1 1/2 tablespoons white wine vinegar
1 cup canola oil, plus more for oiling the pan and frying 4 cloves garlic, thinly sliced, plus 3 whole cloves garlic
Kosher salt 1 pound haricots verts
2 small heads frisee, stems removed
2 heads little gem lettuce, leaves separated
1/2 head radicchio, cored and sliced
4 branzino fillets, skin on, cut on either end diagonally
Extra-virgin olive oil, for cooking 1 shallot, diced
8 ounces calamari tubes and tentacles, cleaned, tubes sliced into rings
8 ounces rock shrimp
1/2 cup white wine
1/4 cup capers, drained
1 small bunch fresh parsley, stems removed
Micro parsley, for garnish
Instructions: Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Smash the whole garlic cloves and add to the food processor. Process until smooth and set aside. Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricots verts to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Remove the haricots verts and immediately plunge into the ice bath, then set aside. Add the frisee, gem lettuce, radicchio and haricots verts to a bowl and set aside. Pat the skin dry on the fish and score the skin. Heat a large nonstick saute pan with olive oil over medium-high heat. Place the fish skin-side down into the pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes. Remove the fish to a sheet tray lined with a rack, skin-side up. To the same pan, add the shallot, calamari and rock shrimp. Cook for 3 to 4 minutes. Add the wine and cook until reduced by half. Add 2 tablespoons of the garlic aioli and toss to combine. Add the contents of the pan to the bowl with the haricots verts and lettuces. Toss everything together to combine. The lettuces will wilt slightly. Taste for seasoning. Set up a deep-fryer with canola oil and heat to 350 degrees F. Line a plate with a paper towel. Fry the capers, thinly sliced garlic and parsley until crispy, 1 to 2 minutes. Drain on the paper towel. To plate, place down the wilted salad, followed by the fish, skin-side up, and garnish with the fried capers, garlic chips, fried parsley and micro parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 6833,"Grilled Burgers 1 1/2 pounds ground beef chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 4 soft hamburger buns Assorted toppings Instructions: Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties indentation-side up until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the burgers to a plate and let rest 5 minutes so the juices redistribute. Serve the burgers on the buns; top as desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6834,"Chewy Coffee Cookies 3 tablespoons coffee beans 1/3 cup turbinado sugar 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1 stick unsalted butter, at room temperature 1 cup packed dark brown sugar 1 large egg 2/3 cup confectioners' sugar 2 to 4 teaspoons milk or water Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined. Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely. Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes. ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinotage]

" 6835,"Cornbread Sticks 6 tablespoons unsalted butter (2 tablespoons melted) 1 small red jalapeno pepper, seeded and finely chopped 2 scallions, thinly sliced 1 clove garlic, minced 1/2 teaspoon salt, plus more to taste 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon sugar 1/2 teaspoon baking soda 1 cup buttermilk, shaken 1 large egg 1 cup grated sharp cheddar cheese Instructions: Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly. Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick). Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6836,"Cranberry Walnut Tartlets 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons confectioners' sugar, sifted 1 egg 1 teaspoon salt 1 3/4 cup all-purpose flour 1 cup sugar 1 cup light corn syrup 4 large eggs, lightly beaten 4 tablespoons (1/2 stick) unsalted butter, melted 1 orange, zested 2 cups walnuts, coarsely chopped 2 cups fresh or frozen cranberries Instructions: Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters. Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days. Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour. Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool. Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries. Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 6837,"Pippies Wok Tossed With cl and Asian Basil: Nhieu Xao Rau Que 1 lemongrass stalk, bruised and sliced into 5 cm lengths 17 1/2 ounces/ 500 g pippies (cockles) 1 tablespoon sugar 1 1/2 tablespoons oyster sauce 1/2 tablespoon fish sauce 1 tablespoon vegetable oil 3 cloves garlic, finely diced (1 tablespoon) 1 tablespoon finely diced red shallots 1/2 tablespoon potato starch, mixed with 1 tablespoon water 2 long chiles, finely sliced 1/2 teaspoon pepper 2 handfuls Asian basil leaves Instructions: In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes. In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside. Now strain the pippies, reserving its broth. Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute. Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch. Now add cl, pepper and lastly the Asian basil then toss through. Eat with beer. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 6838,"Meatball Sub on a Stick 1/4 cup olive oil 2 teaspoons Italian seasoning
Pinch kosher salt
3 cloves garlic, smashed
1/2 loaf Italian bread, cut into 1-inch cubes
24 frozen mini meatballs, heated through according to package instructions 24 leaves fresh basil 24 mini fresh mozzarella balls (1/2-ounce size or ciliegine) Grated Parmesan, for serving
Warm marinara sauce, for serving Instructions: Preheat the oven to 375 degrees F. In a small pot over medium heat, add the olive oil, Italian seasoning, salt and garlic. Bring to a simmer and simmer for 5 minutes. Transfer the oil mixture to a large bowl and toss with the bread cubes. Spread the cubes in an even layer on a baking sheet and bake until golden brown, about 10 minutes. Skewer a bread cube followed by a meatball, basil leaf and mozzarella ball, then repeat so there is 2 of everything on the skewer. Repeat with the remaining skewers. Line up the skewers on a platter and sprinkle with grated Parmesan. Serve with warm marinara sauce for dipping. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 6839,"Frittata 1 tablespoon olive oil 1/2 onion, chopped 1/2 red or green bell pepper, chopped 1 cup boiled potatoes, chopped 1/2 cup leftover cooked chopped ham, chicken, turkey or sausage 6 eggs, lightly beaten 1/4 cup cream Salt and pepper 2 tablespoons chopped parsley, basil or cilantro 1/2 cup grated cheddar, Monterey jack or mozzarella Instructions: Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6840,"Flower Cupcakes 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature 3 cups sugar 6 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 3/4 pound (3 sticks) unsalted butter, at room temperature 1 pound cream cheese, at room temperature 3/4 pound confectioners' sugar, sifted 1 1/4 teaspoons pure vanilla extract Instructions: Heat the oven to 350 degrees F. Line muffin pans with paper liners. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6841,"Homemade Chicken Stock 1 chicken back and breastbone 8 sprigs parsley 3 stalks celery, halved
1 carrot, halved
1 clove garlic, halved
1 medium onion, halved
1 medium tomato, halved
8 black peppercorns
2 bay leaves
Instructions: Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat. Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours. Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6842,"Catalan Shredded Salt Cod Salad 1 pound boneless dried salt cod 1 small red or green pepper, cored, seeded, and cut into thin rings 1/2 large red onion, thinly sliced and separated into rings 1 large, firm, ripe tomato, thinly sliced 1/3 cup fruity Spanish olive oil 1/4 cup red wine vinegar 4 large cloves garlic, finely chopped 1/2 teaspoon freshly ground black pepper Salt, if necessary, to taste 1/2 cup oil cured black olives 3 hard-boiled eggs, quartered 1/2 small bunch oregano, leaves only, finely chopped Instructions: To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe. Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish. ","[Rioja, Garnacha, Tempranillo, Barbera]" 6843,"Veal Marsala with Egg Fettuccini 1 1/2 pounds veal cutlets for scaloppini, from the butcher counter Salt and pepper 1/2 cup flour, a couple of scoops 4 tablespoons butter 1/4 cup extra-virgin olive oil, 4 turns of the pan total 1 large or 2 small shallots, chopped 24 crimini (baby portobello) mushrooms, thinly sliced 1 cup Marsala 1/2 cup beef stock, from canned soups aisle 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente Finely chopped flat leaf parsley, for garnish Instructions: Season veal with salt and pepper. Place a large piece of plastic food wrap on a cutting board or work surface. Arrange veal between cutlets on the plastic wrap. Cover veal with additional plastic wrap and a sheet of waxed paper. Gently pound out veal with meat mallet or a small, heavy frying pan. Fold veal up in its plastic and waxed paper wrapper and set aside. Preheat a large skillet over medium high heat. Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock. Place a large platter over low heat on the burner adjacent to your veal pan. Warm it, then turn off the heat. Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8. If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal. Dredge the veal lightly in flour. Saute cutlets in a single layer 2 minutes on each side. For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Transfer cooked cutlets to the warm serving platter. If you have a 12 to 14-inch skillet, you should be able to make just 2 batches. Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet. Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper. Saute the shallots and mushrooms for 5 minutes. Add Marsala to the pan and bring up pan drippings. Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce. Spoon mushrooms and Marsala down over the veal. Return the pan to the stove. Add remaining extra-virgin oil, butter and remaining shallots to the skillet. Cook shallots 1 to 2 minutes. Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan. Toss fettuccini with broth and butter and season with salt and chopped parsley. Transfer pasta to a serving dish and serve with warm veal Marsala. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 6844,"Grilled Swordfish with Preserved Lemon Gremolata 1 small white onion, minced 1 clove garlic, minced
1 tablespoon chopped fresh parsley 1 tablespoons chopped fresh oregano
Zest and juice of 1/2 lemon 1/2 teaspoon paprika
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Two 10- to 12-ounce swordfish steaks
1/2 cup extra-virgin olive oil 1/2 cup fresh flat-leaf parsley leaves 3 tablespoons minced Preserved Lemon, store-bought or recipe below 3 tablespoons minced pitted kalamata olives
1 tablespoon fresh oregano leaves
Handful fresh basil leaves
2 cloves garlic, peeled and minced
4 Meyer lemons, halved 1/3 cup salt
1 bay leaf
Water or freshly squeezed lemon juice, to cover
Instructions: For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature. For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth. Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish. Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 6845,"Cranberry-Orange-Nut Cookies 1 1/2 cups whole-wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped walnuts 1/2 cup chopped dried cranberries 1 cup plus 3 tablespoons sugar, divided 1/2 cup smooth, unsweetened applesauce 1/4 cup canola oil 1 tablespoon freshly grated orange zest 3 tablespoons orange juice Instructions: Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely. To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days. Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6846,"Wolfgang's Garlic Bread 10 to 15 cloves garlic, peeled and roughly chopped 1/2 cup basil leaves, roughly chopped 1 small sprig rosemary, leaves stripped and roughly chopped 2 medium sage leaves, roughly chopped Pinch chili flakes Salt 3/4 cup extra-virgin olive oil 1 loaf bread Grated Parmesan, optional Mozzarella cheese, optional Instructions: Preheat the oven to 500 degrees F. In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil. Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6847,"Lemon Lentils 1 1/4 cups vegetable oil 2 medium-size onions, halved and thinly sliced 4 pieces cinnamon stick, each about 2 inches long 2 pounds masoor dal lentils, picked over and washed 1 tablespoon chopped fresh ginger 5 cups chicken stock 5 cups hot water Salt 1 teaspoon cayenne pepper Juice of 1 lemon, plus the squeezed, seeded skin and pulp 1 small onion, peeled and chopped 1 garlic clove, peeled and finely chopped 1 hot green cl, chopped with seeds 4 bay leaves, crumbled 2 tablespoons chopped fresh coriander leaves Instructions: Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, cl, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6848,"Cumin Grilled Chicken Breasts Nonstick cooking spray 4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness 2 teaspoons olive oil 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired. Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium ","[Rioja, Tempranillo, Garnacha, Barbera]" 6849,"Tex-Mex Meatball Soup Kosher salt 8 ounces ditalini pasta 2 tablespoons salted butter 2 tablespoons olive oil 1 large onion diced 2 tablespoons chili powder 1 tablespoon ancho cl powder 4 cloves garlic, minced 2 red bell peppers, diced 2 poblano peppers, diced A pinch of freshly ground black pepper One 10-ounce can diced tomatoes and green chiles One 4-ounce can green chiles 1 tablespoon adobo sauce from chopped chipotles 6 cups vegetable or chicken stock One 32-ounce bag frozen 1/2-ounce meatballs 2 limes, 1 juiced, 1 cut into wedges, for serving 1 cup sour cream 1 cup crumbled Cotija 1/4 cup chopped fresh cilantro Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside. Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook for a couple of minutes until translucent. Next, add the chili powder, ancho powder, garlic, bell peppers, poblano peppers, black pepper and some salt and cook, stirring, until the onions and peppers have softened, 3 to 4 minutes. Stir in the canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the stock and meatballs and bring to a boil. Reduce to a simmer and cook for 10 minutes to help build the flavor. Turn off the heat and stir in the lime juice. Adjust the seasoning as needed. To serve, add some of the pasta to a bowl and ladle over the soup. Spoon over some sour cream, add a sprinkle of Cotija and chopped cilantro and serve with a lime wedge. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 6850,"Black and White and Red All Over Sodas 2 tablespoons chocolate syrup, 2 big squirts 2 tablespoons half-and-half or cream, a glug 2 tablespoons juice from maraschino cherries in a jar 8 to 10 ounces cold seltzer water Large scoop vanilla ice cream Whipped cream in a canister, for the loop-de-loop on top Maraschino cherry, for top of the loop-de-loop Instructions: Place a fountain glass on a dessert plate (to catch the overflow). Place a fountain glass on the plate and pour in the chocolate syrup, half-and-half or cream and cherry juice. Over-pack a scoop with ice cream and hang it on the side of the glass. Mix with a long spoon and fill glass with seltzer. Top ice cream with a loop-de-loop of whipped cream and a cherry. Serve with a straw and the long, mixing spoon. Yum-o! ","[Chardonnay, Moscato, Riesling, Prosecco]" 6851,"Fried Fish with Carrot Escovitch 2 tablespoons vegetable oil 3 cloves garlic, peeled and thinly sliced
1 fresh bay leaf
One 1-inch piece ginger, finely minced
1/2 Scotch bonnet cl, seeded and thinly sliced
1/2 cup distilled white vinegar
1 cup pineapple juice
1/4 cup sugar
1 tablespoon soy sauce
3 carrots, peeled and julienned (about 2 cups) 3 scallions, greens only, thinly sliced on the bias
1 Fresno cl, seeded and julienned
1 red onion, thinly sliced
Vegetable oil, for frying 2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground allspice 1/2 cup cornstarch
Four 4- to 6-ounce black sea bass fillets, skin scored to create a 1/4-inch diamond pattern
Kosher salt
1 cup fresh cilantro leaves
Instructions: For the vinaigrette: Set a medium skillet over medium heat. Add the vegetable oil and swirl to coat. Add the garlic, bay leaf, ginger and Scotch bonnet and cook until aromatic, about 2 minutes. Add the vinegar and bring to a boil; then add the pineapple juice, sugar and soy sauce. Taste and adjust the seasoning. For the escovitch salad: Pour the warm vinaigrette over the carrots, scallions, Fresno chiles and red onions and let the vegetables marinate while frying the fish. For the fried fish: Fill a wide, straight-sided pan or Dutch oven with about 2 inches of oil and heat the oil to 400 degrees F. Add the coriander, cumin and allspice to a dry skillet and toast over medium heat until fragrant, 2 to 3 minutes. Mix the cornstarch with the toasted spices. Sprinkle the fish with salt and lightly coat each fillet in the seasoned cornstarch. Slide the fish into the oil and fry until golden brown, 4 to 5 minutes. Transfer the fish to a paper-towel-lined baking sheet and season with salt. Toss the marinated salad with the cilantro leaves. I love to serve this dish family-style, so I pour a generous amount of the salad and dressing onto the bottom of a platter, then I lay down the crispy fish and pile the remaining salad on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6852,"Chicken Mole Poblano 2 dried ancho chilies, stemmed and seeded 2 dried anaheim chilies, stemmed and seeded 2 dried chipotle chilies, stemmed and seeded 1/4 cup golden raisins 1/4 cup whole almonds 1/4 cup sesame seeds 1 tablespoon whole black peppercorns 1 cinnamon stick, preferably Mexican, broken in pieces 1 tablespoon dried oregano, preferably Mexican 4 sprigs fresh thyme, leaves only 3 tablespoons extra-virgin olive oil 2 onions, sliced 3 cloves garlic, chopped 2 serrano peppers, stemmed and seeded 6 plum tomatoes, chopped 2 ounces bittersweet chocolate, preferably Mexican, chopped 1 capon or large chicken, cut into 10 pieces 1 lemon, juiced Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 2 cups chicken stock 1 onion, thinly sliced 4 radishes, thinly sliced 1 lime, juiced Cilantro leaves, for garnish Cooked white rice, for serving Instructions: For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the cl soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen). Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes. Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken. Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 6853,"Cold Cucumber Salad 1 cup white vinegar 1 1/2 cups sugar 1 teaspoon celery seeds 1/4 cup vegetable oil Salt 5 small Kirby cucumbers, sliced (5 cups) 1 medium sweet onion, thinly sliced in rings 1 large red or yellow bell pepper, thinly sliced Instructions: In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes. In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6854,"English Trifle 6 cups pound cake scraps and crumbs 1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature) 1/4 cup sherry or orange flavored liqueur Vanilla Pastry Cream, recipe follows Brown Sugar Whipped Cream, recipe follows 1/2 cup nuts ground with 1/2 cup sugar 2 pints strawberries, cut up tossed with 1/4 of cup sugar 2 cups whole, 2%, or 1% fat milk 1/2 vanilla bean split lengthwise 6 egg yolks 2/3 cup granulated sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 2 cups chilled heavy cream 2 tablespoons light brown sugar Instructions: In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake. In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries. Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.) Whip the cream and brown sugar until stiff. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6855,"Swordfish Schnitzel with Radicchio Salad 1/2 red onion, thinly sliced 2 8-ounce swordfish steaks (1 to 1 1/2 inches thick) 1/4 cup all-purpose flour 2 large eggs, lightly beaten 3/4 cup breadcrumbs Kosher salt and freshly ground pepper 4 slices thick-cut bacon 3 tablespoons extra-virgin olive oil, plus more as needed 1 head radicchio, torn into large pieces 1 small head butter lettuce, torn 2 tablespoons red wine vinegar 1 tablespoon spicy brown or Dijon mustard Instructions: Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thick with a meat mallet or heavy skillet. Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate. Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl. Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks. Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6856,"Chocolate-Marshmallow Pie 12 whole chocolate graham crackers, roughly broken 3 tablespoons granulated sugar 1 stick unsalted butter, melted 1 stick unsalted butter 8 ounces milk chocolate, chopped 1/3 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1/2 cup all-purpose flour 1 cup cold heavy cream 2/3 cup marshmallow cream 1 tablespoon confectioners' sugar Shaved chocolate, for topping Instructions: Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely. Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined. Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely. Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 6857,"Strawberry Kiwi Smoothie 2 kiwis 1 cup frozen whole strawberries 1 container (6 ounces) low-fat strawberry yogurt 1/2 cup low-fat milk 2 tablespoons honey Instructions: Peel the kiwis and cut them into chunks.
Put the kiwi chunks, strawberries, yogurt, milk and honey into a blender container. The blender is sharp inside. Watch your fingers!
Cover the blender with the lid and blend on high speed until the mixture is smooth. Turn the blender off and on or pulse, if needed, to break up the strawberries.
Pour into four glasses and serve with straws. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6858,"Spicy Sausage, Chicken and Bean Pot 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3/4 pound bulk Italian hot sausage 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks Salt and freshly ground black pepper 1 large onion, quartered and thinly sliced 2 carrots, shredded 3 to 4 ribs celery from the heart, thinly sliced 1 fresh bay leaf 2 (15-ounce) cans white cannellini beans 5 to 6 fresh sage leaves, thinly sliced 1 cup dry white wine 2 cups chicken stock 1/2 loaf baguette 3 tablespoons butter, melted A handful fresh parsley sprigs, left whole 3 to 4 sprigs fresh thyme, left whole Instructions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock. Turn broiler on and set rack in the middle of the oven. Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 6859,"Heirloom Tomato Tacos 1/2 pound mixed heirloom tomatoes 1 tablespoon extra-virgin olive oil, best quality 2 teaspoons balsamic vinegar, best quality Kosher salt and fresh cracked black pepper 1/4 cup fresh basil leaves, chiffonade 1 head romaine, inner leaves only 1 1/2 cups micro greens 1/2 cup daikon radish sprouts 1/2 cup Gorgonzola cheese crumbles Rosemary Crostini, for serving, recipe follows 6 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 teaspoon dried basil 1 teaspoon dried Italian parsley 1/2 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 (1/2-inck) thick slices good sourdough or dense French bread Instructions: Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed. Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately. Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 6860,"Glazed Smoked Ham 1 large onion, quartered, root end intact 1 (5 to 7-pound) smoked ham (shank end) 3/4 cup apricot jelly 1/4 cup water 8 sprigs fresh thyme, stripped 3 tablespoons yellow mustard 4 tablespoons cider vinegar 2 teaspoons molasses 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice Pinch ground cloves 1 1/2 cups low-sodium chicken broth 1 tablespoon unsalted butter 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour. Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce. Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 6861,"Stewed Tomato and Fresh Mozzarella Salad 10 Roma tomatoes 1 red bell pepper, julienned
1 tablespoon honey
1 teaspoon Italian seasoning
1 pound fresh mozzarella, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon lemon zest
Juice of 1 lemon
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper 7 fresh basil leaves, chiffonade, for garnish Instructions: Peel the tomatoes by first scoring them on the bottom with an \x\ and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off. Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature?the mixture can be frozen at this at this stage. While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice. When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6862,"Salsa Romesco/ Romesco Sauce 1/2 cup hazelnuts 12 ripe vine tomatoes 1 small head garlic, cut in half crosswise 3 slices white bread, grilled or toasted until dark golden 7 dried Romesco peppers, soaked in hot water to reconstitute* 1 cup light-colored virgin olive oil 3 tablespoons white wine vinegar 1 to 2 teaspoons kosher salt or sea salt Freshly ground black pepper or dried red pepper flakes, crushed in the palm of your hand Instructions: *Cook's Note: You can also use dried Nora peppers, if Romesco peppers are not available. These are both typical peppers imported from Spain. Preheat the grill to high heat. In a cast iron or grill-safe skillet, toast the nuts until lightly colored and toasted, 3 to 5 minutes, being careful not to burn them or they get very bitter. Remove the nuts and reserve. On the grill, lightly char the tomatoes on all sides, 2 to 3 minutes each side, rotating until all the sides are lightly charred. At the same time on the grill, roast the garlic cut-side down until the cut side gets nicely colored and the garlic begins to soften. Alternatively, if using a conventional oven, place the raw hazelnuts, tomatoes (do not core the tomatoes or their liquid will spill out while roasting) and garlic cut-side down on a baking sheet and roast in a preheated 400 F oven for about 10 minutes. Remove the toasted hazelnuts and reserve. Return the tomatoes and garlic back to the oven for 20 to 30 minutes more. The tomatoes should be deeply roasted and the garlic should be nicely colored on the cut side and begin to soften. When they are ready, remove the tomatoes and the garlic from the grill or oven. When cool enough to handle, peel the tomatoes and set aside. In the bowl of a food processor, add the hazelnuts and the grilled or toasted bread. Lightly pulse 2 to 3 times until the bread and nuts start to break down, but are not all ground. Add the tomatoes, reconstituted Romesco or Nora peppers and roasted garlic (squeeze the cloves out of their skin) and lightly process while gradually streaming in the oil, a little at a time, as if making a mayonnaise. Romesco should have both a fine chunky integrity to the sauce and a smooth silky texture. Finally, add the vinegar and season with salt and black pepper or crushed red pepper, if using. Add a little water if the sauce is too thick. The final sauce should be thick and concentrated but still loose. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 6863,"Lemon Buttercups 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into pieces 1/2 cup sour cream 1 egg yolk 8 ounces cream cheese, at room temperature 1 egg 1/2 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon freshly grated lemon zest Confectioners' sugar Instructions: In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes. Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6864,"Banana Colada 3 ripe bananas, peeled and quartered 18 ounces unsweetened pineapple juice 4 ounces coconut milk 3 ounces dark rum 2 cups ice 1/4 cup toasted coconut Instructions: Place bananas and pineapple juice in a blender and blend until smooth. Add coconut milk, rum and ice and mix until frothy. Garnish with toasted coconut. ","[Mauzone, Moscato, Cream Sherry]" 6865,"Chicken in Pumpkin Seed Sauce 4 to 6 bone-in, skin-on chicken breasts Kosher salt 6 to 8 whole black peppercorns 2 fresh bay leaves 2 small to medium white or yellow onions, 1 quartered and 1 chopped Herb bundle of fresh cilantro, marjoram or oregano, and thyme
1 1/4 cups green untoasted pumpkin seeds, such as pepitas
2 tablespoons EVOO 1 teaspoon ground cumin (1/3 palmful) 1 teaspoon dried epazote, optional Pinch ground cinnamon
6 tomatillos, peeled and chopped 2 to 3 leaves Romaine or green leaf lettuce, torn 2 large cloves garlic, grated or chopped 2 serrano chiles or 1 large jalapeno, seeded and chopped Warm corn tortillas, for serving Minced red onions, for serving Steamed or lightly sauteed zucchini, for serving Instructions: Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]

" 6866,"Old World Chicago-Style Thin Crust Pizza 1/2 cup warm skim milk (about 110 degrees F) 1/4 cup warm water (about 110 degrees F) 3/4 teaspoon active dry yeast 1/2 teaspoon sugar 2 teaspoons corn or vegetable oil, plus more for the bowl 2 1/4 cups all-purpose flour, plus more for the work surface 1/2 teaspoon kosher salt Semolina flour, for sprinkling 1/2 cup pizza sauce 4 ounces sliced pepperoni 1 1/4 cups freshly grated skim-milk low-moisture mozzarella 1 1/4 cups freshly grated whole-milk low-moisture mozzarella 1 cup giardiniera, roughly chopped if large pieces 8 ounces bulk sweet Italian sausage, broken up into small pieces Instructions: In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil. Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours. Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F. Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even \u201ctrimmed\u201d circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy. Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients. Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what\u2019s going on, when you\u2019re eating Chicago thin crust, it\u2019s always a big ol\u2019 party. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 6867,"Strawberry, Mint and Thyme Shortcake 1 3/4 cups all-purpose flour, plus 1 tablespoon for dusting 1/4 cup sugar, plus more for sprinkling 1 tablespoon baking powder 1/4 teaspoon fine sea salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 1/2 cup chilled heavy cream, plus 2 tablespoons for brushing 1 orange, zested 6 cups strawberries, hulled and sliced, or a mix of fresh berries, such as strawberries, blueberries, blackberries and raspberries 1/2 cup sugar 1 sprig fresh mint, leaves picked and thinly sliced (about 1 tablespoon) 2 sprigs fresh thyme, leaves picked and minced (about 1 tablespoon) 1/2 teaspoon grated orange zest 2 cups chilled heavy cream 2 teaspoons pure vanilla extract 1 teaspoon almond extract 6 tablespoons sugar Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds. Add the cold butter cubes. Using on/off turns, process until the mixture resembles coarse meal. In a liquid measure, combine the heavy cream and orange zest. Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form. Gather the dough into a ball (with floured hands if the dough is sticky). Gently knead 5 turns on a floured surface. Roll out the dough on a floured surface to 3/4 inch-thick. Using a 3-inch diameter biscuit cutter, cut out 3 rounds.
Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds. Arrange the rounds on the prepared sheet. Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes. Cool 15 minutes. (Biscuits can be made 2 hours ahead.) For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl. Stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form. For assembly: Cut the biscuits in half horizontally. Place 1 biscuit bottom in each of 6 bowls. Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit. Add another dollop of whipped cream, if desired. Go for it! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 6868,"Red Velvet Cupcakes with Chocolate Cream Cheese Frosting 2 1/2 cups all-purpose flour, sifted 2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
1 pound cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted 1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners. Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined. Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely. For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined. Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 6869,"Halo-Halo (Filipino Mixed-Fruit Dessert) 6 tablespoons halo-halo mixture, divided into 2 tablespoons each 2 tablespoons macapuno (preserved shredded young coconut) 2 tablespoons kaong (palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablespoons fresh grated cantaloupe Crushed or shaved ice 1/2 cup evaporated milk Vanilla ice cream (can also use mango) Instructions: In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 6870,"Arctic Circle Crab Crostini 3 stalks fennel, shaved with a mandoline 1 large white onion, diced 1 tablespoon sugar 1/2 cup apricot marmalade 1 large red onion, diced fine 1 fresh lime, zest grated and juiced 1 teaspoon stone ground mustard 1 cup mayonnaise 1 pound cooked Dungeoness crabmeat, picked through to remove remnants of shells Salt and freshly ground black pepper 1/2 loaf French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted 16 small parsley sprigs, for garnish Instructions: In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat. Set aside to cool to room temperature Preheat oven to 375 degrees F. Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned. Garnish crab with marmalade and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 6871,"Tuna Salad with Grapes and Lemon Tarragon Dressing 1/2 cup mayonnaise 1? teaspoons finely grated lemon zest 1? teaspoons lemon juice 1? teaspoons tarragon vinegar 1/2 teaspoon dried tarragon leaves, crushed 1/8 teaspoon ground black pepper 2 cans (6 oz. each) solid white tuna (drained) 1 cup red California seedless grapes, halved 1/3 cup toasted walnuts, chopped 1/3 diced celery 2? tablespoons diced yellow onion 1 each hard boiled egg, peeled and chopped (optional)
1/3 cup Lemon Tarragon Dressing (see below) Instructions: In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6872,"Coconut Pineapple Creme Caramel 1 1/2 cups sugar 1/2 cup water 1 cup crushed pineapple 1/2 quart half and half 6 ounces fresh coconut meat (or 4 ounces coconut flakes) 2 teaspoons vanilla extract or 2 vanilla beans, split and scraped 8 whole eggs 4 egg yolks Sugar to taste (between 1/2 to 3/4 cup) 2 cans (13 ounces) coconut milk Instructions: Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6873,"Green Eggs and Ham Pizza 1 22-ounce bag refrigerated pizza dough, at room temperature 1 8-ounce ball fresh mozzarella 1 7-ounce ham steak 5 tablespoons pesto 4 large eggs Grated Parmesan cheese, for topping Instructions: Preheat the oven to 450? F. Line 2 baking sheets with parchment paper. Divide the pizza dough into 4 pieces and roll each into a ball. Gently stretch each ball of dough into an 8-inch round, leaving a thicker crust around the edge; transfer to the prepared baking sheets. Prick the center of each dough round with a fork. Bake until lightly golden, about 10 minutes. Meanwhile, thinly slice the mozzarella and dice the ham. Brush the crusts with 2 tablespoons pesto, leaving a 1/2-inch border; top with the mozzarella and ham. Crack 1 egg on top of each pizza and return to the oven until the crust is browned and the egg whites are set but the yolks are still runny, 12 to 14 minutes. Top with the remaining 3 tablespoons pesto and sprinkle with Parmesan. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 6874,"Super-Thick Hot Chocolate 3 cups whole milk 1 cup evaporated milk 1/2 teaspoon pure vanilla extract 1/4 cup unsweetened cocoa powder 1/4 cup sugar 2 tablespoons cornstarch Pinch of ground cinnamon Instructions: In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat. Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching. Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick! ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 6875,"Meyer Lemon Spicy Margarita 2 ounces fresh-squeezed Meyer lemon juice 1 ounce your favorite tequila 1 ounce triple sec 1 teaspoon honey 1/2 jalapeno, seeds removed, finely diced Ice 1 slice fresh lime, for garnish 1 teaspoon salt, for rim Instructions: Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass. ","[Tequila, Meiomi Pinot Grigio, Sauvignon Blanc, Vermentino]" 6876,"White Bean and Escarole Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 ounces pancetta, chopped (about 1/3 cup) 1 small onion, chopped 4 cloves garlic, minced 1 small sprig fresh rosemary 1/4 teaspoon red pepper flakes 1 head escarole, (about 1 pound) coarsely chopped 5 cups chicken broth, homemade or low-fat canned 2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained 1 cup chopped canned tomato Kosher salt and freshly ground black pepper Freshly grated Parmesan, optional Instructions: Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more. Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6877,"Shrimp and Bacon Sesame Toast 8 medium black tiger shrimp (about 12 ounces), peeled and deveined 4 slices smoked bacon (about 4 ounces), excess fat trimmed and discarded 1 tablespoon cornstarch 1 tablespoon finely grated peeled ginger 1 large egg, beaten 1 large scallion, finely chopped Dash toasted sesame oil Dash light soy sauce Sea salt and freshly ground white pepper
3 slices firm good-quality white sandwich bread 1/4 cup white sesame seeds 3 cups peanut oil Instructions: Put the shrimp and bacon on a cutting board and using a large, sharp knife, mince them together until very finely chopped and scoop them into a mixing bowl. Add the cornstarch, ginger, egg, scallions, sesame oil, soy, and sprinkle of salt and white pepper and mix until very well combined.
Spread the shrimp mixture very thinly over the surface of the bread slices. Evenly sprinkle the sesame seeds over the bread to completely cover the shrimp mixture. Press the shrimp mixture firmly to adhere it to the bread using a large flat spatula or the side of a knife and compress the sesame seeds into the mixture.
Heat the oil in a large wok or deep saucepan to 350 degrees F, or until a small cube of bread floats to the surface and turns golden in about 10 seconds. Working in batches and using a spider or strainer, lower the bread slices into the hot oil, shrimp-side-up, and fry, turning once, until the bread is golden brown and shrimp is cooked through, about 3 minutes. Drain the slices on paper towels briefly, then cut into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6878,"Creamy Farfalle with Cremini, Asparagus, and Walnuts Salt 1 pound farfalle pasta 3 tablespoons butter 1 pound cremini mushrooms, thickly sliced 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces 1 cup mascarpone cheese Pinch freshly grated nutmeg 3/4 cup walnuts, toasted 1/4 cup freshly grated Parmesan Instructions: Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water. Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

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 Salt 1 1/2 pounds steak (such as ribeye), cut into 1-inch pieces " 6879,"Cheesy Ditalini with Chicken and Spinach Kosher salt 1 1/2 cups ditalini 1 shallot, minced 2 teaspoons fresh thyme 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup milk Freshly ground pepper 2 cups shredded rotisserie chicken 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 cup shredded gruyre cheese Toasted breadcrumbs, for topping Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain. Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes. Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyre and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 6880,"Bacon-Wrapped Dried Apricots 12 large dried apricots 12 smoked almonds
4 slices bacon, cut crosswise into thirds
1/2 tablespoon maple syrup
1 teaspoon red wine vinegar
Freshly ground black pepper
1 teaspoon chopped chives, for garnish
Instructions: Gently separate the two sides of each apricot and stuff with the almonds. Wrap each with a segment of the bacon. Arrange in a small nonstick skillet seam-side down. Cook on medium heat until the undersides are well-browned and crisp, 6 to 7 minutes. Turn the apricots over and continue to cook until browned on the bottom, 2 to 3 minutes more. Add the maple syrup, vinegar and a few grinds of pepper and cook, shaking the skillet to coat, until the liquid has reduced and the apricots are glossy and browned all over, about 1 minute more. Transfer to a small plate and sprinkle with the chives. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 6881,"Ratatouille with Shrimp and Okra 3 tablespoons olive oil 1 medium-size sweet yellow onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 cloves garlic, minced
3/4 pound eggplant, cut into large chunks
3/4 pound zucchini, cut into large chunks
3/4 pound yellow squash, cut into large chunks
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme
1 pint red cherry tomatoes
1 bay leaf
1 pound medium shrimp, peeled and deveined
3/4 pound okra, cut into 1-inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional
Instructions: Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes. Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes. Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the \slime\ from the okra.) Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6882,"Yo Halla on the Square 5 pounds bananas, turning brown, peeled 2 ounces margarine, plus clarified margarine, for frying 1 pound brown sugar 2 ounces hazelnut liqueur 1 1/2 pounds cream cheese, softened Fresh challah bread 1 gallon eggs 1 cup half-and-half 1-ounce ground nutmeg 2 ounces ground cinnamon 1 cup sugar 2 pounds frozen blueberries 1 cup water 1 pound brown sugar 1 cup water cornstarch slurry (2 parts water, 1 part cornstarch) 2 pounds frozen strawberries Instructions: Slice the bananas into 1/2-inch wide pieces.
Heat the margarine in a large saucepan over low heat. Cook the bananas for 3 to 4 minutes, then add the brown sugar and liqueur. Saute for about 3 more minutes. Let it cool for about 15 minutes.
Add the cream cheese to a large bowl. Fold in the banana mixture and set aside.
Slice the bread into 1-inch thick pieces.
Batter:
Mix all the ingredients with a burr mixer, or electric mixer in a medium shallow bowl
Add the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread.
Wrap in plastic wrap and let chill for about 15 minutes. Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces.
Heat a large skillet, coated with clarified margarine, over medium heat.
Dunk the sandwiches into the French toast batter and pan-fry on all sides. Keep warm. Start making the compote.
Put the blueberries in a saute pan, over medium heat. Add 1 cup of water and 1 pound of brown sugar. Bring to a boil and add the cornstarch slurry. Cook until the sauce becomes thick and coats the back of a spoon.
Add the strawberries and cook for about 1 minute. Do not overcook.
After the sauce and the stuffed French toast are cooked, put 1 triangle on a serving plate. Shingle a second triangle on top of the first and drizzle with some of the compote. Repeat with remaining French toast and serve.
Grab a fork and dig in. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 6883,"Black Rice Risotto 6 cups low-sodium chicken broth 1 tablespoon extra-virgin olive oil 1 medium onion, finely diced 1 1/2 cups black rice 1/2 cup dry white wine Kosher salt and freshly ground pepper 3/4 cup grated parmesan cheese 1/4 cup fresh basil leaves, thinly sliced Instructions: Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 6884,"Banana-Avocado Mousse with Caramelized Red Onion Puree 4 ripe bananas 4 very ripe avocados 3 Meyer lemons, 2 zested, all juiced 1/4 cup honey 1/2 cup creme fraiche 4 teaspoons kosher salt 2 tablespoons olive oil 2 medium red onions, diced 1 cup red wine (recommended: cabernet or zinfandel) 1/2 cup port wine Instructions: In a large bowl, roughly mash the bananas, avocados, lemon zest, lemon juice, honey, creme fraiche, and 2 teaspoons salt with a fork. Transfer the mixture to a food processor or blender. Puree the mixture until really smooth. Place the mousse in a clean bowl and put in the freezer for at least 1 hour before serving.
For the red onion puree: Heat the oil in a large saucepan until just smoking, then add the onions and cook until theyre deep brown. Stir constantly so the onions dont burn. When the onions are browned, add the red wine, port wine, and remaining 2 teaspoons salt, and simmer to reduce until the onions have absorbed all the wine. Remove the pan from the heat and transfer to a food processor or blender. Allow to cool for 1 minute. Puree the onions and run through a fine sieve and let cool.
To serve: In a martini glass, place a scoop of the mousse and top with the red onion puree. Enjoy as an appetizer or funky dessert. ","[Cabernet Sauvignon, Zinfandel, Pinot Noir, Chianti]" 6885,"Butternut Squash Pepitas Kosher salt and freshly ground black pepper 1/2 cup seeds from about 2 medium butternut squash 1 teaspoon extra-virgin olive oil 1/4 teaspoon Cajun seasoning or seafood seasoning, such as Old Bay, optional Instructions: Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour. Preheat the oven to 325 degrees F.
Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6886,"Smoked Salmon Roulades 1 pound smoked salmon, cut into 8 slices 1 cup chive cream cheese 6 (1-inch diameter) Kirby cucumbers, washed, dried, and cut into 1/4-inch thick rounds Instructions: Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6887,"Garlic Bread Pinwheels One 8-ounce crescent dough sheet, such as Pillsbury 1/2 cup shredded \supermarket\ mozzarella
4 tablespoons salted butter, melted
1 tablespoon grated Parmesan 1 tablespoon pesto (store-bought or homemade)
2 garlic cloves, pressed
Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. Unroll the crescent sheet on a clean cutting board. Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down. Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes. Let cool for 2 to 3 minutes, then serve.
","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 6888,"Dallas' Mexican Cornbread 1 1/2 cups self-rising cornmeal 1/2 cup canola oil 1 (8-ounce) container sour cream 1 (8 1/2-ounce) can creamed corn 1 medium onion, chopped 1 egg 1 jalapeno pepper, chopped Instructions: Preheat the oven to 425 degrees F. Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 6889,"Chocolate Tart 2 cups all-purpose flour, plus more for dusting 3 tablespoons sugar 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks 1 large egg, separated 2 tablespoons ice water, plus more if needed 1 cup heavy cream 1/2 cup milk 10 ounces semisweet chocolate, chopped 2 tablespoons sugar 1/4 teaspoon salt 2 large eggs, at room temperature Instructions: To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes. Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax. Preheat the oven to 350 degrees F. Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F. To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 6890,"Fried Chicken Wings with Emeril's Essence 5 pounds chicken wings 3 cups buttermilk 1 (5-ounce) bottle red pepper sauce (recommended: Emeril's Kick It Up Red Pepper Sauce) 1/2 cup plus 1 tablespoon Essence, recipe follows 5 teaspoons salt 3 cups all-purpose flour 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Cut the chicken wings at the joints, and set the wing tips aside for another purpose. In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt. Whisk to combine, add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding. Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt. Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat. Remove from the bag and place on a wire rack set over a sheet pan. Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding. Fry the chicken in batches, about 10 to 12 pieces at a time. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken. Continue this process until all of the chicken is fried. Season the fried chicken with the remaining tablespoon of Essence. Serve hot. (The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.) Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6891,"Vegan Scalloped Potatoes 3 tablespoons olive oil, plus more for brushing the baking dish 8 ounces silken tofu 2 tablespoons blanched, sliced almonds 2 tablespoons nutritional yeast 2 tablespoons lemon juice 1 garlic clove Kosher salt and freshly ground black pepper 1 medium onion, chopped 1/2 cup chopped fresh parsley leaves, plus more leaves for garnish 1 tablespoon chopped fresh thyme leaves 2 pounds large yellow new potatoes, peeled and cut into 1/8-inch rounds 1 1/2 cups unsweetened refrigerated almond milk (not shelf stable) Instructions: Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil. Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.) Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes. Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture. Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6892,"Ranch Deviled Eggs? 6 large eggs 2 tablespoons mayonnaise 2 tablespoons sour cream 2 teaspoons drained horseradish 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 1/4 cup diced English cucumber, plus thin wedges for topping 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Instructions: Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes. Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl. Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6893,"Red Candy Apple Slices Cooking spray 2 cups sugar 1 cup light corn syrup One 2-ounce box cinnamon candy Few drops of red food coloring Chopped peanuts Shredded coconut Assorted candies 2 firm apples, such as Jonathan or Fuji 2 firm Granny Smith Apples Instructions: Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside.
In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. Pour in the candy pieces and continue cooking to 285 degrees F. Remove from the heat and add the food coloring to achieve the desired shade of red.
Put the chopped nuts, coconut and candies in shallow bowls. Set aside. Wash the apples thoroughly. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple.
Dip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Roll the apples in the assorted toppings, coating the bottom half of each apple. Place on the greased cookie sheet and allow the coating to cool and harden. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices. Place a toothpick in each slice. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 6894,"Man Eggs 2 eggs 1 teaspoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper Instructions: Place an 8-inch non-stick skillet over low heat for 2 minutes. Crack the eggs into a custard cup. Melt the butter in the pan and once it foams, gently add the eggs. Sprinkle with the salt and pepper. Cover and cook for 3 minutes for slightly runny yolks and 5 to 6 minutes for set yolks. Serve immediately on a warm plate. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6895,"Fish and White Bean Tostadas 1 lime, zested and juiced, plus lime wedges for garnish 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil, plus extra for baking sheet Kosher salt and freshly ground black pepper 1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces 1/4 cup vegetable oil 8 (6-inch) corn tortillas Sauteed White Beans, recipe follows 1/2 cup shredded purple cabbage Pineapple and Avocado Salsa, recipe follows Sour cream, for garnish 2 tablespoons extra-virgin olive oil 1/2 white or yellow onion, finely chopped Kosher salt 1 clove garlic, minced 1 teaspoon ground cumin 1/2 cup white wine 1 1/2 cups cooked navy beans 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried) Freshly ground black pepper 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1 small jalapeno, seeds removed and diced Kosher salt and freshly ground black pepper 1/2 red onion, finely chopped 1 medium avocado, halved, pitted and flesh cubed 2 tablespoons minced cilantro leaves Instructions: In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes. Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot. To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge. In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve. In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 6896,"Peppermint Hot Chocolate 2 cups whole milk 1 teaspoon peppermint extract
4 ounces good-quality semisweet chocolate, chopped
3 ounces peppermint schnapps, optional
2 full-size marshmallows, for garnish Instructions: Combine the milk and the peppermint extract in a medium saucepan. Heat until the milk is just starting to simmer. Remove from the heat and stir in the chocolate until melted and combined. Add the schnapps if using. Serve in mugs topped a marshmallow. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 6897,"Matinee Idol Cupcakes Nonstick oil spray 2 1/2 cups cake flour 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 stick butter 1/2 cup vegetable shortening 1 3/4 cups sugar 1 tablespoon pure vanilla extract 1 large egg, at room temperature 3 large egg whites, at room temperature 1 1/2 cups water 6 ounces white chocolate, coarsely chopped 1 1/2 cups sugar 1/3 cup all-purpose flour 1 1/2 cups half-and-half 1/3 cups low-fat milk 3 sticks salted butter, at room temperature 1 teaspoon pure vanilla extract 1 1/3 cups sugar 1/3 cup cream soda 3 tablespoons corn syrup 1/8 teaspoon salt 3 egg whites 1 teaspoon pure vanilla extract 3 tablespoons oil 1/3 cup popcorn kernels 2 tablespoons butter (or more), optional Salt, such as grated Himalayan 1 black edible ink markers 1 sheet red fondant paper (found at cake supply stores) 1 sheet white fondant paper (found at cake supply stores) Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper liners and spray with oil spray. Sift the flours, baking powder, baking soda and salt into a bowl and set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and shortening on medium speed, about 3 minutes. Add the sugar and vanilla and beat on medium until fluffy, 3 minutes. Scrape down the bowl and add the whole egg and egg whites, and beat until incorporated. Turn the mixer to low. Add the flour mixture, alternating with the water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low. Using a small ice cream scoop, fill the prepared pans three-quarters of the way full with batter and bake until baked through, about 9 minutes. Cool the cupcakes completely. Set aside for assembly. For the buttercream: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool until lukewarm, 5 to 15 minutes.
In a medium heavy-bottomed pot, whisk the sugar and flour together. Add the half-and-half and milk and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, and then beat until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency. For the meringue: Place the sugar, cream soda, corn syrup, salt and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place the pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in the vanilla. For the popcorn: Heat the oil in a 3-quart saucepan on medium-high heat. Put 3 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from the heat and count 30 seconds. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid and dump the popcorn immediately into a wide bowl. If you are adding butter, you can easily melt the butter in the microwave for 30 seconds. Then, toss the popcorn in the butter and add salt to taste. For the idol envelopes: With the edible ink marker, print on the white fondant paper the words \the winner is\ in 1-inch squares. With scissors, cut out the squares and reserve to the side for assembly. Measure the red fondant with a ruler into 1-inch squares; trace and cut. With the marker, draw a triangle from the top left corner to the center to the top right corner to give the appearance of a fold in an envelope. With a moist paper towel, wet the back of the red square without the marked fold. Then stick the white square to the red square with the writing facing out. To assemble: Fill each cupcake with the buttercream. Generously frost the top of each cupcake with Swiss meringue. Adorn with freshly popped popcorn and an idol envelope.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6898,"Blackened Hanger Steak with Plantains and Chimichurri 2 tablespoons paprika 2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Two 8-ounce hanger steaks
2 tablespoons vegetable oil
1 cup fresh flat-leaf parsley 1/4 cup fresh cilantro
1/4 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup vegetable oil 4 very ripe, black plantains, peeled and cut on the bias into 1/2-inch pieces
Garlic salt, for seasoning Instructions: For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl. Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet. Place in the fridge overnight. For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times. Season with salt and pepper and set aside for the flavors to meld. (The chimichurri can be made up to 3 days in advance.) For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat. Add the plantains in batches, taking care not to overcrowd the pan. Fry each side until dark brown. Using a spider, remove the plantains and drain on paper towels. Season with garlic salt when still hot. To cook the steaks, heat a large cast-iron skillet over medium heat. Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side. The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 6899,"Spice Rubbed Ribs with Chipotle-Honey Glaze 1/2 cup ancho chili powder 1/4 cup Spanish paprika 1/4 cup freshly ground black pepper 1/4 cup dry mustard 1/4 cup kosher salt 1/4 cup ground coriander 2 tablespoons dried oregano 2 tablespoons ground cumin 1 1/2 tablespoons cl de arbol 1/4 cup canola oil 2 racks country ribs, 12 ribs each, membrane removed 1 1/2 cups clover honey 3 heaping tablespoons chipotle in adobo puree Parsley sprigs, for garnish Clover honey, to taste Chipotle in adobo, pureed, to taste Salt and pepper Instructions: Combine all spices in a small bowl.
Brush both sides of the racks with oil and liberally rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
Stuff several sheets of newspaper in the bottom of a charcoal chimney. Fill the chimney to the top with charcoal briquettes. Remove top rack from the barbecue. Put the chimney on the lower barbecue rack. Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes.
Open bottom barbecue vent. Turn out the hot charcoal onto 1 half of bottom rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal. Put a loaf pan with water onto the coals.
Put the top rack on the barbecue. Put the ribs, rub side down, on the grill over indirect heat. Coals should be off to 1 side. Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours. Chipotle Honey Glaze:
Whisk all of the ingredients together in a small bowl.
Begin brushing the glaze on the ribs during the last 30 minutes of cooking.
Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes. Transfer the ribs to a cutting board and cut between the bones to separate the ribs. Arrange the ribs on a serving platter and serve. ","[Malbec, Zinfandel, Tempranillo, GSM]" 6900,"Truffle Burger 1 1/2 cups tawny port 2 tablespoons white truffle oil, plus more to taste 1/8 teaspoon truffle salt Pinch of sugar 1/2 cup high-quality mayonnaise 1 tablespoon white truffle oil, plus more to taste 1 small clove garlic, minced 2 tablespoons fresh lemon juice Vegetable oil, for brushing 1 1/2 pounds coarsely ground beef (ask your butcher for a blend of top round and brisket, if possible) 4 slices Il Boschetto al Tartufo or other truffle cheese 4 brioche or Portuguese buns, split Unsalted butter, melted, for brushing Instructions: Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly. Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside. Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute. Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]" 6901,"Mascerated Strawberries Over Chocolate Shortcakes and Vanilla Bean Ice Cream 3/4 cup sugar 1/2 cup plus 1 teaspoon butter 1 3/4 cups plus 2 tablespoons flour 1/4 cup cocoa powder 2 teaspoons baking powder Pinch of salt 3/4 cup whole chocolate milk 8 large scoops of Vanilla Bean Ice Cream Shaker of powdered sugar 2 pints fresh strawberries, washed and sliced Instructions: In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift 1 3/4 cups of the flour, cocoa, salt and baking powder together. Add the remaining 1/4 cup sugar and mix well. Add the remaining 1/2 cup butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6902,"Orange and Basil Biscotti 1/2 cup sugar 4 tablespoons unsalted butter, at room temperature 2 eggs 1 tablespoon orange zest 1/2 teaspoon dried basil 1 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup sliced almonds, toasted Instructions: Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds. Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds. Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes. Reduce the oven to 300 degrees F. Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool. The biscotti can be made 3 days ahead and stored in an airtight container at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 6903,"John's \Famous\ Ginger Mule Ice 6 to 8 mint leaves
1 1/2 ounces gin
1 ounce light agave syrup
Juice of 1/2 lime
2 ounces ginger beer
Instructions: Fill a cocktail glass (preferably a copper Moscow mule mug) with ice. Muddle the mint leaves in the bottom of a cocktail shaker. Add the gin, agave and lime juice. Shake well. Strain into prepared cocktail glass, and top with the ginger beer. Serve immediately. ","[Gin, Ginger Beer]" 6904,"Roasted Peanut Slaw 1 medium head Napa cabbage, shredded 1 bunch scallions, thinly sliced on the bias 1/2 cup fresh cilantro leaves, chopped 1 cup roasted unsalted peanuts, plus more for garnish Kosher salt and freshly cracked black pepper 1/2 cup rice vinegar 4 teaspoons soy sauce 2 tablespoons smooth peanut butter (recommended: Jiffy) 2 tablespoons sesame oil 2 tablespoons sugar 1/2 cup canola oil, or as needed Instructions: Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper. In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil and sugar together. Slowly whisk in the canola oil until dressing is emulsified. Toss the dressing with the cabbage and garnish with roasted peanuts before serving. Cook's Note: Feel free to use different types of cabbages to make this simple slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6905,"Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout 4 soft-shell crabs, preferably primes 1/2 cup milk 1/2 cup buttermilk 1/2 cup all-purpose flour Salt and freshly ground black pepper 2 tablespoons water 1 cup butter, unsalted, cut in cubes 2 tablespoons vegetable oil 4 teaspoons lemon juice 1 teaspoon fresh tarragon leaves, snipped 1 teaspoon chervil, leaves picked 1/2 cup haricots verts, picked and cut into 1-inch lengths 1/2 cup fava beans, shelled but not peeled 1/2 cup fresh English peas, shelled 6 medium asparagus, peeled 1 ounce butter 1 medium shallot, minced 1 clove garlic, minced 12 scallions, white only or use pearl onions, roasted 8 French breakfast radishes, quartered lengthwise Salt and freshly ground black pepper 1 teaspoon summer savory, chopped Instructions: Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat. In a bowl, whisk together the flour and salt and pepper, to taste. In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm. Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias. In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm. Preheat and oven to 375 degrees F. Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess. In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil. On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6906,"Casey's Panini 4 slices dense white bread 1 tomato, sliced 1/4 pound mozzarella cheese Salt Freshly ground black pepper 1/4 cup basil leaves, torn Extra virgin olive oil Instructions: To each slice of bread, place 1 slice of mozzarella and 1 slice of tomato. Season with salt and pepper. Place in a toaster oven and toast for 3 minutes, or until cheese begins to melt. Remove from the toaster oven and top with torn basil and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 6907,"Luau Bread 1/2 cup pineapple juice 1/4 cup packed brown sugar 2 tablespoons instant yeast 1/8 cup dry milk powder 1/2 tablespoon salt 3/4 tablespoon cinnamon 1 egg 1 ounce butter, melted 2 1/2 cups flour plus 3/4 cup as needed 1/2 cup grated carrots 1/2 cup shredded coconut 1/2 cup macadamia nuts 1/2 cup canned pineapple tidbits Butter and preserves, for serving Instructions: Preheat the oven to 350 degrees F. Grease a 4-by-8-inch loaf pan.
In a small saucepan, combine the pineapple juice and 1/2 cup water over medium heat until the mixture reaches 105 degrees F. Immediately transfer the liquid to the mixing bowl of a heavy-duty mixer with a dough hook attachment. Add the brown sugar; sprinkle the yeast on top and let stand for 5 minutes.
On low speed, mix in the dry milk powder, salt and cinnamon. Continue to mix, adding the egg and butter. Slowly incorporate the 2 1/2 cups flour. Raise the speed to medium. Add the carrots, coconut, macadamia nuts and pineapple tidbits.
Continue to knead in the mixer on medium speed until all ingredients are completely incorporated, about 5 minutes. Add the remaining flour as needed until the dough is slightly sticky, but not sticking to the bowl.
Form the dough into a ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 5 minutes.
Roll the ball out slightly, then flip over and use a rolling pin to flatten the dough out completely in order to remove the air from the dough's first rising.
Roll the dough into a loaf shape, pulling back as you roll to tighten the loaf. Seal the ends and the seams in the dough thoroughly with your fingers.
Firmly press the dough into the prepared pan. Let the dough rise in the pan, in a warm place, until the top of the dough reaches 1-inch above the pan, about 20 minutes, depending on the temperature of the dough and the room. Gently place the pan in the oven and bake until the bread is firm and the crust is golden brown, about 45 minutes.
Gently remove the loaf from the pan and let cool on a rack. Serve slices with butter and preserves, or use in place of plain bread for a tropical take on sandwiches or French toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6908,"Fried Walleye Sandwiches on Homemade Potato Buns Neutral oil, for frying 1 1/2 cups plus 3 tablespoons buttermilk
1 tablespoon plus 2 teaspoons (9 grams) crab boil seasoning, such as Old Bay
2 skinless walleye fillets (about 4 ounces/113 grams each), halved crosswise
2 cups (240 grams) all-purpose flour
1 cup (144 grams) fine yellow cornmeal
1/2 cup (56 grams) cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt, plus more for sprinkling
4 store-bought or Homemade Potato Buns, recipe follows, split Tartar Sauce, recipe follows (or feel free to use store-bought) Lemon wedges, shredded iceberg lettuce and spicy bread-and-butter pickles, for serving
1 large russet potato (about 12 ounces/340 grams), peeled 4 tablespoons (56 grams) unsalted butter, at room temperature
2 tablespoons (42 grams) honey
2 1/2 teaspoons kosher salt
2 large eggs
One 2 1/4-teaspoon packet instant yeast
3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting
Neutral oil, for oiling the bowl and plastic wrap Poppy seeds, for sprinkling
3/4 cup (172 grams) mayonnaise 1/4 cup (60 grams) chopped spicy bread-and-butter pickles plus 1 tablespoon pickle brine
1 tablespoon (2 grams) chopped fresh Italian parsley
1 tablespoon (2 grams) chopped fresh tarragon
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Instructions: Heat 2 inches oil in a Dutch oven to 365 degrees F. Whisk 1 1/2 cups buttermilk and 1 tablespoon crab boil seasoning in a nonreactive baking dish just large enough to hold the walleye. Add the walleye and turn to coat, then let sit while the oil heats, about 10 minutes. Stir together the flour, cornmeal, cornstarch, baking powder, salt and remaining 2 teaspoons crab boil seasoning in a shallow bowl or container. Drizzle in the remaining 3 tablespoons buttermilk, a tablespoon at a time, and toss to make small clumps. When the oil reaches 365 degrees F, remove the fillets from the buttermilk and dredge in the flour. Return the dredged filets to the buttermilk mixture, then do a final dredge in the flour mixture. Add two fillets to the oil, one at a time, and fry in batches of two, turning once or twice, until very crisp and deep golden brown, 4 to 5 minutes. Remove to the rack and season with salt. To assemble, spread the bottoms of the Buns with some of the Tartar Sauce. Top each with a piece of fried walleye, squeeze of lemon, a dollop more of Tartar Sauce, lettuce and pickles. Serve immediately. Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F). Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine. Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour. Line 2 baking sheets with parchment paper. Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes. Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F. When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze. Combine the mayonnaise, pickles, brine, parsley, tarragon and garlic powder in a small bowl. Season to taste, if needed. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6909,"Elk Sausage 4 to 6 pounds elk meat, well-trimmed (or other venison) 2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat) 1 tablespoon dry thyme 1 tablespoon dry oregano 1 tablespoon dry sage 2 tablespoons salt 1 cup finely chopped onion 1/2 cup finely chopped garlic 1/2 cup crushed red chili pepper flakes, (optional) 1 to 2 cups roasted, peeled, and diced green chili peppers (optional) Sun-dried tomatoes (optional) Additional garlic (optional) 10 to 15 feet sausage casing 1/2 cup maple syrup (for breakfast sausage - optional) Instructions: Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6910,"Sunny's Easy Chicken Parmesan Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken 4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan 1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray. Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes. Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6911,"Key Lime Pie Martini 1/4 cup lime juice, plus 3 lime wedges Crushed graham crackers, for rims 1/3 cup vodka
1/3 cup vanilla liqueur, such as Licor 43
1/4 cup orange juice
1/4 cup coconut milk creamer (see Cook's Note) Instructions: Rub a lime wedge around the rims of two martini glasses. Place the graham cracker crumbs in a small saucer. Dip the rims of the glasses in the crumbs to coat. Freeze for 5 to 10 minutes, while preparing the drink. Combine the vodka, vanilla liqueur, lime juice, orange juice and coconut creamer in a cocktail shaker filled with ice (don't worry if the mixture looks curdled!). Cover and shake vigorously until well chilled, about 30 seconds. Strain into the chilled martini glasses and garnish with lime wedges. Serve immediately. ","[Crisp white wines like Sauvignon Blanc, Pinot Grigio, and Riesling]" 6912,"Instant Pot Chicken Marbella 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1/2 cup dried apricots, halved 1/2 cup pitted kalamata olives 1/4 cup dry white wine 2 tablespoons drained capers 1 tablespoon light brown sugar
1 1/2 teaspoons dried oregano Instructions: Set a 6-quart Instant Pot? to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken. Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 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. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm. Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 6913,"Strawberries in Syrup 1 pint strawberries 1/4 cup sugar Instructions: Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup. ","[Riesling, Moscato, Vin Santo]" 6914,"Minted Fruit Salad 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces 1 lime, juiced (about 1/4 cup) 2 tablespoons orange liqueur (recommended: Cointreau) 2 tablespoons finely chopped fresh mint leaves Instructions: Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 6915,"Radicchio Cups with Pork and Seasoned Rice 8 radicchio leaves 1 cup quick-cooking rice 1 teaspoon garlic and herb seasoning 2 teaspoons sesame oil 1/4 cup pre-shredded carrots 1/4 cup chopped scallions 1 pound shredded cooked pork loin 2 tablespoons soy sauce, plus extra for dipping Instructions: Soak the radicchio leaves in ice water to crisp up. Cook the rice with the garlic and herb seasoning according to package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots and scallions and saute 2 minutes. Add the pork, cooked rice, and 2 tablespoons soy sauce and cook 2 more minutes to heat through. Spoon the pork mixture into the radicchio leaves. Serve with additional soy sauce for dipping, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 6916,"Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes 1 pound spinach fettuccine 4 tablespoons butter 1/2 cup chopped shallots 4 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh oregano leaves 1 cup reduced-sodium chicken broth 2 dozen cooked clams, shelled (or 1 (14-ounce) can whole baby clams, drained) 1 (14-ounce) can diced tomatoes, drained or 3 Roma tomatoes, chopped 1/4 cup freshly chopped basil leaves Salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Cook linguine according to package directions. Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper. Transfer to a serving platter and top with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6917,"Marinated Lamb 1 leg lamb, boned 1 large bunch mint, roughly chopped 1 large bunch cilantro, roughly chopped 2 cloves garlic, peeled 17 1/2 ounces (500 grams) natural yogurt 1/2 (14-ounce/400 gram) can chickpeas, drained and mashed Sea salt and freshly ground black pepper 1 lemon, juiced Baby carrots Quartered fennel, with its own leafy tops Quartered red onions Whole baby turnips Butternut squash, cut into chunks Jerusalem artichokes, scrubbed and halved 1/2 (14-ounce/400 gram) can chick peas, drained Ground cumin Nutmeg Coriander seeds Olive oil Salt and freshly ground black pepper Instructions: Lamb: Pre-heat the oven to 425 degrees F (220 degrees C). Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked. Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated. Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes. Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together. Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 6918,"Sunny's Spicy Buttermilk Fried Chicken and Waffles 2 cups buttermilk 1/2 cup gochujang (Korean hot pepper paste), slightly melted to loosen
Kosher salt and coarsely ground black pepper
4 bone-in, skin-on chicken thighs 4 whole (drum, flat and tip) bone-in, skin-on chicken wings 2 cups all-purpose flour
1/2 cup cornstarch
Peanut oil, for frying
4 cups all-purpose flour 1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar 6 large eggs, separated
3 1/2 cups whole milk
1/2 cup vegetable oil
1/4 teaspoon almond extract
Cooking spray, for spraying the waffle iron Maple syrup, for serving Instructions: For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours. In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature. In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken. For the waffles: Preheat the oven to 200 degrees F. In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter. Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray. Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 6919,"Teriyaki Pork and Beef Burger 1 pound ground beef sirloin 1 pound ground pork
1/2 medium yellow onion, grated on the large holes of a box grater 2 tablespoons minced fresh garlic
Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup firmly-packed light brown sugar
1 ripe pineapple, peeled, quartered, cored and cut into 1/4-inch dice 1 dragon fruit, peeled and cut into 1/4-inch dice 1 bunch fresh cilantro, minced 1/4 cup soy sauce
2 tablespoons minced fresh ginger
6 hamburger buns Instructions: Combine the ground beef, ground pork, onion, garlic and 1 tablespoon each salt and pepper in a large bowl; stir until well mixed. Form the mixture into 6 balls. Press 1 teaspoon butter into the center of each ball; wrap the meat around the butter to enclose it and form a patty. Place the patties on a plate and refrigerate for 1 hour. Combine 1 tablespoon of the brown sugar, half of the pineapple and the dragon fruit and cilantro in a medium bowl. Toss until well mixed. Season with salt and pepper. Preheat a grill pan or outdoor grill to medium-high. Combine the soy sauce, ginger and the remaining pineapple and brown sugar in a large skillet. Bring to boil, then reduce the heat and maintain a gentle simmer. Remove the patties from the refrigerator and let stand at room temperature for 10 minutes. Place the patties on the grill and cook, flipping halfway through, until no longer pink in the center, 6 to 8 minutes. As the patties finish cooking, transfer them to the simmering sauce and cook, rotating in the sauce, until they are well coated and have absorbed some of the sauce, about 1 minute. Place each patty on a bun, top with some of the salsa and serve hot. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 6920,"Pasta with Creamy White Beans 1 1/2 teaspoons kosher salt, plus more for the pasta 1 pound shell pasta 1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped
Instructions: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water. Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside. Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 6921,"Gyros with Radish Tzatziki 2 cups white wine 1/2 cup freshly squeezed lemon juice 1/2 cup olive oil 8 cloves garlic Zest of 1 lemon Leaves from 3 large sprigs oregano, plus more for serving Leaves from 3 large sprigs rosemary Freshly ground black pepper 1 boneless leg of lamb (about 4 pounds) Kosher salt Flatbread or pita pockets, warmed on the grill, for serving Grilled Plum Tomatoes, recipe follows 1 cup Vinaigrette, recipe follows Radish Tzatziki, recipe follows 8 plum tomatoes, ends removed, sliced into very thick rounds Canola oil, for grilling Salt and freshly ground black pepper 6 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard 1 tablespoon clover honey Salt and freshly ground black pepper 1 cup extra-virgin Greek olive oil, plus more for drizzling 3/4 cup finely grated radish 1/4 small red onion, finely grated 3/4 cup Greek yogurt 3 cloves garlic, finely chopped 2 tablespoons chopped fresh dill 1 teaspoon lemon zest 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks. One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature. Preheat a gas or charcoal grill with a rotisserie attachment to high heat. Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions. Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes. Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki. Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified. Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid. Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6922,"Six Pepper Pasta Kosher salt 1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish 3 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 poblano pepper, seeded and thinly sliced
1 jalapeno pepper, seeded and thinly sliced Freshly ground black pepper 1/2 cup clear tequila
2 cups vegetable broth
1 cup heavy cream
3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed 1/4 cup fresh cilantro, chopped
Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside. Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes. Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes. When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed. Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6923,"Mojo Pork Chops with Plantains 1 orange 1 grapefruit 1/2 cup extra-virgin olive oil, plus more for drizzling 3 tablespoons white wine vinegar 2 tablespoons chopped fresh oregano 2 teaspoons cumin seeds, crushed Kosher salt and freshly ground pepper 2 pounds thin bone-in pork chops 1 clove garlic, chopped 1/2 cup chopped fresh parsley 3 ripe plantains (or 1 pound potatoes), peeled and quartered Instructions: Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl. Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside). Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste. Poke the pork chops with a fork, then add them to the marinade, turning to coat. Set aside for 20 minutes. Meanwhile, make the mojo sauce: Squeeze 1 tablespoon each orange and grapefruit juice into another bowl; whisk in the remaining 1 tablespoon vinegar, 5 tablespoons olive oil, 1 tablespoon oregano, garlic and parsley. Season with 1/2 teaspoon salt, and pepper to taste. Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup cooking liquid. Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid. Season with salt and pepper; keep warm. Heat 2 medium skillets over medium-high heat. Remove the pork from the marinade; pat dry. Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes. Turn and cook about 3 more minutes. Divide the pork and plantains among plates and drizzle with more mojo sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 6924,"Rigatoni and Cheese 3 1/2 ounces diced bacon 1 ounce diced shallots 5 1/2 ounces diced porcini mushrooms 6 ounces chicken stock Salt and freshly ground black pepper 3 ounces butter 3 tablespoons bread crumbs, plus extra for sprinkling 1 tablespoon chopped parsley leaves 8 rigatoni shells 1 tablespoon truffle shavings Parmesan cheese, as needed 2 cups milk, scalded 2 to 3 teaspoons blonde roux, recipe follows Salt and freshly ground black pepper 4 ounces aged cheddar, grated 2 tablespoons butter 2 tablespoons all-purpose flour Instructions: In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning. To make the Mornay: Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie. Preheat oven to 350 degrees F. To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean. Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary. Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese. Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Chianti]

" 6925,"Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 6926,"Christmas Seafood Salad (Cappon Magro) 1/3 cup white wine vinegar 2 teaspoons minced fresh rosemary leaves 1 1/2 teaspoons fresh lemon juice (about 1/2 a large lemon) 3 large cloves garlic, smashed, peeled and minced Zest of 1 large lemon 1 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon kosher salt 12 ounces green beans, trimmed and halved crosswise 6 medium carrots, peeled and sliced diagonally into 1/3-inch-thick ovals One 1 3/4-pound cauliflower, cut into florets (about 4 cups) 1/2 cup dry white wine 1 1/4 pounds cod fillets, cut into 1 1/2-inch cubes 1 1/4 pounds small clams, such as Manilla, scrubbed 1 1/4 pounds extra-large shrimp, peeled and deveined Twelve 1/3-inch-thick slices country-style bread (such as Pan Rustique), toasted 3 cooked beets, cut into 6 to 8 wedges Lemon wedges Instructions: For the dressing: Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended. Gradually whisk in the oil, salt and pepper. For the vegetables: Add enough cold water to a heavy large pot to reach a depth of 2 inches. Bring the water to a boil over medium-high heat and add the salt. Add the green beans, carrots and cauliflower. Cook until crisp-tender, 5 minutes. Using a slotted spoon, remove the vegetables and place in a bowl to cool. For the seafood: Add the wine to the vegetable cooking water. Adjust the heat so the liquid is barely simmering. Add the cod and simmer until cooked through, about 5 minutes. Using a slotted spoon, remove the cod and set aside. Add the clams and shrimp to the pot. Cover and cook until all the clams have opened and the shrimp are cooked through and opaque in the center, 4 to 5 minutes. Discard any unopened clams. Remove the pot from the heat. To assemble the salad: Arrange the carrots, green beans and cauliflower on a large platter. Arrange the shrimp, clams and cod on top. Drizzle with half of the dressing. Arrange the lemon wedges and beets around the edge of the platter Serve the cappon magro with toasted bread and the remaining dressing alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6927,"Braised Baby Artichokes 2 lemons 2 dozen baby artichokes Extra-virgin olive oil 5 garlic cloves, smashed Pinch crushed red pepper flakes 2 anchovy fillets 2 cups dry white wine 1 bundle thyme Kosher salt Water 1 bunch Italian parsley, leaves picked and finely chopped Parmigiano-Reggiano shavings, for garnish Instructions: Fill a large bowl with water. Cut 2 lemons in half and squeeze both lemon halves into the water, then drop in the halves. Trim the tough dark green skin from the stem of the artichoke if there is a stem, and remove the tough outer leaves until lovely gentle spring green is revealed, it should only be a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon (acidulated) water. Artichokes will turn brown before your eyes, so it is important to have the acidulated water set up before 1 leaf is removed from the artichoke. Coat a large straight-sided saute pan over medium heat, generously with olive oil and add the smashed garlic cloves and crushed red pepper. When the garlic cloves are golden brown and aromatic, remove them. They have fulfilled their garlic destiny.Add the anchovy fillets and let them melt into a saucy consistency before adding the prepared artichokes to the pan along with the lemon halves. Pour in the white wine, add the thyme bundle and season with salt, to taste. Bring to a boil and add enough water to cover the artichokes (shouldn't be much water). Cover the pan and simmer until the artichokes are very soft, about 10 to 15 minutes. Remove the lid and let the liquid reduce until it is less than halfway up the sides of the artichokes. Remove the thyme bundle. Taste to check for seasoning and readjust, if necessary, (you probably will). Finish by tossing in the chopped parsley. Transfer the artichokes to a serving bowl and serve topped with Parmigiano-Reggiano shavings. Yay! What a side dish! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 6928,"Warm German Potato Salad 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick Kosher salt 4 slices thick-cut bacon, roughly chopped 3 tablespoons extra-virgin olive oil 2 large shallots, chopped 3 tablespoons white wine vinegar 1 tablespoon grainy mustard 1 teaspoon sugar Freshly ground pepper 1/2 cup chopped fresh chives 1/4 cup chopped fresh dill Instructions: Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon. Pour the drippings into a small bowl and wipe out the skillet. Return the skillet to medium heat and add the olive oil and 2 tablespoons of the reserved drippings. Add the shallots and cook, stirring, until softened, about 4 minutes. Whisk in 2 tablespoons each vinegar and water, the mustard and sugar. Bring to a simmer. Pour the warm dressing over the potatoes; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Add the remaining 1 tablespoon vinegar, the chives, dill and bacon; toss again. Serve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 6929,"Chilled Avocado Soup 3 tablespoons olive oil 1 cup diced white onion 1 serrano cl, stemmed, seeded, and diced 3 garlic cloves, minced Salt, for seasoning, plus 1 teaspoon 4 firm ripe avocados, halved, pitted, peeled and mashed 4 cups chicken broth 1/4 cup fresh lemon juice 1/4 cup chopped fresh cilantro leaves 2 cups water 1 teaspoon freshly ground black pepper 1/2 cup Mexican sour cream or creme fraiche, whisked to soften* Crostini or croutons, for serving, optional Instructions: Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, cl and the garlic and cook until slightly soft, about 2 minutes. Season with salt, to taste. Remove from the heat and set aside to cool.
Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 6930,"Pork and Sweet Potatoes over Rice 1 tablespoon cornstarch 2 tablespoons brown sugar 3 tablespoons tamari 2 tablespoons sherry 3/4 cup pineapple juice 1/2 teaspoon dry ground ginger 1/2 teaspoons granulated garlic 3 tablespoons canola oil 1 pound pork tenderloin, cut into a 1/2 by 3-inch julienne 1 medium yellow onion, peeled and cut into 1/4-inch julienne 1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3-inch julienne 1 large sweet red pepper, ribs, and seeds removed, cut into 3/8 by 3-inch julienne 1/2 pound snowpea, trimmed 4 scallions, trimmed and sliced into 1/4-inch diagonals Cooked white rice Instructions: In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside. In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary. Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine. Serve over cooked white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 6931,"Pasta Fresca 1/2 cup olive oil 12 cloves garlic, minced 4 large shallots, or 2 small onions, diced 1 cup walnut pieces, or pine nuts 2 cups lightly packed fresh basil, coarsely chopped 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained 1 cup Kalamata olives, pitted and coarsely sliced 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon dried cl peppers, or 1/2 teaspoon cayenne pepper 2 cups yellow cherry tomatoes, whole 8 servings of fresh or dried pasta, any style or flavor 1 loaf rustic country-style or sourdough bread 4 ounces Parmigiano-Reggiano, grated just before serving Instructions: Assign 1 guest to pit the olives and another to dice the tomatoes. Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot. At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden. Add the basil and stir for 30 seconds (to release their flavors). Add tomatoes, olives, remaining salt, pepper, cl pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end. While sauce is simmering, add pasta to the boiling water. Cook according to package directions. Warm the second loaf of bread in a preheated 325 degrees F oven. Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl. Serve with Parmesan. Don't forget the bread in the oven! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 6932,"Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress 3 cups fresh lemon juice 1/2 to 1 whole habanero cl, chopped (only use the whole if you like it hot) 1 teaspoon grated lemon zest 1 cup best-quality mayonnaise Salt and freshly ground pepper 1 small red onion, finely diced 1 large stalk celery, finely diced 2 tablespoons chopped fresh flat-leaf parsley 4 (8-ounce) tuna steaks Olive oil 8 slices hearty bread (Italian, French, ciabatta, or country white) Watercress Instructions: Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat. Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside. Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6933,"Chunky Coconut, Tomato, Cucumber and Lime Relish 16 cherry tomatoes, quartered or roughly chopped 1/2 fresh coconut, grated or shaved 1 small handful of basil, or coriander, roughly chopped 6 inches cucumber, skinned, seeds removed and roughly chopped 1 thinly sliced red chili (optional) 1 tablespoon olive oil Salt and freshly ground black pepper 1 or 2 limes, juiced Instructions: Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste. ","[Viognier, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 6934,"Pork Tenderloin with Prickly Pear Tequila BBQ Sauce 2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total) Canola or peanut oil, for brushing Kosher salt and freshly ground black pepper 1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows 3 medium red onions, 2 whole, 1 minced 1 tablespoon canola oil
3/4 cup frozen prickly pear cactus puree, thawed
3 tablespoons unsalted butter
1/2 teaspoon coriander seed, freshly toasted and ground
1 1/2 teaspoons cumin seed, freshly toasted and ground
1 teaspoon crushed red pepper flakes
2 serrano chiles, ribs and seeds removed, minced
2 serrano chiles, ribs and seeds removed, minced 3 garlic cloves, minced
1 teaspoon lime zest
1/2 cup white Worcestershire sauce
1/2 cup tequila
1/4 cup apple cider vinegar
2 tablespoons lime juice
3/4 cup water
2 teaspoons kosher salt Instructions: Preheat an outdoor grill to medium heat.
Brush the pork tenderloins with oil. Season generously with salt and pepper.
Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling. Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is. ","[Syrah, Tempranillo, Garnacha, Barbera]" 6935,"Killer Mac and Cheese with Bacon Extra-virgin olive oil 6 slices bacon, cut crosswise into 1/2-inch pieces 3 tablespoons unsalted butter 1 onion, cut into 1/4 inch dice Kosher salt 1/2 cup all-purpose flour 1 quart whole milk, plus more as needed 1/4 cup Dijon mustard Tabasco or other hot sauce 1 pound medium shells or other short pasta 2 cups grated Cheddar cheese (about 8 ounces) 2 cups grated fontina cheese (about 8 ounces) 1 cup grated Parmesan cheese (about 4 ounces) Instructions: Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness! Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes. Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta. Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 6936,"Jam Filled Pecan Snowballs 2/3 cup pecan halves, lightly toasted* and cooled 2 cups powdered sugar, divided 1/4 tsp. salt 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces 1 1/2 tsps. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour or Pillsbury BEST? Unbleached All Purpose Flour 1/4 to 1/3 cups Smucker's? Red Raspberry Jelly, or any Smucker's? jam or jelly of your choice Instructions: HEAT oven to 350 degrees F. Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball. REMOVE dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.** LINE two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together. BAKE 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely. *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. **You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 6937,"Gran'pa Emmanuel's Macaroni with Sausage and Cannellini 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 /2 to 2 /3 pound bulk sweet Italian sausage 1 /2 to 2 /3 pound bulk hot Italian sausage 3 cloves garlic, crushed 1 small onion, finely chopped 1 can (28 to 32 ounces) chunky style crushed tomatoes 1 can cannellini beans, rinsed and drained 20 leaves fresh basil, torn 1 pound ziti rigate (with lines), cooked to al dente Crusty bread and grated Parmigiano or Romano, for passing at table Instructions: Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 6938,"Creamy Red Potato Salad 2 tablespoons sliced green olives with pimento 2 teaspoons capers 1 rib celery, finely chopped 1/4 cup finely chopped red onion 3 tablespoons mayonnaise 1 teaspoon apple cider vinegar 1 teaspoon lemon herb seasoning (recommended: McCormick) 2 tablespoons freshly chopped parsley leaves 3 hard boiled eggs, chopped 1 (16-ounce) bag pre-cooked and diced red potatoes (recommended: Reser's) Instructions: Combine all ingredients in a large bowl. Stir to combine. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6939,"Aspen Crud 4 ounces milk 3 ounces bourbon 3 large scoops vanilla ice cream Whipped cream Instructions: Blend all ingredients, except whipped cream, until thick and creamy (consistency of a thick milk shake). Serve in a chilled glass. Top with whipped cream. ","[Bourbon, Vanilla]" 6940,"The Nutcracker \Sweet
Pate sucree, recipe follows About 4 1/2 ounces granulated sugar 1 tablespoon glucose 75 ml heavy cream 75 ml milk Pinch salt About 4 1/2 ounces walnuts, chopped About 7 ounces grams creme d'amandes, recipe follows Chocolate Espresso Bonbons (aka \cup of joe) About 21 ounces bittersweet chocolate, chopped About 10 1/2 ounces milk chocolate, chopped About 9 ounces espresso beans 946 ml heavy cream 100 ml coffee liqueur Pinch salt About 1 1/2 ounces butter, softened, en pomade Mascarpone Cream \Froth, recipe follows Cocoa, for garnish 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup unsalted butter 1/4 cup powdered sugar 1 large egg, lightly beaten About 9 ounces butter About 18 ounces almond paste (50 percent almond 50 percent sugar) 3 eggs About 1-ounce pastry cream powder or cornstarch 30 ml rum or brandy 8 ounces mascarpone cheese 2 ounces softened butter Powdered sugar, to sweeten Instructions: For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service. For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream \froth\ and dust with cocoa.
Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill. In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy. Blend ingredients together and fit into pastry bag for easy piping. ","[Rhone Blends, Pinot Noir, Barolo, Tempranillo]" 6941,"Skillet Eggs with Salsa Verde 2 tablespoons extra-virgin olive oil 1 onion, diced Kosher salt 2 cloves garlic, minced 1 15-ounce can white hominy, drained and rinsed 3/4 cup salsa verde 1 5-ounce package baby kale (about 8 cups) Freshly ground pepper 8 large eggs 1 cup shredded Mexican cheese blend (about 4 ounces) Fresh cilantro, for topping Corn tostadas, for serving Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, season with salt and cook, stirring frequently, until lightly browned, 5 minutes. Add the garlic and cook, stirring, 2 minutes. Add the hominy, salsa and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer and cook until thickened, about 5 minutes. Add the kale in batches, stirring after each addition to wilt the greens. Season with 3/4 teaspoon salt and a few grinds of pepper. Remove from the heat. Make 8 indentations in the mixture with the back of a large spoon and crack an egg into each well. Season with salt and pepper and top with the cheese. Transfer the skillet to the oven and bake until the egg whites are set, about 11 minutes. Top with cilantro. Serve with tostadas. ","[Rioja, Tempranillo, Garnacha, Barbera]" 6942,"Vension Medallions with Green Peppercorns 1 to 1 1/2 pounds venison leg meat or fillet cut into 3 ounce medallions 2 tablespoons olive oil 1 tablespoon whole butter 3 tablespoons chopped shallots 1 to 2 tablespoons rinsed green peppercorns 1/4 cup brandy 1/4 cup red wine 1 cup game or beef stock 1/4 cup creme fraiche or sour cream Salt and freshly ground pepper to taste Instructions: The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly. Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare. Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6943,"Cinnamon Ice Cream 1 small piece vanilla bean or 2 teaspoons vanilla extract 1 pint plus 2 tablespoons of whole milk 1 cup sugar, divided 6 egg yolks 1 cup plus 1 tablespoon heavy cream 1 teaspoon ground cinnamon Instructions: If you're using the vanilla bean, split it and scrape the inside. Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar. Cover saucepan and bring to a simmer, then remove from the heat. Let stand 5 minutes. Remove the vanilla bean. Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon. Slowly beat the hot milk mixture into the egg mixture. Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon. Immediately remove from the heat and allow to cool to room temperature. Stir in the cinnamon. Freeze ice cream in an ice cream maker according to manufacturer's instructions. Remove to a sealable container. Keep in the freezer. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 6944,"Chocolate Peanut Butter Emapanadas 2 cups flour Pinch salt 1/4 cup superfine sugar 8 ounces (2 sticks) unsalted butter, chilled 1/4 cup ice cold water Filling, recipe follows 1 egg 1 tablespoon water Confectioners' sugar 1/2-cup semisweet chocolate chips 1 tablespoon butter 2 tablespoons sugar 2 tablespoons cream 1 cup creamy peanut butter 1/2 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients. Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent. With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds). Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour. Filling: Melt the chocolate and butter on top of a double boiler until smooth. Stir in the remaining ingredients until uniform in color. On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter. Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round. Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers. Using a floured fork, press the edges of the empanadas. Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer. Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 6945,"Raspberry Trifle with Rum Sauce 3 tablespoons butter 3/4 cup confectioners' sugar 3/4 teaspoon imitation rum extract 3 tablespoons water 1/2 cup raspberry jam 1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes 3 containers (4 ounces each) refrigerated prepared vanilla pudding Fresh raspberries, for garnish Instructions: Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 6946,"Wedding Biscotti 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 1/2 tablespoon finely chopped fresh rosemary leaves 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 3 eggs 1 teaspoon vanilla extract 3/4 cup dried currants Instructions: Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. and gently stir in the flour mixture until just combined. Stir in currants. Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick. Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp. Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6947,"Spicy Chicken Gnocchi 2 pounds russet potatoes, skins pricked with a fork 5 ounces Parmigiano-Reggiano, grated 1 1/2 teaspoons kosher salt, plus more for the boiling water 3/4 teaspoon ground white pepper 3 egg yolks 2 1/2 cups all-purpose flour 4 ounces butter 1 ounce minced garlic 32 ounces heavy cream 1 tablespoon kosher salt 1/8 teaspoon coarsely ground black pepper 1/4 cup Italian parsley 1 teaspoon sun-dried tomatoes Zest from 1/2 lemon 1/2 teaspoon minced garlic 4 ounces clarified butter Four 6-ounce chicken breasts 3 tablespoons Blackening Seasoning, recipe follows 4 ounces Gorgonzola cheese 2 green onions, sliced thin on a bias 2 tablespoons grated Parmigiano-Reggiano 3 tablespoons paprika 2 tablespoons sugar 1 tablespoon cayenne pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon table salt 1 teaspoon finely ground black pepper 1 teaspoon ground white pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Instructions: For the gnocchi dough: Preheat the oven to 350 degrees F. Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough. Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side. For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes. Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side. To finish: Preheat the oven to 400 degrees F. In a large oven-safe saut pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces. Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano. Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6948,"Valerie's Spumoni Nonstick cooking spray 15 chocolate wafers
2 tablespoons dark chocolate sauce 1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate 1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note) 3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream
Instructions: Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan. In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set. Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature. When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set. Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight. When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 6949,"Butternut Squash, Apple, and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons (1 stick) cold unsalted butter, diced 1 large egg, lightly beaten 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces) Instructions: For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles?if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6950,"Apple-Berry Cobbler Pie 1 piece refrigerated pie dough (half of a 14-ounce box) 2 tablespoons all-purpose flour, plus more for dusting 3 pounds crisp apples (such as Braeburn or Empire) 2/3 cup granulated sugar 2 tablespoons fresh lemon juice 3 tablespoons unsalted butter 1/2 teaspoon ground cinnamon or apple pie spice 1/4 teaspoon salt 1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries)
1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries) 1 cup all-purpose flour 3 tablespoons granulated sugar 1 teaspoon baking powder 1/8 teaspoon baking soda Pinch of freshly grated nutmeg Pinch of salt 4 tablespoons cold unsalted butter, cut into small pieces 1/2 cup buttermilk Turbinado sugar, for sprinkling Instructions: Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill 30 minutes. Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough. Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour. (Cover the pie with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6951,"Shallot Vinaigrette 3/4 cup extra-virgin olive oil 1/4 cup apple cider vinegar
2 tablespoons agave nectar
2 teaspoons Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper Favorite greens, for serving Instructions: Combine the olive oil, vinegar, agave, mustard and shallots in a bowl and whisk until combined. Add salt and pepper to taste. Toss your favorite greens with this vinaigrette and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 6952,"Spicy Jerk Wings with Sugared Oranges 4 green onions, green parts only, coarsely chopped 1 (1/4-inch) piece fresh ginger, cut into chunks 1 hot red cl, preferably Scotch Bonnet, whole 1/2 cup cider vinegar 3 tablespoons honey 2 tablespoons fresh thyme leaves 2 tablespoons olive oil 2 teaspoons ground allspice 1 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 12 chicken wings 2 tablespoons brown sugar 2 seedless oranges 5 long and mild red chiles, whole and undamaged Instructions: For the marinade: Add the onions, ginger, cl, vinegar, honey, thyme, olive oil, allspice, and cinnamon to the pitcher of a blender, and whizz or pulse until smooth. Alternatively, pound the ingredients into a paste using a mortar and pestle. Adjust the seasonings with salt, and black pepper. For the wings: Pour the marinade over the wings, turning them so that they are well coated. Leave them to marinate, covered, in the refrigerator for at least 4 hours, or overnight, turning the wings over once or twice. Get a barbecue going and let the coals die down to hot gray ash or preheat the oven to 375 degrees F. Barbecue or roast the wings, turning them a few times, until they are fully cooked through, about 15 minutes. Cook's Note: The juices should run clear when a skewer is pushed into the wing's thickest point. Baste every so often with the leftover marinade throughout the cooking process. While the wings are cooking, sprinkle the brown sugar onto a plate. Quarter the oranges and dip the cut sides of each piece into the sugar. Cook on the barbecue, in a heavy dry frying pan, or under a stovetop broiler for a few minutes, or until the sugar has caramelized. Keep a close eye on the oranges to prevent them from burning. Meanwhile, char grill the chiles alongside the oranges. Serve the wings with the caramelized oranges and char-grilled chiles. ","[Syrah, Zinfandel, Grenache Blanc, Vermentino]" 6953,"Sopito with Red Snapper Ceviche 8 ounce skinless red snapper fillet, cubed 1/2 cup fresh lime juice 1 small tomato, peeled, seeded, and diced 2 tablespoons diced red onion 2 tablespoons chopped fresh cilantro 1 tablespoon extra-virgin olive oil 1/2 serrano cl, seeds removed, cut into 1/8-inch dice Salt and freshly ground black pepper 1 pound masa harina 2 1/2 cups water 1 teaspoon salt Corn oil for frying 6 radishes, halved, plus julienned radish for garnish 1/4 cup micro cilantro Salt Extra-virgin olive oil Instructions: To make the ceviche: Combine the snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. Drain the juice and put the snapper in a bowl. Add the tomato, onion, cilantro, olive oil, cl, and season with salt and pepper. To make the sopitos: Combine the masa harina, water, and salt in a bowl and mix well to form a dough. Let rest for at least 20 minutes. Form the dough into small, shallow flat-bottomed cups, each one about 4 inches in diameter and 1/2-inch tall. Heat about 3 inches of corn oil in a saucepan and fry the sopito disks until golden. Keep warm. To serve: Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and micro cilantro. Garnish the plate with radish halves seasoned with salt and olive oil. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6954,"Nantucket Cranberry Pie Butter, to grease the pie plate 2 cups fresh or frozen cranberries 1/2 cup sugar 1/2 cup walnuts, chopped 2 eggs 3/4 cup butter, softened 1 cup sugar 1 cup flour 1 teaspoon almond extract Instructions: For the Filling: Preheat the oven to 350 degrees F. Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries. For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork. Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 6955,"Apple Fritters Vegetable oil, for frying 3/4 cup boxed pancake mix 1/4 cup granulated sugar 1 teaspoon ground cinnamon 3 tablespoons milk 1 teaspoon vanilla extract 1 large egg, beaten 1 large Granny Smith apple, peeled and diced small 1 cup powdered sugar Splash whole milk Instructions: For the fritters: Heat 2 inches of vegetable oil in a large heavy-bottomed pot to 375 degrees F. Meanwhile, combine the pancake mix, granulated sugar, cinnamon, milk, vanilla and egg in a bowl; some lumps are ok. Fold in the apples. For the glaze: Whisk together the powdered sugar and milk until smooth. Add more milk if needed, to make a thick dippable glaze. In batches, drop 1/4-cup scoops of the batter into the oil and cook until they turn a dark amber color, about 2 minutes per side. Remove to a rack or paper towel-lined plate. Let the fritters cool slightly, about 30 to 45 seconds, before drizzling over the icing and returning them to the rack. Serve warm. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6956,"Mini Blueberry Galettes 1 pint blueberries 1/4 cup sugar, plus extra for sprinkling
2 tablespoons cornstarch
1 teaspoon vanilla
Pinch of salt
Zest of 1 lemon
Juice of 1/2 lemon
2 store-bought pie crusts (or 2 homemade pie crusts)
1 egg whisked with 1 tablespoon water Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice. Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling. Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 6957,"Chicken Parmesan Four 5- to 6-ounce skinless chicken breasts or 1 whole chicken (3 1/2 pound average) 1 tablespoon blended salt and pepper 1/2 cup whole milk 3 eggs 1 cup panko breadcrumbs 1 tablespoons minced fresh parsley Vegetable oil, for frying 1 cup all-purpose flour seasoned with salt and pepper 1 1/2 cups prepared red sauce 4 cups cooked pasta 1 cup grated Parmesan Instructions: Slice the breast from the whole chicken if using. Then slice the breast in half lengthwise and remove the skin. Next, sprinkle the breasts with the salt and pepper blend. In a bowl, whisk together the milk and eggs until evenly blended. Next, blend the breadcrumbs and parsley and keep separate for breading. Preheat some oil in a large heavy pot to 350 degrees F for frying. Preheat the oven to 400 degrees F. To bread the chicken, dip a breast in the seasoned flour, then the egg wash and finally evenly coat with the breadcrumbs. Repeat the process with the remaining chicken. After breading all the chicken, place in the preheated oil and allow to cook for 2 minutes. Then flip and repeat cooking for a final 2 minutes, until golden brown. After cooking, remove and allow draining of any excess oil over paper towels. After frying, spoon 1 tablespoon of the red sauce on the cooked chicken and sprinkle with 2 tablespoons of the cheese. Then bake for 6 to 7 minutes to melt the cheese. Do not over sauce, over saucing will cause the chicken to get soggy. In a deep saucepan over medium heat, warm the remaining sauce until hot, and then toss in the cooked pasta and stir to evenly coat with the sauce. Once sauced and heated, portion to bowls and top with the baked chicken and finish with the remaining cheese. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6958,"Lemon Pepper Tenderloin Pasta 1 1/2 teaspoons grated lemon zest, left at room temperature for 30 minutes to dry 1 1/2 teaspoons freshly cracked black pepper 1 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder 1/4 teaspoon onion powder Kosher salt 1 pound bucatini 2 tablespoons olive oil 8 tablespoons salted butter 2 pounds beef tenderloin, cubed into bite-size pieces 1 1/2 cups grated Parmesan or pecorino, plus more for serving Minced fresh parsley, for serving Instructions: For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside. For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat. Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 6959,"Coquito 1 can coconut milk (coco lopez) 1 can sweetened condensed milk 1 cup milk or heavy cream (your preference) 6 eggs, beaten slightly* 1 cup white rum Instructions: Mix all ingredients and adjust taste with more of whichever liquid you want. The cream and eggs will add richness and of course, more alcohol means a heavier punch. Store liquid in a large glass soda bottle with a pop-off cap, one in which you can re-cap and lock. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 6960,"Bangin' Bruschetta 5 tablespoons olive oil 1 baguette, cut on the diagonal into 1/2-inch slices 1 medium-sized black eggplant, cut lengthwise into 1/2-inch slices 1 Vidalia onion, cut into 1/2-inch disks Salt 2 Roma tomatoes, pulp removed, cut into 1/2-inch cubes 1 clove garlic, minced Freshly ground black pepper 2 pepperoncini peppers, diced, plus 2 tablespoons pickling juice 1/2 cup finely grated manchego cheese Instructions: Preheat grill to medium-high. Using 2 tablespoons of the olive oil, brush both sides of the baguette slices and grill until golden brown and lightly charred around the edges, about 1 to 2 minutes on each side. Remove from grill and set aside. Using another 2 tablespoons olive oil, brush eggplant and onion and grill until lightly charred, 3 to 4 minutes on each side. Remove eggplant and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle. Slice both into 1/2-inch cubes. Combine eggplant, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl. Toss to combine and check for seasoning, adding additional salt, if necessary. Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each. Sprinkle with cheese and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 6961,"Big Daddy's Apple Cobbler Butter, for dish 6 cups Granny Smith apples, peeled, cored and diced 1/2 cup granulated sugar 1/4 cup dark brown sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Pinch salt Pinch ground nutmeg 1/2 lemon, juiced Ginger Whipped Cream, recipe follows 2 tablespoons butter, softened 1/2 cup self-rising flour 1/2 cup sugar Pinch salt Pinch ground ginger 1 egg, beaten 1 cup whipping cream, chilled 1/4 cup confectioners' sugar 1/4 cup candy ginger, minced Instructions: Preheat oven to 375 degrees F. Lightly butter a 9 by 9-inch baking dish. In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish. Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is colored, about 30 minutes. Remove from the oven and serve with Ginger Whipped Cream. Add the cream and sugar to a medium bowl. Using a hand-held electric mixer, beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 6962,"Tuscan Bean Soup with Lamb and Shaved Fennel Extra-virgin olive oil 1 onion 4 garlic cloves Leaves from a handful fresh thyme sprigs Leaves from 1 big stem fresh rosemary 2 cups diced fresh tomato 4 cups cubed (1-inch) cooked lamb 6 cups chicken broth Salt and freshly ground black pepper 2 cups cooked white beans, such as Borlotti 1/2 fennel bulb, sliced as thin as possible Instructions: Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot. ","[Chianti, Barolo, Tempranillo, Garnacha]" 6963,"Robert's Instant Salad 1 head frisee 1 head Boston lettuce 1 red onion, sliced 1/4 cup orange juice 3 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1 tablespoon rosemary, chopped 1 tablespoon Dijon mustard Salt and pepper Orange slices Edible flowers Instructions: Wash and dry lettuces well. Mix all dressing ingredients and drizzle over salad. Garnish with orange slices and edible flowers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6964,"Rumaki Variations 2 pounds thick cut bacon 1 (5-ounce) can whole water chestnuts 1 (20-ounce) can pineapple chunks 1/2 pound large sea scallops, quartered Instructions: Preheat oven to 350 degrees F. Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops. Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6965,"Pansy Cookies One 16.5-ounce tube prepared sugar cookie dough, such as Pillsbury Dark purple and bright white gel food coloring One 4.25-ounce tube yellow decorating icing Instructions: Break off a quarter of the cookie dough (about 6 tablespoons) and divide into 2 pieces. Put each piece in a separate small bowl. Tint one piece with 4 drops of purple gel food coloring. Tint the other piece with 3 drops of purple gel food coloring and 2 drops of white food coloring. Roll out the remaining un-tinted cookie dough between 2 pieces of parchment to an 1/8-inch-thick round (about 12 inches in diameter). Remove the top piece of parchment and reserve. Break off a chickpea-size piece of dark purple dough and roll into a rough ball. Place on the rolled-out dough. Arrange 6 roughly rolled chickpea-size pieces of the light purple dough around the dark purple dough in a flower pattern (these will become the petals) about 1 1/2-inches round. Make more flowers with the remaining tinted dough: leave about a 1/2 inch between each flower shape and alternate between dark purple and light purple dough in the center and petals. Top the dough with the parchment and gently roll out until the dough is flat and even. Slide the round onto a rimmed baking sheet and freeze until firm, about 1 hour. Use a 1 3/4-inch 6-petal flower cookie cutter to cut out each flower shape. Arrange on 2 parchment-lined baking sheets, spacing the cookies 1 inch apart. Freeze until firm, about 30 minutes.
Preheat the oven to 350 degrees F. Bake the cookies until just barely golden on the edges, 10 to 12 minutes. Let the cookies cool on the baking sheet on a rack.
Pipe a small yellow dot of icing in the center of each cookie. Let sit for 15 minutes to set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6966,"Gorgonzola Garlic Bread 1/2 baguette, sliced 1 clove garlic, peeled 1 cup gorgonzola Instructions: Preheat the oven to 400 degrees F and line a baking tray with parchment paper. Rub the baguette slices with the garlic clove on one side. Crumble the gorgonzola cheese on top. Place the gorgonzola-garlic bread on the lined baking tray and place in the oven until the cheese has melted, approximately 2 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 6967,"Tandoori-Style Grilled Chicken 1 1/2 cups whole-milk yogurt (not Greek) 4 teaspoons garam masala 1 tablespoon ground turmeric 3 tablespoons fresh lemon juice, plus lemon wedges for serving 2 tablespoons vegetable oil, plus more for the grill 1 tablespoon grated fresh ginger 1 clove garlic, grated Kosher salt and freshly ground pepper 8 pieces skin-on, bone-in chicken drumsticks and/or small thighs (2 1/2 to 2 3/4 pounds) 2 pieces naan 1/4 seedless cucumber, grated on the large holes of a box grater 3 tablespoons chopped fresh cilantro, plus leaves for topping Instructions: Whisk 1 cup yogurt with the garam masala, turmeric, 2 tablespoons lemon juice, the vegetable oil, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and rub well to coat. Cover and refrigerate at least 8 hours or up to 1 day. Preheat a grill to medium and lightly oil the grates. Add the chicken pieces, skin-side down, and grill, turning occasionally, until cooked through, 25 to 30 minutes. Add the naan to the grill in the last 2 to 3 minutes of cooking to warm and lightly toast. Meanwhile, mix the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro and remaining 1 tablespoon lemon juice; season with salt and pepper. Cut the naan into wedges and serve with the chicken, yogurt sauce and lemon wedges. Top with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6968,"Beef Short Ribs Fresh thyme sprigs 1 tablespoon brown sugar 6 cups beef stock 6 beef short ribs, trimmed of fat Kosher salt Freshly ground black pepper 1/4 cup good olive oil 1 small fennel, fronds, stems, and core removed, large-diced 1 leek, cleaned and large-diced, white part only 1 1/2 cups chopped onion (2 onions) 4 cups large-diced celery (6 large stalks) 2 carrots, peeled and large-diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 (750-ml) bottle Cotes du Rhone or other dry red wine Fresh rosemary sprigs Instructions: Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F. Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]

" 6969,"Roasted Vegetable and Chicken Quinoa Bowls for Two 1 cup broccoli florets 1 cup cubed butternut squash
1/2 cup carrots, cut into 1/2-inch rounds
1 large zucchini, diced (about 1 cup)
3/4 teaspoon garlic powder 3 tablespoons plus 2 teaspoons olive oil Kosher salt and ground black pepper 2 cups chicken stock 1 cup uncooked tri-color quinoa, rinsed 1 large chicken breast, diced (about 1 cup) 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon oregano Kosher salt and coarsely ground black pepper Instructions: For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 6970,"Cucumber Tea Sandwiches 1 stick (4 ounces) salted Irish butter, such as Kerrygold, at room temperature 2 tablespoons chopped fresh parsley 1 tablespoon chopped chives
1 tablespoon finely minced shallot 1 teaspoon lemon zest plus juice of 1/2 lemon 12 slices brioche bread (1/2-inch slices), crusts removed
24 thin lengthwise slices Persian cucumber (1/4-inch slices)
Kosher salt 3 to 4 small red radishes, thinly sliced into rounds
1 cup frisee, broken into small pieces
Instructions: In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest. Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread. Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6971,"Orange-Olive Oil Mini Cakes with Citrus Glaze 2/3 cup extra-virgin olive oil, plus extra for greasing the pans 1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 oranges, zested and segmented, segments chopped fine
1/3 cup plain yogurt
3 large eggs
1 cup confectioners' sugar 3 tablespoons freshly squeezed orange juice
Zest of 1 orange Instructions: For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil. Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments. Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more. For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest. Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 6972,"Chili Powder Blend 3 tablespoons ancho chili powder 1 tablespoon cumin 2 teaspoons dried oregano 2 teaspoons garlic powder 1 teaspoon coriander 1/2 teaspoon black pepper 1 teaspoon sea salt Instructions: Mix all of the above ingredients together. Store in an airtight jar. Use in any recipe that calls for chili powder. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 6973,"Hiyashi Chuka Ramen 5 cups soy sauce 3 cups mirin 2 tablespoons minced fresh ginger 1 tablespoon minced garlic One 3 1/2-by-6-inch pork belly 9.5 ounces soy sauce 6 ounces pork stock or pork bone broth 4 ounces rice vinegar 3 ounces sugar 0.5 ounce sesame oil Two 6-inch stalks green onions 5.5 ounces sesame paste 1 1/2 cups rice vinegar 3/4 cup sugar 3 tablespoons salt 2 cups bean sprouts 20 spears asparagus (the thinner the better) 1/2 English cucumber Any kind of oil, to grease a pan 3 medium or 2 large eggs Four 3-ounce packages ramen noodles 1/2 cup red pickled ginger, if available Instructions: For the charshu: Bring the soy sauce, mirin, ginger and garlic to a simmer in a large saucepan. Add the pork belly and let simmer, covered, for 2 hours. Refrigerate in its liquid until firm, about 1 hour, then slice into 2-centimeter pieces. For the sauce: Put the soy sauce, pork stock, rice vinegar, sugar, sesame oil, green onions and 1 1/2 cups water into a medium saucepan. Bring to a simmer. Let simmer over medium heat until the green onion stalks are tender. Strain the sauce into a bowl and add the sesame paste to the sauce. Stir well with a whisk. Put the sauce in the fridge and chill until serving. For the toppings: Combine the vinegar, sugar and salt in a medium bowl. Stir until the sugar dissolves. Marinate the bean sprouts in the solution until serving. Keep it in the fridge if preferred. Bring water to a boil in a medium pan. Trim off the ends of the asparagus, then cut them in half or about 3 inches long. Put them in the boiling water, then cook them until just crisp-tender, 2 1/2 minutes for thin spears and 3 to 4 minutes if thicker. Plunge them into ice water. Dry them off with paper towels and put them aside. Keep them in the fridge if preferred. Cut the cucumber in half, about 3 inches long, then cut them in half vertically. Slice them into sticks, trying to match the asparagus size. Grease a medium pan, preferably nonstick, and heat it over medium heat. Place the eggs in a small bowl and whisk until well mixed. Once the pan is heated, bring the heat down to medium-low. Pour about 1/4 cup egg mixture into the pan (like a crepe). Once the egg sheet is cooked (no need to brown it or anything, just golden is good), flip that on a cutting board. Grease the pan and repeat the process. Flip the second onto the first sheet on the cutting board. Repeat the process and make as many sheets with the egg mixture as you can. Cut the egg sheets in half, then layer them on top of each other and cut them into strips. Match them to the asparagus size. Bring water to a boil in a large pot (or medium pot if you\u2019re cooking 4 packs of noodles individually). Add the noodles to boiling water and stir well with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 1 1/2 minutes or according to the instructions. Strain the noodles and plunge them into ice water or put the strainer under cold running water and rinse off the starchiness until the noodles aren't warm anymore. (You can use your hands to wash off the starchiness!) Shake the water off the noodles really well. Add 1 portion ramen noodles to a serving bowl with 5 ounces sauce. Add topping ingredients to your liking and add pickled ginger, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 6974,"Frozen Iceberg Salad with Champagne Vinegar 1 large head iceberg lettuce, outer layer removed and both ends trimmed 2 tablespoons Dijon mustard 2 tablespoons champagne vinegar Kosher salt 1/2 cup extra-virgin olive oil 1 small bunch fresh tarragon, washed, dried, leaves chopped Instructions: Put the head of lettuce on a flat surface and cut in half at the equator. Transfer the lettuce to a small tray and put it in the freezer.
In a medium bowl, whisk together the Dijon mustard, vinegar, and pinch of salt. Slowly whisk in the olive oil and then add the tarragon. Taste for seasoning and set aside.
Allow the lettuce to remain in the freezer until just before serving. They can remain in there for 4 to 6 hours, if necessary. When ready to serve, transfer to a platter and drizzle each half with the dressing. Serve immediately. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6975,"Rainbow Layer Cake 6 egg whites (about 2/3 cup), at room temperature 1 cup sugar, divided 1 cup (2 sticks) unsalted butter, at room temperature 3 tablespoons applesauce 2 teaspoons pure vanilla extract 2 whole eggs 2 1/4 cups cake flour 2 teaspoons baking powder Pinch salt 6 different hues of food coloring 2 cups Buttercream Frosting* (*Jams, jellies, and other fillings also work well.) 2 cups rainbow sprinkles, nonpareils, and/or pearl dragees Instructions: Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper.
Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.
In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.
Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula.
Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.
Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles. See how to cover a cake in sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6976,"Easy Baked Beans 1 pound bacon 1 large sweet onion, such as Vidalia, finely chopped Four 14-ounce cans pork and beans 1/2 cup dark molasses 1/4 cup light brown sugar, packed 2 tablespoons prepared yellow mustard Instructions: Preheat the oven to 350 degrees F. Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside. Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well. Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 6977,"Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash 6 black tiger shrimp Pinch thyme Pinch rosemary Pinch basil 1/2 lemon, juiced Salt and pepper 1 (2-pound) Nova Scotia lobster 1-ounce Yukon gold potatoes, brunoise 1-ounce organic purple potatoes, brunoise 2 tablespoons extra virgin olive oil 1 garlic clove, finely sliced 1-ounce wild leek, julienne 4 tablespoons gooseberries, concasse 1 teaspoon thyme, roughly chopped 1 teaspoon chopped rosemary 1 teaspoon basil, roughly chopped Salt and pepper 2-ounces baby spinach, steamed Red Wine Beurre Blanc, recipe follows Instructions: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside. Steam lobster. Crack shells and remove meat from claws and tail. Set aside. Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leeks, gooseberries, herbs, salt, and pepper. In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in a water bath in the oven for approximately 15 minutes, or until heated through. Set aside. Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour Red Wine Beurre Blanc around plate. Garnish with lemon wedges and/or additional gooseberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6978,"Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp 4 tablespoons shredded Parmesan, plus 1/4 cup 3/4 cup Caesar dressing 4 cloves roasted garlic 1/4 cup mayonnaise 1 (10-ounce) bag chopped romaine hearts 1 cup seasoned croutons Instructions: Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
Carefully peel Parmesan crisps from foil.
Serve on chilled plates with Parmesan crisps upright in salad. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 6979,"Cilantro-Garlic Potatoes 2 tablespoons extra-virgin olive oil 1/3 cup diced red onion 1/4 cup real bacon pieces 1 (16-ounce) bag pre-cooked and diced red potatoes 1 1/2 teaspoons crushed garlic Salt and pepper 1/4 cup chopped cilantro leaves Instructions: In a large skillet, heat oil, over medium-high heat. Add red onions and bacon pieces. Saute until onion is soft, about 2 to 3 minutes. Add potatoes and garlic. Cook 5 to 7 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in cilantro and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6980,"How to Make a Margarita | Classic Margarita Ice cubes 3 ounces tequila 2 ounces freshly squeezed lime juice 1 ounce Simple Syrup, recipe follows 1/2 to 1 teaspoon orange liqueur 1 tablespoon Lime-salt-sugar, recipe follows 1 cup sugar 1 cup water Zest of one lime 2 tablespoons kosher salt 2 tablespoons sugar Instructions: Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass. 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. Blend together lime, salt and sugar in a small blender or mini food chopper. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 6981,"Duck and Dumplings with Poached Eggs 3 cups (1 pound 7 ounces) kosher salt 3/4 cup (5 1/4 ounces) natural cane sugar 20 fresh thyme sprigs 6 duck or chicken leg quarters with skin 2 quarts duck or chicken fat 2 to 3 large Idaho baking potatoes 2 large eggs, well beaten 2 teaspoons kosher salt, plus more as needed 3/4 to 1 cup (3 3/4 to 5 ounces) all-purpose flour, plus more for rolling the dough 2 teaspoons distilled vinegar 6 very fresh large eggs 2 tablespoons duck or chicken fat 1 to 2 tablespoons grapeseed oil, if needed 2 cups chicken stock 1 teaspoon freshly ground black pepper, or to taste 2 tablespoons fresh thyme leaves, for serving Instructions: To prepare the duck, in a baking dish just large enough to hold the duck leg quarters, combine the salt, cane sugar, and thyme. Evenly and generously coat the duck pieces with the salt mixture and arrange them in a single layer in the pan, tucking them into the salt mixture. Refrigerate uncovered overnight. Preheat the oven to 250 degrees F. Rinse the duck and pat it dry. Arrange the duck pieces in a single layer in a large, heavy pot (such as an oval Dutch oven) or a heavy roasting pan with sides that are at least 4 inches deep. Melt the duck fat over low heat and pour it over the duck. The pieces must be submerged. Bake until the meat is spoon tender, but not falling off the bone, about 2 1/2 hours. To use the duck at once, remove it from the fat and set it and the fat aside to cool to room temperature. Pick the duck meat from the bones, trying to keep the meat in large pieces. Discard the bones and skin. Use now or cover and refrigerate for up to 2 days. Transfer the fat to an airtight container and refrigerate until solid. Discard the layer of solidified cooking juices at the bottom of the container and refrigerate the remaining fat for up to 2 days or freeze for up to 3 months. (For longer storage, leave the duck on the bone and submerged in the fat. Cool to room temperature and then cover and refrigerate for up to 1 week. When ready to use, reheat in a 250 degree F oven until the fat is liquid and the duck is just warm.) To prepare the dumplings, preheat the oven to 350 degrees F. Pierce the potatoes in several places with a fork and bake until tender, about 1 hour. Set aside until cool enough. While the potatoes are still warm, fold in the eggs and salt. Stir in 3/4 cup flour and then add the remaining flour a little at a time until the mixture resembles soft biscuit dough. The dough should be a little sticky, although when poked with a fingertip the dimple should not close up. To test the dough, bring a small saucepan of salted water to a simmer. Break off a 3/4 inch square piece of dough and drop it into the water. If the dumpling breaks apart in the water, add a little more flour to the dough. Pour the dough onto a lightly floured work surface and cut into 4 equal pieces. Line a rimmed baking sheet with parchment paper and lightly dust it with flour. Working with one piece at a time, roll the dough into a 3/4-inch-thick rope. Cut each rope crosswise into bite-size lengths, 1 to 1 1/2 inches. Roll each piece on a gnocchi board or the back of the tines of a fork to ridge them lightly, if you wish. (The ridges help the dumplings hold the delicious broth.) Spread the dumplings onto the prepared baking sheet. Bring a large pot of water to a simmer. Salt generously. Set a wire rack inside a rimmed baking sheet and place them next to the stove. Add half of the dumplings to the boiling water and cook them until they float. Use a wire skimmer to transfer them to the wire rack. Cook the remaining dumplings. The dumplings can be used now as part of the finished dish, or they can be stored to use later. To store them, refrigerate the dumplings on the wire rack until chilled. Toss the cold dumplings with enough oil to keep them moist (to prevent sticking). Transfer to an airtight container and refrigerate for up to 2 days. To poach the eggs, fill a large skillet with water to a depth of 2 inches. Add the vinegar and bring to a simmer. Prepare a large bowl of very cold water. Break 1 egg into a small bowl or cup and slide the egg into the simmering water. Repeat with each remaining egg, spacing them evenly in the skillet; cook them in 2 batches if necessary. Poach at a bare simmer until the whites are firm but the yolks are still runny, about 2 minutes. Use a slotted spoon to transfer the eggs to the cold water, taking care to not break the yolks. Use at once or refrigerate until ready to assemble the dish, up to 1 day. Set the skillet of water aside. To assemble the dish, in a very large skillet, heat 1 tablespoon of the duck fat over medium-high heat until shimmering hot. Add half the dumplings and cook until they are golden brown on the bottom, about 3 minutes. Transfer to a plate. Heat the remaining 1 tablespoon of duck fat and cook the other half of the dumplings. Return all of the dumplings to the skillet. Add the duck and the chicken stock and cook over medium-high heat until the duck is warmed through, 3 to 5 minutes. Season with the pepper and taste for salt. Meanwhile, bring the water used to poach the eggs back to a bare simmer. Divide the duck, dumplings, and broth among 6 warmed shallow bowls. Working with 1 egg at a time, slip it back into the simmering water for 30 seconds. Lift each egg from the water with a slotted spoon and pat the bottom dry with a clean kitchen towel. Place 1 egg on top of each serving. Sprinkle with thyme leaves and serve at once. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 6982,"Grilled Flank Steak with Mojo and Plantains 1/4 cup vegetable oil, plus for brushing 1 tablespoon plus 1 teaspoon ground allspice 1 1/2 tablespoons kosher salt, plus additional for seasoning 2 teaspoons granulated garlic powder 1 teaspoon cayenne 1 teaspoon freshly ground black pepper 1 flank steak (about 1 1/2 pounds) 1/4 teaspoon whole cumin seeds 1/4 cup extra-virgin olive oil, plus more for brushing 3 cloves garlic, minced 1/2 cup fresh lime juice 1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 jalapeno cl, seeded and minced 2 ripe yellow plantains
Instructions:

1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
2. Preheat a grill to high.
3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side. Set aside on a cutting board and let rest for 10 minutes.
6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 6983,"Gazpacho 4 ripe tomatoes 1/2 cup extra-virgin olive oil 2 ounces cider vinegar or sherry vinegar 2 cups tomato juice 1 cup diced stale or lightly toasted baguette bread 2 cucumbers, peeled, seeded, and chopped 1 red pepper, chopped 1 red onion, chopped 1 tablespoon minced garlic 1/2 bunch fresh parsley leaves, chopped 1/2 bunch fresh cilantro leaves, chopped 1 tablespoon minced jalapeno pepper, seeded (can substitute hot sauce) Kosher salt Sliced or diced avocado, for garnish Instructions: Bring salted water to a boil in a medium pot. Cut an \x\ shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Plunge the tomatoes into a bowl of iced water to chill. Peel and seed the tomatoes, then chop them. In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well, and then add the diced bread to soak. In another bowl, combine the chopped tomato, cucumber, red pepper, onion, garlic, parsley, cilantro and jalapeno. Reserve 1/2 cup of this chopped mixture for garnish, if desired. Season, to taste, with salt. Put all ingredients into a blender or food processor and puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables, if desired. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 6984,"Salad Nicoise with Seared Tuna 2 garlic cloves, minced 1 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 lemon, juiced 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons minced fresh tarragon Sea salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 pound small red new potatoes, scrubbed and halved 8 large eggs 1/2 pound haricots verts or French green beans, stems trimmed 2 pounds fresh sushi-quality tuna 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 1 pint teardrop or cherry tomatoes, halved 1 cup nicoise olives 16 anchovy fillets 16 caper berries with stems 1/2 bunch fresh chives, snipped in 1/2 Instructions: To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry. Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise. Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice. To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6985,"\Pearl Balls\ - Pork Meatballs in Sticky Rice One 12-ounce piece boneless, skinless pork belly or ground pork One 2-inch piece fresh ginger, peeled 1 shallot 1/2 cube vegetable bouillon 1 teaspoon cornstarch, plus more for rolling 1 teaspoon Chinese five-spice powder 1 teaspoon Shaoshing rice wine Sea salt and freshly ground white pepper 1 large egg yolk, beaten 1/2 cup glutinous white rice, soaked overnight in cold water and drained Black rice vinegar, chili oil, or soy sauce, for dipping, optional Instructions: Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula. Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate. Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice. Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes. Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 6986,"Kumquat Limoncello 2 pints kumquats 3 cups sugar 1 liter grain alcohol, such as Everclear Instructions: Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife. In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes. Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.) ","[Prosecco, Moscato, Vinho Verde, Cava]" 6987,"Caramelized Pears Withwith Rum Raisin Mascarpone 1 cup golden raisins, packed tightly 1/2 cup rum 4 tablespoons brown sugar 3 tablespoons butter 1/2 teaspoon fresh lemon juice 4 Bosc pears 1 pint mascarpone 1 cup light rum 1/2 cup hot water 1 cup sugar, packed 1 cup golden raisins, packed tightly 1 tablespoon lemon juice 4 amaretto cookies, crumbled Instructions: Pre-heat oven to 375 degrees F. Begin by soaking the raisins. Pour hot water over raisins and add rum, sugar, and lemon juice. Cover with plastic wrap and set aside while you prepare the rest of the dish \u2014 let rest for at least 45 minutes Split pears down the middle retaining stem and skin. Using a melon baller, remove the cores. Add brown sugar and butter to a large non-stick skillet over medium high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with metled butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more. Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.; ","[Chardonnay, Moscato, Vin Santo, Cava]" 6988,"Pulled Pork Salad with Grilled Vegetables 1 boneless pork shoulder roast, about 3 1/2 pounds 1 tablespoon chili powder 2 teaspoons garlic salt 1 teaspoon onion powder 1 teaspoon dry mustard 1 teaspoon freshly ground black pepper 2 large handfuls hickory or apple wood chips, soaked in water for at least 30 minutes 2 medium zucchini, halved lengthwise 1 sweet onion, cut in 1/2-inch rounds Vegetable oil, for brushing 2 ears corn, husked 3/4 cup vegetable oil 1/4 cup cider vinegar 3 tablespoons coarse mustard 3 tablespoons honey 1 tablespoon light brown sugar 1 garlic clove, crushed under a knife and peeled 1/2 teaspoon hot red pepper sauce 1/4 teaspoon kosher salt 1 1/2 heads iceberg lettuce, torn into bite-sized pieces 1 pint grape or cherry tomatoes, halved 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced 3 radishes, thinly sliced 1/2 cup coarsely crushed honey roasted peanuts Instructions: To smoke pork: Mix chili powder, garlic salt, onion powder, dry mustard and pepper together and season pork with spice mixture. Let stand at room temperature for 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over on burner, adding 1 handful of drained chips. Replace grates. After chips begin smoking, adjust heat to 350 degrees F. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill pork with indirect heat, with the lid closed, for 45 minutes. Add remaining drained chips to box or coals and grill for 45 minutes more. Wrap pork in heavy-duty aluminum foil. Grill over indirect heat, with lid closed, about 1 1/2 hours more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) Unwrap pork and continue grilling until tender and spice coating is crusty, about 30 minutes. Transfer to a carving board and let rest for 20 to 30 minutes. Using a knife and your fingers, pull the pork into shreds, discarding excess fat. Transfer to a bowl and let cool. While pork is resting, make vegetables: Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Lightly oil zucchini halves and onion slices (no need to oil corn). Place onion slices, zucchini and corn on grill and close grill lid. Grill onion slices, turning once, until seared with grid marks and crisp-tender, about 5 minutes; transfer to bowl. Grill zucchini, turning once, until just tender, 6 to 8 minutes; add to bowl. Grill corn, turning occasionally, until kernels are lightly browned in spots, 10 to 12 minutes; add to bowl. Let vegetables cool. Chop zucchini and onion into bite-sized pieces, cut kernels from corn, and return vegetables to bowl. Season with salt and pepper. To make dressing: Process all ingredients in blender together until smooth and thickened. If shredded pork has cooled, you may reheat it in large nonstick skillet over medium heat, stirring often, until warm, 3 to 5 minutes. Mix lettuce, cherry tomatoes, cucumber, radishes, zucchini mixture with corn and onions, and 2/3 cup of dressing in a large bowl. Divide salad among 6 salad bowls and top each with equal amounts of warm pork. Sprinkle with peanuts and serve with remaining dressing passed on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 6989,"Southwest Cheese Grits 3 3/4 cups water 2 tablespoons butter or margarine 1/2 ounce canned jalapenos, diced 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup grits 1/2 cup sour cream 1 cup grated Cheddar 1 cup grated Monterey jack 1 cup diced green peppers 1 cup diced onions 3.5 ounces canned pimentos, drained 6 ounces sugar-cured ham or deli ham, diced 1/4 cup diced scallions 1/4 cup diced tomatoes Instructions: In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy. Preheat the oven broiler. In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 6990,"Grilled Rabbit Sausage over Stewed White Beans 1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds) 6 slices bacon, diced into 1-inch pieces 1/2 cup pecan pieces, roughly chopped 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 teaspoon dried thyme 1/4 cup chopped green onions 1/4 cup chopped parsley leaves 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1 small garlic clove, thinly sliced 1/4 cup chopped shallots 2 cups cooked cannellini beans Salt Freshly ground black pepper 1 cup chiffonade fresh spinach 1 cup chicken broth 1 cup beef broth 2 teaspoons fresh thyme leaves 1 tablespoon butter Parsley, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side. For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Tempranillo]

" 6991,"Potato Latkes 3 tablespoons vegetable oil 1 egg, lightly beaten 4 russet potatoes, peeled and shredded 2 scallions, sliced Salt Pepper Instructions: Heat oil in nonstick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6992,"Pickled Cucumber and Daikon Salad 2 carrots, julienned 1 hothouse cucumber, sliced thinly, preferably on a mandoline 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline 3/4 cup rice wine vinegar 1/4 cup fish sauce 2 tablespoons brown sugar 1 tablespoon sambal oelek 1 teaspoon grated ginger 1 clove garlic, smashed and finely chopped 2 scallions, sliced thinly on the bias Instructions: In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 6993,"French Toast Crostini with Honey Creme Fraiche 4 eggs 1/2 cup heavy cream or whole milk 2 teaspoons pure vanilla extract 1 teaspoon kosher salt 1 teaspoon ground cinnamon 4 to 5 tablespoons butter 1 French baguette, sliced 1/4-inch thick on the bias Honey Creme Fraiche, recipe follows 1/2 cup lavender honey, for garnish 1 cup toasted sliced almonds, garnish 2 cups creme fraiche 1/2 cup freshly whipped heavy cream 1/2 cup lavender honey 1 pinch kosher salt Instructions: In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended. In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 150 to 200 degree F oven. Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey Creme Fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread. In a medium bowl combine all of the ingredients and whisk well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6994,"Almost-Famous Chicken Sandwiches 2 skinless, boneless chicken breasts (about 6 ounces each) Kosher salt and freshly ground pepper 1 teaspoon paprika
Peanut oil, for frying 1 large egg 1/2 cup nonfat milk 3/4 cup all-purpose flour 1/4 cup whole-wheat flour 1 tablespoon malted milk powder 1 tablespoon plus 1 teaspoon confectioners' sugar 1/4 teaspoon baking soda 1/4 teaspoon dry mustard 1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar 2 teaspoons white vinegar 4 soft hamburger buns, split 1 tablespoon unsalted butter, softened Instructions: Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6995,"Tapas Style Squid and Olives 1/4 cup olive oil 1 small onion, finely chopped, about 1/2 cup 1 tablespoon chopped garlic 1/4 cup green Spanish olives, pitted, and chopped 1/4 teaspoon saffron stems 1 tablespoon tomato paste 1/2 cup white wine 1/2 cup fish broth 1 pound clean squid cut into rings, tentacles cut in half Salt and pepper Instructions: Preheat the oven to 425 degrees. Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes. Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta. ","[Rioja, Tempranillo, Garnacha, Cava]" 6996,"Tomato and Mozzarella Galette 1/4 cup ricotta 1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 refrigerated rolled pie crust
1/2 cup shredded fresh mozzarella 2 to 3 medium heirloom tomatoes, sliced 1/4 inch thick 1 large egg Fresh basil, for garnish
Instructions: Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper. Mix the ricotta, oregano and red paper flakes in a small bowl. Add a small pinch of salt and pepper. Unroll the pie crust onto the prepared pizza stone or baking sheet. Spread the ricotta mixture in the center of the dough, leaving a 1 1/2-inch border. Top with the mozzarella. Lay the tomato slices on top of the mozzarella, overlapping them if necessary. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash. Bake until the crust is golden brown and shiny, 30 to 35 minutes. Cool for 10 minutes before serving. Garnish with basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6997,"Posole 7 pounds pork marrow bones, sawed into 2-inch pieces 8 ounces tomato paste 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 2 cups dry red wine 1 bouquet garni Salt and pepper 8 quarts water 1 pound pork shoulder, cut into 1 inch pieces 2 tablespoons olive oil Essence 2 cups chopped onions 2 pound fresh hominy 2 cups peeled, seeded, and chopped plum tomatoes 2 tablespoons minced garlic Pinch of crushed red peppers Pinch of cumin 3 quarts pork stock 1/4 cup chopped fresh cilantro Salt and pepper 1/2 cup chiffonade green leaf lettuce 1/2 cup grated Monterey Jack 1/4 cup chiffonade fresh cilantro 1/4 cup julienned radish 1/2 cup julienned onions 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 450 degrees F. Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap. In a large saucepan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro. Yield: 6 to 8 servings Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the food being served when selecting a wine pairing." 6998,"Chicken and Sausage Stew with Oven Roasted Potatoes 10 tablespoons butter 2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks Salt and pepper 8 ounces andouille sausage, sliced 1 yellow onion, diced 2 garlic cloves, minced 2 carrots, peeled and cut into thick rounds 1 small fennel bulb, trimmed and sliced 2 sprigs fresh thyme 2 bay leaves 5 cups chicken stock 1 orange, zest grated 1/2 cup all-purpose flour 1/4 cup white wine Oven roasted potatoes, recipe follows 10 medium red potatoes, washed and diced or 25 small potatoes 1/4 cup olive oil 2 teaspoons salt 1 teaspoon pepper 1 sprig fresh thyme 1 sprig fresh rosemary 1 tablespoon chopped parsley leaves Instructions: Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside. Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes. As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low. When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve. Preheat oven to 375 degrees F. In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 6999,"Fennel and Oranges Steamed in Foil 5 fennel bulbs, trimmed and sliced 1/4-inch thick 2 oranges, peeled and sliced 1/4-inch thick 6 garlic cloves, peeled and sliced 4 sprigs fresh thyme 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Place the fennel onto the center of a large piece of aluminum foil. Squeeze the juice from the orange slices over the fennel and put the slices on top. Scatter over the garlic and thyme; season with salt and pepper. Drizzle the olive oil over everything. Pull the sides of the foil up and seal. Place on the grill over low heat and let it steam until the fennel is tender, about 35 to 45 minutes. Serve with the pork. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 7000,"Sweet Glazed Butterflied Grilled Chicken One 5- to 7-pound roaster chicken, butterflied Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Neutral oil, for oiling grill grates 3 tablespoons unsalted butter 2 tablespoons grated onion
1/8 teaspoon allspice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or finely minced
1/4 cup packed light brown sugar
1 tablespoon stone-ground mustard
2 teaspoons apple cider vinegar
1/4 teaspoon hot sauce, such as Frank's RedHot Instructions: For the chicken: Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature. Preheat a grill to 400 degrees F. Lightly oil the grill grates. Grill the chicken over indirect heat, rotating occasionally, until the internal temperature reaches 165 degrees F, about 50 minutes. For the glaze: While the chicken is grilling, melt the butter in a small pot. Add the onion, allspice, a pinch of salt and black pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, vinegar and hot sauce. Reduce about 5 minutes, then remove from the heat. When the chicken is nearly cooked through, brush on the glaze. Cover the grill and continue to cook until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7001,"Healthy Ham and Avocado-Toast Salad 4 slices whole-grain or whole-wheat bread 2 tablespoons sliced skin-on almonds 1 tablespoon extra-virgin olive oil 1 tablespoon white wine vinegar Zest and juice of 1/2 orange Kosher salt and freshly ground black pepper 2 avocados, halved, pitted and scooped 5 ounces baby arugula (about 8 cups) 2 ounces aged Cheddar, crumbled 2 ounces thinly sliced deli ham, torn into bite-size pieces 5 radishes, very thinly sliced Instructions: Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool. Meanwhile, put the oil, vinegar, orange zest and juice and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.) Put an avocado half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates. Toss the arugula, Cheddar, ham, radishes, toasted almonds and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado-toast square. Top with a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7002,"Spatchcock Rotisserie Quail with Sweet Marinade 1/2 cup sweet soy sauce, such as ABC 1/3 cup white vinegar 1/4 cup oyster sauce 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 teaspoons gochugaru (Korean red cl flakes) Kosher salt 8 medium quail (about 4 ounces each) Kosher salt and freshly ground black pepper Tiger Bite Hot Sauce, recipe follows, for serving Sticky rice and grilled vegetables, for serving 4 to 5 cloves garlic 3 fresh Thai bird chiles 1 large shallot, halved 2 to 3 tablespoons canola oil, plus more for brushing Kosher salt and freshly ground black pepper 2 cups chopped fresh cilantro leaves 2 tablespoons fish sauce 1 tablespoon oyster sauce Juice of 2 limes Instructions: For the sticky soy glaze: Mix the sweet soy sauce, vinegar, oyster sauce, garlic, ginger, gochugaru and 1 teaspoon salt in a large bowl and set aside. For the quail: Lay 1 quail on your cutting board with the breast facedown and the backbone facing up. Starting at the tail end, cut along the backbone using kitchen shears. Turn the quail over on the cutting board so the cut side is on the board and the breast side is facing up. Using the palm of your hand, lightly press down on the quail until you hear a crack and the quail rests flat on the cutting board.\u202fRepeat with the remaining 7 quail. Season both sides with salt and pepper. Add the quail to the sticky soy glaze, cover and refrigerate for at least 2 hours and up to overnight. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Remove the quail from the marinade and reserve the marinade for basting. Use 1 bamboo skewer to pierce through the quail\u2019s left thigh and breast. Use a second skewer to pierce through the right thigh and breast. Repeat with the remaining 7 quail. Place each quail skin-side down on the perimeter of the grill grate over direct heat, making sure that the skewers are not on the grate. Grill, flipping every 1 to 2 minutes, until the quail is golden brown and cooked through, about 10 minutes. Brush the cooked quail with the reserved marinade and cook until the glaze is dry and sticky, 3 to 5 minutes more. Serve the quail with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots. Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper. ","[Chardonnay, Pinot Noir, GSM Blend, Tempranillo]" 7003,"Bread with Bean Tapenade 1 can white beans Bottled Italian Vinaigrette dressing White bread, baquette, or Italian loaf Garnish: chopped scallions Instructions: Drain excess liquid off beans. Heat over medium low heat with a touch of butter. Cook until slightly softened. Add 2 to 3 tablespoons of vinaigrette, salt and pepper to taste. Pulse in food processor or mash in pot with a hand masher. Slice bread, remove crust (if necessary), brush with olive oil. Sprinkle with salt and pepper and bake at 275 degrees until toasted or under broiler on both sides. Spread 1 to 2 tablespoons bean tapenade and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7004,"Hearty Breakfast Bake 1 package (12 ounces) bulk pork sausage 4 medium green onions, thinly sliced (1/4 cup) or 1/3 cup chopped green or red bell pepper 2 1/2 cups frozen loose-pack hash brown potatoes, (from 30-ounce package) 1 package (8 ounces) shredded Swiss cheese (2 cups) 1 cup Original Bisquick mix 2 cups milk 1/8 teaspoon pepper 5 eggs Instructions: Heat oven to 400F. Spray 13x9-inch baking dish with cooking spray or grease with shortening. Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 7005,"Caprese Chicken Penne Alfredo 1 pound penne pasta 8 tablespoons (1 stick) unsalted butter 2 cloves garlic, finely grated 3 cups heavy cream 2 cups finely grated Parmesan 2 cups chopped cooked white meat chicken (from 1 rotisserie chicken) Kosher salt and freshly ground black pepper 2 large red heirloom beefsteak tomatoes, sliced 1/4 inch thick 1 pound fresh salted mozzarella, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 1/2 cup torn fresh basil leaves Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.) Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7006,"Sunny's Garlic Knots and Easy Pasta Bake 1 1/4 cups heavy cream, at room temperature 7 ounces basil pesto
2 teaspoons all-purpose flour
1/2 teaspoon red cl flakes
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
One 16-ounce ball frozen pizza dough, thawed Butter-flavored nonstick cooking spray, for baking dish
Two 13-ounce bags frozen cheese, pesto or mushroom filled ravioli (about 20 ravioli), no thawing necessary 1/2 teaspoon garlic salt
2 ounces Parmesan cheese flakes
Torn fresh basil, optional
Instructions: Preheat the oven to 400 degrees F. Whisk together the heavy cream, pesto, flour, red cl flakes, 1/2 cup warm water and a pinch of salt and pepper in a medium bowl. Set aside. Working on a lightly floured surface, divide the dough in half and roll each half to make a rope about 3/4-inch-thick. Cut each rope in to 4 equal parts. Twist each piece into a knot, making 8 knots. Spray a large oval baking dish or large deep-dish pie pan with nonstick cooking spray. Pour a third of the sauce into the bottom of the dish. Layer with half of the ravioli in a single layer. Top with another third of the sauce, then layer with the remaining ravioli and top with the remaining sauce. Place the knots along the inside edge of the pan, on top of the ravioli. Spray the knots with the cooking spray and sprinkle with garlic salt. Bake until the garlic knots are a rich golden brown and the pasta sauce is bubbly, 40 to 50 minutes. Top with Parmesan and torn basil if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 7007,"Frittata di Riso (Rice Omelet) Leftover risotto, or 1 2/3 cups Carnaroli rice (or Vialone nano or Arborio) Generous 1/2 cup freshly grated Parmesan 2 eggs, beaten 6 tablespoons fresh tomato sauce 2 teaspoons chopped fresh parsley 4 basil leaves Salt and black pepper 1/4 to 1/2 stick butter for frying Instructions: You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four. If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto. For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience. ","[Barolo, Chianti, Barbaresco, Tempranillo]" 7008,"Bourbon-Cherry Slushie 1 cup water 1 (12-ounce) can frozen orange juice concentrate, thawed 1 (12-ounce) can frozen lemonade concentrate, thawed 1 cup cherry juice 2 cups bourbon Ice cubes Lemon and orange slices Sprigs fresh mint Instructions: Stir together the water, orange and lemon juice concentrate, cherry juice and bourbon in a large bowl or pitcher. Cover and place in the refrigerator until very cold, at least 2 hours. Place some of the mixture into a blender with ice and blend until slushie. Pour into large margarita glasses, garnish with lemon or orange slices and sprig of mint. Repeat with remaining mixture ","[Bourbon, Whiskey, Brandy]" 7009,"Crepes with Orange Zest and Chocolate 1 cup all-purpose flour 1 cup milk 1 egg Pinch salt 3 teaspoons butter, plus 1/2 cup 1 tablespoon granulated sugar Zest of 1 orange 1/4 cup dark chocolate, melted 1 tablespoon powdered sugar 2 tablespoons Grand Marnier Instructions: In a medium-size mixing bowl, whisk together the flour, milk, egg, and salt. Heat a large frying pan or wok over medium-high heat. When the pan is hot add a teaspoon of butter and swirl the pan to coat the surface of the pan with the melted butter. Pour 1/4 cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer. After 2 minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 30 seconds to 2 minutes. Repeat with the remaining 2 teaspoons butter and remaining batter. In large 10-inch saute pan, melt 1/2 cup butter, granulated sugar, and orange zest together. Add 1 crepe at time and cover it with the orange butter. Fold each crepe in half, and then in half again, to make a triangle and place it on a warm plate. Repeat these steps to cook the remaining crepes. Pour the melted chocolate over the crepe and dust it with powdered sugar. Drizzle the Grand Marnier over it and light it at the table in front of the guest. Always use caution. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7010,"Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing 6 1/2 cups low-sodium chicken broth 3 cups Arborio rice Cooking spray 1 pound lean flank steak Salt and ground black pepper Mesquite seasoning 2 red bell peppers, seeded and sliced into rounds 2 teaspoons sesame oil 2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar) 2 teaspoons minced fresh ginger 1 (16-ounce) package frozen shelled edamame, thawed 2 tablespoons reduced-sodium soy sauce 1/4 cup rice wine vinegar 3 tablespoons canola oil 2 teaspoons country-style Dijon mustard 1 teaspoon wasabi paste Instructions: Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week. While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices. Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat. In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste. Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 7011,"Grilled Corn on Cob with Kimchi Mayo and Scallions 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons kimchi brine
1 tablespoon soy sauce
8 ears corn, shucked 2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
8 scallions, finely chopped
Instructions: Prepare a grill for medium-high heat. Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl. Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 7012,"Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime 2 big handfuls fresh cilantro leaves, finely chopped 1/2 jalapeno, sliced 1 teaspoon grated fresh ginger 1 garlic clove, grated 2 limes, juiced 2 tablespoons soy sauce Pinch sugar Sea salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 (6-ounce) block sushi-quality tuna 1 ripe avocado, halved, peeled, pitted, and sliced Instructions: In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7013,"Peanut Sauce 2 tablespoons coconut cream, skimmed from the top of canned coconut milk 1 tablespoon plus 1 teaspoon Thai Red Curry Paste 1 cup chicken broth, homemade or low-sodium canned 1/4 cup unsweetened coconut milk 1/4 cup chunky peanut butter 1 tablespoon Southeast Asian fish sauce 1 tablespoon freshly squeezed lime juice, or more to taste Instructions: Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes. Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 7014,"Quick Bacon-Cheddar Biscuits 2 cups flour 1 tablespoon baking powder Kosher salt 1 teaspoon paprika 1 teaspoon onion powder 1 cup milk 1/2 cup butter, melted 8 strips bacon, cooked until crispy and crumbled 1 cup shredded Cheddar cheese 1 egg Instructions: Heat the oven to 425 degrees F. In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit. In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7015,"Millionaire's Shortbread 8 ounces (2 sticks) unsalted butter, softened at room temperature 3 cups sugar 2 1/4 cups flour 1/4 cup cornstarch 1/2 cup water 2 tablespoons salted butter 1/2 cup heavy cream, heated to lukewarm 8 ounces semisweet chocolate 1 1/2 teaspoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated. In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan. Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly. When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7016,"Lomo Ham and Fig Platter 6 to 8 ripe figs 1/2 pound Spanish Lomo Ham, sliced thin Instructions: Depending on the side of the figs, slice them in half or in quarters. Arrange the ham on a serving platter and place the sliced figs decoratively over the ham. ","[Rioja, Tempranillo, Garnacha]" 7017,"Garlic Mashed Potatoes with Spinach 4 large Idaho potatoes, peeled and diced 2 boxes chopped spinach, defrosted 4 tablespoons butter 4 cloves garlic, finely chopped 1/2 cup cream Salt and pepper 1/4 teaspoon freshly grated nutmeg Instructions: Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7018,"Beef Goulash 4 slices bacon, chopped 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 medium onions, chopped 3 garlic cloves, minced 2 roasted red bell peppers, peeled and sliced 3 tablespoons Hungarian sweet paprika 2 teaspoons caraway seeds, toasted and ground 2 tablespoons red wine vinegar 1 (15-ounce) can whole peeled tomatoes, hand crushed 6 cups low-sodium beef broth 4 russet potatoes, peeled and thickly sliced 1/2 cup sour cream Chopped flat-leaf parsley, for garnish Instructions: Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot. Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally. Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7019,"Sardinian Sugo 1 pound dry gnochetti or cavatelli pasta or 1 pound fresh Salt 2 cups chicken stock 1/2 teaspoon saffron threads, 3 pinches 2 tablespoons extra-virgin olive oil 1 teaspoon fennel seeds 1 pound coarsely ground pork Freshly ground black pepper 1 teaspoon ground sage 1 teaspoon crushed red pepper flakes 2 teaspoons smoked sweet paprika 4 cloves garlic, finely chopped 1 small onion, finely chopped 1 (28-ounce) can tomatoes (recommended: San Marzano) A few leaves basil, torn Grated pecorino, for passing at table
Instructions: Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta. Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes. While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil. When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 7020,"Oven Roasted Winter Squash Soup with Goat Milk 6 cups fresh or frozen winter squash (doesn't need to be thawed) cut into 1/2-inch pieces 3 tablespoons olive oil, plus 1 tablespoon 1 teaspoon sea salt, plus 1 tablespoon for the soup 12 cloves garlic, peeled 2 cups vegetable stock, divided 1 teaspoon freshly cracked black pepper 1 1/2 cups goat milk 3 sprigs fresh thyme Instructions: Preheat the oven to 350 degrees F. Coat the winter squash with 3 tablespoons of olive oil and 1 teaspoon of sea salt. Put the coated squash in a glass roasting pan and roast for 45 minutes. Put the garlic and 1 tablespoon olive oil in a small strip of foil, wrap it up and roast it in the oven for 20 minutes. You can do this while the squash is roasting. Add the squash with the roasted garlic and 1 cup vegetable stock to a blender and puree until smooth. Add mixture to an 8-quart stock pot with the pepper, remaining vegetable stock, goat milk, the fresh thyme, and the remaining tablespoon of salt. Let simmer for 30 minutes. Stir occasionally with wooden spoon to incorporate flavors. Ladle into serving bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 7021,"Tiramisu 3 1/2 ounces (110 grams) caster sugar 4 eggs 1 3/4 ounces (50 grams) melted butter 3 ounces (85 grams) plain flour 1-ounce (30 grams) good-quality cocoa powder 1 pound 1-ounce (500 grams) mascarpone 2 1/2 ounces (70 grams) caster sugar 2 egg yolks* 3.5 fluid ounces (100 milliliters) Vin Santo 4 to 5 shots espresso coffee Tia Maria liqueur 3 1/2 ounces (110 grams) good-quality white chocolate, melted Cocoa powder, for dusting 1 bar good-quality dark chocolate, for shavings Instructions: First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4). Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool. To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth. To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.; ","[Barolo, Barbaresco, Chianti, Rioja]

" 7022,"Meatloaf Sandwich with Chipotle Ketchup 2 pounds ground chuck 2 eggs 2/3 cup marinara 3/4 cup finely diced parsley leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 1/3 cups breadcrumbs
Two 16-ounce cans tomatoes 1 large onion, chopped 2 tablespoons tomato paste 2 tablespoons olive oil 3/4 cup dark brown sugar 1/2 cup apple cider vinegar 1 chipotle pepper, chopped 2 tablespoons chipotle sauce 1 tablespoon Worcestershire 1/2 teaspoon freshly ground black pepper 1 tablespoon lime juice 24 slices wheat bread 12 slices pepper jack cheese Instructions: Preheat the oven to 350 degrees F.
For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7023,"Lime Vinaigrette 1/4 cup lime juice 1/4 cup fresh orange juice 1 1/2 teaspoons honey 1/4 cup orange zest 1/8 cup sugar Salt Pinch white pepper 1 cup plus 2 tablespoons light extra-virgin olive oil 1 pound mixed greens Instructions: Place lime juice, orange juice, honey, orange zest, and sugar in a large bowl. With a whisk in 1 hand and the oil in another, slowly begin to add the oil until it's all gone. Season with salt and white pepper, to taste. The finished product should look like it has significant body, taste semi-sweet and with a touch of tartness. Toss desired amount with mixed greens, and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 7024,"Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel cl Onion Rings 8 cups chicken stock 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon ancho cl powder 1 tablespoon pasilla cl powder 2 tablespoons tamarind paste 3 tablespoons brown sugar 1 cup chopped pineapple Salt and freshly ground pepper 2 tablespoons olive oil 1 (2 pound) pork tenderloin 1 teaspoon ancho cl powder salt and coarsely ground black pepper 1 cup all-purpose flour 3 cups buttermilk Cayenne Salt 3 large Spanish onions, peeled cut into 3/4-inch rings 4 cups peanut oil 2 cups seasoned flour (salt and pepper) Instructions: Place chicken stock in a medium saucepan over high heat and reduce to 4 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cl powders and cook for 2 minutes. Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes. Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through. Remove and let rest 10 minutes before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce. In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter. Soak the onion rings in the batter for 2 hours or longer in the refrigerator. When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes. Drain on paper towels and season with salt. Serve immediately. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 7025,"Parmesan Peas 2 tablespoons canola oil 2 large shallots, diced 1 pound fresh frozen English green peas, defrosted 1 cup heavy cream 1/2 cup grated Parmesan Salt Freshly ground black pepper 1/4 cup freshly chopped mint leaves, optional Instructions: In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7026,"Beef Tenderloin Milanese with Spinach and Cucumber Salads 2 pounds beef tenderloin, trimmed Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
5 eggs 2 cups all-purpose flour 2 cups bread crumbs 2 tablespoons Italian seasoning 2 tablespoons butter 3 tablespoons olive oil 1 cup cucumber, sliced thin 1 red onion, sliced thin Kosher salt 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 5 cups spinach 1 cup grape tomatoes, halved Freshly ground black pepper 1/4 cup olive oil Red Hawk Potato Gratin, for serving, see recipe Sunday Bread, for serving, see recipe 2 tablespoons unsalted butter, softened 1 tablespoon olive oil 1 cup sliced onions 5 cloves garlic, sliced 1 cup cream 24-ounces Red Hawk triple creme cheese 2 pounds Yukon Gold potatoes, sliced 1/8-inch thick, unpeeled 2 cups grated Parmesan cheese (set aside 1/2 cup of cheese for topping the gratin) 3 cups warm water 1 (7-gram or .25-ounce) packet active dry yeast 5 cups all-purpose flour 1 1/2 tablespoons salt 2 tablespoons honey All-purpose flour, for dusting 1 egg Instructions: Slice the beef tenderloin thinly and pound each slice with a meat mallet. Season the beef slices with salt and pepper.
Beat the eggs and pour them into a shallow bowl or baking dish. Put the flour in another shallow dish. Stir the breadcrumbs and Italian seasoning together in a third shallow dish.
Dip a beef slice in the flour and shake off the excess flour. Then dip in the eggs, then in the bread crumbs and place on a plate. Repeat with all the beef slices.
In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat. When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side. Drain the beef slices on paper towels to drain the excess oil. Repeat with all of the beef slices.
To make the salad: In a bowl, combine the cucumber and onion together. Add 1 teaspoon salt and the lemon and lime juices. Toss to coat and let sit for 5 minutes.
In another bowl, combine the spinach and tomatoes and season with salt and pepper. Add olive oil and toss to coat.
Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad. Serve with Red Hawk Potato Gratin and Sunday Bread. Preheat the oven to 350 degrees F.
Coat a 9 by 13-inch baking dish with softened butter.
In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute.
Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom. Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste.
Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up.
Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour. Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling. In a bowl, stir together the water and yeast. Let sit for 5 minutes.
In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed.
Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes.
Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes.
Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 7027,"Frangipane 1/4 cup, plus 1 1/2 teaspoons room temperature unsalted butter 1/4 cup, plus 1 tablespoon granulated sugar 1/2 cup almond flour 1 medium egg 2 tablespoons flour 13 ounces chilled puff pastry, store bought puff pastry ok 1 large egg yolk 1 medium egg 2 tablespoons whole milk 1/4 cup light corn syrup 1 1/2 tablespoons water Instructions: Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick. Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash. Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7028,"Baked Ham with Low Carb Maple Bourbon Glaze 9 to 10 pound hickory smoked ham (fully cooked), butt portion 1 teaspoon maple extract 1 teaspoon dry mustard 1 teaspoon white vinegar 1 1/4 cups sugar substitute (recommended: Splenda) 2 to 3 tablespoons bourbon 1 tablespoon whole cloves Instructions: Preheat oven to 325 degrees F. Place ham face down in a shallow baking pan and cover loosely with aluminum foil. Place on lower rack of oven and bake for 1 hour. While the ham is baking, mix together all the glaze ingredients in a bowl and set aside. After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a \tic-tac-toe\ fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 7029,"DIY Instant Tomato Soup 1/4 cup tomato powder 1 tablespoon instant nonfat dry milk powder
2 teaspoons vegetable bouillon granules
Pinch cayenne pepper Freshly ground black pepper Instructions: Add the tomato powder, milk powder, bouillon granules, cayenne and 1/8 teaspoon black pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.) To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7030,"Chocolate-Banana Pancake Breakfast Casserole 4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish 1 3/4 cups all-purpose flour 6 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda Kosher salt 1 3/4 cups buttermilk 7 large eggs 2 cups half-and-half 1 teaspoon pure vanilla extract 2 bananas, thinly sliced 1 cup semisweet chocolate chips Confectioners' sugar, for dusting Instructions: Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute. Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined. Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.) Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard. Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 7031,"Kentucky Oatmeal-Jam Cookies Crisco? Original No-Stick Cooking Spray 1/2 cup Crisco? Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 3/4 cup sugar 1/2 cup Smucker's? Seedless Strawberry Jam 1 large egg 1/4 cup buttermilk 1 tsp. vanilla extract 1 cup Pillsbury BEST? All Purpose Flour 1/2 cup unsweetened cocoa powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 1/2 cups quick rolled oats 1/2 cup raisins 1/2 cup chopped pecans (optional) 24 pecan halves (optional) Instructions: HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray. COMBINE shortening, sugar, jam, egg, buttermilk and vanilla in bowl of electric mixer. Beat at medium speed until well blended. COMBINE flour, cocoa, cinnamon, baking soda, nutmeg and cloves in medium bowl. Add to creamed mixture. Beat at low speed until blended. Stir in oats, raisins and chopped nuts. DROP 2 tablespoonfuls of dough in a mound on baking sheet about 3 inches apart. Top each with pecan half, if desired. BAKE 15 minutes or until set. Cool for 2 minutes on baking sheets. Transfer to cooling racks to cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 7032,"Green Spinach Quinoa 1 cup quinoa 2 cups baby spinach 1/2 cup loosely packed fresh cilantro leaves Juice of 1 lime 1/2 small jalapeno, seeded 1 tablespoon extra-virgin olive oil 1 clove garlic Kosher salt 2 tablespoons Parmesan or Cotija cheese Instructions: Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well. Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped. Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7033,"Smashed Sugar Cookies 1 cup granulated sugar 1 1/2 sticks (3/4 cup) unsalted butter, cubed, at room temperature
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
2 1/2 cups all-purpose flour, plus more for dusting if needed (see Cook\u2019s Note)
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup red, green and white sprinkles 3/4 cup confectioners\u2019 sugar
1 tablespoon whole milk
Instructions: Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it\u2019s ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined.
Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment.
Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing.
Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies have cooled, whisk together the confectioners\u2019 sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7034,"Whole-Wheat Pasta with Broccolini and Feta 1 medium shallot, thinly sliced 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets 1 medium bunch radishes, trimmed and very thinly sliced 12 ounces whole-wheat rigatoni 1 tablespoon sherry wine vinegar 1/2 teaspoon finely grated orange zest 3/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper 3 tablespoons extra-virgin olive oil 7 ounces feta cheese, crumbled Instructions: Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain. Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry. Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside. Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing. Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7035,"Pink Gin Martini Large ice cubes, for shaking 6 ounces pink gin 1 ounce dry vermouth 2 slices grapefruit rind, for serving Instructions: In a cocktail shaker, combine the ice, gin and vermouth. Shake until chilled, then strain into 2 chilled martini glasses. Squeeze the oils out of each grapefruit rind into the martinis and garnish each glass with a rind. Serve immediately. ","[Prosecco, Ros, Cava]" 7036,"Mike's Spicy Southwest Chicken Soup 4 tablespoons olive oil 2 yellow onions, chopped 5 cloves garlic, chopped 1 1/3 ounces cilantro, whole stems and leaves 1 1/2 cups strained plum Roma tomatoes Pinch ground cumin 2 tablespoons lime juice 8 cups chicken stock 1 dried ancho cl Sea salt and pepper 8 corn tortillas 1/2 cup vegetable oil 2 skinless, boneless chicken breasts 1/2 cup Southwest seasoning mixture 1/2 cup shredded Monterey Jack 2 tomatoes, diced 2 avocados, diced 2 green onions, sliced Instructions: In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth. In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan. Over medium-low heat, add chicken stock and acho cl to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete. While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside. Preheat the oven to 350 degrees F. Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible. Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. 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. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 7037,"Roasted Rack of Lamb Steak with Chimichurri Sauce Lamb 1 (2 to 2 1/2 pound) Frenched rack of lamb Kosher salt and freshly ground black pepper 3 garlic cloves, smashed 1 cup fresh flat-leaf Italian parsley leaves 1/2 cup chopped fresh chives 1/4 cup fresh cilantro leaves 1/4 cup fresh mint leaves 1/4 teaspoon red pepper flakes 1/3 cup red wine vinegar Juice of 1 lime 1/3 cup olive oil Instructions: For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper.
Preheat the oven to 325 degrees F.
Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow.
For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]

" 7038,"Jumbo Shrimp Stuffed with Cilantro & Chiles 8 jumbo shrimp, in shell (about 11/4 pounds) 3 sprigs fresh thyme, leaves stripped Juice of 2 limes (about 1/4 cup) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 clove garlic, chopped 1/2 large jalapeno, with seeds 2 scallions, white and green parts 1 cup coarsely chopped fresh cilantro Instructions:

1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7039,"Blueberry Buttermilk Bundt Cake For the cake: 2 sticks unsalted butter, at room temperature, plus more for the pan 3 cups plus 2 tablespoons all-purpose flour 2 1/2 teaspoons baking powder 1 1/4 teaspoons fine salt 1 3/4 cups granulated sugar 1/4 cup vegetable oil 4 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups blueberries (about 1 pint) For the toppings: 2 to 3 cups large strawberries, halved or quartered (about 1 pint) 1 to 2 tablespoons granulated sugar 2 1/2 cups confectioners' sugar 1 tablespoon unsalted butter, at room temperature 4 to 5 tablespoons milk Instructions: Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl. Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing. Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely. Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7040,"Buchu Jeon 1 cup sliced garlic chives (1-inch pieces) 1/3 cup calamari or small, lean squid, such as Narragansett squid 1 medium hot pepper, like Lady Choi, Jimmy Nardello, Fresno or jalape?o, sliced thin 1/2 cup Master Jeon Batter, recipe follows 2 tablespoons neutral cooking oil, like canola 1 cup all-purpose flour 1/2 cup rice flour (or substitute cornstarch or potato starch, but do not use mochiko or sweet rice flour) 1 teaspoon baking powder 1 teaspoon kosher salt Instructions: Place the garlic chives, calamari or squid and hot peppers in a mixing bowl. Add the Master Jeon Batter and 1/2 cup cold water to the mixing bowl and mix everything gently with your hands. Do not overwork the batter into the seafood and vegetables. It should look like the ingredients are barely held together with the batter. Having air pocket space, rather than one big sticky lump, is important. Place a nonstick pan over medium heat and add the oil. When the pan is hot, add the batter mixture, making sure the seafood and vegetables are laid down haphazardly with holes and spaces, rather than in one smooth pancake. Air holes are great as they will create more crispy pieces and provide space for the excess oil to drain. Cook until the edges are golden brown, about 2 minutes, then flip the pancake gently and slowly using a spatula. Cook until both sides are golden brown and the batter is no longer wet, about an additional minute. Transfer to a cookie rack or a pan lined with paper towels to drain excess oil. When cool enough to handle, slice and serve warm. Mix together the all-purpose flour, rice flour, baking powder and salt in a medium bowl to combine. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Albari?o]" 7041,"The Definitive Mashed Potato with Roasted Garlic 1 pound whole garlic heads 1/2 cup pure olive oil Gray sea salt and freshly ground pepper 2 pounds Yukon Gold potatoes 3 sticks unsalted butter, at room temperature 1 tablespoon garlic paste 1 1/2 cups heavy cream, or more to taste Sea salt, preferably gray sea salt, and freshly ground black pepper 1/2 to 2/3 cup extra-virgin olive oil Instructions: Start with the roasted garlic: Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency. For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7042,"Cholent 1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed 2 tablespoons vegetable oil
1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup red wine
2 medium yellow onions, diced (about 2 1/2 cups)
1 pound small creamer potatoes
4 carrots, peeled and cut into 1-inch chunks
2 cloves garlic, minced
1 cup pearled barley
1/4 cup tomato paste
1/4 cup honey
4 cups beef broth
1 tablespoon apple cider vinegar
Parsley leaves, for garnish
Instructions: Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours. Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds.
If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine.
Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours.
Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 7043,"Wild Mushroom-Bacon Sourdough Dressing 1 1/4 pounds sourdough bread, crusts removed, cut into 1/2-inch cubes (about 12 cups) 1/2 pound shiitake mushrooms, stems removed, caps roughly chopped 1/2 pound oyster mushrooms, roughly chopped 1/2 pound cremini mushrooms, thinly sliced 1/4 cup canola oil Kosher salt and freshly ground pepper 3/4 pound slab bacon, cut into 1/2-inch dice 1 large Spanish onion, finely diced 5 cloves garlic, finely chopped 3 to 5 cups homemade chicken stock or canned low-sodium chicken broth 2 tablespoons finely chopped fresh sage 2 tablespoons finely chopped fresh thyme 1/2 cup chopped fresh parsley 2 large eggs, lightly beaten Unsalted butter, for the baking dish Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl. Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer. Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7044,"Homemade Potato Chips with Bleu Cheese and Chives 4 Yukon gold potatoes, about 2 pounds Peanut oil, for frying Kosher salt 1 pound bleu cheese, finely crumbled 1 bunch chives, chopped Instructions: Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices. Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7045,"Pork Chops with Pear Chutney 1 shallot, diced 3 tablespoons cider vinegar 2 tablespoons light brown sugar 1 tablespoon unsalted butter 1 1-inch piece peeled fresh ginger, cut into coins 1 teaspoon Madras curry powder 1 cinnamon stick Kosher salt Pinch crushed red pepper 3 pears, peeled, cored, and cut in large dice 2 tablespoons dried cranberries 2 tablespoons chopped fresh cilantro 8 thin bone-in pork chops, each about 4 ounces Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside. For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7046,"Mini Meatball Sliders for a Party 1/2 pound ground beef 1/2 pound ground pork
1 large egg
1/4 cup panko breadcrumbs
2 tablespoons store-bought pesto
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan 2 tablespoons olive oil
24 mini party potato buns (buns are attached to each other) 1 cup marinara sauce
1/4 cup torn fresh basil 8 thick slices sharp provolone
2 tablespoons unsalted butter, melted
1 teaspoon garlic salt
Instructions: Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper. Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms. Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil. Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese. Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture. Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7047,"Cheese-Stuffed Pork Roulade 2 tablespoons olive oil, plus more, for oiling the grill grates and brushing 2 cups broccoli florets, finely chopped (about 7 ounces) 2 cloves garlic, sliced Kosher salt and freshly ground black pepper 2 cups shredded Cheddar (about 8 ounces) 2 pork tenderloins, trimmed (2 to 2 1/2 pounds total) 1 medium red onion, sliced into 1/2-inch-thick rounds 2 cups cherry tomatoes 1/2 cup fresh parsley leaves, chopped 2 teaspoons sherry vinegar Instructions: Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside. Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes. Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7048,"Lobster Corn Dog with Tamarind Ketchup 6 cups vegetable oil 3 cups cornmeal 1/2 cup sugar 3 eggs 1 1/4 cup milk 2 (8-ounce) lobster tails Tamarind Ketchup, recipe follows 2 cups tamarind, fresh 2 cups red tomato, chopped 1 cup white onion, diced 3 cloves garlic, minced 2 cups orange juice 1/2 box brown sugar 1 cup mango, chopped 2 red bell peppers, grilled Instructions: For the Tamarind Ketchup: In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper. Lobster Corn Dog: Preheat 6 cups vegetable oil to 350 degrees. Whisk together cornmeal, sugar, eggs and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7049,"Pecan Pie Chiffon Cake 6 large eggs 3/4 teaspoon cream of tartar 1 cup granulated sugar 3/4 cup packed light brown sugar 1/3 cup vegetable oil 1 tablespoon pure vanilla extract 1/3 cup milk 1 1/2 cups cake flour 3/4 cup pecans, finely ground 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter 1 cup pecans, finely chopped
2/3 cup packed light brown sugar 2/3 cup heavy cream 1/3 cup dark corn syrup 1/2 teaspoon salt Instructions: Position a rack in the lower third of the oven and preheat to 325? F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don\u2019t deflate.) Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don\u2019t do this ahead of time or the egg whites will deflate).
Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined. Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises. Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter. Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes. When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 7050,"Golden and Purple Beet-Pickled Eggs 1 pound red or golden beets, stems and leaves removed 1/2 cup apple cider vinegar
1/4 cup granulated sugar
1 teaspoon turmeric, if using golden beets
1/2 teaspoon whole black peppercorns
1/4 teaspoon pickling spice
6 large hard-boiled eggs, peeled
1 small yellow onion, peeled and sliced
Instructions: In a medium pot, cover the beets with cold water and boil until tender. Remove the beets and reserve for another use. Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice. Boil, stirring occasionally until the sugar dissolves. Remove the pot from the heat and let stand until the cooking liquid reaches room temperature. Add the eggs and onions. Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours. Remove the eggs from the liquid and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" 7051,"Strawberry Raspberry Preserves 1 quart strawberries, topped and quartered 2 pints raspberries 2 cups sugar 1 orange, zested and juiced 2 packages powdered fruit pectin Toast or biscuits, for serving Instructions: In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes. After 30 minutes, gently smash the fruit mixture to start breaking the fruit down. Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl. In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes. Cover and place in the refrigerator to set for 2 hours or overnight. Serve with toast or homemade biscuits. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 7052,"Chicken Pot Pie Burgers 4 tablespoons unsalted butter 2 small ribs celery, finely chopped
1 small carrot, grated
1 medium shallot, finely chopped
1/4 teaspoon powdered chicken bouillon
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1 cup plus 2 tablespoons whole milk
1/3 cup frozen peas
1/4 cup panko breadcrumbs
1 pound ground chicken
Nonstick cooking spray, for the skillet and patties
4 hamburger buns, lightly toasted
Instructions: Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature. Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered. Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 7053,"Sweet and Savory Meatloaf with Sweet and Tangy Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup dried breadcrumbs 1 cup frozen chopped spinach, thawed and squeezed dry 1/2 cup chopped cremini mushrooms 1/2 cup pitted prunes, chopped 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon Worcestershire sauce 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1/2 cup ketchup Kosher salt and freshly ground black pepper 2 tablespoons apricot preserves 2 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon rice vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 7054,"Sambhar 27 ounces coconut milk (2 tins) 3 cups water, plus 4 cups 4 ounces tamarind pulp Pinch saffron 1/4 cup unsalted butter 2 medium onions, sliced (about 1/2 pound) 3 Thai chiles, chopped 2 tablespoons Sambhar Spice Mix, recipe follows 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons curry powder 1 teaspoon turmeric powder 2 cups channa dal, see Cook's Note* 2 Yukon gold potatoes, cubed 3 tomatoes, diced 2 tablespoons chopped fresh cilantro leaves Serving suggestions: String Hoppers, recipe follows 2 teaspoons channa dal, see Cook's Note** 2 teaspoons urad dal, see Cook's Note** 4 tablespoons coriander seeds 2 teaspoons cumin seeds 2 teaspoons black peppercorns 1 teaspoon fenugreek seeds 8 dried chilies 1/2 teaspoon turmeric powder 2 1/2 cups all-purpose flour 1/2 cup toasted rice flour**** 1 teaspoon kosher salt 2 cups hot water Instructions: In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later. Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes. Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves. In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note***. Remove the dal from skillet and set aside to cool. Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar. Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl. Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7055,"Mini Shrimp and Black Eyed Pea Quesadillas 1 tablespoon sesame oil 10 to 12 medium shrimp, peeled, deveined and sliced laterally in half 1 tablespoon chopped garlic 1 fresh jalepeno, seeds and membranes removed, diced small Juice of one lime 1 tablespoon soy sauce 1 package of 6-inch flour tortillas 2 cups fresh spinach, chiffonade 1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender 1 cup sliced scallions 2 tomatoes rough small chop 1/8 cup fine chiffonade cilantro for garnish 1 1/2 cups shredded mozzarella or Monterey Jack cheese Instructions: In a large saute pan, heat sesame oil over high heat and add shrimp when it quivers. Toss for approximately 1 minute, then add garlic, jalapenos, lime juice and soy sauce. Cook just until shrimp are slightly firm, a total of 3 to 4 minutes. Remove with slotted spoon and place in a bowl. Heat a medium saute pan over high heat and add tortillas. Do not add any oil. Cook for approximately 5 seconds on both sides. Repeat with the number of tortillas desired for guests. Lay out tortillas for assembly on a sheet tray. Begin with spinach to establish a layer between shrimp mixture as it is moist. Next apply black eyed peas, scallions, tomatoes, cilantro and top with cheese. Flash under broiler until cheese is melted. Remove from broiler, fold in half, cut into wedge pieces and arrange on plate. Top with chipotle sauce and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 7056,"McCartney Roasts Two 400-gram frozen vegetarian chicken roasts (*cook from frozen) 1 tablespoon olive oil 2 sprigs of rosemary Instructions: Preheat the oven to 350 degrees F. Rub the roasts in olive oil. Place alongside each other on a sheet of foil. Place a spring of rosemary on each one. Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside. Carve into thin slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 7057,"Greek Yogurt Mousse with Stone Fruit 225 grams egg yolks 375 grams sugar
3 vanilla beans, split and scraped
1000 grams heavy cream
10 sheets gelatin silver, bloomed in ice water
1500 grams Greek yogurt
Stone Fruit, recipe follows 2 cups sugar 1 cup Aperol
1 cup Campari
Pinch saffron
1 bunch fresh basil 1 vanilla bean, split and scraped
3 peaches, cut into large chunks
3 plums, cut into large chunks
1 grapefruit, supreme (peel cut away and segments cut free from the skins) Instructions: Place the yolks, sugar, vanilla and 150 grams water into a stainless bowl, then place the bowl over a pot of simmering water. Cook, whisking vigorously, until it holds ribbons. Remove from the heat and set aside. Heat half of the cream in a small pot. Squeeze the water from the gelatin. Add the gelatin to the warm cream. Pour the cream and gelatin mixture into the egg yolks and mix well. Fold in the remaining cream and the yogurt. Pour into a large serving dish or divide into individual bowls. Refrigerate at least 30 minutes. Spoon Stone Fruit and a bit of its juice over the yogurt mousse. Put sugar, Aperol, Campari and 3 cups water in a medium pot. Simmer until sugar is dissolved. Remove from heat, then add saffron, basil and vanilla seeds. Add fruit to a large bowl. Pour the hot liquid over the fruit. Allow to cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7058,"Quail Eggs with Asparagus and Walnut Mayonnaise 9 quail eggs at room temperature, see cook's note 6 slices Serrano ham, see cook's note 2 black olives 18 thin asparagus tips, blanched until just tender 1/2 teaspoon Dijon mustard 1/2 tablespoon sherry vinegar 1 whole small egg 1/3 cup sunflower oil 3 tablespoons walnut oil Salt and pepper Instructions: Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately.
Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 7059,"Harissa Carrots and Ranch 2 pounds medium rainbow carrots, halved lengthwise 1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
1/4 cup maple syrup
2 tablespoons harissa paste
2 teaspoons ground cumin
2 cloves garlic, grated with a fine zester
Zest of 1 lemon
Freshly ground black pepper 1/4 cup ranch dressing 1/4 cup roasted and salted pistachios, coarsely chopped
Flaky salt, for sprinkling
Instructions: Preheat a grill or grill pan over medium heat. (See Cook's Note.) Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy! ","[Syrah, Tempranillo, Garnacha, Barbera]" 7060,"Peach Salsa Stuffed Pork Loin 4 medium peaches, finely diced, skin on 2 teaspoons orange zest, grated 1 teaspoon lemon zest, grated 1 teaspoon jalapenos, finely minced 4 tablespoons fresh cilantro, finely chopped 6 green onions, white and green parts thinly sliced 1/2 cup peach jam 1 teaspoon garlic salt, divided 1 teaspoon freshly ground black pepper, divided 1 4-pound boneless pork loin roast Butcher or kitchen string 12\ x 12\ sheet aluminum foil Olive oil 1 can (22 ounces) BUSH'S? Southern Pit Barbecue Grillin' Beans Instructions: A simple pork loin is transformed when the tangy zest of citrus is paired with sweet peaches for this scrumptious dish Peach Salsa: In a small bowl combine the peaches, fruit zests, jalapenos, cilantro, green onions, jam and 1/2 teaspoon each of the garlic salt and pepper, mix, cover and chill. Pork Roast: Cut a lengthwise slit down the center of the roast to within 1/2-inch of the bottom. Open the roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2- inch of the bottom. Open roast and flatten. With a spoon, spread the peach salsa on the surface of the meat covering it completely but leaving about an inch at each end uncovered. Roll up the roast lengthwise (from long side) very tightly and tie in 3 or 4 places with the string. Let the meat sit in refrigerator for 20 minutes. Brush the outside of the roast with olive oil and sprinkle with the remaining salt and pepper. Place the roast on a well-oiled grill on medium-high heat (or a 350 degree Fahrenheit oven); cook for 1 hour and 20 minutes (or 20 minutes per pound) or until a meat thermometer inserted into the pork reaches an internal temperature of 160 degrees. Turn several times during the cooking time. Move meat to a large platter or cutting board and let the tenderloin rest, covered with foil, for 15 minutes. Remove the foil, discard the string and slice meat into 1/2-inch slices. Serve with one can (22 ounces) BUSH'S? Southern Pit Barbecue Grillin' Beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7061,"Coconut Flan with Crispy Coconut Cookies 1/2 cup sugar, plus 2/3 cup 2 tablespoons water 6 eggs 2 egg yolks, whites reserved for cookies 1/4 teaspoon salt 2 teaspoons vanilla extract 2 (13.5-ounce) cans coconut milk 1/2 cup all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 2 reserved egg whites, lightly beaten 4 tablespoons unsalted butter, melted 3 tablespoon sweetened flake coconut Instructions: For the Flan: Preheat oven to 325 degrees F. In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color. Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan. Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan. Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool. The sugar will harden as it cools. In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk. Whisk until well blended. Pour custard mixture into the cake pan over the caramelized sugar. Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan. Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean. Remove from the oven and let cool to room temperature. Chill for at least 1 hour or overnight in the refrigerator. To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate. For the Cookies: Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated. Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets. Spread cookies into 2 to 3 inch circles about 1/8-inch thick. Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets. Carefully peel from parchment and serve with coconut flan. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7062,"Fajita Butterfly Shrimp with Cilantro Rice 1 (9 oz) package SeaPak? Jumbo Butterfly Shrimp - Oven Crispy, frozen 1/2 cup yellow bell pepper, cut into strips 1/2 cup red bell pepper, cut into strips 1/2 cup green bell pepper, cut into strip 1 cup red onion, cut into strips 1 Tablespoon finely chopped garlic 1 teaspoon cumin 1 teaspoon cl powder salt & pepper 2 Tablespoon olive oil 2 Tablespoons chopped cilantro Instant brown rice (4 servings) Instructions: COOK shrimp and rice according to package instructions. HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper. TOSS cooked rice with chopped cilantro and cl powder. PLATE a single serving of rice and spoon stir fry mixture over the rice. SERVE and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7063,"Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil 1/2 cup almond or safflower oil Salt Freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately. Note: You can be creative as to the vegetables you want to include or exclude in your salad. For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 7064,"Baby Vegetable Jumble 8 baby carrots 6 radishes, halved 1 cup/about 175 g shelled peas 4 ounces/110 g snow peas 4 ounces/110 asparagus 4 ounces/110 yellow beans 4 ounces/110 baby turnips 2 tablespoons butter Kosher salt and freshly ground black pepper A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...) Instructions: Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.
In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7065,"Grilled Yellowtail with Mango Salsa 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes) 4 tablespoons ancho cl powder 4 tablespoons kosher salt 2 tablespoons black pepper Olive oil Mango Salsa, recipe follows 2 mangoes, small dice 1 medium red onion, small dice 1 cucumber, peeled, seeded, small dice 2 jalapeno peppers, minced 1/4 cup cilantro leaves, chopped 1/2 tablespoons ancho cl powder 2 large limes, juiced 2 tablespoons olive oil Salt Pepper Instructions: Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a small bowl, mix the cl powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the cl mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa. To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7066,"Lemon-Thyme Prosecco 1 pint lemonade 12 sprigs fresh thyme
1 bottle prosecco, chilled Instructions: Pour the lemonade into silicone ice molds and freeze overnight. Place 2 lemonade ice cubes in each of 6 glasses. Add 2 sprigs of thyme per glass, first rubbing the sprigs gently between your fingers. Top off with prosecco. Serve immediately. ",[Prosecco] 7067,"Yachtsman's Oysters with Fennel-Coriander Mignonette 12 oysters (Belons or Kumamotos) 1/2 cup finely diced fennel (save the sprigs for garnish) 1/4 cup minced shallots 1 teaspoon toasted and coarsely ground coriander 1/2 cup rice wine vinegar 12 dashes hot pepper sauce Plate of crushed ice or rock salt Instructions: In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 7068,"Smoked Corn on the Cob with cl Butter 4 ears fresh corn, shucked 4 tablespoons cl Butter, recipe follows Kosher salt Freshly ground pepper 5 teaspoons freshly ground pasilla, ancho, or guajillo powder 4 ounces butter, room temperature Salt and freshly ground black pepper Instructions: Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with cl Butter, salt, and pepper. Blend the cl powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 7069,"Goddess Brown Rice Bowl 2 anchovy fillets 1 small clove garlic, finely grated
3/4 cup plain Greek yogurt
1/3 cup mayonnaise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Kosher salt 1 1/2 cups short-grain brown rice
3 tablespoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 1/2 cups sugar snap peas, stringed and halved
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
1 avocado, sliced
1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews
Instructions: For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve. For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes. Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 7070,"Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus 2 1/2 domestic large eye lamb racks 2 cups olive oil 4 sprigs rosemary, roughly chopped 6 cloves garlic, peeled, roughly chopped Moroccan Spice Rub, recipe follows 12 pieces baby sunburst squash, tops trimmed 2 tablespoons melted butter 1 tablespoon honey 1 tablespoon Moroccan Spice Rub 1 tablespoon fresh lemon juice 1 teaspoon lemon oil 20 asparagus, peeled up to the tips 1 bunch chives, blanched for 5 seconds, shocked in ice water Butter 2 cups vegetable stock 1 teaspoon olive oil 1 teaspoon lemon zest 1 teaspoon salt 1 teaspoon Moroccan Spice Rub 2 cups Moroccan couscous 2 cups veal stock 1/2 cup port 1/2 cup merlot 2 bay leaves 6 sprigs fresh thyme 8 whole black peppercorns 2 teaspoons coriander seeds 2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon cardamom Instructions: For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare. For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft. For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through. For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes. For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois. Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce. For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 7071,"Sesame Chicken 3 boneless, skinless chicken breast halves, nearly thawed 2 tablespoons soy sauce 2 tablespoons orange marmalade 1 tablespoon sweet rice cooking wine (aji mirin), or white wine 1/2 teaspoon crushed red pepper flakes 1/2 cup flour 2 tablespoons sesame seeds 3 tablespoons butter, melted Rice, for serving Instructions: Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator. In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 7072,"Labneh Grilled Cheese Olive oil, for the skillet 4 thick slices seedy wheat bread
2 ounces shaved white Cheddar
2 ounces shaved Parmesan
1/4 cup labneh
Za'atar, for sprinkling Sumac, for sprinkling Tomato soup, for serving, optional Instructions: Heat a thin layer of olive oil in a large skillet over medium heat. Toast the bread slices on one side until lightly browned, 1 to 2 minutes, then flip them over. Top 2 slices with the Cheddar and Parmesan. Spread the other 2 slices with the labneh and sprinkle with a pinch of za'atar and sumac. Carefully sandwich each Cheddar/Parmesan slice with a labneh slice, cover with a lid and cook until the bottom is toasted, about 1 1/2 minutes. Flip, cover and cook until the other side is toasted and the Parmesan and Cheddar are melted, another 1 1/2 minutes. Transfer to a plate, cut diagonally and serve with tomato soup if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7073,"Polar Espresso 1 shot espresso, cooled 1 shot white chocolate liqueur 1/2 shot peppermint schnapps 1 shot half-and-half Whipped cream Cocoa powder Instructions: In a cocktail shaker filled with ice combine all ingredients except whipped cream and cocoa powder. Shake and pour into martini glass. Garnish with whipped cream and dust with cocoa powder. ","[Prosecco, Moscato, Sparkling Shiraz]" 7074,"Second Time Around Corned Beef Hash 1/4 cup vegetable oil 1 onion, finely chopped 3/4 cup finely diced red bell pepper 2 cups diced peeled parboiled potatoes 2 cloves garlic, minced 2 1/2 cups shredded cooked corned beef 1 cup tomato juice or beef broth Worcestershire and Tabasco sauce to taste Salt and freshly ground black pepper Instructions: Heat oil in a large skillet. When hot add onions and saute them for about 10 minutes or until golden. Stir in peppers and cook for about 5 minutes or until tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate and press the mixture down in the skillet. Let this cook, over medium heat for 5 minutes. Season to taste with salt and pepper. Add Worcestershire and Tabasco and stir to thoroughly incorporate. Press mixture down flat in skillet and cook for another 10 minutes to develop a crust. Place a plate, upside down on top of hash. Holding the plate in place with one hand, protected by a pot holder, flip the skillet over to release the hash from the skillet onto the plate. If some of it sticks to the skillet, don't be too concerned; just scrape it free. Add a bit more fat to the pan if necessary and slide the hash back into the skillet with the crust side up. Moisten with tomato juice or broth and press hash own in skillet again. Cook for another 10 minutes to develop a crust on the other side. Cut into pie shaped wedges and top with chili sauce. Serve with a green salad on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 7075,"Sichuan Steak au Poivre with Scallion Mashed Potatoes 1 1/2 pounds Yukon gold potatoes, about 5 potatoes 2 large cloves garlic
Salt
1 cup half-n-half or whole milk
3 tablespoons butter
1 bunch scallions, 5 to 6
White pepper
About 2 teaspoons Sichuan peppercorns 1 tablespoon black peppercorns
4 steaks (6 to 7 ounces) beef tenderloin filet, each about 1 1/4 inches thick Kosher salt
2 shallots
1 inch ginger root
2 cloves garlic
EVOO 3 tablespoons butter
About 1/4 cup Shaoxing Chinese sherry or 2 tablespoons cognac or brandy
1 cup beef bone broth or stock
1/4 to 1/3 cup creme fraiche
Upland cress or watercress, to serve
Instructions: Gather your ingredients. For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer. Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens. For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes. Heat a large cast-iron skillet over medium-high heat. Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root. To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce. Add hot milk and scallions to potatoes and season with salt and white pepper to taste. Place steaks on plates, top with sauce and cress and scallion potatoes alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7076,"Lemon and Oregano Pounded Chicken 2 teaspoons lemon zest plus 1 tablespoon lemon juice 2 teaspoons chopped fresh oregano
Kosher salt
2 tablespoons olive oil Four 6-ounce boneless, skinless chicken breasts
Instructions: In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours. Remove the chicken from the refrigerator 15 minutes before cooking. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 7077,"Guacamole That Rocks 1/2 teaspoon salt Ground black pepper 3 ripe avocados, pitted, peeled and mashed 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained 3/4 cup chopped onion 1 teaspoon lemon or lime juice Tortilla chips, optional Instructions:

1. Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste.
2. Serve with tortilla chips, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7078,"Online Round 2 Recipe - Creamy Mexican Dip with Spiced Chips Reserved 1 cup onion and pepper mixture from Spicy Fajita Soup Reserved 1 cup sour cream from Braised Beef Tacos 1/2 cup cream cheese, softened 1 teaspoon chopped garlic 1 teaspoon adobo sauce reserved from Spicy Fajita Soup Kosher salt and freshly ground black pepper Reserved spiced chips from Spicy Fajita Soup Instructions: Chop the reserved onion and pepper mixture and put into a bowl. Stir in the sour cream, cream cheese, garlic, adobo sauce, and season with salt and pepper, to taste. Serve with the reserved spiced chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 7079,"Red-Hot Chili 6 slices maple-cured bacon 4 cloves garlic, smashed 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 2 red onions, diced 1 reconstituted chipotle pepper, diced 1 jalapeno pepper, minced 1 poblano pepper, diced Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands 3 tablespoons espresso (1 shot) 1 tablespoon pure maple syrup 1/2 teaspoon dried Greek oregano Freshly cracked pepper 2 cups cooked black beans, drained 2 cups cooked red kidney beans, drained 1/4 cup fresh cilantro leaves, minced 1 cup sour cream 2 scallions, sliced Instructions: In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
   Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
   Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 7080,"Sugar and Spice Doughnuts 3 1/3 cups all-purpose flour, plus extra for rolling 2 teaspoons baking powder 1/2 teaspoon fine salt 1 1/2 cups sugar 1 tablespoon plus 1/2 teaspoon apple pie spice or ground cinnamon 2 large eggs, at room temperature 3 tablespoons vegetable shortening or unsalted butter, melted and cooled slightly 1/2 teaspoon finely grated lemon zest 1/2 cup plus 1 to 2 tablespoons seltzer water Vegetable oil, for frying Instructions: Whisk together the flour, baking powder, salt, 1 cup of the sugar and 1/2 teaspoon of the apple pie spice in a medium bowl until well mixed. Stir the remaining 1/2 cup sugar and 1 tablespoon apple pie spice together in a shallow dish. Set aside. Whisk together the eggs, melted shortening, lemon zest and 1/2 cup seltzer water in a large bowl until smooth. Stir in the flour mixture. Add the remaining seltzer water, a teaspoon at a time, just until the dough comes together in a soft and shaggy ball. Turn the dough out onto a generously-floured cutting board (it will be a bit sticky). Sprinkle the top with flour and pat out until it is about 3/8-inch thick. Cut out as many circles as possible using a 3-inch round cookie or biscuit cutter, then cut out doughtnut holes from the center of each with a 1-inch round cutter. Reserve the doughnuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness. Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used. Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. Working in batches, fry the doughnuts and holes until golden brown, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain and cool slightly. While still warm, roll in the spiced sugar until well coated. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7081,"Beef -The Bomb- Bourguignon 1 1/2 cups red wine 2 teaspoons salt, divided 2 teaspoons freshly cracked black pepper, plus more for seasoning 2 tablespoons Worcestershire sauce 2 pounds rib-eye steak, cut into 3/4-inch cubes 1/2 pound bacon, diced 3 tablespoons olive oil, if needed 3/4 cup carrots, diced 3/4 cup parsnips, peeled and diced 1 cup pearl onions, frozen 1/4 cup all-purpose flour 2 tablespoons minced garlic 3 cups beef stock 2 teaspoons freshly chopped thyme leaves 1/2 cup freshly chopped Italian parsley leaves 2 teaspoons freshly chopped oregano leaves 3 tablespoons grated Parmesan 1 cup store-bought fried onions Instructions: In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce. Add the rib-eye steak and let marinate for 30 minutes to 1 hour. Cook the bacon in a large saute pan, over medium low heat to slowly render the fat. When crisp, remove to a paper towel lined plate, reserving the fat in the pan. Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides. Remove the meat from the pan, to a plate. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes. Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7082,"Chicken Scoop 2 small russet potatoes, peeled and cubed Kosher salt 2 tablespoons unsalted butter, melted 1/2 cup shredded cheddar cheese 2 tablespoons chopped pickled jalapenos Vegetable oil, for frying 1/2 cup all-purpose flour 1/2 cup finely crushed cornflakes 1 teaspoon chopped fresh thyme 1/8 to 1/4 teaspoon cayenne pepper Kosher salt 2 large eggs 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces 1 cup prepared coleslaw 2 tablespoons chopped fresh cilantro 1/3 cup honey 2 tablespoons hot sauce 6 waffle cones Instructions: Make the mashed potatoes: Place the potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil and cook until the potatoes are very tender, about 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes and transfer to a bowl. Add 1/4 cup of the reserved cooking water and the butter and mash, adding more cooking water if needed. Stir in the cheese and jalapenos; season with salt. Cover to keep warm. Make the chicken: Heat 2 inches of vegetable oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, crushed cornflakes, thyme, cayenne and 1/2 teaspoon salt in a shallow dish; set aside. Whisk the eggs in a shallow bowl. Dip the chicken in the eggs, letting the excess drip off, then dredge in the flour mixture, pressing to coat. Working in batches, fry the chicken until golden brown and crisp, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet to drain; season with salt. Assemble the cones: Toss the coleslaw and cilantro in a bowl. Combine the honey and hot sauce in another bowl. Fill each cone one-third of the way with the mashed potatoes, then add a piece of chicken. Drizzle with the spicy honey and layer with more mashed potatoes and chicken. Top with the coleslaw and drizzle with more spicy honey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7083,"Panela with Chipotle Cream 2 (12-ounce) wedges queso panela, or fresh mozzarella cheese 1 cup Mexican crema, or creme fraiche 1/2 cup sour cream 1 teaspoon lime juice 2 canned chipotle chiles in adobo sauce 2 tablespoons adobo sauce 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon salt Freshly ground black pepper Corn tortilla chips Instructions: Place each cheese wedge on a serving platter. Process the Mexican crema, sour cream, lime juice, chipotle chiles, adobo, and cilantro in a blender until smooth. Season with salt and pepper, to taste. Divide the mixture and pour over the cheese wedges. Serve with corn tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 7084,"Gingerbread Cocktail 1 cup water 1 1/2 cups sugar 1-inch piece fresh ginger, thinly sliced 2 cinnamon sticks 3 whole cloves 1 cup boiling water 2 tablespoons instant espresso powder 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional 4 ounces (1/2 cup) Kahlua Instructions: For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves. For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool. Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 7085,"Stuffed Tomatoes 2 vine-ripened tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Instructions: Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7086,"Pbq Barbeque Goo 1/4 C. peanut butter 1 3/4 C. ketchup 3 tablespoons light brown sugar 3 tablespoons Worcestershire sauce 2 dashes light soy sauce 2 teaspoons dried cilantro Pinch of dried thyme 1 tablespoon garlic powder Crushed red pepper, to taste Salt and pepper to taste 1/4 c. finely chopped pecans Instructions: Who can resist peanut butter? I like to add a little pizzazz to my recipes, especially meat dishes, by adding a dab or two of some good ole peanut butter. For some mouth appeal, I have added to this recipe some chopped pecans. This sauce goes great with chicken and beef dishes! Slightly warm peanut butter in microwave for easy incorporation. Be careful not to burn or scald. In medium mixing bowl, combine all other ingredients. Mix well. Slowly incorporate peanut butter and mix until well blended. Sauce will be slightly thicker than traditional BBQ sauce. Refrigerate leftover sauce in tightly sealed container. ","[Chardonnay, Zinfandel, Merlot, Malbec]" 7087,"Fresh Peach Bellinis 2 ripe peaches, seeded and diced 1 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 1 bottle chilled prosecco sparkling wine Instructions: Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately. ","[Prosecco, Moscato, Cava]" 7088,"Grilled Mushroom Flatbread with Truffled Pecorino 3/4 cup warm water 1 teaspoon sugar One 1/4-ounce package quick rising yeast 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 tablespoon olive oil, plus more for greasing 1/2 cup diced white onions 2 cloves garlic, thinly sliced 2 tablespoons olive oil 2 cups heavy cream 2 cups grated truffled pecorino cheese, or other truffled cheese such as Sottocenare al Tartufo 1 cup finely grated Parmesan 8 ounces oyster mushrooms 6 ounces crimini mushrooms, stems removed 1 tablespoon olive oil Salt and freshly ground black pepper 1/4 cup finely grated Parmesan 3 tablespoons chopped fresh chives Instructions: For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour. For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use. For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms. For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 7089,"Breakfast-for-Dinner Burritos 12 ounces seasoned curly fries 3/4 cup refried beans 3 tablespoons salsa, plus more for serving 1 tablespoon extra-virgin olive oil 4 pieces Canadian bacon, chopped 2 scallions, thinly sliced 1/4 teaspoon ancho cl powder 8 large eggs, lightly beaten Kosher salt and freshly ground pepper 3/4 cup shredded Mexican cheese blend 4 large flour tortillas 1 avocado, sliced Instructions: Preheat the oven to 450? F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa. Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and cl powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy. Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 7090,"Fresh Corn Casserole 3 cups fresh yellow corn, cut from the cob 1 tablespoon flour 1/2 stick butter or margarine, melted 2 tablespoons brown sugar 1 teaspoon garlic salt 1 tablespoon chopped parsley 1 cup milk 2 eggs, beaten 1 small jar (2 ounces) pimentos, chopped Instructions: Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 7091,"Pistachio Poppy Bread 3 tablespoons butter, room temperature, plus extra for loaf pan 2 cups all-purpose flour, plus more for loaf pan 1 3/4 cups whole shelled unsalted pistachios 1/4 cup poppy seeds 2 teaspoons baking powder 1/2 teaspoon salt, plus pinch sea salt 1/2 cup sugar 1 egg 3/4 cup whole milk 1/2 orange, zested Creamed honey, for serving Instructions: Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan Preheat the oven to 350 degrees F. Butter and lightly flour the loaf pan. In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine. Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7092,"Lamb Shank 2 lamb shanks 1/4 cup Greek yogurt 1/4 cup extra-virgin olive oil 1 teaspoon crushed dry lemon 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Middle Eastern 7-spice blend 1 teaspoon salt 1 teaspoon ground pepper 3 cloves garlic, crushed Chopped fresh parsley, for serving Serving suggestion: rice Instructions: Soak the lamb shanks overnight in a mixture of yogurt, olive oil, dried lemon, paprika, garlic powder, onion powder, Middle Eastern 7-spices, salt and pepper and garlic. The next day, preheat the oven to 500 degrees F. Transfer the lamb shanks to a roasting pan with a little bit of water to cover. Cover pan with foil and bake, dropping the oven temperature down to 350 degrees F, 1 1/2 to 2 hours. Garnish with parsley and serve with rice. ","[Syrah, Malbec, Tempranillo, Barolo]" 7093,"Oyster Pie 4 cups oyster crackers 4 cups oysters, drained, but with their liquor strained and reserved Salt and freshly ground black pepper 1/2 cup heavy cream 8 tablespoons unsalted butter 10-inch Pyrex deep-dish pie pan Instructions: Preheat the oven to 400 degrees F. Coarsely crumble the oyster crackers and layer the bottom of the pie pan with 1 cup of them. Top with a layer of oysters, using 1 cup of them. Sprinkle with salt and pepper. Repeat with 3 more layers each of oyster crackers and oysters, remembering to season each oyster layer with salt and pepper. Pour the oyster liquor into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes. Place the pie in the top third of the preheated oven and bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Be careful not to overcook the oysters or they will expel all of the juices. If this happens, you will still have all of the oyster flavor, but not finely textured oysters. Serve immediately. (This pie does not cut into neat wedges; you'll get a looser home-style serving.) ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 7094,"Spaghetti with Quick Pesto Tomato Sauce One 28-ounce can whole peeled San Marzano tomatoes 5 tablespoons unsalted butter 1/2 teaspoon crushed red pepper flakes 2 fresh bay leaves 1 small onion, peeled and cut in half Kosher salt and freshly ground black pepper 2 cloves garlic 1/2 cup nuts (pine nuts or walnuts) 2 cups fresh basil leaves 1/2 cup freshly grated Parmesan 1/2 cup olive oil 1 pound dried spaghetti Instructions: Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves. Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper. Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7095,"Roast Duck in Cherry and Black Peppercorn Sauce 2 tablespoons unsalted butter 2 shallots, minced 1/2 cup dried cherries 2 tablespoons unsulfured molasses 1 teaspoons coarsely ground black pepper 3 cups duck stock or chicken stock 1 tablespoons arrowroot 1/2 cup Madeira wine 1 duck (5 pounds) Sea salt, to taste Freshly ground black pepper, to taste 1 teaspoon sherry wine vinegar Instructions: In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes. Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.) Preheat the oven to 425 degrees. Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear. Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin. Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter. ","[Chardonnay, Pinot Noir, Barolo, Rioja]

" 7096,"Olive Oil Cake: Ladi Tourta 3 large eggs, beaten 2 cups granulated sugar 12 ounces extra-virgin olive oil 10 ounces milk 2 ounces orange liqueur 2 ounces fresh orange juice 3 teaspoons lemon zest 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon kosher salt 4 ounces blanched almonds, finely chopped Powdered sugar, for garnish Instructions: Preheat oven to 350 degrees F. Butter a 10-inch cake pan. In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds. Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 7097,"Watermelon Cosmopolitans 4 cups (3/4-inch) diced red watermelon 6 ounces good vodka, such as Grey Goose 3 ounces Cointreau or Triple Sec liqueur 2 ounces freshly squeezed lime juice (2 limes) 4 large mint sprigs, for garnish Instructions: Place the watermelon in a food mill fitted with the largest disc set over a medium bowl and process. The food mill will separate the seeds and the pulp from the juice; you should have about two cups of juice. Pour into a pitcher and discard the seeds and pulp. Stir in the vodka, Cointreau, and lime juice. Fill a cocktail shaker half-full with ice, pour in the cocktail mixture, and shake it for a full 30 seconds. Pour into chilled martini glasses and garnish each glass with a sprig of mint. Serve ice cold. ","[Prosecco, Sauvignon Blanc, Ros, Moscato]" 7098,"Sauteed Broccoli Rabe 1 bunch broccoli rabe, cleaned and stemmed Kosher salt and freshly ground black pepper 4 ounces premium extra-virgin olive oil 4 ounces sliced garlic 4 ounces chicken stock Instructions: Fill large saucepan with water and bring to a rolling boil. Salt heavily. Add broccoli rabe. Cook for 30 seconds. Remove and plunge in cold ice bath for 10 seconds. Remove and pat dry. Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 7099,"Classic Lo Mein (Noodles) 3 tablespoons (45 ml) oyster sauce 1 teaspoon sesame oil 1 tablespoon (15 ml) soy sauce 1/4 cup (60 ml) chicken stock 1 tablespoon cornstarch 3 tablespoons (45 ml) cooking oil, such as canola or peanut oil 2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger 1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced 3 cups (750 grams) fresh lo mein noodles (see Cook's Note) 1/4 pound (125 grams) baby bok choy, bottoms removed 3 scallions, cut into 1 1/2-inch (4-cm) pieces Instructions: To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve. Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute. Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute. Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7100,"Quickie Quinoa Salad 1 cup quinoa 1/2 English cucumber, seeded and chopped 2 tablespoons roughly chopped fresh cilantro leaves 1/2 cup pine nuts, toasted 2 tablespoons lemon infused olive oil Instructions: Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute. Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork. Set aside to cool. Meanwhile, put the chopped cucumber, cilantro, toasted pine nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the quinoa and toss. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7101,"Turkey ABC Burger 1 package of your favorite ranch dip plus ingredients to prepare it -We used Simply Organic Ranch Dip mix (1/2 cup buttermilk and 1/2 cup mayonnaise) 6 strips thick cut pork bacon 1 pound ground turkey thighs Salt and pepper Olive oil At least 4 slices sharp Cheddar Avocado Lettuce Tomato Red Onion 4 whole-wheat buns Instructions: Make ranch dip mix per package directions. Refrigerate. Cook bacon, as desired, in a saute pan on the stove. Set aside on a paper towel. Fire up the charcoal in chimney starter. Recommeded: Kingsford Charcoal with Mesquite Chips. Mix ground turkey and salt and pepper in a bowl. Form turkey meat into 4 equal size patties. Brush both sides with olive oil. This will prevent them from sticking to the grill. Grill burgers over hot coals for 4 minutes each side. Slice up the cheese, avocado, lettuce, tomato, and red onion. Grill onions if desired. Top burgers with Cheddar. Cook until melted. Toast buns. Assemble as follows: Bottom bun Turkey patty Cheese Bacon (1 strip cut in 1/2) Avocado (3 slices) Lettuce, tomato, onion Ranch dip Top bun ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 7102,"Roasted Chicken Cacciatore 3 tablespoons extra-virgin olive oil 3 tablespoons tomato-vegetable juice, such as V8 1 teaspoon fennel seeds, toasted 1 teaspoon dried oregano 3/4 teaspoon kosher salt 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1 clove garlic, peeled and smashed One 3-pound chicken, cut into 6 pieces 3 cups diced bread 2 tablespoons olive oil, plus more to finish 1 1/2 cups freshly grated Parmesan 1 cup cherry tomatoes, halved 1/2 cup fresh basil leaves, torn 1 tablespoon lemon juice (1 lemon) 1 small bulb fennel, thinly sliced Instructions: For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven. Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes. For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes. Rest the chicken for 10 minutes and reserve all of the juices in the tray. In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7103,"BBQ Canapes 10 slices white bread, crusts removed and each slice cut into 4-triangles 1 stick pepperoni, sliced into 1/4-inch slices 10 ounce block mild yellow Cheddar, sliced into 1/4-inch slices 1 small jar dill pickle chips Neelys Dry Rub seasoning, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Preheat oven to 425 degrees F. Preheat grill pan. Place bread in a single layer on a sheet tray and toast for 5 minutes until crisp and lightly browned. Remove from oven. Place a slice of pepperoni on a toast point. Top with a slice of cheese and a pickle chip. Use a toothpick to hold the stack all together. Dust with dry rub seasoning. Mix ingredients together and store in an airtight container for up to 6 months. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 7104,"Chocolate Pudding 2 large egg yolks 1/2 cup sugar 3 tablespoons cornstarch 3 cups whole milk 5 ounces bittersweet or semisweet chocolate, chopped Pinch of salt 1 tablespoon vanilla extract 1 cup heavy cream 1 tablespoon sugar 1/4 teaspoon ground cinnamon Instructions: Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl. Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours. Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 7105,"Crme Br?le French Toast One 12-ounce loaf brioche bread 1/2 cup pure maple syrup 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 4 large eggs plus 4 yolks 3 cups plus 2 tablespoons A1 protein-free whole milk, such as a2 Milk? Nonstick cooking spray, for the baking sheet 1/2 cup packed light brown sugar 4 tablespoons unsalted butter 1/4 teaspoon ground cinnamon 1/2 cup granulated sugar Instructions: Preheat the oven to 375 degrees F. Cut the brioche into four 2-inch-thick slices and arrange in a single layer in a 9-by-13-inch baking dish. Whisk together the maple syrup, vanilla, salt, whole eggs and yolks and 3 cups of the milk in a medium bowl. Pour the mixture over the bread. Let soak, refrigerated, for 15 minutes. Flip the slices over and let soak, refrigerated, until almost of all the mixture has soaked into the bread, about 15 minutes more.
Line a baking sheet with parchment and spray with cooking spray. Transfer the bread to the prepared baking sheet, letting as much of the milk mixture drip off before transferring as possible. Bake until light golden brown on top and the custard is completely cooked through, about 35 minutes. Transfer to a heatproof serving platter.
Meanwhile, combine the brown sugar, butter and cinnamon in a medium saucepan over medium-high heat and cook, whisking occasionally, until melted and smooth, about 3 minutes. Pour in the remaining 2 tablespoons milk and bring to a simmer. Cook, whisking frequently, until the sugar is dissolved and the sauce is thickened, about 5 minutes. Set aside.
Sprinkle the top of each slice of bread with 2 tablespoons of the granulated sugar. Use a kitchen blowtorch to melt the sugar and caramelize it. Let sit for 5 minutes until hardened. Serve warm with the caramel syrup on the side.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 7106,"Chocolate Mousse Crepes 6 ounces bittersweet chocolate 3 heaping tablespoons sugar 4 yolks 6 tablespoons cream, plus 1 1/2 cups cream, whipped 4 eggs 1 cup plus 1 tablespoon milk 1 teaspoon salt 4 teaspoons sugar 3/4 cup flour 1/4 cup cocoa powder 1 1/2 cups cream 2 ounces butter 1/4 cup sugar Pinch salt 1/4 vanilla bean 2 ounces semisweet chocolate, chopped 2 drops mint extract 1 pint raspberries White chocolate shavings (about 1 cup) Instructions: For the mousse filling, melt the chocolate to 104 to 113 degrees F. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use. For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain. For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through. Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 7107,"Sangria 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. ","[Rioja, Tempranillo, Garnacha]" 7108,"Gravy for Goose Goose stock 1 1/2 pound egglant, sliced 2 tablespoons butter Instructions: For the last 75 minutes of goose cooking, place sliced eggplant underneath the goose. When goose is done, remove the fat from the roasting pan and add the stock to the pan. Stir, over a high heat and reduce the liquid to desired consistency. Strain sauce into a saucepan and stir in butter to enrich. Season with salt and pepper to taste. Suggested wine: Dopff au Moulin Gewurztraminer 1996.; ",[Gewrztraminer] 7109,"\Sea and Be Seen: A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot Ice, for shaker 1 large lime, cut into 4 wedges 8 ounces white rum 2 ounces premium Triple Sec 4 ounces simple syrup, recipe follows 2 ounces fresh squeezed lime juice 1 cup sugar 1 cup water 2 medium eggs 1 (12-ounce) can club soda, chilled 2 cups all-purpose flour Salt and pepper 1 pound rock shrimp, cleaned and deveined Canola oil, for frying Miami Mojo, recipe follows Alligator Pear Salad, recipe follows 1/2 cup olive oil 5 tablespoons garlic, roughly chopped 1 teaspoon ground cumin 1 teaspoon red chili flakes 1/2 cup orange juice 1/4 cup sour orange juice (naranja agria), or lemon juice 1/2 cup chopped fresh cilantro leaves Salt 3 tablespoons butter 1 clove garlic, smashed 2 (8-ounce) spiny lobster tails, cut through the shell crosswise in 1-inch lengths 2 ripe avocados 1 lemon, juiced, plus more for coating avocado 1/2 cup good quality extra-virgin olive oil 2 tablespoons chopped chives Salt and pepper 1/2 cup small diced ripe papaya 1/4 cup mixed micro greens or cilantro sprigs Instructions: Fill a large bar shaker with ice. Add the lime wedges and rum and crush together with a muddler or wooden spoon. Add the Triple Sec, simple syrup, and lime juice and shake well. Strain into shot glasses and serve as part of the trio. In a small saucepan, stir sugar into water. Cook over low heat until the sugar has dissolved, about 5 minutes. Let cool and store in an airtight container in the refrigerator for up to 2 weeks. Fill a heavy Dutch oven a little less than halfway with oil. Heat oil to 360 degrees F. Crack the eggs into a medium bowl. With a whisk, lightly beat the eggs and pour in the cold soda water. Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms. Season the batter with salt and pepper. Pat the shrimp dry with a paper towel. Dip the shrimp into the batter allowing the excess batter to drip off. Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes. Remove to a paper towel lined plate to drain. Serve immediately as part of the trio with the Miami Mojo. In a medium sized saute pan over medium heat, add the olive oil and garlic. Cook until the garlic becomes fragrant and lightly toasted but not brown. Add the cumin, chili flakes, orange and sour orange juice. Bring to a boil and let simmer until the liquid has reduced by half. Add the cilantro and season with salt. Serve warm with the Crispy Rock Shrimp. In medium saute pan, over medium heat, add the butter and the garlic. Add the lobster tail pieces to the pan and cook through, about 6 minutes. Discard the garlic, remove the lobster meat from the shell and roughly chop. With the skin on and starting at 1 end of an avocado, slice each into 8 (1/4-inch) rings. Only slice the rings from the ends of the avocados and dice the flesh near the pit. Remove the skin from the slices and lightly coat with lemon juice to prevent browning. In a mixing bowl, whisk together the olive oil, juice of 1 lemon and chives. Season with salt and pepper. Add the diced avocado, papaya and lobster meat to the olive oil mixture and gently incorporate all the ingredients. On a large plate, fan out the avocado rings and place a generous amount of the lobster salad on top. Garnish with the micro greens or cilantro. Arrange the other 2 components of the trio on plate and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7110,"Toaster Oven Zucchini Pizza Bites 1 medium zucchini, sliced into 1/4 inch-thick rounds (about 2 cups) 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons barbecue sauce
1 slice deli ham (about 1 ounce), cut into 1/2-inch squares
3/4 cup shredded pepper jack cheese
1/3 cup canned pineapple tidbits
2 slices cooked bacon, finely crumbled (about 3 tablespoons)
Instructions: Preheat toaster oven to 450 degrees F. Line the baking tray with foil. Arrange the zucchini slices on the baking tray and toss with the olive oil and salt and pepper to taste. Bake until slightly tender, about 8 minutes.
Remove from the toaster oven. Spoon a thin layer of barbecue sauce over each zucchini slice. Dividing evenly, top with the ham, pepper jack cheese, pineapple and bacon.
Bake until the cheese is melted and the toppings are heated through, 9 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7111,"Celery Dill Soda Spritz 1/2 pound celery, cut into 1/2-inch pieces About 8 sprigs fresh dill
1 1/2 cups water
1 1/2 cups sugar
1 teaspoon lemon juice
Carbonated water, for serving Apple cider vinegar, for serving Gin, optional, for serving Instructions: First, make a celery-dill simple syrup: In a large pot, combine the celery, dill, water, and sugar and bring it to a boil, stirring. Reduce the heat to low and simmer for 5 minutes. Remove it from the heat and allow the celery and dill to steep as it cools for about an hour. Strain out the celery and dill, stir in the lemon juice, and store in the fridge. This will last for about 2 weeks in the refrigerator. To make the soda, fill a glass with ice and then add 1 part celery-dill simple syrup, 4 parts carbonated water, and a splash of apple cider vinegar. Give it a little stir and enjoy. If desired, spike it with gin. ","[Prosecco, Sauvignon Blanc, Ros, Albari?o]" 7112,"Chicken and Dumplings 1 tablespoon extra-virgin olive oil 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
One 20-ounce package peeled and diced butternut squash 4 stalks celery, finely chopped 1 medium onion, finely chopped 2 cups lower-sodium chicken broth 2 sprigs dill plus 2 tablespoons chopped fresh dill 1/2 cup white whole wheat flour 1 teaspoon baking soda 1 tablespoon cold unsalted butter, cut up 1/4 cup lowfat (1-percent) milk 1 cup frozen peas, thawed Instructions: Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.
Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7113,"Magic Bars Vegetable oil cooking spray
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge 3 large eggs, at room temperature 1/2 cup vegetable oil 2 tablespoons instant espresso powder 3/4 cup sweetened shredded coconut 6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon fine sea salt 3/4 cup sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, such as Nestle Toll House 1 1/4 cups chopped walnuts Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic Caramels, unwrapped 1 tablespoon pure vanilla extract Instructions: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray. For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust. For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container. ","[Chardonnay, Pinot Grigio, Merlot, Cabernet Sauvignon]" 7114,"Clementine Crush 1 part Sauza? Signature Blue Silver Tequila 1 part clementine juice 1/2 part lime juice 1/2 part agave nectar Sugar garnish Instructions: Add ingredients to an ice-filled shaker. Shake and strain over ice into glass and serve. Sugarcoated rim optional. ","[Tequila, Cava, Moscato]" 7115,"Easy Sausage Pizza 1 package Johnsonville? Mild Italian Sausage Links or Ground Sausage 1 12-in. pre-baked packaged pizza crust 1 cup pizza sauce 1 1/4 cups shredded mozzarella cheese, divided 1/2 cup green pepper, chopped Instructions: Remove sausage from casing and pinch into dime-sized pieces. Spread sauce over crust; sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with the remaining cheese. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted. More great tips, recipes and coupons at Italianville.com ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 7116,"Brown Butter White Chocolate Blondies 3 sticks (1 1/2 cups) butter, plus additional for greasing the baking pan 3 cups lightly packed light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups white chocolate chips
Instructions: Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan. Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan. Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7117,"Pasteln de Amarillos 3 tablespoons olive oil 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 1 medium onion, diced 1 medium green bell pepper, diced 2 small cloves garlic, minced One 14.5-ounce can diced tomato 1 tablespoon tomato paste 1 teaspoon capers 5 stuffed Spanish olives, chopped, plus 1 tablespoon olive brine 2 teaspoons fresh oregano leaves, minced, optional 1 bunch fresh cilantro, roughly chopped 1 cup vegetable oil 6 very ripe yellow plantains, peeled and cut into long strips (see Cook's Note) 4 large eggs, whisked with a pinch of salt 2 cups shredded mozzarella Instructions: Preheat the oven to 350 degrees F. Rub the inside of a 9-inch square baking dish with 1 tablespoon of the olive oil. Set aside. Heat a large heavy-bottomed skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and sprinkle with 1 teaspoon salt and a few cracks of pepper. Cook, stirring often, until starting to brown, 3 to 5 minutes. Add the onion and bell pepper and cook, stirring often, until the onions are translucent and the peppers are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes, tomato paste, capers, olives and brine, oregano, if using, and almost all of the cilantro (reserve 1 tablespoon for garnish). Bring to a simmer, reduce the heat to low and simmer until the sauce is thickened and reduced slightly, about 10 minutes. Meanwhile, to fry the plantain strips, heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil. Heat until the oil until it reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon. Fry the plantain strips in batches until golden brown, about 2 minutes on each side. Drain the plantain strips on paper towels and add a pinch of salt while they are still warm. Set aside. To assemble the pasteln, first add half of the egg mixture to the bottom of the prepared baking dish. Next, layer a third of the plantain strips to cover the bottom. Evenly spread half of the meat sauce over the layer of plantains. Sprinkle 1 cup of the shredded mozzarella over the meat sauce. Next, add a second layer of fried plantain strips, followed by the remaining meat sauce spread evenly. Finally, top the meat sauce with the remaining plantains strips and pour the remaining egg mixture over the whole dish, using a pastry brush or spoon to spread along evenly. Sprinkle the rest of the shredded mozzarella evenly on top. Top with the reserved 1 tablespoon chopped cilantro plus a few cracks of pepper for garnish. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is completely melted and beginning to brown, another 10 to 15 minutes. Let cool for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 7118,"Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon 3 Jonagold apples, halved and cored 1 pound sugar 16 ounces water 16 ounces raw green apple puree 16 ounces sparkling cider 10 ounces simple syrup 5 ounces golden raisins 6 ounces white grape juice 4 ounces apple juice 2 ounces sugar 1/2 vanilla bean, split and scraped 6 Jonagold apples, peeled, cored and cut into 12 slices 3 1/2 ounces sugar 2 ounces water 1 teaspoon light corn syrup 1 ounce softened butter 14 ounces puff pastry 12 ounces cream cheese 8 ounces fresh goat cheese 4 ounces sugar 1 vanilla bean, split and scraped 12 ounces mascarpone 4 eggs Instructions: Preheat oven to 200 degrees F. To make the apple chips, slice the apples thinly on a mandolin. In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds. Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp. To prepare the apple sorbet, combine all of the ingredients together and strain. Freeze the mixture in an ice cream machine. To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes. Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes. Let sauce cool at least 15 minutes before serving, or store in refrigerator. Preheat oven to 375 degrees F. To make the apple tart tatin, peel, core and slice the apples thinly. Cut the butter into small pieces. In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water. Add corn syrup. Remove the pan from the heat and whisk in the butter until melted and smooth. Pour an equal amount of the sauce into 6 (2-inch) ramekins. Arrange the apple slices over the caramel, filling the ramekins. Roll the puff pastry out, and using a cookie cutter, cut out 6 (2 1/2-inch) circles, and dock the dough using a fork. Drape 1 pastry circle over each mold, and tuck the edges in. Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden. Allow the tarts to cool for at least 1 hour. Preheat oven to 290 degrees F. To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment. Add the mascarpone and eggs, and mix well. Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork. Place in a baking pan with water, and bake for 10 minutes. Rotate the molds and lift the foil to allow the steam to escape. Replace the foil, and bake for 8 minutes more. To serve, reheat the apple tatins, and unmold onto a dessert plate. Unmold the timbale next to the tatins. Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip. Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7119,"Cajun Chicken Alfredo 4 (5-ounce) boneless, skinless chicken breasts 1 cup blackening spice (recommended: Paul Prudhomme's Chicken) 2 tablespoons extra-virgin olive oil 3 tablespoons minced garlic 1 cup roughly chopped marinated sun-dried tomatoes 1/4 cup white wine 3 cups heavy cream 3/4 cup grated Parmesan 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 pound cooked fettuccine 1/2 cup sliced scallions Instructions: Preheat the oven to 350 degrees F. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7120,"Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc 4 shallots, finely diced 2 lemons, juiced 4 cups white wine, preferably Muscadet 4 fresh thyme sprigs 6 peppercorns 2 bay leaves 8 ounces roasted garlic 4 ounces heavy cream 32 ounces butter, cubed and cold Kosher salt and freshly ground black pepper Honey, optional 1/2 cup canola oil 24 ounces mixed mushrooms 4 tablespoons minced garlic 4 tablespoons minced shallots 4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil) Kosher salt and freshly ground black pepper 12 jumbo sea scallops 1 cup canola oil, divided 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve. Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops. Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7121,"Hurricanes by the Pitcher 5 large lemons 1 1/2 cups sugar
1 orange, sliced 1/4 inch thick, plus more for garnish 1 lime, halved lengthwise and sliced 1/4 inch thick, plus more for garnish 1 1/2 cups pulp-free orange juice 1 cup coconut water
1 cup dark rum
1 cup light rum
3/4 cup grenadine
3/4 cup pineapple juice
Maraschino cherries, for garnish Instructions: Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter. Juice the lemons; you should have 1 1/4 cups of juice. Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved. Remove from heat and let cool. Discard the lemon peel. Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends). Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins. Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup. (The remaining syrup can be refrigerated in a covered container for up to 1 week.) Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers. Fill 8 glasses with ice. Pour the hurricanes over the ice and rest a fruit skewer on each glass. Serve with tall bendy straws. ","[Rum, C?tes du Rh?ne, Moscato, Sauvignon Blanc]

" 7122,"Linzer Star Sandwich Cookies 2 1/2 sticks lightly salted butter, plus more for greasing the baking sheet 3/4 cup granulated sugar 2 1/3 cups all-purpose flour, plus more flour for rolling the cookies 1/2 cup slivered almonds, ground 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar, for dusting cookies, optional
Instructions: For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough \sandwiches.\ Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
Preheat the oven to 350 degrees F.
Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7123,"Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce 6 cups water 1 container apple juice concentrate, thawed 1/2 cup kosher salt 1/2 cup brown sugar 1 Spanish onion, peeled and quartered 10 black peppercorns 10 mustard seeds 8 sprigs fresh thyme 2 bay leaves 1 (3 to 4-pound) center cut rack of pork, Frenched and fat removed 2 tablespoons olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 cups whiskey (recommended: Jack Daniels) 5 cups homemade chicken stock 2 tablespoons cold unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish Apple-Ginger Chutney, recipe follows 1 tablespoon olive oil 1/4 medium Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 tablespoons finely chopped fresh ginger 1 cup fresh orange juice 3 tablespoons light brown sugar 1 tablespoon honey 5 large Granny Smith apples, peeled, cored and thinly sliced 1 teaspoon ground allspice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
Preheat the oven to 425 degrees F.
Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes. Remove from the oven and let rest, loosely tented with foil, for 10 minutes.
While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced. Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper, and stir in the parsley.
Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney. Garnish with parsley sprig. Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 7124,"Country Pate 1 pound plus 1-ounce lean veal or chicken 8 ounces lean pork 14 ounces fatback 2 teaspoons salt 1 teaspoon white pepper 1/2 cup applejack, calvados, or brandy 1 tablespoon vegetable oil 4 ounces chicken livers, trimmed 1 tablespoon pureed garlic 1/4 cup brandy 2 1/2 bay leaves 1 slice day-old white bread, crusts removed 2 teaspoons ground allspice 1/2 teaspoon freshly grated nutmeg 3 small eggs 1/2 pound bacon, sliced 1/4 pound baked ham 1/4 pound pickled tongue 4 bay leaves for garnish 5 garlic cloves, peeled Instructions: Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3. After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.) Preheat oven to 325 degrees F. Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.) Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool. Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice. To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7125,"Roasted Tomato-Bread Soup 1 pound vine-ripened tomatoes, quartered and seeded 3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper 1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish 1 (28-ounce) can crushed tomatoes (recommended: San Marzano) 1 1/2 cups water 1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups) Instructions: Preheat the oven to 400 degrees F. Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes. Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes. Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7126,"Baja Fish Tacos 1 cup mayonnaise 1/4 cup milk 4 tablespoons lemon juice 1 teaspoon garlic salt Oil 2 packages Tempura Batter Mix 1 can beer 1 teaspoon salt 1 teaspoon garlic powder 24 ounces boneless cod, cut into 2-inch pieces 6 corn tortillas 2 cups shredded cabbage 2 limes Instructions: For the sauce: Mix all ingredients together and set aside. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F. Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency. Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through. Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7127,"Brown Sugared Carrots 2 tablespoons extra-virgin olive oil 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish Kosher salt and freshly ground black pepper 2 tablespoons dark brown sugar 1 tablespoon molasses 1/2 to 1 cup water 2 tablespoons butter 1 sprig rosemary Instructions: In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings. After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to \rest\ a little before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 7128,"Rice and Beans, Spanish Style 1 red bell pepper EVOO, for drizzling 12 ounces Spanish chorizo, diced into bite-size pieces 2 tablespoons butter 1/2 cup broken spaghetti 1 cup long-grain rice 1 healthy pinch saffron (about 24 threads) 1 quart chicken stock Kosher salt 4 cloves garlic, sliced 1 to 2 red Fresno cl peppers, sliced 1 large onion, chopped 2 tablespoons tomato paste 1/4 cup dry sherry or 1/2 cup white wine One 15-ounce can white beans or chickpeas, drained 1 small bundle black or Tuscan kale, stripped and chopped or shredded Freshly grated nutmeg Instructions: Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
Serve the rice in shallow bowls and top with the sausage and beans. ","[Rioja, Tempranillo, Garnacha, Barbera]" 7129,"Creamed Spinach Kosher salt and freshly ground black pepper 2 pounds spinach, trimmed 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk, warmed Pinch of cayenne pepper Pinch of ground cloves Pinch of freshly grated nutmeg Instructions: Bring a large pot of salted water to a boil. Fill a medium bowl with ice water and add a generous pinch of salt. Add the spinach to the pot and cook until tender but still bright green, 3 to 4 minutes. Drain well, then transfer to the bowl of ice water until cool. Drain well again, transfer to a clean dish towel and squeeze out any excess water. Finely chop and set aside.
Melt 1 tablespoon of the butter in a medium saucepot over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Gradually whisk in 1 1/2 cups of the milk. Continue to cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes. Stir in the spinach, cayenne, cloves, nutmeg, the remaining 1 tablespoon butter, 3/4 teaspoon salt and a few grinds of pepper until combined. Cook until heated through, adding the remaining 1/2 cup milk if the sauce is too thick. Adjust the seasoning with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7130,"Accordion Potatoes 1 clove garlic 4 tablespoons (1/2 stick) unsalted butter
2 large russet potatoes,
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 1/2 cups grated Cheddar 1/4 cup sour cream
2 slices cooked bacon, finely chopped
2 chives, sliced
Instructions: Preheat the oven to 425 degrees F. Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat. Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper. Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7131,"Cheesesteak Soup 5 tablespoons extra-virgin olive oil 1 small onion, chopped 1 carrot, chopped 1/4 teaspoon celery seeds 2 cloves garlic, chopped 1/3 cup plus 2 tablespoons all-purpose flour 2 teaspoons Worcestershire sauce 1/2 teaspoon hot sauce 6 cups low-sodium chicken broth 2 soft hoagie rolls, cut into 1/2-inch cubes Kosher salt and freshly ground pepper 8 ounces cheddar cheese, shredded 8 ounces provolone cheese, shredded 1 pound shaved beef steak or roast beef 1/4 cup jarred sliced pepperoncini 2 tablespoons chopped fresh parsley, plus more for topping Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes. Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside. Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7132,"Hot Voodoo Veal Chops with Charred Eggplant and Hot Pepper Onions 2 (12-ounce) veal chops 1 bottle Batch 31 Sauce or any chili sauce 1 large eggplant, cut in half 1 shallot, minced 1 lemon, juiced 1 bunch parsley Salt and pepper Canola oil 2 cups flour 2 tablespoons ground ancho chili 2 cups whole milk 2 tablespoons hot pepper sauce 1 Spanish onion, sliced paper- thin Instructions: Marinate veal chop in chili sauce overnight. Start eggplant by salting and pressing each half in a colander to remove excess water. Grill each half, skin side down, for 15 minutes over medium heat until skin is crisp and flesh is soft enough to pierce with a fork. Cool completely. In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky. Season with salt and pepper; hold at room temperature until serving time. Grill the veal chops over medium heat of grill, turning once, until medium rare. Meanwhile, heat canola oil in frying pan. In a small bowl combine flour, chili, salt and pepper; set aside. In second bowl combine milk and Tabasco; set aside. Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil. Fry until golden brown. Carefully remove and drain on paper towel; keep warm until serving time. Garnish each veal chop with eggplant puree and onion rings. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 7133,"Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts 2 to 3 tablespoons butter 2 medium Spanish onions, sliced 2 to 3 garlic cloves, minced 1 bottle Sakonnet Fume Vidal wine 5 to 6 celery roots, peeled and quartered 5 to 6 medium size Yukon gold potatoes, peeled and quartered Chicken broth or water, to cover 1 1/4 cups heavy cream Salt and white pepper Lemon juice, to taste 1 celery root, peeled and diced 2 medium size Yukon gold potatoes, peeled and diced 2 to 3 tablespoons vegetable oil 2 pounds medium size, dry packed sea scallops 3 to 4 Bartlett pears, peeled and diced 2 pounds chestnuts, roasted and coarsely crushed Pinch nutmeg 1 pound feta cheese or blue cheese, crumbled Crunchy bread or toast, accompaniment Instructions: In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste. Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside. Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup. Add the scallops into the soup and keep warm over low heat. Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside. Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7134,"Buffalo Sauteed Romaine 3 tablespoons unsalted butter 1 head of romaine, chopped 1 to 3 tablespoons hot sauce, such as Frank's Kosher salt and freshly ground black pepper 2 tablespoons prepared fried onions, such as French's Instructions: Melt the butter in a large heavy skillet over medium heat until it begins to brown and is fragrant, about 2 minutes. Add the romaine in batches and cook, turning with tongs and adding more as it cooks down, until wilted, about 3 minutes. Stir in hot sauce and season with salt and a few grinds of pepper. Garnish with the prepared fried onions. ","[Cabernet Sauvignon, Malbec, Zinfandel]" 7135,"Spinach and Lychee Salad 1/3 cup Asian Vinaigrette (recommended: Newman's Own) 2 tablespoons syrup from canned lychees 1 scallion, finely chopped 1/2 teaspoon red pepper flakes 1 teaspoon sesame seeds 1 (9-ounce) package baby spinach (recommended: Fresh Express) 1 (8-ounce) can sliced water chestnuts, drained and liquid reserved (recommended: La Choy) 1/2 (20-ounce) can lychees in syrup, juice reserved (recommended: Golden Star) 1/4 cup real bacon crumbles 2 large hard-boiled eggs, peeled and quartered Instructions: In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside. Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7136,"25-Minute Flank Steak with Charred Vidalia Onion Salad 2 medium Vidalia onions or other sweet onions (about 1 pound) 2 tablespoons toasted sesame oil Kosher salt and freshly ground black pepper 1 tablespoon fish sauce 4 medium radishes, very thinly sliced (use a mandoline if you have one) 1 large bunch watercress, rinsed and dried 1/2 cup fresh cilantro leaves 1 pound flank steak Instructions: Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke. While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Add the onions to the skillet and cook, undisturbed, until they char slightly, about 2 minutes. Stir occasionally with a wooden spoon until they are further charred and slightly softened but still crunchy, 3 to 4 minutes more. Transfer to a plate. Stir together the remaining 1 tablespoon oil and the fish sauce in the medium bowl that the onions were in. Add the radishes, watercress, cilantro and cooked onions and toss until well coated. Allow the mixture to sit at least 5 minutes, so the juices from the onion combine with the dressing. Wipe out the skillet the onions cooked in and return it to medium-high heat. Sprinkle the steak with 3/4 teaspoon salt and a few grinds of pepper and put it into the hot skillet. Cook until well browned on one the bottom, 4 to 5 minutes; flip and cook until medium rare, 4 to 5 minutes more. Transfer to a cutting board and allow the steak to rest for a few minutes, then slice thinly against the grain. Divide the salad mixture among 4 bowls. Top each bowl with slices of steak. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7137,"Sweet Potater Tots 1 1/2 pounds medium sweet potatoes (about 3 potatoes), pricked with a fork Cooking spray 4 cups finely crushed sweet potato chips 1/4 cup grated onion 2 tablespoons unsalted butter, at room temperature 1 large egg Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons Sriracha (Asian cl sauce) Instructions: Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1 1/2 cups crushed chips, the onion, butter and egg. Add 1/2 teaspoon salt, and pepper to taste; stir until combined.
Spread the remaining 2 1/2 cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.
Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7138,"Apple Bread Pudding (Capirotada) 8 tablespoons (1 stick) unsalted butter 1/2 loaf French bread or baguette, with crust, cut into small cubes 1 pound brown sugar 1 1/2 cups water 1 1/2 teaspoons ground cinnamon 2 large Granny Smith apples, peeled, cored and chopped 1 cup walnuts, chopped 1/2 pound cream cheese, chilled and chopped Crema or heavy cream for garnish Instructions: Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan. Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F. Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside. In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 7139,"The Big Game S'mores 6 ounces heavy cream 8 ounces bittersweet chocolate, chopped 1 cup peanut butter 1/2 cup marshmallow fluff 2 cups rice crispy cereal 8 graham crackers 8 marshmallows Instructions: Heat cream to a boil, pour over chopped chocolate and stir until combined and chocolate is melted. Pour onto plastic lined sheet pan, place in fridge until set, approximately 1 hour. Combine peanut butter, fluff and rice crispy cereal. Press into plastic lined sheet pan. Cut into 2-inch squares. Preheat grill over medium-high heat. Break graham crackers in half, place 1 square of peanut butter crispy on 1 side. Cut the chocolate into 2-inch squares and place 1 square on another graham cracker. Place marshmallows onto skewers and roast on grill. Place on top of peanut butter crispy. Place chocolate graham on top and enjoy. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 7140,"Short Rib Grilled Cheese with Pickled Red Onions and Crema 2 pounds boneless short ribs, cut into 1-inch cubes 2 cups soy sauce
1 cup mirin
1/2 cup garlic powder
3 cloves garlic, crushed
2 sprigs fresh thyme
3 cups white vinegar 1/4 cup salt
1/4 cup sugar
5 red onions, sliced 1/3-inch-thick
4 cups sour cream 1/4 cup lemon juice
1/4 cup lime juice
1/4 cup mirin
1/4 cup rice vinegar
16 slices sourdough bread 2 ounces sliced mozzarella 2 ounces shredded Cheddar Oil, for grilling sandwiches Instructions: For the short ribs: Stir short ribs, soy sauce, mirin, garlic powder, garlic, thyme and 4 cups cold water together in a pot over high heat and bring to a boil. Turn down to a simmer and cover. Cook until the meat is very tender, about 4 hours. Strain the short ribs from the liquid and put the meat in a mixing bowl. Before it cools, grab tongs and shred it. Return the meat to the liquid. For the pickled red onions: Meanwhile, combine vinegar, salt, sugar and 3 cups water in a pot over high heat. Put onions in a heat-safe container. Once the pickling liquid comes to a rolling boil, turn off the heat and pour it over the onions. Make sure you use a container that will cover the red onions completely with the liquid; weigh down the onions with a plate if necessary. Let it sit at room temp so the color bleeds out from the red onions, about 30 minutes. Refrigerate. (Pickled onions can be used as soon as they are cold, but they are best after at least 3 days.) For the purgatory crema: Combine sour cream, lemon and lime juices, mirin and vinegar in a mixing bowl and whisk thoroughly until smooth. For the grilled cheese: Preheat a toaster oven or regular oven to 350 degrees F. Spread purgatory crema on both sides of the slices of bread, then put down mozzarella on one side and Cheddar on the other. Bake until the cheese melts. Meanwhile, heat a saute pan over medium-high heat. Add the short rib and some pickled red onions to the bread and sandwich them together. Add a bit of oil to the pan, then put the sandwich in the pan. Grill until crispy golden brown on both sides. Repeat with remaining ingredients. ","[Chardonnay, Pinot Noir, GSM Blend, Tempranillo]" 7141,"Sour Cream Coffee Cake with Peach Preserves and Lemon Glaze 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup peach preserves 3/4 cup confectioners' sugar 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest Instructions: For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7142,"Tempura Fried Squash Blossoms with Tomato Sauce 1/4 cup rice flour 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup cornstarch 1 tablespoon salt 1 teaspoon cayenne 3 cups soda water 1 (8-ounce) log mild goat cheese, softened 5 sprigs thyme, leaves removed and chopped 2 tablespoons chopped chervil 2 tablespoons chopped chives 1 teaspoon chopped rosemary leaves Salt Freshly ground black pepper 1 to 2 tablespoons extra-virgin olive oil 16 squash blossoms Tomato Sauce, recipe follows Fried Basil Leaves, recipe follows 3 tablespoons extra-virgin olive oil, plus 2 tablespoons 1/4 cup finely chopped onion 1 tablespoon chopped garlic Pinch chili flakes 2 cups peeled, seeded, and diced tomatoes Salt and pepper 1 teaspoon sugar 4 thyme sprigs, leaves removed and chopped 4 basil leaves, chiffonade Vegetable oil or peanut oil 8 basil leaves Instructions: Tempura Batter: Sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use. Goat Cheese Filling: Combine all of the ingredients and mix well. Shape the mixture into 1 tablespoon balls. Make sure the squash blossoms are well cleaned. Open the flowers and insert 1 goat cheese ball in each flower. Gently press the filling into the base of the flower. Cover with the petals and pinch the top to seal. Refrigerate for 30 minutes. Preheat a fryer or a deep pot halfway filled with peanut oil to 375 degrees F. Hold the squash blossoms by the stem. Dip each into the tempura batter, making sure to coat completely. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown, about 1 to 2 minutes, turning often to brown evenly. Remove to a paper towel lined plate. Place some of the Tomato Sauce on the bottom of a plate. Top with 2 squash blossoms and garnish with Fried Basil leaves. Heat a large saute pan over medium-high heat. When the pan is hot, add 3 tablespoons of the olive oil and heat. Add the onion, garlic, and chili flakes and cook for 1 minute. Add the tomatoes and season with salt and pepper. Add the sugar and stir to combine. Lower the heat and cook until the tomatoes start to disintegrate and mixture is of sauce consistency, about 15 minutes. Add the thyme, basil, and remaining olive oil and mix well. Heat about 1/2-inch of the oil in a steep-sided saute pan to 350 degrees F. Or heat a deep fryer to 350 degrees F. Pat the basil leaves dry to remove any surface water. Carefully drop the basil leaves in the hot oil. The oil will spit and splatter as the moisture in the leaves fries. Fry for 10 seconds or just until the leaves start to become translucent. Remove with a slotted spoon to a paper towel lined plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7143,"Linguine al Pesto (Linguine with Pesto Sauce and Potato) 1 pound fresh or dried linguine 1 boiling potato, peeled and cubed 1 cup pesto (see below) 3 tablespoons unsalted butter 1 cup grated Parmesan cheese, for serving Freshly ground black pepper, for serving 2 cloves garlic 3/4 cups pine nuts Salt Leaves fromo 1 bunch basil, about 1/4 pound, well washed and dried 1/2 cup extra virgin olive oil 1 cup grated Parmesan cheese 1/2 cup grated hard pecorino cheese Instructions: When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper. If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt. ","[Chardonnay, Vermentino, Gavi, Barbera]" 7144,"Spiced Pecans 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon dried ground orange peel 1 pound pecan halves 4 tablespoons unsalted butter 1/4 cup packed light brown sugar 2 tablespoons packed dark brown sugar 2 tablespoons water Instructions: Line a half sheet pan with parchment paper and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes. Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7145,"Pan-Roasted Chicken with Port and Whole-Grain Mustard 3 tablespoons olive oil 1 whole frying chicken, 3 to 4 pounds, butterflied 1/2 cup port wine 1/2 cup chicken stock or 2 tablespoons BBQ sauce 1/3 cup heavy cream 1 tablespoon Dijon mustard 1 tablespoon Meaux (whole grain) mustard Salt and freshly ground black pepper 2 tablespoons finely chopped parsley leaves 2 tablespoons finely chopped tarragon leaves Instructions: Preheat oven to 400 degrees F. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up. Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm. Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7146,"Jerk Plantain Seared Triple Tail, Chocolate Calypso Beans, Red Guava and Carambola Salad 2 pounds calypso beans 2 cups medium-diced onion
2 poblano peppers, medium dice
10 cloves garlic, chopped
4 tablespoons olive oil
1 tablespoon cumin
1/2 tablespoon crushed red peppers
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3 quarts chicken stock
Two 12-ounce bottles brown ale beer, such as Cigar City Maduro
2 melting discs Mexican chocolate, such as Taza (about 2.7 ounces each)
Salt 1/4 cup plus 1 tablespoon brown sugar 1 1/2 tablespoons soy sauce
1 tablespoon ground allspice, toasted
3/4 tablespoon dark rum
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
4 cloves garlic
1 1/2 bunches green onion, chopped
1/2 habanero pepper, seeded and deveined
4 green plantains 1 fresh lime, juiced
Salt Four 6-ounce portions fresh fish, such as triple tail, snapper or grouper 1 to 2 tablespoons clarified butter
2 large shallots, thinly sliced on a mandoline 1 cup peeled and julienned jicama
1 cup sugar
1 cup white vinegar
2 red guavas, peeled, quartered and julienned 1 carambola (starfruit), discolored edges removed, julienned
2 tablespoons chopped fresh cilantro
1 tablespoon key lime juice
2 teaspoons olive oil
Salt
Instructions: For the chocolate calypso beans: Rinse the beans. Rehydrate the beans by soaking them overnight. Drain and rinse. In a large stockpot, saute the onion, poblano peppers and garlic in the olive oil until translucent; do not let the garlic brown. Heat the cumin, crushed red peppers, allspice and cinnamon in a small dry saute pan until toasted. To the sauteed onion mixture, add the beans, toasted spices, chicken stock and brown ale. Raise the heat to high, bring to a boil and then reduce to a simmer. Add the chocolate and simmer, stirring often, until the beans are tender, about 2 hours. When beans are tender, season with salt. Taste and adjust seasonings. For the wet jerk rub: Blend the brown sugar, soy sauce, allspice, rum, thyme, cinnamon, nutmeg, garlic, green onion and habanero together in blender until smooth. Set aside. For the crusted fish: Preheat the oven to 400 degrees F. Peel and grate the plantains on box grater. Combine the plantains, lime juice, 4 tablespoons of the wet jerk rub and some salt in a bowl and mix to create the crust. Season the fish with salt and top each piece with a layer of the jerk plantain crust. Heat the clarified butter in a large oven-proof saute pan over medium-high heat. Sear the fish crust-side down until the crust is caramelized, about 30 seconds, being careful not to burn. Flip the fish and transfer the pan to the oven. Bake until cooked through, about 7 minutes, depending on the thickness of the fish. Do not overcook! For the pickled shallots and jicama: Place the shallots and jicama in a heat-proof bowl. In a medium saucepan, combine the sugar, vinegar and 1/2 cup water and bring to a boil. Pour over the shallots and jicama and let cool at room temperature. Set aside. For the guava and carambola salad: Combine the guavas, carambola, cilantro, lime juice, olive oil and the pickled shallot and jicama mixture and season with salt to taste. To serve: Top the chocolate calypso beans with the jerk plantain encrusted fish. Top with a portion of the salad mixture that will compliment size of fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7147,"Stuffed Pork Shoulder \a lo caja china
1 (8-pound) pork shoulder, bone-in 2 sour oranges, juiced 4 cloves garlic, chopped 6 bay leaves 2 tablespoons salt 2 tablespoons pepper 1/2 pound ham, thinly sliced 8 slices bacon 1 cup prunes 1 cup guava shells 2 cups brown sugar 1 bottle Malta, divided Fried Green Plantains, recipe follows White Rice, recipe follows Black Beans, recipe follows Oil, for frying 4 ripe plantains, peeled Salt 1 recipe Garlic Mojo, recipe follows 8 garlic cloves 1 teaspoon salt 1/2 cup sour orange juice or 1/4 cup sweet orange juice plus 1/8 cup fresh lime or lemon juice 9 tablespoons oil 6 cloves garlic, chopped 9 cups water 3 tablespoons salt 3 pounds rice, washed 2 pounds black beans 20 cups water 1 cup plus 4 tablespoons olive oil, divided 1 large onion, chopped 8 garlic cloves, mashed or chopped 1 green bell pepper, chopped 8 teaspoons salt 1 teaspoon pepper, optional 1 teaspoon dried oregano 2 bay leaves 4 tablespoons sugar 1 cup dry red wine 4 tablespoons vinegar Instructions: Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven to 325 degrees F.
Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans. Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Prep Time: 30 minutes Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer. Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 35 minutes Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
Yield: about 20 servings
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Inactive Prep Time: 12 hours ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 7148,"Winter Lettuce Salad with Roasted Beets and Shallot Sherry Vinaigrette CCCONSP16 medium or 4 large heirloom beets, such as Chiogga, candy, white or Bull's Blood, washed, tops removed, halved if large Salt 1 small head radicchio or Treviso, washed, dried and cut or torn into pieces 1 small to medium head hearty leaf lettuce, such as escarole, green or red leaf, chicory, washed, dried and cut or torn into pieces 2 large seedless oranges 1 shallot, diced 1 teaspoon sugar Pinch salt 1/3 cup olive oil 1/4 cup sherry vinegar Freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Fit the beets snugly into a pie plate or casserole pan and pour in enough water to cover the beets by one-third. Scatter some salt over the top and cover tightly with tin foil. Bake until soft but not falling apart, 30 to 40 minutes, depending on size and density. Check them with a fork for doneness.
Combine the lettuces in a salad bowl. The mix of the bitter radicchio and the heartier escarole is not only physically gorgeous, but it tastes great too!
Cut the ends off both oranges, and then cut the peel off in a downward motion all the way around. Save the peels, as you will use the juice in them for the dressing. Thinly slice the oranges and toss into the lettuces.
Let the beets cool before peeling. I like to cut them into quarters, and then slices from there because I like the look, but any reasonable bite-size slice works. Toss them into the salad.
For the shallot sherry dressing: Put the shallots into a container with a tight-fitting lid so you can really shake it for all its worth-hand emulsifying, if you will.
Add the sugar and a good pinch salt, followed by the olive oil, vinegar and any juice that you can squeeze out of the orange peels left over. Cover the container and really shake it so it becomes completely combined and cloudy. Taste for balance; you want it to be balanced between sweet and tart, so if it needs more salt or sugar, feel free to add it.
Dress the salad, toss with (clean!!) hands, grind a couple of grinds of pepper over it and serve. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 7149,"Grilled Salmon with Sun-Dried Tomato Butter (California) 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
Four 6-ounce center-cut salmon fillets
1 stick unsalted butter, at room temperature
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through. For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use. Serve the salmon with a dollop of the sun-dried tomato butter on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7150,"Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger 1/2 cup ponzu 1 tablespoon minced ginger 1/4 cup thin soy sauce 1 teaspoon sesame oil 4 (6-ounce) snapper fillets, skin off 4 cups pea sprouts 1 tablespoon julienned gari (pickled ginger) 3 tablespoons neutral vinaigrette, recipe follows 1 tablespoon toasted sesame seeds Wasabi oil, recipe follows Soy marinated ginger, recipe follows Canola oil Salt and white pepper 1 tablespoon Dijon mustard 1 tablespoon rice wine vinegar 1/2 cup canola oil Salt and black pepper 3/4 cup rice wine vinegar 3/4 cup thin soy sauce 1/4 cup brown sugar 1/4 cup scallion, sliced 1 cup thinly sliced ginger 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil Instructions: For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish. On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook. For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts. Place a small mound in the middle of the plate and top with grilled snapper. Drizzle plate with soy ginger and wasabi oil. Whisk all together. Bring vinegar, soy sauce, brown sugar, and scallions to a boil. Add ginger, bring back to a boil and simmer for 5 to 10 minutes. In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 7151,"Ricotta Gnocchi with Pesto Cream Sauce 1 pound fresh ricotta cheese 1 large egg 1/2 cup grated Parmesan 1/2 cup wheat-bread crumbs or crushed low-carb crackers 1 tablespoon melted butter 1 tablespoon extra-virgin olive oil Flour, for rolling gnocchi 2 cups chopped fresh basil leaves 1/4 cup olive oil 3 tablespoons truffle oil 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper, plus more for serving 1/2 cup heavy cream Instructions: Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour. On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour. While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside. Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 7152,"Beer Battered Fried Fish Tacos 16 ounces light beer, or more as needed 2 tablespoons active dry yeast 2 cups all-purpose flour 1 tablespoon salt
1 pound dried black beans 1 onion, halved leaving root attached, and peeled 1 plum tomato 2 tablespoons ground toasted cumin 1 tablespoon ground toasted coriander Salt
1/4 cup black bean miso 1/4 cup red miso 2 tablespoons hot sauce 1 tablespoon soy sauce 1/2 bunch scallions 2 limes, juiced
1 egg 1 cup canola oil 1 jalapeno 2 tablespoons finely chopped fresh cilantro, plus some whole leaves, for garnish 1 hothouse cucumber, seeds removed, small dice
1 shallot, minced 3 tablespoons (store-bought) sesame soy vinaigrette Salt or lime juice, as needed Rice bran oil, for frying 4 flour tortillas
8 ounces ling cod or similar fish
1 cup all-purpose flour Salt 1 avocado, halved and pitted Fresh cilantro, for garnish Japanese furikake seasoning, for sprinkling
Instructions: For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours. Remove and discard top skin if one forms. Batter is now ready to use. For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer. Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans. Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve. For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated. For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely. Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside. For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F. Warm tortillas over the burners on the stovetop. Set aside. Place fish in the flour and toss to coat. Remove excess flour. Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off. Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom. Fry until golden brown and cooked through, 4 to 5 minutes. Remove from oil and set on a paper towel-lined plate or tray. Season with salt. On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa. Garnish with cilantro leaves and a sprinkle of furikake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7153,"Sunshine Pasta Salad 1 cup mayonnaise 1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta Kosher salt 4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing
Instructions: For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined. For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta. Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7154,"Blueberry and Mascarpone Turnovers 1/2 cup mascarpone cheese, at room temperature 2 tablespoons sugar, plus extra for sprinkling 1/2 teaspoon cornstarch 1 teaspoon lemon juice 1 teaspoon lemon zest 1/3 cup fresh or frozen and thawed blueberries 2 (9-inch) refrigerated pie crusts 1 egg, beaten Vegetable oil, for frying Instructions: Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper. Set aside. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes. While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7155,"Crab Rangoon Deviled Eggs 12 large eggs 1/4 cup mayonnaise
3 tablespoons sour cream 1 tablespoon hot Chinese mustard 1 1/2 teaspoons low-sodium soy sauce 1 1/2 teaspoons fresh lemon juice Kosher salt 1/2 pound lump crabmeat, picked over Fried wonton strips and thinly sliced scallions, for topping Instructions: Put the eggs in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain, then run under cold water to cool slightly. Peel the eggs, halve lengthwise and scoop out the yolks into a food processor. Add the mayonnaise, sour cream, mustard, soy sauce, lemon juice and a pinch of salt to the yolks in the food processor and pulse until smooth. Add the crab and pulse a few times to combine. Season with salt. Transfer the yolk mixture to a piping bag fitted with a wide round tip. Pipe the mixture into the egg white halves. Refrigerate until ready to serve. Top with wonton strips and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7156,"Dentice alla Livornese (Red Snapper Livornese Style) 4 red snapper fillets Flour for dredging 1/3 cup parsley, finely chopped 1 large clove garlic, finely chopped 3 ounces olive oil 1 1/2 cups canned peeled tomatoes 2 ounces white wine Instructions: Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot skillet with oil without cooking completely. Remove the fish. In the same pan saute the parsley and garlic in oil quickly, being careful not to let them burn. Add the tomatoes and white wine and let simmer for 10 minutes. Add the fish and simmer, covered, for another 10 minutes. Do not stir or the fish will fall apart. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 7157,"Arroz con Pollo with Salsa Verde 1 (3-pound) whole chicken, cut into 10 serving pieces 4 tablespoons olive oil, divided Salt and freshly ground black pepper 4 teaspoons ground cumin 1 1/2 tablespoons dried oregano 2 teaspoons sweet paprika 1/2 teaspoon cayenne pepper 2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks 1 Spanish onion, chopped 2 garlic cloves, minced 1 red bell pepper, seeded and chopped 2 bay leaves 2 cups long grain white rice 1 (15-ounce) can diced tomatoes with liquid 3 cups low-sodium chicken broth, warm 1 cup pimento stuffed green olives 1 jalapeno pepper, seeded and minced 1/4 cup fresh cilantro leaves 1/4 cup blanched almonds, toasted 1/2 cup olive oil 1 lime, juiced Instructions: Preheat oven to 350 degrees F. Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving. ","[Chardonnay, Rioja, Tempranillo, Barbera]" 7158,"Mussels Gazpacho 16 to 24 large fresh mussels in shell, debearded and well scrubbed 1/2 cucumber, peeled, seeded and diced small 2 tomatoes, seeds removed and diced small 1 red onion, finely chopped 2 cloves garlic, finely chopped 2 teaspoons tomato paste 2 dashes hot sauce (recommended: Tobasco) 2 teaspoons finely chopped fresh cilantro 1 lime, juiced Salt and freshly ground black pepper 1/2 cup sour cream, as garnish, optioinal Instructions: Fill a saucepot with 1-inch of water. Place mussels in pot, cover, and steam until mussels open, discarding any that do not open. Remove mussels from pan and chill. In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel. Garnish with sour cream, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7159,"Date Nut Spice Bread 2 cups coarsely chopped dates (10 ounces pitted) 1/3 cup orange liqueur (recommended: Cointreau or Triple Sec) 4 tablespoons (1/2 stick) unsalted butter, at room temperature 3/4 cup light brown sugar, lightly packed 1 extra-large egg 1 teaspoon pure vanilla extract 1 tablespoon grated orange zest (2 oranges) 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice (3 oranges) 3/4 cup coarsely chopped pecans (3 ounces) 6 ounces cream cheese, at room temperature 1/3 cup granulated sugar 1 tablespoon grated orange zest Instructions: Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan. Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined. Slice the bread and serve with the orange cream cheese on the side for spreading. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7160,"Fried Mozzarella Nuggets 8 ounces string cheese sticks, room temperature 1/2 cup all-purpose flour Salt and pepper 1 egg, lightly beaten 1/2 cup Italian seasoned bread crumbs Extra-light olive oil, for deep frying Bottled chunky marinara sauce, for dipping Instructions: Cut cheese sticks into thirds. Place flour on a plate and season it with salt and pepper. Put the egg in a small bowl. Place bread crumbs on a plate. Add cheese pieces to flour and toss to coat. Dip in egg, and then roll in bread crumbs. Arrange breaded cheese in a single layer on a tray or baking sheet. Let stand for 15 to 30 minutes. Pour oil into large skillet to a depth of 1-inch, and heat over medium-high heat. When oil is hot, carefully drop cheese pieces in, a few at a time, and fry until golden, about 30 seconds. Remove from oil with a slotted spoon and drain on paper towels. Serve with your favorite chunky marinara sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7161,"Air Fryer Biscuit Egg Sandwiches Nonstick cooking spray, for the molds 4 large eggs
Kosher salt
4 thin slices deli ham
One 16.3-ounce tube refrigerated flaky biscuit dough, such as Pillsbury
Hot sauce, for serving Instructions: Spray 4 silicone baking cups with nonstick spray. Transfer the cups to the basket of a 6-quart air fryer. Whisk together the eggs in a large glass measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Divide the eggs among the baking cups. Insert a piece of ham into each cup, crumpling it to make it fit (some of the ham should stick out above the surface of the eggs). Tear off 4 biscuits from the tube of dough. Place each biscuit in the basket of the air fryer in a single layer. Set the air fryer to 300 degrees F and cook for 10 minutes. The biscuits should be golden brown; transfer to a cutting board.
Gently lift each egg muffin from its mold so you can see if it\u2019s set. If there\u2019s no liquid egg on the bottom, transfer the mold to the cutting board. If there is liquid egg on the bottom, cook for up to 1 minute more.
Slice each biscuit in half crosswise. Remove the egg muffins from the molds and slice in half crosswise. Arrange the two egg halves on each bottom biscuit, drizzle with plenty of hot sauce and sandwich with the top biscuit.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7162,"Mixed Berry Crepes with Mascarpone 2 cups all-purpose flour 1/4 cup sugar 1/4 teaspoon fine salt 2 cups whole milk 1/2 cup water 6 large eggs 8 tablespoons unsalted butter, melted (1 stick) 2 teaspoons pure vanilla extract 1/2 pound (2 cups) strawberries, washed 1/2 pound (2 cups) blackberries, washed 1/3 cup sugar Splash orange liqueur, optional 2 cups fromage blanc 2 cups marscarpone 1/3 cup sugar 2 tablespoons finely grated orange zest (from 2 large oranges) 1/2 cup freshly squeezed orange juice (from 1 large orange) 1 teaspoon pure vanilla extract Instructions: For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes. For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside. For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract. To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook. Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.) To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes. Spoon the macerated berries over the crepes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7163,"Duck Breast with Dried Fruit and Vin Santo 1/2 cup dried apricots, cut into quarters 1/2 cup dried apples, cut into 1/2-inch chunks 1/2 cup dried cherries 1 cup Vin Santo 4 small or 2 large duck breasts Kosher salt Extra virgin olive oil 1 cup chicken stock (see page 85) Leaves from 5 or 6 sprigs of fresh thyme Instructions: Duck is one of those dishes that can be intimidating because it seems fancy and elegant. But there's nothing to be scared of-making great duck just takes patience. To get a really beautiful, crackling, brown piece of skin you have to take your time and render the fat SLOWLY. If you rush it, you'll end up with crispy skin but a thick layer of fat between the skin and the meat-which is totally icky. Taking your time to render the fat will not only make your duck absolutely delicious, but it will also leave you with a treasure trove of duck fat-an ingredient that in restaurant kitchens is considered liquid gold and makes killer duck fat potatoes. I think that duck lends itself to sweet flavors, so in this dish I use a sweet Tuscan wine-Vin Santo-to reconstitute dried fruit to make a chutney-like sauce with rich chicken stock. Together the rich, meaty, succulent duck and the intense, fruity sauce make this dish perfect for a holiday, a special occasion, or even a Tuesday. In a small bowl, soak the apricots, apples, and cherries in the Vin Santo. Using a knife, cut or score the fat of the duck breasts in a crosshatched pattern, cutting through the fat, down to the meat, but not into the meat (this allows the fat to escape more easily as it cooks). Season generously with salt. Preheat the oven to 350 degrees F. Coat a large saute pan with about a tablespoon of olive oil. Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded). Bring the pan to low heat and render the fat from the duck breasts. This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out. This process will take about 20 to 25 minutes, maybe more. As the fat builds up in the pan, scoop it out, but SAVE IT! When the fat has rendered from the breasts you will see the meat through the score marks. At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side. Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare. Remove any remaining fat from the pan and set the pan aside to make the sauce (look at me-saving you dishes!). Remove the duck from the oven and let rest for about 10 minutes before slicing. Strain the Vin Santo from the dried fruit, add it to the saute pan, bring to medium-high heat, and reduce it until it's almost a syrup. Add 1/2 cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt. When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat. Taste to make sure the sauce is yummy and reseason if needed. Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 7164,"Hasselback Apples 3 large Pink Lady or Fuji apples, peeled, halved and cored 4 tablespoons unsalted butter 5 tablespoons light brown sugar 3 tablespoons rolled oats
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 pint Madagascar bourbon vanilla ice cream
Instructions: Preheat the oven to 400 degrees F. Place an apple half cut-side down on a cutting board and cut thin vertical slices into it, being careful not to slice all the way through. Repeat the process with the remaining apple halves. Transfer the apples to a 9-by-13-inch baking dish. Melt 2 tablespoons of the butter in a small saucepot. Whisk in 2 tablespoons of the brown sugar until fully incorporated. Pour the butter and sugar mixture over the apples. Bake until the apples have softened, 18 to 20 minutes. Meanwhile, make the streusel topping. In a small bowl, add the oats, flour, cinnamon, salt, remaining 2 tablespoons butter and remaining 3 tablespoons brown sugar. Using a fork or your hands, work the mixture together until it forms a large crumble. Top each baked apple with the streusel topping, making sure to get some in between the apple slices. Return the dish to the oven and bake until the topping is golden brown, another 10 to 15 minutes. Serve the apples with a scoop of the ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7165,"Shrimp Noodle Bowl 8 cups low-sodium chicken stock 2 cups frozen peas 2 cups frozen carrot slices 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 2 tablespoons Szechuan stir-fry sauce (recommended: San-J) 10 ounces fresh yaki-soba or ramen noodles 1 pound cooked medium shrimp Instructions: To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes. Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7166,"Southern Green Beans 1 1/4 pounds green beans, trimmed and chopped into 1-inch pieces 2 slices bacon, chopped 1 small onion, minced 2 tablespoons red wine vinegar 2 teaspoons sugar Instructions: Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 7167,"Warm Apples and Ice Cream 4 large green apples 2 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon A pinch ground cloves or 1 whole clove 1 pint vanilla ice cream 1 spray container whipped cream Freshly grated nutmeg Instructions: Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 7168,"Lobster Roll with Slaw 1 lemon, cut in half Half a 750-milliliter bottle white wine 1 head garlic, split horizontally 3 bay leaves 1 thyme bundle Pinch crushed red pepper Kosher salt Two 1 1/2-pound lobsters 1 celery rib, cut into 1/4-inch dice 1/2 bunch fresh chives, finely chopped Juice of 1/2 lemon 1 teaspoon celery salt 1/2 to 3/4 cup mayonnaise 8 tablespoons (1 stick) unsalted butter 1 clove garlic, smashed 4 top-split hot dog rolls Red Cabbage Slaw, recipe follows 1 head purple cabbage, tough bottom ribs discarded, leaves shredded 1/2 cup malt vinegar Kosher salt 1 carrot, peeled and grated 1 red onion, peeled and very thinly sliced 1 1/2 to 2 cups mayonnaise 2 tablespoons Dijon mustard Instructions: For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool. For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve. Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides. Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw. Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture. Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7169,"The Best Mahi-Mahi Vegetable oil, for brushing One 20-ounce can pineapple rings, drained, juice reserved for the glaze 4 scallions Juice of 2 limes 1/2 teaspoon kosher salt 1/4 cup cilantro leaves, finely chopped 1/4 cup mint leaves, finely chopped 1 tablespoon soy sauce or tamari 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, smashed 1 scallion, cut lengthwise in thirds One 1-inch piece ginger, peeled and smashed Juice of 1 lime Four 8-ounce filets mahi-mahi Kosher salt and freshly ground black pepper Instructions: For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil. Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.) For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes. Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze. Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7170,"Stout Sipper 1 ounce berry-flavored liqueur, such as creme de cassis or Chambord 1 ounce chocolate-flavored liqueur, such as creme de cocoa 12 ounces chilled stout beer, such as Guinness 1 blackberry, for garnish Freshly grated nutmeg, for garnish Instructions: Combine the berry and chocolate liqueur in a pint glass. Pour in the beer. Garnish with the blackberry skewered on a decorative toothpick and the nutmeg. ",[Stout] 7171,"Quick Marinara Sauce 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Chianti, Montepulciano, Barbera, Tempranillo]" 7172,"Pineapple Under the Sea Nonstick cooking spray, for spraying the pans 1 cup granulated sugar
1/3 cup shortening
2/3 cup milk
8 maraschino cherries
1 whole large egg plus 1 egg white
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
8 thin pineapple slices
16 ounces cream cheese 8 tablespoons (1 stick) unsalted butter
2 teaspoons vanilla
6 cups confectioners' sugar
1/4 cup strawberry preserves
Instructions: For the pineapple cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment and spray the sides with cooking spray. In a mixer, blend the granulated sugar and shortening, then add the milk, cherries, whole egg and egg white and mix to combine. In a bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the mixer and mix until smooth. Lay down 4 pineapple slices in each pan and fill three-quarters of the way with the batter. Bake until golden brown, about 35 minutes. Let cool slightly, then remove the cakes from the pans to a wire rack to cool completely. For the strawberry filling: In a mixer, beat the cream cheese and butter until fully incorporated. Mix in the vanilla. Slowly beat in the confectioners' sugar until smooth and fluffy. Fold in the strawberry preserves. Spread the strawberry filling in between the 2 layers of cake. Smear a very thin coating of the strawberry filling around the sides and top of the stacked cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7173,"Foil-Packet Beans with Paprika Butter 2 tablespoons unsalted butter, at room temperature 1/2 teaspoon smoked paprika 1 teaspoon finely grated lemon zest, plus lemon wedges for serving Kosher salt and freshly ground pepper 3/4 pound green beans, trimmed 3/4 pound yellow wax beans, trimmed 1 15.5-ounce can butter beans, drained and rinsed 3 cloves garlic, sliced 2 tablespoons extra-virgin olive oil Instructions: Preheat a grill to medium high. Mix the butter, paprika, lemon zest, 2 pinches of salt and a grind of pepper in a small bowl until smooth; set aside. Toss the green beans, wax beans, butter beans and garlic with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Lay out two 24-inch-long sheets of heavy-duty foil. Divide the vegetables between the foil sheets. Add 1 tablespoon water to each mound of vegetables. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal tightly to make 2 packets. Grill the foil packets, 8 minutes. Flip the packets and continue grilling until the beans are tender and charred in spots, about 4 more minutes. Carefully open the packets and toss with the paprika butter. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7174,"Boardinghouse-Style Biscuits 2 cups self-rising flour 1/2 teaspoon baking powder 1 teaspoon sugar 2 tablespoons shortening 2 tablespoons butter or margarine 1/3 cup buttermilk 1/3 cup whole milk 1 tablespoon plus 1 teaspoon water Instructions: Preheat the oven to 450 degrees F. Great an 8 by 8 by 2-inch baking pan well. Sift the flour, baking powder, and sugar into a bowl. Cut in the shortening and butter until the mixture resembles coarse cornmeal. Make a well in the center of the flour and pour in the buttermilk and milk. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn onto a lightly floured surface. Knead by picking up the sides of the dough away from you while pressing down with the palms of your hands and pushing the dough away. Repeat 6 or 7 times. Work the dough into a large ball while kneading. Keep your fingers dry by frequently dipping them in dry flour. Pinch off portions of dough for desired size biscuit. Press lightly to make the biscuits look flat on the pan. Make sure the biscuits touch each other. Bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 7175,"Sunny's Charred Orange and Cranberry Relish 1 navel orange 2 cups cranberries, washed and picked through
1/2 cup sugar
1 tablespoon grated fresh ginger
Instructions: Preheat the grill to 400 degrees F. Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes. Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 7176,"Tomato Soup 2 tablespoons unsalted butter 1/2 medium onion, chopped
1 clove garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
One 28-ounce can crushed tomatoes
One 15-ounce can diced fire-roasted tomatoes
1 1/2 cups chicken stock
1/4 cup heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoon finely chopped fresh chives
Instructions: Special equipment: an immersion blender Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until the garlic is fragrant, about 1 minute. Increase the heat to medium-high and add both cans of tomatoes, the stock and cream. Bring to a brisk simmer, reduce the heat to maintain a low simmer and cook until slightly thickened and the flavors have melded, about 20 minutes. Puree the soup with an immersion blender until almost smooth. Add the nutmeg and season with salt and pepper. Serve in cups or small bowls and garnish with the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7177,"Roasted Garlic and cl-Crusted Pork Loin 2 bulbs Roasted Garlic (see Note) 1 tablespoon kosher salt 2 teaspoons ground ancho cl 2 teaspoons dried flaked chipotle cl 1 teaspoon ground cumin 2 teaspoons brown sugar 1 tablespoon olive oil 1 boneless double pork loin roast (about 3 pounds) 4 large cloves garlic, quartered Kosher salt and black pepper Instructions: Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7178,"Chocolate Chip and Pecan Cookies with Marshmallow Creme 1 1/3 cups all-purpose flour (see Cook's Note) 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup packed light brown sugar 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup dark chocolate chips
1 cup toasted pecans, roughly chopped 1 cup marshmallow creme, such as Marshmallow Fluff Holiday sprinkles, for decorating (see Cook's Note)
Instructions: For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl. Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon. For the filling: Stir in the pecans until just combined.
Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight. Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet. For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 7179,"Molten Lava Cakes 2 sticks butter, unsalted, plus more for ramekins 4 teaspoons sugar 1/2 teaspoon ground cinnamon Pinch cayenne Pinch nutmeg 12 ounces semisweet chocolate, chopped 1 cup all-purpose flour 2 1/2 cups confectioners' sugar 6 large eggs 6 large egg yolks 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract Instructions: Preheat oven to 400 degrees F. Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar. In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly. In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together. Pour into prepared ramekins. Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 7180,"Grilled cl Wings 1 cup pineapple juice 2 tablespoons balsamic vinegar 2 tablespoons dark brown sugar 4 cloves garlic, finely chopped 1 Scotch bonnet or habanero cl, finely chopped 1/2 teaspoon ground allspice 24 chicken wings Salt and freshly ground pepper Carrot and celery sticks Instructions: Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and exept chicken wings let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 7181,"Fish Pakoras with Peach Chutney 1 cup chickpea flour 1 tablespoon garam masala 1 tablespoon fenugreek leaves 1 teaspoon paprika Pinch salt and freshly ground black pepper 1/4 cup plain yogurt 1/4 cup water 1 (8-ounce) salmon fillet, cut into 2-inch pieces 1/4 cup grapeseed oil Peach Chutney, recipe follows 1 (14-ounce) can of peaches, drained and 2 tablespoons syrup reserved 1 green cl, minced 2 tablespoons chopped red onion 1 tablespoon chopped fresh chives 1 1/2 teaspoons ground cumin 1 teaspoon mango powder* Pinch salt 2 tablespoons peach syrup Instructions: Put the flour, garam masala, fenugreek, paprika, salt, and pepper into a bowl and whisk it to combine. Add the yogurt and water and mix well to make a smooth batter, the consistency of pancake batter.
Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney. To make Peach Chutney:
Put the peaches, cl, red onion, chives, cumin, mango powder, salt, and peach syrup into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7182,"Cod Sandwich Vegetable oil, for frying Eight 2- to 3-ounce cod medallions, cut on bias 1 cup all-purpose flour 1 teaspoon seafood seasoning 2 cups egg wash (equal parts milk and whipped eggs) 2 cups egg wash (equal parts milk and whipped eggs)
2 cups Japanese breadcrumbs (panko) Salt and freshly ground black pepper 4 tablespoons unsalted butter, softened 4 soft kaiser rolls 1/4 cup tartar sauce 2 cups shredded iceberg or Bibb lettuce 8 pickles, sliced lengthwise Instructions: For the cod: Preheat vegetable oil in a deep-fryer to 375 degrees F. Then bread each medallion of fish with flour mixed with seafood seasoning. Tap off excess, and then dip in egg wash and finish in breadcrumbs, ensuring to coat evenly. After breading the fish, drop in the preheated oil and cook in batches until golden brown, flipping during the process. This should take 2 to 3 minutes. After frying, remove the fish from the oil, sprinkle with salt and pepper and place on paper towels. Allow the fish to drain excess oil.
For the sandwiches: Heat a nonstick pan over medium-high heat until warmed. During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in the pan until browned, about 2 minutes. After the first bun, reduce the heat to medium and repeat the process with the remaining buns.
To build the sandwiches, stack the bottom bun, spread tarter on the bottom bun, then add some lettuce, fish, pickles and finish with the top bun. Repeat with the remaining sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7183,"Black Forest Bars Cooking spray 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 cup almond flour 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 2/3 cup sugar 1 cup cherry jam 3/4 cup dried cherries, chopped 2 tablespoons fresh lemon juice 1 1/2 teaspoons cornstarch 1/4 teaspoon pure almond extract 1 1/2 ounces white chocolate, chopped Instructions: Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan. Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely. Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 7184,"Air Fryer Sweet Chili Salmon 4 skinless salmon fillets (about 1 1/2 pounds) 8 asparagus spears, trimmed
1 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 cup Thai sweet chili sauce (see Cook\u2019s Note)
2 scallions, thinly sliced on the bias, for garnish
Cooked brown rice or quinoa, for serving
Instructions: Preheat your air fryer to 375 to 390 degrees F on the fan setting, if available. Place your salmon and asparagus in a large bowl. Sprinkle with the seasoned salt and pepper and toss to coat well. Pour in 1/2 cup of the sweet chili sauce (reserve the rest for glazing) and stir to coat well. Arrange the salmon and asparagus in the air fryer so that nothing touches. Air fry the salmon and asparagus for 6 to 10 minutes, or until they\u2019re browned on top and cooked through in the center. Transfer the salmon and asparagus to a serving vessel and pour the reserved 1/2 cup sweet chili sauce over the top. Garnish with the scallions and serve with brown rice or quinoa. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 7185,"Fettuccine Alfredo Kosher salt 1 pound dry egg fettuccine 1/3 cup unsalted butter 2 cups heavy cream 2 pinches freshly grated nutmeg 1 1/2 cups freshly grated Parmigiano-Reggiano cheese Freshly ground black pepper Instructions: Bring a large pot of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm. Meanwhile in a large skillet over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm. Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls. ","[Chardonnay, Sauvignon Blanc, Chianti, Barolo]" 7186,"Pat's Spicy Baked Beans 5 slices bacon, chopped 1 large onion, chopped 3 cloves garlic, chopped 1 tablespoon ground chili powder 1 tablespoon Neely's Dry Rub Seasoning 1 pound dried small white navy beans, rinsed and picked over 8 cups water 1 cup dark beer 1 cup Neely's Barbecue Sauce 1/4 cup dark brown sugar 1/4 cup mild molasses 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce Dash hot sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 7187,"Classic Pound Cake 2 1/2 cups sifted cake flour 1/4 teaspoon salt 1/8 teaspoon nutmeg or more 1 cup butter (no substitute), softened to room temperature 1 cup sugar 5 eggs, separated 1 teaspoon vanilla or orange extract or 1 tablespoon finely grated lemon rind Instructions: Preheat oven to 350 degrees. Line bottom of a 9 by 5 by 3 loaf pan with waxed paper; grease paper well, also sides of pan. Sift flour, salt and nutmeg together and set aside. Cream butter until light, then add sugar slowly, creaming until fluffy. Beat egg yolks until thick and light, then add to butter mixture, a little at a time, beating well after each addition. Blend flour in gradually, then mix in vanilla and beat just until smooth. Beat egg whites until soft peaks form and fold gently into batter. Spoon into pan and bake 65-70 minutes until cake pulls slightly from sides of pan. Cool upright in pan on a wire rack 30 minutes; carefully turn out, peel off waxed paper, turn cake right-side-up, then cool thoroughly before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7188,"Spinach Salad with Warm Bacon Dressing 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced Instructions: Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7189,"Pumpkin Pie with Spiced Crust 3/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/2 teaspoon salt 1 cup cold heavy cream 1/4 cup packed light brown sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1 cup heavy cream 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon ground allspice 1 stick cold unsalted butter, cut into small pieces 1 tablespoon apple cider vinegar 1 15-ounce can pure pumpkin puree 2 large eggs Instructions: Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour. Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely. Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 7190,"Apricot Souffles 2 cups (packed) dried apricots 1/4 cup grand Marnier or Cognac 1/2 cup heavy cream or evaporated low fat milk 4 egg whites Pinch sugar 1/2 cup sugar Instructions: Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl. Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy. With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups. Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7191,"Sushi Rolls for All Ages 1/3 cup seasoned rice vinegar 2 teaspoons sugar 1 teaspoon kosher salt 1 1/2 cup short-grained sushi rice 1 1/2 cups water 4 sheets toasted nori 2 large eggs Kosher salt 1 teaspoon vegetable oil 1 carrot, cut into matchsticks 1 small yellow bell pepper, stemmed, seeded and cut into matchsticks 1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise sprinkled with lemon juice Soy Sauce Instructions: For the rice: Mix together vinegar, sugar, and salt. Rinse the rice in a fine-mesh sieve and drain. Put the rice and water in medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. Meanwhile, beat the eggs with a teaspoon of water and a pinch of salt. Heat a nonstick skillet over medium heat, add the vegetable oil. Pour in the eggs, tilting the skillet as you add the eggs to make an even coating. Cook eggs until set. Invert eggs onto a cutting board and cut into strips. To assemble rolls: Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings. Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife. Serve with bowl of soy sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7192,"Faves A La Menta(Fava Beans With Mint) 2 tablespoons olive oil 1 spring onion, minced 4 bacon slices, cut crosswise into 1/8-inch thickness Fine sea salt and freshly ground white pepper 1/2 cup white wine 1 1/2 cups water 2 cups shucked fava beans 10 mint leaves, torn Instructions: Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half. Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7193,"Turkey Croquettes with Mushroom-Rosemary Gravy 1 clove garlic, cracked from skin 1/2 small onion 1 rib celery, chopped 1/4 small red bell pepper, chopped 1 cup cooked, chopped turkey meat, white and dark 1 cup leftover mashed potatoes 1 egg Salt and pepper 2 teaspoons poultry seasoning Few sprigs parsley, leaves only 1 cup Italian bread crumbs 3 tablespoons butter 4 tablespoons extra-virgin olive oil 12 cremini mushrooms, thinly sliced 3 to 4 sprigs fresh rosemary, finely chopped 2 tablespoons all-purpose flour 3 cups chicken stock 1/2 cup grated Romano, a couple of handfuls Instructions: Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs. Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat. Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat. Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 7194,"Grilled \Philly\ Cheese Steak 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 1 1/2 to 2 cups grated sharp yellow Cheddar 2 teaspoons dry mustard Salt and freshly ground pepper 2 filet mignons, 12 to 16 ounces each 2 tablespoons olive oil 4 soft Italian rolls, split and grilled Grilled yellow and red onions, coarsely chopped Grilled green peppers, sliced Grilled Cubano peppers, sliced Instructions: Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute. Add the milk and cook until thickened. Whisk in the cheese and cook until melted. Add dry mustard and season with salt and pepper. Keep warm. Brush filets with oil on both sides and season with salt and pepper. Grill for 2 to 3 minutes on each side for rare, which is desired for this sandwich. Let rest for 5 minutes and then slice into 1/8-inch thick slices. Slice 7/8 of the way through the rolls and fill each with several slices of the beef, cheese sauce, and any or all of the toppings. Return sandwiches to the grill, close top, and grill very briefly just to heat through. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 7195,"Kalbi (Marinated Short Ribs) 1/2 cup soy sauce 1 Korean pear or Asian pear, grated with juices 2 tablespoons finely chopped garlic 1/2 small white onion, grated or sliced 1 tablespoon grated fresh ginger 2 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 green onions, thinly sliced 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up) 4 pounds short ribs Cooked white rice Prepared kimchee (available at Korean grocers) Instructions: For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee. ","[Syrah, Malbec, Tempranillo, Barbera]" 7196,"Basic Chocolate Shell Topping 6 ounces semisweet, white or milk chocolate, chopped 1/4 cup refined coconut oil Pinch of fine sea salt Instructions: Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes. Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 7197,"Maple Sausage Breakfast Burritos 54 frozen tater tots 18 maple breakfast sausage links
4 tablespoons (1/2 stick) salted butter 2 large onions, sliced
18 large eggs
1 cup half-and-half
1/2 tablespoon seasoned salt (such as Lawry's)
1 teaspoon freshly ground black pepper
2 cups grated mild Cheddar
18 fajita-size flour tortillas
Two 16-ounce jars store-bought salsa
Green and red hot sauces for serving
Instructions: Preheat the oven to 375 degrees F. Place the frozen tater tots on a sheet pan and bake for 20 minutes. Place the sausages on a sheet pan and bake for 5 minutes. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, about 15 minutes. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, seasoned salt, and black pepper. Melt the remaining 2 tablespoons butter in a second large skillet. Add the whisked eggs and cook, stirring gently, until the eggs are set. To assemble the burritos, stack the tortillas on a paper towel and microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, top with a little caramelized onions, 1 sausage link, 3 tater tots, a little salsa, and about 2 tablespoons cheese per burrito. (You can also leave some without cheese if preferred.) Tuck in the sides and roll the tortilla closed. Wrap in a foil sheet. Repeat with the rest of the ingredients. Keep warm in the oven in foil pans until ready to serve. Serve with salsa and the hot sauces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 7198,"Iced Cafe Cubano 1/2 cup brewed espresso 1 to 2 tablespoons sugar
1 cup whole milk
Instructions: Pour 1 tablespoon of the brewed espresso into a large measuring cup or bowl. Whisk in the sugar until the sugar is dissolved and the espresso resembles a paste. Top with the remaining espresso. Fill 2 glasses with ice and divide the espresso between the glasses. Add the milk and more ice to a quart jar and shake until the milk is very cold and frothy. Top each glass of espresso with half of the milk. Stir and serve immediately. ","[Cabernet Sauvignon, Zinfandel, Merlot]" 7199,"Baked Tomato Grits 2 tablespoons butter, plus more for coating skillet 1 small shallot, chopped 2 cloves garlic, chopped 1 tablespoon tomato paste 2 cups low-sodium chicken broth 1/2 cup heavy whipping cream 3/4 cup quick cooking grits 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained well and roughly chopped Salt and freshly ground black pepper 1 (4-ounce) log goat cheese, crumbled Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet. Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer. Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste. Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7200,"Hawaiian Napoleon Vegetable oil, for deep frying 12 pasta sheets, cut into twenty four 3-by-2-inch triangles 3 tablespoons sugar 3 ounces heavy cream 6 ounces Hershey's milk chocolate, chopped Coconut Caramel: 1 cup sugar 1 cup coconut milk 1/2 fresh pineapple, cut into a small dice 2 tablespoons butter 1 vanilla bean, scraped 1 cup mascarpone 1/8 cup sugar 1 tablespoon black lava salt 1 tablespoon sugar Instructions: For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks.
For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth.
For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth.
For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes.
Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.
To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7201,"Twice Baked Potatoes 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried 2 to 4 tablespoons unsalted butter 1/3 cup sour cream 1 scallion, finely chopped Freshly grated nutmeg, optional 1/2 cup shredded sharp cheddar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7202,"Sauteed Garlic Spinach 2 tablespoons olive oil 2 cloves garlic, finely chopped 1 pound spinach, stemmed and left with some water clinging after washing Kosher salt and freshly ground black pepper Instructions: Heat the oil in a large skillet over medium-high heat and stir in the garlic. Cook, stirring, for 15 seconds. Add the spinach and toss quickly to coat and wilt the leaves. Season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7203,"Butterfly Shrimp Parmigiana 1 (20 oz) package SeaPak? Jumbo Butterfly Shrimp - Oven Crispy or SeaPak? Butterfly Shrimp - Oven Crispy 1 jar spaghetti sauce 1 cup shredded mozzarella cheese 1 cup shredded parmesan cheese 1/2 Tablespoon Italian seasoning 1 small package angel hair pasta Instructions: PREHEAT oven to 450 degrees F. ARRANGE the shrimp in a single layer in a large oven-safe serving dish. Bake for 10 minutes or until shrimp are thoroughly cooked. BOIL 1 1/2 quarts of water for pasta. POUR 1/2 jar of sauce into baking dish. Sprinkle 1/4 cup of each type of cheese over sauce. Layer shrimp on top of cheese. Sprinkle 1/4 cup of each type of cheese over shrimp. Bake for 10 more minutes or until cheese is melted. ADD angel hair pasta to boiling water and cook according to package directions until noodles are al dente. Drain noodles when done and return to pot. Pour 1/2 jar of sauce and 1/2 cup of each type of cheese into pot and toss with pasta. Return pot to low heat, stirring occasionally for 2 to 3 minutes or until pasta and sauce are hot. SCOOP noodles with sauce onto serving dishes. Top pasta with shrimp and additional sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7204,"Ham and Mushroom French Rolled Omelet 3 large eggs Kosher salt
Olive oil
One 6-to-8-ounce ham steak, cut into 1/4-inch cubes
4 cremini mushrooms, sliced
2 ounces fontina cheese, shredded
2 ounces Gruyere, shredded
Chives, for garnish
Instructions: Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside. Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve! ","[Burgundy, Chardonnay, Barolo, Tempranillo]" 7205,"Drunken Donuts Cocktail 2 ounces espresso vodka 1 ounce chocolate liqueur 1 ounce coffee liqueur 2 ounces chilled or room temperature coffee Splash of hazelnut coffee creamer Donut hole Instructions: In a shaker with ice, add espresso vodka, chocolate and coffee liqueurs, coffee and creamer and shake until mixed and creamy. Pour into mugs. Slice a donut hole halfway through, and perch on the lip of the mug. Reward yourself by taking the day off work. ","[Kalamata Olive, Chardonnay, Merlot, Cabernet Sauvignon]" 7206,"Dirty Mary Celery salt Ice 1 shot pepper vodka (recommended: Absolut) 1 shot vodka 1 shot tomato juice Dash olive juice Olives Instructions: Moisten rim of glass with water. Dip martini glass in celery salt. Fill a martini shaker with ice. Add pepper vodka, vodka, tomato juice, and olive juice. Shake. Strain into martini glass. Garnish with olives. ","[Vodka, Tomato Juice, Olive Juice]" 7207,"Couture Caramel Apples 1 1/2 cups sugar 1 cup light corn syrup 1 teaspoon fine sea salt 6 Granny Smith apples 1/2 stick butter, softened 1 cup heavy cream 1 teaspoon pure vanilla extract Chopped pecans Toasted coconut Ginger snap crumbs Halloween sprinkles Special equipment: 6 chopsticks Instructions: Put the sugar in a saucepan and add the corn syrup and salt. Give it a nice stir. Put on the stove over medium-high heat. The sugar will dissolve, get nice and clear, and then start bubbling and turn a golden brown. Meanwhile, poke a chopstick through the center of each apple. Once the caramel is nice and brown, stir in the butter. Turn off the heat. Add the cream, but be really careful because it releases a lot of steam. (I wear an oven mitt to stir.) Then add the vanilla and mix in. Have a bowl of ice and water, and put a metal bowl on top. Scrape the caramel into the metal bowl. Let the caramel cool a bit in the ice bath. Dip the apple in the bowl, coating with the caramel. Use a rubber spatula to help the process, if needed. Then dip the coated apples into the toppings of your choice, place on a plate and let harden up a bit. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7208,"Exotic Fruit Salad 2 tablespoons confectioners' sugar, plus extra for dusting 1 to 2 tablespoons lemon juice 1/2 teaspoon vanilla extract 1/4 teaspoon ground Chinese 5-spice powder 2 ripe mangoes, papayas or pineapple, peeled and cut into 1/2-inch dice 1/2 pint raspberries 4 to 6 kiwis, peeled and cut into thin rounds 2 bananas, peeled and cut into thin rounds Mint leaves Instructions: Whisk sugar, lemon juice, vanilla, and Chinese 5-spice powder; adjust to taste, adding more or less ingredients. Add mangoes and raspberries and toss together. Just before serving arrange kiwis in a circle on outside edge of each of 4 dessert plates, arrange an inside circle of banana slices overlapping kiwis, leaving a space in center of dessert plate. Spoon macerated raspberries and mangoes in the middle; dust with confectioners' sugar and garnish with mint leaves. ","[Sauvignon Blanc, Moscato, Gewrztraminer, Pinot Grigio]" 7209,"Puffed Millet and Brown Rice Treats 6 tablespoons unsalted butter 10 ounces mini marshmallows
1 tablespoon honey 1 teaspoon pure vanilla extract Pinch kosher salt 4 cups crispy brown rice cereal 4 cups puffed millet Instructions: Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray. Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7210,"Roast Beef Wraps With Dill Slaw 3 cups shredded coleslaw mix 1/4 cup chopped fresh dill 1 tablespoon white wine vinegar 1/4 teaspoon sugar 1/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons horseradish, drained Kosher salt and freshly ground pepper 1/4 pound sliced dill-flavored havarti cheese 1/2 pound deli-sliced roast beef 4 whole-wheat wraps Vegetable or potato chips, for serving (optional) Instructions: Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl. Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Riesling]" 7211,"Lentil Brownies Nonstick cooking spray 1/2 cup dry light brown lentils
1 cup old-fashioned rolled oats
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup natural applesauce
1/3 cup honey
1/4 cup creamy almond butter
2 teaspoons vanilla extract
1 egg
1 1/4 cups semisweet chocolate chips
Instructions: Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside. Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes. Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth. Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips. Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 7212,"Tortilla Soup 3 dried mulato or ancho cl peppers 1 tablespoon extra-virgin olive oil 1 onion, sliced 3 cloves garlic, smashed 1 28-ounce can plum tomatoes 1 tablespoon coriander seeds 1 teaspoon ground cumin 8 cups low-sodium chicken broth 2 bay leaves 4 sprigs fresh thyme Kosher salt 1 to 2 grilled chicken breasts, sliced 3/4 to 1 cup crumbled queso fresco 1 avocado, diced Fresh cilantro 4 corn tortillas, cut into strips and fried 1 to 2 tablespoons sour cream Instructions: Remove the stems and seeds from the cl peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup cl puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt. Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 7213,"Lettuce Wedges With Blue Cheese Dressing Juice of 1 large lemon 1 cup mayonnaise 1 cup buttermilk 1/2 cup sour cream 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 6 ounces blue cheese, crumbled (about 1 1/2 cups) 2 heads iceberg lettuce 10 slices bacon, cooked and crumbled 1 medium tomato, finely diced Freshly ground pepper Instructions: In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7214,"Hummus 4 cups garbanzo beans, drained 1 cup tahini 1 cup lemon juice 3/4 cup minced garlic 1/2 cup canola oil 1 teaspoon salt 1 teaspoons black pepper Instructions: Place all the ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7215,"Ceviche Shooter 3 pounds fresh skinless snapper fillet 2 lemons, juiced 2 limes, juiced 1 red pepper, finely diced 1 green pepper, finely diced 1 yellow pepper, finely diced 1 red onion, finely diced 2 jalapenos, seeded and finely diced 1/2 cup whole cilantro leaves 1/2 cup whole parsley leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Creme Fraiche, for garnishing Instructions: Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will \cook\ the fish throughout. Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 7216,"Fried Camembert Cheese with Currant Coulis 2 pints fresh or frozen red currants, stemmed and washed, or frozen or fresh raspberries 1 cup sugar 1 tablespoon currant vodka 1 1/2 pounds Camembert cheese 3 eggs 1 cup flour 1 cup fine dry bread crumbs 4 cups peanut oil for frying Instructions: Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until soft. Puree through a food mill, and add currant vodka and a little more water if it's too thick. Set aside. Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls. When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess. Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about covering every spot of cheese. Reserve coated cheese on a platter in freezer for 10 minutes. Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs. Place in freezer for another 10 minutes. Preheat oven to 350 degrees F. Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). Fry wedges, three at a time, until golden brown, about 1 minute. Do not stir, since the breading is easily broken. Carefully remove with a slotted spoon and drain on paper towels. Transfer to a large roasting pan and bake for 5 minutes. To serve, coat each plate with Currant Coulis. Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 7217,"Italian Fish 1/2 tablespoon Dijon mustard 1 tablespoon freshly minced rosemary leaves 1/4 tablespoon freshly chopped thyme leaves 1 tablespoon freshly chopped garlic 1/2 cup balsamic vinegar 3/4 cup vegetable oil 3/4 cup olive oil Salt and freshly ground black pepper 4 medium tomatoes, diced 2 tablespoons minced garlic 1/2 cup diced onion 1/2 cup balsamic dressing (recommended: Lake Effect) 1/2 bunch freshly chopped basil Salt and freshly ground black pepper 1/2 cup olive oil 1/2 cup small dice Spanish onion 2 tablespoons chopped garlic 1/4 bunch freshly chopped parsley leaves 1/2 bunch freshly chopped basil leaves 1 bay leaf 1/4 cup red wine vinegar 1/2 bottle red wine 1 (28-ounce) can diced tomatoes 1/4 cup water Sugar, to taste 4 (12-ounce) skin-on haddock fillets 4 teaspoons butter, plus 1 tablespoon, room temperature 4 teaspoons minced garlic 2 teaspoons freshly chopped parsley leaves, plus more for garnish 1/4 cup white wine, plus another 1/4 cup for cooking and the rest for drinking 1 lemon, cut in wedges, plus more for garnish Salt and freshly ground black pepper 1 cup grated Parmesan Instructions: For the dressing: Pulse first 5 ingredients in a blender or food processor until frothy. While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste. For the Bruschetta Topping: In a medium bowl, add all the ingredients and stir to combine. Set aside. Allow to marinate for 1 to 12 hours. If not using after 2 hours, cover and refrigerate. For the Marinara: Add the oil to a medium saucepan over medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half. Stir in the diced tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust acidity with sugar, if necessary. For the Fish: Preheat the oven to 350 degrees F. Lay the fillets out on a sheet pan, skin side down. In a small bowl combine 4 teaspoons of butter, the garlic, and parsley, and spread over each fillet. Pour 1/4 cup of wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavor! Put in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm. While the fish is cooking, put a medium saute pan on high heat and melt 1 tablespoon of butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated. Add the remaining 1/4 cup white wine and allow alcohol to burn off, about 2 minutes. Remove the fillets from the oven and set aside until ready to serve. Spoon about 1/2 cup of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture. Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7218,"Passion Fruit Flip 1/4 cup frozen raspberries 1 tablespoon passion fruit juice 1 tablespoon lime juice 4 ounces yogurt 1 tablespoon honey Instructions: Place all the ingredients in a blender and blend until smooth. ","[Sauvignon Blanc, Moscato, Riesling]" 7219,"Baby Back Ribs 2 full racks (quartered) baby back ribs 1-quart beef broth 2 cups barbeque sauce (recommended: Bullseye Original Barbeque Sauce) 1 cup honey Instructions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 7220,"Italian Party Sub 1 14-inch loaf Italian bread 1/2 pound sliced mortadella 1/4 pound sliced capicola 1/4 pound sliced Genoa salami or hot soppressata 1/4 pound sliced prosciutto 1/4 pound sliced aged provolone cheese 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped 1 cup sliced pitted Cerignola olives (black and green) 1/2 cup chopped jarred Peppadew peppers 2 tablespoons extra-virgin olive oil 2 cups chopped romaine lettuce Instructions: Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone. Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.
","[Barolo, Chianti, Barbaresco, Valpolicella]" 7221,"Stuffed Baked Potato 4 large russet baking potatoes (such as Idaho) 2 tablespoons butter 2 tablespoons light cream Salt and freshly-ground pepper 1/2 cup grated Gruyere cheese Garnish: chopped parsley Instructions: Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour. Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 7222,"Ed's Mom's Meatloaf 1/2 cup olive oil 4 pounds red bell pepper, cored, seeded, and minced 4 pounds onion, trimmed and minced 1 1/2 cups minced garlic 1 1/2 cups soy sauce 6 tablespoons salt 4 tablespoons black pepper 24 eggs 6 cups cream 10 pounds bread crumbs 31 pounds ground beef 3 1/2 cups tomato paste Meatloaf Gravy, recipe follows 3 pounds butter 5 pounds diced onions 5 pounds chopped mushrooms 1/4 cup minced garlic 2 3/4 pounds pastry flour 5 1/2 gallon water 1 3/4 pounds beef base 10 bay leaves 2 tablespoons black pepper Instructions: Preheat oven to 325 degrees F. Heat oil in a pot. Saute bell pepper, onion, and garlic in the hot oil for 5 minutes. Let it cool. Mix soy sauce, salt, black pepper, eggs, cream, and bread crumbs together well. Add oil, bell pepper, onion, and garlic and mix well. By hand, mix ground beef. Place 6-1/2 pounds of this mix into each meatloaf pan. Ice the top of each loaf with 1/2 cup of tomato paste. Bake for about 2 hours, until the internal temperature reaches 160 degrees. Remove the pans from the oven and drain all of the grease out well. Cool in pans until cool enough to turn out. Serve with Meatloaf Gravy. Melt butter in large pot. When hot, add onions, mushrooms, and garlic and saute until softened and golden. Add flour and mix in well to make a roux. Add water, beef base, bay leaves, and pepper and mix well. Bring to a boil. Then simmer for 30 minutes or until thickened enough. Strain and cool. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 7223,"Lean and Mean Ostrich Burgers with Grilled Bread and Butter Pickles Olive or vegetable oil, for grilling 2 pounds ground ostrich meat
Kosher salt and freshly ground black pepper 4 large sandwich-size whole-grain or whole-wheat English muffins, split 1/4 cup low-fat Greek yogurt 1/4 cup whiskey-flavored whole-grain Dijon mustard (or your favorite Dijon) 4 slices beefsteak tomato 4 leaves butter lettuce Grilled Bread and Butter Pickles, for serving, recipe follows 3 pickling cucumbers, halved lengthwise 1/3 cup honey 1/3 cup apple cider vinegar 1 tablespoon pickling spices 1/2 teaspoon ground turmeric Pinch red chili flakes 1 large clove garlic, smashed Instructions: Prepare a charcoal grill by lighting charcoal and letting it burn until it glows bright orange, ashes over, and is very hot. Brush the grill grate generously with oil.
Meanwhile, put the ostrich meat in a mixing bowl, sprinkle generously with salt and pepper, and form into 4 equal-size patties about 3/4-inch thick. Grill the burgers, turning once, until medium-rare, about 3 minutes per side. Remove from the grill and let stand for 5 minutes.
Spread 1 tablespoon of the yogurt on each of 4 muffin halves, and 1 tablespoon mustard on each of the remaining muffin halves. Place the burgers on the mustard-coated muffins; top each with a slice of tomato, lettuce, and a generous pile of pickles. Top with the yogurt-coated muffins and serve immediately. Prepare a hot fire in a charcoal grill or preheat a gas grill to high. Put the cucumbers, cut-side down, on the hot grill and cook, without turning, until grill marks appear and the cucumbers have softened slightly, 2 to 3 minutes. Meanwhile, whisk together the honey, vinegar, 1/3 cup water, the pickling spices, turmeric, chili flakes and garlic in a small bowl, glass jar or pie plate. Transfer the hot cucumbers to the pickling liquid, being sure they are completely submerged. Let stand for at least 15 minutes before draining and slicing crosswise. Pickles can be served immediately, or sliced and stored in the pickling liquid in the refrigerator for up to 1 week.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7224,"Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total) Salt and freshly ground pepper 1 tablespoon olive oil 6 slices prosciutto 2 ripe avocados 1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups) 1 cup cooked corn (fresh or frozen), heated or defrosted 1 bunch watercress 2 tomatoes, seeded and finely chopped 3 large hard-boiled eggs, separated and chopped 4 large flour tortillas 1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows 1 sweet white onion 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 cups mayonnaise 1 cup sour cream 1 cup buttermilk 2 teaspoons hot sauce (recommended: Tabasco) 1/2 teaspoon Worcestershire sauce 12 ounces blue cheese, crumbled Instructions: Preheat a grill or grill pan. Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces. Halve, pit, peel and cut the avocado into 1/2-inch pieces. In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap. Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill. Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7225,"Individual Crunch Cake Nonstick cooking spray 1/2 cup (1 stick) plus 2 tablespoons unsalted butter 1 3/4 cups pastry flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups firmly packed brown sugar
2 large eggs
1 1/2 cups pureed ripe bananas
4 ounces sour cream
2 teaspoons Tahitian vanilla extract
2 1/2 cups (5 sticks) unsalted butter, at room temperature 3 tablespoons whole milk
1 tablespoon Tahitian vanilla extract
8 ounces confectioners' sugar, sifted after measuring
9 ounces melted milk chocolate 3 ounces melted bittersweet chocolate 1 cup granulated sugar 1/2 cup light corn syrup
1/2 cup heavy cream
1 cup (2 sticks) unsalted butter, cubed
Confectioners' sugar, for dusting Instructions: For the banana cake: Preheat the oven to 325 degrees F. Line a 12-by-18-inch jelly roll sheet pan with parchment and spray with nonstick cooking spray. Line a tray or baking sheet with parchment. Heat the butter in a medium saucepan until browned. You will see tiny rust-colored specks float to the top and the butter may become foamy when it is ready. Remove from the heat and let cool slightly. Whisk together the pastry flour, baking powder, salt and baking soda in a large bowl and set aside. Add the brown sugar and eggs to the bowl of an electric mixer fitted with a whisk attachment and mix on medium speed for 30 seconds. Whisk the brown butter, bananas, sour cream and vanilla together in a medium bowl, then add to the egg mixture and mix until just combined. Add the dry ingredients and mix on low speed until just combined. Pour the batter into the prepared jelly roll sheet. Bake, rotating the pan 180 degrees halfway during cooking, until the cake is light golden brown and a skewer inserted in the center of the cake comes out clean, 15 to 18 minutes. Cool the cake completely and freeze for 1 to 2 hours. Turn out the frozen cake onto a flat surface and use a 2 1/2-inch round cookie cutter to cut out 24 even circles. Place the rounds on the prepared tray and cover until ready to assemble and frost. For the milk chocolate frosting: Add the butter to the bowl of an electric mixer fitted with a paddle attachment and cream on slow speed until smooth, glossy and free of lumps (do not fluff). Add the milk and vanilla and mix to incorporate. Add half of the confectioners' sugar and mix to incorporate. Add the rest of the sugar and mix on low speed until smooth. Add the milk chocolate and bittersweet chocolate and mix on medium speed until fully incorporated, scraping down the bowl as you go. For the toffee: Preheat the oven to 325 degrees F. Place a clean silicone mat on another 12-by-18-inch sheet pan. Combine the sugar, corn syrup and cream in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat without stirring. Add the butter and begin to stir until the caramel turns the color of peanut butter. Pour immediately onto the prepared baking sheet and bake until the toffee turns a deep amber color and spreads thinly on the pan, 10 to 12 minutes. Let cool, then chop into tiny pieces that will be easy to chew. To assemble: Fill a pastry bag with some of the milk chocolate frosting. Top 2 mini cake rounds with frosting and about 2 teaspoons of chopped toffee. Stack these on top of each other and top with an unfrosted round of cake. Wrap the small cylinder in plastic wrap. Repeat with the remaining cake rounds. Freeze until the frosting has set, about 30 minutes. Place a small cake on a revolving cake stand and pipe on the frosting to cover completely. With a small offset spatula, even out the surfaces of the little cake and swirl the frosting in a pretty, decorative pattern of your choice. Top each mini cake with crushed toffee and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7226,"Old-Fashioned American Meatloaf 2 tablespoons extra-virgin olive oil, plus more for baking dish 1/2 cup finely chopped scallions (white and green parts)
1/4 cup grated carrots
1/4 cup finely chopped onion
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup ketchup
2 teaspoons gelatin
2 pounds ground beef chuck
1/2 pound ground pork
2 large eggs, beaten
1/2 cup dried bread crumbs
Kosher salt and freshly ground black pepper
1/2 cup ketchup 1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
Instructions: To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely. Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9x13-inch baking dish with oil and form the meat mixture into a loaf. To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you've used it all. Let meatloaf rest at least 15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 7227,"Biscuits and Gravy 3 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons cold or frozen salted butter (1 1/2 sticks), cut into pea-size pieces, plus more for serving 1 cup cold whole milk
1 large egg 2 pounds sweet sausage meat 2 quarts heavy cream
1 tablespoon chopped fresh thyme leaves 1 1/2 tablespoons cornstarch Instructions: Preheat the oven to 450 degrees F. Cover a baking sheet with parchment paper. Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Whisk together the milk and egg in a small bowl. Add milk mixture to the flour mixture and stir just until combined. Do not overmix the dough. Cut in the butter. Flour your workspace. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Transfer the biscuits to the prepared baking sheet, making sure they don\u2019t touch, and bake until they\u2019ve risen slightly and are lightly browned around the edges, 12 to 15 minutes. Top with butter and keep warm. For the sausage gravy: Heat a very large nonstick skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Stir together the cornstarch and 1 cup cold water in a medium bowl. Stirring constantly, pour the slurry into the pot. Simmer, stirring often, until the gravy thickens. Split each biscuit in half and top with about ? cup of the sausage gravy. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7228,"Simple Sorbetto One 10-ounce bag frozen mixed berries 1/4 cup pure maple syrup
Pinch kosher salt
1 tablespoon vodka, optional (see Cook's Note) Instructions: Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container. ","[Prosecco, Moscato, Vinho Verde]" 7229,"Brussels Sprouts with Candied Walnuts and Green Apple 1/4 cup walnut pieces 1 tablespoon butter Salt 2 sprigs fresh rosemary, leaves picked 2 tablespoons honey 2 pints Brussels sprouts, halved or quartered depending on size 1 tablespoon canola oil Salt and freshly ground black pepper 2 Granny Smith apples, peeled, and cut into 1/2-inch pieces 1 tablespoon butter Juice of 1 lemon Instructions: To candy the walnuts: Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat. To roast the Brussels sprouts: Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside. To finish the dish: Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 7230,"Grilled Mahi Mahi Sandwiches 1/4 cup ketchup 2 teaspoons soy sauce 1 teaspoon chili-garlic sauce 1/4 teaspoon toasted sesame oil Kosher salt 2 teaspoons paprika 2 teaspoons packed light brown sugar 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 4 5- to 6-ounce skinless mahi mahi fillets Freshly ground black pepper 4 Hawaiian or brioche buns, split Mayonnaise, for spreading Bibb lettuce leaves, sliced sweet onion and fresh pineapple slices, for topping Instructions: Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper. Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side. Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7231,"Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam 6 (5-ounce) fresh Florida snapper fillets, skin on 1/2 cup cornstarch Sea salt and fresh ground black pepper 1/2 cup canola oil 2 Florida passion fruits, ripened, scooped out with a spoon 1/2 cup mirin 1 tablespoon chopped peeled fresh ginger 1/4 cup dry white wine 2 cups whipping cream 3/4 cup unsweetened coconut milk 1/2 teaspoon Thai red curry paste 1 tablespoon rice wine vinegar 1/2 teaspoon grain mustard 2 bulbs fennel, with stalks removed Sea salt and freshly ground black pepper 1/4 cup virgin olive oil 3 Florida oranges 2 Florida grapefruits 2 pounds fresh Florida gulf shrimp 1/4 cup canola oil Sea salt and freshly ground black pepper Green Mango Jam, recipe follows 3 Green Florida mangoes, unripe 1/2 cup white vinegar 1/3 cup sugar 1 1/2 teaspoons salt 1-inch piece fresh gingerroot, peeled 1 fresh jalapeno chili 5 garlic cloves 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon ground turmeric 3-inch piece cinnamon stick 2 star anise 2 tablespoons corn oil Instructions: Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter. Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth. Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine. Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.; Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7232,"Bittersweet Chocolate Ganache - 2 Ways 8 ounces good bittersweet chocolate 1/2 cup heavy cream 1/2 teaspoon instant coffee granules Instructions: To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth. For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light. ","[Malbec, Cabernet Sauvignon, Merlot, Pinotage]" 7233,"Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish 2 tablespoons olive oil 1 large red onion, finely chopped 4 cloves garlic, finely chopped 1 cup dry white wine 2 tablespoons green curry paste 4 cups clam stock 2 corn husks, chopped 1 cup heavy cream 1 cup roasted corn kernels Salt and freshly ground pepper Chopped fresh cilantro 1 cup roasted corn kernels 3 tablespoons finely chopped red onion 1 ancho cl, seared in a hot pan until pliable, seeds removed and finely diced 1/4 cup fresh lime juice 2 tablespoons olive oil 2 tablespoons chopped cilantro Salt and freshly ground pepper 2 (1 pound) monkfish tails Olive oil Ancho cl powder Salt Instructions: Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cookpeole are s until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro. Combine all ingredients in a bowl and let sit for 30 minutes before serving. Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho cl powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7234,"Amaretto Coffee 1-2 shots of amaretto strong coffee whipped cream cinnamon sticks cinnamon nutmeg Instructions: Pour in Amaretto in a clear glass mug and add coffee. Garnish with whipped cream, cinnamon, nutmeg and cinnamon stick. ","[Brunello di Montalcino, Barolo, Rioja]" 7235,"Vanilla Whipped Cream 1 1/2 cups heavy cream 2 tablespoons sugar 1 teaspoon vanilla bean paste or vanilla extract Instructions: Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7236,"Janette's Banana Yogurt Pops 8 ripe bananas 1 cup nonfat vanilla yogurt 1/2 cup multicolored sprinkles 1/2 cup low-fat granola 1/2 cup crushed cereal (such as: Fruit Loops) 1/2 cup chopped nuts Instructions: Line a baking sheet with waxed paper. Peel the bananas and cut them in 1/2 crosswise. Insert a popsicle stick into the cut end of each banana 1/2. Put the yogurt and the toppings into shallow bowls. Dip the bananas first in the yogurt and then into toppings as desired. Set the bananas on the baking sheet and freeze for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7237,"Cranberry Almond Spinach Salad ? cup sliced almonds 1 bag (9 oz.) spinach leaves ? cup Hidden Valley? The Original Ranch? Light Dressing or Hidden Valley? Original Ranch? Dressing ? cup dried cranberries ? cup feta cheese crumbled Freshly ground black pepper to taste Instructions:

1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
4. Season with freshly ground black pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7238,"Virgin Mary 2 dashes Worcestershire 2 dashes hot sauce Pinch salt Pinch freshly ground pepper Pinch horseradish 1/4-ounce fresh lemon juice 5 ounces tomato juice Lemon wedge, for garnish Celery branch for garnish Instructions: In a mixing glass filled with ice add, Worcestershire, hot sauce, salt, pepper, horseradish, lemon juice, and fill with tomato juice. Gently roll to mix. Pour into wine glass. Garnish with lemon wedge and celery branch.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7239,"Scoopable Mediterranean Chopped Salad 12 ounces radishes, chopped (about 2 bunches) 2 cups cooked fresh or frozen corn kernels (from about 4 ears corn) 3 tablespoons finely chopped fresh parsley 4 mini cucumbers, ends trimmed, chopped (2 cups) 3 scallions, white and green parts, chopped (1/2 cup) 2 medium tomatoes, seeded and chopped (about 1 pound) 1/2 red onion, chopped (1/2 cup) 1/4 cup fresh lemon juice 1 teaspoon honey 1 clove garlic, grated 1/2 cup well-stirred tahini 1/4 cup cold water 1/4 teaspoon ground cumin Pinch cayenne pepper Kosher salt and freshly ground black pepper Pita chips, for scooping Instructions: For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl. For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired. For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 7240,"Nacho French Fries 1 1/4 cups frozen waffle fries (from a 20-ounce bag) 1/2 cup prepared chili, no beans
   1/2 cup shredded Monterey Jack cheese 1/4 cup salsa
   6 cherry tomatoes, sliced in half
   2 tablespoons sour cream
   1/4 cup guacamole
   Pickled jalape?os, optional
   1/4 cup fresh cilantro leaves
   Instructions: Bake the waffles fries to golden brown according to the package instructions. Meanwhile, heat the chili in a medium saucepot over medium-low heat. Place the fries on a serving platter or in a large shallow bowl. Top with the chili, cheese, salsa, tomatoes, sour cream and guacamole. Garnish with the pickled jalape?os, if using, and the cilantro leaves. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 7241,"Bloody Mary Steak 2 tablespoons avocado oil (you can use any other high smoke point oil such as grapeseed or canola) 1 scallion, sliced, reserving darkest green tips for garnish
   1 large clove garlic, minced (use rasp grater for speed)
   Juice of 1/2 lemon
   1 cup bloody mary mix or tomato juice
   4 to 6 dashes Worcestershire sauce
   1 1/4 pounds (roughly) flank steak (tip: if a larger piece is purchased, it can be cut in half lengthwise against the grain to make 2 long pieces; good for quicker cooking and less waste)
   Kosher salt and fresh coarsely ground black pepper (heavier on pepper to mimic Bloody Mary)
   1 tablespoon chopped fresh parsley, plus additional whole leaves for garnish
   1 tablespoon sliced pickled jalapenos
   1 tablespoon unsalted butter, cold 1 cup grape tomatoes, halved
   Instructions: In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes. Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside. To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7242,"Kale and Portobello Mushrooms 3 tablespoons extra-virgin olive oil 4 portobello mushroom caps, sliced 1 1/4 pounds kale, stemmed and chopped Salt and pepper Freshly grated nutmeg, to taste, about 1/4 teaspoon 1/2 cup dry Italian red wine Instructions: Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 7243,"Watermelon Shark One 18- to 20-pound seedless watermelon 2 pints blueberries 1 cantaloupe
   1 honeydew
   Instructions: Cut off the stem end of the watermelon at an angle slightly less than 45 degrees. Reserve the piece. Set the watermelon cut-side down on a work surface. To make the jaws and teeth: Find the brown dot that grows at the top center of the watermelon. Measure about 1 inch down and cut a large wedge from the side to make the gaping jaws of the shark. Reserve the wedge.
   Cut a 1-inch-wide strip of paper. Use the paper as a guide to lightly draw a 1-inch line at the top and bottom of the shark's jaws with a pen or marker. Use a Y-shaped vegetable peeler and a paring knife to trim away the green and make 2 bands of white, taking care not to poke all the way through. Cut and scoop out the watermelon flesh, keeping the pieces as large as possible. Leave about an inch or so of flesh in the bottom of the mouth to act as a bowl to hold the fruit. Use a paring knife to cut triangles out of the white bands along the jaw to make teeth.
   To make the fin: Cut out a 3 1/2-inch-high fin from the reserved bottom piece of watermelon. Cut off the flesh so one side is white and the other is green. Attach the fin with 2 toothpicks about 2 to 3 inches up from the bottom of the watermelon. (Tip: Use a small meat mallet to gently hammer in the toothpicks if the watermelon is very hard.) To make the eyes: Cut 2 eye-shaped ovals, about 3 inches long and 2 inches high, out of paper. Toothpick them to the shark about 2 inches up from the fin and about 3 inches apart. Lightly trace around the outside of the paper with a pen or marker, then remove the paper. Use a paring knife to cut out the rind on the inside of the eyes, taking care to cut only into the white of the rind without exposing the flesh. Cut 2 strips of the rind to create menacing eyebrows. Attach a blueberry with a toothpick towards the front of each eye. Stick a second toothpick above each eye to attach the eyebrow.
   Cut any large pieces of reserved watermelon flesh into planks and use the cutters to make fish. Peel the cantaloupe and honeydew and slice down the sides of the melon until you get to the seeds to make planks. Cut into more fish. Save any melon scraps for another use. Set the shark on a large serving platter. Pour the remaining berries into his mouth. Add fish to the mouth and spilling onto the platter around the shark. Refrigerate until ready to serve.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7244,"Arugula-Prosciutto Pizza 1 pound pizza dough, at room temperature All-purpose flour, for dusting Cornmeal, for dusting 1/4 cup extra-virgin olive oil 1 clove garlic, grated 1/2 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 1/2 cup part-skim ricotta cheese 1 cup shredded mozzarella cheese 4 cups baby arugula 1 small shallot, thinly sliced Juice of 1/2 lemon 3 ounces thinly sliced prosciutto Shaved Parmesan cheese, for topping Instructions: Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ? F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste. Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes. Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 7245,"Beachcomber 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. Captain Morgan Parrot Bay Coconut Rum 0.5 oz. pineapple juice 0.25 oz. orange juice 1 slice(s) orange Instructions: Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum. Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange slice.; ","[Vodka, Rum, Tropical fruit wines like Maui Mist or Kokomo]" 7246,"Chicken Stir-Fry with Spicy Peanut Sauce 1/2 cup smooth peanut butter 1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime
Instructions: In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside. Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt. Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 7247,"Turkey-Escarole Soup with Farfalline 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), thinly sliced 3 stalks celery, chopped 3 carrots, chopped 2 parsnips, chopped 4 quarts Turkey Broth, recipe follows Kosher salt
1 small head escarole, chopped 2 wide strips lemon zest (removed with a vegetable peeler) 3 cups chopped leftover roast turkey (skin removed) 1 cup farfalline or other small pasta Juice of 1/2 lemon 1/4 cup chopped fresh dill and/or parsley (optional) 1 turkey carcass (from a roasted bird) 2 onions, cut into chunks 2 carrots, cut into chunks 3 stalks celery, cut into chunks 1 bunch fresh parsley 4 cloves garlic, smashed (unpeeled) 1 teaspoon black peppercorns 2 bay leaves Instructions: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes. Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes. Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs. Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces. Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts). Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle. Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7248,"Red Sangria 1 orange, sliced 1 lime, sliced 1 apple, cored and sliced 1 bottle red wine 3 cups white rum 1/2 cup orange flavored liqueur, recommended: Cointreau 1 cup orange juice 1/2 cup pomegranate juice 3 tablespoons sugar 1 quart club soda, to taste Instructions: To a pitcher add orange, lime, apple and cover with red wine, rum, orange liqueur, orange juice, pomegranate juice and stir in sugar. Chill in the refrigerator. When ready to serve top off with club soda, to taste. ","[Tempranillo, Garnacha, Merlot, Zinfandel]" 7249,"Sunny's Nunya Business Tropical Baked Beans One 28-ounce can baked beans 1 1/2 cups (9 ounces) fresh mango salsa (fresh, like, not jarred)
1/2 teaspoon red chili flakes
Instructions: Add the baked beans to a small pot on medium-high heat. Cook, stirring frequently, until it bubbles, about 5 minutes. Remove from the heat and stir in the mango salsa and chili flakes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7250,"Chocolate Devils Baking spray, for spraying parchment 2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
2 sticks (1 cup) butter
4 heaping tablespoons cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, beaten
5 tablespoons all-purpose flour 1 cup milk
1 teaspoon vanilla
2 sticks (1 cup) butter
1 cup granulated sugar (not powdered sugar!)
3 cups heavy cream 2 teaspoons vanilla
24 ounces semisweet chocolate, broken into pieces
1 jar maraschino cherries Instructions: For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray. In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool. Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely. Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.) For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla. While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt. To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 7251,"Chicken Enchiladas 3 tablespoons butter 1/3 cup broken spaghetti or orzo 2 cloves garlic, peeled 1 small to medium onion, peeled 1 ripe tomato 1 cup long-grain rice 4 dried guajillo cl peppers or dried red New Mexico cl peppers, stemmed 2 cups chicken stock 1 tablespoon olive or vegetable oil Generous pinch saffron Kosher salt and freshly ground pepper 2 cloves garlic, finely chopped 1 small to medium onion, chopped 1 large bay leaf 1 cinnamon stick One 32-ounce can tomato sauce 1/2 cup slivered almonds, toasted and ground 1 tablespoon olive or vegetable oil 1 1/2 pounds ground chicken 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika Kosher salt and freshly ground pepper 12 corn tortillas, warmed or charred 8 ounces queso fresco, crumbled Handful fresh cilantro leaves, coarsely chopped Instructions: For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat. For the enchilada sauce: Toast the dried cl peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and cl puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 7252,"White Chocolate Chip-Peanut Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2/3 cup white chocolate chips 1/3 cup roughly chopped honey-roasted peanuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and peanuts. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7253,"Taleggio and Ham Grilled Cheese 4 slices ham 4 slices pumpernickel bread 2 tablespoons mayonnaise 1 bunch pencil-thin asparagus, cleaned and thinly sliced
1 cup shredded Taleggio cheese Instructions: Fry the ham in a medium skillet until nicely warmed; set aside. Spread the pumpernickel slices with the mayonnaise. Place 2 slices of bread, mayo-side down, in the hot skillet. Divide the ham, asparagus and Taleggio between the slices. Place a second slice of bread, mayo-side up, on top. Cook, pressing down with a spatula, until golden brown on one side; flip, and continue cooking until golden brown on the reverse side and the cheese is melted. Cut in half and serve ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 7254,"Houston's-Style Kale Salad 1 tablespoon rice vinegar 1 tablespoon honey dijon mustard 1 teaspoon sugar 2 pinches cayenne pepper Kosher salt and freshly ground black pepper 1/3 cup roasted peanut oil 8 cups chopped curly kale leaves (from one 10-ounce bunch) 1 1/2 cups finely shredded green cabbage (about 1/4 small head) 3/4 cup roasted salted peanuts, finely chopped 3/4 cup fresh cilantro 4 scallions, sliced (green parts only) Kosher salt and freshly ground pepper Instructions: Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly. Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7255,"Pineapple Coconut Pie 1 whole fresh coconut 2 cups/500ml almond flour 1 cup/250ml butter, at room temperature 1 cup/250ml confectioners' sugar 2 eggs 1 cup/250ml all-purpose flour, plus more for the work surface 1/2 cup/125ml confectioners' sugar Zest of 1 lime 3/4 cup/180ml cold butter, cubed 2 large or 3 small egg yolks 1 cup/250ml granulated sugar 1 pineapple, peeled, cored and chopped 2 cardamom pods, crushed (only use the seeds) Fresh coconut shavings, for garnish Instructions: Preheat the oven to 350 degrees F (180 degrees C). For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder. Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool. For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan. Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.) Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C). Bake the tart until golden brown, about 30 minutes. Let cool. For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally. Spread the pineapple jam over the cooled tart. Garnish with coconut shavings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7256,"Salt and Pepper Red Crab: Cua Rang Muoi 1 tablespoon salt 1 teaspoon fine white pepper 1 teaspoon sugar 1/2 teaspoon five spice powder 2 (14 ounce/400 g each) live crabs, blue swimmer or mud crab Vegetable oil, for deep-frying Potato starch, for dusting 3 red Asian shallots, finely diced 2 cloves garlic, finely diced 3 spring onions (scallions), cut into 2-inch/5 cm lengths 2 long red chiles, thinly sliced on the diagonal Serving suggestion: Jasmine rice. Instructions: For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together. To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes. Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver. Now chop each 1/2 into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw - this makes it easier to extract the meat. Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok. Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste. Serve with jasmine rice and finger bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7257,"Grilled Hearts of Romaine 2 hearts romaine lettuce 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat the grill or a grill pan.
Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7258,"Blueberry Maple Syrup 3 cups blueberries 1 cup maple syrup Instructions: Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more. Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast. ","[Riesling, Moscato, Vinho Verde]" 7259,"Almond Apricot Tart 1/3 cup sugar 2/3 cup slivered almonds, slightly toasted 6 tablespoons butter 1 eggs 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/2 tablespoons flour 1 sheet frozen puff pastry, thawed 6 fresh or canned apricot halves, pits removed 1/4 cup whole almonds, skin on Confectioners' sugar, for garnish Instructions: Preheat oven to 425 degrees F. To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth. To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges. Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds. Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 7260,"Rosemary-Skewered Swordfish Kebabs 11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons) 11/2 tablespoons grated orange zest 1 tablespoon chopped thyme Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note) 2 pounds swordfish, cut into approximately 16 cubes Instructions: Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7261,"Sausage, Peppers and Onions 3 tablespoons olive oil 1 1/2 pounds mild or hot sausages links
5 medium red bell peppers, cut into thin strips
2 large red onions, thinly sliced into rings
1 tablespoon tomato paste
3 cloves garlic, minced
1/2 cup chicken stock
Kosher salt and freshly ground black pepper 6 hoagie rolls, split lengthwise three-quarters of the way through and toasted Instructions: In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate. Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper. Fill the toasted rolls with the sausages, peppers and onions and serve warm. ","[Barbera, Tempranillo, Garnacha, Zinfandel]" 7262,"Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre (Delmonico Steakhouse) 1 teaspoon salt 6 (3-ounce) beef tournedos 2 tablespoons Dijon mustard 2 tablespoons cracked black pepper 4 teaspoons vegetable oil 1 to 2 tablespoons brandy, for flambeing 1 tablespoon coarsely ground black pepper 1 tablespoon vegetable oil 1 tablespoon chopped shallots 1 tablespoon drained, rinsed, and crushed whole green peppercorns 1/2 cup brandy 1 1/2 teaspoons Dijon mustard 2 cups Veal Reduction, recipe follows 1/8 teaspoon salt Herb-Roasted Potatoes, recipe follows 4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this) 2 tablespoons olive oil 2 cups coarsely chopped yellow onions 1 cup coarsely chopped carrots 1 cup coarsely chopped celery 5 garlic cloves, peeled and smashed 1/4 cup tomato paste 6 quarts water 4 bay leaves 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon whole black peppercorns 2 cups dry red wine 2 1/2 pounds small red bliss potatoes, scrubbed well and quartered 1/4 cup chopped assorted fresh herbs, such as parsley, basil, thyme, rosemary, chives 1/4 cup extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.) Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot. Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes. Preheat the oven to 375 degrees F. Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour. Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan. Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil. Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface. Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight. Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months. Preheat the oven to 400 degrees F. Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 7263,"Town Talk Diner - Brat Burger 2 tablespoons freshly ground white pepper 2 teaspoons rubbed sage 1 teaspoon ground mace 1 teaspoon ground celery seed 1 3/4 pounds pork shoulder, diced 1/4 pound fat back, diced 2 tablespoons kosher salt 1 tablespoon brat spice mix 1 cup store-bought sauerkraut 1 tablespoon diced bacon 1/4 cup onion, sliced 2 tablespoons white wine 2 juniper berries, crushed 1/4 teaspoon caraway seeds 1/4 teaspoon mustard seeds 1 tablespoon garlic-chili paste 8 slices Gruyere cheese 8 slices bacon, cooked Large hamburger buns, toasted Instructions: Combine all the spice mix ingredients. To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into four 8-ounce patties. To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste. To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 7264,"White Chocolate-Strawberry Snack Mix One 1.2-ounce bag freeze-dried strawberries (about 1 1/2 cups) 1 cup confectioners' sugar 5 cups crisp rice cereal squares, such as Rice Chex 4 cups honey whole-grain oat cereal, such as Honey Nut Cheerios Three 4-ounce bars white chocolate, chopped 1 cup pink candy-coated chocolates, such as pink M&M's 1/4 cup red and white sprinkles, such as Jumbo Hearts and sprinkles Instructions: Pulse the freeze-dried strawberries in a food processor until very finely ground and powdered in texture. Alternatively, place in a resealable bag and crush with your hands or a rolling pin until very finely and evenly ground and powdered in texture. Transfer to a small bowl and whisk in the confectioners' sugar until combined. Set aside. Pour the crisp rice cereal squares and honey whole-grain oat cereal into a large bowl. Put the chopped white chocolate in a medium microwave safe bowl. Microwave at 50% power in 15-second intervals, stirring occasionally, until just melted and smooth, about 1 minute. Pour the melted chocolate over the cereal mixture, then gently toss with a rubber spatula until evenly coated. Pour the strawberry-sugar mixture over the chocolate-coated cereal, then toss again until every piece is nicely coated and pink. Stir in the candy-coated chocolate and sprinkles. Store in an airtight container for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 7265,"Green Bean and Potato Casserole Unsalted butter for greasing baking dish 2 pounds Yukon gold potatoes, unpeeled, sliced 1/8-inch thick 1? cups heavy cream 2 cloves garlic, finely chopped 2 teaspoons chopped fresh thyme ? teaspoon kosher salt Freshly ground black pepper 1/2 pound green beans, trimmed and cut in halves or thirds 8 ounces gruyere cheese, shredded 6 slices cooked bacon, crumbled 1? cups store bought crispy fried onions Instructions:

1. Preheat the oven to 350F. Butter an 8 by 8-inch covered baking dish.
2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 7266,"Ice Cream Cones 3 large egg whites 2/3 cup (70 grams) confectioners' sugar
   3 tablespoons (42 grams) unsalted butter, melted
   1 tablespoon (21 grams) honey
   3/4 cup (100 grams) all-purpose flour
   Instructions: Combine the egg whites and confectioners' sugar in a small bowl. Mix with a fork to avoid incorporating air, then slowly add the melted butter, then the honey. Add the flour and stir until smooth. Place the bowl in the refrigerator for 1 hour, then use right away. (If storing for later use, make sure you let the batter come to room temperature for 1 hour before use.) Preheat the oven to 325 degrees F and line a half-sheet baking pan with a silicone baking mat. Spread 2 tablespoons of batter on the silicone liner using the back of a spatula to make a perfect 5-inch circle. Repeat to make a second circle. Bake the ice cream cones until golden brown, about 10 minutes. Using an offset spatula, immediately but gently lift the batter off the pan and roll into a cone, overlapping the edges and pressing the edges firmly to seal. (If you need to adjust the cones after they have cooled, place them back in the oven for 20 seconds and they will become soft and pliable again. Transfer to a rack to cool completely, about 30 minutes. Repeat with the remaining batter. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7267,"Citrus Berry Spritz 8 ounces rose citrus vermouth, such as Lillet 8 ounces club soda
   8 berries (raspberries, blueberries or blackberries)
   4 berry ice cubes (see Cook's Note)
   4 fresh mint leaves Instructions: Combine the vermouth with the club soda in a pitcher. Pour into 4 glasses. Divide the berries and ice cubes among the glasses. Give the mint leaves a rub and add one to each glass. Serve chilled. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 7268,"Microwave Cherry-Almond Crisp 4 tablespoons unsalted butter, cut into small pieces 1/4 cup plus 2 teaspoons all-purpose flour 2 tablespoons packed light brown sugar 2 tablespoons sliced almonds, preferably skin-on 2 tablespoons old-fashioned rolled oats 1/8 teaspoon ground cinnamon Kosher salt One 16-ounce bag frozen cherries 2 tablespoons granulated sugar 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, cut into small pieces 1/4 cup plus 2 teaspoons all-purpose flour 2 tablespoons packed light brown sugar 2 tablespoons sliced almonds, preferably skin-on 2 tablespoons old-fashioned rolled oats 1/8 teaspoon ground cinnamon Kosher salt One 16-ounce bag frozen cherries 2 tablespoons granulated sugar 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, cut into small pieces 1/4 cup plus 2 teaspoons all-purpose flour 2 tablespoons packed light brown sugar 2 tablespoons sliced almonds, preferably skin-on 2 tablespoons old-fashioned rolled oats 1/8 teaspoon ground cinnamon Kosher salt One 16-ounce bag frozen cherries 2 tablespoons granulated sugar 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon pure vanilla extract Instructions: Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside. In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve. Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside. In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve. Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside. In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These wines pair well with the sweet and tart flavors of the crisp fruit and nut mixture, along with the rich and velvety texture of the chocolate sauce. Pinot Noir is a classic choice for fruit-based desserts, while Beaujolais offers a lighter and more playful option. Sangiovese and Grenache both" 7269,"Deviled Egg Cake Cooking spray 2 16-to-18-ounce boxes white cake mix (plus required ingredients) 4 freeze-dried strawberries, finely crushed 2 3-inch pieces green sour straws or licorice lace 1 1/2 cups sugar 1/2 teaspoon cream of tartar Pinch of salt 3 large egg whites Yellow food coloring Instructions: Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls. Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes. Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside. Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height. Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings. Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over. Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible. Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk. Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry \paprika\ and top with the sour straw \chives.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7270,"Mushroom and Herb Crostini 1 crusty French baguette, cut into 24 slices 1/2 cup olive oil
1/4 cup grated Gruyere cheese 1 tablespoon unsalted butter
5 cups button mushrooms (or a mushroom mix), sliced
1/2 cup white wine
1 tablespoon tamari
A pinch of sea salt
1/4 cup chopped chives
1/4 cup chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 400 degrees F. Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted. Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt. Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 7271,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7272,"Lemon Curd 1 cup sugar 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons) Pinch of salt 3 large eggs plus 3 egg yolks 4 tablespoons cold unsalted butter, cut into small pieces Instructions: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it?s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 7273,"Potato Salad with Pickle Relish 5 pounds red potatoes, peeled and cut in 1/2-inch cubes 2 teaspoons salt, plus more to taste
4 hard-boiled eggs, peeled and diced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
Black pepper
Instructions: Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7274,"Incredibly Crisp Gingersnaps 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves 12 tablespoons (1 1/2 sticks) unsalted butter 1 cup sugar 1 large egg 1/4 cup molasses 1/2 cup sugar in a shallow bowl, for finishing Instructions: Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7275,"Asparagus and Chicken Stir-fry 1 pound boneless skinless chicken breasts (about 2 breasts) 2 cloves garlic, minced 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon cornstarch plus 1 teaspoon 1 1/4 teaspoons kosher salt 1 tablespoon dry sherry 3/4 cup chicken broth, low-sodium canned, or homemade or water 2 tablespoons vegetable oil 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces 1 bunch scallions (white and green parts), thinly sliced Serving suggestion: Brown or white rice Instructions: Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7276,"Mini Crab Cakes with Mango Salsa 1/4 cup mayonnaise 1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro 1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice 1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise 2 tablespoons Dijon mustard Instructions: For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat. Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands. Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side. For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt. For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well. Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7277,"Red Wine Slushie 2 cups frozen mixed berries, plus extra for garnish 1 cup ice
1 cup sweet red wine, preferably Manischewitz Concord grape Sweetened condensed coconut milk, for garnish
Instructions: Chill 2 highball glasses. Add the berries, ice and wine to a high-speed blender. Puree until smooth; the mixture will be very thick. Pour into the chilled glasses, then drizzle each with a swirl of sweetened condensed coconut milk, a few whole frozen berries so they're pretty, and a wide straw. Enjoy responsibly. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 7278,"Sauteed Veal Medallions with Sage and Mushrooms 3 tablespoons olive oil 1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions Salt and freshly ground black pepper to taste 1 cup parboiled pearl onions (frozen are fine) 12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination 1/4 cup dry white wine 1 cup Beef and Veal Stock 3 tablespoons chopped fresh sage leaves 2 ounces Prosciutto ham, thinlysliced and julienne 2 tablespoons whole butter Instructions: Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 7279,"Ohsek Kkochi Jeon (Sanjeok) 6 cylindrical tteok (Korean rice cakes) Twelve 3.5-inch imitation crab sticks 3 to 4 scallions, white and light green parts only 3 strips pre-cut danmuji or pickled yellow radish (about 2 ounces; see Cook\u2019s Note) 4 ounces Korean smoked fish ham (from a 16-ounce slab; see Cook\u2019s Note) 1/4 cup all-purpose flour 3 large eggs 2 tablespoons canola oil 2 tablespoons soy sauce 2 tablespoons distilled white vinegar 1/4 teaspoon sugar 1/4 teaspoon gochugaru, optional Instructions: For the skewers: Soak six 6-inch wooden skewers in a bowl of water while you prepare the ingredients. Bring a small pot of water to a boil over medium-high heat. Add the tteok and cook, stirring constantly to prevent sticking, until soft but bouncy, about 2 minutes. Drain in a colander. If any of the tteok stick together, separate them with a wet hand. Cool slightly until ready to handle. Preheat the oven to 200 degrees F. Meanwhile, cut the imitation crab sticks, scallions, danmuji and smoked fish ham the same size as the tteok. To assemble, thread the ingredients on the skewers, about 1/4 inch from the end of each ingredient rather than down the center, as follows: imitation crab stick, scallion, danmuji, fish ham, tteok and a second crab stick. Line up each layer and push the layers close together. Lay the finished skewers on a baking dish or plate in one layer. Add the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 1 tablespoon of the oil over medium-low heat. One at a time, dredge all the skewers in the flour, coating them well on all sides; leave the dredged skewers on the baking dish. Working with one dredged skewer, shake off any excess flour, then dip and roll the skewer around in the eggs, making sure to coat it thoroughly with no flour peeping through. Place the skewer in the skillet; most of the egg will slide and drip to the bottom, creating a desirable \u201cskirt,\ which will secure and glue the layers together. Repeat with 2 more skewers, or as many as will fit in the skillet without crowding. Cook, undisturbed, until light golden underneath, 2 to 3 minutes. Carefully flip and cook until the other side is light golden, 2 to 3 minutes more. Transfer the skewers to a baking sheet fitted with a wire rack and keep warm in the oven. Wipe the skillet clean with a paper towel and heat the remaining 1 tablespoon oil over medium-low heat. Repeat with the remaining floured skewers, dipping and rolling each one in the egg right before adding it to the skillet. Cook until light golden on both sides, 2 to 3 minutes per side. For the dipping sauce: Whisk the soy sauce, vinegar, sugar, gochugaru, if using, and 2 tablespoons water in a small bowl until the sugar is dissolved. Serve the skewers immediately with the dipping sauce. You can also slide the ingredients off the skewers right before serving if you prefer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7280,"Pompidou Potato Leek Soup 6 potatoes, peeled and cut into large pieces 8 leeks, whites only, soaked in salt water to remove grit 3 stalks celery, roughly chopped 1 medium onion, peeled and quartered 1 bay leaf 2 quarts chicken stock 1/2 cup all-purpose flour 1/2 cup (4 ounces or 1 stick) melted butter 1 cup heavy cream 1 1/2 teaspoons finely chopped fresh thyme leaves Salt and pepper Instructions: To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. Blend soup with an immersion blender (or in batches in a blender or food processor). Simmer for 20 more minutes. Remove bay leaf and serve. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7281,"Grape Lime Ricky Juice of 1/2 lime 2 ounces Grape Simple Syrup, recipe follows Ginger ale or sparkling water, for finishing 1/2 cup grape jelly Instructions: Combine the lime juice and Grape Simple Syrup in a highball or wine glass. Top off with some ginger ale or sparking water. Add ice, then stir and serve immediately. Combine the jelly and 1/2 cup water in a medium saucepot. Bring to a simmer over medium-low heat and stir until the jelly is dissolved. Let simmer until syrupy, 3 to 4 minutes. Remove from the heat and cool completely. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 7282,"Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino 4 large beets, red, golden, or Chioggia or any combination 8 to 10 baby beets- any color or combo 2 cups baby arugula 2 to 3 tablespoons balsamic vinegar 2 to 3 tablespoons high quality extra-virgin olive oil Salt 1/4 cup pistachios, toasted and chopped 1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano Instructions: Preheat the oven to 375 degrees F. Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half. Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino. Voila! ","[Barolo, Barbaresco, Dolcetto, Tempranillo]

" 7283,"Pepperoni Pretzels 1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt 2 large eggs 2 cups shredded mozzarella 1/2 cup shredded parmesan, plus more for sprinkling 1 1/3 cups diced pepperoni Coarse salt Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7284,"Bonnie's Italian Stew Whole milk, enough to just cover bread Two 1-inch slices good-quality white bread, crust trimmed 1 1/2 pounds ground beef About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano About 3 tablespoons EVOO 1 teaspoon fennel seed 1 teaspoon crushed red pepper flakes 2 to 3 cloves garlic, grated or finely chopped 1 large egg A generous handful fresh flat-leaf parsley, finely chopped Salt and freshly ground black pepper Olive oil cooking spray 2 tablespoons EVOO, plus more for serving 4 cloves garlic, thinly sliced 2 medium onions, chopped1 fresh bay leaf Salt and freshly ground black pepper 3 tablespoons tomato paste 1 to 2 cups beef stock Two 28-ounce cans Italian tomatoes A handful fresh basil leaves, torn 2 pounds small to medium white or red skinned potatoes, cubed 12 ounces green beans, trimmed and cut into thirds on an angle Grated Parmigiano-Reggiano or pecorino cheese for serving Instructions: Preheat the oven to 450 degrees F. For the meatballs: Pour the milk over bread and soak to soften. Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper. Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes. For the stew: Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more. Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly. To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 7285,"Hot Buttered Rum 2 sticks (1 cup) salted butter, at room temperature 1 cup packed brown sugar
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
16 to 20 ounces dark rum Boiling water, for serving Canned whipped cream, for serving, optional Mini marshmallows, for serving, optional Cinnamon sticks or star anise, for serving, optional Instructions: For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use. For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve. ","[Rum, Brandy, Port, Sherry]" 7286,"Berries with Chocolate Sauce 4 slices of angel food cake 2 pints strawberries, hulled or raspberries 2 tablespoons sugar 1/4 cup dark rum 3/4 water 4 ounces semi sweet chocolate morsels 2 tablespoons heavy cream 1 tablespoon butter Instructions: Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.) Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream. Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top. ","[Chardonnay, Moscato, Merlot, Pinot Grigio]" 7287,"\O My Ganache\ Cherry Macaroon Torte 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies 1 1/4 cups whipping cream 2/3 cup Hershey's? Special Dark? chocolate baking chips 1/3 cup Fisher? Chef's Naturals? Blanched Slivered Almonds 1 cup flaked coconut 1 jar Smucker's? Cherry Preserves, (1 cup) 1 cup sweetened dried cherries 1 tablespoon orange juice Instructions: Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In 1-quart saucepan, heat 1/2 cup of the whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate chips until smooth. Set aside. In 8-inch skillet, cook almonds over medium heat 5 to 7 minutes, stirring frequently, until golden brown. Remove from heat; cool 5 minutes. Coarsely chop almonds. In medium bowl, break up cookie dough. Mix in coconut with wooden spoon until well blended. Press dough evenly in bottom of 9-inch springform pan. Sprinkle with 1/4 cup of the almonds; lightly press into dough. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. Meanwhile, in blender or food processor, place preserves, cherries and orange juice. Cover; process with on-and-off pulses until blended. Set aside. Spread cherry mixture over crust to within 1/2 inch of edge. Stir chocolate mixture with wire whisk; pour over cherry mixture, spreading to cover cherry mixture. Sprinkle with remaining almonds. Freeze 30 minutes until chocolate is firm. Meanwhile, in small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Run sharp knife around edge of torte to loosen. Remove side of pan. To serve, cut into 12 wedges. Top each serving with dollop of whipped cream. Store covered in refrigerator. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 7288,"Nuevo Latino Shrimp and Grits 3 cups water or shrimp stock 1 cup white corn grits
1 cup heavy cream
1/2 cup shredded manchego
1/2 cup shredded Monterey Jack cheese
2 tablespoons chipotles in adobo, pureed 4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper 1 pound Kentucky freshwater prawns or about 18 extra-large (16/20) domestic shrimp 1 tablespoon achiote paste
1 tablespoon minced garlic
1 lime, juiced
3 tablespoons olive oil
1/2 cup bourbon
One 4-ounce piece country ham 1/4 cup diced Spanish onion
2 cups cleaned and trimmed chanterelles
1/2 cup bourbon
1/4 cup brewed coffee
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon finely chopped fresh thyme
1 cup (2 sticks) unsalted butter cut into 4 or 6 slabs.
Kosher salt and freshly ground black pepper 1 roasted poblano or yellow or red bell pepper, seeded, skinned and julienned
Instructions: For the grits: Bring the water or stock to a boil in a large saucepan. Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps. Cook over medium heat, stirring constantly until they begin to thicken. Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they don?t stick to the bottom on the pot, for 20 medium. Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more. Stir in the cream, manchego, Monterey Jack, chipotles and butter. Season with salt and pepper to taste. For the shrimp: Combine the achiote paste, garlic and lime juice in a shallow bowl. Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours. Heat the oil in a large skillet over medium-high heat. Add the shrimp and sear, 3 minutes per side. Remove the skillet from the heat. Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes. For the bourbon redeye gravy: Heat a large skillet over medium-high heat. Add the ham and saute until browned, 1 to 2 minutes per side. Add the onions and mushrooms and continue to saute. Add the bourbon and shake the pan. (It may flame a bit. If so, pull it off the flame and stir.) Add the coffee and bring to a boil. Remove and discard the ham. Whisk in the cornstarch mixture and continue to boil until reduced by half. Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce. Serve the shrimp with the grits, poblano pepper and gravy. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 7289,"Slow-Cooker Beef and Barley 1 1/4 pounds boneless beef chuck (in one piece) 1 cup pearl barley 1/2 pound cremini mushrooms, quartered 4 stalks celery, quartered 6 medium carrots, quartered 2 medium leeks, sliced (white and light green parts only) 1 sprig thyme 4 cups low-sodium beef broth 1 tablespoon soy sauce Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper Horseradish, for serving (optional) Instructions: Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired. Photograph by Antonis Achilleos ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 7290,"Produce Drawer Primavera Kosher salt 12 ounces linguini 3 tablespoons olive oil 3 tablespoons butter 1 orange bell pepper, thinly sliced 1 yellow squash, halved and cut into half-moons 5 to 6 asparagus spears, cut into 1-inch pieces 3 to 4 cremini mushrooms, thinly sliced Freshly ground black pepper 1 cup diced ham 1 small red onion, thinly sliced 4 cloves garlic, thinly sliced 1 tablespoon chopped fresh oregano leaves 2 teaspoons minced fresh thyme leaves 1/2 cup white wine 1 cup heavy cream 2 tablespoon prepared pesto 1/2 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate. Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn\u2019t burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes. Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 7291,"Pimiento Cheesy Mac Kosher salt 1 pound macaroni or any short cut pasta or whole-wheat short cut pasta 4 tablespoons butter 1 clove garlic, grated or finely chopped 1/4 cup grated or very finely chopped onion 3 tablespoons all-purpose flour 2 cups milk, room temperature 1 1/2 teaspoons paprika, 1/2 palmful 1 teaspoon dry mustard, 1/3 palmful Freshly ground black pepper 2 cups shredded yellow extra-sharp Cheddar 1 (4-ounce) jar chopped pimiento, drained Instructions: Bring a large sauce pot of water to a boil. Salt the water, add the pasta and cook to al dente. Meanwhile, in another sauce pot, melt the butter over medium heat, add the garlic and onions and saute until translucent and fragrant. Stir in the flour and cook for 1 minute more. Whisk the milk into the sauce and heat until thickened. Season with the paprika, dry mustard and black pepper, to taste. Melt in the cheese. Drain the pasta, and add it to the sauce along with the pimientos. Serve immediately or transfer it to a shallow dish and brown under the hot broiler for a crunchy top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7292,"Garlic and Crab Noodles Kosher salt 2 pounds cleaned, poached, halved, and cracked Dungeness crab 2 tablespoons grapeseed oil
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 pound fresh egg linguine
1/4 cup soy sauce
2 tablespoons sambal
1 tablespoon fermented black bean sauce
3 tablespoons chopped parsley 2 tablespoons honey
2 tablespoons unsalted butter
Instructions: Bring a large of salted water to a boil over high heat. Put a large skillet or wok over high heat and add the oil, garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Meanwhile, add the linguine to the boiling water. Add the crab to the hot wok and toss to coat in the garlic and ginger. Once the crab starts to turn color, add the soy sauce, sambal, black bean sauce and a ladle of pasta cooking water. Bring to a simmer and cook until it reduces and thickens slightly, 5 to 7 minutes. Drain the linguine, reserving about 1 cup of the cooking water, and add the pasta to the crab along with the parsley, honey and butter and toss to combine. Cook until thickened again, about 2 minutes. If the mixture seems dry, add more pasta water until it's saucy. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7293,"Cookies 'n Cream Fudge 3 (6 oz.) pkgs. white chocolate baking squares 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/8 tsp. salt 3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies Instructions: LINE 8-inch square pan with wax paper, extending paper over edges of pan. MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan. CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 7294,"Kitschy Canapes X 3 White bread, cut into skinny rectangles Lemon mayonnaise Asparagus tips, blanched Radish, sliced Cucumber, sliced Salt and freshly ground black pepper Horseradish mascarpone Sprig fresh dill Cherry tomatoes Tapenade Chevre (goat cheese) Fresh basil leaves leaves, shredded Instructions: Canape 1: Cut the white bread into skinny rectangles. Spread over lemon mayonnaise. Top with 2 blanched asparagus tips. Canape 2: Lay a slice of radish on top of a round of cucumber which you've seasoned with salt and pepper. Pipe on a rosette of horseradish mascarpone. Top with a dill sprig. Canape 3: Hollow out cherry tomatoes. Spoon a little tapenade into the bottom. Top with chevre. Decorate with a bit of shredded basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7295,"Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf 1/4 cup canola oil, plus more for deep frying 8 cloves garlic, slivered 1/2 cup thinly sliced shallots
1/4 cup grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup tamarind paste
2 tablespoons fish sauce
2 tablespoons sambal oelek (hot Asian chili sauce) One 2-pound whole snapper, cleaned and scaled
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on the bias, for garnish
Coconut-Cilantro Rice Pilaf, recipe follows 2 1/2 cups Thai jasmine rice 1 tablespoon canola oil
2 tablespoons grated fresh ginger
1/2 teaspoon chili flakes
One 13.5-ounce can light coconut milk
2 teaspoons kosher salt
1 teaspoon sugar
1/3 cup chopped fresh cilantro
Instructions: Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve. Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged. Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish. Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an \S\ curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape. Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions. Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy. Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 7296,"Lobster and Prawn Risotto Olive oil 2 cloves garlic, pressed, plus 2 whole cloves 1/2 white onion, diced 1 1/8 cup Arborio rice 1/4 cup sauvignon blanc or other white wine Salt 2 cups chicken broth Black truffle oil, for drizzling 1/4 cup grated Parmesan 2 teaspoons mascarpone Freshly ground black pepper 1/4 cup plus 1 tablespoon vanilla-infused olive oil, plus more for serving 1 sprig fresh thyme 2 lobster tails, split 1 tomato, diced 1 vanilla bean 10 jumbo shrimp 2 limes Instructions: Preheat the oven to 350 degrees F.
Add 1 tablespoon olive oil to a skillet over low heat. Stir in the garlic and onions. Cook 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes. Stir in the Parmesan and mascarpone. Finish with the black truffle oil, salt and pepper to taste.
In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat. Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes. Flip over and spoon some infused oil onto the lobster tails. Place the pan into the oven and cook for 2 minutes.
Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop. On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes. Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.
Take the shrimp and remove the tails. Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.
Spoon the risotto onto plates and place the lobster tails onto the risotto. Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto. Once plated, cut the lime in half and serve with half a lime on each plate. Drizzle more vanilla-infused olive oil on and around each plate and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 7297,"Thanksgiving in a Cone 1 large egg 1 large egg white 1/2 cup sugar 2/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger Pinch salt 2 tablespoons melted unsalted butter Leftover stuffing Leftover turkey Leftover mashed potatoes Leftover gravy Cranberry sauce Pistachio nuts, chopped Instructions: For the cones: Whisk the egg and egg white together in a large bowl. Whisk in the sugar until it is well blended. Whisk together the flour, cinnamon, nutmeg, ginger, and salt, then whisk the dry ingredients into the wet ingredients, being careful to whisk out any lumps. Stir in the melted butter. Prepare the cones according to the manufacturer's directions on your waffle cone maker. (Waffle cones can also be found at most supermarkets.) Fill the bottom of the cone with some stuffing. Stick pieces of turkey into the stuffing around the inside of the cone. Place a small scoop of mashed potatoes on top. Cover with gravy and some cranberry sauce. Sprinkle the pistachios over the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7298,"Crispy Baby Potato Bites with Sour Cream and Bacon 1 1/2 pounds baby potatoes Kosher salt 1/4 cup canola oil 2 tablespoons chopped rosemary leaves Freshly ground black pepper 8 strips bacon 1 cup sour cream 1 tablespoon spicy brown mustard 2 tablespoons chopped chives, divided Instructions: Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing). Preheat the oven to 400 degrees F. Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes. While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces. In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7299,"Spiced Biscuits 3 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder
2 tablespoons za'atar 1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons cold butter, cut into cubes
1 1/2 cups cold milk
2 tablespoons vegetable oil
Instructions: Preheat the oven to 400 degrees F. Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined. Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used. Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7300,"Viennese Vanilla Cookies 1 cup unsalted butter, softened 1/2 cup sugar 2 cups sifted flour 1 1/4 cups shaved Almonds (not the slivered almonds, but the flat cuts w/ bits of brown on them) 1 teaspoon vanilla 1/2 teaspoon salt Confectioner's Sugar for decoration Instructions: Cream butter and add sugar. Add 1/2 cup of flour mixing after each addition. Add remaining ingredients. Shape into a disk and then chill for 30 minutes. You can also put the dough in the freezer at this point. Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more. Cut with cookie cutters. Place dough on parchment paper or a greased cookie sheet. I prefer using parchment paper. It's just easier. Preheat oven to 350 degree F. Bake for 12 to 13 minutes or until the edges are a bit brown. You may need to lower your oven to 325 degrees F. You can also freeze or chill the dough in a log shape rather than a disk. If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. These bake for 15 minutes. (This works well, if you want to transport dough to a friend's house and have kids form the cookies.) Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack. As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar. Arrange on a plate and don't blink because they'll disappear before you open your eyes. Eat. That's the classic Brown family cookie. Without it Christmas simply isn't Christmas. Sometimes I bring a batch from my Chicago home and that simply doesn't work. My sister and mother are upset that the house doesn't smell like Christmas...no cookie smell in the air. I'm often required to make many batches...and the cookies are eaten at all times and for all meals. These were the cookies we left for Santa...He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, \These are excellent cookies, the best I've had.\ In retrospect, the writing looked an awful lot like my father's... If they're good enough for Santa, I think they're good enough for anyone. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7301,"Peach Cobbler Ice Cream Cake 1 1/2 cups granulated sugar Juice of 1 lemon 4 peaches, peeled and cut into 3/4-inch pieces 1 sleeve graham crackers (9 whole crackers) 1/2 cup chopped pecans 4 tablespoons unsalted butter, melted 4 pints vanilla ice cream Cooking spray 2 10-to-12-ounce pound cakes 1 1/2 cups cold heavy cream 3 tablespoons confectioners' sugar 2 teaspoons vanilla extract Instructions: Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour. Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside. Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes. Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight. Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 7302,"Mango Habanero Kielbasa Bites 2 tbsp olive oil 12-ounces Kielbasa, sliced on the bias Juice of 1 lime 1 cup LA VICTORIA? Mango Habanero Salsa 2 tsp honey 3 tbsp freshly chopped cilantro Salt and freshly ground pepper French bread slices, for serving Instructions: Heat olive oil in large saute pan over medium heat. Add sliced kielbasa and cook, turning often, until sausage pieces are golden brown and cooked through. Remove browned kielbasa and set aside. Drain off fat from pan and return pan to stove over medium heat. Add lime juice to pan to deglaze, scraping up any browned bits from bottom of pan. Add LA VICTORIA? Mango Habanero Salsa, honey and cilantro and stir to combine. Season with salt and pepper. Add sliced sausage back to pan. Cook 2 minutes to meld the flavors. Serve sausage bites with French bread slices. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 7303,"Crostata with Apples, Walnuts and Gorgonzola 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon granulated sugar 3 tablespoons unsalted butter, cut into small pieces 1/2 cup mascarpone cheese 1 1/2 tablespoons lemon juice 3 tablespoons ice water 3 tablespoons unsalted butter, melted 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices 1/4 cup granulated sugar 3/4 teaspoon ground cinnamon 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1/2 cup chopped walnuts 1/3 cup crumbled Gorgonzola 1 large egg, lightly beaten Instructions: For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes. For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola. Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7304,"Honey Ham with Mandarin Oranges 1 (4-pound) fully cooked, boneless ham 1/2 cup honey 2 tablespoons Dijon mustard 1/4 teaspoon ground cloves 1 (11-ounce) can Mandarin oranges in light syrup Instructions: Preheat oven to 325 degrees F. If ham has skin, peel it away using a sharp knife and discard, leaving a thin (1/8-inch) layer of fat on the surface. Score remaining fat with a sharp knife by cutting diagonal lines, about 1/8-inch deep, from 1 side to the other, criss-crossing cuts to form diamond shapes on the surface. Transfer ham to a foil-lined roasting pan and set aside. Whisk together honey, mustard and cloves. Brush mixture all over ham. Pour the Mandarin oranges with liquid from can over the ham. Bake 1 hour (14 minutes per pound), basting every 15 minutes with pan juices. Let stand 10 to 15 minutes before slicing into thin slices. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7305,"Crispy Salt and Pepper Abalone with Ginger-Soy and Sweet Chili Dipping Sauces 6 tablespoons Thai sweet chili sauce 2 tablespoons fish sauce 2 limes, juiced (about 1/4 cup) 2 tablespoons toasted sesame oil 2 tablespoons light soy sauce 2 tablespoons rice vinegar 1/2-inch piece fresh ginger, peeled and cut into matchsticks 1 pound abalone steaks 1/4 cup cornstarch Sea salt and freshly ground white pepper Peanut oil, for frying One 6-ounce bag mixed baby greens, for serving 2 lemons, cut into wedges, for garnish 2 scallions, finely sliced, for garnish Instructions: For the sweet chili dipping sauce: In a small bowl, combine the sweet chili sauce, fish sauce and lime juice. Mix well and set aside. For the ginger-soy sauce: In another small bowl, combine the sesame oil, soy sauce, vinegar and ginger. Mix well and set aside. For the abalone: With a meat mallet, pound the abalone steaks to 1/8-inch thick, and then cut into 1/2-inch strips. On a plate, combine the cornstarch with a pinch of sea salt and a few grinds of white pepper. Heat 1/2-inch peanut oil in a wok over medium-high heat. When the oil is hot, dredge the abalone strips, in batches if necessary, in the seasoned cornstarch and flash fry in the wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine 1/2 teaspoon sea salt with 1/2 teaspoon ground white pepper. Season the fried abalone with the salt and pepper mixture. Serve the abalone on a bed of mixed greens garnished with the lemon wedges, scallions and small bowls of both dipping sauces on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7306,"Blender Pico de Gallo 4 medium tomatoes, cored, seeded and chopped 1/2 cup packed fresh cilantro (leaves and thin stems only) 1 jalapeno, seeded and chopped 1/2 small white onion, chopped Juice of 1 lime (about 2 tablespoons) Kosher salt Instructions: Combine the tomatoes, cilantro, jalapeno, onion, lime juice and 1 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 7307,"Grandma's Potato Salad 3 pounds red potatoes Salt 1 cup mayonnaise
3 tablespoons chopped fresh parsley 2 tablespoons yellow mustard
2 stalks celery, chopped
2 chives, chopped
1 white onion, finely chopped
Freshly ground black pepper
6 hardboiled eggs, chopped
Instructions: Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces. In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 7308,"Nebraska Handheld Meat Pies 1/2 cup warm water (110 to 115 degrees F) 1 packet active dry yeast 1/4 cup sugar 3/4 cup milk 6 tablespoons unsalted butter 4 1/4 cups all-purpose flour 1 1/2 teaspoons kosher salt 3 tablespoons vegetable oil 1 pound ground beef 2 1/2 teaspoons kosher salt, plus more if needed 3 cups chopped green cabbage (about 1/2 large head) 2 cups chopped onion (about 1 large onion) 1 teaspoon ground white pepper 2 tablespoons unsalted butter, melted, for brushing Ketchup, for serving Instructions: For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.
Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7309,"Ayran Yogurt Shake 1 pint yogurt 1 1/2 cups cold water 1/2 cup heavy cream Salt to taste Crushed ice Fresh mint leaves, for garnish Instructions: Place the yogurt, water, cream and salt in a blender and blend for about 1 minute, or until frothy. Refrigerate for later use, or pour into tall, chilled glasses over crushed ice, and garnish with mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7310,"Taffy-No-Apple 1 1/4 cups sugar 1/3 cup water 1 1/2 tablespoons unsalted butter 1/4 cup heavy cream, warmed 1/2 cup chopped peanuts or chocolate 12 pointed wooden skewers, about 6-inches long Instructions: Make the caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to stir in the butter. Slowly stir in the cream (it will bubble up and may splatter). Let cool slightly to thicken. Pour the caramel onto a well-buttered sheet pan and let cool to set up, approximately 2 hours. Cut walnut size squares of it and roll it in your hands into a ball then shove a sucker stick in the center and roll it in chopped peanuts. Place them on a plate covered with peanuts and chill 30 minutes to make them set up more. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 7311,"Jicama Slaw 1 medium jicama 2 cups angel hair cole slaw 1 (11-ounce) can Mandarin orange segments, drained, 1/4 cup juice reserved 1/4 cup mayonnaise 3 tablespoons apple cider vinegar 1/4 teaspoon fajita seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 bunch fresh cilantro, leaves chopped Instructions: Use a grater to shred 2 cups of jicama into a large bowl. Add cole slaw and Mandarin orange segments; set aside. In a small bowl, whisk together reserved Mandarin juice, mayonnaise, vinegar, fajita seasoning, salt, and pepper. Pour dressing over jicama mixture. Toss to mix thoroughly. Top with cilantro. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 7312,"Banana Pudding 1 pint heavy cream 1/3 cup confectioners' sugar 3 boxes instant vanilla pudding, prepared and chilled, according to package directions 3 bananas, sliced 1 box vanilla wafers Special equipment: 12 (4-ounce) wine glasses Instructions: For whipped cream: In a very clean large bowl beat the cream with a hand beater, until it begins to thicken. Slowly add in the confectioners' sugar and continue to beat just until the cream holds peaks when the beaters are lifted out of bowl. To assemble the individual banana puddings; put a single layer of each the vanilla wafers and the banana slices into each wine glass. Top with a layer of the vanilla pudding. Repeat layering a second time. Finish with a generous dollop of whipped cream or put the whipped cream into a pastry bag fitted with a large star tip. Pipe onto the top of each dessert. If using a large serving bowl assemble the ingredients using the same method. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 7313,"Garam Masala 1/4 cup cumin seeds 1/4 cup coriander seeds 1 1/2 tablespoons cardamon seeds 2 whole cinnamon sticks, 3 inches long 1 1/2 teaspoons whole cloves 3 tablespoons black peppercorns 4 bay leaves, broken up 1/2 teaspoon mace (optional) Instructions: Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.; ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 7314,"Stuffed Creamery Potatoes with Cheddar Cheese 2 cups grated cheddar cheese 1/2 cup heavy mayonnaise 2 tablespoons chopped garlic Salt and white pepper to taste Instructions: Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 7315,"Crunchy Peanut Pepper Cookies 1 1/4 cups (5 5/8 ounces) all-purpose flour 1 1/4 teaspoons kosher salt
3/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar, plus more for pressing
1/2 cup packed light brown sugar
1/2 cup natural, unsweetened peanut butter, stirred well
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (3 3/4 ounces) roasted, salted peanuts, coarsely chopped
Instructions: Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F. In a medium bowl, whisk the flour, salt, cayenne, and baking soda. In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy. Stir in the peanut butter, egg, and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts. Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle. Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7316,"Mummy Cream Horns Nonstick cooking spray, for spraying the cones 1 sheet frozen puff pastry, thawed 1 large egg, lightly beaten 1 cup heavy cream 1/4 cup confectioners' sugar 1 1/4 cups confectioners' sugar, plus more for dusting 4 tablespoons (1/2 stick) unsalted butter, melted 3 tablespoons milk Pinch fine salt 16 candy eyes Instructions: For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove. For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7317,"Grilled Vegetable and Goat Cheese Roulade 1 Eggplant, thinly sliced 1 Yellow squash, thinly sliced 1 Green zucchini, thinly sliced 1 Red pepper 1 Green Pepper 5 Ounces goat cheese 1 Ounce sour cream Instructions: Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7318,"Pizelle 2 cups all-purpose flour 1 cup sugar 2 teaspoons ground anise seed 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup oil 3 large eggs, slightly beaten Instructions: In a large mixing bowl, blend the flour, sugar, anise seed, baking powder, baking soda and salt. In another bowl mix the oil and eggs. Stir the egg mixture into the dry ingredients and mix until dough is smooth. Cover and chill 30 minutes. Shape into 1-inch balls. Keep chilled. Place the pizelle iron over medium heat. Heat on both sides until a drop of water bounces and sizzles on an inside surface of the iron. Turn the iron over occasionally during cooking to keep both surfaces hot. Coat the heated iron on both sides of the interior surface with nonstick cooking spray. Place a ball of dough onto the center of the heated iron and flatten it slightly by pressing it against the iron with your finger. Close the iron and cook over medium heat 30 to 45 seconds, then turn over and cook on the other side or until the pizelle is pale golden. Remove the pizelle from the iron and cool on a wire rack. ","[Prosecco, Moscato, Vinho Verde, Cava]" 7319,"Eggplant Parmesan 1 medium eggplant sliced 1 egg beaten with 2 tablespoons milk Dried Italian bread crumbs Olive oil 6 ounces tomato paste 6 ounces white or red wine Pinch dried oregano Salt and pepper, to taste 1 clove of garlic, crushed 1/2 pound mozzarella, sliced 1 cup freshly grated Parmesan cheese Instructions: Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside. In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot. 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. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 7320,"Fresh Garden Pickles 20 asparagus spears, cut in half 20 baby carrots 2 medium bell peppers, cut into thin slices 2 medium red onions cut into slices 2 medium cucumbers cut into spears 1 1/2 Tbs. kosher salt 4 Tbs. olive oil 2 Tbs. finely chopped garlic 1 Tbs. fresh oregano 1 Tbs. fresh thyme 1 tsp. crushed black pepper 1 1/2 cup white wine vinegar 1/2 cup balsamic vinegar 4 Tbs. sugar 1 Tbs. fennel seeds 3 bay leaves, crumbled
Instructions: In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water. Set aside. In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine. Return the saute pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat. Cool to room temperature, then cover and refrigerate. These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7321,"Chicharrones Fish Tacos with Chipotle Tartar Sauce 3/4 cup mayonnaise 2 garlic cloves, finely chopped 1 scallion, white and light green parts only, sliced 1 to 2 chipotles in adobo, seeds removed and finely chopped 1/2 lime, juiced Salt 2 pounds skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks 4 garlic cloves 1 teaspoon coarse salt, plus additional for seasoning 2 tablespoons Worcestershire sauce Freshly ground black pepper 1 cup all-purpose flour Vegetable oil, for frying Salt 8 (8-inch) flour tortillas 1 cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving 2 cups arugula, stems removed, for serving 1 cup fresh cilantro leaves, for serving 1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving 2 oranges, zested, for serving Lime wedges, for serving Instructions: To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.; To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours. Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour. Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished. Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm. To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges. ","[Rioja, Pinot Grigio, Vermentino, Grenache Blanc]" 7322,"\Molten\ Flourless Chocolate Cupcakes Vegetable spray, for greasing liners 8 ounces bittersweet chocolate, preferably Scharffen Berger 1 stick unsalted butter 1 cup heavy cream 4 large eggs, room temperature 1 1/3 cups sugar 1/2 cup mayonnaise 1/2 cup cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon gray salt Instructions: Preheat the oven to 300 degrees F.
Line the cupcake pan with paper liners and spray the liners with vegetable spray.
Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside. Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate. In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 7323,"Blue Cheese-Stuffed Olives Martini 2 large green olives, pitted 1 teaspoon good-quality blue cheese, such as Roquefort
1 teaspoon dry vermouth
3 ounces vodka (just over 1/3 cup)
Instructions: Stuff the olives with the blue cheese. Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes. When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7324,"Potato Cakes with Smoked Salmon 1/4 pound speck, or bacon, cubed 4 large russet potatoes 1 tablespoon chopped fresh thyme Freshly ground black pepper 1 tablespoon all-purpose flour Vegetable oil, for frying 2 tablespoons butter Salt 12 slices smoked salmon Salad, recipe follows 4 tablespoons creme fraiche 1 teaspoon honey mustard 1/2 lemon, juiced 1 teaspoon grated horseradish 1 tablespoon minced fresh cilantro leaves 1 tablespoon minced fresh chives 2 cups mixed salad greens, such as dandelion, radicchio, and rocket Freshly ground black pepper Lime wedges, for garnish Instructions: Heat a large non-stick skillet over high heat. Add the speck, or bacon, to the hot pan. The pan needs to be very hot so that the speck is crispy. When cooked through and crispy, remove the speck and let drain on paper towels. Grate the potatoes on a mandoline adjusted to the julienne setting. Do not grate them ahead of time, or they will turn color. Wring the potatoes out with your hands to get rid of excess moisture. In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands. Add flour to the mixture to bind it. Form the potato mixture into 4 patties. In the same skillet, add enough oil for frying, plus the 2 tablespoons butter. Heat over high heat until oil is very hot. Add the potato cakes, making sure there is at least 1/2-inch between them. Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle. The amount of cooking time will vary based on the thickness of the potato cakes. Remove potato cakes from oil and let drain on paper towels. Season with salt while hot. In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish. Add the cilantro and chives, and stir to combine. Just before serving, add the salad greens to the bowl, and toss. To plate, put 1 potato cake on each of 4 plates. Top each potato cake with 3 slices of smoked salmon. Add a pile of greens with dressing on top of the salmon. Sprinkle salads with pepper, and garnish with lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7325,"Parsley Paella with Peppered Shrimp, String Beans and Snails 3/4 pound large shrimp (about 12) Salt 1/2 teaspoon freshly ground coarse black pepper 1 tablespoon fruity olive oil 2 large chicken thighs, boned, cut in quarters 2 ounces chorizo, sliced fairly thin 2 large shallots, chopped 3 medium cloves garlic, chopped 2 ounces string beans, cut in 1/2-inch lengths 1 cup short-grained rice, such as Italian Arborio 2 1/4 cups shellfish stock or chicken stock 1/2 teaspoon saffron threads 12 large canned snails 2 pimentos, cut in strips Instructions: Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread it wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for at least 1/2 hour. In a large, heavy pan, with a tight-fitting lid, heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add to the hot oil, skin-side down. Cook for about 2 minutes, or until the skin just begins to brown. Add the chorizo slices and toss with the chicken. Cook for 1 minute. Add the shallots, the garlic, and the string beans. Mix well. Add the rice, stirring to incorporate well and to coat the rice thoroughly with oil. Add the stock and the saffron threads. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Embed the shrimp in the top part of the rice, then scatter the snails and the pimento strips around the shrimp, all in a decorative pattern. Cover and cook for 10 minutes more, or until the liquid has been absorbed and the rice is just cooked. Remove from oven, and cover with a damp tea towel for 10 minutes. Serve at the table out of the pan. ","[Rioja, Garnacha, Tempranillo, Pinot Grigio]

" 7326,"Cancato Chileno: Stuffed Grilled Snapper with Oregano 4 (1 pound) whole red snappers Salt and freshly ground black pepper 4 ounces Spanish chorizo, thinly sliced 3 tomatoes, peeled and sliced 4 ounces Gouda, sliced 4 tablespoons butter, melted 3 cloves garlic, minced 2 tablespoons fresh oregano, chopped 1/2 cup white wine 1 bunch parsley Instructions: Preheat a grill. Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper. Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7327,"Grilled Pineapple 1 ripe pineapple 1/2 cup melted unsalted butter 3/4 cup granulated sugar 1 teaspoon grated lime zest 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves Ice cream 1/2 cup dark rum or 151 proof rum, for flambeing (optional) Instructions: Preheat the grill to high. Oil the grate. Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl. Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream. If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once. ","[Sauvignon Blanc, Moscato, Riesling, Vinho Verde]" 7328,"Horchata 1 quart non-fat milk 2 quarts water 4 cinnamon sticks 3/4 cup sugar 1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in the blender 1 tablespoon vanilla extract Instructions: In a wide skillet pour milk. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduce by half, 20-30 minutes. Strain into a large saucepan and add the water and cinnamon sticks.
Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.
Combine the sugar, rice flour, and vanilla extract in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the mixture into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers. ","[Viognier, Vermentino, Riesling, Torronts]" 7329,"Baked Avocado Chips 1 large ripe avocado 2 ounces Parmesan, grated (about 3/4 cup) Nonstick cooking spray, as needed 1 tablespoon everything bagel seasoning Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Mash the avocado into a paste until no visible avocado chunks or bits remain. Stir in the Parmesan until completely incorporated. Scoop the avocado mixture in tablespoonfuls onto the prepared baking sheets, spacing each mound at least 4 inches apart. Spray your fingertips or the back of a spoon with nonstick spray and pat one mound into a thin, 3-inch disc; wipe off your fingertips or spoon. Repeat spraying your fingertips, patting each mound and wiping off your fingertips for the remaining mounds. Bake for 10 minutes. Remove from the oven and sprinkle each chip with everything bagel seasoning. Rotate the baking sheets and continue to bake until the edges of the chips are deep brown and the tops start to turn golden brown, 6 to 10 more minutes. The outer chips will cook more quickly, so feel free to remove those first as they\u2019re done. Let the chips cool on the baking sheet for 30 minutes. Store them in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7330,"Triple Pickle 2 cups white vinegar 1/2 cup sugar
1/4 cup kosher salt
2 tablespoons pickling spice
10 radishes, thinly sliced
5 jalapenos, thinly sliced
1 red onion, thinly sliced into rings
Instructions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add the radishes, jalapenos and onion to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7331,"Curried Pumpkin Seeds 2 cups raw pumpkin seeds 2 tablespoons coconut oil
1 tablespoon curry powder
1 1/2 teaspoons kosher salt
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet. Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer]" 7332,"Jean-Philippe's Carrot Cake 2 egg yolks 1/4 cup sugar 1/2 cup oil 4 ounces cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 5 ounces shredded carrot 1/4 teaspoon ground cinnamon 1 teaspoon allspice 1/4 teaspoon nutmeg 2 egg whites 1 teaspoon sugar 1 ounce walnut pieces, roasted 4 egg whites 1/2 cup sugar 1/4 cup honey 1 ounce water 1 teaspoon orange blossom water 3 ounces cream cheese 1/4 cup milk 2 ounces sugar Instructions: Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch). In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold on to wire screen until cold. Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use. In a blender, mix all ingredients together until smooth. Keep refrigerated. Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange Boil all ingredients together for 1 minute. Strain and cool down before using. Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7333,"Barbecued Beef with Lemon Grass and Noodles 2 garlic cloves 1 tablespoon granulated sugar 3 shallots 1 tablespoon fish sauce (nuoc mam) 1 tablespoon raw sesame seeds 1/4 teaspoon freshly ground black pepper 1 tablespoon Asian sesame oil 2 stalks fresh lemon grass 1 pound boneless top round 1/2 pound rice sticks 1 cup shredded cucumber 2 cups shredded lettuce 1/4 cup fresh mint leaves 1/4 cup fresh cilantro 10 roasted peanuts, coarsely chopped 1 fresh or dried hot red cl, shredded Cilantro sprigs, for garnish 1 clove garlic 1/2 fresh hot red cl 2 heaping teaspoons granulated sugar 1/4 fresh lime 2 tablespoons fish sauce (nuoc mam) 2 1/2 tablespoons water Instructions: For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor). Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour. Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature. Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside. To serve, set out 4 to 6 bowls and arrange the food in the following manner: Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro. Serve with a bowl of nuoc cham to sprinkle on top. For Nuoc Cham, peel garlic. Split the cl and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 7334,"Eggs with Caviar 6 hard boiled eggs split longways 2 tablespoons sour cream 2 tablespoons chopped chives 1 tablespoon capers 2 tablespoons beluga caviar 2 bunches watercress Instructions: Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve. ","[Chardonnay, Sauvignon Blanc, Champagne]" 7335,"Smoked Wing Nachos 4 tablespoons paprika 3 tablespoons salt
2 1/2 tablespoons granulated garlic
2 tablespoons sugar
1 1/2 tablespoons black pepper
1 tablespoon California cl powder
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon ground thyme
1/2 tablespoon white pepper
10 whole chicken wings, separated into drumettes and flats (20 pieces) Salad oil, as needed
Favorite BBQ sauce, for drizzling 2 cups shredded Cheddar
1/2 cup diced cooked bacon
1 medium tomato, diced
3 stalks green onion, sliced
Ranch dressing, for drizzling 1/2 cup sour cream
Instructions: For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, cl powder, dry mustard, onion powder, thyme and white pepper in a bowl. For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F. Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes. Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly. Preheat oven to 350 degrees F. Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7336,"Star Anise-Leek Noodle Soup with Beef Carpaccio 1 tablespoon minced ginger 2 minced serrano chiles 3 julienne leeks, white part only 1 large carrot, julienne 1 tablespoon dark soy 8 cups chicken stock 3 star anise 2 cups soaked mung bean noodles 1(8 ounce) piece beef tenderloin, frozen 1 teaspoon hoisin lime oil Salt and black pepper to taste 2 cups bean sprouts 1 cup whole Thai basil leaves Juice of 2 limes 1/2 tablespoon fish sauce 1 cup hoisin 2 tablespoons canola oil for cooking 1/4 cup lime juice 1/4 cup canola oil for blending Instructions: In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad. Mix all together and check for seasoning. In a small pan coated with canola oil saute the hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7337,"Roasted Fennel with Apple Cider Reduction 1 cup apple cider 1 large head fennel, preferably with fronds
2 tablespoons extra-virgin olive oil
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper
Instructions: Add the apple cider to a small saucepot and place over medium-high heat. Bring to a boil and continue to cook until reduced to 1/3 cup, about 15 minutes. Set aside. Preheat the oven to 475 degrees F. Cut the tops of the fennel bulb and coarsely chop 2 tablespoons of the delicate frond leaves from the tops. Leaving the root end intact, cut the fennel bulb into 8 slices, lengthwise. Add the fennel to a large bowl and drizzle with the oil and 2 tablespoons of the reduced apple cider, tossing to coat. Add the rosemary, thyme and a generous pinch of salt and pepper and toss to combine. Arrange the fennel in a single layer on a baking sheet with space between each wedge. Roast until the fennel begins to brown, about 15 minutes, then flip the wedges and continue to roast until tender and browned on both sides, about 10 minutes more. Add the fennel to a serving dish and drizzle with the rest of the apple cider reduction and a sprinkle of fennel fronds. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7338,"German Style Oven Fries 4 medium to large Idaho potatoes 1/4 cup cider vinegar 1 tablespoon extra-virgin olive oil 4 slices smoky bacon, chopped 1 tablespoon granulated sugar Kosher salt and freshly ground black pepper 1/4 cup finely chopped fresh flat-leaf parsley Instructions: Preheat oven to 500 degrees F. Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar. In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon. ","[Riesling, Pinot Gris, Gewrztraminer, Garnacha]" 7339,"Pan-Seared Sea Bass in Tomato Fennel Broth 1/4 small fennel bulb, shaved thin 1 small onion , diced 1 carrot, peeled and diced 4 tablespoons extra-virgin olive oil 1/4 cup white wine 2 cups fish stock or clam juice 1/4 cup fresh orange juice 2 cups sun-dried tomatoes 1 tablespoon minced garlic Salt and freshly ground black pepper 3 tablespoons unsalted butter, room temperature 2 (6-ounce) sea bass fillets, with skin on 1 teaspoon ground fennel Salt and freshly ground black pepper Grapeseed oil Instructions: For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm. For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper. In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7340,"Fruit Pizza Recipe 3/4 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon freshly grated lemon zest 1 teaspoon pure vanilla extract 1 large egg 1 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 8 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 tablespoon honey 1 teaspoon pure vanilla extract 2 cups confectioners' sugar, sifted, plus more for dusting 4 to 5 cups mixed fresh summer fruit, such as whole raspberries, blackberries and blueberries, quartered strawberries and sliced stone fruit Instructions: For the sugar cookie crust: Preheat the oven to 350 degrees F. Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border. Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.)
For the topping: Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner's sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth).
To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just before serving, then cut into slices.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7341,"Zucchini, String Bean and Eggplant Stew 1/4 cup olive oil 2 medium onions julienned 4 garlic cloves 1 bunch scallions sliced 1 pound green beans 3 medium diced zucchini 3 medium eggplant diced medium 2 large tomatoes diced medium 2 large tomatoes grated on box grater 1 can crushed tomatoes with juice 2 ounces extra virgin olive oil 1/2 cup parsley chopped Instructions: In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7342,"Grilled Chicken Salad with Jalapeno Tomatillo Dressing Vegetable oil, for the grill 1 jalapeno pepper 1 pound tomatillos, husked and rinsed 1 orange, halved 2 limes, halved 1 small bunch cilantro, chopped 1 tablespoon fresh oregano 1 teaspoon chili powder 2 cloves garlic Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken thighs (about 6) 3 assorted bell peppers, halved and seeded 1 poblano cl pepper, halved and seeded 2 small red onions, cut into 1-inch-thick rings 1/2 pineapple, cored and sliced ? inch thick 6 corn tortillas 6 heads Little Gem or other baby lettuce, quartered 1/2 cup crumbled Cotija cheese Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Make the dressing: Grill the jalapeno and tomatillos, turning, until well charred and softened, about 5 minutes for the jalapeno and 20 minutes for the tomatillos. Transfer to a platter. Grill the orange and 1 lime cut-side down until well marked, about 2 minutes. Remove to the platter. Turn off the grill. Stem the jalapeno (remove the seeds for less heat); transfer to a blender. Add the tomatillos, the juice from the grilled orange and lime, the cilantro, oregano, chili powder and garlic. Season with salt and pepper; puree until smooth. Transfer half of the dressing to a large bowl; add the chicken and toss. Cover and refrigerate 4 to 6 hours. Refrigerate the remaining dressing until ready to serve. Reheat the grill to medium high; brush the grates with more vegetable oil. Brush the bell peppers, poblano and red onions with vegetable oil. Grill, turning, until charred and softened, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to the board. Brush the pineapple and the remaining halved lime with vegetable oil. Grill until marked, about 3 minutes; transfer to the board. Warm the tortillas on the grill. Arrange the lettuce on a platter. Slice the bell pepper, poblano, chicken and pineapple. Arrange on top of the lettuce along with the red onions. Sprinkle with the cheese and season with salt and pepper. Serve with the grilled lime, tortillas and reserved dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 7343,"Throwdown's Sloppy Joes 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 cups ketchup 1/2 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1 to 2 tablespoons chipotle puree (depending on how spicy you want it) 1/4 teaspoon cl de arbol or cayenne 2 tablespoons dark brown sugar 1 tablespoon honey 2 tablespoons molasses Pinch salt and freshly ground black pepper, plus more for seasoning 6 tablespoons unsalted butter 2 cloves garlic, finely chopped Salt and freshly ground black pepper 8 (1/2-inch) slices sourdough bread 1 tablespoon canola oil 2 pounds ground chuck (80/20) Salt and freshly ground black pepper 1 cup small dice red onion 1/2 cup small dice celery 1/2 cup small dice roasted poblano cl 1/2 cup small dice roasted red bell pepper 1/2 cup small dice roasted yellow bell pepper 4 cloves garlic, finely chopped 1 tablespoon ancho chili powder 1 1/4 cups BBQ Sauce, recipe above 1/4 cup water 1/4 ketchup 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoons honey 1 tablespoon brown sugar 1 tablespoon molasses 2 tablespoons apple cider vinegar 1/2 cup chopped fresh flat-leaf parsley or cilantro, plus more for garnish Instructions: For the BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
*Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
For the Garlic Toast:
Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes.
Preheat the broiler.
Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve.
For the Neat Joes:
Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke.
Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan. Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover, return the meat to the pan and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro.
Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 7344,"Grilled Panettone with Strawberry Ice Cream and Almonds 3 slices (4 ounces total) panettone, each about 4-inches square and 1-inch thick 6 tablespoons (3/4 stick) unsalted butter, melted 1 pint strawberry ice cream, softened, see Cook's Note 3 tablespoons slivered and toasted almonds Instructions: Place a grill pan over low heat. Lay the panettone on a work surface and cut each in half diagonally to make 6 triangles. Using a pastry brush, liberally brush each side of the panettone with the melted butter. Place the panettone triangles on the grill for 30 to 45 seconds until crisp and toasted. Transfer the triangles to 6 serving plates. Place 1 scoop of ice cream on top of each triangle. Garnish with the slivered almonds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7345,"Beignets 3/4 cups warm water 1 packet active dry yeast 1/4 cup granulated sugar, plus a pinch Pinch kosher salt 1 large egg 1/2 cup evaporated milk 4 cups all-purpose flour, plus more as needed 2 tablespoons vegetable shortening Butter Vegetable oil, for deep frying 1 cup powdered sugar for dusting Instructions: Begin by activating the yeast. In the bowl of a stand mixer with the dough hook (or large mixing bowl) attachment add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes. To the bowl add the 1/4 cup of sugar, salt, egg, and the evaporated milk. With the mixer on low, add half the flour and mix until just combined. Add the shortening, and then gradually add the remaining flour until the dough forms into a mass. Turn off the mixer and transfer to floured surface. Add more flour, if needed, until you have an even, medium-textured (it should be pretty firm) dough. Add the dough to a large buttered bowl and cover with plastic wrap. Let the dough rest for at least 3 to 4 hours, or overnight in the refrigerator. Once rested, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough. Gently shape the dough into a 1-inch thick rectangle so it can be cut into squares. Using a sharp knife or pizza cutter cut into squares, (you should yield 12 large squares, depending on how thick you rolled the dough). Preheat the oven to 250 degrees F. Heat about 3 inches of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 350 degrees F. Fry the beignets in batches, about 3 minutes per batch. Turn them in the oil while they fry to brown evenly on both sides. Remove from the oil a paper towel lined sheet pan and keep warm in a low oven while you cook the remaining dough. To serve, transfer beignets to a serving platter and dust generously with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7346,"\a Great Pye
1 pound shortcrust pastry 1 egg white, beaten until liquid 1 pound boned chicken breast, pigeon or wild duck and/or saddle of hare or rabbit 1 pound minced beef 2 tablespoons shredded suet Salt Freshly ground pepper 3 hard boiled egg yolks, crumbled Spice mixture made of 1/4 teaspoon each ground cinnamon and mace and a pinch of ground cloves 1-ounce stone cooking dates, chopped 1-ounce currants 2 ounces stoned prunes, soaked and drained 1/2 cup beef stock 1 tablespoon rice flour or corn flour Instructions: Line a 9-inch pie plate with half of the pastry. Brush the inside with some of the egg white. Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes. Drain and cool. In a mixing bowl, combine the minced beef, suet, salt and pepper to taste, the egg yolks and half of the spice mixture. Add the rest of the spices to the dried fruit in another bowl. Slice the parboiled meat. Preheat the oven to 425 degrees F. Add 1 to 2 tablespoons of the beef stock to the rice flour or corn flour in small saucepan and cream them together. Stir in the remaining stock and stir over gentle heat until thickened. Remove from the heat and set aside. Cover the bottom of the lined pastry pan with half of the minced mixture. Arrange the sliced meat in a layer over the top. Scatter the chopped spiced fruit over it and cover the remaining minced meat. Pour the thickened stock over the top. Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with the egg white. Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes. Remove from the oven and cool slightly before serving. Slice into individual pieces and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7347,"Shrimp Cocktail 1 lemon, halved 1 onion, quartered 2 tablespoons kosher salt 1 bay leaf 10 black peppercorns 1 pound shrimp, unpeeled 1 cup ketchup 2 tablespoons grated fresh horseradish 1 tablespoon lemon juice 1 teaspoon hot sauce 2 tablespoons chopped fresh Italian parsley leaves Instructions: For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors. Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes. For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7348,"Fudge Raspberry Thumbprint Cookies Crisco? Original No-Stick Cooking Spray 1/2 cup firmly packed light brown sugar 1 Crisco? Butter Flavor All-Vegetable Shortening Sticks, cut into slices 1 cup Crisco? Butter Shortening 3 large eggs, separated 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups Pillsbury BEST? All Purpose Flour 2 cups finely chopped pecans 1/2 cup Smucker's? Hot Fudge Spoonable Ice Cream Topping 1/2 cup Smucker's? Seedless Red Raspberry Jam Instructions: HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 7349,"Whole Roasted Turkey with Citrus Rosemary Salt 1 tablespoon fresh rosemary leaves, chopped 2 tablespoons lemon zest 1/2 cup coarse salt 2 (8 to 10-pound) whole turkeys 2 small whole onions, peeled 2 carrots, cut in half 2 celery stalks, cut in half 1 quart chicken stock or broth 1 cup extra-virgin olive oil, divided 8 sprigs fresh rosemary 2 lemons, halved 4 large carrots, halved lengthwise 8 celery stalks 3/4 cup butter 3/4 cup all-purpose flour 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 4 cups chicken broth Salt and freshly ground black pepper Instructions: For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside. Preheat the oven to 425 degrees F. For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy. Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey. Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy. While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste. Carve turkey and serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7350,"Easy Gravy for Turkey 2 large heads garlic, ends removed, turned on their sides and split through the middle to expose each clove of garlic 2 medium yellow onions, thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1 cup dry sherry
4 cups chicken broth Drippings from a roast turkey 2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Freshly ground black pepper
Instructions: Preheat the oven to 450 degrees F. Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins. In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes. Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7351,"Risotto Barolo with Roasted Vegetables 8 baby carrots, trimmed 8 baby turnips, trimmed 8 baby beets, trimmed 3 sprigs fresh thyme 3 cloves garlic, smashed and peeled 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 6 to 7 cups chicken broth, homemade or low-sodium canned 3 tablespoons extra-virgin olive oil 1/4 pound sliced pancetta, chopped 2 shallots, chopped 2 cups Arborio rice 1 teaspoon kosher salt, plus more as needed 1 1/2 cups Barolo 1/2 cup freshly grated Parmesan 2 tablespoons unsalted butter or truffle butter Freshly ground black pepper Black truffle shavings or truffle oil for garnish, optional Instructions: For the Vegetables: Preheat the oven to 400 degrees F. Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready. For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more. When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using. ","[Barolo, Chianti, Pinot Noir, Grenache]

" 7352,"Grilled Portobello Salad with Hazelnut Pesto 1 cup fresh flat-leaf parsley leaves
1/3 cup chopped toasted hazelnuts 3 tablespoons grated Parmesan
2 cloves garlic
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large portobello mushrooms, stems removed
1/2 cup olive oil
Kosher salt and freshly ground pepper
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
4 ounces baby arugula
1 small head fennel, bulb thinly sliced, fronds reserved for garnish
Instructions: For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper. For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded. Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper. Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds. Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter. ","[Chardonnay, Pinot Gris, Vermentino, Gavi]" 7353,"Irish Soda Bread with Cheddar and Chives 2 1/2 cups all-purpose flour, plus more for dusting 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 1 cup freshly grated sharp Cheddar 3 tablespoons chopped fresh chives 1 cup buttermilk 1 large egg Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside. Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk. Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough. Bake until the bread is golden brown, 25 to 30 minutes. Let cool slightly on a wire rack before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7354,"Peas and Potato Soup with Tarragon Pesto Soup 2 tablespoons extra-virgin olive oil 1/4 pound pancetta or bacon, finely diced, optional 2 onions, chopped 4 cloves garlic, chopped 2 large starchy potatoes, peeled and diced 1/2-inch Salt and freshly ground black pepper 1 large head escarole, cleaned and chopped A few grates nutmeg 1 quart chicken or vegetable stock-in-a-box 3 cups water 2 cups frozen peas 1/4 cup ditalini pasta Pesto 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed A generous handful flat-leaf parsley 3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts 1 clove garlic, grated or flattened into paste 1 lemon, zested and juiced (1 tablespoon) 1/3 cup extra-virgin olive oil About 1/4 to 1/3 cup grated Parmigiano-Reggiano Instructions: Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto. Pesto: Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 7355,"Crudo on the Half Shell 4 highest-quality fresh sea scallops, tough foot muscles removed 16 highest-quality fresh littleneck clams 4 teaspoons fresh lemon juice (preferably Meyer lemon juice) 4 teaspoons highest-quality extra-virgin olive oil 1 teaspoon finely minced jalapeno pepper Kosher or sea salt Instructions: Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces. Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.) Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 7356,"Manhattan 6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate Instructions: Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve. ","[Whiskey, Bourbon]" 7357,"Perfect Manhattan 2 ounces Kentucky bourbon 1/2 fluid ounce sweet Italian vermouth 1/2 fluid ounce dry French vermouth 1 dash Angostura bitters Maraschino cherry or orange twist Instructions: Fill a cocktail shaker or small pitcher with ice. Add the bourbon, both vermouths, and the dash of bitters. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Garnish with the cherry or orange twist and serve. ","[Bourbon, Vermouth, Bitters]" 7358,"Grilled Shrimp with Oregano and Garlic Chips 16 large shrimp, shelled, deveined 1/2 cup olive oil 3 cloves garlic, coarsely chopped 2 tablespoons fresh oregano 2 tablespoons fresh flat leaf parsley 1 teaspoon red pepper flakes Salt and freshly cracked pepper 2 cups canola oil 6 cloves garlic, finely sliced Instructions: In a medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour. Place the canola oil in a small saucepan and heat to 350 degrees, add the garlic slices and fry until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter and top with garlic chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7359,"Cosmopolitan Ice 1 1/2 ounces citrus-flavored vodka (recommended: Absolut Citron) 1/2 ounce orange liqueur (recommended: Cointreau or Grand Marnier) 1 ounce cranberry juice Freshly squeezed lime juice Orange peel for garnish Instructions: In a mixing glass filled with ice, add vodka, orange liqueur, cranberry juice, and freshly squeezed lime juice. Shake and strain into a martini glass. Garnish with orange peel.; ","[Vodka, Cranberry Juice, Lime Juice]" 7360,"Herbed Rice With Raisins 1 cup basmati, jasmine or jasmati rice 1/3 cup golden raisins Grated zest and juice of 1 lemon
1/4 cup chopped fresh chervil 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 medium carrot, grated 1 3.5-ounce package pea shoots 3 tablespoons rice vinegar 2 teaspoons sugar Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil Instructions: Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots.
Photograph by Jonny Valiant ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 7361,"Fill a Rocket Scientist's Empty Stomach Reuben Burgers 1 cup mayonnaise 1/2 cup ketchup 1/4 cup chili sauce 1 tablespoon horseradish. 1 sweet gherkin pickle 1 tablespoons chopped parsley 1 pound ground chuck 1 pound ground sirloin 1 egg 1 tablespoon Worcestershire sauce 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon mustard Salt Pepper 1 1/2 cups sauerkraut 12 (approximately 1-inch thick) slices rye bread 6 slices Swiss cheese Cole slaw, applesauce, cold beer as an accompaniment Instructions: Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
Russian Dressing:
Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.
Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough.
Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill.
Place on the grill approximately 5 minutes per side depending on desired doneness.
Begin warming the sauerkraut in a separate pan.
The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
Top the burger with cheese in the last 2 minutes of burger cooking time.
Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread.
Serve with coleslaw, applesauce, and a cold beer.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7362,"Beef and Guinness Stew Knob of butter About 2 pounds beef fillet, diced 1 cup diced onion 1 cup diced celery 1 cup diced leek Sprig thyme Sprig rosemary 1 pint Guinness 1 quart brown sauce Instructions: In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes. Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 7363,"Sweet Cherry Slushy Cups 1 cup sweet cherries, pitted and halved 4 tablespoons sugar 2 tablespoons cherry eau die vie (kirsch) 1/2 cup heavy cream 6 cups crushed ice Fresh mint sprigs, for garnish Instructions: Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow. Whip the cream to super soft peaks with the remaining 2 tablespoons sugar. Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint. ","[Burgundy, Moscato, Riesling, Prosecco]" 7364,"Whole Boneless Lamb Loin 1/4 cup olive oil Pistachio-Mint Couscous, recipe follows 1 boneless lamb loin, split lengthwise (about 2 pounds) Salt Essence, recipe follows 2 long sprigs fresh rosemary 1/2 teaspoon ground coriander 2 teaspoons ground cumin 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 1 (10-ounce) box couscous 1/2 teaspoon salt 2 1/4 cups boiling water 3 tablespoons roughly chopped shelled pistachios, plus 2 tablespoons whole, lightly toasted 1/4 cup chopped packed fresh mint leaves 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin. In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous. Slice into 1-inch pieces. Serve atop couscous. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7365,"Neely-tini Neelys Dry Rub, recipe follows 5 drops hot sauce 4 ounces vodka 2 ounces olive juice 1 jalapeno pepper, sliced in 1/2 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder Instructions: Dip rim of martini glass into water. Rim with Neelys Dry Rub. Add vodka, olive juice and hot sauce to chilled shaker. Shake well. Pour into glasses. Garnish with a slice of jalapeno. Add ingredients into a bowl and stir to combine. ","[Grenache, Tempranillo, Pinot Grigio, Sauvignon Blanc]" 7366,"Crazy Brownies 1 stick (8 tablespoons) butter, melted, plus more for greasing pan 1 box chocolate cake mix (18 ounces)
1/3 cup evaporated milk
9 peanut butter cups
12 chocolate-covered caramels, such as Rolos 1/2 cup finely chopped pecans
1/3 cup candy-coated chocolates, such as M and Ms 1/4 teaspoon salt
Powdered sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix). Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares. Gobble 'em up! ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 7367,"Whiskey Pot Roast One 3- to 5-pound beef chuck roast Kosher salt and freshly ground black pepper 3 tablespoons olive oil 6 large carrots, unpeeled, cut into 2-inch pieces 2 onions, quartered 2 heaping tablespoons tomato paste 1 cup whiskey 3 cups beef broth 2 to 3 sprigs fresh rosemary 2 to 3 sprigs fresh thyme Mashed potatoes, for serving Instructions: Preheat the oven to 275 degrees F. Generously sprinkle the chuck roast with salt and pepper. Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate. Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme. Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 7368,"Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas 1 3-to-4-pound chicken, rinsed and patted dry Kosher salt and freshly ground pepper 1 lemon, halved 1 head garlic, halved crosswise 1/2 bunch fresh thyme 4 to 6 bay leaves Extra-virgin olive oil, for drizzling 1 cup dry white wine 1/4 red onion, finely chopped 1 bay leaf 6 black peppercorns Kosher salt 4 tablespoons cold unsalted butter, cut into cubes Freshly ground pepper 1 cup frozen peas 1 large head butter lettuce, leaves separated Instructions: Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving. Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.) Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7369,"French Onion Popcorn 1 tablespoon dried shallots 2 teaspoons dried chives
2 teaspoons dried minced garlic
2 teaspoons sugar
1 teaspoon onion powder
1 teaspoon kosher salt
One 2.8-ounce bag microwave popcorn, popped
4 tablespoons unsalted butter, melted Instructions: Combine the shallots, chives, garlic, sugar, onion powder and salt in a mixing bowl. Place the popped popcorn in a large mixing bowl. Drizzle the melted butter over the popcorn. Sprinkle with the spice mix. Toss vigorously to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7370,"Orecchiette with Mini Chicken Meatballs 1 pound orecchiette pasta 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 tablespoon whole milk 1 tablespoon ketchup 3/4 cup grated Romano 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 pound ground chicken 1/4 cup olive oil 1 1/2 cups low-sodium chicken stock, hot 4 cups cherry tomatoes, halved 1/2 cup freshly grated Parmesan 8 ounces bocconcini mozzarella, halved 1/2 cup chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs. In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 7371,"Grilled Cheese with Tomato Soup 1 tablespoon canola oil 1/2 medium onion, diced 3 stalks celery, diced 2 teaspoons minced garlic 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 1 (28-ounce) can crushed tomatoes 2 (14.5-ounce) cans vegetable broth 8 slices whole-wheat bread 4 tablespoons butter 8 deli slices American cheese 1/2 cup grated Cheddar, divided Instructions: For Soup: In a medium pot, over medium heat, add the canola oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.) Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich. For Grilled Cheese Sandwich: Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7372,"Sherried Turtle Soup 1 cup bacon fat 1/2 cup all purpose flour 1/2 pound turtle meat (see your seafood specialty store), silver skin removed and cut into 1-inch pieces 1/2 pound ground beef 1 cup chopped bell pepper 1 cup chopped celery 1 cup chopped onion 3 tablespoons chopped garlic 1 cup diced canned tomatoes 4 hard boiled eggs, peeled and diced 3 cups chopped baby spinach 2 cups white wine 1 cup cream sherry (plus more to finish soup table side) 2 cups chicken, pork or beef stock (or broth) 4 tablespoons hot sauce 2 tablespoons Worcestershire 4 large bay leaves 6 lemons Salt and freshly ground black pepper 4 tablespoons chopped green onions 3 tablespoons chopped flat-leaf parsley Sherry and lemon wedges, for garnish Instructions: For the roux: Take 1/2 cup of the bacon fat and in a thick-bottomed pan cook the flour slowly stirring constantly to a brownish-brick red color. Set aside carefully and cool. For the Soup: In a thick-bottomed pot, heat the remaining bacon fat and brown the turtle meat and ground beef thoroughly. Add the bell pepper, celery, onions and garlic and sweat until translucent. Add the tomatoes, eggs, spinach, wine, sherry, stock, hot sauce, Worcestershire and bay leaves and simmer 1 1/2 hours. Using a microplane and cut-resistant gloves, remove the yellow zest from the lemons avoiding the white pith; add to the soup. Cut the zested lemons and squeeze juice into the soup. In a bowl, add the cooled roux, then ladle some of hot soup into the bowl whisking with a wire whip until a smooth paste is formed; add one more ladle to the bowl, then add the contents back to the soup. Season to taste with salt and pepper and simmer for 1 hour. Before serving, remove bay leaves. When serving, ladle the soup into bowls and top with additional sherry (3 tablespoons per bowl), green onions, parsley and a squeeze of lemon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7373,"Caramel Apple Soft Pretzels 1 cup whole milk, warmed to 110 degrees F One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 3 tablespoons packed light brown sugar 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour, plus more for kneading (see Cook's Note) 2 tablespoons unsalted butter, at room temperature, plus more for greasing the bowl 1 small Granny Smith apple, peeled and finely chopped into 1/4-inch pieces 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/3 cup baking soda 2 tablespoons coarse salt 2 tablespoons unsalted butter 1/3 cup packed light brown sugar 1/4 cup heavy cream 1 cup confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract Pinch of kosher salt Instructions: For the pretzels: Pour the warm milk into a medium bowl and sprinkle the yeast over. Let the yeast bloom until softened and foamy, about 5 minutes. Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter until incorporated, then add the remaining 1 1/4 cups flour, chopped apple, cinnamon and kosher salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper.
Punch the dough down to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover it and let rest until it relaxes.) Divide the dough into 6 pieces.
Working with one piece at a time, roll and stretch the dough with the palms of your hands into a 24-inch-long rope. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, creating a pretzel shape. Repeat with the remaining dough.
Dissolve the baking soda in 3 cups hot water in a shallow baking dish. Gently dip each pretzel in the soda solution, let some of the excess water drip off, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until the pretzels are puffed and deep golden brown, 12 to 15 minutes. Set aside to cool.
For the caramel glaze: Melt the butter and brown sugar in a small saucepan over medium-low heat until completely melted and smooth. Whisk in the heavy cream until combined, then transfer to a medium bowl. Whisk in the confectioners' sugar, vanilla and salt until smooth (it should be thick enough to drizzle over the pretzels but not so thin that it drips away). Immediately transfer to a small piping bag or resealable bag, snip the corner and drizzle over the cooled pretzels. Let the glaze set, about 10 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7374,"Spatchcocked Sheet Pan Turkey with Sage and Brown Butter 2 apples, cored and roughly chopped 2 large onions, roughly chopped 2 lemons, sliced 1/2 inch thick 6 sprigs fresh sage plus 1/2 cup sage leaves 1 cup low-sodium chicken broth One 12- to 14-pound turkey, spatchcocked (see Cook's Note)
Kosher salt and freshly ground black pepper 2 tablespoons sweet paprika 2 tablespoons extra-virgin olive oil 1 stick (8 tablespoons) unsalted butter Flaky sea salt, for serving Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Combine the apples, onions, lemons, sage sprigs and chicken broth on a rimmed baking sheet. Sprinkle the turkey generously on both sides with 2 tablespoons salt and 1 tablespoon pepper, and rub all over with the paprika. Put the turkey, skin-side up, over the apple mixture and rub the skin with the olive oil. Roast until the skin is golden brown and crisp, and an instant-read thermometer inserted into the thigh registers 155 degrees F, 1 hour to 1 hour 10 minutes. Transfer the turkey to a cutting board and tent it loosely with foil; let rest 30 minutes before carving. (The turkey will continue cooking as it rests.) Strain the juices from the baking sheet through a mesh sieve into a small saucepan, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Skim off any fat from the juices with a spoon if necessary, and keep warm over low heat.
Carve the turkey and arrange on a warm serving platter. Melt the butter in a medium skillet over medium heat, swirling the butter occasionally, until it becomes deep nutty brown, about 5 minutes. Add the sage leaves and cook, stirring, until the edges curl up, just a few seconds. Spoon the brown butter and sage leaves all over the turkey, and sprinkle with some of the flaky sea salt. Serve the pan juices on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7375,"Paper Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 4 eggs 6 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 cup buttermilk 24 paper cups (recommended: Dixie) 2 egg whites 6 tablespoons cold water 1 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet. Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes. Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often. Let cakes cool in the pan, and then frost while still in the cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7376,"Orange Marmalade Butter 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup good orange marmalade Instructions: Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7377,"Bruschetta 1 baguette Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 7378,"Swick and Swick Chili 44 ounces beef, cut into 1/4-inch cubes Vegetable oil 3/4 cup finely chopped onion 5 medium garlic cloves, pressed 1 (14 1/2-ounce) can chicken broth 2 medium whole green seeded and finely chopped cl peppers 8 ounces beef broth 4 ounces Mexican hot-style tomato sauce 4 ounces tomato sauce 1 teaspoon hot red pepper sauce 1 1/4 tablespoons ground cumin 10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico) 1 teaspoon salt 1/2 teaspoon arbol cl powder 1/2 teaspoon New Mexico cl powder 1/4 teaspoon monosodium glutamate Pinch brown sugar Pinch jalapeno powder Instructions: Brown the beef in oil. Add the onion, garlic, and chicken broth and simmer one hour. After 1 hour, add the second ingredient group, and simmer for 1 more hour. After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes. After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 7379,"Lamb Chops with Mint Sauce 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops 1 bunch fresh mint 1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed Kosher salt, as needed Neutral oil, for oiling the grill Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving 1 sweet potato 2 tablespoons sour cream
Fresh mint leaves, for garnish Instructions: For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce. For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed. Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint. Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes. Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish. ","[Syrah, Malbec, Tempranillo, GSM Blend]

" 7380,"Cherry Pie Inspired By an \Old Fashioned\ Cocktail (Sour Cherries Stewed With Raw Sugar, Bourbon and Orange Bitters) 4 to 5 cups tart cherries, pitted and halved 1/2 cup raw sugar Juice of 1 lemon 2 tablespoons quick cooking tapioca 1 tablespoon bourbon 1 teaspoon pure almond extract 1 teaspoon orange bitters 1 store-bought pie dough (about 1 pound) All-purpose flour, for dusting 2 tablespoons cream Raw sugar Softly whipped cream or vanilla ice cream, for serving Instructions: For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream. ","[Rhone Blends, Pinot Noir, Tempranillo, Barbera]

" 7381,"Crab Cake Sliders with Blood Orange Aioli 1 cup mayonnaise
2 to 3 tablespoons freshly squeezed blood orange juice (about 1/2 orange) 1 tablespoon stone-ground mustard
1 teaspoon blood orange zest
1 clove garlic, grated
Kosher salt and freshly ground black pepper
18 butter crackers, crushed (about 3/4 cup)
1/4 to 1/2 cup mayonnaise, plus more for schmearing
1 tablespoon roughly chopped fresh parsley 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing
8 dashes hot sauce
1 large egg, beaten
Kosher salt and freshly ground black pepper
2 pounds lump blue crab meat, shell and cartilage picked out
Butter, for spreading 24 potato slider buns, split
Baby mesclun greens, for topping
Instructions: Preheat the oven to 350 degrees F. For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper. For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional seafood seasoning. Bake until light golden brown, 10 to 15 minutes. Butter each slider bun and lightly griddle to toast. For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7382,"Basic Tomato (Pomodoro) Sauce 5 tablespoons olive oil, plus extra for garnish 12 cloves garlic, thinly sliced 6 (28-ounce) cans chopped tomatoes 2 1/2 teaspoons sugar Kosher salt 1 pound gemelli pasta or other similar shape 1 small bunch fresh basil, chifonnade, for garnish 1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish Instructions: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste. Meanwhile, cook pasta in boiling, salted water until al dente. Drain. Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese. Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 7383,"Vegetable Gumbo 3 tablespoons vegetable oil 3 tablespoons all-purpose flour 1 small onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, chopped Kosher salt and freshly ground pepper 1 tablespoon soy sauce or Worcestershire sauce 1 teaspoon smoked paprika (preferably hot) 2 cups low-sodium vegetable broth 1 pound kale or Swiss chard, stemmed and chopped 1 10-ounce package frozen black-eyed peas Brown rice, for serving (optional) Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes. Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil. Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 7384,"Poached Shrimp 1/2 handful salt 2 carrots, roughly chopped 2 stalks celery, roughly chopped 2 cups pinot grigio 2 fresh bay leaves, or 1 dried 6 peppercorns 2 pounds jumbo shrimp, shell on Instructions: Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 7385,"Macaroni and Cheese in Parmesan Cups 1 1/4 cups fresh grated Parmesan 1/3 cup diced onion 1 sprig fresh thyme leaves 3 sprig fresh dill 1 sprig fresh oregano leaves 2 tablespoons chopped fresh parsley leaves 1 allspice berry 1 bay leaf 2 cloves garlic 1 1/2 cups heavy cream 1/2 cup shredded Vermont sharp Cheddar 1/4 cup shredded Cotswold 1/4 cup freshly grated Parmesan 1 cup cooked macaroni Salt and fresh ground pepper Instructions: To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled. To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper. To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 7386,"Cheddar BBQ Meatloaf Muffins 2/3 cup milk 1/2 cup plain dry breadcrumbs 2 pounds meatloaf mix (ground beef, pork and veal) 1 1/4 cups shredded Cheddar (about 5 ounces) 1/2 cup barbecue sauce 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 4 small green onions, finely chopped (about 1/3 cup) 2 cloves garlic, minced 1 large egg Serving suggestions: mashed potatoes and a green salad Instructions: Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
Arrange on a serving platter and serve with mashed potatoes and a green salad. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 7387,"Carrot Soup with Scallions 1 onion, chopped 4 tablespoons butter 4 cups 1\ chunked carrots 3 cups hot canned chicken stock 1 teaspoon nutmeg Salt Pepper 1/2 cup rice, uncooked 1 cup boiling water 1 scallion, thinly sliced Instructions: In large pot cook onion in butter over medium high heat. Add carrots and stock. Season with nutmeg, salt and pepper. Add rice and water. Simmer until carrots are soft and rice is done. Puree soup in half batches in a food processor or blender. Return to pot and season to taste. Return to a simmer for 10 minutes. Serve with scallions as a garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7388,"Tartar Sauce 1 scallion (green onion) trimmed of 2 inches of green 1 small (2 ounces) sour dill pickle 1/4 cup (packed) washed parsley leaves 2 cups mayonnaise, low fat or regular 1 teaspoon strong mustard like Creole or Dijon Salt and 1/8 teaspoon cayenne pepper Instructions: In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 7389,"Torta Regina 8 ounces hazelnuts, roasted and peeled 8 ounces bittersweet chocolate 8 eggs, separated 1/2 cup sugar Cocoa powder or melted chocolate, for decoration Instructions: Butter a 10 by 2-inch cake pan. Preheat oven to 350 degrees F. In a food processor, pulse the nuts until coarsely chopped. Reserve. Process the chocolate until coarsely chopped. Add to the chopped nuts. In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack. Dust with cocoa powder or decorate with chocolate drawings. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 7390,"Bacon Wrapped Shrimp and Scallops 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound 12 large sea scallops, trimmed and well drained 1 lime, juiced and zested 1 tablespoon toasted sesame oil 1 tablespoon grill seasoning or coarse salt and black pepper 1 teaspoon hot red pepper flakes 12 slices center cut or applewood smoked bacon, cut in 1/2 Toothpicks 3 scallions, very thinly sliced on an angle Instructions: Preheat oven to 425 degrees F. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7391,"Grilled Street Corn Salad with Cumin-Lime Vinaigrette 1 tablespoon rice vinegar 2 teaspoons ground cumin 2 teaspoons honey 2 teaspoons Dijon mustard 3 cloves garlic Zest and juice of 2 limes
Salt and freshly ground black pepper 1 cup canola oil
8 ounces okra 8 ears corn, husked 2 red bell peppers
1 poblano pepper
1/4 cup canola oil
1/4 cup chopped fresh parsley 4 Roma tomatoes, small-diced
1 red onion, small-diced 3 green onions, thinly sliced, for garnish
Instructions: For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed. For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve. To serve, toss the corn salad and with vinaigrette. Garnish with the green onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 7392,"Potato and Zucchini Latkes with Apple Sauce 3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated) 1 cup shredded carrots 1 cup shredded zucchini 1/2 cup minced onion 1/2 cup matzoh meal 2 cups whole eggs Salt and pepper, to taste Vegetable oil, for frying Apple sauce, for dipping Instructions: Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7393,"Sockeye Salmon with Succotash 1/2 cup sliced onions 1 cup baby potatoes, blanched and cut in half 1 cup cooked chickpeas 1 cup baby or teardrop tomatoes 1 cup corn kernels Zest of 1 lemon 1/2 cup fish stock Salt and freshly ground black pepper 1 tablespoon thyme leaves 1/4 cup lemon juice 1/4 shallot, minced Zest of 1 lemon 1 cup olive oil 1 teaspoon salt 1 teaspoon pepper 700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions Salt and freshly ground black pepper 1 tablespoon olive oil Fresh herbs, for garnish Instructions: For the succotash: Saute the onions and potatoes until slightly caramelized, about 8 minutes. Add the chickpeas, tomatoes, corn, zest and stock and simmer until the stock is almost gone, about 3 minutes. Season with salt and pepper and add the thyme leaves.
For the vinaigrette: Whisk the lemon juice, shallots and lemon zest until combined. Slowly drizzle in the oil until emulsified. Season with the salt and pepper.
For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize a little, about 4 minutes. Flip and cook for 1 to 2 minutes.
Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 7394,"Maple Chicken Wings 3 to 4 pounds chicken wings 1/3 cup teriyaki sauce 1/2 cup lite soy sauce 2 tablespoon minced garlic 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 tablespoon black pepper 1 to 2 cups maple syrup Instructions: Preheat oven to 350 degrees F. Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat. Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 7395,"Fortune Cookies 2 egg whites, room temperature 6 tablespoons butter 1/4 cup sugar 1/2 cup flour, sifted 1/4 teaspoons vanilla extract Instructions: Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7396,"Saffron Risotto with Butternut Squash 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 7397,"Dijon Vinaigrette 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 to 2 teaspoons chopped fresh tarragon, optional Instructions: Whisk the vinegar, mustard, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Stir in the tarragon if using. ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 7398,"Ultimate Screwdriver 1.5 oz. Smirnoff Orange Vodka 3 oz. orange juice Instructions: Fill glass with ice. Add Smirnoff Orange Flavored Vodka and orange juice. Stir well.; ","[Vodka, Orange Wine]" 7399,"Cajun Veggies and Grits 5 cups low-sodium vegetable broth 3/4 cup quick grits
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated sharp Cheddar
4 ounces cream cheese
4 tablespoons salted butter 1 tablespoon olive oil
4 ounces button mushrooms, halved
1 large zucchini, cut into bite-size chunks
1 ear corn, kernels removed
1 red onion, cut into bite-size chunks
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tablespoons Cajun seasoning, plus more as needed 1 tablespoon tomato paste
Hot sauce, as needed
Freshly ground black pepper Juice of 1/2 lemon
3 scallions, sliced, for garnish
Instructions: Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups broth in a separate saucepan until hot. Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning. To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 7400,"Chocolate-Dipped Cannoli with Orange Ricotta Filling 8 store-bought cannoli shells 1 (12-ounce) bag semisweet chocolate chips 1 quart good-quality ricotta cheese 2 cups confectioners' sugar 1 teaspoon fresh orange zest 1/4 cup chopped citron (candied orange peel) 2 teaspoons vanilla extract Instructions: For the chocolate: Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling. For the filling: Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7401,"Blackberry Hand Pies 2 cups blackberries, fresh or frozen 2/3 cup granulated sugar 1 tablespoon cornstarch Zest and juice of 1 lemon 1 box premade pie dough (2 rounds) All-purpose flour, for dusting 2 ounces cream cheese, cut into 8 cubes and chilled 1 large egg, lightly beaten 1/4 cup raw or turbinado sugar Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly. Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7402,"Herb Frittata 2 tablespoons unsalted butter, or more if needed 2 tablespoons minced chives or onions 1 1/2 cups fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces 12 large eggs 6 tablespoons whole or low-fat milk 1 tablespoon unbleached all-purpose flour 2 tablespoons grated aged or semi-aged montasio cheese Freshly ground black pepper Instructions: Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle. While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking. Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown. Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving. Variations: To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve. Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7403,"Veggie-Packed Autumn Minestrone 1 tablespoon olive oil 1 pound sweet Italian sausage, removed from casings and crumbled
4 ribs celery, diced 3 medium carrots, diced
1 medium yellow onion, diced 1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
3 cloves garlic, minced
8 cups chicken stock
One 28-ounce can diced tomatoes
One 15.5-ounce can cannellini beans, drained and rinsed
1 bay leaf
2 cups diced peeled sweet potatoes 2 zucchini, cut into 1-inch wedges
3 to 4 cups baby spinach
Parmigiano-Reggiano, for serving 1 lemon, cut into wedges
Instructions: In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes. Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more. Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 7404,"Chocolate Caliente Cookies 1 3/4 cups (11.5-oz. pkg.) NESTLE/7reg; TOLL HOUSE? Semi-Sweet Chocolate Chunks, divided 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1/16 teaspoon (pinch) ground cayenne pepper 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract Instructions: MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted. COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours. PREHEAT oven to 350F. Line baking sheets with foil. SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets. BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies. TIP: For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE? TOLL HOUSE? CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 7405,"Punch Royal 3 lemons 3/4 cup sugar 3/4 cup lemon juice 12 ounces ruby port 12 ounces high-proof rum (recommended: Smith and Cross) 12 ounces cognac 6 cups water Nutmeg, for garnish Instructions: Peel the lemons with a small knife, trying to get as little of the white pith as possible. Put the lemon peels in a large serving bowl and add the sugar and muddle. Let the lemons and sugar sit for about 1 hour.
When the hour is up muddle the peels and the sugar again. Add the lemon juice and stir until the sugar is dissolved. Stir in the port, rum and cognac and mix to combine. Add the water and a large block of ice (you can freeze water in a smaller bowl the night before or just use available cubes). Grate some nutmeg over the top and ladle into sherry glasses. ","[Ruby Port, Dark Rum, Cognac]" 7406,"Spicy Squid Salad with Cucumber and Capers 2 1/4 pounds squid, cleaned, scored on the inside and sliced into strips 2 1/2 tablespoons olive oil, divided 2 cloves garlic, crushed 1 long red cl, seeded and finely chopped 1 Lebanese or English cucumber, peeled, halved, seeded and cut into small half-moons 1/2 pound yellow teardrop or grape tomatoes, halved 2 celery stalks, thinly sliced on a bias 1 small handful celery leaves 1 large handful fresh basil leaves 1 tablespoon lemon juice Sea salt and freshly cracked black pepper 1 tablespoon nonpareil or salted baby capers, rinsed Instructions: Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, cl, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours. Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl.
In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside.
Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7407,"Herbed Chicken with Spring Vegetables 1/4 cup chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves 3 cloves garlic, minced 1 teaspoon fennel seeds 1/4 teaspoon red pepper flakes Kosher salt Freshly ground black pepper 3 boneless, skin-on chicken breasts 3 bone-in, skin-on thighs 3 tablespoons olive oil 1 tablespoon butter 6 cipollini onions, trimmed and peeled 8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip 1 cup chicken broth 6 ounces snap peas, trimmed 4 ounces morel mushrooms Instructions: Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes. Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary. Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 7408,"Mediterranean Pasta with Lamb Meatballs 1 1/2 pounds ground lamb Spice mix, divided, recipe follows 15 mini unsalted matzoh crackers, ground into crumbs 5 cloves garlic, minced, divided 1 teaspoon kosher salt, divided 1 cup feta cheese, divided 2 tablespoons olive oil 2 shallots, minced 2 (28-ounce) cans diced tomatoes 1 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 3/4 cup fat free, low-sodium chicken stock 2 tablespoons chopped fresh parsley leaves 2 green onions, finely sliced 12 ounces spaghetti 1 1/2 teaspoons coriander seeds 1 teaspoon dried rosemary 1/2 teaspoon dried thyme 1 teaspoon cumin seeds 1/2 teaspoon dried marjoram 1 1/2 teaspoons dried oregano 1 1/2 teaspoons granulated onion Instructions: Preheat oven to 350 degrees F. For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes. For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally. Cook pasta according to package directions; drain. To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese. In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency. ","[Syrah, Grenache, Tempranillo, Barbera]" 7409,"Chicken Kurma 1/4 cup grated unsweetened coconut 1 1/2 tablespoons raw cashew pieces 1 tablespoon white poppy seeds (optional) 5 tablespoons vegetable oil 1 1/2 cups thinly sliced shallots or onion 2 teaspoons minced garlic 2 teaspoons minced ginger 2 teaspoons finely chopped fresh green chilies (serrano or Thai) 1 cup chopped tomato 3 tablespoons coarsely chopped cilantro leaves, plus more for garnish 6 teaspoons coriander 1 teaspoon cumin 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon Garam Masala (see below) 1 1/2 tablespoons salt 2 tablespoons plain yogurt 2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces 4 whole pieces star anise 2 teaspoons fennel seeds 2 teaspoons ground cinnamon 2 teaspoons ground clove 2 teaspoons ground cardamom 1 teaspoon ground nutmeg Instructions: In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside. In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, Garam Masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste. Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through. Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate. Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt. Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use. Grind the fennel seeds in the coffee grinder to form a fine powder. Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months. ","[Syrah, Pinot Noir, Grenache Blanc, Riesling]" 7410,"Mozzarella and Roasted Red Pepper Tea Sandwiches 1 medium ciabatta loaf 1/2 cup black olive tapenade 1 pound fresh salted mozzarella, thinly sliced 1 roasted red pepper, sliced (about 6 pieces) Kosher salt Good quality extra-virgin olive oil Instructions: Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top. Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 7411,"Burrito Grain Bowls 1 pound flank or skirt steak, cut into bite-sized pieces 1 teaspoon garlic powder 1 teaspoon onion powder Coarse salt 2 cups uncooked farro 2 cups frozen corn Half large red onion, peeled and cut into 1/4-inch-thick slices Extra-virgin olive oil, for drizzling 1 avocado 1 lime, cut in half 2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish Jarred salsa, for garnish 2 cups shredded Cheddar Instructions: Place the diced steak in a large resealable plastic bag. Add the garlic and onion powders and a big pinch of salt. Seal the bag and toss the meat with the spices. Marinate in the fridge for at least 2 hours. Overnight is fine, too. Meanwhile, cook the farro according to the package instructions. In the meantime, set your oven to broil. Place the frozen corn on one half of a large baking sheet and the onion slices on the other. Drizzle with two teaspoons of oil and a good pinch of salt. Broil, checking and stirring in 5-minute increments, until the corn is charred and popping around on the baking sheet and the onion is also charred and tender, roughly 15 minutes. Heat a large skillet over medium-high heat, then add the marinated meat straight from the bag. Cook the meat in the skillet, until browned all over and cooked through, about 5 minutes. Make the guacamole by mashing the avocado with a tablespoon of fresh lime juice and the cilantro. Season with a pinch of salt. Start building your bowls! Add about half a cup (a little more perhaps) of cooked farro to each bowl, followed by a helping of seared meat, the charred corn and onion, a dollop of guacamole and a little spooning of salsa. Garnish with shredded Cheddar, lime wedges and a sprig or two of cilantro.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 7412,"Baltimore Eggnog 1/2 ounce Vanilla Syrup, recipe follows 1 large egg 1 1/2 ounces half-and-half 1 ounce good-quality dark rum 1 1/2 ounces Jameson 12 Year Old Irish Whiskey 1 ounce sweet sherry, such as Hidalgo Pedro Ximenez Fresh nutmeg, grated, for garnish 1 vanilla bean pod 2 cups granulated sugar 2 cups water Instructions: Add all the ingredients, except the garnish, to a shaker and shake. Add ice and shake again vigorously. Strain into a wine glass and garnish with freshly grated nutmeg. Use a paring knife to cut down the center of the vanilla bean pod, being careful to cut through only the top half and not all the way through the pod. Open the pod and scrape the vanilla seeds out with the edge of your knife.
Add the seeds, sugar, and water to a large saucepan over medium heat, but do not boil. Slowly stir until the sugar has dissolved.
Remove the pan from the heat, cover, and let the seeds steep for 15 minutes. Strain through a chinois into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
","[Chardonnay, Brandy, Cognac, Port]" 7413,"The Ultimate Jerk Chicken 2 teaspoons allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 onion 8 cloves garlic or 1 whole head 1 (1-inch) piece fresh ginger, sliced 3 scallions, sliced 3 limes, juiced Splash low-sodium soy sauce 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 6 sprigs fresh thyme, leaves picked 1 Scotch bonnet pepper, halved, plus more to taste 1/4 cup packed light brown sugar 1 whole free-range chicken (about 5 pounds), cut into 10 pieces Limes, for garnish Parsley, for garnish Smoking chips, soaked in water for 15 minutes Instructions: Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree. Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight. Preheat grill to high. Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes. Preheat oven to 300 degrees F. Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven \low and slow\ until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 7414,"Beet Risotto 3 tablespoons unsalted butter 2 tablespoons olive oil
1 shallot, finely chopped 1 fennel, finely chopped 1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan 4 ounces gorgonzola dolce, crumbled
Instructions: Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7415,"Ginger and Lemongrass Grilled Shrimp 24 large shrimp, peeled and de-veined with the tails left on 1 tablespoon chopped lemongrass 1 tablespoon chopped ginger 2 cloves chopped garlic 5 scallions, whites cut into 1 1/2-inch lengths and greens chopped 1/4 cup light soy sauce 2 tablespoons sesame oil 1 tablespoon honey 1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces Peanut oil, for drizzling 1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade 1 bunch watercress, cleaned 1 lime Instructions: Preheat the grill to high. In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes. Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer. Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook. Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7416,"Baked Ricotta and Spinach Rigatoni 1 pound rigatoni 1 tablespoon olive oil 4 tablespoons butter 1 large shallot, minced 2 cloves garlic, pressed 1/4 cup all-purpose flour 1/2 cup white wine 2 cups milk 1/8 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water 2 cups ricotta cheese 2 eggs, lightly beaten 8 ounces smoked or fresh mozzarella, grated Instructions: Preheat the oven to 350 degrees F. Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside. To make the bechamel sauce: Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly. Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 7417,"Corn Dogs 25 (2 packages) mini hot dogs (can be found in the hot dog section of the grocery store) 25 (8-inch) wooden skewers to accommodate the hot dogs 1 box corn muffin mix (mix according to the directions) Instructions: Preheat the oven to 350 degrees F. Skewer the hot dogs on the sticks. Make sure the sharp part of the skewers are not sticking out of the dogs. Prepare the corn batter according to the recipe on the box. Coat the dogs with the muffin mix and place on a nonstick baking sheet. Bake for about 15 minutes, or until golden brown. Allow to cool slightly before removing from the pan. Use a spatula to lift the corn dogs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7418,"Scali 1 recipe Basic Dough with Pate Fermentee, recipe follows Cornmeal, for dusting, as needed Raw sesame seeds, as needed 1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows 1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 2 1/4 teaspoons kosher salt (9 grams) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 2 1/4 teaspoons kosher salt (9 grams) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound) Instructions: Place a baking stone in the middle of the oven and preheat to 470 degrees F. Lightly dust work surface with cornmeal. With a bench scraper divide the dough into 2 equal pieces. Lightly round the halves and let rest on surface for 15 minutes. Shape the rested dough halves into French loaves and let rest for 5 minutes. Roll each loaf into a long rope. Twist each rope into a braid. Spray the tops with water and dip the tops in sesame seeds. Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap. Place the loaves in a warm place and let rise for 45 to 60 minutes. Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes. Transfer the scali to a rack to cool. Repeat with the remaining loaf. Pate Fermentee just means \old dough. \Old dough?, you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called \crumb\ in baker-speak).
If you can, try weighing out the ingredients, instead of using measuring cups and spoons; it's much more accurate.
Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse; or both. In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water. In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes. Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.) Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.) Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to de-gas it. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 7419,"Coffee Macaroons 3/4 cup blanched almonds 2 tablespoons light brown sugar 1 1/2 cups confectioners' sugar 4 large egg whites, at room temperature 1/8 teaspoon cream of tartar 1 tablespoon freeze-dried coffee, dissolved in 1 teaspoon boiling water 1 cup chocolate Ganache, at room temperature 2 1/4 ounces bittersweet chocolate 3 tablespoons plus 1 teaspoon heavy cream Instructions: Preheat the oven to 375 degrees F. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixture and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth an shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter with spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4 inch plain pastry tube, with the batter. Line two half sheet pans with parchment paper. Pipe the domes in staggering rows 1 inch wide and 1 inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate. Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Riesling]" 7420,"Omelette with Avocado, Bacon and Monterey Jack 4 eggs 1/4 cup heavy cream
1 tablespoon finely chopped fresh chives, plus more for garnish
1 tablespoon finely chopped fresh tarragon, plus more for garnish
1 teaspoon sea salt
1 tablespoon crushed black peppercorns
2 to 3 tablespoons unsalted butter
3 thick slices peppered bacon, cooked until crisp
1/2 ripe avocado, sliced
3 slices Monterey Jack
Fresh chervil leaves, for garnish
Instructions: Preheat the oven to 350 degrees F. Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy. Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.) Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 7421,"Chicken-Fried Fish 12 ounces green beans, trimmed Kosher salt 4 6-ounce tilapia fillets Freshly ground pepper 3/4 cup all-purpose flour 1/4 teaspoon paprika, plus more for sprinkling 2 large eggs 1/4 cup vegetable oil 1 1/4 cups low-sodium chicken broth 1/4 cup whole milk 2 tablespoons cream cheese 1 tablespoon chopped fresh parsley Instructions: Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
Photograph by Christopher Testani ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7422,"Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits 1 tablespoon vegetable oil, plus 2 tablespoons for sauteing 1/2 green pepper, finely diced 1 clove garlic, minced 14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice 4 ounces lump crabmeat 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 egg 1 1/2 tablespoons blackening spice 1 to 2 cups bread crumbs 1 pound frozen pearl onions 1/3 cup sherry vinegar 1/3 cup white wine 1/2 cup sugar 2 tablespoons ketchup 1/4 cup golden raisins 1 bay leaf 1/8 teaspoon dried thyme 1/4 teaspoon dried tarragon 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons vegetable oil 1 cup chicken stock 8 wild Georgia shrimp, peeled and deveined 1 egg 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon granulated garlic 1/8 teaspoon dill weed 1/8 teaspoon celery seed 1/8 teaspoon chipolte sauce (Recommended: Tabasco) 1 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon granulated garlic 1/2 teaspoon dill weed 1/2 teaspoon celery seed 1/2 teaspoon cayenne pepper 1 cup sour cream 1 tablespoon chili sauce (recommended: Srirachi) 2 strips smoked bacon, small dice 3 clove garlic, minced 2 cups milk 2 cups heavy cream 1/4 cup whole butter 1 cup grits Salt and pepper Instructions: Wild Georgia Shrimp and Crab Cake: Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly. Add shrimp and cook for 1 to 2 minutes until shrimp is pink. Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl. Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine. Gradually add breadcrumbs until bound together. Form shrimp mixture into 2-ounce cakes. Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat. Pearl Onion Marmalade: Place all ingredients in saucepan and cook over medium heat until thick. Fried Shrimp Marinade: Combine all ingredients together and marinate for 30 minutes. Fried Shrimp Breading: Combine all ingredients together and mix. Remove shrimp from egg mixture and dredge in seasoned flour mix. Deep fry in 350 degree F hot oil for 30 to 45 seconds. Chili Sour Cream: Combine ingredients together and place in plastic squirt bottle. Bacon and Garlic Grits: Render bacon in saucepot until crispy. Add garlic to pot and saute for 20 to 30 seconds. Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7423,"Mint Chocolate Cupcakes 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup milk 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 1/3 cup chopped mint chocolates (such as Andes) 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 cup unsweetened cocoa powder 3 cups confectioners' sugar 1 1/2 cups marshmallow cream 1/4 cup milk Nonpareils and/or coarse sugar, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates. Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely. Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour. Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 7424,"Citrus Shrimp Nachos 12 ounces cooked cocktail shrimp, tails removed 1/2 cup diced jicama
1/2 cup diced mango
2 tablespoons diced pimentos
2 tablespoons fresh cilantro leaves
3 scallions, green and white parts, thinly sliced
1/2 cup olive oil 1/4 cup orange juice
2 tablespoons honey
2 teaspoons jalapeno hot sauce
1/2 teaspoon kosher salt
Zest and juice of 1 lime
Freshly ground black pepper
24 substantial round tortilla chips 1/2 cup crumbled queso fresco
1/4 cup fresh cilantro leaves
Instructions: For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions. For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour. For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7425,"Frosty Cocktail 1 shot vodka (recommended: Blue Ice) 1 shot blue fruit- and cognac- liqueur (recommended: Envy) 1/2 shot orange-flavored liqueur (recommended: Cointreau) 1 cup ice cubes Instructions: Add all ingredients to blender and blend on high until smooth. Pour into rocks glasses and serve with straw. ","[Vodka, Cognac, Orange Liqueur]" 7426,"Broccoli Carrot Salad with Honey Dijon Vinaigrette 1/2 cup walnut pieces Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli crowns (about 2 small crowns)
1 cup julienned or coarsely grated carrots
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil
Instructions: Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl. Bring a medium pot of salted water to a boil. Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry. Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7427,"Portobello Fajitas 2 tablespoons paprika 1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
4 portobello mushroom caps, sliced 2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large white onion, sliced
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 garlic cloves, minced
8 corn tortillas, warmed
1 cup sour cream
2 avocados, pitted and sliced
1 cup fresh cilantro leaves
1 lime, halved
Instructions: For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl. For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime. ","[Syrah, Tempranillo, Garnacha, Barbera]" 7428,"Roasted Leg of Lamb 1 6-to-8-pound bone-in leg of lamb 3 tablespoons dijon mustard 1 cup dry white wine 2 cloves garlic, lightly crushed Sea or kosher salt and freshly ground pepper 1 small bunch thyme, leaves stripped 2 tablespoons extra-virgin olive oil 2 tablespoons dry sherry Instructions: Place the lamb on a rimmed baking sheet lined with foil. Make the marinade: Combine 2 tablespoons mustard, the white wine, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and the thyme in a bowl. Pour over the lamb, then cover the lamb with plastic wrap and place in the refrigerator to marinate for a few hours or overnight, turning the lamb from time to time. Preheat the oven to 425 degrees F. Remove the lamb from the marinade and place fatty-side up in a roasting pan fitted with a rack (reserve the marinade). Season on all sides with salt and pepper and rub with the olive oil. The bone should be elevated off the bottom of the pan; this will allow for more even roasting. Place the roasting pan in the center of the oven and roast 25 to 30 minutes. Reducethe oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted into the thickest part registers 140 degrees F, 50 minutes to 1 hour 20 minutes more. (I usually count between 12 to 14 minutes total roasting time per pound of meat, including the weight of the bone.) Remove from the oven and let the roast rest fat-side down on a cutting board to help redistribute the juices, about 30 minutes. Save the pan drippings. Meanwhile, make the gravy: Scrape the browned bits from the bottom of the roasting pan; transfer the drippings to a small saucepan. Add the reserved marinade, the sherry and the remaining 1 tablespoon mustard and bring to a boil; cook over medium-low heat, whisking, until thick, about 5 minutes. Transfer to a gravy boat. Slice the lamb against the grain and serve with the gravy. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 7429,"Tilapia Fish and Chips 4 russet potatoes, washed 3 tablespoons olive oil 2 tablespoons malt vinegar Salt and freshly ground black pepper 1/4 teaspoon cayenne pepper Canola oil, for frying 2 teaspoons baking powder 1/4 teaspoon cayenne pepper 1 teaspoon paprika 2 cups all-purpose flour, plus 1/2 cup for dredging Salt and freshly ground black pepper 1/2 cup buttermilk 3/4 cup club soda 4 tilapia fillets about 1 1/2 pounds, cut in half lengthwise Tartar sauce, for serving Instructions: Preheat oven to 450 degrees F. Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes until potatoes are crisp and tender on the inside. In a large pot or fryer heat canola oil to 350 degrees F. In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels. Serve with fries and a side of tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7430,"Candy Cane Roll 4 large eggs, separated 1/2 cup plus 1/3 cup granulated sugar
2 tablespoons red food coloring
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 tablespoons powdered sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
2 cups cream cheese 1/2 cup heavy cream
2 sheets gelatin, melted according to package instructions
1/2 teaspoon peppermint extract
1 cup powdered sugar, sifted 1/2 cup candy cane pieces
Powdered sugar, for dusting White Chocolate and Peppermint Cream, recipe follows Candy canes, for garnish 1 cup heavy cream 3/4 cup white chocolate chips 1 teaspoon peppermint extract Instructions: For the red velvet cake: Line a half sheet pan with parchment paper and preheat the oven to 325 degrees F. Place the egg whites in a bowl with 1/2 cup of the granulated sugar and whisk using an electric hand mixer until stiff peaks form, 8 to 10 minutes. In a separate bowl, mix the egg yolks and remaining 1/3 cup granulated sugar. Add the food coloring, vanilla and 3 tablespoons water and mix. Combine the egg white mixture with the egg yolk mixture. To a separate bowl, add the flour, cocoa powder, powdered sugar, baking powder and baking soda and mix. Sift the flour mixture onto the egg mixture, folding it in gently; avoid overmixing it. Fold until all the ingredients are just combined. Spread the mixture onto the prepared half sheet pan, making it as level and even as possible. Bake until a cake tester inserted in the middle comes out clean, 15 to 20 minutes. Once out of the oven, roll the cake with the aid of the parchment paper while it is still warm. Otherwise, it will break when it is cold. Store it in the refrigerator rolled until you are ready to frost and roll it again. For the filling: Add the cream cheese, heavy cream, melted gelatin and peppermint extract to the bowl of a stand mixer and beat until soft peaks. Add the powdered sugar and candy cane pieces. Whip again to stiff peak stage. For a more stable filling, the mixture can be refrigerated for 24 hours; however, it can also be used right away. Unroll the red velvet cake roll, keeping it on the parchment paper, and spread the filling on as evenly as possible. Roll it up, using the parchment paper to help you again. Freeze for 1 hour. For the decorations: Cut the roll in half and trim the ends of both pieces so they are neat. Dust with powdered sugar, then decorate with the White Chocolate and Peppermint Cream and top with candy canes. Add two-thirds of the cream to a small saucepan and place over medium-high heat. Heat until it begins to steam but does not boil, 2 to 3 minutes. Place the white chocolate chips in a heatproof bowl and pour the hot cream on top. Allow to stand for a couple of minutes, then stir until smooth. Add the remaining cream and the peppermint extract and whisk to combine. Cover the mixture and place in the refrigerator to cool completely and for the flavors to infuse, about 2 hours. Whisk with an electric hand mixer until soft peaks form, 4 to 5 minutes. Transfer to a piping bag and use to decorate the candy cane rolls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7431,"White Pizza with Indian Spiced Greens 1 to 2 tablespoons canola oil 3 cloves garlic, thinly sliced 1 large bunch greens, coarsely chopped (Swiss chard, spinach, or any combination - I used Swiss chard and removed the stems) 1 bunch fresh mustard greens, coarsely chopped 1 to 2 teaspoons hot curry powder (can use more, depends on how spicy you like it) Homemade pizza dough or 1 (16-ounce) store-bought dough Olive oil, for grill 8 ounces fresh mozzarella, shredded 3/4 cup shredded fontina cheese 1/2 cup goat cheese, crumbled 1/2 cup crumbled paneer Instructions: Preheat the grill to 400 degrees F. Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute. Add in the greens and saute until wilted. Add in the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside. Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn. Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer. Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill. Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7432,"Braised Oxtail Burger 2 pounds oxtail Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 carrot, rough cut 1 celery rib, rough cut 1/2 white onion, rough cut 4 sprigs fresh thyme 2 sprigs fresh tarragon 2 sprigs fresh rosemary 2 cups chicken stock 2 cups red wine 1 cup veal demi-glace 3 tablespoons unsalted butter, cold 1 1/2 cups mayonnaise 1/4 cup sherry vinegar 2 tablespoons chopped garlic 1/2 tablespoon extra-virgin olive oil 1 yellow onion, sliced thin 1 teaspoon sugar Kosher salt and freshly ground black pepper 1 1/2 pounds ground mixed sirloin and brisket 2 tablespoons Worcestershire sauce 1 tablespoon chopped fresh rosemary 1 teaspoon chopped fresh tarragon Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 tablespoons unsalted butter 4 to 6 sprigs fresh thyme 2 cloves garlic, smashed 1/2 pound Comte or Gruyere, shredded 8 ounces arugula 1 teaspoon lemon juice 6 brioche buns, toasted Small bunch fresh chives, chopped Instructions: For the oxtail: Sprinkle the oxtail with salt and pepper on all sides. Sear the oxtail in the olive oil in a pressure cooker on the saute function until golden brown on all sides. Add the carrot, celery and onion and cook until starting to caramelize. Add the thyme, tarragon, rosemary, chicken stock, red wine and veal demi-glace. Close the pressure cooker according to the manufacturer's instructions and pressure cook for 50 minutes. Release the steam according to the manufacturer's instructions and remove the oxtail to a plate to cool, then remove the meat from the bones. Strain the liquid from the pressure cooker into a medium saucepan and reduce the sauce until slightly thickened. Add the butter and blend the sauce with an immersion blender until it looks glossy. Taste and adjust the seasoning. For the aioli mayonnaise: Mix the mayonnaise, vinegar and garlic together in a small bowl. Set aside. For the caramelized onions: Warm a large saute pan over medium heat and add the olive oil. Once hot, add the onions followed by the sugar, salt and pepper. Reduce the heat and cook slowly, stirring occasionally, until all of the onion is caramelized, 15 to 30 minutes. For the burger: Preheat the oven to 350 degrees F. Combine the ground beef, Worcestershire sauce, rosemary, tarragon and salt in a large bowl. Reserve 1/2 cup oxtail for garnishing the burgers, then add the rest of the oxtail to the bowl. Mix well, but don't overmix. Form six 1/4-pound burger patties. Sprinkle both sides of each patty generously with salt and pepper. Set a large cast-iron skillet over medium-high heat and add the canola oil. When the oil shimmers, add the patties (you may need to do this in batches). Cook the patties all the way through, about 4 minutes, then flip and cook another 2 minutes. Add the butter, thyme sprigs and garlic to the skillet and let the butter get foamy, about 30 seconds, then baste the patties, about 1 minute. Flip the patties and baste the other side, 1 minute more. Remove the skillet from the heat and top each patty with some cheese. Place the skillet in the oven to melt the cheese, around 2 minutes. In the meantime, season the arugula with lemon juice, salt and pepper in a bowl. Spread a bottom bun with aioli mayonnaise and top with a heaping spoonful of the caramelized onions, some chopped chives, a patty, some reserved oxtail and a spoonful of oxtail gravy. Finish with a handful of dressed arugula and add the top bun. Repeat with the remaining ingredients to make 5 more. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 7433,"Glazed Bacon-Wrapped Crackers 1 sleeve (about 32) oval buttery crackers 1/3 cup grated Parmesan 1 pound thinly sliced bacon, each strip halved crosswise 2 tablespoons red currant or red pepper jelly Cayenne pepper, for sprinkling, optional Instructions: Preheat the oven to 350 degrees F. Lay the crackers face up on a clean work surface and scoop 1/2 teaspoon Parmesan on each. Wrap each cracker with a piece of the bacon so the seam side is on the bottom and the cracker and cheese are covered as much as possible. Place the crackers seam-side down on a wire rack set over a baking sheet. Bake until the bacon is golden and crisp, about 1 hour. Meanwhile, whisk together the jelly with 1 teaspoon water in a small bowl and microwave on high until warmed through and loose, about 30 seconds; add more water if necessary. When the crackers are done, brush each with the jelly, sprinkle with the cayenne if using and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7434,"Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic 1/2 cup Dijon mustard 1/4 cup grainy mustard Zest and juice of 2 lemons 1/2 cup white wine 8 sprigs fresh thyme 2 tablespoons unsalted butter, softened 1 pork loin, preferably center cut or relatively \even\ in thickness from one side of it to the other Kosher salt 4 tablespoons extra-virgin olive oil 12 cloves garlic, separated but not peeled 2 cups Brussels sprouts, washed and trimmed of any outer leaves 14 to 20 small shallots, peeled 1 teaspoon chili flakes 1/3 cup coarse breadcrumbs 1 tablespoon Sherry vinegar Instructions: For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate. Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture. Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork. Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin. If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to \rest\ for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs. Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 7435,"Home Fries with Za'atar, Red cl, Cilantro, Lime and Clove-Scented Ketchup 1 cup ketchup, such as Heinz 1/4 teaspoon ground cloves
4 tablespoons (1/2 stick) unsalted butter 5 large russet potatoes, parboiled in salted water, peeled and cut into 1-inch cubes 2 teaspoons za'atar
1/2 teaspoon paprika
1/4 teaspoon turmeric
Kosher salt 1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 Fresno chiles, thinly sliced
1/4 cup coarsely chopped mixed herbs (a combination of cilantro, dill and parsley)
Juice of 1 lime Instructions: For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature. For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed. While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs. Spoon the cl mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 7436,"Pomegranate Lemonade Spritzer 1 1/2 cups pomegranate juice 1 cup freshly squeezed lemon juice, plus lemon wheels for garnish 1/2 cup sugar Seltzer water, for mixing Instructions: Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature. To serve, fill a tall rocks glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently, garnish each glass with a lemon wheel and serve. Cook's Note: This recipe is easily doubled or tripled for a crowd ","[Prosecco, Moscato, Vinho Verde, Cava]" 7437,"Bardstown Distillery Bananas Foster 1/4 cup unsalted butter 2/3 cup brown sugar 1 banana, sliced on the bias 1 1/4 ounces bourbon, such as 1792 Ridgemont Reserve 2/3 teaspoon ground cinnamon 3 scoops premium vanilla ice cream Instructions: Melt the butter in a saute pan over medium-high heat. Add the sugar and cook until caramelized, and then stir in the bananas to coat. Remove the pan from the heat and pour in the bourbon. Turn the heat up to high, and then carefully return the pan over the heat, catching the flame from the burner to flambe the bananas. Sprinkle with the cinnamon and remove from the heat. Serve the bananas and sauce mixture over the ice cream. ","[Burgundy, Port, Tawny Port, Sherry]" 7438,"Fig-Prosciutto Pizza with Arugula 1/2 teaspoon active dry yeast 2 cups all-purpose flour 1/2 teaspoon kosher salt Scant 1/4 cup olive oil, plus more for bowl 2 tablespoons olive oil Kosher salt 6 to 8 tablespoons fig spread or jam 12 ounces fresh mozzarella, sliced thin Freshly ground black pepper 6 ounces thinly sliced prosciutto 1 bunch washed and rinsed arugula 1 cup shaved Parmesan Instructions: For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl. In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days. Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position. For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 7439,"Enchiladas 2 tablespoons olive oil 1/4 cup diced onions 1 tablespoon chopped garlic 1 teaspoon cumin powder 1 tablespoon hot sauce 1 pound left over roast beef 1/4 cup chopped cilantro Salt and pepper 8 (10-inch) flour tortillas 2 cups leftover dirty rice 1 cup grated cheddar, plus 1 cup for topping 1 cup tomato sauce Instructions: Heat skillet on medium flame, add oil and saute onions. Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef. Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper.
Preheat oven to 350 degrees.
Lay out a tortilla, add a layer of dirty rice, beef, and cheddar. Roll up the tortilla and place in a casserole dish. Repeat process with the remaining tortillas. Once all the tortillas are stuffed and in the casserole dish, pour the tomato sauce over the top, and sprinkle the rest of the cheddar cheese over the sauce. Bake casserole for 20 to 30 minutes until heated through and the che
","[Malbec, Tempranillo, Garnacha, Barbera]" 7440,"Pasta Stuffed Peppers Kosher salt 8 ounces ditalini pasta 6 large bell peppers (any color) 3 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, diced 1 pound Italian sausage, removed from casings 2 cups marinara sauce 1/4 teaspoon freshly ground black pepper 1/2 cup ricotta cheese 1 cup shredded mozzarella Fresh basil leaves, to garnish Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside. Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil. Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes. Serve garnished with fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7441,"Salisbury Steak with Mushroom Gravy 1 pound lean ground beef 1 (10-ounce) can condensed cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 egg, lightly beaten 1/2 cup frozen chopped onions 1 teaspoon steak seasoning (recommended: Montreal) 1 tablespoon canola oil 2 tablespoons butter, divided 1/4 cup cognac