1 tablespoon toasted sesame oil 2 cloves garlic, grated 8 ounces shiitake mushrooms 7 ounces king oyster mushrooms 7 ounces oyster mushrooms 3.5 ounces maitake mushrooms 1/4 cup vegetable oil Kosher salt and freshly cracked black pepper 1/2 red onion, thinly sliced 6 ounces spinach (about 1/2 bunch), stemmed 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds Instructions: For the noodles: Add the dangmyeon to a large heatproof bowl. Bring 8 cups water to a boil in a kettle or medium pot and pour the boiling water over the noodles, making sure the noodles are completely covered. Let sit until the noodles are pliable and al dente, about 10 minutes. For the sauce: Meanwhile, whisk the soy sauce, mirin, sugar, corn syrup, sesame oil and garlic in a medium bowl until most of the sugar is dissolved and the sauce is homogenous. Set aside. Drain the noodles and rinse under cold running water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove any excess starch. Allow to drain well, then transfer to a bowl and season with the soy sauce and sugar. Set aside. For the vegetables: Thinly slice the shiitakes. Cut the king oyster mushrooms in half crosswise and slice into the same thickness as the shiitakes. Tear and shred the oyster and maitake mushrooms into thin pieces, about the same thickness. Add 1 tablespoon of the vegetable oil to a large nonstick skillet and heat over medium-high heat. Add half of the mushrooms, season with salt and pepper and cook, stirring once halfway through, until browned, 6 to 7 minutes. Transfer to a large plate. Repeat with the remaining mushrooms and an additional 1 tablespoon vegetable oil. Add 1 tablespoon vegetable oil to the same skillet. Add the onions and some salt and pepper and cook, stirring constantly, until just tender with a little bite, about 1 minute. Transfer to the plate with the mushrooms. Add the remaining 1 tablespoon vegetable oil to the same skillet, then add the seasoned noodles and spinach. Cook, stirring and mixing constantly with tongs to cook off the moisture from the noodles and wilt the spinach, about 2 minutes. Add the reserved mushrooms and onions and prepared sauce. Cook, tossing constantly to coat the noodles and vegetables evenly, until the sauce is absorbed, 2 to 4 minutes. Remove from the heat and toss with the sesame oil. Transfer to a large serving bowl or plate and sprinkle with the sesame seeds. Serve hot or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31254,"Almond Cake 1/2 cup fine yellow cornmeal 1/2 cup cake flour 1 teaspoon baking powder 1 stick (4 ounces) unsalted butter, softened 1/4 cup almond paste, cut into half-inch pieces 1/2 teaspoon pure vanilla extract 1 1/4 cups confectioners' sugar, plus more for dusting 4 egg yolks 2 eggs 1/4 cup sour cream Instructions: Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 31255,"Mashed Potato Polpetti (Patties) 3 cups mashed potatoes Grey salt and freshly ground black pepper 1/2 cup grated Parmesan Flour, for dredging 1/4 cup extra virgin olive oil Leftover gravy Instructions: Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately. To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour. Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31256,"Crostini with Ricotta and Goat Cheese Salt and pepper 24 (1/2-inch-thick) slices baguette bread 3 tablespoons olive oil 4 ounces soft fresh goat cheese 1/4 cup whole milk ricotta cheese 1 tablespoon finely chopped fresh basil leaves 2 teaspoons finely grated lemon peel Instructions: Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side. Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 31257,"Curried Tuna Salad Two 6 ounce cans white meat tuna packed in water, drained 3 tablespoons minced red onion, soaked in cold water for 5 minutes, drained 1 tablespoon finely chopped fresh coriander (cilantro) 1 tablespoon golden raisins, plumped in 2 tablespoons warm water for 10 minutes, drained 2 teaspoons vegetable oil, like soy, peanut, or corn 2 teaspoons Madras-style curry powder 6 tablespoons mayonnaise Kosher salt and freshly ground black pepper 1/2 teaspoon freshly squeezed lime juice plus more to taste Serving suggestions: 2 cups mixed lettuces or 3 to 4 pita breads Instructions: In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins. In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool. Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich. Yield: 3 to 4 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 31258,"Hot Fudge Pudding 1 cup all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsweetened cocoa 1/2 cup milk 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup brown sugar, packed 3/4 cup boiling water 1/2 cup raspberries 1/2 cup heavy cream, whipped Instructions: Preheat oven to 350 degrees F. Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes. In a small bowl, mix the brown sugar and remaining1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31259,"Lima Bean Soup with Parmesan Bacon Crisp 2/3 cup diced onion 3 tablespoons butter 1 tablespoon olive oil 1/3 cup diced carrot 1/3 cup diced celery 3 cups lima beans, thawed 1 apple peeled, cored, pitted and sliced 4 cups chicken broth Salt and freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup fully cooked crumbled bacon Sour cream, for plating, optional Instructions: Preheat oven to 400 degrees F. In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes. While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste. For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup. Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 31260,"Marinated Berries 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 Instructions: 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 to make a loose syrup, 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. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 31261,"Soft Maple Cookies 1 1/4 cups (5 3/8 ounces) white whole wheat flour 1 1/4 cups (4 3/8 ounces) old-fashioned rolled oats 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 3/4 cup (9 ounces) pure maple syrup 6 tablespoons (3 ounces) unsalted butter, melted 1/2 teaspoon pure vanilla extract 1 large egg 1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao), optional 1/3 cup (1 1/2 ounces) chopped toasted pecans, optional 1/3 cup (1 1/2 ounces) raisins, optional Turbinado sugar, for sprinkling, optional Instructions: In a large bowl, whisk together 1 cup of the flour, the oats, baking powder, cinnamon, salt and baking soda.
In a medium bowl, whisk together the remaining 1/4 cup flour, the maple syrup, melted butter, vanilla extract and egg until smooth. Stir the wet ingredients into the dry and blend well. Stir in the chocolate, pecans and raisins if using. Cover the bowl and chill in the refrigerator until very firm, 1 hour.
Position a rack in both the upper and lower thirds of the oven, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Use a 1-tablespoon measuring spoon to portion the dough onto the prepared baking sheets-15 cookies per sheet, evenly spaced. Sprinkle with turbinado sugar if using.
Bake until lightly golden on the outside but still slightly soft in the centers, about 12 minutes, being careful to not over-bake. Cool on the baking sheets for about 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31262,"Pico de Shrimpo 1 cup diced leftover grilled shrimp (I used 8 to 10 medium shrimp) 1/4 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
4 Roma tomatoes, diced
2 jalapenos, seeded and minced
2 limes, zested and juiced 2 limes, zested and juiced
1/4 red onion, cut into small dice Kosher salt and freshly ground black pepper Tortilla chips, for serving
Instructions: Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl. Season with salt and pepper. Serve with fresh tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31263,"Eggplant Parmigiana Sandwich 1 large firm eggplant 3 large eggs Salt and freshly ground black pepper 4 cups Italian seasoned bread crumbs 1/2 cup olive oil, approximately 6 Italian style hoagie rolls, warmed in a preheated 350 degree F oven for 5 minutes before serving 1 cup part-skim Mozzarella, shredded 2 cups prepared marinara sauce, warm Instructions: Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water. Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs. In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.) Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender. When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil. Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. Enjoy! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31264,"Watermelon and Crab Salad 1 1/2 cups apple cider vinegar 1/2 cup sugar 1 star anise 1 teaspoon coriander leaves 1 teaspoon fennel seeds 1 teaspoon cloves 1 teaspoon black peppercorns 1 teaspoon pink peppercorns 1 teaspoon salt 1/2 stick cinnamon Pinch red pepper flakes 1/2 cup small diced watermelon rind 1/2 cup white balsamic vinegar 3 sprigs mint 2 tablespoons shallot, minced 1 teaspoon freshly chopped mint leaves 1 teaspoon freshly chopped cilantro leaves Salt and freshly ground black pepper 1/4 cup grapeseed oil 1 small watermelon rind peeled, flesh cut into medium dice 1/4 cup rum (recommended: Sailor Jerry) 6 ounces jumbo lump blue crabmeat 3/4 pounds mizuna 3 radishes, shaved Instructions: Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath. Mint Vinaigrette: In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil. To Assemble: Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31265,"Popcorn Balls 1 gallon plus 1 quart (that's 20 cups) plain popped popcorn 1 3/4 cups peanut butter chips 1 3/4 cups milk chocolate chips 1 stick unsalted butter 2 1/2 cups confectioners' sugar 3/4 cup light corn syrup 1 cup mini marshmallows Cooking spray Instructions: In a big bowl, combine the popcorn and 1 1/4 cups each of the peanut butter chips and chocolate chips. Toss to distribute evenly. In a medium saucepan over low heat, melt the butter, sugar, corn syrup and marshmallows, stirring constantly to keep the mixture from burning. When the sugar mixture boils, pour it over the popcorn mixture and stir to evenly coat, then quickly but gently form balls in the size you like. Place them in small bowls or the wells of a muffin tin that have been lightly coated with cooking spray so they hold their shape as they cool. Pretend you're making snowballs but don't pack them too hard. In two separate small saucepans over low heat, melt the remaining 1/2 cup each peanut butter chips and milk chocolate chips (or microwave in two small bowls) and drizzle the two over the cooled popcorn balls. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31266,"Chocolate-Drizzled Brookies 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 1/2 cups granulated sugar 3/4 cup unsweetened cocoa powder 3 large eggs 2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon kosher salt 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 2 cups semisweet chocolate chips 3/4 cup chocolate chips 1/4 cup heavy cream Instructions: Make the brownie layer: Preheat the oven to 350? F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl. Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish. Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula. Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer. Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours. Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 31267,"Chicken Potpie Turnovers 2 tablespoons unsalted butter 1/2 onion, chopped 1 carrot, chopped 1 stalk celery, chopped
Kosher salt and freshly ground pepper 2 cloves garlic, minced 2 teaspoons dried thyme 1 tablespoon all-purpose flour, plus more for dusting 1/2 cup white wine 1 cup chicken stock 1 teaspoon dijon mustard 1/2 cup frozen peas 1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed 1 large egg 1 clove garlic, halved 1 teaspoon dijon mustard 1 tablespoon balsamic vinegar Small splash of soy sauce Kosher salt and freshly ground pepper 3 tablespoons olive oil 6 cups mixed greens (the darker the better; not iceberg!) Instructions: Make the turnovers: Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Add the onion, carrot and celery, season with salt and pepper to taste, and cook until the carrot softens, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium high and deglaze the pan with the wine. Whisk in the stock and dijon mustard. Add the peas and chicken and cook at a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside. On a floured surface, unfold the puff pastry and cut into 4 squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place on a baking sheet and spoon the chicken mixture in the center. Fold the squares in half diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the tops to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot. Meanwhile, make the salad: Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper. Drizzle in the olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. Serve with the turnovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 31268,"Slow-Cooker Pulled Pork Sandwiches | How to Make Pulled Pork in a Crock Pot 1 2-pound boneless pork shoulder, cut into 2-inch pieces 1/2 onion, roughly chopped 4 cloves garlic Kosher salt and freshly ground pepper 3/4 cup ketchup 2 tablespoons spicy yellow mustard 2 tablespoons packed light brown sugar 1/4 cup sliced pickles, plus 2 tablespoons brine 2 teaspoons hot sauce 2 tablespoons vegetable oil 4 slices Texas toast or other thick white bread 1 1/4 cups prepared coleslaw Instructions: Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours. Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes. Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper. Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 31269,"Mini Tex-Mex Turkey Meatloaves PAM? Original No-Stick Cooking Spray 1 pkg (20 oz each) lean ground turkey (93% lean)4 1/4 cup Egg Beaters? Original 1/3 cup dry unseasoned bread crumbs 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained, liquid reserved 2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix 1/4 cup finely shredded Mexican blend cheese Instructions:

1. Preheat oven to 400 degrees F. Spray 12 regular muffin cups with cooking spray.
2. Mix turkey, Egg Beaters, bread crumbs, drained tomatoes plus 1/4 cup reserved liquid and taco seasoning in medium bowl. Form into 12 balls (1/4 cup each) and place in muffin cups. Top each with 1 teaspoon cheese.
3. Bake 18 to 20 minutes or until browned and cooked through (170 degrees F). ","[Syrah, Malbec, Tempranillo, Garnacha]" 31270,"All Times Fiery Apple Wings 2 cups hard ginger cider 1 cup sweet non-alcoholic sparkling apple cider 1 cup kosher salt
   2 tablespoons juniper berries
   1 tablespoon black peppercorns
   2 bay leaves
   2 pounds chicken wings
   2 tablespoons paprika
   1 tablespoon garlic powder
   1 tablespoon onion powder
   1/2 tablespoon chili powder
   1/2 tablespoon dried oregano
   1/2 tablespoon salt
   Fiery Apple Wing Sauce, recipe follows 1 cup hot sauce 1/2 cup hard ginger cider
   1/4 cup cider syrup
   1 tablespoon garlic powder
   1 tablespoon onion powder
   1/4 tablespoon cayenne pepper
   1/2 pound (2 sticks) butter
   Instructions: Combine the ginger cider, sweet cider, salt and 1 cup water in an airtight container. Tie the juniper, peppercorns and bay leaves up in some cheesecloth to keep it together (this is called a sachet). Rinse the chicken wings, then add them to the container and store, refrigerated, overnight or for up to two days. Preheat the oven to 350 degrees F. Mix together the paprika, garlic powder, onion powder, chili powder, oregano, and salt in a large bowl. Remove the wings from the brine and rinse thoroughly. Rub the wings with the spice mixture and place on a baking sheet. Bake until an internal temperature of 165 degrees F is reached, 30 to 45 minutes. Serve with Fiery Apple Wing Sauce. Combine the hot sauce, cider, cider syrup, garlic powder, onion powder and cayenne in a large saucepan. Cook for 30 to 45 minutes on medium heat. Melt the butter in a separate saucepan. Once the sauce base has cooked down slowly, stream the melted butter into the base while whisking thoroughly to emulsify. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31271,"Raspberry-Apple Juice Twist 6 apples, cored and roughly chopped 1 pint raspberries
   Sugar, to taste Instructions: Add the apples and raspberries to a medium pot over medium heat. Fill the pot with water until it is level with the fruit and bring to a boil. Lower the heat and simmer until the fruit begins to soften, about 10 minutes. Once softened, use a wooden spoon to lightly mash the fruit, concentrating on the raspberries. Let simmer for 5 more minutes. Line a fine-mesh sieve with cheesecloth and put over a bowl. Pour the contents of the pot into the sieve and using the wooden spoon, press all of the moisture out and, if necessary, release the cheesecloth from the sieve and squeeze out the excess juice. Add sugar, to taste, and refrigerate until cold or serve over ice in glasses. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 31272,"Thai Noodle-Steak Salad 1/2 8-ounce package rice vermicelli noodles 1/4 cup lime juice (from about 3 limes) 2 tablespoons sugar 2 teaspoons sambal oelek (Asian cl sauce) 1 teaspoon fish sauce 1 English cucumber, halved lengthwise and thinly sliced 1 red onion, thinly sliced 4 cups cubed watermelon Kosher salt and freshly ground pepper 1 1/2 pounds skirt steak, cut into 4 pieces Vegetable oil, for brushing 1/2 cup fresh cilantro Instructions: Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly. Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside. Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice. Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 31273,"No Recipe Recipe: Roasting Chicken 1 chicken Vegetable oil Kosher salt Freshly ground black pepper Instructions: Heat oven to 400 degrees F and place rack in the middle. Always wash and dry chicken on the inside so it doesn't steam and it bakes crispy. Pat chicken dry with paper towels, drizzle with a few tablespoons of oil, and season generously with salt and freshly ground black pepper. (Make sure you season in the cavity, under the skin, and over the skin as this is the main seasoning. You could add a few teaspoons of a ground dried spice if you want to add flavor.) Let bird sit at room temperature while the oven heats up, about 20 to 30 minutes. Place chicken on a roasting rack, on a cooling rack, on your toaster oven rack, or on a bed of vegetables (heads of garlic, halved onions, or lemons work) and set in a roasting pan or baking dish. Roast until skin is golden-brown, about 20 to 30 minutes. Reduce heat to 375 degrees F and roast, basting with pan juices, until juices run clear when thigh is pierced and temperature is 160 degrees F, about 40 to 60 minutes more (depends on the size of the bird). Let rest 10 to 15 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31274,"Crispy Coated Mushrooms with Green Dip 1/2 cup plain unsweetened plant-based yogurt (I used coconut) 3 tablespoons flat-leaf parsley leaves 1 tablespoon fresh lemon juice 1 clove garlic, crushed Flaky sea salt 2 tablespoons Worcestershire sauce 4 large portobello mushrooms, cut into 1/2-inch strips 1 cup all-purpose flour (you can also use gluten-free flour) 1 cup cornstarch 1/4 cup Cajun seasoning or similar seasoning 1/2 cup plain unsweetened plant-based yogurt (I used coconut) 1/2 cup cold fizzy water (sparkling water) Vegetable oil, for frying Instructions: For the green dip: Blitz the yogurt, parsley, lemon juice, garlic and a pinch of salt together in a mini food processor or blender until the mixture is smooth and turns a vibrant green. For the mushrooms: Drizzle the Worcestershire sauce over the sliced mushrooms in a large bowl, toss to evenly coat and set aside. Mix the all-purpose flour, cornstarch and Cajun seasoning together in a medium bowl. Mix together the yogurt and fizzy water in another bowl until smooth. To triple coat the mushrooms, working in batches, first dip in the flour mixture, then coat in the yogurt mixture and then back to the flour mix once again, so they are evenly coated. Repeat until they are all coated. Heat approximately 1 inch of vegetable oil in an extra-large nonstick saute pan over medium-high heat. Working in batches, add the mushrooms and fry until golden brown and crispy, about 3 minutes on each side. Remove from the pan using tongs and lay on a paper towel-lined sheet pan to drain any excess oil. Arrange the mushrooms on a platter. Pour the dip into a bowl. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 31275,"Mushroom Brioche Stuffing 10 tablespoons unsalted butter, plus more for the baking dish 1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced Kosher salt 3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed 1 tablespoon fresh thyme 1 tablespoon finely chopped fresh rosemary 2 cups low-sodium chicken or vegetable broth Freshly ground pepper 2 large eggs 1 cup heavy cream 1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives) 16 cups 1/2-inch stale brioche cubes (1 1/2 pounds) Instructions: Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet. Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat. Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31276,"Grilled Veggie and Orzo Salad Kosher salt and freshly ground black pepper 1 pound orzo 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3/4 cup extra-virgin olive oil 1 yellow squash, cut into 1/2-inch-thick slices on the bias 1 zucchini, cut into 1/2-inch-thick slices on the bias 1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias 1 red onion, cut into 1/2-inch-thick slices 1 large bell pepper, cut into planks 1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons) 1 tablespoon Dijon mustard 3/4 cup crumbled feta cheese 1/2 cup chopped fresh parsley 1/4 cup chopped fresh dill Instructions: Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside. Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade. Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad. To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste. Serve immediately or keep at room temperature until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31277,"Olive Potato Focaccia with Asparagus Menorah 1 medium russet potato 3 cups all-purpose flour, plus more for kneading 1 cup warm water (saved from cooking the potato) 1 1/2 teaspoons instant yeast 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt 1/2 cup chopped olives (green or black or a mix of both) 1 red onion 1 red bell pepper 9 stems asparagus (not too thick) 5 grape tomatoes 1/4 cup black olives, sliced Extra-virgin olive oil, for brushing Flaky sea salt, for sprinkling Instructions: For the focaccia: Peel and dice the potato into 1-inch pieces. Place in a medium stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the potato pieces can be easily pierced with a knife, about 10 minutes. Drain the potatoes, reserving 1 cup of the water. Let the water cool until it is warm to the touch (about 100 degrees F), about 10 minutes.
   Mash the potatoes and measure 1 packed cup. You will probably have extra potatoes; I suggest adding some salt, butter and a dash of cream and eating them!
   In a large heatproof mixing bowl, add the flour, reserved water, yeast and potatoes and mix with a wooden spoon to combine. Add 3 tablespoons of the oil and the salt and mix to combine.
   Knead the dough on a clean surface while adding more flour (up to 1 1/2 cups) until your dough is soft and slightly tacky, 5 to 7 minutes. Add in the olives towards the end of kneading.
   Drizzle a layer of oil in a large bowl and coat the dough in the oil on both sides. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
   When the dough has doubled in size, add the remaining 3 tablespoons oil to a 12-inch round cast-iron skillet or a similar-sized heavy-bottomed pan to coat the pan. Spread the dough into the skillet so it covers the bottom. If it's bouncing back a lot, let the dough rest a few minutes and try again.
   Cover and let rise in a warm place, about 1 hour. Alternatively, you can let it rise in the refrigerator for up to 24 hours. If you refrigerate it, it won't rise as much. Bring it to room temperature before the next step. Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
   Use your fingers to make dimples in the dough and drizzle with more oil.
   For the menorah: Remove the outer darkest layer of the onion and cut into 3 thin pieces that are 1 1/2 inches long to make up the menorah stand. Dice the rest of the onion layer into 1-centimeter pieces to make a decorative border around the edge of the dough.
   Cut off one side of the red pepper, avoiding the seeds. Trim a 2-inch curved piece to be the very bottom of the menorah stand. Then trim 3 thin flatter pieces that are 1 1/2 inches long to make up the menorah stand. Dice the remaining piece of red pepper into nine 1/2-centimeter pieces to make the candle wicks that will be placed between the asparagus candles and the tomato flames.
   Trim each piece of asparagus to fit the middle of the skillet, making sure 1 piece for the shamash (lighter candle) is slightly longer and the other 8 pieces are of equal length. Place the longer shamash piece on top of the dough in the center, then arrange the other 8 asparagus pieces in a row, spacing them out evenly on each side of the shamash. The shamash should be a little taller and the other asparagus pieces should be the same height.
   Add the 9 diced red pepper pieces on top of the asparagus pieces to make the candle wicks. For the flames, slice the grape tomatoes in half lengthwise, remove all the seeds and place one of them cut-side down above each red pepper piece to make a flame (you'll have 1 grape tomato half left over).
   For the base of the menorah, place a single row of olives below the asparagus, then alternate between the thin slices of red pepper and onion in the center to make the menorah stand. Place the 2-inch curved red pepper piece at the bottom of the stand, curving downward. Finally, make a decorative border by alternating between the remaining olives and diced onion around the edge of the dough.
   Brush everything with oil and bake until very golden brown, about 30 minutes. When done, brush with even more oil and sprinkle with salt. Eat! Store leftovers tightly wrapped in the refrigerator for up to 5 days and heat before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31278,"Tuna Timbale Tower 2 (5 ounce) cans Genova Tuna in Olive Oil 2 tablespoons lemon juice 1/8 teaspoon red pepper flakes Sea salt and freshly ground black pepper to taste 1 ripe avocado, peeled, pitted and finely diced 1 ripe mango, peeled, pitted and finely diced 1 medium English cucumber, finely diced Fresh mint for garnish Instructions: Drain tuna and reserve oil. Break tuna into small pieces and set aside. Place half of the reserved oil in a medium bowl. Add lemon juice, red pepper flakes, salt and pepper, whisking to combine. Using a 3-inch round cookie cutter, place cutter on center of plate. Layer a quarter of the avocado inside cutter. Top with almost a quarter of the tuna, a quarter of the mango, and a quarter of the cucumber. Lightly press on top of cucumber while removing cutter. Repeat with remaining ingredients. Garnish tops with remaining tuna and a bit of mint. Drizzle dressing over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31279,"Tropical Salmon 1 bag boil in bag white rice 1/4 cup dried tropical fruit mix 1/4 cup dry roasted peanuts 2 tablespoons tartar sauce 2 tablespoons sour cream 2 tablespoons fresh lime juice 1 tablespoon Dijon mustard 2 teaspoons fresh chives, chopped 1 skinless (12-ounce) salmon fillet, cut crosswise into 10 (1/2-inch thick) slices Fresh dill, optional Instructions: Prepare rice according to package instructions, adding dried fruit halfway through the cooking time. Remove rice from heat. Stir in fruit mixture and nuts. Transfer rice to serving bowl. Meanwhile, in a small bowl, mix tartar sauce, sour cream, lime juice, mustard, and chives. Cover chive sauce and refrigerate. Preheat broiler. Divide salmon slices between 2 broiler-proof glass or ceramic plates, covering half of each of the plates. Place plates under broiler and cook until salmon is pale pink and flaky, watching salmon carefully so it does not overcook, about 1 minute. Using potholders, carefully remove hot plates. Spoon chive sauce on top of salmon and serve with rice. Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31280,"Roasted Butternut Squash Custard Pie with a Pecan Crust 1 1/4 pounds butternut squash Olive oil Salt 1 recipe Pecan Crust, recipe follows 1/4 cup Steen's 100 percent Pure Cane Syrup 1/4 cup sugar Pinch of salt 1/2 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 4 eggs 2 egg yolks 1 1/2 cups whole milk 1 cup Caramel Sauce Spiced Cream, recipe follows Instructions: Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31281,"Oven-Dried Tomatoes 2 pounds ripe plum tomatoes, washed, cored and split lengthwise 1 teaspoon kosher salt 2 cups extra-virgin olive oil 2 large fresh thyme sprigs 1 fresh rosemary sprig, cut in half 2 to 3 sage leaves 3 medium garlic cloves, split Instructions: Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31282,"Nutella-Stuffed Banana Bread Nonstick cooking spray, for greasing the pan 2 1/2 cups all-purpose flour, plus more for dusting the pan (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups sugar 3 very ripe bananas (about 1 pound) 4 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 2 large eggs 1 cup chocolate-hazelnut spread, such as Nutella 2 tablespoons hazelnuts, chopped Instructions: Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31283,"Grilled Steak Fries with Malt Vinegar Aioli 1 cup prepared mayonnaise 1/4 cup malt vinegar 2 garlic cloves, mashed into a paste 1 tablespoon Dijon mustard 1 tablespoon finely chopped fresh tarragon leaves Salt and freshly ground coarse black pepper 6 russet potatoes, scrubbed 1/4 cup canola oil Instructions: Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving. Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving dish and serve with the aioli alongside. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz, Tempranillo]" 31284,"Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach 1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups) Olive oil Salt and freshly ground black pepper 3 tablespoons butter 1 1/4 cups finely chopped onion 2 teaspoons chopped fresh rosemary, divided 1/2 cup dry white wine 1/4 cup vegetarian or chicken stock 1/2 cup whipping cream 1/2 cup grated Parmesan 1 pound pasta (bowties and penne work well) 4 cups packed baby spinach leaves (about 4 ounces) 1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces) Instructions: Preheat the oven to 450 degrees F. Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.) Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat. Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31285,"Bistec Encebollado 1 teaspoon cumin powder 1 teaspoon oregano powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1 teaspoon salt 8- to 10-ounce piece beef tenderloin 2 cloves of garlic mashed fine 1 large onion sliced into 1/2-inch slices 4 tablespoons of olive oil 2 to 3 teaspoons of white vinegar 1/2 cup of beef stock 2 teaspoons of unsalted butter 1 cup of cooked green beans 1 Idaho potato \allumette\ cut and fried crispy 1/4 cup cilantro, chopped Instructions: Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 31286,"Italian Grilled Cheese 1 cup giardiniera (Italian hot vegetable salad), drained 1/4 cup salad olives (green olives with pimiento) 8 slices good quality crusty white bread, 1/2-inch thick slices 8 slices deli cut provolone cheese 4 tablespoons softened butter Instructions: Heat griddle to medium. In a food processor pulse chop the salad and olives into a fine relish. Spread 4 slices of bread with relish and top each with 2 slices cheese and 4 more slices of bread. Butter the outside of the sammies with softened butter and grill until golden on both sides, 4 to 5 minutes total. Cut and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 31287,"Sesame Lamb 'Gyros' 4 each pita bread, slightly toasted or grilled 2 tablespoons Chinese sesame paste (or 2 tablespoons peanut butter mixed with 1 teaspoon sesame oil) 2 cups plain yogurt 1 lemon, juiced 1 tablespoon garlic, minced 1 cup cucumber, peeled, 1/16-inch dice 3 to 5 slices leftover cooked lamb per pita, slightly warmed on a grill or Sauteed in olive oil 2 large tomatoes, 1/4-inch slices and seasoned with salt and pepper 1 tablespoon toasted sesame seeds Salt and black pepper, to taste Instructions: In a small bowl, whisk together the sesame paste, yogurt, lemon juice and garlic until smooth. Fold in the cucumbers and season. Spread the 'tzatziki' on the pita and lay warm lamb and tomato slices on top. Spread more 'tzatziki' on the tomatoes and garnish with sesame seeds. Plating: Slice in half and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 31288,"Negroni Cupcakes 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cardamom 3/4 teaspoon ground pink peppercorns 1/8 teaspoon ground black pepper 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons finely grated grapefruit zest 1/2 cup whole milk 2 large egg whites 2 sticks unsalted butter, at room temperature 3 cups confectioners' sugar 3 tablespoons Campari (or grapefruit juice) Red and orange gel food coloring Orange coarse sugar, for decorating
Small orange slices, for garnish Instructions: Make the cupcakes: Preheat the oven to 350? F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, baking powder, salt, cardamom and both peppers in a medium bowl. In a large bowl, beat the butter, granulated sugar and grapefruit zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk in two additions, until just combined. In a clean bowl with clean beaters, beat the egg whites on high speed until they hold stiff peaks but are not dry and clumpy, about 4 minutes. Gently fold the egg whites into the batter until no white streaks remain. Divide the batter evenly among the muffin cups. Bake until the cupcakes are golden and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until combined, then increase the speed to medium high and beat until smooth and fluffy, about 3 minutes. Beat in the Campari (or grapefruit juice), then tint with red and orange food coloring until Campari-colored. Spread the frosting on the cupcakes with an offset spatula. Sprinkle with the coarse sugar and garnish each with an orange slice.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31289,"Rib Rub 3 tablespoons light brown sugar 2 tablespoons cayenne powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons white pepper 2 tablespoons kosher salt 1 tablespoon dry mustard, such as Coleman's 1 tablespoon course black pepper 5 teaspoons seafood seasoning, such as Old Bay 1 teaspoon ginger powder Instructions: With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31290,"Tripleta 1 cup kosher salt 1/2 cup dried oregano 1/3 cup black pepper 1/3 cup ground cumin 2 cups vegetable oil 10 cloves garlic 8 pounds Boston butt pork roast, bone and skin removed 4 pounds beef bottom round steaks, cut into 1/2-inch cubes Cooking spray 4 pounds cooked ham steaks, cut into 1/2-inch cubes 10 to 15 hoagie rolls, split Mayonnaise and nacho cheese sauce, for spreading Potato sticks and ketchup, for topping Instructions: Combine the salt, oregano, pepper and cumin in a bowl. In a blender, combine the vegetable oil and garlic and blend until smooth. Stir 1 cup of the garlic oil into the seasoning mix to make the marinade. (Set aside the remaining garlic oil.) Put the pork on a rimmed baking sheet and coat with some of the marinade, using about 1 tablespoon for each side. Refrigerate for at least 4 hours. Toss the beef with 1/4 cup of the marinade in a bowl, then refrigerate for at least 4 hours. Preheat the oven to 350? F. Put the pork on a clean baking sheet, cover with foil and roast until the pork is soft and very moist, 4 to 5 hours. Remove from the oven and let rest for 15 minutes, then shred the pork. After placing the pork in the oven, put the beef in a Dutch oven and add enough water to cover. Add the remaining 1 cup garlic oil and cook over medium heat until the beef is soft, about 2 hours. Remove from the heat and drain. Heat a griddle over medium-high heat and coat with cooking spray. Add some of the beef to the griddle, then some pork and then some ham; cook, breaking up the meat and stirring everything together with a spatula, until heated through, 3 to 4 minutes. Repeat to cook the remaining meat. Spread the cut sides of the rolls with mayonnaise and cheese sauce. Pile on the meat; top with the potato sticks and ketchup. Close the sandwiches and cut in half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 31291,"Fish Taco 3 cloves garlic 1 cup packed cilantro leaves 2 limes, zested 2 teaspoons ground cumin 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup tequila 1 pound tilapia fillets 1 tablespoon olive oil 8 (7-inch) round Flour Tortillas, recipe follows Crema, recipe follows Shredded red cabbage Lime wedges 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling 1 teaspoon kosher salt 1/3 cup lard 1/2 cup cool water 1 cup heavy cream 1 tablespoon buttermilk 1 chipotle cl in adobo sauce 1/4 teaspoon kosher salt Instructions: Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes. Heat an electric nonstick griddle to 375 degrees F. Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges. Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times. Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds. Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour. Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel. Heat an electric nonstick griddle to 375 degrees F. Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat. Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt. Add the chipotle cl and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31292,"Giant Pig-in-a-Blanket One 16-ounce log pork breakfast sausage, such as Jimmy Dean, chilled 4 slices deli ham (about 2 1/2 ounces) One 8-ounce tube refrigerated crescent dough, such as Pillsbury 1 large egg, beaten with a splash of water 1 teaspoon poppy seeds Honey mustard, for serving Instructions: Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment. Remove the plastic packaging from the sausage while keeping it together in its original shape. On a work surface, gently roll the sausage log back and forth into a 10-inch log. Transfer the log to the prepared baking sheet and bake until browned and cooked to 155 degrees F, about 25 minutes; transfer the sausage to paper towels to drain. Discard the parchment and reline the baking sheet with a new piece. Arrange the ham slices side by side and overlapping by 1 inch on a cutting board to form a 9-inch-long rectangle. Place the sausage log parallel to one long end of the rectangle and roll the sausage up in the ham. Place the crescent dough sheet on a cutting board and pinch the perforated seams closed so the dough is solid. Arrange the ham-wrapped sausage parallel with one short end of the dough sheet and roll it so that the dough wraps around the sausage completely. Transfer the pastry-wrapped sausage to the prepared baking sheet seam-side down, brush with the egg mixture and sprinkle with the poppy seeds. Bake until the pastry is golden brown and cooked through, 15 to 20 minutes. Transfer to a cutting board and slice. Serve with honey mustard for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 31293,"Seafood Risotto with Leek Broth and Asparagus Stems 2 tablespoons olive oil 1 shallot, finely sliced 1 large leek, washed and finely sliced up to light green part 1 cup white wine 6 cups home made clam broth, not bottled 1 bay leaf 4 sprigs parsley 4 black peppercorns 1/4 cup heavy cream 1 tablespoon finely chopped parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh chervil 3 tablespoons olive oil 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 1 cup white wine 8 cups hot water, or clam broth Salt and freshly ground pepper 2 lobster tails, roasted and split in half 8 shrimp, Sauteed 4 scallops, sauteed 12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic 1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces Leek broth 1 tablespoon finely chopped parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh chervil Instructions: Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper. For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl. Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 31294,"Spicy Turkey Lettuce Cups with Red Pepper Jelly 1 tablespoon toasted sesame oil 3 scallions, finely chopped, white and green parts separated 1 tablespoon minced or grated ginger
2 cloves garlic, grated or minced
1/2 jalapeno, minced
1 pound ground turkey (not lean)
Kosher salt 1/2 cup chopped water chestnuts
1 carrot, peeled into ribbons with a vegetable peeler 1/4 cup Easy Spicy Red Pepper Jelly, recipe follows 2 tablespoons soy sauce
1/4 cup small cilantro sprigs
1 large head bibb lettuce, leaves separated, largest leaves reserved for another use
1 cup apricot preserves 1 red bell pepper, chopped
2 teaspoons red pepper flakes 1/4 cup white vinegar
Kosher salt
Instructions: Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes. Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves. Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 31295,"Easy Chicken Burritos with Mojo 4 garlic cloves 2 serrano chilies, seeds removed 1 large handful fresh cilantro leaves Juice 2 limes Juice 1 orange 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 large flour tortillas 1 (3 to 4 pound) whole roasted chicken, shredded Yellow Rice, recipe follows Spicy Black Beans, recipe follows 2 avocados chopped 1 cup grated queso blanco or Monterey jack cheese Sour cream, for garnish Cilantro leaves, for garnish Lime wedges, for garnish 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 teaspoon turmeric 1 teaspoon kosher salt 1 bay leaf 2 cups (about 1 pound) dried black beans, picked over and rinsed 3 tablespoons extra virgin olive oil 1 medium onion, chopped 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt and freshly ground black pepper Instructions: Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice. 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. Yield: 8 servings Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans. 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 them with salt and pepper. Yield: 8 servings ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 31296,"Carrot, Orange, and Apple Juice ? cup (120 ml) cold water 1 orange, including white part of peel, quartered ? apple, seeded, halved ?; inch (1.3 cm) slice of pineapple, core included 1 medium carrot, halved or about 1/3 cup chopped 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 31297,"Pappardelle with Mushroom Ragu Kosher salt 1/3 cup walnuts 1 pound cremini mushrooms 2 tablespoons extra-virgin olive oil 1 onion, chopped Freshly ground pepper 2 cloves garlic, roughly chopped 1 tablespoon tomato paste 1 28-ounce can whole peeled tomatoes, crushed by hand 1 small sprig rosemary 1 8.8-ounce package pappardelle 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms. Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes. When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 31298,"Miami Mojito 2 oz. rum 1 oz. lime juice or 3 to 4 lime wedges 8 to 10 mint leaves Simple syrup Club soda Instructions: Place mint leaves, limes and simple syrup into a glass and muddle. Add ice and rum. Top off with club soda and shake. Garnish with mint leaves and limes. ","[Cuba Libre, White Zinfandel, Moscato]" 31299,"Crispy Pork Loin with Fennel Tomato Chutney 1 fennel bulb, cored and roughly chopped 1-inch piece ginger, peeled and roughly chopped 1/2 Scotch bonnet pepper or other spicy pepper 1/4 cup balsamic vinegar 1/4 cup sugar 1 cup cherry or grape tomatoes 2 pounds pork loin 1 1/2 cups panko bread crumbs 1 tablespoon curry powder 1 tablespoon ground fennel 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon dried parsley 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 3 tablespoons olive oil Instructions: Chutney: In a food processor, add the fennel with the ginger and Scotch bonnet pepper and pulse until evenly chopped. Combine the vinegar and sugar in a medium saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves. Add the fennel mixture and the tomatoes and simmer, stirring occasionally, until the fennel is tender, the tomatoes break down, and the liquid is syrupy and reduced, about 15 minutes. Set aside. Preheat the oven to 400 degrees F. Cut the pork loin into 2-inch chunks. Combine the panko with all of the seasonings, dried herbs, salt and pepper in a medium bowl. Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and 1 dish of seasoned panko bread crumbs. Dip the pork first in the flour, then the egg, and then in the panko. Heat half the oil in saute pan on high heat and sear half of the breaded pork until golden brown on all sides, about 5 minutes. Transfer the pork to a sheet pan. Repeat with remaining oil and pork. Bake in the oven for 3 to 5 minutes for medium-cooked pork. Transfer the pork to a serving dish and top with the fennel chutney. ","[Syrah, Pinot Noir, Barbera, Tempranillo]" 31300,"Honeydew Melon Soup with Ice Wine 1 honeydew melon, halved, seeds discarded 3 tablespoons freshly squeezed lime juice 1/4 cup fresh mint leaves, stems discarded 1/4 cup ice wine or Sauternes (optional) Instructions: Scoop out melon flesh, preserving the rind to use as serving bowls. In a blender, puree melon, lime juice and mint. Strain puree through a fine strainer and discard solids. Add optional ice wine, if desired. Chill for a minimum of 1 hour. Serve in hollowed out melon halves. ","[Ice Wine, Sauternes, Riesling]" 31301,"Sour Cream and Onion Hash Browns 1 tablespoon canola oil 2 white onions, thinly sliced Kosher salt and freshly ground black pepper
8 Idaho potatoes, peeled and shredded
1/2 cup extra-virgin olive oil
1 cup sour cream
1 cup chopped scallions Instructions: Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes. Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture. Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes. Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31302,"Blueberry Pastry Pocket with Lemon Poppy Seed Glaze and Candied Cashews 10 ounces all-purpose flour (about 2 1/3 cups), plus more for dusting 1 teaspoon kosher salt 8 ounces (2 sticks) cold unsalted butter, cubed 6 ounces light corn syrup 1 pound blueberries 1/2 cup granulated sugar Zest and juice of 1/2 lemon 12 ounces confectioners' sugar (about 2 2/3 cups) 1/2 teaspoon vanilla bean paste Pinch of kosher salt 2 large egg whites Zest and juice of 1/2 lemon, plus more juice if needed 1/2 teaspoon poppy seeds Candied Cashews, recipe follows, for garnish 1 teaspoon ice water 1 large egg white, beaten 2 cups whole cashews 1/4 cup granulated sugar 1/2 teaspoon vanilla bean paste Generous pinch of kosher salt Instructions: For the pastry pocket: Add the flour and salt to the bowl of a food processor. Give it a buzz to incorporate together. Add the butter and slowly pulse until the butter is the size of peas. Be careful not to overly process as you want small bits of butter to remain throughout. Transfer to a bowl, then add the corn syrup and mix with a spatula, making sure to scrape the bottom of the bowl, until it comes together. Turn the dough out onto a floured board, gently knead it just until it comes together and pat it into a disc. Transfer to a sheet tray lined with parchment paper and place in the refrigerator to chill for at least 30 minutes. Preheat the oven to 350 degrees F. Add the blueberries and granulated sugar to a saucepan and turn the heat to medium. Stir to combine and break up the blueberries with a wooden spoon. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 5 minutes. Add the lemon zest and juice and mix to combine. Transfer the mixture to a bowl and let it cool. Roll out the dough to 1/8 inch thick and trim into a rectangle. Evenly drop 4 spoonfuls of the filling along one half of the longer side of the dough rectangle and fold the dough over to cover the filling. Press down between each filling pocket and along the edges to secure. Cut between each filling pocket to make 4 rectangular pastry pockets. Place the pastry pockets on a sheet tray lined with parchment paper. Bake until golden brown, 15 to 20 minutes. Remove to a sheet tray lined with a rack to cool before icing with the glaze. For the glaze: Sift the confectioners' sugar into a large bowl. Add the vanilla bean paste, salt and egg whites and mix to combine. Add the lemon zest and juice. Mix well to combine and add the poppy seeds. If the glaze seems too thick, add a little bit more lemon juice. Drizzle the lemon poppy seed glaze over the top of the pastry pockets and garnish with the Candied Cashews. Preheat the oven to 350 degrees F. Whisk the water and egg white in a bowl until frothy. Add the cashews, granulated sugar, vanilla bean paste and salt and toss to combine. Transfer the mixture to a parchment-lined sheet and bake until golden brown, about 10 minutes. Let cool. Roughly chop. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31303,"Catfish Tacos 1 cup whole buttermilk 2 tablespoons seafood seasoning, such as Old Bay 2 teaspoons chipotle powder
Kosher salt and freshly ground black pepper 1 pound skinless catfish fillets, cut into strips
1 cup fine yellow cornmeal
1 cup all-purpose flour
Canola oil, for frying
Eight 6-inch yellow corn or flour tortillas
Limes, quartered, for garnish
Fresh cilantro, for garnish
Sliced red onions, for garnish 1/4 cup mayonnaise 1/4 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice (from about 1 lime)
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes hot sauce
2 cups shredded red cabbage
2 cups shredded savoy or napa cabbage
2 tablespoons chopped fresh cilantro 4 rainbow carrots, grated
2 green onions, sliced
Instructions: For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes. For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat. Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish. Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F. Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish. Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31304,"Hangover Egg-in-the-Hole Grilled Cheese Sandwich 2 slices white bread 1 tablespoon mayonnaise 1 slice American cheese 1 slice pepper Jack or Monterey Jack cheese with peppers 1 large egg 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Instructions: Spread 1 side of each slice of bread with mayonnaise. Top 1 slice with American cheese and the other with pepper Jack, then sandwich them together. Cut the center out of the sandwich with a 2 1/2-inch ring mold. Crack the egg into a small bowl. Melt the butter in a medium nonstick skillet over medium-low heat, and swirl to coat the bottom. Arrange the inner and outer parts of the sandwich in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, pour the egg into the hole, sprinkle with salt and pepper and cook until the bottoms of the bread are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The sandwich round may finish cooking faster.) Transfer the sandwich with the egg to a serving plate along with the sandwich round, to dip into the egg yolk. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31305,"Apple-Cherry Lattice Pie 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 2 sticks cold unsalted butter, cut into small pieces 3 tablespoons ice water 3 tablespoons cold vodka 3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh) Juice of 1 lemon 4 tablespoons unsalted butter 1 cup jarred cherries in syrup or whole cherry jam 1 tablespoon all-purpose flour 1/4 teaspoon pure almond or vanilla extract Pinch of allspice 1 large egg, lightly beaten Coarse sugar, for sprinkling Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours. Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes. Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes. Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes. Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31306,"Habanero Laced Bahamian Cracked Conch Ceviche 8 ounces fresh conch (preferably Bahamian) 2 lemons, juiced 2 limes, juiced 1 garlic clove, minced 1 tablespoon ginger, peeled and minced 1/2 red onion, minced 1 red pepper, seeded and minced 1 yellow pepper, seeded and minced 1/4 habanero, seeded and minced 1 bunch cilantro, leaves chopped Salt and pepper, to taste Instructions: Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper. Serve with store-bought plantain chips or make them yourself. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 31307,"Shrimp Spedini 1/2 cup plus 1/4 cup olive oil 12 cloves garlic, sliced into 1/8-inch slices 1 red or yellow bell pepper, diced into 1/4-inch pieces 1/8 cup sherry vinegar 4 scallions, green parts only, thinly sliced 2 tablespoons chopped Italian parsley leaves 30 extra-large shrimp (16 to 20 count), peeled, tails on 30 paper thin slices pancetta (ask deli counter to cut) 12 long sprigs fresh rosemary Instructions: Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high. When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown. Turn off the heat and cool to room temperature. Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley. Preheat a grill. Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the rosemary over the end of the grill away from the direct flame. Transfer to a serving platter and spoon over vinaigrette. Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31308,"Beef Noodle Skillet 2 tablespoons salted butter 1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2 1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Instructions: Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds. Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender. Remove from the heat. Sprinkle over the chives and serve directly from the pan. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31309,"Roast Leg of Lamb, Greek Style One 8- to 10-pound leg of lamb, bone-in, trimmed 2 lemons, cut in half Salt and pepper 4 cloves garlic, sliced lengthwise Dash oregano 8 ounces water Instructions: Preheat the oven to 450 degrees. Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise. Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour. Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees. ","[Rhone Blends, Pinot Noir, Tempranillo]

" 31310,"Potato-Crusted Halibut 1 1/2 cups extra-virgin olive oil 6 garlic cloves, smashed 1 thyme bundle 2 bay leaves 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips Pinch crushed red pepper flakes 1 tablespoon fennel seeds 3 Yukon gold potatoes, scrubbed 4 (6-ounce) Pacific halibut fillets Kosher salt Instructions: In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.) Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato \scales\ with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight \fish package. Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking. To cook the fish: Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to \baste\ it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy \scales. Transfer to serving plates and serve. This will make a fish lover out of anyone! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31311,"Grilled Leeks with Tarragon Vinaigrette 2 tablespoons tarragon white wine vinegar 1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus for brushing
8 medium to small leeks, dark green parts removed
2 tablespoons chopped toasted hazelnuts
Instructions: In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside. Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty. Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper. Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 31312,"Duck Confit Poutine 4 duck legs 4 cloves garlic, chopped
3 sprigs thyme
2 sprigs rosemary
2 fresh sage leaves
1/4 orange peel without the pith
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 cups rendered duck fat
4 medium russet potatoes 8 cups oil
6 cups chicken stock 1 teaspoon corn starch 2 cups cheese curds
Salt and pepper Instructions: For the duck: Place the duck legs in a shallow pan. Rub the the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. Cover with plastic wrap and let sit in the refrigerator for 24 hours. Preheat the oven to 250 degrees F. After the duck has been in the fridge for 24 hours, rub off the salt and herbs and set aside. Place the herb mix into a colander and rinse off the salt. Pat the herb mix dry and add back to the duck. Cover the duck and herb mix with the rendered duck fat and cook in the oven until the meat is falling off the bone, about 2 hours 30 minutes. When finished cooking, take the duck legs out of the fat and cool. After the duck is cool, take the meat off the bone. Set the meat aside for later use. For the French fries: Cut the potatoes to desired French-fry size. Place in cold water for 1 hour. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250 degrees F. Line a half sheet tray with paper towels. Pat the uncooked French fries dry, add to the oil, and cook until the fries are soft all of the way through and not crispy, about 5 minutes. With a slotted spoon, remove the fries from the oil and place on the prepared half sheet tray. Turn the heat up on the oil to 350 degrees F. For the sauce: Reduce the chicken stock by two-thirds and set aside. For the assembly: Add the duck into the reduced chicken stock. In a small bowl, whisk the corn starch and 1/4 cup water until there are no lumps. Heat the stock and duck to a gentle boil and add the corn starch mixture, and gently boil for 45 seconds. Take the blanched fries and put into 350 degree F oil until crispy and golden brown, 2 minutes. Put the fries into a mixing bowl. Add the cheese curds. Sprinkle with salt and pepper and put onto a plate. Spoon the duck and sauce over the fries, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31313,"Red cl Short Rib Tacos 3 pounds bone-in beef short ribs, fat trimmed Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1/4 cup canola oil 3 cups chicken stock 2 dried ancho cl peppers, stemmed and seeded 2 dried New Mexico cl peppers, stemmed and seeded 4 dried cascabel cl peppers, stemmed and seeded 1 large Spanish onion, chopped 6 cloves garlic, smashed 1 cup dry red wine 1/2 cup port 12 sprigs thyme 16 hard corn taco shells Cilantro, for topping Queso Sauce, recipe follows, for topping Pickled Red Onions, recipe follows, for topping Green cl Relish, recipe follows for topping Instructions: Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate. Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer. Remove from the heat and let steep, 15 minutes. Discard all but 3 tablespoons oil from the Dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes. Add the thyme and cl-stock mixture; bring to a simmer and return the short ribs to the pot. Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes. Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, Queso Sauce, Pickled Onions and cl Relish. Melt 1 tablespoon butter in a saucepan over medium-high heat. Whisk in 1 tablespoon flour; cook 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes. Remove from the heat and stir in 3 cups grated Monterey jack and 1/4 cup grated parmesan; season with salt and pepper. Serve warm. Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally. Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 31314,"Chocolate Mayonnaise Cake 1 cup sugar 1 cup real mayonnaise 1 teaspoon vanilla extract 2 cups cake flour 1/2 cup Dutch process cocoa 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup buttermilk Confectioners' sugar, for garnish Sweetened whipped cream, for garnish Instructions: Preheat oven to 350 degrees. In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk. Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean. Let cool on a wire rack, dust with confectioners' sugar and garnish with whipped cream before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31315,"Kung Po Chicken 7 tablespoons cold vegetable stock 1 tablespoon cornstarch 1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon light soy sauce
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon chili sauce
2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices Salt and ground white pepper
1 tablespoon potato flour or cornstarch
1 tablespoon peanut oil
2 tablespoons Sichuan peppercorns
4 dried red chiles
1 tablespoon Shaohsing rice wine or dry sherry
1 red bell pepper, seeded and cut into chunks
2 scallions, chopped into 1-inch lengths
Handful of dry-roasted cashews
Instructions: For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine. For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce. Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 31316,"Cassis Bonbon Sandwich 1000 grams cassis (blackcurrant) fruit puree 1110 grams granulated sugar
20 grams pectin
200 grams glucose syrup
15 grams citric acid Twelve 2-by-6-inch chocolate bars Instructions: Line a half sheet pan with a silicone baking mat. Bring the cassis puree to a boil in a pot, continuously stirring to prevent scorching. Combine 110 grams of the sugar with the pectin using a whisk, add to the fruit puree and boil for 2 to 3 minutes. Add the remaining 1000 grams sugar to the fruit puree in three or four batches, continually whisking. Then add the glucose syrup. Continue to cook, whisking, until a candy thermometer inserted in the mixture reaches 225 degrees F. Then whisk in the citric acid. Quickly pour the mixture onto the prepared sheet pan and cool the mixture completely in the refrigerator. Cut the fruit pate into 2-by-6-inch strips and sandwich between two chocolate bars to serve. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 31317,"Southwestern Chicken with Mango-Peach Salsa 4 chicken breast halves, bone-in 3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows 1 tablespoon ground cumin 1/2 teaspoon cayenne 8 ounces frozen peach slices, diced small 8 ounces frozen mango chunks, diced small 1 jalapeno, finely chopped 1/4 teaspoon salt 1/4 cup chopped fresh cilantro leaves 1 lime, juiced 2 (1.25-ounce) packets original chili seasoning 3 tablespoons granulated garlic 1 tablespoon kosher salt 1 tablespoon salt-free all-purpose seasoning 2 tablespoons sugar Instructions: Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking. Rinse and pat dry chicken breast; set aside. In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa. For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks. Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done. INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes. Serve chicken hot with salsa. Combine all ingredients. Store in air-tight container in cool dry place or freezer. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 31318,"Tomatillo and Tamarind Soup with Chayote Salad 3 tablespoons canola oil 1 large white onion, roughly chopped 3 garlic cloves, roughly chopped 1 tablespoon fresh ginger, roughly chopped 1 cup white wine 1 tablespoon seedless tamarind paste 1 pound tomatillos, dehusked 5 cups chicken stock or low sodium canned broth 1/4 pound butter, cubed Sugar, to taste Salt and freshly ground black pepper 2 Anaheim chiles 2 tablespoons canola oil 1 medium white onion cut into 1/2-inch dice 2 garlic gloves, minced 3 medium chayote squash, peeled and cut into 1/2-inch dice Salt and freshly ground black pepper Instructions: To make the soup, heat canola oil in a large saucepan over medium heat. Add the onion, garlic and ginger and saute, stirring until brown and soft, about 6 minutes. Add the white wine and reduce by half. Stir in tamarind and tomatillos. Saute another 4 minutes. Add chicken stock and bring to a boil, then reduce heat to low and simmer. Simmer soup until tomatillos turn from a dark green to a light green and are soft, about 20 minutes. Using a hand blender or a food processor, puree the soup mixture. Add the butter 1 piece at and time, blending again after each addition, to thicken the soup slightly. Season with sugar, salt and black pepper. To make the salad, roast Anaheim chiles under the broiler until skin turns black. When cooled, peel and cut chiles into 1/2-inch dice. Heat a saucepan over medium heat and add canola oil. Saute onion and garlic until soft but not brown, about 4 minutes. Add chayote and stir until tender but not soft, about 10 minutes. Add diced green chiles and season to taste. PLATING Ladle soup into bowls, spoon and portion of the chayote salad onto each and serve. Wine Suggestion: Tokay Pinot Gris, Domaine Paul Blanck, Alsace 1998 ","[Tokay Pinot Gris, Domaine Paul Blanck, Alsace 1998]

" 31319,"Chocolate Pecan Pie 3 large eggs 1/2 cup dark brown sugar 1 cup white sugar 3/4 cup dark Karo syrup 1 teaspoon vanilla extract 2 tablespoons sweet butter 2 ounces bourbon 4 ounces semisweet chocolate 1/4 cups shelled pecans 1- (9- inch) unbaked deep dish pie crust 2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 3/4 cup shortening 6 tablespoons ice water (some brands of flour may require more water Instructions: In a large bowl, mix together eggs, dark brown and white sugar, syrup, and vanilla. Set aside. In a double boiler, melt butter, bourbon, and chocolate together. Allow to cool down about 2 minutes. Fold chocolate mixture into egg mixture. Add pecans and pour into pie crust. Bake at 350 degrees for 45 to 55 minutes or until knife inserted halfway between center and edge comes out clean In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture one tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into two equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about twenty (20) minutes. Lightly flour rolling surface and roiling pin. Take one dough ball and roll crust into a circle. Trim 1 inch larger than upside down pie- plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling 2 (9-inch) pie crusts ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 31320,"Breakfast Pizza 8 ounces water 1/8-ounce yeast 1/4-ounce salt 1 pound bread flour 1/8 cup olive oil 1/8 cup cornmeal 4 cups tomato sauce 16 slices Canadian bacon, cooked until crispy 2 cups shredded mozzarella cheese 2 eggs Instructions: Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours. Preheat oven to 400 degrees F. When the dough is ready to be used, simply roll out with a rolling pin. Add the sauce and all of the toppings except the egg. Place the pizza in the oven for approximately 15 minutes until golden and crisp. Crack the egg on top of the pizza, place in the oven for an additional 5 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 31321,"Herb Roasted Chicken 1 (5 to 6) pound roasting chicken 4 cloves garlic, crushed 1 medium onion, coarsely chopped 3 bay leaves 1 tablespoon each of dried thyme, rosemary and sage 3 tablespoons olive oil Salt and freshly ground black pepper to taste Several sprigs fresh thyme, rosemary and sage 1 cup chicken broth Butcher's twine Instructions: Preheat the oven to 425 degrees and place a heavy roasting pan to pre-heat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the pre-heated roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh: if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31322,"Passion Yellowtail Snapper 2 (7-ounce) portions yellowtail snapper fillets, rinsed Pinch salt and freshly ground black pepper 1 cup all-purpose flour 1 tablespoon olive oil 2 tablespoons dry white wine Passion Fruit Beurre Blanc, recipe follows 2 teaspoons toasted sweetened coconut 6 slices mango 1 small shallot, minced 1 teaspoon olive oil 1/4 cup dry white wine 4 passion fruit (or 1/2 cup passion fruit juice) 1/4 cup softened unsalted butter Pinch salt and freshly ground white pepper Instructions: Season the yellowtail fillets with salt and pepper, then dust 1 side only with flour, shaking off any excess. In a medium-sized saute pan, heat the olive oil until just nearly smoking and add the yellowtail, flour side down. Sear the fish until golden brown, then flip over and continue cooking 1 minute. Add the white wine and cook 1 minute more. Remove from heat. Serve fillets in a pool of Passion Fruit Beurre Blanc. Garnish the top of each fillet with 1 teaspoon of toasted coconut and 3 slices of mango. In a small saucepan, saute the shallot in olive oil until slightly browned. Add the white wine and passion fruit. Over medium heat, reduce by 3/4. The liquid in the pan will begin to look thick and bubbly. Remove the pan from the heat and slowly whisk in the butter a little bit at a time, making sure all butter is whisked in before adding more. Season with salt and white pepper, to taste, then drain through a sieve and reserve the liquid in a warm part of the kitchen until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31323,"Sicilian Pork with Spaghetti 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup roughly chopped fresh parsley 2 teaspoons fennel seeds, finely chopped 1 clove garlic, minced 1 pint grape or cherry tomatoes, halved 1/4 cup golden raisins 1/4 cup pine nuts 1 cup low-sodium chicken broth 1/4 cup grated pecorino romano cheese, plus more for topping 8 ounces spaghetti Instructions: Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere. Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta. ","[Nebbiolo, Barbaresco, Dolcetto, Aglianico]

" 31324,"Salmon Burgers with Lemon-Caper Aioli and Kale Slaw 1 pound skinless salmon, cut into cubes 1/2 cup fresh flat-leaf parsley leaves
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
10 fresh basil leaves
1 large egg
Zest of 1 lemon
2 tablespoons canola oil
Butter, for buttering the buns 4 potato buns, split Sliced Roma tomatoes, for serving Watercress, for serving 1/2 cup mayonnaise 2 teaspoons capers, chopped
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 clove garlic, grated
Juice of 1 lemon
1/2 cup mayonnaise 1/2 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups shredded kale 3 cups shredded cabbage
3 cups shredded carrots
1 cup sunflower seeds
Instructions: For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes. For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving. For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds. To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31325,"Pistachio-Mint Pesto 1/3 cup lightly toasted pistachios 3 cups loosely packed fresh mint 1 teaspoon chopped garlic 1/2 teaspoon lemon zest Pinch of crushed red pepper flakes Kosher salt 1/2 cup coarsely grated Pecorino-Romano 1/2 cup extra-virgin olive oil 1/4 cup chopped green olives, such as Castelvetrano Instructions: Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 31326,"Khmer Beef Skewers 4 1/3 ounces sugar 1/3 cup fish sauce 1/3 cup white vinegar 1 pound green papaya, peeled and shredded 2 long red chiles, finely sliced 1/2 carrot, shredded 1/4 cup Kroeung paste (Cambodian curry paste) 2 tablespoons annatto oil 2 tablespoons fish sauce 1 tablespoon liquid palm sugar or shaved palm sugar (jaggery) Sea salt 1 pound 2 ounces beef brisket, finely sliced 4 Vietnamese baguettes Instructions: For the pickled vegetables: Combine the sugar, fish sauce, vinegar and 1 cup water in a saucepan and bring to a boil. Remove from the heat and let cool to room temperature. Transfer the mixture to an airtight container and add the papaya, chiles and carrots. Mix well, seal and let pickle overnight or up to 24 hours.
For the beef: Combine the Kroeung paste, annatto oil, fish sauce and liquid sugar in a mixing bowl with a pinch sea salt. Stir until the salt has dissolved, then add the beef and mix until well coated. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours. Heat a grill or grill pan to medium heat. Thread the beef slices onto the soaked skewers and grill until desired doneness, 2 to 3 minutes per side. Slice the baguettes halfway through, creating a pocket. Fill each one with some pickled vegetables and 2 beef skewers. Pull the skewers out of the rolls and serve. ","[Syrah, Tempranillo, Garnacha, Pinot Noir]" 31327,"Blue Cheese Caesar Salad 6 slices white sandwich bread, cubed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup blue cheese dressing (see directions) 1/4 cup grated parmesan cheese 2 anchovy fillets, finely chopped Juice of 1/2 lemon 2 teaspoons dijon mustard 3 romaine lettuce hearts, roughly chopped Crumbled blue cheese, for topping Instructions: Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly. Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 31328,"Coarse Salt and Rosemary Focaccia 1 package active dry yeast 2 cups warm water 8 tablespoons olive oil 5 cups unbleached flour 1 tablespoon salt 3 tablespoons fresh rosemary leaves, chopped 1 tablespoon coarse salt Instructions: Combine the yeast and warm water in a bowl, add 3 tablespoons olive oil to the water and let soak for 5 minutes. Mix the flour, 1 tablespoon salt and half the rosemary together in a bowl. Using a wooden spoon, pour the water yeast mixture into the flour and stir together to form a well mixed dough. Scrap the dough out onto a floured work surface and begin to work the dough with the heel of your hands, pulling and folding the dough as you push and pull. Work the dough for 10 minutes, put the dough into a lightly oiled bowl and then let rise at room temperature for 1 1/2 hours. Lightly oil a cookie sheet pan, spread the dough out in the pan and pull the dough evenly into the corners. Let the dough rise again for 1 hour more. Poke the surface of the dough with the tip of a your finger and drizzle the remaining olive oil over the surface of the dough, sprinkle with the coarse salt and remaining rosemary and bake at 450 degrees for 20 minutes. Check the bottom of the focaccia to ensure it is not burning and bake an additional 5 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31329,"Five Cup Ambrosia 1 to 2 tablespoons unrefined coconut oil 1/2 pineapple, peeled, cut into long wedges and cored
1 cup tangerine or orange segments, drained of juice (about 3 tangerines) 1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note) 1 cup mini marshmallows, stale (see Cook's Note) 1 cup sour cream
1/4 teaspoon orange extract
Freshly torn mint leaves, for garnish
Instructions: Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool before cutting into medium dice. Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!! Serve garnished with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31330,"Artichoke Parmesan Soup 1 small carrot, cut into 1-inch chunks 1 celery stalk, cut into 1-inch chunks 1/2 small onion, cut into chunks Two 14-ounce cans artichoke hearts in brine 2 tablespoons extra-virgin olive oil 1 cup cornstarch, or more as needed 1/3 cup heavy cream 1 1/2 cups grated Grana Padano or Parmigiano-Reggiano 1 tablespoon plus 1 1/2 teaspoons kosher salt Instructions: Chop the carrot, celery and onion into almost a pure in a food processor. Set aside. Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and pure, using some of the liquid if necessary to facilitate pureing. Set aside. Heat up the olive oil in a large saucepan, then add the pured carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the pured artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn\u2019t stick to the bottom of the pan! Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don\u2019t overdo it, because a bit of cornstarch goes a long way. Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn\u2019t form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31331,"Chez Ray's Scandia Glogg 1 lemon, zested 1 orange, zested 3 teaspoons sugar 1 teaspoon allspice 2 teaspoons cinnamon 2 teaspoons ground cloves 2 cups boiling water 2 quarts red wine, such as Pinot Noir 1 cup Aquavit (a Scandinavian liquor) Instructions: Place zest, sugar, and spices in saucepan and cover with boiling water. Simmer over low heat for 10 minutes. Meanwhile, heat wine and Aquavit in another saucepan to boiling point, but do not let boil. Pour both mixtures into punch bowl and stir. Ladle into punch cups and stand back! ","[Pinot Noir, Aquavit]" 31332,"Apple-Cranberry Galette 1 (9-inch) refrigerated pie crust 2 apples, peeled, cored and sliced 1/3 cup dried cranberries 2 tablespoons fresh lemon juice 1 tablespoon sugar Instructions: Preheat oven to 375 degrees F. Roll the pie crust out into a 12-inch circle. Place the crust on a large baking sheet. Top the crust with apple slices and cranberries. Drizzle lemon juice over top. Sprinkle sugar over top. Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch. Bake 20 minutes, or until the crust is golden brown and the apples are tender. ","[Chardonnay, Riesling, Gewrztraminer]" 31333,"Steamed Maryland Blue Crabs for 14 2 (12-ounce) cans beer 4 cups water 1 (8-ounce) packet crab boil seasoning, usually available where crabs are purchased 2 sticks butter, melted (optional) Instructions: Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.
Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the \lump\ meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a \T.\ Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy \lump\ crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31334,"Bean, Egg and Cheese Molletes Two 6- to 7-inch long soft white rolls, split lengthwise 8 ounces shredded pepper jack cheese
One 15- to 16-ounce can refried beans (about 1 1/2 cups) 4 slices thick-cut bacon, roughly chopped 1 to 2 ripe juicy tomatoes, sliced 1/4-inch thick (you need about 12 slices) Kosher salt
1 tablespoon unsalted butter 4 large eggs, beaten well with a fork 3 scallions, thinly sliced
2 tablespoons fresh cilantro leaves Salsa and hot sauce, for serving (optional)
Instructions: Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl. Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan. Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31335,"Brownie Cupcakes a la Mode 1 1/4 sticks (5 ounces) unsalted butter, softened and cut into pieces 1/4 cup unsweetened cocoa powder 3 ounces unsweetened chocolate, finely chopped 2/3 cup boiling water 1 1/4 cups sugar 1 teaspoon vanilla extract 2 large eggs 1 cup all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup finely chopped toasted walnuts 1/3 cup semisweet chocolate chips 1 pint vanilla ice cream 1/4 cup prepared hot fudge sauce 2 tablespoons rainbow colored sprinkles 12 jarred maraschino cherries with stems, drained and patted dry Instructions: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full. Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack. While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard. To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 31336,"Red and Blue Cheese Salad 2 cups Boston Bibb lettuce 2 cups radishes, thinly sliced 1 tablespoon olive oil 1 tablespoon aged red-wine vinegar 2 tablespoon crumbled blue cheese Instructions: Divide Bibb lettuce leaves between 4 salad plates. Cover with thinly-sliced radishes, drizzle with olive oil and aged red wine vinegar, and sprinkle with blue cheese. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, GSM]" 31337,"Black Bean and Roasted Corn Salad 1/2 cup grapeseed oil, divided 1 large red onion, diced 2 cloves fresh garlic, chopped 1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy) One 16-ounce can black beans, drained Salt and freshly ground black pepper 1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal 1/4 cup minced fresh cilantro leaves 1 mango, diced small 2 teaspoons diced red onion 2 teaspoons diced red bell pepper 2 teaspoons diced green bell pepper 1 teaspoon chopped chives 1 lemon, juiced 1 1/2 teaspoons honey 1 teaspoon rice wine vinegar Salt and freshly ground black pepper 1/4 cup red wine vinegar 1 shallot, quartered 2 teaspoons chopped chives 1 teaspoon salt 1/4 teaspoon pepper 1 cup canola oil 1 large ripe tomato, diced small 2 tomatillos, diced small 1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced 2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried 2 stalks celery, small diced Salt and freshly ground black pepper Instructions: For the roasted corn and black beans: Preheat oven to 375 degrees F. In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes. For the mango salsa: Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill. For the vinaigrette: Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper. To make the tomato salsa: Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside. Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 31338,"Fruitcake Cookies 1/2 pound dried figs 1/4 pound raisins 2 ounces candied cherries, coarsely chopped 2 ounces dried apricots, coarsely chopped 1 tablespoon honey 2 tablespoons dry sherry 1 tablespoon freshly squeezed lemon juice 6 ounces chopped pecans Kosher salt 1/2 pound (2 sticks) unsalted butter, at room temperature 1/2 teaspoon ground cloves 1/2 cup superfine sugar 1/3 cup light brown sugar, firmly packed 1 extra-large egg 2 2/3 cups all-purpose flour Instructions: Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm. Preheat the oven to 350 degrees. With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 31339,"A Simple Stuffing for Hard Boiled Eggs 2 dozen eggs Instructions: For 2 dozen eggs, cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in 1/4 cup of mayonnaise, 4 tablespoons of soft butter, 2 tablespoons of chopped sweet pickle or piccalilli, and salt and freshly ground pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento. A few of many other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in: Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or Mushroom duxelles: Minced mushrooms Sauteed with herbs and shallots, or Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or Curried onions: minced onions sauteed in butter with a good pinch of curry powder. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31340,"Sunny's Easy Grilled Ratatouille 1 pint cherry tomatoes, halved 1 cup frozen pearl onions
4 cloves garlic, grated on a rasp or finely minced
2 zucchini, seeded and chopped
2 yellow bell peppers, seeded and chopped
1 eggplant, seeded and chopped
2 tablespoons Italian Seasoning
2 teaspoons hot Hungarian paprika
Kosher salt
Olive oil, for drizzling Zest of 1 lemon, plus lemon wedges, for spritzing Freshly ground black pepper Chopped fresh parsley, for sprinkling Instructions: Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.) Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch. Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method. Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31341,"Italian Vinaigrette 1/4 cup red wine vinegar 1 teaspoon dijon mustard 1/2 teaspoon dried oregano 1 small clove garlic, minced Pinch of sugar Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil Instructions: Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.) ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 31342,"Prawns with Vanilla Coconut Sauce 1 tablespoon butter 16 prawns (also called jumbo shrimp), peeled, deveined, tail on 1 vanilla bean, split 1/2 cup coconut milk, twisted from freshly grated coconut in a cheesecloth Salt and ground black pepper Instructions: In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 31343,"Scrambled Egg with Salmon Roe Smorrebrod 12 extra-large eggs 1/2 stick plus 2 teaspoons lightly salted butter 6 slices dark bread, cut in half 24 thin slices cucumber 3 ounces salmon roe or other fish roe Fresh dill sprigs for garnish Instructions: Beat the eggs well in a large bowl. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. The eggs will be darker in color and thicker than normal scrambled eggs. Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about 1/12 of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31344,"\Cheater's\ Duck Confit 4 very fatty large duck legs Kosher salt Olive oil 4 large onions, sliced 2/3 bottle white wine 1 bundle thyme 10 bay leaves 1 bunch dandelion leaves Red wine vinegar, to taste Instructions: Season the duck legs with salt. Coat a large wide pot lightly with olive oil. Lay the duck legs skin side down, in a single layer, in the pan. Cook the duck legs low and slow over low heat to render the fat. This process will take a while, don't rush it. It is really important to render as much fat out of the duck legs as possible. Once the pan is full of fat, turn up the heat and brown the duck legs on both sides. Preheat the oven to 400 degrees F. Once the legs have rendered and are nice and brown, remove them from the pan and reserve. Add the onions and season with salt. Stir to coat with the duck fat. Cover and cook over medium heat for 15 to 20 minutes. Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize. Taste to make sure they are very well seasoned, add salt if needed. Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves. Cover the pan and place in the preheated oven. Braise the duck in the oven for about 90 minutes. Stir the onion and duck every 30 minutes to be sure that the onions are not burning. When done, the duck should be incredibly flavorful, tender and falling off the bone. Remove the tough lower stems from the dandelion greens, wash and spin them dry. Cut them into 1 -inch lengths. Place the greens in a large bowl with red wine vinegar. Season with salt and some of the warm duck fat. Strain some the onions out of the duck fat and toss them in with the greens. Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions. It's just ducky!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31345,"Chilaquiles Strata with Tomatillo Salsa and Tomato-Corn-Avocado Salad with Green Onion Vinaigrette 12 large tomatillos, washed and quartered 4 cloves garlic, coarsely chopped
1 large red onion, peeled and chopped
3 tablespoons canola oil Kosher salt and freshly ground black pepper
1 cup spinach leaves, blanched and squeezed dry
1/2 cup cilantro leaves
1 tablespoon chipotle puree
Juice of 2 to 3 limes
Clover honey, to taste
Unsalted butter, for the baking dish 10 large eggs 1 cup milk 1 cup grated sharp Cheddar cheese 1 cup grated Monterey Jack cheese 1/4 cup chopped cilantro 3 cups coarsely crumbled baked or fried blue corn tortilla chips 1/4 cup grated cotija cheese 2 teaspoons canola oil Kernels from 1 large ear sweet corn
1 pint cherry or grape tomatoes, halved
2 Hass avocados, diced
1/4 cup flat-leaf parsley leaves, chopped
Kosher salt and freshly ground black pepper 4 green onions, chopped
Juice of 2 limes
2 teaspoons Dijon mustard
1/3 to 1/2 cup olive oil
Clover honey, to taste Instructions: For the tomatillo salsa: Preheat the oven to 425 degrees F. Combine the tomatillos, garlic and onion on a baking sheet. Toss with the canola oil and some salt and pepper to combine. Roast in the oven until the mixture is slightly charred and soft, stirring once, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven heat to 375 degrees F. Transfer the mixture to a food processor and process until coarsely chopped. Add the spinach, cilantro, chipotle, lime juice and some salt and pepper and process until smooth. Taste, and add some honey as desired to balance the acidity of the tomatillos. Measure out 1 cup and transfer the rest to a serving bowl. For the strata: Butter a 9-by-13-inch baking dish. Whisk the eggs in a medium bowl until smooth. Add the milk, 1 cup of the tomatillo salsa, half of the Cheddar, half of the Monterey Jack and the cilantro and stir until combined. Stir in the chips and let the mixture sit for 15 minutes. Scatter the remaining Cheddar and Monterey Jack on top. Transfer the mixture to the prepared baking dish and bake until lightly golden brown and puffed, about 30 minutes. Remove from the oven, top with the cotija and bake for another 5 minutes. While the strata bakes, make the salad: Heat the canola oil in a medium skillet over medium heat. Add the corn and cook, tossing, just to warm, about 30 seconds. Add the tomatoes, avocados, parsley and some salt and pepper and toss gently once or twice. Combine the green onions, lime juice, mustard and some salt and pepper in a bowl. Whisk in about 1/3 cup olive oil to combine; taste, add more oil or honey as desired. Pour the green onion vinaigrette around the corn mixture and fold gently to combine. Let the salad sit at room temperature for about 15 minutes before serving. Let the casserole sit for 10 minutes before serving. Serve with the tomato-corn-avocado salad and the remaining tomatillo salsa. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 31346,"Spanish Paella with Carnaroli Rice 1 tablespoon olive oil 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, diced 1/4 pound chick peas 1/4 pound beef, cubed 1/4 pound chicken breast, cubed 1/4 pound chorizo sausage, cubed 4 cups vegetable broth Pinch saffron 2 cups Carnaroli rice 1 lemon, juiced Instructions: Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent. Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned. In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color. Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes. To serve, place in large platter and sprinkle lemon juice on top of the rice. ","[Rioja, Tempranillo, Garnacha, Cava]" 31347,"Crisp Banana and Pineapple Fritters 2 eggs 1/8 teaspoon cinnamon 2 cups panko (Japanese) bread crumbs 2 bananas, cut into 1-inch pieces 1/2 pineapple, cut into 1-inch pieces Canola oil, for frying 1/4 cup organic honey, optional Instructions: In a shallow bowl, whisk the eggs with the cinnamon using a fork. Place the panko bread crumbs on another plate. Toss the fruit in the egg, then into the crumbs. Repeat this 1 more time to make a second coating. In a 6 to 8-quart pan heat canola oil, filled just 3 inches from top of the pan, to 365 degrees F. Drop the fruit into the oil and cook until brown on all sides. Drain on paper towels. Serve immediately, drizzled with honey, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31348,"Pineapple Upside-Down Grit Cake 2 sticks butter, melted and cooled 1 cup light brown sugar One 20.5-ounce can pineapple rings, in natural juices Maraschino cherries, stemmed 2 large eggs 3/4 cup sugar 1 1/4 cups all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon table salt Instructions: Preheat the oven to 375 degrees F. Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Lay the pineapple rings on top in a concentric pattern, overlapping slightly. Place the cherries in the center of each of the pineapple rings. Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add the wet to the dry and mix together until just combined. Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen. Place a plate over the top and carefully flip the cake out of the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31349,"Brick Chicken 3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil 1/2 tablespoon unsalted butter 5 to 6 sprigs thyme Instructions: Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31350,"Butternut Squash Soup 1 (3-pound) butternut squash Extra-virgin olive oil, for roasting, plus 2 tablespoons Kosher salt and freshly cracked black pepper 2 shallots, chopped 1 quart low-sodium chicken stock 2 teaspoons curry powder (mild or spicy) Instructions: Preheat the oven to 375 degrees F. Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell. In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes. Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31351,"Kale Citrus Salad 1 bunch kale, leaves torn off the stalks 1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper 1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre) Instructions: Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy. Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.) At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31352,"Okra and Tomatoes 1 pound okra, rinsed and trimmed 3 tablespoons olive oil 1 1/2 cups finely chopped red onion 1 1/2 teaspoons kosher salt 1 tablespoon minced garlic 2 cups peeled and chopped tomato 1 tablespoon minced fresh ginger 1 teaspoon freshly ground grains of paradise* or black pepper 1/2 teaspoon freshly ground cardamom Instructions: Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise. Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately. *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31353,"Spaghetti-Style Green Beans Kosher salt 1 pound Chinese long beans (or green beans), trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 14.5-ounce can cherry tomatoes 3 fresh basil leaves, torn Freshly ground pepper 1/2 cup shaved ricotta salata cheese (about 2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the beans and cook until tender, about 2 minutes. Drain and dry well with paper towels. Heat 2 tablespoons olive oil and the garlic in a medium saucepan over medium heat, stirring, until the garlic just starts browning, about 2 minutes. Stir in the tomatoes, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring to a low simmer. Cook, stirring, until the tomatoes start breaking down, 15 to 20 minutes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beans and stir-fry until slightly browned and hot, 1 to 1 1/2 minutes; season with salt and pepper. Transfer to a platter and top with the tomatoes and ricotta salata. Season with more pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 31354,"Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad 2 pounds center-cut beef tenderloin Extra-virgin olive oil Salt and freshly ground black pepper 1 pint yellow cherry or grape tomatoes 1 bunch arugula, trimmed 1 recipe Spicy Crab Salad, recipe follows 1 pint lump crabmeat, picked through 1/4 cup mayonnaise 1 tablespoon chili paste (such as sambal) 2 tablespoons chopped fresh cilantro leaves 1/2 lime, juiced Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Tie the tenderloin with kitchen twine in 3 or 4 places around the circumference to help it hold its shape. Put a medium cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. Sprinkle the tenderloin all over with salt and pepper and sear it in the hot pan, turning, until well browned. Then put the pan in the oven and roast until the internal temperature of the beef reaches 125 degrees F on an instant-read thermometer, about 20 minutes. Remove the beef to a platter and let it rest 10 minutes. Turn the oven to broil. Toss the tomatoes on a sheet pan with salt, pepper, and a drizzle of oil. Put the pan under the broiler and broil until the tomatoes burst, about 5 minutes. Dump them into a bowl and season them again with a drizzle of oil, salt, and pepper. Add the arugula and toss. To serve, remove the strings from the tenderloin and cut it into slices. Arrange the slices on a serving plate, shingling them. Spoon the crab salad over the meat and scatter the tomatoes and arugula over the top. Serve hot. Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper. Yield: 4 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 31355,"Whole Wheat Bread 1? cups (300 ml) warm water 1 package active dry yeast 1 tablespoon honey (optional) 1? cups (350 g) whole kernel wheat or 2? cups (300 g) whole wheat flour 1 teaspoon salt (optional) 1 tablespoon light olive or grapeseed oil (optional) 1 teaspoon lemon juice (optional) Instructions:

1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
13. Bake at 350°F for 35 minutes. Makes one loaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31356,"Sangrita 2 1/4 cups freshly squeezed orange juice 3/4 cup freshly squeezed lime juice 5 tablespoons grenadine syrup 1 generous teaspoon salt 1 teaspoon cayenne pepper Instructions: Combine all the ingredients in a blender and process or whisk in a bowl until blended. Refrigerate. Serve cold in shot glasses with corresponding shots of tequila. ",[Tequila] 31357,"Disco Fries Nonstick cooking spray, for the baking pan One 28-ounce bag frozen french fries
    Kosher salt and freshly ground black pepper
    2 tablespoons unsalted butter
    3 tablespoons all-purpose flour
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon paprika
    1 1/2 cups beef broth
    2 tablespoons heavy cream
    2 cups shredded mozzarella
    Instructions: Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries). Spray a large rimmed baking pan with cooking spray. Spread the fries in the pan in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake according to the package directions or until very crispy. Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Simmer, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Top with half of the cheese, then add the remaining fries and the rest of the cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle the fries with some of the gravy. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31358,"Wood Grilled Buffalo Tenderloin with Wild Mushrooms and Port Wine Sauce 2 cups diced yellow onions 1 cup diced carrots 1 cup diced celery 2 tablespoons canola oil 6 cups ruby port wine 2 cups red wine 1 1/2 quarts veal stock or brown chicken stock 4 sprigs thyme 3 sprigs Italian parsley Salt and pepper 24 small shallots 2 tablespoons olive oil 1 tablespoon thyme leaves 1 tablespoon chopped parsley leaves 2 3/4 pounds Yukon gold potatoes, sliced 2-inch thick 3/4 pound unsalted butter, chopped 1 cup half-and-half 1-ounce canola oil 1/2 pound mixed wild mushrooms, of your choice, sliced 1/2-inch thick 1 teaspoon minced garlic 1/2 cup crumbled blue cheese 4 (5-ounce) buffalo fillets Instructions: Place the onion, carrot, and celery with the canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Deglaze the pan with the port wine and red wine and cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain, return to the saucepan and add thyme and parsley, simmer for 5 minutes. Strain the thyme and parsley, return back to the pot and let simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper to taste, strain through a fine-mesh sieve. Keep warm. Preheat oven to 350 degrees F. Place shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme and parsley and season with salt and pepper. Keep warm. Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes, until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add butter and mash with a potato masher. In a small saucepan, bring 1/2 cup half-and-half to a boil. Add to the potatoes, stirring gently until the desired consistency. Do not over mix the potatoes. Season with salt and pepper. Cover and set aside. Preheat a large saute pan on medium height heat. Add oil and saute mushroom for 2 to 3 minutes. Stirring often. Once mushrooms become tender add garlic. Saute for 1 minute. Set aside for platting. Mushrooms maybe sauteed a day in advance. Place an additional 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add blue cheese and blend with a hand held blender prior to serving. To assemble preheat the grill. Season buffalo with salt and pepper and place on the grill. Grill the steaks for 2 to 3 minutes on both sides for medium rare, or until preferred doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a quenelle of mashed potatoes in the center of the mushrooms, on top of the potatoes place the buffalo. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the blue cheese cream until nice and frothy, and then spoon over buffalo. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 31359,"Vietnamese Rice-Noodle Salad 4 cloves garlic, finely chopped 1 cup chopped cilantro 1 jalapeno pepper, chopped 1 tablespoon honey 1/4 cup fresh lime juice 3 tablespoons fish sauce 1 teaspoon kosher salt 1 pound dried rice vermicelli 2 carrots, julienned 1 cucumber, halved, peeled, seeded and sliced into thin half-rounds 1/4 cup chopped fresh mint 1/2 cup finely shredded napa cabbage 1/4 cup chopped dry-roasted nuts Instructions: Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
    ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 31360,"Dark Chocolate Truffles 8 ounces semisweet chocolate, chopped into 1/4-inch pieces 4 ounces unsweetened chocolate, chopped into 1/4-inch pieces 2/3 cup heavy cream 2 tablespoons unsweetened cocoa, sifted 2 tablespoons confectioners' sugar, sifted Instructions: Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 31361,"Mulled Cranberry Punch One 750-milliliter bottle dark spiced rum 4 cups unfiltered cranberry juice
4 cups apple cider
1 cup maple syrup
1 cup honey
1 teaspoon grated clove or nutmeg
12 star anise pods
Cinnamon sticks, for garnish
Instructions: Put the rum, cranberry juice, cider, maple syrup, honey, clove and star anise into a large saucepot over medium heat. Cook until a slow simmer is just reached and the honey/maple syrup is dissolved. Ladle the punch into heatproof glasses or mugs and garnish with cinnamon sticks. ","[Riesling, Gewrztraminer, Vinho Verde, Moscato]" 31362,"Slow Roasted Beet Salad with Blue Cheese 1 pound red beets 1 pound yellow beets 4 ounces olive oil 2 tablespoons sea salt 3 bunches watercress 8 ounces Maytag blue cheese 2 oranges juiced and zested Instructions: Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31363,"Grape, Cheddar and Jicama Skewers with Cilantro Lime Dipping Sauce ? cup green grapes 6 ounces mild cheddar cheese, cut into ? inch cubes ? large jicama root, peeled and cut into ? inch cubes
? cup low-fat plain yogurt 1 tablespoon finely chopped fresh cilantro leaves 1 teaspoon finely grated lime zest 2 teaspoons lime juice 1 teaspoon honey pinch of salt Instructions: Place the grapes, cheddar and jicama onto the skewers, alternating them until there are three of each item on each skewer. In a small bowl stir together the yogurt, cilantro, lime zest and juice, honey and salt until well combined. Serve the skewers with the sauce for dipping. *Can substitute 1/3 large English cucumber, seeded and cut into 1/2 inch chunks if jicama is difficult to find. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31364,"Pad-Sieu 2 tablespoons cooking oil 1 1/2 teaspoons minced garlic 4 ounces very thinly sliced meat (beef, chicken, pork or shrimp) 2 tablespoons white soy sauce Salt Pepper 1/4 cup cornstarch 3/4 cup bite sized broccoli tips 2 cups wide rice noodles/fresh noodles, soaked in hot water for 20 minutes 1 teaspoon oil 1 egg 1 teaspoon dark soy sauce 2 teaspoon oyster sauce 1 1/4 teaspoon sugar 1 teaspoon fish sauce 3/4 teaspoon white vinegar Sprinkle with Mono sodium glutamate-MSG, if desired Instructions: This recipe should take about 10 minutes to make. Put oil, garlic on medium heat and saute for a few seconds. Soak the meat for a few minutes in the white soy sauce, salt and pepper. Remove meat from vinegar and dredge in cornstarch. Then add meat and broccoli to the saute pan and saute for 2 minutes. Add noodles and keep on medium heat until they become soft, 2 minutes. Clear a spot in the middle of the pan about the size of a pancake, add 1 teaspoon oil and fry the egg for 15 seconds. Then mix well with the rest of the ingredients in the pan. Add dark soy, oyster sauce, sugar, fish sauce, and vinegar. Then sprinkle with black pepper and MSG, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31365,"Mediterranean Summer Pasta with Salsa Cruda 1/2 cup flavorful pitted olives, lightly chopped 2 ripe tomatoes, seeded and chopped 2 to 3 tablespoons chopped fresh mint 2 tablespoons capers 1 clove garlic, smashed 1 teaspoon red pepper flakes 1 teaspoon orange zest 1/3 cup olive oil Kosher salt and freshly cracked pepper 12 ounces angel hair pasta Parmesan, for grating Instructions: In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day. Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve. ","[Vermentino, Pinot Grigio, Sauvignon Blanc, Ros]" 31366,"Jerry Simmons' Chili Verde 2 pounds lean pork, cut into 3/8 to 1/2-inch cubes 2 tablespoons pork suet, can substitute lard or vegetable oil 1 cup chopped onions 1 (2-quart) can chicken broth 1 1/2 teaspoons granulated garlic 2 tablespoons powdered chicken base 1 teaspoon ground oregano 2 teaspoons cornstarch 1 teaspoon ground cumin 6 ounces hot green chiles 2 tablespoons powdered green chiles 13 ounces green chiles, cut into 3/8-inch cubes 1/4 teaspoon powdered green jalapeno 8 ounces salsa verde 8 ounces green Mexican sauce 1 teaspoon ground cumin 1/4 cup cilantro leaves, chopped Instructions: In a large chili pot, brown the pork in suet. Add the onions chicken broth to the pot and simmer for 1 hour. Add garlic, chicken base, oregano, cornstarch, and cumin. Cook until the meat is tender, about 30 minutes to one hour. Add water as needed to keep meat covered. Add hot green chiles and powdered green chiles, cook for 20 minutes. Add green chiles, powdered jalapenos, salsa verde, Mexican sauce, cumin, and cilantro, cook for 10 more minutes. Adjust seasoning and consistency, making sure its thick enough. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31367,"Grilled Turkey Po' Boy 1 whole wheat French baguette, split lengthwise and cut into 3 to 4 equal pieces 3 tablespoons butter, softened Miss Dixie's Remoulade, recipe follows 3/4 pound Buttermilk-Brined Turkey Breast, recipe follows 4 to 5 heirloom tomatoes, sliced 1/4-inch thick 1/4 cup pepperoncini slices, drained 1 1/2 cups shredded romaine lettuce, loosely packed, dark green ends discarded 2/3 cup mayonnaise 1/3 cup loosely packed Italian flat-leaf parsley 2 tablespoons Memphis-style BBQ sauce 2 tablespoons Creole-style mustard 1 teaspoon Sriracha sauce 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 2 green onions, ends trimmed, roughly chopped 1 lemon, juiced 1 medium Anaheim pepper, roughly chopped 1/3 large red bell pepper, seeds removed 1/2 stalk celery 1 (2 1/2 to 3-pound) turkey breast, bone-in 3 cups buttermilk 1/2 cup hot sauce (recommended: Crystal) 2 tablespoons kosher salt 1 tablespoon dried basil 1 tablespoon granulated garlic 1 tablespoon fresh cracked black pepper 1 teaspoon cayenne pepper 1 teaspoon ground white pepper Instructions: Preheat the oven to a low broil. Butter the bread and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from the oven. Spread Miss Dixie's Remoulade on both sides of the bread. Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve immediately. In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use. Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey breast from the brine, drain well and pat dry with paper towels. Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes. Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil. Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop. Remove from the grill.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31368,"Holiday Peppermint Bark (Sponsored) 2 cups (12-oz. pkg.) NESTLE? TOLL HOUSE? Premier White Morsels 24 hard peppermint candies, unwrapped Instructions: LINE baking sheet with wax paper. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31369,"Andouille Corn Pudding 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoon garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 tablespoons LA spice 6 eggs 1 quart heavy cream 16 cups jalapeno cornbread, 1-inch cubes Instructions: Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 31370,"Picante de Camerones (Shrimp in Picante Sauce) 1/2 cup olive oil 1 pound peeled shrimp 1 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1 cup sliced onions 2 cloves garlic, minced 3 teaspoons red aji paste 2 Poblano chiles, stemmed, seeded and cut into strips 1 1/2 cups chopped canned tomato, seeds and juice removed 1 teaspoon sugar Juice of 1 lime Instructions: Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes. Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado. ","[Malbec, Tempranillo, Garnacha, Barbera]" 31371,"Spring Green Salad 8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots) 2 tablespoons finely chopped chives Kosher salt and freshly ground black pepper 2 to 3 tablespoons extra-virgin olive oil 1/2 lemon, juiced Instructions: Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31372,"Sausage and Pepper Frittata Extra-virgin olive oil 3 links hot Italian sausage, removed from the casing and crumbled 1 red bell pepper, 1/4-inch dice 1 yellow bell pepper, 1/4-inch dice 1 cup grated Parmigiano-Reggiano 12 eggs, beaten with 1/4 cup water Salt Instructions: Preheat the oven to 350 degrees F. Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft. In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature. ","[Barolo, Barbaresco, Chianti, Rioja]" 31373,"Classic Southern Macaroni and Cheese 1 tablespoon unsalted butter Coarse salt and freshly ground black pepper 2 cups elbow macaroni 8 ounces grated extra-sharp Cheddar (about 2 cups) 2 cups milk 2 large eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling Shiraz]" 31374,"Spicy Quinoa with Sweet Potatoes 1 3/4 cups quinoa 3 cups low-sodium chicken broth Kosher salt 3 tablespoons vegetable oil 1/2 red onion, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon ancho cl powder 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 small red jalapeno pepper, seeded and thinly sliced 2 small sweet potatoes, peeled and cut into 1/2-inch pieces 1/3 cup roughly chopped fresh cilantro 1 to 2 tablespoons fresh lime juice Instructions: Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the cl powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes. Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt. ","[Syrah, Tempranillo, Garnacha, Barbera]" 31375,"Tagliolini with Crab Ragu 4 ounces olive oil 2 tablespoons chopped garlic 3 pounds Blue Crabs, cleaned and split Pinch dried oregano Red pepper flakes, to taste Salt and pepper 12 ounces crab stock or fish stock 2 quarts canned plum tomatoes, chopped with juice 4 ounces chopped fresh basil leaves 5 ounces frozen peas 1 pound tagliolini pasta 2 tablespoons butter, optional 6 ounces lump crabmeat Instructions: In a saute pan, add olive oil and garlic and saute for 1 minute, until golden brown. Add crabs, oregano, red pepper, salt, and pepper, and continue to saute for 5 minutes. Add crab stock to mixture and continue to saute for 4 minutes. Crab stock should be prepared ahead of time with mirepoix of vegetables and crab shells. Add tomatoes with juice. Stir and bring to a boil. Lower heat to a simmer. Continue to stir until sauce has been brought to a simmer. Cover and cook for 45 minutes. Add basil and remove from the heat. Add frozen peas and stir. Boil pasta in water for 8 to 10 minutes until al dente, and strain. For a more velvety sauce, add butter to the pasta before adding the sauce. Make sure the butter has been incorporated well into the pasta before adding the sauce. Season, to taste. Before adding finished sauce to pasta, remove crabs from saucepot and keep warm. To serve, add pasta to soup bowl. Top with sauce and lump crabmeat and place 1 or 2 crab bodies on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31376,"Pina Colada Poptails 1 pineapple, trimmed and cut into spears 2 cups rum
1/2 cup coconut cream
1/2 cup shredded coconut
Instructions: Skewer the pineapple spears, then transfer them to a large cylindrical vase or mason jar fruit-side down. Pour in the rum and let soak for 20 minutes in the fridge. Remove the pineapple from the rum. Pour over the coconut cream, making sure to get all sides covered, then sprinkle with shredded coconut. ","[Mauzone, Moscato, Vinho Verde]" 31377,"Spicy Lentil Soup 2 cups red lentils, picked over and rinsed 1 serrano cl pepper, chopped (remove seeds for less heat) 1 large tomato, roughly chopped 1 1 1/2-inch piece ginger, peeled and grated 3 cloves garlic, finely chopped 1/4 teaspoon ground turmeric Kosher salt 1/4 cup roughly chopped fresh cilantro, plus more for topping 1/4 cup Greek yogurt Naan or other flatbread, for serving Instructions: Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the cl pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt. Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 31378,"Roasted Pork with Fennel Spice Rub 2 Tbs. extra-virgin olive oil 2 cups thinly-sliced onions Gray salt freshly-ground pepper 1-1/2 tsp. finely-chopped fresh sage 1/2-cup water 4 lbs. pork leg or shoulder, at room temperature About 1/4-cup Fennel Spice (recipe follows) 1 cup fennel seeds 3 Tbs. coriander 2 Tbs. white peppercorns 3 Tbs. kosher salt Instructions: PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper. Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended. FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 31379,"Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish Vegetable oil 8 wonton wrappers 1 cup soy sauce 1 teaspoon ground ginger 1 tablespoon chopped cilantro leaves 1 tablespoon chopped green onion 1 pound ahi tuna Papaya Daikon Relish, recipe follows 1/4 cup papaya, minced 1/4 cup daikon, minced 2 tsp scallion, thinly sliced on the bias 1/2 teaspoon lime juice 1/2 teaspoon freshly grated ginger 2 dashes fish sauce Pinch salt Instructions: Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat. Let the oil heat for about 3 minutes. As the oil heats, cut each wonton wrapper into 4 equally square pieces. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time. The wontons will bubble up and turn golden brown very quickly. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried. The wontons may be fried 1 day in advance and stored in an airtight container. Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion. Next, cut the tuna into 1-inch square strips and place them in the marinade. Set aside for 15 minutes. Place a large heavy bottomed skillet over high heat for 3 minutes. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only. Remove from the pan and set aside. To assemble, place a small amount of the relish on a wonton crisp. Carefully slice the tuna strips into 1/4-inch pieces. Place 1 piece of tuna atop the relish and serve. *Wonton crisps can be made several days in advance and kept in an airtight container. Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31380,"Cotton Candy Martini 1/4 cup fresh blueberries Cotton candy, for serving 4 ounces blueberry vodka 2 ounces Fresh Sour, recipe follows 1 ounce Simple Syrup, recipe follows Ice 4 ounces lemon-lime soda 1/4 cup lemon juice (from 1 lemon) 4 ounces Simple Syrup, recipe follows 1 cup sugar Instructions: Prepare 2 martini glasses by placing 3 blueberries and a piece of cotton candy into each.
In a martini shaker or tall glass, combine the remaining blueberries, vodka, Fresh Sour, and Simple Syrup. Muddle the ingredients together, breaking up the blueberries. Add ice and shake well.
Add the lemon-lime soda and strain the cocktail over the cotton candy in the martini glasses. Serve immediately. In a small glass or shaker, combine the lemon juice and Simple Syrup. Mix well and refrigerate, covered, until ready for use. In a small saucepan over medium heat, combine the sugar and 1 cup water, stirring until the sugar is completely dissolved, about 5 minutes. Let cool and store refrigerated in a bottle with a lid or a covered container until ready for use. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 31381,"Brown Rice and Bean Burrito 1/4 cup cooked brown rice 1 tablespoon shredded Cheddar 1/4 avocado 1 teaspoon fresh lime juice 1 whole wheat 8-inch tortilla 2 tablespoons no-salt-added canned black beans 2 tablespoons thinly sliced or shredded carrots 1 tablespoon mild jarred salsa Instructions: If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature. Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency. Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31382,"Akara 1/2 pound dried black-eyed peas 2 onions 1 red pepper Salt Ground white pepper Olive oil 2 ripe tomatoes 1 green pepper 1/4 cup chopped parsley leaves Instructions: Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas. In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying. Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper. Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31383,"Back Nine (Spiked Arnold Palmer) 2 cups brewed iced tea 1/2 cup fresh lemon juice
Simple Syrup, recipe follows 1 cup bourbon
1 cup granulated sugar Instructions: Combine the iced tea, lemon juice and 2 cups water in a pitcher. Add some Simple Syrup to taste (save the rest for another use) and stir. Stir in the bourbon and serve over ice. Combine the sugar with 1 cup water in a small saucepan over medium heat and stir. Bring to a boil, then remove from heat and let cool completely.
","[Bourbon, Whiskey, Rum]" 31384,"Caramella of Mint and Ricotta 1 egg 3.5 ounces (100 grams) all-purpose flour 12 ounces (340 grams) crumbly buffalo ricotta cheese 1 large lemon, zested and juiced 1/4 of a nutmeg, grated 1 handful fresh mint leaves, finely sliced 2 handfuls grated Parmesan Sea salt and freshly ground black pepper 3 knobs butter Instructions: Basic Pasta: Place egg and flour in a bowl and mix with a fork until it resembles bread crumbs. At this point use your hands to bring the mixture together to form a dough. Place the dough on a lightly floured work service and kneed until shiny. Cover with plastic wrap and let rest for about 1/2 hour. While the dough is resting, make your filling by mixing together the ricotta, lemon zest, nutmeg, mint and Parmesan - you may want to reserve a little Parmesan and mint for serving - and then carefully season to balance the flavours. Squeeze a little lemon juice into the mix to loosen it a bit. If you're partial to a little bit more Parmesan, mint or lemon, then do personalize the dish to your liking. Roll good teaspoons of the mix into little balls ready to fill your caramella. Run dough through pasta machine on its thickest setting a until it is smooth and shiny. Reduce setting each time until the pasta is roughly as thick as a beer mat. Cut the pasta into 10 (4 by 2 1/2-inch) rectangles. Fill the middle with the little balls of filling and brush lightly with water. Roll up. Keep on a flour-dusted baking sheet in the refrigerator until you need them, and try to cook them as fresh as possible. Make as many as you can, but I like to serve about 4 per person. To serve, place the caramella in boiling salted water for 3 to 4 minutes, then drain, reserving some of the cooking water. Melt 3 good knobs of butter in a non-stick pan with the juice of 1/2 a lemon and a couple of tablespoons of the reserved cooking water. Season a little, and toss the pasta in this flavoured butter. Serve straight away with a little extra Parmesan and mint scattered over the top. per person . ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 31385,"Haystacks 2 cups butterscotch chips (12 ounces), melted 2 tablespoons peanut butter, plain or crunchy 6 ounces Chinese or chow mein noodles 6 ounces cocktail peanuts Instructions: Melt the butterscotch chips in a double boiler over simmering water. In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 31386,"Buffalo Chicken Tacos 8 Mission? Life Balance? Whole Wheat Tortillas 1 cup Mission? Guacamole Flavored Dip 1 lb Skinless Boneless Chicken Breast 3 tbsp Cayenne Pepper Hot Sauce To Coat, Non-Stick Cooking Spray 1 Green Bell Pepper, cut into thin strips ? Red Onion, cut into thin strips ? cup Cilantro Leaves, hand picked 12 Baby Carrots, rinsed 12 Celery Sticks 1 cup Blue Cheese Dressing, prepared bottle Instructions:

1. Pre-heat charcoal or indoor grill to medium-high heat. 2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes. 3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast. 4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. 5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves. 6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas. 7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.

• These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 31387,"Sugar Cookies 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31388,"Deviled Potatoes 8 red-skinned potatoes, about 2 inches in diameter 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
5 tablespoons mayonnaise
1 tablespoon relish
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus extra for garnish
1/4 teaspoon cayenne
Smoked paprika, for dusting
Instructions: Preheat the oven to 400 degrees F. Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool. Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the \shells\ firmly hold their shape. Transfer the potato flesh to the medium bowl. Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper. Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31389,"Shell Steaks with Red Wine Butter 8 tablespoons unsalted butter, softened 3 cloves garlic, minced 1 shallot, minced 1 teaspoon coriander seeds, cracked 1/2 teaspoon black peppercorns, cracked 1/2 cup ruby port 1/2 cup red wine 2 teaspoons red wine vinegar 2 tablespoons minced fresh flat-leaf parsley 1 1/2 teaspoons kosher salt, plus additional for seasoning Vegetable oil, for grill 4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1 1/4 inches thick Freshly ground black pepper Instructions: Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool. Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed. Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 31390,"Cowboy Creme Brulees 2 cups heavy cream 1/2 vanilla bean, split
5 large egg yolks
6 tablespoons superfine sugar, plus extra for sprinkling
1 tablespoon lemon zest
Black and Blue Berries, recipe follows, for garnish 2 1/2 cups fresh blackberries 2 1/2 cups fresh blueberries 1/2 cup sugar
1/2 cup blackberry jam
1 tablespoon honey
1 teaspoon lemon zest
1 teaspoon vanilla extract
Instructions: Preheat the oven to 325 degrees F. Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar (seeds) from the vanilla bean and add it to the cream. Bring almost to the boil, then turn off the heat. Place the egg yolks in a large bowl and add the sugar. With a whisk, mix the eggs and sugar together like crazy until they are a very pale yellow, about 4 minutes. Place a fine-mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer to remove any skin or impurities in the cream. Slowly drizzle 1/2 cup of the hot cream into the egg/sugar mixture while whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly until fully incorporated. You can add the cream a little more rapidly as the mixture warms; touch the side of the bowl to gauge the mixture's temperature. Gently stir in the lemon zest. Arrange 4 shallow ramekins on a rimmed baking sheet. Ladle the mixture into the ramekins until they are roughly three-quarters of the way full. Carefully place the baking sheet in the oven. With the rack slightly pulled out, gently pour hot water into the baking sheet until it reaches two-thirds of the way up the outside of the ramekins. Bake until the custard is set but not brown on the top, roughly 22 minutes. Watch closely as these can brown very quickly toward the end. Allow them to cool completely on the baking sheet. Refrigerate the custard-filled ramekins, covered, for at least 2 hours and up to overnight. When you are ready to serve, sprinkle each of the custards generously with superfine sugar. Using a kitchen torch, crisp the sugar until it is light brown and just bubbling; a back and forth motion works best. Be sure to work quickly to avoid cooking the custard below. This step can be done within an hour of serving. Garnish each custard with Black and Blue Berries. Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up. Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31391,"Cheddar Corn Chowder 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons (1/2 stick) unsalted butter 1/2 cup flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric 12 cups chicken stock 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds) 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds) 2 cups half-and-half 1/2 pound sharp white cheddar cheese, grated Instructions: In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31392,"Everything Bagel Breakfast Pizza 8 slices thick-cut bacon All-purpose flour, for dusting
1 pound store-bought pizza dough, at room temperature
8 ounces shredded sharp Cheddar
2 tablespoons unsalted butter, melted
1 tablespoon everything bagel seasoning
5 large eggs
2 tablespoons chopped fresh chives
Hot sauce, for serving
Instructions: Place a pizza stone or inverted rimmed baking sheet on the lowest rack of the oven and preheat to 400 degrees F. Set a cooling rack inside another rimmed baking sheet, spread out the bacon and bake on the stone or baking sheet until cooked and crispy, 20 to 22 minutes. Crumble and set aside on a paper towel-lined plate.
Increase the oven temperature to 500 degrees F.
Dust a piece of parchment lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Sprinkle with the Cheddar and bacon. Brush the crust with the butter and sprinkle with the bagel seasoning.
Slide the pizza on the parchment paper onto the stone or baking sheet and bake until the cheese is melted and the crust is almost golden, about 6 minutes. Remove from the oven.
Using the back of a spoon, make 5 small wells in the cheese and bacon and break an egg into each of the wells. Bake until the eggs are just set, about 5 minutes.
Garnish the pizza with the chives and serve with hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31393,"Creamy Chicken and Noodles 3 tablespoons butter 2 tablespoons EVOO 12 ounces white mushrooms, sliced 2 tablespoons fresh thyme, finely chopped 2 leeks, thinly sliced 1 small carrot, finely chopped 1 small rib celery, finely chopped Salt and freshly ground black pepper 3 tablespoons all-purpose flour 1/2 cup dry white wine 1 1/2 to 2 cups homemade or store-bought chicken stock 1/2 cup heavy cream A few grates nutmeg 2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed 1/2 pound extra-wide egg noodles 2 tablespoons Dijon mustard 2 tablespoons chopped fresh dill or tarragon Instructions: Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through. Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31394,"Beef and Scallop Skewers with Romesco Sauce 1 (6-ounce) beef tenderloin, large dice 6 scallops. cleaned 2 tablespoons pre-mixed jerk seasoning 1/2 red pepper, large dice 1/2 red onion, large dice 1/2 pablano pepper, diced large 1 packages pre-made polenta, sliced into large batons 1/2 cup all-purpose flour, for dredging 1 red pepper, roasted and peeled 1 tablespoon almonds 1/4 cup olive oil 1/4 cup cherry tomatoes, roasted 2 cloves garlic 1 tablespoon sherry vinegar Kosher salt Freshly ground black pepper 2 quarts canola oil, for frying Instructions: Soak skewers in water for 30 minutes to 1 hour. Preheat the grill. Preheat frying oil to 375 degrees F. Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated. In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside. Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper. On a serving plate, stack the polenta \fries\ with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm. ","[Grenache, Tempranillo, Syrah, Barbera]" 31395,"Peppery Vietnamese Chicken Wings with Quick Vegetable Pickles 5 radishes, cut into 1/8-inch-thick rounds 4 medium carrots, cut into 2-inch sticks 1/2 cup rice vinegar 1 tablespoon sugar 2 teaspoons kosher salt 2 tablespoons vegetable oil, plus more for greasing One 2-inch piece ginger, finely grated 3 garlic cloves, finely chopped 1/2 cup rice vinegar 1/3 cup fish sauce 1/3 cup sugar 1 tablespoon coarsely ground black pepper 3 pounds chicken wings, wings and drummettes separated Bibb lettuce leaves, cilantro and lime wedges for serving Instructions: For the vegetable pickles: Put the radishes and carrots in a medium nonreactive bowl. Combine the vinegar, sugar, salt and 4 1/2 cups water in a medium saucepan and bring to a boil. Pour the hot mixture over the vegetables and allow to cool. Cover the bowl and refrigerate the pickles up to 2 days. For the chicken wings: Heat the oil in a medium saucepan over medium heat. Add half of the ginger and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the vinegar, fish sauce and sugar and bring to a high simmer; adjust the heat and cook, whisking occasionally, until the bubbles become foamy and the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes. Remove from the heat and stir in the reserved ginger and garlic and the pepper. Let the mixture cool to room temperature and then refrigerate until chilled, at least 1 hour (can be made up to 2 days ahead).
Position an oven rack in the top position of the oven and preheat to 425 degrees F. Grease a rimmed baking sheet and arrange the chicken wings in a single layer on it. Roast until the wings are golden and crispy, about 45 minutes, flipping the wings with a metal spatula about halfway through cooking.
Transfer the wings to a large bowl and toss with the chilled pepper sauce. Arrange the wings on a serving platter along with the pickled vegetables, lettuce, cilantro and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 31396,"Stir-Fried Chinese Broccoli and Bacon 10 stalks Chinese broccoli (gai lan), about 12 ounces 3 ounces Chinese Bacon (lop yok), store bought or homemade 1 teaspoon thin soy sauce 1 teaspoon Shao Hsing rice cooking wine 1/2 teaspoon sugar 2 teaspoons vegetable oil 2 garlic cloves, smashed and peeled Instructions: Wash the Chinese broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be peeled with a paring knife, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2-inch long pieces, keeping the stalk ends separate from the leaves and buds. Remove and discard the hard rind and thick layer of fat attached to the rind from the Chinese bacon. Cut into very thin slices crosswise. In a small bowl, combine the soy sauce, rice wine, and sugar; set aside. Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and garlic, and stir-fry 15 seconds. Add the Chinese bacon and stir-fry 30 seconds. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes, or until stalks are bright green. Add the leaves and continue stir-frying 1 minute, or until the leaves are just limp. Swirl in the soy sauce mixture and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31397,"Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca One 1 1/2-pound flank steak 3 tablespoons Worcestershire sauce Freshly ground black pepper Coarse salt 2 cups chopped fresh cilantro 1 cup chopped fresh parsley 2 tablespoons olive oil 1/2 teaspoon ground cumin Juice of 1/2 lemon Rice vinegar Kosher salt Vegetable oil, for frying 2 yucca roots, peeled, cut into 2-inch pieces and parboiled 1 tablespoon fine salt 1/2 tablespoon sugar 1 teaspoon chili powder Instructions: Marinate the steak with the Worcestershire sauce, pepper and coarse salt. Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving. In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky. Preheat a deep fryer to 350 degrees F. In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture. Slice the steak, top with the chimichurri and serve with the fried yucca. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31398,"Smoked Prosciutto Mousse 10 ounces/300 g heavy cream 1/2 teaspoon/2 ml salt 14 ounces/400 g smoked ham, chopped 1/3 cup/80 ml bechamel sauce, recipe follows 1/2 cup/125 ml pomegranate seeds Crackers, for serving 5 tablespoons butter 5 tablespoons flour 4 1/2 cups milk Instructions: In a large bowl, add salt to the heavy cream and whip until firm. Add the ham and bechamel sauce to a food processor and blend until creamy. Transfer the ham mixture into a mixing bowl and fold in the whipped cream. Line small serving bowls with plastic wrap and transfer the mixture into the bowls and let rest in the refrigerator for approximately 1 hour. Place the mold upside down on a serving dish and lift away the bowl along with the plastic wrap. Garnish with pomegranate seeds on top and insert crackers around the mousse. In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour. Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown. Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk. Continue whisking until the sauce thickens and becomes a creamy velvety consistency. Yield: 4 1/2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31399,"Rock Sugar Ginger Chicken 2 pounds mixed chicken parts, on the bone 1/2 cup homemade chicken broth 1/2 cup water 2 tablespoons black soy sauce 2 ounces rock sugar, about 1/4 cup 2 teaspoons vegetable oil 1 1/2 cups sliced ginger, about 6 ounces 1/2 teaspoon salt Instructions: With a meat clever, chop the chicken through the bone, into 2-inch pieces, or disjoint into several pieces. In a small saucepan, combine the chicken broth, 1/2 cup water, soy sauce, and rock sugar. Bring to a simmer over medium heat and cook until the sugar is completely dissolved, about 5 minutes. Set aside. Heat a 14-inch skillet over high heat until hot but not smoking. Add oil and ginger, and stir-fry until ginger is lightly browned, about 1 minute. Bring ginger to the sides of the skillet. Reduce heat to medium, and carefully add the chicken, skin side down, spreading it in the skillet. Cook, undisturbed, 3 to 4 minutes, adjusting heat between medium-high to let the chicken brown. Then, using a metal spatula , turn the chicken over and pan-fry 3 to 4 minutes, or until chicken is browned on the other side, but not cooked through. Pour off any excess fat, redistribute the ginger, and sprinkle the chicken with salt. Quickly drizzle chicken broth mixture down the sides of skillet, and immediately cover. Cook, covered, on medium heat 4 minutes. Turn the chicken, reduce heat to low, and cook 3 to 4 minutes, or until chicken is cooked through. Serve immediately.; ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 31400,"Zeppole with Anchovy 1 1/2 cups flour 1 package yeast Pinch salt 3/4 cup water 16 anchovy fillets 6 cups oil Instructions: Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 31401,"Blistered Green Beans with Spicy cl Sauce Kosher salt 2 pounds green beans, trimmed
1/4 cup Garlic Oil, recipe follows 2 tablespoons red cl paste, such as gochujang
1 tablespoon honey
1/2 cup extra-virgin olive oil 2 cloves garlic, crushed Instructions: Preheat the oven to broil. Bring a large pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. Blanch the green beans in the boiling water until tender but still crisp, about 2 minutes. Drain and immediately shock in the ice bath. Drain the beans and pat dry well. Add the Garlic Oil, cl paste, honey and salt to taste to a large bowl. Add the green beans and toss to coat. Transfer to 2 baking sheets and broil until brown and blistered in spots, 5 to 7 minutes. Serve immediately. Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Remove from the heat and allow to cool completely. Once cool, discard the garlic. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 31402,"Easy Miso Ramen with Soy Marinated Eggs Kosher salt 4 large eggs
1/2 cup soy sauce
1/3 cup sake
3 tablespoons sugar
1 tablespoon toasted sesame oil 1 clove garlic, minced
One 1-inch piece ginger, sliced thinly on the bias
1 bunch scallions, finely chopped
1 1/2 teaspoons sriracha
3 tablespoons miso, preferably red, but any color is fine
4 cups chicken broth
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper 20 ounces fresh or frozen ramen or Chinese wheat noodles or four 3-ounce packages instant ramen noodles (discard soup seasoning packets)
One .35-ounce package toasted seaweed
Instructions: For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel. Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight. For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper. Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half. Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 31403,"Coconut Cream and Chocolate Rice Cake Parfait Unsalted butter, at room temperature 1/2 cup rice flour
1/2 cup liquid egg substitute
2 cups bittersweet chocolate pieces
1 1/2 cups oat milk
1 toasted cinnamon stick
Two 13.5-ounce cans coconut milk, chilled in the refrigerator
Cocoa powder, for garnish
Instructions: Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside. Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside. Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes. Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature. Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled. Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them \u2013 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 31404,"Flaming Mango Sauce Over Homemade Vanilla Ice Cream 1 cup diced ripe mango 1/4 cup sugar 1/2 cup water 1/4 teaspoon cinnamon 1/2 cup dark rum 1 teaspoon cornstarch mixed together with 1 teaspoon water 1 quart Vanilla Bean Ice Cream, or best quality store-bought vanilla ice cream Instructions: In a medium skillet, combine the mango, sugar, water, and cinnamon. Over medium high heat, bring the liquid to a boil. Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly. In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens. Transfer the sauce to a heatproof bowl. Bring the mango sauce and the pan of warm rum to the table and spoon ice cream into six individual bowls. Light the rum in the pan and pour it, still flaming, into the mango sauce. Spoon some of the mango sauce over each dish of ice cream. ","[Moscato, Riesling, Gewrztraminer, Vinho Verde]" 31405,"Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad 1/2 cup chili garlic sauce 1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows 3 tablespoons rice vinegar 1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper Instructions: In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely. Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours. Preheat the oven to 350 degrees F. Bake the chicken, covered in foil, for 35 to 45 minutes. Meanwhile, preheat the grill to medium high. Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.) Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad. In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Gavi]" 31406,"Orange Delicious 8 1/2 ounces freshly squeezed orange juice, divided 1/2 orange, zest finely grated 1/2 cup whole milk 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract Instructions: Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use. In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately. ","[Chardonnay, Moscato, Riesling]" 31407,"Lamb Kabobs 4 pounds top round lamb 2 tablespoons minced garlic (4 to 5 cloves) 2 tablespoons minced fresh rosemary leaves 4 teaspoons minced fresh thyme leaves 1/2 cup mild olive oil 1/2 cup dry red wine 4 tablespoons red wine vinegar Kosher salt 4 small red onions 4 pints cherry tomatoes Wooden skewers 1 cup good chicken stock 1/2 cup good olive oil 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon minced fresh rosemary leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally. Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill. Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside. For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side. ","[Syrah, Malbec, Tempranillo, Garnacha]" 31408,"Spice-Rubbed Pork Chops with Sorghum BBQ Sauce 1 1/2 cups ketchup 1/4 cup sorghum syrup 1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon ancho cl powder
1/2 habanero cl, finely chopped
Kosher salt and freshly ground black pepper
4 bone-in center-cut or porterhouse pork chops (at least 1-inch thick) Canola oil, for brushing 2 tablespoons Bobby's Spice Rub for Pork, recipe follows 1/4 cup ancho cl powder 2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon cl de arbol powder or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Instructions: Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm. Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes. Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce. In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, cl de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months. Yield: about 1 1/2 cups ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 31409,"PB and J Cream of Wheat Nonstick spray, for the baking dish 2 cups black seedless grapes 2 tablespoons Concord grape jelly 1 cup milk (skim, 1-percent or whole) 2 heaping tablespoons peanut butter Fine sea salt 1/2 cup farina hot cereal, such as Bob's Red Mill 1/4 cup roasted peanuts or your favorite nut, chopped Instructions: For the roasted grapes: Preheat the oven to 375 degrees F. Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer. For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes. Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 31410,"Toasted Gingerbread with Grilled Pears and Caramel 3 French butter pears 2 tablespoons orange juice 6 slices gingerbread, recipe follows 1 cup caramel sauce, recipe follows 6 sprigs fresh mint, for garnish 1/2 cup butter 1/2 cup sugar 1 egg, beaten 1 cup molasses 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water 1 cup sugar 2 tablespoons water 1/4 cup butter 2 tablespoons heavy cream Instructions: Preheat a grill to medium heat. Cut pears in half lengthwise. Use a melon baller, remove the seeds and core. Brush the pears with orange juice and place on the grill cut side down. Let the pears cook until they are lightly caramelized, about 5 minutes. As the pears are cooking, place the gingerbread on the grill and lightly toast on each side. Remove the pears and the gingerbread from the grill. To assemble, place the toasted gingerbread on a plate. Slice the pears and arrange them on top of the gingerbread. Drizzle with caramel sauce and garnish with a sprig of fresh mint. Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated. Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31411,"Leek and Potato Casserole 2 tablespoons butter, plus more for the dish 2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper 2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese
Instructions: Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse. In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes. Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers. Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese. Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31412,"Fenneled Rice Pilaf 1 1/2 cups medium grain white rice 1 to 2 fennel bulbs 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup Pernod 2 cups chicken stock or canned broth Instructions: Place rice in a bowl and rinse under cold, running water until water runs clear. Drain and reserve. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores. Heat oil in a medium saucepan over moderate heat. Add chopped fennel bulbs and stalks, salt, and pepper. Cook, uncovered, until soft. Add Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat until liquid is reduced by half. Add reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 minutes. Remove from heat and let sit, with cover on, for 5 minutes. Stir in reserved fennel leaves, and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31413,"One Pot Chicken Dish over Cheesy Rice 6 bacon slices, roughly chopped 1 pound boneless, skinless chicken breasts, cut into strips 1 teaspoon Essence, recipe follows 1 cup finely chopped yellow onions 1/4 teaspoon freshly ground black pepper 2 teaspoons minced garlic 8 ounces button mushrooms, wiped clean and thinly sliced 1 teaspoon chopped fresh thyme 1 cup chicken stock, or canned low-sodium chicken broth 1/4 cup minced green onions Cheesy Rice Pilaf, recipe follows 2 tablespoons minced parsley leaves, 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 3 tablespoons unsalted butter 1/2 cup finely chopped yellow onions 1/2 cup finely chopped yellow bell peppers 1 cup long-grain rice 1 teaspoon salt 1 bay leaf 2 cups chicken stock 1/2 cup frozen peas 1/2 pound fontina or mozzarella, diced 1/4 cup chopped fresh parsley leaves Instructions: In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes. Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 31414,"Swedish Meatballs 3 onions, thinly sliced 3 tablespoons olive oil 8 ounces ground beef 8 ounces ground chicken 1 cup unflavored bread crumbs 1/4 cup cream or milk Salt and freshly ground black pepper 1/2 cup olive oil 2 cups all-purpose flour 1 anchovy fillet 1 teaspoon blue cheese 8 cups beef or chicken broth 1 cup sour cream Salt and freshly ground black pepper Instructions: To make the meatballs: Saute the onions with olive oil over medium heat until very soft and browned, about 20 to 25 minutes. Remove from the heat, finely chop and put in a mixing bowl to cool. When the onions are cooled, add the ground beef and chicken and mix well. Add the bread crumbs, and cream and continue to mix. Season with salt and pepper and form balls that are about 1 to 2 ounces. Put in the refrigerator and reserve for later. To make the sauce: In a thick bottom pot, saute the meatballs with olive oil until browned. The meatballs, don't need to be cooked through at this point, they should just be well-browned on the outside. Repeat this process until they are all seared. Remove them from the pot, and discard 1/2 of the fat from the pot. Turn the flame to a medium heat and add 1/2 of the flour. Stir with a metal or wooden utensil for about 10 minutes, until the flour and oil mixture begins to brown. Be careful not to let the mixture get too brown or it will taste bitter. Add all other ingredients and mix well. One at a time add the meatballs, and simmer in the sauce until they are cooked through. Season with salt and pepper, to taste. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 31415,"Seared Duck Breast with Red Potatoes, Broccoli Rabe and Blood Orange-Fennel Pan Sauce 5 blood oranges Two 1-pound duck breasts
1 bulb fennel with fronds, sliced
2 cups chicken stock
1 cup white wine
2 sprigs fresh thyme, chopped finely
Pinch crushed red pepper flakes
Kosher salt
Kosher salt 1 clove garlic, smashed
8 red potatoes, cut into quarters
1/2 white onion, sliced
1 sprig fresh rosemary, leaves stripped and chopped
3 cloves garlic, smashed 1 bunch broccoli rabe, blanched
Kosher salt
Instructions: For the duck: Juice three of the oranges and cut the remaining two into supremes by cutting away the peel, then cutting the segments free from the white pith. Set aside. Score the duck skin and place skin-side down in a saute pan over medium-low heat to render the fat until the skin is browned and crispy, about 6 minutes. Turn the breast and cook to medium-well, 5 to 6 minutes. Pour the rendered duck fat into two large saute pans, leaving a little behind in the original saute pan. Add fennel to the original pan, reserving the fronds, and cook over medium-high heat until soft and translucent. Add chicken stock, white wine, thyme, blood orange juice, red pepper flakes and a pinch of salt and cook, stirring occasionally, until the liquid has reduced by half. For the red potatoes: Bring a large stock pot of salted water and garlic to a boil. Add the potatoes and cook until fork tender. Add the onion to one of the saute pans and cook over medium-high heat, stirring occasionally, until caramelized, about 15 minutes. Mix in potatoes and rosemary and cook until potatoes have a nice brown exterior, 3 to 4 minutes. For the broccoli rabe: Add garlic to the third saute pan and cook over medium heat until the oil is aromatic. Add the broccoli rabe and toss to coat with the garlic oil. Season with salt. Serve duck breast with potatoes and broccoli rabe. Garnish dish with pan sauce, fennel fronds and supremed blood oranges. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 31416,"Crunchy Taco Wrap Four 12-inch flour tortillas 2 cups shredded Mexican blend cheese 2 cups prepared Mexican rice
12 slices cooked bacon
1 cup pico de gallo
Four 4.5-inch fried corn tortillas (see Cook's Notes) 1 cup sour cream
1 avocado, thinly sliced
1 cup store-bought or homemade salsa, recipe follows 1 stick (8 tablespoons) unsalted butter
1/2 cup oil 5 Roma tomatoes, halved
4 garlic cloves 3 chipotle chiles 1 small jalapeno 1 small Spanish onion, quartered
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sugar Instructions: On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side. Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps. Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa. Preheat the oven to 400 degrees F. Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes. Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31417,"Jollof Rice 1 pound parboiled rice 1 can tomato puree-400 grams 1 onion, sliced 3 cloves garlic 4 teaspoons olive oil 6 small or 3 large red bell peppers, seeded and sliced 1 bunch thyme, leaves picked 1 teaspoon white pepper 8 chicken bouillon cubes (recommended: Maggi or Goya) Instructions: With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper. Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot. Wash the rice in hot water until the water is clear. Drain through a fine sieve. Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 31418,"Frozen Watermelon Pops with Dipping Prosecco 1 pound seedless watermelon cubes (about 3 cups) 2 tablespoons fresh lemon juice, preferably Meyer lemon
2 to 3 tablespoons sugar
Small pinch kosher salt
One 750-milliliter bottle rose prosecco, cold Instructions: Puree the watermelon, lemon juice, sugar and salt in a blender until very smooth. Pour into ice-pop molds and freeze completely, about 4 hours. Serve with glasses of prosecco for dipping. ",[Prosecco] 31419,"Rotini with Salsa di Limone 1 pound rotini pasta 1 1/4 pound Roma tomatoes, seeded and diced 1/4 cup extra-virgin olive oil 1 large lemon, zested and juiced 1 cup crumbled ricotta salata cheese or feta cheese 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 31420,"Mrs. B's Secret Cocktail 3 ounces brandy 1 ounce Frangelico 2 tablespoons maple syrup 1 tablespoon butter Waffle wedge Instructions: Insulin shot, optional Heat maple syrup, brandy, and Frangelico over a burner until warm (not boiling). Pour into a mug, and top with a pat of butter. Place a triangle of waffle on the rim, and sip your way to happiness. Breakfast in a glass? Good morning, sunshine. ","[Cognac, Brandy, Vermouth]" 31421,"Ka\u2019ak el Eid 2 1/2 cups all-purpose flour 1 cup sugar 1 tablespoon anise seeds, plus for more sprinkling 2 teaspoons baking powder 2 teaspoons store-bought or homemade Ka\u2019ak Spice Blend, recipe follows 3/4 cup melted unsalted butter 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 1/2 teaspoons ground anise 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground fennel 1/4 teaspoon ground mahlab (see Cook\u2019s Note) 1/4 teaspoon ground nutmeg Instructions: Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper. Whisk together the flour, sugar, anise seeds, baking powder and ka\u2019ak spice blend in a large bowl. Whisk in melted butter, vanilla and eggs until well combined. Cover with plastic wrap and refrigerate for 30 minutes. Scoop about 1 tablespoon of the dough, roll it into a ball with your hands, then roll it into a log, about 5 inches long (see Cook\u2019s Note). Set the log on a plate and repeat with the remaining dough to make 48 logs. Cover the logs with plastic wrap and refrigerate for 15 minutes (see Cook\u2019s Note). Squeeze the ends of each rope together to form a ring and place on the prepared baking sheets. Sprinkle more anise seeds on top of the cookies and bake until they are slightly puffed, firm and golden on the bottom, about 20 minutes. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Combine the ground anise, ground cinnamon, ground cloves, ground fennel, ground mahlab and ground nutmeg in a small bowl. The ka\u2019ak spice blend can be store at room temperature in an airtight container for up to 6 months. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31422,"Rosemary Roasted Potatoes 8 ounces new potatoes 3 cloves garlic, smashed 1 sprig fresh rosemary, leaves finely chopped Kosher salt Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F.
Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 31423,"Hemlock Cocktails 2 pieces orange peel 2 vanilla beans, split in half
2 sugar cubes
4 dashes bitters
4 ounces bourbon
2 orange slices, for garnish
Instructions: In two rocks glasses, muddle the orange peel, vanilla beans and sugar cubes with the bitters. Add in the bourbon and some ice. Garnish with an orange slice. ","[Whiskey, Rum, Tequila]" 31424,"Mocha Brownie Ice Cream Sandwiches 2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil 1 1/2 cups all-purpose flour (see Cook's Note) 1/3 cup unsweetened cocoa powder 1/2 teaspoon fine salt 4 ounces semisweet or bittersweet chocolate, chopped 2 cups sugar 4 large eggs, slightly beaten 1/2 gallon coffee ice cream, softened 1 cup chocolate-covered espresso beans, chopped Instructions: Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes. Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight. Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31425,"Cinnamon-Flavored Skewers with Fresh Fruit 2 tablespoons cinnamon oil 2 cups each fruit of your choice, cut into 3/4-inch chunks (apples, banana, pears, pineapple) Instructions: Soak wooden skewers in water for 30 to 60 minutes. Dry them off with a towel. Prepare a grill or broiler. Lay out skewers on a plate and brush with cinnamon oil. Skewer a few pieces of fruit onto each skewer. Grill or broil fruit skewers for 30 seconds on each side. ","[Riesling, Moscato, Gewrztraminer]" 31426,"Chicken Cordon Bleu 4 double chicken breasts (about 7-ounces each), skinless and boneless Kosher salt and freshly ground black pepper 8 thin slices deli ham 16 thin slices Gruyere or Swiss cheese 2 teaspoons fresh thyme leaves 1/4 cup flour 1 cup panko bread crumbs 1 teaspoon olive oil 2 eggs 2 teaspoons water Instructions: Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31427,"Chicken Parmigiana 1/4 cup extra-virgin olive oil, plus 3 tablespoons 1 medium onion, chopped 2 garlic cloves, minced 2 bay leaves 1/2 cup kalamata olives, pitted 1/2 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed Pinch sugar Pinch red pepper flakes Kosher salt and freshly ground black pepper 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 tablespoon water 1 cup dried plain bread crumbs 1 cup freshly grated Parmesan, plus extra for sprinkling 1/2 cup chopped flat-leaf parsley leaves 2 teaspoons garlic powder 1 (8-ounce) ball fresh mozzarella, thinly sliced 1 pound spaghetti pasta, cooked al dente Instructions: Preheat the oven to 350 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31428,"Overnight Chia-Chocolate Pudding 2 1/4 cups milk 4 ounces bittersweet chocolate, finely chopped 1/4 cup unsweetened cocoa powder (not Dutch process) 1/4 cup pure maple syrup Pinch of kosher salt 1/2 cup chia seeds 1 teaspoon pure vanilla extract Fresh berries, for serving Instructions: Combine the milk, chocolate, cocoa powder, maple syrup and salt in a medium saucepan. Cook over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the cocoa mixture into a medium bowl. Stir in the chia seeds and vanilla. Let stand, stirring occasionally, until cooled to room temperature, about 1 hour. Cover and refrigerate overnight to allow the chia seeds to bloom and the pudding to thicken. Serve with fresh berries. ","[Riesling, Pinotage, Tempranillo, Barbera]" 31429,"Fennel Gratin 1/2 tablespoon butter 2 heads fennel, thinly sliced 1 cup coarsely grated Parmesan 1 clove garlic, minced Kosher salt 1 tablespoon mustard 2 cups heavy cream Instructions:

1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.
2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31430,"Oat Congee with Fried Eggs and Scallions 4 large eggs 3 1/2 cups old-fashioned rolled oats (not instant) 1 tablespoon peanut oil 2 scallions, green parts only, finely sliced Chili sauce, such as Sriracha, for garnish Salted roasted peanuts, for garnish Light soy sauce, for garnish 1 pickled soy lettuce stem, chopped 4 teaspoons momoya (Japanese seaweed paste) 2 tablespoons salted roasted peanuts 2 tablespoons pickled bamboo shoots in chili oil 2 tablespoons dried pork floss 4 small cubes of tofu ru (jarred fermented bean curd) Instructions: Bring the oats and 4 cups water to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook, stirring frequently, until very thick, 3 to 4 minutes. Remove from the heat and cover to keep warm. Meanwhile, heat a wok or large skillet over medium heat until smoking and add the peanut oil. Working in batches if necessary, crack the eggs into the wok and cook to desired doneness. Transfer the oats to 4 shallow bowls and top each with a fried egg. Sprinkle the scallion greens over each bowl and pass the chili sauce, peanuts and soy sauce at the table for garnishing. Top with the additional traditional Taiwanese accompaniments, if using. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 31431,"Gingerbread Cupcakes with Orange Icing 1/4 cup dark rum or water 1/2 cup golden raisins 1/4 pound (1 stick) unsalted butter 1 cup unsulfured molasses 1 cup (8 ounces) sour cream 1 1/2 teaspoons grated orange zest 2 1/3 cups all-purpose flour 3/4 teaspoon baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt 1/3 cup minced dried crystallized ginger (not in syrup) 8 ounces cream cheese, at room temperature 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 teaspoon orange zest 1/2 teaspoon pure vanilla extract 1/2 pound confectioners' sugar, sieved 6 pieces dried crystallized ginger (not in syrup), sliced in half Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula. Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan. For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31432,"Turkey Pad Thai 1/4 cup boiling water 1/4 cup brown sugar 2 limes, 1 juiced and 1 cut into wedges for serving
1/4 cup fish sauce 2 tablespoons rice vinegar 1 tablespoon sriracha hot sauce 1 1/2 cups shredded or cubed cooked turkey 8 ounces linguini, broken in half 2 tablespoons vegetable oil 1/2 yellow onion, sliced 3 cloves garlic, minced 3 eggs, slightly beaten 1 large carrot, grated 1/2 cup chopped peanuts 1/2 cup chopped fresh cilantro 2 cups bean sprouts 3 scallions, cut into 3/4-inch pieces Instructions: To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions. Drain, and set aside.
Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31433,"Roasted Chicken with Garlic Mashed Potatoes 4 boneless chicken breasts, about 8 ounces each 3 pounds baking potatoes, cut in quarters 3/4 cup heavy cream 1/4 pound butter Salt and pepper, to taste 4 cloves garlic, minced Instructions: Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done. Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31434,"Shrimp Pontchartrain 2 tablespoons unsalted butter 1 small yellow onion, diced
3 cloves garlic, minced
4 ounces Chardonnay
1 lemon, halved
1 tablespoon dried thyme 2 teaspoons paprika
1 teaspoon cayenne powder
1 1/2 cups chicken stock
2 cups heavy cream
Kosher salt and ground black pepper Cornstarch, for thickening
8 ounces crawfish tail meat
16 (size 16/20) raw shrimp with tails (about 1 pound), peeled and deveined 3 to 4 cups cooked rice, for serving
Instructions: Heat a large saute pan over medium-high heat; add the butter, onion and garlic and saute until translucent. Deglaze the pan by adding the Chardonnay and making sure to scrape all the delicious bits that may have started to stick from the bottom. Juice the lemon through your fingers into the saute pan, tossing any seeds, then throw the lemon rinds in the pan as well. Simmer this mixture until reduced by half, 2 to 3 minutes. Stir in thyme, paprika and cayenne, followed by the chicken stock, then bring everything to a rolling boil. Add the heavy cream and bring back to a boil. Upon reaching a second boil, immediately reduce the heat and simmer for 10 minutes. Carefully remove and toss the lemons. Season your creamy base with salt and pepper. To thicken the base into Pontchartrain sauce, you will need to combine 1 tablespoon cornstarch and 2 tablespoons water into a thin paste, or slurry, in a bowl, and slowly whisk into your simmering base. Continue to make and add slurry at the same 1-to-2 ratio as needed and add a little at a time until sauce starts to show gentle trails behind the whisk, much like a thin gravy. Once adequately thickened, add the crawfish tail meat to the sauce and simmer for another couple minutes to cook out the raw cornstarch flavor and heat the crawfish through. And now you have Pontchartrain sauce! At this point it can be refrigerated for up to 3 days before serving. To prepare for serving, add the Pontchartrain sauce to a saute pan and bring to a simmer over medium heat. Add the raw shrimp to the sauce and simmer until the shrimp have become opaque and begun to curl, 5 to 7 minutes. Season with salt and pepper. Place a pile of rice on each of four plates, then top each with 4 cooked shrimp and spoon the Pontchartrain sauce over everything. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31435,"Magret of Duck with Fig and Shallot Compote 1 tablespoon olive oil 12 shallots, peeled 1 cup fruity red wine (Zinfandel, Merlot, Pinot Noir) 3/4 cup chicken stock 12 dried figs (Calimyrna or Smyrna), stems removed 1/2 teaspoon grated lemon zest 1 tablespoon sugar Pinch ground cloves Salt and freshly ground black pepper 6 duck breast halves with skin (about 1/2 pound each) Instructions: In a skillet over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until golden, 10 minutes. Add the wine, chicken stock, figs, lemon zest, sugar, and cloves. Decrease the heat to low and simmer until the figs are very soft but still retain their shape, about 30 to 45 minutes. Then increase the heat to high and simmer until the sauce thickens, 5 to 10 minutes. Season to taste with salt and pepper. Set aside. Preheat the oven to 400 degrees F. Place the duck breasts on a work surface, skin side up. Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat. Heat a large ovenproof skillet over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes. Turn the duck breasts over, season with salt and pepper, and transfer the skillet to the oven. Cook until the duck breasts are medium-rare, 6 to 8 minutes. Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes. In the meantime, warm the fig sauce. Cut each duck breast on the diagonal into 1/2-inch-thick slices. Fan the slices out on each plate, spoon the warm sauce over the top, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 31436,"Chocolate Chip Cookie Cupcakes 1 cup all-purpose flour 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 stick (4 ounces) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup mini chocolate chips 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 cup packed light brown sugar 6 tablespoons unsalted butter, melted 1 1/2 teaspoons pure vanilla extract 1/3 cup milk, at room temperature 2 tablespoons cocoa powder 1 tablespoon unsalted butter, melted 1/4 teaspoons pure vanilla extract Pinch fine salt 3/4 cup confectioners' sugar 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners. For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips. Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely. For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes. Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely. For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth. Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]" 31437,"New Orleans Shrimp Pizza 1 (6.5-ounce) package pizza dough mix (recommended: Betty Crocker) 1 teaspoon Cajun seasoning 1/2 cup hot water 1 cup chunky tomato sauce 1/2 teaspoon hot sauce, or more if needed 1 teaspoon crushed garlic 1 cup shredded mozzarella 1/3 cup frozen chopped green pepper, thawed (recommended: PictSweet) 1/3 cup frozen chopped onion, thawed (recommended: Ore-Ida) 1/2 pound pre-peeled medium shrimp Instructions: Preheat oven to 450 degrees F. Lightly spray a baking sheet with olive oil cooking spray; set aside. In a medium mixing bowl combine pizza crust, Cajun seasoning, and hot water until well moistened. Beat 20 times to form a dough. Let sit while you make the sauce. In small mixing bowl, combine tomato sauce, hot sauce, and garlic; set aside. Press dough into a 12-inch circle on a baking sheet with floured fingers. Spread sauce onto dough evenly, leaving a 1-inch border. Top with cheese, peppers, onions, and shrimp. Bake in preheated oven 12 to 17 minutes or until crust is golden brown. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31438,"The Loaded Potato Pizza 15 medium red potatoes 1 (14.5-ounce) can chicken broth 6 large cloves garlic 4 tablespoons butter or margarine 3/4 cup of heavy whipping cream 2 teaspoons salt 1 teaspoon black pepper Basic Pizza Dough, recipe follows 2 cups garlic mashed potatoes 3 ounces sauteed onions 3 small tomatoes, sliced thin 4 ounces shredded provolone 4 ounces shredded fontina 4 ounces bacon, cooked and crumbled 1 teaspoon cracked pepper 1 teaspoon onion salt 3 cups bread flour 1 teaspoon salt 1 package active dry yeast 2 tablespoons vegetable oil 1 cup warm water Instructions: Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes. Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture. Preheat the oven to 450 degrees F with a pizza stone. Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes. Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31439,"Chicken Taco Meat 2 tablespoons olive oil 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin Salt One 14-ounce can tomato sauce
Instructions: In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half. Let cool, divide among 4 freezer bags and freeze. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31440,"Whole Grilled Fiesta Fish 2 lemons, halved crossways, plus 1 lemon sliced 1/4-inch thick, optional 1/2 cup fresh cilantro leaves, chopped 1 tablespoon minced jalapeno 3 cloves garlic, minced (1 tablespoon) 1 tablespoon fresh orange zest 1 tablespoon fresh lime zest 1 tablespoon fresh lemon zest 1 teaspoon fresh grapefruit zest 1/2 cup orange juice 3 tablespoons olive oil 2 tablespoons lime juice 2 tablespoons lemon juice 2 tablespoons grapefruit juice 1 1/2 tablespoons agave Sea salt and fresh cracked black pepper 1 (1 1/2 to 2-pound) striped bass, scales removed and gutted 2 tablespoons canola oil, for grill grate Instructions: Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well. Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more. Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times. Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky. While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred. Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 31441,"Sweet and Sour Cabbage Soup 1 large head green cabbage, cut into chunks 1 cube beef bouillon 2 cups diced tomatoes with juice 2 cups tomato sauce 3 tablespoons light brown sugar 1 teaspoon granulated garlic 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon ground cloves 1/4 teaspoon sour salt 1 pound cooked beef (leftover roast beef or brisket works great) Instructions: Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour. Add the beef and continue to cook for 1 more hour. Adjust the seasoning and remove from the heat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31442,"Lumberjack Breakfast Casserole 1 teaspoon vegetable oil, plus more for brushing the baking dish 4 frozen waffles 4 small red potatoes, very thinly sliced Kosher salt and freshly ground black pepper 1 small red bell pepper, stemmed, seeded and chopped 3 scallions, sliced, white and green parts separated
3 scallions, sliced, white and green parts separated 2 cloves garlic, thinly sliced 1 1/2 cups shredded Cheddar (about 6 ounces) 1 cup whole milk 2 large eggs 8 breakfast sausage links, halved lengthwise Instructions: Preheat the oven to 350 degrees F. Brush an 8-inch square baking dish with oil. Bake the waffles on a baking sheet until lightly golden and slightly crunchy, 10 to 12 minutes. Cut each waffle in half. Fill a small pot with the sliced potatoes, a large pinch of salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil. Once the water starts simmering, cook the potatoes until tender, about 2 minutes. Strain the potatoes, and transfer to a large bowl. Heat the oil in a large skillet over medium-high heat. Add the peppers, scallion whites and garlic, and cook, stirring frequently, until the peppers are just tender and browned in some spots, 4 to 5 minutes. Transfer to the bowl with the potatoes, add 1 teaspoon salt and a few grinds of pepper and toss to combine. Transfer to the prepared baking dish, press into a flat layer and sprinkle half the Cheddar over the top. Whisk together the milk, eggs, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Layer the sausage, cut-side up, on top of the potato-pepper mixture. Shingle the toasted waffle halves, in two rows, on top. Pour the custard down one side of the casserole dish (it won't cover the waffles). Sprinkle the remaining Cheddar over the top, cover loosely with foil and bake until the Cheddar has melted, the custard is set, the potatoes are tender and the sausage is cooked through, about 40 minutes. Uncover, let rest for a few minutes and sprinkle the scallion greens over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 31443,"Citrus Fennel Salad 1 bulb fennel, trimmed 3/4 teaspoon kosher salt
1 teaspoon grated orange zest (1 small orange)
2 tablespoons orange juice (1/2 orange)
2 tablespoons apple cider vinegar
3 cups baby arugula 1/2 cup pitted Kalamata olives, roughly chopped
1 apple, such as Pink Lady, diced
2 tablespoons extra-virgin olive oil
Instructions: For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week. For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31444,"Cocoa Palmiers 4 tablespoons unsalted butter,at room temperature 1 cup plus 3 tablespoons sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons breadcrumbs 1 large egg yolk 1 teaspoon ground cinnamon 1 teaspoon all-purpose flour 1 sheet frozen puff pastry (half of a 17-ounce box), thawed Instructions: Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper. Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth. Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square. Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.) Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets. Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 31445,"Romaine Hearts with Strawberry Balsamic Vinaigrette 2 large hearts romaine lettuce 4 large, ripe strawberries, finely chopped 3 tablespoons balsamic vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper 1/2 cup toasted sliced almonds Instructions: Cut each heart in half lengthwise, trim away core, rinse and dry. Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper. Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31446,"Ginger-Lime Shrimp 1 1/2 pounds large shrimp, shelled, deveined Kosher salt and freshly ground pepper 4 teaspoons unsalted butter, cut into 4 pieces 1 1/2 teaspoons finely grated peeled fresh ginger 2 tablespoons fresh lime juice 1/2 teaspoon grated lime zest 10 mint leaves, julienned 10 basil leaves, julienned Instructions: Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31447,"Vanilla Bean Honeybell Orange Tart with Chocolate-Spiced Citrus Meringue 4 egg yolks 12 ounces sweetened condensed milk 4 ounces freshly squeezed honeybell oranges 1 vanilla bean, seeds removed 1(9-inch) pre-baked pie shell or 4 (3-inch) pie shells 1/2 cup egg whites 7 ounces granulated sugar 1 ounce cocoa powder 1/4 teaspoon Chinese five-spice Pinch hot cl flakes Instructions: Preheat oven to 325 degrees F. Whip the egg yolks until thick. Add the condensed milk and slowly add the juice and vanilla bean and mix well until blended. Pour the mixture into the pre-baked shell and bake for 8 to 10 minutes. Once the pie is ready let cool and set aside in refrigerator. To make the meringue, dissolve the egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add the cocoa and the spices and fold until all ingredients are well incorporated. To serve, top the pie with the meringue and torch the meringue or place in broiler to slightly brown the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31448,"Mexican Hot Chocolate 3 cups milk, plus more if needed 1 cup half-and-half
8 cinnamon sticks
2 discs Mexican chocolate, such as Abuelita 1 teaspoon sugar, optional Toasted marshmallows, for serving Instructions: Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar. Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31449,"Garlicky Mashed Potatoes 12 pounds 80-count baking potatoes, like Idahos 1 1/4 cups pomace oil 4 ounces peeled garlic 24 ounces half-and-half Salt and pepper Instructions: Peel and quarter the potatoes, and store in water as you peel. Place potatoes in a pot and cover with cold, salted, water and simmer until tender. Do not over, or under, cook. Drain potatoes, put them on a sheetpan, and place in a preheated 350 degree F oven for 10 minutes, to dry the potatoes out a bit. Heat oil in a saute pan and saute the garlic until nicely browned. Place potatoes in mixer, with sauted garlic, and whip until smooth. Do not overmix. Adjust seasoning to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 31450,"Grilled Calamari on Mizuna Greens 16 to 20 baby calamari, tentacles included Salt and freshly ground black pepper Spicy Red Chimichurri Sauce, recipe follows 2 medium bunches mizuna or field greens, washed and dried 1/4 cup olive oil 1 tablespoon lemon juice 1 cup balsamic vinegar, reduced to 1/3 cup 12 to 15 garlic cloves 1 1/2 cup extra virgin olive oil 1/3 cup crushed red pepper 1/4 cup dry oregano 1/4 cup chopped flat-leaf parsley 1/4 cup white vinegar 3/4 cup Spanish sweet paprika 1/2 teaspoon salt Instructions: Season calamari with salt and pepper. Marinate in Spicy Red Chimichurri Sauce for about 1 hour. Remove from marinade, place on hot grill and cook until grill marks show on both sides. Toss mizuna greens with olive oil and lemon juice. Arrange calamari on plate with mizuna greens. Drizzle with the balsamic reduction. Place all ingredients in food processor and pulse until pureed. Yield: about 3 cups ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 31451,"Pizza Stone Grilled Breakfast Sandwich 2 tablespoons butter, at room temperature 2 English muffins, split
2 slices American cheese
2 large eggs
Kosher salt and freshly ground black pepper
4 slices bacon
Hot sauce, for serving Instructions: Place a grill-safe pizza stone\u202f(see Cook\u2019s Note) that is\u202fat least 14 inches in diameter\u202fon a grill.\u202fFor gas grills\u202fwith 3 or more burners: Turn all the burners\u202fto high heat and close the lid.\u202fLet the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter\u202fwith enough charcoal for high heat, then light it (be sure to consult the grill manufacturer\u2019s guide for the best results for high-heat cooking). Close the lid and let the stone\u202fheat until the internal temperature of the grill is 500 degrees F, about 30 minutes. Butter the cut side of all 4 English muffins halves. Place 1 slice of cheese on each of the 2 bottom halves. Crack the eggs into a small bowl and sprinkle the top with 1/4 teaspoon salt and a few grinds of pepper; don\u2019t beat the eggs.
Place the bacon in the center of the stone, away from the edges to avoid too much fat running into the grill. Close the lid and cook until the bacon starts to shrink and crisp on the bottom, 3 to 4 minutes. Open the lid and flip the bacon.
Place the 2 bottom muffin halves on the stone, cheese-side up. Place the 2 top muffin halves on the stone, buttered-side down. Carefully pour the eggs onto an empty part of the stone (it should be hot enough to seize the whites right away; if they run a little too much, use a rubber spatula to stop it). Close the lid and cook until the bacon is extra crispy, the cheese has melted, the egg whites are set, and the yolk is still runny, 3 to 5 minutes.
If using a gas grill, turn it off. Transfer the 2 bottom muffin halves to plates. Break each slice of bacon in half and place 4 pieces on top of the cheese on each bottom half. Using a spatula, separate the eggs and place on top of the bacon. Drizzle with hot sauce, if desired. Cover the sandwiches with the 2 top muffin halves.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31452,"Spaghetti with Anchovies, Dried Chili and Pangrattato 6 tablespoons olive oil 3 cloves garlic, peeled Seasoning 1 small handful thyme, picked and washed 4 ounces bread crumbs 1 1/4 pounds spaghetti, best quality 10 anchovies 1 small dried red chili, pounded 1/2 clove garlic, peeled and finely chopped Instructions: In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp. Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves). Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili. When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning. Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31453,"Baked Beer-Barbecue Wings with Blue Ranch Dipping Sauce 1/4 cup mayonnaise 1/4 cup sour cream 2 ounces crumbled blue cheese 2 tablespoons buttermilk 1 tablespoon chopped chives 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup sour cream 2 ounces crumbled blue cheese 2 tablespoons buttermilk 1 tablespoon chopped chives 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper Vegetable oil, for the oiling the baking sheets 4 pounds split chicken wings, wing tips removed Kosher salt and freshly ground black pepper 3/4 cup barbecue sauce 6 ounces beer, such as lager-style 2 tablespoons chipotle hot sauce 2 tablespoons light brown sugar Vegetable oil, for the oiling the baking sheets 4 pounds split chicken wings, wing tips removed Kosher salt and freshly ground black pepper 3/4 cup barbecue sauce 6 ounces beer, such as lager-style 2 tablespoons chipotle hot sauce 2 tablespoons light brown sugar Instructions: Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve. Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve. Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes. While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes. Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes. While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes. Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 31454,"Barbecue Black Beans 1 pound can black beans 4 to 5 ounces of your favorite barbecue sauce Instructions: In a saucepan cook black beans and barbecue sauce for about 5 to 7 minutes then season with salt and pepper. ","[Zinfandel, Cabernet Sauvignon, Merlot]" 31455,"Braised Halibut with Fennel in Puttanesca Sauce 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, sliced 1 small bulb fennel, trimmed, cored and sliced Kosher salt and freshly ground pepper 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup dry white wine 1 28-ounce can whole peeled tomatoes, crushed by hand 4 or 5 wide strips lemon zest 1/4 cup halved pitted kalamata olives 2 teaspoons capers, plus 1/2 teaspoon brine 1/2 teaspoon sugar 4 6- to 7-ounce skinless halibut fillets Chopped fresh parsley, for topping Instructions: Preheat the oven to 425? F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes. Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 31456,"Scallion and Parmesan Mashed Sweet Potatoes 2 1/2 pounds sweet potatoes (about 6), peeled and cubed Kosher salt and freshly ground pepper 4 tablespoons unsalted butter, cut into small pieces 2 tablespoons grated Parmesan, plus more, for serving 2 scallions, green part only, thinly sliced, plus more, for serving Instructions: Put the potatoes in a large pot and cover with cold water; salt the water liberally. Bring to a boil and cook until tender, 8 to 10 minutes. Drain well and return to the same pot set over low heat. Mash until smooth with a potato masher. Add the butter, Parmesan and salt and pepper to taste. Mash until the butter has melted. Stir in the scallions. Serve sprinkled with Parmesan and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31457,"Surf 'N Earth 3 cloves garlic 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature Finely grated zest and juice of 1 lemon 1 cup roughly chopped fresh parsley Kosher salt and freshly ground pepper 16 large cremini mushrooms, stems removed 2 tablespoons extra-virgin olive oil Kosher salt 1 shallot, minced 8 ounces lump crabmeat, picked over 1/4 cup dry white wine Freshly ground pepper 1/4 cup panko (Japanese breadcrumbs) Lemon wedges, for serving Instructions: Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes. Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect. Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31458,"Fettuccine with Buffalo Butter and Parmigiano-Reggiano 1/4 cup kosher salt 4 ounces buffalo butter
4 tablespoons unsalted butter
1 1/4 pounds Fettuccine, recipe follows Freshly ground black pepper
1 cup grated Parmigiano-Reggiano cheese (grated using the fine side of a box grater)
1/2 cup grated aged Parmigiano-Reggiano cheese (grated using the large side of a box grater)
1 pound 00 flour, plus more for dusting 25 large egg yolks
Semolina flour, for dusting
Instructions: Bring a large (8-quart) pot of water to a boil and add the salt. Heat a large (12-inch) saute pan over low heat and add 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has emulsified. Meanwhile, add the Fettuccine to the boiling water and cook for approximately 1 to 2 minutes, until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain the pasta water.) Add an additional 1/2 cup pasta cooking water, if required, and freshly ground black pepper to taste. Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, until the sauce is well incorporated. Remove the pan from the heat and add the finely grated Parmesan in a slow steady stream while tossing the pasta. If needed, add more pasta water to loosen the sauce. Divide the pasta among four bowls, top each serving with the aged Parmigiano-Reggiano and more freshly ground pepper and serve. Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow. Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes. Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough. Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 31459,"Rigatoni with Smoked Turkey and Hot Cherry Peppers 4 smoked Turkey Wing sections, about 4 pounds, recipe follows 1 (32-ounce) can Italian plum tomatoes 1/4 cup olive oil 1 large yellow onion, halved and sliced 1/4-inch-thick (about 2 cups)
4 cloves garlic, peeled and sliced 2 bottled hot cherry peppers, cored, seeded and cut into thin strips Kosher salt 2 tablespoons tomato paste 1/2 cup dry red wine 1 cup homemade or canned reduced-sodium chicken broth 1 pound rigatoni 1/4 cup chopped fresh basil or flat-leaf parsley leaves Grated Parmesan or Pecorino-Romano, for garnish 1 1/2 tablespoons hickory or mesquite wood chips or 2 tablespoons alder or cherry wood chips, soaked 3 whole small turkey wings (about 1 1/4 pounds each) or 6 wing segments from smaller wings (about 4 pounds) Kosher salt and freshly ground black pepper Instructions: Smoke the turkey wings according to the directions below. This can be done up to two days in advance of making the sauce. Wrap the turkey wings in plastic wrap and store them in the refrigerator until needed.
Drain the tomatoes in a colander over a bowl. Locate the core on the tomatoes and gently pull out, taking as many seeds along with the cores as you can. Don't worry about any seeds you leave behind. Chop the tomatoes coarsely by hand or by squeezing them with your fingers right at the colander. Return the tomatoes to the liquid in the bowl.
Heat the olive oil in a 4-quart heavy pot over medium heat. Stir in the onion, garlic and cherry peppers. Season lightly with salt and cook, stirring occasionally, until the onions are crisp-tender, about 8 minutes.
Stir in the tomato paste and cook, stirring once or twice, until the paste bubbles and takes on an orange tint, about 3 minutes. Pour in the wine, bring to a boil and cook for a minute or two.
Carefully pour the tomatoes, their liquid and the chicken broth into the pot, tuck the wings into the tomatoes and bring to a boil. Adjust the heat so the sauce is simmering and cook, covered, until the turkey meat begins to fall from the bones, about 1 hour. Pluck the wings from the sauce and set them aside to cool. Remove the sauce from the heat.
When the wings are cool enough to handle, pull off the skin and remove the meat from the bones, shredding it coarsely as you go. Stir the meat into the sauce. Taste and season with salt if necessary. The sauce can be prepared in advance and refrigerated for up to 2 days or frozen for up to 2 months.
About half an hour before you're ready to serve the pasta, heat a large pot of salted water to a boil. Bring 4 cups of the sauce to a simmer. (Refrigerate or freeze any remaining sauce.) Stir the rigatoni into the water and continue stirring gently until the water returns to a boil. Cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Ladle off and reserve about a cup of the pasta cooking liquid and drain the pasta well. Return the pasta to the pot and place it under low heat. Stir in the reserved 4 cups of sauce and the basil. If the sauce doesn't flow smoothly over the pasta, stir in the reserved pasta cooking water as necessary.
Remove the pot from the heat, stir in a handful of grated cheese, and spoon the pasta onto a serving platter. Pass additional grated cheese at the table if you like. Prepare stovetop smoker with soaked wood chips according to manufacturers instructions. Trim any excess fat from the wings and cut the wings into individual segments if necessary: first cut off and discard the wing tips; we won't be smoking those since they have no meat. Next, cut the remaining part of the wing into two pieces at the joint. To make this easier, make a small cut near the joint and, with your hands, bend the wing until it is nearly straight. If you take a careful look at the joint, you will notice a space between the joint, that's where you want to cut. Once you do a few of these, you'll get the hang of where to cut.
Season each wing section with 1/2 teaspoon salt and a scant 1/4 teaspoon freshly ground black pepper. Rub the seasoning vigorously into the turkey.
Smoke until an instant-read thermometer inserted into the thickest part of the wing near the bone registers 170 degrees F. (To be sure, probe a few different pieces before deciding they're done.); about 45 minutes after closing the smoker lid. (Begin checking the wings for doneness with an instant-read thermometer after 35 minutes.)
If the turkey wings haven't reached the proper temperature after 45 minutes, heat the oven to 350 degrees F and bake the wings until done as described above.
Use smoked turkey wings to season your favorite bean soups, vegetable soups or baked bean dishes. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 31460,"Taco Lasagna 1 teaspoon canola oil 1 pound ground beef sirloin 2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa 1 pound no-boil lasagna noodles Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded 1 large beefsteak tomato, diced 1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips Instructions: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella. Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 31461,"Wheat-Free Gingerbread Dog Biscuits 2 cups barley flour, plus more for dusting 1 1/2 cups rye flour 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1 tablespoon vegetable oil 2/3 cup molasses 2/3 cup peanut butter 2 large eggs
8 ounces low-fat cream cheese 1/4 cup plain yogurt 2 teaspoons honey Instructions: Make the biscuits: Preheat the oven to 350?. Line a baking sheet with parchment paper. Whisk together the barley and rye flours, cinnamon, ginger and cloves in a medium bowl. Beat the vegetable oil, molasses, peanut butter and eggs in a large bowl with a mixer on medium speed until combined, 1 to 2 minutes. Add the flour mixture and stir together with a wooden spoon. Transfer the dough to a floured surface and knead until a solid ball of dough forms, adding more barley flour as needed. Roll out the dough until about 1/4 inch thick. Cut out shapes with a floured 3 1/2-inch bone cookie cutter. Transfer the biscuits to the prepared baking sheet. Bake until browned and crisp, 20 to 30 minutes. Let cool completely on the pan. Make the frosting: Combine the cream cheese, yogurt and honey in a large bowl. Beat with a mixer on medium speed until smooth. Spread on the cooled biscuits using a small offset spatula. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31462,"Cider-Brined Turkey with Maple-Cider Glaze 8 cups good-quality apple cider 1/3 cup brown sugar 1/4 cup kosher salt 2 teaspoons peppercorns 5 cloves garlic, crushed 3 bay leaves 2 oranges, sliced 2 large shallots or medium onions, quartered A handful fresh parsley leaves A handful fresh sage leaves A handful fresh thyme sprigs 4 bone-in skin-on turkey leg/thigh quarters 2 bone-in skin-on turkey breasts, about 6 to 7 pounds each Olive oil, for drizzling Freshly ground black pepper 1 cup good-quality apple cider 1 cup turkey stock 2/3 cup dark amber maple syrup 6 tablespoons butter 10 whole black peppercorns A couple strips orange rind Instructions: For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely. Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 31463,"Queen-of-the-Castle Sliders 4 ounces raw extra-lean ground beef 1/8 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/3 cup chopped onion 2 slices light bread (40 to 45 calories each with at least 2g fiber per slice) 4 hamburger dill pickle chips Ketchup, optional Mustard, optional Instructions: Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated. Divide seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate. Using a knife, make four small slits on the top of each patty. Place in the freezer for 5 minutes. Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Spread onion out on the pan. Place the patties on top of the onion, slit-side down, and cover the pan. Cook for 3 to 4 minutes (no flipping necessary), or until cooked through. Meanwhile, cut each slice of bread into four squares, for a total of eight pieces. (If you like, slightly toast bread first.) Feel free to spread ketchup and/or mustard onto four pieces. Set aside. Once patties are cooked through, scoop each one along with the onion beneath it onto one piece of bread. Top each with a pickle chip and then another bread piece (or the other way around, if you want to be fancy!). Let them cool slightly, and then slide 'em into your mouth!
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31464,"Startini 2 ounces vodka 2 ounces pomegranate liqueur (recommended: PAMA) Champagne Gold sugar, for garnish Instructions: Gold leaf, for garnish Pour vodka and pomegranate juice into a cocktail shaker with ice. Strain into a martini glass rimmed with gold sugar and top with a splash of chilled Champagne. Float gold leaf and serve. ",[Champagne] 31465,"Sweet n' Sour Monkfish 2 pounds monkfish tail, cut in 1-inch chunks Salt and pepper 2 bay leaves 1/2 stalk celery plus 6 stalks celery, cut into 1-inch pieces 1/2 small onion, cut in pieces, plus 3 medium onions, sliced 1/4 cup vegetable oil, as needed for sauteing vegetables 2 medium green peppers, seeded and cut into 1-inch pieces 2 medium sweet red peppers, seeded and cut into 1-inch pieces One 6-ounce can tomato paste 1 1/2 cups cider vinegar 2 tablespoons sugar 1 1/2 cups green Italian olives, pitted and cut in pieces 4 cups water, for boiling Instructions: Season monkfish chunks with salt. In a medium to large pot of water boil bay leaves, 1/2 stalk celery, and small onion for 5 minutes. Add monkfish and cook for an additional 10 minutes. Drain and place monkfish in large bowl; set aside. Discard celery, onion, and bay leaves.
In large frying pan, saute the celery pieces in vegetable oil until tender; add to fish. Saute red and green pepper pieces, add to fish. Saute the 3 sliced onions for about 5 minutes; add the tomato paste, alternating with the vinegar. Mix well; add sugar and olive pieces and cook for an additional 10 minutes, stirring frequently. Season with salt and pepper. Add vegetable mixture to monkfish and refrigerate. Best when served chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31466,"Almond Tea Cakes 4 ounces granulated sugar 2 ounces blanched almonds, ground fine 3 tablespoons cake flour 1 egg white plus 3 egg whites 1 tablespoon heavy cream Granulated sugar for dusting Instructions: Preheat oven to 375 degrees F. Grease mini muffin tins and set aside. Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well. Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31467,"Greek Potatoes with Lemon Vinaigrette 1 1/2 cups olive oil 6 tablespoons fresh lemon juice 1 large shallot, chopped 2 cloves garlic, chopped 2 tablespoons chopped fresh oregano, or 1 tablespoon dried 1 tablespoon chopped fresh Italian parsley, plus more for garnish Salt and freshly ground black pepper 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges 1/2 cup chicken stock or canned low-sodium chicken broth Instructions: Preheat oven to 425 degrees F. Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper. Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 31468,"Italian Caesar Salad with Polenta Croutons 3 garlic cloves 4 anchovy fillets, chopped 1/4 cup fresh lemon juice 1 tablespoon Dijon mustard 1/2 cup olive oil Salt and freshly ground black pepper 1 teaspoon olive oil 2 cups Basic Polenta, recipe follows Vegetable oil, for deep frying 3 small heads (or2 large heads) romaine lettuce, halved lengthwise 1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips 1/2 cup pine nuts, toasted 1 1/2 ounces shaved Parmesan 3 cups water 1 teaspoon salt 1 cup yellow cornmeal 2 tablespoons unsalted butter Instructions: To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper. To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours. Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil. (The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.) To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces. On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately. Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter, and stir until melted. Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 31469,"Individual Peach Cobblers 1 20 ounce bag frozen sliced peaches, thawed 1/4-cup sugar juice and zest of 1 lemon juice and zest of 1 lemon
1 Tbs. cornstarch 1 cup all-purpose flour 1/2-stick unsalted butter, cold cut into small pieces 1/2-cup sugar 1/2-tsp. salt 1/2-tsp. ground cinnamon 1/4-cup milk vanilla ice cream, as an accompaniment Instructions: Preheat the oven to 375 degrees F.
Toss the peaches with the sugar, lemon juice, lemon zest, and cornstarch in a large bowl until the ingredients are distributed evenly. Put 6 (4-ounce) ramekins on a sheet pan and spoon the peach mixture into the ramekins, packing the slices in pretty tight so there are no gaps.
In a separate bowl make the topping, rub the cold butter into the flour with your fingers, until the mixture resembles fine bread crumbs. Add the sugar, salt, and cinnamon; stir well, then add the milk to form a loose, scone-type mixture. Roll the dough into small balls and drop them over the fruit. Bake for 20-25 minutes until the crust is golden brown. Cool slightly before serving. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 31470,"Spicy Broccoli 1 head broccoli, trimmed of tough ends and cut into spears 2 tablespoons wok or vegetable oil 1 teaspoon hot crushed red pepper flakes 4 cloves garlic, chopped Coarse salt Instructions: Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 31471,"Blackberry Swirl Cheesecake One 9-ounce box chocolate wafer cookies 1/4 cup sugar 1 stick (8 tablespoons) unsalted butter, melted Three 11.5-ounce containers whipped cream cheese 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 4 large eggs, at room temperature 1 teaspoon pure vanilla extract Two 6-ounce containers blackberries Whipped cream, for serving Instructions: For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F. Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside. Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31472,"Creamy Grits 1 cup heavy cream 4 tablespoons unsalted butter, plus more, for serving Kosher salt and freshly ground black pepper 1 cup quick-cooking grits (not instant) Instructions: Bring the cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 cups water to a simmer in a medium pot. While whisking, slowly pour in the grits. Reduce the heat to medium-low and cook, stirring occasionally, until the grits are tender and creamy, about 20 minutes. Serve topped with a pat of butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31473,"Eggnog Syrup 1/2 cup eggnog 1/2 cup maple syrup
2 tablespoons butter
Instructions: Combine the egg nog and maple syrup in a medium saucepan over medium-high heat. Bring to a simmer and cook until reduced by one-quarter, about 5 minutes. Remove from the heat and swirl in the butter to melt. Serve warm as a topping for pancakes, French toast or waffles. ","[Chardonnay, Riesling, Moscato]" 31474,"Chocolate Almond Biscotti 2 cups flour 1 cup sugar 1/3 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 egg whites 3/4 teaspoon vanilla extract 2/3 cup whole almonds, toasted 1/3 cup chocolate chips Instructions: In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined. On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 31475,"Flatbread Pizzetta 2 cups all-purpose flour 1 tablespoon minced garlic 1 tablespoon minced fresh parsley 1 tablespoon minced fresh thyme 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup water 1 cup Tomato Sauce, divided, recipe follows 2 cups shredded cheese of choice, divided Toppings of choice 1/3 cup extra-virgin olive oil 1 large yellow onion, diced 4 cloves garlic, peeled and thinly sliced or minced 2 cups minced or grated carrots 1/2 cup dry red wine 3 tablespoons minced fresh thyme 4 cups whole peeled whole tomatoes, crushed, juices reserved 1 cup fresh basil, roughly chopped Salt and freshly ground black pepper Instructions: In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley, thyme, salt, and pepper. Add the water and mix well on low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) Once mixed, wrap the dough in plastic wrap and place in the refrigerator for 30 minutes. Preheat the oven to 400 degrees F. Split the dough in half and roll out on a floured surface to 1/8-inch thickness. Transfer to a baking sheet and place in the oven for 10 minutes. Remove from the oven and evenly spread 1/2 cup Tomato Sauce and half the cheese. Add additional toppings, if desired. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball. In a large saucepan over medium-high heat, heat the oil. Add the onions and garlic and cook until soft. Add the carrots and wine, deglazing the pan. Reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to a simmer and add the basil. Continue to cook over low heat for 20 to 30 minutes. Taste for seasoning and remove from the heat. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31476,"Recipes are temporarily unavailable. Please check back in the near future and we are sorry for any inconvenience. d Instructions: fdfd ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31477,"5-Ingredient Grilled Pork Tenderloin with Peaches 2 tablespoons sliced fresh ginger or 2 teaspoons ground 2 tablespoons plus 2 teaspoons rice vinegar One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note) 3 medium peaches 2 tablespoons small basil leaves Instructions: Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight. When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F). Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar. Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes. Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute. Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes. Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31478,"Pink Lemonade Moscato Punch 4 ounces raspberries (about 64 raspberries) 2/3 cup sugar 1 cup freshly squeezed lemon juice (from about 10 small lemons), plus 12 thin lemon rounds for garnish One 750-milliliter bottle pink sparkling Moscato, chilled
6 large mint sprigs Instructions: Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight. Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate. When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds. ","[Moscato, Prosecco, Cava, Sauvignon Blanc]" 31479,"Broccoli Melts 1 pound broccolini or regular broccoli Coarse salt, to taste
2 tablespoons olive oil
3 cloves garlic, minced
A few pinches red pepper flakes, to taste
Finely grated zest, then juice, of 1/2 lemon (juice before zesting only if you enjoy being grumpy)
1/2 cup finely grated aged Pecorino-Romano 8 slices bread of your choice
8 thin slices totally unfancy deli provolone
Instructions: If using broccolini, cut it into 2-inch segments. If using regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, then cut the rest into large chunks. Pour about a 1-inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli and cover with a lid; let boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits. Wipe the saute pan dry and heat over medium. Add the olive oil and let it heat for a full minute. Add the garlic and pepper flakes, cooking until the garlic is just beginning to turn golden, about 1 minute. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer the mixture to a bowl and add the lemon zest and juice, Pecorino and more salt and pepper flakes to taste. Preheat the broiler. Arrange the slices of bread on a baking sheet and lightly toast on both sides. Scoop the broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until the cheese has melted and begun to blister. Eat. Repeat. Don't forget to share, or at least hide the evidence if you decide not to. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31480,"Asian Bolognese 1 pound ground chicken 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons soy sauce 1 tablespoon cornstarch 2 tablespoons cold water 4 vine tomatoes 1/2 pound tofu, cut into 1/2-inch cubes 1 tablespoon olive oil 2 cloves garlic, minced Instructions: Season ground chicken with salt and pepper in a medium sized bowl. Set aside. Mix together soy sauce, cornstarch and water. Carve the tops out of each tomato (the part that connects the tomato to the vine). Bring 2 quarts of water to boil. While waiting for water to boil, prepare an ice bath. Place tofu into a serving dish. Heat in microwave for 1 minute. Drain off any excess liquid. When water boils, place tomatoes into boiling water for 1 minute. Place immediately into ice bath. Let sit in ice bath for about 2 minutes. Remove and peel off skins. Then quarter the tomatoes. Heat olive oil over medium-high heat in wok. Add garlic. When garlic starts to brown, add ground chicken. Break chicken into small bits with spoon or spatula. Cook until chicken begins to brown. Remove chicken from wok. Return wok back to medium-high heat. Add tomatoes. When tomatoes start to juice (about 5 minutes), bring chicken back to wok. Turn heat to high. Make sure wok is as hot as possible and move meat-tomato mixture out to sides of wok forming a donut. Give the cornstarch sauce a couple of stirs before pouring it into the donut of the wok. Let it sit on the heat for about 10 seconds. Sauce should begin to boil and thicken. Stir-fry for another minute. Pour mixture into serving dish over tofu. Serving suggestion: Jasmine rice. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 31481,"Chocolate Oat Milk Budino with Balsamic Strawberries 3 cups extra creamy oat milk 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla bean paste 1/4 teaspoon kosher salt 1/2 cup plus 2 teaspoons sugar, divided 3 large egg yolks 1 large whole egg 2 tablespoons cornstarch 8 ounces bittersweet chocolate, melted 1 pint strawberries, diced 1 tablespoon balsamic vinegar 1/2 cup granola, for serving Instructions: In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes. In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color. When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture. Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine. Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight. About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature. When ready to serve, top each budino with the strawberries and a sprinkle of granola. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 31482,"Green Goddess Dressing 1 1/4 cups packed fresh watercress (or baby spinach) 3/4 cup packed fresh parsley 1/4 cup roughly chopped fresh chervil (or more parsley) 1/4 cup roughly chopped fresh tarragon 3 tablespoons roughly chopped fresh chives 2 teaspoons capers 2 anchovy fillets 1 small clove garlic 1/2 small shallot Pinch of sugar 2 tablespoons fresh lemon juice 4 teaspoons white wine vinegar 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 1 cup mayonnaise Kosher salt and freshly ground pepper Instructions: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor. Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31483,"Sugared Puff-Pastry Tea Cookies 1 package frozen puff pastry (about 1 pound), slightly thawed 1 1/4 cup confectioners' sugar 1 large egg white 1/2 teaspoon fresh lemon juice Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. While the puff pastry is still mostly frozen but somewhat pliable, unfold it onto a work surface and cut it into 3-by-3/4-inch rectangles. If your puff pastry has seams, cut along these seams and then cut into rectangles. Transfer the rectangles to the prepared baking sheets, leaving about 1/4 inch of space between cookies. Whisk the sugar, egg white and lemon juice together in a medium bowl until the sugar is fully incorporated and the mixture is thick but spreadable. Using a pastry brush or an offset spatula, evenly spread a thick layer of the sugar mixture onto each cookie, using all the sugar mixture. Bake the cookies, rotating the sheets back to front and top to bottom halfway through, until the pastry is puffed and golden brown and the sugar topping is golden and shiny, 10 to 14 minutes. Cool on the pans. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31484,"Parmesan Cheese Rounds 1 loaf thin sandwich bread 1 cup mayonnaise 1/2 cup freshly grated Parmesan Yellow mustard, for spreading 10 to 12 small white onions (pearl or boiling onions), very thinly sliced Instructions: Preheat the broiler to 425 degrees F.
With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31485,"Mom's Holiday Turkey 1 large yellow onion, coarsely chopped 6 garlic cloves, coarsely chopped 1 cup yellow mustard 1/2 cup Worcestershire sauce 1 (16 to 18-pound) turkey, innards discarded 2 (12-ounce) bottles dark malt beverage, such as Malta Homemade Three Meat Stuffing, for serving, recipe follows Cranberry Passion Fruit Sauce, for serving, recipe follows Instructions: To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended. Put the turkey in a roasting pan fitted with a rack. Rub the outside of the turkey all over with the mustard mixture. Cover the turkey with plastic wrap to keep in the moisture. Refrigerate the turkey overnight or up to 24 hours. Preheat the oven to 400 degrees F. Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan. Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine. Using a pastry brush or bulb baster, baste the turkey with some of the malt. Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt. If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil. Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer. Remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 31486,"Winter Vegetable Curry 5 cloves garlic 1 (3-inch) chunk peeled, fresh ginger 3 tablespoons unsalted butter 1 cinnamon stick, broken in half 1 bay leaf 1 medium yellow onion, diced 2 teaspoons Madras-style curry powder 1 cup whole, peeled tomatoes (in juice) roughly chopped 1 cup whole milk yogurt 2 cups water 2 teaspoons kosher salt, plus more for seasoning 2 small turnips, peeled and quartered 2 large carrots, cut into 2-inch chunks 1 pound butternut squash, seeded and cut into 11/2 inch wedges) 1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces) 1 (14-ounce) can chickpeas, rinsed and drained Freshly ground black pepper 1 lemon, juiced Serving suggestion: Basmati rice and chutney Instructions: Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside. Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce \fries\ in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31487,"Citrus and Fennel Coleslaw 1 package (8 ounces) coleslaw mix 1 large orange, peeled, chopped ? cup pure olive oil 2 tablespoons orange juice 1 tablespoon white wine vinegar 1 teaspoon toasted Spice Islands? Fennel Seed ? teaspoon Spice Islands? Onion Salt Instructions: Combine coleslaw mix and orange in a large bowl. Combine all dressing ingredients in a small bowl; whisk until blended. Add dressing to coleslaw; toss lightly to coat. Chill at least 30 minutes before serving. Recipe Note: To toast fennel seed, place in small skillet; toast over high heat 1 minute or until fragrant, shaking pan occasionally. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31488,"Bibb and Arugula Salad with Raspberry Vinaigrette 1/2 cup unsweetened frozen raspberries, thawed 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon honey Kosher salt and freshly ground black pepper 1 large head of butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups 4 cups arugula 3/4 cup shelled pumpkin seeds, toasted (see Cook's Note) Instructions: For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste. In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds. Just before serving, add the vinaigrette and toss until all the ingredients are coated. Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31489,"Mushroom Ricotta Toast 2 tablespoons olive oil 1 small shallot, sliced
4 cups sliced mixed mushrooms (oyster, shiitake, cremini and white)
2 teaspoons chopped fresh marjoram
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Zest and juice of 1/2 lemon
Four 1/2-inch-thick slices rustic Italian bread, toasted
1 cup baby arugula leaves
Instructions: Heat the olive oil in a large saut pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more. Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth. Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31490,"Cayenne Cheese Straws One 8-ounce block sharp Cheddar, cold 2 sticks butter
2 cups all-purpose flour, plus extra as needed 1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Instructions: Grate the cheese on the medium holes of a grater to make 4 cups. Cover the grated cheese and leave out with the butter until at room temperature, at least 2 hours and up to overnight. (Note: You need to grate your own cheese here--no pre-grated.) When ready to make the cheese straws, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. Mix the flour, salt, cayenne, mustard and black pepper in a medium bowl. Put the cheese and butter in the bowl of a stand mixer and beat with the paddle attachment until fairly smooth. Slowly beat in the flour mixture. Check the consistency; it should be just stiff enough to pipe. If not, add a little more flour. Scrape the dough into a piping bag or resealable plastic bag. Use a 1/4-inch tip or cut a 1/4-inch hole in the plastic bag. Pipe the dough onto the prepared baking sheets in 5- to 6-inch strips. Bake until golden brown, 15 to 17 minutes. Let cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31491,"Fries for Jules 4 sweet potatoes 3 tablespoons canola oil 1 teaspoon garlic, granulated 1 teaspoon onion, granulated 1/2 teaspoon paprika 1 teaspoon cumin 1 tablespoon seasoned salt (recommended: Lawry's) Instructions: Preheat oven to 350 degrees F. Peel the skin off the sweet potatoes. Cut them in 3/4 by 1/4-inch wedges. Place the wedges on a baking sheet and toss with the oil. Spread out the wedges, making sure they don't overlap. Mix the rest of the ingredients and dust over the top of potatoes. Bake for 20 minutes, remove from oven, turn potatoes, and put back in oven and bake for another 15 minutes. Remove from oven, remove wedges from sheet tray, and let sit uncovered for 10 minutes. Then put back in oven for 3 minutes to reheat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 31492,"Instant Pot Egg Loaf Nonstick cooking spray, for the cake pan 12 large eggs Instructions: Lightly spray a 7-inch cake pan with nonstick cooking spray. Crack the eggs into the pan. Add 1 1/2 cups water to a 6-quart Instant Pot? and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Remove the pan and let the eggs cool to room temperature. Invert onto a cutting board and chop the eggs. Perfect for egg salad or to add to potato or tuna salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31493,"Apple Cake with Maple, Orange Zest and Pistachios 3 cups all-purpose flour 2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/3 cups light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus for greasing the pan
6 eggs
2 teaspoons vanilla extract
3 apples, peeled and chopped into 1/2-inch pieces
2 tablespoons pure maple syrup
Zest of 1 orange
1/2 cup toasted pistachios Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with butter and line bottom with parchment. Whisk together the flour, baking powder and salt in a small bowl. Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment for 6 to 7 minutes; the mixture will lighten and double in volume. Add the eggs one at a time, beating after each addition until combined. Beat in the vanilla extract. Add the flour mixture and beat until just combined. Fold in the apple pieces. Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool the cake in the pan for 30 minutes, then remove the sides of the pan. Brush the cake with the maple syrup and sprinkle with the orange zest and toasted pistachios. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 31494,"Espresso Chocolate Cheery Cupcake 3/4 cup all-purpose flour, sifted 3/4 cup granulated sugar
6 tablespoons cocoa 3/4 teaspoon baking soda
3/8 teaspoon baking powder
3/8 teaspoon salt
6 tablespoons buttermilk
2 tablespoons oil
1 teaspoon vanilla extract
1 large egg
1/4 cup heavy cream 1/2 cup semisweet chocolate baking chips
2 tablespoons brewed espresso
3 1/3 sticks unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1/4 cup cocoa High-quality maraschino cherries, such as Luxardo, for filling Crushed espresso beans, for sprinkling Instructions: For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners. Sift together the flour, granulated sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add the buttermilk, oil, vanilla extract, egg and 6 tablespoons water and mix until smooth and completely combined. Pour the batter into the cupcake liners and bake until cooked through and risen, 8 to 10 minutes. Let cool completely before frosting. For the ganache: In a small saucepan, heat the cream just until it begins to boil. Put the chocolate chips in a small bowl and pour in the cream and espresso. Stir until creamy. For the chocolate frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time, followed by the cocoa, and mix until completely smooth. To assemble: Cut out the center of each cupcake with a paring knife and fill with some cherries. Smooth a layer of the melted ganache over each cupcake, and frost with the chocolate frosting. Sprinkle the cupcakes with crushed espresso beans to taste. Serve immediately, or store in an airtight container for up to 2 days. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 31495,"Fudgy Truffle Bites 8 low-calorie chocolate truffles (recommended: any flavor Gayle's Miracles Perfect Chocolate Truffles) 1 (15-piece) box frozen mini fillo shells (recommended: Athens) 15 fresh raspberries Instructions: Preheat the oven to 350 degrees F. Slice truffles in half and set aside. Place fillo shells on a baking sheet. Place half a truffle in each fillo shell with the cut-side down. Bake in the oven until truffles are hot and have softened, about 8 minutes. Immediately press a raspberry into the gooey chocolate center of each shell. Allow to cool slightly. Enjoy! ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 31496,"Red Snapper and Heirloom Tomatoes Poached in Olive Oil 2 quarts olive oil 4 (6-ounce) red snapper fillets, skin on Salt and freshly ground black pepper 4 heirloom tomatoes 1/4 pound lardons 2 cloves garlic, thinly sliced 3 cups packed spinach Instructions: Warm a large pot of olive oil to 200 degrees F. Season fish with salt and pepper. Submerge in oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish. In a saute pan over medium-high heat, cook the lardons until crispy. Remove and pour out most oil. Add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with lardons. ","[Rioja, Barolo, Syrah, Tempranillo]" 31497,"Lemon Pound Cake Pudding with Hot Toddy Sauce 1/2 pound butter at room temperature 1 1/2 cups sugar 6 eggs 3 cups flour 1/2 teaspoon baking powder 1 cup buttermilk 1 tablespoon lemon zest 6 yolks 1 lemon zested 1/3 cup lemon juice 3/4 cup sugar 6 tablespoons butter 3/4 cup sugar 2 cups half and half 1 cup heavy cream 3 eggs 2 yolks Instructions: Preheat oven to 350 degrees. Place butter in an electric mixer. Add sugar slowly until well mixed. Slowly add eggs, beating after each addition. Sift flour and mix with baking powder. Alternately add the flour mixture and buttermilk to the cake mixture. Combine well and stir in lemon zest. Bake in greased loaf pan for 1 1/4 to 1 1/2 hours. Remove from pan and cool Beat yolks well. Add lemon zest, juice and sugar over double boiler. Add melted butter and continue stirring. Cook until the curd coats the spoon and thickens. Refrigerate. Dissolve the sugar in the creams over low heat. Beat the eggs and yolks well. Slowly add the warm cream. To Assemble: Lightly grease a 9 by 11inch baking pan. Slice the cake into 1/4-inch slices. Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd. Repeat the 2 layers and pour custard over the top. Bake for 30 to 40 minutes Serve with Hot Toddy Sauce. Hot Toddy Sauce 12 tablespoons butter 2 2/3 cups brown sugar 8 tablespoons lemon juice 1 1/4 cups bourbon whiskey Warm butter in skillet and stir in brown sugar and lemon juice. Cook over medium high heat, stirring occasionally until bubbly. Add bourbon and return to a boil. Remove from heat and serve ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31498,"Green Pork Chili 1/2 cup canola oil, divided 2 fresh jalapeno peppers, stems removed 1 pound ground pork 1 tablespoon butter 1 medium white onion, diced 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground black pepper 3 cloves garlic, minced 1/2 cup all-purpose flour 1 (28-ounce) can green enchilada sauce 1 (7-ounce) can green salsa 1 quart water 1/2 bunch fresh cilantro, leaves chopped 1/2 lime, juiced 2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed Cooked rice, for serving Instructions: In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry. Serve with cooked rice. ","[Syrah, Tempranillo, Garnacha, Barbera]" 31499,"Apple Martini 1-ounce vodka 1-ounce apple-flavored liqueur 1-ounce triple sec Splash sweet-and-sour mix Maraschino cherry Instructions: Pour ingredients and ice into a shaker and shake well. Strain into a martini glass. Remove cherry stem and drop cherry into martini glass so it sinks to the bottom. ","[Chardonnay, Riesling, Moscato]" 31500,"Mussels in White Wine and Meyer Lemon Sauce 1/2 cup (8 tablespoons) unsalted butter, plus more for the bread 4 shallots, minced 1 cup fresh parsley leaves, chopped 1 cup good white wine 1 teaspoon freshly cracked pepper 1/2 teaspoon sea salt 6 Meyer lemons, juiced 2 pounds fresh mussels, cleaned Crusty bread, for serving 1 clove garlic Instructions: Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones. Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31501,"Grilled Summer Fruit Nonstick cooking spray 3 firm but ripe nectarines, halved, pitted 3 firm but ripe purple/black plums, halved, pitted 3 firm but ripe red plums, halved, pitted 6 metal skewers or thick wooden skewers soaked in water 30 minutes 3 tablespoons sugar Instructions: Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes. Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31502,"Chicken Noodle Soup 1/2 medium onion, thinly sliced 1 small carrot, thinly sliced 2 stalks celery, thinly sliced 2 sprigs fresh thyme 2 sprigs flat-leaf parsley 6 cups chicken broth, homemade or low-sodium canned 1/2 cup water Kosher salt and freshly ground black pepper 1/3 pound egg noodles (preferably wide ones) 1 1/4 cups shredded cooked chicken (meat from about 1 breast) 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish Instructions: Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31503,"White Asparagus Soup 2 tablespoons butter 1 yellow onion, roughly chopped 1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces 6 cups chicken or vegetable broth 1/2 cup white wine 3/4 cup half-and-half Kosher salt and freshly ground white pepper Chervil, for garnish 2 tablespoons butter 1 yellow onion, roughly chopped 1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces 6 cups chicken or vegetable broth 1/2 cup white wine 3/4 cup half-and-half Kosher salt and freshly ground white pepper Chervil, for garnish Instructions: In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving. In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31504,"Pillow Dogs 1 pack miniature beef cocktail wieners 1 (16-ounce) container buttermilk biscuit dough 1 cup shredded sharp Cheddar Mustard, optional topping Instructions: Preheat oven to 375 degrees F. In a grill pan on medium heat, cook cocktail wieners until plump, about 5 minutes. Cook in 2 batches. Set aside. On a clean surface, cut 4 large biscuits into sixths. Dump cheese into bowl and roll each slice of dough in the cheese to make little cheese balls. Gently stretch each ball to fit a mini hot dog. Wrap the dough around the mini dogs. Arrange pillow dogs on a sheet pan lined with parchment paper. Leave about 1-inch space between each roll. Bake for 10 minutes. Garnish with mustard, or desired topping. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31505,"Grilled Potato Salad with Mustard Seeds 4 large Kennebec or baking potatoes (about 2 3/4 pounds), cut into 1/2-inch-thick rounds Kosher salt 1 stick unsalted butter 3 tablespoons seasoned rice vinegar 2 tablespoons mustard seeds 1/4 cup sherry vinegar 2 teaspoons pure maple syrup 2 teaspoons fresh lemon juice 1/4 cup rice bran oil or canola oil Freshly ground pepper 2 stalks celery, thinly sliced 4 scallions, thinly sliced Instructions: In a large saucepan, cover the potato rounds with water and bring to a boil. Add a generous pinch of salt and simmer over medium heat until the potatoes are tender but not falling apart, about 12 minutes. Drain and transfer to a baking sheet to cool. Light a grill or preheat a grill pan over medium heat. Lay 2 large sheets of heavy-duty foil on a work surface. Fold up the edges to form a 1/2-inch rim and pinch the corners together to seal. Transfer the foil to the grill and melt the butter on it. Add the potatoes in a single layer and grill, turning occasionally, until browned and crisp on both sides, 20 to 30 minutes. Meanwhile, in a small saucepan, bring the rice vinegar just to a boil. Remove from the heat and add the mustard seeds and let cool completely. Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil. Season the dressing with salt and pepper. Transfer the potatoes to a large bowl. Add the celery, scallions and dressing and gently toss to coat. Season with salt and pepper and toss again. Serve right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31506,"Mama Jean's Chicken Noodle Soup 2 tablespoons butter 1 tablespoon olive oil 1 large Vidalia onion, chopped 2 celery stalks, halved lengthwise and cut into 3/4-inch pieces 2 medium carrots, halved lengthwise and cut into 3/4-inch pieces Salt and freshly ground black pepper 2 cloves garlic, chopped 3 tablespoons all-purpose flour 6 cups chicken stock 1 bay leaf Dash hot sauce (recommended: Tabasco) Dash Worcestershire sauce 2 boneless, skinless chicken breasts, cubed into bite-size pieces 4 ounces egg noodles, about 1 cup 8 ounces frozen peas 1/4 cup freshly chopped dill leaves Instructions: Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors. Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes. Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31507,"Moroccan Peanut Couscous with Peas 2 tbsps. Crisco? Pure Canola Oil 1/2 cup chopped onions 1/2 cup chopped red or green bell pepper 2 to 3 cloves garlic, minced 1 1/2 cups chicken or vegetable broth 1/2 cup Jif? Extra Crunchy Peanut Butter 1/2 tsp. ground cumin Salt and pepper 1 (10 oz.) pkg. frozen peas (tiny deluxe, if possible) 1 cup couscous Instructions: HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil. WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31508,"Black Bean Burger 2 cups black beans, drained and mashed with a fork 1 cup seasoned breadcrumbs 1/4 cup grated onions 1/2 teaspoon chili powder
1 egg
Salt and freshly ground black pepper Canola oil, for oiling grill pan
1 to 2 kaiser rolls Arugula, for serving Sliced tomatoes, for serving Mayonnaise, for serving Instructions: Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into 1 big (or 2 smaller) patties. Preheat a grill pan over medium-high heat and add some canola oil. Cook the burger 4 minutes per side. Serve on a kaiser roll with arugula, tomato slices and mayo. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31509,"Slamma Jamma Parmigiana 4 (5-ounce) boneless, skinless, trimmed chicken breasts 1/2 cup kosher salt 1/2 cup sugar 1 1/2 cups all-purpose flour 2 eggs 1/4 cup milk 1 1/2 cups dried bread crumbs 1 1/2 cups panko bread crumbs 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 pound fresh mozzarella cheese, sliced 1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated Olive oil, for frying (about 2 cups) 1 pound penne rigate, cooked al dente Tomato Sauce, recipe follows 1/4 cup minced Italian parsley, for garnish 2 tablespoons extra-virgin olive oil 1 yellow onion, minced 4 garlic cloves, crushed 6 cups peeled and diced Roma tomatoes 1 tablespoon thinly sliced fresh basil leaves 1/2 tablespoon chopped fresh oregano leaves Salt and freshly ground black pepper Instructions: Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes. Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate. Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere. Preheat the broiler. Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken. When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown. Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley. Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 31510,"Clam and Corn Chowder 4 tablespoons unsalted butter 1 onion, diced 1 carrot, peeled and diced 1 celery rib, washed and diced 4 ears corn, husked and kernels removed 6 baby red new potatoes, unpeeled, washed and diced 1 quart clam juice 1 cup dry white wine 3 1/2 pounds Littleneck clams, Manila clams or Cockles in the shell 1 Italian Roma tomato, cored, seeded and diced 1 red bell pepper, cored, seeded and diced 1 jalapeno cl, stemmed, seeded, if desired 1 bunch cilantro, leaves only, chopped Juice of 1 lime 1/2 teaspoon freshly ground black pepper Salt to taste Instructions: Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes. Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid. Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 31511,"Stuffed Red Bell Pepper Rellenos 6 large red bell peppers 1 cup fresh corn kernels (cut from 1 large ear) 4 large green onions, chopped 8 corn tortilla chips, crushed
1 chicken breast, diced into 1/4-inch pieces to yield 1 cup of meat 1/4 cup chopped fresh basil 1 1/2 teaspoons fresh lime juice 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups shredded whole-milk mozzarella cheese 1 cup low-sodium chicken broth Two 9- to 10-ounce ripe avocados, halved, seeded 1/4 cup extra-virgin olive oil 2 tablespoons fresh lime juice 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper. Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31512,"Birthday Angel's Food Cupcakes Cooking spray 1/2 cup cake flour (not self-rising) 1/2 cup confectioners' sugar 1/4 teaspoon fine salt 3 tablespoons rainbow sprinkles, plus more for decorating 5 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest 4 ounces cream cheese, at room temperature 1/4 cup confectioners' sugar 1 1/2 cups heavy cream 1/2 teaspoon pure vanilla extract Instructions: For the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and spray the liners lightly with cooking spray. Sift the flour, confectioners' sugar and salt through a fine sieve into a medium bowl; stir in the sprinkles and set aside. Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the mixer. Sprinkle 1/4 of the flour mixture over the egg whites and gently fold in with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Divide the batter evenly among the lined muffin cups, mounding it so it's taller than the liners. Bake until the cupcakes spring back when pressed gently with your fingertip and a toothpick inserted in the centers comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made a day ahead and stored at room temperature in an airtight container.) For the frosting: Put the cream cheese and confectioners' sugar in a medium bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and vanilla and continue to beat until the mixture forms stiff peaks. (The frosting can be made and refrigerate up to 1 hour before serving.) When ready to serve, top each cupcake with a generous dollop of frosting. Use the back of a spoon to swirl the frosting a little. Decorate each cupcake with some sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31513,"Hat's Off to Ham 4 1/2-inch-thick slices pineapple, cored 4 ounces country ham, diced 9 green olives stuffed with pimentos 1 cup mayonnaise 1/2 tablespoon minced freeze-dried pineapples 1/4 tablespoon ground ginger 1/4 tablespoon lemon zest Salt and ground black pepper 2 tablespoons olive oil 1 small red onion, thinly sliced 1 small white onion, thinly sliced 3 cups white vinegar 1/4 cup salt 1 tablespoon cayenne pepper 1 tablespoon red pepper flakes 1 clove garlic, minced 20 green beans 9 maraschino cherries, minced Ground black pepper Olive oil, for frying 2 slices maple-cured ham, cut on the diagonal to create a triangle-esque shape 4 dried pineapple rings 12 whole maraschino cherries Instructions: For the ham salad: Preheat a grill pan over medium-high heat.
Grill the pineapple slices so there are hatch marks on each side. Transfer the pineapple to a parchment-lined baking sheet and place in the fridge to cool.
In a food processor, pulse the ham until coarsely chopped and transfer to a medium bowl. Chop the green olives in the food processor until coarsely chopped. Transfer the olives to the ham and add the mayo, freeze-dried pineapple, ginger and lemon zest. Taste and season with salt and pepper.
For the spicy pickle cherry salad: In a medium saucepan, heat the oil over medium heat and add the onions. Saute until slightly translucent. Add the vinegar, salt, cayenne, pepper flakes and garlic and bring to a simmer. Remove from the heat and add the green beans, minced maraschino cherries and a pinch of black pepper. Let steep for 5 minutes, and then let cool.
Fill a deep skillet 1/4-inch deep with oil and heat over medium heat to 350 degrees F. Fry the ham slices until they become slightly browned and starts to curl up at the edges, 1 to 2 minutes. Drain on paper towels.
Assemble the skewers with pieces of ham, dried pineapple rings and 3 whole cherries.
Cut the grilled pineapple ring using the ring mold. Place the pineapple in the bottom of the mold and top with ham salad to fill halfway. Layer the spicy pickle cherry salad on the ham salad. Remove the mold and top with a skewer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31514,"Chocolate Souffl Pancakes 1/2 cup pure maple syrup 1/3 cup heavy cream 4 ounces semisweet chocolate, finely chopped 2 tablespoons unsalted butter 1 tablespoon unsweetened cocoa powder 1 tablespoon packed light brown sugar Pinch of salt 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/3 cup confectioners\u2019 sugar, plus more for dusting 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups milk 1 large egg yolk plus 3 egg whites 4 tablespoons unsalted butter, melted, plus more for the pan 1 teaspoon pure vanilla extract 1/2 cup semisweet chocolate chips Instructions: Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally. Make the pancakes: Preheat the oven to 200? F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners\u2019 sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter. Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly. Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners\u2019 sugar and top with the syrup. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 31515,"Pecan Sandies 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 3/4 cup finely chopped pecans 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 cup almond butter 3 tablespoons unsalted butter, at room temperature 1/2 cup plus 2 tablespoons confectioners' sugar, plus more for dusting cookies 1 egg white 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Whisk together flours, pecans, cinnamon, and salt. Cream butters and sugar. Add the egg white and continue beating until light and fluffy. Beat in vanilla extract. On low speed, gradually add flour mixture and beat until a dough forms. Shape the dough into 3-inch balls, about 1 heaping tablespoon each. Place dough balls 2 inches apart on baking sheets lined with parchment paper. Bake until lightly browned on the bottom, 10 minutes. While cookies are still hot, sift confectioners' sugar over the tops. Transfer to a wire rack and cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 31516,"Microwave Steamed Baby Bok Choy 4 heads baby bok choy Instructions: Cut baby bok choy in 1/2 lengthwise, place side by side in shallow microwave proof dish with 2 to 3 tablespoons water. Cover loosely with plastic wrap. Microwave on high for 4 to 5 minutes or until tender and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling]" 31517,"Red Velvet Spider Cupcakes 2 1/4 cups all-purpose flour 1/4 cup dark cocoa powder
1 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature 1 cup buttermilk 1 ounce red food coloring 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 1 pound (4 sticks) unsalted butter, room temperature 5 cups confectioners' sugar, sifted 1 cup heavy whipping cream 1/2 teaspoon vanilla extract 1/8 teaspoon kosher salt 10 ounces white cotton candy 18 black fondant spiders Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 cupcake tins with 18 cupcake liners. Mix the flour, cocoa powder, baking soda and salt in medium bowl. Set aside. With an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy, about 5 minutes. One at a time, beat in the eggs. Mix in the buttermilk, food coloring, vanilla and vinegar. On low speed, gradually beat in the flour mixture until just blended (do not overbeat!). Spoon the batter into the cupcake liners, filling them two-thirds full. Bake until an inserted toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes in the tins on a wire rack for 5 minutes. Remove from the tins; cool completely. Remove part of the center of each cupcake, going in only halfway. For the frosting: In a stand mixer, whip the butter until light and creamy. Slowly whisk in the confectioners' sugar, one cup at a time, scrapping down the bowl as needed. Add the cream, vanilla and salt and whisk until light and fluffy. Transfer the frosting to a piping bag. Pipe frosting into the hollowed out center of each cupcake and then swirl around to cover the top. Arrange white cotton candy in a puffy bunch on top of the cupcakes. Top with a black fondant spider. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31518,"Marinated Olives 2 teaspoons red wine vinegar 1/4 cup olive oil 3 large garlic cloves, crushed 2 teaspoons fresh thyme leaves 1/4 teaspoon salt Freshly ground black pepper to taste 1 pound Kalamata olives Instructions: In a small bowl, combine vinegar, oil, garlic, thyme, salt and pepper. Pour marinade over olives. Marinate in refrigerator until ready to eat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31519,"Black Grouper with Sofrito and Rock Shrimp Toast 2 tablespoons olive oil, plus 1/2 cup extra-virgin olive oil 2 stalks celery, finely diced 2 cloves garlic, chopped 1 bulb fennel, finely diced 1 medium yellow onion, finely diced Salt and freshly ground black pepper 1/2 cup chopped cooked bacon or pork belly 8 ounces medium-size shrimp, peeled and deveined 1/2 teaspoon plus 2 tablespoons sesame oil 2 tablespoons chopped yellow onions 1 tablespoon chopped fresh cilantro leaves 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 3 avocados 1 large egg white 2 large egg yolks 16 slices white bread, crusts removed 6 tablespoons vegetable oil Four 6-ounce fillets gulf black grouper Kosher salt and freshly ground black pepper 1/2 cup olive oil Instructions: For the sofrito: Heat the 2 tablespoons olive oil in a medium saute pan over medium heat for 1 minute, and then add the celery, garlic, fennel and onions. Sprinkle with salt and pepper and cook until the onions are transparent and the celery has softened, 10 minutes. Spoon the mixture into a blender and add the bacon or pork. Puree the mixture, simultaneously drizzling in the extra-virgin olive oil. Set aside. For the shrimp toast: Put the shrimp, 1/2 teaspoon sesame oil, onion, cilantro, salt, cayenne, avocado and egg white into a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put the egg yolks, remaining 2 tablespoons sesame oil and 1/4 cup water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining 8 slices of bread. Press together gently but firmly. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes per side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles to serve. Keep warm. For the grouper: Preheat a large, nonstick skillet over medium-high heat. Sprinkle the grouper with salt and black pepper. Add the olive oil to the skillet. Carefully add the grouper to the hot pan without overcrowding. Cook until well-seared and cooked through, 3 minutes per side. Remove from the skillet. For assembly: Ladle the sofrito into 4 shallow bowls. Place one grouper fillet on top in each bowl, and then arrange four triangles (one quartered sandwich) of shrimp toast around the grouper and sofrito. Serve any extra shrimp toast on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31520,"Gnocchi with Butter Thyme Sauce 1/2 cup unsalted butter 1 tablespoon fresh thyme leaves 1 (1-pound) russet potato 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large egg, beaten to blend 1/4 cup all-purpose flour 1/4 cup shaved Pecorino Romano Instructions: Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside. Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended. Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 31521,"Chai Spiced S'mores 8 ounces bittersweet chocolate, finely chopped 3/4 cup heavy cream 1 tablespoon loose chai tea leaves 16 honey graham cracker squares (2 1/2-inch squares) 1 1/2 cups mini marshmallows or 16 jumbo marshmallows Instructions: Put the chocolate in a heatproof bowl. Put the cream in a small saucepan and bring to a simmer over medium heat. Add the tea leaves, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering. Pour the cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate. Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves. To make the s'mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat the broiler. Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square. Arrange mini marshmallows on each chocolate covered graham, being sure to cover the cracker completely. Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside. Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds. (DO NOT leave the oven - keep an eye on the marshmallows - they toast very quickly). Remove the s'mores from the oven and top with the chocolate covered grahams, chocolate side down. Press lightly to spread the chocolate to the edges. Let the s'mores cool for 1 to 2 minutes before devouring. To make s'mores the old fashioned way, and you have access to open flame, either a gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer. Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom of the s'more). Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and reserve (these are the tops). Toast the marshmallows over an open flame until brown (or charred), as desired. While holding the skewer, put the toasted marshmallows onto the center of the bottom graham square. Invert a graham cracker top over the marshmallows and press lightly while you simultaneously pull the skewer from the marshmallows to create a sandwich. Repeat with the remaining marshmallows and serve while still warm. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 31522,"Vegetable Pakoras 1 cup besan (Indian chickpea flour; see Cook's note) 2 tablespoons rice flour
3/4 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain (carom) seeds, optional (cumin seeds can be substituted) 1/8 teaspoon baking soda
1 tablespoon grated fresh ginger
1/2 teaspoon lemon juice
Canola or peanut oil, for deep-frying 1 yellow onion, cut into rings
2 cups curly kale, ribs removed, torn into 3-inch pieces
2 cups 1-inch cauliflower florets Ground black lime, for sprinkling
Instructions: Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.) Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet. Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes. Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot! ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 31523,"Zuppa Maritata 1/4 cup minced green onions, with tops 1/2 cup minced mushrooms 1 tablespoon olive oil Dash of cayenne pepper 1/4 teaspoon salt 1/4 teaspoon crumbled dried oregano 1 teaspoon fresh lemon juice 6 cups brown chicken stock, made with extra oregano and garlic 1/4 pound vermicelli, broken 1 recipe Chicken Balls, cooked, recipe follows, or 1 1/2 cups diced cooked chicken 3 eggs, beaten 1 cup half-and-half 6 tablespoons freshly grated Romano, plus extra for garnish Salt, black pepper and minced fresh oregano Dash paprika Minced fresh Italian parsley leaves 1 1/2 cups ground white-meat chicken 2 tablespoons finely minced fresh parsley leaves 1 egg, beaten 1/2 cup fine bread crumbs 1 tablespoon freshly grated Romano 1/4 teaspoon each salt and pepper Instructions: Saute the green onions and mushrooms in the oil until soft, sprinkle with the cayenne pepper, salt, oregano, and lemon juice while cooking. Add the stock, bring to a boil and stir in the vermicelli. Cook for 7 minutes after the soup comes back to a boil. Reheat with Chicken Balls or diced chicken. Beat together the eggs and half-and-half, whisk in 1/2 cup hot soup and return to the rest of the soup. Heat, but do not boil. Add the Romano and adjust seasonings, to taste, with salt, pepper and oregano. Sprinkle with paprika and Italian parsley and pass extra Romano at the table. Mix together all ingredients, form into balls the size of large marbles, and refrigerate several hours. Cook in simmering salted water or broth to cover for 10 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 31524,"Cheesy Barley Gratin 8 tablespoons (1 stick) unsalted butter, plus more for greasing the baking dish Kosher salt and freshly ground black pepper 2 cups pearled barley 6 ounces Gruyere, shredded (about 2 cups) 2 cups shredded mozzarella 1 cup grated Parmesan 1 1/2 cups panko breadcrumbs 1 large yellow onion, chopped into 1/4-inch pieces (about 2 cups) 2 large cloves garlic, finely minced 1 1/2 teaspoons finely-chopped fresh thyme 1/4 cup all-purpose flour 4 cups whole milk Instructions: Position an oven rack in the center of the oven and preheat it to 400 degrees F. Lightly grease a 3-quart baking dish with butter and set aside. Fill a small pot with lightly salted water and bring to a boil over medium-high heat. Add the barley and boil until just cooked through but still slightly chewy, about 20 minutes (it will continue to cook in the oven). Drain and rinse. Meanwhile, put 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Combine the Gruyere, mozzarella and parmesan in another medium bowl. Add the panko, 1 cup of the cheese mixture and 1/2 teaspoon salt to the bowl with the melted butter. Use your hands to work the butter into the cheese and breadcrumbs. Set aside. Melt the remaining 6 tablespoons of butter in a wide large pot over medium-high heat. Add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are lightly browned, 6 to 8 minutes. (The butter will start to foam and brown specks will form, but that is okay; this will add a lot of flavor to the finished dish.) Reduce the heat to medium, add the garlic and thyme and stir constantly until the garlic is just softened, about 1 minute. Stir in the flour and cook, stirring constantly, until a thin paste forms around the onion mixture, about 1 minute. Whisk in the milk and 1 teaspoon each salt and pepper and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally until the sauce is a thin gravy, about 10 minutes. Remove from the heat and stir in the shredded cheese mixture and cooked barley. Season to taste with additional salt and pepper. Spoon into the greased baking dish. Sprinkle the reserved cheesy breadcrumbs evenly on top of the barley and bake until bubbly and the top is golden brown, about 30 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31525,"Potato Nests with Peas, Ham and Cream Cheese Nonstick cooking spray 2 thick slices deli ham (about 4 ounces total)
16 ounces (about 3 1/2 cups) frozen shredded hash browns, thawed (about half of a 30-ounce bag) Kosher salt and freshly ground black pepper 8 ounces cream cheese, at room temperature Finely grated zest of one lemon 2 tablespoons milk 1/4 cup frozen peas
2 tablespoon chopped chives (1/2-inch pieces) Paprika, for serving Instructions: Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside. Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes. Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside. When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 31526,"Homemade Salsa and Tortilla Chips 1 pound tomatoes, diced 1 red onion, finely diced 1 jalapeno, finely diced and seeded 1 clove garlic, smashed 1 lime, juiced 3 tablespoons freshly chopped cilantro leaves Salt and freshly ground black pepper Peanut oil, for frying 2 teaspoons kosher salt 1/2 teaspoon chipotle chili powder 8 to 12 corn tortillas Instructions: Add all salsa ingredients to a bowl and toss. For the chips: Preheat peanut oil in a deep-fryer to 350 degrees F. Mix the salt and chipotle powder together in a small bowl. Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 31527,"Blackened Sweet Aubergine 4 firm aubergines (eggplants) Pinch ground cumin 1 clove garlic, pounded to a paste Extra virgin olive oil 2 or 3 lemons, juiced, or to taste Salt and freshly ground black pepper Handful chopped cilantro, basil or parsley, optional Instructions: Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.; ","[Rhone Blends, Tempranillo, Garnacha, Aglianico]" 31528,"3-Ingredient Pumpkin Bread 1 cup canned pumpkin pie filling 2 large eggs, lightly beaten
One 15.25-ounce box spice cake mix Instructions: Preheat the oven to 350F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook\u2019s Note), leaving a 2-inch overhang on the 2 longer sides. Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 31529,"Steamed Asparagus with Lemon Butter 1/2 pound fresh asparagus Salt 2 tablespoons unsalted butter 1 teaspoon lemon zest 1 tablespoon lemon juice Instructions: Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31530,"Caramel Banana Taquitos 8 small flour tortillas 1 large banana 1/2 (13.4-ounce) can dulce de leche, divided 1/2 cup shredded coconut, divided 1/4 cup brewed decaf coffee 1 cup chocolate fudge topping Canola oil, for frying Instructions: Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds. Cut the banana in half crosswise. Slice each half lengthwise into quarters, forming about 3-inch sticks. Lay the flour tortillas on a flat surface. Spread a thin layer (about 1 tablespoon) dulce de leche over the tortillas, leaving 1/2-inch border around the edge. Sprinkle with 1 tablespoon coconut. Place a banana stick at the edge, roll up the tortilla and secure closed with a toothpick. Repeat with the remaining bananas and tortillas. In a large skillet, add enough canola oil to come 1/2 inch up the side of the pan and heat over medium-high heat (the oil should be at 350 degrees F). Working in batches, place the tortilla rolls seam-side down in the oil and fry until golden brown, 1 to 2 minutes per side. Remove from the oil and drain on a paper towel-lined plate or sheet pan. Stir together the hot coffee with the chocolate sauce. Remove the toothpicks from the taquitos, drizzle with some of the chocolate sauce and serve with remaining chocolate sauce on the side. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 31531,"Rainbow Vertical Cake Baking spray 8 large eggs, separated 1 cup granulated sugar, separated 2 tablespoons vanilla extract 1 3/4 cups cake flour (see Cook's Note)
1/2 teaspoon kosher salt 1/4 cup confectioners' sugar 2 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice Pinch of kosher salt 12 large egg whites 9 sticks unsalted butter, cut into 1 1/2-inch chunks, at room temperature 2 tablespoons vanilla extract Red, orange, yellow, green, blue and purple gel food color Instructions: For the cake: Arrange an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Spray two 18-by-13-inch half-sheet pans with baking spray and line with parchment. Coat with baking spray and dust with flour, knocking out any extra. Whip the egg yolks with 1/2 cup of the granulated sugar and vanilla in a medium bowl using an electric mixer on medium-high speed until thick ribbons form, about 5 minutes. Transfer to a large bowl and rinse and dry the bowl. Add the egg whites and salt and whip on medium high speed until foamy, about 1 minute. With the machine still going slowly add the sugar and beat until glossy stiff peaks form, about 5 minutes. Using a large spatula fold the egg whites in to the yolks until well combined. Add a quarter of the flour and fold it until combined. Repeat 3 more times until all the flour is added.
Divide the batter evenly between the 2 prepared pans. Bake until lightly springy when touched, about 12 minutes. Dust 2 clean large kitchen towels with the confectioners' sugar and flip the cakes out onto the towels with the short sides facing you. Working with 1 cake at a time, remove the parchment and roll up each cake starting from the short end. Set aside to cool. For the frosting: Bring a few inches of water to a boil in a saucepan that can hold the heatproof bowl of a stand mixer above the water. Add the granulated sugar, lemon juice, salt and egg whites to the stand mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Continue to beat, tossing in the butter a couple of chunks at a time, making sure the pieces are incorporated before adding more. After all the butter is incorporated continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together with a smooth and spreadable consistency, about 5 minutes. Slowly drizzle in the vanilla while beating until smooth and light, about 5 minutes more. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.) Transfer 3/4 cup of the frosting to six small bowls. Color them red, orange,, yellow, green, blue and purple and transfer them to piping bags and set aside. Cover the remaining white frosting and set aside.
To assemble: Unroll the cooled cake layers so they lay flat. Transfer the cakes to a cutting board using a serrated knife to divide each cake in half lengthwise, creating 2 long strips of cake (4 total). Starting ?-inch from the top of each piece of cake pipe an even line of red frosting lengthwise on each piece. Repeat with the remaining colors.
Take one strip of frosted cake and roll it into a tight jelly roll. Add another strip of cake, matching the ends and coiling it around the center roll as you would a cinnamon roll; repeat with the remaining cake strips, trimming the ends to fit as necessary. Chill in the refrigerator for 30 minutes.
Trim the ends of the cake so they are flat and transfer to a cake board or platter, standing the cake up on one end and securing it to the surface with a dollop of the reserved white frosting.
Spread a thin layer of the white frosting over the top and sides of the cake for a crumb coat. Chill the cake in the refrigerator for 30 minutes to set the coat.
Frost the cake with the remaining white frosting, using an offset spatula to create swirls if desired. Decorate the top edge of the cake with sprinkles as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31532,"Grilled Clambake 1/3 cup chopped fresh basil 1/3 cup chopped fresh dill 1/4 cup chopped fresh chives 1 cup mayonnaise 1 serrano cl pepper, finely chopped (seeded for less heat) 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice, plus lemon wedges for serving 6 cloves garlic (2 finely grated, 4 thinly sliced) Kosher salt 24 jumbo shrimp, shells on (about 2 1/4 pounds) 1 tablespoon sugar 24 littleneck clams, scrubbed 3 pounds fingerling potatoes 1/2 cup extra-virgin olive oil Freshly ground pepper 2 pounds lingui?a sausage or kielbasa 4 ears corn, shucked 1 stick unsalted butter, melted 1/2 small fennel bulb, cored and thinly sliced 2 large shallots, thinly sliced 1 tablespoon tomato paste 1 cup dry white wine Instructions: Toss the basil, dill and chives in a small bowl. Whisk the mayonnaise with half the serrano, the lemon zest, lemon juice, 1 grated garlic clove, 1/2 teaspoon salt and 2 tablespoons water in a medium bowl. Stir in 2/3 cup of the herbs (set aside the rest for topping). Cover and refrigerate. Using kitchen shears, cut along the outer curve of the shrimp shells from the head end to 1/4 inch from the tail. Remove the top vein and rinse the shrimp under cold water (leave the shrimp in their shells). Transfer to a large bowl and add 6 cups cold water, 3 tablespoons salt and the sugar; stir. Cover and refrigerate 1 hour. Put the clams in a separate bowl, add enough cold water to cover and stir in 1/4 cup salt; cover and refrigerate 1 hour. Preheat a grill to medium high. Toss the potatoes with 1/4 cup olive oil, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Place the potatoes in a single layer in the center of a large sheet of heavy-duty foil. Wrap and seal into a packet, then wrap in another piece of foil to cover the seam side. Grill, flipping, until the potatoes are charred and tender, about 20 minutes per side. Keep wrapped. Meanwhile, set aside a 4-inch piece of sausage for the clams. Grill the remaining sausage until charred, 4 to 6 minutes per side. Let cool, then cut into 3-inch pieces; cover to keep warm. Grill the corn, turning, until charred, 8 to 10 minutes. Let cool, then cut each ear in half crosswise. Drain the shrimp and grill in batches until lightly charred, 1 to 1 1/2 minutes per side. Toss the corn and shrimp with the melted butter and the remaining grated garlic clove. Cover and set aside. Drain and rinse the clams. Slice the reserved sausage 1/4 inch thick. Heat the remaining 1/4 cup olive oil in a 12-inch cast-iron skillet on the grill. Add the sliced sausage and cook, tossing, until just starting to brown, about 5 minutes. Add the fennel, shallots and the remaining serrano and cook, stirring, until soft, about 5 minutes. Add the 4 sliced garlic cloves and the tomato paste and cook until the tomato paste turns brick red, about 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the clams, cover and cook until all the clams have opened, 5 to 10 minutes. (Discard any unopened clams.) Combine the corn, shrimp, grilled sausage and potatoes on a large platter. Leave the clams in the skillet. Serve with lemon wedges, the reserved herbs and the herbed mayonnaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31533,"Roasted Peach and Blackberry Smoothie 2 peaches, halved and pitted 1 pint fresh blackberries 1 cup nonfat Greek yogurt 1/2 cup peach nectar Touch vanilla extract Instructions: Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 31534,"The Appleton Grilled Cheese 1 cup sugar 1/8 cup water 1/4 cup heavy cream Pinch of coarse sea salt 2-3 tablespoons butter, divided 2 apples of your choice, cored and sliced 1/2 tablespoon (1 ounce) brandy, optional 4 slices brioche or other buttery bread 4 slices Wisconsin Cheddar cheese Walnut halves or pieces, optional Pomegranate seeds, optional Instructions: Make caramel sauce: Place sugar and water in heavy-bottomed saucepan. Heat over high heat without stirring until mixture begins to caramelize and becomes a light amber color. Remove from heat and CAREFULLY add cream, stirring briskly, a little at a time. The mixture will bubble and \erupt\ until sugar cools a bit. When all cream is added, return to heat and simmer 1-2 minutes. Add salt and set aside. Heat saut pan over high heat. Melt 1 tablespoon butter in pan; add sliced apples and cook for 2 minutes. Remove from heat and add brandy, if using. Return to heat and cook until alcohol has burned off. Be careful the brandy does not come in contact with flame of gas stove and catch fire. Keep apples warm. Heat griddle or nonstick pan over medium heat. Add 1-2 tablespoons butter; melt. Add brioche slices and top with a slice of Cheddar. Grill until cheese melts. Meanwhile, place 1 tablespoon of caramel sauce on each serving plate. Place the Cheddar-brioche slices over sauce. Top with apple/brandy mixture and drizzle with more caramel sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31535,"Creamy Shrimp and Dill Wedge Salad 1 1/4 cups chopped fresh dill, plus more for garnish 3 cloves garlic (2 smashed, 1 grated) Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined 1 cup mayonnaise 1/2 cup sour cream 1/2 cup whole-milk Greek yogurt 1 cup diced seedless cucumber (unpeeled) 3/4 cup finely chopped red onion Grated zest of 1 lemon 2 teaspoons sugar 1 head iceberg lettuce Instructions: Cook the shrimp: Fill a large bowl with water and add plenty of ice; set aside. Fill a large pot halfway with water. Add 1/4 cup dill, 2 smashed garlic cloves, a nice pinch of salt and a few grinds of pepper. Bring to a boil, then reduce the heat to medium low and simmer until fragrant, about 5 minutes. Add the shrimp; remove the pot from the heat and let sit, stirring occasionally, until the shrimp is pink and opaque, 2 to 3 minutes. Drain and transfer to the ice bath to cool. Combine the remaining 1 cup dill, 1 grated garlic clove, the mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest and sugar in a large bowl. Taste, then season with a pinch of salt and a few grinds of pepper. Remove the shrimp from the ice bath, dry gently with a paper towel and coarsely chop. Stir into the dressing until combined. Cut the iceberg lettuce into 4 wedges. Tear the first few layers from the center of each wedge to create a \bowl\ in the wedge; divide among plates. Fill the lettuce bowls with the shrimp salad, letting it spill over the wedge. Garnish with chopped dill. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31536,"Roasted Red Pepper Dip 1/3 cup whole natural almonds 1 cup jarred roasted red peppers, drained 1 teaspoon red wine vinegar 1 tablespoon shallot 1 tablespoon olive oil Salt and pepper Instructions: Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool. Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31537,"Spinach and Artichoke Football Empanadas 8 ounces cream cheese, at room temperature 1/2 cup sour cream
1/2 cup mayonnaise
2 garlic cloves, minced
1 cup shredded Gruyere 1 cup shredded mozzarella
1/2 cup shredded Parmesan 10 ounces frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts, chopped
Kosher salt and freshly ground black pepper Two 14-ounce packages empanada discs, thawed
1 large egg beaten with 1 tablespoon water
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk together the cream cheese, sour cream and mayonnaise in a large bowl until well combined. Using a large spoon, stir in the garlic, cheeses, spinach and artichoke hearts. Season to taste and set aside. Place one empanada disc on a clean dry work surface, keeping the remaining dough covered with plastic wrap or a kitchen towel. Using a 4-inch football-shaped cookie cutter, punch out 2 footballs per dough disc. Set aside the excess dough; you will need this to create laces for the top of the football. Spread 1 1/2 to 2 heaping tablespoons cheese filling on one of the football cutouts, leaving a 1/4-inch border all the way around the edge. Place the other football cutout on top of the filling, stretching if necessary. Press down on the edges using a fork to fuse the 2 pieces together and make a decorative border around the empanadas. Use the excess dough to create 1 longer and 3 shorter strips. Put the longer strip running down the length of the football, then the 3 shorter strips across the longer one. Repeat with the remaining filling and dough discs. Place the finished footballs on the prepared baking sheet and brush with the egg wash. Bake until the empanadas are golden brown, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31538,"Grilled Red cl Buttermilk Chicken with Spicy Mango Honey Glaze 2 tablespoons canola oil 4 cloves garlic, chopped 1 small Spanish onion, chopped 3 ripe mangoes, peeled, pitted and chopped 1/2 cup dry white wine 1/4 cup orange juice 1/4 cup pineapple juice 3 to 4 tablespoons clover honey 1/4 to 1/2 teaspoon cl de arbol powder (depending on how spicy you like it) Kosher salt and freshly ground black pepper 4 cups buttermilk 2 tablespoons ancho cl powder 1 tablespoon cascabel cl powder 1 tablespoon New Mexican cl powder 1/2 teaspoon cl de arbol powder or cayenne pepper 1 teaspoon ground coriander 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon ground cinnamon 4 bone-in chicken breasts, skin on (about 8 ounces each) 4 chicken thighs, skin on 4 chicken drumsticks, skin on 1/4 cup canola oil Kosher salt and freshly ground black pepper Instructions: For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the cl de arbol and cook, stirring occasionally, about 3 minutes. Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving. For the chicken: Whisk together the buttermilk, cl powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times. Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours. Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling. Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze. ","[Syrah, Tempranillo, Garnacha, Barbera]" 31539,"Pork Mole in Tortilla Cups 1 tablespoon olive oil 2 teaspoons chopped garlic 1 pound ground pork 1/2 teaspoon salt Ground black pepper 1 jar prepared mole 1/4 cup water 1 tablespoon chopped cilantro leaves 24 tortilla cups, recipe follows Sour cream, for garnish Cilantro leaves, for garnish 8 (8-inch) round flour tortillas 1/4 cup extra-virgin olive oil Instructions: Pour the olive oil into a skillet and place over high heat. Add the garlic and saute until golden, about 2 minutes. Add the pork, season with salt and pepper, and saute until cooked through, about 7 minutes. Add 6 tablespoons mole and water and continue to cook, stirring, until the mixture is thick. To assemble, fill each tortilla cup with the pork mole. Top with sour cream and a cilantro leaf. Serve warm. Preheat the oven to 350 degrees F. Place the tortillas in the microwave, cover with a damp cloth and microwave on high for 30 seconds. Remove and keep covered. Take 1 tortilla from the stack and place it on a flat surface. Brush both sides with the olive oil and, using the biscuit cutter, cut out 3 rounds. Press 1 into each of the muffin cups. Repeat until all the cups are filled. Place the tin in the oven and bake until the cups are crispy and slightly brown, about 7 to 10 minutes. Remove the cups from the tin and set aside to cool. Store at room temperature until ready to serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 31540,"Limon Chicken 4 boneless, skinless chicken breasts halves Salt and pepper 1/3 cup vegetable oil 1 teaspoon minced garlic 2 pounds yellow onions, halved and sliced 3 tablespoons yellow Peruvian cl or aji amarillo paste (or diced green chiles) 1 cup freshly squeezed lemon juice, about 5 to 6 lemons Instructions: Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. Season with salt and pepper, stir in the yellow cl and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until cl sauce has completely infused the mixture and the chicken is cooked through. Add the lemon juice and cook another 10 minutes, to allow flavors to meld. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31541,"cl-Garlic Marinated and Grilled Shrimp 3 large limes (about 10 ounces) 2 large cloves garlic 2 tablespoons fish sauce 2 tablespoons canola oil 1 tablespoon sugar 1/4 to 1/2 teaspoon crushed red pepper flakes 1 pound jumbo shrimp (16/20), peeled and deveined 1 small scallion, thinly sliced 1/4 cup lightly packed cilantro leaves Instructions: Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine. Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
Top with the sliced scallions and cilantro and serve with the lime wedges.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 31542,"Homemade Mango-Agave Granola with Greek Yogurt 1/4 cup canola oil 1/4 cup agave syrup 1/4 cup clover honey 1 teaspoon ground cinnamon 2 tablespoons light brown sugar 1 teaspoon vanilla extract 3 cups old-fashioned rolled oats (not instant) 3/4 cup slivered almonds 1/2 cup raw sunflower seeds 1/2 cup raw pumpkin seeds 1/2 cup wheat germ 2 tablespoons ground flax seed 1/4 teaspoon salt 1 cup diced dried sweetened mango 1 pint 2-percent Greek yogurt Honey drizzle, for garnish Instructions: Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat. Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes. Remove from the oven and let cool slightly. While still warm, break into clumps. Add the dried fruit after it has cooled. Serve the yogurt in bowls and top with some of the granola and a drizzle of honey. Store the leftover granola in an airtight container in a cool place. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 31543,"Pan-Sauteed Chicken with Vegetables and Herbs 1/4 cup all-purpose flour 1/8 teaspoon ground black pepper 1/8 teaspoon paprika 4 bone-in chicken breast halves (3 to 3? pounds) 2 tablespoons olive oil 2 small red onions, cut in quarters 1 pound new potatoes, cut in quarters 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long 1? cups Swanson? Chicken Stock 3 tablespoons lemon juice 1 tablespoon chopped fresh oregano leaves Chopped fresh thyme leaves Instructions:

1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake for 25 minutes. Uncover the skillet.
5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31544,"Sun-Dried Tomato Stuffed Mushrooms 1/2 stick butter 24 ounces white button mushrooms, washed, stems removed 1/2 cup kalamata olives, pitted and chopped 1/4 cup chopped fresh flat-leaf parsley
   5 sun-dried tomatoes, chopped 4 cloves garlic, minced Splash of white wine, optional 1/4 cup pine nuts, roughly chopped 16 ounces mozzarella, cut into bite-size chunks 1/4 cup fresh basil leaves, chopped Instructions: Preheat the oven to 350 degrees F.
   Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
   To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
   Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
   Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
   Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31545,"Persimmon Topping for Ice Cream 2 ripe persimmons Honey or confectioner's sugar to taste 2 tablespoons raisins plumped in Port wine 2 to 3 chopped blanched almonds Pinch of ground ginger or 1 tablespoon chopped crystallized ginger Vanilla ice cream Instructions: Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain). ","[Riesling, Gewrztraminer, Moscato, Pinot Grigio]" 31546,"Pastrami Cupcakes 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 2 sticks unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs, at room temperature 1 cup whole milk 1 teaspoon vanilla extract 3 tablespoons caraway seeds 8 ounces pastrami, chopped Honey Mustard Glaze, recipe follows Honey Mustard Frosting, recipe follows Soft Pretzel, sliced in slivers, for garnish 1/4 cup powdered sugar 1 tablespoon honey 1 tablespoon spicy brown mustard 2 sticks (1/2 pound) unsalted butter, at room temperature 1/2 cup honey mustard 1 tablespoon spicy mustard 2 cups powdered sugar Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
   In a medium bowl, combine both flours. Using an electric mixer with the paddle attachment, cream the butter until smooth. Gradually add the granulated sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in three parts, alternating with the milk. Add the vanilla. Scrape down the sides of the bowl to make sure all the ingredients are well blended. Beat until just combined. Do not over beat. Fold in the caraway seeds.
   Spoon the batter into the liners, filling the cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 16 minutes. Cool the cupcakes completely.
   Cut the tops off the cupcakes and reserve. Place the chopped pastrami on the bottom half of the cupcakes. Drizzle 1 teaspoon Honey Mustard Glaze (more or less to taste) on the pastrami. Place the cupcake tops on top of the glaze, pressing down gently. Frost the cupcakes with Honey Mustard Buttercream Frosting. Garnish with soft pretzel slivers. In a small bowl, combine the powdered sugar, honey and mustard, and mix until smooth.
   Using an electric mixer with the paddle attachment, cream the butter until smooth. Add the honey mustard and spicy mustard and mix on high for 1 minute, scraping down the sides often. Add the powdered sugar 1/4 cup at a time, mixing well after each addition.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31547,"Yucatan Stew 3 Littleneck clams 4 Prince Edward Island mussels 1 tablespoon of chopped garlic 1/4 cup of sliced white onions 2 tablespoons diced Roma tomatoes 1/2 cup fish stock or bottled clam juice 3 Medium sized shrimp (peeled and deveined) 4 ounces fresh whitefish fillet (grouper, snapper, flounder) 1 tablespoon dry cl puree (ancho, pasilla, guijilb) 3 ounces fresh calamari (pealed and cut in 1/2 inch rings) 1/2 cup coconut milk 1 tablespoon chopped cilantro Instructions: Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and cl puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31548,"Orange, Red Onion and Fennel Salad 3 oranges 4 cups baby arugula 1 fennel bulb, cleaned well and thinly sliced 1/2 red onion, sliced very thin
   1/4 cup olive oil cured olives, pitted, roughly chopped 1/4 cup extra-virgin olive oil Juice of 1 lemon Kosher salt and freshly ground black pepper Instructions: Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31549,"Tomato, Avocado, and Red Onion Salad with Herb Vinaigrette 3 tablespoons red wine vinegar 1/4 cup plus 1 1/2 teaspoons olive oil 1 tablespoon minced fresh chives 1 tablespoon minced fresh flat leaf parsley Salt and freshly ground black pepper 2 medium ripe tomatoes, cut into 1/4-inch thick slices 1 small red onion, thinly sliced 1 large avocado, cut crosswise into 1/3-inch thick slices Instructions: Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper. Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31550,"Grilled Elk Loin 1/2 cup sun-dried cherries 1/2 cup cranberry juice 1/2 cup apple juice 1 1/2 tablespoons plum wine 1 teaspoon sugar Sachet: 1/2 bay leaf, 1 thyme sprig, 1/2 garlic clove, 1 whole clove, 1 black peppercorn, tied in cheesecloth 8 elk loin medallions, 3.5 ounces each 3 tablespoons vegetable oil 16 apple wedges, peeled and cored 1 cup sugar snap peas, strings removed 6 tablespoons caramelized cippolline onions 1/2 teaspoon thyme leaves 1/2 cup veal jus, (stock) 12 orange segments, membrane removed 1/2 cup sun-dried cherry sauce, recipe above Instructions: Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service. Preheat grill: Season elk medallions with salt and pepper, brush with vegetable oil and cook on grill for 3 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of vegetable oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add sugar peas, cippolline onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 4 service plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 31551,"Applesauce Pancakes 3 cups cake flour 3 tablespoons sugar
   2 tablespoons baking powder
   1 teaspoon salt
   2 1/2 cups milk, plus more if needed 2 cups Applesauce, recipe follows 1 tablespoon vanilla
   1/4 teaspoon cinnamon
   2 eggs
   Butter, for cooking and serving
   Maple syrup, warmed, for serving
   6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths 1 cup apple juice or water
   Juice of 1/2 lemon
   1/2 cup light brown sugar
   1 teaspoon cinnamon
   Instructions: In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside. In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable. Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle. Top with butter and drizzle with warm maple syrup. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31552,"Squab with Cherries and Foie Gras 4 whole squabs 4 cloves garlic 4 bay leaves 2 cups salt 4 cups duck fat 1/4 cups brewed Darjeeling tea, at room temperature 2 tablespoons butter, at room temperature 10 ounces ruby port 1/3 cup dried cherries 1 bunch baby radishes, tops reserved for garnish 1 cup water 3 1/2 tablespoons butter 3 1/2 ounces foie gras terrine 3 sheets gelatin, bloomed 1 cup hot sweet tea Instructions: To make the squab: Remove the breasts and legs from the squab. Crush the garlic and bay leaves, and mix together in a large bowl with the salt. Pack the squab legs in the salt mixture and cure for 30 minutes. Rinse under cold water. Put the legs and duck fat in a saucepan, bring to a simmer, and cook until tender. Remove from the fat and let cool. Put the tea and butter in a food processor and process to combine. Place the duck breasts in a ziptop bag with the butter mixture. To make the cherries: In a small pot, bring the port to a boil and cook until reduced by half. Pour the port over the cherries to rehydrate them. Once the cherries have plumped, strain the liquid. Return to the saucepan and reduce until syrupy. To make the radishes: Put the radishes in a pot with the water and butter. Bring to a simmer and cook until tender and well glazed. To make the sweet tea glazed foie gras: Cut the foie gras terrine into an attractive shape. Add the gelatin to the hot sweet tea in a bowl, and use the mixture to glaze the terrine. To Finish: Bring a saucepan of water to 135 degrees F. Put the ziptop bag with the squab breasts in the water, and poach until medium rare (do not cook above 140 degrees F). Remove the breasts from the bag. Roast them, skin side down, until crispy. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Noir, Sparkling Shiraz, Barolo]

" 31553,"Grilled Shrimp Salad with Sesame Ginger Vinaigrette 8 medium-large raw shrimp, peeled and deveined Ginger Sesame Vinaigrette (recipe below) 1 pkg. (12 oz.) DOLE? Very Veggie? 10 cherry tomatoes, cut in half 2 medium mushrooms, thinly sliced 2 green onions, diagonally sliced Instructions: Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once. Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers. Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 31554,"Turkey Breast with Lemon and Caper Sauce Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme, plus more for garnish, optional 2 sprigs fresh rosemary, plus more for garnish, optional
10 tablespoons unsalted butter 1/2 cup white wine
2 cups turkey stock
1 tablespoon small capers in brine, rinsed
1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional Zest of 1 lemon
1 shallot, minced
Instructions: Let the turkey breasts stand at room temperature for 1 hour prior to cooking. Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack. Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds. Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes. Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste. Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 31555,"Chicken Fajitas Olive oil 2 boneless, skinless chicken thighs, sliced
Salt 3 cloves garlic, chopped
Kernels from 1 ear corn 1 poblano pepper, sliced
1/2 red onion, sliced
1 teaspoon finely chopped fresh cilantro, plus leaves for garnish 1 teaspoon cumin seeds, toasted and finely ground
Red pepper flakes 2 flour tortillas
1/4 cup sour cream
Lime zest and juice 1/2 cup grated pepper jack cheese Instructions: Heat some olive oil in a pan over high heat. Sprinkle the chicken with some salt, then place in the pan. Cook until cooked through, about 7 minutes per side. Remove from the pan and set aside. Heat some more olive oil in the same pan. Add the garlic, corn, peppers and onions, followed by the cilantro and cumin. Add salt and red pepper flakes to taste. Cook for about 7 minutes -- the vegetables should still have some bite to them. Meanwhile, wrap the tortillas in foil and warm them in a low oven. In a small bowl, mix the sour cream with lime zest and juice to taste to make a crema. Sprinkle a layer of grated pepper jack on each tortilla, then top with vegetables and chicken. Fold over the tortillas, top with crema, and garnish with cilantro leaves.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 31556,"Berry Compote Crunch with Ginger Molasses Mousse 2 pints blackberries, plus more for garnish 2 pints blueberries, plus more for garnish
2 pints raspberries, plus more for garnish 1 lemon, zested and juiced 1 cup brown sugar
1 stick (8 tablespoons) unsalted butter
2 teaspoons ground cinnamon
3 teaspoons cornstarch
1/4 cup water
3 cups hazelnuts 3 cups oatmeal
2 teaspoons vanilla bean paste
1 teaspoon ground cinnamon
1 teaspoon salt
2 sticks (1 cup) unsalted butter, melted
2 cups mascarpone 1 cup cream cheese
1 cup heavy whipping cream
1 cup confectioners' sugar
3 teaspoons ground ginger
2 teaspoons grated fresh ginger
1/2 cup molasses
1 whole lemon, zested, plus zest for garnish Instructions: For the compote: Combine the blackberries, blueberries, raspberries, lemon zest and juice, brown sugar, butter and cinnamon in a saucepot. Cook over medium heat until thick. Stir the cornstarch into the water in small bowl until dissolved, then add to the compote. Continue to cook until thickened further. For the crunch topping: Preheat the oven to 350 degrees F. Combine the hazelnuts, oatmeal, vanilla bean paste, cinnamon, salt and melted butter in a food processor and blitz to medium crumbs. Transfer to a baking sheet and bake for 20 to 25 minutes, until toasted. For the ginger molasses mousse: Whip the mascarpone and cream cheese in a mixing bowl with an electric mixer until fluffy. Add the whipping cream, confectioners' sugar, ground ginger and grated ginger, and whip until stiff. Add the molasses and lemon zest, and whip just to combine. To serve: Place some compote in the bottom of dish, top with mousse and crunch topping. Garnish with berries and lemon zest, and enjoy!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 31557,"Hot Reuben Dip in a Pumpernickel Bread Bowl 1/2 cup mayonnaise 3 tablespoons ketchup 2 tablespoons finely chopped dill pickle Kosher salt and freshly ground pepper 3 cups grated Swiss cheese (about 9 ounces) 2/3 cup sauerkraut, drained, rinsed and roughly chopped 4 ounces cream cheese, at room temperature 4 ounces chopped sliced pastrami (about 1 cup) 1 round or oval loaf pumpernickel bread (about 8 inches) Extra-virgin olive oil, for drizzling Crackers and/or crudites, for serving Instructions: Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper. Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ?-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet. Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31558,"Gazpacho Shrimp Cocktail One 4-inch piece baguette, crust removed 1/4 cup chili sauce 1 tablespoon sherry vinegar 1/4 teaspoon ground cumin 1 clove garlic 1 large ripe tomato (about 8 ounces), chopped Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped chives 2 pounds cooked, peeled large shrimp with tail sections attached Instructions: Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined. Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 31559,"Spaghetti Squash Tostadas 3 tablespoons vegetable oil, plus more for frying 2 1/2 teaspoons chili powder 1 teaspoon chipotle cl powder Kosher salt and freshly ground pepper 1 pint cherry tomatoes, halved 1 large red onion, cut into 1/2-inch wedges 1/2 spaghetti squash, halved and seeded 1 15-ounce can black beans (do not drain) 8 corn tortillas 1/2 cup sour cream Fresh cilantro, for topping Lime wedges, for serving Instructions: Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes. Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes. Let cool; scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss. Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (Add a splash of water if the beans get too thick.) Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro. Serve with lime wedges. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 31560,"Gina's Citrus Wine Spritzer 4 ounces white wine, chilled (recommended: Sauvignon Blanc) 2 ounces club soda, chilled 1 lime wheel 1 lemon wheel 1 orange wheel Instructions: Add the white wine to a wine glass filled with ice. Top with the club soda and add citrus wheels. Stir and enjoy. ",[Sauvignon Blanc] 31561,"Roasted Turkey Sandwich 1 (8-pound) turkey Cooking spray 1/2 pound unsalted butter, softened, divided 10 stems cilantro 10 thyme sprigs Sea salt and freshly cracked black pepper 12 slices Tuscan bread Mayonnaise Tomatoes, sliced Pea greens Instructions: Preheat the oven to 325 degrees F. Put the turkey in a roasting pan that has been sprayed with cooking spray. Rub 1/4 pound of the softened butter under the skin, then insert the cilantro and thyme sprigs, being careful not to break the skin. Rub the remaining butter on the outside of the skin and then sprinkle with salt and pepper, to taste. Roast the turkey for 2 1/2 hours. Remove the turkey from the oven to a cutting board and let rest for 30 minutes. Carve the turkey into slices. Toast the bread and build the sandwiches using mayonnaise, turkey, sliced tomatoes and pea greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31562,"White Bread and Rolls 2 pounds and 14 ounces unbleached strong white flour 2 ounces rice flour or corn flour 1 tablespoon salt 1 ounce fresh yeast 3 3/4 cups warm water 3/4 cup brown ale 4 teaspoons warmed clear honey Oil, for greasing Instructions: Mix the flours and salt in a warm bowl. Blend the yeast to a cream with a little of the water, then mix in the ale, honey, and 2 1/2 cups of the remaining water. Stir the liquid into the flour mixture and mix to a firm dough, adding more water if it does not cohere. On a board or work-top, knead the dough for about 8 minutes. Shape into a ball. Oil the inside of the bowl, add the dough, and cover it loosely with oiled greaseproof paper. Leave in a warm place to double in bulk. Punch down the dough and cut it in half. Shape 1/2 into 2 equal sized round loaves and the other half into rolls. Make a cross-cut in the top of each loaf. Place on oiled baking sheets, well apart, cover loosely with oiled greaseproof paper and leave to proof in a warm place. Preheat the oven to 450 degrees F. Bake the rolls until golden, about 15 to 17 minutes and the loaves for 25 minutes. Remove from the oven and cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31563,"Merguez and Butternut Tagine 1 1/2 pounds merguez sausage 2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, smashed 1 pound butternut squash, peeled and seeded 12 ounces carrots, chopped One 28-ounce can whole tomatoes in juice 6 ounces dried apricots, sliced 1 1/2 teaspoons ground cumin 1 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 3 tablespoons chopped flat-leaf parsley Cooked plain couscous, for serving Instructions: Wrap the sausage in a coil and place 2 skewers through the sausage to form an X. Heat the oil in a heavy pot over medium-high heat until hot. Brown the sausage, about 3 minutes per side, then transfer the sausage to a plate and remove the skewers. Add the onions and garlic to the pot and cook, stirring occasionally, until golden, about 8 minutes. Cut the squash into chunks and add to the pot along with the carrots, tomatoes with juice, apricots, 1 cup water, cumin, cinnamon, and some salt and pepper. Add the sausage back to the pot and cover. Cook until the vegetables are tender, about 25 minutes. Stir in the parsley and serve over couscous. ","[Chardonnay, Syrah, Tempranillo, Garnacha]" 31564,"Garlic Chicken in Casserole with Israeli Couscous 2 whole garlic bulbs 1 lemon, zested and juiced 1 large bunch thyme, leaves only 1 tablespoon cumin seeds, toasted and ground Pinch crushed red pepper flakes Kosher salt Extra-virgin olive oil 1 (4 to 5-pound) chicken, cut into 8 to 10 parts Kosher salt 2 cups medium-size Israeli couscous Extra-virgin olive oil 1 large onion, sliced 3 ribs celery, sliced thin on the bias Pinch crushed red pepper flakes 1 1/2 cups dry white wine 3 tablespoons tomato paste Large pinch saffron 2 zucchini, green part only, cut into 1/2-inch dice 2 to 3 cups chicken stock 1/2 cup pine nuts, toasted 3 scallions, white and green, sliced thinly on the bias Instructions: Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour. Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve. Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan. Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 31565,"Roasted Beets with Herbs 2 bunches baby beets, peeled and halved Olive oil, for roasting Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon Instructions: Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper. Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 31566,"Corn Ice Pops 2 cups whole milk 4 ears corn, kernels removed, cobs reserved 1 cup Greek yogurt
1/2 cup agave
1/2 teaspoon vanilla
Pinch sea salt
Instructions: In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve. In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low. Freeze in ice-pop molds or in small paper cups with ice-pop sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31567,"Chicken Sofrito with Pomegranate and Cilantro Chimichurri 1/2 cup canola oil 1 tablespoon adobo (Puerto Rican dry seasoning)
4 garlic cloves
1 bunch fresh cilantro with stems 1/2 red onion
Four 6- to 8-ounce boneless, skinless chicken breasts 2 small oranges 3 tablespoons canola oil, plus more if needed 1 cup cherry tomatoes, sliced in half
1 red pepper, seeded and chopped into 1-inch pieces
1 medium red onion, roughly chopped
1 medium eggplant, chopped into 1-inch cubes
Salt and freshly ground black pepper
Juice of 1 lime
Pomegranate and Cilantro Chimichurri, recipe follows 1/2 cup finely chopped fresh cilantro 1/2 cup pomegranate seeds
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions: For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours. Preheat a grill or cast-iron grill pan over medium-high heat. Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables). For the citrus roasted veggies: Preheat the oven to 400 degrees F. Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve. Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper. Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve. In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Grenache Blanc]" 31568,"Linguine with Manila Clams and Spicy Chorizo Sausage 1 pound fresh ripe plum tomatoes, peeled, seeded and diced 6 to 8 quarts water 2 tablespoons salt 1/4 cup olive oil 1-ounce (1/2 to 2-ounce) can olive oilpacked flat anchovy fillets 1/2 pound chorizo sausage, sliced into rounds 2 dozen fresh manila clams, in their shells, well scrubbed 2 tablespoons peeled and chopped garlic 1/2 teaspoon freshly ground pepper 1/2 cup white wine 1 pound imported dry linguine pasta or other shape 1/4 cup julienned fresh basil leaves Instructions: When using fresh tomatoes they must be peeled first. Dip them briefly in boiling water to loosen the skins. Peel, cut in half, remove and discard the seeds. Dice the tomatoes and have ready beside the stove. Bring the water to a boil in a large pot and season with salt while you prepare the sauce. The pasta will cook in 10 minutes and the sauce will take 15 minutes to cook entirely. Drain the anchovy fillets, rinse off the excess salt under cold water, pat dry, and chop roughly. Heat the olive oil in a sauce pan over medium heat. When hot, add the chopped anchovy fillets and saute over medium heat until the anchovies actually begin to dissolve and melt away. Add the rings of sausage and saute briefly before adding the clams in their shells. Add the garlic to the pan and before the garlic begins to brown, add the diced tomato, salt and pepper and cook for 5 to 8 minutes, before adding the white wine. Place a lid on the pan and cook until the clams steam open. When the water is boiling, cook the pasta according to package directions, timing it so the pasta will be completed at about the same time as the sauce. Just before you drain the pasta, add the basil to the sauce and continue cooking for just a minute longer. Remove the sauce from the heat and toss in a bowl with the drained pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 31569,"Mac & Cheese with Red Peppers & Tomatoes 1 pound ziti or penne pasta 4 tablespoons unsalted butter 1 clove garlic, crushed 21/2 cups fresh bread crumbs, preferably from sourdough bread 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme 6 ounces shredded sharp white Cheddar cheese (about 2 cups) 4 ounces shredded fontina cheese (about 11/3 cups) 3 ounces shredded smoked Gouda cheese (about 1 cup) 1 recipe hot Bechamel Sauce, recipe follows 10 sun dried tomatoes, 1 jarred roasted red pepper, seeded and diced 1 teaspoon kosher salt Freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups milk 1 sprig fresh flat-leaf parsley 1 sprig fresh thyme 1/2 bay leaf 1/2 onion studded with 1 clove Kosher salt and freshly ground black pepper Pinch freshly grated nutmeg Instructions: 1.Preheat oven to 400 degrees F.
2. Lightly butter a 9- by 13-inch casserole dish. Bring a large pot of cold water to a boil and generously salt. Add pasta and boil, stirring occasionally, until almost al dente, about 8 minutes. Drain pasta, transfer to a large bowl, and cool slightly.
3. Melt butter with garlic clove in a medium skillet over medium heat. Add bread crumbs, parsley, and thyme and toss together. Remove garlic clove; set crumbs aside.
4. Toss pasta with cheeses. Fold in bechamel sauce. Mix in tomatoes, red pepper, salt, and pepper. Transfer to prepared baking dish and scatter bread crumbs over top. Bake until sauce bubbles and crumbs crisp and brown, 25 to 30 minutes. Let rest for 10 minutes before serving.
Melt butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon and cook about 2 minutes. Slowly whisk in milk and bring to a boil. Add parsley, thyme, bay leaf, and onion. Reduce heat to a gentle simmer and cook, whisking occasionally, until sauce is thick, about 15 minutes. Remove herbs and onion and season with 1/2 teaspoon salt, nutmeg, and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31570,"Candy Sushi 2 store-bought crispy rice cereal treat bars, such as Kellogg's Rice Krispies Treats 8 gummy fish 1 candy fruit leather strip, such as Fruit Roll-Ups
Instructions: For the nigiri-style sushi: Cut 1 rice cereal treat bar in half lengthwise. Place 1 gummy fish on each piece lengthwise. Unroll the candy fruit strip and cut a 1/2-inch strip. Slice the strip in half lengthwise. Wrap 1 strip around each fish to secure it to the treat bar. For the rolled sushi: Place the remaining fruit strip down on a cutting board. Top with the remaining cereal treat bar, pressing it down to flatten it and cover the fruit strip. Arrange the remaining 6 gummy fish in the center in a long line. Starting at the edge closest to you, roll the cereal bar and candy away from you to form a sushi roll. Gently press the candy into the cereal to secure. Using a sharp knife, cut into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 31571,"Fried Chicken 1 chicken (3 to 4 pounds), cut up into 10 pieces Kosher salt 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne Freshly ground black pepper 2 cups buttermilk 2 tablespoons cl paste (such as sambal) Peanut oil, for deep-frying Instructions: Put the chicken in a large bowl. Add cold water, by the quart, to cover the chicken by about 1 inch. Add 1 tablespoon of salt to each quart of water. Cover and refrigerate for at least 2 hours or overnight. When you're ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper. Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture. Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust. Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil. Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 31572,"Cucumber Curls in Butter and Mint 4 to 6 kirby cucumbers or a seedless cucumber, peeled 2 tablespoons butter Salt and freshly ground black pepper 1 to 2 tablespoons chopped mint Instructions: Run a good vegetable peeler down the sides of the cucumber, lengthwise to create long thin `strips; keep on turning the cucumber; you'll be left with an inner core which is basically seeds and which you should discard. Heat the cucumber curls in the melted butter for 30 seconds to a minute. Remove from heat. Season with salt and pepper; dust with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31573,"Hoisin Chicken with Cucumber Salad 3/4 cup hoisin sauce 3 scallions, coarsely chopped 5 cloves garlic 1 2-inch piece fresh ginger, sliced 1 jalapeno pepper, stemmed and halved (remove seeds for less heat) Zest and juice of 2 limes, plus lime wedges for garnish 2 tablespoons rice vinegar Kosher salt and freshly ground pepper 2 pounds skin-on chicken thighs and drumsticks (separate pieces) 1/2 cup rice vinegar 2 tablespoons sugar Kosher salt 1 seedless cucumber, thinly sliced 1/2 red onion, thinly sliced Instructions: Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl. Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator. Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31574,"Cream of the Crop Vegetable Fricassee with Fried Toast Points 3 tablespoons butter 1 cup finely diced onion 1/2 cup roughly chopped mushrooms 1/2 cup diced celery 2 teaspoons chopped garlic 3 tablespoons all-purpose flour 3/4 cup vegetable stock 2 cups baby carrots, blanched 1/4 pound peeled asparagus, cut into 1-inch pieces and blanched 1/2 cup blanched, roughly chopped green pepper 1/2 cup blanched, chopped yellow squash 1/2 cup blanched, chopped zucchini 2 teaspoons freshly chopped thyme leaves 2 teaspoons freshly chopped chives leaves 2 teaspoons freshly chopped parsley leaves 1/4 cup mascarpone cheese 1/4 cup heavy cream Salt and freshly ground black pepper 1 cup canola oil 6 slices white bread Instructions: Melt the butter in a large skillet over medium heat. Add the onions, mushrooms, celery and garlic and saute until tender. Add the flour and form a roux, stirring to incorporate the butter and flour. Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down. Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat. Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown. Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points. Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process. Drain and set aside until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 31575,"Jelly Doughnuts with Strawberry-Rhubarb Jam Nonstick cooking spray 3/4 cup bread flour, plus additional for dusting work surface and sprinkling batter 1 tablespoon fresh yeast, or 1 (1/4-ounce) package active dry yeast 3/4 cup whole milk 2 3/4 cups pastry flour 1 vanilla bean, cut in half lengthwise 1/2 cup (1 stick) butter, cubed 6 eggs 1/2 cup sugar, plus more for tossing doughnuts 1/4 teaspoon salt Oil, for deep-frying Strawberry-Rhubarb Jam, recipe follows 1 cup sugar 1 vanilla bean, cut lengthwise, seeds reserved 2 cups diced rhubarb, cut into 1-inch pieces, about 4 stalks 1/4 cup red wine 4 pints small to medium strawberries, hulled and diced Instructions: Line 2 or 3 baking sheets with parchment paper and then spray with nonstick spray. Dust lightly with bread flour.
Crumble the fresh yeast into the bowl of an electric mixer, or sprinkle in the dry yeast. In a small saucepan, warm the milk until it is no longer chilled and is just barely lukewarm, about 105 degrees F. Pour the milk over the yeast and whisk to dissolve. Add 1 1/2 cups of the pastry flour to the milk and whisk 2 or 3 times to just barely incorporate. Sprinkle the rest of the pastry flour over the mixture to cover the top. Do not mix this any further. Cover the bowl with plastic wrap so that it is airtight, and place in a slightly warm place until the top layer of flour has cracked noticeably, about 4 minutes.
Meanwhile, remove the vanilla bean seeds by scraping the length of the bean with the back of a knife. Place the seeds in a saucepan with the butter and melt together over low heat. Set aside.
In a large bowl, whisk together the eggs, sugar and salt. Add the vanilla-butter mixture and quickly whisk into the eggs. Pour the egg-butter mixture into the mixing bowl with the flour. Mix on low speed for a few seconds to incorporate the flour, and then increase the speed to medium and mix for 1 minute. Add the 3/4 cup of bread flour and mix on low for a few seconds, then on medium for 2 minutes. The batter will be lumpy and quite sticky. Transfer to a large greased bowl and cover completely with plastic wrap so it is airtight. Return the bowl to the warm spot and let rise until it doubles in size, about 2 hours.
Once it has risen, sprinkle 1/4 cup of bread flour over the surface. With your hands, gently tuck the sides of the dough under itself to deflate it. Cover the bowl again and let the dough rise until it has doubled in size again, about 45 minutes.
You will need a significant amount of bread flour to coat your work surface. Choose a surface that is cool to the touch. Sprinkle a thin blanket of flour over it, and using a pastry scraper, pour 1/3 of the dough over the flour. Then sprinkle the surface of the batter with more bread flour. With the palm of your hand, gently press the dough down to about 1/2-inch thick. Dip the end of a 1 1/2-inch round cutter in flour and begin to cut the doughnuts out. Rather than picking them up with your fingers, use the cutter to push the doughnut off the end of the counter and on to the palm of your hand. Or try using a small spatula dipped in flour to lift the doughnut off the counter, being careful to keep the round shape. Then gently place the doughnuts on the floured baking sheets. Repeat until you have cut all the doughnuts. Wrap the baking sheets with plastic and refrigerate the doughnuts as you work. (Bring to room temperature before frying).
To fry, add enough oil to come halfway up the sides of a large saucepan and heat to 350 degrees F.
Carefully drop the doughnuts into the oil, about 6 at a time, making sure you do not overfill the pot. Fry the doughnuts until they are golden on both sides, about 3 minutes total. Drain on paper towels, and then toss into a bowl of sugar to coat. Fill doughnuts with Strawberry-Rhubarb Jam, if desired. Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan. Add enough water to moisten all of the sugar (about 1/4 cup). Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules. Cook the sugar over high heat until it caramelizes and turns golden, about 4 to 5 minutes. Add the rhubarb and the wine. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp; be careful; the mixture will splatter.
Add 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat. Cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Add another 1/3 of the berries and quickly stir until just softened. Add the last batch of berries, turn off the heat, and stir gently. Allow the jam to sit undisturbed about 10 minutes. If using to fill the doughnuts, refrigerate the jam so it sets up and filling is easier. Keep refrigerated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31576,"Tomato Martini Ice cubes 1 1/2 ounces gin 1 teaspoon dry white vermouth 3 ounces Tomato Water, recipe follows 2 tablespoons tomato based vegetable juice (recommended: V-8) 1/2 lemon, plus a twist for garnish Couple drops Pernod, optional Salt and freshly ground black pepper Hot sauce Garnish: Olive, cherry tomato, and cocktail onion on a swizzle stick or toothpick Instructions: Fill a cocktail shaker or small pitcher with ice cubes. Add the gin, vermouth, tomato water, vegetable juice, and a healthy squeeze of lemon juice. Add a couple drops of Pernod if desired--it adds a nice background flavor, but more than 1 or 2 drops will overpower the drink. Season with salt, pepper, and a dash of hot sauce. Cover and shake vigorously until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Add the olive, tomato, and onion garnish. Drink. 1 (28-ounce) can tomatoes 1/2 teaspoon kosher salt Pinch sugar Puree the tomatoes and their juices with the salt and a pinch of sugar. Line a small sieve with a coffee filter and set over a bowl. Pour the tomato into the sieve and set aside to strain, about 3 hours. Discard the solids and save the tomato liquid. Refrigerate until ready to use. Yield: about 2 cups ","[Grenache Blanc, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31577,"New-Wave Eggplant Parmigiano 2 large eggplants, about 2 pounds 1/2 cup extra virgin olive oil 1/2 cup fresh tomatoes, peeled, seeded, and juiced or quality canned diced tomato 1 tablespoon fresh basil leaves 1 garlic clove Sea salt Fresh ground black pepper 4 ounces mozzarella, thinly sliced, broken into pieces 3 tablespoons grated Parmesan Instructions: Cut the eggplant into twenty-four 1/2-inch slices. Place a large nonstick skillet over high heat. Paint the eggplant slices with extra virgin olive oil. Or pour extra virgin on a plate and dip the eggplant into the oil, scraping off excess with a spatula. Brown the eggplant slices in one layer in a hot skillet, 3 or 4 minutes per side, and transfer to a plate as they are done. Blend the tomatoes, basil, and garlic in a food processor until smooth. Season with salt and pepper. Cut the mozzarella into 4 slices and divide each slice in four. Place 8 slices of eggplant on a nonstick baking pan and top each slice with 1 teaspoon tomato puree, spread in a thin layer. Place a piece of mozzarella in the center. Cover the mozzarella with another eggplant slice, teaspoon tomato sauce, and another piece of mozzarella. Cover with a third eggplant slice and top with remaining tomato sauce. Let the stacks rest for 30 minutes. Don't worry if some liquid begins to ooze from eggplant. Preheat the oven to 400 degrees. Bake eggplant stacks for 15 to 20 minutes until bubbling and well browned. Remove from oven and sprinkle each stack with 1 teaspoon grated Parmigiano. Let the stacks rest for 2 to 3 minutes before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 31578,"Filthy Dirty Martini with Blue Cheese-Stuffed Olives Ice 4 shots (6 ounces) vodka 2 shots (3 ounces) olive brine
Splash sweet vermouth
4 pitted jumbo green olives
2 ounces blue cheese
Instructions: Fill a cocktail shaker with a handful of ice. Add the vodka, olive brine and vermouth. Shake what your mama gave you. Pour into two chilled martini glasses. Stuff each olive with a small piece of blue cheese. Thread the stuffed olives onto two toothpicks and place in the martini glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31579,"Crabcakes 5 pounds shelled Alaskan King crab 1 1/2 finely diced red pepper 2 bunches scallions 2 tablespoons garlic 2 tablespoons tarragon 1 1/2 teaspoons nutmeg 1 1/2 teaspoons black pepper 1 cup cream, mixed with 12 tablespoons cornstarch, to make a slurry 1 teaspoon Cajun seasoning 1 cup seafood sauce, recipe follows 16 breadsticks Mustard Creme Sauce, recipe follows 1 tablespoon finely diced onion 1 cup white wine 2 teaspoons salt 1 teaspoon white pepper 2 quarts cream 1 cup Dijon mustard 6 ounces white roux, to thicken Instructions: Saute pepper, scallions, garlic, tarragon, nutmeg, and black pepper lightly in butter. Let cool and set aside. In a bowl, mix all ingredients together, carefully by hand. Make 28 (3 1/2-ounce) cakes. Serve with a Mustard Creme Sauce. Garnish with scallions and tomatoes. In a large saute pan, cook the onion, wine, salt, and pepper. In a separate sauce pot, heat the cream and mustard. Thicken the cream-mustard mixture with the roux, by stirring some of the mixture into the roux, whisking to incorporate and then adding the roux to the mixture. Add the onion mixture and cook for at least 20 minutes, stirring often, until mixture has lost the raw flour taste, has a satin-y sheen, and evenly and thickly coats the back of a spoon. Strain before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31580,"Shredded Tex-Mex Salad with Creamy Lime Dressing Butter, for preparing 8 by 8-inch glass pan One 8.5-ounce box cornbread mix (recommended: Jiffy) 1 large egg 1/3 cup milk One 15.5-ounce can black beans, drained and rinsed 1 packet sazon seasoning Salt and freshly ground black pepper 1 cup salsa 2 tomatoes, seeded and chopped 1 head romaine lettuce, cut into strips Creamy Lime Dressing, recipe follows 1 1/2 cups grated Monterey Jack cheese 1 1/2 cups grated Cheddar 2 tablespoons freshly chopped cilantro leaves 1 tablespoon red wine vinegar 1 teaspoon lime zest 1/4 cup lime juice 1/2 cup sour cream 1 clove garlic, smashed 1 tablespoon honey 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side. Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 31581,"Pull-Apart Dog Bites 3 hot dogs One 8-ounce tube crescent roll dough 1 large egg, beaten Yellow and spicy brown mustard, for serving 2 tablespoons chili, at room temperature Quarter white onion, finely diced 2 tablespoons shredded sharp Cheddar 1 tablespoon sesame seeds 3 cornichons, halved lengthwise 3 grape tomatoes, halved 2 tablespoons sweet relish 1 tablespoon poppy seeds Instructions: Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment. Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds. Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 31582,"Farro with Brie and Squash 2 red onions 3 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces sliced cremini mushrooms 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1 1/3 cups farro 1/4 cup dry white wine 1 pound cubed peeled butternut squash (about 4 cups) 3 ounces brie cheese, rind removed and cubed, plus thin slices for topping 1/2 cup chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Mince 1/2 red onion; cut the remaining 1 1/2 onions into 1/2-inch-thick wedges and set aside. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the minced onion, mushrooms and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the farro to the pot and cook, stirring, until toasted, about 1 minute. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add 5 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the farro is tender and the liquid is mostly absorbed, 25 to 30 minutes. Meanwhile, combine the onion wedges, butternut squash and the remaining 2 tablespoons olive oil and 1 teaspoon thyme in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Spread on a rimmed baking sheet. Roast until the vegetables are tender and browned, about 25 minutes. Add the cubed brie to the farro; stir until creamy. Stir in the parsley. Top each serving of farro with the vegetables and a slice of brie. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31583,"Grilled Bone-In Pork Chops 2 to 3 rosemary sprigs, stems removed and leaves coarsely chopped Kosher salt and freshly ground pepper 1 Granny Smith or other crisp apple, cored and seeded 2 center-cut bone-in pork chops (about 3/4-inch thick) 4 tablespoons extra-virgin olive oil Instructions: Prepare a grill for high heat. Whisk together the oil, rosemary and a pinch each of salt and pepper.
Slice the apple horizontally into 1/4-inch-thick slices; brush the slices with the oil mixture and grill, covered, until grill marks appear about 1 minute per side.
Brush the chops with the oil mixture and grill, covered, for 1 minute; rotate the chops a half-turn without flipping, and grill, covered, for 1 minute more. Flip the chops and grill, covered, 1 minute; rotate and grill, covered, 1 minute more. Transfer the chops to a plate, cover with foil and let rest for 5 minutes before serving with the apple slices as garnish.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 31584,"Greek Chicken and Orzo Pasta Salad 3 tablespoons olive oil 1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1 pound boneless, skinless chicken tenderloins
2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup panko breadcrumbs
Pinch of kosher salt
1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt 1 pound orzo
10 ounces grape tomatoes, halved
1 English cucumber, diced
1/4 cup minced fresh flat-leaf parsley
1 1/2 cups crumbled feta cheese (use from a block, not packaged crumbled cheese)
Instructions: For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours. Preheat a grill or grill pan to medium high. Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside. For the breadcrumbs: Preheat the oven to 400 degrees F. In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes. For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined. For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature. When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31585,"Skillet Pork Tenderloin with Spiced Carrots and Couscous 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cumin Kosher salt and freshly ground black pepper 1 pork tenderloin, trimmed (about 1 pound) 2 tablespoons olive oil 1/4 teaspoon ground ginger 3 medium carrots, cut 1/4 inch thick on the bias 1/2 lemon, thinly sliced and then quartered 1 cup couscous 1/2 cup dried apricots, chopped 2 cups lightly packed baby spinach Instructions: Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes. While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes. Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 31586,"Agua de Sandia (Watermelon) 3 cups peeled, seeded watermelon, diced
1/2 cup sugar, or as needed Lime wedges, for garnish Instructions: Puree the diced watermelon with 4 cups cold water in blender. Blend until smooth, and then pour into a pitcher - any ground seeds should remain in the bottom. Add 6 cups cold water and sweeten with sugar, as needed. Garnish with lime wedges. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 31587,"Grilled Chicken Breasts and Pieces 4 large whole chicken breasts, bone on Salt and pepper Instructions: Remove and discard excess fat from chicken. Rinse and pat dry. Remove skin, if desired. Sprinkle with salt and pepper to taste. Arrange chicken, bone side down in center of cooking grate. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear. Note: If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 15 minutes of cooking time to prev ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Zinfandel]" 31588,"Lemon-Basil Chicken with Zucchini Noodles 1/4 cup plus 1 tablespoon all-purpose flour 4 skinless, boneless chicken breasts (6 to 8 ounces each) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1/2 shallot, finely chopped 1/2 cup torn fresh basil, plus 2 teaspoons finely chopped stems 3/4 cup low-sodium chicken broth Grated zest and juice of 1 lemon 3 tablespoons cold unsalted butter 1 1/2 pounds zucchini noodles Red pepper flakes, for topping Instructions: Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side. Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31589,"Grilled Guacamole and Grilled Queso Dip 2 jalape?os, halved lengthwise and seeded 1 red onion, cut into 1/2-inch-thick rings 4 plum tomatoes, halved crosswise 3 avocados, halved and pitted 2 limes, halved Extra-olive oil, for brushing Kosher salt 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped 3/4 cup heavy cream 4 ounces cream cheese, at room temperature, cubed 1 teaspoon chili powder 4 ounces shredded mild yellow Cheddar 4 ounces shredded Monterey Jack cheese Tortilla chips, for serving Instructions: Preheat an outdoor grill to medium heat. Place the jalape?os, onions, tomatoes, avocados and limes on a baking sheet and brush lightly with olive oil. Transfer the jalape?os, onions, tomatoes (cut-side down), avocados (cut-side down) and limes (cut-side down) to the grill. Grill the jalape?os and onions, turning occasionally, until charred and crisp-tender, 6 to 7 minutes. Grill the tomatoes, turning once, until charred and the skins have started to pull away, 3 to 4 minutes. Grill the avocados and limes just enough to mark them, 2 to 3 minutes. Transfer each ingredient as it is ready to a cutting board and set aside until cool enough to handle. If your grill doesn\u2019t have a side burner, leave the grill on. Finely chop the jalape?os. Coarsely chop the onions. Remove the skins from the tomatoes (if some of the skin sticks, that\u2019s fine) and coarsely chop. Scoop the avocado into a medium bowl and coarsely mash with a fork. Squeeze in the juice from the grilled limes and season with 1 teaspoon salt. Add the cilantro and half of the jalape?os, onions and tomatoes and stir to combine. Set the guacamole aside.
Increase the heat of the grill to high (or turn on the side burner). Place the cream, cream cheese and chili powder in a medium saucepan and cook on the grill, whisking, until smooth and bubbly, 2 to 5 minutes. Whisk in the Cheddar and Monterey Jack in handfuls, letting one melt before adding the next, until thick and smooth. Add the remaining jalape?os, onions and tomatoes and cook, stirring, until just heated through, about 30 seconds. Season with salt to taste. Transfer to a serving bowl and serve immediately with the guacamole and tortilla chips.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 31590,"Caramelized Onion Dip with Hot Paprika 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 1/2 cups thinly sliced onions (about 2 medium) Kosher salt 1 teaspoon hot paprika 1 cup sour cream 5 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1 tablespoon red wine vinegar 2 scallions, thinly sliced Pinch of cayenne pepper
Grilled bread, for serving Instructions: In a large skillet over medium heat, heat the butter and olive oil until the butter melts completely. Add the onions and season with salt and the paprika. Cook, stirring occasionally, until the onions are browned and start to caramelize, about 15 to 20 minutes. Lower the heat and continue to cook, stirring occasionally, until the onions are browned and tender but not falling apart, 15 to 20 more minutes. Transfer the onions to a baking sheet to cool. In the bowl of an electric mixer fitted with the paddle attachment, mix the sour cream, cream cheese, mayonnaise and vinegar. When smooth, remove the bowl from the mixer and stir in three-quarters of the caramelized onions, three-quarters of the scallions and the cayenne. Taste and adjust the seasoning with salt.
Transfer the dip to a serving bowl and top with the remaining caramelized onions and scallions. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 31591,"Chocolate Cream Cake 1/4 cup/60 ml Cognac or rum 1/4 cup/60 ml espresso 16 ounces/460 g bittersweet chocolate, broken into pieces 1 tablespoon pure vanilla extract 6 eggs 1/2 cup/100 g sugar, more to taste 1 cup/250 ml heavy cream, chilled Gold leaf, optional Whipped heavy cream, slightly sweetened, for serving Instructions: Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
In a separate bowl, whip the cream into peaks.
Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 31592,"Egg White Frittata with Arugula, Tomato and Goat Cheese 2 tablespoons extra-virgin olive oil 1/2 cup thinly sliced sweet onion 4 cups loosely packed baby arugula 8 large egg whites 2 teaspoons Dijon mustard 1 plum tomato, thinly sliced crosswise Kosher salt and freshly ground pepper 1/2 cup crumbled goat cheese 1 teaspoon balsamic glaze Handful of small fresh basil leaves (optional) Instructions: Preheat the oven to 400?. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low. Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy. Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese. Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31593,"Braised Brisket Tacos 2 tablespoons chili powder 4 teaspoons ground cumin 2 teaspoons smoked paprika Kosher salt and freshly ground pepper 4 pounds beef brisket 1 tablespoon vegetable oil 2 poblano cl peppers, seeded and chopped 1 red onion, chopped 8 cloves garlic, smashed 1 1/2 teaspoons ground coriander 1/2 teaspoon dried oregano (preferably Mexican) 1 1/2 cups tomato juice 1 cup low-sodium chicken broth 2 tablespoons apple cider vinegar Corn tortillas, for serving Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping Instructions: Make the brisket: Preheat the oven to 325 degrees F. Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife (do not cut into the meat), then rub the spice mixture all over the brisket until coated. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes. Transfer to a plate. Add the poblanos, red onion, garlic, the remaining 1 tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon smoked paprika, the coriander, oregano and a pinch of salt to the pot. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Stir in the tomato juice and chicken broth and remove from the heat. Nestle the brisket fat-side up in the liquid and cover the pot. Bake until the meat is very tender and a thin knife inserted into the center twists easily, about 3 hours. Transfer the brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender (or transfer to a regular blender and puree). Stir in the vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving. Stir 2 tablespoons water into the remaining sauce in the pot. Thinly slice the meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through. Heat the tortillas in a dry skillet or in the microwave. Serve the brisket on the tortillas; drizzle with the reserved sauce and top as desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 31594,"Polpette Di Acciughe: Anchovy Meatballs 2 pounds/907 g fresh anchovies, cleaned and chopped 3/4 cup/176 ml bread crumbs 3/4 cup/176 ml freshly grated Parmigiano cheese Bunch fresh-flat leaf parsley, leaves picked and finely chopped 2 cloves garlic, finely chopped 1 egg Salt, to taste 1 cup/235 ml white wine Extra-virgin olive oil, for deep-frying La Salsa di 5 Minuti Tomato sauce, as much as you need, optional, recipe follows 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried cl peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: Place the anchovies, bread crumbs, Parmigiano cheese, parsley, garlic, egg, salt, and wine in a mixing bowl. Combine the ingredients together well, using your hands. If the mixture is too dry, add more wine, or if it's too wet, add more bread crumbs. Scoop the mixture, about the size of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
Heat up extra-virgin olive oil in a deep heavy-bottomed pan. Gently place the balls in the hot oil, a few at time, and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel. Serve immediately or place into simmering tomato sauce for a few minutes. Serve with tomato extra sauce. Sauce: Heat the olive oil in a saucepan and add the onion, garlic, and cl peppers. Gently fry ingredients together, about 5 minutes.
Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 31595,"Ginger cl Glazed Ham with Flambe Finish One 7- to 8-pound fully cooked bone-in ham 1 cup chicken stock
4 tablespoons unsalted butter
2 tablespoons fresh ginger grated on a rasp
1/2 teaspoon cl flakes
3/4 cup brown sugar
1/2 cup honey
1/2 cup lime juice
1 tablespoon plus 1 teaspoon Dijon mustard
1/3 cup bourbon, optional
Instructions: Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.) Preheat the oven to 300 degrees F. Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes. To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and cl flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing. Remove the ham from the oven and raise the oven to 425 degrees F. Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter. Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31596,"Oven Fried Chicken 6 tablespoons butter 2 chickens, cut into 8 pieces each 1 1/2 cups flour 1 teaspoon cayenne pepper 2 teaspoons garlic salt 2 teaspoons oregano 2 eggs 1/2 cup dried bread crumbs Instructions: Preheat oven to 375 degrees. Melt butter in 2 x 9 x 13 inch baking dish. In a shallow bowl combine flour, cayenne, garlic salt and oregano. In another shallow bowl beat eggs. Dip chicken into flour mixture, then dip in chicken into egg. Roll chicken in bread crumbs. Place chicken in dish and turn to coat with butter. Bake for 30 35 minutes. Rotate after 15 minutes. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 31597,"Maple Walnut Shortbread Bars 2 sticks (16 tablespoons) unsalted butter, cut into chunks, at room temperature, plus more for pan 1/2 cup sugar 1 large egg yolk 2 tablespoons real maple syrup 1 teaspoon vanilla extract 1 vanilla bean, split and scraped, optional 1 3/4 cups all-purpose flour, plus more for working with dough 1/4 cup rice flour 1/4 teaspoon fine sea salt 1 1/2 cups coarsely chopped toasted walnuts Instructions: Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined. Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes. When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight. Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31598,"Pakistani Oxtail Curry 1/4 cup oil 2 medium to large onions, sliced 10 cloves garlic
2-inch piece ginger, peeled
2 tablespoons ground cumin 2 tablespoons ground coriander 1 tablespoon red pepper
1 tablespoon paprika
1 teaspoon aniseed 1 teaspoon ground clove 1 teaspoon fennel
1 teaspoon nigella
6 green cardamom pods
5 pounds oxtail
Kosher salt and freshly ground black pepper Basmati rice and naan, for serving Fresh cilantro and lemon wedges, for serving Instructions: Preheat the oven to 325 degrees F. Heat the oil in large pot over medium-high heat. Add the onions and caramelize until dark golden, about 15 minutes. Puree the garlic and ginger in a food processor to make a paste. Add the paste to the pot with the onions. Add the cumin, coriander, red pepper, paprika, anise, clove, fennel, nigella and cardamom pods. Stir and deglaze with 2 cups water, then let reduce until almost dry. Add the oxtail and brown, about 20 minutes. Cover with water and add salt and pepper to taste. Bring to a boil, reduce to a simmer. Transfer to the oven and cook until the meat is very tender, about 4 hours. Serve with basmati rice, naan, cilantro and lemon wedges ","[Rioja, Pinotage, Shiraz, Barbera]" 31599,"Yellow \Rice\ with Serrano Ham (\Arroz\ Amarillo con Jamon) 3 (8-ounce) bottles clam juice 3 tablespoons Achiote Oil, recipe follows 4 cloves garlic, sliced thin 1/3 cup finely diced Serrano or prosciutto ham 1 pound orzo (rice-shaped pasta) Sea salt and freshly ground black pepper Chopped parsley leaves, for garnish 1 cup olive oil 2 tablespoons achiote (annatto) seeds, see Cook's Note* Instructions: Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat. Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes. Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley. Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]

" 31600,"Arugula Salad with Pears and Gorgonzola 1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice 2 tablespoons olive oil and vinegar dressing Salt and freshly ground black pepper 2 cups baby arugala 4 tablespoons Gorgonzola, crumbled 4 tablespoons glazed pecans Instructions: In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Barolo]

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 Roasted Garlic and Rosemary 1 (1.5 to 2 pound) flank steak 2 cloves garlic, minced 2 sprigs ro" 31601,"Nashville Hot Chicken 2 to 3 cups buttermilk 1 chicken cut into 8 pieces Peanut oil, for frying 2 to 3 cups store-bought seasoned flour 3 cups canola oil 3 cups bacon fat, strained and melted 1 cup 40K cayenne powder 1 cup 90K cayenne powder 1/2 cup brown sugar
1 cup pickle juice 3 tablespoons paprika
3 tablespoons garlic powder
3 tablespoons chili powder
Instructions: For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours. Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F. Drain chicken in a colander, then coat chicken in enough seasoned flour to coat. Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside. For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.) Remove from bowl and enjoy! ","[Syrah, Zinfandel, Tempranillo, Malbec]" 31602,"Extra-Crispy Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31603,"Angostura Highball 2 or 3 ice cubes 1 teaspoon Angostura bitters Ginger ale Instructions: Put the ice cubes in a highball glass, add bitters and fill with ginger ale. ","[Rum, Ginger Ale]" 31604,"Thoma Ka Thai Steamer Bowl Oil, for frying 12 ounces rice noodles
6 clams, scrubbed
10 to 12 ounces Thom Ka Steamer Broth, recipe follows 6 to 8 mussels, scrubbed
2 to 3 scallops, split
Three 21/25 tiger prawns, split
1/2 softshell crab, marinated in sriracha for 1 hour 1/4 cup potato starch 6 cherry tomato halves
1 to 2 scallions, cut on the bias 3/4-inch thick 1 tablespoon Sweet Chili Paste, recipe follows 1 teaspoon micro basil 1 teaspoon micro cilantro 1 1/2 quarts coconut milk 2 stalks lemongrass
4 ounces galangal root
4 Thai chiles
1 cup granulated sugar
1/4 cup fish sauce
2 tablespoons salt
6 makrut lime leaves, split
Juice of 4 limes 6 ounces dried Thai chiles, toasted and seeded 10 to 12 shallots roasted in their skins, flesh squeezed out 10 small garlic cloves roasted in their skins, flesh squeezed out 3 1/2 ounces dried shrimp
2 cilantro stems, chopped
1 slice galangal root
2 cups cooking oil 3/4 cup tamarind paste
1/2 cup palm sugar or light brown sugar
2 to 3 tablespoons fish sauce
1 tablespoon salt
1/2 teaspoon shrimp paste
1 tablespoon lime juice
Instructions: Bring oil to 375 degrees F in a deep-fryer. Fry rice noodles until they puff up and float to the top, then flip and remove to a paper towel. Put clams in a pan with Broth and bring to a simmer. Cover until clams just start to open. Add mussels, scallops and prawns, then cover to steam. Bring oil to 375 degrees F in deep-fryer. Coat crab in potato starch and fry until crispy and 80 percent cooked through; remove to a bowl. Add cherry tomatoes and scallions, then toss. Add rice noodles to a bowl, then arrange softshell crab and its sauce over noodles. Finish sauce with Sweet Chili Paste. Taste broth, place crab in center and pour over seasoned pan broth. Garnish with micro herbs. Bring coconut milk to a simmer in a pot. Bruise and slice lemongrass, then add to a sachet along with galangal and chiles; drop into liquid. Add sugar, fish sauce, salt, lime leaves, lime juice and 1 quart water, then cover, turn off the heat and let steep for at least 2 hours Let cool, then refrigerate. Remove sachet before using. Crush chiles in a mortar until they turn into a powder and reserve. Smash shallots and garlic into a paste and reserve. Crush dried shrimp into a powder and reserve. Crush cilantro and galangal into a paste and reserve. Heat half the oil in a wok or pan over high heat, then add, in this order and cooking for 20 seconds or so between each addition: Chiles; shallots and garlic; dried shrimp; and cilantro/galangal paste. Season with tamarind, sugar, fish sauce, salt and shrimp paste. Add remaining oil and simmer, stirring often, 1 minute more. Season to taste. Finish with lime juice. Cool and refrigerate. Paste keeps, refrigerated, for weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31605,"Cherry Tomato Pesto Pops 4 cups cherry tomatoes 2 cups fresh basil leaves 1/3 cup grated Parmesan 1 tablespoon slivered almonds 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Instructions: Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately. ","[Barbera, Vermentino, Gavi, Sauvignon Blanc]" 31606,"\Buo-luo Ji\ Sweet and Sour Chicken 1/2 cup pineapple juice 1 tablespoon cornstarch 1 tablespoon ketchup 1 tablespoon light soy sauce 1 tablespoon brown sugar 1 tablespoon rice vinegar 1 tablespoon Shaohsing rice wine 2 tablespoons cornstarch 1 large egg white 1 pound chicken thighs, deboned, de-skinned, sliced into 1 1/2-inch cubes 1 pinch sea salt 1 pinch ground white pepper 2 1/8 cups peanut or vegetable oil, for frying 1 tablespoon freshly grated ginger 2 cloves garlic, minced 1 green pepper, deseeded and sliced into 1-inch chunks 1 red pepper, deseeded and sliced into 1-inch chunks 1/2 cup cubed fresh pineapple 1 scallion, finely sliced into rounds, for garnish, optional Serving suggestion: jasmine rice Instructions: For the sweet and sour sauce: Mix together the pineapple juice, cornstarch, ketchup, soy sauce, sugar, vinegar and rice wine in a sauce jug.
For the chicken: Mix together the cornstarch and egg whites in a bowl to make a \batter, adding a tablespoon of cold water to thin out if necessary. Toss the chicken pieces into the batter and sprinkle with the salt and white pepper. Mix well and set aside. Heat the oil in a wok to 350 degrees F. Add the chicken pieces and cook until golden brown (this helps to seal in the chicken juices) and cooked through, 3 minutes. Turn the heat off and be extra careful - pour the chicken and hot oil into a stainless-steel colander set over a heatproof bowl to collect the excess oil. Set aside 1 tablespoon of the oil, and discard the rest. Drain the chicken well and set aside. Reheat the wok until smoking and add the reserved oil. Add the ginger and garlic and stir for a few seconds. Add the peppers and cook for less than 1 minute, and then add the pineapple. Pour in the sweet and sour sauce and bring to a boil. Cook until the sauce is reduced and sticky, 1 to 2 minutes, and then toss in the cooked chicken pieces and stir well for 1 minute. Transfer to a serving plate and garnish with scallions. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31607,"Prosciutto-Wrapped Butternut Squash 1 medium butternut squash, peeled and cut into sixteen 3 1/2-by-3/4-inch wedges 1 tablespoon extra-virgin olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground pepper 8 slices prosciutto, halved (about 1/2 pound) Aged balsamic vinegar or balsamic glaze, for drizzling Torn fresh basil, for topping Instructions: Position a rack in the top third of the oven and preheat to 425 degrees F. Toss the squash with the olive oil, maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Wrap half a slice of prosciutto around each squash wedge and arrange on a baking sheet. Roast until the prosciutto begins to soften and the squash is almost tender, about 15 minutes. Flip the squash and continue cooking until the prosciutto is browned and the squash is tender, 7 to 14 more minutes. Transfer to a platter. Drizzle the butternut squash with balsamic vinegar and top with basil. Serve warm or at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31608,"Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting 3 egg yolks, at room temperature Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 large lemons) 1/3 cup sugar
1/8 teaspoon fine salt
4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
One 1-pound box angel food cake mix Zest of 2 lemons
1/4 cup lemon juice 2 cups heavy whipping cream, chilled 1/4 cup powdered sugar
1 tablespoon pure vanilla extract
8 ounces mascarpone cheese, at room temperature
Yellow sprinkles or yellow sanding sugar, for decorating
Instructions: For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes. For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes. For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form. To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31609,"Frozen Mango Mousse 1 1/2 cups sugar Water, to cover 3/4 cup whites, from about 5 eggs 1 1/2 cups mango puree 2 tablespoons rum 1 1/2 teaspoons gelatin, sponged in 1 tablespoon cold water 2 cups cream, whipped to soft peaks 1/4 pineapple, peeled and cut into brunoise 1/2 ripe papaya, peeled and cut into brunoise Satin Chocolate Sauce, recipe follows 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water Instructions: In a saucepan, dissolve the sugar with the water and cook to soft ball stage 234 degrees F. Meanwhile, whip the whites to soft peaks and then drizzle in the cooked sugar syrup to make an Italian meringue. In another saucepan, bring the mango puree and rum to a boil. Then add the gelatin to melt it. Fold this puree into the meringue. Fold in the whipped cream and pipe into 3-inch ring molds and freeze overnight. When ready to serve, make the fruit salad carefully tossing together the pineapple and papaya. Warm outside of the metal rings with a torch* and pop them out onto dessert plates. Spoon fruit salad and Satin Chocolate Sauce over and serve. Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to \finger tight\ when finished using the torch. Children should never use a propane gas torch without adult supervision. Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave. ","[Chardonnay, Moscato, Riesling, Pinot Grigio]" 31610,"Chocolate Bread Pudding with Spiced Cream 1 teaspoon unsalted butter 1/4 cup Grand Marnier or other orange-flavored liqueur 4 large eggs 1 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, melted, plus 2 cups semisweet chocolate chips, unmelted 2 cups half-and-half 8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups) Spiced Cream, recipe follows 1 quart heavy cream 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Instructions: Preheat the oven to 350 degrees. Grease a 6-cup loaf pan (9 1/4 by 5 1/4 by 2 3/4) with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour half the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg, and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. ","[Rhone Blends, Port, Tawny Port, Moscato]

" 31611,"Collard Greens Gratin 1/3 cup butter, plus more for greasing pan 1/3 cup all-purpose flour 2 1/2 cups heavy cream Salt and ground black pepper 8 ounces bacon, diced 1 cup sliced baby portabello mushrooms 3/4 cup diced red onion 2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips 2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips
1/2 to 3/4 cup grated Asiago 1/2 cup french-fried onions Instructions: Preheat the oven to 350 degrees F. In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside. In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon. Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 31612,"Seared Salmon with Balsamic Glaze 1/4 cup balsamic vinegar 1/4 cup water 1 1/2 tablespoons fresh lemon juice 1 tablespoon plus 1 teaspoon packed light brown sugar 4 (6-ounce) center-cut pieces salmon fillet with skin Salt and freshly ground black pepper 2 teaspoons vegetable oil Instructions: Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31613,"Peppermint Patties 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 tablespoon peppermint extract Green or red food coloring (optional) 6 cups powdered sugar 1 1/2 pounds chocolate-flavored candy coating*, melted Instructions: LINE baking sheets with wax paper. COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar. KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty. LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator. *Also called confectioners' or summer coating. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 31614,"Cakey Chocolate Chip Cookies 3 3/4 cups cake flour 2 tablespoons cornstarch 1 teaspoon kosher salt 3/4 teaspoon baking powder 1/2 teaspoon baking soda 2 sticks cold unsalted butter, cubed 1 1/4 cups packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 1/2 cups semisweet chocolate chips Instructions: Whisk the flour, cornstarch, salt, baking powder and baking soda in a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until combined but still slightly lumpy (use the paddle attachment for a stand mixer). The biggest lumps should be about the size of small peas; do not overbeat. Beat in the eggs one at a time. Reduce the mixer speed to low; add the flour mixture in batches and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 2 hours or preferably overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop 2 1/2-inch scoops of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are barely golden around the edges, about 20 minutes, rotating the baking sheets halfway through. Turn off the oven but keep the cookies inside for 5 more minutes to set. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31615,"Cranberry Pomegranate Crumb Bars 2 cups pecans 4 sticks (2 cups) unsalted butter, softened, plus more for the pan
4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 cup pomegranate juice 2 tablespoons cornstarch
1 pound fresh or thawed frozen cranberries
1 cup granulated sugar
2 teaspoons finely grated orange zest
Confectioners' sugar, for dusting Ground cinnamon, for dusting
Instructions: For the crust: Preheat the oven to 375 degrees F. Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely. Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan. To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork. Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on. For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes. Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes. Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31616,"Shiitake Stuffed Steamed Striped Bass Flashed with Curry Oil 1/4 cup ginger julienned 1/4 cup scallion julienned 2 cups Sauteed shiitake mushrooms (in 1/2 tablespoon minced garlic) Salt and white pepper to taste 4 large napa cabbage leaves for steamers Instructions: Score both sides of the bass with a sharp knife. Open bass and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold bass back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil. Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool. Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 31617,"The Best Creamed Corn Casserole One 15-ounce can whole corn kernels, drained One 15-ounce can creamed corn 1 large egg 1 1/2 cups shredded sharp Cheddar 1 cup yellow cornmeal 1 cup sour cream 6 tablespoons unsalted butter, melted 1/4 cup chopped fresh chives 1/4 cup sugar 2 teaspoons baking soda Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined. Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31618,"Candied Grapefruit Peels 4 grapefruits Water, to cover peels 2 1/2 cups sugar 1 cup sugar, optional 26 ounces bittersweet chocolate, tempered, optional Instructions: Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed. Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel. After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks. When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface. Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot. Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups. Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 31619,"Guava Bread Pudding 1/2 stick (4 tablespoons) butter 1 loaf brioche bread, cut into cubes 1 cup brown sugar
1 cup white sugar
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 cups milk
5 large eggs
1/4 cup golden raisins
1/2 cup guava paste
1 cup marshmallows 1/2 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract Instructions: For the guava bread pudding: Preheat the oven to 350 degrees F. Grease a loaf pan with the butter. In a large bowl, combine the brioche, 1/2 cup of the brown sugar, and the white sugar, allspice, cinnamon, nutmeg, milk, eggs, golden raisins and guava paste. Mix well. Transfer to the prepared baking pan. Bake until brown on top, about 45 minutes. Cool on a rack. For the marshmallow-vanilla cream sauce: Meanwhile, melt the marshmallows in a nonstick skillet over low heat. Add the heavy cream, confectioners' sugar and vanilla. Continue to cook over low heat, stirring, until the sauce comes together. To serve, invert the bread pudding onto plate and spoon some sauce over the top.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31620,"Monogrammed Cupcakes 24 Go-To Vanilla Cupcakes 2 cups Seven-Minute Frosting 1/2 cup Chocolate American Buttercream Instructions: Frost the cupcakes with the frosting. Place the buttercream in a pastry bag with a #3 small round tip. Hold the bag at a 45 degrees angle. With the tip lightly touching the surface of the cupcake, start to squeeze the bag with a steady, even pressure. Lift the tip off the surface to allow the icing string to drop. Stop the pressure and touch the tip to the surface to attach the icing string. Pull away the bag. To write, steadily squeeze and glide along the surface in a smooth continuous motion, keeping your wrist straight and moving your entire forearm in a single unit. Use your arm, not your fingers, to form each line, letter or word. Repeat. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31621,"Green Apple-Mint Granita 1/2 cup sugar 1 cup packed fresh mint 1 large Granny Smith apple Juice of 2 limes Instructions: Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely. Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 31622,"Thyme-Scented Goat Cheese with Prosciutto and Shallots 2 teaspoons olive oil 2 large shallots, finely chopped (about 3/4 cup) 1 tablespoon balsamic vinegar 4 ounces goat cheese, softened 1 tablespoon milk 1 1/2 teaspoons chopped fresh thyme 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 thin slices prosciutto, crosswise cut into 1 1/2-inch-wide strips (about 3 oz. total) 24 Keebler? Town House? Original crackers Instructions:

1. In small skillet heat oil over medium-high heat. Add shallots. Cook for 3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30 seconds or until slightly reduced. Set aside.
2. In small bowl combine goat cheese, milk, thyme, salt and pepper. Stir until soft and creamy.
3. Place one folded piece of prosciutto on each KEEBLER TOWN HOUSE Original cracker. Spoon about 1 teaspoon of goat cheese mixture on each. Top each with some of the shallot mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31623,"Whole30 Veggie-Packed Breakfast Frittata 2 tablespoons extra-virgin olive oil 1 small green bell pepper, diced 1 small red bell pepper, diced 1/2 small red onion, thinly sliced 2 cups packed baby spinach 1/4 cup sun-dried tomatoes (not packed in oil), chopped 1 clove garlic, sliced 10 large eggs, beaten Kosher salt and freshly ground black pepper Hot sauce, for serving Instructions: Preheat the oven to 375 degrees F. Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
   Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes. Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31624,"Acorn Squash Rings 1 large acorn squash 3 tablespoons melted butter Cranberry relish Instructions: Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish. TIP: VEGGIE SPAGHETTI Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31625,"Swiss Chard and Ricotta Crostata 2 cups all-purpose flour 1 cup grated Parmesan 1/2 cup mascarpone Pinch kosher salt Pinch cayenne pepper 1 stick cold butter, cut into pea-sized pieces 2 eggs Extra-virgin olive oil 2 cloves garlic, smashed Pinch crushed red pepper flakes 1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths 2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths 2 to 3 tablespoons water Kosher salt 2 cups fresh ricotta 1 cup grated Parmesan 2 eggs Pinch cayenne pepper Egg wash: 1 egg beaten with 2 tablespoons water. Instructions: Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes. Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool. In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside. Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out. Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a \free-form pie. Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing. Serve hot or at room temperature. What a delightful lunch!!! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31626,"Pork Steamed Buns 1 (1/2 to 1-pound) rack spareribs 3/4 cup hoisin sauce 1 cup shredded cabbage 1 bunch scallions, thinly sliced 1 package active dry yeast 1/2 warm water 1 1/2 cups all-purpose flour, plus more for kneading 1 1/2 cups cake flour 3 tablespoons sugar 1/2 teaspoon baking powder 1/2 cup warm milk 1 tablespoon canola oil, plus more as needed Instructions: For the filling: Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight. Preheat the oven to 300 degrees F. Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest. When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce. For the dough: Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble. In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume. For the assembly: To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal. Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes. In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31627,"Curtis Provencal Dressing 5 tablespoons olive oil 1 1/2 tablespoons cider vinegar measured 1 teaspoon Dijon mustard 3 teaspoons chervil Instructions: Mix mustard and cider vinegar, drizzle in oil and whisk until thickened, add chopped chervil and season with salt and pepper. TIP: CHOPPED SALAD IN ENDIVE LEAVES Finely chop your favorite salad fixings such as peppers, cucumbers, onion, blue cheese and mix with your favorite vinaigrette. Separate endive leaves to equal lengths and fill for hors douevres, right before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31628,"Coriander-Crusted Halibut with Rice Noodles and Ginger Broth 1/4 cup freshly ground coriander Fleur de sel, to season 4 (6-ounce) pieces halibut fillet Canola oil, to cook 1 1/2 tablespoons minced ginger 2 leeks, white part julienned 1 tablespoon fish sauce 6 cups chicken stock 2 limes, juiced 1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish 1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft Instructions: For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve. PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs. Wine Suggestion: Lenswood Sauvignon Blanc, Australia ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 31629,"Pecan Butter Crunch 2 cups sugar 1 cup light corn syrup 1/2 cup hot water 1 tablespoon butter or margarine 2 cups pecans 1 teaspoon vanilla flavoring 2 heaping teaspoon baking soda Instructions: Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31630,"Entremet Giftbox 1 recipe White Chocolate Mousse, recipe follows 1 recipe Old School Sugar Cookies, recipe follows 1 recipe Glaze, recipe follows Gold petals, for decorating
   Cornstarch, for dusting 1 pound gum paste Royal Icing, recipe follows Dragees, for decorating
   8 ounces chopped white chocolate 2 tablespoons butter 1 teaspoon pure vanilla extract Pinch kosher salt1 cup heavy cream 3 tablespoons granulated sugar 7 extra-large eggs, separated 5 drops lemon juice 6 sticks (3 cups) butter, softened 2 cups sugar 1 tablespoon lemon zest 1 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 teaspoons baking powder 4 extra-large eggs plus 1 egg yolk 3 cups all-purpose flour, plus more for flouring 2 cups cake flour 7 teaspoons unflavored gelatin 3 cups granulated sugar 1 3/4 cups chopped white couverture chocolate 2/3 cup sweetened condensed milk Red gel food coloring
   4 cups powdered sugar (approximately) 3 extra-large pasteurized egg whites 1 teaspoon lemon juice -or- 3 tablespoons meringue powder 5 to 7 tablespoons water -or-
   4 cups royal icing powder (CK products is my favorite) 1/2 cup water Instructions: Fill each dome mold cavity to 1/4-inch from the top with White Chocolate Mousse, then place an Old School Sugar Cookie on top of each, pressing lightly to make it level. Freeze until solid, at least 2 hours, and unmold onto a wire cooling rack set on a sheet pan. Pour the Glaze over the domes to make an even coating on each. Top each dome with a gold petal. (Makes 12 entremets; reserve remaining for another use.) Line a sheet pan with acetate, dust evenly with cornstarch and set aside.
   Lightly dust your workspace with cornstarch and roll out the gum paste to 1/8-inch thick. Using the 4-inch square stencil, cut 1 square. Place the 3 1/2-inch square stencil in the center of the 4-inch square, then score the gum paste around the stencil; cut all the way through to prevent pulling and warping the shape of the frame. Repeat 7 more times. Transfer the frames to the lined sheet pan and allow to dry 8 hours or up to overnight.
   Fill a cornet with about 1/3 cup Royal Icing, snip the tip (about 7 millimeters) and begin piping your design in each frame, connecting the lines to the edges of the frame. Set aside to dry completely, about 2 hours.
   Once dry, carefully brush any excess cornstarch off the frame and balance the frames on little cups or vessels of the same height so that the frame is suspended flat. Fill another cornet with another 1/3 cup Royal Icing, snip the tip (about 4 millimeters) and begin to pipe thin lines, starting at the edge of the frame, allowing gravity to let them drape down a bit. Connect again at the thicker dried Royal Icing and connect finally at the opposite edge of the frame. Continue with all frames and allow to dry completely, 1 to 2 hours.
   Once all are dry, begin building the box. Set the entremet in the center of a dessert plate. Fill a cornet with Royal Icing and cut a 7-millimeter hole at the tip. Pipe a line of Royal Icing along the bottom edge of 2 frames. Set them around the entremet at a 90-degree angle and seal the seam where they are joined with more Royal Icing. Repeat with another 2 frames to build the walls surrounding the entremet. Pipe along the edges of one more frame piece and balance on the top of the walls to make a complete box. Pipe the seams and decorate with dragees. Allow to dry completely, about 2 hours, then serve. Put the chocolate, butter, vanilla and salt in the top of a double boiler (or heat-proof bowl over simmering water). In the bowl of a stand mixer fitted with a whisk attachment, whip the cream with 1 tablespoon of the granulated sugar until thick but still smooth. Scrape it into a bowl, put it in the fridge, then clean the stand mixer bowl and whisk really well. In the cleaned stand mixer bowl using the clean whisk attachment, whip the egg whites, lemon juice, and 1 tablespoon of the granulated sugar until you have a fluffy meringue, 7 to 10 minutes. Set aside at room temperature.
   Without cleaning the bowl, whip the egg yolks and remaining tablespoon sugar until light and fluffy. (This will take a few minutes, so go stir your chocolate. If it is melted, pull it off the heat and set it aside.) When the yolks are light, creamy yellow and fluffy and the chocolate is slightly warmer than room temperature, fold them together. Next, fold in the meringue, and finally, fold in the whipped cream.
   In a big bowl, combine the butter, sugar, lemon zest, salt and vanilla and mix until smooth and fluffy. Stir in the baking powder, taking care to mix well. Add the eggs and egg yolk and stir well. Add the flours and gently stir until a smooth ball forms. Wrap the dough in plastic and put in the fridge for at least 1 hour. Preheat the oven to 375 degrees F and line a baking sheet (or sheets) with parchment paper (no cooking spray). On a floured surface, roll out tennis ball-size pieces of dough to about 1/4 inch thick and cut out the shapes you want, for the entremets use a 3 inch round cutter. Lay them on the prepared baking sheet, leaving at least 1/4 inch between each cookie. Bake for 8 minutes, or until lightly golden. Let the cookies cool on a wire rack. Adapted from \Duff Bakes: Think and Bake Like a Pro at Home\ by Duff Goldman ? William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved. Whisk together the gelatin and 1/3 cup water and set aside to bloom. Combine the sugar and 1 cup water in a small pot and bring to a boil. Remove from heat and whisk in the gelatin to dissolve. Pour over the chocolate, then allow to sit a minute. Add the condensed milk and emulsify with a hand blender. Color to the desired shade of red with red gel. Cool to 86 degrees F before pouring over the Entremet.
   Using a stand mixer and the whisk attachment, whip most of the powdered sugar with most of the other ingredients. Whip for 5 to 8 minutes, or until the royal icing holds its shape and is bright white (not translucent). If it is too soft, add more powdered sugar. If it is too stiff, add a bit more liquid, drop by drop. If you are using only one color, add a few drops of the color at this point and keep whipping until you have the shade you want; otherwise, proceed to the next step. To store royal icing, the ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing, and don't overfill the bag?you want enough room to tie the back of the bag off to keep the royal icing airtight. If any air comes into contact with the royal icing, it gets hard and that part of the icing is useless. Never attempt to mix the hard bits back into the royal icing?you'll ruin the whole batch. The other accepted method of storing royal icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a smaller one and extract exactly how much you'll need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you'll keep using spoons and wasting royal icing. Get with the times people. Do it right and don't waste food. Adapted from \Duff Bakes: Think and Bake Like a Pro at Home\ by Duff Goldman ? William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31631,"Smoked Trout Lettuce Wraps with Meyer Lemon Dressing and Carrots 1/2 cup kosher salt 2 tablespoons light brown sugar 8 rainbow trout fillets 1/4 cup freshly squeezed Meyer lemon juice 2 tablespoons mayonnaise 1 heaping tablespoon whole grain mustard 1 tablespoon red wine vinegar 2 teaspoons honey 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper
   Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil 1 head butter lettuce, leaves separated 1 carrot, julienned or grated 1 cup fresh parsley leaves Instructions: For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover the container and refrigerate for at least 1 hour and up to 3 hours.
   Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down on a rack set in a half baking sheet. Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch.
   Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch. Place the smoking racks in the smoker. Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes. Remove the flesh from the bones of the trout and flake the trout into medium pieces.
   For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
   For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley. Roll the lettuce leaves and eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31632,"Sunny's T-Bone Steak with Easy Bearnaise Sauce Two 1-inch-thick T-bone steaks Kosher salt and fresh ground pepper
   3 tablespoons canola oil
   2 large egg yolks 3 teaspoons lemon juice
   1 stick unsalted butter, melted
   Kosher salt and freshly ground black pepper
   1 tablespoon minced fresh chives
   1 tablespoon minced red onion 1 teaspoon fresh thyme leaves
   Instructions: For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper. Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing. For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl. Serve the bearnaise sauce over the steaks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31633,"Coconut-Cashew Basmati Rice Salad 3 tablespoons peanut oil, plus 1 tablespoon for the cashews 1 medium yellow onion, peeled, halved and thinly sliced 1 clove garlic, chopped 1 tablespoon grated fresh ginger 2 cups basmati rice, rinsed several times in cold water and drained well Salt and freshly ground pepper 1/4 cup raw cashews, halved 2 cups unsweetened coconut milk 2 cups water 1/2 cup thinly sliced green onion 1/4 cup grated fresh coconut Instructions: Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes. While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels. Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Vermentino]" 31634,"Zucchini \Hash Browns\ and Eggs 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, diced 2 teaspoons finely chopped fresh sage 1 large clove garlic, minced 1 small jalapeno pepper, minced with some seeds 3 large zucchini or yellow summer squash, cut into 1/2-inch pieces 2 teaspoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup chopped roasted red pepper 1/4 cup chopped fresh parsley or cilantro 8 large eggs Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
   Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
   Sprinkle with the remaining parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31635,"Budino di Lorenzo di Magnifico 1 large panettone, about 2 pounds 1/4 cup water 1 1/2 cups sugar 3 cups whole milk Zest of 1/2 lemon 4 extra large eggs 1 stick butter, melted Instructions: Cut off the domed top and the side and bottom crust of the panettone leaving about a bit over a pound's worth. Trim the pannettone further so that it fits very snugly into the dish you have chosen and comes just to the top edge of the dish. Slice it crosswise into 1/2-inch thick slices. Leave them exposed overnight to the air or put them on a cookie sheet in a very low oven for an hour or so, until the panettone has dried out a bit. Preheat the oven to 350 degrees. Combine the water with 3/4 cup of the sugar in a heavy, 2-quart saucepan. Stir over high heat until the sugar is dissolved and the liquid clears. Cook undisturbed until the edges start to brown; then swirl the pan continuously and vigorously until all the sugar has caramelized to a golden amber color. Immediately pour the caramel into the souffle dish. As the caramel cools and hardens, turn the dish in all directions so that the inside is evenly coated. The caramel will spread further in baking. In a saucepan, bring the milk and lemon zest to a simmer, remove from the heat and allow to cool for a few minutes. In a large bowl, mix well the remaining 3/4 cup sugar with the eggs. Gradually stir in the hot milk. Trim one slice of panettone so that it fits into the bottom of the souffle dish. Spoon 2 or 3 tablespoons of melted butter over it and then enough of the custard mixture to cover the panettone. Let it absorb the custard, adding more if necessary to cover. Repeat with additional slices of panettone, melted butter, and custard until the dish is filled to the very top. With each slice (and especially the last), use your palm to hold down the panettone until it completely submerged and saturated with custard. Do not compress the panettone, or the budino will be too dense. Drizzle any remaining butter over the top. Place the souffle dish into a larger pan filled with enough very hot tap water to come three-quarters of the way up the side of the dish. Bake for about an hour and a half. The top should be puffed and brown, the pudding should begin to pull away from the sides of the dish, and the internal temperature should rise to between 160 and 170 degrees. Allow the pudding to cool for at least 15 minutes. Just before serving, run a thin knife around the inside of the dish and unmold the pudding by inverting the souffle dish onto a large plate. Serve warm, cut into wedges. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 31636,"Daniela's Quince and Cranberry Compote 2 cups apple juice or apple cider 1/2 cup sugar 1 cinnamon stick 1 pound quinces, peeled, cored, cut into 1 inch pieces 14 ounces fresh cranberries Instructions: In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely. ","[Riesling, Moscato, Vinho Verde]" 31637,"Cauliflower Spaghetti Alfredo with Shrimp Kosher salt 1 pound spaghetti Olive oil 1/2 yellow onion, finely diced 2 cloves garlic, minced 1 head cauliflower, cut into florets 4 cups whole milk, plus more if needed 1 tablespoon kosher salt 1/4 cup grated Parmesan, plus more for serving 1/4 cup coarsely chopped fresh parsley, plus more for serving Juice and zest of 1 lemon Olive oil 1 pound large shrimp, peeled and deveined Kosher salt and freshly ground black pepper Lemon wedges, for garnish Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, then drain.
   Place a large skillet over medium-high heat and coat the pan with oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, 1 tablespoon salt and enough milk to partially submerge the florets. Increase the heat to high, and simmer until the cauliflower is very tender, about 15 minutes.
   Very carefully transfer the cooked cauliflower mixture to a blender and blend until smooth.
   Rinse the pan clean and place over medium heat. Return the blended sauce to the pan and add more milk if the sauce is too thick. Remove the pan from the heat and add the cheese, parsley, lemon juice and lemon zest. Add the cooked spaghetti to the sauce and toss to coat. Keep covered until ready to serve.
   Heat a large nonstick pan over medium-high heat. Coat the pan with olive oil, add the shrimp and cook until pink and just cooked through, about 4 minutes. Season with salt and pepper.
   Top the pasta with the shrimp and serve with lemon wedges, parsley and cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31638,"Vegetarian Meatloaf with Checca Sauce 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved 3 scallions (white and pale green parts only), coarsely chopped 3 cloves garlic, chopped 8 fresh basil leaves 3 tablespoons olive oil Pinch salt Pinch freshly ground black pepper 3/4 cup lentils (about 5 ounces) 3 cups reduced-sodium vegetable broth 1 cup uncooked short-grain brown rice, rinsed well 1/2 cup finely chopped white onion 1/2 cup shredded carrots 1 celery rib, sliced 1/2 cup frozen corn kernels 2 tablespoons butter, divided 10 ounces fresh baby spinach leaves (about 4 cups) 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total) 2 eggs, lightly beaten 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons 1/3 cup chopped fresh basil leaves 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 tomato, sliced Instructions: For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper. For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes. Meanwhile, preheat the oven to 350 degrees F. Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop. In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter. Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31639,"Smoked Salmon and Cream Cheese Frittata 6 large eggs 2 tablespoons milk 1 tablespoon chopped fresh dill 1 teaspoon kosher salt Freshly ground black pepper, to taste 2 tablespoons chopped chives 2 ounces cream cheese, softened 2 ounces smoked salmon, chopped 2 teaspoons extra-virgin olive oil Serving suggestion: Crispy potatoes and mesclun salad Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31640,"Chicken Tortilla Dump Dinner 1 tablespoon canola oil Two 10-ounce cans diced tomatoes with chiles, such as Rotel 1 cup chicken broth 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon kosher salt One 15.5-ounce can black beans, drained and rinsed One 10-ounce bag frozen corn 5 cups shredded cooked chicken (from about 1 small rotisserie chicken) 12 small corn tortillas, cut into quarters One 8-ounce block Monterey Jack cheese, shredded (about 2 cups) 1/2 cup sour cream 1/3 cup diced red onion
   1/3 cup loosely packed fresh cilantro, chopped
   Instructions: Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil. Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
   Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 31641,"California Grain Salad 1 cup unsweetened puffed millet or puffed rice cereal 1 cup frozen fire-roasted corn, thawed 1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice) 1 14-ounce can adzuki beans, drained and rinsed 1 cup grape tomatoes, halved 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro Juice of 2 limes 1 4-ounce container sprouts, bottoms trimmed 1/2 cup crumbled goat cheese (about 3 ounces) 2 tablespoons toasted sesame oil Kosher salt and freshly ground pepper Instructions: Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl. Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31642,"Mini Chai Cheesecakes with Parle G Crusts and Salted Caramel 3 tablespoons boiling water 4 black tea bags, opened, or 2 tablespoons black tea (see Cook\u2019s Note) 1/2 cup heavy cream 6 ounces (3 packets) tea biscuits, such as Parle G? or graham crackers 5 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1/4 teaspoon kosher salt Two 8-ounce packages cream cheese, at room temperature 1 cup loosely packed jaggery or light brown sugar 1 teaspoon cardamom powder 1 teaspoon ginger powder 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 2 large eggs, at room temperature About 1 cup Salted Chai Caramel Sauce, recipe follows, for serving 6 black tea bags, opened, or 3 tablespoons loose black tea 1 1/2 teaspoons cardamom powder 1 teaspoon ginger powder 1/4 cup boiling water 1 cup heavy cream 1 cup granulated sugar 2 tablespoons unsalted butter 1 teaspoon kosher salt Instructions: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a 12-cup muffin pan with cupcake liners. For the tea: Pour the boiling water over the tea in a small heatproof bowl and let it steep while you heat the cream. Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture and let it steep for at least 15 minutes. For the crust: Pulse the biscuits in a food processor until finely ground. Transfer to a medium bowl. Add the butter, granulated sugar and salt and mix well. Place about 2 tablespoons of the crumb mixture into each cupcake liner and press into the bottom. (There will be some leftover crumbs; use them to sprinkle over the caramel sauce if desired, or on top of other desserts.) Bake until the crusts are light golden brown at the edges, about 7 minutes. For the cheesecake: Beat together the cream cheese and jaggery in a large bowl with an electric mixer on medium speed until just mixed, less than 1 minute. Strain the cream mixture and press on the tea leaves to release as much flavor as possible. Add the infused cream, cardamom powder, ginger powder, vanilla and salt to the cream cheese mixture and beat until just combined. Mix in the eggs by hand one at a time, until just combined. (Take care not to overmix or the cheesecake may puff up and crack when baking.) Pour the batter equally over the prepared crusts, filling each one almost to the top, and smooth the tops with the back of a spoon. Bake until the outside of the cakes are set but the centers are still slightly loose, about 20 minutes. Let the cheesecakes cool in the pan for 1 hour. It is normal for the cheesecakes to sink a little in the middle. Gently remove the cakes with the muffin liner, cover and refrigerate for at least 2 hours. Remove the liners just before serving. Drizzle the Salted Chai Caramel Sauce over the cheesecakes. Store any leftover cheesecakes in an airtight container in the refrigerator for up to 1 week. Combine the tea, cardamom and ginger in a small heatproof bowl. Pour the boiling water over the mixture and let it steep while you heat the cream. Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture, mix well and let it steep for 15 minutes. Combine the granulated sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, swirling the pan but not stirring, until the mixture turns a medium amber, 8 to 10 minutes. Watch the mixture towards the end as it can go from a nice caramel to a burnt caramel very fast. Remove from the heat. Strain the cream mixture and press on the tea leaves to release as much flavor as possible. Carefully add the cream mixture to the caramelized sugar. It is normal for the mixture to bubble like mad. Add the butter and salt and mix well until the butter is melted. Let cool completely, then transfer to jars and refrigerate up to a month. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 31643,"Rice Paper Summer Rolls 16 (6-inch) rice paper rounds 8 leaves lettuce, washed, dried and torn or chopped 1 cup shredded peeled carrots 1/2 cup fresh mint leaves 1/2 cup fresh Thai basil leaves 1/2 cup fresh cilantro leaves 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
   1/2 cup fish sauce 2 cups cooked rice vermicelli, rinsed and drained 1 tablespoon sugar, or to taste 1 tablespoon peeled and minced fresh ginger 1 teaspoon Vietnamese cl-garlic paste, or to taste, or chopped fresh chiles, to taste Salt and freshly ground black pepper
   Lime wedges Instructions: For the rice paper summer rolls: Dip a sheet of rice paper a 1/3 of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel. Working on the bottom 1/3 of rice paper, spread a bit of lettuce, noodles, carrots, herbs, and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
   For the dipping sauce: Combine fish sauce, sugar, ginger, cl-garlic paste, and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper, if necessary.
   Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31644,"Timmy Mac Sandwich 1 baguette Butter, for cooking 5 to 6 ounces Roast and Beef Juice, recipe follows Salt and pepper 3 slices American cheese
   Mayonnaise, for sandwich Giardiniera, recipe follows Lettuce and Onion Vinaigrette, recipe follows 1 cup Italian seasoning 1 cup fine sea salt 1/3 cup ground black pepper 1/4 cup granulated garlic 1/4 cup granulated onion 1/4 cup dried oregano One 1 1/2- to 2-pound sirloin roast 1/4 cup olive oil Beef base, if needed
   3 cups white vinegar 3 tablespoons fine sea salt 2 tablespoons minced garlic 2 tablespoons oregano
   2 1/2 tablespoons crushed red pepper 2 teaspoons black pepper 2 carrots 2 stalks celery 2 yellow onions 2 green bell peppers 2 red bell peppers 2 jalapenos 1 serrano pepper 1 cup olive oil 1 cup red wine vinegar 1 tablespoon plus 1 1/2 teaspoons Italian seasoning 1 teaspoon kosher salt 1/2 pinch ground black pepper 2 cups olive oil 1 head iceberg lettuce, sliced as thinly as possible 1 yellow onion, trimmed and outer 2 layers peeled, sliced as thinly as possible Instructions: Preheat oven to 400 degrees F. Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside. Heat a saute pan over high heat. Coat pan with butter when hot. Once melted and shimmering, add Roast. Sprinkle with salt and pepper. Add a little more butter (make it naughty). Sear the beef until all pink is gone and you have some crispy parts, 1 to 2 minutes. Put cheese on top of beef when almost done. Cover and melt. Spread mayo on bread?more than you think. Put beef on bread. Add Giardiniera. Top with Lettuce and Onion Vinaigrette. Serve with Beef Juice on the side. Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined. Preheat oven to 400 degrees F. Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice. Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps! Portion roast slices into 5- to 7-ounce balls. Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer. Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved. Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice. Thinly slice jalapenos and serrano (approximately 1/8-inch thick). Place cut veggies into brine and stir well until all ingredients are combined. Cover and refrigerate for 2 days. Stir in olive oil. Combine vinegar, Italian seasoning, salt and pepper in a quart-sized mason jar. Cover and shake well until combined and salt is dissolved. Add olive oil and shake until combined. Dress lettuce slices with some vinaigrette. Dress onion slices with some vinaigrette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31645,"Spicy Shrimp Mac 'n' Cheese Two 9-ounce packages frozen jumbo butterfly shrimp Kosher salt and freshly ground black pepper 8 ounces radiatore pasta
   3 tablespoons unsalted butter
   1 Fresno cl, seeded and finely chopped
   1/4 cup all-purpose flour
   2 cups whole milk
   1/4 cup freshly grated Parmesan
   2 tablespoons mascarpone
   Pinch of cayenne, plus more for serving
   2 cups shredded Muenster cheese (about 8 ounces)
   Chopped parsley, for serving Instructions: Preheat the oven to 425 degrees F. Prepare the butterfly shrimp according to the package directions for the oven. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain well and reserve. Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the cl and cook until just tender, 1 to 2 minutes. Whisk in the flour until completely moistened and bubbling, about 1 minute. While whisking continuously, slowly pour in the milk and continue to simmer until creamy and thickened, 2 to 3 minutes. Reduce the heat to medium-low and whisk in the Parmesan, mascarpone, cayenne and 1 teaspoon salt until smooth. Whisk in 1 1/2 cups of the Muenster cheese until completely melted and smooth. Use a rubber spatula to fold in the reserved pasta until evenly combined.
   Top the mac and cheese with the remaining 1/2 cup Muenster cheese, then place the butterfly shrimp in a concentric circle on top, tails facing up. (You may need to shingle or overlap the shrimp slightly so they all fit in the skillet.)
   Transfer the skillet to the oven and bake until the cheese is completely melted and the shrimp are warmed through, 4 to 5 minutes. Sprinkle with another pinch of cayenne and some chopped parsley.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31646,"Make-Ahead Breakfast Granola Cookies 2 cups creamy peanut butter 1 cup firmly packed light brown sugar
   1 teaspoon vanilla extract
   1/2 teaspoon ground cinnamon
   2 large eggs
   1 cup rolled oats
   1/2 cup dried cranberries
   1/2 cup roasted and salted pepitas
   Greek yogurt, optional Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes. Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31647,"Cheesy Rice-Stuffed Acorn Squash 2 small acorn squash, halved lengthwise and seeded Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1/2 onion, finely chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheddar cheese (about 4 ounces), plus more for topping 1/4 teaspoon ground nutmeg 2 cups cooked brown rice 1 10-ounce package frozen chopped spinach, thawed and squeezed dry Chopped fresh parsley, for topping Instructions: Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes. Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach. Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31648,"Best Southern Fried Chicken Recipe (Low Carb!) 3 to 6 cups vegetable oil (more or less depending on pot used) 1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast 3 eggs 1/4 cup heavy cream or water 2 1/3 cups soy flour 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon poultry seasoning Instructions: Preheat oven to 350 degrees F. Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.) In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together. Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels. Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31649,"Avocado Truffles 1 1/2 cups dark or semisweet chocolate chips, melted 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon
   2 ripe avocados, mashed
   1 cup cocoa powder or hot chocolate mix
   Instructions: Add the melted chocolate, vanilla, cinnamon and mashed avocado to a medium bowl and mix until combined. Refrigerate for 10 minutes. Put the cocoa powder on a plate. Using a teaspoon, scoop rounded spoonfuls of the avocado-chocolate mixture. Roll them in your hands until they form truffle rounds. Roll in the cocoa. Refrigerate for another 10 minutes to set up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31650,"Grilled Flatbread with Stracchino 4 pieces Sardinian flatbread, such as pane carasau 14 ounces Stracchino or Crescenza cheese, cubed
   1 head garlic, cloves peeled 3 to 4 fresh rosemary sprigs
   1 cup extra-virgin olive oil
   Instructions: Preheat the oven to 425 degrees F. Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side. Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes. Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes. Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 31651,"Beet and Apple Salad 3 medium beets (about one pound) 3 tablespoons vegetable oil 3 tablespoons white wine vinegar 1 teaspoon orange zest 2 tablespoons orange juice 2 tablespoons sliced green onion 1 tablespoon snipped mint 1 teaspoon honey 2 cups romaine lettuce, torn 1 tart green apple, diced Fresh mint for garnish Instructions: Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips. For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours. To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 31652,"Salmon with Maple-Dijon Glaze Nonstick cooking spray, for spraying the casserole dish One 2-pound center-cut wild salmon fillet, skin on
   1/4 cup Dijon mustard
   2 tablespoons maple syrup
   2 tablespoons olive oil
   1 tablespoon fresh thyme leaves
   1/4 teaspoon ground cumin
   Instructions: Preheat the oven to 425 degrees F. Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down. In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly. Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31653,"Breadsticks 6 ounces pizza dough, recipe follows, or use store bought Chili Garlic Oil, recipe follows 1/4 cup grated Parmesan 2 tablespoons fresh thyme leaves 2 tablespoons red pepper flakes 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus additional for brushing 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
   Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
   Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
   Bake until browned and crispy, 10 to 15 minutes. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
   In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
   Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
   Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
   In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
   Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31654,"Arizona Crab Salad 2 tablespoons Ginger Soy Vinaigrette, recipe follows 2 hearts of palm, cut into thirds 1/2 cup baby greens 2 lavash crackers 4 ounces Crab Salad, recipe follows 2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream) 2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil) Fresh cilantro, for garnish 1 wonton wrapper, fried and seasoned with Cajun powder 1/2 cup soy or tamari sauce 1 1/2 cups rice wine vinegar 1 large clove garlic, diced 1 1/2 tablespoon diced ginger 1 large shallot, diced 16 ounces Dungeness crabmeat, picked over for shells 1 red pepper, diced 1 yellow pepper, diced 1 green pepper, diced 1 red onion, diced 6 tablespoons non-fat mayonnaise 1 tablespoon crab boil seasoning 1 tablespoon chili powder 1 tablespoon cumin powder 1 tablespoon curry powder 1 tablespoon ground coriander 3 tablespoons chopped fresh cilantro Salt and white pepper Ginger-Soy Vinaigrette, recipe above Instructions: Toss greens with Ginger Soy Vinaigrette. On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle. Place lavash cracker on top of the hearts of palm and the greens. Spoon Crab Salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp. Combine garlic, ginger, and shallot in a pan and saute until caramelized. Deglaze the pan with soy/tamari and vinegar, then strain. Combine all ingredients in a mixing bowl and mix until the salad is fully combined.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31655,"Apple Crisp 6 baking apples, peeled, cored, and cut into wedges 1 tablespoon lemon juice 1/2 cup sugar 2 tablespoons flour 1 1/4 cups flour 1/2 cup rolled oats 1/2 cup light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 12 tablespoons butter (1 1/2 sticks), chilled and cut into small pieces 1/2 cup nuts, coarsely chopped and toasted Instructions: Preheat the oven to 350 degrees F. For the fruit filling: In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside. For the topping: In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture. Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 31656,"The Peacemaker: Golden Fried Oyster and Shrimp Po-Boy with Hot Sauce-infused Mayonnaise, Lettuce, and Tomato 1/4 cup mayonnaise Hot sauce Red pepper White pepper Salt Canola oil, for frying 3 (1/2 ounce) oysters 3 (1/2 ounce) shrimp Flour, for dredging 2 pickle slices 1 (10-inch) roll, halved 1 slice lemon Instructions: Combine mayonnaise and hot sauce together to the consistency desired. Add red pepper, white pepper, and salt, to taste. Set aside. In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes. Place both bread halves on 12-inch platter. Spread mayonnaise mixture on top half of sandwich. Add fried seafood and pickles, garnish with lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 31657,"Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon 3 tablespoons vegetable oil 1 clove garlic, diced 7 ounces/200 g lean pork, finely sliced 10 1/2 ounces/300 g fresh thick purple rice noodle (refrigerated) 3 1/2 ounces/100 g cooked bamboo shoots 1 carrot, peeled and julienned 1 spring onion, sliced into 1 1/2-inch/4 cm pieces 1 teaspoon sugar 1/2 teaspoon pepper 1 teaspoon light soy sauce 1/2 tablespoon oyster sauce 1/2 tablespoon kecap manis (sweet soy) 1/2 tablespoon white vinegar Small handful bean sprouts, for serving Fresh coriander (cilantro), for serving Instructions: In a hot wok add oil, garlic and pork. Stir-fry for 2 minutes then add bamboo and stir fry for a further 2 minutes. Remove the pork and bamboo and set aside. Wipe the wok clean, add more oil, then wok toss the noodles for 2 minutes until slightly charred. Return the pork and bamboo to the wok, then add carrot, spring onion, sugar, pepper, light soy, oyster sauce, kecap manis, and vinegar and stir-fry for a further minute. Garnish with bean sprouts and coriander. ","[Shiraz, Pinotage, Tempranillo, GSM Blend]" 31658,"Champagne and Berry Soup 8 ounces/250g raspberries 8 ounces/250g strawberries 1/2 cup/100g sugar Juice of 1/2 lemon 1 pound/500g mixed soft fruits and berries, such as strawberries, raspberries, blackberries, blueberries
A handful fresh mint leaves, chopped Creme fraiche, optional, for serving 1 bottle (750ml) cold Champagne Instructions: Puree the raspberries and strawberries. Press through a sieve into a bowl. Add the sugar and lemon juice. Chill. To serve, stir the mixed fruit into the puree. Spoon into soup plates. Scatter the mint over the top. Set the creme fraiche on the table so everyone can add a dollop. Pass the bottle of Champagne and let everyone pour a glug into his bowl. Pour the rest of the bubbly into glasses. ","[Bubbly wines (Champagne, Prosecco, Cava), Pinot Grigio, Riesling]" 31659,"Smoky Orange Barbecue Chicken Sandwiches 1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling 1 small onion, chopped 3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it 1/4 cup orange juice concentrate 1 orange, zested and cut into wedges, for garnish 1 cup chicken broth 4 boneless, skinless chicken breasts Vegetable oil, for drizzling Grill seasoning or salt and freshly ground black pepper Romaine lettuce Sliced red onions 4 crusty rolls, split, toasted and buttered Red Cabbage, Beet and Currant Slaw Salad, recipe follows Crispy Topped Bacon and Green Onion Baked Beans, recipe follows 1 pound red cabbage, cored, shredded 1 can sliced beets, drained and sliced 1 cup walnut pieces 1/4 cup dried currants, a couple of handfuls 1/2 cup water 1 lemon, juiced 1/4 cup apple cider or white vinegar 2 tablespoons brown sugar 1/2 cup prepared red currant jelly 1/2 cup olive oil or vegetable oil Salt and freshly ground black pepper 6 slices bacon, chopped 1 cup plain bread crumbs 4 scallions, thinly sliced Coarse black pepper 2 (15-ounce) cans prepared barbecued baked beans, about 4 cups Instructions: Preheat a grill pan or griddle pan over medium high heat. Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer. Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes. To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans. Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days. Preparation time: 15 minutes Cooking time: 5 minutes Ease of preparation: easy In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste. Preheat oven to 425 degrees F. Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly. Preparation time: 5 to 10 minutes Cooking time: 15 minutes Ease of preparation: easy ","[Chardonnay, Pinot Noir, GSM (Grenache, Syrah, Mourvdre), Tempranillo]" 31660,"Bacon and Egg Rolls with Spicy Tomato Relish 4 large bacon slices, halved 4 eggs 1/2 cup heavy cream 1 pinch salt 1 tablespoon butter 4 soft bread rolls Arugula Spicy Tomato Relish, recipe follows 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 cloves garlic, thinly sliced 1 green capsicum pepper, seeded and finely diced 1 red capsicum pepper, seeded and finely diced 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 red cl, seeded and finely chopped
2 teaspoons tomato paste 1 pinch sugar 1 bay leaf 1 (14-ounce) can chopped tomatoes Sea salt and freshly cracked black pepper Instructions: Preheat an oven to 400 degrees F. Line a large baking tray with parchment paper. Arrange the bacon on the tray, and bake for 10 minutes or until crisp. Drain the bacon on paper towels. Meanwhile, whisk together the eggs, cream and salt. Melt the butter in a nonstick frying pan over high heat, taking care not to let it burn. Pour the egg mixture into the pan, and cook for 20 seconds, or until the eggs just set around the edge. With a wooden spoon, gently bring the egg from the outside of the pan and fold it over itself to the center. Leave the eggs to cook for another 20 seconds, and then fold them again in the same way. When the eggs are just set, remembering that they will continue cooking as they rest, remove the heat. Insert a couple bacon pieces into each bread roll and top them with some egg, arugula, and a spoonful of the tomato relish. Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for another 2 to 3 minutes. Add the capsicums and sweat, stirring occasionally, for 10 minutes or until soft. Add the spices, cl and tomato paste and cook, stirring, for 5 minutes. Add in the sugar, bay leaf and tomatoes. Bring the pan to a low simmer and cook for 40 minutes. Season with salt and pepper, to taste, before serving. Photo credit: Petrina Tinslay Photography ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 31661,"Buffalo Zucchini Fries Nonstick cooking spray 1/2 cup all-purpose flour Kosher salt 1/4 teaspoon cayenne pepper 2 large eggs, beaten 2 1/2 cups panko breadcrumbs (see Cook's Note) 1 pound zucchini (2 to 3 small to medium zucchini), cut into 3- inch-by-1/4-inch sticks 1/2 cup hot sauce, such as Frank's 3 tablespoons unsalted butter, cut into small pieces 1 tablespoon white vinegar 1/4 cup crumbled blue cheese 1/4 cup celery leaves Celery and carrot sticks (optional) Instructions: Adjust 2 oven racks to the top and bottom third of an oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour, 1/2 teaspoon salt and cayenne in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the breadcrumbs and 1/2 teaspoon salt in a third large plastic bag. Add about half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb and repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Meanwhile, make the Buffalo sauce: Combine the hot sauce, butter and vinegar in a small saucepan and heat over medium, stirring, until all of the butter has melted and the sauce is warm. Set aside and keep warm. Arrange the fries on a platter and drizzle them with the Buffalo sauce. Sprinkle the blue cheese and celery leaves over the top. Serve with celery and carrot sticks if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31662,"Panini Under a Brick 4 par-baked ciabatta rolls 1 pound left-over roast pork 1/2 pound smoked ham or Canadian bacon 4 slices smoked provolone cheese Olive salad (recipe to follow) 2/3 cup chopped green olives 1 teaspoon Sambal Oelek 2 tablespoons, chopped dill pickles 1 rib celery, chopped 1 cup cabbage, sliced thin then roughly chopped 1 heaping tablespoon finely minced onion of your choice 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chopped parsley Instructions: Mix everything in a bowl, cover and refrigerate until ready to make sandwiches. Assembly Pre-heat the oven to 400 degrees F. Slice the ciabattas in half and layer 1/4 of the roast pork into each, followed by 1/4 of the ham, then cheese (if using) and finished with the olive salad. Put the top on each ciabatta and wrap each one individually in foil. Place the sandwiches on a baking tray, place a slight smaller baking tray then place foil-wrapped brick on top of sandwiches (you will need 2 bricks). Bake for about 20 minutes until the sandwiches are crunchy on the outside, gooey in the middle. Unwrap immediately and serve. Cooking Under a Brick Cooking anything under a brick sounds odd at first, but it's really a useful tool for sandwiches, boneless chicken pieces, burgers, steaks, even shrimp-anything that is dense enough not to fall apart beneath the weight of the brick (which typically weighs about 4 1/2 pounds). What the brick does for chicken breast is compress the chicken so that it cooks uniformly, making all surface area golden and crispy. A foil wrapped brick is great to use on sandwiches in place of a Panini press because it does the same thing as the expensive appliance. Using a brick as a Panini press works great in a small toaster oven, too. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31663,"Metropolitini Ice 8 ounces gin 1-ounce bourbon 1-ounce orange liqueur Maraschino cherries, for garnish Instructions: In a pitcher filled with ice, add the gin, bourbon, and orange liqueur. Stir well. Strain into martini glasses. Garnish with a cherry. Serve promptly. ","[Gin, Bourbon, Orange Liqueur]" 31664,"Elvis-Inspired Peanut Butter \Brunch\ Parfait 3 cups whole milk 1/3 cup granulated sugar 1/4 cup cornstarch 1/8 teaspoon kosher salt 3 large egg yolks, beaten 3/4 cup smooth peanut butter 6 slices bacon 1/4 cup pure maple syrup 1 1/2 cups heavy cream 3 tablespoons confectioners' sugar 15 butter waffle cookies, such as Jules Destrooper, lightly crushed (about 2 cups) 3 small bananas, sliced into rounds about 1/8-inch thick Instructions: Heat 2 3/4 cups of the milk in a large saucepan over medium until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl. Press plastic wrap directly onto the surface and chill until set, at least 4 hours. Preheat the oven to 350 degrees F with a rack set on the middle shelf. Line a baking sheet with parchment paper. Place the bacon on a cooling rack set over a baking sheet. Brush both sides of the bacon with the maple syrup. Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20 to 25 minutes. Place on the lined baking sheet and cool completely. The bacon will continue to crisp as it cools. Break each piece of cooled bacon in half. Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to soft to medium peaks. Refrigerate until ready to use. To assemble, loosen the chilled pudding by whisking it until smooth and creamy. Spoon 1/4 cup of the pudding into the bottom of a 10- to 12-ounce glass. Layer in this order: 1/4 cup crushed waffle cookies, half of a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding and a light sprinkle of additional crushed waffle cookies. Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31665,"Tuscan Olive Harvest Ribolita 3 (12-ounce) jars cannellini beans 1/2 cup extra-virgin olive oil, divided 1/2 pound smoked ham hock or 1/2 pound chunk prosciutto 3 cloves garlic, chopped, plus 1 whole clove 6 cups water, divided 1 sprig fresh thyme 1 sprig fresh rosemary 1 leek, white and light green only, minced and rinsed 1 yellow onion, minced 1 carrot, small diced 1 celery stalk, small diced 2 bay leaf 1 pound Tuscan black cabbage, chopped 1/2 pound napa cabbage, chopped 3/4 cup, tomato puree 6 slices Italian bread, sliced 1/2-inch thick Freshly grated Parmesan Instructions: Preheat oven to 375 degrees F. Drain beans in a colander and gently rinse under cold water. With 3 tablespoons of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 cups cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs. In a soup pot add 1/4 cup oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 cups water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones. Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil. When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 31666,"Peking Duck Spring Rolls 3 cups cooked Peking duck, meat shredded and crispy skin reserved, recipe follows 6 tablespoons hoisin sauce 6 tablespoons superfine sugar 2 tablespoons sesame oil 1 tablespoon dark soy sauce 1 tablespoon cornstarch 24 rice paper spring roll wrappers 3 scallions, julienned 1 hothouse cucumber, seeded, cut into 2-inch pieces and julienned One 5 to 6-pound whole duck Sea salt Freshly ground white pepper 6 tablespoons honey 4 tablespoons Chinese five-spice powder 2 tablespoons dark soy sauce 2 tablespoons brown sugar 1 tablespoon cornstarch 6 tablespoons hoisin sauce 6 tablespoons superfine sugar 2 tablespoons sesame oil 1 tablespoon dark soy sauce 1 package Chinese/Mandarin-style pancakes, to serve 3 scallions, sliced into long thin strips, for garnish 1 cucumber, cored and sliced into long thin strips, for garnish Instructions: If the duck skin is no longer crisp, place on a baking sheet in a 400 degree F oven for 10 to 15 minutes to re-crisp. Cut the skin into thin strips. To make the sauce, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, stir together the cornstarch and 2 tablespoons water in a small bowl. Add to the pan and stir well to thicken. Set aside and let cool.
Place 1 rice paper wrapper in a shallow bowl of hot water until softened, and then lay on a damp tea towel. In the center of the wrapper, add some duck, crispy skin, scallions and cucumber. Fold in the sides of the wrapper, fold up the bottom and then roll. Repeat with the remaining wrappers and duck. Serve immediately with the sauce for dipping. For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook. In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
Preheat the oven to 350 degrees F.
Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31667,"Small-Batch Green Bean Casserole 1 tablespoon unsalted butter, at room temperature 8 saltines Kosher salt and freshly ground black pepper 1 cup canned fried onions (about 2 ounces) Kosher salt and freshly ground black pepper 12 ounces fresh green beans, ends trimmed, cut into about 1 1/2-inch pieces 2 tablespoons unsalted butter 8 ounces white button or cremini mushrooms, stems trimmed, sliced 1/4 inch thick 1 small onion, finely chopped 1 medium clove garlic, minced 1/4 teaspoon dried thyme 2 teaspoons all-purpose flour 1/3 cup low-sodium chicken broth 1 cup half-and-half Instructions: For the topping: Add the butter to a large bowl. Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. Season with salt and pepper. Add the fried onions and mix together. For the beans: Preheat the oven to 375 degrees F.
Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt and the beans. Cook until bright green and only slightly crunchy, about 3 minutes. Drain the beans into a colander and rinse with cold water to cool quickly. Set aside to drain further in the colander.\u202f
Add the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Stir in the broth and reduce the heat to medium. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.
Arrange the beans in a 9-inch pie plate. Pour the mushroom mixture over the beans and mix to coat as well as you can. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31668,"Grilled Chicken With Redeye BBQ Sauce One 3-pound whole chicken, split in half Kosher salt and freshly cracked black pepper 1 tablespoon extra-virgin olive oil 1 cup your favorite barbecue sauce 4 ounces brewed coffee or cold brew or 2 tablespoons instant espresso powder Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute. Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
(Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining: ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 31669,"Crispy Hash Browns with Smoky Sauce 1/2 cup sour cream 2 tablespoons chopped fresh parsley
2 teaspoons smoked paprika
2 teaspoons sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
4 small russet potatoes, peeled 1 small onion, grated
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil Instructions: Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper. For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water. In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir. Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 31670,"Roasted Squash Salad 1 small acorn squash (preferably 1 pound), seeded 1 small butternut squash, peeled and seeded
1/4 kabocha squash, seeded
2 teaspoons honey
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper 1 cup Brussels sprouts
1/4 cup pepitas
2 tablespoons pumpkin seed oil
2 tablespoons lemon juice
4 cups arugula leaves
1 tablespoon pomegranate seeds
Shaved Parmesan cheese, for garnish
Instructions: Preheat the oven to 350 degrees F. Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes. Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes. Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes. In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture. To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 31671,"Baby Food Perfect Puree 1/2 cup unsalted water 1 pound frozen organic peas or desired vegetable Instructions: In steamer, bring unsalted water to a boil and add the frozen peas to a steamer basket. Steam for 5 minutes. Remove from heat and puree the peas in a blender. Place the puree into ice cube trays and freeze. Defrost as needed. ","[Chardonnay, Sauvignon Blanc, Riesling]" 31672,"Simple White Sangria 1 part DeKuyper? Peachtree 3 parts white wine Chopped peaches & other seasonal fruit (optional) Carbonated water (optional) Instructions: Mix DeKuyper® Peachtree Schnapps & wine in a glass or pitcher. Add ice & stir gently. Optional: Top with chopped fruit &carbonated water. Drink smart&reg DeKuyper® Cordials & Liqueurs, 15%-50% ALC./VOL. ©2012 John DeKuyper & Son, Frankfort - Clermont, KY Sauza® Tequila, 40% ALC./VOL. ©2011 Sauza Tequila Import Company, Deerfield, IL ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 31673,"Ice Cream Sandwich Cakes 4 tablespoons unsalted butter, plus more for the pans 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup Dutch-process cocoa powder 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1/2 cup brewed coffee (not espresso) 1/2 cup buttermilk 1 large egg 1 teaspoon vanilla extract 3 pints ice cream (any flavor) Instructions: Preheat the oven to 325 degrees F. Line the bottom of two 8-inch-square metal baking pans with parchment paper and lightly butter the paper. Sift the flour, baking powder, baking soda and salt into a bowl, then whisk to combine. Melt the butter in a saucepan over medium heat. Add the cocoa powder and whisk until dissolved, about 1 minute. Transfer to a bowl and whisk in both sugars until combined. Add the coffee, buttermilk, egg and vanilla and whisk until smooth. Whisk in the flour mixture until just combined. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15 to 20 minutes. Cool slightly in the pans, then invert onto a rack to cool completely. Transfer the cakes to a baking sheet lined with parchment paper, cover with plastic wrap and freeze until firm, about 1 hour. Remove the ice cream from the freezer to soften, 10 to 20 minutes. Clean and dry the baking pans, then line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop all of the ice cream into one of the pans, packing it to make an even 1-inch-thick layer; smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, at least 1 hour. Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake to cover it and freeze until firm, about 1 hour. When ready to serve, unwrap the cake and cut into 9 squares. Cut each square in half to make 2 rectangles or triangles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31674,"Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts 1 tablespoon grapeseed oil 2 cloves garlic, lightly crushed with the side of a knife blade and minced 4 scallions, white and tender green parts only, sliced on the bias 1 cup sun-dried tomatoes (oil-packed or re-hydrated in water if dry packed), cut into 1/4-inch pieces 1 tablespoon red wine vinegar 1 teaspoon beef base stirred into 1 cup water (part of which should be the soaking liquid if re-hydrating the sun-dried tomatoes) 2 tablespoons butter, cubed 1 pint (about 8) Brussels sprouts, tough outer leaves removed and halved 1/2 pound bacon 2 tablespoons butter 1/2 teaspoon paprika Salt and freshly ground black pepper 6 garlic cloves, lightly crushed with the side of a knife blade and minced 1 tablespoon cracked black pepper 4 (6-ounce) filet mignon steaks or 8 (3-ounce) steaks if serving as part of a duo plate Salt and freshly ground black pepper 1 tablespoon grapeseed oil Instructions: To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half. Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak. Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water Preheat oven to 425 degrees F. Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.) Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky. Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 31675,"Speckled Egg Pretzel Nest 40 pieces DOVE? Brand Milk Chocolate Eggs 4 cups pretzel sticks 24 pieces Starburst Jelly Beans or M&M'S? Brand Peanut Butter Eggs Instructions:

1. Place about 10-12 DOVE® Brand Milk Chocolate Eggs in a metal bowl.
2. Place the bowl over simmering water and stir until the chocolate is melted. Remove the bowl from the saucepan and slightly cool the chocolate by adding 2-3 more DOVE® Brand Milk Chocolate Eggs and stirring until smooth.
3. Add 1 cup of pretzel sticks to the melted chocolate and stir carefully until the pretzel sticks are completely covered with melted chocolate.
4. Form small nests and use extra chocolate to drizzle over the top of the nest.
5. Repeat process above to make remaining 3 nests.
6. Place in the refrigerator for approximately one hour, then fill with M&M'S® Brand Peanut Butter Eggs. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 31676,"Plancha Grilled Striped Bass with Creamed Kale, Blanched Garlic Puree and Wheat Berries with Tomato Puree 1/2 cup wheat berries 1 tablespoon coarsely chopped fresh chives 1 tablespoon coarsely chopped fresh parsley 30 cloves garlic, peeled and trimmed 2 to 3 cups clam stock, homemade or store bought 1/4 cup local honey Salt 1 thick 6-ounce striped bass fillet, skin on 1/4 cup fresh parsley leaves 3 sprigs fresh lemon thyme 3 sprigs fresh thyme 1 Meyer lemon, thinly sliced 1 shallot, sliced Salt 2 tablespoons extra-virgin olive oil
   1/4 cup extra-virgin olive oil 1 heaping tablespoon Dijon mustard 1 teaspoon freshly grated ginger
   3 plum tomatoes, cored and coarsely chopped 1 Meyer lemon, zested and juiced 1 Meyer lemon, zested and juiced
   Salt and freshly ground black pepper Salt and freshly ground black pepper
   2 tablespoons olive oil 1/4 cup sliced leeks, washed 1 tablespoon minced shallot 1 teaspoon minced garlic
   1 bunch kale, stems removed and leaves shredded 1/4 cup chicken stock 1/2 cup heavy cream Salt 1 cherrystone clam Fried crispy kale (chiffonade, fried in oil and seasoned with salt) Fried crispy kale (chiffonade, fried in oil and seasoned with salt)
   cl oil, store bought or homemade Micro greens Instructions: For the wheat berries: Place the wheat berries in a saucepan. Cover with 4 quarts water and keep over low heat until the wheat berries soften and burst, about 2 hours.
   For the blanched garlic puree: In a medium skillet over medium-high heat, add the garlic, clam stock and honey. Bring to a boil and allow to cook until the garlic softens, about 30 minutes. Remove from the heat, put the garlic into a food processor and puree, adding some of the stock as needed in 1 tablespoon increments. Taste and season as needed. If desired, pass the puree through a fine mesh strainer and set aside until ready to serve.
   For the striped bass: Put the fish into a container and add the parsley, lemon thyme, thyme, lemons and shallots. Cover and set aside for 20 minutes or up to 2 hours in the refrigerator.
   For the tomato puree: Place the olive oil, mustard, ginger, tomatoes, and lemon zest and juice into a blender and process until smooth. Taste and adjust seasoning as needed. Set aside until ready to serve.
   For the creamed kale: Place a medium skillet over medium-high heat and add the oil. Once heated, add the leeks, shallots and garlic and saute until slightly translucent, 2 to 3 minutes. Add the sliced kale and toss to combine. Add the chicken stock and allow the kale to cook down slightly, about 5 minutes. Add the cream and cook until reduced slightly, another 2 minutes. Remove from the heat and place into a food processor. Process until pureed (or until desired consistency). Taste and season as needed. Keep warm until service.
   When ready to grill, preheat a griddle (la plancha) over medium-high heat and the oven to about 400 degrees F. Remove the fish from the marinade and sprinkle with salt. Heat the oil on the griddle, and when hot, place the fish on the griddle, skin-side down, and sear. Do not move the fish. Allow it to sear until the skin is crispy and allows you to remove it from the griddle, 4 to 5 minutes. Put into an oven-safe dish, skin-side up, and place into the oven to finish cooking through, another 3 to 5 minutes. Cook time will vary here depending upon the thickness of the fillet - keep an eye out.
   Drain the wheat berries of any water and toss with 2 to 3 tablespoons tomato puree and the chives and parsley. Taste and season if needed.
   For plating: Place 1 cherrystone clam either on a grill or on the griddle over high heat and cook until opened, about 2 minutes.
   Meanwhile, spoon 1 tablespoon garlic puree on the plate. Top with the wheat berries, creamed kale and grilled striped bass. Serve the clam alongside. Garnish the plate with fried crispy kale, cl oil and micro greens if desired.
   ","[Pinot Noir, Sauvignon Blanc, Chianti, Grenache]" 31677,"Watermelon Juice 1/2 seedless watermelon (about 6 to 7 pounds), cut into cubes 16 ice cubes 1 liter lemon-flavored soda Instructions: In a blender puree the about half the watermelon with 8 ice cubes. Slowly add half the lemon soda to the blender. Pour into glasses. Repeat with the remaining ingredients. ","[Riesling, Moscato, Vinho Verde]" 31678,"Skeleton Hand Pudding 2 tablespoons meringue powder 2 tablespoons water, plus more if needed 1/4 teaspoon pure vanilla extract 1 cup confectioners' sugar 4 cups whole milk 1 cup granulated sugar 6 tablespoons unsweetened Dutch-process cocoa powder 1/4 cup cornstarch 1/2 teaspoon salt 4 large egg yolks 8 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract Crushed chocolate wafer cookies, for topping Instructions: Make the icing hands: Line 3 baking sheets with parchment paper. Beat the meringue powder and water in a large bowl with a mixer on medium speed until medium glossy peaks form, 3 to 4 minutes. Beat in the vanilla. Gradually beat in the confectioners' sugar until the icing is thick and stiff peaks form; add more water, 1/2 teaspoon at a time, if the icing is too thick to pipe. Transfer to a pastry bag fitted with a 1/8-inch round tip. Pipe hands (2 1/2 inches tall and 1 1/2 inches wide) onto the prepared baking sheets. (Do not press the pastry tip against the baking sheet -- the hands might break.) Pipe and fill a 1-inch triangle \anchor,\ pointed-side down, at the bottom of each hand. Pipe knuckles onto each finger. Reserve the remaining icing in a resealable container to fix any broken bones. Let the hands dry overnight. Make the pudding: Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a large saucepan until smooth. Cook over medium heat, whisking occasionally, until thickened slightly, about 15 minutes. Whisk the egg yolks in a medium bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks, then pour the mixture into the saucepan. Continue to cook over medium heat, whisking, until thickened, about 9 minutes. Remove from the heat and whisk in the chocolate until melted and smooth. Whisk in the butter and vanilla. Divide the pudding among 12 small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 2 hours or overnight. Loosen the hands from the parchment with an offset spatula. Use the reserved icing to repair any broken bones. Gently press the hands into the pudding cups and sprinkle with crushed cookies. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 31679,"Buona Lisa Pizza 1/2 cup thin strips roasted yellow or red peppers 10 cherry tomatoes, halved 1/4 cup sliced fresh basil 3 cloves garlic; 1 minced, 2 sliced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound pizza dough, thawed if frozen All-purpose flour, for dusting Cornmeal, for dusting 6 ounces mozzarella cheese, shredded (about 1 1/2 cups) 3 ounces provolone cheese, shredded (about 3/4 cup) 2 tablespoons pine nuts, toasted 4 ounces goat cheese, crumbled Instructions: Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500. Toss the roasted peppers, tomatoes, basil and minced garlic with 1 tablespoon olive oil in a bowl; season with salt and pepper. Cook the sliced garlic in the remaining 1 tablespoon olive oil in a small skillet over medium-high heat until golden, about 1 minute. Cool slightly. Stretch or roll out the pizza dough into a 12-to-14-inch round on a lightly floured surface. Generously dust a pizza peel or another inverted baking sheet with cornmeal and place the dough on top. Drizzle with a little of the garlic oil and season with salt. Top with the mozzarella, provolone and tomato-pepper mixture, then sprinkle with the pine nuts and sliced garlic. Slip the pizza onto the preheated pizza stone or baking sheet and cook until the crust is golden and crisp and the cheese is melted, 10 to 15 minutes. Top with goat cheese before slicing. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 31680,"Mango Margarita Finely grated zest of 1 lime plus 3/4 cup fresh lime juice, plus wedges for garnish Kosher salt 6 ounces tequila 8 ounces orange liqueur 4 cups frozen mango chunks Instructions: Combine the lime zest and 1 tablespoon salt on a small plate. Moisten the rim of 4 glasses with lime wedges; dip in the salt mixture. Puree the tequila, orange liqueur, lime juice, frozen mango and 2 cups ice in a blender until smooth. Pour into the prepared glasses and garnish with lime wedges. ","[Tequila, Orange Liqueur, Moscato, Sauvignon Blanc]" 31681,"Light Citrus Cheesecake Crisco? Original No-Stick Cooking Spray 1 cup graham cracker crumbs 1/4 cup sugar
   3 (8 oz.) packages low fat cream cheese (NOT tub cream cheese) 2 tablespoons Pillsbury BEST? All Purpose Flour 1 (14 oz.) can Eagle Brand? Fat Free Sweetened Condensed Milk 2 teaspoons vanilla extract 2 teaspoons grated lemon peel
   2 teaspoons grated orange peel
   3/4 cup fat free, cholesterol free egg substitute product Instructions: HEAT oven to 325 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray. Combine graham cracker crumbs and sugar. Sprinkle evenly on bottom of pan. BEAT cream cheese until fluffy in large bowl. Slowly add flour, mixing well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product. Mix just until blended. Pour filling into pan. BAKE 40 to 45 minutes or until center is set. Cool 10 minutes. With thin knife, carefully loosen cheesecake from side of pan. Cool completely. Chill. Calories 271,Total Fat Grams11.2,Calories From Fat 271,Saturated Fat Grams 6.5,Saturated Fat Grams Pct DailyValue 33,CholesterolMilligrams 35,SodiumMilligrams 265,Sodium Milligrams Pct Daily Value 11,Potassium Milligrams 160,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 30.8,Total Carbohydrates Grams Pct Daily Value 10,Dietary Fiber Grams 0.3,Dietary Fiber Grams Pct Daily Value 1,Sugars Grams 25.6,Protein Grams 10.5,Protein Grams Pct Daily Value 21,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 4,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 11,Magnesium Pct Daily Value 3,
   **Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31682,"Batter-Fried Shrimp 1 lb. large shrimp, U 16-20 size 3 eggs 1/2-tsp. extra-virgin olive oil 1 Tbs. parsley, minced 1 clove garlic, minced 1 pinch saffron 1/4-tsp. baking soda 1/2-tsp. Gray salt 1 cup all-purpose flour pinch of freshly-ground black pepper Instructions: Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated. In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31683,"Coffee and Milk Thumbprints 1 3/4 cups whole milk 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/3 cup packed dark brown sugar 1/4 cup ground coffee beans (preferably freshly ground) 1 large egg, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons turbinado sugar Instructions: Make the milk jam: Whisk the milk and granulated sugar in a large microwave-safe bowl until dissolved. (The bowl should be at least 3 quarts to prevent the milk from overflowing.) Microwave 10 minutes, then stop and whisk. Microwave 10 more minutes, whisking halfway through. The mixture should be thick, bubbling and dark ivory in color. If it is still loose, continue microwaving in 1-minute intervals until thickened. Whisk in the vanilla until smooth. You should have about 1/2 cup; the mixture will continue to thicken as it cools. Make the cookies: Whisk the flour, cinnamon, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and ground coffee in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Roll heaping tablespoonfuls of dough into 1-inch balls. (If the dough is too soft to roll, refrigerate about 20 minutes.) Dip the tops of the dough balls in the turbinado sugar, then make a 1/2-inch indentation in the center of each with the handle of a wooden spoon. Place on a large plate and refrigerate until firm, at least 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line 2 baking sheets with parchment paper. Arrange the dough balls about 2 inches apart on the pans. Bake, switching the pans halfway through, until the cookies are set around the edges (but not browned) and the centers are still soft, 12 to 14 minutes. Remove from the oven and re-indent the center of each cookie with a 1/2-teaspoon measuring spoon. Fill each indentation with 1/2 teaspoon of the milk jam. Transfer the cookies to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31684,"Lemon Meringue Martini 4 small yellow or white meringues 4 shots limoncello liqueur, plus 1 shot for riming glasses 4 shots vanilla vodka (recommended: Smirnoff) 1/2 cup lemonade Instructions: In a plastic food storage bag, crush the meringues with a rolling pin or your hands. Put the crumbs onto a plate and pour some water onto another plate. Put a shot of the limoncello in a small plate. Dip the rim of a martini glass into the limoncello, shaking off any excess, then into the meringue crumbs. Repeat with 3 more glasses and set aside while you make the drink. In a pitcher filled with ice, pour in the 4 shots of limoncello, the vodka and the lemonade and stir. Strain the drink evenly into the 4 prepared glasses and serve. ","[Prosecco, Sauvignon Blanc, Ros]" 31685,"Sparkling Cherry Juice 1 pound sour cherries, washed and pitted 2 pounds sugar 1/2 pint water Sparkling water Instructions: Place the cherries in a saucepan off the stove, pour the sugar over the top and let them sit for 2 hours. Add the water, and stir to mix the cherries, sugar and water together until the sugar dissolves. Bring the cherry mixture to a boil, reduce the heat and simmer for 15 minutes. Strain liquid into another pan, pressing cherries with a spoon to extract all the liquid, and discard the cherries. Simmer the liquid over low heat until it is syrupy and coats the back of a spoon. Remove from heat and let cool. Pour syrup in a jar and store in the refrigerator. To serve, place 1 to 2 tablespoons of syrup in each glass, fill glasses with chilled sparkling water and stir to mix. ","[Prosecco, Cava, Brut Ros]" 31686,"Emeril's Tchouptail 1 3/4 ounces rum, such as Sammy Hagar's Beach Bar Rum 1/2 ounce Licore Strega 1 ounce Perfect Puree of Napa Valley Beverage Artistry series Thyme and Citrus blend 1/2 ounce fresh lemon juice, strained 1/4 ounce elderflower syrup, such as Monin 3 dashes orange flower water 3/4 ounce pasteurized egg whites Fresh thyme sprig, for garnish Instructions: Combine the rum, Licore Strega, puree, lemon juice, elderflower syrup, flower water and egg whites in a mixing glass or tin and dry shake (without ice) for approximately 10 seconds. Add a scoop of ice and again shake for 10 to 15 seconds. Strain the contents into a double old-fashioned glass or oversize tumbler over ice. Garnish with the thyme. ","[Rum, Elderflower Syrup, Orange Flower Water]" 31687,"Chocolate Chunk Cookies 2 1/4 cups flour 1/4 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract 1 egg 1 tablespoon light cream 1 12-ounce package semisweet chocolate chips (2 cups) Instructions: Preheat oven to 350 degrees F. Combine flour and baking soda. In a large bowl with an electric mixer cream butter with sugars until fluffy; add vanilla and mix well. Beat in egg and cream. On low speed gradually add flour mixture, beating until mixed. Stir in chocolate chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten cookies slightly with back of a fork. Bake 12 to 13 minutes; cookies will still feel soft. Cool for 2 minutes on cookie sheets, then remove to wire racks to cool completely.; ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31688,"Kaleidoscope Crudite Broccoli florets Carrot sticks Celery sticks Scallions Red bell pepper strips 1 pint sour cream 1 clove of garlic, minced Juice of 1/4 lemon 1/2 teaspoon salt or to taste 1/2 teaspoon freshly ground black pepper or to taste 2 tablespoons brunoise of green, yellow and red bell pepper Instructions: Combine sour cream, garlic, lemon juice, salt and pepper. Refrigerate for 1 hour and up to 8 hours. When ready to serve top with peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31689,"Peanut Butter and Jelly Puppy-Pate 1 cup peanut butter 1/2 cup cooked instant brown rice 1 tablespoon peanut oil 1/2 cup blueberries 1 cup water Instructions: For Peanut Butter Pate: In a medium-sized bowl mix together the peanut butter and the cooked brown rice. Incorporate the mixture until thick enough to mold. Set the bowl in the refrigerator until chilled, about 15 minutes. When the mixture is cold, remove it from the refrigerator. Lightly grease the inside wall of a ring mold with peanut oil. Put the ring on a sheet of parchment paper set on a flat surface. Fill the ring with the peanut butter mixture. Gently lift the ring from the parchment paper. The peanut butter pate should hold a perfectly circular shape. Re-grease the ring mold and repeat until all the mixture has been used. Refrigerate the pate until ready to serve. For the Blueberry Puree: Bring the blueberries and water to a boil in a small saucepan over medium heat. Lower the heat and let the berries reduce for about 10 minutes. Transfer the berries and most of the water to a blender. Blend on a low setting for about 30 seconds. Pour the puree into a small dish and refrigerate until chilled. Before serving, remove the pates from the parchment paper with a spatula and arrange on a serving dish. After plating, dab a little of the blueberry puree on top for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31690,"Seared Tuna with Basil Oil 4 quarts water Salt 2 cups packed basil leaves 1 cup plus 1 teaspoon olive oil 4 (6-ounce) sashimi grade tuna steaks 1/4 teaspoon pepper 1 lemon, zested and juiced Instructions: Bring 4 quarts water to a boil and add 3 tablespoons salt. Set up an ice bath. Blanch basil for 2 minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes, drain, then squeeze excess water from basil. Blend basil and 1 cup olive oil in a blender until well mixed. Strain in a coffee filter or cheesecloth. Heat cast iron pan over high heat until very hot. Season tuna with salt and pepper. Brush lightly with olive oil. Place steaks in pan and cook until bottom is brown and crusty, about 3 minutes. Flip tuna and cook for 1 minute. (Tuna will be just seared on the outside and raw in the middle.) Remove to a plate. Drizzle with basil oil and garnish with lemon juice and zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31691,"Lentil Soup with Kale and Sausage 2 tablespoons EVOO, plus more for drizzling 1 pound hot or sweet Italian sausage, casings removed 4 cloves garlic, finely chopped 2 fresh bay leaves 2 stems fresh rosemary 1 carrot, finely chopped 1 large or 2 medium onions, chopped 1 potato, peeled and cut into small dice 2 tablespoons tomato paste 1 bunch black kale, stemmed and chopped A few gratings fresh nutmeg 1/2 cup dry white or red wine 6 cups chicken stock 1 1/4 cups brown lentils Shaved Pecorino cheese, for serving Instructions: Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid). Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves. Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 31692,"Szechuan Beef Tenderloin Stuffed with Peking Duck 1 pound edamame (immature soybeans in their pods) 2 cups chicken stock 2 cups glutinous rice (sushi rice from the Asian section of store) 3 3/4 cups cold water 2 teaspoons salt 1 tablespoon minced fresh tarragon leaves 1/3 cup rice wine vinegar 4 tablespoons butter 1 ready cooked Peking duck (from a Chinese restaurant or vendor) 2 scallions, white and tender green parts only, cut thinly on the bias 1 tablespoon hoisin sauce 1 tablespoon Ming's Ginger Soy Syrup, recipe follows 6 (4 to 6-ounce) filet mignon steaks 1/2 cup wasabi peas 2 tablespoons red, green and black peppercorns 1 teaspoon kosher salt 1/2 cup demi-glace Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 liter canola oil, or enough as needed to deep-fry 12 baby carrots Grapeseed oil (as needed to lightly coat pan) 3 tablespoons minced garlic (about 6 to 9 garlic cloves) 2 tablespoons peeled, minced fresh garlic root (about a 1 1/2 to 2-inch piece 1 bunch scallions (white and tender green parts only), sliced Kosher salt and freshly ground black pepper 1 cup naturally brewed soy sauce 1 cup honey 2 limes, juiced Instructions: For the edamame: Add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and add to a pot (reserving about 1/2 cup for texture in a separate bowl) along with chicken stock. Set aside until needed, at which time you will heat and then puree just before serving.; For the rice: Rinse rice in strainer under cold water. Add rice, 3 3/4 cups cold water and salt to a saucepot. Cover and let soak for a half hour. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in tarragon, vinegar, and cover with a clean damp kitchen towel and keep at room temperature.; For the stuffing: Remove the meat from the Peking duck, reserving the skin and bones in a saute pan. Finely shred enough duck meat to make 6 tablespoons shredded duck, and place in a mixing bowl. Stir in scallions, hoisin sauce, and ginger soy syrup and set aside at room temperature until needed.; For the filet mignon: Cut a slit in the top center of each steak to hold the stuffing. With a spice grinder, with a mortar and pestle (if you are strong and persistent), or with a coffee grinder dedicated to grinding spices, pulverize the wasabi peas, peppercorns, and salt, together. Stuff the steaks with even amounts of the duck mixture and tie up with butcher's string to help them keep their shape through the searing process. Coat each filet with the wasabi/peppercorn mixture and set aside briefly. Return to the edamame and heat the beans and chicken stock over medium-high heat until the chicken stock is reduced by half. Remove from heat and keep warm. For the sauce: To the pan of duck skin and bones, add enough water to cover and the demi-glace. Cook until the liquid is reduced by half and strain through a chinois. Discard the skin and bones. Season the reduction with salt and pepper, to taste. Transfer to a small bowl and keep warm by nesting the bowl in another bowl of hot water.; To cook the filet mignon: Preheat oven to 375 degrees F. Heat 1 tablespoon of the grapeseed oil over medium-high heat in a saute pan with oven safe handles (reserving the other tablespoon of oil). When the oil begins to shimmer add the steaks to the pan, stuffed side down first, and sear, leaving undisturbed for the first 2 minutes or so to let the caramelization process begin to allow the stuffing to integrate into the meat and to prevent tearing the beef. Add the reserved grapeseed oil and flip the steaks, searing the other side in the same way, leaving undisturbed for about 2 or 3 minutes. Transfer to the oven to finish to an internal temperature of 125 degrees F as measured with an instant-read thermometer, about 8 to 15 minutes depending on the thickness. Remove from oven and let carryover cook to about 132 degrees F for medium-rare, or cook to your liking. When you have placed the filet mignon in the oven, puree the edamame with an immersion blender and toss in the reserved whole beans for texture. Cover and keep warm. Remove steaks from oven, if done, and let rest as indicated above. For the rice: Using a 3-inch circle cutter, form the sushi rice into \cakes.\ Melt the butter in a large skillet over medium-high heat and lightly fry the rice circles until golden brown on each side. Leave each side undisturbed for the first 2 to 3 minutes to prevent the \cakes\ from breaking apart. For the carrots, heat the canola oil in a saute pan and deep-fry carrots. Spoon some edamame puree in the left center of serving plate and some duck essence (sauce) on the right center of plate. Place a sauteed circle of rice in the center topped with a stuffed steak and 2 fried carrots on the very top. In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator. Yield: about 2 cups or 32 servings of 1 tablespoon each. ","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 31693,"Four Seasons Pizza: Pizza Quattro Stagione Pizza Dough, recipe follows 2 cups grated mozzarella 2 cups grated Fontina 6 ounces button mushrooms, sliced 3 tablespoons olive oil Salt and pepper 1/2 pound steamed clams (Manila or Littleneck) 1 tomato 8 thin slices prosciutto, cut into julienne 1 1/2 cups Tomato Sauce, recipe follows 2 tablespoons basil, chiffonade 1 tablespoon grated Parmesan 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing 2 tablespoons olive oil 1 small onion, minced 3 cloves garlic, minced 1 tablespoon tomato paste 2 pounds Roma tomatoes, peeled, seeded, and diced 1 cup homemade Chicken Stock or store-bought, heated, recipe follows 3 ounces butter, cut into small pieces 1/4 cup basil, chiffonade Salt and freshly ground black pepper 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium carrot, peeled, trimmed, and cut into 1-inch slices 1 medium onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed, and cut into 1-inch slices 1 small leek, cleaned, trimmed, and cut into 1-inch slices 1 sprig fresh thyme 3 sprigs fresh parsley with stems 1 bay leaf 1/2 teaspoon whole white peppercorns Instructions: Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape.
   Preheat oven with pizza stone to 500 degrees F.
   Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve.
   To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10-inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons.
   Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.
   Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown.
   Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
   In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
   Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
   Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
   Yield: 4 (8-inch) pizzas In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
   Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
   Yield: 2 1/2 cups Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
   Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
   Yield: about 2 quarts
   Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!,\ Random House, 2000 ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 31694,"Dry Fried String Beans 1/4 cup oyster sauce 1/4 cup soy sauce 1/4 cup sugar 1 cup chicken stock 3 tablespoons vegetable oil Double-blanched garlic, recipe follows 16 ounces haricots verts, stems removed 4 cups vegetable oil, for frying 3 heads garlic Kosher salt Instructions: Combine oyster sauce, soy sauce, sugar, and stock in a small bowl. In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze. In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions. Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed. Yield: 3/4 to 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31695,"15-Minute Chicken Scaloppini with Artichokes Kosher salt and freshly ground black pepper 1 cup all-purpose flour 4 chicken cutlets (about 4 ounces each) 1/4 cup extra-virgin olive oil 1/2 bunch fresh flat-leaf parsley 8 ounces angel hair pasta 9 ounces frozen artichoke hearts, thawed 2 tablespoons capers in brine 1/2 cup dry white wine 1/2 cup chicken stock 4 tablespoons unsalted butter Instructions: Position an oven rack in the center of the oven and preheat to 450 degrees F. Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid. Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
   Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
   At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes. Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve. Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31696,"Chicken-Zucchini Alfredo Kosher salt 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 zucchini, thinly sliced into half-moons 4 4-ounce thin skinless, boneless chicken breasts Freshly ground pepper 12 ounces fettuccine (preferably whole wheat) 1 tablespoon all-purpose flour 1 cup cold low-fat milk (1%) 1/2 cup evaporated nonfat milk 3/4 cup freshly grated parmesan cheese 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 31697,"Solomon's Turkey Delight 2 slices bread of choice Sandwich spread, to taste Yellow mustard, to taste Italian seasonings, to taste 2 iceberg lettuce leaves 1 slice American cheese 1 ripe tomato, sliced 1 dash seasoning salt 5 ounces sliced honey smoked turkey 6 thin slices ripe avocado 1 slice Swiss cheese 1 dash ranch dressing 3 strips cooked turkey bacon 1 slice Muenster cheese 1 dash cayenne pepper 1 kosher dill pickle Instructions: Place 2 slices of bread on a cutting board. Spread sandwich spread on one slice of bread and mustard on the other slice. \Bam\ a dash of Italian seasoning on top of the sandwich spread. Lay the lettuce on top of the Italian seasoning. Stack 1 slice of American cheese and tomato on top of the lettuce and sprinkle with seasoning salt. Stack 1/3 of the turkey slices, 3 slices avocado, 1/3 of the turkey slices, and the Swiss cheese. \Bam\ a dash of ranch dressing, then stack the turkey bacon, 3 slices of avocado, 1/3 of the turkey and Muenster cheese. \Bam\ a dash of cayenne pepper and close the sandwich with the other slice of bread. Wrap the sandwich tightly in foil and cut the sandwich through the foil. Garnish with a kosher dill pickle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31698,"Truffled Cheese Mash 2 pounds russet potatoes, scrubbed Kosher salt 1 cup cream 4 ounces Sottocenare al Tartufo, grated (about1 1/2 cups) 8 tablespoons (1 stick) unsalted butter, cut into pieces Freshly ground black pepper Instructions: Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, warm the cream in a small saucepan over medium-high heat to just under a simmer, about 5 minutes. Whisk in the cheese until melted. Set aside.
   Fold the hot cheese and cream into the potatoes. Then, over low heat, fold in the butter bit by bit until fully incorporated. Season with salt and pepper and serve hot. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 31699,"Bloody Caesar 3 tablespoons plus 1/2 teaspoon celery salt, divided 1 lime, quartered 3 tablespoons freshly squeezed lime juice 24 ounces canned clamato juice 2 teaspoons Worcestershire sauce 1 teaspoon hot pepper sauce 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated, or bottled horseradish (optional) 6 ounces vodka Instructions: Place 3 tablespoons celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess. In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31700,"Pomegranate Sunrise Mocktail 1 teaspoon fresh lime juice, plus lime wheel for garnish 1 cardamom pod (or generous pinch of ground cardamom) 4 ounces brewed pomegranate tea, cooled 1 heaping teaspoon pomegranate molasses Chilled club soda, for topping Instructions: Put the lime juice and cardamom pod in the bottom of a cocktail shaker and crush the pod with the handle of a wooden spoon (if using ground cardamom, just mix together with the lime juice). Add the brewed tea, pomegranate molasses and a few ice cubes to the shaker and shake well for 15 seconds. Fill a tall glass with ice and strain in the tea mixture; top with club soda and garnish with a lime wheel.
   ","[Riesling, Gewrztraminer, Moscato, Cava]" 31701,"Sloppy Joe Fries 3 large russet potatoes (about 2 pounds) 3 tablespoons extra-virgin olive oil 1 teaspoon chili powder 1 pound ground beef 1 bunch scallions, sliced (white and green parts separated) 1 clove garlic, chopped 3/4 cup ketchup 2 tablespoons packed light brown sugar 2 1/2 teaspoons Worcestershire sauce 1 cup shredded cheddar cheese (about 4 ounces) 1 cup cubed mozzarella (about 4 ounces) Chopped cherry tomatoes and pickled jalapenos, for topping (optional) Instructions: Make the fries: Preheat the oven to 425 degrees F. Cut the potatoes into thin wedges; toss with 1 tablespoon olive oil and 1/2 teaspoon chili powder on a baking sheet. Spread in a single layer and roast until golden, turning halfway through, about 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and the remaining 1/2 teaspoon chili powder and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Add the scallion whites and garlic and cook until slightly softened, about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce and 1 1/2 cups water; reduce the heat to medium and simmer until thickened slightly, about 8 minutes. Divide the fries among plates. Top with the beef mixture, cheddar, mozzarella, scallion greens, tomatoes and pickled jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 31702,"Ham Sliders with Seasoned Fries 1 1-pound bag frozen crinkle-cut french fries (about 4 cups) 2 tablespoons vegetable oil 1 teaspoon poultry seasoning 1/4 cup whole-grain mustard 2 tablespoons honey Kosher salt and freshly ground pepper 1/2 cup mayonnaise 1/4 cup chopped dill pickle and 1 tablespoon of the brine, plus pickle slices for topping
   1/4 cup chopped dill pickle and 1 tablespoon of the brine, plus pickle slices for topping 2 7-ounce boneless ham steaks, halved and patted dry 8 slider buns (preferably potato), split Lettuce leaves and ketchup, for serving Instructions: Preheat the oven to 425 degrees F. Toss the fries with 1 tablespoon vegetable oil and spread in a single layer on a rimmed baking sheet; sprinkle with the poultry seasoning. Bake until crisp and golden, about 25 minutes. Meanwhile, combine the mustard, honey, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Combine the mayonnaise, chopped pickles and brine in another small bowl. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the ham steaks and brush with half of the mustard glaze. Cook until golden brown, about 2 minutes. Flip, brush with the remaining mustard glaze and continue cooking until golden brown on the other side, about 2 minutes. Transfer to a cutting board and cut each piece in half; brush with the remaining glaze in the skillet. Spread the mayonnaise mixture on the buns. Sandwich with the ham, lettuce and some pickle slices. Serve with the seasoned fries and ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 31703,"Dessert Pizza 1 (1 pound) loaf plain ciabatta or focaccia 1 stick (8 tablespoons) unsalted butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 8 cloves 3/4 cup packed light brown sugar 1 1/2 pounds Gala, Braeburn, or Pink Lady apples, peeled, cored, and cut into sixths Ice cream or whipped cream, for serving Instructions: Heat oven to 450 degrees F and arrange rack in the middle. Line a baking sheet with aluminum foil, place bread on top, and set aside. Melt butter in a large nonstick frying pan over medium heat. When foaming subsides, remove from heat, add vanilla, salt, and cloves and sprinkle sugar evenly into pan. Place apples in a single layer and return to stove. Cook over medium heat, turning apples once, until apples are knife tender, about 10 minutes. Arrange apples on bread and pour all but 1/4 cup caramel sauce on top. Bake in oven until caramel sauce bubbles and bread is heated through, about 5 to 7 minutes. Remove from oven, pour remaining caramel on apples and let pizza sit for 5 minutes before cutting. Serve with ice cream or whipped cream. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 31704,"Peaches Stuffed with Amaretti Cookies 1 1/2 ounces amaretti cookies (about 12 small cookies) 3 ripe, firm peaches (about 5 ounces each), halved and pitted 3 teaspoons sugar (1/2 teaspoon per peach half) 3 teaspoons unsalted butter (1/2 teaspoon per peach half) 2 cups fresh whipped cream Instructions: Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside. Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter. Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak (such as ribeye or sirloin) 1/4 cup plus 2 tablespo" 31705,"George's Homemade Onion Rings 10 large/jumbo yellow onions 1 quart buttermilk or whole milk
Salt 3 cups all-purpose white flour
3 cups finely ground cracker meal
1 quart vegetable oil
Ketchup or ranch dressing, for dipping, optional Instructions: Remove the outer skins from the onions. Slice the onions into 1/4-inch-thick slices and separate into rings. Combine the buttermilk and 3 tablespoons salt in a large bowl. Put the flour in a second large bowl and the cracker meal in a third large bowl. Working in handful-size batches, dip the onion rings in the buttermilk until all are moistened, then put in the bowl of flour and use your hands to dust with the flour to coat. Carefully shake off excess flour and then quickly dip the rings back in the buttermilk to moisten once again. Put the rings in the bowl of cracker meal and use your hands to dust with the meal to coat. Carefully shake off excess meal from each ring and transfer to a shallow pan or baking sheet. Repeat the process with the remaining rings so all are dipped and coated. Refrigerate the rings for at least 4 hours to set the coating (overnight is best). Heat the oil in an electric deep fryer to 350 degrees F. Gently drop enough of the coated rings into the fryer basket so that it is two-thirds full. Lower the basket into the hot oil and cook the rings until lightly golden brown, about 2 1/2 minutes. Remove the basket and shake off the excess oil, or allow the basket to rest until the basket has stopped dripping. Turn the basket over or use tongs to remove the rings and place them on a large plate or serving tray. Repeat with the remaining onion rings. Salt to taste or allow each person to season individually. Serve with ketchup or ranch dressing for dipping, if desired. Best served warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31706,"Galettes Sucrees 4 large eggs 3/4 cups sugar 1/2 cup vegetable oil 3 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup chopped almonds 1/2 cup chopped walnuts 1/2 cup chopped dried apricots 1/2 cup chopped pitted dates 1 tablespoon sesame seeds Instructions: Preheat the oven to 350 degrees F and grease a cookie sheet. In the bowl of an electric mixer, beat 3 of the eggs with the sugar. Add the oil, flour, baking powder, salt and cinnamon, then fold in the chopped nuts and fruit. Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14 inches long and 1 1/2 to 2 inches wide. Place the rolls on the cookie sheet, leaving 1-inch between them. Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds. Bake for 20 minutes on the middle rack. Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4-inch pieces. Place the slices, cut side up, on the cookie sheet and return them to the oven for 15 minutes, or until the cookies are golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31707,"Zucchini Ribbon Pasta 3/4 pound whole-wheat fettuccini 2 medium green zucchini (about 1 pound) 2 medium yellow zucchini (about 1 pound) 3 tablespoons olive oil 4 cloves garlic, chopped 1 cup low-sodium chicken broth 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons 1/3 cup finely minced parsley leaves, plus more for garnish 1 cup thinly sliced basil leaves, plus more for garnish 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepper Salt Instructions: In a large pasta pot, cook pasta \al dente, 1 or 2 minutes less than the package instructions call for. Drain. Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl. In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31708,"White Gazpacho 1/2 cup ice water 1 slice firm white bread 1 1/4 to 1 1/2 cucumbers, peeled, roughly chopped 1/2 yellow pepper, seeded, roughly chopped 1 scallion, white part only, roughly chopped 1 small clove garlic, roughly chopped 2 tablespoons olive oil 1 tablespoon white wine vinegar Salt and freshly ground black pepper 1/4 cup plain yogurt, for serving 1 teaspoon chopped fresh basil, for serving Instructions: Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
Divide the gazpacho among bowls and drizzle with the yogurt and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 31709,"Corn and Goat Cheese Queso 2 tablespoons butter 1/2 cup minced onions Salt and freshly ground pepper 3 cups fresh corn, about 6 ears 1 tablespoon chopped garlic 1 jalapeno, stemmed, seeded and chopped 8 ounces goat cheese, crumbled 1/4 to 1/2 cup heavy cream 1/2 cup brunoise tomato 2 to 3 tablespoons finely chopped fresh cilantro leaves Homemade or store bought tortilla chips, for serving Instructions: In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top and serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 31710,"Brussels Tartine 1 cup Bruxelles cheese 1 cup fromage blanc 3 shallots, finely chopped 1 to 2 tablespoons of Belgian beer (Gueze Lambic) 4 slices wheat bread Radishes, cucumber slices, parsley, for garnish Instructions: Mix the 2 cheeses in a bowl. Add the chopped shallots as well as the Gueze Lambi beer. Mix until you have a homogenous cream. Cover the entire slice of bread with a thick layer of the cream. Cut the tartine in 4 equal triangles. Repeat with the remaining bread slices. Place the pieces on a plate and garnish with the sliced cucumber, radishes, and parsley. Serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 31711,"Grilled Pizza 1 pound frozen pizza dough, thawed All-purpose flour, for the work surface Extra-virgin olive oil, for brushing 1/4 cup prepared tomato sauce One to two 8-ounce balls fresh mozzarella, sliced, or packaged grated mozzarella Fresh basil leaves, for sprinkling Instructions: Roll the pizza dough into a small disk on a lightly-floured surface; let it rest 10 minutes, then toss, stretch or roll it into a thin, broad crust.
Prepare a grill for high heat. Brush the pizza dough with some of the oil and place it on the grill. Grill, covered, for 30 seconds, then check: The crust should be slightly stiff but not deeply browned. Flip the crust, top it with a thin layer of the tomato sauce and the mozzarella. Sprinkle with some basil leaves, cover and grill until the cheese has melted and the crust has browned, about 30 seconds more.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31712,"Pork Chops With Apples and Garlic Smashed Potatoes 1 pound small fingerling potatoes 2 cloves garlic Kosher salt 4 1/2-inch-thick boneless pork loin chops (5 ounces each) 2 teaspoons chopped fresh sage Freshly ground pepper 1 tablespoon extra-virgin olive oil 1 large red onion, cut into 1/2-inch wedges 2 Granny Smith apples, cut into 1/2-inch pieces 3/4 cup apple cider 1/4 cup buttermilk Instructions: Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside. Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 31713,"Gruyere and Mushroom Tarts 2 tablespoons olive oil 1 tablespoon minced garlic 1/4 cup oyster mushrooms, stemmed and sliced 1/4 cup button mushrooms, stemmed and sliced 1/4 cup shiitake mushrooms, stemmed and sliced 1/4 cup cremini mushrooms, stemmed and sliced Salt and coarsely ground black pepper 3 tablespoons freshly chopped chives Dash sherry vinegar 3 eggs 1 1/2 cups cream 24 mini prebaked tart shells 1/2 cup Gruyere, finely grated Instructions: Preheat oven to 325 degrees F. In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve. In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated. Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 31714,"Homemade Corndogs Vegetable oil, for frying 1 1/4 cups pancake mix 1/4 cup yellow cornmeal 1/2 teaspoon salt 3/4 cup buttermilk 1 large egg, beaten 8 frankfurters
Instructions: Heat about 3 1/2 inches of oil to 375 degrees F in a large pot with steep sides. The oil should be hot, but not smoking. Meanwhile, make the batter by whisking the pancake mix, cornmeal and salt together in a large mixing bowl. Continue whisking and add the buttermilk and egg until the mixture is smooth. Insert the skewers into the frankfurters, leaving 2 inches exposed, and dip each into the prepared batter until fully coated. Next, working very carefully, dip each coated frankfurter into the hot oil, using tongs to turn, while cooking until golden brown on all sides, about 1 minute. Transfer to a paper towel-lined plate and serve immediately with desired condiments. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 31715,"Coeur a la Creme 1 cup heavy cream 2/3 cup sugar 2 egg whites 1 cup (8 ounces) plain organic or low-fat natural yogurt (without any added thickeners such as carrageenan or pectin) 1 teaspoon pure vanilla extract Raspberry coulis Fresh raspberries for garnish Instructions: Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside. In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla. Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge. Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours. Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31716,"Spicy African Chicken and Almond Stew 4 boneless and skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 cup chopped onion 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 3 cups low-sodium chicken broth 3/4 teaspoon cayenne 1 crisp, tart apple, such as granny smith, cut 1-inch chunks 1 medium sweet potato, cut into 1-inch chunks 6 cups stemmed and chopped kale 1/2 cup almond butter 1 large tomato, chopped 1/2 cup fresh cilantro leaves Instructions: Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl. Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 31717,"Turkey and Poblano Red Eye Stew 6 poblano peppers 4 cups turkey or chicken stock
2 tablespoons olive or canola oil
2 large starchy potatoes, peeled and cut to 1-inch dice Salt and freshly ground black pepper
2 tablespoons ancho cl powder or mild chili powder blend
4 cloves garlic, chopped
2 onions, chopped
1 cup strong coffee
About 3 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 large fresh bay leaf
1 small cinnamon stick
1 cup boiling water 1/2 cup masa or corn meal
1 to 1 1/2 pounds Buttermilk Brined Turkey Breast, recipe below, or roast turkey breast, cut to 1-inch dice Sour cream, for passing 4 cups buttermilk 1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning
Instructions: Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use. Heat the oil in a soup pot over medium-high heat, add the potatoes and cl powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers. Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken. Serve the stew in shallow bowls. Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight. Preheat the oven to 325 degrees F. Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 31718,"Three-Bread Stuffing 1/2 loaf sourdough bread 1/2 loaf rye bread 4 tablespoons unsalted butter plus more for greasing 1 cup frozen chopped onions 3 stalks celery, chopped 2 medium carrots, chopped Kosher salt and freshly ground black pepper 1 (14-ounce) bag cornbread stuffing 2 cups chicken broth 1 cup turkey gravy 2 large eggs, beaten 1 tablespoon poultry seasoning 1/2 cup grated Parmesan Instructions: Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out). In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31719,"Shortbread Hearts 3/4 pound unsalted butter, at room temperature 1 cup sugar (plus extra for sprinkling) 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt Instructions: Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31720,"Pot Roast Stir-Fry 3 tablespoons plus 1 teaspoon vegetable oil 4 ounces cremini mushrooms, sliced 2 medium carrots, sliced into 1/8-inch coins 1 stalk celery, cut into 1/8-inch-thick slices 1 clove garlic, minced 1 tablespoon tomato paste 8 ounces beef sirloin, thinly sliced 1 1/2 teaspoons cornstarch Kosher salt and freshly ground black pepper 4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons 1 cup low-sodium beef broth 1/2 teaspoon soy sauce 1 tablespoon unsalted butter 1 tablespoon chopped fresh parsley 6 ounces wide egg noodles, cooked and buttered, for serving Instructions: Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes. Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry. In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves. Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 31721,"Roasted Cauliflower Risotto 1/2 cup roughly chopped fresh parsley 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup sliced almonds 1/2 medium onion, finely chopped 1 1/2 cups short-grain Italian rice (such as arborio or vialone nano) 1 clove garlic, minced 1/2 cup dry white wine 3 cups low-sodium chicken broth 2 tablespoons unsalted butter 4 ounces Italian fontina cheese, grated (1 1/2 cups) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes. Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31722,"Grilled Bacara Ranch Spring Onion 8 cleaned spring onions Kosher salt Cracked black pepper 1/2 cup extra-virgin olive oil Instructions: Put spring onion bulbs in a large bowl. Season with kosher salt and cracked black pepper and drizzle with some oil. Place on hot grill and grill until tender, constantly rotating, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 31723,"Porcini Crusted Elk \Wellington, Creamed Spinach and Foie Gras in Puff Pastry 8 (6-ounce) portions elk loin, trimmed flour for dredging 2 eggs, beaten 1/2 cup porcini mushroom dust (or other dried mushroom dust), recipe follows Canola oil 1 pound small spinach leaves 1/2 cup Parmesan, grated 1/2 cup heavy cream 2 tablespoons butter, room temperature 2 sheets puff pastry Salt and pepper 1 cup dried mushrooms, such as black chanterelle, porcini, or a mix Instructions: Dredge loin in flour and shake off any excess. Dredge in eggs and then roll in the dried mushroom dust. In a hot skillet, add canola oil to coat the bottom, and sear each fillet over high heat until seared on all sides. Set aside. In a pot of boiling, salted water, blanch spinach for about 1 minute, until leaves are tender. Strain and immediately place in a bowl with ice and water to stop the cooking process. Squeeze out any excess water from the spinach with your hands and place in a food processor. Add Parmesan, heavy cream, butter, and salt and pepper, to taste. Process until mixture is smooth and resembles a course paste. Spread the spinach mixture on 1 (16-inch) sheet of plastic wrap. The mixture should be 1 inch from the edge and about 8 inches long. Place seared loin on the far end of the spinach and use the plastic wrap to surround the rest of the meat with the spinach. Twist the ends to make the roll tight. Place in the refrigerator for 1 hour to set the spinach. Remove puff pastry from the freezer to thaw. Preheat oven to 375 degrees F. Roll out puff pastry until 1/4-inch thick. Place as many rolls as you can side by side on the sheet and cut pastry in between them (you will have the long strips from the width of the rolls). Roll each piece of pastry around the roll, leaving the twisted plastic sticking out the side, like candy. Roll until the pastry overlaps and cut off any excess. Brush the end with egg wash and seal tightly. Press the pastry firmly around the roll and squeeze the ends around the plastic. Prick pastry with a fork in several places. Place on a sheet pan or cookie sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until puff pastry is golden brown. To make sure meat is cooked to your liking, cut in half and check the doneness. If the meat is too rare, place the meat back in the oven for a few more minutes. Remove from oven and let rest for 5 minutes. Cut each steak in half. Hold on to the bundle as you pull the plastic wrap out the side. To do this, grab the end of the plastic that was sticking out (the twisted end) and pull. Some of the spinach mixture will be lost but most will still be inside. In a spice grinder (coffee grinder) grind mushrooms until finely ground. Do not use your regular coffee grinder. Purchase one especially for grinding spices.; ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]" 31724,"Toffee-Pecan Skillet Brownies 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan 8 ounces bittersweet chocolate, chopped 1 cup packed dark brown sugar 1/4 cup granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 1 cup all-purpose flour 3/4 teaspoon kosher salt 1 cup finely chopped pecans 1 cup packed dark brown sugar 1 stick unsalted butter 2 tablespoons dark corn syrup 3/4 cup heavy cream 1/4 cup finely chopped pecans Flaky sea salt, for topping (optional) Butter pecan or vanilla ice cream, for serving Instructions: Make the brownies: Preheat the oven to 325?. Butter a 10-inch cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet. Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet. As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes. Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 31725,"Mini French Fries 3 large russet potatoes 1 quart peanut oil Kosher salt Instructions: Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels. Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F. Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned. Serve with Frita Cubano or your burger of choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31726,"Grilled Apricots with Goat Cheese 12 apricots, halved and pitted 4 ounces fresh goat cheese, preferably ricotta or another soft artisanal goat cheese Freshly ground black pepper Sprigs of fresh rosemary or mint, leaves torn, for garnish, optional Extra-virgin olive oil, for drizzling, optional Sea salt, for sprinkling, optional Instructions: Preheat a grill to 500 degrees F, or high heat. Lay the apricots cut-side-down on the grill. Grill until the apricots have solid grill marks and release themselves easily from the grill, 3 to 4 minutes. If you try to remove them and they stick - let them be - they will release in time. Transfer the apricots to a platter cut-side-up. Top the apricots with spoonfuls of the goat cheese, sprinkle with pepper and garnish with torn rosemary leaves if using. Drizzle with olive oil and sprinkle with salt if using. ","[Rhone Blends, Tempranillo, Garnacha]" 31727,"Iced Tea with Grenadine 4 cups iced tea (homemade or store-bought) 1/4 cup fresh lemon juice (1 to 2 lemons) 1/4 cup grenadine Ice, for serving Instructions: In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve. ","[Ros, Sauvignon Blanc, Pinot Grigio]" 31728,"Lobster Savannah 2 (1 1/4-pound) lobsters 8 ounces Newburg Sauce, recipe follows 8 ounces sea scallops 1/2 pound small shrimp, peeled and deveined 4 medium mushrooms, sliced 10 slices aged provolone 2 whole roasted red peppers, sliced 2 whole roasted green peppers, sliced 4 ounces Parmesan, grated 1 1/2 tablespoons all-purpose flour 2 teaspoons paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 1/2 tablespoons unsalted butter 1 ounce dry sherry 1 cup half-and-half Instructions: Preheat an oven to 350 degrees F. Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you. In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes. In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31729,"Chinese Black Rice Vinegar and Ginger One 1/2-inch piece peeled fresh ginger 2 to 3 tablespoons Chinese black rice vinegar or balsamic vinegar Instructions: Julienne the ginger and place in a small dipping bowl filled with Chinese black vinegar. Best if left for an hour for the flavors to infuse. ","[Chardonnay, Gewrztraminer, Riesling]" 31730,"Teriyaki Wings ? stick of butter 2 pounds pre-cut chicken wings Garlic salt 1? cups Teriyaki sauce Blue cheese dressing Pepper Instructions: Preheat oven to 400. Melt butter in a baking pan. Snip off wing tips and discard or save for another use. Find joint and cut wings in two. Season wings with garlic salt and pepper. Place in pan and bake until golden brown, about 30 - 40 minutes. Pour Teriyaki sauce over golden wings and toss to coat. Bake for 20 minutes more, turning frequently. Serve with blue cheese dressing on side. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 31731,"Chef Stella Salad 2 cups mesclun salad mix 1/4 cup roasted red pepper strips 2 tablespoons red wine vinegar 1 tablespoon olive oil 1/8 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 oil-cured black olives, such as kalamata or Gaeta, pitted 3 pepperoncini pickled peppers 2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices) 1-ounce thinly sliced prosciutto Instructions: Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated. Combine the remaining ingredients in the second plastic bag and shake to mix. Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up. (If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.) Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate. To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 31732,"Bourbon Ice Cream Sauce 3 cups vanilla ice cream 2 ounces bourbon Instructions: Place ice cream in refrigerator the day before the party. At service, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake. ",[Bourbon] 31733,"Garlic Roast Chicken 1 (5 to 6-pound) roasting chicken Kosher salt and freshly ground black pepper 2 heads garlic, cut in 1/2 crosswise 1 lemon, halved 1/2 large Spanish onion, thickly sliced 4 carrots cut diagonally into 2-inch chunks 2 large Yukon gold potatoes, cut into 6 pieces 4 tablespoons butter, melted Instructions: As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. When you are ready to cook the chicken, first preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes. When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31734,"The Specimen 1 1/2 ounces vodka, chilled 1 dried cricket or dried mealworm or chocolate-covered grasshopper, for garnish Instructions: Pour the vodka into a small rocks glass. Drop the cricket into the vodka and serve. ",[Vodka] 31735,"Ooh La La! Custard Cream Pound Cake 1 packet custard mix 3 tablespoons sugar 2 cups milk 1/2 cup dry Marsala wine 1 (16-ounce) frozen pound cake, thawed 1 (16-ounce) package frozen peach slices, thawed but not drained Pinch ground nutmeg Instructions: Prepare custard according to package directions, using sugar and milk. Stir in wine. Cool for 15 minutes. Cut cake into 12 equal slices. Overlap 2 slices on each dessert plate. Top cake slices with some peach slices and 1 to 2 tablespoons of the peach juice. Spoon about 1/3 cup custard sauce over the peaches and then sprinkle with nutmeg. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31736,"Prosciutto Broth with Farro and Spinach 8 ounces prosciutto di Parma, sliced 1/2-inch thick One 4-inch piece Parmesan rind
5 sprigs thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, smashed and peeled
2 shallots, halved
1/2 cup farro
1 teaspoon salt
3 tablespoons olive oil
2 onions, thinly sliced into half moons
1/4 cup sweet Marsala wine
3 cups chopped baby spinach
4 Parmesan crisps, optional (see Cook's Note) Instructions: In a Dutch oven, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots and 7 cups water. Bring to a simmer over medium-low heat. Simmer for 45 minutes, skimming any foam comes to the surface. Strain the broth and set aside. Meanwhile, in a small saucepan, add the farro and water to cover by 1 inch. Add the salt and bring to a simmer over medium heat. Cover and simmer until the farro is tender and most of the water is absorbed, about 20 minutes. Drain off any excess water and set aside. In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring often, until deep golden brown, 10 minutes. Deglaze with the Marsala. Add the cooked farro and the prosciutto broth, and bring to a simmer. Add the spinach and stir until wilted, 2 to 3 minutes. Serve the soup in bowls. Top with Parmesan crisps if using. ","[Barolo, Barbaresco, Chianti, Rioja]

" 31737,"Minestrone 2 slices pancetta, diced 2 onions, sliced 2 leeks, sliced and rinsed carefully 2 carrots, diced 2 stalks celery, diced 1 cup dried cannellini beans, soaked overnight in cold water 2 cups crushed tomatoes 1 small head green cabbage, shredded 1 large boiling potato, diced Salt and pepper 1 cup green beans, cut into 1/2-inch pieces 1 cup dried small pasta 1/4 to 1/2 cup pesto Instructions: In a soup pot saute pancetta just until fat renders. Add onions and leeks and saute 5 minutes until softened. Add carrots and celery and saute 5 minutes. Rinse beans in cold water, drain, add to vegetables and saute 1 minute. Add tomatoes, cabbage, potato and 2 1/2 quarts cold water. Bring to a boil, cover partially and simmer over low heat for 1 hour. Season to taste with salt and pepper after 30 minutes. Add green beans and pasta and simmer, uncovered, 15 minutes more, or until pasta in tender and soup is thickened. Just before serving swirl in pesto, to taste.; ","[Barolo, Barbaresco, Chianti, Garnacha]" 31738,"Pea and Mint Pesto Crostini 1 (10-ounce) package frozen peas, defrosted 1/2 cup grated Parmesan 1 garlic clove 1/4 cup fresh mint leaves 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note) 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Instructions: For the pea pesto: Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving. *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 31739,"Baked Polish Omlette (Drachena) 1 bunch scallions, sliced 1 clove minced garlic 1 tablespoon olive oil 3 tablespoons rye flour 1 1/2 ounces milk 2/3 cup sour cream 4 eggs beaten 1 tablespoon chopped cilantro 1 tablespoon chopped flat leaf parsley 2 tablespoons melted butter Salt and pepper, to taste 1 cup cooked chopped spinach 2 red peppers, small dice 6 ounces crumbled feta cheese Instructions: Preheat oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled 8-inch casserole. Mix flour, milk, sour cream and eggs and herbs, butter and seasoning. Place vegetables in casserole. Pour egg mixture on top and cover with crumbled feta. Bake 40 to 45 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 31740,"Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham 6 tablespoons butter 1 clove garlic, minced 4 (1/2-inch thick) slices brioche 4 (1/4-inch thick) slices bone-in boiled ham 8 large eggs 1/4 cup heavy cream 2 tablespoons shallot, finely chopped Salt and freshly ground black pepper Spinach Pesto, recipe follows 2 cups baby spinach 1/2 cup walnuts 1 clove garlic, smashed 3 1/2 ounces Asiago cheese, cut into chunks 1/2 cup extra-virgin olive oil Freshly ground black pepper Instructions: In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate. In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto. In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper. Yield: 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31741,"Firework Slice-and-Bake Cookie 1/2 cup all-purpose flour, plus more dusting One 16.5-ounce log refrigerated sugar cookie dough 15 drops red gel food coloring 15 drops blue gel food coloring 1/4 cup red, white and blue sprinkles Instructions: Knead the all-purpose flour into the sugar cookie dough on a lightly floured surface until smooth, about 5 minutes. Divide the dough into thirds. Knead the red food coloring into one piece of dough, the blue food coloring into another piece and leave the third piece plain. Flatten and wrap each piece in plastic wrap, then refrigerate for about 20 minutes. Roll each dough piece between 2 pieces of parchment to a roughly 11-by-7-by-1/8-inch rectangle. Wrap in plastic wrap and refrigerate again, about 20 minutes. Stack the dough rectangles in red, white and blue order using the parchment to help you transfer them. Use the parchment to help you roll the dough stack into a tight spiral, forming an 11-inch-long log. Pour the sprinkles onto a baking sheet, then roll the log in the sprinkles so it is completely covered in them. Wrap the log in plastic wrap and freeze until solid, about 2 hours.
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the log with a very sharp knife to reveal the swirly pattern. Cut the log into slices about 1/4 inch thick. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31742,"Herb-Roasted Chicken with Root Vegetables Two 3- to 4-pound chickens Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, at room temperature 1 tablespoon chopped fresh thyme, plus 2 sprigs 2 teaspoons chopped fresh rosemary, plus 1 sprig, torn in half 1 lemon, halved 6 cloves garlic, smashed 1 onion, halved 1 parsnip, cut into large dice 1 medium Yukon gold potato, cut into large dice 1 butternut squash, peeled, seeded and cut into large dice 1/4 cup extra-virgin olive oil Instructions: Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin. Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter. Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other. Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 31743,"SHW BBQ Sauce 1/2 cup vegetable oil 3 onions, diced small 8 cloves garlic, minced Two 10-pound cans ketchup 6 cups amber beer 6 cups cider vinegar 4 cups brewed coffee, such as Folgers 4 cups molasses 4 cups brown sugar 1 cup OJ concentrate 1 cup ancho cl puree 1/2 cup Worcestershire sauce 4 tablespoons ground cumin 2 tablespoons cocoa powder 2 tablespoons New Mexico cl powder 2 tablespoons salt 2 teaspoons ground black pepper 12 ounces tomato paste Instructions: Heat the oil in a large stockpot over medium-high heat. Add the onions and saute, stirring constantly. Add the garlic and saute, about 20 seconds. Add 8 cups water, the ketchup, beer, vinegar, coffee, molasses, brown sugar, OJ concentrate, ancho cl puree, Worcestershire, cumin, cocoa powder, New Mexico cl powder, salt, pepper and tomato paste. Bring the mixture to a simmer. Cook on medium-low heat, stirring occasionally, about 1 hour.
Remove the sauce from the heat and puree with a hand blender. Pass the mixture through a mesh strainer into containers. Cool and store the sauce.
","[Zinfandel, Merlot, Malbec, Syrah]" 31744,"Cheese Wafers 2 1/2 cups sifted flour 3/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 pound unsalted butter, cut into slim pats 1/2 pound Parmesan cheese, freshly and finely grated Instructions: Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31745,"Chilled Early Girl Tomato Soup with Ahi Tuna Tartare 5 medium Early Girl tomatoes 1 celery stalk 1 cucumber, peeled and seeded Salt and freshly ground black pepper 1 pinch cayenne 1/4 cup extra-virgin olive oil 1 drop honey, optional 1 drop hot red pepper sauce, optional 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar 1/3 cup grapeseed oil 3 ounces fresh sushi grade ahi tuna, diced 1 teaspoon capers 1 tablespoon chopped shallots 1 tablespoon chopped parsley 1 tablespoon chopped chives 2 tablespoon fresh lemon juice Caviar, optional Instructions: Blanch the tomatoes in boiling salted water for 30 seconds. Remove tomatoes and shock them in an ice bath. Peel tomatoes, reserving 1/2 of 1 of the tomatoes. Dice the reserved tomato and set aside. Using a blender or food processor, puree the tomatoes, the celery and the cucumber until mixture has reached a liquid. Strain puree through a fine mesh strainer. Season to taste with salt, pepper, cayenne, extra-virgin olive oil, honey, and hot red pepper sauce. Chill finished tomato soup until cold. In a small to medium sized mixing bowl whisk together the mustard, vinegar, salt, pepper, and grapeseed oil. Add the tuna, the reserved diced tomatoes, capers, shallots, parsley, and chives, mixing all ingredients together. Taste for seasoning, and adjust if necessary. Set aside in a cold place. Using 4 small chilled bowls, place equal sized towers of Ahi tartar in the center of each bowl. Whisk or blend the chilled soup and pour about 2 ounces of soup around the tower of tartar, garnish with a sprig of parsley or caviar. Serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 31746,"Smokey Salmon Lettuce Wraps 3 medium-large leaves romaine lettuce 1 tablespoon fat-free cream cheese 1/4 teaspoon salt-free lemon pepper seasoning 2 ounces lox-style smoked salmon 1/4 cup finely chopped red onion 1 small seedless cucumber, thinly sliced 2 tablespoons sun-dried tomatoes packed in oil, drained and sliced Instructions: Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
Wrap 'em up and devour!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31747,"Radishes with Butter and Salt 2 bunches radishes with the tops intact Sea salt Good salted butter or Herbed Butter, recipe follows 1 French baguette, sliced diagonally, and lightly toasted 1/4 pound unsalted butter, at room temperature 1 1/2 teaspoons minced scallions 1 1/2 teaspoons minced fresh dill 1 1/2 teaspoons minced fresh parsley leaves 1/2 teaspoon freshly squeezed lemon juice 1/2 teaspoon kosher salt Pinch freshly ground black pepper Instructions: Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature. Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31748,"Oatmeal-Raisin Cookie Thins Nonstick cooking spray, for greasing 1 cup rolled oats 1/4 cup whole wheat flour 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/3 cup vegetable oil 1/3 cup packed light brown sugar 1/4 cup pure maple syrup 3 tablespoons finely chopped raisins 1 teaspoon pure vanilla extract 1 large egg white Turbinado sugar, for sprinkling, optional Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the oats, flour, cinnamon and salt in a food processor and pulse until the oats are finely chopped. Combine the oil, sugar and maple syrup in a medium saucepan over medium-low heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the oat mixture, raisins and vanilla. Let the mixture cool slightly. Stir in the egg white. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Sprinkle with the turbinado sugar if using. Bake until golden brown (the edges of the cookies will be a deeper golden brown), rotating the sheets about halfway through, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31749,"Dill and Horseradish Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 1/4 cup chopped fresh dill, plus fresh dill fronds, for serving 2 tablespoons prepared horseradish Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer 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 milk and butter using a fork or potato masher. Stir in the dill, horseradish and 2 teaspoons salt; season with pepper. Sprinkle with fresh dill fronds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 31750,"Southern Pimento Cheese Burgers 1 cup shredded extra-sharp Cheddar, room temperature 1/3 cup shredded Monterey jack, room temperature 3 tablespoons mayonnaise, room temperature 2 tablespoons cream cheese, room temperature 2 ounces jarred diced pimento peppers, drained 1 tablespoon bread and butter pickle juice 1/2 tablespoon horseradish sauce 1 teaspoon yellow mustard 2 tablespoons mayonnaise 1 tablespoon honey 1 1/4 cups shredded cabbage 8 slices thick-cut applewood smoked bacon 1 1/4 pounds ground chuck 1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 potato hamburger buns, split 1/2 cup crushed kettle-cooked plain potato chips Instructions: Preheat oven to 375 degrees F. To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined. To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined. Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer. To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns. Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare. Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat. To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 31751,"Strawberry-Endive Salad with Edible Flowers 1 tablespoon chardonnay vinegar 1 teaspoon dijon mustard 3 tablespoons toasted walnut oil
6 cups torn red leaf lettuce 2 red Belgian endives, leaves separated
2 cups sliced strawberries 1/3 cup chopped fresh chives
1/4 cup finely chopped toasted walnuts
Kosher salt and freshly ground pepper
Edible flowers, for garnish Instructions: Whisk the vinegar and mustard in a large bowl. Gradually whisk in the walnut oil until smooth. Add the lettuce, endive, strawberries, chives and walnuts to the vinaigrette. Season with salt and pepper and toss. Top with edible flowers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 31752,"Grilled Jalapeño Poppers 6 slices packaged ready-to-serve cooked bacon, crisped in microwave, Oscar Mayer? 12 large jalape?o cl peppers 1 cup Mexican shredded cheese blend, Kraft? Instructions:

1. Cut a slit lengthwise down one side of each pepper to create a pocket, being careful to not cut through jalapeño. Leave stem intact and remove seeds and veins. Fill each pepper with cheese. Cut bacon in half crosswise. Wrap each pepper with half-piece of bacon. Secure with a toothpick.
2. Set up grill for direct cooking over medium-high heat. When ready to start cooking, brush grate with oil. Place peppers on hot oiled grill and cook for 6 to 10 minutes or until heated through, turning halfway through cooking. Remove from grill. Serve hot. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 31753,"Salt-Crusted Potatoes 2 cups kosher salt Several turns coarsely ground black pepper 4 fresh rosemary sprigs, ripped in pieces 4 fresh thyme sprigs, ripped in pieces 1/2 cup extra-virgin olive oil 12 small yellow potatoes, such as fingerling or Yukon, rinsed, scrubbed, and patted dry Instructions: Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve. ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 31754,"Jamaican Hammock 2 cups ice cubes 1/4 cup orange vodka 1/4 cup coconut rum (recommended: Malibu) Splash peach schnapps 2 cups pineapple juice 1/2 cup raspberry puree Splash pina colada mix Lime wedges, for garnish Instructions: In a pitcher, add all the ingredients and stir to combine. Garnish with lime wedge and serve. ","[Margarita, Pi?a Colada, Rum Punch]" 31755,"Spiral Sliced Ham and Jezebel Sauce 1 spiral sliced ham, reheated to package directions 1 (15-ounce) can crushed pineapple 1 (10-ounce) jar apricot all fruit preserves 3 tablespoons dry mustard 1/2 cup prepared horseradish, from dairy aisle 1 teaspoon black pepper Instructions: Combine all ingredients in a bowl. Serve with warm ham and biscuits. ","[Chardonnay, Riesling, Gewrztraminer]" 31756,"Veggie Burgers with Mushrooms 1 15-ounce can kidney beans, drained and rinsed 1 small red onion, shredded and squeezed dry (about 1/2 cup) 1/3 cup chopped walnuts 1 small carrot, finely diced 1 cup plain or whole-wheat breadcrumbs 2 scallions, white and green parts, finely chopped 2 tablespoons chopped fresh parsley 2 teaspoons Worcestershire or soy sauce Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 3 cups assorted mushrooms, sliced 4 English muffins, split and toasted Mayonnaise and/or mustard, for garnish Baby spinach or arugula, for garnish Instructions: Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31757,"Tamales de Dulce 1 (8-ounce) package corn husks 1/3 cup raisins or currants 1/2 cup apple juice 1/2 cup lard or butter, at room temperature 3/4 cup sugar 1 pound fresh masa for tamales, store-bought 1/2 cup milk at room temperature 1/4 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/3 cup chopped dried figs Crema, for serving (optional, recipe follows) 1 peeled, seeded, and coarsely chopped mango or Papaya, for serving (optional) Instructions: Simmer the husks in water to cover for about 10 minutes. Weight with a plate to keep them submerged, and leave to soak for 1 or 2 hours, or until they are completely flexible. Place the raisins in a small bowl, cover them with the apple juice, and leave to macerate. With an electric mixer, beat the lard or butter until it is light and fluffy, about 1 minute. Add the sugar and half of the fresh masa, and beat them into the mixture. Little by little, alternate adding the milk and the remaining masa, beating in between each addition, until the mixture is the consistency of thick batter. Beat in the salt, baking powder, and cinnamon and continue beating for 1 minute longer. Separate out 12 of the largest and most flexible husks, they should be at least 6 inches wide and 6 or 7 inches long. Reserve the remaining husks for tieing the tamales. If there aren't enough large husks, overlap them to give a nice wide surface to spread the dough on. Pat the leaves dry with a tea towel. Place about 1/3 cup of the batter in the center of each husk, top with a few raisins (use a slotted spoon to remove the raisins from the apple juice) and figs, and wrap and tie the husks as usual to enclose the dough. Steam the tamales for 2 1/2 hours, or until they come easily free of the wrappers. Cool slightly and serve, with crema and chopped mango or papaya, if desired ","[Rioja, Tempranillo, Garnacha, Barbera]" 31758,"Pan Seared Bronzino with Mushroom Pan Jus 1/4 cup grapeseed oil 2 teaspoons sea salt 1 teaspoon ground white pepper 1 cup all-purpose flour Six 6 to 7-ounce skin-on, boneless bronzino fillets 1 cup white wine, such as chardonnay 3 cups mushroom stock or broth 1 cup mushrooms, cut into quarters 1 tablespoon minced fresh parsley 1 tablespoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 teaspoon minced garlic 1 stick butter, at room temperature Instructions: Heat a saute pan over medium-high heat. Add 1 tablespoon oil and heat to the verge of smoking. Next, mix the salt and pepper evenly into the flour and coat both sides of each fillet of fish. Then add to the pan, cooking until browned, 2 to 3 minutes. Flip and repeat on the second side until golden brown, 2 to 3 minutes. Repeat with each fillet, holding the cooked fillets warm, covered with foil on a plate, until serving. Additional oil may be needed during the process. After searing the fish, add the wine to the pan to deglaze. Allow the wine to reduce by half, 3 to 4 minutes, then add the stock and reduce by three-quarters volume, resulting in 1 cup sauce. This reduction will take 4 to 5 minutes. Then add the mushrooms, herbs and garlic. Stir and allow to finish, reducing by half again, a final 2 to 3 minutes. Remove from the heat and whisk in the butter until creamy. Finish the fillets with the pan sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 31759,"Chunky White Bean-Avocado Dip 2 ripe Hass avocados, pitted and peeled 1/2 cup drained canned white beans 2 cloves garlic, minced 1/4 cup chopped fresh cilantro leaves 2 teaspoons fresh lime juice Salt and ground black pepper Instructions: In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 31760,"Potato Wedges with Smoky Aioli 3 medium russet potatoes, preferably organic 2 tablespoons olive oil, plus more for the pan
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   3 cloves garlic, finely chopped
   1 teaspoon smoked paprika
   1/2 cup mayonnaise
   2 tablespoons finely chopped flat-leaf parsley
   Instructions: Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F. Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper. Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more. Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise. Sprinkle the potato wedges with parsley and serve with the aioli for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31761,"Stuffed Onions in Tomato Sauce 4 large whole onions, peeled Clarified butter 1 clove garlic, smashed 1 1/2 pounds tomatoes, cored, quartered Salt, to taste Black pepper, to taste Pinch sugar, to taste 2 tablespoons dry white wine 1/2 pound minced beef 4 ounces bacon slices, cut into thin pieces 1/2 teaspoon allspice 2 eggs 1 tablespoon finely cut parsley stalks 1 teaspoon dried basil 1 teaspoon dried oregano, or 20 fresh leaves, chopped 1 bay leaf Parsley, to garnish, roughly chopped Instructions: Place onions in boiling salted water to cover. Cook 10 minutes and drain. Cut a thin slice off top of each onion and carefully squeeze out inside ribs, leaving 2 larger, outer ribs intact. Finely chop inner ribs of 1 onion and set aside. Preheat oven to 350 degrees F. Heat enough clarified butter in saucepan to cover base. When hot, add garlic, tomatoes, salt, pepper and sugar. Add wine and boil gently, uncovered, for 10 minutes. In another pan, heat some clarified butter and add onion innards and minced beef. Brown meat and reduce heat, add bacon and season with salt, pepper and allspice. Stir together and fry gently for 2 minutes. Transfer meat mixture to bowl, add eggs, parsley stalks, basil and oregano. Spoon this mixture into reserved large onion ribs. Place onions in ovenproof dish. Strain tomato sauce and pour around onion. Add bay leaf to sauce. Place in oven and cook 20 minutes. Place baked onions on serving platter and quickly reduce sauce. Strain over onions and garnish with chopped parsley leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31762,"Grilled Tequila-Garlic-Lime Flank Steak 1 cup roughly chopped garlic (about 3 heads) 3/4 cup fresh lime juice (from about 8 large limes) 1/2 cup silver tequila 1/4 cup soy sauce 1 bunch fresh cilantro, leaves and stems roughly chopped 1 jalapeno pepper, seeded and diced 1 serrano cl pepper, seeded and diced 1 tablespoon freshly cracked black pepper 1 teaspoon ground cumin 1 1/2 to 2 pounds flank steak Instructions: Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes. Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve. Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes. Slice the steak against the grain and serve immediately with the reserved marinade. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31763,"Chicken Ginger and Honey 6 tablespoons olive oil 5 pounds chicken breast, cut into strips Salt and pepper 1 bok choy, cut into julienne strips 1 small daikon, cut into julienne strips 1/2 Chinese cabbage, cut into julienne strips 2 carrots, cut into julienne strips 2 tablespoons peeled and minced fresh ginger 1 teaspoon minced garlic 3 tablespoons honey 1 cup chicken stock 1 teaspoon cornstarch 2 tablespoons cold water 1/2 pound fried vermicelli egg noodles 1/2 cup minced fresh cilantro leaves 6 mint leaves, minced 1/3 cup pickled ginger Instructions: Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside. Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside. Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened. When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31764,"Steak au Poivre with Roasted Potatoes 2 tablespoons black peppercorns 16 to 20 baby red-skinned potatoes, quartered 2 tablespoons extra-virgin olive oil Kosher salt 2 rib-eye steaks (about 14 ounces each) 1 tablespoon unsalted butter 5 shallots, minced 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 cup beef stock Flaky sea salt (such as Maldon) Instructions: Cook the peppercorns: Preheat the oven to 300? F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.) Roast the potatoes: Raise the oven temperature to 375? F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes. Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet \u2014 they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns. Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125? F and 130? F; medium rare is 130? F to 135? F; and medium is 135? F to 140? F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce. Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary. Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 31765,"Gluten-Free Mushroom and Ricotta Pizza Gluten-Free Pizza Dough, recipe follows Cooking spray 1 cup shredded part-skim mozzarella 1/2 cup part-skim ricotta 2 cloves garlic, thinly sliced Kosher salt Pinch crushed red pepper 4 ounces mushrooms, thinly sliced 2 tablespoons extra-virgin olive oil 2 teaspoons fresh thyme leaves 2 large all-purpose potatoes (about 14 ounces) 1/3 cup warm water (110 degrees F) 2 teaspoons agave syrup or honey One 1/4-ounce package active dry yeast 1 cup white rice flour 1/2 cup tapioca starch Kosher salt 1 large egg white 1 tablespoon extra-virgin olive oil Instructions: Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly. Combine the mozzarella, ricotta, garlic, 1/4 teaspoon salt and crushed red pepper in a small bowl. Toss the mushrooms, olive oil, thyme and 1/4 teaspoon salt together in another small bowl. Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them. Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes. Cut each into 4 pieces and serve. Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours. Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31766,"Brookies Nonstick cooking spray Two 4-ounce bars bittersweet chocolate, chopped (about 1 3/4 cups) 1 stick (8 tablespoons) unsalted butter 3/4 cup lightly packed light brown sugar 3/4 cup granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour (see Cook\u2019s Note) 1/2 teaspoon kosher salt 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup lightly packed light brown sugar 1 1/2 teaspoons pure vanilla extract 1 stick (8 tablespoons) unsalted butter, melted 1 large whole egg plus 1 large egg yolk 3/4 cup semisweet chocolate chips Instructions: For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray. Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside. For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips. Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes. Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31767,"Campari and Blood Orange Cocktail Ice cubes 1-ounce Campari 4 ounces blood orange juice Orange flavored soda Thin slice blood orange Mint sprig Instructions: Put ice cubes in a rocks glass. Add the Campari, blood orange juice, and a splash of soda (don't mix).Garnish with an orange slice and a mint sprig. ","[Campari, Prosecco]" 31768,"Lemon Squares 1 1/2 cups all-purpose flour Crust: 1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus more for greasing 3 tablespoons cornstarch 1/3 cup granulated sugar 1/4 teaspoon fine salt Filling: 1/2 cup sweetened condensed milk 1/2 cup granulated sugar 1/3 cup all-purpose flour Pinch fine salt 2 large eggs 2 large egg yolks 3/4 cup plus 2 tablespoons freshly squeezed lemon juice (about 7 lemons) 1 tablespoon fresh orange juice Confectioners' sugar, for dusting Instructions: For the crust: Lightly brush a 9- by 13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
Preheat the oven to 325 degrees F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool.
For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour. Cut into 2-inch squares and just before serving, dust generously with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31769,"Thai Beef Salad 1/2 cup soy sauce 1/2 cups brown sugar 1 cup chopped ginger 1 tablespoons chopped garlic 1 cups rice wine vinegar 12 ounces strip steak 6 cups shredded savoy cabbage 1 cup shredded purple cabbage 2 green onions, chopped 1 cup chopped cilantro 2 tablespoons black sesame seeds 1 cup deep fried won ton strips Instructions: Preheat oven to 400 degrees F. In a small bowl, combine the soy sauce, brown sugar, ginger, garlic, and vinegar. Set aside at room temperature. Generously brush the meat with some of the dressing and place on a baking sheet. Roast meat for about 30 minutes. Remove from oven and cool. When the meat is cool, cut into 1/4-inch strips. In a large bowl, combine the savoy and purple cabbage. Add the green onion and cilantro. Add the beef and enough dressing to thoroughly moisten. Add 1 1/2 tablespoon of the sesame seeds and toss again. Put on a plate. Top with remaining sesame seeds and the fried won tons. ","[Syrah, Pinot Noir, Grenache Blanc, Riesling]" 31770,"Cheeseburger Pizza 40 ounces all-purpose flour 1 1/2 teaspoons active dry yeast
2 teaspoons kosher salt
1/4 cup canola oil
2 teaspoons agave syrup
21 ounces warm water (100 degrees F)
Nonstick cooking spray Semolina, for dusting
Sesame seeds, for sprinkling 1/4 cup canola oil 8 ounces ground beef 1/2 yellow onion, diced 3 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup red wine 6 ounces crushed tomatoes 4 ounces tomato sauce 1/4 cup mayonnaise 2 cups shredded Monterey Jack cheese 1/4 head iceberg lettuce, shredded 8 to 10 pickles, thinly sliced 1 Roma tomato, thinly sliced Instructions: For the dough: Combine the flour, yeast and salt in a stand mixer fitted with the dough hook. Mix the canola oil, agave syrup and warm water in a large pitcher. Turn the mixer to speed 1 and pour in the liquid mixture. Mix for 2 minutes, then raise to speed 2 for 10 minutes. While the dough is mixing, spray a large bowl with nonstick cooking spray. Take the dough out of the mixer and bring the edges together to form a ball that is smooth on the top. Place in the greased bowl and wrap tightly with plastic wrap so no air can escape. Set aside until doubled in volume, about 1 hour. Unwrap and dump the dough onto the counter. Again, fold the dough onto itself, bringing the corners together to make a ball. Return the dough to the greased bowl and wrap tightly again. Set aside until doubled in volume again, another hour. Dump the dough onto a work surface and portion it into four 9.1- to 9.3-ounce balls. Roll into tight balls, trying to avoid any air bubbles and seams. Spray a baking sheet with nonstick cooking spray and dust lightly with semolina. Place the dough balls on the baking sheet and drape loosely with plastic wrap. Place in the refrigerator and let rise a third time, until nearly doubled in volume, 1 hour more. For the special sauce Bolognese: Pour the canola oil into a large rondeau and bring to medium-high heat. Once the pan is hot, add the ground beef, onions, garlic, salt and pepper. Saute, stirring occasionally and breaking up any clumps of ground beef, until the beef is starting to get a bit of color. Deglaze with the red wine, bring to a simmer and cook until reduced by half. Add the crushed tomatoes and tomato sauce and simmer for 5 minutes. Cut the heat and stir in the mayonnaise. Make the pizza: Preheat the oven to 500 degrees F. Dust a work surface with semolina. For each pizza, roll out a ball of pizza dough; you can either stretch it by hand or use a rolling pin. Pinch the edges all the way around the dough to form the crust. Once you have stretched the dough to about 12 inches, brush the edges with water and sprinkle with sesame seeds. Place in the oven for 3 to 4 minutes; the dough will rise like a balloon. Pull it out and spread evenly with Bolognese. Sprinkle with Monterey Jack and return to the oven for another 3 to 4 minutes. Pull the pizza from the oven, cover with shredded lettuce and top with sliced pickles and tomatoes.
","[Chardonnay, Barbera, Garnacha, Tempranillo]" 31771,"Italian Salad with Parmesan Crisps 6 tablespoons grated Parmesan cheese 1/4 cup olive oil 2 tablespoons green olives, pitted and roughly chopped
1/2 teaspoon lemon zest plus 2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium head radicchio, leaves separated and torn 1 cup arugula
2 blood oranges, peeled and thinly sliced
Instructions: For the Parmesan crisps: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place 6 tablespoon-size mounds of cheese on the parchment a few inches from one another; they will spread as they begin to melt. Bake until the cheese has completely melted, about 5 minutes. Carefully transfer the crisps to a baking rack to cool completely before assembling the salad. For the green olive dressing: Combine the olive oil, olives, lemon zest and juice, mustard, salt and pepper in a mason jar, twist the lid on tight and shake until emulsified. For the salad: On a large platter, layer the radicchio leaves with the arugula. Tuck in the citrus pieces. Give the dressing one more good shake and drizzle it over the salad. Garnish with the Parmesan crisps and serve. ","[Barolo, Chianti, Tempranillo, GSM]" 31772,"Fried Rice with Simple Baked Salmon Cooking spray 2 salmon filets (about 3 ounces each) Salt and freshly ground black pepper 2 cups cooked long-grain rice 1 carrot, shredded 1 small onion, chopped 2 eggs 3 1/2 tablespoons unsalted butter 2 tablespoons soy sauce Sesame seeds, for garnish Instructions: Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray. Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm. Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan. Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat. Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31773,"Blueberry-Lemon Cream Cheese Mookies 1/4 cup vegetable oil, plus more for the pans 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons salt 1 teaspoon baking powder 1 large egg 1/3 cup buttermilk 1/2 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 4 ounces cream cheese, at room temperature 1/4 cup mascarpone cheese 1/2 cup confectioners' sugar Grated zest of 1/2 lemon 15 vanilla wafer cookies 3 to 4 tablespoons blueberry jam Instructions: Make the muffins: Preheat the oven to 350?. Brush 20 muffin cups with vegetable oil (use two 12-cup muffin pans). Whisk the flour, granulated sugar, salt and baking powder in a large bowl. In a separate bowl, whisk the egg until smooth. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. Stir the buttermilk mixture into the flour mixture until combined but still slightly lumpy (do not overmix). Divide the batter among the prepared muffin cups, filling them one-quarter of the way. Bake until beginning to brown, about 12 minutes. Let cool 10 minutes in the pans, then transfer the muffins to racks to cool completely. Make the filling: Combine the cream cheese, mascarpone, confectioners' sugar and lemon zest in a large bowl. Beat with a mixer on low speed, gradually increasing the speed to medium high, until fluffy, about 2 minutes. Refrigerate until ready to use. Meanwhile, pulse the cookies into coarse crumbs in a food processor. Assemble the mookies: Remove the domed tops of the muffins using a serrated knife. Transfer the filling to a pastry bag and pipe a ring on half of the muffins. Spoon about 1 teaspoon blueberry jam into the center of each ring. Top each muffin with another muffin, cut-side down, to make a sandwich. Roll the edges in the cookie crumbs, pressing to adhere. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31774,"Black-Eyed Pea and Spinach Salad 1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups) 4 cups low-sodium chicken broth or water (if using dried peas) 3/4 cup lowfat buttermilk 3 tablespoons mayonnaise 1 1/2 teaspoons spicy brown mustard 1/4 cup apple cider vinegar 1/8 teaspoon hot sauce (recommended: Tabasco) 1/2 teaspoon salt, plus more 1/8 teaspoon fresh ground pepper 1/4 cup red onion, diced (about 1 cup) 3/4 cup thinly sliced celery (2 stalks) 2 tablespoons chopped fresh chives 4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons Instructions: In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly. Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature. Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate. In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31775,"Spicy Sun-dried Tomato Pesto Kosher salt 1 pound penne pasta 1 cup oil-packed sun-dried tomatoes, drained 1/2 cup piquillo peppers, drained 1/2 cup toasted hazelnuts 2 tablespoons sherry vinegar 2 tablespoons red chili sauce, such as sambal olek 1/4 cup extra-virgin olive oil Freshly ground black pepper 1/4 cup grated Pecorino Romano cheese, plus more for serving 2 tablespoons European-style full-fat butter, softened Fresh basil leaves, for garnish Instructions: Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions. While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water. Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately. Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks. ","[Rioja, Barbera, Dolcetto, Garnacha]" 31776,"Little Lamb Pull-Apart Cupcakes 1 pound (4 sticks) unsalted butter 2 pounds (2 boxes) confectioners' sugar Pinch fine salt 24 devil's food cupcakes 2 tablespoons milk 2 to 3 teaspoons almond extract Green food coloring 5 licorice wheels, such as Haribo Instructions: Combine the butter, sugar and salt using an electric mixer on low speed until mostly incorporated. Add the milk and almond extract, increase the speed to medium-high and mix until light and fluffy. Take 3/4 cup of the frosting and reserve. Take 1 cup of the frosting and add 8 to 10 drops of green food coloring to make a grassy color and reserve. Fill a pastry bag or resealable plastic baggie with the remaining frosting and snip a 1-inch corner off the bag. To make the body: Place 5 of the cupcakes in a line. Nestle 4 cupcakes above the line and 4 more cupcakes below the line, making them touch so you have a rough oval shape. Top each cupcake with a swirl of white frosting from the piping bag. Then pipe smaller peaks to fill all of the spaces between the cupcakes. To make the head: Put 3 cupcakes together in an upside-down triangle. Spread with 1/2 cup of the reserved white frosting so that all of the cupcakes are connected. To make the ears: Cut 1 cupcake in half, paper and all. Set each half, cut-side in, on either side of the bottom of the triangle. Spread 1/2 tablespoon of white frosting on top. Cut 1 licorice wheel in half and place, cut-side in, on each half cupcake. Now, pipe little swirls all over the top third of the head and around the outsides of the licorice ears. Nestle the head into the shoulder. To make the face: Peel off a 3-inch strip of licorice. Pull apart into 2 strands and cut into 1-inch lengths. Place 2 of them on the head for eyes. Make a Y shape with 3 pieces and place so the bottom point is centered at the bottom edge of the face. Discard (or eat) the fourth piece. To make the legs: Put 2 cupcakes into the first and third gaps on the bottom row of the body. Spread some frosting on each cupcake. Top each leg with a whole licorice wheel. Cut another wheel in half place one half under each wheel for the hooves. To make the grass: Line the remaining 5 cupcakes horizontally under the legs. Spread half of the green frosting in an even layer along the cupcakes, covering and connecting them. Next, fill the reservoir of a garlic press with some of the remaining the green frosting. The frosting is easiest to work with at cool room temperature. Press, attaching the frosting to each cupcake, while pulling upward to create grass. Repeat using the rest of the frosting until all of the cupcakes are covered. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31777,"Pate Sucree 1 1/4 cups flour 1/4 teaspoon salt 1 tablespoon sugar 8 tablespoons (1 stick) unsalted butter, cold 1 egg, lightly beaten plus ice water to equal 1/4 cup Instructions: Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils. Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix. Turn the mixture out on the table and quickly frisage: (Using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed.) Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31778,"Philly Cheese Steak Deluxe 1 (22-pound) top round beef roast Granulated chicken base 2 ounces sliced onions 2 ounces sliced green peppers 4 slices American cheese 1(8-inch) hero bun Instructions: Rub the meat with chicken base and put it into a large container. Allow the beef to marinate, overnight, in the refrigerator. Preheat the oven to 350 degrees F. Put the beef into a large roasting pan and roast it until rare, about 2 1/2 hours. Remove the roast to a cutting board and let cool before thinly slicing. Saute the onions and peppers together in a grill pan over medium-low heat until softened. Add 6 ounces of thinly sliced beef over the peppers and onions. Top with 4 slices of cheese and allow it to melt. Put the grilled meat, cheese, onions and peppers on the hero bun and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 31779,"Spicy Parmesan Herb Corn on the Cob 1 tsp Hidden Valley? Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix
1/2 cup salted butter, softened 4 ears corn, shucked cayenne pepper, to taste 1 cup parmesan cheese, finely grated Instructions: In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31780,"Bacon-Wrapped Spinach Dip Crostini 12 slices bacon, cut in half crosswise 2 tablespoons dark brown sugar Nonstick cooking spray, for spraying the baking sheet One 9-ounce box frozen chopped spinach, thawed and squeezed dry One 8-ounce package cream cheese, at room temperature 1 cup freshly grated Parmesan
1/4 cup mayonnaise
2 cloves garlic, grated Freshly ground black pepper 24 bias-cut slices baguette (1/4 inch thick; from 1 baguette) Instructions: Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray. Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl. Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31781,"Fried Chili Chicken 2 chickens, 2 1/23 pounds each 2 cups buttermilk 1 1/2 cups flour 2 tablespoons paprika 1 tablespoon cumin 1 teaspoon cayenne 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Shortening or vegetable oil for frying 23 limes Instructions: Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight. In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper. Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches. Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels. ","[Zinfandel, Tempranillo, Malbec, Shiraz]" 31782,"Pisco Sour 1 egg white* 3 level bar spoons of sugar 2 ounces pisco brandy 1 1/2 ounces lime juice Dash bitters Lime wedges, for garnish Instructions: In a cocktail shaker filled with ice shake the egg white, sugar, brandy, lime juice, and bitters. Strain into a rocks glass with no ice and garnish with a wedge of lime. ","[Pisco, Sauvignon Blanc, Chardonnay, Gin]" 31783,"Veal Pizzaiola 2 thin slices of veal (Leg cut) 1/4 cup olive oil, plus 2 tablespoons Salt and black pepper 3 garlic cloves, crushed and finely chopped 1 1/2 pounds tomatoes, skinned and chopped Sprig fresh oregano or 1/2 teaspoon dried 2 teaspoons Worcestershire sauce 2 thin slices mozzarella cheese 1 tablespoon finely chopped parsley Freshly grated Parmesan cheese Instructions: Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 31784,"S'More Rockin' Reindeer Ravioli 5 graham crackers, broken into pieces 6 ounce milk or dark chocolate, or a combination, chopped 3 ounces cream cheese, at room temperature 10 tablespoons unsalted butter, at room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 tablespoons molasses 1 tablespoon pure vanilla extract 11/2 cups all-purpose flour 1 cup graham flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 cup heavy cream Instructions: For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly but pasty. Using the filling portion ('the bumpy side) of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.) To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined. In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic warp and chill until very firm, about 1 hour. Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the two layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour. When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression. Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough. To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes. Preheat the oven to 350 degrees F. Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh. Yummmmm!!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31785,"Falafel 1 tablespoon coriander seeds 2 teaspoons cumin seeds
1 cup dried chickpeas, soaked for 10 hours or overnight and drained
1 small onion, coarsely chopped
4 cloves garlic, minced 1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Black pepper
A pinch of crushed red pepper
2 tablespoons flour
1 1/2 tablespoons lemon juice
Olive oil or flavorless oil, for frying
Instructions: Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder. In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy. In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel. ","[Syrah, Tempranillo, Garnacha, Aglianico]" 31786,"Wine Poached Seckel Pears 1 bottle Merlot, divided 1 star anise 1 cinnamon stick 1/2 cup sugar 6 Seckel pears, peeled 1/2 cup mascarpone cheese 2 tablespoons confectioners' sugar 2 tablespoons heavy cream Fresh mint leaves, chiffonade, optional Instructions: In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil. Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil. In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired. Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve. ","[Merlot, Pinot Grigio, Chianti, Riesling]" 31787,"Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole 1 (3-pound) whole beef strip loin, trimmed of fat and trimmings reserved Salt 1/4 cup prepared horseradish 2 tablespoons freshly ground black pepper 1 teaspoon grapeseed oil Fat and trimmings from the beef 2 large cloves garlic, lightly crushed with the side of a knife blade and minced 1 large red onion, diced 12 ounces dry hopped pale ale 2 teaspoons beef base stirred into 2 cups water 1 tablespoon tomato paste 2 tablespoons butter, cubed 4 large carrots, peeled and cut julienne and blanched for 2 minutes in salted water 1 pound haricots verts, trimmed 2 teaspoons grapeseed oil 2 shallots, thinly sliced 1 large yellow bell pepper, stem and seeds removed and cut julienne 1 large green bell pepper, stem and seeds removed and cut julienne Salt and freshly ground black pepper 3 large potatoes, peeled and cut into 1-inch chunks 2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively) 1 medium white onion, diced small Salt and freshly ground black pepper 3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices 1/2 pound cooked backfin or lump crabmeat (avoid canned) 1 to 2 cups canola oil, as needed, for frying the onion rings 3/4 cup all-purpose flour 3 tablespoons cornstarch 2 1/4 teaspoons baking powder Pinch salt 3/4 cup dry hopped pale ale 1 large white onion, sliced into 1/2-inch slices Instructions: Preheat oven to 400 degrees F. Rinse strip loin to remove residue and season with salt. Combine horseradish and black pepper in a small bowl to make a paste. Place loin in roasting pan and coat entirely with paste. Roast until the meat reaches an internal temperature of 140 to 142 degrees F as measured with an instant-read thermometer, about 30 to 40 minutes, then remove from oven and let rest to carryover cook to about 150 degrees for medium-rare, or cook for whatever length of time is needed (usually specified on your meat thermometer) for your desired level of doneness. For the sauce, heat grapeseed oil in a large saucepan over medium heat. When it begins to shimmer, add the beef trimmings and cook for about 10 minutes until you see that the fat is rendered from the meat. You should pour off all but 2 tablespoons fat or, if necessary, supplement with grapeseed oil if you do not have 2 tablespoons in the pan. Add garlic and onion and gently saute until the onion turns translucent. Pour beer into the pan and cook over medium heat until most of the alcohol has evaporated, then stir in the beef base (which has been diluted in water) and tomato paste. Return to a boil, lower the heat to medium-low and allow to reduce by half. Strain into a bowl and gradually whisk in cubed butter. Nest bowl in another bowl filled with hot water and cover to keep warm. For the vegetable medley, blanch carrots and haricots verts for 2 minutes in salted water and drain well. Heat the grapeseed oil over medium-high heat in a large saute pan. When it begins to shimmer, add shallot, peppers, carrots and green beans and season with salt and pepper. Saute until the shallot turns translucent and the peppers begin to soften. Remove to a bowl and cover until needed. Reserve the saute pan. For the rissole, boil the potatoes until soft, and drain well. For the onion rings, heat oil in the reserved saute pan over medium-high heat. Combine flour, cornstarch, baking powder and salt in a small bowl and pour the beer in a stream while whisking constantly. Dip the onion slices into the batter and fry until golden. Drain on paper towels and keep warm. Discard oil and reserve the saute pan. Return to the rissole. In the same pan saute pan, heat 1 tablespoon of the grapeseed oil over medium high heat in a large skillet, reserving the other tablespoon. When it begins to shimmer, saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole, reserving the saute pan. Season potatoes, to taste, with salt and pepper, and mash together. Fold in the scallions and crab trying to avoid breaking up the crab. Allow to sit until cool enough to handle, then use 3-inch circle cutters as molds and form the potato/crab mixture into circles. In the same pan, heat additional grapeseed oil for the rissole over medium-high heat and sear the potato cakes leaving undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm. Slice roast sirloin. Place a rissole circle on serving plate. Place sliced beef on top and spoon demi-glace over. Top with onion rings. Arrange some vegetable medley around. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 31788,"Southampton Clambake in a Can 1 pound unsalted butter One 750-milliliter bottle white wine
1/2 cup chopped garlic
1/4 cup chopped fresh tarragon
3/4 cup chopped fresh parsley
1 pound baby Yukon gold or fingerling potatoes, left whole
4 ears corn, peeled and cut in half, husks reserved
Four 1 1/4-pound Maine lobsters
1 dozen littleneck clams 1 pound shell-on jumbo shrimp 1 pound mussels 1 pound sausage
1/2 pound thick-cut bacon, cut into lardons
4 lemons, cut in half
Instructions: Place the butter, white wine, garlic, tarragon and 1/4 cup parsley in the bottom of a 10-quart stockpot with insert and place the steaming insert on top. Add to the pot in the following order: potatoes, corn, reserved corn husks, lobsters, clams, shrimp, mussels, sausages, remaining 1/2 cup parsley and bacon. Cover with the lid and turn the heat on high until the liquid boils, then lower the heat and simmer on low until all the contents are cooked but not overcooked, approximately 25 minutes. Serve in the can or pour out onto a large platter. Serve with the lemons on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 31789,"Sevendipity 2 plum tomatoes 1 jalapeno pepper 2 cloves garlic, unpeeled 1/2 small white onion, cut into thick rings 2 cups prepared pulled pork 1/3 cup fresh cilantro leaves, plus 2 tablespoons chopped 1/2 canned chipotle cl pepper, plus 1 1/2 teaspoons adobo sauce from the can 2 avocados, diced Juice of 1 lime Kosher salt 1 15-ounce can refried black beans 1 cup sour cream 1 1/2 cups shredded cheddar cheese (about 6 ounces) 1 1/2 cups shredded cabbage or coleslaw mix 1 tablespoon chopped pickled jalapeno peppers Tortilla chips, for dipping Instructions: Make the salsa: Heat a large cast-iron skillet over high heat. Add the tomatoes, jalapeno and garlic and cook, turning, until charred, 8 to 10 minutes. Transfer to a large bowl. Add the onion to the skillet and cook, turning, until charred, 5 minutes. Add to the bowl, cover with plastic wrap and let cool. Meanwhile, warm the pulled pork in a saucepan or the microwave. Pour off the excess liquid, then set the pork aside to cool. Squeeze the tomatoes to remove the excess liquid; transfer to a food processor. Stem and peel the jalapeno; remove the seeds for less heat. Add the jalapeno to the food processor. Peel the garlic cloves and add to the food processor along with the onion, cilantro leaves, chipotle and adobo sauce; puree. Set aside. Mash the avocados with the juice of 1/2 lime in a bowl with a fork; season with salt. To assemble, spread the refried beans in a 2-quart glass bowl or trifle dish. Spread the pulled pork over the beans. Top with the salsa, then the mashed avocados. Spread the sour cream over the avocados and sprinkle with the cheese. Toss the cabbage with the pickled jalapenos, the juice of the remaining 1/2 lime and the chopped cilantro; pile on top of the cheese. Serve with tortilla chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31790,"Tomato Steak with Baked Goat Cheese and Herb Salad 1/2 cup dried bread crumbs Salt and freshly ground black pepper 1/2 teaspoon water 1 egg 4 rounds fresh goat cheese, about 2 ounces each 4 thick, ripe beefsteak tomato slices 2 teaspoons extra-virgin olive oil, plus more for the salad 2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian (flat-leaf) parsley, chives (1-inch lengths), or young cress Red wine vinegar Instructions: In a small, shallow bowl, mix the breadcrumbs with salt and pepper to taste. Add the water and work it in with your fingers to moisten the crumbs lightly. In another small, shallow bowl, beat the egg just until blended. Dip one flat surface of each goat cheese round in the egg, and then in breadcrumbs, patting the crumbs in place. Repeat on the other flat surface, leaving the sides of the rounds uncoated. Refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates. Season with salt and pepper. Heat a large nonstick skillet over moderately high heat. Add the 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds, one coated side down. Cook until lightly browned, about 45 seconds, then turn and cook on the second side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a splash of red wine vinegar, a light drizzle of olive oil, and salt and pepper to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Barolo, Tempranillo]" 31791,"Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice 3 tablespoons butter, divided 2 duck breasts, found in packaged meats case of larger markets Salt and pepper 1/3 cup orange marmalade 4 tablespoons white wine vinegar, divided 4 sprigs fresh tarragon, leaves finely chopped 2 to 3 tablespoons slivered almonds 1 cup rice 2 cups chicken stock 1 small bunch asparagus 1 endive, thinly sliced 1 bunch watercress, trimmed and stemmed 1 frisee, coarsely chopped 1 shallot 1 teaspoon Dijon mustard 1/4 to 1/3 cup extra-virgin olive oil 1 small can mandarin oranges Instructions: Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more. While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes. While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges. Serve duck breast on salad with asparagus-almond rice alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 31792,"Asparagus and Tomato Tart 1 (9-inch) frozen pie crust 2 slices bacon, chopped 1 medium onion, chopped 1 bunch fresh asparagus tips, reserve stems for Round 2 Recipe 1/2 cup ricotta cheese 1/4 cup milk 2 eggs, lightly beaten 1 tablespoon chopped fresh parsley leaves 1 (14.5-ounce) can diced tomatoes, drained well, divided 1/2 teaspoon salt, plus more for seasoning 1/4 freshly ground black pepper, plus more for seasoning 1 1/2 teaspoons chopped fresh basil leaves 1 teaspoon balsamic vinegar Instructions: Preheat oven to 375 degrees F. Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes. Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes. In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature. In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 31793,"Long Island Green Tea Ice 2 ounces Green Tea Vodka, recipe follows 1/2-ounce freshly squeezed lemon juice 1-ounce orange liqueur (recommended: Cointreau) 1/4-ounce golden rum 2 to 3 teaspoons Simple Syrup, recipe follows Flowery Ice Cubes, for garnish (optional) 1 cup vodka 2 gunpowder green tea bags or 2 tablespoons loose gunpowder green tea 1 cup sugar 1 cup water Edible flowers Water Instructions: Fill a cocktail shaker with ice. Add Green Tea Vodka, lemon juice, orange liqueur, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a tall glass filled with Flowery Ice Cubes, if using. Place both tea bags into the vodka. Cover, shake, and let steep for 2 hours. Remove and discard the tea bags. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. Drop 1 edible flower into each segment of an ice-cube tray; fill with water and freeze. ","[Green Tea Vodka, Gin, Rum, Brandy]" 31794,"Edamame and Scallion Slaw with Orange Lime Dressing 1/4 cup olive oil 1 tablespoon whole-grain Dijon mustard 2 large navel oranges, juiced 1 lime, juiced 2 tablespoons red wine vinegar Salt and freshly ground pepper 2 (1-pound) packages prepared slaw mix 1 pound edamame, shelled, boiled in salted water for 3 to 5 minutes and drained 1 bunch scallions (about 6), thinly sliced Instructions: Combine dressing ingredients in a bowl and whisk to combine. Combine slaw, edamame and scallions in a serving bowl. Toss with dressing and serve. If not serving immediately, cover salad with a moist paper towel or clean kitchen towel and refrigerate until ready to serve. Dress salad just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31795,"Sweet and Spicy Chicken Fajitas with Corn and Mushrooms 1/3 cup vegetable oil, plus more for oiling the grill grates 1/4 cup torn fresh cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon fresh thyme leaves 6 garlic cloves, smashed 2 jalapenos, (seeds removed for less heat) Kosher salt and freshly ground black pepper 1 1/2 pounds boneless skinless chicken breasts 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced Juice of 1 lime For Serving: Warm tortillas, chopped fresh cilantro, crumbled Cotija cheese, guacamole, sliced pickled jalapeno, lime wedges, pico de gallo and sour cream Instructions: For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking. For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice. Serve with the warm tortillas, mushroom and corn mixture and suggested toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 31796,"Vitello Tonnato 2 1/2 pound piece of boneless veal top round, tied 1/2 cup dry white wine 1 onion, carrot and celery, each finely chopped Bouquet garni: 1 peeled clove garlic, 4 sprigs parsley, 1 bay leaf and 1 teaspoon dried rosemary or thyme, tied in cheesecloth 6 1/2 to 7- ounce can tuna fish, preferably imported from Italy and preferably packed in olive oil Small can (2 ounces) flat anchovy fillets, packed in olive oil 3 to 4 tablespoons nonpareil capers 1/2 cup each vegetable oil and extra virgin olive oil 1 teaspoon grated lemon zest and 3 to 4 tablespoons fresh lemon juice 1 cup mayonnaise Salt and freshly ground black pepper Serving suggestions: steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley Instructions: Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through. Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 31797,"Smoked Almond Brittle 1/2 cup, plus 3 tablespoons sugar 1/4 cup water 1/4 cup corn syrup 3/4 cup smoked almonds Sea salt 2 teaspoons unsalted butter, plus more for pan 1 vanilla bean, split and seeds scraped 1 teaspoon baking soda Instructions: Preheat the oven to 300 degrees F. Line a large-rimmed baking sheet with a nonstick silicone mat and lightly butter.
In a heavy-bottom saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat; boil until it registers 230 degrees F on a candy thermometer, about 10 minutes. Transfer the almonds to the oven on another large-rimmed baking sheet until warmed through, but not toasted.
When the syrup reaches 239 degrees F, stir the almonds into the syrup with 1 teaspoon salt. Continue cooking, stirring occasionally, until the syrup is 300 degrees F and a rich caramel color; immediately stir in the butter, vanilla, and baking soda.
Pour the brittle mixture onto the prepared baking sheet, folding the border back towards the middle to distribute the heat evenly. Cool completely at room temperature and break into pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 31798,"Beef Braciole 4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds) 5 garlic cloves, minced
1/4 cup chopped fresh Italian parsley 1/4 cup shredded Parmigiano-Reggiano Kosher salt and freshly ground black pepper
5 tablespoons vegetable oil
2 quarts your favorite tomato sauce Serving suggestion: your favorite pasta Instructions: Preheat oven to 400 degrees F. Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes. Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]" 31799,"Slow Cooker Chicken Curry 2 tablespoons red wine vinegar 1 tablespoon all-purpose flour 1 tablespoon tomato paste 2 teaspoons garam masala, plus more for sprinkling 2 teaspoons Madras curry powder 2 cloves garlic, halved One 14.5-ounce can diced tomatoes One 1-inch piece fresh ginger, peeled and cut into pieces Kosher salt and freshly ground black pepper 1 pound red skinned potatoes, cut into 1/2-inch pieces 2 pounds chicken thighs, skin removed (about 8 thighs) One 5-ounce package baby spinach 1/2 cup chopped fresh cilantro, plus extra for garnish Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving Instructions: Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky. Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low. Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper. Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Grenache Blanc]" 31800,"Aunt Gisele's Caramel Cookies 1/2 pound butter 2 egg yolks 1 cup sugar Scant 1/4 teaspoon ground cinnamon 2 cups unsifted flour 1/2 pound sliced blanched almonds 3/4 cup sugar 6 tablespoons butter 3 tablespoons honey 3 tablespoons milk Instructions: Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside. Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes. Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden. Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.) ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 31801,"Shrimp and Corn Empanadas 3 cups all-purpose flour, plus more for rolling 2/3 cup lard, chilled
1 1/2 teaspoons kosher salt
1 large egg
1/3 cup cold water
1 teaspoon distilled white vinegar
2 ears of corn, husks removed 4 tablespoons extra-virgin olive oil, divided
1 red bell pepper, diced
1 clove garlic, minced
1 shallot, diced
1 cup dry white wine, divided
1 teaspoon tomato paste
Kosher salt and freshly ground black pepper to taste
1 1/2 pounds (26/30-count) shrimp, peeled and deveined, tails removed
1 large egg
Instructions: For the empanada dough: In a food processor, pulse flour, lard and salt until the mixture resembles sand. In a separate bowl, beat together egg, water and vinegar with a fork. Add to flour mixture, pulsing until just incorporated. Turn out onto plastic wrap and chill at least 1 hour or up to 24 hours. For the filling: Preheat the oven to 425 degrees F. Place the corn on a baking sheet and roast in the oven about 12 to 15 minutes. Remove, cool and cut off the kernels with a knife. In a medium skillet over medium heat, add 2 tablespoons of the oil followed by the bell pepper, garlic and shallot. Cook, stirring frequently, about 3 to 4 minutes, then add 1/2 cup wine, tomato paste, salt and pepper. Bring back to a simmer and continue cooking until liquid has reduced by half. Place into a blender and puree. Set aside. In another medium skillet over medium-high heat, add remaining 2 tablespoons olive oil. When just smoking, 1 to 2 minutes, add shrimp. Season with salt and pepper. Add remaining 1/2 cup wine and bring to a simmer. Continue to cook until shrimp are opaque and liquid has reduced slightly, 3 to 4 minutes. Remove from heat, cool, and roughly chop the shrimp. In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes. Preheat oven to 350 degrees F. To assemble: In a small bowl, beat egg with 1 tablespoon water and a pinch of salt. On a lightly floured surface, roll out dough to 1/16-inch thick. Using a 4-inch round cookie cutter, cut out 8 rounds of dough. Brush edges with egg wash. Place 1 heaping tablespoon of filling in middle of each round, and fold the dough over to enclose the filling. Crimp edges with a fork and place on a baking sheet. Brush tops with more beaten egg. Bake until golden brown,10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31802,"Maque Choux Skillet Cornbread 2 strips bacon, chopped 1 jalape?o, diced
1/4 red bell pepper, diced
1 cup fresh corn kernels
Kosher salt and freshly ground black pepper 1 1/4 cups stone-ground cornmeal
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted 1/4 cup sliced green onions
Pan-Roasted Tomato Butter, recipe follows 1 Roma tomato, cut in half 1 stick (8 tablespoons) unsalted butter
Pinch kosher salt
Instructions: Preheat the oven to 425 degrees F. Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalape?o, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined. Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter. Heat a 10-inch cast-iron skillet over medium-high heat. Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes. Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 31803,"Creamy Parmesan Baked Pasta 1/2 cup panko breadcrumbs 1/2 cup freshly grated Parmesan 2 tablespoons olive oil
1/2 teaspoon kosher salt
1 pound medium shell pasta 1 1/4 teaspoons kosher salt, plus additional for the pasta water
1/4 cup (1/2 stick) unsalted butter, plus more for the pan
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
2 cups heavy cream, at room temperature
2 cups grated mild provolone 2 cups freshly grated Parmesan 3 cups broccoli florets, cut into 1/2-inch pieces
Instructions: For the topping: Preheat the oven to 425 degrees F. Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside. For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside. Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 31804,"Tuna Ceviche with Coconut Milk and Ginger 1 jalapeno chili, seeded and minced 2 tablespoons grated fresh gingerroot 3 tablespoons Thai or Vietnamese fish sauce 1 tablespoon sugar 1/2 cup freshly squeezed lime juice 14 ounces unsweetened coconut milk (available in cans) 1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade 1/2 purple onion, thinly sliced 2 tablespoons minced scallions 1 tablespoon finely chopped chives 3 tablespoons finely chopped cilantro leaves Instructions: Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth. In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 31805,"Grapevine, KY Buttermilk Biscuits 4 cups self-rising flour, plus more for dusting 1 stick (8 tablespoons) salted butter, chilled, plus 3 tablespoons, melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil
Instructions: Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits. Preheat the oven to 425 degrees F. Place a cast-iron skillet in the oven to preheat. Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits. Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other and brush with the melted butter. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31806,"Tangerita: Tangerine Margarita 1 lime wedge Fine salt 2 ounces tequila 2 ounces fresh lime juice 2 ounces fresh tangerine juice 2/3 ounce orange flavored liqueur Crushed ice Instructions: Rub the rim of the glass with a wedge of lime and dip the rim into a saucer of fine salt. Place the tequila, lime juice, tangerine juice, orange flavored liqueur, and crushed ice into a shaker. Shake to mix and strain into a glass. Garnish with a wedge of lime on the rim of the glass. ","[Margarita, Paloma, Cava]" 31807,"Deep-Fried Tagalongs Canola oil, for frying 1/2 cup semisweet chocolate chips 1/3 cup heavy cream
1 cup all-purpose flour (see Cook's Note) 3 tablespoons powdered peanut butter 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 1 large egg, beaten 14 chocolate-covered peanut butter patty cookies, such as Tagalongs? (one 6.5-ounce box), frozen 3 tablespoons confectioners' sugar Instructions: Fill a medium Dutch oven halfway with canola oil and heat until a deep-frying thermometer registers 375 degrees F. Set a rack over a baking sheet. Put the chocolate chips in a small bowl. Heat the heavy cream in a small pot until almost to a boil. Pour the cream over the chocolate chips and allow to sit for 1 minute. Stir until completely smooth. Reserve the sauce while you fry the cookies--it will thicken as it cools. Whisk together the flour, powdered peanut butter, granulated sugar, baking powder and baking soda in a medium bowl. Add the buttermilk and egg and whisk until just combined.
Add 7 cookies to the batter and use a fork to completely coat them in the batter. Add the cookies 1 at a time to the hot oil until all 7 are added. Fry, turning the cookies occasionally with a slotted spoon, until puffed and golden brown, 2 to 3 minutes. Use the slotted spoon to transfer the fried cookies to the rack on the baking sheet. Repeat the frying process with the remaining cookies and batter. Stack the fried cookies on a platter and sift confectioners' sugar over the top. Serve immediately with the chocolate sauce for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 31808,"Slow-Cooker Chicken Mole 1 ancho cl 1 pasilla cl
1/4 cup slivered almonds
2 tablespoons raw pepitas
3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
1/2 cup chopped yellow onion (about 1/2 small onion)
2 teaspoons minced garlic (1 to 2 cloves)
1 tablespoon toasted sesame seeds
One 14.5-ounce can stewed tomatoes
1/4 cup golden raisins
1/4 cup apple cider vinegar
2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped 1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
Kosher salt 1 1/2 pounds bone-in, skinless chicken breasts
1 1/4 pounds bone-in, skinless whole chicken legs 1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch 1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice (1 to 2 limes)
10 white corn tortillas
2 limes, cut into wedges
1 tablespoon toasted sesame seeds
Instructions: For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside. Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency. Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce. Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours. For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste. To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold. Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds. ","[Pinot Noir, Tempranillo, Grenache, Barbera]" 31809,"French Toast with Strawberries and Cream 3 cups fresh strawberries, trimmed and sliced 2 tablespoons water 6 large eggs 2 cups cream, divided Butter 8 (1-inch-thick) slices brioche (from day old loaf) Instructions: Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven. In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm. In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream. In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy. Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared. Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31810,"Poblano Pepper Smash 2 poblano chiles, 1 left whole and 1 thinly sliced into rings, for serving 1 lime wedge Montreal steak spice, for serving 2 ounces gin, such as Desert Dry Gin from Arizona Distilling Company 3/4 ounce maple syrup mixed with 1/4 ounce water 1/2 ounce lemon juice 1 bar spoon mescal Instructions: Roast the whole poblano cl over an open flame, turning occasionally, until charred all over. Let cool slightly and then skin, seed and puree it in a blender.
Rim a margarita glass with the lime wedge and dip in the Montreal steak spice.
Add the gin, maple syrup mixture, lemon juice, mescal and 1 1/2 ounces poblano puree to a cocktail shaker. Fill it with ice and shake. Fill the margarita glass with ice. Strain the drink over ice and garnish with a poblano cl slice. ","[Tequila, Mezcal, Cava]" 31811,"Pork Cutlets 1 egg white plus 1 tablespoon water 1 teaspoon dry mustard 1 (4-ounce) boneless pork cutlet, pounded thin 1/2 cup flour 1/2 cup dry bread crumbs 1 tablespoon olive oil 1 lime Instructions: In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap. Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime. Serve with potato and leeks ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31812,"Lemon-Mint Cake with Lemon Syrup Butter, for greasing Flour, for dusting 3 eggs, separated, at room temperature 1 cup sugar, divided 1/4 cup vegetable oil 1/8 teaspoon salt 8 mint sprigs, leaves chopped 2 tablespoons lemon juice 1 tablespoon lemon zest 1 cup all-purpose flour 1 cup sugar 1/4 cup water 1/4 cup lemon juice 1 tablespoon lemon zest Instructions: Fresh mint sprigs, for garnish Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan. For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks. In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside. Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing. For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes. To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31813,"Spiced Potato-stuffed Pastries: Samosas 3/4 teaspoon salt 2 1/4 cups self-rising flour 6 tablespoons (3/4 stick) butter, cut in small pieces 9 tablespoons water 1 1/2 pounds potatoes, peeled and cut into chunks 1 cup fresh or frozen mixed peas, corn, and carrots 2 tablespoons vegetable oil 1 medium onion, chopped 1 teaspoon finely chopped garlic 1 1/2 teaspoons finely chopped fresh ginger 1/2 habenero cl, minced 1/2 teaspoon garam masala spice blend 1/2 teaspoon turmeric 1 teaspoon red cl powder 1 1/2 teaspoons salt 1/2 lemon, juiced 2 tablespoons chopped fresh coriander leaves Vegetable oil, for frying Chutney, for serving Instructions: To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it. To make the filling: Boil the potatoes until tender. Drain and set aside. If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool. Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and cl and cook for 2 minutes. Add the garam masala, turmeric, cl powder, and salt and cook 2 minutes more. In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well. To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half. Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling. Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31814,"Turkish Martini 1 1/2 ounces vanilla vodka 3 ounces Turkish coffee 1/2 ounce Raki (Turkish liquor) like Ouzo or Sambuca but this is a little lighter. 1/4 ounce Torani Almond syrup Ice Instructions: In a mixing glass, add vanilla vodka, Turkish coffee, Raki and Torani and some ice. Shake 10 times and serve in a chilled martini glass. Drink would be nice on the rocks too. ","[Raki, Ouzo, Sambuca]" 31815,"Sweet Corn Bread Pudding 1/2 onion, diced fine 1 ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan 1 teaspoon kosher salt Ground black pepper 2 cups cubed French bread Instructions: Heat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 31816,"Orange Pound Cake 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract 1 cup confectioners' sugar, sifted 1 1/2 tablespoons freshly squeezed orange juice Instructions: Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 31817,"Fresh Herb Salad 1/4 cup fresh purslane, washed and patted dry 1/4 cup fresh chervil sprigs, washed and patted dry 1/4 cup lovage leaves, washed and patted dry 1/4 cup tarragon leaves, washed and patted dry 1/4 cup viola flowers, washed and patted dry 1/4 cup small basil leaves, washed and patted dry 1/4 cup snipped chives Drizzle of extra virgin olive oil Salt Freshly ground black pepper Instructions: Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31818,"Fruit Salad with Limoncello 7 ounces Greek yogurt (recommended: Fage Total) 1/3 cup good bottled lemon curd 1 tablespoon honey 1/4 teaspoon pure vanilla extract 2 cups sliced strawberries (1 pint) 1 cup raspberries (1/2 pint) 1 cup blueberries (1/2 pint) 2 tablespoons sugar 3 tablespoons limoncello liqueur 1 banana, sliced Fresh mint springs Instructions: For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint. ","[Prosecco, Moscato, Vinho Verde, Cava]" 31819,"Cornbread-Cheddar Waffles with Scrambled Eggs 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon sugar 1 tablespoon baking powder Kosher salt 2 cups grated sharp cheddar cheese 10 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil Cooking spray 1 scallion, thinly sliced 1 tablespoon unsalted butter Instructions: Whisk the flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and 1 cup of the grated cheese in a large mixing bowl. In a separate mixing bowl, whisk 2 eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined. Preheat a waffle iron and coat with cooking spray. Pour some of the batter into the waffle iron and cook until golden brown, about 5 minutes. Transfer the waffles to a wire rack set on a baking sheet. Repeat with the remaining batter. Meanwhile, whisk the remaining 8 eggs with the scallion in a large bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the beaten eggs and gently stir with a rubber spatula until just set, about 5 minutes. Remove from the heat; cover to keep warm. Just before serving, preheat the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese melts, about 1 minute. Top the waffles with the scrambled eggs. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31820,"Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream 1 cup pastry flour 1/4 cup sugar 1/2 teaspoon cinnamon 1/16 teaspoon cloves 1/16 teaspoon nutmeg 1/16 teaspoon allspice 1/4 teaspoon salt 1/2 teaspoon baking powder 1 cup pumpkin puree 2 eggs 1 cup half-and-half 1 ounce melted butter 4 egg whites, whipped to soft peak 2 tablespoon vegetable oil Four 16-ounce bottles root beer 2 tablespoons butter, room temperature 4 bananas, cut in half lengthwise 2 ounces butter 4 tablespoons sugar 4 ounces whipping cream Cinnamon 1 tablespoon sugar Instructions: To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites. Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking. To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes. Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat. To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak. To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 31821,"Bruschetta with Shrimp, Tarragon and Arugula 1 (1 pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices Olive oil, for drizzling 1 garlic clove, halved 3 tablespoons olive oil 1 large or 2 small shallots, thinly sliced 1 clove garlic, chopped 1 pound extra-large shrimp, peeled and deveined Kosher salt and freshly ground black pepper 6 Roma tomatoes, chopped 1/4 cup white wine 1/4 cup low-sodium chicken stock 3 tablespoons chopped fresh tarragon leaves 1 packed cup arugula, chopped 1/2 cup mascarpone cheese, at room temperature Instructions: Toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut-side of the garlic. Set aside. Topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the meat is just pink and cooked through, about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Add the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Spoon the cream sauce over the toasts and sprinkle with salt and pepper, to taste, before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 31822,"Cucumber and Watermelon Radish Salad 2 tablespoons soy sauce 1 tablespoon sesame oil
1/2 teaspoon la-yu (Japanese cl oil) 2 hothouse cucumbers, split in half lengthwise and cut into medium dice but uneven pieces
2 medium watermelon radishes, peeled, halved and thinly sliced on a mandoline
2 tablespoons toasted sesame seeds (see Cook's Note) Instructions: Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside. Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes. Garnish with the toasted sesame seeds and serve. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 31823,"Day-After Hangover Tacos Oil, for oiling grill grates One 1-inch-thick boneless New York strip steak
Salt and pepper 2/3 cup guacamole
1/3 cup sour cream
4 heirloom tomatoes, chopped
2 jalapeno peppers, grilled and diced Pickled carrots, diced
Pickled onions, diced
1 bunch chopped fresh cilantro
2 eggs 2 tablespoons butter 2 precooked chicken-apple sausages, sliced 8 corn tortillas, grilled 1 lime, cut into wedges Instructions: Prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates. Sprinkle the steak with salt and pepper, and grill to the desired doneness, 4 to 5 minutes per side. Let rest 5 minutes. Stir together the guacamole and sour cream in a small bowl. Season to taste. Combine the tomatoes, jalapenos and some pickled carrots and pickled onions in a medium bowl, then fold in the cilantro. Scramble the eggs in melted butter in a nonstick medium skillet over medium heat. Season with salt and pepper. Heat the sliced sausages in a skillet. Thinly slice the steak. Top the tortillas with some avocado crema, then add the scrambled eggs, steak and sausage. Top with pico de gallo and serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 31824,"Foil-wrapped Pears with Caramel Sauce 2 tablespoons butter, at room temperature 2 tablespoons packed brown sugar Generous pinch ground cinnamon 1 comice or anjou pear 1 navel orange, halved Instructions: Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear. Place each half pear, cored side up, on a large square of doubled heavy-duty foil. Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity. Gather foil up around pear half and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other pear half. Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Or place on a grate over a burned-down campfire and cook until soft, moving packet often with tongs so fruit doesn't scorch, 45 minutes to 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 31825,"Good and Fruity Muffins 1 cup uncooked old-fashioned or quick oats 1/2 cup Pillsbury BEST? All Purpose Flour 1/2 cup Pillsbury BEST? Whole Wheat Flour 1/2 cup dark brown sugar, firmly packed 1 tbsp. baking powder 2 tsps. ground cinnamon 1/8 tsp. ground cloves 1/4 tsp. salt 1/4 cup Crisco? Pure Vegetable Oil or 1/4 cup Crisco? Puritan Canola Oil with Omega-3 DHA 1 large egg 1 (15.5 oz.) jar Smucker's? Apricot Low Sugar Preserves 1/2 cup dried mixed fruit bits (apples, apricots, dates) 1 cup ripe mashed banana Instructions: HEAT oven to 400 degrees F. Line 12 medium muffin cups with foil or paper liners. Combine oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, cloves, salt and oil in bowl of electric mixer. MIX until coarse crumbs form. Stop mixer and add egg, 1 cup preserves, dried fruits and banana. Mix just until blended. Fill muffin cups until almost full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool. HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 31826,"Shrimp and Salt Cod Ravioli with Yellow Pepper Romesco Sauce 1/4 cup olive oil 6 cloves garlic, peeled 1 yellow pepper, roasted, peeled and seeded 2 yellow tomatoes, halved 1 ancho cl, soaked in boiling water until soft, seeded and coarsely chopped 1 New Mexican cl, soaked in boiling water until soft, seeded and coarsely chopped 1 slice white bread, crust removed, cut into small cubes 1/2 cup red wine vinegar 1/4 cup toasted almonds 1 tablespoon honey 1 tablespoon chipotle Salt and freshly ground pepper 1/2 cup fish stock 1 pound salt cod 1/4 cup olive oil 6 cloves garlic, coarsely chopped 2 shallots, finely sliced 8 large shrimp, peeled and deveined 2 baking potatoes, cooked, pureed and kept warm 1 1/2 cups heavy cream Salt and freshly ground pepper 4 sheets pasta dough 2 eggs mixed with 2 tablespoons water Instructions: Yellow Pepper Romesco Sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and chipotle and season to taste with salt and pepper. Add fish stock to thin. Salt Cod/Shrimp Filling: In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart, place 1/2 of a shrimp on top of the filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately. To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl. Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately. ","[Chardonnay, Vermentino, Gavi, Grner Veltliner]" 31827,"Healthy Rigatoni with Turkey Ragout 12 ounces whole-wheat or whole-grain rigatoni 2 teaspoons extra-virgin olive oil 12 ounces sliced button mushrooms 8 ounces lean ground turkey (about 94-percent lean) 1 cup cherry tomatoes, halved 1 tablespoon red wine vinegar 1 medium yellow onion, chopped Large pinch crushed red pepper Kosher salt 1/4 cup chopped fresh parsley, plus more for serving 2 tablespoons freshly grated Parmigiano Instructions: Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking liquid. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the mushrooms, turkey, tomatoes, vinegar, onion, crushed red pepper and 3/4 teaspoon salt and cook, stirring and breaking up the meat with a wooden spoon, until the vegetables are soft and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a simmer and cook until the consistency of tomato sauce, about 4 minutes. Add the cooked pasta to the turkey-mushroom sauce along with the parsley. Toss to combine; adjust seasoning if needed. Transfer the pasta to a serving platter or individual bowls. Sprinkle with the cheese and parsley and serve.
","[Barolo, Barbaresco, Chianti, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher" 31828,"Summer Veggie Kebabs 4 baby bell peppers 2 large shallots, peeled, halved 1 chayote squash, seeded, cut into 1 1/2-inch chunks 1 yellow summer squash, cut into 1 1/2-inch chunks 4 flat metal skewers 2 tablespoons olive oil 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 teaspoon ground cumin 1/4 teaspoon smoked paprika 2 tablespoons agave syrup 1/2 lemon, juiced Instructions: Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes. Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 31829,"Classic Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer 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 milk and butter using a fork or potato masher. Stir in 2 teaspoons salt; season with pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 31830,"Pasta and Beans (Pasta e Fagioli) 1/4 cup olive oil 2 large cloves garlic, minced 1/8 teaspoon hot red pepper flakes 3 peeled plum tomatoes, crushed, from a can 1/2 teaspoon salt 2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved 1 pound cooked ditalini pasta, cooking water reserved Instructions: In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 31831,"Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas Four 6-ounce fillets swordfish Kosher salt and freshly ground black pepper
2 cloves garlic One 1/2-inch piece ginger, peeled One 1/2-inch piece fresh turmeric, peeled 2 tablespoons blended oil (olive oil and canola/vegetable oil) 1/2 head cauliflower, separated into florets 1/4 red onion, julienned 1/2 cup Umbrian chickpeas, cooked 2 tablespoons curry powder 1 cup fish stock 1/4 cup coconut milk 2 tablespoons fresh cilantro, chopped 2 tablespoons chopped scallions 20 heirloom cherry tomatoes, halved Juice of 1 lime Instructions: Preheat a grill or saute pan over high heat. Sprinkle the swordfish with salt and pepper and grill or pan-sear until just cooked through. Combine the garlic, ginger and turmeric with a little water in a blender and blend until smooth. Heat the blended oil in a separate saucepan until hot. Add the cauliflower and red onions and cook until caramelized. Add the chickpeas and curry and toast for 10 seconds or so. Pour in the garlic mixture, fish stock and coconut milk and bring to a boil. Spoon the vegetables and sauce into a shallow bowl and top with the swordfish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31832,"Chocolate Fudge Brownie Extravaganza 1 package fudge brownie mix 2 1/2 cups semisweet chocolate chips divided 1 cup toasted pecans pieces 1 cup toffee bits 4 eggs, or 1 cup egg substitute (recommended: Egg Beaters) 2 cans condensed milk 1 1/2 cups sugar 1 quart heavy whipping cream 1 quart half-and-half 1/2 teaspoon salt 4 tablespoons vanilla extract 3 tablespoons cocoa 4 ounces unsweetened baking chocolate Instructions: Prepare brownie mix according to package directions. Before baking, stir in 1 cup chocolate chips. When brownies are done, remove from oven and spread pecans, toffee and remaining 1 1/2 cups chocolate chips on tops. As chocolate melts, gently mix the topping together. Let brownies cool. Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla together. Refrigerate mix for several hours or overnight. In a small saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In the top of a double boiler, melt the unsweetened chocolate. Very slowly stir in the heated cocoa and milk mixture until well mixed. Add to remaining milk mixture and refrigerate. Chop brownies into small pieces (1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer and begin freezing. After 10 minutes add frozen brownie pieces and finish freezing. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 31833,"Warm Spinach Salad 1 lb. baby spinach, pre-washed 1/4-lb. pancetta (Italian bacon) or regular bacon 1/4-lb. blue cheese (consult cheese monger) small jar of capers 3 lemons, zested and juiced 2 shallots, minced 1-oz. extra-virgin olive oil (bright California oil works well) 1 tsp. white balsamic vinegar 1 tsp. sugar salt and pepper to taste 1 cup toasted almonds Instructions: Wash and dry spinach (or buy bagged, pre-washed spinach). Small dice (1/4\ x 1/4) the pancetta, crisp iton low heat and drain off the fat, reserving 2 tablespoons. Set aside. Crumble the blue cheese and set aside Zest the lemons then cut in half and juice. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside. Saute the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese. Toss the salad with warm dressing Garnish with remaining zest and toasted almonds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 31834,"Wally World 1 1/2 ounces strawberry-flavored vodka Chilled lemon-lime soda 1/2 ounce cranberry juice cocktail Strawberry, for garnish (optional) Instructions: Fill a highball glass three-quarters of the way with ice. Add the vodka, then fill the glass almost to the top with soda. Add the cranberry juice cocktail and stir. Garnish with a strawberry, if desired. ","[Vodka, Cranberry Juice]" 31835,"Braised Pork and Veggie Pockets 1 tablespoon kosher salt 1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground sage
1 1/2 teaspoons sweet smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1 red onion, cut into sixths
1 navel orange, quartered
3 cups sweet tea
5 ounces frozen spinach, thawed Half of a 15.5-ounce can black beans, drained and rinsed
5 ounces frozen corn, thawed
1 cup shredded pepper jack cheese
1 cup shredded extra-sharp Cheddar 1/2 cup pickled jalapenos, chopped
2 tablespoons chopped fresh cilantro 1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 scallion, chopped
1/2 red bell pepper, cut into small dice (about 1 cup)
Four 15-ounce boxes refrigerated rolled pie crusts
All-purpose flour, for dusting 1 large egg, beaten
Instructions: For the pork: Preheat the oven to 350 degrees F. In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub. Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside. Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours. For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine. Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine. Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket. Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 31836,"Warm Lobster Rolls 1 pound cooked lobster meat 5 tablespoons unsalted butter, divided 1/2 cup small-diced celery Kosher salt and freshly ground black pepper 1/2 teaspoon minced fresh dill, plus extra for garnish 1/2 teaspoon minced fresh parsley Juice of 1 lemon 6 top-sliced hot dog buns, such as Pepperidge Farm Instructions: Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well. Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned. Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31837,"Manicotti with Marinara Sauce 1 pound ricotta 1 whole egg 1/4 cup grated Parmesan 2 tablespoons minced parsley leaves Salt and pepper Salt and pepper
Marinara Sauce, recipe follows 8 squares fresh manicotti noodles
1/3 cup olive oil 2 garlic cloves, thinly sliced Salt and freshly ground pepper 2 (28-ounce) cans crushed plum tomatoes 10 basil leaves, chopped (or 1 tablespoon dried) 1 tablespoon chopped parsley leaves (or 1 teaspoon dried) Instructions: Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil. In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside. Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them. Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side. Turn up the edge nearest you so that it lies on top of the filling. Now turn the edge farthest from you towards you so that it lies on top of the first edge. You now have a cannoli-like tube. Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan. Turn the manicotti over and place seam-side down in the baking pan on top of the sauce. Continue until the pan has a layer of manicotti. Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with additional sauce for individual servings. Everyone has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for. The seasonings and herbs can be adjusted, to taste. In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31838,"Weeknight Buttermilk Fried Chicken 1 chicken, cut up into 10 pieces 2 cups buttermilk 1 tablespoon red hot pepper sauce 2 teaspoons salt, divided 1 cup flour 1/2 cup seasoned breadcrumbs 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon freshly ground black pepper Vegetable oil, for frying Instructions: Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator. Preheat the oven to 350 degrees F. Remove the chicken from the buttermilk and blot the excess liquid with paper towels. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 31839,"No-Boil Mac and Cheese 2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted 2 cups dry, plain bread crumbs (I like Panko)
1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
1 1/2 cups whole milk
1 can (15 ounces) evaporated milk
1 1/2 cups heavy (whipping) cream
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon kosher salt
8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
8 ounces (about 2 cups) freshly shredded fontina cheese
1 box (16 ounces) elbow macaroni, uncooked
Instructions: Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes. Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31840,"Deep Dish Cheese Pizza 1 teaspoon active dry yeast 3/4 cup warm water
1 teaspoon honey
2 tablespoons cornmeal, such as Arrowhead Mills, plus more for dusting 1 teaspoon kosher salt
2 to 2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon olive oil, plus more for the bowl 6 ounces sliced provolone 1 cup jarred marinara sauce
1/2 cup grated Parmesan Dried oregano and red pepper flakes, optional
Instructions: Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes. Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour. Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F. Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside. Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31841,"Carnival Pork Stew 1 (2 lb.) boneless pork top loin roast, cut into 1-inch cubes OR 1 (2 lb.) boneless pork sirloin roast, cut into 1-inch cubes 1/2 teaspoon salt 2 tablespoons Crisco? Pure Vegetable Oil 1 pound ham, cut into 1/2-inch pieces 1 (16 oz.) jar mild or medium chunky salsa 1 (15 oz.) can diced tomatoes, undrained 1/2 cup Smucker's? Peach Preserves 1 (15.25 oz.) can whole kernel corn, drained 1 (15 oz.) can black beans, rinsed and drained 2 cups cooked rice 1/2 cup chopped green onions 2 tablespoons chopped cilantro Instructions: STOVE TOP METHOD SEASON pork with salt. Heat oil in large Dutch oven over medium-high heat. Brown pork on all sides. Add ham, salsa, tomatoes, preserves, corn and beans. Reduce heat. Simmer, covered, for 20 to 25 minutes or until pork is tender. STIR in cooked rice. Simmer 5 minutes or until heated through. Stir in green onions. Garnish with cilantro. SLOW COOKER METHOD COAT slow cooker with Crisco® No-Stick Cooking Spray. SEASON pork with salt. Heat oil in large skillet over medium-high heat. Brown pork on all sides. Place in slow cooker. Add ham, salsa, tomatoes, preserves, corn and beans. COVER and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add cooked rice at end of cook time. Stir in green onions. Garnish with cilantro. ","[Merlot, Cabernet Sauvignon, Malbec, Tempranillo]" 31842,"Refried Beans 1/2 cup olive oil 1/2 cup diced onions 2 tablespoons chopped garlic 2 tablespoons ground coriander 1 tablespoon ground cumin 2 (16-ounce) cans drained, rinsed black beans 1 cup water 1/4 cup chopped cilantro with stems Salt and pepper Instructions: Heat skillet. Add olive oil, onion, garlic, coriander, cumin, and saute until you start to smell the spices. Add beans and 1 cup of water. Let simmer for 15 minutes then start pressing the beans with a potato masher. Add cilantro, salt and pepper and allow to simmer for another 20 minutes. Add water when needed until you reach desired consistency. ","[Malbec, Tempranillo, Garnacha, Barbera]" 31843,"Cafe Bengali 3/4 cup heavy whipping cream 1 tablespoon sugar
1 pint chocolate ice cream
4 cups freshly brewed coffee, hot
Freshly grated nutmeg, for garnish
Instructions: Combine the cream and sugar in a chilled metal bowl. Using a whisk or hand mixer, whip the cream until soft peaks form. Refrigerate until ready to use. Set up four small bowls or coffee mugs. Add two scoops of ice cream to each. Pour 1 cup coffee into each. Top with a scoop of the whipped cream and garnish with nutmeg. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 31844,"Fritto Misto Modena 3 egg yolks 2 ounces sugar 1 1/2 ounces pastry flour, sifted 1 3/4 cups milk Vanilla bean 2 tablespoons fresh butter 2 tablespoons all-purpose flour 1 1/2 cups milk, heated Salt, pepper, nutmeg 2 veal sweetbreads 2 sets lambs brains, or veal brains 1 lemon, juiced 6 by 1-inch squares vanilla custard, chilled 4 ounces veronese salami 3/4 cup bechamel sauce Flour, egg, and bread crumbs, to coat meat and vanilla custard Instructions: Beat the yolks until pale. Add sugar and then beat in flour. Warm the milk with the vanilla bean. Remove vanilla bean. Bring milk to a boil and pour over egg mixture. Pour back into saucepan and cook slowly until thickened. Add vanilla essence if necessary. Pour into a rectangular tray with 1-inch sides and chill until firm. Melt the butter and add flour. Cook roux for 1 minute and then add heated milk to form a smooth sauce. Flavor with salt, pepper and nutmeg. Cook very slowly 20 minutes. Soak sweetbread and brains in cold water for 1 hour. Drain and place into fresh water to cover and add some lemon juice. Bring slowly to a boil. Remove from the heat and drain. Skin sweetbreads. Preheat deep fryer to 375 degrees F. Cut sweetbreads and brains into bite size pieces. Cut chilled custard into 1-inch squares. Cut salami into 1/2-inch lengths. Dip sausage into sauce and chill. Dip all ingredients into flour then egg and finally bread crumbs. Place into the deep fryer basket and allow to cook 4 minutes.
Recommended drink: Light dry red wine. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 31845,"Honey Bbq Grilled Vegetable Salad 1/2 cup butter or margarine, melted 1/3 cup cider vinegar 1/3 cup honey 2 cloves garlic, minced 1/2 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon marjoram Dash pepper 4 red bell peppers, cored, seeded and cut in half 1 large red onion, cut into 1/2-inch thick slices 4 large portobello mushrooms Instructions: Mix together ingredients for sauce and brush on vegetables. Allow to marinate about 1/2 hour. Grill vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31846,"French Onion Soup Potato Gratin 8 tablespoons unsalted butter, wrapper reserved 5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions
Instructions: For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside. For the potato gratin: Preheat the oven to 400 degrees F. Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside. Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper. Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper. In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten. In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done. Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31847,"Root Beer Pulled Pork 5 pounds boneless pork shoulder, cut into 2- to 3-inch cubes 3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
1/4 cup canola oil
8 cups root beer
Instructions: Day 1: Put the pork cubes in a casserole dish or baking sheet and rub them evenly with the salt and pepper. Cover in plastic and refrigerate for at least 12 hours. Day 2: Preheat the oven to 325 degrees F. Heat the oil in a large saucepan over medium-high heat. Sear the pork until golden brown on all sides; transfer to a good-quality, high-walled braising pan and pour in the root beer. Cover the braising pan with parchment paper and then aluminum foil. Place the pan in the oven and set a timer for 1 hour. When the timer goes off, lower the heat to 275 degrees F. Cook for another 2 hours. When the timer goes off again, check the pork to make sure it pulls apart easily. Stick a fork in it and twist--if it pulls apart easily, you're good to go! Let rest for about 30 minutes. Once cooled, take the pork out of the braising liquid and pull it for sandwiches. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 31848,"How to Make Oreo Truffles | Oreo Balls One 16-ounce package chocolate sandwich cookies, such as Oreo (about 30 cookies) 6 ounces cream cheese
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening or refined coconut oil
2 cups white chocolate chips
Instructions: Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined. Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31849,"Large Marshmallow Flower 3 to 4 large marshmallows Blue and yellow sanding sugars 1 frosted cupcake (about 2 tablespoons frosting works best) 1 thin black licorice strip A bit of extra frosting Instructions: Snip off top-to-bottom slices all around the marshmallows, leaving a sticky core (which you can eat)-each wedge will have a sticky inside and a powdery outside. You should have about 15 petals. Press the sticky sides into the blue sanding sugar. Arrange about 10 petals around the edge of the cupcake so that they extend slightly over the edge. Arrange the remaining petals in a second layer on top of the first. Cut 2 small pieces from the black licorice, dab some frosting on the ends and dip in the yellow sanding sugar. Stand it in the center of the flower. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 31850,"Triple Cheese Griddle Burgers with Crispy Cherry Peppers 1 1/2 pounds boneless short ribs, cut into 1-inch cubes 1 1/2 pounds sirloin steak tips, cut into 1-inch cubes
Kosher salt and freshly ground black pepper 12 slices white American cheese
Butter, for buttering the buns 4 fresh brioche buns
Crispy Pickled Cherry Peppers, recipe follows 18,000 Island Dressing, recipe follows 2 cups vegetable oil 1/2 cup rice flour
1 teaspoon seasoned salt
1 cup sliced pickled red cherry peppers
1 cup mayonnaise 2 tablespoons diced pickled jalapenos
2 tablespoons ketchup
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic Kosher salt and freshly ground black pepper Instructions: Place the short rib and steak tip cubes on a baking sheet in a single layer, leaving a 1/2-inch space around each chunk. Freeze the meat until very firm and starting to harden around the edges, but still pliable, 15 to 25 minutes. Place half of the meat in a food processor and pulse until coarsely ground, ten to fifteen 1-second pulses, stopping and redistributing the meat around the bowl as necessary to ensure it is evenly ground. Transfer the meat to a baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat cubes. Spread the meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Evenly divide the meat into 12 balls and season aggressively with salt and pepper. Heat a cast-iron skillet over high heat. Working in batches, cook the patties. As soon as you put the balls in the skillet, press each one down once with a strong metal spatula into a 1/2-inch patty or until just larger than your bun (size up your bun-to-meat ratios people!). Do not smoosh them again. Cook until the patties are crusty brown on the bottom, 4 to 5 minutes, then flip once and finish the other side while a piece of cheese melts on top, 4 to 5 minutes more. Stack into 3 patties and set aside to rest. Repeat with the remaining patties. On a nonstick flat-bottomed pan (preferably square), butter and toast the buns until golden brown, keeping an eye on them so they don't burn, about 5 minutes. Build each burger on a bun with 3 patties, Crispy Pickled Cherry Peppers and a schmear of the 18,000 Island Dressing. Serve! Heat the oil in a heavy-bottomed pot to 350 degrees F. Combine the rice flour and seasoned salt in a shallow dish. Dredge the wet cherry peppers in the flour mixture and fry in the oil until golden brown, 2 to 3 minutes. Mix the mayonnaise, jalapenos, ketchup, mustard and garlic together in a bowl. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 31851,"Beef Vindaloo 14 cloves garlic 1/2 cup red wine vinegar 4 small hot chiles, seeded 1/4 teaspoon cumin seeds 3/4 teaspoon turmeric 1 teaspoon English mustard 1/2 teaspoon powdered ginger 1 1/4 teaspoon salt 1/4 cup granulated sugar 1 lemon, juiced, pith removed and rind chopped, membranes removed and pulp chopped 2 pounds chuck steak, cut into 1-inch cubes 3 tablespoons poppy seeds Clarified butter 1 small onion, finely sliced 2 bay leaves 6 cloves 1/2 cup tomato paste Freshly ground salt, to taste Freshly ground pepper, to taste Instructions: For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well. Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours. Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour. After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 31852,"Beer-Braised Beef Stew 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil
One 6-ounce can tomato paste
2 onions, chopped
3 cups beef broth
Two 12-ounce bottles ale 3 tablespoons soy sauce
1 bay leaf
1 pound small beets, peeled and halved
1 pound Brussels sprouts
1 pound carrots, chopped
1 pound parsnips, chopped
1 pound small red potatoes, halved
Instructions: Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute. Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours. Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 31853,"Tex-Mex Turkey Burgers 1 medium zucchini 2 scallions, finely chopped 1 pound ground turkey (94% lean) 1 large egg, beaten 1 teaspoon chili powder ? teaspoon Kosher salt 2 tablespoons canola oil 4 slices Monterey jack cheese 4 burger buns, split and toasted 1 cup chunky salsa Instructions:

1. Place a box grater on 2 sheets of paper towels. Grate the zucchini on the large holes of the grater. Roll in the paper towels to squeeze out as much liquid as possible. Transfer to a large bowl and mix in the scallions, turkey, egg, chili powder, and salt until well combined. Form into 4 burger patties the same diameter as your buns.
2. Heat the oil in a large skillet over medium heat. Add the burgers and cook until browned on the bottoms, about 7 minutes. Carefully flip and cook until cooked through, about 8 minutes. Place a slice of cheese on top of each burger, then transfer to the bottom buns. Top with the salsa and the top burger buns.
3. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox? Disinfecting Wipes*. Rinse hands once complete. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 31854,"Steph's Mac N Cheese 8 ounces elbow macaroni pasta 1/2 tablespoon smoked Spanish sweet paprika 1 teaspoon garlic powder 1 teaspoon hickory smoked salt 1/2 teaspoon mustard powder 1/4 teaspoon ground nutmeg 1/4 teaspoon dried marjoram, crushed 1 (12-ounce) can evaporated milk 1 cup shredded sharp Cheddar 1/4 cup finely grated Parmesan 3 tablespoons thinly sliced chives, for garnish Instructions: Bring a large saucepan of salted water to a boil over medium heat. Add the macaroni and cook to al dente. Drain in a colander. Whisk together the smoked paprika, garlic powder, hickory smoked salt, mustard powder, nutmeg, and marjoram. Set aside. Return the saucepan to the stovetop and add evaporated milk to warm. Whisk in the spices and stir in the cheese, a handful at a time, until melted and smooth. Stir in the drained pasta and cook until creamy and hot. Transfer the macaroni to a serving bowl and sprinkle with chives before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 31855,"Beef Stew with Chocolate 2 pounds beef stew meat, cut into bite-sized pieces 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon ground black pepper, plus more for seasoning 1 tablespoon all-purpose flour 2 tablespoons canola oil 1 cup frozen sliced carrots 1 (8-ounce) package sliced brown mushrooms 3 cups diced red potatoes 1 (14.5-ounce) can diced tomatoes 2 tablespoons finely grated bittersweet chocolate 1 teaspoon crushed garlic 1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick) 1 (14-ounce) can low-sodium beef broth 1 cup red wine, preferably Merlot 1 leek, white part only, sliced and cleaned Instructions: In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated. Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside. Combine seared beef, carrots, mushrooms, potatoes and tomatoes in a 4-quart slow cooker. In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and sprinkle the leeks over the top. Cover and cook on HIGH setting for 4 to 6 hours. Adjust seasoning with salt and pepper. Serve hot. ","[Merlot, Cabernet Sauvignon, Syrah, Pinot Noir]" 31856,"Glazed Chinese Long Beans 1/2 pound Chinese long beans 2 tablespoons butter 2 tablespoons sliced scallion 1 tablespoon freshly minced ginger 1 tablespoon minced garlic Pinch red pepper flakes 1/2 cup chicken stock 1 tablespoon honey 1 tablespoon sesame oil Salt and freshly cracked black pepper 2 tablespoons sesame seeds, optional Instructions: In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool. In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 31857,"Bottom of the Jar Jam Vinaigrette with Chopped Greens 1 rounded tablespoon orange marmalade, seedless raspberry, grape or strawberry jam or jelly - scrape the bottom of the jar 2 teaspoons Dijon or spicy mustard 2 tablespoons white wine vinegar or juice of 1 lemon 1/4 cup extra-virgin olive oil 8 cups chopped greens and any vegetables you have on hand Salt and freshly ground black pepper Instructions: To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 31858,"Classic French Onion Soup 2 tablespoons unsalted butter 2 teaspoons extra-virgin olive oil
   1 white onion, sliced 1 red onion, sliced 2 leeks, white parts only, sliced and washed 3 garlic cloves, minced 2 bay leaves
   2 sprigs fresh thyme Kosher salt and cafe-grind black pepper 1 cup cream sherry, such as Harveys Bristol Cream 2 quarts good-quality beef stock
   1 day-old baguette, sliced 1/2-inch thick, toasted
   4 ounces grated Gruyere cheese
   Instructions: Melt the butter together with the olive oil in a Dutch oven over medium heat, then add the white and red onions, leeks, garlic, bay leaves, thyme and salt and pepper to taste, and cook, covered, stirring occasionally, until all the onions are caramelized, about 30 minutes. Add the sherry and cook until reduced by half, 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Add the beef stock, bring to a simmer and cook 15 minutes. Taste and adjust the salt and pepper as desired. Preheat the broiler. Add the baguette toasts to each soup bowl and ladle soup over the top (they will rise to the top). Top each toast with the cheese and broil until the cheese browns, about 30 seconds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31859,"Mango and Lime Lassi 1 pound frozen mango, thawed 1 cup milk 1/3 cup sugar 1 pint soft serve-style frozen vanilla yogurt 1/2 cup fresh lime juice, from about 4 limes Lime slices, for garnish Instructions: In a blender, combine the mango, milk, sugar, and yogurt. Blend until smooth. Add the lime juice and blend. Pour into 4 chilled glasses and garnish with fresh lime slices. ","[Viognier, Riesling, Sauvignon Blanc, Pinot Grigio]" 31860,"Fried Apples 2 tablespoons butter 2 sliced Granny Smith apples 2 tablespoons brown sugar 1 tablespoon cinnamon 1 pinch salt Instructions: Heat skillet, place butter in pan. Once melted mix in apples, sugar, cinnamon, salt, coating apples well. Saute in skillet for 10 minutes on medium heat. ","[Chardonnay, Riesling, Gewrztraminer]" 31861,"Oyster Stuffing 2 sleeves soda crackers, crushed 4 dozen oysters, shucked, juices reserved
   Salt and freshly ground pepper
   2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for greasing
   3 cups heavy cream
   1/2 cup freshly grated Parmesan
   1 teaspoon paprika
   Instructions: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside. Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31862,"Black Tea-Lychee Granite 2 cups fresh lychees or canned (drained), peeled, and de-pitted 3 cups strongly brewed black lychee tea 8 limes juiced, with 8 halves reserved to be hollowed out and used to present the granite 2 limes, zested, reserve 1 teaspoon for garnish Instructions: Place the lychees in a food processor and puree until very smooth. Add the brewed black tea, lime juice and lime zest and pulse a few times to incorporate well. Transfer the mixture to a 10 by 10-inch pan. Freeze overnight. Using the bottom of a fork, scrape the granite into the hollowed out limes. Scrape a small amount of the granite onto the centers of the plates and top with the filled limes (2 halves per plate). Garnish with the reserved lime zest and serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Moscato]" 31863,"Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano 2-ounce piece of Parmigiano-Reggiano 1 1/4 cups thinly sliced fresh fennel 1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice, or more to taste Salt and pepper to taste Bunch of arugula, stems discarded, leaves washed and spun dry A few drops white truffle oil (optional) Instructions: Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 clo" 31864,"Moelleux au Chocolat 2/3 cup butter, plus more for greasing 4 ounces dark chocolate, chopped 4 eggs 2/3 cup sugar 1/2 cup all-purpose flour 2/3 cup sugar 1/4 cup butter 1/3 cup plus 2 tablespoons cream Squirt lemon juice, to taste Instructions: For the cakes: Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill. Just before serving, preheat the oven to 400 degrees F. Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream. For the caramel sauce: Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 31865,"Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish with Skillet Fries 1/4 cup plus 2 tablespoons olive oil 3 cloves garlic, smashed 8 (1-inch) thick slices of Italian bread 1 porterhouse steak, about 2 pounds Salt and freshly ground black pepper 2 vine-ripened tomatoes, diced 3 tablespoons pitted and chopped Nicoise olives 2 tablespoons finely sliced basil 2 tablespoons finely diced red onion 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and freshly ground pepper Arugula Toasted Italian bread Sliced steak Tomato-Olive Relish 3 tablespoons olive oil 1 large red onion, thinly sliced 1 large red bell pepper, finely diced 1 large yellow bell pepper, finely diced 2 cloves garlic, finely chopped 6 large Yukon Gold potatoes, skin on, parboiled and diced Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley Instructions: For the Steak: Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices. For the Tomato-Black Olive Relish: Combine all ingredients in a bowl. To assemble: Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices. Skillet Fries: Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 31866,"Moules Mariniere with Garlic Herb Butter 2 tablespoons butter 5 shallots, sliced 3 garlic cloves, sliced 1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery 2 to 3 pounds mussels, well rinsed and beards removed 5 cups dry white wine 1 teaspoon salt 1 teaspoon black pepper Garlic Herb Butter, recipe follows 1/2 cup Italian parsley leave, chopped 1 stick unsalted butter, room temperature 3 garlic cloves, minced 4 tablespoons minced Italian parsley leaves 1 tablespoon minced tarragon leaves 2 tablespoons minced basil leaves 1 tablespoon lemon juice 1/2 teaspoon salt Freshly ground pepper Instructions: In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side. Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
Cover and place in refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31867,"Green cl Chicken and Corn Soup 2 tablespoons vegetable oil 1 onion, chopped 1 celery stalk, chopped 2 garlic cloves, finely chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 4 cups low-sodium chicken broth One 4-ounce can chopped green chilies 1 1/2 cups frozen corn kernels 1/2 teaspoon dried oregano 4 canned whole peeled tomatoes, roughly chopped 1 cup cooked and shredded chicken 1/4 cup chopped fresh cilantro, plus more for garnish Juice of 1 lime Kosher salt and freshly ground black pepper Sour cream and/or pickled jalapenos for topping Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes. Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 31868,"Bacon Hasselback Sweet Potatoes 4 slices thick-cut bacon 2 teaspoons maple syrup
1 teaspoon paprika
Kosher salt
4 medium sweet potatoes (about 2 pounds)
Chopped fresh chives, for garnish
Instructions: Preheat the oven to 425 degrees F. To a large cast-iron pan, add the bacon in an even layer. Turn the heat to medium and cook until crispy, around 4 minutes per side. Drain on paper towels and set aside. When cool enough to handle, break into pieces. To the bacon fat in the pan, add the maple syrup, paprika and 2 teaspoons salt. Set aside.
One at a time, place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice each potato into 1/8-inch-thick slices; the spoon handles will prevent the knife from cutting all the way through. Place the potatoes in the pan and baste with the bacon fat/maple syrup mixture all over, including the bottoms and in between the slices. Roast until the potatoes are soft, basting halfway through, about 1 hour. Remove from the oven and add bacon between the slices. Place on a serving platter and garnish with the chives and salt to taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31869,"Barley Risotto with Scallops and Red Pepper Sauce 1 red bell pepper 1/4 cup mascarpone cheese Kosher salt and freshly ground black pepper 1 cup pearl barley 4 cups low-sodium chicken broth 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/3 cup dry white wine 1/2 cup grated Parmigiano-Reggiano 2 tablespoons finely chopped fresh chives, plus more, for serving 12 large sea scallops, foot removed, if attached
1 teaspoon ground fennel seed Instructions: Position an oven rack about 6 inches from the heat source and preheat the broiler. Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce. Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan. Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over). Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm. Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more. Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 31870,"Mediterranean Artichoke Dip Two 14-ounce cans artichoke hearts, drained and roughly chopped 1 cup mayonnaise
1/2 cup hummus 1/2 cup crumbled feta 1/2 cup pitted kalamata olives, chopped
1/2 cup pitted Castelvetrano olives, chopped 1/4 cup pimientos, chopped
1/4 cup sour cream
2 tablespoons roughly chopped fresh parsley
2 cloves garlic, minced
3 cups grated Monterey Jack cheese 1 cup grated Parmesan cheese Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan. Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 31871,"Kids Can Make: Mac 'n' Cheese Bites Nonstick cooking spray Kosher salt 1/2 pound elbow macaroni 1/2 cup heavy cream 4 ounces cream cheese, at room temperature 2 large eggs 1 tablespoon yellow mustard 1/2 teaspoon sweet paprika 1 small clove garlic, finely grated 1 cup shredded mild Cheddar (about 3 ounces) 1 cup shredded Monterey jack cheese (about 3 ounces) 2 tablespoons breadcrumbs 1 tablespoon unsalted butter, melted Hot sauce, for serving, optional Instructions: Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray. Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse under cold water until cool. Drain again and shake off any excess water. Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the macaroni, Cheddar and Monterey jack, and stir until combined. Drop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs. Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 31872,"Roast Turkey with Apple-Cider Gravy 2 gallons water 2 cups kosher salt 1/3 cup firmly packed brown sugar 1 garlic head, split 1 1/2 tablespoons whole black peppercorns 1 1/2 teaspoons juniper berries 3 bay leaves 1 (10 to 12-pound) turkey 1 small onion, coarsely chopped 1 celery stalk, coarsely chopped 1/2 apple, cored and coarsely chopped 1 small parsnip, peeled and coarsely chopped 1 small quince, cored and coarsely chopped, optional 1/2 cup coarsely chopped fresh parsley with stems 1/4 cup chopped fresh sage leaves 2 bay leaves 1 teaspoon whole black peppercorns 1/2 teaspoon juniper berries 1/4 teaspoon celery seed 3 tablespoons butter, melted 2 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups apple cider 2 cups chicken stock 1/4 teaspoon kosher salt 1/8 teaspoon ground pepper Instructions: In a pot large enough to hold the turkey, combine all of the brine ingredients and stir. Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours. Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water. Pat dry. Preheat the oven to 275 degrees. Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss. Spoon into the cavity of the turkey. Truss the turkey, tying its legs together tightly with kitchen twine. Place the turkey on a roasting rack set in a large roasting pan. Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours. Uncover the turkey and reserve the foil. Increase the oven temperature to 375 degrees F. Brush the turkey with half of the melted butter and cook for 30 minutes. Brush on the remaining butter and continue cooking for about 1 hour and 15 minutes longer, basting every 30 minutes, until a meat thermometer inserted in the thigh registers 150 degrees. (The internal temperature will rise 10 degrees while the turkey rests). Transfer the turkey to a cutting board. Pour off the fat from the roasting pan. Spoon the vegetables from the cavity of the turkey into the pan; cover the turkey loosely with the reserved foil, and let rest for 30 minutes. Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables. Place the pan over medium heat, using 2 burners if necessary. Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes. Add the flour and cook for 3 more minutes, stirring occasionally. Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings. Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes. Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute. Season with the salt and pepper. Strain the gravy into a warm sauceboat. Carve the turkey and serve with gravy. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 31873,"Strawberry Rhubarb Turnovers 1/4 cup water, plus 1 tablespoon 1 pint strawberries, stems removed, plus sliced strawberries for garnish 3/4 cup fresh or frozen rhubarb, (if fresh peel outside layer), cut into 1/2-inch pieces 6 tablespoons sugar, divided 1 teaspoon vanilla extract 1/2 cup whipped cream cheese, room temperature 1/4 cup sour cream 2 eggs, divided 2 teaspoons lemon zest 1/3 cup chopped pistachios 2 sheets frozen puff pastry, from 1 (17-ounce) package, thawed according to package directions Powdered sugar, for garnish Instructions: In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.) In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla. Preheat the oven to 375 degrees F. In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios. In a small bowl, beat the remaining egg and add 1 tablespoon of water. Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar. Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31874,"Court Bouillon for Poaching Fish 1 onion, peeled and chopped 1 carrot, peeled and sliced 1/2-inch thick 1 stalk of celery, peeled and sliced 1/2-inch thick 1 head of garlic, halved horizontally 3 sprigs parsley 3 sprigs thyme 1 bay leaf 10 peppercorns 2 teaspoons fennel seed 1 teaspoon coriander seed 1/2 cup white vinegar or 1 1/2 cups dry white wine 2 tablespoons coarse salt 2 quarts water 4 6 ounce firm fleshed fish fillets, such as salmon, bass, or snapper, skin removed 1 teaspoon oil or butter 23 cups court bouillon, strained (recipe above) 1 1/2 cups sliced almonds 1 teaspoon canola oil
1 1/2 teaspoons soy sauce
Juice of one lime
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, freshly ground
3 garlic cloves, minced
2 scallions, sliced into thin rings, white and light green parts kept separate from dark greens 4 wedges of lime for garnish
1 bunch watercress 1 tablespoon. coarse salt
1/2 cup canola oil 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper, or to taste Instructions: For the bouillon: Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months. For the fish: Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers. Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet. Bring court bouillon to a simmer. Gently pour court bouillon over the fish, covering completely. Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes. Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness. Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center. Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.
For the almonds: Heat large nonstick skillet over medium flame. Add almonds and cook for 2 minutes, tossing frequently, until light brown and smelling toasty. Reduce heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime juice over and toss well. Sprinkle cayenne, black pepper, garlic and scallion white/light greens over and toss very well. Continue to cook, stirring and tossing frequently, for 5 minutes or until nuts are dry and scallion and garlic are soft. Add scallion greens, toss again, and serve over poached bass or snapper with a wedge of lime.
For the emulsion: Wash watercress and remove the thickest stems. Bring medium pot of water to a boil and add 1 tablespoon salt. Have a medium bowl of ice water at hand for refreshing. When water returns to the boil, plunge watercress in and cook for 30 seconds. Drain watercress and quickly drop in ice water. When thoroughly chilled, drain watercress again and lightly squeeze out water. Chop blanched watercress roughly on cutting board. Place in blender and puree, adding a little water if necessary to get the mixture going. With blender running, gradually pour in oil until emulsion is formed. Add rest of salt and pepper, puree again and taste, adjusting seasoning if needed. Serve over poached salmon.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 31875,"Scallops with Curried Cauliflower 1 small head cauliflower, cut into florets 1 red onion, cut into 1/2-inch wedges 5 tablespoons extra-virgin olive oil Kosher salt 2 cloves garlic, grated 1 tablespoon curry powder 1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed 1/3 cup golden raisins 1/4 cup roasted salted cashews 1/2 cup fresh cilantro 1/2 cup plain low-fat yogurt Lime wedges, for serving Instructions: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate. Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31876,"Tortellini Primavera 1 pound cheese tortellini 2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
1 cup cauliflower florets (broken into small pieces) 3 carrots, peeled and diced
1 bunch asparagus, cut into pieces 1/2 cup chicken broth
1/2 cup grated Parmesan (powdered), plus more for serving 1/3 cup heavy cream
1 cup frozen peas
1 cup diced cooked ham Salt and freshly ground black pepper
12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving Instructions: Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside. Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 31877,"Classic Buffalo Wings 30 chicken wings, small wing joint removed 2 cups hot sauce 1/4 teaspoon Worcestershire sauce Vegetable oil, for frying 1 1/2 cups all-purpose flour Kosher salt Cayenne pepper 2 large eggs 1/4 cup whole milk Oil, for deep-frying 1 cup sour cream 1/2 cup mayonnaise 1 lemon, juiced 1 tablespoon white vinegar 1/4 cup chopped parsley leaves 1 teaspoon minced shallots 1/2 teaspoon minced garlic 1/4 pound blue cheese, crumbled Celery sticks, for serving Instructions: To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes. Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F. Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag. To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in. To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side -- and plenty of napkins! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31878,"Free-Range Chicken Wellington Stack with Crisp Potatoes 1 whole free-range chicken, divided into 2 boneless breasts, 2 wings, 2 legs and 2 thighs, Reserve carcass for sauce 2 cups chicken stock
2 large russet potatoes, thinly sliced lengthwise 8 ounces white truffle pate 4 ounces shiitake mushrooms, stems reserved and caps thinly sliced
Vegetable oil, for frying Whole, unsalted butter Salt and pepper
Salt and pepper Duxelle, recipe follows 1 shallot, finely chopped Whole, unsalted butter, for sauteing 1 portobello mushroom, chopped Salt and pepper 1/2 cup heavy cream 2 tablespoons parsley leaves, chopped 1 teaspoon thyme leaves, chopped Instructions: In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt. Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes. Remove the chicken pieces from the brine and rinse thoroughly under cold water. Slice each breast on the bias into 4 thin slices. Heat oil in a large skillet on medium-high heat. Pan sear the chicken about 1 minute on each side until golden. Remove from heat. Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat. Add the sliced shiitake mushrooms and saute until crispy. Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil. Season the mushrooms with salt and freshly ground pepper. Cut a small hole in the middle of each raw potato slice for the rosemary \pick.\ Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke. Carefully place the potato slices in the oil 2 or 3 at a time. Turn potatoes occasionally so they brown evenly. Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel. Season, to taste, with salt. Pour 2 cups of chicken stock into a medium pot. Add the chicken carcass, shiitake mushroom stems, marjoram and sage. Let simmer until reduced by 1/2. Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat. Add the gelatin from the pate to the pan and stir until it dissolves. Gently stir in 2 tablespoons of butter. Do not boil. Season, to taste, with salt and pepper. Place a crispy potato slice on each plate. Top each potato with 1 slice of chicken. Spoon about 2 tablespoons of duxelle onto the chicken. Using a sharp knife, slice a thin piece of pate and place on top of the duxelles. Place a second potato slice on top of the duxelle and repeat the process for each plate. Top each stack with the third slice of potato. Secure the stack with a \pick\ of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick). Cook the shallots in butter in a medium sized pan, on low heat. Add the chopped mushroom to the shallots and season with salt and pepper. Cook until the mushrooms render liquid. Remove from the pan and puree the mixture in a food processor. Return the pureed mushroom mixture to the pan. Add heavy cream. Reduce the cream until the mixture is pasty. Remove from heat and add parsley and thyme. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 31879,"Dad's Mashed Potato Salad 6 medium russet potatoes, peeled and cut into 2-inch large chunks 3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley Instructions: Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes. Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 31880,"Buttered Egg Noodles Kosher salt and freshly ground black pepper One 12-ounce package wide egg noodles 6 tablespoons cold unsalted butter, cut into bits 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles. Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 31881,"Chicken Satay 1/2 cup apple juice, microwaved until warm 1/4 to 1/3 cup peanut butter 2 tablespoons soy sauce or tamari, your preference 2 teaspoons red curry paste 8 to 10 chicken tenders (about 3/4 to 1 pound total) Instructions: Preheat grill to medium-high heat. In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste. Add the chicken tenders to the heated grill and cook, about 3 to 5 minutes per side. Remove from the grill and top with the sauce. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling wine]" 31882,"Cape Cod Lobster Roll 1 pound cooked and chilled Maine lobster meat, cut into large dice 1 mango, pitted and diced 1 small Thai chili, diced 1/4 cup freshly chopped flat-leaf parsley 1 teaspoon finely chopped tarragon leaves 1/4 cup mayonnaise 2 lemons, juiced 1 shallot, diced 1 stalk celery, diced Salt and freshly ground black pepper 4 hot dog buns 4 leaves flat green lettuce Instructions: In a large, chilled stainless steel bowl, mix all ingredients well, making sure not to mash the lobster. Season well with salt and pepper. Line each hot dog bun with a slice of lettuce and fill evenly with the lobster salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 31883,"Sauteed Kale 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar Instructions: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 31884,"Mandel Kranser Almond Crowns 1 cup butter, softened 1/2 cup sugar 1 egg yolk 2 teaspoons dried orange peel or zest from 1 orange 2 cup flour 1/2 teaspoon salt 1 (7-ounce) package almond paste or home made (see Joy of Cooking) 1 egg white Water 1/2 cup finely chopped almonds` Egg wash Instructions: Cream together butter and sugar until light and fluffy. Add egg yolk and orange peel. Add flour, don't over mix. If the dough is too crumbly, add a little water. Chill the dough until firm enough to roll out. Make almond paste, or mix prepared almond paste (such as Odense brand) with egg white. If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency. After the dough is chilled, roll out dough nice and thin. Cut the dough into 3-inch strips. Gather extra dough, repeat until dough is used up. Spread almond paste mixture on dough, leaving 1/4-inch free at the top edge. Gently roll up the dough, and place on a cookie sheet, refrigerating until firm. Preheat oven to 350 degrees. Remove chilled dough from the refrigerator. Slice roll into 2-inch pieces, and arrange these on the cookie sheet, leaving a little room for spreading. Slice each 2-inch roll every 1/4-inch or so from the top down leaving about a 1/4-inch uncut at the bottom. Gently pull down the ends to form a crown shape. Brush each cookie with an egg wash, and sprinkle with almonds. If you prefer, use parl suukar, or edible pearl sugar, for a glittering effect. Bake 15 to 20 minutes, until pale golden in color, remove and cool. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 31885,"Best Basic White Rice 2 cups long-grain white rice 1 tablespoon unsalted butter 1 1/2 teaspoons olive oil 1 teaspoon salt 4 cups chicken broth, homemade or canned low-sodium broth Instructions: Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes. Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 31886,"Indian Pudding 1 (3.4-ounce) box instant butterscotch pudding 1 (8.5-ounce) box instant corn muffin mix 3 cups milk 3 eggs, lightly beaten 1/2 cup dark or robust molasses 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Instructions: Spray a 4-quart slow cooker with cooking spray; set aside. In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside. In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 31887,"Blueberry Compote for Crepes 2 cups blueberries 1/4 cup sugar 1/4 cup water 12 crepes, room temperature Instructions: In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through. Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 31888,"Raspberry Orange Trifle 1 orange pound cake, recipe follows 1 cup good raspberry jam 2 half-pints fresh raspberries Orange cream, recipe follows 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/2 pound (2 sticks) unsalted butter at room temperature 2 1/2 cups sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk at room temperature 1 teaspoon pure vanilla extract 1 1/2 cups milk 1 teaspoon grated orange zest (1 orange) 5 extra-large egg yolks, at room temperature 1/2 cup sugar 2 tablespoons sifted cornstarch 1/2 teaspoon pure vanilla extract 1/2 teaspoon Grand Marnier liqueur 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside. Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature. Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.