1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14935,"Gin-Grapefruit Sour 1 1/2 ounces gin 3/4 ounce grapefruit juice 1/2 ounce lemon juice 1/4 ounce simple syrup Ice Grapefruit seltzer Grapefruit wedge, for garnish Instructions: Stir the gin, grapefruit juice, lemon juice and simple syrup in a shaker with ice. Strain into an ice-filled glass; top with grapefruit seltzer. Garnish with a grapefruit wedge. ","[Gin, Grapefruit Juice]" 14936,"Sweet Potato Gratin with Smoked Chiles 2 1/2 cups heavy cream 1 tablespoon chipotle puree 3 medium sweet potatoes, peeled and sliced thin Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees. Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14937,"Fruit Punch 8 ounces peach nectar 2 cups orange juice 2 cups cranberry juice Instructions: Combine drink ingredients in a large punch bowl or pitcher. ","[Chardonnay, Moscato, Riesling]" 14938,"Strawberry Snowball Cookies 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon kosher salt Two 1-ounce packages freeze-dried strawberries 1 cup powdered sugar Instructions: For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes. For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined. Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14939,"Ate 2 pounds sweet potatoes 3/4 cup cold water 2 pounds granulated sugar 4 pounds fresh pineapple 2 packets gelatin 2 ounces raisins 2 ounces rum or tequila Camembert cheese 2 ounces toasted almonds Instructions: Peel the sweet potatoes and cook in boiling water until soft. Drain, dry, and mash. Pour the cold water into a saucepan on moderate heat and stir in the sugar. Cook until sugar is dissolved and the liquid is clear, about 8 minutes. Cut the top and bottom of the pineapple, trim off the outer skin and slice flesh into 4 and remove the center core. Place flesh into a blender and puree at high speed. Sieve this mixture into a bowl. Dissolve the gelatin in water. Soak the raisins in rum. Chill the terrine or a square mold. In a bowl, mix the pineapple with the mashed sweet potatoes. Place the clear syrup in a large pan on high heat and add the pineapple and potato mixture. Reduce the heat to low and let cook down to a very thick custard texture. (Whenever you use fresh pineapple you must heat it to the boil in order to kill the Bromeline content. Bromeline is a great digestive, but it stops gelatin from setting.) Pour mixture into a chilled terrine or mold and place in the refrigerator to set. When firm and chilled, remove Ate from the refrigerator, unmold and slice. Serve with Camembert cheese surrounded with raisins soaked in rum, and toasted almonds. Can also be served spooned out of the mold like a jam. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 14940,"Chicken Lettuce Wraps 6 large dried Chinese mushrooms Drizzle of extra-virgin olive oil 1/2 large onion, peeled and finely chopped 2 pounds lean ground chicken 3 tablespoons mirin or white wine 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 tablespoon oyster sauce 1 tablespoon light soy sauce One 8-ounce can water chestnuts, chopped 1 clove garlic, peeled and crushed 6 spring onions (scallions), chopped 2 to 3 tablespoons plum sauce 2 to 3 heads radicchio, leaves separated Instructions: Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 14941,"Retro Party Sandwich Loaf One 1-pound unsliced Italian bread loaf round 3 tablespoons mayonnaise
Two 7-ounce containers thinly sliced deli Black Forest ham
3 tablespoons mustard
One 7-ounce container thinly sliced deli smoked turkey
Two 16-ounce tubs whipped cream cheese
3 scallions, chopped
1 small bunch fresh chives, chopped
1/2 cup spring mix greens, cut into chiffonade
5 cherry tomatoes, halved
Instructions: Trim the bread into a cylinder with a large serrated bread knife, flattening out the top and evening out the sides so that you are left with a tall cake-like shape. (For neat edges, use a 6-inch cake pan or a small plate on top of the loaf as a guide to cut around.) Cut the bread horizontally into 4 layers, using a sawing motion. Place the bottom bread layer on a serving plate or cake stand and cover with half of the mayonnaise. Layer on one container of the Black Forest ham. Place the second bread layer on top, cover with half of the mustard and top with the smoked turkey. Place the third bread layer on top, cover with the remaining mayonnaise and top with the remaining ham. Spread the cut side of the fourth bread layer with the remaining mustard and close the sandwich. Press down to adhere the layers together.
Frost the loaf with the cream cheese using an offset spatula. Press the scallions along the bottom edge of the loaf. Sprinkle the chives on the outer top edge of the loaf. Sprinkle the spring mix greens in the center of the cake. Arrange the cherry tomatoes cut-side down at regular intervals around the top of the cake. Serve immediately or chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14942,"Spaghetti with Shrimp, Mussels and Baby Tomatoes 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 pound medium head-on, shell-on shrimp, deveined Kosher salt
1 pound spaghetti 1/2 to 3/4 teaspoon crushed red pepper 2 cloves garlic, finely chopped
1 pint small tomatoes, such as pear, grape or currant, cut in half 1/2 pound PEI mussels, scrubbed
About 1 1/2 teaspoons chopped fresh parsley 10 leaves fresh basil, sliced
Instructions: In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the shrimp. Sear on both sides, 1 to 2 minutes per side. Set the shrimp aside on a plate (they will be cooked more later) and reserve the pan. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente according to the package directions. Before draining, reserve about 1/2 cup of the cooking water. Meanwhile, add the remaining 1/4 cup olive oil to the saute pan over medium heat. Add the crushed red pepper and garlic and cook until the garlic edges are just slightly brown, 3 to 4 minutes. Add the tomatoes and lightly smash them with the back of a spoon to release their juices. Cook, stirring often, until thickened slightly, 3 to 4 minutes. Add the mussels, cover and cook until they open and release their juices, 4 to 5 minutes.
Raise the heat to medium high and add the shrimp back to the pan. Add the spaghetti and a little of the reserved pasta water and cook, tossing and adding more pasta water as necessary to keep the pasta moist, until the shrimp begin to turn pink, about 2 minutes. Add the parsley and basil and season with additional salt if needed. Transfer the spaghetti to warm bowls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 14943,"Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad 3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped 1 orange, zested and juiced 1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin Kosher salt and freshly ground black pepper, to taste 2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed 2 tablespoons peanut oil 5 Thai chiles, sliced thin 4 cloves garlic, sliced thin 1/2 cup rice wine vinegar 1 1/2 cups coconut milk 5 tablespoons peanut butter Kosher salt and freshly ground black pepper, to taste 1/2 teaspoon dried red pepper flakes Fresh Vegetable Salad, recipe follows: 2 cups Napa cabbage, washed and julienned 1 small red pepper, julienned thin 1 small yellow pepper, julienned thin 1 small red onion, julienned thin 1 cup snap peas, julienned thin 2 tablespoons finely chopped fresh cilantro leaves Juice of 1 orange 2 tablespoons rice wine vinegar 2 tablespoons peanut oil 1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste Instructions: Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
Preheat a grill or grill pan.
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping. Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 14944,"Hawaiian Shaved Ice 1/3 cup sugar 2/3 cup frozen mango pulp, thawed 1 cup raspberry jam 1/2 cup plus 2 tablespoons hot water 1/2 cup sweetened condensed milk Ice, for shaving Instructions: Heat the sugar and 1/3 cup water in a small saucepan until it comes to a simmer and the sugar dissolves. Turn off the heat and let cool completely. Whisk in the mango pulp, then transfer to a squeeze bottle and set aside. Meanwhile, whisk the jam together in a bowl with the hot water. Allow to cool completely. Transfer to a squeeze bottle and set aside. Transfer the condensed milk to a squeeze bottle. In a food processor that\u2019s turned on, drop the ice cubes in one by one until they have a snow-like consistency. Remove any large chunks. Pile the shaved ice into dishes. Squeeze one syrup over half of the dish of ice and the remaining ice with the other syrup. Drizzle with the sweetened condensed milk to taste. Repeat with the remaining ice and syrups and condensed milk. ","[Sauvignon Blanc, Moscato, Vinho Verde, Cava]" 14945,"Stuffed Bell Pepper Soup 2 tablespoons olive oil 4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving
Instructions: Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
Ladle the soup into bowls and top with some Cheddar and parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14946,"Waldorf Salad 3/4 cup walnuts halves 3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow 1 1/2 tablespoons freshly squeezed lemon juice 2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces 1/2 cup prepared mayonnaise 2 tablespoons finely sliced fresh chives 2 tablespoons sour cream 1 tablespoon minced fresh flat-leaf parsley leaves 1 teaspoon sugar 3/4 teaspoon finely grated lemon zest Freshly ground black pepper, to taste 1 head Boston or Bibb lettuce, trimmed, washed, and dried Instructions: Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts. In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14947,"Fresh Peach and Blueberry Upside-Down Cake 1/2 cup packed light brown sugar 5 tablespoons butter, melted 2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract
Instructions: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan. Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed. In a medium bowl, whisk to combine the flour, baking powder and salt. Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven. Bake until a toothpick inserted in the center comes out clean, 1 hour. Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14948,"Grilled Pineapple Upside Down Cake 1/4 cup honey 1/4 cup light brown sugar
2 tablespoons lemon juice
2 tablespoons spiced rum, optional
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
Seven 3/4- to 1-inch-thick fresh pineapple rings 1 tablespoon unsalted butter, softened
Oil, for oiling grill grates One 15.25-ounce box yellow cake mix, plus ingredients necessary per instructions
Vanilla ice cream, for serving
Instructions: Whisk together the honey, sugar, lemon juice, rum, if using, vanilla bean paste, cinnamon, ginger and salt in a small bowl. Place pineapple rings in a large, shallow dish and pour marinade over. Allow to sit for 30 minutes at room temperature to macerate. Meanwhile, preheat oven to 350 degrees F and preheat a grill or grill pan for cooking over medium-high heat. Grease a 12-inch metal fry pan or cast-iron skillet with butter. Remove the pineapple rings from the maceration liquid and reserve liquid. Oil the grill grates. Place the pineapple rings on the grill and cook until slightly charred, 2 to 3 minutes per side. Remove from grill and let cool slightly before cutting 6 of the rings in to half-moons, leaving one ring intact. Prepare the cake mix according to the manufacturer's instructions. Place the intact pineapple ring in the center of the greased skillet. Lay the halved rings around the central ring, all facing the same direction. Pour half of the maceration liquid into the pan over the pineapple. Pour the cake batter over. Bake, rotating the skillet halfway through, until top is golden and cake springs back when pressed, 40 to 50 minutes. Cool until just slightly warm, then carefully invert onto a cutting board or large platter. Slice and drizzle with remaining maceration liquid, then serve with vanilla ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14949,"Mango Teacakes 1 stick unsalted butter, room temperature 1 cup sugar 1/2 cup mango puree 1 1/2 teaspoons lemon zest 1 teaspoon raspberry extract 1 teaspoon vanilla extract 1 egg 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 cup buttermilk Powdered sugar, for garnish Instructions: Preheat oven to 400 degrees F. In a large mixing bowl, cream butter and sugar together with an electric mixer. Add the mango puree, lemon zest, extracts and egg and mix well. In a medium mixing bowl, sift the flour, baking soda, and baking powder. Carefully fold in the dry ingredients and buttermilk into the wet mixture with a rubber spatula. Drop spoonfuls of the dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Riesling]" 14950,"Smoky Eggplant Dip with Yogurt and Mint 2 1/2 pounds eggplant (2 medium) 1/4 cup plain whole milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons julienned fresh mint leaves, plus extra for serving
1 tablespoon minced garlic (3 cloves)
Good olive oil
1/2 teaspoon Sriracha
Kosher salt and freshly ground black pepper
Grilled or toasted pita triangles, for serving
Instructions: Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out. With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned! Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 14951,"Panettone French Toast 1 cup water 1 cup packed dark brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed 6 large eggs 3/4 cup whipping cream 3/4 cup whole milk 1/4 cup sugar 2 tablespoons unsalted butter 1/2 cup mascarpone cheese Powdered sugar, for dusting Instructions: To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.) Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard. Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 14952,"Pastilla with Bananas and Apples 1 pound butter, for pastry, plus 1 tablespoon butter 1/2 teaspoon chopped fresh lavender 1 teaspoon chopped fresh thyme 2 tablespoons runny honey 1 teaspoon cinnamon 1 tablespoon rosewater 10 bananas, peeled 8 apples, chopped 1 cup blanched, peeled, and crushed almonds Pastilla pastry or phyllo Instructions: Melt the butter for the pastry. In a separate pan, melt 1 tablespoon of butter with chopped lavender, honey, and cinnamon. Add the rosewater. Add whole bananas to melted butter and glaze. After about 10 minutes add the apples. Then add 1/2 the crushed almonds. Brush pastry with melted butter. Make a secure base (2 layers of pastry). Fill the pastry case with 1/4 cup almonds first (so they soak up the excess juices from the fruit), then the bananas and apples and finally the remaining almonds. Close the pastry case with more phyllo, press down, butter the edges to make it stick. Place in a hot oven (400 degrees F) for 10 minutes. Then turn the oven down to 225 degrees F for the final 5 minutes. ","[Riesling, Gewrztraminer, Pinot Gris, Cava]" 14953,"Chipaguazu 8 ears corn 5 eggs, separated Pinch salt 1/2 cup heavy cream 1/4 cup mozzarella, shredded 1/2 teaspoon baking powder 1/4 cup cabrales or queso blanco, for garnish Instructions: Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 14954,"Beef and Mushroom Stroganoff over Creamy Polenta Kosher salt 1 cup instant polenta
4 tablespoons olive oil 2 Spanish onions, thinly sliced
1 large shallot, thinly sliced
2 to 3 thyme sprigs
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper 4 cups wild mushroom mix
12 ounces beef sirloin, thinly sliced
1/4 cup brandy
1 cup beef stock
2 handfuls baby spinach, stems trimmed
Sour cream, for garnish Chopped fresh parsley, for garnish Lemon zest, for garnish Instructions: For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat. For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs. Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed. Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 14955,"Peanut Soup 2 tablespoons vegetable oil 1 Spanish onion, chopped 6 cloves garlic, minced 2 cups smooth peanut butter 4 1/2 cups chicken broth, homemade or low-sodium canned One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped 2 heaping tablespoons roughly chopped unsalted, dry roasted peanuts 1/3 cup freshly squeezed lime juice 2 teaspoons hot sauce, or to taste 1 teaspoon kosher salt Freshly ground black pepper 1 scallion, thinly sliced on the diagonal Instructions: Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cook covered, stirring occasionally, until soft, about 6 minutes. Add the peanut butter, broth, and tomatoes. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes. Meanwhile, in a small skillet over medium-high heat, toast the peanuts, stirring occasionally, for about 1 1/2 minutes. Set aside. When ready to serve, stir in the lime juice, hot sauce, and salt. Season with pepper to taste. Divide among warm soup bowls, garnish with some of the toasted peanuts and scallion. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14956,"Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad 1 stick unsalted butter 2 cloves garlic, chopped 8 teaspoons plus 2 tablespoons ancho chili powder 1/2 cup hot sauce (recommended: Frank's) 2 tablespoons honey Salt and freshly ground black pepper 4 French-cut chicken breasts 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons) Canola oil 1/2 cup heavy cream 1/2 cup creme fraiche 1/4 cup chopped parsley, plus some whole leaves for garnish 1 cup crumbled blue cheese (recommended: Cabrales) Serving suggestion: Jicama and Watermelon Salad, recipe follows 1/2 cup fresh orange juice, plus 1 teaspoon zest 1/4 cup fresh lime juice, plus 1 teaspoon zest 2 tablespoons honey 1 teaspoon ground black pepper Kosher salt 1 jicama, cut into matchstick pieces 4 cups watermelon in 2-inch chunks 1/3 cup roughly torn fresh mint leaves Instructions: Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm. Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred. Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes. Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves. Serve with Jicama and Watermelon Salad. Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]

" 14957,"Leg of Lamb with Jalapeno-Pastrami Marinade 8 large cloves garlic 1/2 cup olive oil 3 tablespoons coriander seeds 3 tablespoons cumin seeds 1 can pickled jalapenos (preferably La Morena brand) 1 leg of lamb Instructions: Saute the garlic in the olive oil until just softened. In a coffee mill, coarsely chop the coriander and cumin seeds. Chop the jalapenos (reserving all juices, including those in the can). Mix all together. Bone the leg of lamb and cut off any excess or interior fat and silver skin. Break the meat down to the basic muscle pieces. Marinate the meat in the jalapeno-garlic-seed mixture for at least 2 hours or overnight. Drain and grill. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 14958,"Maitake Mushroom Tart with Stones Ginger Wine Sauce Tart Shells, recipe follows 1/4 cup olive oil 1 1/2 ounces fresh ginger 2 tablespoons minced shallot 3 cloves garlic, minced 1 1/2 cups ginger wine 1 tablespoon mushroom soy* 2 quarts heavy cream 2 pounds Maitake mushrooms* 2 teaspoons kosher salt 2 to 3 tablespoons chopped chives, for garnish

• Available at Asian markets and specialty food stores 2 1/2 cups all-purpose flour 2 eggs 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 pound chilled butter, diced Instructions: Make the tart shells according to the recipe below then reserve them in a warm place. To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes. Add the soy and heavy cream. Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more. Keep the sauce warm over low heat. Meanwhile, prepare the mushrooms. Cut them into 1-inch pieces. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches, add enough mushrooms to fill but not crowd the pan. Cook, stirring occasionally, until they are tender and golden, about 5 minutes. Season the mushrooms with salt and keep warm on a covered plate.
  Place Tart Shells on serving plates. Divide the mushrooms between the shells. Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce). Garnish each tart with chives and serve.
  Tart Shells: Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining egg. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
  Preheat the oven to 425 degrees F.
  Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 10 (4-inch) rounds. Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights. Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights and foil and continue baking until the tart shells are golden brown. Remove the shells from the oven and reserve in a warm place.
  Yield: 10 individual (4-inch) tart shells ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 14959,"Tangerine Mayonnaise 2 cups freshly squeezed tangerine juice 1/2-Tbs. coarsely chopped fresh tarragon 1 egg yoke 1 cup extra-virgin olive oil Gray salt freshly ground black pepper Instructions: Put the juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2-cup. Let cool to room temperature. To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom.
Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed. With the machine running, slowly add the olive oil in a thin, steady stream. Blend until the mixture emulsifies and becomes thick. Taste for seasoning. Add more tangerine juice if a thinner mayonnaise is desired. Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated). ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14960,"Tortilla Tower 2 split chicken breasts 1 celery stalk 1/2 yellow onion peeled plus 1 medium yellow onion, sliced White Salsa, recipe follows 1 tablespoon corn oil 1 medium red bell pepper, sliced 1/2 cup broccoli florets 1 ear corn or 1 cup frozen corn Salt and freshly ground black pepper Roasted Red Salsa, recipe follows 1/4 cup vegetable oil 12 corn tortillas 1 cup Mexican 4-cheese blend Cilantro leaves, for garnish 1 large tomato 1 medium yellow onion, peeled. 1 head garlic, sliced in 1/2 lengthwise 1 large poblano pepper 2 tablespoons corn oil 1 teaspoon chopped oregano leaves 1 teaspoon sugar Salt and freshly ground black pepper 4 ounces cream cheese, softened 8 ounces heavy whipping cream Salt and freshly ground black pepper Instructions: In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes. Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat. Combine chicken meat with half of the White Salsa and set aside. In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers, and broccoli. Saute until onions are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red Salsa. To prepare tortillas: Heat 1/4 cup vegetable oil in medium skillet over medium-high heat. Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds. Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.; To Assemble Tortilla Tower: Preheat oven to 400 degrees F. Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla. Spread the remaining White Salsa on the top tortilla of each of the 4 towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown. Remove from oven and transfer to a serving plate. Garnish with cilantro and serve with remaining Roasted Red Salsa. Preheat oven to 400 degrees F. Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken. Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed from the poblano pepper. Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth. Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat. Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside. Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14961,"Spicy Black Beans and Yellow Rice 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt Freshly ground black pepper 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Instructions: For the beans: In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. For the rice: Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14962,"Manchego Potatoes 4 pounds baby red-skinned or baby Yukon gold potatoes Salt 4 tablespoons butter, cut into small pieces 3/4 to 1 cup milk or cream 2 1/2 cups shredded Manchego cheese, about 3/4 to 1 pound of cheese Black pepper Instructions: Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste. ","[Rioja, Tempranillo, Garnacha, Chardonnay]" 14963,"Strawberries with Banana Yogurt 3 cups sliced strawberries 1 tablespoon sugar 1 banana, peeled and sliced 1 tablespoon rum 1/2 cup plain yogurt Instructions: In small bowl combine strawberries and sugar. In blender combine banana, yogurt and rum. Blend until smooth. Pour blended mixture in wine glasses and layer with sliced berries. Chill before serving. ","[Prosecco, Moscato, Vinho Verde]" 14964,"Ginger Beef and Noodle Bowls 1 pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick 1 tablespoon dark sesame oil 2 tablespoons minced fresh ginger 2 large cloves garlic, minced Salt and freshly ground black pepper 2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth 3/4 cup thinly sliced green onions 2 tablespoons mirin, or rice wine vinegar 6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles 1/2 cup matchstick-style shredded carrots Instructions: Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm. Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes. Meanwhile, divide noodles and beef evenly among 4 large soup bowls. Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 14965,"Spicy Pork with Guajillo Salsa (Puerco Enchilado) 2 tablespoons canola or vegetable oil 1 russet potato, peeled and cut into 1-inch cubes 1 1/2 pounds pork butt, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1 cup beef broth 1 cup Guajillo Salsa, recipe follows Corn tortillas, for serving 24 guajillo chiles, stemmed, seeded and deveined 4 cloves garlic, peeled 1/2 medium white onion, peeled 1 vine ripened tomato, boiled 30 seconds, peeled and seeded Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 bay leaf Instructions: Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat. Add the potatoes and saute until golden in color, about 5 minutes. Transfer the potatoes to a bowl and reserve. Add the pork to the same pan. Sprinkle with salt and pepper. Sear the pork until browned, about 3 minutes per side. Return the potatoes to the pan, along with the beef broth and Guajillo Salsa. Stir to combine. Bring to a simmer and cover. Simmer on medium-low heat for at least 15 minutes until the pork is cooked through. Turn off the heat and serve immediately with warm tortillas. In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
Reserve for enchiladas and pork.
","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 14966,"Cornish Game Hen with Bacon and Onions 2 (1 1/4 to 1 3/4 pounds) Cornish game hen Kosher salt and freshly ground black pepper 4 pieces thick-sliced bacon, cut into 1/2-inch pieces 20 to 24 pearl onions Instructions: Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat. Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper. Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14967,"Pepperoni, Pasta, and Vegetable Casserole Kosher salt 1 pound spaghetti 4 tablespoons unsalted butter (1/2 stick) 1/3 cup all-purpose flour 3 cups milk 1/4 cup cream cheese 1 teaspoon Worcestershire sauce 1 pinch ground nutmeg Freshly ground black pepper 2 cups grated Monterey Jack (about 7 ounces) 1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked 1 (10-ounce) bag frozen peas 8 ounces pepperoni, diced Instructions: Preheat the broiler. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain. Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure \8, making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper. Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through. Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14968,"Swordfish with Fennel-Saffron Compote 1/3 cup pine nuts 1/3 cup extra-virgin olive oil 1 medium onion, halved and sliced 1 fennel bulb, cored and sliced 3 cloves garlic, peeled and smashed 2 large strips lemon peel 1 1/4 teaspoons kosher salt, plus additional for seasoning 1 teaspoon fennel seeds Pinch saffron threads Freshly ground black pepper 1/2 cup golden raisins 3 tablespoons chopped fresh flat-leaf parsley 4 (8-ounce) swordfish steaks (about 1-inch thick) Extra-virgin olive oil, for brushing 1/8 teaspoon cayenne pepper Kosher salt 1 large ripe yellow or red tomato Freshly ground black pepper Lemon wedges, for serving Instructions: Prepare an outdoor grill with a high fire. For the compote: Toast the pine nuts in the olive oil in a skillet over high heat, swirling the pan, until the nuts are golden, about 3 minutes. Transfer the nuts to a dish with a slotted spoon and set aside, leaving the oil behind in the pan. Add the onion, fennel, garlic, lemon peel, 1 1?4 teaspoons salt, fennel seeds, saffron, and black pepper to taste and cook until the onion and fennel are slightly wilted, about 2 minutes. Add the raisins and cook, stirring occasionally, until the mixture browns and softens, about 5 minutes. Stir in 1?4 cup water, pine nuts, and parsley. Cook, stirring occasionally, until liquid reduces and compote thickens, about 1 minute more. Set aside. For the fish: Brush fish with oil and sprinkle with the cayenne and salt to taste. Lay the fish on the grill and leave it until you can see distinct grill marks and can lift the fish without its sticking, about 2 minutes. (Test by gently lifting a corner; if it sticks, cook a bit longer.) When it lifts cleanly, rotate about 45 degrees from the original position (don't turn it over). Cook about another 2 minutes, until grill marks appear. Flip the fish and repeat this process for marking the fish on the other side, another 3 to 4 minutes. Cut the tomato into thick slices, season with salt and black pepper to taste, and divide among 4 plates. Place the fish on top of the tomato slices, spoon some compote over, and finish with a wedge of lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 14969,"Chardonnay Sabayon with Fresh Strawberries 6 egg yolks 1/2 cup sugar 2 teaspoons gelatin 1 cup Chardonnay 3/4 cup cream, whipped Instructions: Place egg yolks, sugar and gelatin in a double boiler over heat. Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook. Add Chardonnay and whip until thickened and the mixture coats the back of a spoon. Cool mixture over ice, then fold in the whipped cream. Halve fresh strawberries and sprinkle with sugar and lemon juice. To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon. Garnish with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14970,"Chicken with Ranchera Salsa 1 1/2 pounds heirloom tomatoes, cut into large cubes 1 small white onion, finely diced (1 cup) 1/3 cup chopped fresh cilantro, plus 1/2 cup leaves for garnish 2 jalapeno peppers, seeded if desired (for less heat) and finely chopped 3 garlic cloves, finely chopped 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 cup grated pepper Jack cheese (about 4 ounces) 1/4 cup crumbled queso fresco or feta cheese Instructions: Preheat the broiler. In a 13 x 9 x 2-inch flameproof baking dish, toss the tomatoes, onion, chopped cilantro, jalapenos, and garlic with 2 tablespoons of the oil. Season with salt. Broil for about 3 minutes, or until the vegetables begin to soften and char. Remove from the broiler and stir the vegetables. In a medium bowl, sprinkle the chicken with salt and the remaining 1 teaspoon oil and toss to coat. Nestle the chicken into the tomato mixture and turn to coat. Broil for about 12 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly charred on top. Sprinkle the cheeses over the chicken. Broil for 2 to 3 minutes, or until the cheese melts and begins to brown. Sprinkle with the cilantro leaves and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14971,"Cumin Scented Oven-Baked Ribs with Sweet and Tangy BBQ Sauce 1/2 cup light brown sugar 2 tablespoons Spanish paprika 2 tablespoons kosher salt 1 tablespoon cl powder 2 teaspoons ground cumin 2 teaspoons garlic powder 1/2 teaspoon ground cinnamon 2 racks (4 to 5 pounds each) pork spareribs 1 (15-ounce) can tomato puree 1 cup molasses 1/2 cup apple cider vinegar 2 tablespoons Worcestershire sauce 4 cloves garlic, grated Instructions: For the ribs: Preheat the oven to 275 degrees F. Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet. In a small mixing bowl, combine the sugar, paprika, salt, cl powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm. For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes. Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 14972,"Gingerbread Cookies 6 cups all-purpose flour 1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 cups packed dark brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup dark molasses
2 eggs
1 tablespoon maple extract
Instructions: In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk together. Set aside for a minute. In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter until fluffy. Drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch -- that's the way you want it! Wrap the dough in plastic wrap and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment. Roll the dough out 1/3 inch thick (rolling between two sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14973,"Pecan Pie Sundaes 2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers 2 pints butter pecan ice cream 1 cup caramel dessert sauce 1 canister whipped cream 1 (2-ounce) pouch chopped pecans 4 maraschino cherries Instructions: Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14974,"Pea Puree 1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas) 6 sprigs fresh mint, leaves and softer stems only 1 1/2 cups plain Greek yogurt 2 cloves garlic, peeled and roughly chopped 1 teaspoon kosher salt 1 teaspoon unseasoned rice vinegar Instructions: Throw all the ingredients into a food processor and whizz until smooth. Done! ","[Chardonnay, Sauvignon Blanc, Riesling]" 14975,"Mostly Roasted Veggie Explosion 1 pound asparagus 2 cups baby carrots 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices 1 eggplant, ends removed 1/4 teaspoon salt 1/4 teaspoon black pepper 6 to 8 fresh basil leaves 6 to 8 cherry tomatoes 1 small jicama, peeled and cut into 1/2-inch-wide sticks 2 cups sugar snap peas, stems removed Instructions: Preheat oven to 425 degrees F. Spray 2 baking sheets with nonstick spray. Set aside. Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well. Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper. Roast the veggies until tender, about 15 minutes. Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices. If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour. When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 14976,"Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan 1 1/2 pounds (680 grams) baby beetroots Olive oil Approximately 10 tablespoons balsamic vinegar Salt and freshly ground black pepper 1 handful fresh rosemary, finely chopped 3 1/2 pound (1.5 kilogram) fillet of beef 3 1/2 ounces (100 grams) freshly grated or creamed horseradish 7 ounces (200 grams) creme fraiche 1 lemon, juiced, or white wine vinegar 3 good handfuls watercress 3 1/2 ounces (100 grams) shaved Parmesan Instructions: Preheat the oven to 450 degrees F (230 degrees C/gas 8). Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size. Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate. After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 14977,"Monjunis Muffuletta 1 (12-inch) muffuletta bun spread with garlic butter 16 pieces Genoa salami 8 ounces thinly sliced ham 6 pieces thinly sliced provolone 4 pieces thinly sliced tomato 4 pepperoncini peppers, sliced Monjunis Olive mix, recipe follows 1/4 cup good quality olive oil 1/2 cup black olives, pitted 1/2 cup green olives, pitted 1 stalk celery 2 tablespoons capers 2 red peppers 2 cloves fresh garlic Fresh or dried Italian herbs such as basil, oregano, or parsley Instructions: Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix. Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 14978,"Poppyseed Cake 2 1/2 ounces poppy seeds 1 cup milk 2 eggs 1 1/2 cups castor sugar 3/4 cup vegetable oil 1 teaspoon vanilla essence 1 teaspoon almond essence 2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions: Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14979,"Sauteed Green Beans with Garlic Chips 2 pounds haricots verts, trimmed 1/2 cup olive oil 4 cloves garlic, peeled and thinly sliced Kosher salt and freshly cracked black pepper 1/2 cup cider vinegar 2 tablespoons chopped fresh mint leaves Instructions: Bring a large pot of salted water to a boil over medium heat. Prepare an ice bath of water and ice in a large bowl. Drop the green beans into the boiling water to blanch for 60 seconds. Immediately remove the beans and shock in the ice bath. In a large saute pan, over low heat, add the olive oil and the garlic. Fry the garlic chips until golden in color, about 2 to 3 minutes. Remove garlic chips to paper towels to drain. Remove the green beans from ice bath and add them to the hot garlic infused olive oil in the saute pan. Raise the heat to high and cook, tossing frequently, about 2 to 3 minutes. Season with salt and pepper, to taste. Add the cider vinegar and reduce the liquid to a glaze while tossing beans, another 2 to 3 minutes. Add the mint and toss to combine. Taste for seasoning and adjust if necessary. Transfer the beans to a serving dish, garnish with fried garlic chips and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 14980,"Dunkley's Famous Macaroni Salad One 16-ounce package salad macaroni (or ditali pasta) 1 cup celery, diced 1 cup red onion, diced 1 cup yellow or white onion, diced 1 cup medium Cheddar, diced 1 cup Swiss cheese, diced 1/2 cup Parmesan, grated 1 cup dill pickles, diced 1 cup salami, diced One 6-ounce can large pitted black olives, drained (or 1 cup diced or sliced) 1 to 2 tablespoons Lowry's garlic salt 1 to 2 tablespoons fresh minced garlic 1/4 teaspoon dried horseradish 1/2 teaspoon ground white pepper 1 to 2 teaspoons freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/2 teaspoon celery salt One 3-ounce jar diced pimentos, rinsed and drained 1 to 1 1/2 cups mayonnaise Instructions: Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours). Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14981,"Wedge Salad with Blue Cheese, Cranberry Almonds, and Bacon 1 head iceberg lettuce, cored and cut into 4 or 8 wedges Prepared blue cheese dressing* 1/2 cup Wonderful Almond Accents Honey Roasted with Cranberry 1/4 pound bacon, cooked and crumbled Instructions:

1. Arrange lettuce wedges on four salad plates; drizzle with dressing.
2. Top with Almond Accents and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14982,"Sausage Hors d'Oeuvres 1 pound spicy pork sausage, such as Jimmy Dean 10 ounces Cheddar cheese, grated
   3 cups baking mix, such as Bisquick, or self-rising flour
   Kosher salt and pepper Instructions: Preheat the oven to 375 degrees F.
   Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
   Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 14983,"Beignets with Raspberry Sauce 3 1/2 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar
   1 teaspoon kosher salt
   One .25-ounce packet active dry yeast (2 1/4 teaspoons) 3/4 cup evaporated milk, warmed (110 to 120 degrees F) 1/2 cup warm water (110 to 120 degrees F)
   1 large egg, at room temperature
   2 tablespoons vegetable shortening
   Canola oil, for frying, plus more for oiling the bowl 1 cup confectioners\u2019 sugar
   4 cups raspberries (fresh or frozen) 1/2 cup light brown sugar 2 teaspoons lemon juice
   Instructions: For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined. Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes. Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
   For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using. When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef\u2019s knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes. Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F. Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Pile the beignets on a serving platter, dust with the confectioners\u2019 sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 14984,"Bing Bang Best Bar-B-Que Sauce 5 cups finely chopped, pitted Bing cherries 1/4 cup light brown sugar 1/4 cup dark molasses 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 cup apple juice 1/2 cup grape juice 1/4 cup honey Instructions: This recipe has a unique flavor to it after we had a bumper crop of Bing cherries from our tree. Enjoy it! Simmer all of the above ingredients on medium heat for 30 minutes. Then put in an ovenproof baking dish and bake in 375 degree oven for 1 hour till thick and rich. Use for coating meat, fish or poultry. ","[Zinfandel, Merlot, Syrah, Malbec]" 14985,"Corn and Bean Salad with Curtis' Chili Dressing Whole kernels from 4 ears of corn 1 cup cooked red beans 1 cup cooked black beans 1 cup cooked pinto beans 1 cup cooked garbanzo beans 2 medium tomatoes, diced 1 bunch green onions, chopped 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1/2 small head lettuce, shredded 1/4 cup rice wine vinegar 1 teaspoon olive oil 1 teaspoon chili powder 1/2 teaspoon ground cumin 2 cloves garlic, minced 1/2 Vidalia onion, chopped fine Instructions: In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14986,"Upside-Down Carrot Cake 5 tablespoons unsalted butter, plus more for the pan 1/4 cup packed light brown sugar Juice of 1/2 lemon 4 small carrots, peeled into ribbons with a vegetable peeler 1/2 cup pecans 1 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground allspice 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup packed light brown sugar 1/2 teaspoon lemon zest 2 large eggs 1/2 cup sour cream Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top. For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside. Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it's okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour. Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14987,"Grilled Hoisin Glazed Scallions with Warm Flour Tortillas 16 scallions, washed 1/4 cup hoisin sauce Salt and freshly ground pepper 8 (6-inch) flour tortillas Instructions: Preheat grill. Brush the scallions with hoisin sauce and season with salt and pepper to taste. Grill the scallions, turning once until just cooked through. Grill the tortillas on each side for 20 seconds. Place 2 scallions in each tortilla and roll. ","[Chardonnay, Riesling, Gewrztraminer]" 14988,"Green Tea Iced Souffle with Sake-Marinated Dried Cherries 1 cup loose green tea 3 cups heavy cream 3 tablespoons pure vanilla extract 4 vanilla beans, preferably Tahitian 12 egg yolks plus 6 eggs 1 3/4 cups confectioners' sugar 8 (4-ounce) ramekins, for the souffles 1/2 cup sake 1/2 cup sugar 2 ounces dried cherries 1/4 cup water Instructions: In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract. Halve the vanilla beans and scrape the seeds into the cream. Add the scraped beans to the mixture and bring just to a boil over high heat. Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes. Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight. Chill a medium bowl. Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form. In the top of a double boiler over barely shimmering water, combine the confectioners' sugar, egg yolks, and eggs, and cook, whisking constantly, until the mixture forms a ribbon when the whisk is lifted from the pan, 12 to 15 minutes. Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes. Fold in the whipped cream. Prepare a parchment paper collar to wrap around the outside of each ramekin. Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight. Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve. In a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat. Remove from the heat, cool to room temperature, and chill, about 30 minutes. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]

" 14989,"Pan-Roasted Halibut with Prosciutto and Asparagus 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper
Two 6-ounce halibut fillets
Extra-virgin olive oil, for cooking and drizzling
3 tablespoons unsalted butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon 2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
1 bunch (about 6 ounces) asparagus, trimmed
3 cups arugula
2 ounces Parmesan Instructions: Preheat the oven to 375 degrees F. Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes. Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste. Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly. Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 14990,"Crispy Chicken with Rosemary-Lemon Salt Vegetable oil, for frying Salt: 1 (6-inch) sprig fresh rosemary 1/4 cup kosher salt Zest of 1/2 large lemon 1 pound chicken tenders, cut into 2-inch pieces 2 cloves garlic, minced 1 1/2 tablespoons chopped fresh rosemary Zest of 1/2 large lemon 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup fine cornmeal or instant polenta Instructions: For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside. For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14991,"Grand Marnier Souffle 8 large eggs, separated, plus 2 egg whites 2/3 cups sugar 1/2 cup Grand Marnier 1/4 teaspoon cream of tartar Instructions: Put 8 lightly beaten egg yolks in a double boiler with 2/3 cup sugar. Beat until they form the ribbon. Add 1/2 cup Grand Marnier. Beat over ice water until cool. Beat 10 egg whites until foamy. Add 1/4 teaspoon cream of tartar. Continue beating until stiff, but not dry. Fold whites into yolks. Bake at 400 degrees for 12-15 minutes.; ","[Chardonnay, Riesling, Gewrztraminer]" 14992,"Figgy Sundaes 1 cup chopped nuts, such as hazelnuts 1 cup chocolate hazelnut spread (recommended: Nutella) 2 pints rum raisin ice cream 12 soft fig cake cookies, sliced (recommended: Fig Newtons) Whipped cream, canister Instructions: Toast nuts over low heat in a small pan. Warm the chocolate hazelnut spread in the microwave on high until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts, and chocolate hazelnut sauce. Garnish with a twist of whipped cream from a canister. ","[Port, Tawny Port, Moscato, Riesling]" 14993,"Egg Noodle Salt 1/3 cup soy sauce, plus more to taste 1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar 1 tablespoon rice wine vinegar, plus more to taste A few drops dark sesame oil, optional A squirt sriracha or other sauce, or a dried red cl, to taste, optional 1 pound egg noodles, preferably fresh Instructions: Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil, if using, and sriracha or cl, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot. Cook's Note: Fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender, but not mushy, drain. Taste broth and add more soy, salt, vinegar, or heat as you like. Divide the noodles into bowls and pour hot broth over all. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 14994,"Steamed Green Beans 1 pound green beans, cleaned 2 tablespoons butter Salt, to taste Instructions: Steam green beans in a steamer for 7 minutes. Place green beans and butter in saucepan and heat through. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14995,"Grown-Up Chocolate Malted Milkshake 1 cup chocolate-covered malt balls, such as Whoppers 1/2 cup whole milk, cold
One 1 1/2-quart container vanilla ice cream
1 cup coffee liqueur, such as Kahlua
1/2 cup chocolate malted milk powder, such as Ovaltine
1 cup sweetened whipped cream, for garnish
Instructions: Chill four to six tall glasses in the freezer. Add the malt balls to a blender and pulse to crush; remove about 1/4 cup for garnish. Add the milk, ice cream, coffee liqueur and malted milk powder, and blend until thick and smooth. Pour into the chilled glasses. Top with a dollop of whipped cream and the reserved crushed malt balls. Serve immediately. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 14996,"Coco-Nut Caramel Chews 5 ounces soft caramel candies, 24 pieces, unwrapped 1/2 cup unsalted dry roasted peanuts 1/4 cup white chocolate chip morsels, 2 handfuls 1 1/4 cups sweetened coconut flakes Vegetable cooking spray Instructions: Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray. Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy. Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14997,"Vegan Biscuits 1 1/2 sticks (12 tablespoons) vegan butter, cut into 1/2-inch pieces 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 scallions, trimmed and thinly sliced 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 1/2 teaspoon coarsely ground black pepper, plus more for topping 2/3 cup unsweetened unflavored almond milk 1 teaspoon fresh lemon juice Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes.
Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough.
Turn the dough out onto a work surface that\u2019s lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it\u2019s now 1/4 of the original size. Pat the dough again into a 7-inch square.
Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14998,"Gorgonzola Stuffed Grilled Mushrooms 1/4 cup olive oil 1 small onion, finely chopped 4 cloves garlic, finely chopped 16 large button mushrooms, stems removed and finely chopped 2 cups fresh bread crumbs 1/4 finely chopped fresh parsley Dash of hot pepper sauce 4 ounces Gorgonzola cheese, crumbled Instructions: Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14999,"Tea Poached Pear and Cheddar Galette 5 ginger tea bags 1 regular black tea bag
1/4 cup sugar
2 tablespoons honey
1 teaspoon black peppercorns
1 inch piece ginger, sliced
Zest of 1 lemon (removed with a vegetable peeler) plus the juice
2 small firm-ripe Bosc pears, peeled but left whole
2 tablespoons unsalted butter
2 leeks, split lengthwise and sliced (white and light green parts only)
Kosher salt and freshly ground black pepper
1 refrigerated rolled pie crust (from a 14.1-ounce box) All-purpose flour, for rolling
1/2 cup shredded sharp white Cheddar 1 large egg, beaten
1 tablespoon chopped fresh chives, optional
Instructions: To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.) Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool. Preheat the oven to 400 degrees F. Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg. Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15000,"Chopped \Fixin's\ Salad 2 cups chopped green leaf lettuce 2 cups chopped seeded tomato (about 2 medium) 1 cup chopped dill pickle, half-sour or full-sour (about 2 pickles) 1/2 cup chopped red onion (1/2 a small onion) 2 tablespoons olive oil 1 tablespoon red wine vinegar Salt Freshly ground black pepper Instructions: Combine the lettuce, tomato, pickle and onion in a medium bowl. In a small bowl, whisk together the oil and vinegar. Pour the dressing over the salad and toss to coat. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15001,"Black Sea Bass en Paupiette Bones of 2 bass Bones of 1 salmon 2 garlic heads 2 branches dried fennel 2 onions 1 carrot 1 celery stalk 10 peppercorns 1/2 cup brandy 2 cups red wine 1 quart veal stock Butter, cold Kosher salt Cracked black pepper 2 leeks 2 garlic cloves 2 sprigs thyme 1 cup chicken stock 1 Idaho potato 6 ounces clarified butter 2 black sea bass fillets, skinless Kosher salt Cracked black pepper Instructions: For the Sauce: In a saute pan over medium heat, roast the fish bones with the vegetables and aromatics. Deglaze with brandy, then add red wine. Reduce until liquid has almost completely evaporated. Add veal stock and reduce again until desired consistency. Whisk in cold butter. Pass the sauce through a chinois or fine sieve. Season with salt and pepper to taste. For the Garnish: Julienne the leeks. Wash thoroughly. Combine leeks, garlic, thyme and chicken stock in a medium saucepan over medium heat. Simmer slowly approximately 15 minutes or until the liquid has evaporated and the leeks are soft. For the Paupiette: Peel the potato and cut into rectangular pieces. Slice into 16 paper-thin slices. Dredge in clarified butter. Season the bass with salt and pepper and cut it into a rectangular shape. Fan out the potato slices on your work surface. Place fish in the center. Wrap the fish with the potatoes. Heat a saute pan with clarified butter until very hot. Add the fish and brown on all sides. Season with salt and pepper. To serve: Place the fish on a bed of braised leeks. Spoon sauce around dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15002,"Carrot and Carrot Juice Soup 3 tablespoons butter 2 shallots, minced 1 pound/450 g carrots, peeled and chopped 3 cups/750 ml carrot juice Salt Lemon juice, to taste Fresh chopped chervil, for garnish Instructions: Melt the butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15003,"Red cl Crusted Filet Mignon with Ancho cl Mushroom Sauce 2 tablespoons olive oil 1/2 medium red onion, finely diced 1 tablespoon finely chopped garlic 2 cups red wine 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick 1/2 pound crimini mushrooms, stems removed and caps sliced 1/4-inch thick 1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick 3 cups chicken stock 1/2 cup ancho puree 2 tablespoons chipotle puree 2 tablespoons honey Salt and freshly ground pepper 2 tablespoons New Mexico red cl powder 1/4 teaspoon cl de arbol powder 1/2 teaspoon pasilla cl powder 1 tablespoon cracked black peppercorns 1 tablespoon brown sugar Kosher salt 4 filet mignons, 1- to 1 1/2-inches thick Instructions: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste. Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho cl Mushroom Sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 15004,"Rhubarb and Custard Kinda Souffle 14 ounces rhubarb, cut into 1-inch chunks 1/3 cup sugar, plus 2 tablespoons 2 tablespoons softened butter 6 gingersnap cookies 10 tablespoons store-bought custard, plus extra for serving 1 large free-range or organic egg yolk, plus 4 egg whites 1 teaspoon all-purpose flour Sea salt Instructions: Preheat the oven to 350 degrees F and put in a baking sheet to heat up. Put the rhubarb into a saucepan with the 1/3 cup of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put aside and leave to cool completely. Get yourself 6 ramekin dishes and rub their insides with the butter. Put the gingersnap cookies into a sandwich bag, tie a knot in the top and smash the cookies with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed cookies, then shake out any excess crumbs and keep them for later. (You can put the dishes into the refrigerator at this point until you're ready to put your souffles together.) Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric mixer, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff - this should take about 3 minutes. Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean. Remove the hot baking sheet from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the souffles are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs. \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, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15005,"Tuna Burgers with Chipotle Slaw 1 1/2 pounds ahi or blue fin tuna 2 teaspoons lime zest plus 1/4 cup freshly squeezed lime juice
3 tablespoons chipotle adobo sauce
1 tablespoon chopped chives
1 clove garlic, minced
Kosher salt and freshly ground black pepper Olive oil, for cooking
6 brioche buns, split 1/2 cup sour cream 1/2 cup mayonnaise 3 tablespoons chipotle adobo sauce
3 tablespoons apple cider vinegar
2 tablespoons agave nectar
2 tablespoons freshly squeezed lime juice 2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper 3 cups shredded green and red cabbage
1/2 cup shredded carrots
1/4 cup shredded kale
Instructions: For the burgers: Mince the tuna in a food processor. In a large bowl, add the lime zest and juice, chipotle adobo, chives, garlic and minced tuna and mix until combined. Season with salt and pepper. Shape the tuna mix into 1/2-inch-thick patties and refrigerate for about an hour. This will help the patties stay intact and not crumble when cooking. For the chipotle slaw: In a medium bowl, add the sour cream, mayonnaise, chipotle adobo, vinegar, agave, lime juice and mustard and mix until combined. Season with salt and pepper. Add the green and red cabbage, carrots and kale and toss together. Refrigerate for later.
Heat a heavy nonstick skillet or griddle over medium-high heat. Drizzle the skillet with olive oil. Place 3 patties in the skillet and sear for 2 to 3 minutes on each side. Repeat with the remaining patties. To serve, place each patty on a bottom bun half and top with some chipotle slaw and a bun top.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15006,"Cake Doughnuts Cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg 3/4 teaspoon salt 2 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 large egg plus 1 egg yolk 1/2 cup whole milk 1 teaspoon vanilla extract Vegetable shortening, for frying Instructions: Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag. Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag. Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight. Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15007,"Sea Bream in Sea Salt with Salsa Verde 7 egg whites 1 (3-pound) box sea salt or coarse salt 2 (1 1/2-pound) sea breams or branzino (striped sea bass or other white fish) gutted but not scaled 1 handful fennel fronds (about 1/2 cup plucked from stalks of fennel bulb) 8 sprigs parsley 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 cloves garlic, smashed 4 slices fresh lemon 1 fresh lemon 1/4 cup finely diced celery 2 tablespoons chopped fresh parsley leaves 1 tablespoon finely diced red onion 1 tablespoon finely chopped cornishon (French pickled gherkin) 1 tablespoon capers, drained 1 tablespoon chopped green olives, optional 1/3 cup extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Lightly whip the egg whites and fold into the salt, mixing well until combined. The texture should be grainy but cohesive; add a little water if necessary. Press a 1/4-inch thick layer of the salt mixture onto a large baking sheet or casserole which will accommodate the fish. Stuff the cavity of each whole fish with fennel fronds, parsley, thyme, rosemary, garlic, and 2 lemon slices. Lay fish on top of salt and pack the remaining salt over fish to enclose completely. Roast until internal temperature reaches 135 degrees F, about 20 minutes. (There will be some carry over cooking even after you remove fish from oven.) While fish is cooking, prepare the salsa verde. Cut peel from lemon and divide segments into 4 pieces. In a bowl, combine lemon segment with celery, parsley, onion, cornishon, capers, green olives, if using, and olive oil. Let fish rest for 5 minutes after removing from oven. Crack open salt crust, and lift and discard layers of salt. Pull skin from top of each fish, and carefully lift top fillet from bones and transfer to serving plate. Lift and discard bones. Gently lift second fillet from skin and transfer to serving plate. Spoon salsa verde on or around fish fillets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15008,"Wonton Crisp with Cucumber Tobiko Caviar 3 to 4 liters canola, as needed for deep-frying 12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles 1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes) 2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes) 1 tablespoon mayonnaise Salt and freshly ground black pepper 2 tablespoons tobiko (green and orange caviar) 24 very small parsley sprigs Instructions: Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels. Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste. Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15009,"Sicilian Cauliflower Pasta Kosher salt 12 ounces whole-wheat penne 1/2 head cauliflower 2 tablespoons extra-virgin olive oil 3 tablespoons golden raisins 1 clove garlic, finely chopped Pinch of red pepper flakes 1 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1 tablespoon fresh lemon juice 2 tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional) Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 15010,"Braised Tri-Tip Roast 1 tablespoon vegetable oil One 3-pound trip-tip roast
Kosher salt and freshly ground black pepper
2 yellow onions, sliced
1 package onion soup mix
2 sprigs fresh thyme
2 bay leaves
Instructions: Preheat the oven to 325 degrees F.
Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate. Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours. Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15011,"Cordornices con Higos (Quail with Figs) 4 quail, ready prepared Salt and pepper 1 tablespoon butter 1 bouquet garnish bunch herbs (e.g. thyme, rosemary and oregano) 1 or 2 bay leaves 2 small onions, finely chopped 1 tablespoon flour 6 or 8 fresh figs, peeled Generous 3/4 cup white wine 1 tablespoon grated semisweet chocolate Instructions: Preheat the oven to 465 degrees. Rinse and clean the quail and pat dry. Rub them with salt and pepper and tie in shape with string. Grease a casserole with butter. Place the quail, bunch of herbs, bay leaf and onions in the casserole. Sprinkle the quail with flour. Cook them in the preheated oven for about 10 minutes until the flour has browned. Turn them over and add the figs. Pour on the white wine and then stir in the chocolate. Reduce the oven temperature to 350 degrees and continue cooking for another 10 minutes. Serve in the casserole. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 15012,"Fedelini Pasta with Butter and Hard Grating Cheese 8 ounces dried fedelini 2 tablespoons chicken broth 4 tablespoons softened butter 1/3 cup aged hard cheese (Parmesan, Pecorino or Romano), grated Monterey Jack cheese Salt and freshly ground black pepper Instructions: In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until \al dente. Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 15013,"Barilla Whole Grain Rotini with Cherry Tomatoes, Mozzarella and Basil 1 box Barilla Whole Grain Rotini 4 tablespoons extra virgin olive oil, divided 1 garlic clove, pressed 1 pint cherry tomatoes, halved salt, to taste black pepper, to taste 4 ounces fresh mozzarella, diced 4 leaves basil cut into strips Instructions: COOK pasta according to package directions. Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes. REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper. DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well. ADD cheese, basil and remaining olive oil to the pasta. Toss to combine. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 15014,"Homemade Honey Mustard Dipping Sauce 1/3 cup mayonnaise 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon yellow mustard 1 1/2 teaspoons lemon juice Instructions: Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together. ","[Chardonnay, Riesling, Gewrztraminer]" 15015,"Chicken Fried Steak and Creamy Gravy 2 pounds round steak, cut 1/2-inch thick and pounded with mallet Salt and pepper 1 cup flour 2 eggs, beaten Hot pepper sauce 4 cups crushed saltine crackers 1/4 cup corn oil 4 cups of milk Instructions: Season steaks with salt and pepper. Reserve 1/4 cup of flour. Dredge each steak in flour, egg and cracker crumbs. In a large cast iron skillet over medium high heat corn oil. Add steaks and cook until golden brown and crisp. Transfer to paper towels to drain. Pour off all but 4 tablespoon remaining oil and set over low heat. Whisk 1/4 flour into hot oil and bring to simmer. Gradually whisk in milk and bring to a simmer. Season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15016,"Arepas with Creme Fraiche and Caviar 2 1/2 cups warm water 1 teaspoon kosher salt
2 cups cooked white cornmeal (masarepa) 8 tablespoons lard (can substitute vegetable oil if desired) 1 cup creme fraiche
2 hard-cooked large eggs, peeled and finely chopped
1/2 cup minced chives 1/2 cup minced shallot
2 ounces caviar
Instructions: Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk. In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough. Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15017,"Firecracker Shots One 1/4-ounce envelope unflavored gelatin 1/4 cup sugar 3/4 cup Blue Curacao liqueur 1/2 cup vodka One 1/4-ounce pouch unflavored gelatin 3/4 cup grenadine 1/2 cup vodka Whipped cream, homemade or store-bought, for garnish Instructions: For the blue gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the sugar, allowing it to dissolve, then stir in the Blue Curacao and vodka.
Divide the mixture among the 12 shot glasses, filling them halfway. Refrigerate until firm, about 25 minutes. For the red gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the grenadine and vodka. Gently pour the red mixture over the blue layer. Refrigerate until firm, about 1 hour. Garnish the shots with whipped cream and serve. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]

" 15018,"Whole Duck 3/4 pound sweet rice (soaked overnight) 10 whole chestnuts, shelled, skinned 2 teaspoons chopped shallots 2 teaspoons fresh chopped ginger 2 tablespoons diced Chinese sausage 3 tablespoons diced prosciutto ham Dragon Eye Fruit or Langhan (1 package soaked overnight) 2 tablespoons chopped coriander 10 pieces black tree ear mushroom (soak overnight in warm water) 2 tablespoons chopped green onion White pepper, to taste 3 teaspoons light soy sauce 2 teaspoon Far Dill wine (or first press rice wine) Sugar, to taste 1/2 cup dark soy sauce 1/2 cup light soy sauce 2 tablespoons five-spice powder 2 tablespoons sugar 1/2 teaspoon salt 1 (4 pound) duck, split down the back bone (leave drumstick bone in) 4 star anise 3 cloves 2 bulbs fresh garlic (skin off but broken, deep-fried until golden brown) 1/2 bottle rice wine 1/2 bottle Far Dill wine (or first press rice wine) 1/2 bottle red wine Sugar 3 whole scallions 4 slices ginger Instructions: For the Filling: After soaking rice overnight, drain out excess water. Steam, covered, over light heat until soft. Boil skinless chestnut in water until soft. In a large pan, saute shallots, ginger, Chinese sausage, and prosciutto, until shallots are soft and translucent. Add all remaining ingredients and spices. Mix well, making sure not to break the chestnuts. Stuff the duck. Sew back up tightly, wrap with string in 3 or 4 places.
For the Marinade for the Duck: Mix all ingredients very well together.
For the Duck: Pour boiling water over the entire duck. Remove and dry the duck. Rub the marinade into the skin and marinate 45 minutes turning frequently.
To deep fry the duck, remove it from the marinade. Deep-fry in vegetable oil at 350 degrees F until golden brown.
For the Wine and herb mixture, for steaming: Combine all ingredients in a large bowl.
When duck is golden brown remove it from hot oil submerge it in the wine and herb mixture. Place the whole vessel, duck and wine into steamer. Then steam for 2 hours in a covered pan. Serve with winter melon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15019,"Spicy Truffles 12 ounces semisweet chocolate, coarsely chopped 1 cup heavy cream 1 tablespoon unsalted butter 2 to 3 dashes chipotle hot sauce Heaping 1/4 teaspoon cayenne pepper Pinch kosher salt 1/2 teaspoon pure vanilla extract Red nonpareil sprinkles, for rolling Instructions: Put the chocolate in a medium bowl. Heat the cream, butter, hot sauce, cayenne and salt in a small saucepan over medium heat until the mixture begins to steam. Pour the cream mixture over the chocolate, and let sit until the chocolate is completely melted, about 10 minutes. Stir until smooth with a rubber spatula or a whisk. (If the chocolate isn't melted, microwave on high in 20-second increments, stirring in between, until just melted.) Stir in the vanilla. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer it to a shallow dish, like a pie plate, cover and chill until firm, at least 3 hours and up to overnight. Put the sprinkles on a small plate. Scoop tablespoons of the firm ganache, roll into balls, roll in and place on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until firm or until ready to serve, 30 minutes and up to overnight. Roll the truffles in the sprinkles before serving. ","[Malbec, Tempranillo, Barolo, Nebbiolo]" 15020,"Golabki (Stuffed Cabbage) One 14 1/2-ounce can peeled tomatoes 4 tablespoons unsalted butter, cubed
Kosher salt Pinch cayenne pepper, optional 1 1/2 tablespoons kosher salt, plus more for the boiling water 1 large head green cabbage
1 onion, diced
Canola oil, for cooking 1 cup cooked white rice
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1/2 tablespoon freshly ground black pepper
1 cup vegetable stock
Chopped fresh dill and sour cream, for serving Instructions: For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom. For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.) When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.) Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool. Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.) Preheat the oven to 425 degrees F. Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes. Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more. Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 15021,"Malta-Braised Short Ribs with Pickled Sweet Peppers and Yucca Mash 1 yellow onion, chopped 1 green bell pepper, seeded and chopped 1 bunch cilantro, leaves and stems roughly chopped, plus more for garnish 8 garlic cloves, peeled 2 tablespoons olive oil, plus more if needed 2 tablespoons canola oil 1 1/2 teaspoons sazon seasoning with culantro and achiote, such as Goya 8 English-cut beef short ribs (about 5 pounds) Kosher salt and freshly ground black pepper 1 1/2 cups chicken stock 1 teaspoon dried oregano 2 dried bay leaves 1 tablespoon tomato paste 1 tablespoon distilled white vinegar One 12-ounce bottle malta Yucca Mash, recipe follows, for serving Pickled Sweet Peppers, recipe follows, for serving 1 pound frozen yucca, thawed Kosher salt 1/2 cup heavy cream 4 tablespoons salted butter, cut into pieces 1/2 cup thinly sliced multi-colored small sweet peppers (use a mandoline) 2 cloves garlic, halved 1/4 cup distilled white vinegar 1 teaspoon honey Pinch of kosher salt Instructions: Preheat the oven to 325 degrees F. To make the green paste, add the onion, green pepper, cilantro leaves and stems, garlic and olive oil to a blender and process until a paste forms. If necessary, add a little extra olive oil to help move the paste along. Set a large cast-iron skillet over medium-high heat and add the canola oil and sazon. While the oil heats up, dry the short ribs with a paper towel and cover them in a generous amount of salt and pepper. Working in batches, sear the short ribs on all sides, about 4 minutes per side. Remove the ribs to a plate. Add 1/2 cup of the chicken stock to the skillet, stir to deglaze and then set aside. Place a large Dutch oven over medium heat. Add the green paste and cook until fragrant, about 1 minute. Pour in the chicken stock from the skillet, then add the oregano, bay leaves, tomato paste, vinegar, malta and remaining 1 cup chicken stock. Bring to a simmer and add the seared ribs to the Dutch oven. Cover the pot, transfer to the oven and cook until the ribs are very tender, about 2 1/2 hours. To serve, spoon the Yucca Mash into a shallow bowl, top with the ribs and spoon over the sauce. Garnish with Pickled Sweet Peppers and cilantro leaves.
Bring a large saucepan of water to a boil. Add the yucca to the boiling water and enough salt so the water tastes like the sea. Cook until the yucca is fork-tender, 15 to 20 minutes. Drain and set aside. Add the cream and butter to a medium pan set over medium heat. As soon as it starts to simmer, add the yucca and mash with a fork or potato masher until just incorporated. Do not overmix as it will make the yucca gluey. Add salt to taste. Put the peppers and garlic in a 12- to 16-ounce mason jar. In a small pot, bring the vinegar, honey, salt and 1/4 cup water to a boil. Add the pickling liquid to the mason jar almost to the tippy top. Let it cool, then put on the lid. Set it aside until serving. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 15022,"The Best Chicken Salad 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 2 tablespoons shallot, cut into 1/4-inch dice 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped parsley Sliced chives, for garnish 10 sprigs parsley 2 sprigs thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds bone-in, skin-on chicken breast halves, fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium store bought Instructions: Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl. Toss together the chicken, celery, shallot, dill and parsley in a large bowl. Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives. Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15023,"Korean Bulgogi Taco Recipe 3 pounds beef short ribs, off the bone 1 cup soy sauce 1/2 cup mirin 1/2 cup dark brown sugar 1/4 cup sesame oil 6 cloves garlic 6 scallions 2 teaspoons peeled and grated fresh ginger 3 cups roughly chopped Napa cabbage 1 cup matchstick-size daikon slices 3 tablespoons chopped fresh cilantro 6 scallions, diced 2 limes, juiced 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons Sriracha 2 tablespoons extra-virgin olive oil Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas Sriracha, for serving Instructions: Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag. In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos. For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl. For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use. For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside. Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove. On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 15024,"Caramel Apple-Pear Granola Cream Pie 3 cups oats 1 cup slivered almonds, chopped 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon Dash salt 1/2 cup butter, softened or melted 1/2 cup sugar 1/2 cup brown sugar 1/4 cup lemon juice 1/4 cup butter 1 teaspoon maple flavoring 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1 teaspoon ground cinnamon Dash, salt 3 Granny Smith apples, peeled, sliced 3 Anjou pears, peeled, sliced 1 (8-ounce) package cream cheese 1 tablespoon heavy cream 1 (14-ounce) package individually wrapped caramels 1 can evaporated milk Instructions: Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling. Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust. Assembly: Take baked large \oatmeal cookie\ and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce. For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 15025,"Star Spangled Spirit 2 ounces strawberry daiquiri mix or strawberry pure 1 ounce fresh lime juice 2 ounces low-fat coconut milk 2 ounces coconut rum 2 ounce blue cura?ao 2 teaspoons blue sanding sugar Instructions: In a measuring cup or cocktail shaker, combine the strawberry daiquiri mix and lime juice. Stir and set aside. In a measuring cup or cocktail shaker, combine the coconut milk and coconut rum. Stir and set aside. Pour 1 ounce of the blue cura?ao on a small plate. Pour the sanding sugar on a second plate. Dip the rim of a highball glass into the blue cura?ao and then into the sanding sugar to rim the glass. Pour the strawberry mixture into the glass and fill the glass with crushed ice, being careful not to mess up the sugared rim. Pour the coconut milk mixture into the glass on top of the strawberry mixture. Top with the remaining ounce blue cura?ao. Add a straw and serve. ","[Moscato, Prosecco, Sauvignon Blanc, Ros]" 15026,"Brocheta de Filetes Stilo El Arrecife 8 cascabele chiles, stemmed and seeded 2 1/2 cups water 1/4 cup olive oil 1/2 white onion, thinly sliced 4 cloves garlic 1 roasted tomato (see Cook's Note) 1 teaspoon cumin seeds 2 bay leaves 1 teaspoon freshly ground black pepper 3/4 teaspoon salt 3 pounds beef filet, cut into 3/4inch cubes 2 green bell peppers, sliced into 1inch squares 2 large red onions, sliced into 1inch squares Freshly ground black pepper 2 tablespoons olive oil Salt and freshly ground black pepper 8 large Corn Tortillas, for serving Instructions: Soak the skewers in water for at least 1 hour, preferably 2 or 3. To make the sauce, toast the chiles directly over a gas flame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Transfer the roasted chiles to a saucepan and add the water. Bring to a boil, reduce to a simmer and cook for 10 minutes, or until softened. Transfer the chiles and cooking water to a blender and puree until a smooth paste forms. Set aside. In a medium, heavy saucepan heat the oil over mediumhigh heat. Saute the onion for about 8 minutes, stirring occasionally, until golden. Add the garlic and stir for a moment, just to release the aroma, then add the reserved cl paste, tomato, cumin, bay leaves, pepper, and salt. Reduce the heat to mediumlow and cook, partially covered, for about 20 minutes more, stirring occasionally. Return the sauce to the blender and blend again until smooth, adding a little more water if necessary to make the sauce move freely. Let cool. Drain the skewers and make the brochettes by alternating cubes of beef, bell pepper, and red onion pieces. Leave 2 inches at the bottom of each skewer bare so that you will have room to grab and turn them. Heat a grill or griddle pan to high heat. Brush the skewers with a little olive oil and season to taste. Grill for 1 minute on each side, then brush generously with the sauce. Grill for another minute on each side, or until done to your liking. Spread a little of the sauce on each of 6 warm plates and serve a brochette in the center and a warm corn tortilla on the side. Pass the remaining sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 15027,"Cacio E Pepe Cheese Puffs 1 cup whole milk 1/4 pound (1 stick) unsalted butter Kosher salt and freshly ground black pepper 1 cup all-purpose flour 4 extra-large eggs 1/2 cup freshly ground aged Italian Pecorino cheese, plus extra for sprinkling (see Cook\u2019s Notes) 1/2 cup freshly ground Italian Parmesan cheese 1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash Instructions: Preheat the oven to 425? F. Arrange two racks evenly spaced in the oven. In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook\u2019s Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated. Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey\u2019s Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 15028,"Sweet & Sloppy Joe 1 pound Ground Beef (93% lean or leaner) 1 cup diced bell peppers (red, green, yellow or orange) 1/2 cup chopped onion 1 can (8 ounces) tomato sauce 1/2 cup water 1/2 cup dark or golden raisins 2 teaspoons ancho cl powder 1 teaspoon dried oregano leaves 4 whole wheat hamburger buns, split Toppings (optional): Chopped mango, chopped jalapeno, chopped tomato, chopped fresh cilantro, sliced green onion, shredded reduced-fat Cheddar cheese Instructions:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings. 2) Stir in tomato sauce, water, raisins, ancho chili powder and oregano; bring to a boil. Reduce heat; simmer uncovered, 15 to 18 minutes or until sauce thickens slightly, stirring occasionally. 3) Evenly divide beef mixture on bottom half of each bun. Garnish with toppings, as desired; close sandwiches.\n\nCooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness. ","[Merlot, Pinotage, Tempranillo, Zinfandel]" 15029,"Christina's Apple Rum Raisin Pie 2 cups all-purpose flour, plus additional for rolling dough 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup cold unsalted butter, cut into small pieces 1/4 cup ice water, as needed 1/2 cup raisins 1/2 cup rum 1 (21-ounce) can prepared apple pie filling 1 (3-ounce) package strawberry flavored gelatin (1/2 cup) 2 tablespoons prepared vanilla icing, optional Instructions: Preheat the oven to 425 degrees F. To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour. To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside. On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents. Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 15030,"Salmon Poke Tostada 4 cups distilled water 2 1/2 teaspoons (5 grams) sodium alginate
3/4 cup passionfruit puree 2 1/2 teaspoons calcium lactate
Mango juice, for storing \yolks\ (if not using right away) 2 pounds sushi-grade salmon, diced 1 serrano cl
1/2 cup ponzu 1/2 cup seaweed salad
1/2 cup sesame oil
1 teaspoon grated fresh ginger
4 globe radishes, sliced
2 ripe avocados 1 tablespoon lime juice
1 teaspoon kosher salt
1 teaspoon black sesame seeds
6 tostada shells Instructions: For the passionfruit \yolks: Combine the distilled water with the sodium alginate in a flat-bottomed container. Using an immersion blender, mix to combine until no lumps are floating on the surface, 5 to 7 minutes. Cover with plastic wrap and allow it to rest for 20 to 30 minutes. (You want all the air bubbles created during blending to escape before forming the spheres.) Meanwhile, in a blender, combine the passionfruit puree with the calcium lactate until fully incorporated. Place in a squeeze bottle. Set aside two small mixing bowls filled with water for rinsing the spheres. Take a small 1- to 2-ounce ladle and just barely fill the bottom of it with 1 teaspoon of the sodium alginate mixture to make it \nonstick. Squeeze about 1/2 ounce passionfruit mixture into the ladle and slowly submerge into the sodium alginate mixture. Once submerged, swirl the passionfruit \yolk\ in a circular motion to float it off of the ladle. Keep it in the solution for 3 minutes. (You can do multiple spheres at the same time, but make sure they don't touch each other while in the solution because they will stick together.) Carefully remove the spheres using a slotted spoon and place them in the mixing bowl filled with water to rinse the excess sodium alginate. Serve immediately, or store in mango juice for up to 2 days. For the salmon poke: Place the salmon in a large bowl. Cut the serrano in half and remove the seeds, stem and membrane. Dice into small pieces and mix into the salmon. For the dressing: Mix together the ponzu, seaweed salad, sesame oil, ginger and radishes in a bowl. Toss the salmon with the dressing. For the avocado: Add the avocados, lime juice, salt and sesame seeds to a bowl. Smash the avocado and mix well. Place the tostada shells on a serving platter. Spread an even layer of avocado over the shells. Add a few spoonfuls of salmon poke. Finish each tostada with a passionfruit \yolk. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15031,"Pineapple Upside-Down Cake Recipe : Food Network 2 tablespoons unsalted butter 1/2 cup lightly packed dark brown sugar
One 20-ounce can sliced pineapple, drained and juice reserved
One 20-ounce can crushed pineapple, drained and juice reserved
1 1/3 cups all-purpose flour 2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/4 cup reserved pineapple juice (from the cans) 3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 large egg
Instructions: Preheat the oven to 350 degrees F. For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside. For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute. Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil. Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15032,"Lemon-Herb Orzo 1 1/2 cups orzo 1/4 cup water 3 tablespoons butter 1 cup chopped chives 1 cup chopped dill 1 cup chopped parsley zest of 1 lemon Instructions: Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 15033,"Caramel Popcorn 1/2 cup popcorn kernels, freshly popped 2 cups roasted peanuts 1 1/4 cups (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup light corn syrup 2 teaspoons vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking soda Instructions: Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.) ","[Chardonnay, Riesling, Moscato, Merlot]" 15034,"Minted Lemonade 2 cups sugar 6 cups water 2 cups fresh lemon juice 1/2 cup mint leaves Instructions: To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice. ","[Sauvignon Blanc, Pinot Grigio, Ros]" 15035,"Coffee Punch 1/4 cup instant espresso powder 1/4 cup granulated sugar
4 cups milk
1/2 cup chocolate syrup
1/2 cup whiskey-flavored liqueur
1/2 cup chocolate liqueur
1/2 cup coffee liqueur
2 tablespoons cocoa powder
Grated nutmeg, for garnish
1 quart vanilla ice cream
Instructions: Put 4 cups warm water in large mixing bowl. Whisk in the instant espresso powder and sugar; stir to combine and dissolve. Pour in the milk, chocolate syrup, whiskey-flavored liqueur, chocolate liqueur and coffee liqueur and stir to combine. Pour the mixture into a punch bowl and sprinkle with the cocoa powder and grated nutmeg. Scoop some vanilla ice cream into each cup and pour the coffee punch over it. ","[Merlot, Cabernet Sauvignon, Port, Sherry]" 15036,"How to Make Nut Milk 1 1/2 cups raw unsalted nuts (such as almonds, cashew nuts, macadamia nuts or hazelnuts) Kosher salt 3 Medjool dates, pitted, optional 2 teaspoons pure vanilla extract, optional Instructions: Put the nuts in a medium bowl and submerge in cold water with at least 2 inches of water above. Cover with plastic wrap and allow to soak at room temperature until the nuts are softened and plump, at least 12 hours but preferably overnight. Nuts can soak up to 24 hours; the longer the soak the better. Drain the nuts in a sieve and rinse thoroughly under cold running water. Transfer the nuts to a blender and add 3 cups fresh cold water, 1/8 teaspoon salt and the dates, if using. Blend on high until the nuts are completely blended and the mixture is very smooth, about 2 minutes.
Line a pitcher with a nut milk bag (if using a sieve lined with cheesecloth, place it over a medium bowl) and slowly pour the mixture into the bag. Carefully squeeze any remaining milk out of the bag and reserve the pulp (see Cook's Note). Whisk in the vanilla if using. Serve immediately or refrigerate in an airtight container for up to 4 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15037,"Ranch Egg Salad 3/4 cup mayonnaise 1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving
Instructions: In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15038,"Zarda Bar-B-Q Creeper Beans One 28-ounce can pork and beans 1/2 cup spicy barbeque sauce, such as Zarda Bold and Spicy Bar-B-Q Sauce 1/4 cup packed dark brown sugar 2 tablespoons chopped onion 2 tablespoons cayenne pepper 1 habanero pepper, diced 1 jalapeno pepper, diced Instructions: Preheat the oven to 350 degrees F.
In a Dutch oven, combine the pork and beans, barbeque sauce, brown sugar and onions, and stir until well blended. Fold in the cayenne pepper, habanero and jalapeno peppers. Stir. Bake, covered, for 60 to 75 minutes. ","[Malbec, Tempranillo, Garnacha, Aglianico]" 15039,"Ensalada Esmeralda with Avocado Dressing 1 pound zucchini, steamed whole 3 ounces Panela cheese 2 tablespoons sliced green onion 2 roasted and peeled poblano chiles, cut in strips Sea salt, to taste Freshly ground black pepper, to taste 1/4 cup pimiento-stuffed olives, sliced Instructions: Cut the zucchini in thick slices. Crumble the cheese. In a medium size bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes. Serve on bed of lettuce leaves and garnish with the olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15040,"Deviled Eggs 12 eggs, hard boiled 2/3 cups mayonnaise 4 tablespoons mustard 4 tablespoons sweet pickle relish Salt and pepper 1/4 teaspoon hot red pepper sauce Paprika, for garnish Instructions: Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15041,"Radicchio, Pear and Arugula Salad 1 teaspoon whole grain mustard, such as Grey Poupon 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Four 3/4-inch-thick slices country-style sourdough bread 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil 2 tablespoons dry white wine, such as pinot grigio 2 tablespoons honey Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces 3 cups baby arugula 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note One 2-ounce chunk Parmesan Kosher salt and freshly ground black pepper Instructions: For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth. For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15042,"Pork Tenderloin with Salsa Verde One 1 1/2 pound pork tenderloin Kosher salt and freshly ground black pepper 2/3 cup plus 1 tablespoon extra-virgin olive oil 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1/4 cup white wine vinegar 1/4 cup chopped fresh chives 1/4 cup fresh tarragon leaves 3 shallots, sliced 2 garlic cloves Crusty bread, for serving Instructions: Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes. While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper. Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 15043,"Key Lime Sorbet 1 cup sugar 1 cup key lime preserves 4 cups lime flavored club soda or seltzer 1 lemon, zested and juiced 1 lime, zested and juiced Kosher salt Instructions: Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
Turn mixture in ice cream maker and process according to makers instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If youd like a more assertive sorbet, double the amount of citrus zest. ","[Viognier, Sauvignon Blanc, Riesling, Moscato]" 15044,"Orecchiette with Shrimp, Pancetta and Fresno Chiles Kosher salt 1 pound orecchiette 4 tablespoons extra-virgin olive oil 8 ounces pancetta, cut into medium dice 8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise 2 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 small Fresno cl peppers, seeded and sliced into very thin rings 1/2 cup freshly grated pecorino romano 1/2 cup roughly chopped fresh green or purple basil leaves Instructions: Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente. In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked. Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the cl peppers, cheese and basil. Do not stir. Serve immediately, family-style. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 15045,"Breaded Chicken Marsala 1/2 cup soy sauce 1/2 cup Marsala wine 1 tablespoon Worcestershire sauce 2 tablespoons Dijon mustard 1 tablespoon hot sauce 1/4 cup canola oil 1 whole chicken, cut into 10 pieces (the 2 breasts split into 2 even pieces; 2 wings; 2 drumsticks; and 2 thighs) 1 cup toasted bread crumbs 3 tablespoons unsalted butter, melted Kosher salt Lemon wedges, for garnish Instructions: In a bowl large enough to hold all of the chicken, whisk together the soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, and canola oil. Remove the skin from the breast and thigh pieces and submerge the chicken in the marinade. Refrigerate for at least 3 hours or overnight. Preheat the oven to 400 degrees F. In a medium bowl, combine the bread crumbs and butter. Mix to blend. Season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off the chicken pieces, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Arrange them in a single layer on a baking sheet and place in the center of the oven. Bake until the pieces are cooked through (internal temperature of 155 to 160 F) and the chicken and bread crumbs are golden brown, 25 to 30 minutes. Serve with lemon wedges. ","[Barolo, Barbaresco, Chianti, Rioja]" 15046,"Elote Dog 6 hot dogs (we use natural casing McKenzie brand) Canola oil, for frying Corn Dog batter, recipe follows Magic Sauce, recipe follows 1/2 cup grated queso fresco
Elote Spice, recipe follows Pickled Onions, recipe follows Fresh cilantro leaves
2 cups cornmeal 2 cups all-purpose flour 2 1/2 cups milk
2 eggs
1/3 cup sugar
2 tablespoons baking powder
1 onion 2 cups sour cream
2 cups prepared mayonnaise
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 roasted jalapeno, skins, seeds and stem removed
Zest and juice of 1 lime 1 teaspoon cayenne pepper 1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
2 thinly sliced red onions 1/4 cup sugar
2 teaspoons salt
2 cups rice wine vinegar
Instructions: Stick each hot dog with an ice pop stick. Leave enough space to hold on to the sticks. Turn a deep fryer or pot of oil to medium heat until it reaches 350 degrees F. Dip your stuck hot dogs in Corn Dog Batter. Remove from batter and let the dog drip off excess batter. Drop the corn dogs into the oil one at a time. Cook, 2 to 2 1/2 minutes, then turn and cook for an additional 2 1/2 to 3 1/2 minutes. Drain and cool hot dog for 1 to 3 minutes. Place hot dog on its serving dish and drizzle liberally with Magic Sauce, then sprinkle each dog with queso fresco, Elote Spice, Pickled Onions and cilantro. Mix together the cornmeal, flour, milk, eggs, sugar and baking powder in a bowl with a whisk. Refrigerate overnight. Preheat a smoker for cooking at 225 degrees F. Halve the onion with its skin on. Cook in the smoker over apple wood chips for 2 hours. Blend sour cream, mayonnaise, smoked paprika, cayenne, jalapeno, zest and lime juice and a smoked onion half (save the other half for another use) in a blender until smooth; refrigerate overnight. Put cayenne, coriander, cumin, smoked paprika and salt in a container of your choosing and shake it up. Mix onions with sugar and salt in a bowl, then let sit for 5 minutes. Meanwhile, bring vinegar and 2 cups water up to a boil in a small saucepan. Pour over onions. Refrigerate overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15047,"Classic Manhattan Cocktail Ice 2 parts whiskey 1 part sweet vermouth 1 to 2 dashes bitters, such as Angostura Orange peel Real Maraschino Cherries, recipe follows 1 cup maraschino liqueur 1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup) Instructions: Place ice in a cocktail shaker. Add the whiskey, vermouth and bitters. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries and enjoy! Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months. ","[Whiskey, Bourbon, Rye]" 15048,"Meatball and Polenta Casserole 4 tablespoons salted butter 1 tablespoon fresh oregano, minced
2 cloves garlic, minced
1 medium yellow onion, thinly sliced
4 cups chicken stock
2 cups coarse-ground cornmeal
1 cup heavy cream
1 cup ricotta
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper 12 ounces ground beef 12 ounces ground pork
1/2 cup seasoned breadcrumbs
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
2 large eggs, beaten
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can chopped tomatoes, drained
1/4 cup olive oil
1/4 cup fresh basil leaves
1 tablespoon fresh oregano leaves
Instructions: Preheat the oven to 425 degrees F. For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil. Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat. For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet. Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl. For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes. When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat. Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side. Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour. Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat. To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight. Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through. ","[Barolo, Barbaresco, Chianti, Rioja]" 15049,"Sugar-Free Cookies 4 tablespoons unsalted butter, melted 1/2 cup granulated monk fruit sweetener 3 tablespoons flaxseed meal 1 tablespoon pure vanilla extract 1 1/2 cups almond meal 1 teaspoon baking soda 1/4 teaspoon kosher salt Flaky sea salt, for sprinkling (optional) Instructions: Preheat the oven to 350 degrees F. Whisk the butter, monk fruit sweetener, flaxseed meal, vanilla and 2 tablespoons water in a medium bowl until smooth. Add the almond meal, baking soda and kosher salt and fold to combine. Use a 1-ounce ice cream scoop (or two tablespoon measures) to scoop 12 balls of the dough onto a baking sheet. Gently flatten each dough ball with your fingers until it is about 2 inches in diameter. Sprinkle the tops with flaky sea salt, if desired. Bake until the tops and bottoms of the cookies are golden brown and the middle is still soft when gently pressed with your finger, 15 to 18 minutes. Let cool completely on the baking sheet, about 30 minutes. Use a spatula to remove the cookies. Serve or store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15050,"Stuffed Dates Olive oil, for frying 1 piece duck skin Salt 1/2 cup crunchy peanut butter 3 pinches citric acid 1 cup evaporated cane juice 1 cup whole, pitted medjool dates 1 sheet nori Few pinches bonito flakes Instructions: Heat a skillet over medium-high heat and add a few tablespoons of olive oil. Fry the duck skin in the hot oil until crispy. Remove from the oil, dice and toss with a pinch of salt.
In a bowl, combine the peanut butter, citric acid, evaporated cane juice and 6 pinches salt. Stuff the dates with the peanut butter mixture.
Julienne the nori and sprinkle on top of each date. Garnish with duck skin and bonito flakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 15051,"Grilled Romaine with Balsamic Dressing 1/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar
3 tablespoons crumbled Gorgonzola 6 leaves fresh basil, chopped 1 clove garlic, chopped
Kosher salt and freshly ground black pepper
2 romaine hearts, halved lengthwise Canola oil, for brushing
1/4 cup crumbled Gorgonzola, for garnish 4 leaves fresh basil, torn, for garnish Instructions: For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped. For the grilled romaine: Preheat a grill or grill pan to medium heat. Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up. Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 15052,"Postrio's Golden Lentil Soup with Lamb Meatballs 3 tablespoons olive oil 1 1/2 cups chopped red onion 1/2 cup diced carrot 5 cloves garlic, chopped 1 tablespoon turmeric 2 teaspoons ground cumin 1/2 celery stalk 1 branch fresh parsley 1 branch fresh thyme 1 pound golden lentils (or regular lentils, if not available) 10 cups chicken stock, heated, recipe follows, or store-bought chicken broth Salt and freshly ground pepper Pinch chili pepper flakes 1/2 cup fresh bread crumbs 1/4 cup milk 1 pound ground lamb 1 cup blanched almonds, toasted and ground 1/3 cup chopped onion 1/3 cup raisins, coarsely chopped 1 egg, lightly beaten 3 cloves garlic, minced 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh cilantro leaves 1/4 teaspoon chili pepper flakes Salt and freshly ground pepper 2 tablespoons olive oil, plus more for drizzling 1 cup plain yogurt 1 tablespoon chopped fresh mint leaves 1/2 teaspoon lemon zest 1/2 teaspoon fresh lemon juice 1 teaspoon honey Pinch salt 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 3 1/2 quarts cold water 1 medium carrot, peeled and sliced 1 medium onion, quartered 1 small celery stalk, sliced 1 small leek, sliced 3 sprigs parsley with stems 1 bay leaf 1/2 teaspoon whole white peppercorns Instructions: Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary. Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F. In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter. Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes. Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time. Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan. Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing. Yield: about 2 quarts ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15053,"Green Garlic and English Pea Soup Sips 1/4 cup cooking oil 1 cup large dice celery 1 cup chopped green garlic or scallions 4 cups vegetable stock 1 cup English peas, fresh or frozen Salt Instructions: Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15054,"Fried Chicken and Waffles Stack with Iceberg Salad and Garlicky Ranch Aioli 2 tablespoons lemon-pepper seasoning, divided 1 cup buttermilk 4 chicken thighs Canola oil, for frying 2 cups all-purpose flour 1/2 cup cornstarch Kosher salt and freshly ground black pepper 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon sugar 1/2 teaspoon curry powder Kosher salt and freshly ground black pepper 2 cups buttermilk 2 eggs, separated 3 tablespoons melted butter 1 egg yolk Kosher salt and freshly ground black pepper 1 1/2 cups grapeseed oil 3 cloves prepared roasted garlic 1/4 cup prepared ranch dressing 1/2 head Iceberg lettuce Maple syrup Instructions: In a large bowl, combine 1 tablespoon lemon-pepper seasoning with 1 cup buttermilk
Soak the chicken in the seasoned buttermilk for 30 minutes
Pour the canola oil into a deep, heavy skillet until the oil fills the pan about an inch up the sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
Preheat the oven to 350 degrees F.
In another large bowl, whisk together the cornstarch, flour, remaining lemon-pepper seasoning, and a good pinch of salt, and pepper.
Remove the chicken thighs from the buttermilk, dip in the seasoned flour, then dip back into the buttermilk, and then into the flour again. Make sure to coat the chicken on all sides with each dip.
Fry the chicken until golden brown on each side, about 8 minutes per side. Transfer the chicken to a baking sheet and roast in the oven for 5 to 7 more minutes, or until cooked through.
While the chicken is cooking, make the waffles: Mix the flour, baking powder, sugar, and curry powder for the waffles in one bowl and whisk together the buttermilk, eggs, and melted butter in another bowl.
Combine the 2 mixtures by pouring the wet ingredients into the dry ingredients and stirring until just evenly combined.
Preheat a waffle maker and make waffles according to manufacturer's instructions. Cook the waffles until lightly golden. Make the waffles until you've used up all of the batter. Keep the waffles and chicken warm.
To make the aioli: Put the one egg yolk into a small bowl. Season with salt and pepper and start whisking while slowly drizzling in the grapeseed oil. Whisk until thickened.
Mince the garlic cloves and stir into the aioli. Stir in the ranch dressing.
To serve, slice the waffles open in half through the centers and lay the bottom halves on a platter. Top each waffle slice with a lettuce leaf and top with a piece of chicken. Drizzle the aioli over top of it all and top with the remaining waffles halves. Serve with maple syrup on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15055,"Celery Root Latkes 1 medium celery root (about 1 pound) 1 large russet or Idaho potato (about 12 ounces) 1 shallot Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 3/4 cup vegetable oil Applesauce or sour cream, for serving Instructions: Preheat the oven to 200 degrees F.
Peel the celery root and potato, and then shred on the large holes of a box grater, trying to make as long a shred as possible. (Alternatively, you can use the shredder attachment for a food processor if you have one.) Add the shredded vegetables to a large bowl and use the smaller holes of the grater (or a fine zester) to grate in the shallot. Season with 2 teaspoons salt and a few grinds of pepper. Add the flour and toss until well mixed. Let sit for 15 minutes.
Lay out a piece of wax paper or parchment for the assembled patties. Taking 1/4 cup of the mix at a time, form into ball shapes, squeezing out excess liquid. Then press into very thin patties, roughly 3 inches wide and 1/4-inch thick, and put on the wax paper.
Heat the vegetable oil in a large nonstick skillet over medium to medium-high. Test the oil with a long strand of potato; if small bubbles form immediately around the potato, then the oil is ready.
When the oil is hot, add 4 latkes at a time. Cook until golden brown on the bottom, 3 to 4 minutes. Then carefully flip over with a slotted spatula and cook until the other side is brown and crispy, about 2 more minutes. Remove from the skillet and allow to drain on paper towels or a rack. Season with salt as you remove them from the oil. As you cook more latkes, keep the finished ones warm on a rack over a baking sheet in the oven. Serve with applesauce or sour cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15056,"Champagne Oranges 1/2 cup orange marmalade 1/2 cup sugar
8 large navel oranges
1 1/2 cups Champagne or sparkling white grape juice
1/3 cup toasted slivered almonds
Sprig of fresh mint
Instructions: Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves. Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl. Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours. Sprinkle with almonds before serving and add a sprig of mint. ","[Champagne, Prosecco, Cava]" 15057,"Teriyaki Salmon Quinoa Bowls 1 cup tricolor quinoa 1/3 cup plus 2 tablespoons soy sauce 1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey 4 cloves garlic, grated 1 tablespoon minced peeled fresh ginger 2 tablespoons honey 1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces 2 scallions (white and light green parts only), sliced, plus more for topping 3 tablespoons vegetable oil 3 heads baby bok choy (about 1 pound), trimmed and chopped 6 ounces shiitake mushroom caps, thinly sliced Grated zest of 1/2 lemon, plus wedges for serving Instructions: Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes. Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl. Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 15058,"Mini Meatloaves with Broccoli Mash Cooking spray 6 ounces ground beef 6 ounces ground pork 1 small zucchini, grated 1/2 small onion, grated 1/4 cup seasoned breadcrumbs 1 large egg, beaten Kosher salt and freshly ground pepper 1/4 cup ketchup 1 tablespoon packed dark brown sugar 2 teaspoons soy sauce 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks 2 cups frozen broccoli florets 3 ounces cream cheese Carrot sticks, for serving Instructions: Preheat the oven to 375? F. Coat 8 cups of a muffin pan with cooking spray. Combine the ground beef and pork, zucchini, onion, breadcrumbs, egg and 1 teaspoon each salt and pepper in a large bowl; mix with your hands until combined. Mix the ketchup, brown sugar and soy sauce in a small bowl. Divide the meatloaf mixture evenly among the muffin cups, pressing to eliminate any air pockets. Bake 12 minutes. Spread the ketchup mixture on the meatloaves and bake until the glaze sets and the meat is cooked through, about 10 more minutes. Let rest 10 minutes. Meanwhile, put the potatoes in a saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return to the pot. Add the cream cheese and mash well; season with salt. Serve the meatloaves with the broccoli mash and carrot sticks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 15059,"French Toast Pigs in Blankets 12 pork breakfast sausage links (about 14 ounces) 6 large eggs 3/4 cup milk 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg Pinch of kosher salt 12 slices potato bread or country white bread 4 tablespoons unsalted butter Confectioners' sugar, for topping Maple syrup, for dipping Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200 degrees F. Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of bread into a 2-by-4-inch rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of bread around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. When it begins to brown and foam, add 6 of the bread-wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 2 tablespoons butter and repeat with the remaining 6 sausages. Dust with confectioners' sugar and serve with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15060,"Pollo Guisado 32 ounces boneless chicken thighs 3 tomatoes, diced 2 ounces canned chipotle sauce 1/4 tablespoon chopped garlic 1/4 tablespoon ground cumin 1/4 tablespoon ground black pepper 1/4 tablespoon salt 9 ounces water 3 tablespoons vegetable oil 1 onion, diced Instructions: Boil the chicken for 25 minutes or until cooked. Set aside. In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds. In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden. Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 15061,"Bloody Marys with Tomato Vodka 1 pound ripe tomatoes 1 750-ml bottle 80-proof vodka 1 3/4 pounds cherry or grape tomatoes, rinsed and dried 2 teaspoons hot sauce 2 tablespoons Worcestershire sauce 1 to 3 tablespoons freshly squeezed lemon juice, to taste Kosher salt Instructions: Make the tomato vodka: Cut each of the tomatoes into 8 pieces and put them in a large glass jar. Add the vodka, stir to combine and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 5 to 7 days, strain through a fine-mesh strainer and discard the solids. To store, pour the tomato vodka back into its original bottle and keep in a cool, dark place. Make the Bloody Marys: Put the cherry tomatoes, hot sauce, Worcestershire sauce, lemon juice and 1/2 teaspoon salt in a blender, cover and blend on high speed for 1 1/2 minutes. Fill an ice cube tray with about 2 cups of the juice; freeze overnight. Pour the remaining juice into a lidded container and reserve on the counter overnight. (Refrigeration will destroy these particular flavors and aromas.) Just before serving, put 3 frozen cubes in each of 4 Collins glasses and add 1 1/2 ounces tomato vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately. Make Alton's tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15062,"Scotch Bonnet Marmalade Cocktail 1 Scotch bonnet or habanero pepper, plus 2 thin slices Scotch bonnet pepper, for garnish 16 ounces Scotch, such as Famous Grouse 1 1/2 ounces fresh lemon juice 1 ounce orange marmalade Dash orange bitters Instructions: Cut the pepper in half. (Don't touch your eyes when handling it, lest you end up like us, typing with one eye swollen, on fire with pepper oil.) Add it to a jar with the Scotch and let sit for 5 to 10 minutes. Remove the pepper. (Trust us, the Scotch gets hot.)
To a shaker with ice, add 4 ounces of the infused Scotch, lemon juice, marmalade and bitters and shake vigorously. Strain into a martini glass. Garnish with the tiniest slice of pepper. Sip slowly and keep a fire extinguisher on hand. (Reserve the remaining infused Scotch for future cocktails.) ","[Argentine Malbec, Jamaican Rum, C?tes du Rh?ne]" 15063,"Oven Baked Red Snapper One 1-pound red snapper, cleaned 3 cloves garlic, minced 1 jalapeno, minced Kosher salt and freshly ground black pepper All-purpose seasoning, for seasoning the fish 5 tablespoons butter, plus more for greasing foil 1/4 pound okra, chopped 1 red bell pepper, diced 2 tablespoons chopped fresh parsley leaves 2 tablespoons white wine Instructions: Preheat oven to 450 degrees F.
Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15064,"Pumpkin Puree 1 (4 to 6-pound) baking pumpkin, rinsed and dried Kosher salt Instructions: Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15065,"Garlicky Chicken with Soy Sauce and Vinegar 3/4 cup distilled white vinegar 1/2 cup soy sauce 2 tablespoons sugar 15 cloves garlic, smashed 2 bay leaves 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 8 skin-on, bone-in chicken thighs (about 2 3/4 pounds), patted dry 1 tablespoons vegetable oil 8 baby bell peppers, halved and seeded 1 tablespoon cornstarch mixed with 1 tablespoon cold water Cooked rice, for serving Instructions: Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl. Arrange the chicken in a large baking dish. Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through. Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet. Bring the liquid to a boil; adjust the heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes. Transfer to a plate and set aside. Transfer the chicken to the platter. Remove and discard the bay leaves. Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes. Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more. Stir in the peppers and serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15066,"Pomegranate Margaritas 1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish 1/3 cup Tequila Blanco (about 4 ounces) 1/8 cup Triple Sec (about 1-ounce) 1/4 cup fresh lime juice (about 2 ounces) 12 ounces ice cubes Margarita salt, optional Instructions: Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Moscato]" 15067,"Baked Peaches with Graham Cracker Crumble 4 small ripe peaches (about 1 1/4 pounds), halved and pitted 2 tablespoons honey 4 tablespoons unsalted butter 4 sheets graham crackers 1/4 cup pecans, chopped 2 tablespoons granulated sugar Vanilla ice cream or Greek yogurt, for serving Instructions: Arrange the oven racks in the center and lower third of the oven. Preheat the oven to 350 degrees F. Nestle the peaches, cut-side up, in a small baking dish. Drizzle with the honey and dot with 2 tablespoons of the butter cut into small pieces. Pour 2 tablespoons water into the bottom of the dish and cover tightly with aluminum foil. Place on the center rack and bake until the peaches are soft, 25 to 30 minutes. Let stand, uncovered, for 5 minutes. While the peaches bake, make the crumble topping. Put the graham crackers in a small plastic bag and coarsely crush with a rolling pin or can. Melt the remaining 2 tablespoons butter in a medium bowl in the microwave. Add the crushed graham crackers, pecans and sugar and toss until the sugar is dissolved and the mixture is combined. Line a baking sheet with foil and spread the crumble mixture on the sheet. Bake on the lower rack until toasted, stirring every 5 minutes, 12 to 15 minutes. Let the crumble cool on the sheet; it will continue to crisp as it cools.
For each serving, put 2 peach halves and a spoonful of juices from the pan in a shallow bowl and top with a spoonful of ice cream or yogurt and a sprinkling of crumble. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 15068,"Gazpacho 2 cucumbers, diced 3 large tomatoes, diced 1 red pepper, chopped 1 green pepper, chopped 1 red onion, chopped 3 garlic cloves, minced 1/4 cup red wine vinegar 2 1/2 cups tomato juice Salt Pepper 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped Juice of 1 lime Tabasco Instructions: In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 15069,"Big Daddy's Get Up Granola 1 1/2 cups rolled oats 1/2 cup peanuts, roasted 1/2 cup almonds, blanched 1/2 cup chopped walnuts 1/2 cup sweetened coconut 2 tablespoons brown sugar 2 tablespoons molasses 3 tablespoons peanut oil 1/2 cup raisins 1/2 cup coarsely crushed graham crackers 1 pint blueberries 1 quart vanilla yogurt Instructions: Preheat the oven to 275 degrees F. Lightly grease a half sheet tray lined with parchment paper. In a large bowl, combine the oats, peanuts, almonds, walnuts, coconut and brown sugar. Mix well. Add the molasses and peanut oil. Toss well until all ingredients are evenly dispersed and coated. Spread the granola out evenly on the sheet tray. Bake in the oven for 60 minutes, stirring occasionally to achieve even color. Remove from the oven and transfer to a large bowl. Fold in raisins and graham crackers. Stir the blueberries into the yogurt in a small bowl. Spoon the yogurt into serving glasses or bowls and top with graham cracker granola. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15070,"Chocolate Tequila Mousse 6 ounces semisweet chocolate 3 large egg whites, at room temperature 1 cup heavy cream, cold 2 large egg yolks 1 ounce tequila 1 bar chocolate Fresh mint, for garnish Instructions: Put the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted. Set aside. In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside. In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks. Mix the yolks and tequila into the melted chocolate. Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites. Add the whipped cream and fold in gently, taking care not to over mix. Spoon the mousse into 4 martini glasses. Using a vegetable peeler, shave chocolate on top of the mousse. Garnish with mint. Chill for at least 1 hour or up to a day ahead. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Pinot Noir, Moscato, Riesling, Sparkling wine]

" 15071,"Roasted Rack of Pork 1 four-rib pork roast (approximately 3 pounds) 3 tablespoons white vinegar
2 tablespoons sugar
1 1/2 tablespoons baking soda
2 tablespoons grapeseed oil
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme Sea salt and freshly ground black pepper
Instructions: Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat. To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking. Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper. Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours. When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 15072,"Cherry Pistachio Fudge Pops 8 ounces cream cheese, at room temperature 3 cups confectioners' sugar
1 teaspoon pistachio flavoring or extract
1/2 teaspoon vanilla extract
1/8 teaspoon (4 drops) green food coloring 2 1/2 cups white chocolate chips
1/4 cup solid vegetable shortening
1/2 cup chopped pistachios 1/2 cup chopped dried cherries
Nonstick cooking spray Instructions: Beat the cream cheese with an electric mixer until smooth. With the mixer on low, slowly add the confectioners' sugar until well incorporated. Add the pistachio flavoring, vanilla and food coloring and mix well. Microwave the white chocolate together with the shortening in a microwave-safe bowl. Add the melted chocolate to the cream cheese mixture and mix well. Add the pistachios and dried cherries and mix well. Spray 24 ice pop molds or an 8-inch square pan and pour in the fudge. Refrigerate for at least 1 hour, then unmold and enjoy. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 15073,"Caribbean Coconut-Chicken Bites 1/4 cup vanilla low-fat yogurt 1/8 tsp. lime zest 1/2 tsp. fresh lime juice 1/8 tsp. Caribbean seasoning 36 RITZ crackers 1/2 avocado, cut into 36 thin slices, then cut in half 1/2 lb. cooked boneless skinless chicken breasts, thinly sliced, cut into 36 pieces 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted 1 Tbsp. chopped cilantro Instructions: MIX first 4 ingredients. Refrigerate 20 min. or until ready to serve. TOP crackers with 2 avocado pieces, chicken, yogurt mixture, coconut and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15074,"Beef Jerky 1 1/2 to 2 pounds flank steak 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes
Instructions: Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 15075,"Roasted Carrots with Lemon 1 1/2 pounds medium carrots (preferably with trimmed tops) 2 tablespoons olive oil 1 lemon, halved and sliced, seeds discarded 3 to 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15076,"Fresh Grape Pops 4 1/2 cups California red, green or blue-blackseedless grapes 2 teaspoons granulated sugar food coloring (optional) 2 cups California red or blue-blackseedless grapes, halved (optional) Instructions: Blend red, green or blue-black grapes in a food processor until a smooth, frothy liquid forms. With a plastic spatula, press mixture through a fine strainer into a mixing bowl. Discard skins and skim foam off the top. Whisk sugar into juice until dissolved. Add a few drops of red, green or purple food coloring if desired. To make juice pops, fill molds or 5-ounce paper cups with juice, spooning most of the foam off the top. If using cups, cover each cup with foil and insert a wooden stick in the center of the foil. If adding grapes to pops, place approximately 1/4 cup halved grapes into each mold. Pour juice into molds, spooning most of the foam off the top. Place molds or cups in freezer and chill until frozen. To remove bars from cups, take off foil and tear away paper. Nutritional Stats: 136 Calories; 1 g Protein; 1 g Fat; 34 g Carbohydrates; 0 mg Cholesterol; 2 g Fiber; 4 mg Sodium ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15077,"Quick Paella 2 tablespoons olive oil 1/2 cup finely chopped Spanish onions 1/2 cup finely chopped green bell peppers 2 teaspoons finely minced garlic Kosher salt Freshly cracked black pepper 1 cup white wine
1/2 cup tomato puree 1/2 teaspoon smoked paprika
Pinch saffron
1 bay leaf
2 cups cooked Arborio or other short-grain rice 12 mussels, washed
8 clams, washed
8 head-on shrimp (U16) 3 tablespoons finely minced fresh parsley 8 lemon wedges
Instructions: In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes. Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing. Finish the paella with fresh parsley, and serve with lemon wedges on the side. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 15078,"Meal Prep Roasted Mushrooms 1 1/2 pounds sliced any kind of mushrooms or a mix (from 2 pounds whole shiitakes, 1 1/2 pounds whole button or 2 1/2 pounds portobello mushrooms; see Cook's Note) 3 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Put the mushrooms on a baking sheet and toss with the olive oil, 3/4 teaspoon salt and several grinds of pepper. Cook, stirring every 10 minutes, until golden, about 35 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15079,"Shrimp with Cilantro Pesto 1 lime 1 1/2 cups fresh cilantro leaves 2 green onions, chopped 2 tablespoons toasted chopped pecans 1 clove garlic, chopped 1 teaspoon sugar 2 tablespoons vegetable oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3/4 pound raw medium-size shrimp, peeled and deveined 1 tablespoon extra-virgin olive oil Kosher salt Instructions: Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste. Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 15080,"Red Wine and Wild Mushroom Sauce 1 tablespoon unsalted butter Extra-virgin olive oil 2 shallots, minced 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced Leaves from 2 fresh thyme sprigs Sea salt and freshly ground black pepper 1/2 cup Cabernet Sauvignon 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth 1/4 cup heavy cream 1 tablespoon minced fresh chives Instructions: Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 15081,"Mexican Coke Float 2 scoops vanilla ice cream 1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup Mexican Coca-Cola? 1/4 teaspoon cayenne pepper, or to taste
Instructions: In a glass jar, add the vanilla ice cream. Add the cinnamon and vanilla extract. Gently pour in the Coca-Cola? over the ice cream. Sprinkle with the cayenne pepper and enjoy! ","[Sangiovese, Tempranillo, Pinotage]" 15082,"Sprinkles Biscotti 3 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon kosher salt 1 cup unrefined coconut oil, melted 1 cup sugar 3 large eggs 1 tablespoon clear imitation vanilla 1/2 cup rainbow sprinkles Flaky salt, such as Maldon, for sprinkling Instructions: Preheat the oven to 350 degrees F. Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the coconut oil and sugar in a separate large bowl. Whisk the eggs into the coconut oil mixture one at a time, and then the vanilla. Whisk the dry ingredients into the wet ingredients, and then fold in the sprinkles. Line a baking sheet with parchment, divide the dough into 2 parts and form each part into a long rectangle, about 4 inches wide. Leave a few good inches in between the rectangles because they will spread in the oven. Sprinkle the tops with a few pinches of sea salt and bake until firm and just beginning to brown around the edges, about 25 minutes. Remove from the oven and reduce the heat to 250 degrees F. Use a serrated knife to cut the rectangles into 1-inch pieces and place them on the lined baking sheet cut-side down. Bake until crisp, about 20 more minutes. Transfer to a wire rack to cool completely, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15083,"Green Chicken Enchiladas 1 tablespoon olive oil 1 yellow onion, chopped
2 cloves garlic, minced
1 pound fresh tomatillos, husks and stems removed, coarsely chopped
3 jalape?os, halved, seeded, and coarsely chopped
Juice of 1 lime
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
Kosher salt and freshly ground black pepper Pinch sugar
Nonstick cooking spray, for the baking dish 1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups skinned and shredded rotisserie chicken
2 cups crumbled queso fresco, plus more for garnish
One 8-ounce carton sour cream
3 to 4 cups shredded Monterey Jack cheese
10 soft taco-size flour tortillas
Chopped red onion for garnish, optional Instructions: Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalape?os, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar. For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl. Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese. Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15084,"Southern Italian Ratatouille 5 tablespoons extra-virgin olive oil 1 1/2 cups thinly sliced fresh wild or domestic mushrooms Gray salt Freshly ground black pepper 1 onion, diced 1 tablespoon plus 1 teaspoon minced garlic 1/2 pound yellow squash, cut into 1/4-inch dice, about 1 1/2 cups 1/4 cup diced red bell pepper, cut into 1/4-inch dice 3 tablespoons finely chopped fresh thyme leaves 1/2 pound zucchini, cut into 1/4-inch dice, about 1 1/2 cups 1/2 cup thinly sliced leek, white part only 3/4 cup peeled, seeded, and chopped vine-ripened tomatoes, about 1/2 pounds 1 cup loosely packed baby spinach, sliced 2 tablespoons coarsely chopped fresh basil leaves 1/4 cup freshly grated Parmesan Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside. In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms. Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables. In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 15085,"Mushroom and Pancetta Risotto 6 1/2 cups low-sodium chicken broth 1 sprig rosemary 2 tablespoons extra-virgin olive oil 1 4-ounce package diced pancetta 12 ounces sliced wild mushrooms (about 4 cups) 1/2 onion, diced 1 1/2 cups arborio rice 1 cup dry white wine 2 tablespoons unsalted butter 3/4 cup grated parmesan cheese (about 1 1/2 ounces) 2 tablespoons chopped fresh chives, plus more for topping Kosher salt and freshly ground pepper Instructions: Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside. Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes. Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes. Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]" 15086,"Rigatoni with Chicken and Bell Peppers Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, chopped 1 onion, sliced 2 bell peppers (1 green, 1 orange), sliced 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 4 cups shredded rotisserie chicken (skin removed) 1/2 cup chopped fresh basil, plus more for topping 2 jarred hot cherry peppers, stemmed and chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes. Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15087,"Lemon Poppy Pound Cake 3/4 cup butter 1 1/2 cups granulated sugar 3 large eggs 3 cups all purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups sour cream 2 lemons, rind only 2 teaspoons poppy seeds Instructions: Preheat oven 350 degrees F. Grease (or spray) and flour 10-inch bundt or tube pan. Cream butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition. Sift together dry ingredients. Add all at once to butter mixture. Blend just until smooth. Add sour cream, lemon rind, and poppy seeds. Blend just until smooth. Bake for approximately 1 hour. Let cool in pan before removing. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 15088,"Lightning Bolt Jelly Shots Nonstick cooking spray, for the parchment 1 tablespoon sugar 4 cups hard cider, any flavor Four 1/4-ounce envelopes unflavored gelatin 3/4 teaspoon edible gold glitter (see Cook's Note) Instructions: Line a 9-inch square baking pan with a sheet of parchment paper. Spray the bottom and sides with nonstick cooking spray and set aside. In a small pot, add the sugar, 2 cups of the hard cider and 2 cups water. Sprinkle the gelatin over top and allow it to rest for 1 minute. Over low heat, stir the mixture together until the gelatin is fully dissolved. Remove from the heat and stir in the remaining 2 cups hard cider and edible gold glitter. Pour the mixture into the prepared baking pan and refrigerate until set, at least 4 hours and up to overnight. When ready to serve, trace the edges of the pan with a knife to release the gelatin mixture from the sides. Flip the gelatin out onto a plate or baking sheet and gently peel away the parchment to reveal the glittery surface. Use a 4 1/4-inch lightning bolt cookie cutter to cut out 12 shots and arrange on a platter for serving. ","[Blanche de Blanc, Moscato, Vinho Verde, Cava]" 15089,"Pulled Pork Sandwiches 4 to 6 cups chicken stock or water 1 (3 pound) boneless pork butt Salt and freshly ground black pepper BBQ Sauce, recipe follows 8 to 12 soft buns with sesame seeds Pickled Jalapenos, recipe follows 1 tablespoon canola oil 1 small Spanish onion, finely diced 1 jalapeno, finely diced 2 tomatoes, coarsely chopped 1 (15-ounce) can diced tomatoes 2 cups cider vinegar 1/4 cup honey 1/2 cup light brown sugar 1 tablespoon Worcestershire sauce Salt 3 cups rice wine vinegar 3 tablespoons sugar 1 teaspoon white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 tablespoons kosher salt 3 jalapenos, sliced in half lengthwise 7 sprigs fresh cilantro Instructions: Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos. Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat. Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature. Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 15090,"Strawberry Rhubarb Crisp with Walnut Crumb Topping 1 1/2 pounds rhubarb, leaves trimmed, stalks only, cut into 3/4-inch pieces (About. 3 cups) 1 pint fresh strawberries, hulled and quartered 1/2 cup sugar 2 teaspoons of flour 1 teaspoon of lemon zest, freshly grated 1/4 cup unsalted butter, melted and cooled 1/2 cup all purpose flour 1/3 cup firmly packed light brown sugar 1 1/2 teaspoons cinnamon Pinch salt 2/3 cup chopped walnuts Instructions: Pre heat oven to 350 degrees. In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish. For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned. Serve warm with softly whipped cream or vanilla creme anglaise. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce

1 1/2 pounds steak (such as flank steak or ribeye), cut into 1-" 15091,"Heirloom Tomatoes with Tarragon 6 heirloom tomatoes, assorted sizes and colors Sea salt Red wine vinegar Bunch of tarragon Freshly ground black pepper Instructions: Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt. Drizzle red wine vinegar all over the tomatoes. Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15092,"Mixed Berry Shortcake 3 cups all-purpose flour 3 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon vanilla extract
2 pints mixed berries (including strawberries) 1/3 cup granulated sugar
Zest and juice of 1 small orange
1 cup cold heavy cream 7 ounces plain Greek yogurt 1/2 cup granulated sugar
2 tablespoons brown sugar
Instructions: For the biscuits: Preheat the oven to 450 degrees F. Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly. Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely. For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop. For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.) To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 15093,"Round 2 Recipe - Stuffed Zucchini Boats 2 zucchini reserved from Zucchini Cakes recipe Mushroom stems reserved from Portobello Burgers recipe, chopped 1 egg 1/4 cup chopped green olives with pimentos 1/3 cup fresh bread crumbs 1 teaspoon Italian seasoning Salt and freshly ground black pepper 1/4 cup shredded mozzarella, divided Instructions: Preheat the oven to 350 degrees F. Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet. In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling. Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 15094,"Sassy Ham and Cheese Sandwiches 1 container (8 ounces) cream cheese 2 teaspoons chopped fresh chives 1 pinch dried thyme 1 stick unsalted butter, melted 2 tablespoons freshly grated onion 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons Worcestershire sauce 1 package (12 count) Hawaiian rolls 8 ounces Black Forest deli ham, thinly sliced 8 ounces gruyere, grated Instructions: Preheat the oven to 350 degrees F.
In a small bowl, combine the cream cheese, chives and thyme. Mix until well combined and set aside.
In a separate bowl, mix together the butter, onions, Parmesan and Worcestershire sauce. Set aside in a warm spot to keep the butter from solidifying.
Cut all 12 rolls in half. Place the roll bottoms in a 9- by 13-inch pan. Place equal amounts of ham (about 3 slices) on each roll. Top with the gruyere. Spread a generous amount of the chive and cream cheese on the roll tops. Place the tops on top of each sandwich bottom.
Pour the butter mixture over the top of the sandwiches. Cover with foil and bake until the cheese is melted, about 20 minutes. Then remove the foil and bake an additional 5 minutes to toast the buns. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 15095,"5 Minute Pro-quick-erols (A knock-off profiterole) 4 glazed raised donuts from bakery section of market 1 pint French Vanilla ice cream 1 jar hot fudge sauce Instructions: Cut each donut in half across, then into quarters. You are making 4 sections of donut, each section halved. Use a small scoop and place a ball of ice cream on half of the pieces of donuts. Top each scoop with remaining donut pieces. The result should resemble 16 small ice cream filled puffs. Remove lid of the hot fudge and microwave on high 20 seconds. Stir and drizzle over the pro-quick-erols. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15096,"Mild Miso Soup 3 cups water 6 scallions, including greens, chopped 6 dried shiitake mushrooms 6 wafer-thin slices peeled fresh ginger 1 large carrot, peeled and thinly sliced 2 tablespoons yellow or red miso 1/2 cup cubed firm tofu Instructions: Put the water in a large saucepan. Add 3/4 of the scallions, reserving the rest. Add the mushrooms, ginger and carrot. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low. Simmer until the vegetables are soft, about 30 minutes. Strain the broth through a fine sieve. Remove the mushrooms from the sieve and reserve. Discard the remaining vegetables. Return the broth to the saucepan over low heat. Thinly slice the mushrooms and add them to the broth along with the remaining scallions. Stir in the miso thoroughly, never allowing the mixture to boil. Stir in the tofu. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15097,"Apple Brown Butter Blondies Nonstick cooking spray, for the baking pan 1 large tart baking apple, such as Granny Smith, peeled and diced, about 1 1/4 cups
14 tablespoons unsalted butter
3/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
3/4 teaspoon fine salt
1/2 teaspoon baking powder
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk
1 2/3 cups all-purpose flour
1 cup chopped toasted pecans
Instructions: Preheat your oven to 350 degrees F. Spray a 9-inch square baking pan with pan spray, line with parchment and spray the parchment. Set aside. Place the diced apples in a single layer on a microwave-safe plate and cover with another plate. Microwave for 2 minutes, until the apples have softened and given off some liquid. Transfer the apples to a paper towel-lined tray and set aside. In a medium saucepan over medium-high heat, brown the butter until it is a deep golden color, 5 to 7 minutes. Immediately pour the hot butter into a medium heat-proof mixing bowl. Add the cinnamon, clove, salt, baking powder and brown sugar. Whisk to combine. Whisk in the vanilla, whole egg and egg yolk until smooth. Add the all-purpose flour and stir with a rubber spatula until nearly combined. Add the reserved apple pieces and the nuts to the batter, saving about 2 tablespoons of each for topping the blondies. Stir the batter until the nuts and apples are evenly combined and then pour the batter into your prepared pan. Press the reserved pecans and apple pieces evenly into the top of the batter. Bake the blondies until golden and a toothpick insert near the center comes out with a few moist crumbs, 33 to 35 minutes. Allow to cool in the pan before cutting with a serrated knife into 16 bars. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 15098,"Bean Dip with a Vegetable Face 1 (14-ounce) can white beans 1 lemon, juiced 1 teaspoon ground cumin 1 tablespoon fresh oregano leaves 1/4 cup peeled, diced tomatoes (the canned kind) Salt Pepper Carrot sticks Celery sticks Bean sprouts Cherry tomatoes Broccoli florets Cauliflower Instructions: In a food processor, combine beans, lemon juice, cumin, oregano and tomatoes and puree until smooth. Thin with a few tablespoons of water, if necessary, to get desired consistency. Season with salt and pepper. Spoon into a large shallow bowl and smooth with a spatula.
Stick carrot, celery sticks and sprouts around the edges of 1/2 of the bowl to make \hair. Use tomatoes, broccoli, and cauliflower to make a face. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15099,"Grilled Chicken Spinach Salad with Frico 2-ounce piece Parmesan 4 ounces button mushrooms Juice of 1/2 lemon Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts, (about 6 ounces each) 2 tablespoons extra-virgin olive oil 1/4 cup whole-grain mustard 3 tablespoons chicken broth, homemade or low-sodium canned 2 tablespoons balsamic vinegar 8 cups baby spinach, washed and dried Instructions: Preheat the oven to 350 degrees F. Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan. Position a rack 6 inches from the broiler and preheat. Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste. Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings. Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing. Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 15100,"Perfect Microwave Rice 2 cups long grain rice 3 1/2 cups water or stock 1 1/2 teaspoons butter or oil Salt and freshly ground black pepper Instructions: Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15101,"Triple Threat Berry Bread Pudding 4 tablespoons butter 1 pint mixed assorted berries - blueberries, blackberries, strawberries, raspberries 4 cups dry country bread, crusts removed, cut 1/2 square 4 cups milk 6 whole eggs 3 egg yolks 1 1/2 cups plus 2 tablespoons sugar 1/2 cup Kirsch 1/4 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup confectioners' sugar Instructions: Preheat oven to 350 degrees F. Butter the inside of a 3 quart baking dish. Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish. Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish. Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool. When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 15102,"Memphis Sweet Potato Fries 4 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cinnamon 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips 1/2 teaspoon salt 2 tablespoons brown sugar Instructions: Preheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 30 minutes, turning every 10 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 15103,"Italian Barbecued Beef Sandwiches with Hot and Sweet Caprese Salad 1 cup ketchup 2 large cloves garlic, finely chopped 2 tablespoons dark brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons Worcestershire sauce 3 tablespoons aged balsamic vinegar 1 teaspoon smoked sweet paprika 1/3 palmful coarsely ground black pepper 1 cup beef or chicken stock-in-a-box 1 1/2 to 2 pounds sliced Italian roast beef (substitute thick-sliced deli beef when leftovers are not available) 4 crusty Italian sub rolls or chunks of ciabatta bread 1 cup giardiniera Italian hot pickled vegetables, drained and chopped 2 cups arugula or watercress leaves, chopped 4 balls bocconcini, quartered 16 cherry tomatoes, halved 1/2 cup basil leaves, torn or chopped Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce over medium-low heat to warm. Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine. Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables. Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 15104,"Cajun Cornmeal Crusted Chicken 1 1/2 cups all-purpose flour 1 cup yellow cornmeal 2 tablespoons Cajun spice mix Kosher salt 1 1/2 cups buttermilk 1/2 to 1 teaspoon hot sauce 4 boneless skinless chicken breast, each about 6 ounces 1/3 to 1/2 cup oil, for shallow frying Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes Instructions: Preheat the oven 350 degrees F. In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste. With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt. Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper. Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken. Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]

" 15105,"Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips 2 eggplants, cut vertically into 1/2-inch thick slices 2 red peppers, quartered and seeded 2 yellow peppers, quartered and seeded 2 red onions, sliced 1/2-inch thick 1/4 cup plus 2 tablespoons olive oil 2 cloves garlic, finely chopped 2 tablespoons lemon juice 4 ounces soft goat cheese, crumbled 2 tablespoons finely chopped oregano Salt and freshly ground pepper Instructions: Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 15106,"Air Fryer Buffalo Chicken Wings 2 1/4 pounds chicken wings, split at the joints 1 tablespoon vegetable oil
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3/4 cup Buffalo-style hot sauce (such as Frank\u2019s RedHot) Celery sticks and blue cheese dressing, for serving Instructions: Preheat a 6-quart air fryer to 350? F. Toss the chicken wings with the vegetable oil and 1 teaspoon each salt and pepper in a large bowl. Add to the air fryer basket in an even layer and cook until golden and cooked through, about 10 minutes per side. Increase the fryer to 400? F and continue cooking until the wings are crisp, 5 to 7 more minutes.
Meanwhile, melt the butter with the hot sauce in a small saucepan over medium heat. Transfer to a large bowl and add the wings; toss to coat in the sauce. Serve with celery sticks and blue cheese dressing. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 15107,"\Honey, I'm Peanuts About You!\ Cake 3/4 cup natural unsweetened cocoa 1 1/2 cups hot espresso 3/4 cup buttermilk 3 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks unsalted butter at room temperature 2 1/4 cups sugar 3 extra-large eggs, lightly beaten 1 1/2 teaspoons pure vanilla extract One 18-ounce jar creamy peanut butter, at room temperature 2 sticks unsalted butter, at room temperature 2 1/4 cups powdered sugar 3/4 stick unsalted butter, at room temperature 24 ounces semisweet chocolate (chips, chunks, or chopped) 1 1/2 cups heavy cream 3 tablespoons light corn syrup 1 tablespoon pure vanilla extract 16 ounces honey roasted peanuts, roughly chopped Instructions: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans. (If silicon: place on a metal baking sheet. If metal: line with waxed paper.) As the oven preheats, begin to make the cake batter. Dissolve the cocoa into the espresso. Stir the buttermilk into the cocoa mixture and set aside to cool. Whisk together the flour, baking soda and salt. In another bowl, beat the butter with an electric mixer at medium speed for about 6 minutes, while gradually adding the sugar. (Use the paddle attachment for a stand mixer.) The butter mixture should be light and fluffy. Slowly add the eggs and vanilla to the butter, while continuing to beat. Be sure to scrape down the sides of the bowl as you go, so all the ingredients get incorporated. Fold the flour and cocoa mixtures into the butter mixture with a rubber spatula, alternating from flour to cocoa in the following order: 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture. Do not overmix! Pour half of the finished batter into each of the cake pans and level the tops with the spatula. Bake for 40 minutes in the center of the oven, rotating halfway through. Check with a wooden toothpick for doneness. Cool for at least 15 minutes before inverting onto a baking rack to cool completely. Make the buttercream: With an electric mixer beat the peanut butter and butter in a large bowl until creamy. Add the powdered sugar and beat until spreadable. With a serrated knife halve the two layers making 4. Place 1 cake layer top down on the rack and spread 1/3 of the buttercream to the edges of the layer. Top the first cake layer with another and repeat with the buttercream. Continue layering with the remaining layers and buttercream, ending with cake. Refrigerate covered in plastic wrap for at least 3 hours and up to overnight. Remove the cake from the refrigerator and carefully transfer to a wire rack over a sheet pan. (Line the space under the rack with some old newspaper, for easy cleanup.) To make the ganache, chop the butter and scatter it into the chocolate pieces in a large bowl. Heat the cream and corn syrup in a saucepan over moderate heat. As soon as the cream mixture begins to boil, pour it over the chocolate mixture and begin stirring vigorously. When the chocolate has melted and is combined thoroughly with the cream, stir in the vanilla. Quickly begin pouring the ganache over the top of the cake, allowing it to flow down and cover the sides. (You may use a metal frosting spatula to smooth the top and sides.) Pack the chopped peanuts onto the ganache to cover the sides of the cake, leaving the chocolate on top exposed. Store in the refrigerator. Serving suggestions: I like to reserve a little of the buttercream and a handful of whole honey roasted peanuts to decorate the top of the cake. Try using a star tip to pipe points of buttercream in a circle, bordering the top of the cake. Then, set peanuts into the buttercream border to form an interesting design. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 15108,"Broiled, Butterflied Chicken 1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine 8 ounces chicken stock 2 to 3 sprigs thyme Canola oil Instructions: Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste. Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well. Arrange bird in roasting pan, breast up, atop vegetables. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15109,"Olive Oil Oven Fries 2 large russet potatoes (about 1 1/2 pounds) 2 tablespoons olive oil 8 medium garlic cloves, smashed 2 teaspoons kosher salt Instructions: Heat oven to 475 degrees F and arrange rack in top. Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding. Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool. When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more. Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15110,"Zucchini-Oat Meatloaf 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup rolled oats 2 tablespoons chopped fresh dill 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1 medium zucchini, shredded and squeezed dry 1/2 cup ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, oats, dill, eggs, garlic, onion, zucchini, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5 inches. Bake the meatloaf for 30 minutes. Stir together the brown sugar, remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15111,"Cucumber and Bread Salad 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread 6 pickling cucumbers, peeled and cut into 3/4-inch chunks 1 small red onion, thinly sliced 3 Italian Roma tomatoes, chopped 1/2 cup green olives, pitted and cut in half 6 ounces Panela cheese, cut into 1/2-inch cubes 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 bunch cilantro, chopped 3/4 teaspoon salt 1/2 teaspoon cracked black pepper Lettuce leaves for serving Instructions: Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes. Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 15112,"Crispy Baked French Toast 3 large eggs 1-1/4 cups milk 3/4 teaspoon sugar 1 teaspoon Vanilla Extract 1 cup Kikkoman Panko Bread Crumbs 8 slices dry white bread 1/4 cup butter 1/4 cup vegetable oil Butter and maple syrup Instructions:

1. Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
2. Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
3. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
4. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
5. Serve with butter and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15113,"Emeril's Mulligatawny Soup 4 tablespoons ghee or clarified butter 1 1/2 pounds diced boneless, skinless chicken thighs 2 tablespoons garam masala 1 3/4 teaspoons salt 2 cups small diced onions 1/2 cup small diced carrots 1/2 cup small diced celery 2 tablespoons minced garlic 2 tablespoons minced ginger 2 cups peeled, cored and diced Granny Smith apples 1 cup peeled and diced Yukon gold potatoes 1 cup peeled and diced sweet potatoes 1 cup dried red lentils 6 cups chicken or beef stock 3/4 teaspoons freshly ground black pepper 3/4 cup diced zucchini 3/4 cup diced yellow squash 1 cup tightly packed baby spinach 1 (14-ounce) can unsweetened coconut milk 1 cup peeled, seeded and chopped tomatoes 1 tablespoon apple cider vinegar 3 cups steamed white basmati rice 1/2 cup toasted, finely ground cashews 1/4 cup chopped fresh cilantro leaves Instructions: Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool. While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15114,"Sauteed Scallops with Clementine Sauce and Toasted Beets 4 baby red beets, tops removed and washed 4 tablespoons clementine marmalade (regular orange marmalade can be substituted) 4 tablespoons coconut milk 4 tablespoons butter Salt Cayenne pepper 4 tablespoons olive oil 4 cloves garlic, crushed 4 sprigs thyme 16 scallops Instructions: Preheat the oven to 350 degrees F. Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne. In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm. In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides. Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15115,"Chocolate Fondue 2 cups heavy cream 1 pound premium semisweet chocolate (recommended: Lindt or Callebaut) 1 tablespoon pure vanilla extract 1 tablespoon brandy Strawberries, bananas, pineapple, brownies, marshmallows, cookies or any other dipping item of your choice Instructions: Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy.
Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 15116,"Spaghetti Puttanesca 1 pound (455 grams) dried spaghetti, the best you can get 2 cloves garlic, finely chopped 1 handful capers, soaked in water and drained 2 handfuls big black olives, pitted 12 anchovy fillets, roughly chopped 3 small dried red chiles, crumbled 1 tablespoon dried oregano Extra-virgin olive oil 2 (14 ounce/400gram) cans tomatoes, drained and chopped 1 good handful fresh basil Salt and freshly ground black pepper Instructions: Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 15117,"Potato Salad with Relish Vinaigrette 6 medium Yukon Gold potatoes, skin on, cut into 1/2-inch pieces Kosher salt 1/2 cup fresh parsley, chopped 1/2 small red onion, finely diced 1/4 cup pickled cherry peppers, roughly chopped 1 tablespoon chopped fresh chives Freshly cracked pepper 1/4 cup red wine vinegar 2 tablespoons sweet pickle relish 2 tablespoons capers, chopped 1 teaspoon whole-grain mustard 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked pepper Instructions: Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette. Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15118,"Hasselback Pork Schnitzel 2 pork tenderloins (about 1 1/2 pounds each) Kosher salt and freshly ground black pepper Vegetable oil, for frying 4 cups panko 2 cups all-purpose flour 4 large eggs, beaten Sauerkraut and spicy brown mustard, for serving Instructions: Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour.
Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through. Put the panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour, making sure to get flour into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork. Working in 2 batches, fry the breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper-towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 15119,"Fish with Mustard Seeds 2 pounds fish fillets (cod, halibut) 1/4 teaspoon ground red pepper (cayenne) 1/4 teaspoon ground turmeric 1 teaspoon salt 2 teaspoons fresh lemon juice 1 tablespoon vegetable oil plus 2 tablespoons, to fry 1 cup finely chopped onion 2 teaspoons minced garlic 1 teaspoon mustard seeds, coarsely ground with a mortar and pestle 1 cup chopped fresh tomatoes 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon ground red pepper (cayenne) 1/8 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom 3 tablespoons chopped cilantro (fresh coriander) 1 teaspoon salt 1/2 cup plain low-fat yogurt Instructions: Preheat oven to 350 degrees F. Cut fish into strips 2 inches wide. Rub on all sides with mixture of red pepper, turmeric, 1 teaspoon salt, and lemon juice. In a nonstick frying pan heat 1 tablespoon oil over medium heat and lightly brown the fish in 2 batches if necessary, placing skin side down and turning after 1 or 2 minutes. Remove fish from pan and set aside. In the same pan wiped clean, over medium heat, fry onion in 2 tablespoons oil until light brown. Add garlic and mustard seeds and stir for 1 minute. Add tomatoes and spice mixture and fry until tomatoes become very soft and break up. Add cilantro and salt and continue stirring until the mixture becomes a paste. Remove from heat, add yogurt, and stir to blend. Arrange fish in a single layer in a baking dish. Pour sauce over fish, cover with aluminum foil, and bake in preheated oven for 20 minutes until opaque. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15120,"Slimmed Down Turkey Spinach Meatloaf 3 tablespoons extra-virgin olive oil 2 cloves garlic, smashed
1 large onion, sliced
One 10-ounce package frozen spinach, thawed and excess water squeezed out One 10-ounce package frozen spinach, thawed and excess water squeezed out
1 cup 1-percent milk
1 tablespoon finely grated lemon zest
1 tablespoon dried mint
1 tablespoon kosher salt
2 teaspoons Worcestershire sauce
Pinch of grated nutmeg
1 large egg plus 1 egg white
1 cooked large baking potato, peeled (about 10 ounces) Freshly ground black pepper
1 pound ground lean turkey
4 plum tomatoes 1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon kosher salt
Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together. Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes. For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl. Slice the meatloaf and serve it with the tomato salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 15121,"Sunny's Easy Chorizo and Bean Tacos 3 tablespoons vegetable oil 1/2 cup chopped onions
8 ounces Mexican chorizo, casing removed and discarded
1 clove garlic, grated on a rasp
One 16-ounce can refried beans with green chiles
Eight to twelve 6-inch flour tortillas, kept warm in the oven
2 cups shredded Cheddar-Monterey Jack blend
4 radishes, thinly sliced
1/2 cup fresh cilantro leaves
2 to 3 tablespoons hot sauce, such as Cholula Instructions: In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions. Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 15122,"Cinnamon Oranges 2 oranges 2 tablespoons honey 2 teaspoons ground cinnamon Fresh mint leaves, torn, for garnish Instructions: Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter. Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves. ","[Chardonnay, Moscato, Riesling]" 15123,"cl Watermelon Spritzer 8 cups cubed watermelon 1/4 cup fresh lime juice, plus lime rounds, for garnish
1/4 cup sugar
1/2 to 1 cl pepper, stemmed, seeded and chopped
About 2 cups seltzer or club soda
Instructions: Puree the watermelon, lime juice, sugar and cl pepper in a blender until very smooth. Fill glasses half full with ice, fill halfway with the watermelon juice and add about equal parts (or to taste) of seltzer. Garnish with lime rounds and serve immediately. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 15124,"Real Mashed Potatoes 5 pounds medium red skinned potatoes Salt 1/2 cup (1 stick) butter, at room temperature 2 tablespoons milk Pepper Instructions: Peel the potatoes and cut them in 1-inch cubes. Place the potatoes in a pressure cooker with water to cover and a tablespoon of salt and cook over medium heat until tender, for about 5 minutes. You can also cook the potatoes in a saucepan, bring to boil and reduce to simmer until tender, for about 30 minutes.
Drain the potatoes and transfer them into the bowl of an electric mixer. Add the butter and milk and whip the potatoes to a smooth texture, about 5 minutes. You shouldn't see any lumps. If you do, keep mixing. Season with salt and pepper and serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 15125,"Magic Fruit-and-Veggie Cupcakes Nonstick cooking spray (optional) 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1 tablespoon soy flour 2 tablespoons wheat germ 1/2 cup bran flakes cereal or old-fashioned oats (or a combination) 1/4 cup ground flax seeds 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch of salt 1 large egg 1/4 cup packed light brown sugar, plus more for topping (optional) 2 tablespoons extra-virgin olive oil 1 teaspoon vanilla extract 2/3 cup plus 1 tablespoon whole milk 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach) 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins) Instructions: Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray. Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended. Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15126,"Mixed Tomato Salsa Crostini 1 baguette, sliced 1/4-inch thick Extra-virgin olive oil Salt and freshly ground black pepper 8 red pear tomatoes, halved 8 yellow pear tomatoes, halved 6 red cherry tomatoes, quartered 6 yellow cherry tomatoes, quartered Green tomatoes, diced (or get some of the small heirloom tomatoes also) 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 teaspoon honey 1 tablespoon fresh Mexican oregano, finely chopped 1/2 cup queso fresco Instructions: Preheat a broiler, oven or grill to medium-high heat. Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt. Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 15127,"Potstickers with Spicy Dipping Sauce 1 1/2 tablespoons soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon chili-garlic sauce 1 teaspoon hot chili oil 1/4 pound ground pork 2 ounces uncooked shrimp, shelled, deveined, and finely chopped 1 egg white 1/4 cup minced water chestnuts 2 tablespoons minced Chinese celery 1 teaspoon minced cilantro leaves 1/2 teaspoon minced ginger 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon sesame oil Dash ground white pepper 24 potsticker wrappers 3 tablespoons cooking oil 2/3 cup chicken broth or water Instructions: To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve. To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy. To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed. To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers. Serve the potstickers warm accompanied by the dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15128,"Wilted Spinach and Garlic 2 (16 ounce) packages triple washed fresh spinach 1 tablespoon extra-virgin olive oil 3 cloves garlic, crushed and split away from skins 2 pinches ground nutmeg or fresh grated nutmeg, about 1 /4 teaspoon Coarse salt and pepper Instructions: Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15129,"Cider Glazed Turkey 1 gallon apple cider, divided 1 cup salt 1 bunch fresh thyme, divided 3 sprigs fresh rosemary 1 bunch fresh sage 5 cups ice cubes 6 cups water 1 (13 to 15-pound) frozen turkey, defrosted 2 tablespoons canola oil 1 tablespoon poultry seasoning 1/2 teaspoon fresh ground black pepper 1/4 cup brown sugar Instructions: Brine: In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours. Preheat the oven to 350 degrees F. Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine. In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve. Glaze: In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15130,"Crab Salad 1 pound lump crabmeat 1/2 cup Greek yogurt 1 cucumber, small diced 2 scallions, diced 2 tablespoons freshly chopped dill 2 tablespoons freshly chopped mint leaves 1 orange, zested 4 tablespoons olive oil 1 clove minced garlic 1 teaspoon kosher salt 1 package pita bread (recommended: Aladdin) Instructions: Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice. Heat grill. Grill the pitas for about 45 seconds per side. Serve the crab salad on the pitas. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 15131,"Skillet Hamburger Stroganoff 1 pound 90 percent lean ground beef Kosher salt and freshly ground black pepper 1 (10-ounce) package white mushrooms, halved or quartered, if large 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 carrot, peeled and cut into 1/4-inch dice, 1 cup 3 cloves garlic, finely chopped 1/2 teaspoon paprika 1 tablespoon tomato paste 1 (15-ounce) can low-sodium beef broth 1 1/2 cups water 1 tablespoon Worcestershire sauce 2 cups (6-ounces) calcium and fiber enriched penne pasta, (recommended: Ronzoni Smart Taste) 1/4 cup (2 ounces) 1/3 less fat cream cheese, room temperature 1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh chives Instructions: Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15132,"Hazelnut-Crusted Walleye 2 walleye fillets 1/2-cup flour; seasoned with salt and pepper 1/2-cup flour; seasoned with salt and pepper
2 eggs, beaten with a little milk 1/4-cup fresh breadcrumbs 1/4-cup ground hazelnuts clarified butter or vegetable oil for frying lemon wedges for garnish Instructions: Mix breadcrumbs and hazelnuts together. Prepare fish by dredging it in the flour, dipping it in the egg wash and coating the fillets with the breadcrumb/hazelnut mixture. Heat a heavy skillet over medium-high heat and fry the walleye fillets in clarified butter until the crust is a golden brown. Flip the fish and repeat on the other side. The flesh of the fish should be white all the way through, but not dry and flaky. Serve with lemon wedges for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15133,"The Easiest Sexiest Salad in the World 6 ripe figs 6 slices prosciuitto or Parma ham A good handful green or purple basil 6 small balls buffalo mozzarella, torn 1 tablespoon good honey 6 tablespoons extra virgin olive oil 3 tablespoons lemon juice Sea salt and freshly ground black pepper Instructions: Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside. Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig. Add the ripped up basil and the buffalo mozzarella. Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper. Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 15134,"Cold Hazelnut Chocolate-Toffee Latte Ice cubes made from 1 cup very strong, brewed hazelnut coffee (about 8) 1 cup very cold half-and-half or whole milk 1/4 cup Chocolate-Toffee Syrup, plus more for drizzling, recipe follows Whipped cream, optional, for serving 1/2 cup pure cane sugar 3/4 cup heavy cream, warmed 6 ounces best-quality milk chocolate, chopped Pinch of salt 1/2 teaspoon pure vanilla extract Instructions: Combine the coffee ice cubes, half-and-half and 1/4 cup Chocolate-Toffee Syrup in a blender and blend until smooth. Pour into 2 glasses, top with whipped cream and drizzle with more of the syrup. Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel. Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 15135,"Strawberry-Banana Bread 1/2 cup vegetable oil, plus more for greasing the pan 1/2 cup plus 2 tablespoons walnuts 1 1/2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon lemon zest 2 very ripe bananas, mashed 8 ounces strawberries, hulled and cut into 1/4- to 1/2-inch pieces Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan. Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate. Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl. Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15136,"Liam's Midnight Toast 4 oz. champagne (reasonably priced non-vintage champagne is fine) 1/2 oz. cognac 1/2 oz. Grand Marnier Dash of Campari Orange wheel (garnish) Crushed ice Instructions: Fill a large chilled wineglass with crushed ice. Add the following in exactly this order: Champagne, Cognac, Grand Marnier, Campari. Garnish with an orange wheel. ","[Champagne, Cognac, Grand Marnier]" 15137,"Warm Greek Garden Olives 1 cup olive oil 4 garlic cloves, crushed Few lemon rinds 2 stems fresh oregano, leaves removed 1 jar green olives, strained 1 jar kalamata olives, strained Black pepper Instructions: In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano. Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine. Serve warm or at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 15138,"Cowboy Beans 2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded 1 ham hock 1 bay leaf 3 cloves garlic, peeled 1 whole jalapeno cl 5 cups water 2/3 cup finely chopped white onion, 2 slices thick-cut bacon, finely chopped 4 ounces pork chorizo, casing removed Salt and freshly ground black pepper Instructions: In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat. Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve. Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 15139,"Spinach Stuffed Baked Sole Cooking spray 8 (3 to 4-ounce) fillets of sole 1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's) 1 lemon, 1/2 cut into wedges and 1/2 juiced Salt and fresh ground black pepper Artichoke Ratatouille, for serving, recipe follows 3 tablespoons olive oil 1 small eggplant, diced into 1-inch cubes 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye) 1(9-ounce) package frozen artichoke hearts, thawed 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes Salt and fresh ground pepper 1 (14.5-ounce) can diced tomatoes 1/4 cup chopped fresh basil Instructions: Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray. Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper. Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side. In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 15140,"Salted Caramel Vanilla Buttercream 4 sticks (2 cups) unsalted butter, at room temperature 8 cups confectioners' sugar, sifted 1/2 cup salted caramel sauce 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1/4 cup heavy cream Instructions: Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15141,"Baked Rigatoni with Roasted Eggplant and Tomato 3 Roma tomatoes Sea salt and fresh ground black pepper 4 sprigs fresh thyme 2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling 2 heads garlic, cloves peeled 2 Italian eggplants 1/4 pound dried rigatoni 2 scallions, cut into 1/4-inch slices 1 bunch fresh basil, leaves only 1 cup fresh ricotta cheese 1/4 cup grated Parmesan Instructions: Preheat oven to 300 degrees F. Prepare oven-dried tomatoes: Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours. Prepare the garlic: Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature. Preheat oven to 375 degrees F. Prepare the eggplant: Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes. Prepare the pasta: In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until \al dente\ or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside. Assemble and bake dish: Raise oven temperature to 425 degrees F. In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper. Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes. ","[Barolo, Chianti, Dolcetto, Garnacha]

" 15142,"Hushpuppies 2 eggs, slightly beaten 1 medium onion, chopped fine 3/4 cup milk 2 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoon salt 1 tablespoon sugar 2 cups plain yellow cornmeal 1/4 cup all purpose flour Vegetable oil, for deep frying Instructions: Combine eggs, onion, and milk together in a mixing bowl. Mix baking powder, baking soda, salt, sugar, cornmeal, and flour together. Then mix the dry ingredients with the milk mixture. Blend well. Drop by spoonfuls into hot oil and cook until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15143,"Miso and Corn Soup 4 shallots, minced 2-inch piece ginger, peeled and thickly sliced 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 1 quart chicken stock 4 cups water 1/4 cup miso paste 3 tablespoons soy sauce 1 tablespoons fish sauce Sugar, to taste (about 1 tablespoon) 1 teaspoon dark sesame oil Dash chili flakes 5 ounces frozen corn kernels 1 package firm tofu 2 big handfuls snow peas (or frozen peas if snow peas are too expensive) Salt Instructions: Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 minutes. Add corn and tofu and cook 10 minutes longer. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15144,"Quinoa Breakfast Bowl with Crispy Kale Chips 2 tablespoons olive oil 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
Sea salt
1 cup red or white quinoa 2 cups water or chicken broth
1/2 cup shredded carrots
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper 2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked sunny-side up or your favorite way, for serving Hot sauce, for serving, optional
Parmesan shavings, for garnish Instructions: For the crispy kale chips: Preheat the oven to 275 degrees F. Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes. For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes. Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside. To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15145,"Guacamole with Cumin Dusted Tortillas 4 ripe Hass avocados, peeled, pitted, and chopped 1/2 red onion, chopped 1 jalapeno pepper, minced 2 limes, juiced Salt and pepper Chopped fresh cilantro leaves, to taste Cumin Dusted Tortillas, recipe follows Peanut oil, for deep frying 12 flour and/or blue corn tortillas, cut into quarters 1 tablespoons ground cumin 1 tablespoon kosher salt Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F. Instructions: Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.; Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 15146,"Bac Ha Green Tea Smoked Duck: Vit Hom Khoi 1/2 teaspoon freshly ground black pepper 1 tablespoon light soy sauce 1/2 tablespoon fish sauce 1 teaspoon sesame oil 2 duck breasts, skin on 2 tablespoons vegetable oil 1/2 cup of Vietnamese green tea 1/2 cup brown sugar 1/2 cup of jasmine rice grain 1 cassia bark stick 2 star anise 2 spring onion, thinly sliced on diagonal 2 long chiles, julienned 2 baguettes Handful fresh coriander (cilantro) leaves Light soy sauce and cl, for dipping Instructions: In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside.
Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover.
Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke.
Turn off heat and allow the duck to rest in the wok for a further 5 minutes.
Thinly slice the breasts, garnish with a combination of spring onions, cl, and coriander.
Serve with baguette and soy/cl dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15147,"Sticky Brick Chicken with Creamed Corn and Crispy Kale 4 ears white corn with husks 1/2 cup heavy cream
3 tablespoons butter
1/2 bunch chives, finely chopped
Kosher salt and freshly ground black pepper 1 bunch Tuscan kale, rinsed and dried, tough stems removed and roughly chopped 4 tablespoons extra-virgin olive oil
1 small chicken 1 tablespoon whole fennel seeds 1 tablespoon whole black peppercorns
1/2 bunch fresh thyme
1/2 cup chicken stock
3 tablespoons honey
Flaky sea salt
Instructions: Preheat the oven to 375 degrees F. Place the corn on a half sheet tray and bake for 20 minutes. Remove and cool slightly, then shuck the corn and remove the silk. Place a small bowl upside-down inside of a larger bowl. Rest the tip of one ear of corn on the smaller bowl and cut the kernels from the cob, which will fall into the larger bowl, and then repeat for the remaining ears of corn. Place half of the kernels in a blender and blend on high speed until smooth. Add the pureed corn and whole kernels to a medium pot set over medium heat, then add the cream and butter, and bring to a simmer. Cook, stirring occasionally, until reduced to a pudding-like consistency, about 7 minutes. Finish with the chopped chives and add salt and pepper to taste. Place the kale in a bowl and coat with 1 tablespoon of the olive oil. Lay out the kale in a single layer on a full sheet tray, then sprinkle with salt and bake until crispy, 10 minutes. Cool the kale completely. Preheat the oven to 450 degrees F. Using a pair of kitchen sheers, remove the backbone of the chicken and break down into 4 pieces. Using either a mortor and pestle or a spice grinder, process the fennel and peppercorns to a coarse powder. Rub the chicken with 2 tablespoons of the olive oil and sprinkle liberally with the spice mix and some salt. Coat a 12-inch ovenproof saute pan with the remaining 1 tablespoon olive oil and heat over medium-high heat, just until the oil reaches its smoke point. Place the chicken skin-side down in the pan. Place the thyme on and around the chicken in the pan, and then place the foil-wrapped brick on the chicken. Reduce the heat to medium and cook for 5 minutes, then transfer the pan to the oven and cook for 30 minutes. Carefully remove the chicken from the pan and place on a cutting board skin-side up. Drain the fat and the thyme from the pan and set over high heat. Add the chicken stock and the honey, and cook until reduced to a thick glaze, scraping up all of the browned bits from the bottom of the pan. Brush the glaze on the chicken and finish with some flaky sea salt and freshly cracked black pepper. Serve the chicken with the creamed corn and crispy kale. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 15148,"Costoletas de Porco 2 medium shallots. finely chopped 1/2 bunch thyme, leaves only, finely chopped 2 serrano chiles, stemmed, seeded, and minced 1/2 teaspoons salt 1/4 teaspoons freshly ground black pepper 3 tablespoons lemon juice 1/2 cup extravirgin olive oil 6 (1inch thick) loin pork chops 1/3 cup lemon juice 2 small cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon minced habanero cl 2 tablespoons fruity olive oil Instructions: In a small glass or ceramic bowl, whisk together the shallots, thyme, cl, salt, pepper, and lemon juice. Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified. Set aside, covered and refrigerated, for up to 4 hours. Trim off any excess fat from the chops and place them in a shallow ceramic or glass roasting dish that will hold them all in one layer. In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, cl, and 1 tablespoon of the olive oil. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours. Bring the chops to room temperature for 15 minutes before cooking, and shake dry. In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over medium-high heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled). Serve immediately, garnished with thyme vinaigrette. ","[Rioja, Barolo, Syrah, Tempranillo]" 15149,"Grape Smoothie 2 cups diced pineapple 4 cups green seedless grapes, rinsed 2 cups cold water 2 cups ice cubes Instructions: Puree all ingredients in blender until smooth. Pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 15150,"Mint Cupcakes with Cream Cheese Frosting 1 cup firmly packed fresh mint leaves 1/2 cup whole milk
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Zest of 1 lemon
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla
12 tablespoons (3/4 cup) unsalted butter, softened 12 ounces cream cheese, softened
2 1/4 cups confectioners' sugar
4 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Pinch kosher salt
2 cups crushed pistachios, for topping Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners. Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green. In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined. Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely. For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip. Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15151,"Home of the Braise 2 tablespoons canola oil 1 Granny Smith apple, peeled, cored, and cubed 1 pint unfiltered apple juice 1/4-teaspoon caraway seeds 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/2 head of red cabbage, shredded Instructions: Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat. Reduce the heat to low and cook for 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 15152,"Sauteed Vegetables in Coconut Curry Sauce Olive oil 1 small onion, diced small 1 tablespoon fresh ginger, grated 1 1/2 tablespoons curry powder 1 tablespoon sugar 2 cups coconut milk Kosher salt Freshly ground black pepper 1 bunch medium asparagus 2 cups cauliflower, cut into small florets 1/2 cup cherry tomatoes, cut in 1/2 Instructions: In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 15153,"Cashew Rice with Golden Raisins 3 cups chicken stock 3 cups instant rice 1/4 teaspoon salt 1 pinch cinnamon 1 1/2 tablespoons butter 1 cup cashew halves and pieces 3/4 cup golden raisins Instructions: Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat. Remove from heat and let stand 7 to 9 minutes. Fluff rice with a fork and stir in cashews and raisins. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 15154,"Classic Banana Pudding 3/4 cup plus 2 tablespoons sugar 1/4 cup cornstarch
4 large egg yolks
3 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
5 large or 7 small bananas, peeled and thinly sliced 44 vanilla wafer cookies (about half an 11-ounce box), plus more crushed cookies for topping
Instructions: Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes. Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.
","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 15155,"White Rice with Basil and Corn 1 cup long-grain rice 1 cup corn kernels 2 tablespoons unsalted butter 2 teaspoons salt 1 tablespoon chopped fresh basil Instructions: Combine the rice, corn and 2 cups water in a medium pot and bring to a boil. Add the butter and salt and swirl in the pan to combine and melt the butter. Decrease the heat to medium low, cover and cook until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking. Fluff the rice with a fork, add the basil and stir to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15156,"Chipotle Puree and Chayote Slaw 1/2 cup canola oil plus additional for cooking 1 red onion, roughly chopped 2 tablespoons chipotle in adobo 2 limes, juiced 1 teaspoon sugar 1 teaspoon minced sage Salt and black pepper to taste 1 lemon, juiced 2 limes, juiced 1 tablespoon Dijon mustard 1/4 cup grapeseed oil (or sunflower) 3 peeled chayote, julienned 1 tablespoon chopped chives Salt and black pepper to taste Instructions: CHIPOTLE PUREE: In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning. CHAYOTE SLAW: In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving. PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around. Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer ","[Malbec, Tempranillo, Garnacha, Barbera]" 15157,"Katie's Chipotle Mayo 1/2 cup mayonnaise 1 tablespoon lime juice
1 tablespoon chopped canned chipotle in adobo sauce
Instructions: In a small bowl, mix together the mayonnaise, lime juice and chipotle until completely combined. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 15158,"Roasted Trout with Hazelnut Gremolata 1/2 cup chopped fresh flat-leaf parsley 1/4 cup toasted, skinless hazelnuts 1/4 cup olive oil 1 tablespoon fresh lemon juice, from 1/2 a lemon 1 teaspoon grated lemon zest, from about 1 lemon 1/2 teaspoon kosher salt One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick 1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces 1 tablespoon plus 2 teaspoons olive oil 1 teaspoon kosher salt, divided 4 rainbow trout fillets Instructions: Position an oven rack in the top third of the oven and preheat to 450 degrees F. For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine. In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high. Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil. Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist. Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15159,"Saffron Shrimp Soup with Tubettini 1 tablespoon each of olive oil and unsalted butter 1 teaspoon dried tarragon 1 small carrot, diced 1 small onion, diced 1/4 cup dry white wine 1 teaspoon saffron threads 4 cups chicken broth 2 cups fish stock or clam juice 4 fresh plum tomatoes, seeded and cut into fine dice 1/2 cup tubettini 1 pound shrimp, (weighed before peeling) peeled, deveined and chopped 1 cup thawed frozen petite peas Salt and cayenne pepper, to taste 2 tablespoon chives, snipped Instructions: Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer. Season to taste with salt and pepper and garnish with chives or scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15160,"Blueberry Muffins 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin 1 teaspoon finely grated lemon zest 2/3 cup sugar, plus 1 tablespoon for the top of the muffins 2 large eggs, at room temperature 1/2 cup whole milk 1 1/2 cups fresh blueberries, rinsed and dried Instructions: Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15161,"Nacho Sweet Potato Skins 4 medium-large sweet potatoes 4 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper
1 teaspoon extra-virgin olive oil 1 link fresh chorizo (3 to 4 ounces), casing removed 1/2 cup canned refried beans, gently warmed 1 cup shredded pepper Jack cheese (about 4 ounces) 3 tablespoons sliced black olives 2 scallions, thinly sliced 1/4 cup sour cream Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado and chipotle hot sauce, for topping Instructions: Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ? F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly. Cut the potatoes lengthwise into quarters. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell. Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\u2013lined plate to drain.
Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 15162,"Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce 1/2 cup breadcrumbs 1/2 small onion, very finely diced
3 tablespoons milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
Kosher salt
1 pound ground lamb
1 large egg
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
4 plum tomatoes, cored 1 tablespoon extra-virgin olive oil Pinch cinnamon
Kosher salt
4 pieces naan (Indian flatbread) 1 cup crumbled feta
Extra-virgin olive oil, for drizzling
1/2 cup torn cilantro and parsley leaves
Red pepper flakes, for sprinkling, optional
Instructions: For the meatballs: Preheat a grill to medium. Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch. Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm. For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt. For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes. Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 15163,"Kale Caesar Salad Extra-virgin olive oil 3 to 4 cloves garlic, smashed Pinch of red pepper flakes 2 slices day-old Italian bread, cut into 1/2-inch cubes 1/2 cup grated parmigiano, plus more for topping Grated zest and juice of 1 lemon 1 tablespoon dijon mustard 2 to 3 anchovy fillets 2 shakes Worcestershire sauce Kosher salt 1 bunch kale (about 1 pound), stems removed, leaves cut into ribbons Instructions: Coat a large saute pan with olive oil. Toss in 2 cloves garlic and the red pepper flakes and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve. In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining 1 to 2 cloves garlic, the mustard, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/2 cup olive oil through the feed tube. Let the processor continue to run another 10 to 15 seconds. Taste and season with salt if needed. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3 to 4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed. Top with more parmigiano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15164,"Chorizo Sausage Seasoning Mix 3 pounds pork, cut into 1-inch cubes 1/2 pound pork fat cut into 1-inch cubes 6 cloves garlic, crushed 1/2 cup red wine 4 tablespoons paprika 2 teaspoons crushed red pepper 2 teaspoons salt 1 teaspoon coriander 1/2 teaspoon cumin 1/2 teaspoon ground black pepper Medium casings Instructions: Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking. ","[Rioja, Tempranillo, Garnacha, Barbera]" 15165,"Shredded Brussels Sprouts 1 1/2 pounds Brussels sprouts 4 tablespoons olive oil 1 medium onion, diced 1 teaspoon cumin seeds, toasted 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 teaspoons water Juice of 1/2 lime Instructions: Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width. Heat the oil in a large skillet over medium high heat. saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 15166,"Gluten-Free English Muffins 2 1/4 cups gluten-free all-purpose flour 2 1/4 teaspoons instant yeast
2 teaspoons sugar 1 1/2 teaspoons psyllium husks 1 teaspoon kosher salt 1 tablespoon unsalted butter, at room temperature, plus more for cooking, optional 1/2 to 3/4 cup buttermilk Cornmeal, for dusting Oil for cooking, optional Instructions: Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed. Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
Repeat with the remaining 3 balls of dough.
Cool the English muffins completely before splitting them open and eating them.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15167,"Don't You Four Cheddar 'Bout Me Burger 1 pound bacon 1 pound ground beef 4 slices white sharp cheddar 4 slices yellow sharp cheddar 4 slices white mild horseradish cheddar 4 slices yellow mild cheddar (Try sweet red cheddar if you can find it!) 4 buns Green leaf lettuce 1 medium white onion, sliced Instructions: Cook the bacon in a large frying pan, reserving the fat. Rip up 1 slice of the white sharp cheddar and 1 slice of the yellow sharp cheddar and fold into the middle of each burger. Form 4 patties around the cheese. Season the beef with the salt and pepper.
Cook the patties in the bacon fat. Before they finish, melt a slice of the horseradish cheddar and a slice of the yellow mild cheddar on each burger. Cover the pan or tent to help the cheese melt.
BUILD YOUR BURGER: Bottom bun, lettuce, cheeseburger, bacon slices, onions, top bun. A gratuitous number of cheddars? No. Five would be crazy. But what are you going to do, three? No. Four's your number. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 15168,"Blood Vessel Stew Extra-virgin olive oil, for cooking 1/2 pound chicken livers, cleaned
2 onions, chopped
2 carrots, chopped
2 ribs celery, chopped
1 bulb fennel, medium-diced
Kosher salt
4 cloves garlic
2 pounds ground beef
1 pound sweet and/or spicy Italian sausage, casings removed
1/2 pound beef heart, ground in a grinder on medium grind
2 cups tomato paste
3 cups hearty red wine
10 to 12 sprigs fresh thyme, tied with kitchen string
3 bay leaves
1 pound ziti rigati
Grated Parmigiano-Reggiano, for serving Instructions: Coat a large pan or Dutch oven with oil and place over medium heat. Add the chicken livers and sear until golden brown on all sides, about 7 minutes. Remove from the pan and set aside. Add the onions, carrots, celery and fennel to the pan and season generously with salt. Cook, stirring frequently, 3 minutes, then add the garlic and cook until the vegetables have softened, about 7 minutes. Transfer to a blender and pulse (see Cook's Note). Return to the pan and cook until well browned and the water has evaporated, 15 to 20 minutes.
Roughly chop the chicken livers and add to pot. Add the beef, sausage and beef heart to the pan and sprinkle with salt. Cook until the beef is browned, 15 to 20 minutes. Add the tomato paste and cook until it browns, 4 to 5 minutes. Add the red wine and let it reduce by half. Add enough water to cover the meat by about an inch. Add the thyme and bay and stir to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally and adding more water if necessary if it evaporates, until the meat is tender, 3 1/2 to 4 hours. During the last 30 minutes of cooking, bring a large pot of water to a boil and season generously with salt; the water should taste salty like the ocean. When the water reaches a rolling boil, add the pasta and cook for 1 minute less than the package directions. Meanwhile, remove half of the ragu from the pan and reserve. Remove the bay leaves and thyme bundle. Drain the pasta and reserve some of the cooking water. Add the pasta to the pan with half of the ragu and the reserved cooking water and continue cooking over medium heat until the water evaporates, for another minute or so. Mix in some Parmigiano-Reggiano. Serve with additional sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15169,"Lacquered Bacon 1/3 cup mango chutney, any large chunks chopped 1/4 cup apple juice or 3 tablespoons water with 1 tablespoon light or dark brown sugar 2 tablespoons yellow or brown mustard 1 tablespoon white or cider vinegar 12 thick slices bacon (about 3/4 pound) Instructions: Preheat oven to 350 degrees F. Stir the chutney, juice, mustard, and vinegar together in a small bowl. Arrange the bacon in a single layer on a baking sheet. Bake the bacon until it begins to look opaque and the fat begins to render, 10 to 12 minutes. Pour off any accumulated drippings. Turn over the bacon and brush about 1/2 of the glaze on the bacon. Return the bacon to the oven and cook for 3 to 4 minutes longer. Remove the bacon from the oven and turn it over again. Brush it with the remaining glaze and return it to the oven for 3 to 5 minutes, until well browned and firm. (With the glaze coating the bacon gets chewy and crunchy but stays short of crisp.) If you want to drain the bacon, do it on a rack rather than on paper towels to avoid wiping off the glaze. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15170,"Tartar de Kamaji 1 xcatic cl 200 grams tuna steak, cut into brunoise 100 grams bamboo shoots, cut into brunoise
50 grams grape tomatoes, halved 15 grams ginger, cut into brunoise
15 grams green onion, cut into brunoise 15 grams red onion, thinly sliced 8 fresh mint leaves 15 grams ground coriander
30 grams sesame oil
Juice of 1/2 lime 100 grams diced avocado Salt and pepper 15 grams toasted sesame seeds
100 grams tortilla chips
Instructions: Toast the cl over a direct flame until charred. Set aside. In a bowl, combine the tuna, bamboo shoots, tomatoes, ginger, green onion, red onion, mint and coriander. Add the sesame oil and lime juice. Gently fold in the avocado. Add salt and pepper to taste. Plate the tartare. Garnish with the cl and shower with sesame seeds. Serve with tortilla chips. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 15171,"Handraised Pork Pie Pork bones Water Parsley and thyme Black peppercorns 2 tablespoons cider (1 fluid ounce) 2 teaspoons gelatin 1/4 medium onion 1/2 Granny Smith apple 8 ounces pork breast (trimmed weight) Salt and white pepper 1 egg 7/8 cup water (7 fluid ounces) 5/8 cup lard (5 ounces) 1 teaspoon salt 4 cups all-purpose flour (16 ounces plain flour) Instructions: Cover pork bones with water. Add parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 cup. Add cider and gelatin and allow to cool.; Make hot water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add lard and water to flour and mix until dough leaves sides of bowl. Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm. Up-end a 2 pound jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick. Cut a cross in the top. Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Do not remove the paper. *Use a bulledog clip. Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly. Trim paper away 1/2 inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hours. Thirty minutes before the end of cooking, remove paper band and brush sides with egg. Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cold with a little hot mustard on the side. Recommended drink: A pint of English wallop; ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 15172,"Black Forest Cupcake with Cherries 27 ounces pastry flour 10 ounces unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons salt
1 teaspoon baking powder
1 pound (4 sticks) unsalted butter, at room temperature 42 ounces granulated sugar
8 eggs
2 cups brewed coffee
2 cups milk
8 cups pitted fresh cherries or thawed frozen Bing cherries 2 cups kirsch 1 1/2 cups granulated sugar
2 tablespoons orange zest
2 cinnamon sticks
2 cups heavy cream 1 pound mascarpone 1 1/2 cups confectioners' sugar, sifted
Instructions: For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 96 cupcake liners. In a large bowl, whisk together the pastry flour, cocoa powder, baking soda, salt and baking powder and set aside. Using an electric mixer with a paddle attachment, cream the butter until smooth and creamy. Gradually add the granulated sugar and beat until light and fluffy, scraping down the bowl well. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and the coffee and milk, starting and ending with the flour. Scrape the bowl down completely. Spoon the batter into the liners. Bake until an inserted toothpick comes out clean, about 20 minutes. Let the cupcakes cool completely before frosting. For the cherry compote: Put the cherries, kirsch, granulated sugar, orange zest and cinnamon sticks in a large saucepan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer until the cherries are softened and release their juices, about 30 minutes. Using a slotted spoon, transfer the cherries to another bowl. Continue to simmer the juices in the pan until the mixture becomes thick and can coat the back of a spoon. Pour the thick syrup over the cherries and set aside to cool. For the mascarpone frosting: Using an electric mixer with a whisk attachment, whip the heavy cream on medium speed until soft peaks form, being careful not to over-whip. In another bowl, mix together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until incorporated. To assemble: Make a hole in the center of each cupcake using a cupcake corer or paring knife, making sure you don't go all the way to the bottom of the cupcake. Spoon 1 teaspoon of the cherry compote in the center of each cupcake, reserving some for garnish. Frost the cupcakes with the mascarpone frosting. Garnish with the reserved cherries. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 15173,"Pork Meatballs with Soy-Ginger Tomato Sauce and Ramen Noodles 2 tablespoons vegetable oil, plus more for brushing 4 cloves garlic 1 2-inch piece ginger, peeled 1 bunch scallions, cut into 1-inch pieces 1 1/4 cups panko breadcrumbs 3 tablespoons soy sauce 1 teaspoon sugar 1 large egg 1/2 pound lean ground pork 1 14-ounce can crushed tomatoes 3 3-to-5-ounce packages instant ramen noodles (flavor packets discarded) Instructions: Position a rack in the upper third of the oven; preheat to 450 degrees F. Brush a baking sheet with vegetable oil. Drop the garlic, ginger and scallions through the feed tube of a food processor with the motor running and pulse until chopped; transfer half of the mixture to a pot. Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar and the egg to the processor; pulse to combine. Add the pork; pulse until just combined. Form into 20 small balls and arrange on the prepared baking sheet. Bake until firm, 8 to 10 minutes. Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture. Cook over medium-high heat, stirring, 2 minutes. Add the tomatoes, the remaining 2 tablespoons soy sauce and 1/2 teaspoon sugar. Cook, stirring, until thickened, 5 minutes. Stir in 1 1/2 cups water. Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes. Soak the ramen in hot water until soft, 4 to 5 minutes; drain. Add to the pot and toss to coat. Divide among bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15174,"Breath Mint Pie 6 ounces butter 6 cups chocolate sandwich cookie crumbs (recommended: Oreo) Mint chip ice cream 1 pound mint candy, frozen (recommended: Junior Mints) 1 cup whipped cream, garnish 1 cup chocolate sauce, garnish 12 mint sprigs, garnish Instructions: In saute pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed. Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture. In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open. Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze. Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15175,"Cantaloupe Salad 2 cups diced cantaloupe 1 cup crumbled feta cheese 1 handful mint leaves, chopped, plus sprigs, for garnish 8 ounces diced prosciutto 2 tablespoons olive oil 1/2 teaspoon granulated sugar 1/4 teaspoon kosher salt Instructions: Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one! ","[Chardonnay, Sauvignon Blanc, Ros]" 15176,"Lionfish with Mango Sweet Pepper Salsa Salsa: 1 1/3 cups coarsely chopped mangoes 1 cup chopped sweet peppers 1/3 cup thinly sliced green onions 1/4 cup fresh Key lime juice (from about 2 Key limes)
1 teaspoon chopped fresh cilantro 1 teaspoon minced seeded jalapeno pepper 1 garlic clove, minced
Pinch of salt
1 tablespoon plus 1 teaspoon olive oil 2 teaspoons fresh Key lime juice
1 garlic clove, minced
Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well)
Nonstick grill spray, for spraying the grill grates 3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper
Instructions: For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer). For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes. Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat. Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15177,"Grilled Mahi-Mahi with Black Bean Salsa 1/2 cup soy sauce 1/2 cup orange juice 1/4 cup ketchup 1 tablespoon honey 2 tablespoons lime juice (from about 1 lime) 1 garlic clove, finely minced 1 teaspoon finely chopped fresh basil leaves 1 teaspoon finely chopped fresh oregano leaves Freshly ground black pepper 4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick Canola or vegetable oil, for greasing the grill grates 2 cups cherry tomatoes, halved 2 scallions, white and light green parts only, thinly sliced 1 (14-ounce) can black beans, drained and rinsed 1/4 cup chopped fresh cilantro leaves 1 jalapeno, finely chopped (seeded and ribbed for less heat) 2 tablespoons lime juice (from about 1 lime) Salt Instructions: Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes. Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop. Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges. Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 15178,"Soy Molasses Salmon 1/3 cup soy sauce 1/4 cup molasses
1 tablespoon sesame or olive oil 2 teaspoons minced garlic
1 teaspoon ginger powder
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
2 tablespoons canola oil
Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper Black and white sesame seeds, for serving
Instructions: Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside. Heat a large skillet over medium-high heat and add the canola oil. Add the salmon skin-side down and cook until the skin is brown and crispy, 2 to 3 minutes. Sprinkle the salmon with salt and pepper and drizzle with a little of the sauce, then flip and cook until the salmon is about medium, another minute or two. Depending on the thickness of salmon, you may need more or less time. Allow the salmon to rest for 3 to 5 minutes. Drizzle with more sauce before serving and sprinkle with sesame seeds. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 15179,"Great Gratin of Potatoes Garlic clove 2 pounds Yukon Gold or russet potatoes, peeled and in water 1 cup grated Gruyere cheese 3 tablespoons unsalted butter 1/2 cup chicken broth 1/2 cup heavy cream Salt and freshly ground black pepper Instructions: Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin dish with garlic. Preheat the oven to 325 degrees. Slice the potatoes into slices only 1/16 to 1/8-inch thick. You'll build up 3 layers in the gratin dish. Overlap the potato slices for the first layer and sprinkle with 1/2 teaspoon of salt, pepper and 1/2 of the cheese. Drizzle some cream over the top and dot with 1 tablespoons of butter. Repeat with more potatoes, cheese, cream and salt and pepper and butter. Repeat with last layer, keeping it free of cheese but dotted with butter. Pour chicken broth over the top and bake for 1 1/2 hours, basting the potatoes, in the middle of baking time, with liquid accumulated in the bottom of the gratin dish. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 15180,"Red Snapper 1 tablespoon olive oil 1/2 medium onion, peeled and minced 1/2 stalk celery, peeled and minced 1/2 clove fresh garlic, peeled and minced 1/2 tablespoon curry powder 1/2 cup white wine 3/4 cup fish stock or clam broth Vegetable Italian Couscous, recipe follows 1 (6 to 7-ounce) red snapper fillet, skin on Super fine flour Coarse salt, to taste Pepper, to taste 1/8 cup vegetable oil 1/4 cup carrot extract (juice) 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh parsley, chopped 2 tablespoons olive oil 1/4 cup brunoise carrot 1/4 cup brunoise celery 1/4 cup brunoise red pepper 2 cups chicken stock or vegetarian stock 1/2 cup Italian couscous Instructions: Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove. Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels. Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve. Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 15181,"Marionberry Scones 5 cups all-purpose flour, plus more for hands and parchment 1 cup sugar, plus more for sprinkling 2 1/2 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening 1/2 cup butter 2 cups milk 1 1/2 to 2 cups Marionberries (or substitute blackberries) 2 cups powdered sugar 2 teaspoons lemon extract 1/4 cup milk Instructions: Preheat oven to 350 degrees F. To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover Marionberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely. To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15182,"Swirly Yogurt Queso with Cilantro Cream 2 tablespoons unsalted butter 1/2 red bell pepper, finely chopped 1/2 small red onion, finely chopped 1/2 jalape?o, seeded and finely chopped (optional) Kosher salt 1/4 cup (32 grams) all-purpose flour 1 cup (240 grams) whole milk 6 ounces shredded yellow Cheddar 1 cup (225 grams) whole milk Greek yogurt, divided 1/4 teaspoon cayenne pepper, or to taste 1/4 teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper 1/4 bunch cilantro, finely chopped, plus leaves for garnish Tortilla chips, for serving Instructions: In a medium saucepan, melt the butter over medium heat. Add the bell pepper, onion, jalape?o (if using) and a pinch of salt and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the flour and continue cooking for 1 more minute. Add the milk and cook, stirring occasionally, until the mixture is thick and coats the back of a spoon, 3 to 5 minutes. Add the cheese, stirring until melted, and then add 2/3 cup of the yogurt and the cayenne, red pepper flakes, a few turns of pepper and 1/4 teaspoon salt. Taste and adjust seasonings as desired. To make the cilantro cream, mix the cilantro with the remaining 1/3 cup yogurt and a pinch of salt and a few turns of pepper. Serve the queso warm with the cilantro cream dolloped in the center and swirl around to make a pretty pattern. Top with a sprinkle of cayenne, a turn of black pepper and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 15183,"S'mores Pizzette 1 pound pizza dough 2 tablespoons vegetable oil
1/2 cup hot fudge sauce
1/2 cup marshmallow creme
1/2 cup mini marshmallows 1/2 cup semisweet chocolate chips
4 sheets graham crackers, lightly crushed
Instructions: Preheat the oven to 250 degrees F. Place a large grill pan over medium-high heat. Divide the pizza dough into 4 even pieces. Roll out each piece into an oval and brush with the vegetable oil. In batches of 1 or 2, grill the crusts until nice grill marks form, 2 to 3 minutes. Flip and continue cooking on the reverse side until cooked and toasted. As you go, remove the cooked crusts to a baking sheet and keep warm in the oven. Spoon 2 tablespoons of the fudge sauce onto each crust and spread evenly almost to the edge. Dollop each crust with 2 tablespoons of the marshmallow creme and spread slightly. Sprinkle with the mini marshmallows, chocolate chips and crushed graham crackers. Cut into pieces and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15184,"Butter-Rum Coffee 1 shot butterscotch schnapps 1 shot vanilla rum 1/2 shot Irish Cream Coffee Whipped topping Instructions: To a coffee mug add butterscotch schnapps, rum, Irish cream and coffee. Top with whipped topping. Serve. ","[Baileys Irish Cream, Kahla, Rum]" 15185,"Veloute 1 tablespoon unsalted butter 1 1/2 tablespoons flour 1 cup (vegetable) stock, heated Salt and pepper to taste Pinch of nutmeg Instructions: In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15186,"Healthy No-Bake Chocolate-Peanut Butter Bars Cooking spray 24 chocolate wafer cookies 3 tablespoons unsalted butter, melted 4 ounces semisweet chocolate morsels, melted 4 ounces reduced-fat cream cheese 1/2 cup creamy all-natural peanut butter 1/2 cup 2-percent Greek yogurt 2/3 cup confectioners' sugar 1/4 cup chopped roasted unsalted peanuts Kosher salt Instructions: For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl. For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight. Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 15187,"Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish 10 ancho chilis, roasted at 350 for 4 to 5 minutes, seeded and ground to a powder, about 1/2 to 3/4 cup 4 tablespoons ground black pepper 3 tablespoons ground coriander seed 3 tablespoons kosher salt 2 tablespoons cumin powder 1 tablespoons sugar 1/4 cup extra virgin olive oil 8 ounce. ground buffalo 6 tomatillos out of husk 2 small red onions, peeled 2 seeded jalapenos 2 ripe Haas avocados, peeled, cubed 1 medium chopped red onion 2jalapenos, seeded and diced Pinch salt Pepper to taste Juice of 3 limes, 1 lemon, 1/2 orange 4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin Instructions: For the Rub and the Burger: Mix all dry ingredients. Reserve 2 tablespoons for the potato chips. Add olive oil to the remainder. Makes rub for 10 burgers. Can refrigerate for prolonged period of time. Shape ground buffalo into a patty. Rub burger with rub and let marinate for 30 minutes to 1 hour. Grill to desired doneness. For the Salsa: Preheat oven to 400 degrees. Roast the tomatillos in greased pyrex dish for about 15 to 20 minutes. It's okay if they char.Chop all ingredients in processor with 1/4 cup, combined, lemon and lime juice, bunch of fresh cilantro and salt and pepper to taste. For the Avocado Relish: Combine all ingredients and refrigerate until serving time. For the Chips: Fry in peanut oil at 375 degrees until golden brown and crisp. Drain on paper towels pat. Add reserved 2 tablespoons dry rub and 2 tablespoons kosher salt. Season chips with salted rub. ","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 15188,"Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil 1 cup olive oil, divided Zest of 2 lemons Salt and pepper, to taste Instructions: Salmon Tartar: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Lemon oil: Blend ingredients until smooth. ","[Rioja, Garnacha, Tempranillo]" 15189,"Sauteed Broccoli Rabe with Garlic and Lemon Zest 2 pounds broccoli rabe Extra-virgin olive oil 1 teaspoon red pepper flakes 2 cloves garlic, minced Kosher salt and freshly ground black pepper Zest and juice of 1 lemon Instructions: Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5 minutes until tender and bright green. Drain well in a colander and set aside. In a large saute pan heat a 2 count of extra-virgin olive oil over medium heat. Add the red pepper flakes and garlic, then toss in the broccoli rabe. Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and juice and toss to combine. The broccoli rabe should be tender and fragrant with lemon when done. Give it one final taste and season, if necessary. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 15190,"Dark Chocolate Mocha Mousse Cake 6 tablespoons unsalted butter, plus more for the pan 1/2 cup unsweetened dutch-process cocoa powder 1 tablespoon instant espresso powder 3/4 cup whole milk 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 3/4 cup sugar 1/3 cup chocolate liqueur (optional) 2 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 tablespoons unsalted butter 1/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon powdered gelatin 1/3 cup sugar 1 tablespoon instant espresso powder Instructions: Make the cake: Preheat the oven to 350? F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature. Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam. Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains. Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve. Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool. Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool. Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally. Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended. Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.) Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges. ","[Syrah, Cabernet Sauvignon, Merlot, Pinot Noir]" 15191,"Baked Bean Casserole Cooking spray 1 1/2 pounds lean ground beef
1 small onion, finely chopped
1 bell pepper, cored, seeded, and finely chopped
Two 16-ounce cans pork and beans
1/2 cup barbecue sauce
1/2 cup ketchup
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 tablespoons brown sugar
6 to 8 slices bacon, cut into pieces and cooked
Instructions: Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray. In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 15192,"Artichoke BBQ Recipe 5 medium green globe artichokes 1/2 cup olive oil 1/2 cup balsamic vinegar 3 cloves garlic, chopped 2 tablespoons chopped fresh rosemary leaves 1 lemon, juiced Salt and pepper Instructions: Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke. Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors. Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size. Marinating: Split cooked artichokes lengthwise, scoop out \choke\ (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day. Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15193,"Truffle Mac & Cheese 4 tablespoons salted butter, plus more for buttering the baking dish 12 ounces gemelli pasta 1 teaspoon kosher salt, plus more for the pasta water 1 onion, sliced thin 2 teaspoons fresh thyme 1 bulb Roasted Garlic, recipe follows 3 tablespoons all-purpose flour 2 cups heavy cream 4 ounces mascarpone cheese 1 ounce preserved truffles, grated 1 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika 2 1/2 cups grated white Cheddar 2 1/2 cups grated Havarti cheese 8 large garlic bulbs 1 to 2 tablespoons olive oil Pinch kosher salt Pinch freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water. Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes. Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt. In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving. Preheat the oven to 375 degrees F. Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15194,"Curry and Coconut Mahi Mahi Sandwiches 1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls 1 tablespoon unsalted butter, melted 2 tablespoons mayonnaise 2 scallions, sliced lengthwise and cut into 2-inch pieces 1/2 carrot, shredded or julienned 1/2 Kirby cucumber, julienned 1 tablespoon leftover Thai salad dressing 2 leftover Thai Red Curry Mahi Mahi fillets 1/2 bunch fresh cilantro or mint 1/2 bunch watercress, woody stems removed Asian chili sauce (optional) 1 13 .5-ounce can coconut milk 1 tablespoon red curry paste 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed 1/3 cup fresh lime juice, plus lime wedges for garnish 2 tablespoons sugar 2 tablespoons fish sauce 1 teaspoon Asian chili sauce 1 clove garlic, minced 1 head Boston lettuce, leaves separated 1 bunch watercress, woody stems removed 1 Kirby cucumber, thinly sliced 3 scallions, white and green parts, thinly sliced 1 red or yellow bell pepper, stemmed, seeded and thinly sliced 1 bunch fresh cilantro or mint 1 handful roasted peanuts or cashews Instructions: Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes. Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired. Preheat the broiler to high. Line a broiler pan with foil and lightly oil. Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces. Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 15195,"Parmesan Potato Pancake 2 tablespoons olive oil, plus 1 tablespoon 1 onion, chopped 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds Yukon gold potatoes, peeled 1 cup grated Parmesan 1/2 cup chopped fresh basil leaves Instructions: Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan. Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste. Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15196,"Amaretto Syllabub 1/3 cup amaretto liqueur 2 tablespoons sugar 1 tablespoon lemon juice 1 cup heavy cream 1 (8-ounce) packet amaretti morbidi (soft almond macaroons) Instructions: Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix. Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy. Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup). Divide the syllabub between the glasses on top of the crumbled biscuits. Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub. ","[Prosecco, Moscato, Vin Santo, Riesling]" 15197,"Grilled Vegetables 1 zucchini, sliced 1 onion, sliced 1 red pepper, halved and seeds removed Olive oil Salt and pepper Balsamic vinegar Instructions: Drizzle prepared vegetables with olive oil and grill in a very hot grill pan or on an outdoor grill. Mark both sides. Remove to plate and season with salt and pepper. Drizzle with balsamic vinegar. Turn to coat evenly with seasonings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15198,"Manhattan Clam Chowder 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded 4 slices bacon, cut into 1/2-inch lengths 2 cups finely chopped onion 1 cup finely chopped celery 1/2 cup chopped bell pepper 3/4 cup diced carrot 1 1/2 tablespoons minced garlic 3 bay leaves 1 1/2 teaspoons dried oregano leaves 4 sprigs fresh thyme 1/2 teaspoon crushed red pepper 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups) 1 cup chicken stock 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved 1/4 cup chopped parsley leaves Freshly ground black pepper Salt Instructions: In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside. In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15199,"\Really\ Onion Dip 3 medium onions, 2 left in their skins, and 1 peeled 1 cup plus 2 tablespoons extra-virgin olive oil 2 cups mayonnaise 1/2 cup sour cream 1 tablespoon white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper Hot sauce, as needed 2 scallions (white and green), minced Serving Suggestions: Lots of your favorite potato chips Instructions: Preheat the oven to 425 degrees F.
In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
When ready to serve top with the fried onions. Serve with chips.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 15200,"Turkey Sausage Patties 1 1/2 pounds turkey sausage 1 cup onions, chopped 3/4 cup bread crumbs 2 1/2 teaspoons crushed fennel 1 teaspoon each coriander, bay leaf, crumbled and poultry seasoning Salt and pepper, to taste. Instructions: Turkey sausage is great because it's lean. However, it's a little less flavorful so you need to season it well. Combine all ingredients and make into patties that are not too big, and be careful not to overcook them.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15201,"Browned Butter Cookie Jam Pies 1 stick (8 tablespoons) salted butter 3/4 cup sugar 1/3 cup salted butter, softened 1/2 teaspoon grated orange zest
1/2 teaspoon vanilla
1 large egg
4 teaspoons milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt Nonstick cooking spray, for the muffin tins 24 teaspoons raspberry jam
Instructions: For the browned butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. Measure out 1/3 cup for the cookies. For the cookies: To a mixer fitted with the paddle attachment, add the sugar, regular butter, orange zest, vanilla and 1/3 cup browned butter and cream together thoroughly. Add the egg and beat until light and fluffy. Mix in the milk. Sift together the flour, baking powder and salt in a bowl, then blend it into the creamed mixture. Divide the dough in half, slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). The dough needs to be chilled. Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Pinch off pieces of dough and press into the base of the muffin tin cups to make shells. Bake until golden brown, about 12 minutes. Let cool for 5 minutes. Remove the bases from the tins, spoon 1 teaspoon raspberry jam onto each and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 15202,"Quick Bread-and-Butter Pickles 1/2 cup light brown sugar 1 teaspoon mustard seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole allspice 1/4 teaspoon ground turmeric 1 clove garlic, peeled and cracked 1 small onion, thinly sliced Kosher salt 4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds 1 cup distilled white vinegar Instructions: Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15203,"Tilapia Sliders 1 (14 oz) package SeaPak? Tilapia Tenders 6 prepared dinner rolls 1 tomato, sliced 1 onion, sliced Your favorite kind of cheese, sliced Your preferred sauce, try Ketchup, Honey Mustard, Buffalo Sauce or Mayo Instructions: PREHEAT oven to 425 degrees F. PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions. SLICE each roll in half to create a top and bottom bun. PLACE one fully cooked tilapia tender on the bottom-half of each roll. TOP with cheese, lettuce, onion, tomato and sauce, as desired. FINISH the sliders by adding the top bun, and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15204,"Mushroom Pesto Crostini 1 ounce dried porcini mushrooms 8 ounces white button mushrooms, quartered 1/2 cup walnuts, toasted 2 garlic cloves 1 1/2 cups fresh Italian parsley leaves 3/4 cup olive oil 1/2 cup freshly grated Parmesan Salt and freshly ground black pepper 36 slices (1/2-inch-thick) baguette bread Instructions: Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water. Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped. Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms. Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes. Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15205,"Chicken a la Polly Kohen 2 tablespoons vegetable oil 1 (3 to 4-pound) whole chicken, quartered Kosher Salt Freshly ground black pepper 1 small onion, medium diced 2 to 3 cloves garlic, minced 12-ounces chili sauce 1/2 cup raisins 1/2 cup dark brown sugar 1/2 cup sherry 1/4 cup water 8-ounces canned pineapple chunks with half the juice from the can Instructions: Preheat oven to 375 degrees F. Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15206,"Cookies and Cream Ice Cream Muffins Nonstick cooking spray, for spraying the muffin tin 1 pint (16 ounces) cookies and cream ice cream, melted 1 1/4 cups self-rising flour 15 chocolate sandwich cookies, such as Oreos 2/3 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside. Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin. Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush. Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 15207,"Tomato Soup Cupcakes 2 1/4 cups all-purpose flour 1 1/3 cups sugar 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 (10.75-ounce) can tomato soup 16 tablespoons (2 sticks) unsalted butter, melted 4 large eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined.
In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15208,"Herb Marinated Turkey Tenderloins with Avocado Dip 2 turkey tenderloins ? cup chopped basil ? cup chopped mint ? cup chopped cilantro ? cup chopped parsley 2 cloves crushed garlic 2 tsp dry mustard 1 lemon zest ? cup olive oil 1 tsp salt ? tsp black pepper 2 avocados 1 clove garlic 2 tbsp fresh lime juice 2 green onions ? cup cilantro 1 tsp ground cumin Baby vine tomatoes ? english cucumber ? red onion Handful of fresh mint 1 tbsp rice wine vinegar 2 tbsps olive oil Instructions: 1.Mix together the herbs, garlic, mustard, lemon zest, oil and salt and pepper. Add the tenderloins to the mixture and marinate for at least 4 hours. 2.Preheat the oven to 400F. Place the tenderloins on a baking sheet lined with foil and bake for 15 to 18 minutes. Use a thermometer to ensure the turkey is cooked to 165F. Cover with foil and let them rest for 10 minutes. 3.To make the avocado dip place the avocados, garlic, lime juice, green onions, cilantro, cumin and salt and pepper in the food processor and blend until smooth. Season with salt and pepper. 4.While the turkey is resting, place a vine of baby tomatoes on a baking sheet and sprinkle with olive oil, salt and pepper. Broil for 5-8 minutes. 5.Serve with a cucumber salad - seed and cut the cucumber, slice the red onion, toss together with oil, vinegar and fresh mint. For food safety, cook to a minimum internal temperature of 165F as measured by a meat thermometer ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 15209,"Grilled Peach Crumble 1/2 cup all-purpose flour 1/2 cup rolled oats
1/2 cup chopped pecans
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 vanilla bean, split and seeded
1/2 cup (1 stick) unsalted butter, cubed and kept cold 2 pounds ripe peaches (about 4 peaches), pitted and halved
2 tablespoons olive oil
Vanilla ice cream, for serving
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat. Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week. Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture. Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 15210,"Citrus Tart with Shortbread Almond Crust 4 large eggs 2 tablespoons heavy cream
3/4 cup granulated sugar 2/3 cup clementine juice (or substitute with orange juice)
2/3 cup grapefruit juice
3 tablespoons cornstarch
Shortbread Almond Crust, prebaked, recipe follows Citrus Whipped Cream, for topping, recipe follows 1 tablespoon citrus zest (clementine, orange or grapefruit), for sprinkling 5 ounces shortbread cookies 1 cup whole almonds
1/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 1/2 cups heavy cream 3 tablespoons confectioners' sugar
1 tablespoon citrus zest (clementine, orange or grapefruit) Instructions: Add the eggs and cream to a medium bowl and whisk together until combined. In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes. Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight. Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest. Preheat the oven to 350 degrees F. Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together. Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes. Cool completely on a wire rack before filling. In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15211,"Deconstructed Pork Wellington All-purpose flour, for dusting 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed 2 tablespoons Dijon mustard 1 tablespoon coarsely ground black pepper One pork tenderloin (about 1 1/4 pounds) Salt 2 tablespoons olive oil, plus more if needed 1 cup chicken stock 1/4 cup apple juice 2 tablespoons fig jam 2 tablespoons unsalted butter Salt and ground black pepper 1 tablespoon unsalted butter 1 tablespoon olive oil 1 small onion, diced 1 shallot, minced 2 cloves garlic, minced 1 pound mixed wild mushrooms, chopped Salt and ground black pepper Small parsley sprigs, for garnish Instructions: Preheat the oven to 350 degrees F. Sprinkle some flour on the countertop and unroll the puff pastry. With a rolling pin, roll out the puff pastry slightly, so it is large enough to cut out 6 circles with a 3-inch ring cutter. Cut out 6 circles and place them on a baking sheet. Bake the circles until they're puffy and golden. For the pork: Increase the oven temperature to 375 degrees F. In a bowl, mix together the mustard and pepper. Coat the pork in the mixture. Season with salt. Heat the oil in a large, oven-proof skillet over medium-high heat. Sear the pork until browned on all sides, adding more oil if necessary. Transfer the skillet to the oven and roast until cooked through, 8 to 10 minutes. Remove the pork from the skillet and keep warm. For the sauce: Place the same skillet used for the pork over medium heat, add the chicken stock and apple juice and cook, scraping up any browned bit from the bottom of the skillet. Stir in the fig jam and let simmer 2 minutes. Stir in the butter and cook 1 more minute. Taste and season with salt and pepper. Keep the sauce warm. For the mushrooms: In a second skillet (or the cleaned out skillet from the pork), heat the butter and oil over medium heat. Add the onion, shallot and garlic and saute for 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Season with salt and pepper. To serve: Slice the pork into 1-inch-thick medallions. Place a puff pastry circle on each plate, then top with a circle of mushrooms and a slice of pork. Spoon some sauce over the top and garnish with a small sprig of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15212,"Talluto's Spinach Gnocchi 1 pound whole milk ricotta, drained to remove excess moisture 10 ounces finely chopped spinach, excess moisture removed 2 large eggs 1 1/4 to 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1/8 teaspoon white pepper 1/8 teaspoon nutmeg Instructions: Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky. Turn the dough onto a floured work surface. Divide the dough into workable pieces. With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter. Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape. In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking. As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more. Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15213,"Shane's Sweet and Sour Meatballs 1 pound cooked and frozen meatballs, thawed Two 8-ounce cans pineapple chunks, drained, juice reserved 1/2 cup Dijon mustard 1 diced red or white onion 1/2 cup chopped green onion 6 cloves chopped garlic Sweet and Sour Sauce, recipe follows Coarse black pepper 4 cups ketchup 1/4 cup water 2 tablespoons Worcestershire sauce 1 cup sugar 1/4 cup white vinegar Black pepper (about 2 tablespoons) 2 tablespoons pineapple juice Instructions: Preheat oven to 350 degrees F. In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot. In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15214,"Foil-Packet French Bread Pizzas 1 clove garlic, grated 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 loaf soft French or Italian bread (14 to 18 inches long), split lengthwise, then halved crosswise 1 cup shredded whole-milk mozzarella cheese 1 cup whole-milk ricotta cheese 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes Kosher salt 1/2 cup sun-dried tomatoes in oil, drained and chopped 4 cups baby arugula 1/2 cup marinated artichoke hearts, drained and chopped 2 ounces thinly sliced prosciutto, torn Instructions: Preheat a grill to medium. Stir together the grated garlic and olive oil in a small bowl, then brush on the cut side of the bread pieces. Top with the mozzarella, then the ricotta (about 4 small dollops per piece of bread). Sprinkle with the oregano, red pepper flakes and a pinch of salt. Scatter the chopped sun-dried tomatoes on top. Place each piece of bread on an 18-inch-long sheet of heavy-duty foil. Bring the two short ends of the foil together and fold twice; fold in the sides to seal. Grill the foil packets, covered, until the bottom of the bread is toasted and the cheese is melted, 8 to 10 minutes. Meanwhile, toss the arugula, artichokes and a pinch of salt in a bowl. Carefully open the foil packets and top the pizzas with the prosciutto and arugula salad; drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15215,"Mom's Banana Bread with Chocolate Chips 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs, slightly beaten Juice of 1/2 orange (about 3 tablespoons) 1 cup sugar 1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature 3 ripe bananas, mashed 3 tablespoons mini chocolate chips 2 tablespoons confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F.
Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15216,"Maple-Walnut Cheesecake 1 sleeve graham crackers (about 9 crackers) 3/4 cup walnut pieces (preferably black walnuts) 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, melted Pinch of freshly grated nutmeg Pinch of kosher salt For the filling: 4 8-ounce packages cream cheese, at room temperature 1/2 cup granulated sugar 4 large eggs 3 tablespoons all-purpose flour 1/2 cup heavy cream 1 tablespoon fresh lemon juice 1/4 teaspoon maple extract 3/4 cup pure maple syrup Instructions: Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely. Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute. Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 15217,"Frittata with Potato and Prosciutto 4 tablespoons olive oil 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes 1/2 onion, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 6 large eggs 1/4 cup heavy cream 1/4 cup grated Parmesan 2 ounces sliced prosciutto, coarsely chopped 2 tablespoons chopped fresh basil leaves 1 baguette, cut into 8 pieces 1/4 cup unsalted butter Instructions: Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes. Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges. Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15218,"Thyme Griddled Mushrooms 8 large flat field mushrooms Bunch fresh thyme Sea salt and freshly ground black pepper Extra-virgin olive oil 2 teaspoons white wine vinegar Small bunch flat-leaf parsley leaves, finely chopped 1 red chilli, finely chopped 1 lemon, zest finely grated and juiced Balsamic vinegar (optional) Instructions: Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper. Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 15219,"Tempura Sashimi 6 ounces sushi rice 4 ounces of rice wine vinegar 3 ounces of ground toasted sesame seeds 4 nori seaweed sheets 6 ounces of trimmed and skinned Ahi tuna 6 ounces of Himachi (yellow tail) white tuna 4 spring roll paper wrappers 8 ounces peanut oil 13 ounces wasabi mustard sauce Soy sauce Instructions: Place 6 ounces of sushi rice and 1 pint of cold water in a sauce pot. Bring the ingredients to a boil, cover the sauce pot, then turn down to a simmer. Cook until all the water is gone, and rice is cooked nice and sticky. Then, turn out rice on a film covered sheet pan, and season with rice wine vinegar and sesame seeds. Cover with more clear film wrap. In a toaster oven or regular oven, place nori sheet on a sheet pan at 250 degrees for 30 seconds. Seaweed should be lightly toasted, not crisp, just warm. Lay out the seaweed. Pat the rice on the seaweed with your fingers then place pieces of Ahi or Himachi in the center. With a sushi mat, roll the tuna roll, cutting off excess seaweed, then roll in rice paper. Fry in 350 degree oil for 2 minutes then slice and serve with wasabi and soy sauce. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 15220,"Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream 4 round mini sponge cakes 1 (11-ounce) can mandarin oranges in light syrup 1/2 cup blueberries 1 cup whipped cream or whipped topping Instructions: Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup. In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 15221,"Iced Coffee with cl de Arbol and Dark Chocolate 1 cup whole milk 2 ounces bittersweet chocolate, chopped 2 tablespoons packed dark brown sugar, or more to taste 1 whole cl de arbol 3 cups brewed strong coffee 1 block bittersweet chocolate, for garnish, optional Instructions: Combine the milk, chopped chocolate, sugar, and cl de arbol in a medium saucepan and bring to a simmer over low heat, stirring until the chocolate melts and the sugar dissolves. Add the coffee, remove from the heat, and let cool. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Remove the cl before serving. Serve in tall glasses over ice. Grate chocolate on top, if desired. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 15222,"Grilled Baba Ganoush 2 tablespoons olive oil, plus more for the grill grates 2 pounds eggplant (about 4) 1/4 cup tahini 3 tablespoons lemon juice (from about 1 lemon) 3 cloves garlic, minced Kosher salt Sumac, for sprinkling, optional Fresh pita, for serving Instructions: Preheat a grill to medium high and brush the grates with olive oil. Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they\u2019re charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook\u2019s Note). Transfer to a cutting board and let cool for 5 minutes.
Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.
","[Syrah, Cabernet Sauvignon, Merlot, Pinot Noir]" 15223,"Chick Pea and Garlic Puree 16-ounce can chick peas, drained 2 tablespoons butter 1 teaspoon minced garlic 1/4 cup half and half or evaporated low fat milk 1 teaspoon grated orange rind Salt and freshly ground black pepper Instructions: Puree chick peas in a food mill or food processor. Melt butter in a small skillet. Add garlic and simmer over low heat until garlic emits a lovely aroma. Add this to the chick pea puree along with half and half and orange rind. Season to taste with salt and pepper and reheat in a double boiler, or over direct heat, stirring constantly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15224,"Citrus Chicken 4 pounds bone-in chicken thighs 3/4 cup freshly squeezed orange juice, about 2 oranges 2 tablespoons grated orange zest 1 teaspoon salt 2 teaspoons freshly cracked black pepper 1 teaspoon chiffonade fresh mint leaves 1 1/2 tablespoons chiffonade basil leaves 3 tablespoons white balsamic vinegar 3 tablespoons minced shallots 1 tablespoon celery seeds Glaze, recipe follows 1 tablespoon olive oil 1 tablespoon minced shallots 1 teaspoon minced ginger 1/2 cup orange marmalade (look for marmalade with small rinds) 1/4 cup sweet chili sauce 1 tablespoon white balsamic vinegar 1/4 cup reserved marinade, strained Instructions: Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours. Preheat the oven to 350 degrees F. Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15225,"Glazed Sweet Potatoes 4 tablespoons butter, plus 1 tablespoon for greasing 4 medium yams or sweet potatoes, peeled 1/2 cup brown sugar 3 tablespoons maple syrup Freshly grated nutmeg, to taste Instructions: Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg. Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15226,"Pizza Bianca 1 pound purchased pizza dough Flour, for surface 2 teaspoons extra-virgin olive oil 1 tablespoon chopped fresh thyme leaves 3/4 teaspoon good quality coarse salt Instructions: Position the oven rack in the center of the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 15227,"Crescent-Topped Shepherd's Pie 1 lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes 1 cup chopped onions 1 cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon Italian seasoning 1 cup sliced fresh mushrooms (3 oz.) 1/2 cup Green Giant? frozen sweet peas 1 jar (14 oz.) tomato pasta sauce 1 can (8 oz.) Pillsbury? Crescent Recipe Creations? refrigerated flaky dough sheet 1 tablespoon butter or margarine, melted 1 tablespoon shredded Parmesan cheese Instructions: Heat oven to 375 degrees F. Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown. Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish. Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese. Bake 18 to 23 minutes or until bubbly and crescents are golden brown. High Altitude (3500-6500 ft): In step 3, add 1/4 cup water with the pasta sauce. In step 4, do not sprinkle with Parmesan cheese. In step 5, sprinkle with Parmesan cheese the last 5 minutes of bake time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15228,"Cauliflower Puree 1 head cauliflower (about 3 pounds), cut into florets 1 Yukon gold potato (about 8 ounces), peeled and diced 1 lemon, zest finely grated Kosher salt and freshly ground black pepper to taste 1 teaspoon extra-virgin olive oil Instructions: Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly. Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15229,"Eur-Asian Marinated Alaska Salmon 1 cup (about 4 to 6) finely chopped green onions 1/2 cup bottled teriyaki marinade 1/2 cup Reisling wine 1 Tablespoon Dijon mustard 1 Tablespoon minced ginger 1 Tablespoon minced garlic 1/2 teaspoon red chili flakes 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh or thawed Instructions: Whisk all ingredients except salmon together in a bowl; place in large resealable bag. Add Alaska Salmon; seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Heat oven to 375 degrees F. Transfer salmon and some of the onions to a spray-coated baking dish. Cover pan and roast about 15 minutes, cooking just until fish is opaque throughout.
Variation: Place marinated salmon on well-oiled grill preheated to medium-high heat (450 degrees F). Cook 8 to 10 minutes, turning once during cooking. Cook just until fish is opaque throughout. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 15230,"Tapenade Stuffed Chicken Breasts 1 1/2 cups pitted Kalamata or Nicoise olives 1 tablespoon finely chopped garlic 1 tablespoon capers, finely chopped 2 anchovies, rinsed, dried and chopped 1 lemon, zested and juiced, zest finely chopped and juice set aside 1/2 cup to 3/4 cup pure olive oil, plus 2 to 3 tablespoons to saute chicken 8 chicken breasts, preferably boneless with skin Salt and pepper, to taste Instructions: Place the olives, garlic, capers, anchovies and lemon zest in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Turn back on and drizzle in olive oil until a paste is formed. You should add enough oil to bind the mixture, but not too much so as to make it oily. Taste for seasoning. Add the lemon juice and process for a few more seconds. You might want to balance it with additional garlic, capers or anchovy, if desired. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Use your fingers to even it out under the skin. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Saute until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Remove the breasts from oven and let cool to room temperature before refrigerating. May be ser ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 15231,"Strawberry Lemon Crush 1/2 cup super fine sugar 1/2 cup fresh lemon juice 1/2 cup water 1 cup stemmed and halved strawberries 1 cup unflavored sparkling water or soda water Cracked ice Fresh mint sprigs, garnish Instructions: In a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar. In the bender, combine the strawberries and sweetened water. Puree on high speed until smooth. Add the sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate. Place cracked ice in 2 tall Collins glasses. Pour the strawberry crush over the ice, garnish with mint sprigs, and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 15232,"Nori Dusted Alaska Halibut 4 each Alaska halibut, skinless 4oz fillets 4 each Nori, sheets 7\x 8
1 tsp Pepper, black, ground 1 Tbsp Oil, vegetable 1/2 cup Thai sweet chili sauce 1 fl oz Soy Sauce, low sodium 1/4 cup Honey 1/4 cup Vinegar, rice wine 1 cup Cabbage, red, shredded 1 cup Cabbage, green, shredded 1 cup Carrots, matchstick 1/4 cup Cilantro, fresh, leaves 1 Tbsp Sesame seeds 3 cups Sushi Rice, brown, cooked Instructions:

1. Preheat large saute pan over medium-high heat.
2. Place nori and pepper into spice grinder until well ground.
3. Thoroughly cover fillets with nori mixture.
4. Add oil to saute pan and cook fillets approximately 2-3 minutes on each side until fillet is cooked.
5. Reserve fillets for slicing.
6. In a mixing bowl, combine chili sauce, soy sauce, honey, and vinegar. Reserve half.
7. With remaining sauce, add red and green cabbage, carrots, cilantro, and sesame seeds. Toss well.
8. Serve slaw and sushi rice on plate with sliced fillet atop, drizzled with reserved sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 15233,"Berry Amazing Cooler 1 (4-serving size) package strawberry gelatin (recommended: Jell-o) 1 cup boiling water 1 cup strawberry juice (recommended: Kearn's) 1 cup peach juice (recommended: Kearn's) 1/2 cup pear juice (recommended: Kearn's) Ice cubes, optional 1 1/2 cups vodka, optional Peach and pear slices, for garnishing Instructions: In a large heatproof pourable container, dissolve gelatin in boiling water. Add juices and vodka, if using, and stir to combine. Pour over ice cubes into tall glasses and garnish with peach or pear slices. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 15234,"Seared Snapper with Vidalia Onions and Bean Ragout 1 cup cranberry beans 6 cups water 2 tablespoons olive oil 2 ounces pancetta, diced 1 medium onion, coarsely chopped 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 1 tablespoons sherry vinegar 3 to 4 cups chicken stock 1 bouquet garni (parsley, thyme and bay leaf) 1 tablespoon salt 2 tablespoons olive oil 4 ounces chanterelles, trimmed 2 plum tomatoes, chopped 1 medium Vidalia onion or any sweet variety onion, thinly sliced 2 tablespoons olive oil 1 tablespoon olive oil 2 tablespoons minced shallots 1 cup sherry 1/2 cup veal stock 1/3 cup heavy cream 1/2 cup reserved bean liquid Salt 2 (6-ounce) snapper fillets, skin on 1 tablespoon olive oil Salt White pepper 1 sprig rosemary Instructions: For the Bean Ragout: Soak the beans in water overnight. Drain and reserve. In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned. Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40 minutes. For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and pepper. Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color. Reserve. For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add shallots and saute until translucent. Deglaze with sherry and reduce in half. Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick. Taste, and adjust seasoning with salt and pepper. For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in color. Add rosemary sprigs to oil. Turn fish over and cook on other side until translucent. To serve: divide the onions and place in center of each serving plate. Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout. Top with the chanterelles. Coat with sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 15235,"\Priceless\ Cupcakes Nonstick oil spray 1 cup dried cherries 1/3 cup sugar One 8.8-ounce package shortbread cookies 1/2 stick softened butter
2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup extra-brute cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, shaken 1/2 cup heart healthy olive oil blend, such as Smart Balance 1 teaspoon natural cherry extract 1 teaspoon Madagascar vanilla extract 2 eggs, at room temperature 1 cup espresso (2 teaspoons espresso powder mixed into 1 cup cold water) One 21-ounce jar Amarena cherries in syrup
1 cup milk chocolate 2 sticks salted butter, chilled 1/4 cup sour cream 1 teaspoon vanilla extract 1 1/4 cups sifted confectioners' sugar 1 cup dark chocolate for candy making Edible ink 1 ounce gold dust 1 cup assorted metallic chocolate pearls Instructions: Preheat the oven to 350 degrees F degrees. Line two 2 dozen mini-cupcake pans with cupcake metallic or paper liners and spray with oil spray. For the crust: In a food processor fitted with the blade attachment, add the cherries, sugar, cookies and butter. Then pulse until it's a paste that sticks when pinched with your fingers. Press 1 tablespoon of the crust into the prepared pans. For the cupcakes: Sift the granulated sugar, flour, cocoa, baking soda, baking powder and salt into the bowl of an upright mixer fitted with the paddle attachment. In another bowl, combine the buttermilk, oil blend, extracts and eggs with a whisk until fully combined. With the mixer on low speed, slowly add the wet ingredients to the dry until fully combined. With the mixer still on low, slowly add the espresso and stir just to incorporate, scraping the bowl with a rubber spatula. Using small ice cream scoop, fill the prepared pans three-quarters of the way full with batter. Drop 1 cherry drained of its juice into the center of each cupcake. Bake and cool the cupcakes completely; the metallic liners bake for 11 minutes and the paper liners bake for 9 minutes. For the frosting: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool until lukewarm, 5 to 15 minutes. In a large bowl, beat the butter until creamy with an electric hand mixer on medium speed, about 3 minutes. Add the sour cream, vanilla and confectioners' sugar, and beat until smooth. Add the melted cooled chocolate and beat until creamy and of a desired consistency. Fill a pastry bag fitted with a small round tip and reserve for assembly. For the chocolate pieces: Melt the chocolate in a double boiler as above. Line mold(s) on a sheet tray. Using a spoon, fill the mold(s) to the brim with chocolate. Place in the freezer and leave for 3 minutes. When you take them out, turn your mold gently over a sheet tray. The chocolates should come out without too much trouble, but if you find them getting stuck, tap the mold firmly against the counter or flex the mold a little, and that should free them. Transfer edible ink that reads \priceless\ by pressing the words lightly on the chocolate to adhere. Finish by painting a thin layer of gold dust on the edges of the priceless tag. To assemble: Generously frost the top of each cupcake with the chocolate sour cream frosting. Adorn with priceless tags and sprinkle with chocolate metallic pearls. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 15236,"Pasta with Greens and Roasted Garlic 12 ounces dry orecchiette 1 1/2 pounds (2 bunches) broccoli rabe 4 to 6 garlic cloves, peeled and left whole 1/3 cup extra virgin olive oil 1/2 cup chicken broth 1/2 teaspoon dried red pepper flakes 2 cups cooked drained cannellini beans Salt Slab of Fresh Parmesan cheese Instructions: Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15237,"Cleveland Stuffed Potatoes 6 small russet potatoes (6 to 8 ounces each) 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 ounces kielbasa, diced
1 tablespoon vegetable oil
4 cups coleslaw salad mix
2 tablespoons unsalted butter
4 scallions, chopped, 3 tablespoons of the sliced greens reserved for garnish
2 cups shredded mozzarella
About 1/2 cup barbecue sauce
Instructions: Preheat the oven to 400 degrees F. Poke the potatoes, place on a parchment-lined baking sheet and rub all over with the olive oil and a generous sprinkling of salt and pepper. Bake until a paring knife easily pierces the flesh, about 1 hour. Let cool slightly. Put the kielbasa in a large skillet with the veggie oil and then turn the heat to medium. Cook, stirring occasionally, until the fat starts to render, and the sausage is golden in places, about 5 minutes. Add the coleslaw mix and stir until just wilted, about 2 minutes. Transfer to a large bowl. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch-thick wall of potato and skin so they hold their shape. Add the potato flesh to the bowl with the kielbasa mixture and stir in the butter, scallions, 1 cup of the mozzarella, 1/4 cup of the barbecue sauce and 1 teaspoon salt. Season with salt and pepper. Put the potato boats on the baking sheet and spoon the filling into them. Sprinkle the remaining cheese evenly over the tops. Bake until the cheese is melted and the tops are browned in spots, about 20 minutes. Brush with the remaining barbecue sauce, top with the reserved scallions and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15238,"Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan 2 pounds Brussels sprouts, trimmed and halved lengthwise 4 ounces pancetta, chopped 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Kosher salt and freshly cracked black pepper 2 tablespoons lemon juice 2 teaspoons lemon zest Shaved Parmesan, for garnish Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan. Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes. Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 15239,"Slow Cooker Banana Upside Down Cake 5 tablespoons unsalted butter, in small pieces, plus more for the cooker 3/4 cup firmly packed dark brown sugar, plus for lining the cooker 3 tablespoons dark rum 2 pounds ripe medium bananas (about 6), peeled and halved lengthwise 3/4 cups cake flour 3/4 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 4 tablespoons unsalted butter, softened (1/2 stick) 2/3 cups sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 2 tablespoons whole milk, at room temperature
Ice cream for serving Instructions: Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas. Slice or spoon cake into bowls and serve with ice cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15240,"Grilled Spiny Lobsters with Bahamian Curry Sauce 3 tablespoons ancho cl powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground fennel 1 teaspoon ground cardamom 2 teaspoons ground turmeric 1 teaspoon ground cloves 1 teaspoon ground black pepper 1 teaspoon ground cl de arbol 2 tablespoons canola oil 1 large red onion, coarsely chopped 1 (2-inch) piece fresh ginger, peeled and chopped 3 cloves garlic, chopped 2 to 3 tablespoons Mesa Curry Mix (depending on how spicy you like it) 1 cup white wine 3 cups lobster stock 1 cup unsweetened coconut milk 1 tablespoon honey Salt and freshly ground black pepper 1/4 cup chopped cilantro leaves 4 (10 to 12 ounce) spiny lobster tails Canola oil Kosher salt and freshly ground black pepper Wooden skewers, soaked in water for 30 minutes Instructions: In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month. Bahamian Curry Sauce: For Bahamian Curry Sauce: Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes. Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. For Spiny Lobsters: Preheat the grill to high. In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15241,"Confit de Canard 2 fatty ducks (or 4 sets of thighs and drumsticks) 1/3 cup Kosher salt (about 4 teaspoons per pound of duck, half for short preserving periods) 4 shallots, minced 3 tablespoons parsley, minced 1/2 teaspoon thyme leaves, crumbled 1 bay leaf, crumbled 2 teaspoons white peppercorns, crushed 2 quarts rendered poultry and pork fat 1 garlic head, halved and stuck with 2 cloves 2 cups pork lard for storing the confit (only if there is not enough duck fat) Instructions: Quarter the ducks and remove the backbones. Cut and trim off as much fat as possible. Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 cup water and render the fat (simmer it over low heat for about 45 minutes, uncovered), strain, and reserve. Cut each breast into halves with the wings attached. Roll each piece of duck in the salt and place it in a large stainless glass or earthen bowl. Sprinkle each piece of duck with a mixture of the shallots, herbs, and spices and scatter any remaining salt over the top. Cover loosely and refrigerate 24 hours. NOTE: This may be cut down to a few hours if it is to be eaten within a week or two. Rinse quickly, then wipe the pieces of duck to remove all the salt, herbs, spices, and liquid. Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover. Bring the mixture to a boil. Lower heat and cook at a simmer for 1 1/2 hours, or until the duck flesh can be easily pierced with a straw. Do not let the mixture boil. Remove the duck, drain and discard any loose bones. Strain the warmed fat. Put about 1 cup of warmed fat into each of the bowls or mason jars intended for storage of the confit and cool in order to congeal the fat. Arrange the duck pieces in the containers without compacting them. Strain the remaining fat, tepid but not hot, over the duck to cover. The pieces of duck must be completely submerged in the fat. Cover and chill until solid. Cover with a layer of melted lard. Cover tightly with a glass top or with plastic wrap and store in a cool place such as a cold cellar or the refrigerator. Leave to ripen at least 1 month. It keeps well for 6 months. To use the confit, set the jars or bowl in a warm oven. When the fat softens, remove pieces desired. Return jar or bowl to the refrigerator. Be sure all of the remaining pieces are covered with fat. The duck can be served at room temperature or warmed in an oven, then Sauteed to crisp the skin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15242,"Parsley and Parmesan Petal Salad 1 pink shallot 1 clove garlic 3 large handfuls fresh flat-leaf parsley leaves Parmesan wedge Lemon zest and juice
Olive oil Salt and pepper Instructions: Mince the shallot and garlic and put in a large bowl. Add the parsley. Shave the Parmesan over the bowl using a vegetable peeler. Grate over a little lemon zest and add a squeeze of juice. Drizzle with olive oil. Season with salt and pepper, and taste. Correct the seasonings and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15243,"Sweet cl Garlic Wings 3 pounds chicken wingettes and drumettes Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup apricot jam
2 tablespoons light brown sugar
2 teaspoons soy sauce
1 to 2 teaspoons sriracha
3 tablespoons chopped fresh chives
Instructions: Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper. Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl. When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15244,"Honey Lemon Blueberry Ice Pop 1/2 cup honey 1/4 cup fresh lemon juice Two 6-ounce containers lemon or lemon chiffon low-calorie nonfat yogurt (90 calories each) 1 1/2 cups blueberries Instructions: Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15245,"Piazza Pasta 1 tablespoon olive oil 1 teaspoon garlic, chopped 1/2 teaspoon capers 1/4 cup sun-dried tomatoes 1 tablespoon black olives, sliced 1/2 cup broccoli, chopped 1/4 cup carrots, julienne 6-ounce chicken breast, grilled and chopped 12 ounces penne pasta, cooked al dente 4 ounces pureed red peppers Freshly grated Parmesan Instructions: In a saute pan add olive oil, garlic, capers, sun-dried tomatoes, sliced black olives, broccoli and carrots, saute for 2 minutes. Add chicken and pasta, saute for 3 minutes. Add red pepper sauce and saute for 3 minutes. Top with freshly grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15246,"Macaroni and Cheese with Pork, Fire-Roasted Tomatoes and Broccoli 3 teaspoons granulated garlic 3 teaspoons dry mustard Kosher salt 1 pork tenderloin, trimmed (about 1 pound) 2 tablespoons olive oil, plus more for oiling the grill grates 2 cups 1-inch broccoli florets (about 8 ounces) 2 cups cherry tomatoes Freshly ground black pepper 6 cups half-and-half 3/4 pound elbow macaroni (about 3 cups) 3 cups Sargento Chef Blends Shredded 4 State Cheddar (12 ounces) 2 tablespoons unsalted butter, cut into small pieces
Instructions: Prepare a grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the tenderloin). Line part of the direct-heat side with foil. Combine the granulated garlic, mustard and 3 teaspoons salt in a small bowl, and rub all over the tenderloin. Generously oil the uncovered grill grates, and grill the tenderloin over direct heat (not on the foil), turning occasionally, until well marked, about 12 minutes. Move the tenderloin to the indirect heat, cover with the lid and cook, turning occasionally, until a thermometer inserted in the thickest part registers 145 degrees F, about 14 minutes more. Transfer to a cutting board, let rest a few minutes, then cut into 1/2-inch chunks. Meanwhile, toss the broccoli and tomatoes with the oil, 1 teaspoon salt and a few grinds of pepper. Grill on the foil, turning occasionally, until the tomatoes are charred and starting to burst, 6 to 10 minutes, and the broccoli is charred and tender, 10 to 15 minutes. Transfer to a large bowl. Cut the tomatoes in half. Bring the half-and-half and macaroni to a boil in a large pot over medium heat, stirring frequently. Continue to cook, stirring, until the macaroni is tender and the half-and-half has thickened to the consistency of heavy cream, about 5 minutes. Remove the pot from the heat, and stir in the Cheddar, butter and 1 tablespoon salt. Stir until smooth, thick and creamy. Add the grilled pork and vegetables, stirring to incorporate. The mixture will thicken as it sits; adjust the consistency as needed with hot water before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 15247,"Roasted Leg of Lamb with Red Onions and Sour Cherries 1 (6-pound) leg of lamb, fat trimmed, boned out, rolled and tied by your butcher 1/4 cup extra-virgin olive oil, plus more as needed 1/2 cup freshly ground black pepper, plus more as needed 1 cup chopped fresh basil leaves Kosher salt 4 medium red onions 1/2 cup red wine 1/4 cup balsamic vinegar 1 cup beef stock 1 cup dried sour cherries, reconstituted in hot water; then drained 1 tablespoon butter Instructions: Preheat oven to 400 degrees F. Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes. Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes. Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 15248,"Easy Skillet Pork Tenderloin with Jalapeno Mango Sauce 2 white sweet potatoes (about 1 1/4 pounds), peeled and chopped 2 large eggs 1 mango, peeled and chopped 1 small red jalapeno pepper, chopped 4 scallions, sliced
1/4 cup vegetable oil 3 tablespoons apple cider vinegar 1 tablespoon plus 1 teaspoon packed light brown sugar Kosher salt and freshly ground pepper 1 large pork tenderloin (about 1 1/4 pounds), trimmed 2 teaspoons ground allspice 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise) Instructions: Preheat the oven to 375 degrees F. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside. Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tablespoons each water and vegetable oil, 1 tablespoon vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper. Set aside. Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and the allspice. Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest. Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 15249,"Braised Duck with Red Curry 2 (5 pound) ducks Salt and freshly ground black pepper 1/4 cup rendered duck fat or vegetable oil 16 medium shallots, thinly sliced 8 garlic cloves, minced 2 tablespoons freshly grated ginger 1/4 cup Thai red curry paste 5 cups brown duck stock or chicken stock 1/4 cup fish sauce 1 (14ounce) can coconut milk 3 tablespoons palm sugar or brown sugar 1/4 cup fresh lime juice 2 bunches cilantro, chopped, stems trimmed 2 limes, peeled and diced 1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal Instructions: Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper. Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes. With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 15250,"Chicken Nacho Soup 1 tablespoon tomato paste 1 14.5-ounce can diced tomatoes (preferably fire-roasted) 1 large russet potato, peeled and diced 1 zucchini, cut into 3/4-inch pieces 1/2 white onion, finely diced 1 small jalapeno pepper, finely chopped, plus slices for topping (remove seeds for less heat) 1 clove garlic, finely chopped 1 teaspoon dried oregano 1/2 teaspoon ground cumin 3 sprigs cilantro 1 15-ounce can hominy, drained and rinsed 3/4 cup crushed tortilla chips, plus whole chips for topping 4 cups low-sodium chicken broth Kosher salt 1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces 8 ounces American cheese, diced 1/2 cup milk Instructions: Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes. Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno. ","[Syrah, Malbec, Tempranillo, Garnacha]" 15251,"Ketchikan Stuffed Mushrooms 1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms 1 pound chorizo sausage, casings removed 3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces 32 large white button mushrooms (about 16 ounces), cleaned and stems removed Salt and pepper 1/2 cup Parmesan Instructions: Heat a small amount of canola oil in a saute pan over medium-high heat. Add the sausage meat and brown. Drain off any excess fat and add spinach. Cook together until flavors integrate and spinach softens, 3 to 5 minutes. Remove from heat and let cool. Preheat oven to 400 degrees F. Season mushroom caps with salt and pepper and toss with canola oil. Stuff mushroom caps with sausage/spinach mixture and sprinkle with Parmesan. Brown in oven and serve. ","[Rioja, Barbera, Tempranillo, Garnacha]" 15252,"Hot Chicken Biscuits with Mama's White Gravy 2 eggs 2 cups buttermilk
2 tablespoons hot sauce, such as \Louisiana
3 cups all-purpose flour
2 cups cornstarch
2 tablespoons salt
1 tablespoon black pepper
1 pound chicken cutlets
3 to 4 cups solid vegetable shortening
4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour
2 cups milk
Salt and freshly ground pepper Salt and freshly ground pepper
8 tablespoons (1 stick) butter, melted 1 tablespoon cayenne 1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Pickle slices 8 Angel Biscuits, cut in half, recipe follows 5 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 tablespoons sugar
1/4 cup warm (90 to 110 degrees F) water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted 2 cups buttermilk
Instructions: For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish. In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper. Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.) Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper. For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder. To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately. Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15253,"Toby's Mussel Chowder 1 cup white wine 1 tablespoon butter 1 tablespoon chopped garlic 1 tablespoon dried basil, plus 1 tablespoon 2 to 3 pounds mussels, scrubbed and debearded 1/4 pound bacon, chopped 2 cups chopped onions 2 cups chopped celery 4 cups (1/2-inch dice) potatoes 1/4 teaspoon dried thyme 2 cups clam juice or fish stock 2 teaspoons salt 1 teaspoon pepper 1 to 2 cups milk (depends on how thick you want chowder) Instructions: Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed. In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15254,"Shrimp Cocktail Vincente 1 pound fresh shrimp, 50 to 60 per pound size, unpeeled 2 teaspoons vegetable oil 3/4 cup chopped plum tomato 1/4 cup chopped yellow onion 1 clove garlic, sliced 1/4 bunch cilantro, chopped 1 jalapeno, chopped 1/2 lime, juiced 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 quart water 1 cup pico de gallo, see Cook's Note* 1 cup reserved shrimp stock 1 cup prepared cocktail sauce 1 large ripe avocado, peeled and diced Lettuce leaves, for garnish Lime slices, for garnish Tortilla chips, for garnish Instructions: For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour. In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15255,"Veal Milanese 4 boneless veal shoulder chops, no more than 1-inch thick Salt and pepper 1/2 cup all-purpose flour 2 beaten eggs 1 cup bread crumbs 1/2 cup grated cheese, Parmigiano or Romano 1/2 teaspoon ground or grated nutmeg Olive oil, for frying 3 vine ripe tomatoes, chopped 1/2 small to medium yellow skinned onion, chopped \u2013 about 1/2 cup 1 cup basil leaves, torn or shredded A drizzle extra-virgin olive oil Coarse salt 1/2 lemon, cut into wedges Instructions: Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg. Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats. Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges. Top veal with a little squeeze of lemon juice and raw sauce and enjoy. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 15256,"Egusi Stew 4 cloves garlic 2 small red bell peppers, chopped 2 plum tomatoes, chopped 1 small onion, chopped 1 habanero pepper, optional 1/2 cup dried herring (also called bonga fish or bony fish) 1/2 cup red palm oil (see Cook's Note) 2 tablespoons ground dried crayfish or ground dried shrimp 1 teaspoon iru (locust beans), rinsed 1 teaspoon chicken bouillon powder, such as Knorr\u2019s Kosher salt 1 cup ground egusi 1 cup chicken broth or water 1 pound cooked meat or fish, such as stewing hen, cut into pieces (see Cook's Note) 1 cup finely chopped collard greens 1/2 cup dried uziza leaves, rinsed (see Cook's Note) Pounded yam, fufu or steamed white rice and sweet plantains, for serving Instructions: Process the garlic, bell peppers, tomatoes, onion and habanero, if using, in a blender or food processor for 30 seconds. Split the dried fish into quarters, remove or peel out the bones (using tweezers if necessary) and discard. Break into bite-size pieces. Set aside. Heat the palm oil in a large pot over medium heat. Add the bell pepper mixture and stir to combine. Cover and let simmer until fragrant, about 3 minutes. Add the reserved dried fish, ground crayfish, iru, bouillon powder and 1/2 teaspoon salt. Stir to combine. Cover and let simmer, stirring occasionally, until reduced slightly, about 10 minutes. Mix the egusi with 1/3 cup water in a small bowl. Stir to combine until a thick white paste forms. Add the chicken broth to the stew and stir. Use a tablespoon to scoop the egusi paste and place dollops of it over the stew. Do not stir. Cover and let the egusi cook until it forms clumps, about 10 minutes. Stir the clumps of egusi and mix them thoroughly into the stew; the stew will have a lumpy white appearance. Add the meat to the stew and stir to combine. Allow the stew to simmer until the liquid reduces slightly and the stew starts to thicken, about 5 minutes. Stir in the collard greens and uziza leaves; cover partially with the lid. Simmer over medium-low heat until the collard greens and uziza leaves are tender, about 15 minutes. Serve with pounded yam, fufu or steamed white rice and sweet plantains. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15257,"Pizzitola's Slow Cooked Pinto Beans 3 pounds dry pinto beans 2 pounds thick-sliced bacon, cut into 1/2-inch pieces 2 large onions, diced into 1/4-inch pieces Two 28-ounce cans diced tomatoes with peppers, such as Rotel Kosher salt and freshly ground black pepper Instructions: Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.
","[Cabernet Sauvignon, Malbec, Tempranillo, Barbera]" 15258,"Orange-Roasted Seafood and Kunomoto Oysters with White Miso Sauce 4 navel oranges Salt 1 bunch scallions, roots and ends trimmed 8 Kunomoto oysters, freshly shucked 1 pound fresh squid, bodies only, no tentacles, cut into thin strips 4 large shrimp, shelled and deveined 1 cup White Miso Sauce, homemade or store-bought Instructions: Preheat the oven to 400 degrees F. Cut off the top 1/3 of each orange. Use a curved grapefruit knife to scoop out the insides of the oranges. Reserve the pulp for a fruit salad or other use. Reserve the orange shell to use as a cooking vessel. Bring a medium skillet of salted water to a simmer. Add the scallions and cook for 30 seconds. With tongs, rinse the scallions under cold running water; pat dry on paper towels. Holding the root ends, run the back of a large knife down the length of the scallions, pressing down to squeeze out as much liquid as possible. Slice into 1-inch pieces. In the same skillet, slip the oysters, squid, and shrimp into the water and poach over low heat until the edges of the oysters curl, 10 to 15 seconds. Immediately transfer to a bowl; do not overcook. Pour 2 tablespoons of the White Miso Sauce into each orange shell. Spoon the seafood mixture in next, mounding as needed. Finally, top with another 2 tablespoons of the White Miso Sauce. Bake the seafood-stuffed oranges for 10 minutes, or until hot throughout. Transfer to individual plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 15259,"Thai Iced Tea 7 cups filtered water 7 cardamom pods, smashed
10 bags black tea 1/3 cup sugar
3/4 cup sweetened condensed milk
1/2 cup half-and-half
4 pieces candied ginger or 4 stalks lemon grass or 4 mint sprigs (optional)
Instructions: Combine the water and cardamom pods in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags and stir gently. Steep for 10 minutes, then remove the tea bags. Add the sugar and condensed milk and stir with a wooden spoon until all of the sugar is dissolved. Allow to cool. Remove 1 1/2 cups of the cooled tea mixture from the saucepan and pour this into an ice cube tray. Freeze for at least 4 hours. Strain and refrigerate the remaining tea. When ready to serve, divide the tea ice cubes between four glasses. Fill the glasses with the chilled tea mixture, leaving a little extra space at the top. Top each glass off with 2 tablespoons of the half-and-half. Serve garnished with a slice of candied ginger, a stalk of lemon grass or a mint sprig, if desired. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 15260,"Iron Chef Spicy Shrimp Cocktail 2 bay leaves 1 teaspoon black peppercorns
1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
Lemon wedges, for garnish
1/2 cup ketchup 2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Thai sweet cl sauce
1/2 teaspoon Worcestershire sauce
Dash of hot sauce, such as Tabasco Instructions: For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels. For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, cl sauce, Worcestershire sauce and hot sauce. Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving. Serve the shrimp with the cocktail sauce and lemon wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 15261,"Mozzarella in Carrozza Panini 1 clove garlic, minced 1 tablespoon extra-virgin olive oil 2 large anchovy fillets 1/4 teaspoon minced Calabrian chiles, or pinch red pepper flakes Freshly ground black pepper 3 eggs Grey salt 2 cups all-purpose flour Butter 8 slices country-style bread, each 1/3-inch thick 1/3 pound whole-milk mozzarella cheese, thinly sliced Instructions: Saute the minced garlic in olive oil in large saucepan. Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste. Allow to saute in heat for about a minute, then remove from heat. Pour into a bowl, set aside. In a small bowl, whisk eggs, seasoning with salt and pepper, to taste. On another plate, place flour, and season with salt and pepper, to taste. Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the sliced rounds of mozzarella, dividing it evenly. Top each with a second slice of bread, buttered side up. One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15262,"Warm Bacon Potato Salad 1/2 cup white wine vinegar 1 tablespoon coarse-grained mustard 1 tablespoon sugar 2 1/2 pounds red potatoes, diced into 1-inch cubes Salt 6 bacon slices, chopped 1 medium sized red onion, diced Freshly ground black pepper 2 cloves garlic, chopped 1/4 cup freshly chopped dill leaves, plus more for garnish Vinaigrette: Instructions: For the vinaigrette: Mix all the ingredients together in a small bowl and set aside. Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary. Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes. Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15263,"Lasagne Ligurian Style 1 recipe Pasta Dough for Ravioli, recipe follows 1 pound new potatoes, scrubbed 1 tablespoon kosher salt 1 bay leaf 1 pound sugar snap peas, trimmed 1 pound English peas, shelled, or 1 cup frozen petite peas 1 pound asparagus, tips only (about 2 1/2 inches) 1 pound haricots verts or tender green beans, trimmed 3 scallions, green parts only, roughly chopped 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup ricotta cheese Flour, for dusting Extra-virgin olive oil Basil leaves Freshly grated Parmesan 5 cups all-purpose flour, plus more for dusting 1 teaspoon salt 6 large eggs 2 tablespoons extra-virgin olive oil Instructions: Make the Pasta Dough for Ravioli and set aside to rest. Cook the potatoes: Put the potatoes into a pot, cover them with water, add salt, and bay leaf. Bring to a boil and cook the potatoes until tender, about 15 to 20 minutes. Drain them and set aside until cool enough to handle; remove the bay leaf. Make the garden puree: Bring a large pot of salted water to a boil. Add the snap peas, peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Reserve half the vegetables and puree the other half in a food processor with the scallions, 2 tablespoons olive oil and salt and pepper, to taste. Fold in the ricotta and set aside. Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be about 1/8-inch thick. Roll out the other half. Cut the pasta sheets into 3-foot long lengths. Assemble the lasagne: Heat the oven to 350 degrees F. Lay a 6-inch section of each long pasta sheet in a row on a sheet pan, letting the remaining pasta sheet hang over the edge of the pan. Spread 2 heaping tablespoons of garden puree on top and scatter over some of the reserved vegetables; break apart 1 or 2 potatoes by hand and place them over the vegetables along with some basil leaves. Fold the pasta sheet over to cover the filling letting the remaining length hang over the other side of the pan. Continue to layer on more puree, vegetables and pasta until you have 4 layers. Top with puree, vegetables, and basil leaves, then grate on some Parmesan and drizzle over some olive oil. Bake for about 20 to 25 minutes and serve immediately. To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half. ","[Barolo, Barbaresco, Dolcetto, Gaja Barbaresco]" 15264,"Baja's Fish Tacos Vegetable oil, for frying 1 red salmon fillet, skinned, boned, and cut into 2-inch strips Beer Batter, recipe follows Salt 4 to 6 flour tortillas 1 cup shredded cabbage Chipotle Mayonnaise, recipe follows Tomatillo Salsa, recipe follows 3/4 cup white flour Dash yellow mustard Beer to make batter consistency of pancake batter 1/2 cup mayonnaise 2 tablespoons milk 1 or 2 smoked, canned chipotle chiles 1 cup chopped canned or fresh tomatillo 1/4 cup chopped canned or fresh jalapeno peppers 1/4 cup diced onion 1/4 cup chopped cilantro leaves 1/4 cup canned green chiles Instructions: Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa. Stir together until incorporated. Put ingredients in a bowl and mix. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 15265,"Aztecan Quinoa Salad 1 1/2 cups quinoa 5 pickling cucumbers, peeled and cut into 1/4-inch dice 1 small red onion, cut into 1/4-inch dice 1 bunch Italian parsley, leaves only, chopped 2 bunches mint, leaves only, chopped 1/2 cup olive oil 1/4 cup red wine vinegar Juice of 1 lemon 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 6 romaine lettuce leaves 1 avocado, peeled, seeded and sliced, for garnish Cracked Black Pepper Garnish, (optional) Instructions: Bring 3 quarts of water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Strain and rinse well with cold water. Shake the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional cracked pepper garnish. ","[Syrah, Tempranillo, Garnacha, Chianti]" 15266,"Mary Alice's Hoagie Dip 1 medium onion 2 pickled pepperoncini peppers 1/2 head iceberg lettuce 1 large tomato, halved and seeded 1/4 pound deli-sliced genoa salami 1/4 pound deli-sliced ham 1/4 pound deli-sliced prosciutto 1/4 pound deli-sliced roast turkey 1/4 pound deli-sliced provolone cheese 1/2 cup mayonnaise 1 tablespoon extra-virgin olive oil 1 teaspoon dried oregano 1 1/2 teaspoons dried basil 1/4 teaspoon red pepper flakes 1 10-to-12-inch round loaf Italian bread 8 hoagie rolls, cut into pieces, for dipping Instructions: Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese. Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve. Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15267,"Cranberry Orange Muffins 1 cup dried cranberries 1/4 cup fresh orange juice 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin 1 teaspoon grated orange zest 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired 2 large eggs, at room temperature 1/2 cup milk Instructions: Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15268,"The Sherry Vinaigrette I Use on Everything 1 large egg yolk 1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce, preferably Lea and Perrins 1/8 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil
Instructions: In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks. ","[Sherry, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15269,"Slow-Cooker Pepper Pork Chops 2 cups vegetable broth 1/2 cup kosher salt 1/2 cup light brown sugar 2 tablespoons black peppercorns, slightly crushed 1 pound ice 4 (1 to 1 1/2-inch thick) bone-in pork chops 2 teaspoons kosher salt 3 ounces dried apple slices 2 tablespoons olive oil 1 large onion, julienned 1 1/2 cups chicken broth 1 tablespoon coarsely ground black pepper 1 teaspoon dried thyme Instructions: Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight. Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside Place the apples in the slow cooker. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 15270,"Seafood Okra Gumbo 1/2 cup Italian plum tomatoes, peeled, seeded and chopped 2 tablespoons olive oil 1/2 cup chopped onions 2 tablespoons finely chopped fresh garlic 1 tablespoon finely chopped fresh shallots 1/4 cup chopped celery 1/4 cup chopped green bell peppers 2 quarts fish stock 1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound) 1/4 cup chopped red bell peppers 1 tablespoon salt 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Black pepper 6 bay leaves 1 tablespoon minced fresh basil leaves 1 teaspoon minced fresh oregano leaves 1 teaspoon stemmed fresh thyme 1 cup fresh shrimp, peeled and deveined, (about 1/2 pound) 1 cup sliced fresh okra, (about 8 large) 2 teaspoons Creole Seasoning, recipe follows 1 cup shucked fresh oysters, in their liquor 1 cup fresh lump crabmeat, picked over for shells and cartilage 1 teaspoon file powder (ground sassafras), (available in specialty food stores) 4 cups cooked white rice Chopped green onions, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more. Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium. Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15271,"Oyster Po'Boy Sliders Vegetable oil, for frying 1 cup shredded Napa cabbage
1/2 cup shredded carrots
1 teaspoon distilled white vinegar
Kosher salt
6 tablespoons mayonnaise 8 brioche slider buns
1 cup yellow cornmeal
1/2 cup rice flour
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dry mustard 1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 eggs, beaten
8 large oysters, shucked, rinsed and dried
Ketchup, for buns
Instructions: Heat 3 inches of oil in a medium saucepan over medium heat until the oil reaches 350 degrees F. Meanwhile, stir together the cabbage, carrots, vinegar, 1/4 teaspoon salt and 2 tablespoons of the mayonnaise in a medium bowl. Set aside. Heat a cast-iron griddle or large skillet over medium-high heat. Cut the slider buns in half and place them cut-side down on the griddle. Toast until golden brown, 2 to 3 minutes. Remove and set aside to cool. In a medium bowl, whisk together the cornmeal, rice flour, basil, garlic powder, oregano, paprika, dry mustard, onion powder, white pepper, thyme and 1 teaspoon salt. Place the beaten eggs in a small bowl. Dip an oyster into the egg, then dredge it in the seasoned cornmeal. Return the cornmeal-crusted oyster to the egg and then dredge one more time in the cornmeal. Repeat with the remaining oysters. Carefully place the oysters into the hot oil and fry until golden, about 3 minutes per side. Remove to a paper-towel-lined plate to drain. To assemble the sandwiches: Spread the cut-sides of the buns with the remaining 4 tablespoons mayonnaise. Place a dollop of ketchup on the bottom buns, set a fried oyster on top of the ketchup, and top with 1 heaping tablespoon coleslaw. Cover with the top buns. Secure with a toothpick. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15272,"Peas with Lettuce 3 ounces of butter 2 pints fresh shelled peas 2 lettuce hearts, tied up with string 1 bouquet garni 1 1/2 teaspoons salt 2 teaspoons sugar 3 tablespoons water 1/4 pint (1/2 cup) double cream Instructions: Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 15273,"Orange Mojito 1/2 orange, cut into 3 wedges 1/2 lime, cut into 3 wedges 2 teaspoons sugar 1 or 2 sprigs fresh mint 2 1/2 ounces white rum 1 cup crushed ice Instructions: Put the oranges, limes, sugar, and mint in a large rocks glass. Muddle the leaves and citrus by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the rum and ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve. ","[Cava, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15274,"Jack Stack Barbecue Beans 1 (32-ounce) can pork and beans 1 cup chopped brisket 1 cup BBQ sauce (recommended: Jack Stack Original) 4 heaping tablespoons brown sugar 1 tablespoon chili powder 1 teaspoon liquid smoke 1/2 cup ketchup 1/2 cup water Instructions: Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve. This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook. ","[Zinfandel, Merlot, Malbec, Syrah]" 15275,"Buffalo Chicken Salad 1 boneless skinless chicken breast
1 tablespoon butter 1 tablespoon olive oil Salt and pepper 1/2 cup cayenne hot pepper sauce 4 cups salad greens, such as romaine or mixed greens Fast Blue Cheese Dressing, recipe follows Blue cheese crumbles, for topping Celery hearts with leaves intact, for serving 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream Dash of Worcestershire sauce 1/3 cup blue cheese crumbles Salt and pepper Instructions: With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan). Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.) Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.) Top the whole thing with more blue cheese crumbles, and serve with celery hearts. To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15276,"Risotto Scampi Fra Diavolo 3 cups chicken stock One 28-ounce can diced tomatoes
1 pound large shrimp (25/30 count), peeled, deveined, tail on
5 tablespoons olive oil
2 teaspoons crushed red pepper flakes, plus more for garnish, optional Kosher salt and freshly ground black pepper 1 medium onion, diced
2 cups arborio rice
4 cloves garlic, minced
1/4 cup vodka
1/2 cup fresh parsley leaves, minced
2 tablespoons butter Grilled bread, for serving Instructions: Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer. Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt. Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet. Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes. Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 15277,"Onaga Fillet Cooked Skin Side Crisp, Confit Tomato with Truffle Juice and Fried Basil 5 tomatoes, large, well ripened 1/2 cup olive oil 1 tablespoons rock salt 2 cups chicken stock 1/2 ounces black truffle, chopped 1 cup truffle juice 2 1/2 ounces butter 18 basil leaves 2 cups frying oil 1 (5 to 6 pounds) fresh onaga boneless fillet, skin on 1/2 cup extra virgin olive oil Instructions: Confit tomato: Skin the tomatoes, cut each into 4 quarters and de-seed. Place the tomatoes on a baking sheet, sprinkle with olive oil and a few grains of rock salt. Place in a preheated 180 degree oven for 2 hours. Remove from oven and reserve. Truffle juice: In a small pot combine chicken stock, truffles and truffle juice. Cook until reduced by 1/3. Remove from heat. Whip in 1/2 of the butter, and add 1 teaspoon extra virgin olive oil. Reserve in a warm place. Fried basil: In a pan heat 2 cups of frying oil to 320 degrees. Fry basil quickly so it is crisp. Remove and reserve. Cooking the onaga: Cut onaga fillet in 6, (6-ounce) portions. Slice the skin side with a knife, just deep enough to score the skin. In a very hot pan place 1/2 cup olive oil. When the oil is hot, add the Onaga fillets, skin side down, and half of the butter. Cook the fillets to 80 percent doneness on the skin side. Baste often the exposed side. Do not overcook, but the skin side should appear caramelized, while the other side is still pink and moist. Set aside on a rack, skin side up and keep warm. Plating: On each plate, 3 segments of tomato, brushed with extra virgin olive oil, 3 basil leaves, 1 onaga fillet and hot truffle oil all around. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15278,"Wadmalaw Sauce 2 cups ketchup 1 1/2 cups sorghum molasses
1/2 cup vegetable oil
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground ginger
1 teaspoon paprika
Two 16-ounce cans tomato sauce
Juice of 1 lemon
One 12-ounce bottle of your favorite beer
2 cups white distilled vinegar or apple cider vinegar
Instructions: Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours. Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month.
","[Chardonnay, Riesling, Zinfandel, Merlot]" 15279,"Pumpkin Cheesecake 1-? cups finely ground gingersnap cookies ? cup finely ground walnuts ? cup sugar 5 tablespoons butter, melted 3 packages (8 ounces each) cream cheese, softened 1-? cups sugar 3 tablespoons all-purpose flour 6 eggs 1 teaspoon Spice Islands? Pure Vanilla Extract 1-? teaspoons Spice Islands? Pumpkin Pie Spice 1 can (15 ounces) pumpkin Instructions: Preheat oven to 500°F.\n\nCombine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch non-stick springform pan. Set aside.\n\nBeat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-½ cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.\n\nBake at 500°F for 10 minutes; reduce temperature to 200°F and bake 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan. Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours.\n\nTIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 15280,"Wild Mushroom Bisque 2 tablespoons olive oil 1 yellow onion, diced 3 leeks, whites parts only, sliced 2 ribs celery, sliced 1 teaspoon sea salt 2 cloves garlic, roughly chopped 6 branches fresh thyme 1/2 cup white wine 1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button 2 ounces dried porcini mushrooms soaked in 1 cup hot water 6 cups mushroom stock, recipe follows 1 pound silken tofu 1-ounce dried porcini mushrooms 1 cup hot water 1 1/2 tablespoons olive oil 2 onions, diced 4 ounces fresh mushrooms, sliced 2 medium carrots, sliced 2 celery stalks, diced 2 leek tops, sliced 4 to 6 thyme branches 2 bay leaves 6 branches parsley, roughly chopped 3 sage leaves or a pinch of dried sage 3 cloves garlic, chopped 1 teaspoon sea salt 9 cups spring water Instructions: Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent. Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15281,"Dirty Rice 1 teaspoon ground black pepper 2 cups chicken stock 2 bay leaves 5 cups cooked rice, chilled 1/4 cup minced fresh parsley leaves 3 tablespoons vegetable oil 1 pound chicken livers, chopped fine 1/2 pound pork sausage, removed from casings and crumbled 1 cup finely chopped yellow onion 3/4 cup finely chopped green bell pepper 1/4 cup finely chopped celery 2 teaspoons minced garlic 1 tablespoon Essence, recipe follows 1 teaspoon salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 15282,"Blackened Salmon on Wilted Greens with Portobello Mushrooms 2 cups Tropicana orange juice Zest and juice of 2 oranges, zest finely chopped 1 tablespoon finely chopped rosemary 1/4 cup sugar 1 pound butter 1 large portobello mushroom cap, underside cleaned the stem removed, and thinly sliced 1 tablespoon unsalted butter 1 large handful of mixed greens, spring mix or mesclun Salt and pepper to taste 2 ounces white wine Four 6-ounce salmon fillets Salt and pepper to taste Cajun spice to taste 2 tablespoons canola oil Serving suggestions: wild rice blend and honey-glazed carrots Instructions: For the butter: Reduce all the above the ingredients down to approximately 1/2 cup and chill the reduction. When chilled, incorporate the reduction into 1 pound of butter, using a food processor. Remove to a bowl and refrigerate until needed. For the greens: In a medium saute pan over high heat saute the mushrooms in butter until well browned. Season with salt and pepper. When the mushrooms are cooked, add the greens and deglaze the pan with white wine. For the salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast iron skillet until very hot, almost smoking. Carefully add the salmon fillets and blacken them, approximately 3 minutes per side. Turning only once per side. To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 teaspoon of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 15283,"Grilled T-Bones with Chipotle-Lime Butter 1 stick unsalted butter, softened 1 chipotle cl from canned chipotles in adobo, minced Finely grated zest and juice from 1 lime Kosher salt and freshly ground pepper Vegetable oil, for grilling 2 T-bone steaks, each about 1 1/2 pounds and 1 1/2 to 2 inches thick Instructions: In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 15284,"Sunny's Spicy Spinach Panzanella 1 baguette, split and cut into bite-size cubes 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole-grain mustard Zest of 1 lemon plus 3 tablespoons lemon juice
1/3 cup olive oil
Kosher salt and freshly ground black pepper
10 to 12 pickled jalapeno slices, chopped
10 to 12 super-thin slices red onion, sliced in half
10 ounces baby spinach 1/4 cup sliced black olives, lightly chopped
4 heirloom tomatoes, chopped into chunks
Instructions: For the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper, then toss again. Pour onto a nonstick baking sheet and toast, tossing every 3 to 4 minutes, until golden on all sides, 12 to 14 minutes. Allow the cubes to cool slightly before tossing back into the large bowl. For the vinaigrette: In a medium bowl, combine the mustard and lemon zest and juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes. For the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15285,"Online Round 2 Recipe - Orzo Soup with Pork 1 tablespoon canola oil Reserved 1/2 red onion, sliced, from Grilled Pork Chop with Peach Salsa recipe 1 quart chicken broth Reserved pork chops, diced, from Grilled Pork Chop with Peach Salsa recipe Reserved orzo from Caprese Salad Stuffed Tomatoes recipe 2 cups baby spinach 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Instructions: In a medium pot over medium heat, add the oil. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the chicken broth and bring it to a simmer. Add the pork, orzo, and spinach and simmer until heated through and spinach has wilted, about 2 or 3 minutes. Add the lemon juice, taste, and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15286,"Lobster and Shells Kosher salt Good olive oil 1/2 pound small pasta shells, such as Ronzoni Kernels from 4 ears of corn (about 3 cups) 6 scallions, white and green parts, thinly sliced 1 yellow or orange bell pepper, seeded and small-diced 1 pint cherry tomatoes, halved 1 pound cooked fresh lobster meat, medium-diced 3/4 cup good mayonnaise 1/2 cup sour cream 1/4 cup freshly squeezed lemon juice (2 lemons) Freshly ground black pepper 3/4 cup minced fresh dill Instructions: Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15287,"Sweet Potato Puree with Bananas and Buttered Pecans 6 pounds (about 6) sweet potatoes 2 ripe bananas, skins on 2 ounces (1/2 stick) unsalted butter, softened 1/2 cup pure maple syrup 2 tablespoons ground cinnamon 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 pound pecans 1/2 cup unsalted butter 1 tablespoon salt 2 tablespoons brown sugar Instructions: Preheat oven to 425 degrees F. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 15288,"Baked Turkey 1 (15-pound) turkey Salt and freshly ground black pepper 1 bell pepper, cut in half 1 medium onion, peeled and halved 3 stalks celery 1 apple, halved 4 ounces (1 stick) margarine Turkey size baking bag Large aluminum baking pan Instructions: Preheat an oven or a gas grill to 350 to 375 degrees F. Clean the contents from the turkey cavity, rinse, and pat dry. Season turkey with salt and pepper, to taste (be generous.) Fill cavity of turkey with bell pepper, onion, celery stalks, apple and margarine. Place in a baking bag and seal. Place in an aluminum-baking pan, breast side down. Put in oven or outdoor gas grill and cook for 2 1/2 to 3 hours. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 15289,"Old-Fashioned Banana Pudding 1/4 cup all-purpose flour Pinch of table salt 1 teaspoon pure vanilla extract About 45 vanilla wafers, such as Nilla 8 bananas, sliced 1/4 inch thick 2 cups whole milk 6 eggs, separated 1 1/4 cups sugar Instructions: Preheat the oven to 350 degrees F.
Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 15290,"Chicken Tikka Masala 2 to 3-inch piece fresh ginger, peeled 4 cloves garlic, peeled 1 teaspoon salt 1/2 teaspoon red chili powder 1/2 teaspoon garam masala 1 teaspoon tomato paste 1 teaspoon distilled white vinegar or lemon juice 1 cup plain yogurt, plus more for garnish 1 cup vegetable oil 1 pound chicken breast, boneless and cut in small pieces Mint leaves, for garnish Instructions: In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight. Grill chicken over medium-high heat until it is fully cooked and tender. You can also bake the chicken in the oven: Preheat the oven to 350 degrees F. Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender. Serve with mint or yogurt. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 15291,"Tres Leches Baked French Toast 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 cup milk 6 large eggs 1 teaspoon ground cinnamon, plus more for serving (optional) 1 teaspoon vanilla extract 1 (12-ounce) package Hawaiian? Original Sweet Rolls, cut into 1-inch chunks Instructions:

1. Grease a shallow 1?-quart baking dish. In a large bowl, whisk the three milks, eggs, cinnamon, and vanilla until well blended.
2. Arrange the bread in an even layer in the dish. Pour the milk mixture over the bread. Cover with plastic wrap and refrigerate for at least 1 hour and preferably overnight.
3. Preheat the oven to 350F. Uncover the dish and bake until puffed and golden brown and a knife inserted in the center comes out clean, about 1 hour. Let stand 10 minutes before cutting. Sprinkle with cinnamon if desired. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 15292,"Blueberry Cheesecake Filo Cups 1 cup fresh blueberries 1/4 cup granulated sugar
   1/4 teaspoon ground cinnamon
   1/2 cup mascarpone cheese 2 tablespoons powdered sugar, plus more for dusting 1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish One 1.9-ounce package mini phyllo (filo) shells
   Instructions: Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes. Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl. Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15293,"Shrimp and Brussels Sprout Spring Rolls with Sesame Ginger Dipping Sauce Canola oil 8 ounces shrimp, peeled, deveined and tails removed
   Salt and freshly ground black pepper Salt and freshly ground black pepper
   2 cloves garlic, smashed and finely chopped 1/4 cup white wine
   8 ounces Brussels sprouts, thinly sliced
   1 Serrano cl, thinly sliced
   1/4 cup dry roasted peanuts, chopped
   1/4 cup Thai basil, chiffonade
   16 spring roll wrappers
   1 egg, whisked with 1 tablespoon water
   Sesame Ginger Dipping Sauce, recipe follows 1/4 cup soy sauce 2 tablespoons honey
   2 tablespoons thinly sliced scallions 2 tablespoons rice wine vinegar
   1 tablespoon grated ginger
   1 tablespoon sesame oil
   1 red Thai bird cl, thinly sliced
   Kosher salt Instructions: Fill a high-sided, 5-quart pot halfway with canola oil. Preheat the oil over medium heat to 350 degrees F Sprinkle the shrimp on both sides with salt and pepper. Coat a large saute pan with enough oil to coat the bottom and place on medium heat. Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes. Add the garlic to pan halfway through and cook briefly, making sure not to burn. Deglaze the pan with the white wine and cook off the liquid. Remove from the heat and pour the contents onto a tray to cool. Bring the pan back to the heat and add a little more oil. Add the Brussels sprouts, cook to sweat and then season with salt and pepper. Add the chiles and cook for another minute. Remove from the heat and set aside to cool. Place the cooked shrimp on the cutting board and run knife through it for a rough chop. Place into a mixing bowl. Mix in the Brussels sprouts, chopped peanuts and Thai basil. Season with salt and pepper. To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry. Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes. Remove from the oil carefully and place them on a paper-towel-lined sheet tray. Place on a platter and serve with the Sesame Ginger Dipping Sauce. In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles. Add salt to taste.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 15294,"BBQ Chicken Fajitas 1 pound chicken tenders 3 tablespoons BBQ rub seasoning 3 tablespoons extra-virgin olive oil 1 Maui or sweet onion, halved and sliced into 1/2-inch strips 1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips 1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips 1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips 1/2 teaspoon kosher salt, plus more as needed 1/2 cup crema 1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce 1/2 teaspoon garlic salt 1/2 cup barbecue sauce 3 tablespoons lime juice 1 tablespoon apple cider vinegar 1 teaspoon Worcestershire sauce Eight 6-inch flour tortillas Avocado oil, for toasting the tortillas Lime wedges Kosher salt Avocado slices 1/2 cup fresh cilantro leaves Instructions: Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes. While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside. Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside. Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side. Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes. To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done. Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 15295,"Matzo Apple Tea Cakes 4 large eggs 6 tablespoons kosher for Passover vegetable oil 1 cup sugar 1 cup unsalted matzo meal 3 tablespoons potato starch 1/8 teaspoon salt 1 medium Granny Smith apple, peeled, cored, and diced Cinnamon sugar, as needed Instructions: Preheat the oven to 350 degrees F.
In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
Cool on a rack and remove from the tin when they are at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15296,"Homemade Chocolate Cake Mix 1 3/4 cups all-purpose flour 1 3/4 cups sugar 1/2 cup cocoa (not Dutch process) 1/3 cup instant nonfat dry milk, such as Carnation 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt Nonstick cooking spray 1/2 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract Instructions: For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray. Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]

" 15297,"Buttermilk Pork Chops with Corn Relish 2 cups buttermilk 3 tablespoons packed light brown sugar 4 tablespoons extra-virgin olive oil Kosher salt 6 cloves garlic, smashed 6 bay leaves 2 teaspoons hot sauce 12 black peppercorns 1 lemon 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total; see Cook's Note) Vegetable oil, for brushing 6 ears of corn, husked 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives Instructions: Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight. Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes. Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes. Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 15298,"Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce 4 large mouth bass fillets, skin removed Salt Pepper 1 cup flour 4 tablespoons unsalted butter 1 tablespoon garlic, sliced thin 1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano 2 tablespoons fresh lemon juice Instructions: Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15299,"Root Beer Baked Beans 4 slices bacon, cut into 1-inch pieces 1 large white onion, finely diced 2 garlic cloves, minced 1 tablespoon minced fresh ginger 2 tablespoons tomato paste Two 12-ounce bottles root beer 1 teaspoon apple cider vinegar 2 teaspoons molasses 1 tablespoon grainy mustard Hefty pinch red pepper flakes 1/4 teaspoon garam masala, store bought or homemade, recipe follows Four 14-ounce cans cannellini beans (white kidney beans), rinsed and drained Kosher salt and freshly ground pepper 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Preheat the oven to 400 degrees F. Set a medium oven-safe pot over moderate heat and add bacon. Cook until most of the fat is rendered out and the bacon is crisp. Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate. Set about a quarter of the bacon aside, for garnish. Add the onions, garlic and ginger to the pot, and saute until soft and golden. Add the tomato paste and cook until the tomato paste deepens in color, about another minute. Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala. Stir to combine. Then add the beans and bacon, and gently stir so the beans don't lose their shape. Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes. Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15300,"Pretzel Shortbread 1 heaping cup butter-style pretzels, such as Snyder's Butter Snaps (about 46 pretzels; about 2 ounces) 2 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons cornstarch
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
3 sticks (1 1/2 cups) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 tablespoon baking soda
1 large egg, lightly beaten
1 tablespoon pretzel salt or coarse salt
1 1/2 cups semisweet chocolate chips
1 tablespoon coconut oil Instructions: Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels). Whisk in the flour, cornstarch, confectioner' sugar and fine salt. Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 2 minutes. Add half of the flour mixture and mix on low just to combine, about 20 seconds. Add the remaining flour mixture and mix on low until it comes together to form a dough.
Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan using the bottom of a measuring cup. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that\u2019s ok). Freeze for 20 minutes.
Position a rack in the middle of the oven and preheat to 350 degrees F.
Add the baking soda to 1/2 cup warm water and mix well.
Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt.
Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes.
Melt the chocolate chips and coconut oil in a double boiler over low heat. Transfer to a small bowl. Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15301,"Bourbon Brined Fried Chicken 2/3 cup bourbon 1/4 cup packed light brown sugar
2 dried bay leaves
8 black peppercorns
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Eight 10- to 12-ounce skin-on bone-in chicken breasts 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder
1 cup buttermilk
1 large egg
1 tablespoon Dijon mustard
3/4 cup finely ground cornmeal
1 tablespoon garlic powder
3/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper 1 cup canola oil
1 cup unrefined coconut oil
Instructions: For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt. Stir to combine. Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves. Put chicken in a 1-gallon resealable freezer bag and pour in the brine. The chicken should be completely submerged. Seal the bag and refrigerate for 12 to 24 hours. Pour off the brine and place the chicken on a cooling rack. Pat the chicken dry with paper towels and season with salt and pepper before dredging. Preheat the oven to 375 degrees F. For the breading: You will need three medium bowls for the breading. In one bowl, combine 1 cup of the flour with 1/2 teaspoon baking powder. In a second bowl, whisk together the buttermilk, egg and mustard. In a third bowl, combine the remaining 1 1/2 cups flour and 3/4 teaspoon baking powder, along with the cornmeal, garlic powder, cayenne, 1 tablespoon salt and 1 tablespoon pepper. Follow a basic three step breading process: Dip each chicken breast in the flour (dusting off any excess), then in the buttermilk mixture, and finally in the cornmeal mixture. Dust off any excess before laying each chicken breast on a cooling rack. Allow the chicken to sit out uncovered for 30 minutes. This will make for a crunchier crust. Set a cooling rack in a rimmed baking sheet. In a 14-inch cast-iron skillet, combine the canola and coconut oils and heat over medium-high heat until the temperature reaches 345 degrees F on a deep-fry thermometer. Working in batches, place the chicken in the skillet bone-side up. The oil should only come halfway up the side of the chicken. Cook until golden brown, about 5 minutes. Carefully flip and cook until golden brown on the other side, 5 to 7 minutes more. If needed, cook on the thicker side of the chicken breast for another minute to crisp the crust. Transfer to the rack as done. Wipe up any oil drips from the baking sheet so they don't smoke up your kitchen. Transfer the chicken on the rack and baking sheet to the oven and bake until cooked through and the center registers 160 degrees F on an instant-read thermometer, 10 to 20 minutes. Remove from the oven and allow to rest and carry over cooking another 5 degrees F before serving, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15302,"Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce 12 ounces frozen and thawed or fresh cranberries 1/2 to 3/4 cup granulated sugar, depending on preference 6 tablespoons Dijon mustard
Kosher salt
3/4 cup fine breadcrumbs
1/4 cup grated Parmesan 1/4 cup coarse ground yellow cornmeal
One 2-pound boneless, skinless turkey breast, cut into 8 cutlets Coarsely ground black pepper
1 cup sour cream
3 tablespoons unrefined coconut oil, plus more if needed Instructions: Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed. Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack. Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15303,"Classic Rosemary Lamb Chops 1/3 cup olive oil 3 cloves garlic, smashed
1/2 bunch fresh rosemary, chopped
Salt and freshly ground pepper
12 baby lamb chops (about 1-inch thick), Frenched
Flaked salt, such as Maldon, for serving
Instructions: Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours. Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve. ","[Ros, Pinot Noir, Grenache Blanc, Vermentino]" 15304,"Chicken Breasts in Tarragon Cream 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) Salt and freshly ground black pepper 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped (about 3 tablespoons) 1/4 cup dry vermouth or dry white wine 3/4 cup heavy cream 2 to 3 tablespoons coarsely chopped fresh French tarragon 1 teaspoon freshly squeezed lemon juice Instructions:

1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ? there should be no sign of pink or translucence.
3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15305,"Homemade Raspberry Marshmallows 1/2 cup freeze-dried raspberry powder 1/4 cup confectioners' sugar
   1/4 cup cornstarch
   Cooking spray 3/4 cup water, divided
   1 teaspoon vanilla extract
   1/4 teaspoon almond extract
   Two .25-ounce packets unflavored gelatin powder
   3/4 cup granulated sugar
   1/2 cup light corn syrup
   1/8 teaspoon kosher salt
   Instructions: In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl. In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid. In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan. Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15306,"Sour Cream Mashed Potatoes with Bacon and Chives 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 1/2 cups sour cream 1 stick (8 tablespoons) unsalted butter 1/2 cup finely chopped cooked bacon 1/4 cup thinly sliced fresh chives Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 15307,"White Coconut Cake 1/2 cup water 1/4 cup light rum Splash coconut extract 1/2 cup sugar 3 cups cake flour, plus more for pans 1 tablespoon baking powder Pinch kosher salt 1 stick unsalted butter, room temperature, plus more for pans 2 cups baker's or superfine sugar 4 whole eggs 1 cup whole milk 2 teaspoons vanilla extract Coconut Buttercream, recipe follows 1 cup sweetened flake coconut (long, lacy flakes) 1 pound (4 sticks) unsalted butter, softened 2 pounds (about 8 cups) confectioners' sugar 1 tablespoon coconut extract 1 tablespoons vanilla extract Pinch kosher salt Instructions: Preheat oven to 325 degrees F. Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat. Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease two 9-inch cake pans with butter then dust lightly with flour. In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer. Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely. Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer). Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes. Set in the refrigerator for 1 hour before serving. In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15308,"Eggnog Cookie Bars Nonstick cooking spray 2 1/2 cups all-purpose flour 3/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 teaspoon fine salt
2 1/2 sticks unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs plus 3 egg yolks 2 tablespoons brandy 1 tablespoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan. Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15309,"Lemon and Sage Roasted Chicken with Caramelized Endive 6 chicken breasts with the first wing joint attached 1 lemon 12 sage leaves 6 ounces butter Salt and pepper, to taste Caramelized endive, recipe follows 6 ounces butter 2 cloves of minced garlic 2 sliced shallots 6 heads endive, sliced thinly lengthwise Salt and pepper, to taste Instructions: Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive. In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15310,"Doug Coslett Burger 1 pound 85 percent lean ground beef 1 pound 90 percent lean ground beef 1 egg 1/8 cup chopped red pepper 2 tablespoons chopped shallot 1 teaspoon A1 steak sauce Seasoned salt and pepper Instructions: Place ingredients in large bowl and mix together by hand until well incorporated and meat has smooth consistency. Divide into 3 equal parts. Work meat into smooth balls. Then make into patties, make patties into a bi-concave disc with center approximately 50 percent the thickness of the edges. Grill to desired temperature. While grilling the patties shrink in diameter but thicken centrally so that you have a uniformly thick burger when finished. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15311,"Sheboygan Baked Beans 4 slices bacon, chopped 1 medium red onion, diced 1/4 cup Worcestershire sauce 1/4 cup ketchup 1/4 cup spicy brown mustard 3 tablespoons brown sugar 2 (28-ounce) cans baked beans (recommended: Bush's Original) 1 (12-ounce) bottle root beer Instructions: Place a large pot on grill or side burner over medium heat, cook bacon long enough to render fat, and bacon starts to get crispy. Add chopped onion to bacon fat and cook until soft. Add remaining ingredients and stir to combine. Bring to boil, and then reduce heat to low and cover. Simmer for 30 minutes or up to 1 hour depending on desired thickness. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15312,"Steamboat Natchez Sauteed Shrimp 3 pounds butter 2 pounds shallots, coarsely chopped 24 cloves fresh garlic, finely chopped 6 tablespoons finely chopped fresh oregano leaves 6 tablespoons coarsely chopped fresh thyme leaves 1 1/2 teaspoons crushed red pepper flakes 2 tablespoons minced onion 2 tablespoons kosher salt 4 1/2 ounces lemon juice 4 1/2 ounces white wine 24 large shrimp, head on/tail on Instructions: Melt butter in a large saute pan over medium heat. Add most of the shallots (saving some for garnish) and garlic to the pan. Cook until shallots become soft, about 6 minutes. Add oregano, thyme, red pepper flakes, minced onion, salt, and lemon juice to the mixture and simmer approximately 10 minutes. Add white wine and shrimp to the pan and simmer for 2 minutes on each side. Allow shrimp to rest for approximately 2 minutes to absorb flavors. To serve as an appetizer, plate 4 shrimp over fresh cuts of French bread. Ladle excess sauce over the dish. To serve as an entree, plate 8 shrimp over 4 ounces of linguine. Ladle excess sauce over the dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15313,"Chocolate Candy Cane Tower 6 cups pancake mix, such as Krusteaz 1/2 cup unsweetened cocoa powder
1/4 cup sugar
1 teaspoon pure vanilla extract
Vegetable oil, for pan 1 1/2 cups bittersweet chocolate chips
Two 8-ounce packages cream cheese, room temperature
4 tablespoons butter, room temperature
1 cup powdered sugar
3/4 teaspoon peppermint extract
1/4 teaspoon salt
1/4 cup whole milk, room temperature
3 candy canes, crushed
Mini meringue cookies, for garnish, optional
Instructions: In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine. Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes. Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside. Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 15314,"London Broil With Onion Marmalade 4 large cloves garlic, chopped 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon) 1/2 cup balsamic vinegar 1/2 cup red wine 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 2-inch-thick piece beef top round for London broil (about 3 pounds) Kosher salt 4 medium red onions, halved and thinly sliced 3 sprigs rosemary, leaves chopped (about 1 tablespoon) 1/2 cup balsamic vinegar 1/3 cup extra-virgin olive oil 3 tablespoons dark brown sugar 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 cloves garlic, peeled 1/2 teaspoon salt 8 tablespoons butter, softened 8 3/4-inch-thick slices good quality white or sourdough bread 1 bunch arugula, washed and trimmed Mustard and/or horseradish Instructions: For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight. Prepare an outdoor grill with a hot fire for indirect grilling. For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes. Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes. For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 15315,"Swamp Cabbage 3 slices bacon 2 heads freshly cut swamp cabbage (hearts of palm), chopped 1/2 cup sugar 1 tablespoon salt 1/2 tablespoon freshly ground black pepper Instructions: In a medium saucepan, fry the bacon over medium heat. Set aside, reserving drippings. Put swamp cabbage and remaining ingredients, including fried bacon and bacon drippings, in a 6-quart pot. Fill the pot 1/2 full with water and bring to a boil. Continue to boil for 10 to 15 minutes, until the cabbage is tender. Adjust salt and pepper, to taste. Serve hot as a side dish. ","[Chardonnay, Riesling, Gewrztraminer]" 15316,"Dan Dan Noodles 1 tablespoon neutral oil 1 pound ground pork
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cloves garlic, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine)
2 tablespoons soy sauce
8 ounces baby bok choy, rinsed, ends trimmed, and halved
1 pound fresh ramen-style egg noodles
Peanut Sauce, recipe follows cl Oil, recipe follows Chopped roasted, unsalted peanuts, for serving
1/4 cup (56 grams) cl oil, store-bought or recipe below 1/4 cup (70 grams) creamy, unsweetened peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
Freshly ground black pepper
1 cup (226 grams) neutral oil 2 tablespoons Sichuan peppercorns, crushed
1/4 cup (32 grams) coarse red cl pepper powder
2 teaspoons kosher salt
Instructions: Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles. Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency. To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the cl Oil and the chopped peanuts. In a large mixing bowl, whisk together the cl oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside. Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red cl pepper powder and salt. When the oil is hot, pour over the red cl and allow to sit and steep for a few minutes. Set aside. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 15317,"White Bean, Cheddar and Bacon Dip 6 slices bacon 1 cup minced onion 1 tablespoon minced garlic 1 1/2 teaspoons ground toasted cumin, or to taste 1 teaspoon chili powder 1(19-ounce) can white beans, such as cannellini, rinsed and drained 1 cup grated sharp white cheddar cheese 1/4 to 1/3 cup sour cream or yogurt, or to taste 2 tablespoons fresh lemon juice Salt and cayenne, to taste Assorted raw vegetables, such as carrot sticks, broccoli florets, Bell pepper strips, etc. and/or tortilla chips as accompaniments Instructions: In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes. Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well. Transfer dip to a serving bowl and garnish with the bacon, crumbled. Serve with crudites and/or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15318,"Banana Cream Pie 1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine, melted 1 (4 serving size) package vanilla pudding mix, prepared 3 medium bananas, sliced Whipped cream or whipped topping, for serving Instructions: For the crust: Mix all the ingredients well and press firmly into the bottom and sides of a 9-inch pie plate. Chill 1 hour. For the filling: Prepare the pudding mix as directed on the package. Place the sliced bananas over the entire bottom of the crust. Pour the pudding over the bananas. Refrigerate for 4 hours or more. When ready to serve, top with whipped cream or whipped topping. Serve chilled. A beautiful finish! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 15319,"Fried Catfish Po'Boy with Celeriac Remoulade Sauce 1/4 cup thinly shaved celeriac 1/4 cup mayonnaise 2 tablespoons ketchup 2 tablespoons whole-grain mustard
1 tablespoon chopped capers
1 tablespoon chopped scallion
1 teaspoon chopped anchovy
1 teaspoon hot sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Salt and pepper 1 cup canola or vegetable oil 1 cup all-purpose flour
Salt and pepper 1/2 cup whole milk
2 tablespoons hot sauce
1/2 cup cornmeal
2 tablespoons cornstarch
2 catfish fillets
Sliced tomatoes Shredded lettuce Two 8-inch baguette rolls, sliced in half horizontally Instructions: For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl. Season with salt and pepper, and mix well. For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer. Set up 3 pans. In the first, mix 1/2 cup of the flour and some salt and pepper. In the second, mix the milk and the hot sauce. In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper Dredge the catfish fillets first through the flour, shaking off any excess. Next, dredge in the milk mixture, again shaking off the excess. Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated. Let sit for 5 minutes. Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes. Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 15320,"Spinach-Feta Crescents One 10-ounce package frozen chopped spinach, thawed 2 ounces cream cheese, at room temperature 2 ounces crumbed garlic-and-herb feta cheese (about 1/2 cup)
3 scallions, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
All-purpose flour, for working the dough
Two 8-ounce cans refrigerated crescent-roll dough
1 large egg, beaten
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well. Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet. Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15321,"Provencal Tomatoes 3 tablespoons olive oil 4 Roma tomatoes, halved lengthwise Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 teaspoon herbes de Provence 1/4 cup plain bread crumbs Instructions: In a medium saute pan heat 2 tablespoons olive oil. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. Remove the tomatoes and set aside. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary. Meanwhile, preheat the broiler to high. Line a baking sheet with foil and place the tomatoes cut-side up on the foil. Divide the crumbs among the tomato halves. Broil for 1 minute and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 15322,"Caramelized Pork Loin 1 stick butter 1/4 cup packed brown sugar Pinch ground cinnamon 3 Granny Smith apples, peeled, cored and 1-inch diced 1 (5-pound) center cut, bone-out pork loin, butterflied Salt and freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup apple cider Instructions: Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely. Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet. When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F. Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15323,"Whole-Wheat Apple Pancakes 1 cup low-fat buttermilk 3/4 cup nonfat milk 2 large eggs 1 tablespoon honey 6 tablespoons pure maple syrup 1 medium apple, diced 3/4 cup all-purpose flour 3/4 cup whole-wheat four 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Instructions: Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest. Place 2 pancakes on each plate. Drizzle with the syrup. Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley) ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 15324,"Roast Sirloin of Beef with Caramelized Onions and Mushrooms 3 pound roast cut of top sirloin steak, boneless 3 tablespoons olive oil, divided 1 teaspoon salt 1 teaspoon ground black pepper 4 large yellow onions, peeled and thinly sliced 3 large cloves garlic, finely chopped 1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice 8 portobello mushroom caps 2 tablespoons flour 1/2 cup dry red wine 1 cup beef stock or broth Instructions: Preheat oven to 425 degrees. Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes. Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter. Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes. Carve roast. Serve with onions, mushrooms and gravy. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 15325,"Vischer's Hot Spiced Wine 1 gallon cheap burgundy Mulling spices for wine or cider in a small spice bag, about 1/2 cup 1/5 bottle fruit wine 1 cup citrus vodka 1 1/2 cups sugar, to taste 1/5 bottle homemade wine (hooch) for wine: start with 1 gallon Jack Daniels, lots of grapes, and sugar, etc. Instructions: Simmer all in a large pot and serve warm. ","[Burgundy, Fruit Wine, Citrus Vodka]" 15326,"Easy Boozy Lemonade Pie 1 cup lemon sorbet, softened 3/4 cup sweetened condensed milk 1/3 cup lemon-flavored vodka 2/3 cup heavy cream One 9-inch graham cracker pie crust Sweetened whipped cream, for serving
2 lemon jelly fruit slices, quartered, for serving Instructions: Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes. Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 15327,"Sangria Blanco 4 bottles dry white Spanish wine 1 cup Spanish fino sherry 1 cup orange flavored liqueur (Recommended: Cointreau) 1/2 cup sugar 1 bunch seedless white grapes 3 lemons, sliced with rind 3 white peaches, pitted and sliced with skin 1 honeydew melon, sliced 1 liter club soda, or seltzer Instructions: Combine liquor, sugar and fruit together in a large pitcher or punch bowl. Let flavors blend for several hours. Add the club or seltzer water and serve over plenty of ice. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 15328,"Sunny's Green Goddess Twice Baked Potatoes 2 large russet potatoes, skin washed and patted dry 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 3/4 cup whole-fat plain Greek yogurt 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh parsley 2 scallions, finely chopped (white and green parts) Kosher salt and freshly ground black pepper 3 tablespoons salted butter, melted 1/2 cup heavy cream or milk 1 1/2 cups shredded Italian cheese blend 1/2 cup of the yogurt mixture, from above Kosher salt and freshly ground black pepper Instructions: For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on. For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside. For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed. Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15329,"Cod with Almond-Sesame Sauce 1 1/2 pounds skinless center-cut cod fillet, bones removed, cut into 4 pieces Kosher salt and freshly ground pepper 1 cup sliced blanched almonds 3 tablespoons sesame seeds 1/4 cup extra-virgin olive oil 1 leek (white and light green parts), halved lengthwise and thinly sliced 1/2 cup dry white wine 1/2 large head napa cabbage, torn into 2-inch pieces 2 tablespoons chopped jarred pepperoncini, plus 1 tablespoon brine 1 cup cilantro (leaves and tender stems), chopped 1/3 cup pitted Castelvetrano olives, chopped Instructions: Preheat the broiler. Season the cod with salt and pepper. Heat a large skillet over medium-high heat. Add the almonds and sesame seeds and cook, tossing, until toasted, 3 to 4 minutes. Transfer to a blender and puree until finely ground; set the blender aside. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the leek and cook, stirring, until just beginning to brown, 3 to 4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Add 2 cups water and bring to a simmer. Add the cod, reduce the heat to low, cover and cook until just cooked through, 7 to 9 minutes. Remove the cod to a plate. Transfer the leek and 3/4 cup of the cooking liquid to the almond mixture in the blender and blend on high speed until smooth and thick. Add more cooking liquid as needed to loosen. Meanwhile, arrange the cabbage on a baking sheet and broil, tossing occasionally, until tender and browned in spots, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons olive oil and the pepperoncini brine. Season with salt and pepper. Toss the cilantro, olives, pepperoncini and remaining 1 tablespoon olive oil in a small bowl. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with the cabbage. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 15330,"Spicy Ginger Shrimp Cocktail 1 cup chili sauce (such as Heinz) 1/3 cup hot mango chutney 1/4 cup chopped fresh cilantro 1 tablespoon grated peeled fresh ginger Juice of 1 lime 2 limes 1 cup chopped peeled fresh ginger 1 bunch cilantro, stems only 2 teaspoons coriander seeds 2 teaspoons fennel seeds 1 teaspoon cumin seeds 1 teaspoon black peppercorns 2 pounds jumbo shrimp, peeled and deveined (tails intact) Instructions: Make the cocktail sauce: Combine the chili sauce, chutney, cilantro, ginger and lime juice in a small bowl. Refrigerate 30 minutes. Meanwhile, make the shrimp: Remove the lime zest with a vegetable peeler and transfer to a pot, then squeeze the lime juice into the pot and add the squeezed limes. Add the ginger, cilantro stems, coriander, fennel, cumin, peppercorns and 2 quarts cold water. Cover and bring to a simmer; cook over low heat, 15 minutes. Add the shrimp, cover and remove from the heat. Let sit until just cooked through, 6 to 7 minutes. Drain the shrimp and transfer to a bowl of ice water; let sit until cold. Drain and pat dry. Serve with the cocktail sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 15331,"Pheasant with Cranberry Honey 1 cup raw bacon, chopped (about 1/2 pound or 6 to 8 slices) 3 (2 to 3 pound) pheasant, separated into legs, breasts, and thighs 1 cup dry red wine 1 pound pearl onions, blanched for 2 minutes in boiling water and skins slipped off 1 teaspoon cracked peppercorns 2 bay leaves 1 tablespoon chopped fresh tarragon leaves Salt, to taste (about 1 teaspoon) 1 tablespoon chopped fresh mint leaves 1/4 cup honey 1/4 cup sour cream 6 small sprigs fresh mint, for garnish Instructions: Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream. Arrange pheasant on serving dish, spoon sauce over, and garnish with mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15332,"Moroccan Lamb Sausage Patties 1 cup plain yogurt (regular or nonfat) 2 tablespoons chopped fresh cilantro 1/2 teaspoon ground cumin 1 pound ground lamb or beef, not too lean 2 cloves garlic, minced or pressed 2 tablespoons chopped fresh cilantro 2 tablespoons red wine vinegar 1 tablespoon paprika (sweet or hot) 1 1/2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground allspice Ground black pepper Instructions: To prepare yogurt sauce: In a small bowl, mix yogurt, cilantro, and cumin. Set aside. To prepare sausage patties, put meat in a large bowl and add garlic, cilantro, vinegar, paprika, salt, and spices, including a generous grinding of pepper. Mix with your hands until well blended. Form mixture into 8 small patties. Cook patties on a barbecue (or in a nonstick frying pan or well-oiled skillet) until seared on the outside and cooked through inside, about 8 minutes total. Serve drizzled with yogurt sauce. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 15333,"Sorbet Eggs 3 pints assorted colors and flavors of sorbet, such as lemon, raspberry and mango 1 pints raspberries and blackberries combined 2 kiwis, peeled and sliced Instructions: Pour 1 cup very hot tap water into a glass bowl. Place 2 large serving spoons in the bowl to warm them. Uncover sorbet and let stand 5 minutes. Set out small dessert dishes or bowls. Using the spoons, scooping across the surface of the sorbets, roll sorbet into heaping, oblong scoops resembling eggs. Place an egg shaped scoop of each flavor sorbet on a nest of mixed fresh berries and kiwi slices. Serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 15334,"Mini Brooklyn Blackout Icebox Cakes 3/4 cup heavy cream 1/4 cup confectioners' sugar 1 cup prepared chocolate pudding 42 chocolate wafer cookies 1/4 cup chocolate syrup Instructions: Whip together the heavy cream and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the pudding with a rubber spatula until well combined. Cut 6 squares of plastic wrap large enough to completely line each cup of a 6-cup jumbo muffin pan with a slight overhang at the top. Spread 1 heaping tablespoon of the pudding mixture in the bottom of each lined muffin cup. Break up 2 cookies and fit them into an even layer over the pudding. Repeat twice with the pudding and cookies until all of the muffin cups are full, ending with a cookie layer on the tops. Cover each cup with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12. Reserve the remaining 6 cookies for garnish. When ready to serve, unwrap each cake and invert the muffin pan onto a large platter or cutting board all at once. Remove the plastic wrap. Transfer the individual cakes to serving plates. Crush the reserved cookies and sprinkle some on top of each cake, then drizzle with the chocolate syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15335,"Blackberry Margaritas 2 pints fresh blackberries 1/4 cup sugar Juice of 1/2 lime 2 cups sugar Zest of 3 limes 1 lime wedge 2 cups tequila 1/2 cup triple sec 1/2 cup sugar 2 limes
Ice Instructions: For the puree: Add the blackberries to a medium saucepan with the sugar and lime juice. Cook over low heat, covered, 20 to 25 minutes. Strain using a fine mesh strainer, pressing the berries to extract as much juice/puree as possible. Place in the fridge to cool completely. For the lime sugar: Mix together the sugar and lime zest. Use a piece of lime to moisten the rim of each margarita glass, and then dip in the lime sugar. For the margaritas: In a blender, add 1 cup of the tequila, 1/4 cup of the triple sec, 1/4 cup of the sugar, and the juice of 1 lime. Fill the blender with ice and blend until smooth. Then add as much blackberry puree as desired, 1/3 to 1/2 cup. Pour into 4 rimmed glasses and serve immediately. Repeat with the rest of the ingredients for the other 4 glasses. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 15336,"Bittersweet Chocolate Truffles 20 ounces bittersweet chocolate, in a block or in pistoles 1 1/4 cups heavy cream Pinch salt 1/2 vanilla bean, scraped 2 1/2 ounces butter Instructions: Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate. Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm. Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc. Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 15337,"Mussels Steamed with Lemon Grass and cl de Arbol 2 tablespoons olive oil 2 tablespoons chopped garlic 2 tablespoons fresh lemon grass minced 2 tablespoons dried chiles de arbol 1/2 head napa cabbage 1 cup dry white wine 1 cup clam juice 1/4 cup fresh lime juice Salt and fresh ground pepper 32 mussels, washed and debeared 1/4 cup chopped cilantro Instructions: Heat the olive oil in a medium stockpot over mediumhigh heat. Add the garlic, lemon grass, and chiles and saute for 2 minutes. Add the cabbage and cook until almost wilted. Add the white wine and reduce by half. Add the clam and lime juice and bring to a boil, season with salt and pepper to taste. Add the mussels and cook until opened. Remove from the heat and add the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15338,"Lime in the Coconut Pie 1 prepared frozen 9-inch pie crust 1 tablespoon grated lime zest 4 large egg yolks 1 (14-ounce) can sweetened condensed milk 1/2 cup fresh lime juice (about 4 to 5 limes) 3 tablespoons coconut rum 1/2 cup sweetened coconut flakes, divided 1 cup heavy cream 3 thin slices lime, for garnish Instructions: Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes. Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut. Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.) For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately. ","[Moscato, Sauvignon Blanc, Riesling, Gewrztraminer]" 15339,"Mimosa Salad 1/4 cup Dijon mustard 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup champagne vinegar 1 medium shallot, finely chopped 1/2 cup extravirgin olive oil 2 heads butter lettuce, pale inner leaves only, torn into bite sized pieces 2 large hardboiled eggs, whites cut into 1/4inch dice and yolks pressed through a sieve Instructions: In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified. In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Riesling]" 15340,"Corn with Pasilla Butter 8 sweet corn cobs, husks on 10 dried pasilla cl peppers 1 pound salted softened butter Instructions: Soak the corn cobs in water, so the husks don't burn when you grill them. Minimum 1 hour but overnight is fine. Preheat the oven to 250 degrees F. To make the butter, put the pasilla cl peppers on a baking sheet and bake them until very brittle, about 15 minutes. When they are done, remove and cool them. Remove the seeds and crumble the chiles into a food processor. Add the butter and process until combined. Lay out a sheet of plastic wrap on top of a sheet of foil. Turn the butter out onto the wrap and roll it into a cylinder. First wrap the plastic wrap around the cylinder and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist, in order to make the cylinder taught. Alternatively, pile the butter into ramekins and cover with plastic wrap. Refrigerate it until firm. Preheat a grill or grill pan to medium-high heat. Remove the corn from the water and shake or pat them dry. Grill the corn on the cob for 10 minutes, turning it every couple of minutes. Remove the corn cobs from the grill and pull the husks back on each one. Lay slices of the chilled pasilla butter on and let it melt. The corn will have beautiful flecks of cl. Or serve the ramekins on the dinner table for everyone to help themselves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 15341,"Apple-Cheddar Soup 6 tablespoons unsalted butter 1 small onion, chopped 2 Golden Delicious apples, peeled, cored and finely chopped 3/4 cup all-purpose flour 1/8 teaspoon freshly grated nutmeg 2 tablespoons apple-flavored brandy, such as Calvados, or sherry 4 cups low-sodium chicken broth 1 cup milk 2 cups finely grated sharp Cheddar, plus more for garnish Kosher salt and freshly ground black pepper Chopped chives, for serving, optional Instructions: Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more. Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry. Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper. Serve in soup bowls and garnish with more cheese and the chives if using. ","[Burgundy, Riesling, Gewrztraminer, Pinot Grigio]" 15342,"Buckwheat Flatbread with Spicy Hummus and Vegetables 1/2 ounce fresh yeast 1 1/2 teaspoons granulated sugar 1 1/4 cups water, at room temperature 2 tablespoons olive oil 8 ounces bread flour 3/4 cup buckwheat flour 1 teaspoon salt 3 cups chickpeas, cooked or canned, drained and rinsed 6 cloves roasted garlic 1 tablespoon chipotle puree 2 tablespoons lemon juice 2 tablespoons tahini 1/2 cup olive oil Salt and freshly ground pepper Red bell peppers cut into strips Sliced red onions Sliced scallions Blanched green beans Thinly sliced eggplant Salt and pepper Ancho powder 1/2 pound goat cheese, crumbled Chopped Nicoise olives Basil chiffonade Spiced nuts Marinated olives Cheese platter with an assortment of cheeses and crackers Crudite Instructions: For the flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let sit until the mixture just begins to bubble. Attach the dough hook and add the flours and salt to the yeast mixture. Mix until it forms a mass, the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll. Divide the dough into pieces, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator. To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy. Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper. To assemble and bake: Preheat oven to 450 degrees F. Top each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the hummus. Season with salt, pepper, and ancho powder. Place the bread back in the oven and bake for 5 minutes to heat through. Remove and add olives, goat cheese, and fresh basil. Cut into small squares and place on a platter. ","[Syrah, Tempranillo, Garnacha, Barbera]" 15343,"Luck Be a Lady 8 ounces butter 1 pound 2 1/2 ounces sugar 4 ounces cocoa powder 3 1/2 eggs 14 ounces all-purpose flour 1/2 tablespoon baking soda 1/2 tablespoon baking powder 2 cups warm water About 18 ounces heavy cream About 2 ounces liquid glucose 1/4 cup instant espresso powder 1/4 teaspoon vanilla extract Pinch salt About 7 ounces 61 percent chocolate About 9 ounces 40 percent chocolate 3 1/2 ounces butter 6 cups milk 2 cups heavy cream 1 tablespoon vanilla extract 1/2 cup liquid glucose About 12 ounces sugar About 3 1/2 ounces 61 percent chocolate 12 ounces 40 percent chocolate 400 grams egg yolks 1 cup Irish whiskey-cream based liqueur (recommended: Baileys) Pinch salt 1 cup heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla paste 2 cups 61 percent chocolate 2 cups 40 percent milk chocolate 1 cup water 1 cup sugar 1/4 cup instant espresso powder Instructions: Chocolate Sheet Cake: (This is a creaming method recipe) Preheat your oven at 325 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper. Cream butter, sugar and cocoa powder. Slowly add your eggs, scraping down the sides in between. Combine the dry ingredients. Alternately add the dry ingredients with the warm water. Scrape down the side to make sure there are no lumps. Pour the whole batter into the pan and place in the oven. Turn cake after the first 5 minutes then bake another 5 minutes. When the cake is ready it will separate from the sides and bounce back when touched.; Mocha Ganache for glazing: In a saucepan combine cream, glucose, instant espresso, vanilla extract and salt and bring to a simmer. Chop the chocolate and set aside in a bowl. Strain the hot cream mixture. Temper the hot liquid over the chopped chocolate and stir until the mixture is combined and shiny. Add in the butter, and continue stirring. Set in the refrigerator.; Milk Chocolate Irish Cream Ice Cream: Combine milk, cream, vanilla extract, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer. Temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine the yolks and the remaining 1/2 amount of sugar in a bowl and whisk till well combined. Temper you egg mixture into the hot liquid cook until it coats the back of the spoon. Strain through a chinois. Mix in the Irish cream liqueur, and a pinch of salt. Put into a water bath to chill. When the base is cold pour into the ice cream machine and spin.; Whipped Cream: In the stand mixer combine all ingredients. Using the whip attachment on a high setting and whip the cream until it forms a stiff peak.; Chocolate Ribbon: Melt chocolate over a double boiler, stirring.; Espresso Soak: Bring sugar and water up to a boil on medium heat. Add espresso and strain through a chinois.; Assembly: In round cake mold, layer chocolate sheet cake and glaze with mocha ganache, then chill. Flip glaze chocolate cake layer so that the ganache is on the bottom of the cake mold. Layer milk chocolate ice cream (that has been frozen on sheet pan and cut out to fit mold), chocolate cake, mocha ganache glaze then ice cream. Repeat ice cream, cake, ganache layers if desired, then chill. While chilling, cover acetate* strip with tempered chocolate and chill. Wrap chocolate strip around cake, cover top with tempered chocolate, chill. Garnish with whip cream and serve. *Acetate can be found in baking supply stores A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.; ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 15344,"Cavatelli with Asparagus, Lemon and Fresh Ricotta One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish Fresh basil, for garnish
Instructions: Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp. Bring a large pot of generously salted water to a boil. Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside. Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente. Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15345,"Crispy Parmesan Roast Chicken 1 teaspoon minced fresh thyme, plus 3 large sprigs 1 teaspoon minced fresh rosemary, plus two large sprigs Kosher salt and freshly ground black pepper
1 lemon, cut into 4 wedges 1 medium onion, cut into 6 wedges 1 head garlic, cut in half crosswise through the center 2 medium carrots, thinly sliced One 3 1/2-to-4-pound whole chicken 2 tablespoons extra-virgin olive oil 1/3 cup freshly grated Parmesan Instructions: Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish. Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15346,"Parker House Rolls Nonstick cooking spray 8 ounces warm whole milk (100 degrees F) 2 1/4 ounces sugar (about 1/3 cup) 1 tablespoon plus 1 teaspoon active dry yeast 15 ounces all-purpose flour, plus extra for kneading 2 egg yolks 2 1/2 teaspoons kosher salt 4 ounces unsalted butter, 3 ounces at room temperature, 1 ounce chilled and cut into 16 small cubes Instructions: Spray a half sheet pan with nonstick spray and set aside. Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes. Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes. Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour. Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes. Preheat the oven to 400 degrees F. Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving. For Brown and Serve option: Assemble rolls as above, but bake as follows. Preheat the oven to 275 degrees F. Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months. To Finish: Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes. Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15347,"Nut Butter Dressing 2 tablespoons apple cider vinegar 1 tablespoon nut butter, any variety
2 teaspoons extra-virgin olive oil
1 teaspoon grainy mustard
1/2 teaspoon sherry vinegar
Kosher salt Instructions: Whisk together the apple cider vinegar, nut butter, olive oil, mustard, sherry vinegar and salt to taste in a bowl until incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15348,"Lavender-Honey Mint Julep 1/3 cup sugar 1/3 cup honey
3 tablespoons dried culinary lavender flowers
10 fresh mint leaves, plus sprigs, for garnish 2 ounces Kentucky bourbon
2 sprigs culinary lavender, for garnish
Instructions: For the lavender-honey syrup: Combine the sugar, honey and 2/3 cup water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Stir in the lavender flowers. Return to a simmer, then remove from the heat. Let cool completely, then strain and discard the flowers. (This makes enough syrup for 10 to 12 cocktails.) For the cocktail: Combine the mint leaves and 1 tablespoon of the lavender-honey syrup in the bottom of a cocktail glass. Use a muddler or the top of a wooden spoon to muddle and press the mint to release its oils. Add the bourbon and stir. Fill the glass with copious crushed ice. Garnish with a mint and lavender sprig or two and serve immediately. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 15349,"Crab Cakes 12 ounces Dungeness crabmeat, cooked 5 ounces fresh sourdough bread crumbs 1 egg white 2 tablespoons mayonnaise 1/2 tablespoon sambal 2 tablespoons chopped fresh chives 1 lemon, juiced Salt and pepper, to taste 3 tablespoons vegetable oil 1 bunch arugula, washed and trimmed Brown Butter-Tomato Vinaigrette, recipe follows 4 tablespoons unsalted butter, divided 1 shallot, minced 2 bay leaves 4 tomatoes, peeled, seeded and chopped 1 orange, juiced 2 tablespoons chopped fresh chives 1 tablespoon sherry 1/4 cup extra-virgin olive oil Salt and pepper, to taste Instructions: In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette. Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 15350,"Sunny Lomi Salmon 1 pound wild Alaskan salmon fillet, skin removed 1 cup kosher salt 1/2 cup sugar 1 bunch cilantro, plus 1/4 cup chopped 1 plum tomato, diced 2 scallions, sliced thin 1 lime, juiced Instructions: Wash salmon and pat dry. Mix to combine salt and sugar. Lay 2 long pieces of plastic wrap on top of each other to form a cross. Layer half the bunch of cilantro in the middle of the plastic wrap, add half the salt-sugar mix and press salmon into the mixture, covering the bottom well. Top with the salt-sugar mix, rubbing it in well and place the remaining cilantro from the bunch on top. Wrap salmon tightly in plastic wrap and refrigerate 24 hours. Wash off salmon and pat dry. Slice into 1/3-inch cubes and place in a bowl, tossing with chopped cilantro, tomatoes, scallions, and lime juice. Serve on crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 15351,"Jeff's Cheesy Crispy Vacation Potatoes 3 russet potatoes, unpeeled, sliced 1/8-inch thick (poker chip thick) Peanut or vegetable oil Kosher salt 2 Roma tomatoes, seeded and chopped 2 scallions, finely minced 1 teaspoon hot sauce (I like Frank's Red Hot) 1 teaspoon fresh lime juice 1/8 teaspoon ground cumin 1/8 teaspoon cayenne pepper Kosher salt and black pepper 1 tablespoon unsalted butter 1/2 cup shredded cheddar/Monterey jack blend 1/2 cup shredded mozzarella cheese Mexican crema Instructions:

1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.
4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 15352,"Rosie's Red Onion Salsa 2 tablespoons/30 ml olive oil 1 bunch fresh cilantro, leaves finely chopped 1 red onion, diced Juice of 1 seville orange or 2 limes Salt and freshly ground black pepper Instructions: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve. ","[Tempranillo, Garnacha, Barbera, Dolcetto]" 15353,"Ginger, Pecan and Rum Chocolate Brownies 2 1/2 cups plain (70 percent cocoa) chocolate, coarsely chopped 1 1/4 cups butter 5 free-range eggs 1 1/2 cups brown sugar or molasses sugar 1 to 2 tablespoons rum, optional 1 1/2 cups all-purpose flour, sifted 1 1/4 cups pecans, coarsely chopped 4 preserved stem ginger knobs, cut into small pieces (see Cook's Note) Confectioners' sugar, sifted, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Line a 12 by 8-inch brownie or cake pan 1 1/2 to 2-inches deep with parchment paper. Melt the chocolate and butter together in a pan over simmering water, also known as a double boiler. Do not let the bottom of the pan touch the simmering water as the chocolate may scorch. Set aside the melted chocolate to cool slightly. In a separate bowl, beat together the eggs and sugar, using either a whisk or an electric hand mixer, for around 5 minutes, or until the ingredients are nice and thick. Whisk in the chocolate and butter mixture, and then the rum, if using. Fold in the flour, and then the pecans, and preserved ginger. Stir just to incorporate the ingredients. Pour the batter into the lined brownie pan. Bake the brownies for 20 to 25 minutes. They should be mostly cooked while still leaving a slightly gooey trace on a knife that you insert into the center of the brownie pan. Leave the brownies out to cool slightly, and then cut them into triangles or small squares. Decorate the brownies by dusting a little confectioners' sugar on top, if using. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15354,"Roasted Root Vegetable Pasta Salad 2 tablespoons canola oil 1 tablespoon cider vinegar 1 tablespoon spicy brown mustard Salt and freshly ground black pepper 8 ounces penne pasta, cooked and cooled 2 to 3 cups leftover Roasted Root Vegetables recipe, roughly chopped, recipe follows 1 tablespoon chopped fresh parsley leaves 1 medium onion, sliced 1 1/2 pounds beef bottom round roast 2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons all-purpose flour 2 tablespoons canola oil 2 carrots, cut into 2-inch pieces 2 stalks celery 1 medium yellow onion 1 (15-ounce) can beef broth 1 cup water 1 tablespoon minced fresh garlic 2 tablespoons Worcestershire sauce 4 sprigs fresh thyme 2 carrots, cut into 3-inch pieces 2 russet potatoes, cut into 1-inch cubes 1/2 pound turnips, cut into wedges 2 tablespoons canola oil 1 teaspoon each fresh rosemary and fresh thyme leaves 1 red onion, sliced Instructions: In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour. Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables. One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15355,"Grilled Pork Chops 4 pork chops (about 1/2-inch thick) Neely's Seasoning, recipe follows Neely's BBQ Sauce, recipe follows 1 cup paprika 3 1/2 tablespoons sugar 1/2 teaspoon onion powder 2 cups ketchup 1 cup water 6 tablespoons brown sugar 5 tablespoons white sugar 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons dry mustard powder 1 1/2 teaspoons paprika 1/2 lemon, juiced 1 teaspoon Worcestershire sauce 1/2 cup apple cider vinegar 1 teaspoon light corn syrup Instructions: Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Mix all ingredients together in a small bowl. Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 15356,"Poached Eggs 1 tablespoon vinegar 4 fresh large eggs
   Instructions: Add the vinegar and 2 cups water to a wide, deep skillet and bring to a simmer. Crack each egg into its own ramekin or small bowl. Add the eggs gently 1 at a time to the water. Cover the skillet and turn off the heat. Let the eggs poach for 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15357,"Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise 1/2 cup mayonnaise 1/2 cup finely diced sweet pickles (about 2 pickles) 4 (4 to 6-ounce) albacore tuna steaks Kosher salt and freshly ground black pepper Olive oil, for drizzling, plus 1/4 cup 4 teaspoons herbs de Provence 4 slices sharp white Cheddar 1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note) 2 cups arugula, thinly sliced Instructions: For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
   Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15358,"Superfood Granola Bars 3 cups old-fashioned rolled oats 2 tablespoons unsalted butter, melted 1/3 cup salted roasted almonds, chopped 1/3 cup roasted pepitas
   1/3 cup walnuts, chopped Nonstick cooking spray, for the pan 1/2 cup packed light brown sugar 6 tablespoons unsalted butter
   1/4 cup honey
   1 teaspoon vanilla extract 1 teaspoon kosher salt 1/3 cup dried blueberries 1/3 cup dried goji berries 1/3 cup toasted quinoa 2 tablespoons chia seeds Instructions: For the base: Preheat the oven to 350 degrees F. Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds, pepitas and walnuts. For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
   Combine the sugar, butter, honey, vanilla and salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the blueberries, goji berries, quinoa and chia seeds. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer. Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15359,"Curried Salmon with Mango Chutney 2 tablespoons extra-virgin olive oil 1 small shallot, sliced 1 serrano cl pepper, thinly sliced (remove seeds for less heat) 1 1/4 teaspoons Madras curry powder Kosher salt and freshly ground pepper 1 mango, peeled, pitted and chopped 1/4 cup golden raisins 2 tablespoons plus 1/2 to 1 teaspoon distilled white vinegar 4 5-ounce skin-on salmon fillets (preferably wild) 1 large bunch Swiss chard, leaves torn and stems sliced 3 cloves garlic, smashed 1/4 cup chopped fresh mint, plus more for topping Instructions: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes. Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry. Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 15360,"Ovengold® Turkey & Swiss Club 3 slices white bread, toasted 1 tablespoon Mayonnaise 2 slices Leaf lettuce 3 slices Tomato 2 slices Boar's Head Gold Label Switzerland Swiss? Cheese 2 slices Boar's Head Ovengold? Roasted Breast of Turkey 2 slices Boar's Head Deluxe Ham 4 slices Boar's Head Fully Cooked Imported Bacon Instructions: Toast the bread on both sides in a toaster or using the broiler. On a clean surface, place the three slices of bread side-by-side. Spread mayonnaise on one side of each bread slice. Stack the following ingredients in order on the first slice of bread, lettuce, tomato, cheese, turkey, ham, bacon, and a slice of bread. Repeat sequence for second layer and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 15361,"Chocolate Biscuit Cups with Pumpkin-Cream Cheese Filling Nonstick cooking spray, for the pans and work surface 2 1/4 cups all-purpose flour, plus more for shaping the dough
   1/2 cup cocoa powder
   2 tablespoons granulated sugar
   1 tablespoon baking powder
   1/2 teaspoon ground cinnamon
   1/2 teaspoon kosher salt
   1/2 teaspoon baking soda
   2 tablespoons vegetable shortening
   8 tablespoons (1 stick) unsalted butter, cold 1 cup mini chocolate chips 1 1/2 cups full-fat cultured buttermilk, cold One 8-ounce package cream cheese, at room temperature 3/4 cup brown sugar
   1 large egg
   1 cup (15 ounces) solid-pack pumpkin
   1/2 teaspoon ground cinnamon
   1/4 teaspoon ground ginger
   1/4 teaspoon ground nutmeg
   1/4 teaspoon kosher salt
   Instructions: For the biscuits: Preheat the oven to 400 degrees F. Spray two 12-cup mini muffin pans with nonstick spray. Whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, salt and baking soda in a large bowl. Add the shortening and use your fingertips to pinch it completely into the flour mixture. Using a box grater, grate the cold butter into the flour. Toss until all the pieces are coated. Pinch and drop the butter pieces in the flour until the butter pieces are flattened and incorporated. Stir in 3/4 cup of the chocolate chips. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky. Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2 inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour and fold it into thirds again, this time folding in the open ends first. Repeat one more time. The dough should no longer be sticky. Roll the dough out to 1/4-inch thickness. Then cut twenty-four 2 1/2-inch circles out of the dough. Press a circle into each mini muffin cup. Refrigerate until cold, about 15 minutes. For the pumpkin cream cheese filling: Beat the cream cheese and brown sugar in a large bowl until smooth. Add the egg, then beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the filling into the biscuit-lined cups. Sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake until the tops are set and the biscuits are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15362,"Turkey Meatloaf with Korean Flavors 4 tablespoons sesame seeds 3 pounds ground turkey 1 cup chopped scallions 3 tablespoons minced garlic 3 tablespoons fresh grated ginger 1/2 cup sesame oil 1/2 cup soy sauce 1 teaspoon chili powder 1/4 cup finely chopped cilantro 2 teaspoons freshly ground black pepper Fine sea salt 2 tablespoons minced garlic 1/2 cup chopped scallions 1 cup soy sauce 1/2 cup white vinegar 1/4 cup sesame oil 2 tablespoons honey 1 teaspoon chili powder Instructions: Preheat oven to 400 degrees F. Toast sesame seeds until golden in a hot dry nonstick skillet. Set aside to cool. Mix the ground turkey with the remaining ingredients in a medium size bowl, add 2 tablespoons sesame seeds. Form a small meatball sized patty and saute on stove top; taste and adjust spices and herbs. Make a loaf out of the meatloaf mixture, season with salt and pepper. Prepare a roasting pan by spraying with cooking spray. Place the meatloaf in the roasting pan and roast in the oven for about 30 minutes, or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Remove from oven and allow the meatloaf to sit for 15 minutes to absorb all the juices and flavors. While the meatloaf is sitting combine the ingredients (including the remaining 2 tablespoons of toasted sesame seeds) for the dipping sauce and whisk to combine all the flavors and to dissolve the honey. Slice the meatloaf into 1-inch slices and drizzle the dipping sauce over it. ","[Pinot Noir, Gamay, Tempranillo, Barbera]" 15363,"Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette 8 medium-sized portobello caps Olive oil Salt and pepper Wild Rice Pilaf, recipe follows Piquillo Pepper Vinaigrette, recipe follows 1/3 cup sliced almonds, toasted 1 1/2 cups wild rice 3 cups chicken stock, plus 1/2 cup 2 cups water Salt 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 1 cup dry white wine 2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 5 piquillo peppers, chopped 1/2 small red onion, coarsely chopped 8 cloves roasted garlic, peeled 1/4 cup aged sherry vinegar 1 tablespoon honey 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1/2 cup canola oil Instructions: Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds. Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well. Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley. Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 15364,"Sheet-Pan Chicken and Waffles Cooking spray 4 skinless, boneless chicken breasts (6 to 8 ounces each), cut on an angle into thirds 1/2 cup sour cream 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Finely grated zest of 1 lemon Kosher salt and freshly ground black pepper 5 cups cornflakes, finely crushed 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh thyme 6 tablespoons unsalted butter, at room temperature 12 frozen home-style waffles Maple syrup, for serving Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside. Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes. Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside. Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes. Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15365,"Short Rib Stroganoff 3 pounds stew meat (I'm using beef short ribs) 2 tablespoons paprika Salt and black pepper 3 tablespoons oil (I'm using olive) 2 cups sliced mushrooms (I'm using shiitakes) 4 cloves garlic, sliced 1 onion, thinly sliced (I'm using yellow) 3 tablespoons all-purpose flour 1 cup red wine 1 cup liquid (I'm using mushroom stock made from the shiitake stems) 1 cup milk 1 pound dry pasta (I'm using pappardelle) 1/2 cup sour cream 1/4 cup diced pickles (I'm using gherkins) 1/4 cup chopped fresh parsley, optional Instructions: Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside. Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.) When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside. Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 15366,"Bratwurst Medallions over Sauteed Onions with Parsley Boiled Potatoes and Stuffed Carrot Canoes 6 to 9 bratwurst links 3 large onions, quartered 2 (12-ounce) bottles beer (recommended: Miller High Life) Butter, for sauteing Parsley Boiled Potatoes, recipe follows Stuffed Carrot Canoes, recipe follows Several red potatoes 1/2 cup butter, melted 1/4 cup parsley, finely chopped 12 medium carrots 1/4 cup mayonnaise 1/4 cup plain bread crumbs 2 teaspoons horseradish 4 teaspoons grated onion 2 teaspoons butter, divided Salt and pepper Instructions: In a large pot, bring water to a rolling boil. Add the bratwurst links, onions and 2 cans of beer to the pot. Boil the bratwurst until they are white in color, approximately 30 to 45 minutes. Slice the brats on the diagonal, into medallions, and saute in butter in a large saute pan over medium-high heat. Cook the brats until the skin is evenly browned. Add the onions to the pan and saute the slices in the butter until they turn golden. Serve the brats on top of the onions. In a large pot, bring water to a rolling boil. Add the whole potatoes to the pot and boil them until they become tender. Remove the potatoes from the pot and pour the melted butter and parsley over them.
In a large pot, bring water to a rolling boil. Boil the carrots until they are slightly tender. Remove them from the water and cut a thin slice out of each carrot lengthwise. Scoop out the contents, leaving a 1-inch shell. Puree the carrot pieces with mayonnaise, horseradish, grated onion and salt and pepper. Spoon the puree back into the hollow of the carrot. In a small bowl, mix bread crumbs and 1 teaspoon of butter together until the mixture is crumbly. Sprinkle the bread crumbs over the carrots. Drizzle 1 teaspoon of butter over the bread crumbs. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 15367,"Halwa Carrot Cake Nonstick cooking spray, for greasing the pan 1 1/4 cups vegetable oil
1 cup lightly packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons chai masala powder
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 cups peeled and grated carrots
1 cup coarsely chopped pecans
1/2 cup sliced dates
5 cups milk 1 3/4 pounds carrots, peeled and grated
1/4 teaspoon ground green cardamom
A few strands saffron
2 ounces raisins
4 tablespoons ghee or clarified butter
2 ounces almonds, chopped
2 ounces cashews, chopped
2 ounces pistachios, chopped
1/2 cup grated paneer
One 14-ounce can condensed milk
1 to 2 tablespoons granulated sugar 4 to 6 cups sweetened whipped cream 1/4 cup pistachio dust or very finely crushed pistachios 1 cup edible flowers
1 to 2 sheets edible gold leaf
Instructions: For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan. In a bowl, whisk the oil, sugars, vanilla and egg together until combined. In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined. Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool. For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes. Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes. Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely. For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15368,"Winter Panzanella with Squash and Salami 4 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 1/2 cups cubed olive bread (or other crusty bread) 3 ounces spicy salami, cut into 1/2-inch cubes 1 small bulb fennel, halved, cored and thinly sliced, plus 1/2 cup fronds 1 stalk celery, thinly sliced 1 cup low-sodium chicken broth 3 tablespoons red wine vinegar 1 12-ounce jar roasted red peppers, drained and chopped 2 tablespoons fresh marjoram or oregano, roughly chopped 2/3 cup shredded asiago cheese (about 2 ounces) Instructions: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet. Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram. Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15369,"That's a Wrap 1 1/2 ounces pisco, such as BarSol Pisco Selecto Acholado 1 1/4 ounces fresh cantaloupe juice
3/4 ounce Simple Syrup, recipe follows 1/2 ounce fresh lime juice
1 cantaloupe square, for garnish
1 slice prosciutto, for garnish
1 cup sugar Instructions: Add the pisco, cantaloupe juice, Simple Syrup and lime juice to a mixing glass, add large ice to a shaker tin, pour the contents of the mixing glass into the tin and shake vigorously. Taste for balance, then double-strain into a rocks glass over fresh ice. Garnish with a cantaloupe square wrapped in prosciutto and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Pisco, Moscato, Cava, Vinho Verde]" 15370,"Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde 3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 3 cups baby kale
One 4-ounce log goat cheese, crumbled 1/4 cup pomegranate seeds 1/2 cup fresh parsley 1/4 cup fresh cilantro 1/4 cup fresh mint
4 scallions, white and light green parts only, roughly chopped Zest and juice of 1 lemon
Pinch red pepper flakes, optional 5 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 cup toasted pistachios, roughly chopped Kosher salt and freshly cracked black pepper
Instructions: For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes. For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde. Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15371,"Chocolate-Orange Cake Pops Vegetable oil cooking spray 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 2 eggs, at room temperature 1/2 cup mascarpone cheese, at room temperature 1/4 cup fresh squeezed orange juice (from 1 large orange) Zest of 1 large orange 3 cups powdered sugar3 tablespoons whole milk, plus more if needed 1 teaspoon pure vanilla extract 1 stick unsalted butter, at room temperature Orange food coloring, as needed Two 12-ounce bags bittersweet (70 percent) chocolate chips 5 tablespoons safflower oil Orange and white sprinkles, for decoration Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray. Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside. In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth. Add the mascarpone cheese, orange juice and zest. Mix until well combined. Gradually add the flour mixture until combined. Scrape the batter into the prepared baking sheet, spreading the batter to the edges. Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes. For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color. Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface. Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set. For the chocolate: Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Line a baking sheet with waxed paper. Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 15372,"Stuffed Turkey Burgers 1 1/4 pounds lean ground turkey breast 1/2 cup chopped roasted red peppers 1/2 cup shredded part-skim mozzarella cheese 1/4 teaspoons salt Freshly ground black pepper Instructions: Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 15373,"Barbecued Chicken 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce, recipe follows 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1 1/2 quarts ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 15374,"Tableside Caesar Salad 1 small loaf ciabatta bread, torn into 3/4-inch cubes 1/2 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan 1 large egg yolk 2 fillets salted anchovy, rinsed
1 head roasted garlic, cloves picked out
Kosher salt and freshly ground black pepper 2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan 1 1/2 cups extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
4 heads baby romaine lettuce, trimmed and leaves removed Shaved Parmesan, for garnish
Instructions: For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper. Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container. For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste. For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15375,"Apple Pie Napoleon 1 uncooked crumb top apple pie 1 sheet frozen puff pastry 2 cups whipped topping 2 teaspoons cinnamon sugar 4 ounces cream cheese, softened 3/4 cup powdered sugar, sifted 4 tablespoons caramel creme liqueur Instructions: Bake apple pie per package instructions. Let cool. Once cooled, break up pie with a fork. Thaw puff pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F. Unfold puff pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place strips 2-inches apart on a baking sheet. Bake for 15 minutes, or until golden. Remove from baking sheet and cool on a wire rack. In a small bowl combine whipped topping and cinnamon sugar. Set aside. In a small mixing bowl, beat on low speed with an electric mixer the cream cheese and powdered sugar until light and fluffy. Add caramel creme liqueur and beat until smooth. Place one baked puff pastry sheet on a platter. With the back of a fork, gently push down center of the pastry creating a trough for filling. Spoon in some broken-up apple pie, and then layer with 1 cup of whipped topping mixture. Repeat with next layer. Top with baked pastry sheet. Drizzle with glaze and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15376,"Verdura Mista 2 aubergines (eggplant), sliced into rounds 2 heads fennel, sliced 3 courgettes (zucchini), sliced lengthways 1 bunch of asparagus 4 yellow patty pan squash 4 green patty pan squash 2 red peppers, charred and skins removed 2 orange peppers, charred and skins removed Extra-virgin olive oil Sea salt and freshly ground black pepper White wine vinegar 1 handful chopped basil leaves 1 clove garlic, finely sliced 1 handful fennel tops Instructions: Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily. Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely! ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 15377,"Whole Sizzling Fish 2 cups hot water 1 whole cleaned striped bass, (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 3 tablespoons julienned ginger 3 green onions, white and green parts, sliced in large pieces 1 cup peanut oil Lemon or lime wedges, for garnish Instructions: Place 2 cups hot water in a steamer. Place the fish in the steamer and top with the ginger and green onions. Steam, covered, for 8 to 9 minutes. In a small saucepan, bring the oil to a gentle boil. Remove the fish from the steamer with a flexible nonstick spatula. Place fish on a deep platter or one with an edge. Pour hot oil over fish for a sizzling presentation. Garnish with fresh lemon or lime wedges. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 15378,"Sesame Chicken with Spicy Dipping Sauce 1 small minced onion 3 cloves minced garlic One 1/4-inch piece peeled fresh ginger 6 ounces lemon juice 6 ounces olive oil 3 ounces soy sauce 3 ounces dark rum 1 tablespoon crushed red pepper 2 tablespoons sugar 2 tablespoons salt 5 chicken breasts 1 cup toasted sesame seeds 2 cups all-purpose flour Sesame Noodles, recipe follows Soy-Ginger Vinaigrette, recipe follows Mesclun Greens Spicy Apricot Sauce, recipe follows 1 pound fresh angel hair pasta 1/2 bunch cilantro, leaves chopped 1 bunch chopped scallions 2 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cup soy sauce 1/4 cup lemon juice 1 tablespoon minced ginger 1/2 cup olive oil 1/2 cup canola oil 1 ounce boiling water 2 cups apricot glaze 1 cup balsamic vinaigrette 2 tablespoons soy sauce 1 tablespoon red pepper flakes 1 tablespoon grated ginger 1/2 cup mirin Instructions: In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight. Preheat the oven to 400 degrees F. Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven. To assemble: Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce. Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well. Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds. Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 15379,"Sweet Hot Fried Chicken and Waffles 1 cup honey 1 cup maple syrup
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon apple cider vinegar 1/4 teaspoon cayenne 1/2 teaspoon kosher salt 2 cups all-purpose flour 1 cup shredded sharp Cheddar 2 tablespoons sugar
2 teaspoons baking powder
3 to 4 scallions, chopped, whites and greens separated 7 to 8 dashes hot sauce 2 teaspoons kosher salt, plus a pinch 2 large eggs 2 cups whole milk 8 tablespoons (1 stick) unsalted butter, melted Nonstick cooking spray, for the waffle iron Vegetable or canola oil, for frying 8 boneless, skin-on chicken thighs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 1/2 teaspoons kosher salt, plus more for seasoning Instructions: For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container. For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven. Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside. In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps). Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles. For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt. Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15380,"Bamia (Sweet and Sour Okra) 1 pound small okra pods 2 tablespoons olive oil 1 tablespoon honey Salt and freshly ground black pepper, to taste 1 tablespoon freshly squeezed lemon juice 1/2 cup water Instructions: Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 15381,"Greek Panzanella Good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) Kosher salt 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large diced 1 yellow bell pepper, large diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half rounds 1/2 pound feta cheese, cut in 1/2-inch cubes 1/2 cup calamata olives, pitted 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Instructions: Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 15382,"Bacon and Broccoli Rice Bowl 2 cups white rice (preferably short-grain or sushi rice) 6 slices bacon, chopped 1 head broccoli, florets cut into pieces, stems peeled and sliced 2 tablespoons low-sodium soy sauce
1 1/2 teaspoons sesame oil 4 large eggs Kosher salt 3 tablespoons chopped fresh cilantro 2 scallions, sliced 2 tablespoons chopped pickled jalapenos Instructions: Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15383,"Warm Brie with Fuji Apple, Pear and Melba Toasts 1 large Fugi apple 1 large red or brown skinned pear, slightly underripe A wedge lemon 1 pound individual wheel brie cheese 24 sesame Melba toast rounds, any brand Instructions: Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning. Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high. Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 15384,"Italian Pork Sandwiches 4 teaspoons ground fennel 4 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons garlic salt
2 teaspoons kosher salt
Freshly ground black pepper Two 1-pound pork tenderloins
6 tablespoons olive oil 6 ciabatta rolls
1 clove garlic
1/2 cup mayonnaise
1 lemon, zested
5 cups arugula
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers, sliced
Instructions: Preheat the oven to 350 degrees F. Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl. Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes. To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside. Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness. Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper. Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine. Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 15385,"Harissa Spiced Green Bean Salad 3 cups green beans cut into 2 to 3-inch pieces 1 1/2 cups carrots julienne, cut into 2 to 3-inch pieces 1 (15-ounce) can garbanzo beans, drained 1 cup cucumber, peeled and diced 4 teaspoons harissa spice 1/4 cup lemon juice 1/4 cup olive oil 1/4 cup white wine vinegar Instructions: Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm. In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside. Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Syrah, Tempranillo, Garnacha, Chianti]" 15386,"Pigs in Blankets 2 cups plus 5 tablespoons self-rising flour 1 heaping teaspoon salt 2 tablespoons grated Red Leicester or Cheddar 1 cup whole milk 1 egg 3 tablespoons vegetable oil 50 pork cocktail sausages (mini hot dogs) 1 egg, mixed with a splash milk and 1/2 teaspoon salt Instructions: Preheat the oven to 425 degrees F. Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out. Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions. Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time). Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it. Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15387,"Tuna Steaks Chorrilos-Style 2 cloves garlic 1 tablespoon coarse sea salt 2 tablespoons grated ginger 1/2 teaspoon ground cardamom 1 tablespoon dry vermouth I tablespoon lime juice 1 teaspoon sesame oil 3 tablespoons olive oil 6 (8-ounce) tuna steaks, skin removed and dark sections discarded 3 thin slices bacon, cut into fine strips 2 medium red onions, cut into 1/4-inch slices 6 cloves garlic, thinly sliced 3 jalapeno chiles, seeded and julienned 1/4 cup red wine vinegar 6 plum tomatoes, cut into wedges 1/2 small bunch fresh thyme, leaves only, coarsely chopped 1/2 small bunch fresh oregano, leaves only, coarsely chopped 1 teaspoon salt 1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped Instructions: In a mortar and pestle or a food processor, combine the garlic, salt, ginger and cardamom and pound to a smooth paste. Add the vermouth and the lime juice and whisk to mix. Allow to sit for 5 minutes, then add the sesame oil and 1 tablespoon of the olive oil. Rub this mixture into both sides of the tuna steaks and allow to sit at room temperature for about 15 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bacon and saute, stirring, until crisp. Add the onions and continue to saute, stirring frequently, until the onions are golden. Add the sliced garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the chiles, vinegar, tomatoes, thyme, oregano, and salt and cook only until the tomatoes are heated through. Preheat a grill or broiler to high heat. Grill the steaks about 4 inches away from the heat for 10 to 15 minutes, or until golden and cooked to the desired doneness. Let rest for 5 minutes. Cover the bottom of a heated serving platter with the braised onion mixture. Arrange the tuna steaks on top and surround them with the tomato wedges. Scatter the parsley over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15388,"Giant Grub Chicken 1 (3 to 4-pound) chicken 2 tablespoons chopped garlic 1 1/2 pounds bacon, coarsely chopped 1 red pepper 1 green pepper 1 mild hot pepper 3 stalks celery Kosher salt and freshly ground black pepper Olive oil, as needed 1 (15-ounce) can cannellini beans, rinsed and drained 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 1 cup seasoned bread crumbs 4 tablespoons butter 1 pound grated Cheddar 1 baguette, sliced, for serving Chopped parsley leaves, for garnish Instructions: Preheat an outdoor grill for indirect grilling. Cut chicken in half. Remove bones from breasts and leg/thighs. Rub the chicken with chopped garlic. In a skillet over medium heat, cook bacon until almost crisp. Remove and drain on paper towels. On the grill, roast the peppers over direct heat until blackened. When cool, remove the skin and seeds and chop coarsely. Wrap the celery in foil, season with salt and pepper and a bit of olive oil. Cook until tender about 15 to 20 minutes, cool and chop. Mix together bacon, beans, thyme, rosemary, peppers, celery and half the bread crumbs. Sprinkle chicken with more crumbs then stuff bacon mixture into chicken. Place chicken in pie pan skin side down. Wrap pan in foil. Dot chicken with butter and place on grill. Cover grill lid and cook about 30 to 40 minutes over indirect heat making sure the skin is crisping. Uncover, top with grated Cheddar and cook until chicken is tender, about 15 to 20 minutes more. Let chicken rest so stuffing will set and chicken will cool enough to cut and pull apart. Top with chopped parsley and serve with sliced baguette. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15389,"Baked Herbed Polenta 3 1/3 cups water 1 teaspoon salt 1 cup yellow cornmeal 1/3 cup whipping cream 1/4 cup Parmesan 3/4 teaspoon dried thyme leaves 1 tablespoon olive oil Instructions: Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 15390,"Potato, Onion, and Rosemary Cake 2 tablespoons unsalted butter 2 tablespoons olive oil 1 1/2 pounds onions, thinly sliced 2 pounds small red potatoes, peeled and very thinly sliced 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped fresh rosemary 1 cup cream, whisked together with 1 large egg yolk Instructions: In a large heavy skillet heat the butter and olive oil over low heat. Saute the onions slowly, stirring occasionally, for about 30 minutes. They should be very soft, slightly golden, but not brown. Preheat the oven to 350 degrees. Lightly oil a 10inch round baking dish or pie plate. Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper. Arrange a thin layer of onions on top and sprinkle with some of the rosemary. Continue layering until you have used up all the ingredients, finishing with the rosemary. Pour the cream mixture into the dish around the edges so that you don=t disturb the rosemary, drizzling just a little over the top. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender. Let cool for 5 minutes then slice into loose wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 15391,"No-Peek Tomato Chicken Nonstick cooking spray, for the baking dish 1 1/2 cups long-grain white rice
1 teaspoon dried basil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Two 14.5-ounce cans diced tomatoes (not drained)
1 1/2 cups creamy tomato soup (canned or boxed)
4 boneless, skinless chicken breasts (about 6 ounces each)
One 1-ounce package onion soup mix
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray. Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15392,"Smokehouse Burger 24 ounces ground beef, formed into four 6-ounce patties Salt and pepper Eight 1-ounce slices Smoked Pork Belly, recipe follows 3 tablespoons melted butter
4 brioche buns
4 slices sharp Cheddar Whiskey Aioli, recipe follows 4 slices tomato
6 ounces chili powder 2 ounces ground cumin
2 ounces paprika
2 ounces salt
2 ounces brown sugar, sifted
1 ounce garlic powder
1 ounce fresh ground pepper
1 skin-off pork belly
1 cup whiskey 1 quart mayonnaise
1/4 cup lime juice
1/4 cup Worcestershire sauce
2 tablespoons roasted garlic powder
2 tablespoons salt
2 tablespoons ground black pepper
Instructions: Preheat grill to medium-high; wait until grill reaches 400 degrees F. Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.) Cook the patties for 5 minutes, then flip. Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste). Flip pork belly after 2 minutes, then place Cheddar on the patties to melt. Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas. Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour. Preheat a smoker to 240 degrees F. Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve. Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces. Rub all sides of the pork belly with the reserved rub. Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat. Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.) Pour reduction in a bowl and place in refrigerator to cool, 10 minutes. Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix. Place aioli back into refrigerator until needed. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 15393,"Cin Chili Puffs 1 package Crescent rolls, (recommended: Pillsbury) 8 ounces Cin Chili recipe follows, chilled 2 green onions 1 jalapeno, sliced 4 ounces processed American cheese (recommended: Velveeta) 2 tablespoons olive oil 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 (8-ounce) can tomato sauce (recommended: Hunt's) 1 tablespoon onion powder 2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 5 tablespoons red chili powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: Preheat the oven to 350 degrees F. Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
","[Syrah, Zinfandel, Tempranillo, Malbec]" 15394,"Bruschetta With Strawberry And Tomato Salad 1 cup diced ripe strawberries 1 cup diced grape tomatoes 1 small clove garlic, minced 3 tablespoons thinly sliced fresh basil 2 tablespoons extra-virgin olive oil, plus more for brushing 2 teaspoons balsamic vinegar Kosher salt and freshly ground pepper 1 baguette, sliced on the diagonal 1/2 inch thick Instructions: In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then. Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter. Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15395,"Baked Chicken Breasts With Parmesan Crust 2 tablespoons dijon mustard 1/2 teaspoon thyme leaves, chopped Kosher salt 1/4 teaspoon cayenne pepper 4 boneless, skinless chicken breast halves (about 8 ounces each) 3/4 cup freshly grated parmesan cheese 3/4 cup panko or dried coarse baguette breadcrumbs Cooking spray Instructions: Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Photograph by Charles Masters ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 15396,"French Dip Sandwiches 3 tablespoons vegetable oil 1 large onion, thinly sliced Kosher salt 6 medium shallots, thinly sliced 2 bunches scallions, chopped (white and greens parts separated) 1 1/2 cups sour cream 1 cup mayonnaise 2 teaspoons white wine vinegar 2 teaspoons Worcestershire sauce 6 cloves garlic Kosher salt 1 teaspoon extra-virgin olive oil 1/2 teaspoon celery salt Pinch of cayenne pepper Freshly ground black pepper 1 3-to-4-pound beef eye round roast 4 cups low-sodium beef broth 2 stalks celery, roughly chopped 1 small onion, roughly chopped 3 sprigs parsley 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 teaspoons dry sherry 6 6-inch Italian rolls, split and lightly toasted Instructions: Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool. Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day. Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight. Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve. Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry. Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15397,"Jalapeno Hushpuppies 1 1/2 quarts peanut oil, for frying 1 1/2 cups self-rising cornmeal 1 cup self-rising flour 1/2 cup chopped onion 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced 1 (15-ounce) can creamed corn 2 large eggs, lightly beaten Salt and freshly ground black pepper Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional Instructions: Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes. Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired. ","[Rioja, Tempranillo, Garnacha, Barbera]" 15398,"Oatmeal Raisin Walnut Cookie Sandwiches 3/4 cup golden raisins 1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
4 ounces cream cheese, softened 2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut
Instructions: Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper. For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain. Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl. Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins. Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely. For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand. To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15399,"Brussels Sprouts with Lemon and Garlic 1/3 cup extra-virgin olive oil 1 lemon 2 pounds Brussels sprouts, trimmed and halved (quartered if large) Kosher salt and freshly ground pepper 4 cloves garlic, thinly sliced 1/4 cup roughly chopped fresh chives Instructions: Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool. Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper. Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15400,"Kids Can Make: Cheese Fondue 2 cups filtered apple juice 1 pound Gruyere cheese, shredded 2 tablespoons cornstarch 1/4 cup grated Parmesan 1/2 teaspoon country-style Dijon mustard Kosher salt and freshly ground black pepper 1 baguette, torn into 1/2-inch chunks (about 8 cups) 2 crisp apples, cored and cut into 6 to 8 wedges each 2 cups baked potato tots 2 cups broccoli florets 2 cups cooked penne pasta 1 cup different-colored mixed grape and cherry tomatoes, halved 1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup pretzel-style crisps or crackers 1/2 pound salami, cut into 1/2-inch chunks 1/2 cup cornichons or gherkins Instructions: Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15401,"Sufganiyot 1/2 cup whole milk One 1/4-ounce packet active dry yeast 1 tablespoon plus 1/2 cup granulated sugar, plus 1/2 cup for rolling 3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature 1 tablespoon vanilla extract 1 teaspoon lemon zest 1 large egg, plus 2 large yolks, at room temperature Nonstick cooking spray Vegetable oil, for frying 1 1/2 cups raspberry, strawberry or apricot jam 1 cup confectioners' sugar, optional Instructions: Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
To fry the doughnuts: Line a baking sheet with a double layer of paper towels for draining. Put 1/2 cup granulated sugar in a medium bowl for coating the fried doughnuts.
Fill a large, heavy bottomed pot with 3 inches vegetable oil (about 8 cups) and insert a deep-fry thermometer. Place over medium-high heat and bring the oil temperature to 345 to 350 degrees F. Do not let the oil get any hotter than 350 degrees or the outside of the doughnuts will burn before the insides are cooked through.
Working in batches of 3 to 4, carefully slip the dough rounds into the hot oil, being careful not to let the oil splash up. Fry the doughnuts until deep golden brown, about 2 minutes. Use a slotted spoon to gently flip the doughnuts over and fry until deep golden brown on the other side, about 2 minutes. Use a slotted spoon to transfer the doughnuts the paper towel-lined baking sheet. Return the oil to temperature between batches.
Roll the warm doughnuts in the sugar to coat, then transfer them back to the baking sheet. Using a chopstick or skewer, poke a hole in the top of the donut, wiggling the stick back and forth to form a little pocket. Fill a pastry bag fitted with a small round tip with the jam of your choice and gently squeeze about 2 tablespoons into the side of each doughnut until the jam just peaks out from the hole on top. Dust the filled doughnuts with confectioners' sugar, if using, and serve hot.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15402,"Lebanese Stuffed Grape Leaves 40 garlic cloves 1 pound ground beef 3/4 cup uncooked white rice 1 teaspoon garlic powder 2 teaspoons allspice 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cinnamon 1 jar grape leaves, or about 50 fresh grape leaves 1/4 cup olive oil 1 pound pork or lamb chops 1 tomato, sliced 1/2 cup lemon juice Instructions: In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside. Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style. Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops. Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer. When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate. Simmer the leaves over low heat for about 2 hours. Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15403,"Chicken Parmesan 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and freshly ground black pepper Eight 3-ounce chicken cutlets 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce 1/2 cup shredded mozzarella 16 teaspoons grated Parmesan 2 tablespoons unsalted butter, cut into pieces 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper Two 32-ounce cans crushed tomatoes 4 to 6 fresh basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.; In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 15404,"Berry-Mi-Su: Berry-Me-Up 1/2 cup fresh blackberries, a couple of handfuls 1 cup mascarpone cheese, available in specialty cheese case of supermarket 1/3 cup heavy cream 1/2 cup confectioners' sugar 1 package ladyfingers 1 package frozen raspberries, defrosted, 10 ounces 8 large strawberries, sliced Instructions: Open the ladyfingers and separate them. Strain the frozen berries over a bowl, reserve juice. Combine defrosted raspberries with sliced strawberries and blackberries. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Paint the ladyfingers with raspberry juice, liberally. Beat cheese with cream and sugar on low, 2 minutes. Spoon berries, then sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers dotted with berry juice and more mixed berries. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 15405,"Jerk Rubbed Rib-Eye with Green Papaya Relish 1 medium red onion, coarsely chopped 4 green onion, coarsely chopped 1/2 to 1 habanero or Scotch bonnet cl, coarsely chopped 1 (2-inch) piece fresh ginger, coarsely chopped 2 cloves garlic 1 tablespoon fresh thyme leaves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground cloves Salt and freshly ground black pepper 1/2 cup canola oil 2 (1-pound, 2-inch thick) boneless rib-eye steaks 1 recipe Green Papaya Relish, recipe follows Instructions: Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste. Heat the grill or grill pan to high. Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish. Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 15406,"Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce 1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact 1 teaspoon coarse salt 3 tablespoons butter, melted 1 lemon, zested and juiced 1/2 cup plain bread crumbs, 3 handfuls 1/2 cup prepared horseradish 1/2 cup half-and-half or light cream 1/2 teaspoon salt, eyeball it 1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper 1 cup sour cream 2 tablespoons chopped parsley, for garnish 4 leaves Romaine hearts Instructions: Preheat a grill pan over medium high heat. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm. In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15407,"Mung Bean, Scallion and Pomegranate Salad 1 cup dried mung beans 1/2 cup thinly sliced scallions 1/2 teaspoon crushed garlic 1/3 cup chopped parsley 3/4 teaspoon Near East or Aleppo pepper 1 scant teaspoon salt 1/4 cup fresh lemon juice 1/4 cup fresh pomegranate seeds Instructions: Wash the mung beans under running water until the water runs clear. Soak in cold water for 1 hour; drain. In a heavy saucepan, cook the mung beans in 3 1/2 cups water until tender, about 30 minutes. Drain; reserve 1/2 cup cooking liquor. Allow the mung beans to cool slightly before adding the remaining ingredients. Set aside to mellow a few hours, then correct the seasoning and serve at room temperature. ","[Riesling, Vermentino, Grner Veltliner, Albari?o]" 15408,"Fish Skewers with Basil Chimichurri 1/4 cup chopped white onion 1 clove garlic, minced 1/4 cup vegetable oil 2 tablespoons white wine vinegar Juice of 1/2 a lemon (about 2 tablespoons) Kosher salt and freshly ground black pepper 10 ounces firm white fish, such as cod, haddock or halibut,cut into 16 pieces (about 1 inch each) 3 small zucchini and/or yellow squash (about 1 1/4 pounds),cut into 1-inch pieces

1 1/4 cups fresh basil leaves, coarsely chopped 3/4 cup fresh parsley leaves, coarsely chopped 1 tablespoon finely chopped sweet onion 1 clove garlic, minced 1/3 cup olive oil 1 tablespoon white wine vinegar Juice of 1/2 a lemon (about 2 tablespoons) Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper

8 cherry tomatoes Instructions: For the marinade: In a medium glass bowl, mix together the onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.

Add the fish and squash and marinate at room temperature, about 15 minutes.

For the chimichurri: Combine the basil, parsley, onions, garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper to taste in a food processor bowl, and pulse until the ingredients are just combined and chunky.

Preheat the grill on high. Oil the grates well.

For the fish skewers: Thread the marinated fish and squash onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on the end of each skewer. Place on the grill and cook until lightly charred on the outside and the fish is just cooked through, 3 to 4 minutes per side.

While the fish is still warm, drizzle with a little basil chimichurri and serve more on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15409,"Avocado Smash 2 ripe Hass avocados 2 teaspoons fresh lemon juice 1/4 teaspoon kosher salt Instructions: Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl. Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 15410,"Holiday Haystack Cookies 1 cup semisweet chocolate chips 1 cup milk chocolate chips
3 cups chow mein noodles
1/2 cup roughly chopped almonds
1/2 cup shelled pistachios
2 tablespoons assorted holiday sprinkles Instructions: Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes. Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside. When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate. Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15411,"The Big-Ass Turkey Caesar Sandwich 2 1/2 tablespoons chopped garlic 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning 12 egg yolks Juice of 6 lemons Two 2-ounce tins whole anchovy fillets 2 cups extra-virgin olive oil One 6-pound turkey breast Oil, for frying 6 russet potatoes, cut into 1/4-inch strings 48 slices bread 2 pounds 4 ounces Parmesan, shredded 72 leaves romaine lettuce Instructions: Preheat the oven to 250 degrees F.
For the caesar dressing: Combine the garlic, mustard, Worcestershire, salt, pepper, egg yolks, lemon juice and anchovies in a food processor and puree. While pureeing, slowly drizzle in the olive oil until completely emulsified. Add more salt and pepper to taste.
Slow roast the turkey breast until it reaches an internal temperature of 155 degrees F. Meanwhile, preheat the grill.
Cool the turkey in the refrigerator, and then slice. Grill the turkey and set aside. Heat oil in a deep pot to 325 degrees F. Blanch the potatoes in the oil until three-quarters of the way cooked. Let cool. Heat the oil to 350 degrees F. Flash-fry the potatoes until fully cooked.
Spread the Caesar dressing on one side of each bread slice, and then sprinkle about 3 tablespoons of Parmesan per sandwich on top. Add 4 ounces grilled turkey, 3 leaves romaine lettuce, a heap of potatoes and a sprinkle more Parmesan over the top for each sandwich.
","[Chardonnay, Barolo, Tempranillo, GSM blend]" 15412,"Sweet Potato and Root Vegetable Gratin 2 tablespoons extra virgin olive oil 1 large rutabaga, peeled and thinly sliced -- approximately 1 pound Salt and pepper, to taste 5 sweet potatoes, peeled -- approximately 21/2 pounds 1 cup shaved Vidalia onions 1 pound large parsnips, peeled and thinly sliced 1 tablespoon freshly chopped herbs Instructions: Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve. *Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15413,"Roasted Sweet Potatoes 1 tsp. coriander seeds 1/2-tsp. fennel seeds 1/2-tsp. dried oregano 1/2-tsp. dried hot red pepper flakes 1 tsp. kosher salt 2 lb. medium sweet potatoes 3 Tbs. vegetable oil Instructions: Preheat oven to 425 degrees F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee or spice grinder or with a mortar and pestle. Stir together the spices and salt. Cut potatoes lengthwise into 1-inch wedges.
Toss the wedges with oil and spices in a large roasting pan and roast in middle of the oven for 20 minutes. Turn the wedges over with a spatula and roast until tender and slightly golden (15-20 minutes more). ","[Syrah, Tempranillo, Barbera, Garnacha]" 15414,"Herb-Crusted Halibut aka \Mommy's Fish Sticks
1 1/2 pounds halibut fillets (preferably Alaskan), skin removed 1/2 cup all-purpose flour 1 1/2 teaspoons seasoned salt or Essence, divided 1 teaspoon pepper, divided 2 large eggs 1 1/2 cups panko (Japanese bread crumbs) 2 tablespoons dried parsley 1 teaspoon dried dill 1/2 teaspoon dried marjoram Vegetable oil, for pan-frying Lemon wedges Instructions: Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs. Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15415,"Garlic and Herb Dip with Hard-Boiled Eggs 4 ounces goat cheese 3/4 cup sour cream
3 hard-boiled eggs, peeled
2 tablespoons minced fresh chives
2 teaspoons minced fresh cilantro 2 teaspoons minced fresh dill 1 lemon, zested and juiced 1 lemon, zested and juiced
Salt and freshly ground black pepper Spring vegetables, for serving Instructions: Combine the goat cheese and sour cream, and whisk until smooth. Finely mince the hard-boiled eggs or push through a strainer or French tamis until finely chopped, and add to the cheese mixture. Add the chives, cilantro, dill, lemon zest and juice. Stir to incorporate. Season with salt and pepper, and serve with spring vegetable crudite. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15416,"Instant Pot Chicken with Rice and Peas 1 red bell pepper 2 cloves garlic 1 serrano or red jalape?o pepper 1 tablespoon vegetable oil 1 cup long-grain white rice 2 teaspoons jerk seasoning Kosher salt 4 skinless, boneless chicken breasts (about 8 ounces each) 1 15-ounce can green pigeon peas 1/2 cup fresh cilantro, plus more for topping 1 scallion 1 lime Instructions: Set an Instant Pot or other multi-cooker to saut on the highest setting. Meanwhile, chop the bell pepper, slice the garlic and halve clhile pepper. When the pot is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the saut setting and stir in the rice (see Cook's Note), 1/2 teaspoon each jerk seasoning and salt cl/2 cl pepper. Stir in 1 1/4 cups water until well combined. Set the rack insert over the rice. Season the chicken all over with salt and the remaining 1 1/2 teaspoons jerk seasoning; place on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the cooker to high pressure for 1 minute (see Cook's Note). Meanwhile, drain and rinse the pigeon peas. Roughly chop the cilantro and slice the scallion. Grate the zest of 1/2 lime, then cut the lime into wedges. Finely chop the remaining 1/2 cl pepper. When the time is up on the Instant Pot, let it sit for 5 minutes, then carefully turn the steam valve to the venting position to release the pressure. Remove the chicken and the rack. Stir the peas, scallion and lime zest into the rice with a fork. Discard the cl half and stir in the chopped cl and cilantro. Divide the rice and chicken among plates; top with more cilantro. Serve with the lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15417,"Ginger Pear Moscow Mules 1/2 cup granulated sugar 1 vanilla bean
1 thumb-sized piece fresh ginger 2 ounces vodka 1 ounce pear cider 4 ounces ginger beer Fresh pear slices, for garnish Instructions: For the vanilla ginger syrup: Add the sugar to 1/2 cup water in a small saucepan. Scrape the seeds out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves, then simmer for 1 to 2 minutes. Remove from the heat and set aside to cool to room temperature. If you're making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you're using it as soon as it cools, remove the ginger and the pod. (This will make about 1/2 cup of syrup; keep it stored in the fridge for a week or so.) For the cocktail: Fill a copper mug with ice. Stir the vodka, pear cider and 1 ounce vanilla ginger syrup in the mug. Top it off with ginger beer, drop in a few pear slices and serve! ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 15418,"Lemon Love Cake 1 store-bought pound cake ring 1 (10-ounce) jar lemon curd 1 cup frozen whipped topping, thawed 1 (1-pound) box powdered sugar 1/2 cup lemonade frozen concentrate, thawed 1 tablespoon lemon flavored gelatin powder 1/4 cup frozen whipped topping, thawed Instructions: To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside. In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake. To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving. Cook's Notes: Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15419,"Corn Drop Biscuits with Ham Gravy 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon kosher salt 1 stick (8 tablespoons) plus 2 tablespoons cold unsalted butter, cubed 2 cups grated cheese (I'm using Cheddar) 2 cups fresh or frozen corn kernels (I'm using fresh) 1 jalapeno, minced Zest of 1 lime 1 1/4 cups heavy cream 4 tablespoons unsalted butter 1/2 cup diced onion 8 ounces ham, diced 1/4 cup all-purpose flour 2 cups liquid (I'm using chicken stock) 2 cups dairy (I'm using half-and-half) 1 tablespoon cracked black pepper Instructions: For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt.
Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms. Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart. Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly. For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 15420,"Antipasti Potato Salad 1/2 small red onion, diced 2 pounds red-skinned potatoes, cut into 1-inch chunks Kosher salt 1/4 cup plus 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon sugar Freshly ground pepper 1 cup giardiniera (Italian pickled vegetables), drained and chopped 1 cup diced provolone cheese (about 4 ounces) 1/2 cup chopped sliced salami (about 2 ounces) 1/2 cup marinated artichoke hearts, drained and chopped 1/2 cup sliced green olives with pimientos 1/2 cup fresh basil, torn Instructions: Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry. Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing. Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature. Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15421,"Spiked Cider Cocktail Ice 3 (12-ounce) bottles hard cider 1 small bottle Calvados (apple brandy) 1 apple, cut into 6 slices Instructions: Fill 6 glasses halfway with ice. Pour in 4 parts hard cider and 1 part Calvados. Drop an apple slice into the glass and serve. ","[Cidre, Brandy]" 15422,"Farro Risotto 1 cup farro 6 cups low-sodium chicken broth 3 tablespoons olive oil 2 tablespoons unsalted butter 1 large or 2 small shallots, chopped 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/3 cup white wine, such as Pinot Grigio 1/3 cup dried currants or raisins 1/4 cup pine nuts, toasted (see Cook's Note) 2/3 cup crumbled feta cheese 3 tablespoons chopped fresh flat-leaf parsley Instructions: In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well. Heat the broth in a small saucepan and keep warm over low heat. In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 15423,"Smirnoff Lemon Drop Martini 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. triple sec 0.75 oz. lemon juice Instructions: Rim half the glass with sugar. Add triple sec, lemon juice and Smirnoff No.21 Vodka. Shake with ice and strain into a pre-chilled martini glass.; ","[Vodka, Lemon Juice, Triple Sec]" 15424,"Gesier, Chestnut and Chanterelles Stuffing 3 quarts Batard bread, crust removed, cut into 1.5 inch cubes 4 eggs 2 cups celery , cut into 3/4 inch squares 2 cups onion, cut into 3/4 inch squares 2 cups leeks, cut into 3/4 inch squares 4 lbs chanterelles, cleaned and sliced 3 tablespoons butter 3 pounds chestnuts, roasted and peeled 1/2 cup chopped parsley Instructions: Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.
In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.
Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.
Roughly chop the chestnuts and add to the mixture.
Chop the gesiers and add to the mixture with a few tablespoons of duck fat.
Add the Italian parsley.
Mix everything together very well and taste for seasoning, add salt and pepper as necessary. Beat the egg well and add to the mixture, mix together very well.
Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top. Gesier:
2 pound gizzards (duck, chicken or turkey) 3 cups rendered duck fat 3 sprigs of thyme 4 cloves garlic, lightly crushed Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.
Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15425,"Tiramisu 7 yolks 1 cup sugar for yolks 3 cups or 1 (750-gram) container mascarpone 4 1/2 tablespoons water 1 1/2 tablespoons powdered gelatin 3 egg whites 1/4 cup sugar for whites 1 cup heavy cream, whipped 2 1/2 cups cooled espresso 1/2 cup kalhua 20 to 24 ladyfingers 1 cup chocolate shavings Instructions: In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15426,"Cranberry BBQ Turkey Sandwich 1 pound sliced leftover turkey meat 1 cup Cranberry BBQ Sauce, recipe follows 4 hoagie rolls, buttered 4 thick slices fontina Fried Shallots, recipe follows Two 14-ounce cans cranberry sauce 1 cup orange juice 1/2 teaspoon ground ginger Pinch ground cinnamon Pinch kosher salt 1 cup tomato puree 3 tablespoons apple cider vinegar 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon fresh ground black pepper 1/4 teaspoon hot sauce, such as Tabasco 4 cups canola oil 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 shallots, peeled and thinly sliced Instructions: Preheat the broiler.
Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve. Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15427,"Baked Feta Crusted Salmon 3 to 5 sprigs fresh thyme Four 7- to 8-ounce wild salmon fillets 4 tablespoons extra-virgin olive oil 1/2 lemon, juiced Freshly ground black pepper 8 ounces feta cheese 6 ounces white wine Instructions: Preheat the oven to 375 degrees F. In a small baking dish arrange the sprigs of thyme along the bottom. Wash the fillets and dry them with paper towels. Rub the fish with the extra-virgin olive oil and the lemon juice, and then season with black pepper, to taste. Arrange the fillets in the baking dish on top of the thyme. Next, break up the feta and sprinkle on top of the salmon. Add the white wine to the dish and bake for 20 minutes. Remove the fish from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15428,"Chocolate Covered Nougats 1/4 cup cornstarch 1/4 cup powdered sugar
Nonstick cooking spray, for the pan 3/4 cup honey
1 2/3 cups plus 1 tablespoon granulated sugar
2 large egg whites
Pinch kosher salt
3 cups toasted unsalted hazelnuts 3/4 cup toasted unsalted pistachios 8 ounces semisweet chocolate, chopped
1 tablespoon vegetable oil 8 ounces ruby cacao chocolate chips, or other flavored chocolate as desired
Sprinkles, optional Instructions: Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside. Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F. Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer. Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.) As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes. Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares. Set up a sheet pan with a rack and set aside. Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature. ","[Pinot Noir, Barolo, Chianti, Tempranillo]" 15429,"Grilled Shrimp with Sun-Dried Tomatoes 2 pounds medium shrimp, shelled and butterflied 1/2 teaspoon salt and pepper 1 tablespoon finely-minced garlic 1 (2-ounce) tin flat fillets of anchovies 1 1/2 tablespoons plus 1/4 cup olive oil 2 tablespoons freshly-squeezed lemon juice 2 tablespoons toasted pine nuts 1/2 cup marinated sun-dried tomatoes, cut into large shreds 1/4 cup capers 1/2 cup torn basil leaves, firmly packed Instructions: Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water. Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15430,"Espresso Affogato 2 pints vanilla gelato Pot of hot espresso Instructions: Scoop the gelato into bowls and pour the hot espresso over. Eat immediately. ","[Barolo, Barbaresco, Dolcetto]" 15431,"Rice and Peas 1/2 pound dry red kidney beans 1 whole coconut 4 cups water 1 teaspoon olive oil 1 clove garlic 1/2 onion 1 scallion, crushed 1 sprig thyme 1/2 stick butter 1/2 teaspoon black pepper 1 teaspoon salt 2 cups rice Instructions: Wash beans and soak overnight in water. Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk. In a stock pot, add oil and heat. Add beans, garlic and onion. Bring to a boil, reduce to a simmer and cook. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil. Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15432,"Pepper Jack and Horseradish Double Baked Potatoes \BIG DUNKEE
8 extra-large russet potatoes 4 tablespoons kosher salt, plus more for seasoning 1/2 pound applewood smoked bacon 1 cup chopped yellow onion 4 teaspoons diced jalapeno 4 tablespoons diced garlic 8 tablespoons butter 4 teaspoons cracked black pepper 4 tablespoons prepared horseradish 8 tablespoons sour cream 8 ounces pepper jack cheese, shredded 1 avocado, pitted, flesh diced Instructions: Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt. Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour. Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop. Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat. Add onions and saute for 2 minutes. Stir in the jalapenos and saute for 2 minutes more. Add the garlic and lightly saute for 1 more minute. Set aside to cool to room temperature. Remove potatoes from oven and let cool to a workable temperature. Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl. Mix in butter, add pepper and salt to taste. Reserve 8 of the skin halves, discard the other 8. Gently fold in the onion, jalapeno and garlic mixture into the potato. Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture. Gently fold in the avocado. Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 15433,"Camembert-Caramelized Onion Quesadilla with Apple Chutney 1 tablespoon olive oil 2 tablespoons unsalted butter 2 sweet onions, peeled, halved and thinly sliced
1 tablespoon balsamic vinegar 2 teaspoons chopped fresh thyme leaves 9 (6-inch) flour tortillas, or 9 (12-inch) flour tortillas, cut to 6-inch size Salt and freshly ground pepper Salt and freshly ground pepper
1 pound Camembert, thinly sliced Canola oil Apple Chutney, recipe follows Fresh thyme sprigs, for garnish 2 tablespoons canola oil 1 small red onion, finely chopped 1 tablespoon finely chopped fresh ginger 2 cloves garlic, chopped 1/2 jalapeno cl, finely diced 3 Granny Smith apples, peeled, cored and diced 1/2 cup apple juice 2 tablespoons apple cider vinegar 1 teaspoon finely chopped fresh thyme leaves Salt and freshly ground pepper Salt and freshly ground pepper Instructions: Preheat the grill to medium. Heat the oil and butter in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 45 minutes. Then stir in the balsamic vinegar and thyme. Let cool slightly before using in quesadilla.
Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas. Season filling with salt and pepper. Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas. Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes. Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes. Slice into quarters, and place 3 quarters on each of 4 plates. Top with a dollop of the apple chutney and a sprig of fresh thyme. Heat oil in a medium saucepan over medium-high heat. Add the onion, ginger, garlic, and jalapeno, and cook until soft. Add half of the apples, the apple juice and vinegar, and cook until the apples are soft. Remove from the heat and stir in the remaining apples and the thyme. Season with salt and pepper, to taste. Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 15434,"Rice Cake 1 pound/500 g rice, boiled 4 tablespoons/60 ml extra-virgin olive oil 1/2 cup/125 ml cubed pancetta 1/2 cup/125 ml cubed salami 1 onion, chopped 1/2 pound/250 g fresh peas 1 egg 1/2 cup/125 ml diced soft Pecorino cheese 1/2 cup/12 ml freshly grated Parmigiano cheese 1/2 cup/125 ml diced Parmigiano cheese 1/2 cup/12 ml diced scamorza cheese Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Cook the rice until the 'al dente' stage as it will finish cooking in the oven. Allow to cool. Heat up 2 tablespoons olive oil in a saucepan. Add the pancetta, salami, and onions. Cook until golden and crispy. Cook the peas in a pot of salted water for approximately 2 minutes, or until soft. Add to the pan mixture and toss the ingredients together. Transfer the rice to a large bowl. Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix. Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan. Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed. Sprinkle the remaining bread crumbs on top. Bake for 20 minutes or until the rice cake is golden. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15435,"Charred Corn with Bacon Lardons and Red Onion 10 ears fresh corn 1/2 pound slab bacon, cut into lardons
1 red onion, diced
Salt 3 cloves garlic, sliced
1/4 cup torn fresh basil leaves 3 tablespoons red wine vinegar 1 tablespoon canola oil
Instructions: Preheat oven to 400 degrees F. Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside. Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary. Mix together the vinegar, oil and a pinch of salt. Toss with the corn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15436,"Chicken in Spicy Peanut Sauce 2 tablespoons peanut oil 1 tablespoons ginger, peeled and grated 1 clove garlic, finely chopped 1 pound boneless, skinless chicken, cut into bite-size pieces 1 teaspoons chili powder 3 tablespoons smooth peanut butter, preferably unsweetened Chili sauce to taste 4 to 6 scallions, thinly sliced 1 cup unsweetened coconut milk Salt and pepper 1 cucumber, peeled, seeded and sliced Cilantro leaves to garnish Instructions: In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 15437,"Ultimate Tailgate Steak and Eggs Tacos 2 New York strip steaks, at room temperature Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter Steak sauce, for drizzling 12 large eggs 1/2 cup milk 12 flour tortillas Hot sauce, for serving Instructions: Preheat a grill for cooking over high heat. Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes. Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days. At game time: Preheat a grill for cooking at about 300 degrees F. Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through. Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill. Build the tacos and serve immediately, topping with hot sauce to taste. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 15438,"Vegetable Tofu Stirfry 2 tablespoons vegetable oil 1 small onion, thinly sliced 2 cloves garlic, finely chopped 2 tablespoons ginger, finely chopped 2 carrots, thinly sliced on diagonal 2 cakes of tofu, about 8 oz, cut into chunks 1 cup baby corn 2 scallions, sliced on diagonal Salt Pepper 3 tablespoons soy sauce 1 tablespoon rice wine vinegar 1/2 cup water 1 teaspoon honey or sugar 2 Tablespoon cornstarch Instructions: Heat oil in large non stick skillet over medium high heat. Cook onions for 2 minutes. Stir in garlic and ginger and cook for 30 minutes. Add in carrots. Cover and cook for 5 minutes. Stir in tofu and cook for 3 minutes. Add in baby corn and season mixture. In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch. Add to skillet and bring to a simmer. When liquid begins to thick, stir in scallions and serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15439,"Salsa Verde 2 cloves garlic 1 shallot, chopped 1 poblano chili, seeded 3/4 cup chopped parsley leaves 1/2 bunch cilantro leaves, chopped 3/4 cup olive oil 3 teaspoons lemon juice Sea salt, to taste Freshly ground black pepper, to taste Instructions: In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper. Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 15440,"Orange and Grapefruit Salad with Coriander and Black Olives 3 navel oranges 2 ruby red grapefruits Handful of good quality pitted oil-cured black olives 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground coriander Coarse sea salt and freshly ground black pepper Instructions: Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15441,"Spicy Ketchup 2 red bell peppers 2 poblano peppers 2 tablespoons olive oil 1 cup ketchup 1/4 cup Dijon mustard 2 teaspoons horseradish 2 teaspoons smoked paprika 1 teaspoon chili powder 1/8 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 8 drops hot sauce, such as Tabasco Instructions: Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds. Puree the peppers and ketchup in a blender until smooth. Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined. Keep in an airtight container in the refrigerator for up to 2 weeks. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 15442,"Angel Sugar Cookies 2 sticks unsalted butter, softened, plus more for greasing glass 1 cup canola or vegetable oil
1 cup granulated sugar, plus more for dipping 1 cup powdered sugar
1 teaspoon vanilla extract
2 large eggs
4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie) Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie) Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour. Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half. Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15443,"Janette's Drunken-Pig Home-Fries 8 ounces light kielbasa 12 ounces beer 1 tablespoon olive oil 2 cups quartered mushrooms 1 cup finely chopped onions 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 2 red potatoes, cut into 1/4-inch dice Salt and freshly ground black pepper 1 tablespoon barbecue sauce 2 tablespoons chopped parsley leaves Instructions: Put the kielbasa and beer in a large skillet and bring to a boil over medium-high heat. Lower the heat slightly and simmer, piercing the kielbasa a few times with a fork, for 7 minutes. Set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onions, bell peppers and potatoes and cook, stirring and adding a little of the beer from the sausage as needed, until vegetables are tender, about 15 minutes. Season with salt and pepper, to taste. Cut the kielbasa into 1/4-inch-thick rounds and stir into the potato mixture along with the barbecue sauce. Transfer to a serving dish, sprinkle with parsley, and serve. ","[Zinfandel, Merlot, Shiraz, Tempranillo]" 15444,"Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita 4 nectarines, halved and pitted Canola oil Salt and freshly ground black pepper 1 small red onion, halved and thinly sliced 1 serrano cl, finely diced 1 clove garlic, finely chopped 1 (1-inch) piece fresh ginger, grated 1 teaspoon whole mustard seeds 1/2 cup white wine vinegar 1/4 cup brown sugar 1/4 cup golden raisins 3 tablespoons unsweetened coconut 3 tablespoons finely chopped fresh mint leaves 1/4 cup coriander seeds 2 tablespoons cumin seeds 2 teaspoons brown mustard seeds 1 teaspoon whole black peppercorns 2 teaspoons ancho chili powder 2 teaspoons turmeric 3 cloves garlic, finely chopped 1-inch piece fresh ginger, finely grated 1/4 cup canola oil 1/4 cup white wine vinegar 1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice 6-inch wooden skewers, soaked in cold water for 20 minutes Kosher salt Olive oil, for drizzling 4 pita breads, with pockets Instructions: For the chutney: Heat the grill to high. Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop. Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the cl, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving. For the skewers: Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste. Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify. Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney. ","[Chenin Blanc, Pinot Grigio, Vermentino, Tempranillo]" 15445,"Caesar Salad with Pancetta 3/4 pound pancetta, sliced 1/2-inch thick 2 pints cherry tomatoes Good olive oil Kosher salt Freshly ground black pepper 2 large heads romaine lettuce 1 cup freshly grated Parmesan 1 extra-large egg yolk at room temperature* 2 teaspoons Dijon mustard 2 large cloves garlic, chopped 8 to 10 anchovy fillets (optional) 1/2 cup freshly squeezed lemon juice (3 lemons) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups good mild olive oil 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees F. Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain. Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft. Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature. All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad. If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise. Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15446,"Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes 1 whole chicken (3 to 4 pounds) cut up 3 cups buttermilk Peanut oil Salt and freshly ground pepper 3 cups all-purpose flour seasoned with salt and pepper 4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper 2 cups blue cornmeal, seasoned with salt and pepper Ancho-Honey Sauce 1 cup honey 2 tablespoons ancho cl powder 2 pounds red bliss potatoes, skin on and boiled 3 tablespoons butter 1 cup buttermilk 4 cloves roasted garlic, smashed to a paste 1/2 cup cooked bacon, crumbled Salt and freshly ground pepper Instructions: For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce. For the Ancho Honey Sauce: Mix all ingredients together until blended. For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 15447,"Hummus 1 pound whole dry chickpeas 1 tablespoon baking soda 6 ounces tahini 2 fresh squeezed lemons Salt 2 tablespoons olive oil, for serving Instructions: Soak the chickpeas in cold water overnight, for 12 hours (does not have to be refrigerated). Rinse the chickpeas with cold water. Remove the chickpeas from the water, add the baking soda, mix together and let set for 1 hour. Cover the chickpeas with cold water in a large saucepan, and cook over medium heat until the chickpeas are yellow inside (open one to see if yellow), should take 30 to 45 minutes. Put in the refrigerator until they're cold, about 5 hours. Then take a food processor and grind the chickpeas until they're brown and soft. Then add the tahini, lemon juice and salt to taste. Grind again for another 5 to 10 minutes. Ready to serve as, or can add the olive oil for topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15448,"Flash Fried Pineapple, Bannana, and Kiwi with Marshmallow, Chocolate, and Granola 1 ripe pineapple 1 banana 1 kiwi 2 eggs 1/4 cup heavy cream 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 cup bread crumbs 3 cups fryer oil 1/4 cup chocolate syrup 1/3 cup mini marshmallows 1/4 cup granola Instructions: Cut pineapple in 1/2 lengthwise. Carve 1 half out reserving for \bowl\ that the fruit will go into after frying. Remove the skin and core from the other half and cut into long spears.
Prepare the banana by peeling and cutting in half long ways.
Prepare kiwi by skinning and cutting in 1/2.
Heat fryer or fryer oil to 350 degrees F.
To prepare batter, combine eggs, cream, vanilla, and cinnamon. Whisk until well blended. Coat fruit in batter, and then roll fruit in bread crumbs.
Add the coated fruit to the hot oil, in batches, and fry until golden brown, about 1 to 2 minutes. Drain on a paper towel lined plate.
Place hollowed pineapple on plate, put fried fruit back in the pineapple, drizzle syrup on plate to dip along with mini marshmallows and granola. ","[Sauvignon Blanc, Moscato, Riesling, Sparkling Shiraz]" 15449,"Peppermint Ice Cream 4 cups half-and-half 1 vanilla bean pod, split and seeds scraped Pinch salt 1 cup sugar 8 whole egg yolks 1/2 cup packed fresh mint leaves 1/2 cup crushed peppermint candies Instructions: Combine the half-and-half, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat. In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and add the mint leaves. Cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled. Pour the custard into an ice cream machine and follow the manufacturer's instructions for churning time. As the ice cream begins to set, sprinkle in the crushed peppermint candies. Transfer the ice cream to a freezer-safe container and freeze until firm, about 8 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15450,"Grilled Greek Chicken 1/2 cup extra-virgin olive oil 1 bunch fresh oregano, leaves picked 4 cloves garlic, finely minced Juice of 1 to 2 lemons Kosher salt and freshly cracked black pepper 1 whole organic chicken, quartered Instructions: In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours. Preheat the oven to 350 degree F. Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15451,"Mediterranean Salad of Piquillo Peppers, Capers and Basil 1 (13-ounce) can of Piquillos, drained and cut into rings 1 very small red onion, peeled and cut into rings 1 2 ounce can flat anchovy fillets, soaked in cold water 10 minutes, patted dry and cut into thin strips 1 garlic clove, mashed with a mortar and pestle 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil Salt and freshly ground pepper 2 tablespoons capers, rinsed 20-25 fresh basil leaves, julienned Instructions: Toss all ingredients together and let marinate at least 30 minutes. ","[Ros, Vermentino, Garnacha, Aglianico]" 15452,"Fennel, Chanterelle, and Chicken en Croute 1 cup diced chanterelles 1 tablespoon diced leeks 1 tablespoon diced onions 2 tablespoons port wine 1/4 cup heavy cream Salt and pepper 1/2 chicken boned and skinned, halved 1/4 cup butter 1/4 cup leeks, diced 1/4 cup onions, diced 1/4 cup fresh fennel, diced 1 garlic clove, mashed and diced 1/2 teaspoon Herbs du Provence Pinch nutmeg 2 ounces Chablis Salt and pepper 1 sheet puff pastry Egg wash, for sealing the edges Instructions: Preheat oven to 350 degrees F. Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely. Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture. In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest. Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool. Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15453,"Bacon Crab Cakes with Pimiento-Corn Relish 4 strips smoked bacon 1 stalk celery, finely chopped 1/2 small onion, finely chopped 1 1/2 cups corn kernels (from about 3 ears of corn) Salt and pepper
2 tablespoons apple cider vinegar 2 tablespoons sugar 1 4-ounce jar diced pimientos, drained 1 pound lump crab meat 1 large egg, lightly beaten 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1/2 small onion, finely grated 1 clove garlic, finely grated 2 tablespoons chopped fresh parsley 1/4 to 1/2 cup crushed pretzels, as needed 3/4 teaspoon seafood seasoning, such as Old Bay Few dashes hot sauce Salt Instructions: Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
Serve the warm crab cakes over warm or room temperature relish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15454,"Chili Cheese Dip Recipe : Food Network 8 ounces ground beef 1 tablespoon olive oil 1 small red onion, finely chopped 2 teaspoons ground cumin 1 1/2 teaspoons chili powder 2 cloves garlic, finely chopped 2 tablespoons all-purpose flour 1/2 cup light-colored beer One 10-ounce can tomatoes and chiles, such as Ro-Tel, drained 3/4 cup milk 4 ounces (about 1 cup) Monterey Jack cheese, grated 4 ounces (about 1 cup) whole-milk mozzarella, grated Minced cilantro and tortilla chips, for serving Instructions: Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan. Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef. Transfer to a serving dish, garnish with cilantro and serve warm with chips. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 15455,"Chewy Oatmeal-Cranberry Cookies 1 3/4 cups all-purpose flour 1 teaspoon apple pie spice 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 2 1/2 cups rolled oats 1 1/4 cups dried cranberries 1 cup confectioners' sugar 1 tablespoon milk Instructions: Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely. Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15456,"Cheeseburger Cake Cooking spray 2 18.25-ounce boxes chocolate cake mix 8 large eggs 2 cups buttermilk 1 cup vegetable oil 1/4 cup green decorating sugar or granulated sugar 8 spearmint leaf gummy candies 3 ounces orange rolled fondant (available at craft stores) Cornstarch, for dusting 1 16-ounce tub vanilla frosting 1 16-ounce tub chocolate frosting 3/4 teaspoon yellow food coloring 5 drops red food coloring 2 tablespoons crispy rice cereal Instructions: Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl and two 8-inch-round cake pans with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer. Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl. Cool in the pans 15 minutes, then unmold onto racks. Make the lettuce: Sprinkle some green or white sugar on a cutting board. Roll out the spearmint candies to 1/8 inch thick with a rolling pin, sprinkling with more sugar to keep the candies from sticking. Cut each flattened gummy piece into 3 strips. Fold each strip accordion-style to make ruffles; pinch the ends together. Make the cheese: Roll out the orange fondant on a cornstarch-dusted surface to about 1/8 inch thick. Trim the fondant into a 7-inch square; cover with plastic wrap and set aside. Trim the top of 1 round cake and the flat side of the bowl cake to make them level; crumble the trimmings. Mix the vanilla frosting, 4 tablespoons chocolate frosting and the yellow and red food coloring in a bowl to make a light brown frosting. Make the bottom bun: Put the trimmed round cake on a serving plate or cake board. Frost with some of the light brown frosting. Arrange the gummy-candy ruffles around the edge of the cake. Make the patty: Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake. Press the crumbled cake trimmings into the frosting. Assemble the burger: Put the chocolate patty on the bottom bun, then drape the orange fondant on top. Frost the bowl-shaped cake with the remaining light brown frosting; place on the patty. Press the rice cereal into the frosting. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 15457,"Olive Oil Poached Albacore Tuna, Remoulade, and Cheddar Cheese Sandwiches 1 (3-inch) branch fresh rosemary 2 bay leaves 1/2 lemon, cut into 4 (1/2-inch) thick slices, plus extra lemon for squeezing over tuna 12 ounces fresh albacore tuna, sliced into 3/4-inch thick fillets 2 cups extra-virgin olive oil 2 teaspoons kosher salt 1/2 teaspoon freshly cracked black pepper Remoulade, recipe follows 4 slices white sourdough bread 1 clove garlic, peeled 4 ounces white Cheddar, such as Grafton, Strauss Family, Bravo, or Montgomery 1 bunch fresh chives, minced 1 extra-large egg yolk 1/4 teaspoon kosher salt 1/2 teaspoon Dijon mustard 1 cup oil reserved from poaching tuna 2 teaspoons fresh lemon juice 2 to 3 teaspoons warm water 1 tablespoon finely chopped red onion 2 teaspoons finely chopped capers, rinsed well (preferably salt-packed capers) 2 teaspoons finely chopped cornichons or gherkins 1 teaspoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped fresh Italian parsley leaves Instructions: Place the rosemary, bay leaves, and lemon slices along the bottom of a medium saucepan. Arrange the tuna on top, and pour the oil over to cover completely. Sprinkle with the salt and pepper. Cook over low heat for about 8 to 10 minutes, until the first bubble appears in the oil. (It should still be cool enough to be able to dip your finger in it.)
Immediately remove the pan from the heat, flip each piece of fish over, and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, until it's cooked all the way through. Remove the tuna and refrigerate. Strain the oil and reserve for the Remoulade, chilling it for at least 30 minutes, or until cooled to room temperature.
Prepare Remoulade, as described in the recipe below.
Place the tuna in a medium bowl and, using your fingers, flake it into large chunks. Add 3/4 cup of the Remoulade and mix to combine. Season with salt, pepper, and lemon juice, to taste. If you like, add the remaining Remoulade.
Adjust the oven rack to the upper position, and preheat the boiler.
Toast the bread, and the rub 1 side of each slice with the garlic clove. Place on a baking sheet, garlic side up.
Pile the tuna unevenly over the bread. Crumble the cheese and scatter it unevenly over the center, leaving a 1-inch border of tuna around the edge. Heat under the broiler for about 30 seconds, until the cheese is melted. Squeeze a few drops of lemon juice over and sprinkle with chives. In the bowl of an electric mixer or in a medium stainless steel bowl, whisk the egg yolk, salt, and mustard by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water.
Once you've added almost half of the oil, place the bowl in the mixer fitted with the whisk attachment, and mix on medium speed, or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened.
Stir in the red onion, capers, cornichons, tarragon, and parsley. Season with lemon juice and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15458,"Boliche 4 (4 to 6-ounce) filet mignons 2 ounces chorizo sausage, sliced into 4 pieces 2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1 cup beef stock 1 green pepper, seeded, and sliced 1 white onion, sliced 5 cloves garlic, minced 1 teaspoon ground cumin 1 (8-ounce) can tomato sauce 1 small potato, chopped 1 (6-ounce) jar roasted peppers 1 bunch fresh cilantro leaves, finely chopped 1 Roma tomato, chopped 1 lime, cut into 4 wedges 1 avocado, halved, pitted, peeled, and sliced Instructions: Slice a deep notch into the center of each filet, about 2-inches wide. Insert a piece of chorizo into each beef filet. Rub 1 tablespoon olive oil into the filets and season with salt, and pepper. In a large saute pan over high heat, brown the beef until a crust is formed and the beef is cooked to medium-rare or 145 degrees F, about 4 minutes per side. Remove the beef from the pan, and deglaze the pan with beef stock scraping up the bits from the bottom of the pan. Turn off the heat. In another saute pan, heat 1 tablespoon of olive oil, and add the pepper, onion, garlic, and cumin. Cook the mixture for 2 minutes, stirring occasionally. Add the tomato sauce, potato, and roasted peppers, and simmer until the potatoes are tender. Divide the potato mixture among 4 plates. Slice each filet and place on top. Top each filet with some of the beef stock and garnish with chopped cilantro, chopped tomato, lime wedges, and avocado slices. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 15459,"Quinoa Burger 1 cup sour cream 2 teaspoons kosher salt
1 avocado
Juice of 1 lime
1 1/2 cups quinoa 2 large carrots, roughly chopped into large chunks
1 medium beet, peeled and quartered
1 medium butternut squash, halved, seeds removed and cut into 1-inch cubes (See Cook's Note)
2 large red onions, 1 quartered and 1 thinly sliced
3 tablespoons vegetable oil, plus more as needed
Kosher salt
1 teaspoon fresh thyme leaves
1 large garlic clove, minced
1 cup breadcrumbs
5 hamburger buns
1 beefsteak tomato, sliced
1/4 cup bread-and-butter pickles
1 cup alfalfa sprouts
Instructions: For the sour cream avocado sauce: Put the sour cream, salt, avocado flesh and lime juice in a food processor and puree. Set aside. For the burger: Preheat the oven to 400 degrees F.
Prepare the quinoa following the package directions. Turn off the heat and allow to cool by removing the lid.
Toss the carrots, beets, squash, quartered onion, 2 tablespoons oil and 1 teaspoon of salt on a baking sheet. Spread evenly in one layer and roast for 1 hour. Set aside to cool for 20 minutes.
Placed the roasted veggies in a food processor with the thyme, garlic and a large pinch of salt. Process until chunky but not a mush (smalls chunks of veggies are okay\u2014they help give the burger texture and more personality). Place in a large bowl.
Fold the quinoa and breadcrumbs into the chunky veggie mix until well incorporated. Taste and season if necessary. Form 5 patties from the mixture, oiling your hands to keep the mixture from sticking.
Heat the remaining tablespoon oil in a nonstick skillet on medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side.
Toast the buns. Spread the buns with the sour cream avocado sauce. To the bottom buns add the patties, tomato slices, sliced onion, pickles and alfalfa sprouts. Add the top buns to close the burgers.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 15460,"Beef Bourguignon 2 1/2 pounds round roast, cut into 1-inch cubes Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour 1 tablespoon olive oil
8 ounces slab bacon, diced
4 large carrots, cut on the diagonal into 1-inch pieces
2 medium yellow onions, sliced
1 stalk celery, cut into 1-inch pieces
2 cloves garlic, thinly sliced
2 bay leaves 2 tablespoons tomato paste 1 pound frozen pearl onions 1 teaspoon fresh thyme One 750-milliliter bottle dry red wine
2 tablespoons unsalted butter, at room temperature
10 ounces white mushrooms, quartered Mashed potatoes, for serving Instructions: Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat. Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside. Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours. Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes. Ladle into individual bowls over mashed potatoes and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 15461,"Spice-Brined Pork Roast with Orange-Soy Glaze 2/3 cup kosher salt 1/3 cup sugar 2 2-inch pieces fresh ginger, quartered lengthwise and smashed 3 cloves garlic, smashed 12 star anise pods 8 dried chiles de arbol, torn into pieces 1 orange, quartered 1 bone-in, center-cut pork roast (8 ribs; about 7 pounds), bones frenched 1/2 cup fresh orange juice (from 2 oranges) 1/3 cup hoisin sauce 1/4 cup soy sauce 1 teaspoon sugar Instructions: Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water. Place the pork on a cutting board, fat cap\u2013side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight. Preheat the oven to 375? F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115? F to 120? F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425? F. Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving. Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135? F to 140? F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 15462,"Short Rib Tacos with Corn Salsa and Crema* 2 racks beef short ribs (4 to 5 pounds) Salt 2 red onions, cut into 2-inch pieces 4 stalks celery, cut into 2-inch pieces 3 carrots, cut into 2-inch pieces 3 cloves garlic 2 tablespoons olive oil 1/2 bottle red wine (Merlot or Cabernet) 8 ounces ketchup 3 ears corn, husked 1 green zucchini, diced small 1/3 cup minced red onion 1 lime, juiced 2 tablespoons olive oil 1 tablespoon chopped cilantro leaves Salt and pepper 10 (6-inch) corn tortillas 1/2 cup crema* Cilantro sprigs, for garnish Instructions: Preheat oven to 500 degrees F. Place the ribs in a large baking dish, salt both sides, and place in the oven. While the ribs are cooking, place the chopped onions, celery, carrots, garlic, salt and olive oil in a pot over medium-high heat. Cook until the onions become translucent, about 10 minutes. Add the wine and ketchup and reduce for 20 minutes. Remove the ribs from the oven and lower the temperature to 300 degrees F. Pour the vegetable mixture over the ribs and return them to the oven for 3 1/2 hours. While the ribs are cooking, prepare the corn salsa. Preheat a grill or grill pan over medium-high heat. Place the corn on the grill and grill about 10 minutes, until lightly charred and cooked. Cut the kernels off the cobs. Toss the corn, zucchini, red onion, lime juice, olive oil, cilantro, salt, and pepper together. Allow the salsa to marinate for at least 2 hours. Remove the short ribs from the oven, and allow the meat to rest for 30 minutes. Shred the beef and assemble in the corn tortilla with the corn salsa and a dollop of crema. Garnish with cilantro. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 15463,"Greek Pasta Salad 1/3 cup extra virgin olive oil 1/2 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup (packed) fresh parsley leaves 1/2 teaspoon dried oregano 2 teaspoons Dijon mustard Pinch ground cinnamon Salt and freshly ground black pepper 6 to 8 ounces fresh curly spinach, stemmed, washed, leaves torn into 1-inch pieces 2 cups (measured uncooked) medium shells cooked, chilled and patted dry 2 kirby cucumbers, washed, peeled, seeded and cut into half moons 2 scallions, thinly sliced 6 kalamata olives, pitted and halved 1/2 cup feta cheese, crumbled or cut into dice 2 plum tomatoes, seeded and cut into fine dice Instructions: In a blender or food processor puree until smooth, the olive oil, lemon zest and juice, parsley, oregano, mustard, and cinnamon. Season to taste with salt and pepper. Make a wreath of spinach leaves on the outside edges of a large shallow pasta bowl or dinner plate. Combine the pasta with half of the dressing, the cucumbers and the scallions. Center the pasta salad in the middle of the spinach. Drizzle the remaining dressing over the spinach and garnish the spinach with black olives. Garnish the pasta with feta cheese and tomato. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 15464,"Crispy Chicken with Spicy Pear Cranberry Sauce 16 chicken drumettes 8 chicken legs Kosher salt and freshly ground black pepper 1 teaspoon red pepper flakes 4 sprigs fresh rosemary Two 15-ounce cans sliced or halved pears in pear juice Juice of 1 lime 1 tablespoon extra-virgin olive oil Canola oil, for frying 2 cups all-purpose flour Cayenne pepper 1 shallot, finely chopped Half a 15-ounce can cranberry jelly 1 tablespoon unsalted butter Arugula, for serving Instructions: Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15465,"Roasted Leg of Lamb with Saffron and Olive Salsa 1 cup Champagne vinegar 1/2 teaspoon saffron threads 2 cups olive oil 1 cup oil-cured olives, pitted and finely chopped 1 tablespoon preserved lemon, diced small 1 tablespoon cracked black pepper 1 (5 to 6 pound) leg of lamb, trimmed of excess fat 1/4 cup olive oil 1 tablespoon dried oregano, crumbled 1 tablespoon finely chopped fresh oregano l lemon, juiced 2 teaspoons salt 1 teaspoon freshly ground black pepper 8 small sprigs rosemary 3 cloves garlic, thinly sliced 1 cup red wine Instructions: Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify. Add the olives, lemon, and pepper. Set aside. Make the lamb: Preheat the oven to 500 degrees F. Using a knife, make 8 deep slits into the meatiest parts of the lamb. Rub the lamb all over with the oil, oregano, lemon, and salt. Tuck the rosemary and garlic into the slits. Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes. Lower heat to 350 degrees F. and roast about 10 to 15 minutes more per pound. Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F. for medium rare, 140 to 150 for medium. (Add about a cup water to the roasting pan to keep drippings moist, if desired.) Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness. (The internal temperature will rise as the meat rests.) Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes. Meanwhile, place the roasting pan over high heat. Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly. Skim fat from the juices. Thinly slice the lamb and transfer to a warmed platter. Pour the juices over the lamb and top with the salsa. Serve immediately with orzo or white rice. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 15466,"Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs Olive oil, for cooking 1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry
Kosher salt and freshly ground black pepper 1 lemon, halved
Hot sauce, for seasoning
1 tablespoon grated Parmesan
2 tablespoons panko breadcrumbs, toasted
1 tablespoon roughly chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan. Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes. Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 15467,"Ginger-Carrot Soup 2 tablespoons extra-virgin olive oil 1 cup chopped sweet onion Kosher salt 1 tablespoon minced garlic 1 tablespoon minced peeled ginger 2 pounds carrots, peeled and chopped 1 medium russet potato, peeled and chopped 6 cups low-sodium chicken or vegetable stock 1/4 cup pine nuts 1 1/3 cups plain low-fat Greek yogurt 1 teaspoon honey 1 teaspoon minced fresh thyme Freshly ground pepper Instructions: Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15468,"Spicy Ginger Sundaes with Five-Spice Crisps 4 scoops vanilla coconut milk ice cream 6 tablespoons Spicy Ginger Caramel, recipe follows 1/4 cup toasted coconut chips Two Five-Spice Crisps, recipe follows, broken into pieces Canned whipped cream, for serving 2 tablespoons salted butter 2 tablespoons grated ginger 1 teaspoon sambal 1/2 cup packed coconut sugar 1/4 cup heavy cream Pinch kosher salt 1 cup sugar 1 mounded tablespoon Chinese five-spice powder 4 fajita-size flour tortillas 4 tablespoons salted butter, melted Instructions: Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in. Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator. Preheat the oven to 350 degrees F. Mix the sugar and five-spice powder together in a small bowl. Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture. Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream. ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]

" 15469,"Summerfield Farms Rack of Lamb with Mint Infused Pickled Vegetables, Celery Root Puree, and Hoisin Brandy Sauce 1 rack of lamb, cleaned and trimmed 1 cup rice wine vinegar 1/4 cup finely chopped fresh mint leaves 3/4 cup sugar 1 cup assorted vegetables, such as carrots and cauliflower 1 pound peeled and diced celery root 2 tablespoons butter Salt and freshly ground black pepper 1 tablespoon chopped shallot 1 teaspoon chopped garlic 3 tablespoons butter 1/4 cup brandy 1/8 cup hoisin sauce 1/4 cup veal stock Instructions: To make the lamb: Preheat the oven to 400 degrees F. Season the lamb on both sides with salt and pepper. Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown. Transfer the pan to the oven and roast for about 12 minutes for medium-rare. Allow to rest before carving into individual chops. To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil. Remove from heat and allow to cool to room temperature. Pour the vinegar mixture over the vegetables in a small bowl. To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender. Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth. Keep warm. To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft. Add the brandy and cook until reduced by about half. Add the hoisin and veal stock and bring to a boil. Lower the heat and simmer until reduced to a thick sauce. Add the remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste. To serve: Place a portion of the celery root puree in the middle of 4 plates. Strain the pickled vegetables and scatter around the puree. Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 15470,"Rigatoni with Creamy Eggplant and Mozzarella 1/4 cup extra-virgin olive oil 1/2 medium yellow onion, finely chopped (about 1/2 cup) 4 medium garlic cloves, thinly sliced (about 1 tablespoon) 2 medium Japanese eggplant, medium dice (about 4 cups) 1 (15-ounce) container crushed tomatoes 1/4 cup heavy cream 1/2 cup loosely packed thinly sliced fresh basil leaves 1 pound rigatoni or penne rigate 8 ounces buffalo mozzarella, small dice Instructions: Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve. Meanwhile, add the pasta to the boiling water and cook according to the package instructions. Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes. Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15471,"Garam Masala Sloppy Joes 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced
1 medium white onion, finely diced
1 tablespoon freshly minced ginger 1 pound ground chicken
1 tablespoon garam masala
1/2 teaspoon ground turmeric
Coarse salt Two 8-ounce cans tomato sauce
2 tablespoons honey Four whole-wheat hamburger buns, split and toasted
Fresh cilantro sprigs, for garnish
Instructions: Heat the oil in a medium skillet over medium heat. Add the garlic, onion and ginger and saute until they begin to slightly brown, about 5 minutes. Add the chicken and cook, breaking it up with a wooden spoon, until cooked through. Add the garam masala, turmeric and a good pinch of salt and saute another 2 minutes. Add the tomato sauce and honey; continue to let simmer until slightly reduced and thickened, another 5 minutes. Give it another good pinch of salt to taste. Serve with buns and garnish with fresh cilantro sprigs. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 15472,"Lemon-Herb Potato and Pasta Mason Jar Salad 1 pound small red potatoes, cut into bite-size (1-inch) pieces Kosher salt 8 ounces orecchiette or rotini pasta 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1 red bell pepper, diced 1 yellow bell pepper, diced
1/4 red onion, thinly sliced
1/2 cup olive oil 1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper Instructions: For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly. When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl. For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15473,"Sticky Buns Softened butter, for bowls and baking pan 1 cup light muscavado sugar 4 tablespoons unsalted butter 1/3 cup honey 1/4 cup freshly squeezed orange juice 1 orange, zest finely grated 1 cup sliced almonds, lightly toasted 1 package yeast 1 cup warm milk (about 110 degrees F) 1/4 cup granulated sugar, plus a pinch 1/4 cup unsalted butter 1 1/2 teaspoon pure vanilla extract 1 large egg yolk 2 3/4 cups all-purpose flour 1/4 cup sugar 3/4 teaspoon salt For the filling: 8 tablespoons softened butter 1/3 granulated sugar 1 tablespoon ground cinnamon Instructions: Butter a 9 by 13-inch baking pan. Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top. Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk. Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours. Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours. Preheat the oven to 350 degrees F. Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15474,"Tres Leches Bread Pudding Nonstick spray 2 1/4 cups whole milk 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1/2 cup sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon kosher salt 9 large egg yolks 1 loaf challah bread, cut or torn into 1-inch pieces (stale is best) 3/4 cup slivered almonds, toasted Cinnamon Sugar Sauce, recipe follows Freshly whipped cream, for serving 3/4 cup sugar 8 tablespoons (1 stick) unsalted butter 1/2 cup buttermilk 1 tablespoon light corn syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch salt 1 teaspoon baking soda Instructions: Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.; In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools. Cook's Note: This syrup is a great addition to pancakes, waffles or any dessert.; ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 15475,"Roast Spiced Prime Ribs of Beef and Yorkshire Pudding 2 cloves garlic Freshly ground salt 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 teaspoon black pepper 1 (8-pound) prime rib Clarified butter 2 cups flour Freshly ground salt 4 eggs 2 1/2 cups milk Instructions: Combine garlic, salt to taste, ginger, nutmeg, cardamom, cinnamon and pepper. Make incision in between rib bones and fill with spice mixture. Preheat oven to 350 degrees F. For pudding: Sift together flour and salt in bowl. Make well in center and add eggs. Combine, gradually adding milk to form a smooth batter. Cover for 1 hour. Meanwhile, place meat in small baking dish, brush with clarified butter and cook for 1 hour, 35 minutes. Increase heat to 400 degrees. Remove beef and place on large, shallow ovenproof serving dish. Pour pan drippings around meat and heat on stove until drippings begin to smoke. Pour Yorkshire batter right into drippings surrounding meat and bake for 40 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 15476,"Asian-Style Eggplant \Meatballs
6 cups small cubed eggplant, peel left on (from 1 medium eggplant) 2 tablespoons plus 1 teaspoon olive oil Kosher salt and freshly ground black pepper
8 ounces cremini mushrooms, quartered
1/2 cup unsalted raw cashews
1/2 cup panko breadcrumbs
2 tablespoons grated fresh ginger
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 cloves garlic, grated
1 large egg, lightly whisked
Instructions: Preheat oven to 450 degrees F. Line two baking sheets with parchment paper. Place eggplant in a large mixing bowl and slowly drizzle with 1 tablespoon olive oil. Stir and drizzle in an additional tablespoon of oil. Sprinkle generously with salt and pepper and toss to combine. Spread on a prepared baking sheet. Combine mushrooms and remaining teaspoon oil and spread on remaining baking sheet. Bake eggplant and mushrooms 10 minutes, then stir and bake an additional 10 minutes. (Reserve one baking sheet with parchment paper to use again.) Reduce oven heat to 400 degrees F. Pulse eggplant a few times in a food processor until coarse in texture. Transfer to a large mixing bowl. Pulse mushrooms until coarse and add to the same bowl. Pulse cashews until coarse and transfer to bowl. (Processing everything together will make the mixture too mushy; be sure to take the time to process the eggplants, mushrooms and cashews one by one). Add panko, ginger, cilantro, mint, garlic, egg and salt and pepper to the mixture and stir to combine. Use a small ice cream scoop or yours hands to scoop eggplant mixture into 12 balls and arrange on reserved lined baking sheet. Bake until crispy and browned, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15477,"Banana-Cream Cheese Breakfast Cakes 8 ounces cream cheese, at room temperature 1 teaspoon vanilla extract 2 large egg whites, at room temperature 1/2 cup sugar 1 1/2 cups plus 3 tablespoons cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, at room temperature 1 cup plus 6 tablespoons sugar 2 teaspoons vanilla extract 3 large eggs, at room temperature 3 very ripe bananas, mashed Instructions: Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside. Make the cakes: Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl. Clean out the mixer. Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix). Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter. (The cups should be about three-quarters full.) Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15478,"Classic Banana Pudding 3 cups half-and-half 2/3 cup granulated sugar 1/3 cup all-purpose cornstarch 2 teaspoons pure vanilla extract 6 large egg yolks 1/4 teaspoon fine salt 2 tablespoons cold unsalted butter 1 1/2 cups vanilla wafer cookies, lightly crushed, plus more for sprinkling 6 large bananas, sliced 1 1/2 cups heavy cream 1/4 cup confectioners' sugar Instructions: Bring the half-and-half to a simmer in a medium saucepan set over medium heat. Meanwhile, whisk the granulated sugar, cornstarch, vanilla, egg yolks and salt together in a medium bowl. Slowly whisk about 1 cup of the warm half-and-half into the egg mixture, then pour back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and whisk in the butter. Spread half the crushed cookies in the bottom of a 2-quart square or oval dish, top with half the pudding and half the banana slices. Repeat the layers ending with banana. Press a piece of plastic wrap directly against the banana slices and refrigerate until cold, about 30 minutes. Whip the cream and confectioners? sugar in a large chilled bowl with an electric mixer on medium-high speed or by hand with a whisk until stiff peaks. Spread the whipped cream over the pudding and refrigerate until the pudding is firm, at least 2 hours or overnight. Serve with crumbled wafer cookies on top. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 15479,"Glazed Brussels Sprouts and Potatoes Kosher salt 2 pounds baby red-skinned potatoes 2 red onions, cut into 1-inch wedges 2 pounds small Brussels sprouts, trimmed, tough outer leaves removed 1 stick unsalted butter 1 tablespoon chopped fresh thyme 1 tablespoon white wine vinegar 1 tablespoon honey Freshly ground pepper 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels. Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.) Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15480,"Smoky Garlic Hummus Dip 2 tablespoons sliced skin-on almonds 1 large bunch scallions, trimmed 1 tablespoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Three 8-ounce containers prepared tahini hummus with garlic 1 teaspoon sweet smoked paprika, plus more for sprinkling 1/4 teaspoon cayenne pepper One 8-ounce jar piquillo peppers, drained and diced 2 tablespoons chopped parsley leaves Warm pita, for serving Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve. Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top. Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita. ","[Syrah, Tempranillo, Garnacha, Barbera]" 15481,"Neelys Sangria 2 bottles red wine, chilled 1/2 cup brandy 1 cup blood orange juice 1/2 cup sugar 2 blood oranges, sliced into rounds, reserve a few for garnish 1 lemon, sliced into rounds, for garnish Instructions: Combine all ingredients into a large pitcher and stir. Pour into glasses and garnish with a slice of blood orange and lemon. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 15482,"Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley Extra-virgin olive oil, for liberal drizzling 2 tablespoons butter 1/2 cup orzo 1 onion, finely chopped 1 1/4 cup long grain rice 2 cups chicken stock 1 large bundle farm spinach, washed and dried Freshly grated nutmeg Kosher salt and freshly ground black pepper 1 cup Greek feta crumbles 2 (1-pound) pieces flank steak (2-pounds total) 2 tablespoons extra-virgin olive oil, plus more for coating 4 cloves garlic, finely chopped 1 large shallot, finely chopped 1 red cl pepper, chopped or sliced 2 tablespoons chopped fresh oregano 2 tablespoons butter 1 lemon, juiced 6 plum tomatoes, halved A generous handful flat-leaf parsley, thinly sliced Instructions: For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, cl pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.; ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 15483,"Seafood Paella 1/2 teaspoon saffron threads 1 tablespoon lemon juice
1 pound large shrimp (21/25 count), peeled and deveined, tail on
2 teaspoons smoked paprika Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 roasted red peppers, cut into small dice
1 yellow onion, cut into small dice
1/2 cup chopped fresh parsley 1 bay leaf
4 cloves garlic, minced
1 teaspoon cumin
3 cups paella rice
1 cup dry white wine
One 28-ounce can diced tomatoes
4 cups chicken stock, warm
12 littleneck clams, scrubbed
12 mussels, cleaned
3 lobster tails, halved lengthwise 1/2 cup frozen sweet peas, thawed
Lemon wedges, for serving
Instructions: Preheat the oven to 400 degrees F. Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes. Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside. Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes. Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened. Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 15484,"Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts 1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine 2 tablespoons extra virgin olive oil, 2 turns of the pan Salt and pepper 4 pieces, 8 ounces each, boneless, skinless chicken breast 1/4 cup balsamic vinegar, eyeball it 1/4 cup water, eyeball it 1 tablespoon tomato paste 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish 1/2 cup heavy cream, half-and-half or 1/3 cup sour cream 1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted 2 tablespoons chopped parsley leaves Edible flowers (available in produce section with herbs) for garnish Instructions: Cook rice according to package directions. Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat. Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 15485,"Sweet Chili Asian Meatballs 1 slice white bread 1/2 cup whole milk 1/2 pound ground pork 1/2 pound ground lamb 1/2 pound ground bison 3 garlic cloves, chopped 1 tablespoon peeled and finely grated fresh ginger 2 serrano peppers, chopped 2 shallots, chopped 1/2 tablespoon fish sauce 1 tablespoon soy sauce 1/2 teaspoon plum vinegar 1/2 teaspoon mirin 1 lime, juiced 1/2 cup chopped fresh cilantro leaves Kosher salt and freshly ground black pepper 1 egg 3 to 4 tablespoons olive oil 1 jar sweet chili sauce 1/2 cup panko crumbs, toasted 3 tablespoons chopped crystallized ginger Instructions: Soak the slice of bread in the milk in a small bowl. Mix the ground meats, soaked bread, and all remaining ingredients, up to the olive oil, until well combined. Roll the meat mixture into walnut-sized balls. In a large saute pan, over medium-high heat, heat the olive oil and sear the meatballs. If you can't fit them all in the pan at once, cook in batches. Sear into golden brown, about 8 to 10 minutes. Cool slightly. In a small saucepan, heat the chili sauce over low heat. Stick a toothpick or skewer into each meatball, then dip them into the sauce. Roll the tips in toasted panko and crystallized ginger and serve. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15486,"Sweet Potato Biscuits with Peppered Pork Loin, Apple Mustard Butter and Salad 1 3/4 cups all-purpose flour, plus extra if needed 2 tablespoons brown sugar or honey
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cayenne pepper
6 tablespoons chilled unsalted butter, diced, plus extra melted to brush biscuits
3/4 cup mashed sweet potato, cold
1/3 cup buttermilk
1/4 cup golden raisins
2 tablespoon sorghum or molasses 2 tablespoons salt
2 tablespoons freshly ground black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
One 4-pound pork loin
1 pound peeled and cored apples, cut into 1/2-inch chunks, or 12 ounces unsweetened applesauce 4 ounces light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice 2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 bunches arugula 1 pint grape tomatoes or baby heirlooms
1/4 cup sunflower seeds
2 lemons, juiced
1/4 cup olive oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 ounces shaved Parmesan Instructions: For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal. Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix. Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits. Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes. Reduce the oven temperature to 350 degrees F. For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes. For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.) For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese. To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side. Recipe courtesy of Damaris Phillips ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15487,"Vegetable Top Salad with Walnut Dressing 1 cup walnut halves 2 teaspoons Cognac 1/4 teaspoon red pepper flakes 1/4 cup red wine vinegar Kosher salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 1 cup arugula 3 cups vegetable tops, trimmed of stems, coarsely chopped 1 tablespoon honey 1/4 cup finely grated Pecorino cheese Instructions: Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning. Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 15488,"Green Tea Mojito 8 Large fresh mint leaves, plus more for serving 1 cup ice 3 ounces Lamill Coffee Green Mystique Tea (brewed in advance in a 17-ounce tea pot, 2 teaspoons/10 g tea, steep for 3 1/2 minutes) 1 1/2 ounces (3 tablespoons) freshly squeezed lime juice 3 ounces simple syrup (equal parts sugar and water, heated until sugar dissolves, then cooled) 2 ounces club soda Instructions: Muddle mint leaves and ice in a cocktail shaker. Add green tea, lime juice and simple syrup into the shaker and shake well. Pour into a glass and top off with club soda. Garnish with a sprig of mint. Serve with a big smile! ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 15489,"Breaded Chicken Strips 8 slices white bread (about 8 ounces)* 3 tablespoons grated parmesan 2 tablespoons minced fresh parsley leaves 3/4 teaspoon kosher salt Freshly ground black pepper About 1 cup all-purpose flour, for dredging 2 large eggs, beaten 3 boneless skinless chicken breast, each about 8 ounces Vegetable oil, for shallow frying Instructions: Preheat the oven to 350 degrees F. To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper. Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes. With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper. Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15490,"Italian Sub \Boil
6 soft Italian rolls or sub rolls Extra-virgin olive oil Kosher salt 8 ounces pancetta, cut into 1/2-inch cubes 1 head iceberg, shaved 8 ounces mortadella with pistachios, thinly shaved 8 ounces capicola, stacked, rolled, and thinly sliced (aka gabagool chiffonade) 8 ounces Genoa salami, sliced see-through thin 4 ounces Asiago cheese, shredded One 8-ounce container pearl sized mozzarella balls, drained or One 8-ounce mozzarella ball, diced into 1/4-inch cubes 3 Roma tomatoes, diced One 10-ounce jar oil-packed giardiniera, strained 1 cup or one 8-ounce bottle sweet Italian vinaigrette Barbecue potato chips, for serving, optional Instructions: Position a rack in the center of the oven and preheat to low broil. Halve the rolls lengthwise, then slice on the bias into triangular nacho chip shapes. Generously coat the pieces with olive oil and season with salt. Place on 2 rimmed baking sheet in a single layer and broil until just golden brown, 4 to 5 minutes. They should still have give and a chew. Set aside. Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes. Drain on a paper towel-lined plate. Cool to room temperature. Cover the surface of a table or long wooden cutting board with parchment paper or butcher paper. First, spread a layer of the shaved iceberg on the paper. Next, layer on the golden-brown nacho chip-sized oily pieces of sub rolls. Then, add the mortadella, capicola (AKA gabagool) chiffonade and Genoa salami, ribboned around, making sure everything has some height. Next, add the pancetta followed by the Asiago cheese and mozzarella. Add the tomatoes followed by the giardiniera. Finally, using a squeeze bottle, douse it in the vinaigrette. Serve with chips on the side if you like. Ring the bell and beckon the kids. Don\u2019t forget your sub bib either. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 15491,"Robiolo Pizza 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging Salt and pepper 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl 12 ounces robiolo cheese, at room temperature 8 ounces buffalo mozzarella, thinly sliced White truffle oil Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with 1 1/2 teaspoons salt. Add the yeast mixture, the remaining water and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and then divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Remove from grill and slice each in half horizontally. Spread bottom halves of pizza with 3 ounces of the robiolo cheese and 2 ounces of the mozzarella. Season with salt and pepper. Place the tops on and heat on the grill for 30 seconds. Remove from the grill and drizzle each pizza top with a few teaspoons of white truffle oil. Slice into wedges and serve immediately ","[Barolo, Barbaresco, Chianti, Valpolicella]" 15492,"Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori 1 quart peanut oil, for frying Canola oil, as needed 1 seedless cucumber, thinly sliced 1/2 tablespoon rice vinegar 1 teaspoon finely chopped ginger 1/2 cup heavy cream 1 lime, about 2 tablespoons 8 ounces jumbo lump crabmeat, picked over Kosher salt 1/2 cup all-purpose flour 6 (5-ounce) wild rockfish fillets, skin on 6 soft shell crabs, cleaned Tempura Batter, recipe follows Yuzu Glaze, recipe follows Nori Flakes, recipe follows 1/2 bunch scallions, green part only, thinly sliced 2 fresh red chiles, thinly sliced, seeded Toasted Nori Triangles, recipe follows 1 cup rice flour 1/2 cup cornstarch 2 teaspoons kosher salt 2 teaspoons ground ginger 10 ounces club soda 1 tablespoon minced ginger 1 orange, juiced 1 1/2 cups yuzu juice concentrate 1/2 cup lite soy sauce 1/2 tablespoon Asian chili garlic paste, such as sambal oelek 1/2 cup sugar 1 tablespoon water 4 tablespoons cornstarch 1 sheet nori 1 sheet nori 1 teaspoon sesame oil Instructions: Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F. In a medium bowl, toss cucumbers with rice vinegar, set aside. In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger. Cook until fragrant, about 1 minute. Add heavy cream and lime juice, boil until reduced by half. Fold in crabmeat, season mixture with salt, set aside. Place flour on a plate. Season the rockfish with salt and lightly dredge in flour, shaking off the excess. In a large skillet over medium-high heat, heat about 1 tablespoon canola oil. Add rockfish, skin side down, just until skin is crisp, about 2 minutes. Flip and cook to brown other side, about 1 to 2 minutes. Remove fillets to a cutting board, cut fillets in half horizontally. Top half the pieces with the crab mixture and sandwich back together. Wrap portions individually in waxed or parchment paper. Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes. Meanwhile, dip crabs in Tempura Batter and fry until lightly brown and crispy, about 3 minutes, drain quickly on paper towel and cut in half. To serve: On the bottom of the plate, place a few cucumber slices. Drizzle with Yuzu Glaze. Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes. Place rockfish over cucumber, plate soft shell crab next to fish. Sprinkle with scallions and chilies. Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half. In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger. Whisk in club soda. Refrigerate or keep this batter on ice until ready to fry. You may need to whisk in additional flour or water to adjust the batter if it stands. In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste. Bring to a simmer. Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water. Cook, without stirring, until the mixture turns a dark amber color, about 5 to 10 minutes, swirling the pan occasionally to prevent burning. When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture. Return to a simmer. Whisk the cornstarch with enough water to form a smooth slurry. Whisk the cornstarch mixture into the yuzu mixture a little at a time, letting it return to a boil between additions, until the mixture has thickened to a glaze. You may not need all of the cornstarch. Tear nori into small pieces. Grind to a fine powder in batches in a coffee or spice grinder. Using a sharp knife cut to cut nori into 12 small triangles. In a medium skillet over medium heat, add sesame oil. Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 15493,"Almond Panna Cotta with Cherry Compote 2 teaspoons unflavored gelatin 1 cup almond milk 2 1/2 cups heavy whipping cream 1 cup blanched whole almonds 1/2 cup sugar 1 pound fresh Bing cherries, pitted or frozen pitted cherries 1/3 cup cherry preserves 1/3 cup sugar 3 tablespoons balsamic vinegar Instructions: For the panna cotta: In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours. For the cherry compote: While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15494,"Pibimbap 4 cups steamed white rice 8 ounces mung bean or soy bean sprouts 3 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds, toasted 1 garlic clove, crushed into a paste 1 tablespoon finely chopped ginger 4 spring onions, finely chopped on the bias 1 large cucumber Salt 2 tablespoons rice wine vinegar 1/4 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon sesame seeds, toasted 1 pound Fiddlehead Salad (see recipe below) 1 pound Spinach Salad (see recipe below) 2 sheets kingui, cut into strips, if available Toasted sesame seeds Kochujang, to taste 1 pound baby spinach, washed 2 teaspoons sugar 2 1/2 tablespoons dark soy sauce 1 1/2 tablespoons sesame oil 1 1/2 tablespoons sesame seeds, toasted 1 pound fiddlehead ferns 2 teaspoons sugar 3 tablespoons dark soy sauce 1 1/2 tablespoons sesame oil 1 1/2 tablespoons rice wine vinegar 1 1/2 tablespoons sesame seeds, toasted Instructions: Preheat oven to 425 degrees. Trim bean sprouts. Blanch just until tender in boiling water and pat dry. In a large pan stirfry bean sprouts with soy, sesame oil, sesame seeds, garlic, ginger and spring onions. Season with salt and pepper. Thinly slice cucumber. Sprinkle with salt and cover with cold water. Allow to sit for one hour. Drain, rinse in fresh water and pat to remove excess water. In a large bowl combine vinegar, sesame oil, and sesame seeds. Add cucumber and toss to coat. To prepare: Place a layer of cooked rice in 4 heated oven-proof bowls. Arrange layers of the bean sprout mixture, cucumber mixture, Fiddlehead Salad and Spinach Salad over rice. Place in oven for 5 to 10 minutes. Sprinkle with kingui and toasted sesame seeds. Add kochujang to taste. Serve with kimchi. In a large pot of boiling, lightly salted water, blanch spinach for about 2 minutes, until just tender. Drain well. Pat the spinach dry with a towel or squeeze dry with hands. Chop spinach into large pieces. In a large bowl combine sugar, soy and sesame oil. Add spinach add toss to coat. Sprinkle with sesame seeds. Serve warm or chilled. In a large pot of boiling, lightly salted water, blanch fiddleheads until just tender. Drain well. In a large bowl combine sugar, soy sauce and sesame oil. Add fiddleheads and toss to coat. Sprinkle with sesame seeds. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 15495,"Radicchio-Green Mango Slaw 1/4 cup rice vinegar 1 tablespoon finely grated fresh ginger
1 tablespoon granulated sugar
2 teaspoons low-sodium soy sauce
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup canola oil
3 green onions, green and pale green parts, thinly sliced
1 large green mango, peeled, pitted and julienned
1 medium head radicchio, finely shredded
1/2 head Napa cabbage, finely shredded
Instructions: Whisk together the vinegar, ginger, sugar and soy sauce in a small bowl and season with salt and pepper. Slowly whisk in the canola oil until emulsified. Combine the green onions, mango, radicchio and cabbage in a large bowl. Add the dressing and toss until completely combined. Cover and refrigerate for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 15496,"Berry-Mi-Su: Berry-Me-Up 1 package ladyfingers 1 package frozen raspberries, defrosted, 10 ounces 8 large strawberries, sliced 1/2 cup fresh blackberries, a couple of handfuls 1 cup mascarpone cheese, available in specialty cheese case of supermarket 1/3 cup heavy cream 1/2 cup confectioners' sugar Instructions: Open the ladyfingers and separate them. Strain the frozen berries over a bowl, reserve juice. Combine defrosted raspberries with sliced strawberries and blackberries. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Paint the ladyfingers with raspberry juice, liberally. Beat cheese with cream and sugar on low, 2 minutes. Spoon berries, then sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers dotted with berry juice and more mixed berries. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 15497,"Potato Cheese Soup 3 tablespoons butter 3 cups leeks, sliced 4 cups potatoes, peeled and diced 8 cups water Salt and pepper 1 teaspoon Dijon mustard 1 cup grated Cheddar cheese 1/2 cup heavy cream Instructions: In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 15498,"Maple-Walnut Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 2/3 cup packed dark brown sugar 1/2 cup pure maple syrup 1 large egg 1/2 teaspoon pure vanilla extract 1/4 teaspoon maple extract Cooking spray 1/2 cup turbinado sugar 1/2 cup walnut halves Instructions: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft). Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 15499,"Bammies 3 cups cassava (yucca), peeled and grated 3/4 teaspoon salt 2 cups water Vegetable oil Instructions: In a large mixing bowl, mix together the cassava and salt. Add the water, a little at a time, until a dough forms. Divide dough into 6 pieces. With your hands, flatten each piece until it is about 6-inches in diameter. Grease a medium skillet with a coating of vegetable oil and put over medium heat. Place one piece of dough in the skillet. When the bammie's edge starts to pull away from the side of the pan, after about 5 minutes, flatten the dough again with a spatula and turn over. Cook for another 5 minutes or until golden brown Repeat with the remaining five pieces of dough, adding more oil to the skillet when needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15500,"Pasta with Greens and Roasted Garlic 12 ounces dry orecchiette 1 1/2 pounds (2 bunches) broccoli rabe 4 to 6 garlic cloves, peeled and left whole 1/3 cup extra virgin olive oil 1/2 cup chicken broth 1/2 teaspoon dried red pepper flakes 2 cups cooked drained cannellini beans Salt Slab of fresh Parmesan cheese Instructions: Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15501,"Stuffed Mushrooms 1 tablespoon extra-virgin olive oil, plus more drizzling 6 ounces sweet Italian sausage (about 2 links), removed from casings
2 garlic cloves, minced
1 large shallot, minced
24 large button mushrooms, caps cleaned, stems trimmed and finely chopped
Coarse salt and freshly ground pepper Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional)
1 large egg, lightly beaten
2 tablespoons plain dry breadcrumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese
Instructions: Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool. Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil. Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15502,"Onaga Poke 1 pound onaga, cubed 2 Hawaiian cl peppers, minced 1/2 cup limu kohu 1 1/2 teaspoons sesame oil 2 tablespoons minced onion 2 tablespoons soy sauce 1 tablespoon green onion Instructions: In a mixing bowl, mix onaga with the remaining ingredients. Serve cold. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 15503,"Lemon Cake with Blueberry Compote Nonstick cooking spray 3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
Finely grated zest of 3 lemons (about 3 tablespoons) plus 2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1 cup milk
6 ounces blueberries (1 1/2 cups) 1/3 cup sugar
2 tablespoons fresh lemon juice 2 tablespoons water Juice of 1 lemon 10 large egg whites
2 1/2 cups sugar
6 sticks (3 cups) unsalted butter, cut into cubes, cool but not cold
1 tablespoon pure vanilla extract
Pinch salt
Instructions: For the lemon cake: Preheat the oven to 325 degrees F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray. Whisk together the flour, baking powder and salt. With an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the lemon zest and vanilla. Add the flour mixture in 3 batches, alternating with two additions of milk and lemon juice and beating until just combined after each. Divide the batter evenly between the prepared cake pans. Bake, rotating halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool in the pans on a rack for 5 to 10 minutes, then remove the cake layers from the pans and wrap in plastic wrap to cool completely. For the blueberry compote: Meanwhile, bring 1 cup of the blueberries and the sugar, lemon juice and water to a simmer in a small saucepan over medium heat. Cook until the berries burst and the liquid thickens slightly, about 5 minutes. Stir in the remaining 1/2 cup blueberries and let cool. For the buttercream: Wipe the bowl of a stand mixer with a paper towel dampened with lemon juice, to remove any trace of grease. Add the egg whites and sugar to the bowl, and cook over a pot of simmering water, whisking constantly but gently, until hot and the sugar has dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment and begin to whip until the meringue is thick and glossy, and the bottom of the bowl feels room-temperature to the touch, about 10 minutes. Switch to the paddle attachment and, with the mixer on low speed, add the butter cubes 1 at a time until incorporated; then mix until silky smooth. Add the vanilla and salt, continuing to beat on low speed until well combined. Slowly add up to 1/2 cup blueberry compote, mixing until the desired texture is reached. To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream. Serve immediately, or refrigerate and bring the cake back to room temperature for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15504,"Cherry-Topped Lemon-Coconut Cookie Cups Cooking spray 2 sticks unsalted butter, at room temperature 1 1/4 cups sugar 1 large egg, at room temperature 2 cups sweetened shredded coconut 1 1/2 tablespoons grated lemon zest, plus 1/4 cup lemon juice (from 2 lemons) 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon fine sea salt 3/4 cup white chocolate chips 1/4 cup cream of coconut 32 maraschino cherries, patted dry Instructions: Preheat the oven to 375 degrees F. Coat 32 mini-muffin cups with cooking spray; set aside. Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, 1/2 cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low; gradually beat in the flour mixture until just combined. Drop 1 1/2 tablespoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a 1/2-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely. Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining 1/2 tablespoon lemon zest and 1 tablespoon lemon juice. Put the remaining 1 1/2 cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (If the melted white chocolate starts to thicken, microwave again to soften.) Let sit until set, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15505,"Farro Risotto al Chianti 1/4 cup extra-virgin olive oil 3 shallots, diced 14 ounces farro or wheat berries 3 cups Chianti Classico wine 2 cups vegetable stock 2 tablespoons unsalted butter Freshly grated Parmigiano-Reggiano cheese Instructions: Heat the extra-virgin olive oil and 1 tablespoon butter in a large pot; add the shallots. Saute the shallots until they are translucent. Add the farro, stir and lightly toast and coat with the butter. Add 1 cup Chianti and let it reduce completely, stirring constantly. Ladle 1/2 cup vegetable stock at a time into the farro. Continue stirring, adding more vegetable stock as it evaporates. Repeat the process until the stock is gone. Continue the process using the remainder of the wine. Cook for another 12 to 15 minutes or until the farro is al dente. Stir in the grated Parmigiano cheese and the remaining butter. Transfer the risotto to a warm bowl and serve immediately. ","[Chianti Classico, Barolo, Dolcetto, Montepulciano]" 15506,"Smoked Swordfish Salad Mazatlan 3/4 pound swordfish, in one piece 1/3 cup cider vinegar 1 large clove garlic, minced 1/2 teaspoon salt 1/2 tablespoon freshly ground black pepper 1/2 teaspoon sugar 1/2 avocado, peeled 2/3 cup olive oil 3 green onions, white and light green parts only, finely chopped 1 small white onion, sliced paper thin and, if desired, soaked in ice water for 2 hours 3 cups spinach leaves, well washed 1 head butter lettuce, outer leaves discarded and inner leaves torn into bitesized pieces 1 pint cherry tomatoes, halved Instructions: Prepare a smoker for hot smoking by soaking and then igniting 3 large hardwood chunks, and regulating the temperature so that it will remain between 170 degrees and 250 degrees. Smoke the fish for 1 to 1 1/4 hours, or until the flesh is flaky and cooked through. Shred the flesh and refrigerate until ready to serve. In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified. Transfer to a glass bowl, stir in the green onions, and taste for seasoning. Cover with plastic wrap and refrigerate for 2 hours. When ready to serve, drain the onion slices, pat them dry, and separate them into rings. In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently. Pour on enough dressing to coat, and toss again just to mix. Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad. Drape a few onion rings over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15507,"Fillet of Beef Meurice 2 pounds beef tenderloin 1 garlic clove 1/4 cup brandy 1 (10-ounce) tin champignons Salt, black pepper to season Clarified butter Squeeze of lemon juice 8 ounces chicken liver pate 5/8 cup cream 1 tablespoon horseradish Instructions: Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 15508,"Orange and Jicama Salad 1 jicama, peeled, sliced, julienned 3 oranges, supremed 1 small red onion, diced 1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves) 1 tablespoon honey 2 tablespoons chopped cilantro Salt and pepper to taste Instructions: Combine all ingredients. Refrigerate for 1 hour. ","[Viognier, Vermentino, Gruner Veltliner]" 15509,"Tangerine Popsicles 8 whole raspberries 16 ounces tangerine juice 8 toothpicks Instructions: Stand 1 raspberry right side up in the bottom of 8 (2-ounce) small plastic cups. Stick a toothpick in each berry so it is standing up straight. Carefully pour tangerine juice over the berry and freeze. Turn out of plastic cups and serve. ","[Ros, Sauvignon Blanc, Vermentino]" 15510,"Pork Tenderloin with Seasoned Rub Recipe | Best Baked Pork Tenderloin 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme Salt 1 1/4 pounds pork tenderloin 1 tablespoon olive oil 1 teaspoon minced garlic Instructions: Preheat the oven to 450 degrees F. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 15511,"Lobster fra Diavalo with Ricotta Cavatelli 1/2 cup ricotta cheese, drained and dry 1 1/2 cups all purpose flour 1 tablespoon extra virgin olive oil, plus 4 ounces 1 teaspoon kosher salt 12 organic egg yolks 1 (16-ounce) can San Marzano tomatoes 2 cloves garlic 2 pounds lobster 1 fresh red Thai cl, sliced 1/4 cup dry white wine 2 tablespoons butter 8 basil leaves Sea salt and freshly cracked white pepper Instructions: Fit electric mixer with a dough hook. In the bowl of the mixer, combine ricotta, flour, 1 tablespoon oil, and salt. Form a well in the middle of the mixture and crack yolks into middle of the well. Using the dough hook, mix until the ingredients just come together. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use. Bring 2 large pots of water to boil and salt heavily (salty like the sea). While water is coming to boil, pass tomatoes through a food mill and then chinoise to remove seeds. Set aside. Thinly slice garlic and set aside. Remove the tail and claws of the lobsters and place the claws in 1 of the pots of boiling water. Turn the heat off and wait 2 minutes. Add the tails. Let steep 6 minutes more and remove tails and claws to ice water. When cooled, remove meat, chop and reserve. Add cavatelli to other pot and cook about 8 minutes. In saute pan, heat 4 ounces oil and add garlic, cooking 1 minute until garlic starts to just brown. Add sliced chili and cook 1 more minute. Stir in 1/4 cup dry white wine, cooking 1 minute, then add tomato puree. Cook 3 minutes more. When pasta is cooked, add it to the sauce with the lobster and cook 2 minutes. Add butter and turn off heat. Stir and season, to taste, with sea salt and white pepper. To serve, divide the pasta among 4 bowls, tear the basil leaves with your hand and sprinkle over the top of the pasta. Drizzle with extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15512,"Phil's Calcionetti 2 cups all-purpose flour 1/2 cup powdered sugar Pinch salt 2 tablespoons shortening 2 eggs 1/2 teaspoon lemon zest 1/2 cup chick peas, cooked 1/4 cup brown sugar 2 tablespoons honey 2 tablespoons grated chocolate 1/2 cup finely chopped walnuts Vegetable oil, to fry 1/4 cup milk, to seal dough Powdered sugar, to dust cookies Instructions: Preheat vegetable oil to 360 degrees. To make the dough, sift together flour, sugar and salt. Mix in shortening using hands or pastry cutter until crumbly. Add eggs and lemon zest. Mix until just incorporated. Use pasta machine to roll out half the dough to 1/8-inch thickness and forming a long rectangular shape (roughly 15 inches by 3 inches), being careful not to overwork dough. Repeat with other half of dough. Set aside. To make the filling, use fork to mash chickpeas thoroughly. Stir in brown sugar, honey, grated chocolate, and chopped walnuts. Drop heaping teaspoonfuls of filling along length of rectangular dough (leaving 1-inch between spoonfuls) keeping to one side. There should be enough room for about 10 spoonfuls. With pastry brush use milk to moisten area around each filling spoonful. Fold dough lengthwise over filling and press down to remove any air and to seal edges. With a fluted pastry cutter or pizza cutter, cut into squares to form individual cookies. Repeat procedure with remaining filling and dough. Fry cookies in hot vegetable oil until golden brown. Remove and place on paper towels to drain excess oil. Dust with powdered sugar. Serve the same day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15513,"Apple-and-Ham Salad 3 crisp apples (such as Cortland) Juice of 1 lemon 3 tablespoons extra-virgin olive oil 5 shallots, thinly sliced Kosher salt 2 tablespoons apple cider vinegar 2 tablespoons dijon mustard 1/4 cup sour cream 1/2 pound deli-sliced Black Forest ham, torn into pieces 2 bunches watercress, trimmed 4 endives, sliced crosswise Freshly ground pepper Instructions: Thinly slice the apples. Toss with the lemon juice in a large bowl. Make the dressing: Heat the olive oil in a skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes. Whisk in the vinegar and mustard; remove from the heat and let cool slightly. Whisk in the sour cream and 1/4 cup water. Add the dressing to the bowl with the apples. Add the ham, watercress and endives. Season with salt and pepper and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15514,"Chimichurri Sauce 2 lemons 1 bunch fresh cilantro, leaves roughly chopped, about 1 cup 1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup 1 bunch fresh mint, leaves roughly chopped, about 3/4 cup 6 cloves garlic Pinch kosher salt 1/4 teaspoon red pepper flakes, or to taste 1/2 cup light olive oil Instructions: Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with empanadas. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 15515,"Sunny's Paprika Ganache 1 pound semisweet chocolate chips, chopped 1 teaspoon Hungarian paprika
2 cups heavy cream
Instructions: Put the chocolate and paprika in a medium bowl. Heat the heavy cream in a pot over low heat until it gently simmers. Pour the cream over the bowl of chocolate and let sit a few minutes to melt most of the chocolate. Stir to smooth it out and melt the rest of the chocolate. Serve. ","[Chardonnay, Riesling, Gewrztraminer]" 15516,"Roast Beef and Wild Mushroom Hash 2 russet potatoes, peeled, diced 1/4 cup olive oil 1 large Spanish onion, peeled and diced 1/4 pound shiitake mushroom caps, julienned 2 pounds top round of beef, cut into 1/2-inch cubes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon chili pepper puree (ancho, new mexico or california) 1/2 cup fresh plum tomato dice, seedless 2 tablespoons chopped cilantro 1/2 cup sugar snap peas, blanched and julienned Instructions: Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil. Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown. Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 15517,"Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil 1 cup olive oil, divided Zest of 2 lemons Salt and pepper, to taste Instructions: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Blend ingredients until smooth. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 15518,"Chocolate Terrine 8 ounces semisweet chocolate, chopped 3/4 cup (6 ounces or 1 1/2 sticks) butter 1/2 cup coffee 3/4 cup sugar 4 eggs, beaten Instructions: Preheat oven to 350 degrees F. In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter. Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F. Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes. Let cool, then chill overnight. Turn out the next day and serve in slices. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 15519,"Red Wine-Blueberry-Peach Sangria 1 cup fresh blueberries 1 cup simple syrup (equal parts water and sugar heated until sugar dissolves: cool) 1 bottle dry and fruity red wine 1/4 cup Triple Sec 1/4 cup brandy 1 orange, thinly sliced 1 peach, pitted and thinly sliced Instructions: Combine the blueberries and simple syrup in a pitcher and lightly muddle them with a potato masher. Add the wine, Triple Sec, brandy, and orange and peach slices. Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Garnacha]" 15520,"Fiesta Bone 4 cups wheat flour 1/2 cup corn meal 1 egg (medium) 2 tablespoons vegetable oil 1 3/4 cups water 1 cup sun dried tomatoes 1 tablespoon minced onion 1 tablespoon minced garlic 1 tablespoon cilantro Instructions: Preheat oven to 375 degrees. Combine all dry ingredients. Next add the egg, vegetable oil, water and remaining ingredients to the dry mixture. Continue adding additional water, if needed, one tablespoon at a time, stirring until dough forms a ball. Then knead by hand. Roll into 1/2-inch-thick roll. Cut out bone or any other fun shapes. Bake for approximately 50 minutes on baking sheet sprayed with non-stick cooking spray Cool. Party hearty with the Fiesta Bones ","[Rioja, Tempranillo, Garnacha, Barbera]" 15521,"Iron Works BBQ's Boneless Beef Ribs 1 family-size package boneless beef ribs, enough for 4 servings One 7-ounce bottle BBQ dry rub (recommended: Iron Works BBQ Dry Rub) 1/2 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Your favorite barbecue sauce, optional Instructions: Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes. Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 15522,"Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream 500 milliliters egg whites 800 grams granulated sugar 900 grams unsalted butter, room temperature 250 grams white chocolate, melted and cooled 250 grams dark chocolate, melted and cooled 2 teaspoons ground cinnamon 2 teaspoons sweet ancho cl pepper 1 teaspoon cayenne pepper 2 teaspoons vanilla extract 2 sticks butter 2 cups sugar 4 large eggs 3 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 cup whole milk 1 1/2 teaspoons vanilla extract Instructions: Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely. Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth. Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy. Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt. Preheat oven to 350 degrees F. Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans. Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch. Frost cake and decorate as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 15523,"Pizza Bianca One 12-ounce ball pizza dough 1/2 cup all-purpose flour 1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano 1 teaspoon lemon zest (1 lemon) 1/2 teaspoon fresh thyme leaves
16 thin slices mortadella
Instructions: Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15524,"Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips 2 eggplants, cut vertically into 1/2-inch thick slices 2 red peppers, quartered and seeded 2 yellow peppers, quartered and seeded 2 red onions, sliced 1/2-inch thick 1/4 cup plus 2 tablespoons olive oil 2 cloves garlic, finely chopped 2 tablespoons lemon juice 4 ounces soft goat cheese, crumbled 2 tablespoons finely chopped oregano Salt and freshly ground pepper Instructions: Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 15525,"Herbed Spaetzle Kosher salt 3 cups all-purpose flour Freshly ground pepper Large pinch of freshly grated nutmeg 1 cup sour cream 1 cup seltzer 3 large eggs 1/3 cup chopped fresh dill and/or parsley 1 tablespoon whole-grain mustard (optional) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 4 tablespoons unsalted butter Instructions: Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15526,"Bacon, Peach and Arugula Sandwiches 8 slices thick-cut bacon 1/4 cup packed fresh basil 2 tablespoons extra-virgin olive oil 1 teaspoon fresh lemon or lime juice Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
3 tablespoons mayonnaise 8 thick slices multigrain bread 2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping Cornichons or other pickles, for serving (optional) Instructions: Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half. While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined. Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15527,"Pumpkin Cheesecake 3 tablespoons unsalted butter, softened 3 tablespoons sugar 1 egg yolk 1 cup bleached all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 pound cream cheese 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cups pumpkin puree (one 1-pound can) 2 eggs 2 egg yolks 9-inch springform pan, bottomed buttered Instructions: Preheat the oven to 350 degrees and set a rack in the middle level. For the dough, in a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth. In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly. Press the dough into the bottom of the prepared pan. Bake for about 20 minutes, until dry and golden. Cool the pastry layer. Lower oven temperature to 325 degrees. For batter, beat cream cheese by machine on medium speed, until light. Beat in sugar, spices and puree, scraping bowl and beater(s) often. Beat in eggs and yolks, scraping often again. Scrape batter into prepared pan. Place pan on double square of foil and fold foil around pan bottom. Place springform in a small roasting pan and add an inch of warm water to roasting pan. Bake cheesecake about 50 to 60 minutes, or until slightly firm in center. Cool on a rack; wrap and refrigerate when cold. To serve, remove springform side and slide cake to a platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 15528,"Seared Center-Cut Filet Mignon with Mushroom Demi-Glace Sauce and Herby Shoestring Potatoes 2 center-cut beef tenderloins, each 6 inches long 2 teaspoons granulated garlic 2 teaspoons onion powder 2 teaspoons smoked paprika Kosher salt Extra-virgin olive oil, for cooking 12 ounces mushrooms, a mix of cremini, shiitake and maitakes, stems removed and sliced 4 to 5 sprigs thyme, tied in a bundle with twine, plus the leaves of 1 sprig 1 shallot, minced 1/2 cup cognac 2 cups veal demi-glace 2 tablespoons cold unsalted butter, cut into pats 1 tablespoon thinly sliced chives Canola oil, for frying 4 large Yukon gold potatoes, peeled 8 sage leaves 2 sprigs rosemary 2 dried chiles Instructions: Preheat the oven to 375 degrees F. Season the tenderloins on all sides with the granulated garlic, onion powder, smoked paprika and kosher salt. Truss the tenderloins with kitchen twine. Preheat a large cast-iron pan with a good amount of olive oil over medium-high heat. Add the tenderloins and sear on all sides until brown and crusty, about 8 minutes. Remove the tenderloins onto a sheet tray lined with a rack. Place into the oven and roast the tenderloins for 10 minutes. Rotate the pan, then bake for another 15 to 20 minutes or until they reach an internal temperature of 130 to 135 degrees F for medium rare when inserted with a thermometer. Allow the meat to rest for at least 10 minutes. Remove the kitchen twine before slicing. Preheat a large saute pan with some olive oil over medium-high heat. Saute the mushrooms and the leaves from about 1 thyme sprig in batches until browned, 4 to 5 minutes. Remove from the pan and add the shallots, kosher salt to taste and another drizzle of olive oil if needed and saute until translucent, 2 to 3 minutes. Remove the pan from the heat and add the cognac. Carefully ignite. Return the pan to the heat. Once the alcohol burns off, add the veal demi-glace, thyme bundle, all of the mushrooms, and a pinch of salt back into the pan. Cook until the sauce thickens and reduces to the point where it coats the back of a spoon, 5 to 7 minutes. Swirl in the butter, one pat at a time. If the sauce gets too thick, you can add a bit more demi until it\u2019s the right consistency. Remove the thyme bundle and discard. Season the sauce with kosher salt to taste and top with the chives. Set up a deep fryer or heavy-bottomed pot with canola oil and heat the oil to 350 degrees F. Slice the potatoes lengthwise on a mandoline and cut into matchsticks. Place into a large bowl of water and let the potato matchsticks soak for 20 minutes. Remove from the water and pat them well to dry off or dry in a salad spinner. Working in batches, fry the potatoes, turning occasionally with heat-resistant tongs, until golden brown and crispy, 3 to 4 minutes. Throw the sage leaves, dried chilies and sprigs of rosemary into the oil about 1 minute before draining. Remove the fries and drain on a paper towel-lined plate. Season immediately with kosher salt. Serve the sliced tenderloin alongside the mushroom bordelaise and shoestring fries. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 15529,"Poached Tiger Prawns with Clams, Bok Choy, and Shiitake Mushrooms 4 cups chicken broth 1 tablespoon soy sauce 1 teaspoon ginger 1 teaspoon star anise 1 teaspoon fish sauce 1 teaspoon grated orange peel 1 baby bok choy, halved 1 tablespoon sliced green onion 1 cup shiitake mushrooms 1 sheet nori paper 1 tablespoon vegetable oil 4 extra-large (U-10) shrimp, peeled and deveined 12 littleneck clams Instructions: Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat. Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips. Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more. Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15530,"Roasted Beet and Cashew Dip 1 cup cashews One 12-ounce package roasted beets (6 to 8 small beets), plus their juices
2 tablespoons chopped fresh dill, plus additional for garnish
1 lemon, zest and juice
1 mini cucumber, peeled and chopped
2 tablespoons extra-virgin olive oil, plus additional for garnish
Kosher salt and freshly cracked black pepper
1/4 cup crumbled feta cheese Potato chips, homemade or store-bought, for serving, recipe follows 6 purple potatoes Vegetable oil, for deep-frying Kosher salt Instructions: Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes. Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week. Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15531,"Panettone French Toast 6 large eggs 2 cups half-and-half 1/2 teaspoon sugar 1 teaspoon vanilla extract Finely grated zest of 1 orange One 17 1/2 ounce loaf panettone 3 tablespoon unsalted butter Confectioners' sugar Marinated Berries or Glazed Apples and Pears, recipes follow 2 tablespoons sugar 1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved Grated zest of 1/2 lemon Grated zest of 1/2 orange 1 cup water 2 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1/2 pint raspberries 1/2 pint blueberries, rinsed 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds) 3 Bosc pears (about 1 1/4 pounds) Juice of 1 lemon 1/4 cup unsalted butter 3 tablespoons sugar Grated zest of 2 oranges, plus their juice Two 3-inch-long cinnamon sticks 2 tablespoons Calvados, Apple Jack, or brandy (optional) Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds. Heat 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes. To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears. In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve. Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15532,"Thyme Honored Steak 1 1/2 lbs. hangar steak cut into 4-6 portions 1/3 cup fresh thyme leaves 2 Tbs. plus 2 tsp. olive oil 3 Tbs. unsalted butter salt and pepper salt and pepper
1 small shallot, minced 1/4 cup dry white wine 1/2 cup unsalted chicken broth
Instructions: Drizzle two teaspoons olive oil on steaks and spread with your hands to cover steaks with a film of oil. Season both sides of steak with salt and pepper. Coat both sides with thyme leaves, pressing with your hands to make them adhere. Heat the two tablespoons olive oil on high heat in a heavy skillet until very hot but not smoking. Add one tablespoon butter, tilting the pan to coat and immediately add steaks and sear until steaks are beginning to brown and a nice crust forms, about 3-4 minutes. Turn steaks, reduce heat to medium-high and continue cooking until steaks are medium rare, about another 4 minutes depending on thickness of steaks. Remove steaks to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add shallot to pan, cook stirring until shallot begins to soften, about 2 minutes. Add wine to pan and continue cooking, scraping bottom of pan to loosen brown bits. When almost all wine has evaporated, add chicken broth, raise heat to high and boil until reduced by half. Swirl in remaining butter. Taste sauce and season with salt and pepper if needed, then pour over steaks. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 15533,"Texas-Style Barbecue Sauce 1 1/2 cups beef stock or broth 1/2 cup ketchup 1/2 small onion, finely chopped 2 tablespoons bacon drippings or unsalted butter Kosher salt and freshly ground pepper Instructions: Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving. Photograph by Andrew Purcell ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 15534,"Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole 2 ancho chiles, seeded 2 pasilla chiles, seeded 1 cup strong hot coffee 3 tablespoons tomato paste 1 (14-ounce) can chicken broth 1 tablespoon olive oil 1 chopped onion 4 garlic cloves, chopped 2 tablespoons golden raisins 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2 tablespoons peanut butter 3 tablespoons chipotle hot sauce (recommended: Tabasco) 1 1/4 cups water, divided 2 ounces dark chocolate, chopped 2 tablespoons fresh lime juice 2 avocados, halved, pitted and peeled 1/2 red onion, finely diced 2 jalapeno peppers, seeded and finely diced 1 lime, zested and juiced 2 tablespoons freshly chopped cilantro leaves 1/2 cup sour cream 1 tablespoon chipotle hot sauce (recommended: Tabasco) 4 pounds flat iron steak, room temperature just prior to cooking 4 tablespoons chipotle powder Salt and freshly ground black pepper 8 flour tortillas Cotija cheese Instructions: In a bowl, mix the ancho and pasilla chiles and the hot coffee. Cover and let stand at room temperature for 15 minutes. Add the chiles, some of the soaking liquid, the tomato paste, and the broth to a blender and process until smooth. Heat a saucepan over medium-high heat. Add 1 tablespoon of olive oil and the chopped onion. Saute for 3 minutes, then add the garlic and saute for 1 minute. Stir in the raisins, cumin, cinnamon, and cloves; saute 1 minute more. Add the onion mixture, peanut butter, hot sauce and 1/4 cup water to the blender with the cl mixture and process until smooth. Strain. Put the cl mixture, remaining 1 cup of water, and the chocolate into a saucepan. Cook over medium heat, partially covered, stirring occasionally, for 18 minutes, Remove the pan from the heat and stir in the lime juice. For the guacamole: Add the avocado flesh to a medium bowl and the onion, jalapeno, lime zest, lime juice and cilantro. Stir and mash to desired consistency. Cover and refrigerate until ready to use. Heat a grill pan or grill to medium heat. Season both sides of the steak with chipotle powder and salt and pepper. Cook 4 to 5 minutes per side for medium-rare. Meanwhile, warm the tortillas in the microwave. Wrap them in paper towel and warm them for 1 minute. Remove them from microwave and set aside. Slice the steak into small strips and add to a saucepan, over low heat. Stir in the mole sauce and heat until the meat and sauce are warmed through. Arrange a generous portion of the steak mixture in the middle of each warmed tortilla. Top with the guacamole, chipotle creme and cojita cheese. ","[Malbec, Tempranillo, Garnacha, Barbera]" 15535,"Lemon Soy Dipping Sauce 4 fluid ounces dark soy sauce 4 fluid ounces lemon juice 1 fluid ounce seasoned rice vinegar 1 teaspoon Tamari sauce 1 teaspoon mirin 1/2 inch piece grated fresh ginger 1/2 inch piece grated fresh galangal 1 piece lemon grass, bottom 3 inches only (tough outer layers removed and discarded), chopped finely 1/2 red cl pepper, seeds removed 1 1/2 inch (width) by 6 to 8 inches (length) strip of kelp, broken into small pieces 2 roots or 4 sprigs cilantro Small bunch chives, chopped finely 4 tablespoons powdered wasabi mixed with a little mineral water to make a thick paste Instructions: Combine all of the ingredients and allow to infuse overnight so all of the flavors develop. Strain through a fine mesh sieve. Divide the sauce between serving saucers and into each, add 1 teaspoon of very finely chopped chives and a small ball of wasabi. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 15536,"Citrus Tarte Tatin 3 Meyer lemons 3 tangerines 2 blood oranges 2 Cara Cara oranges 2 navel oranges 2 ruby red grapefruit 1/4 cup granulated sugar 1/4 cup light brown sugar 3 tablespoons unsalted butter 1 sheet frozen puff pastry, thawed 1 cup cold heavy cream 1/2 vanilla bean, seeds scraped out 1 tablespoon confectioners' sugar Instructions: Preheat the oven to 425 degrees F. Cut the lemons, tangerines, oranges and grapefruit into 1/2-inch-thick slices and trim the slices into equal-size squares, each approximately 1 1/2 inches. You will need 36 tiles of citrus for the finished tart. Keep the squares grouped by color and set aside. In a small saucepan, combine the granulated sugar, brown sugar, butter and 2 tablespoons water and place over medium heat. Cook until the mixture is bubbly and the sugars have dissolved. Pour the mixture into a 9-by-13-inch baking dish and swirl to coat the bottom. Use a pastry brush if necessary to spread the syrup evenly. Arrange the citrus in a checkerboard pattern, alternating colors, over the bottom of the dish. Top with the puff pastry. Bake until the pastry is puffed and golden brown, 10 to 12 minutes. Whisk the heavy cream, vanilla bean seeds and confectioners\u2019 sugar together in a metal bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip. Remove the tart from the oven. Invert it onto a work surface. Cut it into portions and transfer them to individual plates. Serve with dollops of the whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15537,"Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli 1/4 cup hot sauce 1/4 cup Worcestershire sauce 2 tablespoons molasses 3 cloves garlic, minced 1 yellow onion, diced One 14-ounce can tomato sauce 2 pounds boneless, skinless chicken breasts Salt and freshly ground pepper 6 hamburger buns, split and toasted Celery leaves, for serving Blue Cheese Aioli, for serving, recipe follows 1/2 cup crumbled blue cheese 1/3 cup mayonnaise 1 teaspoon fresh thyme leaves 1 clove garlic, minced Instructions: Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken. Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 15538,"Bean Ragout 4 cups white beans or gigante bean 6 ounces extra-virgin olive oil 4 ounces garlic, sliced 4 ounces shallots, sliced 10 ounces chicken stock 4 tablespoons butter 2 lemons, zested 3 ounces Italian parsley leaves, chopped Kosher salt and freshly ground black pepper 1 1/2 quarts apple cider (recommended Knudsen's) Instructions: In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain. Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate. 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, Vermentino, Grner Veltliner]" 15539,"Buffalo Tamales 1 1/2 pounds buffalo bottom round roast or similar cut (an allowance of 1 ounce per tamale) Salt and freshly ground black pepper 1 large onion, minced 3 clove garlic, lightly crushed with the side of a knife blade and minced 3 dried red chiles 2 teaspoons ground cumin 1 tablespoon minced fresh cilantro leaves 2 cups shortening 2 2/3 cups corn harina (flour made from hominy, such as Bob's Red Mill) 2 cups beef stock 1 tablespoon grapeseed oil 3 shallot, minced 2 garlic cloves, minced 2 cups cooking liquid from braising the buffalo, supplemented with beef stock as needed 1 tablespoon red chili powder Salt and freshly ground black pepper 1 tablespoon cornstarch Instructions: For the buffalo: Season buffalo meat with salt and pepper. In a large stockpot, cover buffalo meat with water, add onion, garlic, chiles and cumin. Cover and bring to a simmer. Slowly braise for about 2 hours or until the meat is fork tender. Reserve cooking liquid for the sauce. For the corn husks: Place the corn husks in a large bowl and cover with tepid water. You may have to weigh them down with another bowl of water. Allow to soak as needed to hydrate, while the buffalo is braising. For the masa de maez: Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina and beef stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside. Transfer the buffalo meat to a utility platter and shred with 2 forks. Reserve 2 cups of the cooking liquid for the sauce. (If there is not enough, don't worry, you will supplement it with beef stock for the sauce.) Leave enough of the cooking juices to keep the meat just moist and return the shredded beef to this liquid, and cover to keep warm. Lay out the corn husks and spread about 1 to 1 1/2 tablespoons of the masa dough into each followed by 1 to 2 tablespoons of the shredded buffalo. Fold each tamale so that the masa encases the meat, and use a thin strip of corn husk to tie the tamale. Place in a steamer basket, on end if possible, so that each tamale supports the one next to it. Place over a pot filled with a couple of inches of simmering water for steaming, cover and let steam until firm, about 1 hour. (The corn husk will fall away easily when it is done. While the tamales are steaming, make the tamale sauce. Heat the grapeseed oil over medium to medium high heat in a medium saucepot. When the oil begins to shimmer add the shallots and garlic and saute until the onion becomes translucent. Add 2 cups of the buffalo cooking liquid and/or beef stock to the shallots and garlic and increase heat to bring to a rapid boil. Add the chili powder, salt and pepper, to taste, and let reduce by half. Add the cornstarch to a separate small bowl and gradually whisk in 1 tablespoon of the liquid to create a slurry. Gradually whisk this into the saucepot to thicken the mixture. Let tamales rest briefly before serving, and serve with small bowls of tamale sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15540,"Sofrito Mashed Potatoes 2 tablespoons salt 2 pounds potatoes (recommended: Yukon gold) 3 tablespoons canola oil 1/4 cup chopped red onions 1 red bell pepper, chopped 1/2 green pepper, chopped 3 tablespoons chopped garlic 2 tablespoons tomato paste 1/4 cup white wine 3 ounces tomato sauce 3 tablespoons unsalted butter 1/2 cup heavy cream 3 tablespoons salt Salt and pepper 2 tablespoons chopped cilantro leaves Instructions: Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender. Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half. Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm. When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 15541,"Beverly Hills Chopped Salad 2 vine-ripe tomatoes, seeds removed and chopped 1 head iceberg lettuce, chopped 1 romaine heart, chopped One 15-ounce can chickpeas, rinsed and drained 5 ounces dry salami, julienned 1 cup grated fresh mozzarella 1/3 cup olive oil 1/3 cup freshly grated Parmesan 1/3 cup white wine vinegar 1 teaspoon dry mustard Kosher salt and freshly ground black pepper Instructions: Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl. Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine. Add the dressing to the salad and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15542,"Sunny's Grilled Asparagus Soup with cl-Cheese Ciabatta Toast 1 bunch asparagus, trimmed and peeled if tough 4 scallions, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 cups vegetable stock, warmed
1/2 cup whole fat plain Greek yogurt, at room temperature
1/4 cup lightly packed fresh Italian parsley Zest of 1 lemon
1 clove garlic, grated
1/2 cup apricot jam 1/4 cup sambal oelek 2 ciabatta rolls, sliced in half
2 cups shredded Italian blend cheese
1/4 cup whole fat plain Greek yogurt 1 to 2 tablespoons lemon juice
1 tablespoon honey
Instructions: For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate. Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board. Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes. Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth. Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed. To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern. Serve the toast alongside the soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15543,"Desert Cooler 2 cups orange juice 2 cups pineapple juice 2 cups sparkling apple cider (recommended: Martinelli's) Ice Pineapple spears, for garnish Fresh mint sprigs, for garnish Instructions: Combine juices and apple cider in a pitcher. Pour into glasses filled with ice and garnish with pineapple spears and fresh mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15544,"Profiteroles 3/4 cup/170 g butter 4 teaspoons sugar Pinch salt 1 1/2 cups/185 g all-purpose flour 6 eggs, lightly beaten 1 1/2 teaspoons pure vanilla extract Milk, for glaze 1 cup/250 ml heavy cream 8 ounces/225 g bittersweet chocolate, finely chopped 12 scoops vanilla ice cream Instructions: For the choux balls: Preheat the oven to 375 degrees F/190 degrees C. Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.) Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag. Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy. For the chocolate sauce: Heat the cream in a saucepan just to the boiling point. Turn off the heat, and add the chocolate. Let sit a minute to melt, and stir until smooth, adding more cream to thin, if needed. For assembling: Slice 12 choux balls in half (reserve the remainder for another use). Put a scoop of vanilla ice cream on the bottom half of each, then replace the tops. Arrange 3 on each serving plate, and drizzle over chocolate sauce to each person's liking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15545,"Fudgy Avocado Pops 2 ripe avocados 7 ounces coconut milk
7 ounces sweetened condensed milk
2 tablespoons maple syrup
4 teaspoons cocoa powder
1 teaspoon vanilla extract
Instructions: Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth. Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours. ","[Chardonnay, Pinotage, Tempranillo, Garnacha]" 15546,"Sugar-Roasted Plums and Apricots 1/4 cup sugar 1/4 teaspoon cinnamon 6 plums*, cut in half and pitted 6 apricots*, cut in half and pitted 1 teaspoon pure vanilla extract 1/4 cup fresh orange juice Instructions: Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and cinnamon. In another bowl, toss the plums, apricots, vanilla extract, and orange juice together. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with the cinnamon-sugar mixture. Roast for 15 to 20 minutes or until the fruit is fork tender. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 15547,"Indian Doughnuts 1 1/2 cups whole, 2 percent fat, or 1 percent fat milk 2/3 cup yellow cornmeal 1 cup flour, plus more, as needed 1 1/2 cups granulated sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/3 cup (5 1/3 tablespoons) unsalted butter, melted 1 egg, beaten Vegetable oil, for deep-frying Confectioners' sugar Instructions: In a saucepan, heat the milk over medium heat just until it comes to a boil then immediately turn off the heat. Place the cornmeal in a large bowl. Add the hot milk and mix lightly. Sift together 1 cup of flour, the sugar, baking powder, cinnamon, nutmeg, and salt. Stir the melted butter and the egg into the cornmeal mixture. Stir the flour mixture into the cornmeal mixture and mix well. If the dough doesn't hold together, add more flour 1 tablespoon at a time. The dough should be firm enough to handle, but keep it soft by using as little flour as possible. Place the dough in a bowl, cover, and refrigerate 30 minutes. Flour your hands and turn the dough out onto a lightly floured surface. Using your hands, roll into logs 1-inch in diameter. Using a knife, cut into 1 1/2-inch lengths. Meanwhile, heat the oil in a deep fryer (or at least 2 inches of oil in a deep, heavy pot) to 350 degrees F. (Do not overheat, or the doughnuts will not cook through.) Working in batches to avoid crowding the pot, fry the dough nuts, turning occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels, sprinkle lightly with confectioners' sugar, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15548,"Roasted Sweet Potatoes (Wedges) 2 small or one large sweet potatoes Olive oil Fresh thyme Salt and pepper Instructions: Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in thyme and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15549,"Provencal Tuna Burger 1/4 cup pitted black olives, roughly chopped 1/4 cup chopped roasted red peppers (jarred, in water) 1 medium Kirby cucumber, unpeeled, seeded and diced 1 clove garlic, mashed to a paste 1/4 small red onion, diced 4 teaspoons red wine vinegar Kosher salt and freshly ground black pepper 5 whole wheat hamburger buns 1 tablespoon light mayonnaise 1 tablespoon whole-grain mustard 2 large egg whites Three 5-ounce cans light solid-pack tuna in water, well drained 4 teaspoons olive oil 4 teaspoons sun-dried tomato tapenade 1/2 cup fresh basil leaves Instructions: Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature. Put 1 of the buns in a food processor and pulse to make coarse crumbs. Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes. Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side. Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]" 15550,"Chicken-Fried Turkey Legs 1 1/2 cups whole milk 2 large eggs, beaten A few dashes hot sauce, such as Tabasco
2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon cayenne Kosher salt and freshly ground black pepper 6 small to medium turkey drumsticks (about 1 pound each) Vegetable oil, for frying 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon garlic powder 1/2 teaspoon paprika Kosher salt and freshly ground black pepper Hot sauce, such as Tabasco, optional Sliced scallions, for garnish Instructions: For the turkey: Preheat the oven to 250 degrees F and place a cooling rack over a rimmed baking sheet. Mix together the milk, eggs and hot sauce in a shallow dish, such as a pie pan. Set aside.
Stir together the flour, baking powder, garlic powder, paprika, cayenne, 2 teaspoons salt and a generous amount of freshly ground black pepper in a separate shallow dish. Pat the turkey legs dry and sprinkle with some salt and pepper. Place 1 turkey leg in the flour mixture and turn to coat. Transfer the turkey to the egg mixture and turn to coat. Return the turkey to the flour mixture and turn to coat. Shake off any excess coating and place the coated turkey on a clean plate. Continue the coating process with the remaining turkey legs.
Heat about 3/4 inch oil in an extra-large skillet over medium heat until a deep-frying thermometer registers 325 degrees F (do not allow the oil to go above 325 degrees F). Fry the turkey legs in batches until golden brown on each side and an instant-read thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, 10 to 12 minutes per side. Transfer the finished turkey legs to the rack on the baking sheet and keep warm in the oven while you fry the rest.
For the gravy: After all the turkey is fried, pour the oil into a heatproof bowl and reserve; do not clean the skillet. Return the skillet to the stove over medium-low heat. Add 1/4 cup of the reserved oil to the skillet and, once hot, sprinkle the flour over the top. Whisk until combined and continue to cook, whisking constantly, until the flour mixture turns a deep golden brown, 1 to 2 minutes. Slowly pour in 3 cups milk, whisking constantly, and add the garlic powder, paprika, 1 teaspoon salt and a few grinds of black pepper. Cook, whisking occasionally, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Season with salt, pepper and a few dashes of hot sauce, if using.
Spoon the gravy on a large serving platter and place the warm turkey legs on top. Sprinkle with sliced scallions and serve with additional gravy alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 15551,"Cake Eyeballs One (18.25-ounce) box red velvet or yellow cake mix (plus required ingredients) One (12-ounce) can frosting (any kind) 12 ounces white chocolate melting disks Assorted gel icing, for decorating Instructions: Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely. Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.) Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them. When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15552,"Pot Au Feu 16 cups cold water 2 pound soup bones, well rinsed 3 pounds marrow bones, trimmed of fat and meat 4 ounces ice water 3 pounds stewing beef, cut into 2 by 1 by 1-inch strips Bouquet Garni (1 bay leaf, 4 stalks parsley, 1 (3-inch) piece celery) 1 turnip, blanched, roughly sliced 4 carrots, roughly sliced 8 ounces leeks, roughly sliced 1 pound potatoes, roughly sliced 2 medium onions 2 cloves 1 clove garlic 2 tablespoons freshly ground salt Freshly ground black pepper 1/2 small cabbage head, sliced into wedges 1/2 teaspoon ground coriander Instructions: Bring water to boil in large pot. Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming. Add beef and herbs and simmer 1 more hour. Remove bones and discard. Boil stock and add the turnip, carrots, leeks and potatoes. Pierce onions with cloves and add to pot. Skewer garlic clove with pick and add to pot. Add salt and pepper and let cook 10 minutes or until vegetables are tender. Add cabbage and coriander; cook 20 minutes. Serve immediately. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 15553,"M's Kick 2 ounces vodka 1 ounce ginger and lemongrass cordial 1/2 lime, juiced Soda water, to top 1 long red cl, pricked with holes Lime twist Instructions: Add the vodka, cordial and lime juice to a rocks glass with ice. Top with soda water. Garnish with the red cl and lime twist. ","[Riesling, Gewrztraminer, Pinot Grigio]" 15554,"Achiote Marinated Shrimp Salad 3 tablespoons ginger 1 tablespoon garlic 2 tablespoons shallots 2 tablespoons ancho chili powder 3 tablespoons almonds, slivered 1 red pepper, chopped 1 tablespoon toasted ground cumin 1 tablespoon toasted ground coriander 2 tablespoons ground annatto seeds 2 tablespoons lime juice 1/4 cup olive oil, plus 2 tablespoons, divided 1 pound (21 to 25 pieces) shrimp, deveined and shells reserved (for stock) Reserved shrimp shells 1/4 cup white wine 1/4 cup diced onion 1 tomato, diced 1 quart water 1 head frisee 2 bunches mache 1 bunch scallions, sliced on diagonal, some reserved for garnish 2 oranges, supremed 1/2 cup toasted almonds Instructions: For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain. Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half. Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 15555,"Cheese Straws in Pesto 1 8-ounce package cream cheese, softened 1/4 cup grated parmesan cheese 1 large egg, lightly beaten Salt 1 16-ounce package frozen phyllo dough (about 40 sheets), thawed 1 stick unsalted butter, melted Store-bought pesto, for dipping Instructions: Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening. Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 15556,"Warm Bacon Tarragon Potato Salad 2 pounds medium red potatoes, scrubbed and quartered Kosher salt 8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips 1 small yellow onion, diced 1/2 cup apple cider vinegar 1 tablespoon whole-grain mustard, German-style preferred Freshly ground black pepper 1 1/2 tablespoons fresh tarragon, finely chopped Instructions: Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm. Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 15557,"Grown-Up Crispy Treats 1 tablespoon butter 1 package square caramels, unwrapped 6 tablespoons evaporated milk 2 tablespoons butter 6 to 7 cups of your favorite things (granola, or non-flake cereals, toasted nuts, dried cherries, apricots, raisins, sesame or other seeds, chocolate chips, etc.) Instructions: For the caramel, place 1 tablespoon butter in a large saucepan and melt over medium heat. Add caramels and evaporated milk, and cook until melted together. Set aside. For the crispy treats, butter the inside of a very large bowl. Pour all of your favorite things into the buttered bowl, then pour caramel mixture all over. Toss and stir with a large spoon or spatula until coating is distributed. Butter sheetpan with remaining butter. Pour mixture into sheetpan and press flat. Let cool, then cut into portions. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15558,"Smokehouse Maple-Brined Pork Chops 1/3 cup sea salt 1/4 cup plus 2 tablespoons and a pinch of smoky maple seasoning, such as McCormick? Grill Mates? Smokehouse Maple Seasoning
1/2 cup packed light brown sugar
Four 3/4-inch-thick bone-in center-cut pork chops (2 1/2 to 2 3/4 pounds total) Vegetable oil, for the pork chops 1 lemon, cut in half
3 tablespoons unsalted butter 2 Granny Smith apples, each peeled, cored and cut into 6 wedges 1 tablespoon finely chopped fresh chives, optional
Instructions: Whisk together the salt, 1/4 cup of the smoky maple seasoning, 1/4 cup of the sugar and 4 cups water in a medium saucepan. Bring to a simmer, whisking, until the salt and sugar dissolve. Pour in 4 cups of cold water and mix thoroughly, then transfer the brine to a large container with a lid and cool to room temperature. Add the pork chops to the brine, cover and refrigerate 8 to 10 hours. Prepare a grill for medium-high heat.
Remove the pork chops from the brine and pat dry with paper towels. Lightly rub some oil into the chops, then season all over with 2 tablespoons smoky maple seasoning. Grill until the pork chops are well marked and charred, 7 to 9 minutes. Flip and continue to grill until cooked through and an instant-read thermometer registers 145 degrees F, 4 to 6 minutes more. Let rest under tented foil while you cook the apples.
Put a large cast-iron skillet on the grill. Juice one of the lemon halves into a small bowl. Add 1 teaspoon of the lemon juice and the remaining 1/4 cup sugar to the skillet and stir with a heatproof spatula until the mixture looks like wet sand. Cook with the lid open, stirring frequently, until the sugar melts and deepens to amber, about 8 minutes. Add the butter and stir until melted. Once the foam subsides, add the apples, cover the grill and cook, gently stirring occasionally and coating the apples in the caramel, until the apples are crisp-tender, about 8 minutes. Remove the skillet from the heat and, being careful of splattering, add the remaining lemon juice and a pinch of smoky maple seasoning and stir gently.
Arrange the pork chops on a platter and top with the apples. Use a fine rasp grater to zest the other lemon half over the dish. Sprinkle with chives if using. ","[Chardonnay, Pinot Noir, Grenache Blanc, Riesling]

" 15559,"Doug's Recipe 1 cup sugar 2 tbsp vanilla 3 cup flour Instructions: Mix it all togeter (1). Start over again(1). ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 15560,"Cranberry Baba Cakes 1/4 cup dried cranberries, chopped 1 cup orange liqueur (recommended: Grand Marnier), optional Melted butter, for brushing molds plus 4 tablespoons room temperature, cut into small pieces 3/4 cup warm water 1 package yeast 1 tablespoon sugar, plus 2 cups for syrup 1 egg, room temperature 1 3/4 cups all-purpose flour 1 teaspoon orange flower water 1/2 cup orange marmalade Whipped cream, for serving Instructions: Put the cranberries and orange liqueur (or 1 cup warm water) into a small bowl and set aside. Brush 12 baba molds, a popover pan, or a muffin tin with melted butter and set aside. In the bowl of a stand mixer, stir together the water, yeast, sugar, and egg. Using the paddle attachment, stir in the flour until incorporated. Mix on medium speed for 6 minutes, scraping down the sides of the bowl once. Add butter and mix on medium speed until incorporated, about 2 to 3 minutes. Cover and let rise in a warm spot for about 15 to 20 minutes, it just needs to rise a bit not double in volume. Drain the cranberries (reserve the soaking liquid) and mix into the dough with a spatula or wooden spoon. Fill the baba molds (or popover pan or muffin tin) half full with batter. Let rise in a warm spot until the dough fills the molds, about 1 hour. Preheat the oven to 350 degrees F. Bake the babas for 20 to 25 minutes or until the tops are a deep golden brown. Remove from molds, put babas onto a rack set over a sheet pan, and allow them to cool completely. Bring 2 cups sugar and 4 cups water to a boil. Boil for 1 minute and remove from the heat; stir in the reserved soaking liquid and the orange flower water. Using tongs or a spoon, place the babas, 1 at a time, into the sugar syrup. Hold them under until the air bubbles stop coming out of the cakes, about 5 to 10 seconds. Drain on the rack; you can recycle the syrup that accumulates in the sheet pan. Warm the marmalade and brush it onto the tops of the babas. To serve, split open and top with a generous dollop of freshly whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15561,"Penne with Corn and Spicy Sausage 1 pound penne rigate 2 tablespoons extra-virgin olive oil
12 ounces spicy Italian sausage (about 4 links), casings removed
2 shallots, diced
2 cup frozen corn, thawed
1/2 teaspoon kosher salt, plus for the pasta water 8 ounces mascarpone, room temperature
1 tablespoon Calabrian cl paste 1 cup freshly grated Parmigiano Reggiano, plus for serving
1/4 cup fresh basil leaves, chopped
Instructions: Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water. Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl. To the bowl, add the mascarpone, cl paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired. ","[Barolo, Barbaresco, Dolcetto, GSM]" 15562,"Oven-Baked Fat Chips with Rosemary Salt 2 pounds large potatoes, cut into large chips 1 cm (1/2-inch) thick Olive oil 1 bulb garlic Freshly ground black pepper 3 sprigs fresh rosemary 1 lemon, zested 3 ounces sea salt Instructions: Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F). Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden. Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15563,"Pulled Pork Sandwiches 1/4 cup smoked paprika 1/4 cup brown sugar 2 tablespoons kosher salt 2 tablespoons cracked black pepper 2 teaspoons dry mustard 1 teaspoon cayenne pepper 3 pounds boneless pork shoulder 3/4 cup ketchup 3/4 cup apple cider vinegar 1/2 cup maple syrup 1/2 cup minced fresh pineapple 1 teaspoon cayenne 1 teaspoon Dijon mustard 1 teaspoon sea salt 4 brioche buns, lightly toasted Plantain chips, for serving Instructions: For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne.
Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours. Preheat the oven to 270 degrees F.
Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks
For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt.
To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 15564,"Blood and Dirt Cocktail 4 ounces Scotch 3 ounces sweet vermouth
2 ounces cherry liqueur, such as Heering
2 ounces red beet juice
2 ounces lime juice
2 ounces pomegranate juice
1 lime wedge
2 tablespoons black sanding sugar
4 Maraschino cherries, such as Luxardo
Instructions: Fill a large cocktail shaker with ice. Add the Scotch, vermouth, cherry liqueur, beet juice, lime juice and pomegranate juice. Attach the shaker and lid and shake well until chilled. Rub the lime wedge along the rims of 4 chilled coupe glasses. Pour the black sugar onto a shallow dish and dip the rims of the glasses into the sugar. Strain the cocktail into each glass and garnish each with a cherry. ","[Scotch, Vermouth, Cherry Liqueur]" 15565,"A Gooey, Decadent Chocolate Cake 2 1/2 cups cake flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 2 cups granulated sugar 3 1/2 ounces dark chocolate, melted and cooled 1 teaspoon vanilla extract 2 eggs 1 1/2 cups cold water Raspberry liqueur, such as Chambord, for drizzling Nonstick cooking spray Chocolate Chip Buttercream, recipe follows Dark chocolate shavings, for decoration 3 cups powdered sugar 7 tablespoons hot water 4 ounces dark chocolate, melted and cooled 2 teaspoons vanilla extract 1/2 stick unsalted butter, at room temperature 1/4 cup semisweet dark chocolate, finely chopped Instructions: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake. In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 15566,"The Eggbert's Sunriser 8 cups frozen diced or shredded hash browns (one 32-ounce package) 20 whole frozen mini potato wedges or steak fries Canola oil, for frying Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 1 medium onion, diced 1 green bell pepper, diced 1/2 red bell pepper, diced 1 jalapeno pepper, seeded and diced (optional) 1 1/2 cups diced ham 1 1/2 cups grated sharp Cheddar cheese 8 large eggs Salsa or pico de gallo, for serving Instructions: Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm.
Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan.
In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot.
Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 15567,"Apple Glow 4 oz. chilled organic apple juice 4 oz. white organic grape juice