/4-ounce) package active dry yeast 1/2 cup warm water (105 to 110 degrees) 2 cups buttermilk 3 tablespoons peanut oil 2 tablespoons sugar 2 cups whole-wheat pastry flour 1/2 cup rolled oats 4 large egg whites 1/8 teaspoon baking soda 1/4 teaspoon fine salt Cooking spray for waffle iron Maple syrup, for serving Instructions:

1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65830,"Fruit and Gorgonzola Salad with Prosciutto 3 ounces thinly sliced prosciutto 3 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 2 peaches, pitted and sliced 1/2-inch thick 2 plums, pitted and sliced 1/2-inch thick 1/4 cup thinly sliced red onion 8 cups torn mixed salad greens 2 to 3 ounces crumbled gorgonzola (or other blue cheese) 4 slices Italian bread, toasted or grilled Instructions: Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate. Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl. Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 65831,"Hopes and Dreams Mac and Cheese 1 pound dried elbow macaroni 1 tablespoon grapeseed oil 1/2 cup butter (1 stick) 1 cup chopped white onion 2 cloves garlic, chopped 1/2 cup all-purpose flour, or as needed 2 bay leaves 1 cup vegetable stock 1/2 cup heavy cream 2 cups sharp shredded Cheddar (8-year-old aged if you can get it) Salt and freshly ground white pepper 1/4 cup chopped fresh chives Instructions: Bring a pot of water to boiling for the pasta. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt the grapeseed oil and butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable stock a little at a time to form a smooth sauce. Simmer for at least 10 minutes to allow the flour to \cook out,\ then remove the bay leaves. Add the heavy cream and Cheddar cheese, then season with salt and white pepper. Fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 65832,"Diner-Style Meatloaf 1 tablespoon grapeseed oil 100 grams carrots, diced
100 grams shallot, diced
50 grams mushrooms, diced
17 grams garlic, minced
4 grams smoked paprika
1 gram ground nutmeg
18 grams salt
50 grams BBQ sauce
30 grams Worcestershire sauce 190 grams heavy cream
2 eggs
70 grams sourdough bread, torn into 1-inch chunks 600 grams ground pork 600 grams lean ground beef Instructions: Preheat the oven to 120 degrees C (about 250 degrees F). Heat a frying pan over medium heat and add oil. Saute carrots, shallots, mushrooms and garlic until they become soft around the edges, about 2 minutes, then add paprika, nutmeg and 4 grams salt. Cook for 30 seconds, then add BBQ sauce and Worcestershire. Remove from heat and let cool. Meanwhile, mix cream, eggs and remaining 14 grams salt in a bowl until they are a uniform color. Add the bread and allow to soak for around 15 minutes, then blend in a blender (it can still be a bit chunky, but not large pieces). Mix in the meats, then the veg until it looks uniform and is slightly tacky when touched. Line a loaf pan with parchment paper and put mixture into the pan. Bang it on the counter a couple times to ensure that it makes it to the corners. Bake until its internal temperature registers 70 degrees C (about 160 degrees F) on an instant-read thermometer, about 1 hour 30 minutes. Can be served immediately, but for best results allow to cool overnight, then slice and reheat slices in a pan with a little oil. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 65833,"Perfect Gin and Tonic Ice 8 ounces gin, such as Hendrick's, chilled 8 ounces tonic, chilled
4 ounces club soda, chilled
1 ounce lime juice, strained and chilled
4 lime twists
Instructions: Add ice to 4 stemless white wine glasses. Divide the gin, tonic, club soda and lime juice evenly among the glasses and stir. Garnish each with a lime twist. ","[Gin, Tonic Water, Sparkling Wine]" 65834,"Ricotta-Orange Cheesecake 2 pounds fresh whole-milk ricotta 1 stick unsalted butter, melted 2? cups finely ground graham cracker crumbs (about 18 crackers) 1? cups granulated sugar Fine salt 2 teaspoons pure vanilla extract ? teaspoon almond extract Zest of 2 oranges (about 1 tablespoon) 6 eggs, lightly beaten 1 cup heavy cream, very cold 3 tablespoons confectioners' sugar One 3?-ounce dark chocolate bar Instructions: Position a rack in the center of the oven and preheat to 325F. Wrap foil around the bottom of the springfoam pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained. Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, ? cup of the granulated sugar and ? teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350F. Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springfoam pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan. Bake until just set and very lightly browned, for 1 hour and 35 minutes. The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off. Whisk the cream and confectioners' sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating. At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65835,"Half Smoked Trout with Onion Relish and Fingerling Potato 2 boneless brook trout 1/2 pound of fingerling potatoes 2 red onions 2 tablespoons of balsamic vinegar 1 ounce of olive oil 1 teaspoon of smoked salt Instructions: Cut the head of the trout and separate the fillets season each fillet with the smoked salt and reserve. Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter. Cut the onions in large dice and cook them in olive oil until tender, deglaze with balsamic vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65836,"Aperol Spritz Mimosa 2 ounces Aperol 4 ounces sparkling white wine
4 ounces freshly squeezed orange or grapefruit juice
3 cocktail olives
Instructions: Fill a wine glass halfway with ice. Pour the Aperol, sparkling wine and juice over the ice. Garnish with a skewer of cocktail olives. ","[Prosecco, Cava, Vermentino, Sauvignon Blanc]" 65837,"Seafood Crepes with a Lobster Champagne Sauce 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup warm water 2 large eggs 2 tablespoons unsalted butter, melted 1/2 teaspoon salt 1 cup diced yellow onion 1 cup chopped carrots 1 cup chopped celery 1 large shallot, minced 2 tablespoons chopped garlic 2 ounces clarified butter 2 cups white wine 3 tablespoons commercial lobster base 2 cups water 4 cups heavy cream 1/2 cup champagne 4 ounces roux White pepper 2 ounces clarified butter 2 ounces lobster meat, cubed 2 ounces crawfish tail meat 2 ounces shrimp pieces, large 2 ounces crabmeat 1/2 cup champagne 2 plum tomatoes, seeded and diced 1/2 cup chopped green onions (scallions) Salt and pepper Instructions: Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight. To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste. Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve. Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65838,"Cookie Glaze 1 cup confectioners sugar Sugar sprinkles, such as hot pink or white, for decorating 14 to 16 bakery shortbread or sugar cookies Instructions: Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles. ","[Prosecco, Moscato, Vinho Verde]" 65839,"Noodle Dipping Sauce 2 1/2 cups dashi or light chicken stock 1/2 cup plus 2 tablespoons dark soy sauce 4 tablespoons mirin 1 teaspoon sugar 1 ounce dried bonito flakes Cooked, cold soba noodles Thinly sliced scallions Grated daikon Quail eggs Natto (optional) Instructions: Combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring just to a boil. Stir in the bonito flakes and immediately remove from the heat. Wait about 10 seconds for the flakes to get thoroughly soaked, and then strain. Let liquid cool to room temperature. Serve with cold soba noodles for dipping, along with scallions, grated daikon, quail eggs and natto if you have a taste for it. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 65840,"Spinach Casserole 10 (12-ounce) bags fresh leaf spinach, or 8 (10-ounce) boxes of frozen spinach, chopped 2 pounds ground beef 1 pound ground pork sausage 10 stalks celery, chopped 1 white onion, chopped 5 cloves fresh garlic, chopped 1/2 cup fresh or canned chicken broth 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice Salt and pepper, to taste 1 (15-ounce can) medium whole black pitted olives Instructions: Pre-heat oven to 350-degrees F. Wash spinach (trim stems if using fresh bunches), and drain well. In a food processor, chop spinach to about the size of confetti. Put in colander in workable amounts to squeeze out all possible liquid. Over medium heat, brown the ground beef and sausage, about 15 minutes. Add chopped celery, onion and garlic. Continue cooking until vegetables are translucent, about 5 minutes. Be sure to drain all grease. In a large mixing bowl, combine chopped spinach with cooked meat and mix thoroughly. Add 1/2 cup of broth. Season the mixture with cinnamon, cloves, allspice, salt, and pepper. Add drained olives. Spoon into 2 1/2 quart casserole dish and cover with lid. Bake for 1 to 1 1/2 hours. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 65841,"Sunny's Easy Bananas Foster 2 tablespoons salted butter 1/2 cup orange juice 1/4 cup packed light brown sugar 1/2 teaspoon pumpkin pie spice 2 bananas 1/4 cup bourbon 1 pint vanilla ice cream 1/4 cup chopped pecans or walnuts Instructions: Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 65842,"Chicken Wings with Homemade BBQ Sauce Canola oil, for frying 24 chicken wing parts (12 wings separated into 2 pieces)
1 tablespoon canola oil 2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1/4 cup minced chipotle peppers in adobo sauce
About 1/4 cup distilled vinegar
1 tablespoon Worcestershire sauce
Dash kosher salt
Instructions: For the wings: Heat 3 inches of canola oil in a heavy pot until a deep-frying thermometer registers 375 degrees F. Add half of the chicken pieces to the oil and fry until golden brown and fully cooked, about 5 minutes. Drain on paper towels, then repeat with the other half. For the BBQ sauce: Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook, stirring and watching carefully so they don't burn, about 5 minutes. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Bring to a simmer and cook for 20 minutes. Preheat the oven to 325 degrees F. Taste the sauce after simmering and add whatever ingredient it needs (more spice, more sugar, etc.). Put the wings in an ovenproof dish, pour the sauce over the top and toss to coat. Bake until the wings are heated through and the sauce is brown and bubbling, about 15 minutes. ","[Zinfandel, Syrah, Merlot, Malbec]" 65843,"Strawberry Pie Cake Cooking spray, for the pan 1 18.25-ounce box vanilla cake mix, plus required ingredients 3 cups quartered fresh strawberries (about 1 pound) 1/4 cup granulated sugar Pinch of salt 2 12-inch rolls refrigerated pie dough All-purpose flour, for dusting Coarse sugar, for sprinkling Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Spray a pie plate with cooking spray. Make the batter; pour into the pie plate until three-quarters full. Bake until set around the edges but slightly wobbly in the center, 20 to 25 minutes. Meanwhile, make the strawberry filling: Toss the strawberries, granulated sugar and salt in a bowl. Let sit 20 minutes. Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1- to 1 1/4-inch-wide strips with a knife. Set aside. Unroll the remaining piece of pie dough. Cut three 1-inch-wide strips from the middle of the round and press the strips together, end to end, to form one long strip. (This will be used for the piecrust rim.) Transfer the partially baked cake to a rack; cool slightly. Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top to hold them in place. Increase the oven temperature to 450 degrees F. Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends. Fold back every other strip halfway. Lay one of the remaining strips across the center of the pie, perpendicular to the others. Unfold the strips over the perpendicular one. Repeat, alternating the strips you fold back, to create a lattice top. Trim the overhang. Drape the long pie dough strip around the edge of the plate, on top of the lattice ends. Trim as needed and press the ends together. Tuck the edge of the dough under itself, then crimp decoratively with your fingers. Sprinkle the lattice crust with coarse sugar and return the cake to the oven. Bake until the crust is golden, 10 to 15 more minutes. (Cover the pie rim with aluminum foil if it browns too quickly.) Serve with vanilla ice cream or whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65844,"Caipirissima 1 lime 1 tablespoon superfine sugar 2 ounces gin Crushed ice Instructions: Cut up a lime into 8 wedges. Muddle the wedges in a rocks glass with sugar. Add gin and top with ice. Stir and serve. ","[Cacha?a, Gin]" 65845,"Rhubarb Custard Pie 1 sheet refrigerated pie dough (from a 14.1-ounce package) 1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups) 3/4 cup granulated sugar 1/2 teaspoon finely grated orange zest, preferably Valencia 2 tablespoons orange juice, preferably Valencia 2 large eggs 2/3 cup heavy cream 1/4 cup all-purpose flour Confectioners' sugar, for serving Instructions: Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65846,"Skillet Chicken with Escarole 3 tablespoons extra-virgin olive oil 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 1 large head escarole 4 cloves garlic 4 sprigs thyme 1 cup low-sodium chicken broth 3 tablespoons capers in brine, drained 1 tablespoon unsalted butter Juice of 1/2 lemon Chopped fresh parsley, for topping Instructions: Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes. Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic. Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs. Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65847,"Spiced Nuts 1/2 cup vanilla sugar 1/2 cup water 1/2 teaspoon Saigon cinnamon 1/4 teaspoon allspice 1 1/2 cups walnuts Instructions: Spray a sheet tray with foil and spray with non-stick spray. Add vanilla sugar, water, cinnamon, and allspice to a large saucepan over medium high heat. Bring to a boil, then simmer until reduced by half, about 5 minutes. The mixture will start looking dark and thick. Quickly stir in the walnuts to the simmering syrup. Cook in the syrup while stirring until it begins to bubble and thicken. Spread the candy in a single layer to the prepared sheet tray- breaking up large clusters with a wooden spoon. Let cool completely, about 5-10 minutes until the candied harden and the syrup dries. Break apart and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65848,"Gina's Shrimp Scampi with Angel Hair Pasta 1 pound angel hair pasta 2 tablespoons olive oil 1 pound large shrimp, peeled and deveined 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 lemon, juiced, plus 1/2 lemon, zested 1/2 cup dry white wine 5 tablespoons butter 1/4 cup chopped parsley leaves Instructions: Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat. Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 65849,"Mixed Masala Nuts with Raisins 1/4 cup unsweetened flaked coconut 3 tablespoons sugar 2 teaspoons garam masala 1 teaspoon curry powder 1/2 teaspoon ground turmeric, optional Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 1 cup unsalted raw almonds 1 cup unsalted raw cashews 1 cup unsalted raw pistachios 1 cup unsalted raw walnuts 1 cup golden raisins Instructions: Mix together the coconut, sugar, garam masala, curry powder, turmeric if using and 1 1/2 teaspoons salt in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil. Put the egg white in a large bowl and whisk until frothy. Add the almonds, cashews, pistachios and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, stir in the raisins and transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65850,"Crab Boil 3 tablespoons vegetable oil 1 pound baby artichokes (about 8 small), trimmed and halved 10 ounces andouille sausage, cut into 1-inch rounds 1 1/2 cups cippolini onions, peeled and halved 1 pound small red potatoes 3 tablespoons crab boil spice mix, such as Zatarain's 1 tablespoon kosher salt 1 teaspoon hot sauce, such as Crystal 1 teaspoon ground black pepper 3 bay leaves 1 jalapeno, diced 2 ears of corn (about 1 pound), cut into thirds 3 pounds live crab, purged in water to remove any debris 3 green onions, sliced, for garnish (or your favorite fresh herb) Garlic Bread, recipe follows 2 sticks butter, softened 1 tablespoon Parmesan 1 tablespoon finely chopped fresh parsley 2 cloves garlic, minced 1 scallion, minced Hot sauce Salt and freshly cracked black pepper 1 French baguette, sliced horizontally Instructions: In a small stockpot, heat the oil over medium heat. Saute the artichokes, sausage and onions until lightly colored, about 5 minutes. Add 12 cups (3 quarts) water, the potatoes, crab boil spice mix, salt, hot sauce, pepper, bay leaves and jalapenos. Cover the pot and bring to a boil. Reduce the heat, add the corn and cover. Cook until the corn is tender, about 10 minutes. Add the crab and cook about 7 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with the Garlic Bread. Position an oven rack in the top of the oven and preheat the broiler. In a small bowl, mix the butter together with the Parmesan, parsley, garlic and scallions; add hot sauce, salt and pepper to taste. Spread the butter mixture on both halves of the baguette. Place on a sheet pan and toast under the broiler, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65851,"Classical Puff Pastry 3- 1/2 cups all-purpose flour 1- 1/2 teaspoons salt 1 pound unsalted butter, cold 1- 1/4 cups ice water (approximately) Instructions: Combine the flour and salt in the bowl of a food processor and process few seconds to combine. Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal. Pour half the ice water in a large bowl and turn the flour mixture onto it. Sprinkle the remaining water over it, reserving one tablespoon. Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass. Add the remaining water if necessary. Cover in plastic wrap and chill. Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable. Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square. Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square. Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it. Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide. If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface. Brush off any excess flour. Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge. This is called a \turn. Lightly flour and roll it out again to about 12 x 26 inches. Brush off the excess flour and again fold it into thirds. Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes. Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches. Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns. There are six turns in all. Lightly roll it to flatten and even it. Wrap it in plastic wrap or a bag and chill for at least two hours before using it. It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months. To roll pastry: (for home size 11 x 17-inch sheet trays) For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe). For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe). Line an 11 x 17-inch sheet tray with parchment paper. On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches. Dust off any excess flour. Roll the dough up onto the rolling pin and transfer it to the sheet tray. Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray. Make sure it is even - with no lumpy edges. Rolling lightly and gently enables you to keep it even. Shapes to cut out of the 3/8-inch thick dough: Bouchee: Cut 2 (3-1/2-inch) rounds of dough. Cut a 2-1/4-inch circle out of the second round. Egg wash the first round. Place the ring from the second round over the first so that the edges line up. Dock the edges and center with a fork. Thin inner circle can be baked as well and used for a lid. Bouchee made from special cutter: Use and cutter made especially for this purpose. It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough. Criss-cross Tartlet: Cut a 5-inch square. Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex. The cut should be about 1/2-inch from the edge. Open it up to the square and place on a cookie sheet. Egg wash the edges. Bring one point over to the opposite corner of the inner square and press. Bring the opposite point over and press. Press along the rim to seal. Dock rim and center. Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8\ wide and the length of the sheet tray. Transfer it to a paper lined cookie sheet. Using a pizza wheel, cut a 3/4\ strip from each edge. Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge. Dock the 2 rims with a fork, then dock down the center. Vol-au-Vent: Similar to above, but round. Press whatever size round you want into the dough on the sheet tray. Lift and cut along the circular impression with a pizza wheel. Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly. Remove and cut along this line. Egg was the edge, as above, and cut through the outer rim in one place. Place the rim over the center circle, lining up the edges. Dock the rim with a fork, then dock the center. Bake 20 to 25 minutes in a preheated 425 degree F. oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65852,"Barbecue Ribs 1 1/2 cups kosher salt 1 cup light brown sugar
4 ounces granulated garlic powder
2 ounces ground cumin
2 ounces smoked paprika
2 ounces black pepper
1 ounce cayenne pepper
1 ounce cl powder
6 pounds pork ribs (about 2 slabs) Barbecue sauce, for serving, optional Instructions: For the rib rub: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and cl powder in a medium bowl and mix well. For the barbecue ribs: Heat a charcoal or gas grill. Rinse the ribs and dry them well with paper towels. Coat the ribs with the rib rub to form a paste and wrap them in plastic wrap. Punch about 20 holes in the plastic on both sides of the ribs. Warm the mesquite chips and cherry wood chips in a pot until smoking. Transfer the smoking chips to one of the roasting pans. Punch about 10 to 15 holes in a second roasting pan and set on top of the pan with the chips. Place the plastic-wrapped ribs into the pan. Cover with the third roasting pan. Place onto low heat and smoke until tender, keeping the smoking temperature around 175 degrees F, for 4 to 6 hours. Serve with your favorite barbecue sauce or enjoy the ribs on their own!
","[Zinfandel, Syrah, Malbec, Rioja]" 65853,"Three Cheese Vegetable Lasagna 1 box lasagna noodles 4 tablespoons butter, divided 2 teaspoons smoked paprika, divided 1 teaspoon crushed red pepper flakes 4 tablespoons panko bread crumbs 1/2 cup grated Parmesan, divided 1 tablespoon freshly chopped parsley leaves 2 to 3 tablespoons olive oil 1 cup broccoli florets 1 cup cauliflower 1 cup seeded and chopped zucchini 1 cup seeded and chopped squash Kosher salt and freshly cracked black pepper 1 medium onion, diced 4 tablespoons all-purpose flour 1 tablespoon minced garlic 2 1/2 cups milk 1 cup vegetable stock 1 1/2 cups cottage cheese 1 1/2 cups shredded mozzarella cheese Instructions: Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan. In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside. In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside. In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan. Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 65854,"Toasted Ravioli Vegetable oil, for frying 3 eggs, whisked
All-purpose flour, for breading 2 cups Italian-style breadcrumbs
Kosher salt and freshly ground black pepper 1 package frozen ravioli (about 9 ounces) Grated Romano cheese, for coating ravioli Chopped fresh parsley, for coating ravioli Favorite marinara sauce, for serving Instructions: Heat 4 inches of oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the frozen ravioli into the egg mixture, then into the flour, back into the egg mixture and finally into the breadcrumbs. Set on a plate and repeat with the remaining ravioli. Working in batches, fry the ravioli until golden brown, flipping if necessary and making sure they are not overcrowded or overlapping, about 2 minutes. Drain on a paper towel. While still hot, coat with some Romano and fresh parsley. Serve with your favorite marinara sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65855,"Chocolate-Covered Shortbread 2 sticks unsalted butter, at room temperature, plus more for the pan 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 cup confectioners' sugar 1/2 teaspoon salt 1 teaspoon pure vanilla extract 3 ounces semisweet chocolate, chopped Silver nonpareils, for decorating Instructions: Preheat the oven to 300?. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together. Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times. Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely. Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65856,"Big Top Beef Stroganoff 1 to 3 tablespoons grapeseed oil, as needed to sear steaks 1 (2 to 3-pound) beef bottom round roast, julienned Salt and freshly ground black pepper 1 tablespoon paprika 1 large white onion, diced 2 cloves garlic, lightly crushed with the side of a knife blade, and minced 2 cups (about 6 ounces) white mushrooms, cleaned trimmed, and sliced 2 cups red wine 1 cup beef stock 1 pound egg noodles 1 cup sour cream 1/4 cup prepared horseradish 2 tablespoons minced fresh flat-leaf parsley Instructions: Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef. Season beef with salt, pepper, and paprika, and set aside briefly. To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices. Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes. Bring a pot of water to a boil for the noodles. Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered. While the beef stock is reducing, boil the egg noodles until al dente. Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce. Drain egg noodles well and spoon stroganoff over. Garnish with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 65857,"Cheese Sauce 2 cups heavy cream 1 tablespoon Dijon mustard
1 1/2 cups finely grated Gruyre cheese
1/2 cup finely grated Parmesan cheese
1 small clove garlic, grated
Kosher salt and freshly ground black pepper
Instructions: In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyre, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm. ","[Chardonnay, Riesling, Gouda, Goat Cheese]" 65858,"Savory Coeur a la Creme 12 ounces cream cheese, at room temperature 1 cup heavy cream 1 lemon, zested 1 tablespoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 bottle chutney (recommended: Cross and Blackwell Major Grey's) Crackers, for serving Instructions: Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick. Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight. When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 65859,"Tomato Cheese Tart 7 fresh or frozen filo pastry sheets, thawed 1/4 cup melted butter 2 tablespoons Dijon mustard 2 cups grated Swiss cheese (recommended: Emmenthal) 8 large ripe tomatoes, sliced 1/4-inch thick Coarse salt Freshly ground black pepper 1 tablespoon fresh thyme leaves 12 fresh basil leaves, for garnish Instructions: Preheat oven to 400 degrees F. On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge. On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top. Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes. Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65860,"Healthy Dump Chicken Bake 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 8 ounces plum tomatoes, halved and cut into 1 1/2-inch pieces 1 cup dry ditalini 3 tablespoons Italian seasoning 2 tablespoons garlic powder 2 tablespoons olive oil 2 tablespoons onion powder 2 bell peppers, any color, cut into 1 1/2-inch pieces 1 red onion, halved and cut into 1 1/2-inch pieces 1 zucchini, halved and cut into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 2/3 cup low-sodium chicken stock 1 1/2 cups shredded mozzarella (about 6 ounces) Instructions: Preheat the oven to 400 degrees F. Toss together the chicken, tomatoes, ditalini, Italian seasoning, garlic powder, olive oil, onion powder, bell peppers, onion, zucchini and 2 teaspoons each salt and pepper in a 9-by-13-inch baking dish until evenly combined. Pour the chicken broth over everything and cover tightly with foil. Bake until the chicken is cooked through and the pasta is al dente, about 45 minutes. Remove the foil, sprinkle with the mozzarella and return to the oven until the cheese is melted and just starting to brown, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65861,"Mediterranean Hanger Steak and Potatoes 3 tablespoons zaatar 1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil Four 6-ounce hanger steaks
1 1/2 pounds baby red potatoes
2 tablespoons white wine vinegar
1/2 teaspoon white miso
2 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped fresh dill 1 tablespoon drained capers
2 cups medium diced heirloom or vine ripe tomatoes
1 cup sliced Persian cucumber
1/4 cup mixed olives, sliced in half
1 cup crumbled feta Instructions: Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes. Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers. Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside. Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing. Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side. Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 65862,"Popovers with Roast Beef and Horseradish 4 tablespoons unsalted butter, softened 2 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon kosher salt
1/2 teaspoon sugar
1 cup all-purpose flour
1/4 cup prepared horseradish 1/4 cup sour cream
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 ounces sliced roast beef
Finishing salt, to top
Instructions: For the popovers: Preheat the oven to 450 degrees F; position a rack in the lower third with at least 6 inches of clearance above it. Place a baking sheet on the rack and preheat for 15 minutes. Meanwhile, melt 1 tablespoon of the butter and pour it in a large bowl with the eggs, milk, salt and sugar. Whisk until very well combined. Add the flour and whisk until smooth; pour into a liquid measuring cup. Cut the remaining butter into 12 equal pieces; put one piece in each cup of a 12-cup muffin tin. Set the tin in the oven, on top of the preheated baking sheet, and heat until the butter starts to sizzle, about 3 minutes. Remove the muffin tin from the oven and pour the batter into the cups, filling each about halfway. Return to the oven and bake until the popovers are puffed and starting to brown (do not open the oven door!), about 12 minutes. Reduce the heat to 325 degrees and continue to cook (again, without opening the oven!) until the popovers are golden brown all over, 12 to 15 minutes more. Remove the popovers from the tin onto a cooling rack. Let cool until just cool enough to handle, about 3 minutes. For the sandwiches: In a bowl, stir together the horseradish, sour cream and chives. Season with salt and pepper. Working one popover at a time, dollop about a teaspoon of the horseradish cream into the divot on the top of the popover; if the divot is not very deep, push in lightly with your thumb to make a deeper indentation or hole. Top with a slice or two of roast beef and then with another dollop of horseradish cream. Sprinkle with a little finishing salt. Repeat with the remaining popovers and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65863,"Arugula, Avocado and Fennel Salad 2 medium Hass avocados 2 tablespoons lemon juice (from about 1/2 lemon) 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced 1/2 small red onion, thinly sliced 8 cups arugula, washed, dried, and any long or tough stems removed 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper Instructions: Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together. Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65864,"Turkey with Pomegranate Glaze 6 quarts water 1 1/2 cups kosher salt, plus more for seasoning 3/4 cup light brown sugar 1/4 cup coriander seeds One 2-inch piece fresh ginger, sliced 2 bay leaves 1 gallon ice cubes One 16- to 18-pound turkey, giblets removed 2 celery stalks, cut into 4 pieces 1 lemon, quartered 1 onion, quartered 4 sprigs parsley
1/2 cup pomegranate molasses 1 tablespoon Aleppo pepper 1 tablespoon unsalted butter 2 teaspoons soy sauce
Instructions: For the brine and turkey: In a large stock pot, bring water, 1 1/2 cups kosher salt, sugar, coriander, ginger and bay leaves to a boil over high heat. Lower heat and simmer for 10 minutes, stirring occasionally to make sure the salt and sugar dissolve. While the brine is simmering, place the ice in a bucket or pot big enough to hold the turkey. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the brine. Refrigerate for 8 to 12 hours. Position an oven rack on the lowest level of the oven and preheat the oven to 450 degrees F. Remove the turkey from the brine and pat it dry; discard the brine. Tuck the wings underneath the turkey. Sprinkle the turkey inside and out with salt. Put the celery, lemon, onion and parsley into the cavity of the turkey and tie the legs together with kitchen twine. Place breast-side down in a roasting pan fitted with a rack. Roast for 30 minutes. For the glaze: While the turkey roasts, combine the pomegranate molasses, 3 tablespoons water and Aleppo pepper in a medium saucepan and bring to a simmer. Adjust heat and simmer, uncovered, until thick and syrupy, 5 to 10 minutes. Stir in the butter and soy sauce and remove from heat. After 30 minutes of roasting, turn the turkey breast-side up and lower the oven temperature to 325 degrees F. Roast 3 hours longer, or until a meat thermometer inserted into the thickest part of the thigh but not touching bone registers 160 degrees F. When the thermometer registers 155 degrees F, or during the last 30 minutes of cooking, begin basting with glaze every 5 to 10 minutes. Remove the turkey from the oven and allow to rest for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65865,"Crustless Spinach and Feta Pies 1 tablespoon extra-virgin olive oil 1 (10-ounce) package frozen spinach, thawed 4 scallions, thinly sliced 3 large eggs 3/4 cup half-and-half 1 tablespoon plain bread crumbs 2 teaspoons crumbled dried mint 1 1/4 teaspoons kosher salt Freshly ground black pepper Pinch cayenne pepper Freshly grated nutmeg 1/3 cup crumbled feta cheese 12 ounces mixed small tomatoes 2 to 3 pepperoncini, stemmed and chopped 2 tablespoons pitted kalamata olives, coarsely chopped 2 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon dried oregano Kosher salt Freshly ground black pepper Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve. Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65866,"Marinated Slaw 1/2 head Napa cabbage, shredded, salted, and rinsed 2 red bell peppers, thinly sliced 2 green bell peppers, thinly sliced 3/4 cup apple cider vinegar 1 tablespoon mustard seed 1 teaspoon celery seed 1 cup sugar Instructions: Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar. In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving. Yield: Preparation time: Cooking time: 5 minutes Ease of preparation: easy ","[Chardonnay, Riesling, Gewrztraminer, Sauvignon Blanc]" 65867,"Chicken Scaloppini with Lemon-Caper Sauce 2 cups all-purpose flour 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note) Instructions: Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside. Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray. Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat. Garnish with the lemon supremes and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 65868,"Kir Spritzers Ice cubes Creme de cassis Dry white wine, such as Sauvignon Blanc or Chenin Blanc Lemon-lime soda Instructions: For each drink, fill a tall tapered glass 3/4 full with ice. Pour in about 1 ounce creme de cassis and about 2 ounces of wine, then fill the glass with lemon-lime soda. Stir to blend, then drink. ","[Sauvignon Blanc, Chenin Blanc]" 65869,"Corned Beef and Cabbage 1 cup kosher salt 1 cup brown sugar 1 1/2 tablespoons whole coriander 1 1/2 tablespoons whole mustard seeds 1 1/2 tablespoons whole black peppercorns 1 1/2 tablespoons whole allspice 4 sprigs fresh marjoram 4 sprigs fresh thyme leaves 2 bay leaves 1 (2 1/2 to 3 pound) brisket 3 tablespoons extra-virgin olive oil 1 onion, halved 6 carrots, coarsely chopped 1 head celery including leaves, coarsely chopped 1 head garlic, halved 3 sprigs fresh marjoram 1 small cabbage cut into 6 to 8 wedges Herbed Root Vegetables, recipe follows 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper 1/2 pound unsalted butter, softened 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil Kosher salt and freshly ground black pepper Instructions: Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat. Heat the oven to 300 degrees F. Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours. Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables. Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65870,"Michelle's Trinidadian Tonic 5 cups water 2 cinnamon sticks 2 whole cloves 1/4 cup grated ginger Honey, optional Instructions: In a saucepan add the water, cinnamon sticks, and cloves. Bring to a boil. Remove from heat. Add ginger and let steep 5 minutes. Strain tea through a fine mesh sieve and serve immediately. Sweeten with honey if desired. ","[Grenache, Riesling, Moscato]" 65871,"Grilled Lobster and Shrimp Tacos 1 stick (8 tablespoons) unsalted butter, at room temperature 2 canned chipotle peppers in adobo, seeded and minced, plus 2 tablespoons adobo sauce
2 tablespoons lime juice plus 1 lime, cut into 8 wedges
Kosher salt and freshly ground black pepper 1/2 cup sour cream
8 ounces peeled and deveined large shrimp, tails removed
1 tablespoon tequila
1 tablespoon extra-virgin olive oil 1 1/2 teaspoons minced fresh cilantro plus 1 cup cilantro leaves 2 large chilled cooked lobster tails, split lengthwise
8 corn tortillas (6 inch) 1 cup julienned radishes
1 avocado, sliced
1 Fresno cl, thinly sliced
Instructions: Prepare a grill for medium-high heat. In a mixer with the paddle attachment, combine the butter, chipotle peppers, 1 tablespoon of the adobo sauce and 1 tablespoon of the lime juice. Season with salt and pepper, then paddle the mixture until the ingredients are distributed evenly. In a bowl, mix the sour cream with the remaining 1 tablespoon adobo sauce. Season with salt and pepper. Refrigerate until ready to use. In a bowl, combine the shrimp, tequila, olive oil, minced cilantro and remaining 1 tablespoon lime juice. Season with salt and pepper. Spread a heaping tablespoon of the butter mixture onto each lobster split. Put the lobster butter-side up on the grill, along with the shrimp. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the lobster until the butter is melted and the meat is just heated through. Remove the lobster meat from the shells and chop into 3/4-inch pieces. Grill the tortillas until warmed. Assemble the tacos by distributing the lobster and shrimp among the tortillas, then topping with the radishes, sliced avocado, Fresno cl slices, cilantro leaves and sour cream mixture. Serve with a lime wedge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65872,"Whipped Sweet Potatoes and Bananas with Honey 5 medium sweet potatoes, scrubbed 4 bananas, unpeeled 1 cup (2 sticks) unsalted butter, at room temperature 1/4 cup honey Kosher salt 1/2 cup all-purpose flour 3/4 cup dark brown sugar 1 1/2 cups pecans, chopped Instructions: Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 65873,"Summer Succotash 1 pound small Yukon gold potatoes, cut into bite-size pieces 8 ounces shelled butterbeans Coarse kosher salt and freshly ground black pepper 2 tablespoons canola oil (or bacon grease for an old-school taste) 1 sweet onion, chopped 2 cups fresh corn kernels (from 3 ears) 2 small yellow squash, trimmed and quartered 1 large tomato, cored, seeded and chopped Instructions: Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65874,"Roasted Broccolini and Cheddar 1 1/2 pounds broccolini Good olive oil
Kosher salt and freshly ground black pepper
6 ounces good sharp aged white Cheddar, such as Cabot
Juice of half a lemon
Instructions: Preheat the oven to 400 degrees F. Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender. Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 65875,"Beef and Broccoli Stem Soup 7 broccoli stems, peeled, 6 sliced thin, 1 sliced extra-thin on a mandoline 3 cups beef broth
3 bell pepper tops (preferably 1 red, 1 green, 1 yellow), stemmed and diced fine 1/4 cup sweet cl sauce, such as Mae Ploy One 1-pound flat-iron steak
1/4 cup soy sauce
1 tablespoon brown sugar
Salt and pepper Oil, for grill grates and deep-frying Chopped fresh chives, for garnish Instructions: Prepare a grill or grill pan for medium-high heat. Simmer the 6 thinly sliced broccoli stems (reserve the extra-thinly-sliced stem) in the beef broth to infuse the broth, 15 minutes. Strain out the broccoli pieces and discard. Meanwhile, stir together the pepper tops and sweet cl sauce in a small bowl. Sprinkle the steak all over with the soy sauce, brown sugar and some salt and pepper. Lightly oil the grill grates and then grill the steak to the desired doneness, 3 to 4 minutes per side. Let rest. Fill a large Dutch oven halfway with oil; slowly heat to 350 degrees F on a deep-fry thermometer. Fry the reserved broccoli until golden brown. Divide the finished broth among 4 bowls. Thinly slice the steak and divide it among the bowls. Spoon on the pepper-sweet cl relish, and top with the fried broccoli stem chips. Garnish with chives. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 65876,"Silky Blender Pesto Pasta Sauce with Fettuccine Kosher salt 1 pound fettuccine pasta
4 cups lightly packed fresh basil leaves
1/2 cup pine nuts
1 clove garlic, smashed 1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
3/4 cup freshly grated pecorino 3/4 cup freshly grated Parmesan, plus more for garnish
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Add the basil leaves to a large bowl, then cover with cold water and let sit while you start the pesto. To a blender, add the pine nuts, garlic, pepper, 1/4 teaspoon salt, 1/4 pepper and half the olive oil. Turn the blender to high and process until the mixture is smooth and looks like a liquidy nut butter. Drain the basil leaves, but do not pat them dry. (The excess water will help create a smooth and silky sauce.) Add the basil leaves to the blender along with the remaining olive oil. Cover the blender and process until completely smooth. Add the cheeses and process until just combined. Set aside. Before draining the pasta, reserve 1 cup pasta water. Drain the pasta and add it back to the pasta pot. Add the pesto and 1/2 cup pasta water. Turn the heat to low and toss together until the sauce is silky and clinging to the pasta, adding more pasta water if necessary. Transfer the pasta to bowls and top with extra Parmesan. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 65877,"Crispy Chicken Parmesan 2? pounds Tyson? Crispy Chicken Strips 1 tablespoon vegetable oil 3 cloves garlic or 1? tablespoons minced garlic 1 cup onion, diced 4 Roma tomatoes, seeded, chopped 15 ounces diced tomatoes, canned, with juice 16 ounces tomato sauce 2 tablespoons tomato paste 1? teaspoons salt ? teaspoon pepper ? cup fresh basil, chopped 8 ounces fresh mozzarella cheese, sliced 8 ounces vermicelli pasta Instructions: 1.Preheat oven to 400F. 2.Heat oil in a large skillet over medium heat and saute garlic and onion for 5-7 minutes. Add tomatoes and heat for an additional 5 minutes. Stir in the cans of diced tomatoes and sauce and bring to a boil. Boil for 5 minutes. Reduce heat to low and stir in tomato paste, salt, pepper and basil and continue to heat for 10 minutes. 3.Prepare Crispy Chicken Strips according to package directions on a foil-lined baking pan. 4.Prepare pasta according to package directions. 5.When Crispy Chicken Strips are cooked, remove from oven and leave on same baking pan. Place 1 piece of mozzarella cheese on each Chicken Strip and cover with ? cup of the basil tomato sauce. Return to the oven and heat for 5-7 minutes or until cheese has melted. 6.Serve over prepared pasta. - Remember to wash hands and surfaces before preparing food ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65878,"Foie Gras 1 (6 -ounce) can goose foie gras, at room temperature 1 stick unsalted butter, at room temperature Instructions: Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers. ","[Champagne, Sparkling Pinot Noir, Brut Ros]" 65879,"Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano 4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each 2 cloves garlic, cracked from skin and halved Extra-virgin olive oil, for drizzling, plus 2 tablespoons 4 sprigs rosemary very finely chopped Salt and freshly ground black pepper or grill seasoning, if desired 4 cups arugula leaves 1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces 1 lemon Parmigiano-Reggiano, for grating Instructions: Heat grill or grill pan to medium-high to high. Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice. Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler. ","[Cabernet Sauvignon, Malbec, Syrah, Barolo]" 65880,"Sweet Potato Fries 4 sweet potatoes, peeled and cut into thin fries 1/2 stick butter, melted 4 tablespoons olive oil 2 teaspoons seasoned salt Ground pepper Minced fresh parsley Instructions: Preheat the oven to 450 degrees F. Place the fries in a bowl and drizzle over the melted butter, olive oil, seasoned salt and pepper to taste, and toss together. Tip onto a baking sheet and bake for 10 to 15 minutes. Sprinkle over the parsley before serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 65881,"Pumpkin-Maple Bread Pudding Butter flavored cooking spray 1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes 1/2 cup chopped pecans 1 1/4 cups milk 1/2 cup cream 4 eggs 2 teaspoons pumpkin pie spice (recommended: McCormick) 1/2 cup real maple syrup 1 (15-ounce) can solid pack pumpkin (recommended: Libby's) 1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell) 1 teaspoon maple extract (recommended: McCormick) Instructions: Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside. Toss together cubed raisin bread and pecans in the casserole dish; set aside. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator. Preheat oven to 350 degrees F. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding. Serve warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]

" 65882,"Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence 2 Colorado lamb top rounds 1 bunch fresh rosemary 1 bunch fresh thyme 10 crushed garlic cloves 1/8 cup canola oil, plus 1 tablespoon 1 cup lamb scraps, from your butcher, cleaned of all fat 1/2 cup canola oil 1/4 cup red wine vinegar 3 thyme sprigs 1 teaspoon fennel seeds 1 cup red wine 1 cup veal demi-glace Water Salt 2 tablespoons cold butter Caramelized Onion Mashed Potatoes, recipe follows 4 potatoes, peeled and quartered 1 tablespoon kosher salt 4 tablespoons butter, plus 2 tablespoons butter 1/2 cup heavy cream 2 yellow Spanish onions 2 tablespoons butter Salt Instructions: Remove all fat from the lamb top rounds and discard. Combine rosemary, thyme, garlic, and 1/8 cup canola oil. Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight. For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes. Heat canola oil until just smoking. Pan fry lamb in batches. Cook until lamb is evenly caramelized dark brown, but not burnt. Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan. Add thyme, fennel seeds, and red wine to pot. Reduce. Add demi-glace and simmer very slowly for 2 to 3 hours. Add water to bring sauce up to original volume as needed. Reduce by half and season with salt. Strain through fine chinois. Adjust seasoning. To finish, bring one cup of sauce to boil. Whip in two tablespoons of cold butter and check seasonings. For The Lamb: Preheat oven to 450 degrees F. Remove lamb from marinade. Season well with salt. Sear the lamb over high heat with one tablespoon oil in ovenproof pan. Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare. Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing. Place potatoes and salt in a large pot. Add cold water and cover. Bring to a boil. Reduce to a simmer and cook until completely tender, about 30 minutes. Drain well in a colander. Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted. Peel onions and slice thin as possible. To very hot skillet, add 2 tablespoons butter, then onions, and salt. Stir and continue to cook over high heat until they color. Then reduce heat and caramelize to a chestnut brown color. Mash the cooked potatoes into the pot they were cooked in. Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture. Taste and adjust the seasonings. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 65883,"Sweet and Spicy Red Fez Burger with Marrakesh Carrot Salad and Chermoula Mayonnaise 1 lemon, juiced 2 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 teaspoon ground paprika 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1 teaspoon honey 1 teaspoon chopped fresh flat-leaf parsley 2 tablespoons extra virgin olive oil 1 pound carrots, peeled and grated 1/2 cup chopped fresh cilantro leaves 4 garlic cloves, crushed 1 teaspoon ground cumin 1 teaspoon ground paprika 1 teaspoon harissa (North African hot sauce) 1 lemon, juiced 1 teaspoon kosher salt 6 tablespoons extra-virgin olive oil 1 cup mayonnaise 1 1/2 pounds ground chuck 1/2 pound merguez (North African-style lamb sausage), casing discarded 2 ounces dried apricots, diced 2 ounces dried dates, diced 1 1/2 teaspoons ground cumin 1 teaspoon ground cinnamon 3 tablespoons chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 2 teaspoons harissa 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Vegetable oil, for brushing the grill rack 6 Kaiser (or hamburger) rolls, split 3 ounces red food coloring 3 cups shredded romaine lettuce Instructions: For the Marrakesh Carrot Salad: combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve. For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the Meat Patties: combine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers: spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of the Carrot Salad. Add the roll tops and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 65884,"Pumpkin Pie Overnight Oats 1/3 cup old-fashioned rolled oats (gluten-free, if needed) 1/3 cup pumpkin puree 1/3 cup almond milk 1 teaspoon chia seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon pure maple syrup Toppings: chopped pecans, pure maple syrup Instructions: Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65885,"Born in Berkeley Burgers (winning Beef Burger) 2 pounds ground chuck 3/4 cup packed fresh basil leaves, chopped 3/4 cup drained and chopped sun dried tomatoes, packed in oil
1/2 grated onion
3 garlic cloves, minced or pressed 1 1/2 teaspoons salt 3 medium-sized lemons, preferably Meyer lemons 4 medium-sized fennel bulbs, tops removed, sliced into rings 2 tablespoons extra-virgin olive oil (recommended: Colavita) 1/4 teaspoon salt 12 slices thick-cut black pepper bacon or regular thick-cut bacon 1/2 cup chopped walnuts 4 teaspoons balsamic vinegar 4 tablespoons extra-virgin olive oil (recommended: Colavita) Salt 6 fresh figs, stemmed and sliced lengthwise 3 cups pre-washed bagged baby arugula, roughly torn 2 to 3 tablespoons vegetable oil, for brushing on the grill rack 3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted) 6 good-quality hamburger buns, split Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the patties: Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside. For the fennel: Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm. Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. For the topping: Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside. Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 65886,"Fresh Orange Pound Cakes with an Orange Glaze 1 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon salt 2 cups confectioners' sugar 1/4 cup fresh orange juice 2 ounces sliced almonds, finely chopped 8 ounces butter, (2 sticks) at room temperature 1 cup sugar 2 large eggs, at room temperature 3 large egg yolks, at room temperature 3 medium oranges, zested Instructions: Preheat the oven to 400 degrees F. Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth. Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans. Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks. In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65887,"Tomato-Fennel Soup with Crab 2 tablespoons extra-virgin olive oil 2 bulbs fennel, trimmed, cored and thinly sliced, plus fronds for topping 2 leeks (white and light green parts), sliced and rinsed Kosher salt Pinch of red pepper flakes 2 tablespoons Sambuca or other anise-flavored liqueur 1 28-ounce can whole plum tomatoes, crushed by hand 2 cups low-sodium chicken broth 3/4 cup heavy cream 4 ounces lump crabmeat, picked over for shells Instructions: Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes. Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ? cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes. Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 65888,"Sugar Snap Peas with Miso Sauce 1 pound sugar snap peas or snow peas 1 tablespoon water 2 teaspoons canola oil 3 scallions, white and green, sliced 1 tablespoon minced fresh ginger 1/4 cup orange juice 1/2 cup low-sodium chicken broth 1 tablespoon rice vinegar 2 tablespoons low-sodium white miso paste 1 teaspoon toasted sesame oil Instructions: Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside. Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute. Pour the sauce over the snow or snap peas toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65889,"Sausage and Broccolini Pizza 3 tablespoons extra-virgin olive oil 1 pound refrigerated pizza dough, at room temperature 1 14.5-ounce can diced tomatoes, drained 1/3 cup roughly chopped fresh basil 2/3 cup ricotta cheese 2 cups shredded part-skim mozzarella cheese (about 8 ounces) 3 tablespoons chopped fresh mint Kosher salt and freshly ground pepper
4 hot or sweet Italian sausages (about 12 ounces), casings removed 3 cloves garlic, thinly sliced 1 bunch broccolini, cut into florets Instructions: Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside. Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes. Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 65890,"Heirloom Rye Biscuits 1/2 cup rye flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups all-purpose flour, plus 1/4 cup for dusting 1 stick unsalted butter, very chilled and diced
1 cup buttermilk, chilled Strawberry Jam, recipe follows 1 pound strawberries, hulled and roughly chopped 1 1/3 cup sugar 1/2 teaspoon lemon zest plus juice of half a lemon Instructions: Heat the oven to 350 degrees F. Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk. Dust a work surface with the remaining 1/4 cup flour. Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam. Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65891,"Tortilla Espanola 3 tablespoons, plus 1 teaspoon olive oil 1 Spanish onion, julienne 6 garlic cloves, sliced thin 12 eggs, beaten in a large bowl 2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds Salt and freshly ground black pepper, to taste 6 artichokes, boiled, cleaned (hearts only in quarters) 1 tablespoon chopped thyme, plus more for garnish 1 tablespoon chopped marjoram, plus more for garnish 1 lemon, zested 1 cup grated cheese (Parmesan or Jack) Instructions: Heat oven to 325 degrees F. In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl. In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture. In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture. In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes. Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 65892,"Odyssey's Mustard Crusted Side of Salmon 1 pound butter 1/4 cup minced garlic 1 cup whole grain mustard 1/4 cup chopped fresh thyme 2 lemons, juiced 2 tablespoons Old Bay seasoning 2 tablespoons salt 2 teaspoons freshly ground black pepper 3 cups panko bread crumbs (Japanese bread crumbs) Do not substitute regular bread crumbs 1 (3 to 4 pound) side of salmon, skin on, pin bones removed Instructions: Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. \Crust\ the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened). Preheat the oven to 425 degrees F. Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65893,"Flank Steak with Balsamic Roasted Eggplant 2 eggplants (10 to 12 ounces each), cut into 3/4-inch cubes 1 red onion, cut into 1/4-inch-thick wedges 5 tablespoons extra-virgin olive oil Kosher salt 1/2 teaspoon red pepper flakes 3 tablespoons balsamic vinegar 1/2 cup oil-packed sun-dried tomatoes, drained 1 clove garlic, smashed and peeled 2 teaspoons fresh lemon juice 1 1 1/4-pound flank steak, halved lengthwise then crosswise
Freshly ground pepper 2 teaspoons herbes de Provence 1 cup torn fresh basil Instructions: Put a rimmed baking sheet in the oven and preheat to 450? F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently. Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it\u2019s too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed. Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes. Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 65894,"Sesame Wafers 3/4 cup sesame seeds 6 tablespoons unsalted butter, at room temperature, plus more for the baking sheets 3/4 cup packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 teaspoon salt Pinch of baking powder 2/3 cup all-purpose flour Instructions: Toast the sesame seeds in a large skillet over medium-low heat, stirring constantly, until golden, 7 to 10 minutes. Transfer to a bowl and let cool completely. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, vanilla, salt and baking powder and beat until combined, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and 1/4 cup of the toasted sesame seeds and beat until just combined. Cover with plastic wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper or aluminum foil and butter the parchment or foil. Form teaspoonfuls of dough into small balls, then roll in the remaining 1/2 cup toasted sesame seeds, pressing to coat. Arrange the balls about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until dark golden around the edges, 15 to 20 minutes. Let cool 1 minute on the baking sheets, then carefully remove the cookies with a thin metal spatula and transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65895,"Shrimp Cakes with Scallion Dip 1/2 cup mayonnaise 1/2 cup chopped fresh parsley 1 scallion, roughly chopped 1 small clove garlic, grated 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined 1 cup panko breadcrumbs 1 large egg, lightly beaten 1/2 teaspoon grated lemon zest 3 tablespoons vegetable oil, plus more for forming 1 5-ounce package mixed greens (about 6 cups) 4 radishes, thinly sliced Instructions: Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl. Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes. Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65896,"Maid of Honour Cakes 1 cup whole milk 2 tablespoons fine dried bread crumbs 4 ounces butter, melted 2 ounces ground almonds 1/4 cup sugar 3 large eggs 1 lemon, zested 2 dozen round puff pastry shells, (1 to 2 inches in diameter) Instructions: In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well. Preheat the oven to 350 degrees F. Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65897,"Lavander Panna Cotta with \Peaches and Wine\ Almond-Maple-Bacon Florentine 4 gelatin sheets 1 cup ice water 4 cups heavy cream 4 ounces sugar 1 vanilla bean, split and scraped 3 tablespoons toasted dry lavender 1 teaspoon vanilla extract Pinch vanilla salt Peaches and Wine, recipe follows 4 Almond Maple Bacon Florentines, recipe follows 2 cups red wine 1 cup port wine 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 1 cinnamon stick 6 star anise 3 ripe Georgia peaches, peeled and sliced 2 ounces all-purpose flour 2 ounces granulated sugar 2 ounces unsalted butter, room temperature 2 ounces maple syrup 2 ounces blanched sliced almonds 2 ounces crispy rendered bacon, finely crumbled Instructions: Place gelatin sheets in ice water and allow to bloom, about 3 to 5 minutes. In a saucepot over medium heat, add cream, sugar, vanilla bean and seeds, lavender and vanilla extract and bring to a boil, whisking regularly. Whisk in gelatin to dissolve and season with vanilla salt. Strain through a chinois and pour into desired mold. Refrigerate for at least 45 minutes. Unmold and serve cold. Serve with Peaches and Wine and Florentine cookies. Place all ingredients except peaches into a large saucepan. Bring to a boil. Turn down to a simmer. Reduce by 2/3 or until mixture becomes a syrup, 15 to 20 minutes. Remove from heat. Transfer into another container. Let cool. Add in sliced peaches. Preheat oven to 350 degrees F. Mix all ingredients together in an electric mixer fitted with paddle attachment. Form into small balls and bake on a silpat-fitted baking sheet for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from silpat and form into desired shape. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65898,"Beef Taco Skillet PAM? Original No-Stick Cooking Spray 4 corn tortillas (6 inch), torn into bite-size pieces 8 ounces lean ground beef (93% lean) 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained 1/4 cup frozen whole kernel corn 3/4 cup undrained Ranch Style? Beans 1/2 cup shredded reduced fat Mexican cheese blend 2 tablespoons sliced green onions Sour cream, optional Instructions:

1. Spray large skillet with cooking spray. Heat over medium-high heat. Place tortilla pieces in skillet. Cook 4 minutes or until lightly browned. Remove from skillet.
2. Cook ground beef in skillet until no longer pink; drain. Stir in drained tomatoes, corn and beans. Bring to a boil. Simmer 2 minutes or until hot. Add tortilla pieces and stir to coat.
3. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes or until cheese is melted. Serve with sour cream, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65899,"Mexicano Cocktail Flesh from 1 1/2 pound yellow watermelon, seeded and cut into chunks 6 ounces aged blue Agave tequila 6 cubes ice, crushed 1 cup water, or to taste 6 sprigs fresh mint, for garnish 6 small spears red watermelon, for garnish Instructions: In a blender, combine watermelon chunks, tequila, ice, and water. Blend until smooth and immediately pour into chilled stem glasses. Garnish each glass with a sprig of mint and a red watermelon spear. ","[Tequila, Mezcal]" 65900,"Orecchiette with Broccoli Rabe & Sausage 1/2 pound sweet Italian pork sausages 1/2 pound hot Italian pork sausages 1/3 cup good olive oil 6 large garlic cloves, thinly sliced 2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano 1/2 cup dry red wine 1/4 cup tomato paste Kosher salt and freshly ground black pepper 1 pound dried orecchiette pasta 2 bunches broccoli rabe (2 to 2 1/2 pounds total) 1 cup freshly grated Parmesan cheese, plus extra for serving Instructions: Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside. Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and saut for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli. Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65901,"Fish and Chips 6 to 8 cups peanut oil, for frying 1 cup all-purpose flour 1 teaspoon baking powder 8 ounces amber beer 2 eggs 2 teaspoons salt 2 teaspoons pepper 2 teaspoons Essence, recipe follows 1 cup rice flour
   2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips Perfect Fries, recipe follows Lemon slices or pepper vinegar
   2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons 2 quarts peanut oil Salt and freshly ground black pepper Instructions: Heat oil in large pot or in an electric deep-fryer to 350 degrees F. In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour. Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish. Serve the fish and chips with slices of lemon or pepper vinegar. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours. When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65902,"French Bread Pizzas 6 tablespoons salted butter, melted 1 teaspoon Italian seasoning
   3 cloves garlic, pressed
   1 French loaf, halved lengthwise
   1/3 cup marinara sauce 1 cup grated mozzarella 4 ounces pepperoni
   1 green bell pepper, sliced into rings
   1/3 cup prepared sausage crumbles
   1/3 cup black olives
   1/3 cup jarred jalapeno slices
   1/3 cup grated Parmesan 1/2 cup ricotta 3 tablespoons prepared pesto
   1 lemon, zested
   1 small zucchini, sliced thin
   1/2 cup jarred roasted pepper slices
   4 asparagus spears, sliced into 1/2-inch segments
   1 cup frozen roasted corn
   1 cup goat cheese, crumbled
   5 to 6 fresh basil leaves, torn Instructions: For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper. Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread. For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos. For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese. Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65903,"Vineyard Glazed Chicken 1 cup dry red wine 1/4 cup sugar 1 medium shallot, finely chopped 1 garlic clove, smashed and peeled Leaves from 1 sprig fresh rosemary, finely chopped (about 1 1/2 teaspoons) Kosher salt and freshly ground black pepper 8 pieces mixed chicken thighs and drumsticks, about 2 1/2 pounds 1/2 cup seedless black grapes, halved 1/2 cup seedless red grapes, halved Instructions: Bring wine, sugar, shallot, garlic, rosemary, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to a boil in medium saucepan. Simmer over medium-low heat until thickened and reduced to about 3/4 cup, about 12 minutes. Let wine mixture cool completely. Pour wine mixture into a medium bowl. Add the chicken pieces, cover and marinate mixture for 1 hour. Preheat oven to 400 degrees F. Cover the top insert of a 2 piece broiler pan with foil, place on bottom pan. Evenly space the chicken on the pan skin-side up, reserving marinade. Roast the chicken until cooked through about 40 minutes. Meanwhile, pour the reserved marinade into a small skillet and add the grapes. Bring mixture to a rolling boil, and cook until the grapes are tender, about 5 minutes. Baste the chicken with the grape mixture, including both the grapes and the liquid every 15 minutes until the chicken and grapes are glazed and the chicken is cooked through, about 40 minutes. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65904,"Deep-Dish Frito Pie 6 ounces Fritos? (4 1/2 cups), plus more for serving 1 cup all-purpose flour (see Cook's Note) 1 large egg, lightly beaten 8 ounces sharp Cheddar, shredded Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 pound ground beef (80/20) 4 cloves garlic, finely chopped 1 red bell pepper, stemmed and seeded, chopped 1/2 medium onion, chopped 1/4 cup chili powder 1 tablespoon tomato paste 1 teaspoon ground cumin 1 cup low-sodium chicken broth 1 tablespoon cornstarch For Serving: Sour cream, guacamole, pico de gallo, shredded iceberg lettuce, pickled jalapeno slices, chopped onion and fresh cilantro leaves Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Pulse 4 ounces (3 cups) of Fritos? in a food processor until finely ground. Remove and reserve half of the Frito? crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
   Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
   Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
   Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 65905,"Coffee Granita 2 cups lukewarm espresso or strong black coffee 1/2 cup sugar 2 tablespoons coffee flavored liqueur 1 teaspoon orange or lemon zest Instructions: Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to \dry\ in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
   Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 65906,"Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette 3 tablespoons olive oil 1 onion, finely chopped 4 cloves garlic, finely chopped 1 tablespoon red pepper flakes 3 cups canned plum tomatoes, pureed 1/4 cup dark brown sugar 2 tablespoons white wine vinegar 1 teaspoon honey Salt and freshly ground pepper 2 porterhouse steaks, about 16 ounces each 1/2 pound cherry peppers 2 tablespoons olive oil, plus 2 tablespoons Salt and freshly ground pepper 1 red pepper, cored and cut into quarters 1 yellow pepper, cored and cut into quarters 1/4 cup chopped flat-leaf parsley 1/4 cup Basil Vinaigrette, recipe follows 1/2 cup fresh basil leaves 1/4 cup white wine vinegar 1 tablespoon honey Salt and freshly ground pepper 1/2 cup olive oil Instructions: Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes. Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices. Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop. Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers. In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve. Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65907,"Lobster Cape Cod Style with Assorted Dips 1/2 pound salted butter 1/4 cup fresh tarragon leaves 1 lemon, zested, juiced 1 mango, peeled, pitted, and cut into 1/2-inch cubes 1 tablespoon minced fresh ginger 1/2 jalapeno cl, seeds and membranes removed, minced 4 fresh basil leaves, coarsely chopped 1 tablespoon canola oil 1 tablespoon seasoned rice vinegar 1/4 teaspoon salt 4 garlic cloves, minced 1 egg yolk, at room temperature* 1 tablespoon freshly squeezed lemon juice 1/8 teaspoon salt 1/8 teaspoon pepper 1 cup olive oil 1 teaspoon premixed wasabi 1/2 cup soy sauce 1 tablespoon salt 4 live (1 1/4-pound) lobsters Instructions: Add 12 cups of water to a large stockpot. Add salt and bring to a boil.
   To make lemon tarragon drawn butter, melt the butter in a heavy saucepan over medium-low heat. When butter is fully melted, remove from heat and transfer to a glass measuring cup, or something similar. Let stand for 3 minutes. The butter should settle into 3 layers: a frothy top, a clear yellow middle, and a milky bottom. Begin by skimming or spooning the froth off the top. Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white milky sediment in the cup. Discard the froth and white milky solids. If necessary, repeat the skimming process on the remaining butter in the cup. In a small pot over medium-low heat, add clear butter, tarragon, lemon zest, and 2 tablespoons of lemon juice. Let simmer for 15 minutes. Strain off solids and transfer butter to a serving bowl.
   Puree all the ginger mango puree ingredients in a blender or food processor until smooth.
   To make aioli, add the garlic, egg yolk, lemon juice, salt, and pepper to a blender or food processor and puree until smooth. If you do not have a blender or food processor, whisk the ingredients together in a bowl. Slowly drizzle in oil with the motor running and puree until aioli thickens (should take 2 to 3 minutes). Cover and refrigerate. If you are using a whisk, keep beating while very gradually adding the oil until the aioli is thick?this will take several minutes.
   To make soy-wasabi sauce, put the wasabi in a bowl and add 2 tablespoons of the soy sauce.
   Using the back of a spoon, blend until wasabi is dissolved. Add the remaining soy sauce.
   Bring a large pot of salted water to a boil. Drop the live lobsters headfirst into the pot, cover tightly, and say 10 Hail Marys. Boil for 8 to 10 minutes per pound (12 minutes should be perfect for 1 1/4-pound lobsters). The lobsters will be a deep red color when done. To double-check doneness, pull off 1 of the walking legs. If it comes away easily, it is done.
   Serve with dips.
   Recommended beverage: White Burgundy ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65908,"Crudite Christmas Tree with Sour Cream and Chive Dip 6 ounces cream cheese, at room temperature 3/4 cup sour cream
   2 tablespoons prepared horseradish
   1 tablespoon freshly squeezed lemon juice, plus 1 teaspoon zest
   1/4 teaspoon granulated garlic
   Kosher salt and freshly ground black pepper
   1/2 cup finely chopped fresh chives
   1/4 cup finely chopped fresh parsley
   Kosher salt 1 large head broccoli, cut into florets
   1 small head cauliflower, broken into florets
   One 2-inch piece English cucumber, plus half-moon slices for decoration
   1 orange or yellow bell pepper, cut into strips and star shapes with a small star cutter
   Grape tomatoes, for serving
   Instructions: For the dip: Combine the cream cheese, sour cream, horseradish, lemon juice, lemon zest, granulated garlic, 1/4 teaspoon salt and a generous grinding of black pepper in the bowl of a food processor. Process until well combined and smooth. Transfer the dip to a medium bowl and fold in the chives and parsley. Cover and refrigerate until ready to serve. Bring a large pot of salted water to boil and prepare an ice bath by filling a large bowl with ice water. Add the broccoli to the boiling water and blanch until bright green and crisp tender, 2 to 3 minutes. Remove with a strainer to the ice bath. Repeat with the cauliflower. Drain the vegetables well and pat them very dry. To build the tree, make a triangle of broccoli florets in the center of a serving platter. Place the cucumber piece, skin side up, at the base of the tree as a stump and scatter the cauliflower on either side. Decorate the tree with tomatoes, cucumber slices and pepper strips and stars, leaving one star for the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65909,"Stuffed Artichokes 2 lemons 4 medium artichokes 4 cloves garlic, smashed 1/2 bunch mint, picked and cut into a chiffonade 1/2 bunch Italian parsley, leaves picked and finely chopped 1 cup grated Parmesan 1 cup bread crumbs 1/2 teaspoon crushed red pepper 1/2 cup pine nuts, toasted, optional 3 anchovy fillets, minced, optional Extra-virgin olive oil Kosher salt 2 cups white wine Instructions: Cook's Note: Before starting this recipe be aware that there is a lot of waste involved in artichokes. It's ok. Just accept it and move on. Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water. Cut off the pointy tops of the artichokes. Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard. Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy \choke\ in the center of the artichokes. When clean reserve them in the lemon water. Remove the tough outer skin on the stems and reserve them in the lemon water as well. In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt. Stuff the artichokes with the paste. Place the artichokes standing up in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes. Add the lemon halves to the pan also. Drizzle generously with olive oil and season with salt. Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until the base of the artichokes are tender when poked with a fork. Serve hot or room temperature drizzled with generous amount of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 65910,"\Grown Up\ Grilled Cheese Sandwich 1 loaf Italian bread such as ciabatta 1 pound Teleme or Brie cheese 1 pound sliced smoked ham (applewood if available) Butter 3 to 4 tablespoons Dijon mustard 1 cup roasted red peppers Instructions: Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter. Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side. Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired. Replace the top slice of bread, cut the sandwiches into slices, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65911,"Cream of Asparagus Soup 4 tablespoons unsalted butter 1/2 onion, chopped 1 clove garlic, crushed Kosher salt and freshly ground pepper 2 pounds asparagus, trimmed and cut into 1-inch pieces 6 cups chicken stock 1 pint sour cream, at room temperature 2 teaspoons Hungarian hot paprika, for garnish Instructions: Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and saut 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes. Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65912,"Winter Break 2 ounces bourbon 2 ounces cranberry juice 1/2 ounce apricot brandy 1/2 ounce ginger liqueur, such as Canton
1 teaspoon lemon juice plus a lemon twist, for garnish 1 dash Angostura bitters Instructions: Combine the bourbon, cranberry juice, apricot brandy, ginger liqueur, lemon juice and bitters in a cocktail shaker filled with ice. Shake vigorously for 10 to 15 seconds; strain into a rocks glass filled with ice. Garnish with a twist. ","[Bourbon, Ginger Liqueur, Cranberry Juice]" 65913,"Spicy Bbq Sauce 2 ounces butter 4 ounces Worcestershire sauce 1/2 teaspoon finely chopped garlic 1/2 teaspoon jerk seasoning 1 teaspoon Dijon mustard 3/4 cup catsup 1 tablespoon balsamic vinegar Salt and pepper to taste 1 tablespoon chopped parsley (for garnish) Instructions: Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley. ","[Zinfandel, Malbec, Syrah, Rioja]" 65914,"Dipping Sauce for Spring Rolls 3 tablespoons (3 splashes) rice wine vinegar 1/4 cup dark tamari soy sauce 1/2 teaspoon sugar 1 scallion, finely chopped 1 teaspoon toasted sesame oil, a drizzle Spring rolls, storebought and heated according to package instructions Instructions: Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 65915,"Coconut Cake 5 eggs, separated 8 tablespoons butter, room temperature 1/2 cup shortening 2 cups sugar 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour, sifted 1 teaspoon baking soda 1 cup buttermilk, shaken 1 cup unsweetened coconut 1 cup pecans, finely chopped 8 ounces cream cheese 1/2 cup butter, softened 3 cups confectioners' sugar Milk, to thin as needed 1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish 1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. To make the cake, whip the egg whites until stiff, but not dry in an electric mixer. Set the whites aside. Switch to the paddle attachment. In a clean bowl cream the butter with the shortening, and sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Stir in the vanilla. Sift the flour and baking soda together. Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat in the coconut and pecans. Gently fold in the whipped egg whites. Do not overmix. Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes. Do not overbake or cake will become too dry. Remove the cakes from the oven and cool in pans for 10 minutes. Turn the cakes out onto a rack. Cool completely. To make the frosting: Cream the cream cheese with the butter in an electric mixer. Gradually beat in confectioners' sugar. To achieve the spreading consistency you desire, add milk to thin, as needed. Add the vanilla and beat in 1 cup of coconut and the chopped nuts. Frost the cake and sprinkle the toasted coconut and pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 65916,"City of Brotherly Love Soft Pretzels 3 3/4 teaspoons dry yeast or 1 ounce fresh cake yeast 1 1/2 cups warm water (90 degrees F) 3/4 cup buttermilk 5 tablespoons light brown sugar 2 1/4 teaspoons vegetable oil, plus more for brushing 6 cups unbleached bread flour 5 1/2 teaspoon kosher salt 1/2 cup baking soda 1/2 cup brown sugar One 12-ounce bottle dark beer Mustard oil, for brushing, optional Smoked or regular coarse salt, for sprinkling Mustard, cheese sauce, chocolate sauce or hummus, for dipping Instructions: For the dough: Dissolve the yeast in the warm (not hot) water in the bowl of a stand mixer fitted with the dough hook. Let sit for 5 minutes. Add the buttermilk, light brown sugar and oil. Mix to incorporate. Add the flour and salt. Mix until the dough is elastic, 4 to 5 minutes. Place the dough in an oiled bowl and chill for 30 minutes.
Oil some parchment paper and cut it into 5-inch squares. You'll need 12 squares total. Set aside.
Press the dough into a 9-inch square. Using a pizza cutter, cut the dough in half horizontally. Cut each piece vertically into 6 strips (each about 1 1/4 inches wide). You should have 12 strips total.
Working with one piece of dough at a time, roll the strips into 24-inch ropes, tapering the ends. Shape the ropes into pretzel shapes: Double twist in the middle and bring the ends up. Place each on an oiled square of parchment.
Preheat the oven to 425 degrees F. Oil 2 sheets of parchment and fit them onto 2 baking sheets. For boiling: Bring 4 quarts water to a boil with the baking soda, brown sugar and beer. Bring to a full rolling boil, and then turn down the heat to a simmer.
Working with 3 or 4 pretzels at a time, slip them into the water. The pretzels may stick to the paper. If so, just drop them into the water with the paper attached and the paper will release. Cook the pretzels for 10 seconds on one side, then flip them with tongs and boil for 10 seconds on the other side. Using a skimmer or slotted spoon, remove the pretzels and place them on the oiled parchment on the baking sheets.
Continue boiling until all the pretzels are cooked and placed on the baking sheets. Brush the tops with either vegetable oil or, for fun, mustard oil.
Sprinkle the tops of the pretzels with coarse salt. Bake until golden brown, 15 to 20 minutes. Let cool. Serve with mustard, cheese sauce, chocolate sauce or hummus for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]" 65917,"Mexican Chocolate Glazed Doughnuts with Red cl Peanuts 3/4 cup heavy cream 2 dried cl de arbol peppers
2 cinnamon sticks
1 star anise
6 ounces bittersweet chocolate, chopped
2 tablespoons corn syrup
1/4 teaspoon pure vanilla extract
1 cup toasted peanuts 1 teaspoon ancho cl powder Pinch of cl de arbol powder Pinch of cinnamon
1 tablespoon brown sugar
6 homemade or prepared plain doughnuts, recipe follows Confectioners' sugar, for garnish
1 cup whole milk 2 tablespoons sugar
1 teaspoon salt
One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
2 tablespoons vegetable oil, plus more for oiling and frying 1 teaspoon grated lemon zest
2 large eggs, lightly beaten
3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring Instructions: For the Mexican chocolate glaze: Combine the cream, cl de arbol, cinnamon sticks and star anise in a medium saucepan and bring to a simmer over low heat. Set aside and let infuse for 30 minutes. Remove the spices, return to low heat and bring to a simmer. Put the chocolate in a medium bowl, pour the warm cream over and let sit for 30 seconds. Add the corn syrup and vanilla and whisk until smooth. Let cool at room temperature until thick enough to dip. For the red cl peanuts: Combine the peanuts, ancho cl, cl de arbol and cinnamon on a cutting board and chop finely to incorporate. Toss in the brown sugar and spread the mixture in a shallow bowl. Dip the tops of the plain doughnuts into the chocolate glaze and sprinkle with the cl peanuts. Dust with confectioners' sugar for additional garnish. Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly. While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes. Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours. Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes. While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
Yield: 16 doughnuts ","[Rioja, Barolo, Pinot Noir, Syrah]" 65918,"Pimiento Cheese Burger 4 cups grated Cheddar 1/2 cup mayonnaise 1/4 cup jarred pimientos
1 tablespoon pickle relish
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Hot sauce, as needed, optional 1 pound ground beef 1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for the buns 1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, at room temperature 4 sesame seed buns 8 slices crispy cooked bacon
Bibb lettuce, for topping Pickles slices, for topping Hot sauce, for serving, optional Instructions: For the pimiento cheese: Put the Cheddar, mayonnaise, pimientos, relish, onion powder, salt, pepper and hot sauce if using in a food processor and blend until smooth and creamy. For the burgers: Heat a griddle or cast-iron skillet over high heat. Mix the beef, garlic powder, onion powder, salt and pepper together in a bowl and form the mixture into 4 patties. Cook the patties on the hot griddle to the desired doneness. Butter the insides of the buns and season with salt. Toast on the griddle to golden brown.
Smear the insides of the buns with a thick layer of the pimiento cheese. Top with the crispy bacon, a burger patty, a piece of Bibb lettuce and some pickles. Add a few dashes of hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65919,"Asparagus Terrine 2 teaspoons unflavored powdered gelatin 2 tablespoons cold water 8 ounces quark or farmers cheese, room temperature 8 ounces cream cheese, room temperature 3 to 5 good quality, jarred anchovies in olive oil, drained 7 whole, fresh chives 1/2 teaspoon freshly ground black pepper 1/4 cup roughly chopped flat-leaf parsley 1 recipe Steamed Asparagus, cooled, recipe follows Toasted French bread slices, for serving Special equipment: Spritz bottle filled with water 1/4 cup water 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1/2 teaspoon kosher salt Instructions: Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled. Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes. Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Stop and scrape down the sides of the bowl. Put the bloomed gelatin over low heat until melted, about 1 minute. Remove from the heat. With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds. Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture. Fold the excess plastic wrap over the filling. Set a second loaf pan on top of the plastic wrap and press down to compact. Refrigerate until firm, about 2 hours. Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices. To store, wrap in plastic wrap and refrigerate for up to 2 days. Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65920,"Cranberry Stuffed Cupcakes with Cranberry Cream Cheese Frosting 1 3/4 cups (222 grams) all-purpose flour 1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons (90 grams) heavy cream, at room temperature
1 cup (135 grams) corn kernels, thawed if frozen
6 tablespoons (90 grams) sour cream, at room temperature
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) refined coconut oil, soft but not melted
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or extract
1/4 cup (70 grams) cranberry sauce 1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) cream cheese, at room temperature
3 cups (360 grams) powdered sugar
Pinch kosher salt
1 1/2 teaspoons vanilla bean paste or extract
2 tablespoons (30 grams) heavy cream
About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices) Sliced fresh cranberries, for decorating
Fresh rosemary sprigs, for decorating
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans. Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside. Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners. Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag. To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65921,"Saffron Halibut Packets 2 teaspoons saffron threads 1 tablespoon white wine 4 (6-ounce) skinless halibut fillets 1 1/2 tablespoons capers, drained and rinsed 2 carrots, thinly sliced on the bias Zest and juice of 1 orange 1/4 cup white wine
1 tablespoon butter Kosher salt Bunch green onions, top 1/3 sliced for garnish, and middle 1/3 kept whole* Freshly ground black pepper 1 tablespoon butter Bunch green onions, whites portion only, smashed and coarsely chopped
1 clove garlic, chopped
1 teaspoon saffron threads
2 cups parboiled (long grain) rice
4 cups water
Kosher salt Instructions: For the tea: Add the saffron threads to the white wine, and let the flavors steep for 10 minutes. For the packets: Preheat the oven to 400 degrees F.
Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes.
In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat.
Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.)
Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet.
Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes.
Once cooked, open the packets, and garnish the halibut with the green onion slivers. In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir.
Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture.
Pour in the water, and stir to combine.
Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer.
Cook the rice until the rice is fully cooked, about 25 minutes.
Season the rice with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 65922,"Nacho Abuelitos Grilled Cheese 1 tablespoon vegetable oil 1 pound ground fresh Mexican chorizo
8 slices good quality white bread, such as Arnold Country White Sliced
8 ounces shredded Chihuahua cheese
1/2 cup sliced black olives
1/4 cup pickled jalapenos, sliced
4 tablespoons salted butter, softened
Restaurant-style tortilla chips, such as Donkey corn tortilla chips
Honey Chipotle Crema, recipe follows 1 cup sour cream 1 tablespoon chopped fresh cilantro
1 tablespoon honey or agave
1 chipotle pepper in adobo, minced
1/2 lime, juiced
Kosher salt and pepper
Kosher salt and pepper Instructions: In a large skillet, heat the vegetable oil and brown the chorizo over medium heat until cooked through, about 8 minutes. Using a slotted spoon, scoop out the chorizo, and move to a paper-towel-lined plate. Set aside. In between two pieces of bread, layer the cheese, chorizo, olives, jalapenos and then another layer of cheese. Add some butter to the griddle over medium-low heat, and place the sandwich on the griddle. Add more butter to the top of the bread and cover with a metal bowl until golden on the outside and gooey in the middle, 5 minutes per side. Open the sandwich and place a few tortilla chips inside, then close again. Cut into quarters, serve with a side of Honey Chipotle Crema, and be prepared to never eat conventional nachos again. Mix the sour cream, cilantro, honey, chipotle pepper, lime juice and some salt and pepper together, and set aside. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65923,"Crispy Tuscan Kale 1 large bunch Tuscan kale Extra-virgin olive oil Kosher salt Pinch crushed red pepper Instructions: Preheat the oven to 250 degrees F. Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper. Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes. Serve as a snack or side dish. ","[Chianti, Barbera, Dolcetto, Vermentino]" 65924,"Panna Cotta with Berry Sauce 3 cups cream 1 teaspoon vanilla extract 1/2 vanilla bean, scraped
1 1/4-ounce packet (1 tablespoon) gelatin powder
2/3 cup sugar
Pinch salt
1/2 cup milk 3 cups mixed raspberries and blueberries 2 to 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
Instructions: For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes. Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute. Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins. Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days. For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve. Spoon the sauce over the panna cotta and serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 65925,"Classic Pesto 1 bunch fresh basil (about 3 cups) 1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil, plus additional as needed
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Instructions: Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine. Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown). ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 65926,"Trout With Sausage Gravy 1 tablespoon grapeseed oil 1 1/2 pounds sweet Italian sausage, removed from casings 1 teaspoon dark cl powder
1/2 teaspoon dried thyme
1 pinch cayenne
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt Freshly ground black pepper 3 cups large-diced Yukon gold potatoes 4 tablespoons grapeseed oil
Kosher salt Freshly ground black pepper
2 cups grape tomatoes, halved
2 tablespoons chopped garlic 2 bunches kale, trimmed and chopped
1 lemon, cut in half 6 whole trout (head, guts and pin-bones removed) 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons grapeseed oil
Instructions: For the sausage gravy: Heat a pan over high heat, add the oil and then add the sausage. Brown the sausage, stirring and breaking up the large chunks, until cooked through. Add the cl powder, thyme and cayenne and saute for 1 minute. Stir in the flour to make a roux. Slowly stir in the milk and bring the gravy to a simmer. Reduce the heat to a simmer and cook for 10 minutes, stirring so the sauce does not burn. Season with salt and pepper. Keep warm. For the vegetables: Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with 2 tablespoons of the grapeseed oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the potatoes on a baking sheet and bake until tender and browned, 20 to 25 minutes. Heat a large saute pan over high heat. Add the remaining 2 tablespoons oil to the pan. Add the potatoes, tomatoes and garlic to the pan and saute for 2 to 3 minutes. Add the kale to the pan and saute to wilt the kale. Add a little water to help with the wilting if needed. Season with salt and pepper and a squeeze of lemon juice. For the trout: Season the trout with the salt and pepper. Heat a large skillet over high heat. Add the oil to the skillet and then gently place the fish flesh-side down in the skillet. Sear the fish on the flesh side for 2 to 3 minutes and then flip and cook until the skin is crispy and the flesh is fully cooked, another 2 to 3 minutes. Allow the fish to rest briefly before serving. For plating: Divide the vegetables among 6 plates, lay the fish (flesh-side up) over the vegetables and then spoon the sausage gravy over the top of the fish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65927,"Fried Tilapia Po' Boy 2 red bell peppers 1/4 cup olive oil
1 large egg yolk
1 1/2 lemons, juiced
1 teaspoon minced garlic
1 tablespoon mayonnaise, such as Duke's
1 tablespoon Dijon mustard
2 tablespoons chiffonade basil leaves
Kosher salt
2 Vidalia onions 6 cups whole milk
Canola oil, for frying
2 pounds tilapia fillets
Kosher salt and freshly cracked black pepper
3 cups all-purpose flour
1 French sourdough baguette, cut into 4 portions
4 ounces fresh arugula
Instructions: For the aioli: Preheat a pizza oven or regular oven to 450 degrees F. Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes. Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside. Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside. For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes. Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack. Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish. Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack. Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt. Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65928,"Coconut Mojitos 1 cup packed fresh mint leaves 1/2 cup fresh lime juice 1/2 cup simple syrup 2 cups coconut water, chilled 1 cup white rum, chilled 4 thin lime rounds, for garnish (optional) Instructions: Put the mint, lime juice and simple syrup in a pitcher. Muddle the mint leaves with the end of a wooden spoon until crushed. Pour in the coconut water and rum. Add ice to fill the pitcher, and stir to combine. Pour into glasses and garnish each with a lime round, if using. ","[M Sauvignon Blanc, Pinot Grigio, Vermentino]" 65929,"Beefy Stew 1 1/2 pounds beef cube steak, cut into 1-inch pieces Salt and freshly ground pepper 2 tablespoons all-purpose flour 1/4 cup vegetable oil 1 (14-ounce) can reduced-sodium beef broth 1 (24-ounce) jar country vegetable soup 1 sheet frozen puff pastry Instructions: Position rack in center of oven and preheat oven to 425 degrees F. Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large casserole or Dutch oven over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65930,"Filet of Beef with Sauce Perigourdine Olive oil, for cooking 8 shallots, peeled and sliced
Salt and pepper One 750-milliliter bottle red wine
1 quart beef stock
1 quart beef scraps 1 head garlic, halved (with skin on) plus 2 cloves, peeled and smashed
1 yellow onion, cut into chunks with skin on
Stems from 1 bunch fresh parsley Vegetable oil, for cooking Four 8- to 10-ounce pieces filet mignon 2 tablespoons butter
1 bunch fresh thyme
One 8-ounce can truffle peelings or a whole black truffle
Instructions: Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half. Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness. Strain the sauce, pour over the steak and top with truffle slices. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65931,"Lemon Parsley Bruschetta 2 tablespoons olive oil 2 tablespoons fresh lemon juice Salt and freshly ground black pepper 6 (3 1/2 by 1/2-inch-thick) slices rustic white bread, halved 1 large garlic clove 1 tablespoon chopped fresh Italian parsley leaves Instructions: Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 65932,"Sausage, Apple and Pear Stuffing with Cranberries 1 Granny Smith apple, cored and chopped into 1/4-inch cubes 1 Bosc pear, cored and chopped into 1/4-inch cubes 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken broth One 12-ounce bag cubed country-style stuffing 1 cup dried cranberries 4 large eggs, beaten Butter, for buttering baking dish 1 pound sweet Italian sausage, casings removed 4 celery stalks, finely chopped (about 2 cups) 3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups) Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65933,"Shaved Cauliflower Salad with Toasted Pecans and Cranberries 1/2 small head golden cauliflower, shaved (about 1 1/2 cups) 1/2 small head purple cauliflower, shaved (about 1 1/2 cups)
1/2 bunch green onions, green parts only, sliced
2 cups torn curly kale
1/2 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon (about 3 tablespoons)
Kosher salt and coarsely ground black pepper
1/2 cup pecans, chopped and toasted
Instructions: Combine the golden cauliflower, purple cauliflower, green onions, kale and cranberries in a large bowl. In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the salad and toss to combine. Season to taste with salt and pepper. Sprinkle the toasted pecans over the top just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 65934,"Football Cake One 15.25-ounce box chocolate cake mix (plus required ingredients) 4 sticks (1 pound) unsalted butter, at room temperature
8 cups confectioners' sugar (one 1-pound box)
1/4 teaspoon fine salt
1 tablespoon vanilla extract
6 tablespoons milk
3/4 cup unsweetened cocoa powder 2 cups sweetened coconut flakes Green food coloring Instructions: Bake two 9-inch round cakes according to package instructions. Let cool completely. Beat the butter, sugar and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) until mostly combined. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency of the frosting with milk as desired, adding 1 tablespoon at a time. Remove 3 cups of the frosting and transfer into a pastry bag or a resealable plastic bag. Add the cocoa powder to the remaining frosting in the bowl and beat on low until mostly incorporated. Then beat on medium-high until completely smooth. Set both frostings aside at room temperature until ready to use.
Use a ruler to measure a 2-inch-wide strip across the entire center of one cake. Cut the strip out and remove (the cake will now be 2 half circles). Repeat with the other cake. Transfer the cutout strips to a medium bowl.
Transfer the halves of one cake to a cake round or parchment-lined work surface. Push the two halves together snuggly to form a football shape. Trim and level the domed top and transfer the trimmings to the bowl along with the cake strips.
Snip the tip off of the pastry bag and pipe three-quarters of the white frosting all over the bottom cake layer (the remaining frosting will be used for the laces and stripes). Top the frosting with the remaining two cake halves, domed-side up, pressing them together to create another football shape. Remove 1/4 cup of the chocolate frosting and set aside. Use the remaining chocolate frosting to frost the top and sides of the football. Chill the cake for a least 30 minutes. While cake is chilling, crumble all the cake trimmings into tiny crumbs. Add the reserved 1/4 cup chocolate frosting to crumbs and mix until completely combined. Add coconut to a resealable bag with a few drops of green food coloring. Shake and knead the bag until the coconut looks like grass (add more coloring as needed).
Press the cake and frosting mixture directly onto a cake stand or serving platter into a 9-inch circle about 1/4-inch-thick (this is the \dirt). Press the coconut grass into the chocolate dirt so that it adheres. Chill while you finish the cake.
Remove the cake from the refrigerator. Use the remaining quarter white frosting to pipe laces and stripes onto the top and sides of the cake. Carefully remove the cake from the cake round or parchment transfer to the center of the coconut-covered stand or platter.
","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 65935,"Spaghetti Burgers Vegetable oil, for frying and brushing Kosher salt 4 ounces spaghetti 1/4 cup grated parmesan cheese 1/2 small onion, cut into chunks 5 cloves garlic, smashed 1/2 cup fresh basil, plus 2 tablespoons thinly sliced, for topping 1/4 cup fresh parsley 1 1/4 pounds ground beef chuck 3/4 cup grated parmesan cheese 1 cup tomato sauce, plus 1 cup warmed for dipping 1 teaspoon dried oregano Kosher salt and freshly ground pepper 4 slices mozzarella cheese 4 hamburger buns, split 1 tablespoon extra-virgin olive oil Instructions: Make the fries: Brush a baking sheet with vegetable oil. Heat 2 to 3 inches vegetable oil in a Dutch oven until a deep-fry thermometer registers 365 degrees F. Meanwhile, bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook as the package directs, then drain. Spread in an even layer on the prepared baking sheet and let cool. Cut the cooked spaghetti into short pieces and fry in batches, turning once, until golden, 30 seconds to 1 minute. Drain on paper towels and sprinkle with the parmesan and salt. Make the burgers: Preheat the broiler. Pulse the onion, 4 garlic cloves, 1/2 cup basil and the parsley in a food processor until finely chopped. Transfer to a bowl and add the ground beef, 1/2 cup each parmesan and tomato sauce, the oregano, 1/2 teaspoon salt, and pepper to taste. Mix with your hands until combined and form into four 1-inch-thick patties. Transfer to a rimmed baking sheet. Broil the patties, turning once, until browned and just cooked through, 6 to 8 minutes. Top each patty with a slice of mozzarella and 2 tablespoons of the remaining tomato sauce. Return to the broiler until the cheese melts, about 30 seconds. Place the buns split-side up on another baking sheet and toast under the broiler until just golden, 1 to 2 minutes. Brush the toasted sides lightly with the olive oil, rub with the remaining garlic clove and sprinkle with the remaining 1/4 cup parmesan. Return to the broiler until the cheese melts, about 30 seconds. Place each patty on a bun bottom and top with some sliced basil and a bun top. Serve with the spaghetti fries and warm tomato sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65936,"Potato and Pancetta Pizza 1 teaspoon salt 4 cups Yukon gold potatoes 1 pound pancetta, diced 1/2 cup all-purpose flour, for work surface 2 store-bought pizza doughs 2 tablespoons olive oil, plus more for brushing 3/4 cup cornmeal, for dusting 1 cup julienned roasted red bell peppers Pinch red pepper flakes 1/2 pound taleggio cheese, sliced 1/4 cup grated Parmesan Freshly ground black pepper Chopped basil leaves, for garnish 1/2 lime, zested and juiced Instructions: Preheat the oven to 450 degrees F. Bring a large pot of water to a boil over medium heat and stir in the salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and put on a towel to dry and cool. Once the potatoes are cool enough to handle, cut them into 1/4-inch slices. Meanwhile, cook the pancetta in a nonstick pan over medium heat until most of the fat has rendered out and they become crispy. Drain on a paper towel lined plate. Dust a flat work surface with flour and roll out the pizza dough until it is 1/4 of an inch thick. Arrange the sliced potatoes on top of the pizza dough so that the entire surface is covered. Sprinkle a pizza pan with cornmeal and put the pizza on the pan. Drizzle olive oil over the top of the potatoes and put in the oven. Bake for 10 to 12 minutes until the potatoes start to brown. Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Return the pizza to the oven and cook until all of the cheese has melted and the top of the pizza begins to brown, about 7 more minutes. Remove the pizza from the oven and garnish with cracked black pepper and chopped basil. Let the pizza sit for a couple of minutes before cutting. Drizzle with lime juice and sprinkle with lime zest. Cut and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 65937,"Wormy Ice Cubes - For Witch's Brew 1 cup gummy worms or other creepy crawler candy 1 quart fruit punch Witch's Brew, recipe follows 1 (6-ounce) package lime gelatin 2 cups boiling water 3 cups chilled pineapple juice 1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale 2 cups chilled vodka, optional Instructions: Arrange gummy worms in ice cube trays, 1 worm per cube. Fill tray with fruit punch as you normally would water. Freeze until solid, 8 hours or overnight. Place into Witches Brew minutes before serving. Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
Use an ice pick to break the block into smaller chunks, if necessary.
Fill the cauldron with just enough water to cover the dry ice. It will begin to \steam.\ Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65938,"Blueprint for Veal Stew 4 pounds veal shoulder cut into 1 inch cubes, patted dry 1/4 cup vegetable oil 3 tablespoons butter 2 carrots, finely cubed 1 large onion, thinly sliced 1 stalk celery finely minced 2 cloves minced garlic 1/2 cup dry white wine Beef broth or veal stock Bouquet garni: parsley, bay leaf and peppercorns 1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour) Instructions: Preheat the oven to 325 degrees. In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender. Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65939,"Reindeer Mask Cookies 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon fine salt
1/8 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
1 pound (about 1 3/4 cups) confectioners' sugar, plus more for thickening 2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Dark brown gel food coloring
Light Brown gel food coloring
9 red gummy fruit candy halves
Instructions: For the dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the egg and vanilla in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top.
Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
From 1 piece of rolled dough, cut out 8 cookies with a 2 1/2-inch cutter and 4 cookies with a 2 1/4-inch cutter. Make the masks by placing 2 of the larger cookies on the prepared baking sheet next to each other so they are barely touching. Place one of the wooden sticks in the middle of the cookies. Place one of the smaller cookies on top of the stick to secure the pieces together. Repeat with remaining cookies, placing each mask about 2 inches apart on the baking sheet. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
Meanwhile, for the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and the vanilla and whip with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water if needed). The white will be your muzzle, so it needs to be very stiff so that it holds a textured shape.
Fit 3 pastry bags with a small tips \u2013 2 with small round tips and 1 with a small closed star tip. Remove 1 cup of frosting and place in the piping bag with a small closed star tip.
Put 1/4 cup of the remaining frosting into a small bowl. Add 12 drops of the dark brown food coloring and whisk until combined. This will be used to outline the cheeks and to draw the mouth, so it needs to be thick but not as stiff as the white. (The food coloring should be enough added liquid but add a drop of water if it is still too thick.)
Add 7 to 9 drops of the light brown food coloring to the frosting still in the mixer. Add a few drops of water. Beat until combined and loose, adding more water if necessary. This will be the flood color for the cheeks, so it needs to be loose but not watery.
Pipe a line of the dark brown icing around the outer edge of each cheek (the large cookies). This will be the rim that contains the light brown flood so make sure there are no gaps or holes. Repeat with remaining cookies. Once you have finished the edges of all the cookies, check to make sure the first cookie is dry. If not, wait 5 to 10 more minutes until the edges are dry. Then flood each of the cheeks with the light brown frosting. Allow the cookies to dry for 10 to 15 minutes before continuing to decorate (depending on how fast you are, this might be as long as it takes you to flood all the cookies). Once the cheeks are dry, fill the center circle with piped white swirls. Place a red gummy candy halve in the middle of each circle just above the center. Lastly, pipe a mouth onto your mask \u2013 starting at the candy nose, pipe a small line down that curves out into hooks in opposite directions. Repeat with remaining noses. Let the cookies dry completely before serving and wearing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65940,"Calypso Corn 1 (10-ounce) package frozen corn kernels, thawed 2 (15-ounce) cans black beans or white kidney beans, drained and rinsed 1 large red bell pepper, stemmed, seeded, and diced 1/2 small fresh jalapeno chili, stemmed, seeded, and minced 1/2 cup firmly packed chopped fresh coriander leaves (cilantro) 1/4 cup freshly squeezed lime juice 2 tablespoons vegetable oil 1 teaspoon sugar 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Combine the corn, beans, bell pepper, jalapeno, cilantro, lime juice, oil, sugar, salt, and pepper in a large bowl. Taste and adjust seasonings. Cover and chill 1 hour or overnight to combine flavors. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65941,"White and Dark Chocolate Dogwood Bark 3 cups pecan halves 6 ounces white chocolate, chopped into 1/4-inch pieces 12 ounces semisweet chocolate, chopped into 1/4-inch pieces Instructions: Preheat the oven to 325 degrees . Toast the pecans on a baking sheet in the preheated oven for 8 minutes. remove the nuts from the oven and set aside to cool at room temperature until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside. Thoroughly wash and dry the top half of the double boiler. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the chocolate to stand at room temperature for 5 minutes before proceeding. Add the pecans to the bowl of melted semisweet chocolate. Use a rubber spatula to fold in the pecans until combined. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly. drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture. Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect). Allow the mixture to cool at room temperature for 30 minutes. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour. Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cook's knife to cut the bark into irregular pieces. Refrigerate in a tightly sealed plastic container until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65942,"Butternut Squash Cupcakes, Cranberry Compote Filling and Sage-Cream Cheese Frosting 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 stick unsalted butter, at room temperature 1 1/2 cups light brown sugar, packed 1 teaspoon vanilla extract 2 large eggs, at room temperature 1 cup cooked, mashed butternut squash 3/4 cup whole milk, at room temperature 1/2 cup chopped pecans, optional Cranberry Compote Filling, recipe follows Sage-Cream Cheese Frosting, recipe follows 1 cup granulated sugar 12 ounces fresh cranberries, rinsed and drained 8 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature Pinch salt 1/2 teaspoon vanilla extract 2 to 3 cups powdered sugar 2 teaspoons juice from Cranberry Compote 1 tablespoon finely chopped fresh sage Instructions: Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until well blended using a hand held mixer. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Add the butternut squash and mix until well blended.
With the mixer on the lowest speed, add the dry ingredients and the milk, alternating between the two, beginning and ending with the flour, blending thoroughly after each addition. Stir in the chopped pecans if using. Fill the cupcake liners two-thirds full with batter and bake until a wooden toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pans on a cooling rack for 10 minutes, and then remove the cupcakes from the pans and cool completely on the rack before filling and frosting. To assemble: Core the center of each cooled cupcake using an apple corer. Spoon about 1 teaspoon of the cooled Cranberry Compote Filling into the cavity of each cupcake. Generously frost the top of each cupcake with the Sage-Cream Cheese Frosting. Combine the granulated sugar and 1 cup water in a medium saucepan. Bring to a boil; add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally.
Cover and cool completely at room temperature.
In the bowl of a stand mixer, cream the cream cheese and butter together on medium-high speed until smooth. Add the salt and vanilla extract. Beat until incorporated. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Beat in the juice from the Cranberry Compote, and then add the chopped sage and mix on low speed until fully incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65943,"Potato Gratin 2 cups heavy cream 2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note) 2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese 1 1/2 cups finely grated Parmesan 2 sprigs fresh thyme Instructions: Preheat the oven to 400 degrees F. Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes. Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note). ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 65944,"Pickled Vegetables 1 tablespoon salt 2 cups 2-inch chunks cauliflower 2 carrots, sliced on a diagonal
1 russet potato, peeled and cut into half moons
4 jalapenos, seeded, deveined and cut into strips
1 cup olive oil
2 cloves garlic, halved 1/2 cup white distilled vinegar
2 bay leaves
2 teaspoons coarse sea salt
1 teaspoon dried oregano
12 whole peppercorns
1/2 red onion, cut into half moons
Instructions: In a heavy saucepan, bring 10 cups water and the salt to a boil. Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve. Add the carrots and cook for 3 minutes, then remove from the pot and reserve. Add the potatoes and cook for 5 minutes, then remove from the pot and reserve. Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve. In a large heavy saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 4 minutes. Remove the garlic from the oil and discard. Add the vinegar and bay leaves to the oil. Add the sea salt, oregano, peppercorns and onions. Cook for 3 minutes. Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish. Cool the vegetables, cover with plastic wrap and refrigerate until ready to use. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 65945,"Vegan Peanut Butter Chocolate Milkshake One 13.5-ounce can unsweetened coconut milk 1/4 cup smooth peanut butter
2 tablespoons honey
1 tablespoon unsweetened cocoa powder
2 very ripe bananas, sliced and frozen (about 1 cup)
Instructions: Add the coconut milk, peanut butter, honey, cocoa powder, bananas and 2 cups ice cubes to a blender and blend until smooth. Pour into 2 glasses and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 65946,"Chocolate Walnut Cookies 2 1/2 cups unbleached flour 3/4 cup unsweetened cocoa 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 1 1/2 cups packed light brown sugar 4 eggs, slightly beaten 2 teaspoons vanilla extract 1 cup walnuts, finely chopped 14 ounces bittersweet chocolate, melted 2/3 cups milk 1 1/2 cups confectioners' sugar Instructions: In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes. Preheat the oven to 350 degrees F. Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 65947,"Sweet and Salty Double Nut Toffee Brownie Bars 4 tablespoons unsalted butter, melted, plus 1/2 cup butter for toffee 2 ounces bittersweet chocolate, melted 1/4 cup granulated sugar 1/4 cup packed dark brown sugar, plus 3/4 cup for toffee 1 teaspoon vanilla extract 1 large fresh egg, slightly beaten 1/2 cup all-purpose flour 3/4 cup chopped quality milk chocolate 2 tablespoons ground almonds 1 cup chopped roasted and salted pecans 1/8 teaspoon Maldon or other sea salt crystals Instructions: Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 65948,"Olive Cheese Balls 12 large, good-quality pimento-stuffed olives 8 ounces cold cream cheese 3/4 cup finely chopped walnuts
2 tablespoons fresh parsley leaves, finely minced
Instructions: Lay the olives on a paper towel-lined plate and gently pat them dry. Slice a small piece of cream cheese about 1/4 inch thick and place 1 olive in the center of the slice. Wrap the cream cheese around the olive and roll it between your hands so it is completely covered and forms a smooth ball. Repeat until all of the olives are covered in cream cheese. Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in the mixture to completely coat. Refrigerate the coated olives, uncovered, until chilled, at least 1 hour. These can be made a day in advance. Slice in half before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65949,"Herb Crusted Leg of Lamb with Tapenade 1 whole leg of lamb, deboned 6 garlic cloves, peeled and smashed 3 sprigs rosemary 1/2 bunch thyme 2 tablespoons cracked black pepper Extra-virgin olive oil 1 tablespoon chopped garlic 1 tablespoon chopped rosemary 1 tablespoon chopped thyme Kosher salt and pepper Tapenade, recipe follows 2 cups water 1 cup pitted Nicoise olive or pitted Kalamatas 2 small cloves garlic 2 teaspoon lemon juice 1 shallot, peeled and chopped 2 tablespoons capers 1/2 teaspoon minced lemon peel 3 anchovy fillets, optional Kosher salt and black pepper 1/4 cup extra-virgin olive oil 2 tablespoons chopped Italian parsley Instructions: De-bone and trim the leg well or have your butcher do it. Smash the garlic cloves and mix with the rosemary, thyme sprigs, and cracked pepper. Add 1/2 cup of olive oil and rub all over the meat. Marinate, covered, in the refrigerator, for 1 to 2 days. Remove the herb sprigs and garlic cloves from the meat. Preheat the oven to 400 degrees F. Mix the chopped garlic, rosemary, and thyme with enough olive oil to dampen into an almost paste-like consistency. Add salt and pepper, to taste. Season the lamb well with salt and pepper. Spread the interior liberally with tapenade. Roll up and tie with string. Heat a large saute pan over medium-high heat. Add 2 tablespoons of olive oil and place the lamb in the pan, fat-side down. Sear until golden and turn over so that all sides are seared. Place fat side up in the pan and use a large fork to hold the lamb while you drain off any excess fat. Pat the chopped herbed mixture all over the outside of the lamb. Add 2 cups of water to the pan and roast for 1 1/2 hours until a meat thermometer reads 125 degrees F. Let the meat rest for 15 minutes before slicing. Slice thinly and serve with roasted potatoes. Serve extra tapenade on the side or pan juices. Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times, season with salt and pepper. Fold in the parsley by hand. The tapenade is best when made a day in advance so flavors have time to marry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65950,"Round 2 Recipe - Cowboy Pockets 1 grilled pork chop (leftover from Grilled Apple Brined Pork Chops), chopped, recipe follows 1/2 small onion, chopped
2 teaspoons minced garlic 1/2 cup chili sauce 1/2 cups shredded Cheddar 1/2 pound refrigerator pizza dough (leftover from Grilled Flat Bread), at room temperature, recipe follows 1 egg, lightly beaten with 1 tablespoon water 1 pound refrigerator pizza dough, room temperature 2 tablespoons reserved marinade from Garlic, Lemon, and Herb Rubbed Legs 2 cups apple juice 1 tablespoon coarsely ground black pepper 1/4 cup salt 1/4 cup light brown sugar 1 teaspoon red pepper flakes 5 rib end pork chops, about 1 1/2 pounds 1 tablespoon grill seasoning Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine pork, onion, garlic, chili sauce, and cheese. Mix together and set aside. Divide the pizza dough into 4 pieces. Roll each piece into a round about 4 to 5 inches in diameter on a lightly floured surface. Divide filling mixture among the dough rounds. Brush perimeter of dough with egg wash and fold in half. Fold the edges up to seal and transfer to prepared baking sheet. Cut a small vent in each pocket and brush with egg wash. Bake in preheated oven for about 15 minutes or until golden brown. Preheat grill or grill pan over medium heat. Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick. Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes. Remove bread from the grill to a cutting board, cut into pieces and serve warm. In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice. Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator. Remove pork from brine, rinse with cold water and pat dry with paper towels. Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 65951,"Chickpea Socca 1 cup chickpea flour 1 1/4 cups water 1/8 teaspoon ground cumin 1 teaspon salt 1 1/2 tablespoons olive oil Cooking oil (canola or grapeseed) Extra-virgin olive oil and sea salt, to finish Extra-virgin olive oil and sea salt, to finish
Desired toppings (e.g., Greek yogurt with lemon zest and juice; Greek yogurt mixed with harissa; tzatziki; hummus or olives) Instructions: Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 65952,"The Most-Lemony Lemon Bar of All Time 1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan 1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons) 2 cups granulated sugar 2 cups all-purpose flour, sifted (see Cook's Note) 3 tablespoons cornstarch 1/4 teaspoon fine salt 4 large eggs, plus 2 egg yolks Confectioners' sugar, for dusting 8 gummy candy lemon slices, cut into thirds Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter. To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65953,"Hunt's® Tomato and Pesto Chicken 8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups) 3 cups small fresh broccoli florets 1 tablespoon olive oil 6 boneless skinless chicken breasts (5 oz each) 1 can (14.5 oz each) Hunt's? Diced Tomatoes, undrained 1 can (8 oz each) Hunt's? Tomato Sauce 1/2 cup soft cream cheese spread 1/3 cup refrigerated basil pesto Instructions: Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165 degrees F). Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 65954,"Garlic Mashed Potato Pizza with Arugula and Fennel Salad 4 Yukon Gold potatoes, skin on, quartered 4 cloves garlic 4 tablespoons butter 1/2 cup milk Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 small onion, sliced 3 anchovies, chopped 1 sweet or spicy Italian sausage 6-ounces prepared pizza dough 1/2 cup grated Cheddar cheese 2 teaspoons lemon juice 1 tablespoon olive oil Salt and pepper 1 cup arugula 1/2 fennel bulb, thinly sliced 2 celery stalks, thinly sliced 1/4 cup shaved Parmesan cheese Instructions: Preheat oven to 400 degrees F.
Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender. Drain and add the potatoes and garlic back into the pot. Add the butter and milk and mash with a masher or a hand mixer. Keep the mashed potatoes a little bit chunky, not perfectly smooth. Season the potato mixture with salt and pepper, to taste.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook until browned, about 6 minutes. Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions. Remove the onions from the pan and add in the sausage. Cook the sausage until browned and cooked through, about 6 to 8 minutes. Slice the sausage into thin rounds.
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round. Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes.
Top the pizza crust with the onions. Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese. Bake in the oven for 20 minutes. Slice and divide between 2 plates. Serve with the arugula salad on the side.
To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste. Toss the arugula, fennel, and celery in the dressing. Divide the salad between 2 plates and top with shaved Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 65955,"Fresh Cabbage Salad 1/4 cup white wine vinegar 1/2 cup olive oil 1 teaspoon Dijon mustard 1 teaspoon sugar Kosher salt Fresh ground pepper 1 cup finely shredded green cabbage 1 cup finely shredded red cabbage 1/2 cup julienned carrot 1/2 cup julienned red pepper 1/4 cup finely slivered red onion 1 small bunch chives, cut into 2-inch lengths Instructions: In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside.
In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly.
Drizzle the salad with the vinaigrette, and toss to coat.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65956,"Grain Salad 1/3 cup olive oil 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon chopped oregano 1 garlic clove, grated 3 cups baby kale Kosher salt and freshly ground black pepper 2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions 1/3 cup jarred sliced roasted peppers 1/4 cup halved kalamata olives 1/4 cup sliced jarred banana peppers 4 ounces crumbled goat cheese 1/4 cup torn basil leaves 2 tablespoons chopped parsley Instructions: For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside. For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65957,"Asparagus, Canadian Bacon and Cheese Frittata 5 large eggs 4 tablespoons freshly grated Parmesan 2 tablespoons milk 1/4 teaspoon freshly grated lemon zest Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil 1/4 pound medium asparagus stalks (about 8), trimmed and cut into 1/2-inch pieces 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped Mixed herb salad, for serving
Instructions: Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65958,"How to Make Tater Tot Hotdish | Tater Tot Casserole 1/4 cup extra-virgin olive oil 1 medium yellow onion, finely chopped (about 2 cups) 1 pound 80-percent lean ground beef Kosher salt and freshly ground black pepper 2 cups frozen cut green beans, thawed (8 ounces) 1 3/4 cups frozen corn kernels, thawed (8 ounces) Two 10-ounce cans condensed cream of mushroom soup 1 pound frozen potato tots Instructions: Preheat the oven to 350 degrees F. Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 65959,"Italian Sloppy Joes 2 tablespoons extra-virgin olive oil 2 1/2 pounds lean ground beef
Kosher salt and freshly ground black pepper 1 red bell pepper, diced
1 medium onion, diced
5 cloves garlic, minced
One 6-ounce can tomato paste
One 28-ounce can crushed or diced tomatoes
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup grated Parmesan cheese, plus extra for garnish 2 tablespoons finely chopped fresh parsley, plus extra for garnish Garlic Toast, recipe follows, for serving 8 slices French bread 1 stick (8 tablespoons) butter, softened
1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper Instructions: In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat. To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper. To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley. Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet. In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread. Bake until golden brown, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65960,"Blackened Catfish Tacos 1/4 cup mayonnaise 1 tablespoon freshly squeezed lime juice 1 teaspoon balsamic vinegar 1 teaspoon sugar 1/4 head red cabbage, thinly sliced
1/4 head green cabbage, thinly sliced
4 yellow corn tortillas Two 8-ounce skinless American catfish fillets, split lengthwise down the center 1/4 cup Creole seasoning
1/2 cup peanut or canola oil
1/2 small red onion, halved and thinly sliced 1 avocado, cut into 8 slices
1/4 cup store-bought thousand island dressing
1/4 cup fresh cilantro leaves, for garnish, optional Instructions: For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl. Add the red and green cabbage and toss until thoroughly coated. For the blackened catfish tacos: Heat a medium skillet over medium heat. Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish. Coat one side of each piece of catfish with Creole seasoning. Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes. Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes. Put 1 piece of catfish on each tortilla. Top with some slaw, onions and 2 slices of the avocado. Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65961,"Avocado-Tomato Salad with Bacon and Blue Cheese 2 1/2 pounds assorted tomatoes, halved or cut into wedges if large Kosher salt and freshly ground pepper 4 slices thick-cut bacon 1 avocado Juice of 1/2 lemon 1 cup blue cheese dressing (see directions) 2 tablespoons chopped fresh chives or scallions Crumbled blue cheese, for topping Instructions: Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces. Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65962,"Grilled Tri-Tip Steak 1 tri-tip steak 2/3 cup red wine 1/3 cup soy sauce 2 tablespoons sugar 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves Instructions: Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated. Heat a grill on high. Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes. Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65963,"Paska 3 pounds pot cheese 1 cup sweet butter 1 1/2 cups sugar 2 egg yolks 1 cup sour cream 1/2 cup raisins 2 teaspoons vanilla 1 pint heavy cream, whipped Glaceed cherries for garnish Instructions: Press cheese through a fine sieve. In a large bowl, with mixer at medium speed, beat butter with sugar until fluffy. Then beat in egg yolks, cheese, sour cream, raisins and vanilla. Now carefully blend in 1/2-cup heavy cream, whipped. Line a sieve or colander with cheesecloth. Spoon in cheese mixture, then fold ends of cheesecloth over top. Set in a large bowl to catch any drippings. Refrigerate over night. Just before serving, unfold ends of cheesecloth, invert cheese mixture on serving dish, and remove the cheesecloth. Decorate with a little whipped cream, then some glaced cherries. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65964,"Simple Roasted Brussels Sprouts 1 1/4 pounds brussels sprouts 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Preheat an oven to 425 degrees F. Pull off any loose or discolored leaves from the Brussels sprouts. Trim the stems and cut each sprout in half. Lightly toss with the oil in a large bowl and sprinkle with salt and pepper. Lay the sprouts out in a single layer on a baking sheet. Roast until tender and browned in spots, stirring about halfway through, 15 to 20 minutes depending on the size. Transfer to a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65965,"Marshmallow Web Apples 4 Granny Smith apples Nonstick cooking spray, for the parchment paper
2 cups mini marshmallows
Instructions: Wash and dry the apples and remove the stems. Insert a wooden apple skewer or paper straw into each about halfway through (pierce first with a skewer if using straws). Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Microwave the marshmallows in a microwave-safe bowl for 30 seconds, then stir. Continue to microwave in 10-second increments, stirring after each, until fully melted. Let cool until just slightly warm to the touch, not hot. Using both hands, grab the melted marshmallows with your fingertips and pull apart to create a \webbed\ look. Wrap webs around each apple (see Cook's Note). ","[Riesling, Moscato, Vinho Verde, Cava]" 65966,"Farm in a Blanket 1 tablespoon oil 1 small red onion, chopped 1 cup golden raisins 1 (8-ounce) tube crescent rolls (recommended: Pillsbury) 12 slices (about 3 ounces) provolone 12 slices (6 ounces) Genoa or other salami 1 tablespoon black poppy seeds Instructions: Preheat oven to 375 degrees F. In a medium saute pan over medium heat add the oil and saute onions and raisins until both are tender, about 10 minutes. Set aside to cool. Roll out 6 of the crescent pastry rolls and slice in half forming 2 triangles and 12 pieces total. To assemble, place a piece of salami and cheese on 1 triangle. Add a dollop of the onion mixture in the center. Starting at the wider edge, roll the crescent triangle to form a small croissant. Place seam side down on a baking sheet. Repeat with remaining ingredients. Sprinkle poppy seeds over each roll and bake for 13 to 15 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65967,"Rainbow Cloud Confetti Cake 1 10 1/2 by 15 1/2 by1-inch sheet cake made with basic white cake in a buttered pan lined with parchment paper. 2 recipes Vanilla Buttercream divided into 5 bowls and colored red, orange, yellow, blue and green. 1 recipe Strawberry Coulis in a squeeze bottle, recipe follows 3 cups whipped cream Confetti sprinkles 1 pint strawberries, cleaned and hulled 1/2 cup water 1/4 cup sugar 1 tablespoon lemon juice Instructions: Remove the cake from the pan and leave it on the parchment paper. Using the colored buttercream, spread stripes of the frosting lengthwise on the cake. Using parchment to lift and push forward, roll the cake lengthwise as tightly as possible. Once the cake is rolled, place on a large platter, seam side down. Shortly before serving, frost the cake with the whipped cream. Spread the whipped cream on generously and create swirls using a palette knife. To make the cloud-like swirls, lightly drag the palette knife through the whipped cream and gently pull up to make peaks. Decorate the platter outside of the cake with strawberry coulis and sprinkle the whole thing with confetti sprinkles. As the cake is sliced, a \rainbow\ of frosting will be revealed on the inside. Combine the strawberries, water, sugar and lemon juice in a saucepan and cook over medium heat until the sugar is dissolved and the strawberries are quite soft. Puree the mixture in a blender. Strain through a fine strainer and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65968,"Shortcut Patisserie Apple Tart One 11.3-ounce box rectangular rolled vegan pie crust or one 14- to 16-ounce box refrigerated rolled vegan pie crusts (2 crusts) (see Cook's Note) 5 Pink Lady apples (or similar) Extra-virgin olive oil, for brushing 4 to 5 ounces apricot preserves\u202f(just under 1/2 cup) Vegan vanilla bean ice cream, for serving Instructions: Preheat the oven to 375 degrees F. Roll out the pie dough on a parchment paper-lined baking sheet to approximately 9 by 13 inches, making sure to keep the parchment underneath, as this makes it easier to transfer to a serving platter once baked (see Cook's Note). Peel the apples and cut them into quarters. Trim away the core, then thinly slice lengthwise.
Shingle the apple slices on top of the pie dough so they overlap slightly (they will shrink slightly during baking). You can go right up to the edge of the pastry. Using a pastry brush, brush the apples with the oil and bake until the crust is golden brown and crisp, 30 to 40 minutes.
Meanwhile, warm the apricot preserves in a small pan over medium-low heat. Generously brush over the apples to glaze them as soon as you remove the tart from the oven.
Gently transfer the tart to a serving platter, making sure to remove the parchment. Enjoy warm or at room temperature with a scoop of vegan ice cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65969,"Brandy Peppercorn Honey Glazed Ham One 8 to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 2 tablespoons unsalted butter 1 small shallot, minced 1/3 cup brandy 1/2 cup honey 2 tablespoons mixed colored peppercorns, cracked Instructions: Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft, about 1 minute. Remove the pan from the heat and add the brandy. Return to the heat and continue to cook until the brandy reduces by about half. Add the honey and peppercorns; continue to cook until the mixture thickens, about 15 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until well-lacquered and slightly crispy on the edges, about 45 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65970,"Rubbed and Sauced Barbecued Baby Chickens 2 (3 1/2-pound) \baby\ chickens Olive Oil Salt and fresh ground pepper or Classic BBQ Rub, recipe follows Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows 2 tablespoons smoky paprika 2 tablespoons kosher salt 3 tablespoons sugar 2 tablespoons brown sugar 1 tablespoon ground cumin 2 teaspoons chili powder 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon celery salt 1 teaspoon oregano, crushed 1 (28-ounce) can crushed tomatoes 1 cup firmly packed brown sugar 2 tablespoons molasses 1/2 cup bourbon 1/2 cup ketchup 1/4 cup American-style cl sauce 1/4 cup apple-cider vinegar 1/8 cup red wine vinegar 1/4 cup Worcestershire sauce 2 teaspoons Classic BBQ Rub, see recipe 1 tablespoon unsweetened cocoa Kosher salt and freshly ground black pepper Instructions: Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside. Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through. Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce. In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, cl sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes. Let the sauce cool for about 10 minutes or until it is warm but no longer \boiling\ hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 65971,"Baked Sweet Potato with Sour Cream and Mint 1 sweet potato 2 tablespoons sour cream
Fresh mint leaves, for garnish
Instructions: Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes. Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65972,"Cuban Torrejas with Guava-Maple Syrup and Cream Cheese Whipped Cream 3 ounces cream cheese, softened 1/2 teaspoon vanilla extract 3/4 cup cold whipping cream

3/4 cup Grade-B pure maple syrup 1 cinnamon stick 1/4 cup guava marmalade

1 cup whole milk 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 6 eggs 12 slices Cuban or French bread, sliced 1 1/2 inches thick 4 tablespoons unsalted butter 4 tablespoons vegetable oil, for frying Fresh mint sprigs, for garnish

Instructions: For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.

For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.

For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.

To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 65973,"Asian Sticky Wings Vegetable oil, for deep-frying 7 jumbo chicken wings
1 cup potato starch or cornstarch
1 cup Fry Mix, recipe follows 1/2 cup Sticky Wing Sauce, recipe follows 1 green onion, chopped
1 tablespoon minced garlic, fried
1 teaspoon sesame seeds 3 cups potato starch or cornstarch 1 cup all-purpose flour
1/2 cup granulated garlic
1/4 cup shichimi togarashi (see Cook's Note) 2 cups ketchup 1 cup mayonnaise
1/2 cup honey
1/2 cup hot chili sauce, such as Sriracha
1/4 cup garlic chili oil (see Cook's Note) 1/4 cup soy sauce
2 tablespoons Worcestershire sauce Instructions: Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F. Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl. Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes. Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately. In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container. In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65974,"Braciole 1/2 cup dried Italian-style bread crumbs 1 garlic clove, minced 2/3 cup grated Pecorino Romano 1/3 cup grated provolone 2 tablespoons chopped fresh Italian parsley leaves 4 tablespoons olive oil Salt and freshly ground black pepper 1 (1 1/2-pound) flank steak 1 cup dry white wine 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves Sea salt and freshly ground black pepper 4 tablespoons unsalted butter, optional Instructions: Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 65975,"Grilled Chicken Mole Negro 4 dried ancho chiles, stemmed and torn into pieces, some seeds discarded 2 dried guajillo chiles, stemmed and torn into pieces, some seeds discarded
1 cup chopped white onion 3 tablespoons blanched slivered almonds
2 tablespoons raisins
1 tablespoon piloncillo (Mexican cane sugar)
1 tablespoon sesame seeds, toasted
1/2 teaspoon cinnamon
1/2 teaspoon dried Mexican oregano
2 cloves garlic, minced
Pinch ground cloves
3 cups low-sodium chicken broth
1/4 cup lard
2 ounces Mexican dark chocolate, finely chopped or grated
1/2 teaspoon kosher salt
1 tablespoon granulated garlic 2 teaspoons kosher salt
1 teaspoon ancho cl powder
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/2 teaspoon freshly ground black pepper
Pinch cayenne
One 4 1/2- to 5-pound chicken, cut into 8 pieces 1/4 cup finely sliced scallions, for garnish
1/4 cup chopped fresh cilantro, for garnish
Instructions: For the mole negro: In a large saute pan over medium heat, toast the ancho and guajillo chiles on both sides until softened and fragrant, being careful not to scorch them, 20 to 30 seconds. Add 1 cup of hot water to the pan, just enough to cover the chiles, and set aside for 30 minutes to reconstitute. Add the chiles and soaking water to a blender. Then add the onions, almonds, raisins, piloncillo, sesame seeds, cinnamon, oregano, garlic, cloves and 1/2 cup of the chicken broth. Puree until very smooth, adding a little more chicken broth if too thick. In a 6-quart Dutch oven over medium-high heat, add the lard and the mole puree and cook, stirring constantly, until most of the liquid has evaporated and the mixture becomes glossy, 6 to 8 minutes. Add the remaining 2 1/2 cups chicken broth and the chocolate. Boil for about 5 minutes, then reduce to a simmer and cook, uncovered, until thick, about 15 minutes. Add the salt; taste and adjust as needed. Remove from the heat, cover and keep warm. For the grilled chicken: Preheat the oven to 350 degrees F. Prepare a grill for high heat and wipe down the grates with an oil-blotted paper towel. Combine the granulated garlic, salt, ancho powder, cumin, chipotle powder, pepper and cayenne in a small bowl and mix well. Sprinkle the chicken pieces all over with spice mixture. Place the chicken on the grill, skin-side down, and cook until nicely charred, 3 to 4 minutes. Flip and cook on the reverse side for another 3 to 4 minutes. Once chicken has acquired nice grill marks, transfer it to a roasting pan and finish cooking in the oven, 15 to 20 minutes. To serve, ladle the mole sauce onto a large platter and arrange the grilled chicken, skin-side up, on the top. Garnish with scallions and cilantro. Serve with extra mole sauce on the side. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 65976,"Strawberries and Cream Ice Cream Cake 4 cups (1 quart) strawberry ice cream 3 cups crushed graham crackers, plus more for topping 3/4 cup strawberry preserves or jam, warmed until spreadable 4 cups (1 quart) chocolate chip ice cream 2 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract Sliced strawberries, for topping Instructions: Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds. Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours. Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight. Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight. ","[Chardonnay, Moscato, Riesling, Sparkling Brut]

" 65977,"Open-Face Salmon and Avocado Sandwiches Unsalted butter, for cooking Four 1-inch-thick slices rye bread
1/2 cup sour cream
2 tablespoons chopped preserved lemon
Freshly ground black pepper
2 avocados, sliced
Flaky salt or coarse kosher salt
4 ounces smoked salmon
2 radishes, thinly sliced
4 cornichons, sliced
Crushed red pepper, optional
Handful chopped fresh chives or dill
Sesame seeds (I like a mix of black and white sesame seeds), for sprinkling
Lemon wedges, for serving
Instructions: Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl. To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65978,"Cipollini Onions Braised in Red Wine 2 tablespoons butter 2 pounds cipollini onions, peeled Salt and freshly ground black pepper 1/2 cup red wine 1/4 cup balsamic vinegar Instructions: In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 65979,"Asian Flank Steak with Fried Chinese Noodles with Peppers 3 tablespoons soy sauce 3 tablespoons mirin 6 tablespoons water 2 teaspoons sesame oil 1 teaspoon dried chili peppers 2 tablespoons chopped fresh lemongrass 1 tablespoon grated fresh ginger 2 cloves garlic, smashed 2 tablespoons chopped green onion 1 teaspoon sesame seeds 1/2 pound flank steak, cut into 1/2-inch thick slices against the grain 3 tablespoons olive oil, plus 3 tablespoons 2 tablespoons Chinese black bean sauce 1 green pepper, stemmed, cored, and julienned 1 yellow pepper, stemmed, cored, and julienned 1 red pepper, stemmed, cored, and julienned Crushed garlic, in the skin I pack dry Chinese curly egg noodles, boiled according to the package directions 1 small bok choy cut into 1/2-inch slices Instructions: Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour. In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside. To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 65980,"Key Lime Pie 18 whole graham crackers (the 4-section large pieces) 8 tablespoons (1 stick) salted butter, melted
1/3 cup sugar
One 14-ounce can sweetened condensed milk 1 heaping tablespoon grated lime zest
1/2 cup lime juice
2 large egg yolks
Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. For the crust: Crush the graham crackers in a food processor or a resealable plastic bag. Pour them into a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly. For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick. Pour the mixture into the crust and bake for 15 minutes. Allow to cool, then refrigerate for at least 1 hour -- more if possible. Serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65981,"Cranberry Honey Butter 2 sticks (1 cup) unsalted butter, softened 1/2 cup cranberry sauce (homemade preferred) 1/4 cup honey 1/4 cup powdered sugar 1/4 teaspoon finely grated orange zest Pinch salt Instructions: In a large bowl, combine the butter, cranberry sauce, honey, powdered sugar, orange zest and salt, and beat until light and fluffy. Taste and adjust seasoning, if necessary.
Refrigerate up to 2 weeks. For gifting, pair with homemade rolls, scones, muffins or cornbread. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65982,"Sunomono 1 large English cucumber, or 2 to 3 Japanese cucumbers 1 teaspoon salt 2 tablespoons rice wine vinegar 1 tablespoon sugar 1 drop soy sauce Instructions: Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes. May add Wakame (seaweed), crab, and shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65983,"German Chocolate French Toast Cake Nonstick cooking spray, for spraying the cake pans 16 slices Texas toast or other 3/4-inch-sliced white bread
2 cups light cream
1/3 cup chocolate syrup
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 large eggs
1 cup chopped or grated dark chocolate One 12-ounce can evaporated milk 1 1/4 cups packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon cornstarch
1/4 teaspoon kosher salt
3 large egg yolks
4 tablespoons (1/2 stick) unsalted butter
One 7-ounce package shredded coconut (about 2 2/3 cups), toasted 1 1/4 cups chopped pecans, toasted Instructions: For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer. In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard. Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans. For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm. Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65984,"Roasted Pumpkin Seeds 1 pumpkin, top cut off Olive oil, for tossing Kosher salt 1 1/2 tablespoons za'atar spice Instructions: Preheat the oven to 300 degrees F. Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean. Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65985,"Bright One 2 tablespoons clover or acacia honey 1 tablespoon hot water 1/2 ounce fresh lemon juice 1 ounce yuzu juice 1/2 ounce distilled nonalcoholic spirits (such as Seedlip Garden 108) Splash of ginger beer 1 bay leaf 1 mint leaf Instructions: Make the honey syrup: Combine the honey and hot water in a small bowl. Mix until the honey is dissolved. Make the drink: Combine the lemon juice, yuzu juice, spirits, ginger beer and 3/4 ounce of the honey syrup in a cocktail shaker filled with ice. Shake well. Strain the drink into a chilled coupe glass. Make a small incision in the bay leaf; poke the mint leaf through the slit. Garnish the drink with the bay-mint leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Gin]" 65986,"Pauli's BBQ Steak Tips 5 pounds sirloin flap meat 1 stick (8 tablespoons) butter
4 cups ketchup
2 cups Dijon mustard
1 cup Worcestershire sauce
1 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 teaspoon Sazon seasoning 1 teaspoon black pepper
1 teaspoon freshly squeezed lemon juice
1 teaspoon cayenne pepper or chili powder
Instructions: Prepare sirloin flap meat by trimming off fat. Cut the meat into 1-inch steak tip cubes. Set the meat aside. Put the butter in a medium saucepan over medium heat. As the butter begins to melt, add the ketchup, mustard, Worcestershire, brown sugar, molasses, vinegar, Sazon, black pepper and lemon juice. Bring to a boil, then reduce heat to a low simmer. Cover the pot and simmer for 1 hour. Remove the cover and add the cayenne pepper. Let the marinade simmer for another 20 to 25 minutes. Remove the pan from the stove and cool the marinade for 2 1/2 hours. In a large mixing bowl, combine the steak tips and sauce. Toss to make sure each piece is coated. Cover the bowl and refrigerate overnight for the sauce to soak into each piece. Grill tips to desired temperature or doneness. Steak tips are best served with a tossed salad and roasted vegetables. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 65987,"Autumn \Dates\ Night Bread 1 1/2 cups chopped pitted dates 2 cups all-purpose flour (plus more for the pan) 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1/4 teaspoon fine salt 6 tablespoons unsalted butter (plus more for the pan) 3/4 cup packed dark brown sugar 2 large eggs 1/2 cup sour cream 2 tablespoons dark rum or brandy 1 teaspoon vanilla extract 1/4 cup milk 1 cup coarsely chopped toasted walnuts Instructions: Preheat the oven to 350 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan and line the bottom with parchment paper. Bring 1/2 cup water to a boil in a small saucepan. Add the dates and set aside until cool. Drain.
Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt onto a piece of parchment paper. Set aside.
In a mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until fluffy, about 2 minutes. Add the eggs and sour cream and beat to combine, scraping the bowl down. Add the rum and vanilla and beat to combine. Add the flour mixture on low speed until just combined. Add the milk, increase the speed to medium, and beat until just smooth, about 15 seconds. Add the drained dates and the nuts and stir just until distributed.
Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes, then unmold and cool completely before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65988,"Slow Braised Oxtail 3 whole oxtail 1/2 pound caul fat (optional) 1/2 pound mirepoix (carrots, onions, celery, leeks) small dice 1 cup red wine 6 cups oxtail stock or veal stock Salt Black peppercorns Instructions: Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve. ","[Barolo, Barbaresco, Rioja Reserva, Syrah/Shiraz]" 65989,"Grilled Salmon with Coffee Barbecue Sauce 1 to 2 pound salmon fillet, skin removed 2 tablespoons olive oil, plus olive oil to brush on grill Salt and freshly ground black pepper to taste 1 cup Coffee Barbecue Sauce 1/2 pound scallions 4 ears of corn, husk and silk removed, reserve husk Instructions: Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the salmon lightly with the olive oil and season with salt and pepper. Place the fish on the grill and begin to cook over in-direct heat (cooler part of the grill). Grill 2 to 3 minutes on each side until the salmon begins to develop grill marks. Brush the fish with the barbecue sauce and cover the area where the fish was cooking with the reserved corn husks. Lay the fish on top and cover the fish with the remaining husks. Continue to barbecue the fish in this manner until it reaches the desired doneness While the fish is cooking lay the corn to the side on the grill and cook quickly. Cook the scallions in a similar fashion. When the salmon has barbecued under the corn husks, remove and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65990,"Grilled Miso Fish Fillets 2 pounds halibut steaks, about 1-inch thick (to be cut into 6-ounce serving portions) 1/2 cup sweet white miso (shiro miso) 1/3 cup sweetened rice wine (mirin) 1 1/2 tablespoons minced fresh ginger 2 tablespoons minced scallion greens Instructions: Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl. Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours. Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 65991,"Pumpkin Spice Chocolate Chip Cookies 2 1/2 cups all-purpose flour 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 sticks cooled melted butter 2 eggs 3/4 cup granulated sugar 3/4 cup brown sugar 1 teaspoon vanilla 1 1/2 cups chocolate chips Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt in a large bowl. Whisk the melted butter, eggs, granulated sugar, brown sugar and vanilla in a second large bowl. Add the flour mixture and stir to combine with a wooden spoon. Fold in the chocolate chips. Scoop the dough onto the parchment-lined baking sheets and bake until golden, 16 to 18 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 65992,"Black Pepper and Sage Biscuits 6 cups all-purpose flour, plus more for dusting 2/3 cup powdered milk
2 tablespoons baking powder
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon cream of tartar
2 teaspoons ground sage, finely chopped
2 sticks cold butter, cut into bits, plus 1/2 stick melted butter
1 cup cold shortening
3 cups buttermilk
Instructions: Preheat the oven to 450 degrees F. Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl. Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly. Stir in the buttermilk so the dough comes together. On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick. Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65993,"Mango-Passionfruit Margarita 1/2 ounce light agave 1 Fresno cl, seeded and sliced into rounds 3 ounces blanco tequila
2 ounces mango juice (fresh, if available, or packaged, such as Ceres)
1 ounce passionfruit juice (fresh, if available, or packaged, such as Ceres)
1 ounce orange liqueur, such as Cointreau
1 ounce fresh lime juice (about 2 limes)
Instructions: Muddle the agave and half of Fresno slices in a cocktail shaker. Fill the shaker with ice and add the tequila, mango juice, passionfruit juice, orange liqueur and lime juice. Shake vigorously to combine. Strain into a glass over a large ice cube. Garnish with a Fresno slice. ","[Mencia, Vermentino, Sauvignon Blanc, Grenache Blanc]" 65994,"Chicken Pot Pie 5 tablespoons all-purpose flour, plus more for dusting 1 sheet puff pastry (preferably Dufour), thawed as the label directs 4 cups low-sodium chicken broth 1 teaspoon whole black peppercorns 3 sprigs thyme, plus 1 tablespoon chopped leaves 2 bay leaves 1 large onion, quartered 4 skinless, boneless chicken breasts 3 tablespoons unsalted butter 1/2 cup frozen pearl onions, thawed 2 medium carrots, peeled and diced 1 cup sliced white mushrooms 1 cup frozen peas, thawed 1 cup milk Kosher salt and freshly ground pepper 1 large egg, lightly beaten NOTE: You?ll also need 4 ovenproof bowls or ramekins, about 2 cups each. Instructions: Prepare the crust. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling. Cook the chicken. Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes. Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You?ll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside. Make the filling. Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper. Form the pot pies. Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls. Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65995,"Apple Cider Panini 1 apple cider doughnut 1 to 2 tablespoons ricotta cheese (depending on the size of the doughnut)
Very thinly sliced apple, for topping Honey, for drizzling Cinnamon, for sprinkling Instructions: Preheat a panini press. Use a serrated knife to cut the doughnut in half horizontally. Spread with ricotta cheese and top with a few pieces of apple, a slight drizzle of honey and a sprinkle of cinnamon. Cook in the panini press until golden brown, 1 to 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 65996,"Watermelon Agua Fresca 1 small watermelon (12 to 14 pounds), peeled and chopped 1 teaspoon apple cider vinegar
Handful fresh mint
1 liter sparkling water
Pinch flakey sea salt
Pinch chili powder
Instructions: Add the watermelon, vinegar and mint to a blender and blend to combine. Strain the mixture through a sieve into a pitcher. Add the sparkling water, a pinch of salt and chili powder and ice. ","[Viognier, Vermentino, Sauvignon Blanc, Ros]" 65997,"Pretty Pink Lemonade 1 pint fresh raspberries 1 (12-ounce) can frozen concentrated lemonade, thawed 1 1/2 cups vanilla vodka 3 cups cold water 2 cups seltzer water, chilled Mint sprigs, for garnish 1 lemon, sliced into thin rounds Instructions: Put the raspberries in a blender or food processor and puree. Using a rubber spatula press the raspberry puree through a fine mesh sieve into a medium bowl. In a large pitcher combine the frozen concentrated lemonade, strained raspberry puree, the vodka, 3 cups of cold water and the seltzer. Stir and pour into glasses filled with ice. Garnish each glass with a sprig of mint and a lemon slice. ","[Prosecco, Moscato, Sauvignon Blanc, Ros]" 65998,"Braised Chicken with Mushrooms and Almonds Extra-virgin olive oil 8 chicken thighs Kosher salt 1/2 pound pancetta, cut into 1/2-inch dice 2 large onions, julienned Pinch crushed red pepper flakes 4 cloves garlic, smashed 2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced 2 cups dry white wine 4 to 6 cups chicken stock 1 bundle thyme 4 bay leaves 1/2 cup whole blanched almonds, toasted Sauteed Haricots Verts, recipe follows Chopped chives, for garnish 1/2 pound haricots verts (baby string beans), stem ends removed Extra-virgin olive oil 2 garlic cloves, smashed Pinch crushed red pepper flakes Kosher salt Instructions: Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve. Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed. While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve. Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich. Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives. Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking. Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use. Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away. Yield: 4 servings Prep time: 10 minutes Cook time: 10 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65999,"Apple-Pumpkin-Pecan Pie Nonstick cooking spray 1 prepared pie dough round All-purpose flour for dusting 1 large egg white Pecan Pie Filling: 1 1/3 cup pecan halves 1/2 cup light corn syrup 1/3 cup packed light brown sugar 3 tablespoons unsalted butter, melted 1 large egg Fine salt 3 Granny Smith apples 2 tablespoons granulated sugar 1 tablespoon lemon juice 2 tablespoons unsalted butter1 teaspoon all-purpose flour Pumpkin Pie Filling: 1 cup pure pumpkin puree 1/2 cup heavy cream 1/3 cup granulated sugar 1 large egg 1/2 teaspoon pumpkin pie spice Unsweetened whipped cream, for serving Instructions: For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray. Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes. Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside. Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.) For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch. For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster). Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie. For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border. Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack. Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 66000,"Lobster Risotto Arancini 2 tablespoons butter 1 large shallot, finely chopped
2 cloves garlic, smashed and peeled
1 1/2 cups arborio rice
1 cup white wine, such as pinot grigio
3 cups chicken broth or lobster stock, at room temperature
2/3 cup grated Parmesan 1 tablespoon lemon juice
1 teaspoon freshly chopped parsley
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray 2 cups panko 1/2 cup finely grated Parmesan
2 eggs, beaten
8 ounces lobster tail meat, chopped into 1/2-inch cubes
Vegetable oil, for frying
Instructions: For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion mixture with the rice. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes. For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls. Make an indentation in the center of each ball and insert a cube of lobster. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat. In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 66001,"Oysters on the Half Shell with Fennel-Coriander Mignonette 12 oysters (Belons or Kumamotos) 1/2 cup finely diced fennel (save the sprigs for garnish) 1/4 cup minced shallots 1 teaspoon toasted and coarsely ground coriander 1/2 cup rice wine vinegar 12 dashes hot pepper sauce Plate of crushed ice or rock salt Instructions: In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 66002,"Carrots and Rutabaga Mash 1 pound peeled and chopped carrots 1 pound peeled and chopped rutabaga 1/2 stick, 4 tablespoons, butter Salt Freshly ground black pepper 2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish Instructions: Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 66003,"Warmed Smoked Black Alaskan Cod Salad 1 cup rose or fingerling potatoes Salt 1 cup vegetable stock 2 tablespoons grainy mustard 1 tablespoon Dijon mustard 1/2 cup rice wine vinegar 1/2 cup horseradish 1 tablespoon fresh lemon juice Salt and pepper 2 cups grape seed oil 1 cup homogenized milk 1 sprig thyme 1 bay leaf 1 clove garlic 4 (2-ounce) fillets smoked black cod 8 cups baby leeks 1 cup arugula 1 cup chickweed 1/3 red onion, thinly sliced 1 radish, thinly sliced Osetra Caviar Instructions: In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside. In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper. To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 66004,"Fruit Fizz 1 tub sorbet in each of these flavors: lemon, mango, raspberry, blackcurrant, or indeed any flavor you fancy 1 bottle Prosecco, or fizzy white wine 1 lemon, zested, to garnish 1/2 cup fresh mint sprigs, to garnish Instructions: Fill the glasses with about 2 scoops of sorbet, each glass having a different flavor. Top the glasses up with Prosecco, taking care that the fizz doesn't rise up and bubble over the top. Refill again once the bubbles have subsided, and then grate a little lemon zest over each glass and adorn with a small sprig of mint. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Albari?o]" 66005,"Roasted Vegetable Salad 2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice 2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice 2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice 2 cups diced onion 1/2 cup olive oil 3 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon chopped garlic 8 ounces goat's milk feta, crumbled (about 2 cups) Instructions: Preheat the oven to 350 degrees F. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat. Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes. Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66006,"Old Hen Pastina Brodo 1 large whole chicken (4-5 lbs.) 1 onion, peeled and halved 1 carrot, peeled and left whole 2 whole ribs celery 1 tomato, peeled, seeded and very finely diced 1 bay leaf 1 lb. Pastina Gray salt freshly-ground black pepper 1/2-cup packed mustard greens (or other greens) Parmesan cheese for grating Instructions: Preheat oven to 300 degrees F. Rinse the chicken well with cold water and place in a deep ovenproof roasting pan with the onion, carrot, celery, tomato and bay leaf. Add enough cold water to come up about 2/3 the sides of the bird. Bring to a simmer on top of the stove, straddling two burners if necessary. Cover, place in the oven and braise until the chicken is completely cooked (about 1-1/2 hours). Remove from the oven and turn the chicken over in the broth to cool. Remove the cooled chicken from the broth. Shred the chicken and strain the broth into a stockpot. Reserve. Bring a pot of salted water to boil. Add the Pastina and cook for about 15 minutes or until done. Drain and set aside. Bring the reserved broth to a simmer, season with salt and pepper and add the cooked Pastina. Add the chicken and greens in order to wilt the greens and heat the chicken. Ladle into bowls. Grate Parmesan over the soup and finish with freshly-cracked pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66007,"Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style 2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil 2 chiles anchos, washed, seeded, deveined and fried in a little oil 4 medium tomatoes, peeled 1 white onion, sliced 4 cloves garlic, chopped 2/3 cup olive oil or corn oil 2 sprigs epazote or cilantro 6 quarts chicken broth Salt 2 cups vegetable oil 24 tortillas, sliced in thin strips and dried for 1 day 8 chiles pasillas, fried in a little oil or lard 2 avocados, finely chopped 2 cups fresh cheese, such as panela or feta, finely crumbled 1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half Instructions: In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended cl mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes. To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste. Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66008,"Sandwich and Snack Arena 2 ounces cream cheese, at room temperature 1/2 cup shredded dill Havarti cheese (about 2 ounces) 2 tablespoons finely chopped sun-dried tomatoes in oil (about 4) 1 burrito-size sun-dried tomato flour tortilla 4 slices hickory smoked turkey breast (about 5 ounces) 2 large leaves green leaf lettuce 4 tablespoons unsalted butter, melted 1 clove garlic, finely grated One 12-count package pull-apart party rolls 1/4 cup Dijonnaise
6 slices baked honey ham (about 7.5 ounces) 1 cup shredded mild Cheddar (about 4 ounces) 1/3 cup finely chopped kosher dill pickles 1 pound refrigerated pizza dough 2 tablespoons olive oil 1 tablespoon Italian seasoning 8 ounces sliced mild Cheddar (about 16 slices), cut into 1/2-inch strips
8 ounces sliced Monterey Jack cheese (about 16 slices), cut into 1/2-inch strips
1/2 cup sliced pitted black olives 2 slices pepperoni, 1 left whole and 1 halved Baby bell peppers Caprese bites (mini mozzarella balls tossed with olive oil and a pinch of Italian seasoning, then threaded onto small skewers with fresh basil leaves and grape tomatoes) Baked hot chicken wings Baked tater tots Cheese twists Mandarin oranges decorated like basketballs with food-safe pens White Cheddar popcorn Nacho chip and cheese puff mix Ranch dressing
Blue cheese dressing Ketchup Yellow mustard Red pepper hummus French onion dip Instructions: Build the arena walls: Put a 10 1/2-by-15 1/2-inch jelly roll pan in the middle of your serving space to get the right dimensions for the arena (you will use it for the pizza). To construct the long sides of the arena, prop the short side of three 5-by-7-inch disposable food containers on a 2-by-2-by-12-inch wood or hard Styrofoam block and attach with hot glue to secure (if using Styrofoam, wrap the block with plastic wrap and secure with tape to prevent bits of Styrofoam from breaking off); repeat with a second set of food containers and a second block. To construct the short sides of the arena, prop the short side of two 5-by-7-inch disposable food containers on a 2-by-2-by-9-inch wood or hard Styrofoam block and attach with hot glue to secure. Repeat with a second set of containers and a second block. Arrange the short and long sides around the jelly roll pan. For the hickory smoked turkey breast pinwheels: Stir together the cream cheese, dill Havarti and sun-dried tomatoes in a medium bowl until combined. Place the tortilla on a work surface and spread with the cheese mixture in an even layer. Lay the turkey breast on top of the cheese, then top with the lettuce. Starting at one end, roll up the tortilla tightly over the filling, finishing with the seam side down. Use a sharp chef's knife to cut the roll into 1/2-inch-thick pinwheels. Refrigerate until ready to serve. For the baked honey ham and cheese sliders: Preheat the broiler.
Mix the butter and garlic in a small bowl. Slice the pack of attached rolls in half horizontally through the middle to make 1 top and 1 bottom roll. Place the top and bottom rolls cut-side up on a rimmed baking sheet and brush with 3 tablespoons of the garlic butter. Broil until lightly toasted, 1 to 2 minutes. Set aside. Preheat the oven to 375 degrees F. Spread the cut sides of the rolls with the Dijonnaise. Lay the ham on the bottom roll, overlapping slightly if needed. Top with the Cheddar and pickles. Cover with the top roll, then brush with the remaining 1 tablespoon garlic butter. Bake until the top is toasted and the cheese is melted through, about 12 minutes. Cut into 12 sliders and keep warm until ready to serve. For the center pizza basketball court: Increase the oven temperature to 500 degrees F.
Remove the jelly roll pan from the middle of the arena and stretch the pizza dough to fit inside the pan. Bake until golden brown and cooked through, about 12 minutes. Brush the crust with the olive oil and sprinkle with the Italian seasoning.
Preheat the broiler. Arrange the Cheddar and Monterey Jack strips on top of the crust to resemble the planks of a basketball court. Arrange the olives and pepperoni to resemble basketball court markings. Broil until the cheese is melted, 2 to 3 minutes. Fill the arena: Fill the sides of the arena with the baked honey ham and cheese sliders, hickory smoked turkey breast pinwheels, baby bell peppers, caprese bites, chicken wings, tater tots, cheese twists, decorated mandarin oranges, white Cheddar popcorn and snack mix. Add condiments and dips such as ranch dressing, blue cheese dressing, ketchup, mustard, red pepper hummus and French onion dip to four 6-inch square disposable food containers and place one in each corner of the arena. Put the pizza in the middle of the arena. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66009,"Grapefruit Pineapple Bellini 16 ounces champagne or sparkling wine 4 ounces pink grapefruit juice
4 ounces pineapple juice
Grapefruit twists, for garnish
Instructions: Fill each champagne flute with 4 ounces of champagne followed by 1 ounce of pink grapefruit juice and 1 ounce of pineapple juice. Garnish each flute with a grapefruit twist. ","[Champagne, Prosecco, Cava]" 66010,"Slow Cooker Lentil-Beef Stew 2 tablespoons dried basil 2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour 2 pounds beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf
Instructions: For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended. For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour. Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker. Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf. Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 66011,"Pepperoni Pizza Chicken Fingers 3 ounces sliced pepperoni (about 1/2 cup) 1/2 teaspoon Italian seasoning 3/4 cup plain breadcrumbs 1 tablespoon olive oil 2 large eggs Kosher salt Cooking spray 2 large skinless, boneless chicken breasts, each cut into 8 strips For the dipping sauce: 1 cup marinara sauce 1/4 cup shredded mozzarella cheese (about 1 ounce) Instructions: Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt. Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66012,"Crisp Zucchini Flowers 1 cup all-purpose flour 2 teaspoons curry powder 1 teaspoon baking powder Sea salt and freshly cracked black pepper 1/2 cup sparkling mineral water Extra-virgin olive oil, for pan-frying 12 zucchini flowers, stamens removed Instructions: Sift the flour, curry powder and baking powder into a large mixing bowl, and season with salt and pepper. Make a well in the center of the mixture and whisk in enough sparkling mineral water to make a very runny and smooth batter. Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat. Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess. Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown. Remove the flowers with a slotted spoon and then drain on a paper towel. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 66013,"Spicy Feta Dip 6 ounces roasted red pepper, drained and dried 1/2 teaspoon Calabrian cl paste
1/4 teaspoon kosher salt
1 clove garlic, grated
8 ounces French feta (or other good-quality feta)
Instructions: Add the roasted red pepper, Calabrian cl paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 66014,"Peter Rodenburg Omelet 1-ounce cabbage stalk, cut into matchstick slivers 1 teaspoon parsley stalks, finely chopped 1 tablespoon green chilli, finely chopped 3 tablespoons soya sauce 1/4 cup clarified butter 1 1/2 ounces onion, finely sliced 6 ounces white cabbage, finely sliced 6 ounces shrimp, cooked and peeled 8 eggs 1/4 cup cream Garlic, salt, white peppercorns 2 tablespoons butter Instructions: Place cabbage stalks, parsley stalks, chilli and soya sauce and allow to stand at least 1 hour. Place clarified butter into frypan and add the onions, toss lightly and add the cabbage, stir and cook 1 minute, add soya sauce mixture. Stir until soya sauce is well distributed. Add the shrimps. Stir lightly with a fork, cover saucepan tightly, remove from heat. Mix eggs with cream, season with garlic, salt and pepper. Heat an omelet pan and add the butter and sufficient eggs and cream to make one omelet. Stir well and when evenly cooked but still moist and runny on top, add one portion of the prepared filling. Turn omelet onto dish, place a small piece of butter on top and garnish with parsley. Continue until 4 omelets are made. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66015,"Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce 1 (2-pound) beef tenderloin roast 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 teaspoons olive oil 1/2 cup chopped shallots 1 small carrot, finely chopped 1 stalk celery, finely chopped (about 1/4 cup) 1 clove garlic, minced (about 1 teaspoon) 2 cups dry red wine 2 cups low-sodium beef broth 2 tablespoons tomato paste 1 bay leaf 1 sprig fresh thyme 1 tablespoon unsweetened natural cocoa powder 1 teaspoon chopped fresh rosemary leaves Instructions: Preheat the oven to 425 degrees F. Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total. Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing. While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin. Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 66016,"French Onion Croque Madame 3 tablespoons butter 3 large onions, very thinly sliced
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
1 bay leaf
1/4 cup dry sherry
1 cup veal or beef stock
2 cups whole milk 2 tablespoons butter
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
Freshly grated nutmeg 1 round tablespoon Dijon mustard
2 tablespoons white balsamic vinegar 1 tablespoon Dijon mustard Drizzle acacia honey
1/4 cup good-quality olive oil
Kosher salt and freshly ground black pepper
1 green endive, sliced
1 head frisee, pulled apart
1 head radicchio, thinly sliced
4 long, 1/2-inch-thick slices peasant bread 8 slices mild imported cooked ham or prosciutto cotto
2 cups shredded gruyere cheese
Butter 4 large eggs
Instructions: For the onions: Heat a skillet over medium-low heat and add the butter. Heat until the butter starts to foam, then add the onions and season with salt and pepper. Add thyme and bay leaf, and cook to caramelize the onions, about 30 minutes. Deglaze the onions with the sherry and then add the stock. Reduce until just a few spoonfuls of stock remain, then keep warm. For the sauce: In saucepot, warm the milk. In another pan, melt the butter over medium to medium-high heat and whisk in the flour and cook for 1 minute. Whisk in the warm milk, bring to a bubble, and then season with salt, pepper and some nutmeg. Cook to thicken the sauce until it coats the back of a spoon, then remove from the heat and stir in the mustard. For the salad: In a small bowl, whisk together the vinegar, mustard and honey, and then drizzle in the olive oil. Season with salt and pepper. Add the endive, frisee and radicchio and toss to coat. For the sandwiches: Preheat the oven to 375 degrees F. Arrange the bread on a baking sheet and top each with some caramelized onions, 2 slices ham, some bechamel and cheese. Bake the sandwiches until brown and bubbly, about 10 minutes. Meanwhile, in a large saucepan set over medium heat, add some butter and cook the eggs sunny-side up or over easy. Top the sandwiches with an egg and serve with some salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66017,"Zucchini Frittata 2 small cloves garlic Olive oil, for sauteing 1 medium zucchini 1/2 bunch basil 8 eggs 2 tablespoons milk Salt and pepper 1/4 cup grated Parmesan Instructions: Preheat the broiler. Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper. Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed. Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute. Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66018,"Tuna Pasta Salad 2 (5 ounce) cans Genova Tuna in Olive Oil 1 (1 pound) box orecchiette pasta 3 tablespoons chopped fresh dill 2 teaspoons sea salt ? teaspoon freshly ground black pepper 3 tablespoons lemon juice 3 tablespoons lime juice 2 tablespoons red wine vinegar 3 tablespoons olive oil 1 pint cherry tomatoes, cut in half 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (5 ounce) package baby spinach Instructions: Drain tuna and reserve oil. Bring a large saucepan of water to a boil over high heat. Stir in pasta and cook until just done, about 8 minutes. Pour into a colander and drain under cool running water. Place reserved oil in a large bowl. Add dill, salt, pepper, lemon juice, lime juice, vinegar and olive oil, whisking to combine. Add tuna, pasta, tomatoes, garbanzo beans and spinach, tossing to combine. Serve immediately or cover and chill for up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66019,"Skinnyish Broccoli Carbonara Kosher salt 10 ounces whole-wheat spaghetti
3 cups broccoli florets
4 ounces diced pancetta
2 cloves garlic, minced
1/4 cup grated Parmesan, plus more for serving
3 large eggs
Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli. While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and saut until it softens slightly, about 1 minute. In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside. When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss. While whisking, whisk 1/4 cup of the pasta water into the egg mixture. Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66020,"Two-Bean Salad 6 tablespoons apple cider vinegar 1/4 cup finely chopped pickled jalape?o plus 2 tablespoons brine 2 teaspoons honey Kosher salt and freshly ground black pepper 1/2 cup plus 2 tablespoons extra-virgin olive oil Two 15-ounce cans black-eyed peas, rinsed and drained Two 15-ounce cans black beans, rinsed and drained 2 cups frozen corn, thawed 1 cup roughly chopped fresh cilantro 8 scallions, chopped 4 plum tomatoes, seeded and chopped 2 red bell peppers, stemmed, seeded and chopped Instructions: Whisk together the vinegar, pickled jalape?o brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing. Add the black-eyed peas, black beans, corn, cilantro, pickled jalape?o, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66021,"Veggie Scrambles with Pesto 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 medium onion, chopped 1 small red bell pepper, chopped
1 cup frozen green peas
8 eggs Salt and pepper Salt and pepper
8 rounded teaspoonfuls store bought, good quality basil pesto sauce
Instructions: Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66022,"Pork and Pineapple Grain Bowl Vegetable oil, for the grill 3 pineapple slices (about 1/2 inch thick) 1/2 cup pico de gallo 1 pork tenderloin (about 1 pound) Kosher salt 2 teaspoons chipotle cl powder 1 1/2 teaspoons ground cumin 1 cup semi-pearled farro 2 tablespoons fresh lime juice (from about 2 limes) Freshly ground pepper 1/3 cup extra-virgin olive oil 4 cups baby spinach 2 cups shredded red cabbage (about 1/4 small head) 1 ripe avocado, diced Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside. Season the pork with salt, then rub with the cl powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes. Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool. Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil. Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 66023,"Tropical Fruit Kebabs with Orange Maple Coconut Dipping Sauce 1/2 cup fresh mango cubes 1/2 cup fresh pineapple cubes 1/4 cup Greek yogurt 1 tablespoon shredded unsweetened coconut, plus more for garnish 1 tablespoon orange juice 1 teaspoon maple syrup Instructions: Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 66024,"Baklava with Rose Water 1 3/4 cups sugar 1/2 cup honey 1 tablespoon fresh lemon juice 1/2 teaspoon rose water (optional) For the baklava: 1 pound chopped walnuts, pistachios, hazelnuts and/or almonds (about 3 cups) 1/4 cup confectioners' sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon pure vanilla extract Pinch of kosher salt 2 sticks unsalted butter, melted 18 sheets frozen phyllo dough, thawed Instructions: Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes. Stir in the lemon juice and rose water. Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day). Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground. Transfer to a bowl and stir in the vanilla and salt. Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Trim the phyllo to 9 by 13 inches with kitchen shears (fig. A); cover with a damp towel. Lay 1 sheet of phyllo in the prepared baking dish and brush with butter. Repeat with 5 more sheets of phyllo, buttering each sheet. Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack. Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig. B). Scatter the remaining nut mixture on top. Cut the baklava into 32 triangles (fig. C). Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly). Remove from the oven and pour the prepared syrup evenly over the top. Let the syrup soak in, at least 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66025,"Marinated Grilled Flank Steak with BLT Smashed Potatoes 3 cloves garlic, finely chopped 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning) 1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin 2 teaspoon hot sauce - eyeball it 1 tablespoon Worcestershire sauce 2 tablespoons red wine vinegar, 2 splashes 1/3 cup extra-virgin olive oil 2 pounds flank steak 2 1/2 pounds small red skin new potatoes 1 leek, trimmed of tough tops 4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon 1 cup chicken broth or stock 1 vine ripe tomato, seeded and chopped Salt and pepper 1 cup sour cream, to pass at table Instructions: Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes. Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Heat a grill pan or outdoor grill to high heat. Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander. Grill flank steak 6 to 7 minutes on each side. Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender. Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste. Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 66026,"Pork Tenderloin with George Washington Carver Peanut Sauce 1/2 cup soy sauce 4 cloves garlic, minced 1 small onion, finely chopped 1/2 teaspoon cayenne pepper 1 teaspoon ground coriander 2 tablespoons white wine vinegar 2 tablespoons water 2 pork tenderloins, about 12 ounces each 2 bacon slices 1 cup milk 1/4 cup chunky peanut butter 1 onion, finely chopped 1/4 cup soy sauce Red pepper flakes, to taste Instructions: In a glass baking dish, combine the soy sauce, garlic, onion, cayenne pepper, coriander, vinegar, and water. Stir to blend. Add the tenderloins and turn to coat them on all sides. Cover and refrigerate for at least 8 hours, turning occasionally. Remove the tenderloins from the refrigerator at least 30 minutes before baking. Transfer the tenderloins to a shallow roasting pan, reserving the marinade. Place 1 bacon slice on top of each tenderloin. Preheat the oven to 325 degrees. In a small saucepan, boil the reserved marinade for at least 5 minutes, then set aside. Roast the tenderloins uncovered, basting often with the marinade, for about 1 hour, or until a meat thermometer inserted in the thickest part of the meat reads 160 degrees. While the pork is roasting, make the peanut sauce: In a blender, combine all the sauce ingredients and pulse until smooth. Place in a small saucepan and cook over low heat, stirring frequently, for about 5 minutes, or until the sauce is heated thoroughly, adding more liquid if it is too thick. Set aside and keep warm. Place the roasted pork on a platter, cover loosely with aluminum foil, and let stand for 10 minutes; then slice and serve with the warm peanut sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 66027,"Highlander Cocktail 1.5 ounces scotch 1 ounce mezcal
0.5 ounce simple syrup
1 sprig fresh rosemary
1 cube (2.5 by 2.5 inches) dry ice
.75 liters water 50 g cocoa nibs
5 sprigs fresh rosemary
Instructions: Place the scotch, mezcal and simple syrup in a mixing glass. Fill the glass with ice and stir with a bar spoon. Strain into a bowl-shaped wine glass. Add a large square ice cube to the glass, and gently rub the edge of the glass with the rosemary, then add it to the glass as a garnish. For the Creme De Cacao Cloud and Rosemary Infusion: Place the water, cocoa nibs and rosemary in a pot and heat (you can also use a microwave). Once hot, strain and pour the infusion into a decanter. Add the dry ice to the decanter to make a cloud. Pour only a cloud of the Creme De Cacao Cloud and Rosemary Infusion into the glass (not the liquid) and serve. ","[Single Malt Scotch, Mezcal, Ruby Port, Tawny Port]" 66028,"Vanilla Scented Sweet Potato Puree 1 pound sweet potatoes, peeled and cut into large dice 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 stick (4 ounces) unsalted butter, cubed 1/2 vanilla bean, scraped Instructions: Place the potatoes, 2 cups water, salt and pepper into a medium saucepan with a lid. Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes. Add the potatoes, but not the liquid, to a food processor, and puree until smooth. Add the butter and the vanilla bean seeds to the puree, and pulse again until all ingredients are incorporated and smooth. Hold until ready to plate. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66029,"Cheesy Pastry Puffs 1/4 teaspoon dried oregano 1/4 teaspoon kosher salt 1 1/4 cups all-purpose flour, plus extra for dusting 1/4 teaspoon baking powder 1 stick unsalted butter, cut into 1/2-inch pieces, chilled 1 1/2 cups shredded white Cheddar or mozzarella (6 ounces) Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Crumble the oregano and salt in a small bowl using your hands and set aside.
Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66030,"Griddle-Seared Kobe One 14 to 16-ounce kobe or wagyu strip steak Coarse sea salt or soy sauce to taste Instructions: Place the steak in the freezer for half an hour to firm the fat. Heat a griddle or large cast-iron skillet over high heat for 5 minutes. Remove the steak to a cutting board and using a long, thin carving knife, cut the steak horizontally (think the streets of Manhattan rather than the avenues) into 1/4- to 1/3-inch strips. If wider pieces are desired, cut on bias. Try to use a minimum of back and forth \sawing\ while slicing. When the skillet is hot, quickly sear each slice 20 to 30 seconds per side and remove to a platter. Serve immediately with a sprinkling of sea salt or soy sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66031,"Turkey Remashed 1 cup leftover stuffing 1/2 cup leftover gravy 1 cup leftover Idahoan? mashed potatoes 1 cup leftover turkey, diced 1/2 cup leftover cranberry sauce 1 egg for wash 1 puff pastry sheet Instructions: Preheat oven to 400F. Roll out pastry sheet following package directions on a baking sheet. Place stuffing in center of the pastry sheet about 1\ thick. Top with gravy, mashed potatoes (our choice for Turkey Day is Idahoan? Buttery Homestyle Flavored Mashed), and turkey. Carefully bring the corners of the pastry sheet up and gently tie with kitchen string. Take the corners of the pastry sheet and fold down and brush the entire bag with the egg wash (1 egg mixed thoroughly with 1 Tbsp water). Bake for about 20 minutes or until it's a beautiful golden brown. Serve with a side of the cranberry sauce. Serves 1 hungry person or 2 delicate appetites! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66032,"Devil's Peaks with Milk and White Chocolate Paper cone cups 1/2 cup (1 stick) unsalted butter, softened at room temperature 1 1/2 cups light brown sugar, packed 2 eggs 1 teaspoons pure vanilla extract 6 tablespoons unsweetened cocoa powder, Dutch-process 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups sifted cake flour 2/3 cups sour cream 3/4 cups hot coffee 4 ounces milk chocolate, melted over hot water 4 ounces white chocolate, melted over hot water Instructions: Preheat the oven to 350 degrees F. Lightly butter and flour the paper cone cups. Loosely ball 1 square foot of foil and place into 1 section of a muffin tin. Repeat until the tin is full. Press down the center of each ball, creating an indentation that will allow the cone cups to stand upright in the oven as they bake. Place cone cups into foil. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared cones, filling 3/4 of the way up and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 20 to 25 minutes. Let cool for 30 minutes. With a serrated knife, trim off any cake that has overflowed so the top (which will become the bottom) is flat. Carefully peel off the paper cone to unveil the cake and invert them onto a wire rack. Drizzle melted milk chocolate and white chocolate over the \peaks\ in thin spattery lines and let set up in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 66033,"Leftover Pate 1 1/2 cups cooked meat (pork, ham, turkey, chicken, or roast beef) 2 hard-boiled eggs 1 cup mayonnaise, plus more as needed 1/2 cup grated cheese (Cheddar, Swiss, mozzarella) Seasonings: curry paste, gherkins, paprika, olive paste, ground cumin, fresh sage, red peppercorns, Dijon mustard, prepared horseradish Kosher salt Freshly ground black pepper Bread or crackers, for serving Instructions: Put your choice of meat, the eggs, and mayonnaise into the bowl of a food processor. Add the cheese (see below) and seasonings (see below*) and process until the mixture is well blended and has a smooth texture, about 20 seconds. Add more mayonnaise as needed if the pate is too dry. Taste and adjust seasoning with salt and pepper. Serve with bread or crackers. *For pork: Cheddar cheese and 1 tablespoon curry paste For ham: Swiss cheese, 4 gherkins, and 1 teaspoon paprika For turkey: mozzarella cheese, 2 tablespoons olive paste, and 1 teaspoon ground cumin For chicken: Cheddar cheese, 1 tablespoon chopped fresh sage, and 1 teaspoon red peppercorns For roast beef: mozzarella cheese, 2 tablespoons Dijon mustard, 1 teaspoon horseradish ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66034,"Loaded Baked Potato Salad 6 small russet potatoes (about 3 pounds) 2 tablespoons unsalted butter, softened Kosher salt and freshly ground black pepper 8 slices bacon 1 cup sour cream 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 6 ounces sharp Cheddar, cut into 1/3-inch cubes (about the size of a pea) 2 scallions, thinly sliced, white and green parts separated Instructions: Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66035,"Julia Child's American Style Potato Salad 2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes 2 tablespoons cider vinegar 1/3 cup chicken stock or potato-cooking water 2/3 cup finely chopped onion 1/2 cup finely chopped celery 3 or 4 slices crisply cooked bacon, chopped or crumbled 2 to 3 Tbs finely chopped pickle, sweet or dill 2 hard-boiled eggs, peeled and sliced thin 3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green Salt and freshly ground white pepper 1 cup or so mayonnaise, homemade if possible Sour cream, optional Crisp whole red-leaf or other lettuce leaves Canned red pimiento, diced
Sliced hard-boiled eggs
Tomato quarters Parsley sprigs Instructions: Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66036,"Steamed Clams with Lemons and Calabrian Chiles 2 sticks unsalted butter 2 sprigs fresh parsley, plus chopped fresh parsley for garnish
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons chopped garlic plus 1 whole clove garlic
2 tablespoons chopped preserved lemon
1 tablespoon chopped Calabrian chiles
24 Manila clams
1 cup white wine
3 lemons, cut in half
Four 2-inch slices ciabatta bread
Extra-virgin olive oil, for drizzling
Kosher salt
Instructions: Preheat the grill over medium-high heat. Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes. Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve. Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66037,"Breakfast Casserole 6 eggs 1 cup half and half 2 tablespoons green onions, chopped Salt and pepper Butter to grease pan 6 slices of Texas Toast (thick cut, crusty white bread) 1 pound spicy pork sausage, cooked and drained of fat 1 cup grated Cheddar cheese Instructions: In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 66038,"Decadent Cheese Pie Pie dough for two crusted pie (see recipe below) 5 large eggs, lightly beaten
1/2 pound ricotta cheese
1/2 pound fresh mild goat's cheese
1/4 cup thinly sliced scallions
1/4 cup each finely chopped parsley and fresh basil 1/4 cup each finely chopped parsley and fresh basil
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 tablespoons olive oil
2 medium cloves garlic, minced
1 teaspoon dried oregano
10 ounces tomato puree
4 ounces tomato paste
1/2 cup sliced black oil cured olives
1/2 pound thinly sliced mozzarella cheese
1 large red bell pepper, seeded and sliced into matchstick pieces Instructions: Preheat the oven to 425 degrees. Combine the eggs with the ricotta cheese, goat's cheese, scallions, parsley and basil and Parmesan and season well with salt and pepper.
In a medium skillet heat the olive oil. Stir in the garlic and oregano. When the garlic is on the verge of turning golden, add the tomato puree, paste and olives. Season with salt and pepper.
Spread half of the cheese mixture in the prepared pie shell. Spread half of mozzarella, sauce and bell pepper. Make a second layer with ricotta cheese, mozzarella, sauce and bell pepper. Cover with the top crust and pinch edges together and flute them.
Make 3 long parallel slashes through the top crust. Set pie plate on a baking sheet to catch drips and bake for 40 minutes or until well browned. Let stand for 1 hour. Serve with a crisp green salad with mustard dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66039,"Roast Pork on Toast Rounds with Mango Chutney Dijon mustard 1 recipe Toast Rounds 12 ounces thin-sliced roast pork 2 tablespoons prepared chutney, such as Major Grey's Small pieces of flat parsley leaves for garnish (optional) Instructions: Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve. Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66040,"Celebration Pineapple Upside-Down Cake 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, or vanilla extract to taste (approximately 3 tablespoons) 1/4 cup sugar 4 egg yolks 1 cup water 1/2 cup brandy 1/2 fresh pineapple, leaves removed, peeled, cored, cut into 1/4-inch rings 1/2 pint fresh cherries, halved and pitted Canola oil 1 1/4 cups cake flour 1/4 cup sugar, plus 3/4 cup 6 large eggs 1/3 cup melted butter 1 teaspoon vanilla extract Instructions: For the creme anglaise: Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled. For the pineapple and cherries: In a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Add the pineapple to the simmering brandy mixture. (Add enough hot water to cover, if necessary.) Poach for about 10 minutes and using tongs, remove to a platter. In the same poaching liquid cook the cherries for about 10 minutes. Remove from heat and let cool to room temperature while you are preparing the batter. For the cake: Preheat oven to 350 degrees F. Oil the bottom of a 9 by 2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper. Sift together cake flour and just 1 tablespoon of the sugar several times to aerate. In a separate heatproof bowl combine the eggs and and the other 3 tablespoon sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water. Whisk together the eggs and sugar, being very careful NOT to splash any water into it. The idea here is to raise the temperature of the egg and 3/4 cup sugar mixture to between 100 and 120 degrees F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream. Sift the 1/3 of the flour and sugar mixture into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla. Arrange the pineapple circles with cherries placed in the center in the bottom of the cake pan. Start the pattern at the middle and work your way out. Pour batter over layer of pineapple, spreading evenly, but don't fill pan any more than within 1/2-inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the fruit, but don't overdo it or you will undo all your hard work in aerating the batter! Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minutes to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate. Replace any pineapple slices or cherries that become dislodged. This cake can be served warm or at room temperature, topped with creme anglaise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66041,"Fish Fillets Steamed in Lettuce Leaves with Lemon-Dill Sauce 1 1/2 to 2 pounds skinless halibut fillet Salt and freshly ground white pepper 1 large head Bibb lettuce 1/4 cup very coarsely chopped fresh dill 6 (4-inch) sprigs fresh mint 4 tablespoons unsalted butter 1 small shallot, finely chopped (about 3 tablespoons) 1/2 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/4 cup coarsely chopped fresh dill 1/4 teaspoon salt Freshly ground white pepper Dill flowers or small dill sprigs Instructions: Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66042,"Chocolate Peanut Butter Burgers (French Macaroons) 2 1/2 cups confectioners' sugar, plus 1/2 cup 1 1/2 cups, plus 1 tablespoon ground almonds 2 1/2 tablespoons cocoa powder 5 egg whites 1/2 cup butter, at room temperature 1/2 cup peanut butter, at room temperature 1 cup confectioners' sugar 1/4 teaspoon vanilla extract Instructions: Make the Macaroons: Preheat the oven to 300 degrees F. Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder. In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.) Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan. Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip. Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66043,"Beer Salmon 1 (12-inch) tail piece salmon fillet (about 1 1/2 pounds) 2 teaspoons garlic salt 3 tablespoons brown sugar 4 tablespoons butter, cut into small pieces 1 small red onion, thinly sliced 1 (12-ounce) bottle beer Instructions: Preheat grill to medium-high heat. Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill. Place salmon fillet in center of tray. Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet. Cover tray with aluminum foil to envelope fish completely. Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through. ","[IPA, Brown Ale, Hefeweizen, Belgian Pale Ale]" 66044,"4-Ingredient Cookies and Cream Pie One 9-inch prepared chocolate cookie crust 1 1/2 cups heavy cream 1/2 cup confectioners' sugar 15 chocolate-and-cream sandwich cookies Instructions: Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust. Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 66045,"Fa Gao Nonstick cooking spray 1/2 cup plus 2 tablespoons lightly packed dark brown sugar 1/4 cup neutral oil, such as vegetable oil 1 1/4 cups all-purpose flour 1/4 cup rice flour (see Cook\u2019s Note) 1 tablespoon plus 1/2 teaspoon baking powder Instructions: Fill a 12-inch skillet or wok with about 2 inches of water, then place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn\u2019t touch the bottom insert. If it does, remove some of the water. Leave the steamer setup on the stove. Spray ten 3-inch fluted egg tart molds with nonstick cooking spray and set aside. Whisk the brown sugar, oil and 3/4 cup hot water in a large mixing bowl until the sugar dissolves, about 1 minute. Set aside the sugar syrup until completely cool, about 10 minutes.
When the sugar syrup is ready, sift the all-purpose flour and rice flour into the syrup in 3 additions, whisking between each addition until there are no dry spots. Stir together the baking powder and 1 tablespoon cold water in a small bowl until there are no dry clumps of baking powder. Whisk the baking powder slurry into the batter in 3 additions until there are no streaks of slurry. Fill the prepared egg tart molds to the top (about 1/4 cup of batter per mold).
Bring the water in the skillet to a rolling boiling water over high heat. Set 5 of the molds in the steamer basket, cover and steam until the cakes rise and the tops crack open and resemble a flower, about 15 minutes. (Don\u2019t open the lid while the cakes cook; doing so interferes with the rising.) Transfer the molds to a cooling rack. Replenish the water in the skillet as needed and bring to a rolling boil over high heat. Set the remaining 5 molds in the steamer basket and repeat the steaming process.
Serve the cakes warm or at room temperature, unmolding them only when you are ready to eat them. They can be kept, covered in their molds, in the refrigerator for up to a week and reheated by steaming over simmering water for about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66046,"Cranberry-Orange Cupcakes Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon Pinch ground cloves 1/4 teaspoon fine salt 2/3 cup granulated sugar 2 large eggs, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 teaspoon orange zest, plus long, thin strips of zest, for garnish 1/2 cup milk 1 1/2 cups fresh or thawed frozen cranberries 1/3 cup granulated sugar Juice of 1 orange 1 teaspoon finely chopped fresh ginger 4 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar Pinch fine salt Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray. Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then beat in the orange zest. Adjust the speed to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier. Divide the batter evenly among the cups of the prepared muffin tin. Bake until the tops spring back when pressed, 20 to 22 minutes. Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.) For the frosting: Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish. Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the confectioners' sugar. Add the cooled cranberry mixture, and beat until completely incorporated. Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66047,"Grilled Vegetable Pasta Salad with Parsley Vinaigrette 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 6 tablespoons olive oil 1 cup finely chopped Italian parsley 1 garlic clove peeled 1 pound tri-colored fusilli pasta 1 1/2 tablespoons olive oil 1 small garlic clove, finely minced 2 tablespoons olive oil 2 large red bell peppers, seeded, cut in half 2 large ears fresh corn, husked 2 large zucchini, sliced (1/2-inch thick) 1 large red onion, sliced (1/3-inch) Instructions: In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66048,"Classic Hummus One 15-ounce can chickpeas, rinsed and drained 1/2 cup tahini 1 1/4 teaspoons kosher salt 1 clove garlic 5 tablespoons plus 2 teaspoons freshly-squeezed lemon juice 3 tablespoons extra-virgin olive oil, plus more for serving Freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley leaves
Serving suggestions: Assorted flatbreads and brine-cured olives Instructions: Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together. Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66049,"Roast Bacon 8 to 10 slices Applewood centre cut smoked bacon Instructions: Preheat oven to 400 degrees F.
Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 66050,"Buffalo Mexican Shrimp Skewers 8 tablespoons (1 stick) butter 1/2 cup hot sauce, such as Frank's RedHot
1 teaspoon chili powder
3 cloves garlic, finely chopped
1 teaspoon white wine vinegar
2 pounds large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Carrot sticks, for dunking Celery sticks, for dunking
Blue cheese dressing, for serving
Instructions: Preheat a grill or grill pan to medium-high heat. In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes. Remove from the heat. Reserve a few tablespoons of the sauce for a later use. Stick 3 shrimp on each skewer. Sprinkle the shrimp with salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling. Remove the shrimp to a platter and drizzle the reserved sauce over the skewers. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66051,"Emeril's Essence Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66052,"Spinach and Feta Frittata 2 red bell peppers, halved 1/2 small red onion, thinly sliced 4 large eggs plus 8 egg whites Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 clove garlic, chopped 3/4 teaspoon dried mint 8 cups baby spinach (about 10 ounces) 3/4 cup crumbled reduced-fat feta cheese 8 pitted kalamata olives, halved 1 tablespoon red wine vinegar 3 whole-wheat pitas, warmed and cut into wedges Instructions: Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400 degrees F. Soak the onion in a small bowl of cold water; set aside. Whisk the eggs and egg whites in a medium bowl with 1/4 cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes. Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper. Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66053,"Rum and Pork Pot Roast 2 1/4 pounds cross-cut leg of pork, about 2 inches thick 1 clove garlic, finely chopped 1/4 teaspoon powdered ginger 3 pods cardamom (split open and seeds reserved) or 1 teaspoon cardamom powder Freshly ground salt Freshly ground pepper 20 ounces unsweetened pineapple juice 2 bay leaves 5/8 cup light rum 1 teaspoon arrowroot 1 tablespoon clarified butter 1 medium pineapple, about 2 pounds, cut into 16 1/2-inch thick slices Instructions: Pat pork dry. Make shallow incisions all over one side of the meat, about 1/8-inch apart. Spread garlic over this surface of meat, pressing into cuts. Repeat with ginger and cardamom seeds or powder. Follow with salt and pepper and bay leaves. Add pineapple juice to casserole dish just large enough to hold meat. Add pork, seasoned side up. Cover and reduce heat to 1/4 power and cook gently for 20 minutes. Preheat oven to 350 degrees F. After 20 minutes, turn pork. Remove cover and transfer pork to oven. Roast 2 hours 15 minutes, turning once halfway through. When pork is tender, remove to a serving platter, reserving juices. Skim fat from juices and bring juices to a boil. Mix together 1/8-cup rum and arrowroot; add to juices. Boil until it begins to thicken. Season with salt and pepper. Heat butter in skillet over medium heat. Add pineapple slices, then remaining cup of rum. Flame. To serve, surround pork with pineapple and coat with sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 66054,"Lemony Sole with Green Olives, Bacon, and Capers Four 6-ounce grey sole fillets 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1/4 cup chopped green olives 3 tablespoons drained capers 4 strips cooked bacon, crumbled Beurre Blanc, recipe follows 1 tablespoon chopped flat-leaf parsley Serving Suggestion: Jasmine rice 1/4 cup white wine 1 shallot, finely chopped 1 tablespoon heavy cream 1/2 cup unsalted butter, cut into cubes and chilled 1 teaspoon fresh lemon juice Kosher salt and freshly ground pepper Instructions: Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates. Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the Beurre Blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice. Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 66055,"Fried Chicken Salad Sandwiches 3/4 cup mayonnaise 1/2 cup buttermilk
1/4 cup whole-grain mustard
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon cayenne Juice of 1/2 lemon
4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
1/4 cup chopped fresh parsley
3 stalks celery, diced
3 green onions, sliced
Kosher salt and freshly ground black pepper
4 croissants, split
Instructions: In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 66056,"Mortadella Pasta Salad 8 ounces fusilli 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt 1/2 teaspoon mild German mustard, or similar 1 thick slice mortadella, (about 5 ounces) diced into 1/4-inch squares to give 1 cup 1/2 cup finely chopped curly parsley leaves, optional 1/3 cup grated Parmesan Freshly ground black pepper Instructions: Bring a pat of water to boil, add salt to taste, then cook the pasta according to packet instructions. Meanwhile, whisk together the oil, lemon juice, salt and mustard to make the dressing. Drain the cooked pasta and tip it into a large bowl, pour over the dressing and toss well to coat. When cool stir in the mortadella pieces, chopped parsley, if using, and Parmesan. Check the seasoning adding salt and pepper as required. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66057,"Cornmeal-Molasses Muffins Vegetable oil or pan spray, for greasing 1 cup stone-ground cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon fine salt 1/2 teaspoon baking soda 2/3 cup plain yogurt or sour cream 1/2 cup smooth applesauce 1/2 cup molasses 1/2 teaspoon finely grated orange zest 2 large eggs 1 stick unsalted butter, melted (8 tablespoons) 1/4 to 1/3 cup toasted oats for sprinkling, optional Instructions: Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty). Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed). Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66058,"Cheese-Filled Fried cl 1 poblano cl 80 grams panela cheese, diced, plus more for serving 2 cups vegetable oil, for frying, plus 3 tablespoons for sauteing 100 grams tomato
1 clove garlic 1/2 onion, sliced
Pinch cinnamon Salt 1 egg, separated All-purpose flour, for dredging Sour cream, for serving 1 fried plantain, sliced, for serving Instructions: Roast the cl directly over a gas flame until charred, about 2 minutes. Scrap off the skin, then slice off the stem end and remove the seeds. Fill the cl with the cheese. Set aside. Heat the oil in a deep skillet over medium-low heat until hot enough to fry the cl. While the oil heats, prepare the tomato sauce: In a blender, puree the tomato along with the garlic and 1/2 cup water. Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add the sliced onions and saute for about 3 minutes. Add the tomato mixture and a pinch of cinnamon and salt. Bring to a boil, then lower the heat and simmer for 10 minutes. Place the egg white in a small bowl and mix with a hand mixer until it reaches a tempura consistency, 4 to 5 minutes. Add the yolk and mix again until it turns yellow. Dredge the stuffed cl in flour, then dip in egg wash. Fry in the hot oil until golden, about 15 minutes. Place the cl on a plate and cover with tomato sauce. Top with some cheese, sour cream and the fried plantain. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 66059,"Spice Rub 1/2 cup ground cl molido 3 tablespoons roasted ground coriander 2 tablespoons toasted ground cumin Dashes salt and sugar Instructions: Mix all ingredients. Store in an air-tight container until ready for use. ","[Rioja, Tempranillo, Garnacha]" 66060,"Grilled Fish Tacos 2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions) Whole wheat or multi-grain flour tortillas Juice of 10 limes 1 bunch of cilantro finely chopped 1 teaspoon salt 1 teaspoon pepper 1/4 cup apple cider vinegar 2 tablespoon chopped fresh cilantro 2 tablespoon lime juice 1 teaspoon sugar 1/8 teaspoon salt Freshly ground pepper to taste 3 cups finely shredded red or green cabbage 2 cups plain fat-free Greek yogurt 1 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 teaspoon lime zest 1 cup diced peeled seeded cucumber Sea salt and pepper to taste
Sea salt and pepper to taste 2 medium fresh, diced tomatoes 1/2 diced Spanish onion 1 bunch thoroughly washed, minced cilantro 1 tablespoon sea salt Juice from 4 limes
2 fresh mangos diced 1 cucumber peeled and diced 1 sweet onion diced 1 red pepper diced, seeds removed 3 tablespoons of rice wine vinegar 1 hot pepper (we recommend either a Serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers 1 bunch of cilantro, finely chopped
Instructions: Directions for slaw:
Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
Directions for tacos:
Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice. Combine all ingredients. Season with salt and pepper. Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir. Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66061,"Molten Chocolate Cake 7 1/2 ounces bittersweet chocolate, coarsely chopped 11 tablespoons unsalted butter 3 large eggs 3 large egg yolks 1/4 cup plus 2 tablespoons granulated sugar 5 tablespoons all-purpose flour Instructions: Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins. Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water. Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes. Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter. Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook. Cool just a few minutes and unmold each cake onto a plate. ","[Malbec, Cabernet Sauvignon, Merlot, Zinfandel]" 66062,"Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped Salt 1 1/2 pounds ground veal 1 large egg 1/2 cup bread crumbs, a couple of handfuls 1 cup grated Parmigiano-Reggiano 4 to 6 sprigs fresh sage, thinly sliced Black pepper 3 tablespoons extra-virgin olive oil 10 to 12 cremini (baby portobello mushrooms), quartered 1 clove garlic, crushed 1 cup chicken stock 3 tablespoons butter 2 tablespoons all-purpose flour 3 cups milk 1/4 teaspoon freshly grated nutmeg, eyeball it 1/4 pound prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it) 1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 clove garlic, cracked from skin 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped 1 cup dry red wine Salt and pepper 2 teaspoons lemon zest, eyeball it Instructions: Preheat oven to 400 degrees F. Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so. While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan. While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit. Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste. Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows. Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve. Yield: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Ease of preparation: easy ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66063,"Poached Pears with Rosewater, Anise and Ginger 375 milliliters (1/2 bottle) Muscat wine Two 12-ounce bottles ginger beer
3 tablespoons lemon juice
1 tablespoon rosewater
1/2 teaspoon ground ginger
5 black peppercorns
3 whole star anise
1 cinnamon stick
1 vanilla bean, split and scraped
Kosher salt
4 firm Anjou, Bartlett or Bosc pears, peeled Ice cream, for serving, optional Instructions: Place a medium pot over medium heat and pour in the wine, ginger beer, lemon juice, rosewater and 1 cup water. Add the ginger, peppercorns, star anise, cinnamon stick and vanilla bean seeds and pod. Stir in a pinch of salt and whisk to combine. Carefully place the pears in the pot, then cover with a circle of parchment paper to keep the pears submerged. Bring to just below a simmer and poach until tender, 15 to 20 minutes depending on the size and firmness of your pears. Remove the pears from the pot and simmer the liquid to reduce by at least half, about 15 minutes. Remove the vanilla bean and spices. Serve the pears warm with a drizzle of the reduced poaching liquid and some ice cream if desired. ","[Muscat, Moscato, Riesling, Gewrztraminer]" 66064,"Guacamole 1 serrano cl, seeds removed and minced 1/4 cup diced red onion 1/4 cup chopped fresh cilantro leaves 1 1/2 Hass avocados, halved, pitted, and sprinkled with liberal amount of salt 1 Roma tomato, diced Flour tortillas or corn tortilla chips Instructions: Place the cl, onion, and cilantro into the molcajete*. Crush and mix the ingredients together. This brings out the heat of the cl, the flavors of the fresh cilantro, and the natural juices of the onion. Score the avocado halves with the tip of the spoon and scoop all the flesh into the molcajete. Mash the avocado and combine it with the muddled onion, cilantro, and cl. Top the mixture with the diced tomato and serve with the warm flour tortillas or corn tortilla chips. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 66065,"Protean Ratatouille 2/3 cup extra virgin olive oil 4 red bell peppers, cored, seeded and cut into fine julienne 2 onions, finely sliced (3 medium size) 2 pounds of egg plant, scrubbed clean 4 cloves garlic, finely sliced 28 ounces can plum tomatoes, drained and chopped (or 8 vine ripened tomatoes, peeled and seeded and chopped) 1 teaspoon dried thyme or sprigs of fresh thyme 2 medium zucchini (1 pound), scrubbed clean 2 medium yellow squash (1 pound), scrubbed clean Salt and freshly ground black pepper Instructions: Heat olive oil in a large heavy enamel-lined casserole. Add peppers and onions and saute for a minute to get them cooking. Reduce heat to low, cover and simmer very gently until vegetables are tender, about 10 minutes. Don't let olive oil get too hot or you will change the flavor. While these are cooking, cut eggplant into 3/4inch chunks. When peppers and onions are tender, add the garlic, eggplant, tomatoes and thyme and simmer over low heat for 30 minutes. While this is cooking cut zucchini and yellow squash lengthwise into halves or quarters, depending on how thick they are. Remove seeds with a spoon, then cut into 3/4 inch lengths. After 30 minutes of stewing eggplant, add zucchini and squash to stew, cover and simmer, over very low heat until all the vegetables are tender, about 20 minutes ( you can simmer for another 30 to 40 minutes for more meltingly tender vegetables). Strain the stew through a sieve and return juices back to casserole. Reduce the juices over medium heat until they begin to sizzle in the olive oil. Return this to the stew, season well to taste with salt and pepper. Divide ratatouille into two portions to proceed. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 66066,"Everything Snack Mix 2 sticks (1 cup) salted butter 1 mounded tablespoon chopped fresh rosemary 1 teaspoon cl flakes 6 cloves garlic, minced 3 cups corn puff cereal, such as Kix 3 cups crisp wheat cereal, such as Wheat Chex 3 cups oyster crackers 2 cups pretzel sticks 1 1/2 cups cashew halves 2 tablespoons everything bagel seasoning 3 cups cheese balls 3 cups bagged white Cheddar popcorn Instructions: Preheat the oven to 250 degrees F. Melt the butter in a small saucepan over medium heat. Add the rosemary, cl flakes and garlic. Stir together and let cook for 2 to 3 minutes. Meanwhile, add the corn puff cereal, wheat cereal, oyster crackers, pretzel sticks and cashew halves to a large roasting dish or divide between multiple baking sheets. Pour the butter mixture over the mix and season with the everything bagel seasoning. Toss until the mixture is well coated. Bake, tossing every 15 minutes, until golden brown and fragrant, about 1 hour. Add the cheese balls and popcorn and toss to combine. Let cool before enjoying. Store leftovers in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66067,"Braised Short Rib French Dip 1 tablespoon unsalted butter 2 medium red onions, sliced 2 ounces red wine 2 tablespoons bacon fat 3 celery stalks, rough chopped
2 medium carrots, rough chopped
2 medium red onions, rough chopped
1 tablespoon tomato paste
12 ounces Burgundy wine
5 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
3 ounces peeled garlic
32 ounces beef stock
1 1/2 pounds boneless short ribs
Kosher salt and freshly ground black pepper
Vegetable oil, for cooking 4 French sandwich rolls
8 ounces Gruyere cheese, shredded
Serving suggestion: coleslaw Instructions: For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes. For the short ribs: Preheat oven to 350 degrees F. Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs. Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well. Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours. Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside. Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 66068,"Guy's Kickin' Quesadilla 2 whole wheat tortillas 1 cup shredded Cheddar, jack or a cheddar-jack mix, divided 1/4 cup cubed, grilled skinless chicken 1/4 cup cubed, peeled pre-cooked potatoes 1/4 cup cubed roasted bell peppers 1/4 cup cooked and strained black beans 1/4 cup chopped artichoke hearts 1/4 cup chopped broccoli 1/4 cup cooked corn kernels 1/4 cup chopped black olives 1/4 cup shredded carrots Serving suggestions: pico de gallo, salsa, guacamole, sour cream Instructions: Preheat a griddle or nonstick pan over medium heat. Place 1 tortilla on the griddle and when it starts to smoke, flip it over and top with 1/2 cup cheese. Sprinkle the chicken evenly over the cheese. Using a spoon, evenly spread the potatoes over the chicken. Top the potatoes with the red peppers and black beans, spreading evenly to the edges if possible. Continue by adding the artichoke hearts, broccoli, corn, olives, and carrots. Sprinkle the remaining 1/2 cup cheese, and top with the remaining tortilla. Cook until the cheese is melted and bubbling, about 10 minutes. Then, using a spatula, quickly flip the quesadilla and cook another 5 minutes. Remove from the griddle. Cut in half and serve with desired toppings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66069,"Fry Pan Pizza 23 ounces pizza dough Olive oil, for brushing Italian seasoning, for sprinkling (recommended: Connie's Pizza Secret Sprinkle) I small can pizza sauce (recommended: Connie's Pizza Sauce) 1 pound Italian sausage, sliced into rounds 1 (1-pound) package prepared spinach and artichoke dip 14 ounces grated mozzarella Instructions: Preheat oven to 425 degrees F. Roll dough into a 14-inch round. Brush a 14-inch skillet with olive oil and sprinkle with Italian seasoning. Lay dough out in pan. Spread with sauce. In a bowl, mix the sausage and dip until sausage is coated. Spread mixture evenly over pizza. Top with mozzarella. Bake until cooked through, about 30 minutes. Serve. ","[Chardonnay, Chianti, Barbera, Vermentino]" 66070,"Ginger Lime Crush 1 (1-inch) piece ginger, peeled and chopped 1 cup water 1 cup lime juice (from about 6 limes) 1/2 cup sugar 1 cup ice cubes Instructions: In a blender, combine the ginger, water, lime juice, sugar and ice cubes. Blend until smooth and serve immediately, garnished with a lime wedge. ","[Riesling, Gewrztraminer, Moscato]" 66071,"Sushi 1 sheet nori paper 2 to 3 ounces Sushi Rice, recipe follows 2 ounces sushi grade raw tuna pieces, cut into strips 1/2 ounce wakame (seaweed salad) 1/4 ounce carrot, julienned
2 ounces sushi grade raw salmon pieces, cut into strips 1/2-ounce cucumber, julienne 1/4-ounce carrot, julienne 6 ounces uncooked, matured short-grain rice 8 ounces cold water 1 to 2-inch strip dried kelp, wiped clean 1 1/2 tablespoons rice vinegar 1 tablespoon caster sugar (superfine granulated sugar) 1/2 teaspoon salt Instructions: Lay out the sheet of nori on a sushi mat, shiny side down. Top with the Sushi Rice and spread in an even layer, leaving 1/2-inch at the bottom end. Make a small channel in the center of the rice across the nori strip. Lay the tuna, wakame and carrot in the channel. Using the sushi mat as a guide, fold the nori over the filling and roll into a cylinder. Slice into pieces. Lay out the sheet of nori on a sushi mat, shiny side down. Top with the Sushi Rice and spread in an even layer, leaving 1/2-inch at the bottom end. Make a small channel in the center of the rice across the nori strip. Lay the salmon, cucumber and carrot in the channel. Using the sushi mat as a guide, fold the nori over the filling and roll into a cylinder. Slice into pieces. This recipe will make 1 quantity of rice, which is sufficient for 2 uncut large rolls or 4 uncut small rolls or 16 finger sushi. This is the basic technique for producing the glutinous, vinegar-flavored rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell. Put the rice, water and kelp in a pan with a tight fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking. Turn off the heat, remove the lid and cover the pan with a tea towel. Leave to cool for 10 minutes. Meanwhile, mix together the rice vinegar, caster sugar and salt in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom. Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 66072,"Blood Orange Martini 4 ounces vodka 1/2 ounce triple sec or flavored orange liqueur 2 ounces blood orange juice 2 blood orange slices Instructions: In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain the libation from the ice into a martini glass. Garnish with the orange slices. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 66073,"Seared Scallops with Pumpkin Broth and Roasted Hazelnuts 10 tablespoons butter 1 onion, diced 1 clove garlic 2 pounds pumpkin, diced small 3 ounces honey 2 cups chicken stock 3 tablespoons olive oil 16 large scallops, cleaned 8 ounces whole hazelnuts, roasted to golden brown, and coarsely chopped 4 ounces hazelnut oil Chopped chives, for garnish Instructions: In a large heavy-bottomed saucepan, melt the butter over medium heat. Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown. Add honey and continue to cook until it caramelizes. Add chicken stock and let simmer for 10 minutes. Puree mixture in a food processor or blender, in batches as necessary. (See note.) In a large nonstick skillet, heat olive oil over medium-high heat. Add scallops, in batches if necessary, and sear until golden brown on 1 side, turn, and continue cooking until just cooked through in the middle. Place 4 scallops, seared side up, in the bottom of 4 deep bowls. Pour the pumpkin broth into the bowl. Sprinkle chopped hazelnuts over top. Drizzle with hazelnut oil and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 66074,"Smoked Salmon, Caviar and Cream Cheese Roll Ups 8 ounces cream cheese 3 tablespoons chopped chives 16 slices of thinly sliced smoked salmon Blanched leeks, sliced into strips 5 inches long by 1/2 inch wide Wasabi Tobbiko Caviar or red caviar Instructions: In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the \sushi\ cream cheese side up. Garnish the top with a small dollop of caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 66075,"Onion and Herb Pie 1/2 stick (2 ounces) butter 2 bunches green onions, chopped (both green and white parts) 1 large onion, diced 4 to 6 ounces wild mushrooms, sliced 1/4 cup chopped fresh parsley 2 tablespoons chopped chives 2 tablespoons fresh basil 2/3 cup cooked rice 4 large hard boiled eggs, chopped 1 recipe Homemade Pie Crust 2 3/4 cups all purpose flour Dash of salt 1 cup vegetable shortening 6 to 8 tablespoons ice-cold water Instructions: Preheat oven to 375 degrees F. In a saucepan, melt butter. Add onions and mushrooms, and cook, covered, for about 5 minutes. Add parsley, chives and basil, and cook for another 3 minutes. Add rice and eggs, stirring well. Pour into one of the pie crusts and top with the other crust. Bake 45 minutes. Place the flour and salt in a mixing bowl. Add the shortening and cut with a pastry blender, or use your hands. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66076,"New York Deli Snack Mix 4 cups crisp corn cereal, such as Corn Chex (about 4 1/2 ounces) 4 cups kettle cooked potato chips (about 3 1/2 ounces) 2 cups lightly crushed rye melba toast (about 3 ounces) 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespooon garlic powder 1 tablespoon mustard powder 1 tablespoon light brown sugar 2 teaspoons ground coriander 1/2 teaspoon ground allspice Kosher salt and freshly ground black pepper One 2.8-ounce can French fried onions (about 1 1/4 cups) 6 ounces beef jerky, cut into bite-size pieces Instructions: Preheat the oven to 350 degrees F. Toss the cereal, potato chips and melba together in a large bowl. Whisk the butter, mustard, Worcestershire, garlic powder, mustard powder, brown sugar, coriander, allspice and 1/2 teaspoon each salt and pepper in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 16 to 18 minutes, tossing about halfway through. Remove from the oven and stir in the onions and jerky. Let cool completely, and then store in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66077,"School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh 10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed 3 cloves garlic, diced (1 tablespoon) 1 tablespoon finely diced red shallots 1/2 teaspoon freshly ground black pepper 1 teaspoon shrimp paste, mixed with 1 tablespoon water 2 chiles, finely sliced 4 spring onions, sliced into 1 1/2-inch/ 4 cm lengths 2 tablespoons vegetable oil Fresh coriander (cilantro), for serving 1 tablespoon sugar 2 tablespoons fish sauce 1 teaspoon cl powder Instructions: In a hot wok, add the prawns and stir fry until prawns begin to change color. Add garlic, red shallots, pepper, shrimp paste, cl and spring onions and stir-fry for a further minute. Garnish with coriander (cilantro) and cl. For the marinade: In a mixing bowl, combine the sugar, fish sauce, and cl powder and marinate the prawns for 20 minutes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 66078,"Cannoli Cupcakes with Ricotta and Cream Cheese Frosting 2 1/2 cups cake flour
2 cups granulated sugar
2 1/4 teaspoons baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk
3/4 cup canola oil
1 teaspoon vanilla extract
4 extra-large eggs, at room temperature
Zest of 1 orange One 8-ounce package cream cheese, at room temperature
2 1/2 cups whole milk ricotta
1 cup granulated sugar
1 tablespoon cornstarch
4 large eggs
1 1/2 cups mini chocolate chips
1 teaspoon vanilla extract 2/3 cup roasted, ground pistachios
2 tablespoons butter
2 tablespoons granulated sugar 1 pound cream cheese, at room temperature 1/2 stick (2 ounces) butter
1 cup whole milk ricotta 1/2 teaspoon vanilla extract
3 cups powdered sugar Instructions: For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners. Sift the cake flour, granulated sugar, baking soda and salt into a large bowl. In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, vanilla and eggs. Slowly add the sifted ingredients to the wet ingredients and mix until just combined. Fold in the orange zest. For the cheesecake: In the bowl of an electric mixer, place the cream cheese and beat until smooth and creamy. Add the ricotta and granulated sugar and beat until smooth, 2 to 3 minutes. Beat in the cornstarch. Add the eggs one at a time and beat in. Add the mini chocolate chips and vanilla until everything is beaten in smoothly. For the crust: In small bowl, combine the pistachios, butter and granulated sugar. To assemble: Put 2 teaspoons of the pistachio crust into the bottom of each cupcake liner. Pour a heaping 1/4 cup batter over the top of the crust. Put the cheesecake mixture into a piping bag and fill up the rest of the cupcake liner until it is a little past three-quarters full. Bake, 17 to 19 minutes. When cool enough to handle, transfer the cupcakes to a sheet pan and place in the fridge while you prepare the frosting. For the frosting: In an electric stand mixer fitted with the whisk attachment, beat the cream cheese and butter until light and fluffy and all the lumps have disappeared. Beat in the ricotta and vanilla. Slowly add the powdered sugar and beat until combined. Frost each cupcake with the ricotta cheese frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 66079,"Baked Mostaccioli 1/4 cup vegetable oil, divided 2 pounds lean ground beef 1 tablespoon minced garlic Kosher salt 1 teaspoon freshly ground black pepper 1 small onion, diced 2 (12-ounce) cans tomato paste 1 (29-ounce) can tomato puree 1 (15-ounce) can crushed tomatoes, with juice 1 tablespoon beef base, such as Better Than Bouillon 1 tablespoon chicken base, such as Better Than Bouillon 1/2 cup grated Parmesan cheese 2 teaspoons steak seasoning, such as McCormick's Montreal Steak Seasoning 1 teaspoon garlic salt 1 teaspoon dried basil 1 teaspoon dried parsley Vegetable oil, for the baking dish 1 pound dried mostaccioli, cooked al dente 3 1/2 to 4 cups meat sauce, warm or at room temperature 2 1/2 cups shredded whole-milk mozzarella cheese 2 1/2 cups shredded sharp Cheddar cheese Shredded or grated Parmesan cheese, for garnish Instructions:

1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 66080,"Herb Yogurt Chicken 4 tablespoons extra-virgin olive oil 1 lemon, juiced 2 cloves garlic, minced Salt and pepper 2 boneless chicken breasts with skin, rinsed, patted dry 2 cups spinach leaves, washed and dried, optional 1/2 cucumber (about 1/2 cup), peeled and seeded 1 lemon, juiced Pinch freshly ground black pepper 1 tablespoon garlic 1 cup yogurt Pinch salt 1 tablespoon freshly chopped dill leaves Instructions: In a medium sized bowl, mix together all marinade ingredients. Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes. Preheat grill to high heat. Preheat oven to 350 degrees F. When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through. Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use. Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66081,"Chocolate Pots 1/2 pint heavy cream 7 ounces semisweet chocolate, best quality 2 large egg yolks 3 tablespoons brandy, best quality 3/4 ounces butter Instructions: In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots. PS. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 66082,"Lemon and Blueberry Shortcakes 3 1/4 cups wild blueberries 4 tablespoons water 3 tablespoons all fruit blueberry spread 1 tablespoon sugar 2/3 cup chilled whipping cream 7 tablespoons fresh lemon juice 5 tablespoons sugar 4 large egg yolks 1 lemon 5 tablespoons sugar 1 1/4 cups flour 1/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 6 tablespoons chilled unsalted butter, diced 8 tablespoons chilled whipping cream Instructions: Curd: Combine lemon juice, sugar, and egg yolks in heavy saucepan. Beat over medium heat until mixture thickens and just comes to a boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. Can be prepared 1 day ahead. Cover and refrigerate. Biscuits: Preheat oven to 400 degrees F. With lemon zester, remove peel from lemon in strips. Squeeze lemon and reserve 2 tablespoons juice. Place the rind and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add dry ingredients; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into a disk. Pat out dough on a lightly floured surface to 3/4-inch thick round. Using floured 2 1/4-inch diameter cutter, cut out rounds. Gather scraps, pat out to 3/4-inch thick round. Cut out 6 rounds, total. Place on large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake until cooked through and golden, about 15 minutes. Transfer to plate, cool. Up to this point, the recipe can be made 3 hours ahead. Sauce: Combine 1 1/2 cups blueberries, water, blueberry spread, and sugar in small saucepan. Stir gently over medium high heat until mixture comes to a boil and berries begin to release juices, about 2 minutes. Remove from heat; mix in 1 1/4 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits in half horizontally. Place bottoms on 6 plates. Spoon some sauce, the lemon curd mixture over each. Replace biscuit tops. Garnish with fresh blueberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 66083,"Pat's Chorizo and Collard Green Dressing 4 tablespoons butter 8 ounces Spanish-style chorizo, chopped 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons 1 large onion, finely chopped 1 large carrot, finely chopped 1 rib celery, finely chopped 3 cloves garlic, chopped 8 cups cubed and toasted cornbread (day old yellow cornbread preferred) 4 cups chicken stock 2 eggs, beaten Kosher salt and freshly ground black pepper 3 tablespoons chopped fresh parsley leaves Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly. Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66084,"Coconut-and-Lime Pork Kebabs 1 1/2 pounds pork tenderloin, cut into 1-inch cubes 1 13.5-ounce can coconut milk 2 tablespoons vegetable oil, plus more for the grill 4 cloves garlic, smashed 1/3 cup plus 1 tablespoon packed dark brown sugar 1/3 cup chopped fresh cilantro, plus more for topping 2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 tablespoons Sriracha (Asian cl sauce) Romaine lettuce leaves, for serving Chopped roasted peanuts, scallions and cucumber, for topping Instructions: Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours. Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes. Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro. If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66085,"Chocolate-Hazelnut Ravioli 16 wonton wrappers 1 egg, beaten to blend 1 cup chocolate-hazelnut spread (recommended: Nutella) Vegetable oil, for frying 16 fresh mint leaves Nonstick vegetable oil spray Granulated sugar, for dredging Powdered sugar, for dusting Instructions: Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66086,"Roasted Eggplant and Tomato Salad 2 medium eggplants, slice 1/4-inch 3 cups ripe cherry tomatoes, cut in halves 1/4 cup olive oil, divided 10 leaves fresh basil, shredded Salt and pepper Instructions: Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper. ","[Aglianico, Tempranillo, Garnacha, Barbera]" 66087,"Roasted Jalapeno Pimento Cheese 6 to 8 jalapeno peppers 1 teaspoon sea salt, plus more for seasoning 1 teaspoon ground black or white pepper, plus more for seasoning 2 ounces cream cheese 2 ounces honey 1-ounce hot sauce (Franks Red Hot, or any hot sauce will do 3 to 4 ounces fresh spinach 4 cups grated white Cheddar 3/4 cups mayonnaise Instructions: Preheat the oven to 425 degrees F. Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 66088,"Healthy Peach Cobbler 1/3 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg 2 tablespoons fresh lemon juice 6 medium fresh peaches, peeled, pitted and sliced (about 3 pounds) 2 tablespoons unsalted butter, cut into pieces 1 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup sugar, plus more for sprinkling, optional 2 teaspoons baking powder Fine salt 4 tablespoons cold unsalted butter 3/4 cup plus 2 tablespoons milk 1 teaspoon pure vanilla extract 1 teaspoon finely grated lemon zest Instructions: For the filling: Position a rack in the center of the oven and preheat the oven to 375 degrees F.
Stir together the sugar, flour and nutmeg in a medium saucepan. Gradually whisk in 1/4 cup water and the lemon juice to make a smooth mixture. Add the fruit and toss gently to coat evenly.
Put the saucepan on the stovetop over medium-low heat and stir the fruit mixture gently until it simmers. Reduce the heat to low and cook until thickened, about 2 minutes. Remove from the heat. Transfer to a shallow 2-quart baking or gratin dish and dot with the butter. Set aside. For the biscuits: Stir together the flour, sugar, baking powder and 1/2 teaspoon salt in a large bowl. Work in the butter with your fingertips until the texture resembles coarse meal. Add the milk, vanilla and lemon zest to the dry ingredients and stir just until moistened to make a wet, slightly lumpy dough. Do not over mix. Drop large spoonfuls of dough onto the top of the peaches, randomly spacing mounds of dough and leaving some uncovered areas to give a \cobbled\ look. Spread the dough to an even thickness and sprinkle dough with sugar if desired. Bake the cobbler until the biscuits are lightly browned, about 45 minutes. Let the cobbler set up at room temperature for 20 to 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66089,"Gorditas 2 cups instant corn flour 4 tablespoons flour 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups water Corn oil, for frying 1 cup poached shredded chicken breast 1/2 cup thinly sliced red cabbage 1/4 cup crumbled cotija cheese Salsa Liquada, recipe follows 2 tomatoes 1 jalapeno, stemmed and seeded 1/2 tablespoon minced garlic 1 teaspoon dried Mexican oregano Salt and freshly ground black pepper Instructions: Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered. Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4 inch thick. Smooth the rough edges with your finger making ready to fry. Heat a cast iron skillet, filled half way with corn oil, to 375 degrees F. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida. Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66090,"Turkey Meatballs 2 tablespoons olive oil 1 onion, finely chopped 1 rib celery, finely chopped 1/2 small red bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1 pound ground turkey 1/2 cup quick-cooking (not instant) oats 1/2 cup grated Parmesan, plus more for serving 1 teaspoon Worcestershire sauce One 10-ounce package frozen chopped spinach, thawed and excess moisture squeezed-out Kosher salt and freshly ground black pepper 4 cups prepared marinara sauce Warm cooked spaghetti, for serving Instructions: Heat the oil in a large wide pot over medium-high heat. Add the onion, celery, bell pepper and garlic and cook, stirring frequently, until soft, about 5 minutes. Transfer to a large bowl and cool. Reserve the pot. Meanwhile, add the turkey, oats, Parmesan, Worcestershire, spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Mix well and form into 24 small meatballs. Pour the marinara into the reserved pot and bring to a simmer. Add the meatballs, cover and cook, turning once or twice, until cooked through, about 8 minutes. Serve the meatballs and sauce over spaghetti and serve Parmesan on the side. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66091,"Citrus Rice Salad 1/2 cup sliced almonds 4 cups low-sodium chicken stock 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 2 cups brown basmati rice, rinsed 3/4 cup chopped fresh flat-leaf parsley 1 medium orange, zested 1 lemon, zested 1 cup thinly sliced green onions 1/2 cup extra-virgin olive oil 1/4 cup fresh orange juice 3 tablespoons fresh lemon juice (about 1 lemon) 2 tablespoons soy sauce 1 tablespoon honey 1 1/2 teaspoons ground cumin Kosher salt and freshly ground black pepper Instructions: For the Rice Salad: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well. For the Vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste. Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66092,"Mini Baked Alaska One 18.4-ounce box store-bought brownie mix, plus ingredients required by package directions Two 7-ounce containers marshmallow creme 1 pint vanilla ice cream
Instructions: Prepare the brownie according to the package directions. Allow to cool completely; do not cut the brownie into pieces. Place the cooled slab of brownie on a flat surface. Using a 2-inch round cookie cutter, cut out 18 brownie circles; reserve the brownie trimmings for another use. Transfer the brownie circles to a serving platter. Put the marshmallow creme into a piping bag or a resealable plastic bag with one corner snipped. Working quickly, scoop vanilla ice cream onto each brownie circle. Quickly pipe marshmallow creme in a swirl shape around the brownie and ice cream so that they are completely covered. Use a kitchen torch to carefully heat the marshmallow domes until just browned. Serve immediately or store in the freezer in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66093,"Fresh Fruit Sangria 2 bottles red wine 1/4 cup brandy
1/4 cup pomegranate juice
1/4 cup pomegranate seeds
1 apple, cored and diced
1 orange, sliced
1 pear, cored and diced
Lemon-lime soda, such as Sprite, to top off
Instructions: In a pitcher, combine the red wine, brandy, pomegranate juice, pomegranate seeds, apple, orange and pear. Stir, and refrigerate for at least 4 hours or up to overnight. To serve, pour into glasses with a little of the fruit, and top off with soda. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 66094,"Smoked Salmon Mousse 3 sticks unsalted butter 1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes 1/2 cup heavy cream Juice of 1/2 lemon 1 tablespoon chives, finely chopped 1 tablespoon dill, finely chopped 1 tablespoon parsley, finely chopped Instructions: Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature. In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66095,"Ice Cream Baked Potato Vanilla ice cream, softened 1 cup pecan bits, roasted 1 teaspoon green food coloring 4 ounces (1 stick) sweet butter, softened 1/4 cup powdered sugar 1 tablespoon yellow food coloring Chocolate sauce, recipe follows 1 cup cocoa powder, for dusting 2 cups whipped cream 1 cup chocolate chips 1/4 cup heavy cream 1 tablespoon butter Instructions: Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour. Make Chives: Mix roasted pecan bits with green food coloring until well coated. Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats. Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen \potato\ and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with \chives, and top with \butter patablespoon. Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 66096,"Nutty Orange Biscotti 4 large eggs 1 cup sugar
Grated zest from 1 orange plus 1 teaspoon juice 2 tablespoons vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice
Nonstick cooking spray Instructions: In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66097,"EATS! Heat 5-Pepper Sauce 2 tablespoons olive oil 8 cloves raw garlic, minced 11 fresh habanero peppers, chopped with seeds, reserve 1 raw for garnish 5 fresh ghost cl peppers, chopped with seeds, reserve 1 raw for garnish 5 fresh red Thai peppers, minced, reserve 1 raw for garnish 11 fresh jalapeno peppers, chopped with seeds, reserve 1 raw for garnish 9 fresh Scotch bonnet peppers, chopped with seeds, reserve 1 raw for garnish 1 yellow onion, 1/4-inch diced 1 cup Cajun seasoning blend 1 cup cayenne pepper 1 cup crushed red pepper flakes 3 cups extra-hot wing sauce, such as Frank's Red Hot 1 cup white vinegar 1/2 cup mayonnaise 1/4 cup lime juice Instructions: Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai cl peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour.
Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw cl pepper of each kind, and stir well.
","[Chardonnay, Zinfandel, Syrah, Cabernet Sauvignon]" 66098,"Ortanique Mojito 2 limes, halved then scored 16 to 22 Cuban mint or spearmint leaves, halved 3 to 4 ounces simple syrup 8 to 12 ounces light rum 4 splashes soda water 4 sugar cane sticks, optional Instructions: In each glass, combine 1/2 lime, 4 to 6 mint leaves and 3/4 to 1 ounce simple syrup and crush. Add ice to fill each glass, then add the 2 to 3 ounces of rum to each glass, and shake well. Add a splash of soda water and garnish with a sugar cane stick. ","[Rum, Cacha?a, Moscato, Sauvignon Blanc]" 66099,"Mini Chocolate-Pecan-Caramel Cheesecakes 24 chocolate graham crackers (large rectangles), broken into large pieces 8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened 1 cup sugar
2 large eggs
1 teaspoon vanilla extract 1/2 cup jarred salted caramel 12 ounces white chocolate, chopped 3/4 cup heavy cream
1/2 cup pecans, chopped fine 1/2 mini semisweet chocolate chips
Instructions: For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly. Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours. For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly. Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 66100,"Chicken Kebabs 1 cup plain Greek yogurt 1 tablespoon vegetable oil
1/2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon paprika
2 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
Instructions: Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours. Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly. Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 66101,"Wagon Wheel Pasta with Pancetta and Peas 1 pound wagon wheel-shaped pasta (rotelle) 1 tablespoon olive oil, plus 1/4 cup 8 ounces pancetta, finely diced 1 large or 2 small shallots, chopped 1/2 cup low-sodium chicken broth 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces 1 1/2 cups (9 ounces) shelled edamame peas 1 cup frozen petite peas, thawed 1 cup finely grated Parmesan 1 teaspoon kosher salt 1/4 cup chopped fresh mint leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66102,"Salami Scrambles 1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream 1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped 1 clove garlic, chopped 2 to 3 scallions, chopped, 1/4 onion may be substituted 1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato -- your preference or, depending on what you have on hand 8 large eggs 4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese - again, whatever your preference and whichever you have on hand Salt and pepper Chopped parsley leaves, for garnish Chopped or torn basil leaves, for garnish, optional Instructions: Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish. ","[Barolo, Barbaresco, Chianti, Rioja]" 66103,"The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup prepared horseradish 2 teaspoons honey 2 teaspoons Dijon mustard Salt and freshly cracked black pepper 2 cups buttermilk 2 onions, thinly sliced root to tip Vegetable oil, for frying 2 cups all-purpose flour 2 teaspoons cayenne 2 teaspoons paprika Salt and freshly ground black pepper 8 fresh onion rolls, buttered and toasted until golden 4 thick slices sharp Cheddar 2 pounds good-quality rare roast beef, sliced thin Instructions: For the horseradish sauce: In a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season with salt and pepper. For the onions: Pour the buttermilk over the onions and let them sit for about 30 minutes. Heat 3 inches of oil to 350 degrees F in a medium Dutch oven. Whisk together the flour, cayenne, paprika and some salt and pepper. Remove the onions from the buttermilk and toss them in the flour until thoroughly coated. Fry in batches until the batter is golden, 2 to 3 minutes. Let drain on paper towels and season with salt while hot. For the sandwich build: On the toasted onion rolls, begin with a slice of Cheddar, pile the meat high, add as many crispy onions as the sandwich will hold and schmear the top bun with a healthy portion of horseradish sauce. ","[Chardonnay, Pinot Grigio, Riesling, Gouda]" 66104,"Chicken Milanese Four 6-ounce boneless, skinless chicken breasts Kosher salt
1/2 cup all-purpose flour
2 cups panko 1 cup freshly grated Parmesan
3 large eggs, beaten
1/4 cup olive oil, plus more as needed 1 lemon, cut in to wedges for serving
Instructions: Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt. Heat a large skillet over medium-high heat to 360 degrees F. Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes. Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary. Serve with a lemon wedge on top of each piece of chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66105,"Watermelon-Raspberry Granita 1 pint raspberries 1/2 cup sugar 4 cups cubed seedless watermelon Juice of 1 lime Instructions: Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes. Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. ","[Prosecco, Moscato, Vinho Verde, Cava]" 66106,"BBQ Volcano Chipotle Wings 4 cups ketchup 3 cups pureed chipotle 1 1/4 cups apple cider vinegar 3/4 cup Worcestershire sauce 1/2 cup hot sauce, such as Frank's Original Hot Sauce 1/4 cup cayenne pepper 1/4 cup granulated garlic 1/4 cup Sriracha 1/3 cup red pepper flakes 3 tablespoons brown sugar 3 tablespoons hot sauce, such as Tabasco 3 tablespoons whole grain mustard 2 tablespoons salt 2 teaspoons liquid hickory smoke 40 pounds chicken wings Blue cheese and celery sticks, for serving Instructions: For the volcano chipotle sauce: In a saucepot over medium heat, combine the ketchup, chipotle puree, vinegar, Worcestershire sauce, hot sauce, cayenne, granulated garlic, Sriracha, red pepper flakes, brown sugar, hot sauce, mustard, salt and liquid smoke for 15 minutes, stirring occasionally. Keep partially covered for some ventilation. For maximum heat, add more red pepper flakes. Turn the deep fryer to 375 degrees F. For the chicken wings: No seasoning needed. Drop the wings, in batches, in the deep fryer or home fryer for 8 minutes. A good way to know when the wings are done is when they float on the top of the oil for 30 seconds. If you don't have a fryer at home, preheat your oven to 450 degrees F. Place the wings on a greased sheet tray and cook for 25 minutes. Flip your chicken at the halfway mark. Remove the wings from the fryer or oven and place in a bowl. Cover with your volcano chipotle sauce and toss. Best served with blue cheese and celery. ","[Zinfandel, Malbec, Syrah, Rioja]" 66107,"Nikujaga, Morimoto-Style Vegetable oil 1 pound beef rib eye 4 potatoes, halved and cut in 1/4-inch slices 1 carrot, peeled and quartered 12 baby onions 1 yellow bell pepper 1 red bell pepper 2 cups sake 2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons finely chopped chives Hot chili oil Instructions: Preheat oven to 350 degrees F. In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes. Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste. ","[Syrah, Malbec, Tempranillo, Garnacha]" 66108,"Peach Blackberry Cobbler 3 pounds ripe peaches, peeled, pitted and sliced, about 8 cups 1/2 pint blackberries 1/2 pint blueberries 2 tablespoons lemon juice 1 cup sugar 2 tablespoons tapioca flour 2 cups all-purpose flour, plus more as needed 2 tablespoons baking powder 1/2 cup sugar 1/4 cup brown sugar 1/2 cup buttermilk 1/2 teaspoon ground cinnamon 1 teaspoon sugar 2 tablespoons unsalted butter, cut into 8 small pats Instructions: Preheat an oven to 350 degrees F. Filling: Add the fruit to a large bowl and sprinkle with lemon juice, sugar and tapioca flour. Toss the ingredients until they are coated. Dough: In a food processor, combine the flour, baking powder and sugars and pulse 3 to 4 times. Slowly pour in the buttermilk and mix until the dough comes together. Remove the dough from the processor and turn out on a lightly floured board. Divide the dough into 3/4 and 1/4 portions. Press the larger amount into the bottom of a 12-inch cast iron skillet. Add the filling and top with 6 to 8 even dollops of the remaining dough. Topping: Sprinkle the dough tops with the cinnamon and sugar and evenly dot the butter over the cobbler. Put the skillet in the oven and bake until bubbly, about 50 minutes. Remove from the oven and let cool for 15 minutes. Serve hot. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 66109,"Salmon Florentine 2 (10 ounce) packages frozen spinach, thawed 1 tablespoon olive oil 1/4 cup minced shallots 2 teaspoons minced garlic 5 sun-dried tomatoes, chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup part-skim ricotta cheese 4 (6-ounce) salmon fillets, rinsed and patted dry Instructions: Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid. Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste. Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66110,"Eggs in Heaven 3 tablespoons unsalted butter 1 small yellow onion, small diced Kosher salt and freshly ground black pepper 1 red bell pepper, seeded and small diced
3 tablespoons all-purpose flour 2 cups whole milk 1 cup shredded Cheddar 1/2 cup cream cheese 1 cup diced ham 1/2 teaspoon freshly grated nutmeg 8 large eggs
1/2 teaspoon chili flakes
Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F. Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out. Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66111,"Low-Fat Chocolate Pudding 1/3 cup agave nectar or packed light brown sugar 2 tablespoons cornstarch Pinch of salt 2 12-ounce cans fat-free evaporated milk 2 large egg whites, lightly beaten 1 tablespoon plus 1 teaspoon vanilla extract 2 tablespoons white chocolate chips 1/4 cup unsweetened cocoa powder 2 tablespoons semisweet chocolate chips, plus more for topping Instructions: Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla. Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt. Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 66112,"Apple Donuts 3 apples 1/3 cup chocolate-hazelnut spread
1/3 cup peanut butter
1/3 cup strawberry Greek yogurt
Suggested toppings: small slices of strawberries, sprinkles, granola and chocolate chips Instructions: Slice the top and bottom from each apple and discard. Slice the apples into 1/2-inch circles. Use a biscuit cutter or small melon baller to cut a hole in the center of each to make a \donut.
Put the chocolate-hazelnut spread and peanut butter in separate pastry bags (or put in separate ziptop bags and snip off a corner). Top the apple rings with either the chocolate-hazelnut spread, peanut butter or yogurt. (Pipe the chocolate-hazelnut spread or peanut butter, then spread carefully with a knife or offset spatula; spread the yogurt with a spoon.) Garnish each with a variety of the toppings. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 66113,"Cheesy Spinach Omelet Sandwich 6 large eggs Kosher salt and freshly ground pepper 3 scallions, thinly sliced 1 tablespoon unsalted butter 4 cups baby spinach (about 2 1/2 ounces) 1 baguette, cut crosswise into 4 pieces, each piece split open 6 to 8 slices provolone, cheddar or American cheese (about 4 ounces) 2 tablespoons mayonnaise-mustard blend 8 thin slices ham (about 4 ounces) Radishes and olives, for serving Instructions: Preheat the oven to 350? F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute. Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt. Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66114,"Homemade Calzones with Fillings Bar 1 tablespoon olive oil, plus more for the bowl 1 1/2 teaspoons instant dry yeast
1 teaspoon kosher salt
1/2 teaspoon sugar
2 1/4 to 2 1/2 cups bread flour, plus more for dusting
3/4 cup plus 2 tablespoons warm water
8 ounces shredded mozzarella 1 cup whole-milk ricotta
3 tablespoons grated Parmesan
1/2 cup Homemade Pizza Sauce, recipe follows, plus more for serving, optional 1/2 to 1 cup each of your favorite calzone/pizza toppings, such as pepperoni, cooked crumbled sausage, olives, sauteed onions, pickled jalapenos, chopped basil, roasted red peppers, etc. Olive oil, for brushing
2 tablespoons olive oil 1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt
Instructions: For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour. For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper. Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside. Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely. Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes. Serve with additional Homemade Pizza Sauce on the side, if desired. Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil. ","[Chardonnay, Pinot Grigio, Vermentino, Chianti]" 66115,"Honey Roasted Cipollini Onions 15 cipollini onions Extra-virgin olive oil About 1/3 cup balsamic vinegar 1/3 cup honey 1/2 bunch thyme, leaves removed Kosher salt and freshly ground black pepper Instructions: Preheat oven to 325 degrees F. Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel. In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat. In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 66116,"Ramen Shrimp Pouch 2 packages Ramen noodles 1/2 cup dried mushrooms, chopped 20 large raw shrimp, peeled and deveined 1/2 cup finely chopped onion 1/2 cup sliced scallions 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 quart vegetable broth 1/2 cup mirin 1/4 cup soy sauce 4 teaspoons sesame oil Special equipment: 4 (18-inch) squares aluminum foil Instructions: Preheat oven to 400 degrees F. Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid. In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 66117,"Corn and Zucchini Pizza 1 poblano cl 3 tablespoons olive oil, plus more for drizzling All-purpose flour, for dusting
1/2 pound pizza dough, at room temperature 1 tablespoon honey 1 chipotle cl in adobo, finely chopped 6 ounces fresh mozzarella, shredded 4 ounces Havarti cheese, shredded1 zucchini, shaved into ribbons 1 ear corn, kernels removed from the cob Kosher salt and freshly ground black pepper Fresh basil and/or microgreens, for serving Instructions: Turn a gas burner on high. Char the poblano cl on the burner grate, turning occasionally with tongs, until blackened all over. Alternately, you can char the poblano under the broiler, turning every few minutes until charred all over. Place the charred poblano in a heatproof bowl and cover with a plate. Allow to sit for 10 to 15 minutes, then remove the charred skins by rubbing the poblano with your hands. (It is okay if a few black specks remain.) When cool enough, remove the stem and seeds and thinly slice the flesh. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
On a lightly floured surface, pat or roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet. In a small bowl, whisk together the olive oil, honey and chipotle cl. Spread the mixture evenly over the dough. Sprinkle on the cheeses, poblano cl, zucchini ribbons and corn. Drizzle the pizza lightly with olive oil and sprinkle with salt and pepper.
Bake the pizza until the cheese is all melty and gooey, 15 minutes. Top with fresh basil and microgreens. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66118,"Tacos 1 large butternut squash, peeled, halved, seeded and cut into 2-inch-by-1-inch pieces 2 tablespoons olive oil
2 tablespoons lightly-packed light brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 cup cooked black beans (drain and rinsed if canned) 1/2 cups chopped fresh cilantro leaves 2 tablespoons olive oil 1 medium yellow onion, diced into 1/8-pieces 1 clove garlic, finely chopped
6 cremini mushrooms, stemmed and finely chopped 1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
1 1/2 pounds ground sirloin
2 tablespoons tomato paste
1 cup beef broth
Kosher salt Freshly ground black pepper Crunchy corn taco shells, for serving 2 cups shredded iceberg lettuce 8 ounces shredded Cheddar cheese
4 plum tomatoes, cored and finely diced
1 cup sour cream
Instructions: Make the butternut squash tacos: Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil, brown sugar, cinnamon and salt. Transfer the squash to a rimmed baking sheet and roast until a little golden and cooked through, 20 to 30 minutes. Remove the squash from the oven and cool to room temperature. Transfer it to a medium bowl and combine with the beans and cilantro. While the squash roasts, make the beef tacos: To a large skillet, add the oil and heat over medium heat. Add the onions and garlic and cook until soft, about 8 minutes. Add the mushrooms, and cook, stirring occasionally, until the liquid is cooked out, about 10 minutes. Stir in the chili powder, cumin, coriander, cayenne and cornstarch and cook, stirring often, until the mixture is creamy looking, 3 to 4 minutes. Crumble in the beef and cook, stirring occasionally, until browned, 12 to 14 minutes. Stir in the tomato paste, and cook until the paste turns dark and dries in the pan, about 5 minutes. Add the broth and cook until the mixture is thick and creamy, 3 to 4 minutes, then season with salt and pepper. Serve the ground beef or squash fillings in taco shells topped with tomatoes, Cheddar cheese and sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 66119,"Chicken Spring Rolls 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 tablespoon grated ginger 2 cups shredded Napa cabbage 1 carrot, grated 1/2 cup bean sprouts 2 ounces bean thread noodles, blanched and chopped 8 ounces shredded cooked chicken breast 1 tablespoon hoisin sauce 1 tablespoon oyster sauce 2 tablespoons chopped coriander 1 package spring roll wrappers 1 egg, beaten Vegetable oil, for frying Instructions: Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 66120,"Not-Just-For-Breakfast Smashbrowns 2 to 3 Yukon gold potatoes 4 cloves garlic 2 shallots, thinly sliced 2 tablespoons vegetable oil Salt and freshly ground black pepper Instructions: Boil potatoes. Drain water. In a bowl, add the potatoes and garlic cloves and mash. Keep potatoes a little chunky to add texture. Season with salt and pepper. Heat the vegetable oil on medium heat in a frying pan. Cook the shallots until translucent, about 5 minutes. Add the shallots to the smashed potatoes. Add the smashed potatoes to a pan, sprinkle with salt and pepper and fry. Using a spatula flip the potatoes constantly to allow them to crisp up and turn golden brown, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66121,"Kentucky Bourbon Steak Bites 2 pounds filet mignon 1 cup Kentucky bourbon Salt Freshly ground black pepper 2 tablespoons olive oil 1 tablespoon butter 1 large white onion, sliced 1 large red onion, sliced 1 baguette French bread 1/2 cup sour cream 3 tablespoons prepared horseradish 1 bunch flat leaf parsley Instructions: Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley. ","[Burgundy, Malbec, Zinfandel, Tempranillo]" 66122,"Best-Ever Buffalo Rack o' Ribs Hero 1 rack meaty baby back ribs (about 2 pounds) 3 tablespoons firmly packed brown sugar
1 tablespoon seasoning salt, such as Lawry's? Seasoned Salt
4 tablespoons hot sauce, such as Frank's RedHot?, plus more for spreading and serving, optional One 12- to 14-inch soft French loaf (not a baguette), split Olive oil, for the bread Seasoning salt, such as Lawry's? Seasoned Salt, for the bread Coarsely ground black pepper 1/4 small red onion, thinly sliced 1/4 cup crumbled blue cheese (1 ounce), such as Gorgonzola Instructions: For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling. Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on. For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.
Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.) Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.
For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 66123,"Orange Chipotle Pork Ribs 1 rack pork spareribs, cut in half (about 3 1/2 pounds) 2 tablespoons chipotle in adobo 2 tablespoons soy sauce 1 tablespoon honey 3 cloves garlic Juice of 3 oranges, plus 2 teaspoons grated orange zest 1 medium onion, chopped 2 bay leaves 1 tablespoon lime juice Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Place the ribs in a roasting pan. Put the chipotle, soy, honey, garlic, orange juice and zest and onion in a blender and blend until smooth. Pour over the ribs. Add the bay leaves and enough water to almost cover the ribs (about 3/4 cup). Cover with foil and bake until the meat is fork tender and very soft, about 2 1/2 hours. Remove the pork from the pan and pour the liquid into a saucepan to reduce until it is a glaze-like consistency, about 10 minutes. Add the lime juice and season with salt and pepper. Preheat the broiler. Arrange the ribs in a single layer on a baking sheet or broiler pan and brush with the glaze. Broil until sticky and charred, about 6 minutes.
","[Malbec, Tempranillo, Garnacha, Barbera]" 66124,"Grilled Egg-and-Cheese-Stuffed Breakfast Fatty 4 large eggs 15 bacon slices (about 1 pound) Two 12-ounce packages bulk breakfast sausage 8 slices ham (about 8 ounces) 12 slices American cheese (about 8 ounces)
8 to 10 cinnamon rolls, halved crosswise, or Kaiser rolls, split Instructions: Fill a medium saucepan halfway with water. Bring to a rolling boil and gently add the whole eggs. Boil for 9 minutes then immediately transfer to a bowl of icy water to stop the cooking. Let the eggs cool completely, then peel and set aside. Place a large piece of parchment on your work surface. Arrange 8 bacon slices horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 7 slices and stretching each slightly to make it the length of the 8 slices, weave the bacon in an over-under pattern to create a woven lattice design.
Turn the parchment paper so that one of the short sides is in front of you. Using your hands, spread and press half the sausage in an even layer over the bacon. Next, lay 4 slices of ham on top of the sausage, overlapping the pieces slightly and leaving a 1-inch border around the edge between the sausage and ham. Cover the ham with the American cheese slices in a single layer, overlapping the cheese slightly if needed. Cover the cheese with another layer of ham.
Arrange the remaining sausage lengthwise in the center of the ham. Press it into a 5-by-9-inch rectangle positioned crosswise across the center of the ham (the longer side of the sausage rectangle should be in front of you). Put the eggs in a line down the center of the sausage rectangle, so that the tips are touching. Fold the sausage rectangle up and over the top of the eggs so they are encased. Using the parchment under the bacon as a guide, wrap the layered meat around the egg-filled sausage to form a roll; arrange with the seam on the bottom and shape the roll to be as round of a cylinder as possible. Wrap the parchment paper tightly around the rolled meat, transfer to a baking sheet and wrap in plastic wrap. Chill for at least 1 hour and up to overnight.
Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, 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). Place the meat roll seam-side down over the indirect heat side of the grill. Cover and cook until the bacon is browned, about 20 minutes. Turn the roll and cook seam-side up until golden all over and cooked through, about 20 minutes more. Transfer the roll to the direct heat side of the grill and cook, turning the roll once, so the bacon crisps, 1 to 2 minutes per side. Transfer the roll to a cutting board and let rest for 5 to 7 minutes. Cut into thick slices and serve sandwiched in the cinnamon rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66125,"Sticky Toffee Pudding 6 ounces pitted dates 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup light brown sugar 4 tablespoons unsalted butter, at room temperature 1 large egg, at room temperature 1 tablespoon orange zest 2 teaspoons vanilla extract Nonstick cooking spray, for the pan 2/3 cup heavy whipping cream 1/2 cup plus 2 tablespoons light brown sugar 4 tablespoons unsalted butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons Irish whiskey Instructions: For the pudding: Preheat the oven to 350 degrees F. Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes. Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature. Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined. Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes. For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve. Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 66126,"Brussels Sprouts and Butternut Squash Salad with Orange Vinaigrette 1 lbs. (4 cups) whole Brussels sprouts 1 lbs. (4 cups) cubed butternut squash 2 cups cherry tomatoes 2 cups sliced red onion 1/2 cup freshly squeezed orange juice 1/4 cup olive oil 2 Tbsp. vinegar 2 tsp. honey 1 tsp. mustard Salt and pepper Instructions: Preheat oven to 350°F. Place Brussels sprouts and butternut squash in a mixing bowl and toss with olive oil. Season with salt and pepper and place in the oven for 25 minutes, then let cool. In a separate bowl, add onions and cherry tomatoes. When Brussels sprouts and butternut squash have cooled, add to mixture. Mix together the vinaigrette and toss with Brussels sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 66127,"Mamaliga Balls with Smoked Ham 2 3/4 cups chicken stock 2 cups fine yellow cornmeal Oil, for deep-frying 1/4 pound butter Salt and pepper 1/4 cup diced smoked ham 1/4 cup ricotta Instructions: Heat the stock to a simmer and then whisk in the cornmeal. Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball. Poke a hole in the middle and fill with 1/4 teaspoon each of the ricotta and ham and roll up. In a deep saucepan, heat 4 inches oil to 375 degrees F.Fry for 2 to 3 minutes in hot oil. Drain on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 66128,"Sourdough Waffles 125 grams discarded Sourdough Starter (unfed), recipe follows 1 cup whole milk
170 grams unbleached, all-purpose flour
1 large egg, separated
4 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon cream of tartar
Nonstick spray 125 grams all-purpose, unbleached flour 125 grams filtered water, room temperature
100 grams all-purpose, unbleached flour 100 grams filtered water, room temperature
Instructions: Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.) Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside. Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes. Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note). For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture. Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66129,"Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto 6 ears corn 8 jalapeno chiles Canola oil for brushing, plus 2 to 3 tablespoons Kosher salt and freshly ground black pepper 1 small red onion, finely diced 2 limes, juiced 1 to 2 teaspoons honey Cilantro, to taste 4 red snapper fillets, 8-ounces each 4 limes, halved String for tying fish Corn Milk and Jalapeno Pesto Sauce, recipe follows 1 1/2 cups cilantro leaves 6 grilled jalapenos, from recipe above 2 cloves garlic 2 tablespoons pine nuts Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Corn cobs, from recipe above Instructions: Remove the very outer husks from the corn. You will need 8 for wrapping the fish. Soak the husks for about 30 minutes. Peel back the inner husks, remove the silks, and close the husks around the ears, and soak for 30 minutes. Heat the grill to high. Grill the corn until the kernels are golden brown and slightly charred, about 15 minutes. Remove the kernels from the corn and place in a bowl. Save the cobs for the pesto, recipe below. Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. Dice chiles, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tablespoons canola oil, cilantro and season with salt and pepper. Save the remaining jalapeno for the pesto Remove the corn husks from the water and pat dry. Brush the snapper on both sides with oil and season with salt and pepper. Place 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3-inches. Place 1 fillet in the center and bring the longs sides up over the fish, slightly overlapping and pat down to close. Tie each end of the bundle with string and trim the ends to about 1/2-inch beyond the tie. Brush the bundles on both sides with oil and place on the grill. Cook for 3 to 4 minutes per side or until the fish is just cooked through. Brush cut side of limes with some canola oil, place on the grill, cut side down and grill until slightly charred, about 1 minute. Serve alongside the fish. Combine cilantro, grilled and diced jalapenos, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl. Scrape milk and any remaining kernels from grilled corn by standing cobs in bowl and running a knife blade down the cob. Stir the milk and scrapings into the pesto and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 66130,"Colcannon 4 russet potatoes, peeled and cubed Salt 3 cups thinly sliced green cabbage 2 tablespoons olive oil 1 tablespoon fresh thyme, chopped 1 cup Organic Chicken Broth, recipe follows Ground pepper 1 organic chicken carcass/leftover chicken bits, skin removed Carrots, roughly chopped Celery, roughly chopped Leeks, washed and chopped Onion, chopped 10 peppercorns 3 large bay leaves Any leftover fresh herbs such as thyme, rosemary, oregano, parsley Instructions: Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste. Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66131,"Red, White and Blue Tarts 1 stick unsalted butter 1/4 cup sugar 1 teaspoon vanilla extract 1 egg yolk 1 1/4 cups cake flour 1 cup cream 2 tablespoons sugar 1/4 cup seedless raspberry jam 1 basket raspberries 1 basket blueberries Instructions: Like miniature shortcakes, these tarts are easy to prepare in advance. If you intend to serve them outdoors in warm weather, serve the whipped cream on the side. For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. Roll the chilled cookie dough 1/8-inch thick on a floured surface. Line 4-inch tart pans with the disks of dough. Fill the tart shell with dried beans and bake at 325 degrees about 25 to 20 minutes, until pale golden. Cool off the pans. Remove from pans and remove beans. Arrange on a clean, paper-covered pan. Whip the cream with the sugar until it holds its shape. Spread jam in the bottom of the tart shells. Make alternating concentric rows of raspberries, blueberries and piped rosettes of whipped cream in the tart shells. Pipe the whipped cream with a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Serve the rest of the cream on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66132,"Spicy Charred Broccoli with Cashews 1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds) 3 tablespoons vegetable oil Kosher salt 1 tablespoon fish sauce 1 tablespoon lime juice 1/4 cup roasted cashews, chopped 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 1 Fresno or red jalapeno pepper, sliced (seeds removed for less heat) Instructions: Preheat the oven to 450 degrees F. Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes. Sprinkle with the fish sauce and lime juice. Add the cashews, cilantro, mint and Fresno pepper and toss to combine. ","[Rioja, Tempranillo, Barbera, Garnacha]" 66133,"Pig Head Platter 3 cups salt 3 cups sugar
6 chiles de arbol 5 cloves garlic
3 bay leaves
2 guajillo chiles
1 bunch cilantro 1 pig head
2 cups white wine 10 quarts lard
2 cups Salsa Verde, recipe follows Serving suggestions: tortillas, salsas, cilantro, limes, onions and sea salt 10 pounds tomatillos, grilled 12 large cloves garlic 12 serrano chiles, grilled 6 poblano peppers, roasted and peeled 4 onions, chopped 3 bunches cilantro, chopped Salt and pepper Instructions: For the brine: Combine the salt, sugar, chiles de arbol, garlic, bay leaves, guajillo chiles, cilantro and 10 quarts water in a large stockpot. Bring to a boil and cook until the sugar and salt dissolve. Pour the brine into a 16-quart container and let cool in the refrigerator. Submerge the pig head in the brine and refrigerate for 2 days. For the confit: Preheat the oven to 200 degrees F. In a bowl, mix the white wine with 2 cups water. Remove the pig head from the brine and rinse with the wine mixture. Place the head in a large pan and cover it with the lard. Cover the pan and cook for 8 hours. To roast: Increase the oven temperature to 500 degrees F. Very carefully, pull the pig head out of the confit and place in a pan. Cover the head with the Salsa Verde and roast until the skin starts to blister, 20 minutes. To serve: Transfer the roasted pig head to a wooden board and serve with tortillas, salsas, cilantro, limes, onions and sea salt. Place the tomatillos, garlic, serrano chiles, poblano peppers, onions and cilantro in a blender and blend until smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 66134,"Ribollita 16 ounces dried white beans 1 garlic clove 2 onions, 1 chopped, 1 thinly sliced 8 tablespoons extra-virgin olive oil, plus extra for serving 2 tablespoons tomato puree 1 glass warm water 1 carrot, finely chopped 1 stalk celery, finely chopped 1/2 Savoy cabbage, washed and cut into strips 1 red cabbage, washed and cut into strips 1 bunch chard, washed and cut into strips 2 potatoes, peeled, thinly sliced Salt Pepper 12 ounces stale homemade or stale store bought Italian bread, thinly sliced Instructions: Soak the beans in 2 quarts of water overnight, and then boil them until tender, about 45 minutes to 1 hour. Rub 3/4 of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans. Brown the garlic and the chopped onion in 8 tablespoons of oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water. Add the very finely chopped carrot and the celery, the cabbages, chard, and the potatoes. Season with salt and pepper, cook for a few minutes and then add the pureed beans. Continue cooking for an hour. When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra-virgin olive oil and the thinly sliced onion passed around separately. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 66135,"Spaghetti with My Mamas Meatballs Olive oil cooking spray 2 cloves garlic, chopped 1/2 cup chopped onion Dried red chili flakes 1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium 1 1/2 cups red pack tomato puree 1 1/2 cups red pack diced tomatoes 1/2 medium eggplant, halved lengthwise Salt 6 ounces lean ground turkey breast, such as Jennie-O 4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent 2 ounces extra-lean ground pork, such as Farmer John's 1 egg white 1/4 cup fresh parsley leaves, chopped 1/2 ounce Parmigiano-Reggiano 2 cups puffed kamut 6 ounces 100-percent kamut spaghetti Instructions: Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour. Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool. In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes. Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands. Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour. Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 66136,"Broiled Porterhouse with Salmoriglio 1 clove garlic, minced 1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme 1 teaspoon lemon zest (1 lemon) 2 tablespoons lemon juice (1 lemon) 6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
One 1 1/2-pound porterhouse steak (about 1 1/2 inches thick) 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Instructions: For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry. For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F. In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66137,"Alligator Allemond 2 pounds alligator fillet, cut into 1-inch pieces 1 tablespoon granulated garlic
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 cup plus 3 tablespoons canola oil 2 cups all-purpose flour
2 yellow onions, diced
2 cloves garlic, minced
1 green bell pepper, diced One 10-ounce can diced tomatoes with green chiles
Steamed rice, for serving Instructions: Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator. In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use. In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux. Let the meat begin to brown on all sides, about 10 minutes. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes. Serve over rice. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 66138,"Sunday Pizza for Kids and Adults 4 cups all purpose flour Salt 1 package active dry yeast Pinch sugar 1 cup plus 1/4 cup water, tepid-- no hotter than 115 degrees Olive oil Spaghetti sauce 1 cup (or more) grated mozzarella cheese 1/4 cup grated Parmesan Olive oil 1 cup grated Fontina cheese 1/2 pound zucchini, cut into 1/4 inch slices and parboiled for 1 minute, drained and dried 1/4 cup cooked shrimp, sliced thinly 1/4 cup oil packed sundried tomatoes, cut into slivers Instructions: Dissolve yeast with 1/2 teaspoon sugar in warm water; let stand 5 minutes or until \proofed. When puffy, add 2 tablespoons olive oil to the mixture. In the bowl of a food processor combine 3 and 1/2 cups of the flour with 1 teaspoon salt. When well combined, add the yeast water and process until a dough forms. If dough is too dry, add a tablespoon of water to the dough and process until a tacky ball forms. If dough is too wet, add more flour a tablespoonful at a time, or until dough is tacky. Turn dough out onto a board and knead for a minute. Turn dough into a lightly oiled bowl, cover with plastic wrap and let double in volume, about 45 minutes. Punch dough and pizza is ready to be formed and baked. Preheat oven to 500 degrees. Divide dough into 2 halves. On lightly floured surface roll each half into a 12inch circle, as best you can. Transfer each to a large baking sheet and pinch up a 1/2 inch rim around the outside edges of each pizza. For kids: Sprinkle 1/2 of grated cheese on bottom, and top with some spaghetti sauce, then dot remaining cheese on top. For adults: Sprinkle bottom of dough with half of cheese, then scatter zucchini, shrimp and sun-dried tomatoes and top with remaining cheese. Bake on middle racks for 10 to 15 minutes, until pizzas are golden (switch baking sheets between shelves half way through baking time so they cook evenly). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66139,"Roasted Summer Vegetable Salad 1 ear corn - grilled, shucked, and cut off the cob 1 red pepper -- roasted, peeled, and cut into a 1/2-inch dice 1 tomato -- grilled, peeled, seeded, and cut into a 1/2-inch dice 2 zucchini or other summer squash -- cut into 1/2-inch slices, grilled, and cut into 1/2-inch dice 1 tablespoon lime juice 1 tablespoon lemon juice 2 tablespoons white wine vinegar 2 ounces extra virgin olive oil Salt and pepper Instructions: Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66140,"Roasted Garlic Mashed Potatoes 1 bulb garlic 5 or 6 red potatoes 1 white onion, sliced 1 tablespoon olive oil 3 tablespoon melted butter, plus 2 tablespoons butter 1/4 cup sour cream Salt and pepper Instructions: Cut off the top of the garlic bulb, and roast in a preheated 350-degree oven in a ceramic dish for approximately 30 minutes. Place the red potatoes in a pot of water and boil until tender. Drain and set aside. Take 2 potatoes from the pile, cut them into quarters and place them on a cookie sheet. With a fork smash them down until flat, brush them with a little bit of the melted butter, and cook in a warm oven until crispy and golden brown. Set aside to top the finished potatoes. Saute the onions in the olive oil until the onions are translucent. Place the roasted garlic, boiled potatoes, 2 tablespoons butter, and sour cream into a standing mixer fitted with a paddle attachment, and beat until thoroughly blended. Scoop the potato mixture into a ceramic dish. Drizzle with the remaining melted butter and place in the oven until the top is browned. Push the \potato croutons\ into the top of the potatoes and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66141,"Espresso Tuile 1/2 teaspoon salt 1 cups brown sugar 1 cups corn syrup 1 1/4 cups all-purpose flour 6 ounces butter softened 1/2 teaspoon vanilla extract 2/3 cup crushed espresso beans 1 cup chopped pecans Instructions: Preheat oven to 350 degrees F. Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment. Add flour, butter and vanilla extract and mix well. Add espresso beans and pecans. Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time. Bake for 8 to 10 minutes, watching carefully. Crumble 3 pieces of parchment paper and set on a dry work surface. Remove cookie sheet from the oven. Peel the cookies off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper. Timing here is important. If cookies become too hard before draping, place in oven to soften. Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 66142,"Chicken Roulade with Mixed Vegetables and Pan Fried Potatoes 2 chicken breast halves Kosher salt and freshly ground black pepper 1 tablespoon olive oil, plus 1/2 cup olive oil, divided 1 green bell pepper, cored, seeded and thinly sliced 1 red bell pepper, cored, seeded and thinly sliced 1 carrot, thinly cut into sticks 2 Idaho potatoes, sliced 1/8-inch thick Instructions: Preheat the oven to 350 degrees F.
With a meat mallet, pound chicken breast halves until thin. Put each half on a large piece of plastic wrap and season chicken with salt and pepper, to taste.
In a saute pan over medium heat, heat 1 tablespoon oil and saute the vegetables until tender. Divide the vegetables in half and arrange in center of each chicken breast. Roll each chicken into a log and wrap tightly in the plastic wrap. Tie the ends of the wrap into a knot. Cover the bottom of a shallow baking dish with water and add the chicken. Bake until cooked through, about 20 to 30 minutes.
Meanwhile, heat a large saute pan over medium-high heat, add the remaining 1/2 cup of olive oil. When the oil is hot add the potatoes and fry until golden brown. Remove from the oil to paper towels to drain. Season with salt and pepper, to taste.
Remove the chicken from the oven to a cutting board. Discard the plastic wrap and slice. Arrange the potatoes on serving plates and top with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66143,"Basic Risotto 1 cup arborio rice 2 tablespoons olive oil 1 large onion, peeled and finelydiced 1/2 cup dry white wine 2 1/2 cups chicken stock 2 tablespoons unsalted butter 1/4 cup freshly grated Parmesan cheese 2 tablespoons heavy cream Instructions: Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking. Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or \sweat\ the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto. Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.) Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes. After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 66144,"Orange-Ginger Grilled Short Ribs 4 cups fresh orange juice 3 tablespoons packed light brown sugar 3 tablespoons tamari 1 teaspoon Sichuan peppercorns Kosher salt and coarsely ground pepper 2 whole star anise pods 1 2-inch piece fresh ginger, sliced into rounds 1 2-pound piece boneless beef short rib, sliced against the grain into 1/4-inch- thick pieces 1/4 cup canola oil Kosher salt and freshly ground pepper
1/4 cup finely chopped salted peanuts 2 scallions (green and pale green parts only), thinly sliced
1/2 teaspoon packed light brown sugar Pinch of ground allspice Pinch of ground cinnamon Kosher salt Instructions: Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool. Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes. Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
Make the scallion\u2013peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish. ","[Chardonnay, Pinot Noir, Grenache Blanc, Riesling]" 66145,"Sunny's Easy Smothered French Onion Chicken Thighs 1 cup all-purpose flour 1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs
4 tablespoons olive oil
3 tablespoons salted butter 3 tablespoons all-purpose flour
2 Vidalia onions, halved and thinly sliced
1 tablespoon Dijon
1 tablespoon chopped fresh thyme
1 teaspoon hot Hungarian paprika
2 cloves garlic, minced or grated on a rasp 3 cups beef stock
Kosher salt and freshly ground black pepper Serving suggestions: cooked white rice or Sunny's Garlic Red Bliss Mash, recipe follows 3 pounds red bliss potatoes 4 cloves garlic Kosher salt and freshly ground black pepper 3 tablespoons butter, at room temperature 1/2 to 1 cup heavy cream, at room temperature Instructions: For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl. For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm. Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes. Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well. Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66146,"Scalloped Potatoes 2 tablespoons unsalted butter, plus more for greasing 3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt Freshly ground black pepper
4 ounces Gruyere, shredded Nonstick cooking spray, for the baking dish, optional 2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
6 ounces thick-cut ham, diced
1/2 cup chopped fresh chives
Instructions: Preheat the oven to 350 degrees F. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 66147,"Tavern Turkey Stew with Fried Oysters 3 pounds skinless, boneless turkey thighs, cut into 2-inch cubes 4 medium shallots, chopped 4 garlic cloves, chopped 1/4 cup chopped fresh basil 3 tablespoons chopped fresh parsley 1 tablespoon fresh thyme 3/4 cup olive oil 1 leek (white part only), well rinsed and cut into 2-inch strips, for garnish 1/2 cup all-purpose flour 3 medium yellow onions, diced 4 celery ribs, diced 3 large carrots, diced 1/2 cup dry sherry 4 cups (1 quart) chicken stock 1 bay leaf 2 cups demi-glace, homemade or storebought 2 cups shredded red cabbage 2 medium zucchini, halved lengthwise and sliced 2 medium yellow squash, halved lengthwise and sliced 1/2 pound (2 sticks) unsalted butter 1/2 cup chopped tomato Salt and freshly ground black pepper, to taste Herbed Spaetzle, recipe follows Cornmeal Fried Oysters, recipe follows 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 4 eggs, lightly beaten 24 extra-large Bluepoint oysters, shucked 4 cups (1 quart) vegetable oil, for frying 2 lemons, each cut into 4 to 6 wedges, for garnish 1 cup all-purpose flour 2 large eggs 1 teaspoon chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary 1/2 cup cold water 2 tablespoons unsalted butter Instructions: In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight. Pour 1/4 cup of the oil into a large saucepan. Heat the oil over high heat to 350 degrees. Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. Reserve. Remove the turkey cubes from the marinade, discarding the marinade. Pat the turkey dry with paper towels and place in a medium mixing bowl. Sprinkle the flour over the turkey cubes and toss to coat thoroughly. In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery, and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender. Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Reduce the heat to medium and cook, until the liquid is reduced by 1/2, about 30 minutes. Add the chicken stock and bring to a boil over high heat. Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by 1/2. Add the demi-glace and bring to a boil over high heat. Remove from the heat. In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft. Add the tomato and saute for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture. Serve the stew over Herbed Spaetzle or egg noodles. Garnish with Cornmeal Fried Oysters and the reserved fried leeks. Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry. Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time. Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges. Yield:4 to 6 servings In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined. Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float, stir occasionally. Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66148,"Louisiana Red Beans and Rice ? teaspoon black pepper 1 teaspoon salt 1 teaspoon Creole seasoning Water 3 cups instant white rice, prepared according to package directions 1 package Honeysuckle White? or Shady Brook Farms? Hot Italian Turkey Sausage Links, cut into 1-inch pieces 1 tablespoon olive oil 2 cans (16 ounce each) red beans 3 ribs celery, sliced 1 large green bell pepper, chopped 1 large onion, chopped 6 cloves garlic, minced 2 bay leaves 1 teaspoon ground thyme 1 teaspoon cayenne pepper Instructions: 1.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 2.Cook sausage, stirring constantly until no longer pink, about 5 minutes. 3.Add remaining ingredients, and water if necessary to thin out mixture. 4.Simmer for about 15 minutes, stirring occasionally. 5.Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165 as measured by a meat thermometer. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66149,"Maple Pizzelle 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 3 large eggs 3/4 cup granulated sugar 1/4 cup maple sugar 1/3 cup vegetable oil, plus more for brushing 1/4 teaspoon pure maple extract Confectioners' sugar, for dusting Instructions: Whisk the flour, baking powder, salt and nutmeg in a large bowl; make a well in the center. In another large bowl, whisk the eggs, granulated sugar, maple sugar, vegetable oil and maple extract until well combined. Pour the egg mixture into the well in the flour mixture and whisk until incorporated. Preheat a pizzelle iron until a drop of water sizzles on the surface, about 10 minutes. Lightly brush the hot surface with vegetable oil. Spoon about 1 tablespoon batter into the center of the imprint (if you have a pizzelle iron with more than one imprint, fill each with 1 tablespoon batter). Close the iron and cook until there is no more steam coming out, about 45 seconds. Open and remove the pizzelle from the iron using a small offset spatula and transfer to a rack to cool (the pizzelle will crisp as they cool). Repeat with the remaining batter, lightly brushing the iron with more vegetable oil occasionally. Lightly dust the pizzelle with confectioners' sugar before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66150,"Savoy Jicama Slaw with Citrus-Cumin Dressing 8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound) 1 cup radicchio, finely shredded (about 1 small head) 2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces) 1 cup shredded carrots 1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks 1 cup green onions, white and bright green parts, thinly sliced (about 6) 3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed) 1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice 1/3 cup mayonnaise 1 teaspoon ground cumin Salt and freshly cracked black pepper 2 tablespoons agave nectar 1/4 cup fresh grapefruit juice 1/4 cup orange juice 3 tablespoons white balsamic Instructions: For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition. For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well. Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 66151,"Chorizo Burgers and Jose's Salsa 10 fresh habanero chiles 1 fresh jalapeno cl 1 huge fresh tomato, cut into chucks 5 roasted cl de arbol 1/2 cup finely cut fresh cilantro 1/2 cup finely chopped white onion Salt 1 pound ground pork butt 1/4 cup cider vinegar 3 teaspoons red cl powder 2 teaspoons cayenne 2 teaspoons granulated garlic 2 teaspoons ground paprika 1/2 teaspoon sugar 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon finely crushed Mexican oregano 1 1/4 pounds fresh ground beef 1 cup chopped fresh cilantro Cotija cheese Sour cream Hamburger buns 1 large white onion, sliced Green leaf lettuce Instructions: Cotija cheeseFor the salsa: Boil the habaneros, jalapeno and tomato in a small saucepan of boiling water for 5 minutes. Drain the chiles, but reserve the fluid to cool to add later to the chorizo. Place the boiled chiles and tomato and roasted cl de arbol in a blender and blend. Now mix in the cilantro, onion and salt to taste. Keep the salsa chilled. This recipe makes about 2 cups of Jose's Salsa - it is VERY SPICY!! For the chorizo: Mix together the pork, vinegar, cl powder, cayenne, granulated garlic, paprika, sugar, salt, black pepper, oregano and 1 cup of the reserved cl water from Jose's salsa in a large bowl. Cover with plastic film and leave to marinate in the refrigerator overnight. For the burgers: Mix the ground beef and cilantro into the marinated chorizo. Make into six 6-ounce burgers. Grill on a BBQ or a frying pan; make sure the meat is cooked through. Melt some cotija cheese on the cooked burger. Spread some sour cream on the buns. Add some green leaf lettuce, sliced onions and Jose's fresh salsa and ENJOY!!! ","[Rioja, Tempranillo, Garnacha, Barbera]

" 66152,"Sauteed Plantains 2 tablespoons butter 2 tablespoons canola oil 2 plantains, sliced in 1/2 vertically on bias and then cut lengthwise Instructions: In a large skillet, heat butter and oil over medium-low heat until butter melts, add plantains and saute until golden brown, and a fork goes through the flesh easily, 10 to 12 minutes. Turn occasionally to brown all sides. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 66153,"Grilled Plum and Pistachio Salad 4 plums, pitted, halved and each half cut in 3 2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1 head bibb lettuce, torn into bite-sized pieces
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 tablespoon white balsamic vinegar
1/4 cup toasted pistachios, chopped
1/2 cup ricotta salata cheese shavings
Instructions: Preheat a grill pan over medium-high heat. In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly. To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66154,"Gigantic Standing Snowman Four 15.25-ounce boxes white cake mix (plus required ingredients for egg whites version) 2 cups white candy melting wafers 1 tablespoon prepared vanilla frosting 1 cup orange candy melting wafers 5 chocolate-covered marshmallow cookies, such as Mallomars
Two 9-inch-long strands plus ten 3-foot-long strands rainbow sour candy strips or belts 2 cake doughnuts
2 1/4 cups sugar 2 tablespoons lemon juice
Pinch fine salt 12 large egg whites Instructions: For the snowman: Preheat the oven to 350 degrees F. Line mini muffin tins with white mini cupcake liners. Prepare the cake batter according to the package directions for using egg whites. Fill each cupcake liner halfway with batter. Bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a cooling rack to cool completely, about 30 minutes. Repeat with the remaining cake batter (you should have about 240 cupcakes total).
Microwave the white candy melting wafers in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 1 minute. Pour 2 tablespoons of the melted candy onto the center of a large serving platter or serving board (such as a 15-by-20-inch foam poster board). Place a 10-inch Styrofoam sphere on top of the candy and let set until hardened, about 10 minutes. This will be the bottom round of the snowman. Trim 2 inches off the flat end of three 12-inch wooden skewers, making sure that the skewers are even in length. Mark the center of the sphere and poke the 3 skewers, bundled together, into the center flat-end first, leaving about half the length of the skewers sticking out of the top. Align a 7-inch Styrofoam sphere on top and in the center of the 10-inch sphere and press down so the skewers are inserted into the smaller sphere, securing the snowman head to the bottom. Leave a 1-inch gap between the 2 spheres.
Set aside 5 cupcakes for making the nose later. Coat the bottom of 16 cupcakes with the melted candy (reheating as necessary) and wedge them around the base of the bottom sphere so they are in contact with the board, creating a ring of cupcakes to keep the base from moving.
Poke a toothpick through the top center of each of the remaining cupcakes until the toothpick pokes out of the other side. Coat the bottom of one cupcake with some of the melted candy. Starting at the bottom of the snowman, hold the top of the toothpick and poke the cupcake into the side of the sphere, offset between the row of cupcakes below, so that the toothpick is no longer showing and the coated bottom is pressed against the sphere. Working in batches so that the melted candy does not harden (and reheating as necessary), repeat with the remaining cupcakes until the bottom and head of the snowman are completely covered with cupcakes.
To make the carrot nose: Crumble the reserved 5 cupcakes into as fine a crumb as possible in a medium bowl. Add the vanilla frosting to the bowl and mix until well combined and the mixture can be formed into a stiff ball. Mold into a 4-inch carrot shape. Cut a 12-inch wooden skewer in half; discard the half without the point. Insert the skewer half lengthwise through the center of the carrot with the pointed end sticking out of the flat side of the carrot. Freeze until solid, about 30 minutes.
Microwave the orange candy melting wafers in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until melted, 1 to 2 minutes. Dip the frozen carrot into the orange candy until completely coated. Transfer to a parchment-lined dish until hardened, about 15 minutes.
Attach the carrot nose to the center of the face with the pointed end of the skewer, pressing in until the skewer is no longer visible and the carrot is straight.
For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching. Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the mixture is cool and holds stiff peaks, 10 to 15 minutes.
Transfer a quarter of the frosting to a large pastry bag fitted with a medium star tip. Pipe rosettes onto each cupcake starting in the center and swirling outwards until the entire cupcake is covered with frosting, refilling the pastry bag with frosting as needed.
To make the eyes and buttons: Cut 3 toothpicks in half and discard one of the halves. Stick the pointed end of each remaining toothpick half into the back of a chocolate-covered marshmallow cookie, making sure it doesn't poke through the front. On the head where the eyes would be, attach 2 marshmallow cookies to 2 cupcakes with the toothpicks. Attach 3 marshmallow cookies to 3 cupcakes down the front of the snowman where the buttons would be.
To make the ear muffs: Cut two 12-inch wooden skewers in half; discard the ends without the point. Insert a skewer point-side first into each side of the snowman head even with the eyes. Trim any excess skewer to leave 1 inch exposed. Attach a doughnut to each side of the head by pressing the doughnut into the skewer until it is flush with the head and pressing against the frosted cupcakes. Lay the two 9-inch sour candy strands next to each other across the top of the head to attach the ear muffs. Trim any excess if needed. To make the woven scarf: Stack four 3-foot-long sour candy strands on top of each other and position vertically in front of you. Measure 4 inches down from the top of the strands and insert a toothpick through all 4 pieces to attach them at the top. Separate the strands below the toothpick so they are no longer stacked on top of each other. Interlace the far-right strand first under the strand next to it, then over the strand next to that and finally under the last strand (on the left) to create the first weave, tightening as you go to create a snug pattern. Continue the pattern by bringing the same strand back over the strand closest to it, then under the next strand and finally over the last strand on the far right.
Repeat this pattern--weaving side to side and back again--until the strand has been completely woven through. Using a toothpick, attach another 3-foot strand where the original one left off and continue until the new strand is woven through. Cut the remaining unwoven strands at the bottom. Use toothpicks to secure the scarf. Repeat this process, starting with four new 3-foot sour candy strands and weaving in a fifth, to create 2 woven scarf halves equal in length.
Fray the unwoven section at the top of the scarf halves by pulling the different colors apart. Attach one of the scarf halves to the back of the snowman, securing it with toothpicks. Wrap the scarf carefully around to the front of the snowman so the frayed end drapes near the buttons. Secure the other scarf half, overlapping in the back if needed, and wrap around to the front of the body so the ends of the scarves overlap.
Keep chilled until serving. Serve within a day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66155,"Serrano-Wrapped Sherry Shrimp 12 large prawns or jumbo shrimp, tail on and deveined 4 cloves garlic, finely chopped
1 lemon, juiced 1 stem fresh oregano or marjoram, leaves stripped and finely chopped
EVOO, for drizzling Hot sauce, such as Tabasco Fat handful fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
12 slices Serrano ham
Olive oil, for sauteing
1/2 cup dry sherry
2 tablespoons butter
Instructions: Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham. Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 66156,"White Bean Stew 2 garlic cloves, finely sliced 1/3 cup olive oil 1/4 cup white wine 3 cups cooked cannellini beans, drained 1/2 cup chicken broth 1 teaspoon dried oregano 1/2 teaspoon dried red pepper flakes 1/4 cup chopped parsley Thinly julienned red bell pepper for garnish Instructions: In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66157,"Oven-Roasted Prawns with Romesco Sauce 3 tomatoes, halved 10 garlic cloves 2 slices crusty bread 1/2 cup whole almonds, with skin 1/2 cup hazelnuts or pine nuts 1 pimento or roasted red pepper 1/2 cup red wine vinegar 3/4 cup olive oil 1 teaspoon paprika 2 teaspoons kosher salt 3 tablespoons olive oil 2 pounds prawns, shelled, tails removed, heads on Instructions: Preheat oven to 450 degrees F. Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes. Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance). Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 66158,"Multi-Grain Rice Pilaf 2 tablespoons extra-virgin olive oil 3 tablespoons pine nuts 1 cup Wehani brown rice 1/2 cup wild rice, preferably whole, not broken 1/2 cup farro, an Italian hulled wheat also known as spelt 5 cups water 1 long strip lemon zest 3 sprigs fresh thyme 1 tablespoon kosher salt 1 bunch scallions (white and green), thinly sliced (3/4 cup) 1 lemon, juiced (about 1/4 cup) Freshly ground black pepper Instructions: In a large saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the pine nuts and swirl the pan until the nuts toast, about 2 to 3 minutes. Add the brown and wild rice and the farro and cook, stirring with a wooden spoon, until lightly toasted. Stir in 5 cups water, the lemon zest, thyme, and 2 teaspoons kosher salt. Bring to a boil. Reduce heat to a simmer, cover and cook undisturbed for 45 minutes. Check the texture of the rice, and if needed, continue simmering until tender and the liquid is absorbed, another 10 to 15 minutes. Remove from the heat, scatter the scallions and lemon juice over the surface of the pilaf and set aside, covered, for 10 minutes. Fluff with a fork, stirring in the scallions, remove the herb sprigs and serve. Season with remaining salt and black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66159,"Golden Sesame Roll-Ups 3/4 cup sugar 1/2 cup sesame seeds 2 teaspoons ground cinnamon 1 7-to-9-ounce sheet frozen puff pastry, thawed (half of a box) Instructions: Mix the sugar, sesame seeds and cinnamon in a small bowl. Lay out a 12-by-16-inch piece of parchment paper. Sprinkle 1/2 cup of the sugar mixture evenly on the paper. Lay the puff pastry on top and sprinkle with another 1/2 cup of the sugar mixture. Roll out the dough into a 12-inch square, pressing the sugar into the dough with the rolling pin. Roll up the dough tightly into a log. Wrap in the parchment paper and freeze until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds and place 1 inch apart on the prepared baking sheets. (If the spirals unravel, pinch them back together.) Freeze until firm, about 20 minutes. Bake until the pastry is puffed and light brown, 10 to 15 minutes. Remove from the oven and sprinkle with the remaining sugar mixture. Return to the oven and bake until the cookies are glazed and golden, 10 to 15 more minutes. Use a spatula to transfer the warm cookies to another sheet of parchment paper, flipping them over before the sugar hardens. Let cool completely. Store in an airtight container up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66160,"Santorini Warm Country Feta Phyllo pastry sheets from 1 frozen package (recommended: medium or thick style, if available) 1 1/2 pounds Greek feta cheese, in block form Vegetable or sunflower oil, for frying 3/4 cup Greek honey 2 tablespoons black sesame seeds 1 small jar candied figs, or fig jam Instructions: Thaw the frozen phyllo pastry sheets in the refrigerator overnight, and then bring these to room temperature prior to use for easier handling. Drain the feta cheese from the brine. Cut the block of feta using a thin, sharp knife into 6 slices, approximately 2 by 4 inches and 1/2-inch thick. Set the slices on a clean kitchen towel to dry. Lay the phyllo sheets on a flat surface and cut with kitchen scissors or a small sharp knife to size. They should be cut into rectangles, approximately 8 by 12 inches. Use a ruler if needed. Lay 1 cut piece of phyllo in front of you like a sheet of wrapping paper - the 12-inch length top to bottom. Place a slice of feta at the top end of the sheet slightly below the edge and wrap it up as you would a small package. Fold the top end of the sheet over the feta and then fold the left and right sides over. Flip the partly wrapped feta down the sheet towards you until it is fully wrapped. If needed, a little water can be used to seal the last edge of the sheet onto itself. Set aside with the sealed edge on the bottom of the package so the weight keeps the phyllo closed. Do not stack packages on top of each other. Continue to wrap all the pieces of feta. Heat the oil to 350 degrees F in a deep sided skillet using sufficient oil to float the package, about 3 to 5 inches of oil. Fry to a golden brown, about 5 minutes on each side. The pastry should puff up slightly. Remove with tongs or a slotted spoon and drain on a paper-towel lined plate. Serve each package on an individual plate or, if on a serving platter, do not stack the packages. Drizzle each package with about 2 tablespoons of honey and sprinkle with a teaspoon of black sesame seeds. Top with cut pieces of candied fig or a teaspoon of chunky fig jam. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 66161,"Mighty Duck with Potatoes One 12-ounce can orange juice concentrate 15 whole black peppercorns 4 cloves garlic, smashed 1 bunch fresh thyme 1/2 cup kosher salt, plus additional for seasoning One 5 1/2- to 6-pound frozen Long Island duck, thawed 1/4 cup Grade A maple syrup 2 teaspoons red pepper flakes 1 pound Red Bliss potatoes, quartered Freshly ground black pepper 2 shallots, minced 2 handfuls shredded chard Dash sherry or balsamic vinegar Instructions: Combine 10 ounces of the orange juice concentrate with 1 can of warm water in a bowl (reserve the remaining concentrate for the glaze). Combine the orange juice, peppercorns, garlic cloves, thyme and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt. Remove the pop-up thermometer, liver, gizzards and heart from the duck. Cut off the wing tips. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using the knife, make a crescent-shape cut between the leg and the breast. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag and pour the brine over the duck. Seal the bag, ensuring that all the air is removed. Brine the duck for 2 to 2 1/2 hours in the refrigerator. Bring 1 1/2 inches to 2 inches water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium-low. Steam the duck for 15 minutes. Preheat the oven to 400 degrees F. Place a large cast-iron skillet in the oven to preheat on the center rack. Carefully remove the steamed duck (do not throw out the water) and lay it on a cutting board. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Score all pieces. Remove the skillet from the oven, add just the legs skin-side down and cook for 10 minutes. Remove the skillet from the oven and add the breasts skin-side down and cook 7 minutes more. Combine the maple syrup, red pepper flakes, remaining orange juice concentrate and a pinch of salt in a small saucepan and bring to a simmer over medium-high heat until the sauce just generously coats the back of a spoon, 3 to 5 minutes. Remove the skillet from the oven, flip the duck pieces over, brush with the glaze and return the skillet to the oven to brown the skin until crisp and a deep mahogany brown, 3 to 5 minutes more, or until the legs are 160 degrees F and the breasts register 140 degrees F. Remove the duck from the skillet to a wire rack set inside a baking sheet and loosely tent with foil. Meanwhile, steam the potatoes in the same water that you steamed the duck over medium heat until they slide off a paring knife when stabbed, 3 to 5 minutes. Drain the potatoes. Remove and save 1 tablespoon of the fat from the skillet. Heat the skillet on medium-high heat and add the potatoes. Cook, undisturbed, until golden brown, about 3 minutes. Then flip the potatoes and cook 3 to 5 minutes more. Drain the potatoes on a paper towel-lined plate and season with salt and pepper. Add the tablespoon reserved duck fat back into the skillet and heat on medium heat. Add the shallots and saute until translucent, about 2 minutes. Toss in the chard and cook until it just barely wilts. Season with the vinegar. Slice the duck breast thinly on the bias. Serve the duck with the sauteed chard and duck fat fried potatoes. Spoon over additional glaze, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66162,"Christmas Jell-O Shots One 3-ounce package lime gelatin, such as Jell-O 1/2 cup white rum
One 3-ounce package strawberry gelatin, such as Jell-O 1/2 cup white rum
1/2 cup heavy cream Red and green sprinkles, for decorating
Instructions: For the lime layer: Heat 1 1/2 cups water in a small saucepan (or in a heatproof bowl in the microwave) until just simmering. Pour the lime gelatin powder into a medium bowl, then add the hot water. Stir until the powder has completely dissolved, about 2 minutes. Stir in the rum until combined. Transfer to a large liquid measuring cup. Divide evenly among 34 plastic shot glasses (1-ounce glasses). Refrigerate until the gelatin has set, about 45 minutes. For the strawberry layer: Heat 1 1/2 cups water in a small saucepan (or in a heatproof bowl in the microwave) until just simmering. Pour the strawberry gelatin powder into a medium bowl, then add the hot water. Stir until the powder has completely dissolved, about 2 minutes. Stir in the rum until combined. Transfer to a large liquid measuring cup. Carefully pour this mixture on top of the set lime layer in each shot glass, then return the glasses to the refrigerator to set completely, about 2 hours.
For the topping: Meanwhile, with an electric mixer on medium speed, whisk the cream in a large bowl until it holds stiff peaks. Cover and refrigerate until ready to serve.
Pipe or dollop the whipped cream on each shot, then decorate lightly with sprinkles. Serve chilled. ","[Moscato, Prosecco, Lambrusco, Vinho Verde]" 66163,"Portuguese Roasted Chicken 1 (3-pound) whole chicken Juice of 1 lemon (about 1/4 cup) 1 clove garlic, minced 1/2 cup olive oil, divided Sea salt Pinch of ground pepper 1 teaspoon pimento paste 1 cup white wine Instructions: Preheat the oven to 400 degrees F. Place chicken on cutting board, breast-side down. Use a pair of poultry shears or heavy-duty kitchen scissors to cut along either side of the bird's backbone; remove. Turn the chicken over; use palms to press on breast bones to flatten the chicken. Using a sharp, heavy knife, cut the chicken between breast halves. The chicken will be in 2, flat pieces.
Place an ovenproof cooling rack on a large rimmed baking sheet. In a small bowl, mix together the lemon juice, garlic, 1/4 cup olive oil, 1/2 teaspoon salt, pepper, and pimento paste, then rub over the chicken. Transfer the chicken to a rack, then pour 2 tablespoons olive oil and 1/2 cup wine over the chicken. Roast 30 minutes; turn the chicken over and pour the remaining 2 tablespoons oil and 1/2 cup wine over the chicken. Roast the chicken until golden, moist, and opaque throughout, about 30 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66164,"Hash Brown Salad Vegetable oil 4 frozen hash brown patties 1 red bell pepper
2 stalks celery
2 tablespoons cooked, crumbled bacon or bacon bits
Handful nuts from trail mix 2 tablespoons mayonnaise Juice of 1 lime
Chili powder Kosher salt and freshly ground black pepper Instructions: Heat a large skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat the pan. Add the hash brown patties and cook for 5 minutes on each side, until browned, crispy and cooked through. Set aside. Roast the bell pepper over a gas flame until the skin is charred all over. Place in bowl, cover with a plate and set aside for 10 minutes. Slice the celery and chop the nuts; add to a bowl, along with the crumbled bacon. Stir in the mayonnaise and lime juice, and season with chili powder, salt and black pepper. Scrape off the skin and remove the stem and seeds from the roasted pepper. Dice, add to the bowl and mix. Taste and adjust the seasonings. To serve, cut the hash browns into 1/2-inch sticks, mound on plates and spoon the salad over the top. ","[Ros, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66165,"Strawberry Champagne 1 tablespoon sweetened strawberry puree 6 ounces champagne Instructions: In champagne flutes pour in strawberry puree. Pour champagne over it to blend. It should have a pink blush to it. ",[Champagne] 66166,"Chicken and Pineapple Skewers with Jerk Marinade 3 tablespoons brown sugar 2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero cl, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes 1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper 3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates Instructions: For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, cl and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.) For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour. Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade. Preheat a grill to medium-high heat. Spray the grill grates with cooking spray. Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 66167,"Chicken and Chinese Sausage Rice Hot Pot 3 chicken thighs, boned, 1/2-inch dice, with the skin 1 tablespoon dark soy sauce 1/2 tablespoon sugar 1/2 tablespoon sesame oil 1/2 cup sliced scallions 1/2 tablespoon cornstarch 1 tablespoon minced ginger 1 lapchang (Chinese sausage), 1/4-inch disks 3 cups Chinese long grain rice, washed until water is clear, drained 1 teaspoon salt 1 tablespoon peanut oil 6 cups chicken stock Instructions: Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes. In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving. Plating: Serve rice pot family style with rice bowls and chopsticks. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 66168,"Haricots Verts With Shaved Parmesan 3/4 pound ready-to-cook haricots verts 2 tablespoons sour cream 1 teaspoon lemon juice 1/4 cup shaved parmesan cheese Freshly ground black pepper Instructions: Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat. Serve immediately with shaved parmesan and freshly ground pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 66169,"Venison Potatoes Brandade 1 pound ground venison 2 cloves garlic, finely chopped 1 medium onion, finely chopped 1 tablespoon chopped fresh rosemary leaves Salt and freshly ground black pepper 2 1/2 pounds potatoes, peeled (5 or 6 medium potatoes) 1/2 cup butter 1/2 cup grated Parmesan 2 tablespoons fresh chives, chopped 1 cup all-purpose flour, to coat 3 to 4 eggs, for breading 1 or 2 tablespoons milk, as needed to mix with eggs, for breading 1 cup fine bread crumbs, to coat Oil, for frying Instructions: In a hot saute pan, brown venison with garlic, onions and rosemary. Drain extra juices off, season with salt and pepper, to taste, and set aside to let cool. Boil potatoes, drain well, and mash with butter. (You want them to be \tight\ mashed potatoes.) Add Parmesan and chives to potatoes and let cool. Combine the venison with the potatoes. When mixture is cool enough to handle, you can shape with a mold (such as a 2-inch cookie cutter), or make patties, logs, or small spheres. Bread the brandade in a 3 step process: roll in flour, then dip in egg mixed with milk, then coat with bread crumbs. In a pot of hot oil or a deep fryer, fry until golden brown. Serve warm. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 66170,"BBQ Beer Sauce 1 tablespoon olive oil 1 tablespoon minced garlic 2 tablespoons small-diced onion One 6-ounce can tomato paste
4 teaspoons brown sugar
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce 1/4 cup apple cider vinegar
One 28-ounce can plum tomatoes
1/2 cup beer, such as Heist Brewery Hive Five Instructions: Heat a medium to large saucepot over medium heat. Add the olive oil, garlic and onions and cook until fragrant, about 2 minutes. Add the tomato paste, brown sugar, yellow mustard and Worcestershire; stir together. Stir in the apple cider vinegar and simmer for 1 minute to combine the flavors. Add the canned tomatoes and beer and blend with an immersion blender. Simmer on medium-low heat, stirring occasionally, until the sauce thickens and the flavors have blended, about 45 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 66171,"Cheesecake-Stuffed Blueberry Muffin 4 ounces cream cheese, at room temperature 1/4 cup sour cream 3 tablespoons granulated sugar
Nonstick cooking spray 1 3/4 cups all-purpose flour (see Cook's Note) 1/2 cup yellow cornmeal 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 cup whole milk 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup blueberries 1/4 cup coarse sugar Instructions: Preheat the oven to 375 degrees F. For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66172,"Creamed Kale with Caramelized Shallots 3 tablespoons unsalted butter 3 tablespoons finely chopped Spanish onion 3 tablespoons all-purpose flour 3 cups milk, scalded Pinch freshly grated nutmeg Salt and freshly ground pepper 3 pounds kale, center stalk removed, and coarsely torn into pieces Caramelized Shallots, recipe follows 6 tablespoons unsalted butter 2 tablespoons sugar 10 shallots, peeled and sliced, or 40 baby onions, peeled Salt and freshly ground pepper Instructions: Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use. Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots. Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 66173,"Fried Polenta Discs with Mascarpone Cheese 1 log, 24 ounces, prepared corn polenta, plain or flavored, available in refrigerated cases in market 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 tablespoon butter Salt 1 tub, 16 ounces, mascarpone cheese 1/2 cup half-and-half 3 tablespoons capers 1 lemon, zested 3 tablespoons jarred, drained, chopped roasted red peppers 3 tablespoons chopped Italian cracked or pitted green olives 3 tablespoons chopped pitted oil cured olives 2 tablespoons chopped parsley leaves Instructions: Heat a large nonstick skillet over medium high heat.
Cut polenta into 1/2-inch slices. Add extra-virgin olive oil and butter to skillet then season the discs with a little salt. Brown and crisp polenta discs on both sides, 3 minutes on each side.
Mix mascarpone with the half-and-half, capers and lemon zest. Combine chopped roasted red peppers, green and black olives and parsley in a separate small bowl.
To serve, layer polenta discs with spoonfuls of the cheese on a plate and garnish with chopped olives and peppers. ; ","[Barolo, Barbaresco, Chianti, Valpolicella]" 66174,"Chicken with Leeks, Watercress and Radish 3 tablespoons vegetable oil 4 bone-in chicken breast halves, with skin (about 2 1/2 to 3 pounds) 1/2 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 4 tablespoons unsalted butter 2 leeks (white and light green parts), halved lengthwise, sliced crosswise, and rinsed 4 radishes, thinly sliced into rounds 1/4 cup dry white vermouth 1/3 cup heavy cream 1 bunch watercress, stems trimmed (reserve a few sprigs for garnish), roughly chopped Instructions: Game Plan: Slice and clean the leeks (see Cook's Note) while pan-searing the chicken. Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat; add the oil. Pat the chicken dry and season with some salt and pepper to taste. Lay the chicken skin side down in the skillet and cook undisturbed until the skin is golden and crispy, about 4 minutes. Add a nut-size bit of the butter to the skillet, and when the butter smells fragrant, turn the chicken and cook until opaque, about 4 minutes more. Put the chicken in a baking dish or roasting pan and bake just until firm to the touch, 10 to 12 minutes. Pour all but 1 tablespoon fat from the skillet and return pan to the heat. Add the leeks and radishes and cook, tossing, until wilted, about 4 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the vermouth, bring to a boil, and reduce until syrupy. Stir in the cream and bring to a boil. Remove the skillet from the heat, add the watercress, and toss just until it is wilted. Add the remaining butter and swirl the skillet until it melts. Stir in any chicken juices that have collected in the roasting pan. Spoon the leek mixture onto 4 plates and arrange the chicken breasts on top. Garnish with the reserved watercress sprigs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 66175,"Spanish Burger with Pickled Shallots 1 stick unsalted butter 1 tablespoon harissa 2 cloves garlic, smashed 3/4 cup sherry vinegar 1 tablespoon sugar Kosher salt Pinch of saffron 2 large shallots, thinly sliced 1/4 cup mayonnaise 1 teaspoon harissa 1/4 teaspoon smoked paprika 2 jarred piquillo peppers (or 1 roasted red pepper),patted dry 1 anchovy fillet Juice of 1/2 lemon Kosher salt and freshly ground pepper 1/2 cup canola oil 4 thin slices prosciutto di Parma 1 1/4 pounds ground beef chuck Kosher salt and freshly ground pepper 1 tablespoon canola oil 4 slices fontina cheese 4 soft sesame buns, lightly toasted Baby arugula, for topping Instructions: Make the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld. Make the pickled saffron shallots: Bring the vinegar, sugar, 1 teaspoon salt and the saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over them, cover and refrigerate at least 30 minutes and up to 24 hours. Make the a?oli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld. Make the crispy prosciutto: Heat the canola oil in a small saut pan over medium heat until it shimmers. Add 1 slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels. Make the burgers: Put the ground beef in a large bowl and mix in some salt and pepper. Divide into 4 equal patties. Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, about 4 more minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute. Spread some a?oli on the top and bottom buns. Place a burger on each bottom bun; top with pickled shallots, followed by a slice of crispy prosciutto and arugula. Add the top buns and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 66176,"Pita and Greens Benedict with Feta Cream 2 ounces feta, crumbled 1/2 cup (113 grams) whole milk Greek yogurt
1/2 teaspoon Aleppo pepper or paprika, plus more for sprinkling
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
2 cloves garlic, sliced
6 ounces spinach
Juice of 1/2 lemon
4 large eggs
2 Pitas, halved, recipe follows 1 1/2 cups warm water 2 1/4 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 tablespoons olive oil, plus more for the bowl
3 3/4 cups bread flour, plus more for dusting (you may sub out 1 3/4 cups bread flour for 1 3/4 cups whole-wheat flour)
Nonstick cooking spray for the bowl, optional Instructions: Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance). Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt and 2 tablespoons water and cook, stirring occasionally, until softened and wilted, about 4 minutes. (You may need to add the spinach in batches if it's too much to fit in all at once.) Season with pepper and squeeze in the lemon juice. Turn the heat down to low just to keep this warm while you poach the eggs. Bring a large pot of water to a boil. Crack the eggs one at a time into a small bowl, then carefully lower the eggs into the boiling water. Cook until the whites are firm but the yolks are still runny, 2 to 3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture.
Toast or grill the pitas. Drizzle with a little olive oil and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of Aleppo or paprika. Enjoy! Mix together the warm water, yeast and sugar in a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. With the mixer running on low speed, add the salt and oil, then gradually add the flour. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Do not add too much flour.) Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours. Turn the dough onto a clean work surface and divide it into 24 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, then cover them with plastic wrap and let them rise for 30 minutes.
Preheat the oven to 500 degrees F and line 2 baking sheets with parchment paper. With a rolling pin, roll out the balls of dough into 3-inch circles, dusting with flour as needed. Place them on the lined baking sheets and bake until they're puffy and just starting to brown, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66177,"Bananas Paletas 2 medium bananas, about 3/4 cup 1/4 cup sugar 1 cup whole milk 1 teaspoon vanilla extract Special equipment: Plastic ice pop mold or use paper cups with wooden sticks inserted. Instructions: Puree the bananas, sugar, milk, and extract together in a blender until smooth. Pour the mixture evenly among 4 to 6 molds and freeze until solid. Unmold by first running a little cold water over outside of molds, then gently pulling the sticks. ","[Viognier, Moscato, Riesling]" 66178,"The Ultimate Breakfast 2 buttermilk biscuits 2 breakfast sausage patties 1 tablespoon butter 4 eggs 2 slices cheddar 2 cups Sausage Gravy, recipe follows 5 cups water 7 cups milk 1 pound pork sausage 1 1/2 cups flour 2 tablespoons salt 2 tablespoons pepper Instructions: Split the biscuits in half and set aside. In a saute pan, cook the sausage patties. Remove from the pan and place on bottom half of each biscuit. Add butter to the sausage fat and melt. Crack the eggs into the pan and cook to desired doneness. Top the sausage with a slice of cheese and then top with fried eggs. Place the other half of each biscuit on top of the eggs and smother with the sausage gravy. Mix water and milk in a stock pot and slowly heat. Do not boil. In a cast-iron skillet, cook the sausage. The meat should be chopped frequently while cooking to give it a ground beef consistency. When the sausage is well done, carefully strain and save the grease and then add the meat to the water and milk. Put the grease back in the skillet over moderate heat. Stir in the flour, salt and pepper to make your roux. Cook this mixture until it will cling to the spoon and come off the skillet cleanly. When the milk and water mixture is just under boiling, stir in the sausage roux while turning off the heat to thicken the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66179,"Smoked Chicken Nachos 1 whole chicken 2 pounds wood chips (flavor of choice) 1 tablespoon olive oil 2 bags vegetable chips or tortilla chips 2 heirloom tomatoes, diced 4 jalapenos, sliced very thin 2 cups sour cream 1 cup cilantro leaves 1 cup chopped chives 1 pound goat cheese wrapped in plastic and kept in the freezer Instructions: Preheat an outdoor grill and split the chicken in 1/2 from head to tail. Soak the wood chips in water for about 10 minutes. This will prevent the wood chips from burning as soon as they come in contact with the fire. Place the wood chips in the bottom of a grill below the grates. Set the flame on 1 side of the grill to medium and the other side to medium high. Place the chicken, skin side up, on the medium side of the grill. Cover and allow the chicken to smoke and grill at the same time. This should take about 15 to 20 minutes. Allow the chicken to cool completely before shredding the meat off the bones. Reserve for the assembling of the nachos. Form an assembly line with all of the ingredients. Start with the serving dish, then the chips, chicken, tomatoes, jalapenos, sour cream, cilantro and chives. Right before they are served, remove the cheese from the freezer. Using a fine side of a box grater, shave the goat cheese over the top of the nachos. Chef's Note: Paper vessels can be purchased at a wholesale restaurant or party supply store. I recommend using individual serving dishes that are 5 inches by 3 inches. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 66180,"Bahamian Steamed Conch 2 tablespoons canola oil 2 cloves garlic, minced 1 large Spanish onion, sliced 1 medium green sweet pepper, sliced 1 medium red sweet pepper, sliced 3 tablespoons tomato paste 4 medium plum tomatoes, chopped 3 sprigs fresh thyme 5 pounds conch meat (tenderized with a mallet, steamed and cut into large chunks), liquid reserved 1 red cl pepper, chopped Salt Instructions: Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add cl pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66181,"Roasted Oysters with Warm Bacon Vinaigrette 4 cups rock salt 12 medium oysters
3 slices bacon, finely diced
1/4 cup red onion, minced
1 teaspoon whole-grain mustard
1/3 cup red wine vinegar
1 bunch watercress, thick stems removed
Instructions: Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt. Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes. Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress. Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 66182,"Steak and Brie Bites 24 crostini crackers 2 tablespoons olive oil, plus more for toasting the crostini 1 1/2 pounds New York strip steak
Kosher salt and freshly ground black pepper
1/2 cup whole-grain mustard
2 tablespoons salted butter
Two 8-ounce wheels Brie, cut into wedges 1 cup jarred roasted peppers, drained and sliced
1/2 cup fresh parsley leaves
1/4 cup shaved Parmesan
Instructions: Briefly toast the crostini crackers on each side in hot olive oil in a skillet until glistening and crisp. Remove and set aside. Preheat a cast-iron skillet over medium-high heat. Sprinkle the steak with salt and pepper, then rub with the mustard. Add the butter and 2 tablespoons olive oil to the skillet. Once the butter is melted, sear the steak until cooked to your preference, 3 to 5 minutes per side for medium rare. Allow to cool completely, then wrap in plastic wrap and chill. (This can happen anytime before.) When ready to build the crostini, thinly slice the steak against the grain. Press a wedge of Brie on each crostini. Top with the sliced steak, peppers, parsley and shaved Parmesan. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66183,"Kielbasa, Potato and Cabbage Soup 2 tablespoons olive or vegetable oil 1 1/4 pounds (1 ring) kielbasa, 1-inch dice 1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped 1 tablespoon paprika, 1 scant palmful 1/2 tablespoon coriander, half a palmful 1/2 teaspoon ground allspice 2 carrots, chopped 2 ribs celery, chopped 2 cloves garlic, crushed 1 onion, chopped
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 head savoy cabbage, chopped A few grates nutmeg 1 cup lager beer, room temp 4 cups chicken stock 2 cups tomato passata or puree 1/2 cup creme fraiche 3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried Handful fresh parsley leaves, chopped 1/2 lemon, juiced Instructions: Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 66184,"Barbeque Roasted Potatoes with Sour Cream Bacon Sauce 3 tablespoons olive oil 2 tablespoons barbeque seasoning (recommended: Grill Mates) 1 tablespoon crushed garlic 2 teaspoons lemon juice 1 1/2 pounds baby white potatoes, quartered 1 cup sour cream 2 tablespoons crumbled bacon 1 tablespoon Worcestershire sauce 1 tablespoon dried chives 1 teaspoon hot sauce Instructions: Potatoes: Preheat grill to medium heat. In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat. Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender. Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 66185,"Teriyaki Chicken and Gingered Vegetable Pot Pie 4 tablespoons (1/2 stick) butter 4 tablespoons all-purpose flour 1 chicken bouillon cube
2 cups chicken stock, hot 1/2 cup heavy cream
1 teaspoon grated fresh ginger
2 cups frozen peas and baby onions
2 cups cubed teriyaki-style deli chicken (1/2-inch cubes) 1 cup finely minced fresh parsley Kosher salt and freshly ground black pepper
1 sheet frozen puff pastry 1 large egg beaten with 1 tablespoon milk
Instructions: In a 4-quart saucepan or Dutch oven, melt the butter over medium heat and add the flour. Cook, whisking, until the mixture is combined and the raw flour taste is gone, about 2 minutes. Meanwhile, whisk the bouillon cube into the hot chicken stock until combined. Add the stock mixture to the roux in the saucepan, then add the cream. Add the ginger and bring to a simmer, whisking. Cook for 5 minutes. Lower the heat, add the peas and onions, chicken and parsley and season with salt and pepper. Heat until just warmed. Transfer the mixture to a 2-quart ovenproof saucepan or heatproof ramekin. Let cool to room temperature. Preheat the oven to 400 degrees F. Let the puff pastry thaw just until you can work with it. Cut the pastry into a circle 1 inch wider than the width of the saucepan or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash. Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash. Bake the pot pie until the top is golden brown, 25 to 35 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66186,"Rocky Road Pudding 4 1/2 cups whole milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons vanilla extract 1 cup miniature marshmallows 1 cup walnuts, toasted and roughly chopped 1/2 cup miniature semisweet chocolate chips, plus more for garnish Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 66187,"Steamed Sea Bass in Hot Beer and Ginger Lime sauce 1 (1-inch) piece fresh ginger, peeled and thinly sliced into long strips 1 spring onion (green), sliced into long strips
1 (1 1/4-pound) whole wild sea bass, scaled, gutted, cleaned and skin scored
2 tablespoons Shaohsing rice wine or dry sherry Serving suggestion: Steamed wild and basmati rice, for service 2 tablespoons groundnut oil (peanut) 1 tablespoon freshly grated ginger Zest of 1 lime 1 (12-ounce) bottle Chinese beer or any light beer 2 tablespoons light soy sauce 1 spring onion (green), sliced into long strips Handful fresh cilantro leaves and stalks, coarsely chopped Instructions: To make the bass: Either drape some of the ginger and spring onion strips across the fish or tuck them within the scores in the skin. Then, stuff the rest inside the cavity of the fish. Set the bass on a heatproof plate or dish and pour over the rice wine or sherry. Place the plate inside a large bamboo steamer and cover. Then, secure the steamer on top of a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the fish for 8 to 10 minutes, depending on the size of the fish, until its flesh flakes when poked with chopsticks. Turn off the heat and leave the fish in the steamer. To make the sauce: Heat the groundnut oil in a large pan or wok. Add in the ginger, and stir-fry for a few seconds, then add the lime zest, followed by the beer, and soy sauce. Stir and, as the liquid comes to the boil, add the spring onions and cilantro. At this point, switch off the heat immediately.
Remove the plate and fish from the bamboo steamer, pour the sauce over the fish, and serve immediately with some steamed rice.
If you don't have a large enough steamer, place the fish on a heatproof plate, and put on a roasting rack in a pan. Put the pan in the oven, and carefully pour boiling water into the pan. Cover with foil, and cook for 8 to 10 minutes at 400 degrees F, or until the flesh flakes when poked and has turned opaque. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66188,"Fresh Tomato Tart 1 store-bought or homemade dough for tart shell 8 to 10 ounces mozzarella cheese, shredded 2 tablespoons chopped fresh basil, plus extra for garnish 4 to 6 plum tomatoes, sliced 1/4-inch 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup extra virgin olive oil Basil, chopped for garnish Instructions: Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66189,"Soba Noodle-Vegetable Salad 4 ounces soba noodles, or whole-wheat spaghetti 1 large shallot, very thinly sliced 1 1/2 cups shredded carrot 1 red pepper, julienne 1/3 cup shredded fresh basil leaves 1/3 cup shredded fresh mint leaves 1 tablespoon chopped fresh cilantro leaves 1/4 cup rice vinegar 1 teaspoon sugar 1 tablespoon walnut oil (or canola oil) 1/2 teaspoon sesame oil 1 teaspoon finely minced garlic 1/2 teaspoon chili flakes 1/2 teaspoon lime zest 1 teaspoon lime juice 1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce Salt 6 large Bibb lettuce leaves Instructions: Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly. Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 66190,"Garlic Aioli 1 large egg* 1 tablespoon Dijon mustard 1 tablespoon chopped garlic Juice of one lemon Salt Freshly ground white pepper 1 cup vegetable oil Instructions: In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66191,"Sweet Potato Waffles 1 1/2 cups peeled and cubed sweet potatoes 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 egg whites, at room temperature 1 cup milk 1/4 cup firmly packed light brown sugar 1/4 cup butter, melted 1 tablespoon grated orange rind Vegetable spray, for waffle iron Special equipment: steamer basket and waffle iron Instructions: Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66192,"Alcoholic Hot Chocolate 2 cups milk 3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred 1 cinnamon stick 2 teaspoons honey 1 teaspoon brown sugar 1 teaspoon vanilla extract 2 tablespoons dark rum, or to taste Instructions: Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted. Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups. ","[Port, Tawny Port, Madeira, Sherry]" 66193,"Pinto Bean Soup with Salsa Fresca 3 plum tomatoes, cored, seeded and diced 1/2 small red onion, finely diced 1 bunch cilantro, leaves only, chopped Juice of 1 lime (about 1 tablespoon) Salt and freshly ground black pepper 1 1/2 cups dried pinto beans 7 cups water 1/4 cup vegetable oil 2 medium onions, diced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 cloves garlic, minced 6 cups chicken stock, vegetable stock or water 1/3 cup sour cream or creme fraiche, for garnish Instructions: To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator. Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours. Remove from the heat. In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes. Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66194,"Maple Bread with Soft Cheese 1/2 cup maple syrup 3 tablespoons butter
Salt
8 thin slices sourdough bread Oil, for oiling plate 1 small disk washed-rind cheese, such as Camembert
Instructions: Cook the maple bread in two batches: Heat a large, heavy skillet over medium heat and, when hot, add 1/4 cup of the maple syrup, 1 1/2 tablespoons of the butter and a pinch of salt. Add 4 slices of the bread and immediately flip to coat in the buttery maple syrup. Cook, flipping often with a butter knife, until the bread is lacquered with the syrup and takes on a toasted look and the bottom of the pan is coated with just a dry film, about 4 minutes. Transfer the maple bread to a lightly oiled plate to cool. (Repeat the process with the remaining pieces of bread.) Smear a chunk of soft cheese into the bread and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 66195,"Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies 1 pound/450 g penne rigate pasta 3 tablespoons/45 ml extra-virgin olive oil 2 cloves garlic, chopped 2 dry cl peppers, crushed 8 anchovy fillets, finely chopped 2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa) 1/2 cup/114 g finely grated breadcrumbs Small bunch fresh flat-leaf parsley, chopped Instructions: Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce. To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the cl peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs. Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66196,"Chocolate Suds 2 cups skim milk 2 ounces cocoa powder 2 ounces sugar 1 tablespoon granulated lecithin (soy based) Instructions: Combine all ingredients in a bowl. Using a hand blender, mix together well. Keep the hand blender in 1 position so air can incorporate into the liquid and create suds. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 66197,"Feta Whipped with Basil, Lemon, and Pepper 3 cups (about 12 ounces) crumbled feta, preferably Greek 3 scant tablespoons dried basil 1 heaping tablespoon cracked black peppercorns 2/3 cup extra-virgin olive oil, preferably Greek 6 tablespoons fresh lemon juice 1 teaspoon lemon zest, cut into very thin strips (julienne) Instructions: Pulse together the feta, basil, and peppercorns in a food processor until combined. Add the olive oil and lemon juice, alternating between each and pulsing after each addition, until the mixture is dense but spreads easily. Remove to a serving plate, garnish with lemon zest, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66198,"Mango Shake 2 cups mango chunks 1 tablespoon sugar 1 cup yogurt Ice cubes, as needed 1/8 teaspoon ground star anise, optional 1/8 teaspoon ground mint, optional Instructions: Put the mango chunks, sugar, yogurt, ice cubes, star anise, if using, and ground mint, if using into a blender and process until the mixture is smooth and creamy. Transfer and divide the mango shake between 2 glasses and serve. ","[Viognier, Moscato, Riesling]" 66199,"Green Mesquite Beans for Cookout 2 pounds cleaned pinto beans 2 ounces bacon ends, chopped 1 ounce chopped jalapeno pepper 3 tablespoons brown sugar 3 tablespoons chili powder 1 1/2 tablespoons paprika 1 tablespoons salt 1/2 gallon water Instructions: Add all ingredients to a stock pot and stir thoroughly. Place on stove over high heat and bring to boil. Reduce heat and simmer for 1 hour or until beans are tender. Let sit for 30 minutes and they are ready to serve. ","[Syrah, Tempranillo, Zinfandel, Malbec]" 66200,"Whole Roasted Fish with Herbs 1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed Kosher salt Extra-virgin olive oil 8 lemon slices 2 fresh bay leaves 1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking 4 cloves garlic, smashed 2 cups dry white wine Instructions: Preheat the oven to 400 degrees F. Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously. Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity. Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top. Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes. Remove from oven, present and collect your kudos then fillet to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66201,"Mac and Cheese with Asparagus and Peas Kosher salt 2 slices thick-cut bacon, chopped 2 scallions, sliced 2 tablespoons all-purpose flour 2 cups whole milk 1/2 teaspoon mustard powder Freshly ground pepper 8 ounces small pasta shells (about 2 cups) 1/2 pound thin asparagus, trimmed and cut into 1-inch pieces 2 ounces cream cheese 1/4 cup grated Parmesan cheese 1 1/2 cups shredded Monterey Jack cheese 3/4 cup frozen peas, thawed Instructions: Bring a pot of salted water to a boil. Cook the bacon in a Dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel\u2013lined plate. Add the scallions to the Dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water. Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet. Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 66202,"Creamy Lemon-Pepper Orzo with Chicken and Fig Salad 1/4 cup plain fat-free Greek yogurt, at room temperature 1 tablespoon extra-virgin olive oil 1 large clove garlic, minced Juice and zest of 1 lemon Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper 3 boneless skinless chicken thighs 1 cup whole wheat or other whole grain orzo 1 cup frozen petite peas, thawed and patted dry 4 ounces finely crumbled goat cheese, at room temperature 4 tablespoons chopped fresh herbs, such as basil and tarragon 4 tablespoons chopped fresh herbs, such as basil and tarragon
6 cups prepared salad mix 1 cup dried figs, halved 2 tablespoons prepared balsamic vinaigrette Instructions: Whisk together the yogurt, 2 teaspoons of the oil, the garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined. Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes. Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with half of the goat cheese, 3 tablespoons of the herbs and at least three-quarters of the reserved cooking liquid, until well combined. Evenly divide among four plates. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs. Toss the salad greens, figs and vinaigrette together, divide evenly among four small salad plates. Sprinkle each with some of the remaining goat cheese. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66203,"Le Ciambelle: Semi-Hard Doughnuts 4 to 5 cups/0.9 kg to 1.1 kg all-purpose flour 1 cup/228 g sugar 1 cup/235 ml extra-virgin olive oil 1 cup/235 ml white wine 2 tablespoons/28 g anise seeds Instructions: Preheat the oven to 400 degrees F. Place the flour on a worktable. Make a well in the center of the flour and add the sugar, extra-virgin olive oil and wine. Combine together and knead until the mixture becomes an even dough. If necessary, add a little more flour to absorb all the liquids. Sprinkle a tablespoon of anise seeds on the dough and knead well. Sprinkle the rest of the anise seeds, and continue to knead so that the seeds are evenly distributed. Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into a 5-inch long piece. Then form a 'doughnut-like' shape by pinching opposite ends together. Repeat the above process with the remaining dough. Line a baking tray with cooking parchment paper and arrange the ciambelle, approximately 2 inches apart. Bake for approximately 10 minutes or until golden brown. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66204,"Chocolate Cookie Churro Ice Cream Sandwiches 12 chocolate sandwich cookies 3/4 cup milk
3 tablespoons cocoa powder
3/4 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter
Pinch kosher salt
2 large eggs
2 1/2 quarts vegetable oil, for frying
1/4 cup sugar
1 quart vanilla ice cream
Instructions: Crush 6 of the chocolate sandwich cookies with your hands into a medium bowl. Pour the milk over the cookies. Set aside to soak for 30 minutes. Meanwhile, pulse the remaining 6 cookies in a food processor until broken into small pieces. Add the cocoa powder and pulse until the cookies are finely ground into a dark powder. Add the flour and pulse until combined. Sift the dry ingredients into a medium bowl; set aside.
Strain the cookie milk into a heavy-bottomed saucepot (discard the soaked cookie crumbs). Add the butter, salt and 1/2 cup water. Cook over medium-high heat until the butter is melted and the mixture is just below a simmer, about 2 minutes. Remove from the heat and whisk in the dry ingredients. Add the eggs one by one, whisking vigorously for 30 seconds after each addition, until a smooth dough comes together. Scrape the dough into a pastry bag fitted with a small star tip.
Line 2 baking sheets with parchment. Pipe the dough into 2 1/4-inch rounds starting in the center and moving in a circular motion. Repeat until all of the dough has been piped (about 24 rounds). Place the baking sheets in the freezer for at least 1 hour.
When ready to cook the churros, pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 350 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Put the sugar in a wide dish.
Carefully lower the churros a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 350 degrees F. Fry until the churros rise to the surface of the oil, about 2 minutes. Drain on the prepared cooling rack. Repeat with the remaining churros. Allow the churros to cool slightly.
Toss the churros in the sugar until completely coated, then tap gently against the side of the dish to remove any excess. Put the churros back on the cooling rack.
Scoop about 1/4 cup of the ice cream onto 12 of the churros. Top the scoops of ice cream with the remaining churros and gently press down to create sandwiches. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 66205,"Spring Rolls with Asian Chili-Lime Dipping Sauce Rice paper Bowl of warm water Sprouts Julienned carrots Julienned Napa cabbage Julienned red peppers Asian chili-lime dipping sauce, recipe follows 4 tablespoons cup lime juice 4 tablespoons rice vinegar 4 tablespoons water 2 tablespoons sugar 1 teaspoon red chilies 1 scallion, finely chopped 1 teaspoon sesame oil Instructions: Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter. In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66206,"Jasmine Tea Souffle with Lemon Grass Ice Cream 1/2 cup loose jasmine tea leaves 1/4 cup loose oolong tea leaves 1 cup milk 3 cups heavy cream 2 Tahitian vanilla beans, split lengthwise and scraped 1/2 cup honey 10 eggs, separated 1/2 cup cornstarch 1/2 cup sugar (1/4 cup for yolks, 1/4 cup for whites) 6 to 8 buttered and sugared 6 ounce ramekins 3 cups milk, reduced with lemongrass to 2 cups yield 4 stalks chopped lemongrass, white part only 1/2 pound sugar 1 Tahitian vanilla bean, split lengthwise and scraped 3/4 cup egg yolks 2 cups heavy cream Instructions: In a non-reactive saucepan on low heat, mix teas, cream, milk and vanilla beans/pods and bring to a simmer. Simmer for 20 minutes then take off stove and let steep an additional 30 minutes. Strain infused liquid and re-heat with the honey to a simmer. In a stainless steel bowl whisk together the 10 yolks, cornstarch and 1/4 cup of sugar. Temper the yolks by adding only a ladle of hot infused cream to the yolks. Mix well then add tempered mixture back to the saucepan. On medium heat, whisk constantly until it thickens then cook an additional 3 to 5 minutes. A pastry cream texture should be achieved. Transfer base to a baking dish, seal with plastic wrap and place in refrigerator. Base can be made 24 hours in advance. Pre-heat a sheet tray in a 375-degree oven. Whisk the egg whites with 1-tablespoon of sugar in an upright mixer equipped with a whip attachment on slow. In about 8 to10 minutes soft peaks will be achieved. Add the rest of the sugar and whip at high speed for two 5 second bursts. In a large stainless bowl, hand whisk the chilled infused cream base until smooth. Using a spatula, gently fold in the egg whites. Work quickly, but do not over mix. The base needs to be one homogenous color. Fill ramekins to the top. Drop each one from a height of 3 inches onto the counter to disperse any unwanted bubbles. Place on heated sheet tray and bake for 12 minutes. After 6 minutes the souffles will start rising. Check the rising souffles to see if any edges are getting caught on the rims of the ramekins; if necessary open the oven door and carefully slice the sticking part with a paring knife (you won't ruin the souffles if you work fast). The souffles will straighten themselves out. When the sides of the souffle are golden brown (the key to a souffle not falling is the crusty, golden brown sides), pull out of the oven and dust the tops with confectioners' sugar. Serve immediately with a scoop of lemon grass ice cream. In a non-reactive saucepan, simmer milk with lemon grass and reduce by 1/3 percent. If there's enough time let the lemon grass steep in the milk overnight. Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes. Strain and cool in an ice bath. When mixture is cooled add heavy cream. Follow manufacturer's instructions for your particular ice cream maker. Place in freezer before serving. PLATING: Place souffle on plate. Cut an opening in the top of the souffle and put a scoop of ice cream inside. Wine Suggestion: Bonny Doon Muscat de Glaciere ","[Muscat, Riesling, Gewrztraminer, Pinot Grigio]" 66207,"Tricolore Salad with Oranges 1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots) 2 tablespoons apple cider vinegar 1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
3 ounces baby arugula 4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds 2/3 cup pitted Kalamata olives 1/2 cup freshly squeezed lemon juice (2 to 3 lemons) 1/2 teaspoon good Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup good olive oil Instructions: Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate. In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar). In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66208,"Pecan-Pie Cheesecake 2 cups graham-cracker crumbs 6 Tbs. butter, melted 1-1/3 cups sugar, divided use 3 8-oz. packages cream cheese, softened 2 tsp. vanilla extract 3 eggs 1 cup sour cream 1 tsp. cornstarch 1 baked and chilled Pecan Pie Candied pecans, divided use Sweetened whipped cream Instructions: Heat oven to 350 degrees F. Place a 9-by-13-by-2-inch pan filled three-quarters with water on the bottom rack of the oven. Mix graham-cracker crumbs, butter and 1/3 cup of the sugar. Press crumb mixture firmly onto the bottom and 2-1/2 inches up the sides of a 10-inch springform pan. Set aside. Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl of an electric mixer on high speed until well-blended. Add eggs one at a time, mixing on low speed after each addition just until blended. Add sour cream and cornstarch. Mix on low speed until blended. Pour 1-1/2 cups of the batter into a small bowl; stir in 1/2 cup plus 1 tablespoon chopped candied pecans. Pour mixture onto prepared crust. Slice pecan pie into six pieces. Remove crimped edge of crust and trim away about 1/2 inch of the outer, wide edges of pie slices. Reassemble pie upside down by placing pieces crust side up on top of batter in springform pan. Pour remaining batter over pie. Wrap bottom and sides of springform pan with foil. Place on middle rack of oven and bake 70 minutes, or until center is almost set. Leave cheesecake in (turned-off) oven with door slightly ajar for 1 hour. Remove from oven and cool completely. Refrigerate overnight. Remove sides of springform pan. Warm 1 cup of the candied pecan halves in the oven. Place along the outer edge of cheesecake to form a decorative ring, gently pressing into place. Serve cake with sweetened whipped cream and remaining candied chopped pecans. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 66209,"Chocolate Chip Marshmallow Cookie Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan 3/4 cup packed dark brown sugar 3/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour (see Cook's Note) 3/4 teaspoon baking soda 1 teaspoon fine salt 3 cups semisweet chocolate chips 4 cups mini marshmallows Instructions: Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter. Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips. Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly. Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 66210,"How to Make Pigs in a Blanket | Neely's Pigs in a Blanket One 8-ounce can original crescent dough 1/4 cup Dijon mustard 20 mini hot dogs or cocktail franks 1 egg, lightly beaten Poppy seeds or sesame seeds Tangy Dipping Sauce, recipe follows 1/2 cup sour cream 1/2 cup mayonnaise 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard Instructions: Preheat the oven to 350 degrees F. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll. Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up. Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce. Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 66211,"cl Oil 1 cup pure olive oil 2 ounces dried New Mexico peppers 1 ounce dried arbol cl powder 2 tablespoons ancho powder Instructions: Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. ","[Rioja, Tempranillo, Garnacha]" 66212,"Red Grape Focaccia 1 medium potato 1 to 1 1/2 cups milk 4 cups bread flour 1 tablespoon salt 2 tablespoons olive oil 3/4 ounce fresh yeast 1 bunch seedless red grapes, cut in half if very large 1/4 cup coarse sugar Instructions: On the day or the night before, cut up 1 potato into quarters and boil it with its skin on until fork tender. Chill until ready to use, if making the night before. Warm together the potato and milk. Meanwhile, place the flour, salt, olive oil, and yeast in a mixing bowl with a dough hook making sure the yeast isn't touching the salt. Pour in the warmed milk and potato and mix on low for 6 minutes. Cover the bowl with plastic wrap and let sit 1 hour or until double in bulk. Turn the mixer on to punch down the dough, then turn it out onto a flour work surface. Roll the dough into a flat rectangular sheet. Grease a sheet pan well with olive oil and transfer the dough to that pan. Continue to roll the dough into the corners of the pan to fit it exactly. Prick the dough all over then rub the surface with more olive oil. Dot the surface with grapes in even rows. Cover with plastic wrap and let rise in a warm place until it reaches the top of the sheet pan. Preheat oven to 375 degrees F. Sprinkle with coarse sugar and bake for 25 to 30 minutes until golden brown. Remove from oven and let cool in pan only a few minutes, then slide it out of the pan (steam gets trapped under the dough and can get soggy if you leave it in the pan too long). Cut into rectangular pieces and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66213,"Herbed Pork Chops in Mushroom Sauce 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon dried basil leaves OR dried thyme leaves, crushed 4 boneless pork chops, 3/4-inch thick (about 1 pound) 1 tablespoon vegetable oil 1 medium onion, sliced (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/4 cup milk Hot cooked rice Instructions: Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice. Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66214,"Mommy Anderson's Caesar Extra-virgin olive oil 1 small ciabatta loaf, cubed Salt and freshly ground black pepper 1 to 2 garlic cloves, pressed 2 to 3 anchovies, oil drained and rinsed in warm water 1 egg yolk* (See Disclaimer) 1/2 lemon, juiced 2 heads romaine lettuce hearts, torn into bite-size pieces 1/4 cup shaved Asiago cheese Instructions: In a large frying pan, add enough oil to coat the bottom of the pan and toast cubed bread over medium heat until golden brown. Remove from heat, season with salt to taste and reserve. In a large bowl add garlic, anchovies, salt and pepper, to taste. Mash with the back of a fork. Whisk in the yolk and lemon juice. Slowly drizzle in oil, whisking until emulsified. Taste and adjust seasoning. Add lettuce, cheese, and croutons and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 66215,"Parasol's Restaurant and Bar - Chicken and Andouille Gumbo 1/2 cup oil 1 medium whole chicken, cut up (wing, leg, breast etc.) 1 cup all-purpose flour 1 medium Vidalia or yellow onion, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 8 bay leaves 1 bell pepper, coarsely chopped 1 pound sliced andouille sausage or sliced pepperoni 2 cans chicken broth Salt and freshly ground black pepper 1/2 cup green onion, chopped 1/4 cup finely chopped parsley, finely chopped Instructions: In a 6-quart pot, heat oil and fry chicken until it is golden brown. Remove chicken, cut up into pieces when cooled down and set aside. To make the roux, leave oil in pot and add flour making a thick paste. Stir constantly until golden brown. Watch closely and stir constantly because roux's are easily burned. Add vegetables to roux and let them sweat until soft. Add andouille, chicken pieces along with the broth. Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours. Stir occasionally to keep roux from sticking to the bottom of pot and burning. Remove from heat and add green onions and parsley. Serve over rice. Any leftovers are delicious after freezing. Enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66216,"Quinoa and Veggies 2 cups quinoa 1 cup wild rice 1 tablespoon olive oil or peanut oil 1 cup mushrooms, diced 1/2 cup diced chives 1/2 cup diced orange bell pepper 1/2 cup diced yellow bell pepper 1 teaspoon sea salt 1 teaspoon cayenne or crushed red pepper Instructions: In a large skillet, bring 4 cups of water to a boil. Add the quinoa and cook, stirring occasionally, until it expands out of its shell, about 10 minutes; be careful not to overcook it. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook, stirring occasionally until done, about 20 minutes. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, chives, bell peppers, salt, and cayenne pepper. Cook, while stirring, for about 3 minutes. Add the quinoa and rice and stir until hot. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66217,"Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) 2 tablespoons kosher salted butter 1 shallot, minced 8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped 1/4 cup green asparagus, blanched and sliced on a bias 4 large eggs 2 tablespoons chopped parsley 2 tablespoons minced chives Kosher salt Black pepper 8 ounces Oyster Cava cream, recipe follows 8 French baguette slices, toasted 5 shallots, minced 4 cloves garlic, crushed 3 cups Cava 1 quart heavy cream 2 tablespoons minced chives Kosher salt 4 Raspberry Point oysters, shucked with liquor saved Instructions: Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked. On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream. In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days. Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66218,"Chicken Teriyaki Meatballs 1 1/2 pounds ground chicken 1 cup panko breadcrumbs 3 scallions, sliced (about 1/2 cup) 1 large egg, lightly beaten Kosher salt Sesame seeds, for serving 1/2 cup low-sodium soy sauce 1/2 cup mirin 1 tablespoon rice vinegar 1 tablespoon light brown sugar 1 tablespoon cornstarch 2 cloves garlic, grated 3 tablespoons vegetable oil 4 scallions, sliced 6 cloves garlic, sliced 1/2 teaspoon minced peeled fresh ginger Pinch red pepper flakes 3 cups cooked white rice 1 tablespoon vegetable oil 1 medium red onion, large dice 1 medium red bell pepper, large dice 1 stalk broccoli, cut into florets (about 2 1/2 cups) Freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet. Bake until just cooked through, about 10 minutes. Set aside. For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup). For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm. For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper. Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm. Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 66219,"Butternut Squash and Pancetta Risotto with Spiced Butter 4 cloves garlic, roasted 4 tablespoons unsalted butter, room temperature 1 teaspoon finely chopped chervil leaves 1/2 teaspoon finely chopped marjoram leaves Pinch ground cinnamon Pinch ground ginger 2 tablespoons unsalted butter 1 pound squash, cut into 3/4-inch cubes 1 teaspoon kosher salt 1 tablespoon brown sugar 5 cups chicken stock, recipe follows 1 tablespoon olive oil 1/4 pound pancetta, small dice 1/2 cup minced shallots 1 cup arborio rice 2 teaspoon finely chopped fresh sage leaves 1 teaspoon finely chopped fresh thyme leaves 1/2 cup white wine 5 pounds chicken bones, rinsed well 20 cups cold water 2 carrots, chopped 2 onions, chopped 2 stalks celery, cut into 2-inch pieces 1 stalk leek, cleaned, sliced into 2-inch pieces 3 sprigs fresh Italian parsley 1 sprig fresh thyme 2 bay leaves 1/2 teaspoon whole black peppercorns 3 cloves garlic, smashed Instructions: For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside. For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm. For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned. Add the shallots, stirring until softened. Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated. Turn the heat to high and add the white wine, simmer until mostly absorbed. Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through. Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter. Gently fold in the squash. Serve immediately. Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours. Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month. Preparation Time: 15 minutes Cooking Time: 2 hours ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 66220,"White Chocolate Bark with Peppermint Stick 8 ounces white chocolate, chopped 4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird) 2 drops peppermint oil or extract Instructions: Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66221,"Blue Cheese Stuffed Buffalo Chicken Burger 1 and 1/2 pounds lean, ground chicken 3 large green onions, white and light green part only, roughly chopped 1 fat clove garlic, minced or pressed 2 teaspoons vegetable oil Prepared Ranch dressing Salt Bottled Buffalo sauce (whichever brand you prefer) 1/2 cup crumbled blue cheese Instructions:

1. Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
2. When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving. Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 66222,"Easy Shrimp Scampi with Angel Hair Pasta 2 tablespoons butter 2 tablespoons olive oil
4 cloves garlic, minced or pressed
1/2 medium onion, finely diced
1 pound peeled and deveined large shrimp (16/20 count) 2 lemons, halved 1/2 cup white wine
4 dashes hot sauce (I used tabasco), or more to taste
Salt and freshly ground black pepper 8 ounces angel hair pasta
1/2 cup grated Parmesan Minced fresh parsley, for topping Instructions: Boil water for the pasta and have it ready. Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low. Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water. Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66223,"Butterflied Squab with Piquillo Pepper Sauce 3 tablespoons canola oil 1 squab, butterflied (backbone, ribs and keel bone removed) Salt and freshly ground black pepper 1 tablespoon unsalted butter
2 tablespoons olive oil 1 medium carrot, coarsely chopped 1 small stalk celery, coarsely chopped 1/4 large onion, coarsely chopped 2 cloves garlic, chopped 1/4 cup port 1/4 cup red wine 1/2 to 3/4 cup chicken stock 2 tablespoons creme fraiche 1 cup fresh parsley leaves, chopped 2 sprigs fresh thyme, leaves only 1 piquillo pepper, diced Instructions: Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66224,"Crepes Suzette 2/3 cup whole milk, at room temperature 2 large eggs, at room temperature 3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pan 1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon kosher salt 2 cups freshly squeezed (pulp-free) orange juice 3 tablespoons sugar 2 tablespoons unsalted butter 2 oranges, 1 zested in long strips with a citrus zester, both segmented 1/4 cup orange-flavored liqueur, preferably Grand Marnier 3 ounces cognac Whipped Crme Fra?che, recipe follows, for serving 1 cup (8 ounces) crme fra?che 1 teaspoon vanilla paste Instructions: For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour. Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick saut pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.) For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes. Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crme Fra?che. Repeat the process with the remaining ingredients to make 2 more servings. Lightly whisk the crme fra?che and vanilla paste in a chilled bowl until the crme fra?che is slightly loosened up and the vanilla is incorporated. Chill until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66225,"Buttermilk Onion Rings Vegetable oil, for deep-frying 1 cup all-purpose flour 1 cup rice flour 1 cup finely grated parmesan cheese, plus more for topping 3 tablespoons mustard powder 1 tablespoon paprika 1 teaspoon garlic powder Kosher salt 2 cups buttermilk 1 cup dark beer, such as porter or stout 2 tablespoons dijon mustard 2 medium onions, peeled and cut into 1/3-inch-thick rings Instructions: Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter. Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.) Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66226,"Red Rice 1/3 cup vegetable oil 3 cups long grain rice, rinsed* 1 medium onion, chopped 5 serrano chiles, or to taste, stemmed, seeded if desired 2 garlic cloves, chopped 3/4 cup chicken stock, Vegetable Stock (see recipe), or water 3 cups Red Tomato Salsa, see recipe Instructions: Preheat the oven to 350 degrees F. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften, then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot. ","[Tempranillo, Garnacha, Barbera, Dolcetto]" 66227,"Polenta with Wild Mushrooms 2 tablespoons olive oil 1/2 pound shiitake mushrooms, sliced 1/4 pound white mushrooms, trimmed and sliced 4 1/2 cups chicken stock or water 1 cup coarse corn meal 2 tablespoons butter 1/2 cup grated Parmesan Salt and pepper Instructions: Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66228,"Sake Steamed Bass