1/8 teaspoon cayenne pepper 1/8 teaspoon freshly ground nutmeg 1 tablespoon grated Parmesan, plus 5 teaspoons 1 cup Portobello Ragu, recipe follows 1 (10-ounce) box chopped frozen spinach, defrosted and drained Olive oil flavored cooking spray 1 cup whole wheat bread crumbs 1 tablespoon Parmesan cheese 1 1/2 cups Portobello Ragout, recipe follows 2 tablespoons ground toasted almonds 1 egg white 1 teaspoon garlic salt Olive oil flavored cooking spray Nonstick cooking spray 1 tablespoon olive oil 2 large onions, chopped 3 large cloves garlic, finely chopped 2 pounds portobello mushrooms, chopped and stems removed (about 8 cups) 1 tablespoon kosher salt 2 tablespoons grated Parmesan 2 tablespoons dry nonfat milk 1/4 cup chopped parsley leaves 2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments. Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 \meatballs\ over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan. Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little \butter\ over the top. Put 2 peach halves in the remaining compartment of each tray. Sprinkle with granola, cloves and cinnamon. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months. To cook: Preheat the oven to 350 degrees F. Let dinners stand at room temperature for 5 minutes. Bake dinners until heated through, 35 to 40 minutes. Serve immediately. Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside. Cook the lasagna noodles according to package directions. Drain and pat dry. Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach. Roll up the noodle around the filling. Repeat with remaining noodles and filling. Place the roll-ups in the prepared pan as you make them. Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan. Bake until heated through, about 30 minutes. Serve immediately. Preheat the oven to 350 degrees F. Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese. Set aside. Combine all remaining ingredients in a medium bowl. Form the mixture into 12 (1-inch) balls. Roll the meatballs in the bread crumb/cheese mixture to coat evenly. Spray a large nonstick skillet with cooking spray and place over medium heat until hot. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes. Lightly spray the top with olive oil spray and shake pan to coat the balls. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot. Add onions and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes more. Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture. Stir in Parmesan and dry milk and cook 2 to 3 minutes more. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 16819,"Bacon-Wrapped Pork Kebabs 1 cup kosher salt 1/2 cup sugar 2 bay leaves 4 sprigs fresh thyme 3 garlic cloves, smashed 4 cups ice cubes 16 to 20-ounce trimmed pork tenderloin or pork loin, cut into 24 1-inch cubes 1 pound whole slab apple-wood smoked bacon, chilled 2 teaspoons Italian seasoning 1 tablespoon granulated garlic 1 teaspoon paprika 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Canola oil, for brushing grill Orange Honey Mustard Sauce, recipe follows 1 tablespoon olive oil 1 small shallot, finely diced 1 cup orange juice 2 tablespoons orange blossom honey 1/4 cup country Dijon mustard Instructions: For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside. For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes. In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an \S\ shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture. Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard. Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16820,"Cornbread Stuffing with Sausage and Apples 1/2 pound bulk pork sausage 1 cup small diced onions 1 cup small diced celery 2 tablespoons butter 1 tablespoon fresh, chopped sage 1 tablespoon fresh, chopped rosemary 1 tablespoon fresh, chopped thyme 3 cups crumbled cornbread 3 cups cubed stale bread 1 cup chicken stock 1 large peeled, cored and diced apple 2 tablespoons chopped parsley 1 tablespoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup chopped red pepper 1/2 cup raisins (optional) Instructions: Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 16821,"Fricasse of Rabbit with 'Reisling' 8 Rabbit rear legs Salt Pepper 1 cup super-fine flour 1 tablespoon butter 2 rabbit bones 1 carrot 1 onion 1 celery stalk 2 heads garlic 15 juniper berries 10 peppercorns 10 branches thyme 10 branches rosemary 1 bottle Riesling 1 quart chicken stock 3 egg yolks 1/2 cup flour 3 ounces fromage blanc Pinch nutmeg Salt Pepper 1 cup milk 1/2 gallon boiling, salted water 1 tablespoon vegetable oil White truffle oil Instructions: Blanquette: Preheat oven to 375 degrees. Season rear legs with salt and pepper, dust with super-fine flour. Lightly brown in butter. In a large rondeau over medium heat, lightly brown bones, all vegetables and aromatics and sweat slowly. Place rabbit legs on top of vegetables and deglaze with Riesling. Bring to a slow simmer and reduce until all of the liquid has nearly evaporated. Add the chicken stock 2/3 of the way up the meat. Cover and braise in oven until tender, approximately 45 minutes to 1 hour and 15 minutes. Spaetzle: In a small mixer, blend egg yolks, flour, fromage blanc, nutmeg and salt and pepper. Whisk slowly to form a paste. Whisk in milk slowly until mixture is slightly heavier than a pancake batter. Pass through a small colander into the boiling water until the spaetzle comes to the surface. Remove spaetzle to a baking sheet lined with a paper towel. Once spaetzle is dry, heat vegetable oil in a saute pan until hot. Add the spetzele and cook until crisp. Remove spaetzle from pan onto a paper towel lined baking sheet. Drizzle with white truffle oil and sprinkle with salt and pepper. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 16822,"Maple-Walnut Cream Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 4 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon apple cider vinegar 3/4 cup finely chopped walnuts 1 1/4 teaspoons unflavored gelatin powder 1/2 cup pure maple syrup (preferably grade B) 1/4 cup granulated sugar 2 cups cold heavy cream 2 large eggs 1/4 teaspoon maple extract 1/4 cup confectioners' sugar Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, about 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Spread the walnuts on a baking sheet; bake until toasted, about 7 minutes. Let cool completely. Dissolve the gelatin in 1/4 cup warm water. Whisk the maple syrup, granulated sugar, 1/4 cup heavy cream and the eggs in a saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until slightly thickened, about 7 minutes. Let cool slightly, then stir in the dissolved gelatin and maple extract until smooth. Cover and refrigerate until just cooled and pudding-like, about 15 minutes. Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Transfer 2 cups of the whipped cream to a medium bowl and fold in 1/2 cup toasted walnuts, then fold the walnut whipped cream into the chilled maple pudding until well combined. (Set aside the remaining walnuts and refrigerate the remaining whipped cream for topping.) Pour the filling into the cooled crust. Refrigerate until firm, 2 to 4 hours. Top with the remaining whipped cream and walnuts just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16823,"Cheesy Garlic Snack Mix 1/2 cup finely grated Parmesan 5 tablespoons unsalted butter, melted 3 tablespoons finely grated pecorino
2 garlic cloves, finely grated
1 tablespoon Worcestershire sauce 1 teaspoon Italian seasoning
Pinch of crushed red pepper flakes
Seasoned salt, such as Lawry's, to taste
3 cups rice, corn or wheat cereal (or a mix), such as Chex 2 cups mini pretzels
1 cup fruit-flavored cereal rings, such as Fruit Loops
1 cup mini cheese crackers
1 cup salted roasted peanuts
Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment. Combine the Parmesan, butter, pecorino, garlic, Worcestershire, Italian seasoning, red pepper flakes and seasoned salt in a large bowl. Add the rice cereal, pretzels, fruit-flavored cereal, cheese crackers and peanuts to the bowl of seasonings and toss gently. Spread the cereal mix on the prepared baking sheet. Bake the snack mix in the oven, stirring every 20 minutes, until dried out and lightly toasted, about 1 hour. Cool completely before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16824,"Spiced Bourbon-Apple Cider 16 ounces apple cider 2 cinnamon sticks
2 cloves
2 black peppercorns
1 star anise
8 ounces bourbon
Ground cinnamon, in a shaker, for sprinkling 4 apple slices
Instructions: Put the apple cider, cinnamon sticks, cloves, black peppercorns and star anise in a small saucepan and bring to a simmer. Immediately strain the mixture into 4 mugs, divided evenly. Top with the bourbon. Sprinkle a small amount of cinnamon on top of each and garnish with an apple slice. ","[Bourbon, Brandy, Port, Madeira]" 16825,"Simple Syrup for Sweetening Tea 1 cup granulated sugar 1 cup water Instructions: In a small saucepan heat the sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Refrigerate, covered, for up to 1 week. Simple syrup can be used to sweeten iced tea, mint juleps or other alcohol based drinks, fruit salad, as well as a soaking liquid for in between layers of genoise cake. ","[Chardonnay, Moscato, Riesling]" 16826,"Vampire Kiss Martini 1 part vodka, chilled 1 part Champagne 1 part Chambord Garnish with wax teeth/candy corn/blood orange slice Instructions: Pour vodka in a martini glass, top with Champagne and pour a little of the Chambord over the back of a spoon to make it float. ","[Chardonnay, Prosecco, Cava]" 16827,"Kung Pao Cauliflower 1/4 cup sweet chili sauce 1 tablespoon low sodium soy sauce 1 tablespoon white wine vinegar 1 teaspoon toasted sesame oil 2 tablespoons vegetable oil, plus more for frying 3 scallions, thinly sliced, white and green parts separated 1 medium jalape?o, thinly sliced One 1-inch piece ginger, minced 2 large eggs 3/4 cup cornstarch 1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups) Kosher salt and freshly ground black pepper 1/4 cup fresh cilantro leaves, chopped 1 tablespoon roasted and salted peanuts, roughly chopped Instructions: Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalape?os and cook, stirring, until the jalape?os are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16828,"Moonen's Cod-Wich 3/4 cup all purpose flour 2 teaspoons baking powder 1 whole egg 1 cup very cold beer Pinch salt Pinch cayenne 4 (5-inch) cod fillets 1 cup vegetable oil 1/2 cup chopped cornichons 1/4 cup chopped capers 3 medium shallots, peeled and rough chopped 1 cup mayonnaise 1 teaspoon Dijon mustard 3 heaping tablespoons dill 4 heaping tablespoons chives 2 teaspoons lemon juice 1 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: In a large combine all the above ingredients together and let sit 1 hour covered. Heat oil in a high sided saute pan to about 350 degrees. Pat dry the cod fillets and coat evenly with the beer batter. Fry fillets in the hot oil until golden brown on both sides. Drain on paper towels. Serve hot with a generous amount of tartar sauce. Using a food processor fitted with the sharp blade, add cornichons, capers, and shallots, to the work bowl. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and process for 8 seconds to well. Open the pour spout, and with the motor running, slowly add the oil in stream. Remove tartar sauce to am air-tight container and refrigerate for 24 hours before using to allow flavors to develop. Makes 3 cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16829,"Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe 1 (10-ounce) duck breast Pinch salt and freshly ground black pepper
1 tablespoon butter 1 teaspoon finely chopped serrano cl 1/3 cup chopped red onions 1/4 cup blackberries 1/4 cup raspberries 3 ounces Marsala wine 2 tablespoons sugar Scallion crepe, recipe follows 1/4 cup all-purpose flour Pinch salt and pepper 1 egg 1 teaspoon sesame oil 1/2 cup milk 1 teaspoon freshly grated ginger 1 teaspoon freshly grated garlic 1/3 cup finely chopped scallions 1 tablespoon butter Instructions: Preheat the oven to 350 degrees F.
Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh. Season with salt and pepper and place in a very hot non-stick pan, skin side down, and cook until the skin is crispy and golden brown, about 4 minutes. Turn over and continue to cook for an additional 3 minutes. Place in the oven for 15 minutes for medium rare 25 minutes for medium to well. Take out and let stand for 5 minutes before slicing.
To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent. Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken.
To plate: Slice duck, place on platter top with sauce and finish with a crepe on the side. Combine all ingredients except the butter. Whisk until blended, the consistency should that of heavy cream. Meanwhile, have a small non-stick omelet pan on medium heat. Add butter and melt. Add 3 ounces of the mixture and swirl around and cook for 1 minute per side. Repeat if more cakes are wanted.
","[Chardonnay, Pinot Grigio, GSM Blend, Tempranillo]" 16830,"Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil 1 cup finely chopped fresh flat-leaf parsley 4 cloves garlic, finely chopped 1 cup extra-virgin olive oil Salt and freshly ground black pepper 2 roasted red bell peppers, peeled, seeded and diced 1/2 cup pitted and coarsely chopped nicoise olives 2 cloves garlic, finely chopped 1/4 cup aged sherry vinegar 1/4 cup extra-virgin olive oil 2 teaspoons honey 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh flat-leaf parsley Pinch salt and freshly ground black pepper 1/4 cup canola oil 6 cloves garlic, peeled 1 yellow pepper, roasted, peeled and seeded 2 yellow tomatoes, halved 1 ancho cl, soaked in boiling water until soft, seeded and coarsely chopped 1 New Mexican cl, soaked in boiling water until soft, seeded and coarsely chopped 1 slice white bread, crust removed, cut into small cubes 1/2 cup white wine vinegar 1/4 cup toasted whole almonds 1 tablespoon honey Salt and freshly ground black pepper 1 tablespoon coriander seeds 1 tablespoon fennel seeds 2 crushed garlic cloves 1 orange, juiced, flesh reserved 1 lemon, juiced, flesh reserved 1 tablespoon black peppercorns Splash Spanish wine (recommended: Albarino) 4 (6-ounce) wild striped bass fillets, skin-on Canola oil Salt and freshly ground black pepper Parsley leaves, for garnish Instructions: For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes. For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper. For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through. Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve. ","[Albarino, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16831,"Bruschetta in a Classic Method 2 large slices of good quality bread, toasted Cut clove of peeled garlic About 1/2 cup very thinly sliced mushrooms or chopped fresh tomatoes, or roasted eggplant Slices Extra virgin olive oil Salt and freshly ground black pepper Chopped parsley Instructions: Right after toasting, rub the bread with garlic and cover it with mushrooms. Drizzle with oil, season with salt and pepper and garnish with parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16832,"Chargrilled Oysters 1 pound (4 sticks) salted butter 1/2 cup minced garlic
1/4 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
1/4 medium lemon
1 teaspoon Creole seasoning
1 dozen medium oysters on the half shell
12 tablespoons grated Parmesan Instructions: Preheat a barbecue pit or grill for cooking over medium heat. Melt butter in a pot. Add garlic, parsley, Worcestershire sauce, lemon wedge and Creole seasoning and stir until mixed. Cook oysters on the barbecue pit or grill for 1 minute, then add a tablespoon of the sauce to each oyster. Cook until the sauce bubbles, then add 1 tablespoon Parmesan to each oyster and another tablespoon of sauce. Cook until cheese melts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16833,"Red Velvet Lava Cakes Coconut oil cooking spray, for spraying the muffin tin 2 tablespoons granulated sugar, plus more for dusting the muffin tin 6 ounces semisweet chocolate
6 tablespoons unrefined coconut oil
1/3 cup all-purpose flour
1/8 teaspoon (pinch) fine salt 2 large eggs plus 2 large egg yolks 2 teaspoons red gel food coloring 3 ounces cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
Powdered sugar, for dusting Instructions: Preheat the oven to 425 degrees F. Spray 6 cups of a standard muffin tin with the cooking spray, sprinkle with granulated sugar to cover the entire cup and dust off any excess. This will prevent the lava cakes from sticking. Set aside. Melt the chocolate and coconut oil together in a double boiler, 5 to 7 minutes. Remove from the heat, add the flour and salt and stir until combined. Whisk the eggs and egg yolks together in a small bowl and slowly add to the chocolate mixture. Stir in 1 teaspoon of the red food coloring. In a small bowl, beat together the cream cheese, granulated sugar, vanilla extract and remaining 1 teaspoon red food coloring. Spoon the filling mixture into a disposable pastry or icing bag and make a small cut when ready to fill. Using a heaping 1/4-cup scoop, divide the lava cake mixture among the prepared muffin cups. Fill the centers with about 1 1/2 tablespoons of the cream cheese mixture. Bake until the edges are firm but the centers are not set, 9 to 11 minutes. Cool for 2 to 3 minutes, invert and sprinkle with powdered sugar. Serve immediately. (To make ahead, bake for 8 minutes, invert and rewarm in the microwave for 1 minute. Dust with powdered sugar.) ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 16834,"MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini 4 tablespoons olive oil 1 1/2 pounds yellow onions, sliced 5 pounds white button mushrooms, cut into quarters Salt 2 cups orange juice 1 cup lime juice 1/3 cup red chili powder 3 cups chicken stock 1/2 cup honey 4 pounds green zucchini, sliced lengthwise into 3 pieces 4 pounds yellow zucchini, sliced lengthwise into 3 pieces 1 tablespoon ground cumin 1 cup chopped cilantro leaves 8 ounces fresh goat cheese Instructions: Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste. Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat. Heat a grill or grill pan to medium. Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 16835,"Chocolate Covered Peanut Candy Bar 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 (12-ounce) bag milk chocolate chips Instructions: Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, \paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 16836,"Provencal Tuna Sandwiches 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar Kosher salt and freshly ground pepper 1/2 small red onion, thinly sliced 4 8-inch-long pieces French or Italian bread, split open 1 clove garlic, halved 3 large plum tomatoes, cored (1 halved, 2 thinly sliced) 2 6-ounce jars tuna in olive oil (preferably Italian), lightly drained 1 red bell pepper, cut into thin strips 1/2 English cucumber, thinly sliced 1/4 cup packed fresh parsley 2 tablespoons capers, drained Instructions: Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside. Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms. Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16837,"Herbed Spaetzle 2 eggs 1/2 teaspoon kosher salt
2 cups all-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh marjoram Kosher salt and freshly ground black pepper
1/4 cup white wine
Parmesan, grated, for garnish Instructions: In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky. Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm. Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16838,"DUTCH OVEN POTATOES 1 tablespoon unsalted butter, plus 3 tablespoons unsalted butter 2 pounds baking potatoes, like russets, scrubbed 1/2 cup grated Parmesan 2 cups dried fruit mix 2 cups heavy cream Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Use a 8 by 8-inch baking dish or one of similar size, and butter the bottom and sides with 1 tablespoon butter. Wash potatoes and thinly slice them, using a mandolin, to approximately 1/16-inch thick. Layer 1/5 of the sliced potatoes into the baking dish, making 2 thin layers of potatoes overlapping. Sprinkle with 2 teaspoons of the Parmesan cheese. Top with 1/2-cup fruit, salt, pepper and 1/2 cup cream. Repeat this step 4 more times, ending with the potatoes. Top the potatoes with the remaining cream and the 3 tablespoons of the butter cut into small pieces. Sprinkle with the rest of the cheese. Cover the pan with foil and bake for 2 hours. Uncover the pan and bake for an additional 15 minutes until lightly browned the top. For a darker brown place the potatoes under the broiler for a few minutes. Remove the potatoes from the oven and let them sit for 15 minutes before serving. Cut into squares with a sharp knife. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 16839,"Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette 1/2 small shallot, finely chopped 1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
Extra-virgin olive oil Kosher salt and freshly ground black pepper
1 head radicchio, cut into 8 wedges
16 large shrimp, peeled and deveined
1/4 cup fresh parsley leaves Instructions: Prepare a grill for medium heat. Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper. Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes. Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side. Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 16840,"European Peanut Butter Chocolates 3/4 cup sugar 3/4 cup plus 2 tablespoons hazelnuts, blanched 3/4 cup plus 2 tablespoons almonds, blanched 3 cups roasted peanuts 120 grams cocoa butter (1/2 cup) 4 ounces bittersweet chocolate, chopped 2 pinches salt 16 ounces milk chocolate, tempered Instructions: Place the sugar in a heavy-bottomed saucepan over medium-high heat. Add just enough water to give the sugar a wet sand consistency. Cook until caramelized. Add the hazelnuts and the almonds and mix with a wooden spoon until coated. Cook until everything is nicely coated and caramelized (dark in color). Remove from the heat and pour onto a sheet of parchment paper. Allow the mixture to cool for a few hours. When cooled, use a food processor to break up the caramelized nuts. Add the peanuts to the food processor and grind until the nuts release their oils and form a paste with the consistency of smooth, old-fashioned peanut butter. Using a double boiler, melt the cocoa butter until completely smooth. Combine the cocoa butter with the chopped bittersweet chocolate until tempered. Mix the chocolate cocoa butter into the nut paste. Add the salt and mix until combined. Pour the mixture onto a plastic wrap-lined sheet pan. Allow to set for a few hours or overnight. When cooled, use an offset spatula to coat the top of the mixture with the milk chocolate. This will be the top of the finished candy so make this layer of milk chocolate a little thicker than you will on the bottom layer. When the chocolate has set, cover with parchment paper and flip over to expose the uncoated side. Using an offset spatula, coat this side of the mixture with milk chocolate. When the chocolate has set, use a sharp chef's knife or a rolling cutter to cut into the desired sized pieces. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. From Dessert Circus, Extraordinary Desserts You Can Make at Home, . by Jacques Torres. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 16841,"Washington Apple Bites 1 1/2 cups ultra fine sugar 3 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1 vanilla bean 1 1/2 cups flour 1/2 cup cornstarch 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups buttermilk 1/2 cup heavy cream 3/4 cup vegetable oil 2 eggs 1 apple, peeled and diced (recommended: Honeycrisp) 2 cups draft apple cider (recommend: Spire) 1/4 cup brown sugar 1 1/2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 apple, peeled and diced (recommend: Honeycrisp)
1 apple, peeled and diced (recommend: Honeycrisp) Cinnamon-sugar, for dusting 1 pint heavy cream
1/8 teaspoon ground nutmeg 1 tablespoon honey 2 tablespoons mascarpone Vegetable oil, for greasing pan Instructions: For the batter: Combine the sugar, cinnamon, and allspice in a plastic container with a lid. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar mixture, and then whisk to combine. Cut the leftover vanilla pod pieces into small sections and bury in the sugar. Close the lid and shake a few times. Leave the vanilla sugar mixture overnight to enhance the flavor.
Mix the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl. In a large liquid measuring cup, mix the buttermilk, heavy cream, and oil. Crack the eggs and separate the whites into a medium bowl and deposit the yolks into the buttermilk mixture. Using a whisk, whip the egg whites until soft peaks begin to form. Add 2 tablespoons of the vanilla sugar and continue whisking until soft peaks form. Pour the buttermilk mixture into the dry ingredients and whisk until it is just mixed (the batter should be slightly lumpy). Using a spatula, slowly fold in the whipped egg whites until just incorporated. Place the batter in the refrigerator until ready to use.
For the apple dipping sauce: Boil the draft cider and brown sugar in a saucepan until the sugar dissolves. Stir in the cornstarch, cinnamon, and nutmeg and whisk until combined. Add the diced apples and simmer until the apples are cooked through.
For the whipped cream: Whip the cream in a small bowl with a hand mixer, and add the honey and nutmeg. When the cream begins to set, add the mascarpone and continue mixing until whipped.
Heat up the aebleskiver pan or waffle iron, if using, over medium heat. Brush each slot in the pan with vegetable oil, and then add 1 1/2 tablespoons of the batter. Add some diced apples to the top of each slot. When the mixture begins to bubble, use a chopstick to turn the dough ball 1/4 turn. Continue with the 1/4 turns until the dough is cooked through. Remove from the pan into a bowl of cinnamon-sugar and toss to coat. Serve with the apple pie dipping sauce topped with the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16842,"Mashed Cauliflower and Cheese 1 large head cauliflower, finely chopped (about 2 pounds) 1 cup chicken stock 2 tablespoons roasted garlic Kosher salt and freshly ground black pepper 1/4 cup whole milk 1 cup shredded sharp Cheddar 1/4 cup reduced-fat sour cream 2 tablespoons chopped chives Instructions: Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16843,"Cranberry Bean Pasta Fagioli 5 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, smashed 1 small onion, roughly chopped 1/4 teaspoon red pepper flakes, or more to taste 1 teaspoon finely chopped fresh rosemary 1 2-ounce piece pancetta (optional) 5 canned whole San Marzano tomatoes, crushed by hand Kosher salt 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight) 2 bay leaves 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping 2 cups small pasta, such as shells or ditalini 1 bunch kale, stems and ribs discarded, leaves chopped 1/4 cup roughly chopped fresh parsley Freshly ground pepper Instructions: Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.) Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16844,"Napa Sunset Cocktail 1 bottle rose Champagne or sparkling wine 1 quart orange juice Instructions: In a Champagne glass, pour equal parts orange juice and rose Champagne. ",[Rose Champagne] 16845,"Vegetable Meatloaf with Balsamic Glaze 2 tablespoons extra-virgin olive oil 1 small zucchini, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 large egg, lightly beaten 1 tablespoon finely chopped fresh thyme 1/4 cup chopped fresh parsley 1 1/2 pounds ground turkey (90 percent lean) 1 cup panko (coarse Japanese breadcrumbs) 1/2 cup freshly grated Romano or Parmesan cheese 3/4 cup ketchup 1/4 cup plus 2 tablespoons balsamic vinegar Instructions: Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 16846,"Steak Pizzaiola Pasta 7 ounces fusilli pasta (about 21/2 cups) 1 pound skirt steak, halved crosswise Freshly ground pepper 2 tablespoons extra-virgin olive oil 4 ounces baby bell peppers (4 to 6 peppers), quartered lengthwise, stems and seeds discarded 1 red onion, thinly sliced 3 cloves garlic, sliced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup dry white wine 1 1/2 cups chopped tomatoes from a box (such as Pom) 1 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil. Add the remaining 1 tablespoon olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes. Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil. ","[Cabernet Sauvignon, Syrah, Zinfandel, Barbera]" 16847,"Orecchiette with Summer Squash Kosher salt 2 heaping cups orecchiette (about half of a 16-ounce box) 5 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise 1/2 cup grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander. Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes. Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt. Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16848,"Warm Bacon and Shallot Vinaigrette 4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips 1/2 cup finely minced shallots 1/3 cup sherry vinegar
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon finely minced fresh tarragon Kosher salt and freshly cracked black pepper
6 cups dandelion greens
1/2 cup crumbled goat cheese
Instructions: Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper. Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 16849,"Beer-Battered Fish and Loaded Beer Cheese Chips Two 12.5-ounce packages frozen beer-battered cod One 28-ounce package frozen shoestring fries
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
Kosher salt
3/4 cup beer
1/2 cup half-and-half
Dash hot sauce
2 cups grated Cheddar
3 tablespoons chopped chives
Lemon wedges, for serving
Malt vinegar, for serving
Instructions: Position oven racks in the top and bottom third of the oven and preheat to 425 degrees F. Arrange the cod in a single layer on a baking sheet. Arrange the fries in a single layer on a second baking sheet. Bake, tossing the fries and rotating the baking sheets front to back and top to bottom halfway through, until the cod and fries are golden and crispy, about 16 minutes.
Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, smoked paprika, mustard powder and 1/2 teaspoon salt. Whisk in the beer, half-and-half and hot sauce and bring to a simmer; simmer, until slightly thickened, about 5 minutes. Remove from the heat and stir in the Cheddar until melted.
Divide the cod and fries among 4 plates. Drizzle the fries with half the sauce and sprinkle with the chives. Serve with lemon wedges, malt vinegar and the remaining sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16850,"Sunny's Chocolate PB and J Shake 3 cups chocolate ice cream 1/2 cup creamy peanut butter
1/4 cup chocolate or plain milk
Strawberry or raspberry jam, loosened, for serving Whipped cream, for garnish
Chopped peanuts, for garnish
Maraschino cherries, for garnish
Instructions: In a blender, add the ice cream, peanut butter and milk and blend until smooth. Drizzle jam on the inside of 2 glasses. Pour the shake in and top with whipped cream, chopped peanuts, more jam and a cherry. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 16851,"Puree of Red Kidney Beans and Roasted Garlic 1 1/2 cups dried red kidney beans, soaked overnight in cold water to cover generously 1 onion, peeled, cut in half and stuck with 2 cloves 1 bay leaf 1 1/2 teaspoons salt 1/2 teaspoon pepper 4 plump heads of garlic 1/2 cup extra virgin olive oil Instructions: Preheat oven to 350 degrees. Drain and rinse beans. Place in medium large pot with onion, bay leaf, and enough water to cover by 2 inches. Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 3050 minutes, until the beans are very soft. Drain beans, reserving cooking liquid. Discard onion halves and bay leaf. Meanwhile, slice off 1-inch from the pointy end of each garlic head. Place garlic heads, cut side up, in center of large sheet of foil. Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt. Bring ends of foil up and fold foil over to close. Roast in oven for one hour until soft and golden. Unwrap foil and allow garlic to cool. When cool, hold each head over blender and squeeze gently to extract the soft pulp. Discard garlic skins. Add 1/2 cup bean cooking liquid and puree until smooth. Add cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, until smooth but still fairly thick. Drizzle in olive oil with machine running and puree until satiny. Taste and adjust seasoning. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 16852,"Once a Year Cherry Pie 2 cups all-purpose bleached flour 1/3 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces 2 large eggs
Sweet Dough for a 2-crust pie, recipe follows 3 pints fresh sour cherries, stemmed, rinsed and picked over 3/4 cup sugar 3 tablespoons cornstarch 3 tablespoons water 1 teaspoon almond extract 1/4 teaspoon ground cinnamon 2 tablespoons unsalted butter 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie, optional One 9-inch Pyrex pie pan Instructions: In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain. Add the eggs and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into 2 equal disks. Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. To make the filling, pit the cherries over a bowl. Slash the side of each one with a stainless steel paring knife and squeeze gently to extract the pits. Put the cherries in the bowl as they are pitted. When all the cherries have been pitted drain the juices from the bowl into a non-reactive saucepan and add 1 cup of the cherries and the sugar. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid--about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the cherry and sugar mixture into it. Return to the pan and cook, stirring constantly, over low heat, until it comes to a boil thickens and becomes clear. If it does not become clear, continue to cook over low heat an additional few minutes until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the cherries then add the remaining cherries. Set racks at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a diagonal lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top the pie with sugar. Place the pie in the oven an and lower the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack. Serve wedges of pie alone or with ice cream. Keep the pie at room temperature on the day it is baked. For longer storage, refrigerate the pie well wrapped in plastic. To reheat remove the plastic and bake the pie at 350 degrees for about 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16853,"Bamya 1 pound boneless lamb stew meat, cut into 1-inch pieces (see Cook's Note) 2 teaspoons Lebanese seven spice
3 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup lightly packed fresh cilantro leaves and tender stems, chopped
One 14-ounce bag frozen small okra (see Cook's Note)
Kosher salt
One 14-ounce can diced tomatoes
2 tablespoons tomato paste
Juice of 1 lemon
Instructions: Mix the lamb with 1 teaspoon seven spice blend in a large bowl, tossing to coat, and set it aside. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add the lamb to the pot and sear until brown on all sides, stirring occasionally, about 7 minutes. Remove the lamb from the pot and set it aside. Heat 1 tablespoon of olive oil in the same pot over medium heat. Saute the onion until tender and golden brown, about 5 minutes. Add in the minced garlic and cilantro and stir to combine. Add the remaining 1 tablespoon of olive oil and the okra. Stir in 1 teaspoon kosher salt, the remaining 1 teaspoon of seven spice and add the browned lamb. Add in the diced tomatoes, tomato paste and 3 cups of water.
Cover and cook the stew over medium heat until the lamb is fully cooked, 30 to 40 minutes. Add the lemon juice to the stew right before serving. Taste and adjust the seasoning with more salt.
","[Syrah, Malbec, Tempranillo, Garnacha]" 16854,"Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg Cooking spray 1 bunch asparagus 4 small red potatoes, quartered Salt and ground black pepper 4 (4-ounce) boneless lamb loin chops, trimmed of fat 1 tablespoon olive oil 2 leeks, rinsed and chopped 1 cup prepared plum sauce 2 tablespoons prepared plum preserves 1 tablespoon chopped fresh rosemary leaves 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1 hard-boiled egg, shelled and diced Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown. Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan. In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium. In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top. ","[Chardonnay, Pinot Noir, Syrah, GSM Blend]

" 16855,"Chicken Enchiladas with Green Sauce and Long-Grain Rice 2 tablespoons olive oil 1/2 large onion, sliced 2 cloves garlic, minced 2 boneless chicken breasts, thinly sliced 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1 teaspoon dried chili flakes 2 cups Green Sauce, recipe follows 8 to 10 corn tortillas 1 cup oil 3 cups shredded Cheddar/mozzarella mix 1/4 cup chicken broth 1 roasted Anaheim cl, skin removed, stemmed and seeded, roughly chopped 7 tomatillos, roughly chopped 1 garlic clove 1 teaspoon dried oregano 1 teaspoon salt 1 tablespoon white pepper 3 cups water 2 cups long-grain rice 1/2 cup roughly chopped cilantro leaves 1/2 lime, juiced Instructions: Preheat oven to 350 degrees F. In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl. In a small skillet add 1 cup oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice. For the Green Sauce: Pulse all ingredients in a food processor until a nice salsa consistency is reached. For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 16856,"Spatchcocked and Roasted Cornish Game Hen with Green Mojo and Mashed Citrus Sweet Potatoes 1 teaspoon coriander seeds 1 teaspoon cumin seeds 2 teaspoons garlic powder Kosher salt and freshly ground black pepper 1 Cornish game hen, spatchcocked Olive oil, for drizzling 1/4 cup olive oil Juice of 2 limes 1 bunch fresh cilantro tops (about 1 packed cup) 1 clove garlic
1 serrano pepper, seeded Salt and pepper Mashed Citrus Sweet Potatoes, recipe follows 2 sweet potatoes, peeled and chopped 1/2 cup chicken stock, plus more as needed
1 to 2 tablespoons honey
1 tablespoon fresh thyme, chopped
Zest and juice of 1 lemon
Zest and juice of 1 small orange, such as Cara Cara Kosher salt and freshly ground black pepper Instructions: For the Cornish game hen: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet. Toast the coriander and cumin seeds in a small skillet over medium heat until fragrant, a few minutes. Grind in a spice grinder. Combine half of the ground spices, the garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Reserve the remaining ground spices. Pat the hen dry with paper towels and season all over with the spice mixture. Drizzle with olive oil and place, skin-side up, on the prepared baking sheet. Roast until cooked through, 35 to 45 minutes. Cut the hen in half.
For the green mojo: Combine the olive oil, lime juice, cilantro, garlic, serrano and the reserved ground cumin and coriander in a high-powered blender. Blend until bright green and smooth. Season with salt and pepper. Pour the sauce over the hen and serve with Mashed Citrus Sweet Potatoes. Place the sweet potatoes in a medium saucepan and cover by 1 inch with water. Bring to a boil over high heat and season with salt. Turn down the heat and simmer until the potatoes are cooked through, 10 to 15 minutes. Strain the potatoes, then add them back to the pot to dry. Mash the potatoes in the pan. Add the chicken stock, honey, thyme, lemon zest and juice and orange zest and juice. Add more chicken stock if needed. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 16857,"Oven Baked Sweet and Savory Brown Rice 2 cups brown rice 6 cups vegetable stock 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon sea salt 1/2 teaspoon cracked black pepper 1/2 cup brown sugar 1 tablespoon minced fresh ginger 1 cup pitted and chopped fresh dates Instructions: Preheat the oven to 350 degrees F. Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16858,"Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette 4 ripe medium tomatoes Juice of 1/2 lemon 3 tablespoons mayonnaise 1 tablespoon white wine vinegar 1 teaspoon honey 1/8 teaspoon cayenne pepper Kosher salt 3 small boneless, skinless chicken breasts 4 thick slices sourdough bread 2 large ears corn 1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs 1 head romaine, shredded 1 cup fresh basil leaves, plus more for garnish 1 cup crumbled feta cheese Instructions: Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth. Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl. Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready. Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side. Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces. Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving. If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16859,"Sauteed Walleye With Citrus Butter 4 6-oz. pieces walleye, skinned and cut in half 1 cup milk salt to taste Black Walnut Batter Mix, for dusting (recipe follows) 1 cup vegetable oil citrus Butter (recipe follows) 1 tsp. parsley, chopped for garnish 1/2-cup cracker meal 1/2-cup Fry Krisp batter mix 1/2-cup black walnuts, finely chopped BLACK WALNUT BATTER: Mix all ingredients together. 2 cloves garlic 1/2-cup butter, melted 1/3-cup orange juice 1/4-cup lemon juice 2 Tbs. soy sauce 2 tsp. lemon zest 2 tsp. orange zest Instructions: WALLEYE: Rinse walleye and soak in milk for 1 hour. Season fish with salt and dust in Black Walnut Batter Mix. Heat oil in large saute pan. Place fish in pan and cook until golden, approximately 5-6 minutes. Remove from pan. Serve with warm Citrus Butter and parsley garnish. CITRUS BUTTER: Place garlic and butter in blender and process until well blended. Transfer to bowl. Whisk in remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 16860,"Mixed Berry and Thyme Jam 1 pound medium strawberries, hulled and quartered (about 4 cups) 8 ounces blueberries (about 2 cups) 1 cup pure maple syrup 2 tablespoons fresh lemon juice (1/2 a large lemon) 2 tablespoons fresh orange juice 2 1/2 tablespoons chopped fresh thyme leaves Instructions: Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16861,"Italian Sub Salad 3 cups bread cubes 2 tablespoons extra-virgin olive oil 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar 3/4 cup fresh basil leaves, torn 1/2 cup sliced pitted Cerignola olives (black and green) 1/2 cup chopped jarred Peppadew peppers 1 large head romaine lettuce, shredded 2 ounces sliced mortadella, cut into thin strips 2 ounces sliced prosciutto, cut into thin strips 1 ounce sliced capicola, cut into thin strips 1 ounce sliced Genoa salami or hot soppressata, cut into thin strips 1 2-ounce piece aged provolone, shaved with a vegetable peeler Instructions: Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
Add the croutons to the salad and toss. Divide among bowls.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 16862,"Italian Pork and Vegetable Saute 3 scallions, white and green parts, thinly sliced 1 lb. boneless pork sirloin chops, cut into 1-in. cubes
2 tbsp. olive oil, divided 1-2 large diced bell peppers, cored and cut into 1/2-in. pieces 10 oz. cremini mushrooms, sliced Coarse salt Fresh ground black pepper 1 tbsp. all-purpose flour 1/2 c. dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice Instructions: Heat 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 min. Add mushrooms and cook, stirring often, until juices evaporate, about 5 min. Stir in scallions and cook until wilted, about 1 min. Transfer to plate. Season pork with 1/2 tsp. salt and 1/4 tsp. pepper. Add remaining 1tbsp. oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 min. Sprinkle with flour and stir with wooden spoon to coat pork. Add wine and 1/2 c. water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 min. Season with salt and pepper. Serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16863,"Quick Pan-Fried Kale 1 large bunch kale 3 tablespoons olive oil 4 cloves garlic, finely minced Kosher salt and freshly ground black pepper Pinch red pepper flakes Sesame oil, for drizzling Instructions: Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss. Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16864,"Seared Rib Eye, Salsa Verde, Dirty Rice 2 large green tomatoes 1/4 cup fresh cilantro leaves 1/4 cup small diced yellow onion 2 tablespoons white balsamic 1 tablespoon minced garlic 1 tablespoon grapeseed oil 2 jalapenos, seeded Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 tablespoon grapeseed oil 1/2 cup small diced yellow onion 1 cup cooked black beans 2 tablespoons small diced carrots, previously boiled, semi-soft 1/2 cup tomato juice 3 cups cooked white or brown rice 1/2 cup celery leaves, tips only 1 tablespoon Cajun spice 2 tablespoons grapeseed oil Four 8-ounce rib eye steaks, trimmed 1 tablespoon sea or kosher salt 1 teaspoon freshly ground black pepper Instructions: For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 16865,"Pomegranate Martinis 6 fluid ounces (3/4 cup) chilled gin (recommended: Tanqueray No. 10 gin) 1 lemon, juiced 1 orange, juiced 1/4 cup pomegranate syrup Pomegranate seeds, for garnish Instructions: In a medium pitcher or bowl, stir the gin, fruit juices, and syrup together. Divide among 4 martini glasses. Garnish with pomegranate seeds. ","[Gin, Prosecco, Cava]" 16866,"Feijoada (Brazilian Black Beans) 2 tablespoons olive oil Freshly ground black pepper 1 pound chorico sausage, sliced 1/4-inch thick 2 cups chopped onions 1 pound carne seca or other salted cured beef, soaked overnight and cubed 2 tablespoons chopped garlic 1 pound baby back spareribs, cut into individual ribs 2 bay leaves 1 pound black beans Salt 10 cups water 4 cups Sauteed collared or kale greens 4 cups cooked white rice Brazilian hot sauce Garnish: 1 orange, halved and cut into thin slices and Farofa, recipe follows 3 tablespoons butter 2 1/2 cups manioc flour Salt Instructions: In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa. In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat. ","[Cabernet Sauvignon, Malbec, Tempranillo, Barbera]" 16867,"Easy Slow-Cooker Sorghum 1 cup whole-grain sorghum Instructions: Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months. ","[Syrah, Tempranillo, Garnacha, Barbera]" 16868,"Winter Pig 1 1/4 cup brown sugar 1/2 cup ground coffee, such as Caffe Vita 1/4 cup Aleppo peppers 1/4 cup salt, plus more 2 tablespoons ground black pepper 3 pounds pork belly, cut into 2-inch strips 2 bottles citrus or hoppy beer 8 ounces butter 10 apples, cut 3 hot peppers 2 bottles apple cider vinegar 1 small piece cinnamon stick Pinch caraway seeds Pinch celery seeds Pinch juniper berries Pinch peppercorns Pinch mustard seeds 4 ciabatta rolls 8 ounces Cheddar 1 bunch fresh mint Instructions: Preheat the oven to 275 degrees F. Mix together 1/4 cup sugar, the coffee, Aleppo peppers, salt and black pepper. Put the rub onto the pork belly strips and put into an oven-safe deep-dish pan. Submerge the pork fully with the beer. Cover and cook for 4 hours. For the preserves, melt the butter in saucepan, Add 5 of the apples, 1/2 cup of the sugar and some salt. Cook at a simmer for 2 hours 30 minutes. For the pickled apples, in a medium saucepan, place the hot peppers, vinegar, the remaining 1/2 cup sugar, the cinnamon, caraway, celery seeds, juniper berries, peppercorns and mustard seeds. Bring to a boil, then reduce the heat to a simmer and reduce the mixture for 30 minutes. Pour the mixture over the 5 remaining apples. Allow to sit for 1 hour. Then refrigerate. Then, assemble the sandwich! Take the ciabatta and cut in half. Build each sandwich with some apple preserves, Cheddar, pickled apples and then pork belly. Finish with fresh mint leaves. If the food items are cold, build the sandwiches except for mint, and put them in the toaster oven or oven for 10 minutes. Once warm, add the mint and enjoy. ","[Chardonnay, Pinot Gris, Riesling, Gouda]" 16869,"Caribbean Cruise Punch 6 oz. Malibu Mango Rum 6 oz. Malibu Coconut Rum 8 oz. pineapple juice Instructions: 8 oz. pomegranate juice (to soften the sweetness of the liquor and the pineapple) Combine all ingredients and chill well. Float four orange slices in punch bowl as a garnish. Serve over ice. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 16870,"Corn and Black Bean Quesadillas Freshly ground black pepper Handful of fresh cilantro, chopped Eight 8-inch round flour tortillas 8 ounces Monterey Jack cheese, shredded Pico de gallo, to serve, optional 1/4 teaspoon cumin 1 to 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, chopped fine One 15-ounce can black beans, drained and rinsed 1 cup cooked corn kernels (from 1 large ear) 3/4 teaspoon salt Instructions: Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
Heat a 10-inch cast-iron skillet over medium heat.
Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
Serve topped with pico de gallo if desired.
Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 16871,"Frosty the Palmer 4 ounces bourbon, infused with a black tea bag for 15 minutes 2 ounces limoncello 1 ounce simple syrup 8 ounces ice, shaved or finely crushed in a food processor, plus whole ice for chilling Spring fresh mint, for garnish Instructions: Pour the bourbon, limoncello and simple syrup into a shaker full of whole ice. Strain over the shaved ice in 2 glasses. Garnish with a mint leaf and serve with a spoon. Toast to the world's first-ever alcoholic Arnold Palmer snowcone. ","[Bourbon, Limoncello, Sparkling Wine]" 16872,"Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy 1/4 cup white miso 1/4 cup mirin 1/4 cup sake 1/4 cup brown sugar 3 tablespoons rice vinegar 3 tablespoons soy sauce 1 (1-inch) piece ginger root, sliced 2 garlic cloves, minced 3 fillets sole Oil, to saute Jasmine Rice, recipe follows Orange Fennel Salad, recipe follows Braised Boy Choy, recipe follows 1/4 cup olive oil 1 tablespoon sliced ginger 1 cup jasmine rice 1 teaspoon black sesame seeds 1 bulb fennel 1/8 cup chopped orange segments 1 teaspoon minced garlic 1/8 cup olive oil 1 teaspoon sugar Salt and freshly ground pepper 1 tablespoon ginger oil 3 heads baby bok choy, cleaned 1/4 cup chicken stock 1 teaspoon soy sauce Instructions: In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot. Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside. In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 16873,"Garlic and Herb Grilled Sweet Potato Fries 6 large sweet potatoes Salt 5 tablespoons olive oil 6 cloves garlic, finely chopped 2 teaspoons finely chopped fresh thyme leaves 1/4 teaspoon red chili flakes 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly. Heat the grill to high. While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat. Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16874,"Chicken in Vinegar 3 1/2 pounds mixed chicken drumsticks and thighs Salt and pepper 3 tablespoons unsalted butter 1 head garlic, broken into unpeeled cloves 1 cup red wine vinegar 1 pound tomatoes, roughly chopped 1 tablespoon tomato paste 4 sprigs fresh thyme 4 sprigs fresh flat-leaf parsley 1 bay leaf 1 cup chicken stock Chopped fresh parsley leaves, as needed Instructions: Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate. Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm. Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Rioja]" 16875,"Spicy Tuna Hand Rolls 1 1/4 cups sushi rice, rinsed 1 tablespoon rice vinegar (unseasoned) 1 tablespoon sugar Kosher salt 2 tablespoons sesame seeds, toasted 2/3 cup mayonnaise 2 tablespoons fresh lemon juice 3 to 4 teaspoons Sriracha (Asian cl sauce) 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon grated peeled ginger 3/4 pound ahi tuna (about 1 1/4 inches thick) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 6 sheets seaweed (nori) 1 avocado, pitted, peeled and thinly sliced 1 cucumber, cut into matchsticks 1 carrot, cut into matchsticks 1/2 bunch chives, cut into 3-inch pieces Pickled ginger, for serving (optional) Instructions: Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.) Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use. Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour. Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 16876,"Chocolate Chip Challah Bread 2 packets active dry yeast (4 1/2 teaspoons) 1/2 cup sugar, plus a pinch 7 cups all-purpose flour, plus more for dusting 1 tablespoon salt 2 large eggs 1/2 cup vegetable oil, plus more for the bowl 1 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy. Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips. Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end. Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end. Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 16877,"Avgolemono 18 eggs 12 cups plus 1/2 cup chicken broth 1 1/2 cups lemon juice
1 tablespoon salt
1 teaspoon white pepper
2 cups roasted chicken, shredded 1 1/2 cups cooked orzo 2 tablespoons chopped fresh dill Instructions: Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells. Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat. Lower the heat and hold at a simmer. Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time. When you have added about a quarter of the broth, stir the mixture back into the pot. Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes. (Be careful not to let the soup boil or the eggs will overcook and ruin it.) Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps. In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth. Bring to a simmer to warm the chicken, then strain off the broth. Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl. Ladle the soup into the bowls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16878,"Honey Lemonade 1/2 cup hot water 3 tablespoons lemon juice
1 almost-empty 12-ounce honey bear jar
Instructions: Combine the hot water and lemon juice in the honey bear jar and shake to combine. Serve over ice and allow to sit for 1 minute so the mixture cools. Serve immediately. ","[Chenin Blanc, Moscato, Riesling]" 16879,"Spicy Chicken Stir-Fry 2 large boneless, skinless chicken breasts, thinly sliced Kosher salt and freshly ground black pepper 4 tablespoons canola oil 1 pound store-bought peeled and chopped butternut squash One 10-ounce bag frozen fire-roasted mixed peppers, thawed 2 cubes frozen minced ginger, such as Dorot, or 2 teaspoons minced fresh ginger 2 cups frozen shelled edamame, thawed 1/4 cup peanut satay sauce, such as Thai Kitchen 2 tablespoons soy sauce 1 tablespoon sriracha Juice of 1 lime 1/2 cup fresh cilantro leaves 1/4 cup chopped peanuts 4 cups cooked white rice, for serving Instructions: Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate. Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes. Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16880,"Crispy Chickpea Fritter Salad with Hummus Dressing 1 cup fresh parsley 1 onion, thinly sliced 3/4 teaspoon ground cumin Kosher salt and freshly ground pepper 1 14.5-ounce can chickpeas, drained, rinsed and patted dry 1 large egg, lightly beaten 1 1/2 cups panko breadcrumbs 1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered 1 10-ounce container hummus 1 cup plain 2% Greek yogurt Vegetable oil, for frying 2 romaine lettuce hearts, chopped Instructions: Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole. Add the parsley mixture, egg and 1/2 cup panko; stir to combine. Refrigerate 10 minutes. Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside. Whisk the hummus and yogurt in another bowl to make a dressing. Put the remaining 1 cup panko on a baking sheet. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat. Fry the falafel, turning often, until golden, about 6 minutes. Remove to a paper towel-lined plate to drain. Toss the lettuce with half of the hummus dressing in a large bowl. Top with the tomato mixture and falafel. Serve with the remaining hummus dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16881,"Butternut Squash Ravioli: Agnolotti di Zucca 1 cup small dice butternut squash, roasted and fork mashed 1 cup ricotta 1/2 cup grated Parmesan, plus 2 tablespoons, flaked 1 orange, zested Salt Pepper Grated nutmeg 1 pound Spinach Pasta Sheets, recipe follows 1 egg, beaten 2 tablespoons butter 10 sage leaves 2 cups all-purpose flour 1 tablespoon salt 1 cup semolina flour 3 eggs 1 egg yolk 1 cup spinach, pureed Instructions: Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray. Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan. Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets. ","[Chardonnay, Barolo, Dolcetto, GSM]" 16882,"Pizza Bianca with Kale and Meatballs 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1 cup whole milk 1/8 teaspoon ground nutmeg 1 dried bay leaf 1 clove garlic, smashed and peeled 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Extra-virgin olive oil, for oiling the baking sheet and for drizzling One 1-pound ball pizza dough 3/4 cup coarsely grated whole-milk mozzarella 8 Classic Italian Turkey Meatballs, recipe follows, halved 1/2 cup finely grated Parmesan 2 medium leaves kale, ribs removed, coarsely chopped 1/2 teaspoon kosher salt 1 cup plain breadcrumbs 1/2 cup finely grated Parmesan 1/4 cup chopped fresh basil 1/4 cup chopped fresh Italian parsley 1/4 cup whole milk, at room temperature 1 tablespoon tomato paste 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 large eggs, at room temperature 2 cloves garlic, minced 1 small onion, finely chopped 1 pound ground dark turkey meat 1 pound spicy Italian turkey sausage links, casings removed Extra-virgin olive oil, for drizzling Instructions: For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper. Remove and discard the bay leaf and garlic. For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil. Using fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top. Sprinkle with the Parmesan. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle with olive oil and sprinkle with salt. Bake until the kale is crispy, 10 minutes longer. Cut into squares and serve. Preheat the oven to 400 degrees F. In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 16883,"Sunny's Easy Cookie Butter Hot Chocolate 1/2 cup semisweet mini chocolate chips 2 tablespoons cookie butter
2 tablespoons light brown sugar
Pinch of kosher salt
1/2 cup half-and-half
1 1/2 cups almond milk 1/4 cup bourbon
Cinnamon sugar, for topping Instructions: For the base: In a medium saucepot on medium heat, add the chocolate chips, cookie butter, brown sugar and a pinch of salt. Heat, stirring, until the cookie butter and chocolate begin to melt, then slowly whisk in the half-and-half in parts to make a tight slurry. Continue to whisk until the mixture loosens and the half-and-half is completely incorporated. For the finish: Raise the heat to medium high and whisk in the almond milk and bourbon. Cook until the entire pot is warm. Remove and serve in a mug with a dash of cinnamon sugar, or over ice as a chilled drink. ","[Chardonnay, Riesling, Moscato, Port]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 3 cups ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup marinara sau" 16884,"Creamy Mushroom Spaghetti Salt 1 pound whole-wheat or whole-grain spaghetti 1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market 1/3 cup extra-virgin olive oil, eyeball it 2 leeks 3 to 4 cloves garlic, finely chopped Freshly ground black pepper 2 tablespoons finely chopped fresh thyme leaves 1/2 cup dry white wine 1/2 cup cream Grated Parmigiano-Reggiano or Romano, for topping Instructions: Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente. Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms. Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes. While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel. Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 16885,"Nectarine-Rosemary Soda 3/4 cup raw sugar, such as Sugar in the Raw, or pure cane sugar 3 sprigs rosemary One 3-inch piece orange zest
1 very ripe nectarine, peeled, pitted and mashed to a puree Club soda or sparkling water, cold
4 orange slices or half-moons, for garnish
Instructions: Combine the sugar and 1 cup water in a saucepan over high heat. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add the rosemary and orange zest; let cool to room temperature. Transfer to a lidded container and refrigerate for at least 2 and up to 24 hours. (The longer it sits, the stronger the flavor.) Remove the rosemary and orange zest from the syrup, and discard. Fill four 8-ounce glasses with ice; add to each 2 tablespoons of the nectarine puree and 2 tablespoons of the rosemary syrup. Fill to the top with club soda or sparkling water and garnish with an orange slice. (Save any remaining syrup for another use.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 16886,"Pernil al Horno One 16- to 20-pound pork leg with skin 1 cup white cooking wine
1 cup Worcestershire sauce 1/4 cup yellow mustard
2 tablespoons kosher salt
1 cup minced garlic 2 onions, chopped 2 green bell peppers, chopped 2 red bell peppers, chopped 4 rosemary stalks, leaves chopped 2 bay leaves
4 1/2 cups chicken stock 2 1/4 cups white cooking wine Instructions: For the pork and liquid mix: Begin by taking a chef's knife to slice and pull back the skin of the pork leg. Then whisk the wine, Worcestershire, mustard and salt in a bowl until blended. Using a kitchen syringe, inject the liquid mixture around the bone, leaving 1/3 cup to add with the chopped mix. For the chopped mix: Whisk the garlic, onions, bell peppers, rosemary and bay leaves with the leftover liquid mix. Then take a paring knife to make small cuts intermittently on the leg. Once you have completed 20 to 25 holes (depending upon the size of the leg), stuff each hole with the chopped mix. Place the skin back over the leg and then transfer to a deep dish to marinate in the fridge for a minimum of 12 hours. Preheat the oven to 350 degrees F. For the cooking liquid: Add the chicken stock and wine to the pork in a deep roasting pan. Cook 1 hour per every 2.2 pounds, 7 to 10 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 16887,"Samoa No-Bake Cheesecake Pie 30 caramel and toasted coconut cookies, such as Samoas? (Two 7.5-ounce boxes) 2 tablespoons unrefined coconut oil, melted One 1/4-ounce package unflavored gelatin Two 8-ounce packages cream cheese 1 cup low-fat buttermilk 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract Pinch of kosher salt 1/4 cup prepared dulce de leche 1/4 cup semi-sweet chocolate chips 3 tablespoons heavy cream Instructions: For the crust: Put 20 cookies in a resealable plastic bag and crush into fine crumbs (a few larger crumbs are fine) with a rolling pin. Add the coconut oil to the bag, seal and use your hands to mix the oil into the cookies. Press the mixture into the bottom and up the sides of a 9-inch pie plate to make a crust. Refrigerate while you make the filling. For the cheesecake: Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
Combine the cream cheese, buttermilk, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
Pour the cream cheese mixture into the crust and spread evenly with an offset spatula. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. For the topping: Put the chocolate chips in a small microwave-safe bowl. When you are ready to assemble the pie, microwave the dulce de leche in a second small microwave-safe bowl until it is loose enough to drizzle, 30 seconds to 1 minute. Microwave the heavy cream in a third small microwave-safe bowl until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 1 minute. Stir until completely smooth. The sauce will thicken as it cools slightly. Use a serrated knife to cut the remaining cookies in half cross-wise. Drizzle the chocolate sauce and caramel sauce on the cheesecake. Decorate with the cookies halves.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16888,"Sweet Irish Soda Bread 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons cold unsalted butter 2 tablespoons cold vegetable shortening 1 egg, beaten 1 cup buttermilk 1 cup currants 2 tablespoons toasted caraway seeds 1 tablespoon melted butter 1 tablespoon sanding sugar Instructions: Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16889,"Smoked Salmon Tea Sandwich 8 ounces cream cheese, softened to room temperature 2 tablespoons heavy cream 1/4 cup chopped fresh dill 1/2 teaspoon finely grated lemon zest 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 24 slices mini pumpernickel bread 6 slices ( about 4 ounces) smoked salmon, halved Instructions: Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined. Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 16890,"Blue Corn Muffins 3/4 cup unsalted butter 1/3 cup sugar 4 large eggs 1/2 cup milk 1 to 2 fresh jalapenos, minced 3/4 cup grated mild Cheddar 3 ounces cream cheese or fresh, mild goat cheese 1 cup all-purpose flour 1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 tablespoons poppy seeds 24 (4-inch) strips of fresh or dried corn husks Instructions: Preheat the oven to 375 degrees F. Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end. Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 16891,"Watermelon Gimlet 1 cup sugar 3 to 4 large watermelon chunks, cut into 1 1/2-inch cubes, plus a thin triangular watermelon slice for garnish 2 cups ice 2 ounces gin or vodka 3/4 ounce fresh lime juice (about 1 lime) Instructions: For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
For the gimlet: Add the watermelon to a cocktail shaker and muddle. Fill the shaker with the ice. Pour in the gin or vodka, lime juice and 3/4 ounce of the simple syrup (about 1 1/2 tablespoons). Shake well and strain into a chilled martini glass. Garnish with the watermelon slice. ","[Gin, Vodka, Sauvignon Blanc, Ros]" 16892,"Chicken-Green Chili Straws with Jalapeno-Honey Dip Cooking spray 1 1/2 cups cooked chicken thigh meat, chopped 1/2 cup sour cream 1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento) 1 (4-ounce) can diced green chiles 2 tablespoons chopped fresh cilantro leaves 1 teaspoon ground cumin 1 package egg roll wrappers 1 cup honey 3 tablespoons chopped pickled jalapenos 1 tablespoon cider vinegar Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place \straws\ on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]

" 16893,"Mini Memphis Burgers 1 medium red onion, sliced 1 pound lean ground beef 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 to 15 small potato rolls, split in 1/2 Mustard sauce, recipe follows 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper Instructions: Preheat a flat top grill pan to high heat. Add sliced onion to grill pan and cook until tender, about 10 minutes. In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across. Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce. Mix all ingredients in a mixing bowl. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16894,"Cocoa Blackened Steak with Marcona Almond Romesco 4 leeks, cleaned and root ends intact 2 tablespoons cocoa nibs
2 tablespoons olive oil
1 tablespoon red wine vinegar
Smoked flaky sea salt
100 grams (7 tablespoons) smoked paprika 25 grams (1 2/3 tablespoons) dark cocoa powder
25 grams (1 2/3 tablespoons) onion powder
20 grams (1 1/3 tablespoons) ground cumin
20 grams (1 1/3 tablespoons) garlic powder
20 grams (1 1/3 tablespoons) smoked flaky sea salt, such as Maldon
20 grams (1 1/3 tablespoons) sugar
1 tablespoon instant ground coffee
4 bone-in rib eyes, each 1 1/2-inches thick 400 grams (14 ounces) piquillo peppers 100 grams (1/2 cup) olive oil
1/2 cup chopped white chocolate
1/2 cup sun-dried tomatoes
1/4 cup sherry vinegar
1 tablespoon smoked paprika
15 grams or 2 1/2 teaspoons kosher salt
6 cloves garlic
200 grams (8 ounces) Marcona almonds, toasted
Neutral cooking oil
Instructions: For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack. Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch. For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes. For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning. For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth. Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing. Serve the steak alongside the romesco and the leek condiment. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 16895,"Mini Date-Nut Snowballs 1 1/2 tablespoons unsweetened shredded coconut 3 1/2 ounces pitted dried dates (about 14) 15 small raw almonds 1/4 teaspoon ground cinnamon Pinch of kosher salt Instructions: Spread the coconut on a plate. Put the dates, almonds, cinnamon and salt in a food processor and process until finely chopped.
Form rounded 1/2 teaspoonfuls of the mixture into balls with your fingers, then roll in the coconut, pressing to coat. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 16896,"Skillet Home Fries 3 tablespoons vegetable oil 1 large onion, finely sliced 1 large poblano pepper, finely diced 1 large red pepper, finely diced 2 cloves garlic, coarsely chopped 1 tablespoon paprika Salt and freshly ground pepper 4 red potatoes, cut into 1/2-inch cubes Instructions: Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 16897,"Apple Turnover 2 tablespoons/45ml butter 3 tablespoons/45ml brown sugar 1/2 teaspoon/2ml cinnamon 6 apples, such as Honeycrisp, Cortland, Spartan or Empire, peeled, halved, cored and cut into 1/2-inch cubes (about 3 cups) 1 pound/450g puff pastry All-purpose flour, for the work surface 2 eggs 2 tablespoons/30ml confectioners' sugar, sifted Soft, fresh sheep's or goat's milk cheese, yogurt or ice cream, for serving Instructions: For the apple filling: Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator. Preheat the oven to 400 degrees F (200 degrees C). For the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash. Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes. Sprinkle the turnover with the confectioners' sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly. To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16898,"Clotted Cream 2 cups pasteurized (not ultra-pasteurized) cream Instructions: Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese. ","[Chardonnay, Brut Champagne, Sparkling Pinot Grigio]" 16899,"Roasted Spicy Pineapple with Passion Fruit Glaze 2 cups sugar 1 1/2 cups water 1 vanilla bean split 1/4 cup dark rum 1 tablespoon minced ginger 2 Thai bird chiles 1 banana, chopped 1 tablespoon passion fruit syrup (or 2 tablespoons puree) 1 tablespoon pink peppercorns, for garnish 1 ripe pineapple, peeled (Costa Rican) Instructions: Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating. ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]" 16900,"Durad, Clams and Fennel 3/4 cup extra-virgin olive oil 2 Idaho potatoes, peeled and julienned Salt and freshly ground black pepper 1 cups white wine 3 sprigs fresh thyme 5 peppercorns 20 littleneck clams 1/2 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil 4 Durad fillets Salt and pepper 1/4 cup extra-virgin olive oil 1 head fennel, sliced 3 cloves garlic, sliced 2 tablespoons sliced shallots 1 1/2 cups white wine 20 littleneck clams 1/2 cup cherry tomatoes 1 teaspoon salt 1 teaspoon pepper 1 teaspoon freshly chopped chives 1 teaspoon freshly chopped parsley leaves 1 teaspoon fresh chervil Instructions: Preheat oven to 375 degrees F. In a nonstick pan in a 1/4 cup olive oil over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy approximately 5 minutes. Flip the cake over and finish in a preheated 375 degree F oven for 5 minutes more. Remove from the pan and cut into 4 pieces. Keep warm. In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil. In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes skin side down. Flip and cook for 1 to 2 more minutes. Keep warm. In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open. Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 16901,"Pork Chimichangas 1/2 cup vegetable oil, plus more for deep-frying 2 pounds boneless pork shoulder, cut into rough 1-inch chunks 1 teaspoon coriander seeds, crushed 1 teaspoon whole cumin seeds 6 cloves garlic, smashed Kosher salt and freshly ground black pepper One 12-ounce bottle pilsner-style beer, such as Corona 1 tablespoon sherry vinegar 8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium) 1/4 cup whole raw almonds 3 canned chipotles in adobo sauce 1 small red onion, quartered 1/2 bunch fresh cilantro with tenders stems (about 1 cup packed) Six 12-inch flour tortillas 1 1/2 cups shredded yellow Cheddar Guacamole, pico de gallo and sour cream, for serving Instructions: Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside. Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine. Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork. Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16902,"Fried Zucchini Olive oil, for frying 1 3/4 cups freshly grated Parmesan 1 1/2 cups panko (Japanese breadcrumbs) 3/4 teaspoon salt 2 large eggs 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips Instructions: Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet. When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain. Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16903,"Liquefied Ghost 2 oz. vodka 1 oz. vanilla simple syrup 1 oz. cream 2 oz. soda Instructions: Mix vanilla simple syrup, cream, vodka and soda, and serve in a martini glass. ","[Vodka, Cream]" 16904,"Ancho-Rubbed Turkey 2 dried ancho cl peppers 1 tablespoon sesame seeds 1 1/2 teaspoons cumin seeds 1 red Fresno cl pepper, stemmed and quartered 6 cloves garlic, halved 1 bunch scallions, roughly chopped 1/4 bunch fresh parsley, leaves and stems separated 1/2 small bunch fresh cilantro, leaves and stems separated 1/3 cup extra-virgin olive oil 1/4 cup raisins Kosher salt 1 12- to 14-pound turkey, thawed if frozen Freshly ground pepper Instructions: Cook the ancho chiles, sesame seeds and cumin seeds in a small dry skillet over medium heat, stirring, until the seeds are toasted and the anchos are pliable, 3 minutes. Transfer the anchos to a bowl; transfer the seeds to a food processor. Cover the anchos with hot water and let soften, 5 to 10 minutes; drain, then remove the stems and seeds. Add the anchos to the food processor. Add the Fresno cl, garlic, scallions, parsley and cilantro leaves, olive oil, raisins and 1 tablespoon salt to the food processor. Pulse to make a paste. Remove the neck and giblets from the turkey; set aside for the gravy. Pat the turkey dry with paper towels. Work your fingers between the skin and the meat on the breast and the top of the legs. Rub the cl paste under the skin and on the outside. Stuff the parsley and cilantro stems into the cavity. Season inside and out with 1 tablespoon salt and a few grinds of pepper. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan; tuck the wings under the body. Cover with plastic wrap; refrigerate at least 4 hours and up to 24 hours. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Uncover the turkey and let stand at room temperature 30 minutes. Roast until a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, tenting any parts that brown too quickly with foil. Meanwhile, start your gravy (or serve this turkey with defatted pan drippings). Transfer the turkey to a cutting board and let rest 30 minutes before carving. Serve with the gravy or pan drippings. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 16905,"Pickled Ginger 2 cups rice wine vinegar 1 tablespoon salt 1/2 cup sugar 1 small red beet, peeled and halved 2 bay leaves 1/2 tablespoon white peppercorns 2 Thai bird chiles 2 cups ginger slices, peeled (1/8-inch thick) Instructions: Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month. ","[Riesling, Gewrztraminer, Pinot Grigio]" 16906,"Cold Hors d'Oeuvres 6 ounces calves liver, cubed 1 clove garlic, smashed 3 medium onion, about 1/2 pound, chopped coarsely 1 slice white bread, cubed 2 tablespoons clarified butter 2 small eggplants, halved and the seeded pulp scooped out, chopped, and reserved Freshly ground salt Freshly ground pepper 1 teaspoon salad oil 2 tablespoons clarified butter 1/4 cup finely sliced onion 1/2 cup long grain rice, washed 1 red pepper, chopped 1 green pepper, chopped 2 1/2 cups chicken stock Freshly ground salt Freshly ground pepper 1 bay leaf 1 sprig thyme Parsley, to taste 1 tablespooon clarified butter 6 large shrimp, shells on 2 cloves garlic, smashed 1/4 cup dry white wine Freshly ground salt Freshly ground pepper 2 Belgian endive 1/2 English cucumber, cubed Freshly ground salt Freshly ground pepper Oil and vinegar, to taste Spanish Onions: 2 tablespoons clarified butter 1 Spanish onion, sliced thick
2 shallots, chopped
2 scallions, chopped
Freshly ground salt
1/2 cup white wine vinegar 1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 bay leaf
5 ounces heavy cream
1 English cucumber 1/8 cup clarified butter
1/2 lemon, juiced
12 button mushrooms
1/8 cup olive oil
Freshly ground salt
Freshly ground pepper Instructions: For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving. For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning. For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper. For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar. For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16907,"Macadamia Crusted Chicken Medallions 1/4 cup macadamia nuts (roasted and salted) 1/2 cup flour 1 egg 1/4 cup milk 4 tablespoons pomery mustard 1 tablespoon mayonnaise 2 boneless, skinless chicken breasts 1 clove garlic, sliced 1 large Spanish onion 1 roasted red pepper (or 1 jar), julienned 1 bunch fresh spinach Vegetable oil 1 tablespoon butter Olive oil Instructions: Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water. Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan. Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 16908,"Deviled Eggs with Apple Compote 8 eggs, hard boiled, cooled and peeled 2 tablespoons butter 2 Granny Smith apples, peeled, cored, and diced small 1 shallot, finely chopped 2 teaspoons chopped fresh parsley leaves 2 tablespoons mayonnaise 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1 tablespoon fresh lemon-thyme or fresh mint leaves, very finely chopped Instructions: Cut each egg in half lengthwise. Transfer hard-boiled egg yolks to a mixing bowl. Melt butter in a saute pan, and gently cook apples and shallots until tender. Remove from heat and add parsley to apple mixture and let cool. Mix yolks with mayonnaise and mustard, and season with salt and pepper, to taste. Spoon apple mixture into empty hard boiled egg whites. Spoon egg mixture on top of apple. Garnish with lemon-thyme or fresh mint. ","[Chardonnay, Riesling, Gewrztraminer, Sauvignon Blanc]" 16909,"Strawberry Lemon Love Cake Nonstick cooking spray, for the baking pan One 16.5-ounce box strawberry cake mix (plus required ingredients)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone cheese 1 cup milk
One 3.4-ounce box instant lemon pudding mix Diced fresh strawberries, for topping Lemon zest, for topping Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 16910,"Lemon Macaroons 2 1/2 cups powdered sugar 2 cups almond flour 1 vanilla bean, scraped 5 egg whites 1/2 teaspoon cream of tartar 1 lemon, zested Nonstick spray Instructions: These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats. Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour. In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture. Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes. Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16911,"Strawberry Couscous Breakfast Bowl 3/4 cup almond milk, plus more if needed 1/2 cup whole wheat couscous 1 teaspoon pure maple syrup, plus more if needed 1/4 teaspoon ground cinnamon, plus more if needed 2 tablespoons pecans 4 strawberries, thinly sliced 2 tablespoons 2-percent Greek yogurt, optional Instructions: Pour the milk into a small saucepan and bring to a boil over high heat. Remove the pan from the heat and pour in the couscous, maple syrup and cinnamon. Stir to combine. Cover the pan and let it sit for 10 minutes. Gently fluff with a fork.
When ready to serve, top with the pecans and strawberries. Serve each with 1 tablespoon yogurt if using, some extra milk, cinnamon and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 16912,"Espresso Blackened Beef Tenderloin 4 (8-ounce) portions beef tenderloin Salt and pepper 2 cups decaffeinated espresso coffee beans (finely ground) Instructions: Season beef with salt and pepper. Dip the top and bottom of the beef into the coffee beans. Place the beef, espresso-crusted end down, in super-hot, ovenproof cast iron pan. Sear all sides of the beef, saving the other espresso-crusted side for last. Place the un-seared side down in the pan and move into a 500-degree oven. Cook until desired temperature, 2 minutes being rare and 8 being well done (times will vary). Allow meat rest for a few minutes after cooking, as it allows the juices to spread out from the center where they've contracted during the cooking process. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 16913,"Confit of Brussels Sprouts 1 pound Brussels sprouts, cleaned and trimmed (if large, halve them) Salted water 1/2 cup butter melted Salt and pepper Instructions: Bring a large pan of salted water to a boil, add sprouts, and cook them 2 minutes to blanch them. Drain and rinse them with cold water. Melt butter in a wok. Stir in the sprouts with a little salt and pepper, cover and turn the heat very low. Add salt and pepper and cook the sprouts, stirring them occasionally, at least 30 minutes and preferably longer. At the end of cooking, remove the lid, raise the heat and cook until the sprouts are dry and just start to brown. They should be meltingly tender and rich. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16914,"Grape Tinis 2 parts white zinfandel 1 part white or red grape juice Ice cubes Frozen grapes or berries, for garnish Instructions: Pour the white zinfandel and grape juice into a tall glass filled with ice. Stir and then strain into a martini glass. Garnish with frozen grapes or berries. ","[White Zinfandel, Moscato, Riesling]" 16915,"Cucumber and Carrot Pickle Kosher salt 2 shallots, thinly sliced crosswise and separated into rings 1 cucumber, thinly sliced 1 medium carrot, thinly sliced 1/4 cup rice wine vinegar 2 tablespoons sugar 1 red Thai cl, stemmed and thinly sliced Instructions: Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes. Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, cl and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 16916,"Yams with Toasted Spice Rub 4 medium sized yams, or sweet potatoes, cut in 1/2 1/2 cup unsalted butter 1/4 cup brown sugar 2 tablespoons lemon juice 2 tablespoons Toasted Spice Rub, recipe follows 1/2 teaspoon gray salt 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: Preheat oven to 375 degrees F. Put sweet potatoes in a glass or stainless steel bowl. Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well. Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16917,"Gingerbread Cookies 7 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1/2 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup packed brown sugar 1/3 cup solid vegetable shortening 1 1/2 cups dark molasses 2/3 cup cold water Instructions: In large bowl, combine first 7 ingredients, and mix well. Set aside. In large mixing bowl beat together with electric mixer on medium speed the sugar and shortening until fluffy; add the molasses and water, mixing well. Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours. Preheat oven to 350 degrees F. Lightly grease baking sheets. Roll about 1/4 of the dough 1/4-inch thick on lightly floured surface. Cut with a floured gingerbread cutter or other shaped cutters. Place about 2-inches apart on baking sheets. Bake 10 to 12 minutes or until no indentation remains when touched. Transfer to wire racks to cool. Decorate with colored frosting, sugar and candies as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16918,"Roasted Radishes 8 ounces radishes 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 lemon, juiced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Halve the radishes lengthwise and place them in a bowl. Toss with the olive oil and season with salt and pepper. Transfer the radishes to the prepared baking sheet and bake until tender and a little golden, about 20 minutes. Sprinkle the lemon juice on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16919,"Big Daddy's Kick'n Chicken Salad 1 (3 to 4 pound) roasted chicken*, skin and bones discarded, meat diced small 4 red jalapenos, seeded and diced 1/2 cup red onion, diced 1/2 cup chopped roasted pistachios, chopped 2 tablespoons roasted garlic paste 1 tablespoon sweet red chili sauce 1 teaspoon brown sugar 1 lemon, juiced 1 cup mayonnaise 2 tablespoons chopped fresh parsley leaves 2 tablespoons sliced scallions, greens only 1 1/2 tablespoons kosher salt 2 teaspoons cracked black pepper 4 to 6 fresh croissants, split Lettuce, to garnish Tomato, to garnish Instructions: In a large bowl, mix all of the ingredients together until well incorporated and evenly distributed. Assemble the sandwiches by layering the chicken salad, lettuce, and tomato. Serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 16920,"The Simplest Hot Chocolate Sauce 8 ounces chocolate chips 1 cup heavy cream Additional flavorings: kahlua, leftover coffee, peanut butter Instructions: Combine chips and cream in a bowl over a pot of simmering water. Stir until chocolate is melted and combines with cream. Stir in additional flavorings if desired. Serve warm. ","[Merlot, Cabernet Sauvignon, Port]" 16921,"Individual Lemon Meringue Tarts 11/2 pounds short crust pastry, recipe follows 2 cups lemon juice 6 eggs 6 egg yolks 1 1/2 cups sugar 1 teaspoon vanilla extract 4 egg whites 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar 1 cup sugar
3 cups all-purpose flour 1/4 teaspoon salt 4 ounces unsalted butter, cold 8 ounces shortening, cold 1/2 cup ice cold water Instructions: Preheat the oven to 400 degrees F. For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes. Line each tart shell with a piece of parchment paper and fill to the rim with pie weights. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes. For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract. Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely. Spoon the cooled lemon mixture or curd into the baked tart shells. For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts. Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds. Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms. With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 16922,"Cubano Sandwiches with Mojo-Braised Pork Shoulder 4 pounds boneless pork shoulder Kosher salt and freshly ground black pepper
3 tablespoons olive oil, plus more as necessary
2 small yellow onions, finely chopped
2 teaspoons dried oregano
6 cloves garlic, finely chopped
2 dried chiles de arbol, crumbled
1 bay leaf
3 cups low-sodium chicken stock or water, plus more if necessary
1 1/2 cups freshly squeezed lime juice
1 1/2 cups freshly squeezed orange juice
1 cup mayonnaise
1/3 cup honey mustard
8 sandwich rolls, such as Portuguese rolls
1 pound Swiss cheese, thinly sliced
Pickled red onions, for serving
16 thin slices Black Forest ham
Instructions: Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Place the pork shoulder on a parchment-lined baking sheet or plate and sprinkle generously with salt and pepper. Preheat a medium Dutch oven with a tight-fitting lid over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add the pork shoulder and brown on all sides, about 3 minutes per side. Remove from the pot and add the remaining tablespoon olive oil. Add the onions, sprinkle with salt and pepper and cook until softened, 3 minutes. Add the dried oregano, garlic, chiles de arbol and bay leaf and cook, stirring, 1 minute. Add the pork shoulder back to the pot fat-side up, then add the chicken stock, lime juice and orange juice, adding more stock or water if necessary to reach halfway up the meat. Bring to a simmer and cover the pot. Transfer to the oven and braise, basting with liquid every hour, until the pork shoulder is very tender and falling apart, 4 to 6 hours. Remove the pork from the braising liquid and shred into large bite-sized pieces. Skim the fat from the braising liquid, then cook to reduce over medium-high heat to about 1 1/2 cups. Taste for seasoning and adjust with salt and pepper. Return the pork to the liquid, toss to combine, and keep warm. Combine the mayonnaise and honey mustard in a small bowl and season with salt and pepper to taste. Split the rolls, then spread each with a scant 3 tablespoons of the mayonnaise mixture. Divide the Swiss cheese among the top and bottom rolls. Top the bottom rolls with the pickled red onions, pulled pork and ham. Close the sandwiches. Heat a cast-iron skillet over low heat. In batches, transfer the rolls to the skillet and place another skillet on top. Cook until the bottom portions of cheese are melted, then flip the sandwiches and continue to cook until heated through and the cheese has melted. Serve. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 16923,"Ketchup Shrimp with Wild Mushrooms and Lap Cheong Rice 3 pints mixed wild mushrooms (such as hen of the woods, oyster, beech and shiitake), bottoms trimmed Canola oil
Kosher salt 1 sheet nori
1 1/2 cups brown rice, rinsed under cold water 4 lap cheong sausages, diced 4 cloves garlic, minced
One 1-inch knob ginger, minced
1 1/2 pounds large shrimp 1/3 cup ketchup
2 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
1 tablespoon tamari
1 1/2 teaspoons ground black pepper
Instructions: Preheat the oven to 450 degrees F. Toss the mushrooms with some oil and salt and spread them out on two baking sheets. Roast until slightly shriveled but still tender, 15 to 17 minutes. Sprinkle with crumbled nori. Add the rice to a pot; cover with water by 1/4 inch. Bring to a boil and cook uncovered until small holes appear on the surface of the rice. Reduce the heat to a simmer, cover the pot and steam for another 12 to 15 minutes, until the rice is fluffy and all the water is evaporated. While the rice is cooking, saute the lap cheong in a skillet until the fat is rendered, about 4 minutes. Mix the sausage into the cooked rice. Heat 1 tablespoon canola oil in a wok. Add the garlic and ginger and saute until aromatic, about 2 minutes. Add the shrimp and saute briefly just to brown the shells, another minute or two. Add the ketchup, oyster sauce, Worcestershire, tamari and black pepper. Cook until the sauce is reduced and the shrimp are cooked through, about 3 minutes more. To serve: Arrange the shrimp, rice and mushrooms separately on each plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 16924,"Honey Vanilla Fromage Blanc 32 ounces fromage blanc 1/4 cup heavy cream 1/2 cup good honey 4 teaspoons pure vanilla extract 1/2 teaspoon freshly grated lemon zest Vanilla seeds scraped from 1 vanilla bean Ripe stone fruit such as peaches, nectarines, plums Berries such as raspberries and strawberries Citrus fruit such as oranges, cut in segments Raspberry Sauce Instructions: Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use. To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16925,"Buttery Radishes with Honey and Chives 1 pound medium red radishes (about 20) 3 tablespoons unsalted butter Kosher salt 1 tablespoon thinly sliced chives or scallions 1 teaspoon honey 1 tablespoon toasted and salted pepitas Instructions: Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute. Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16926,"Chicken a la Vendemmia 2 pounds seedless red grapes 4 large bone-in chicken breasts, skin on Sea salt, preferably gray salt, and freshly ground black pepper 2 teaspoons fennel spice 2 tablespoons extra-virgin olive oil 1/2 cup thinly sliced shallot 2 teaspoons minced fresh rosemary 1/2 cup chicken stock or canned low-sodium chicken broth 1 cup fennel seed 3 tablespoons coriander seed 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.
Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.
Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.
Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.
Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately. Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When they are light brown and fragrant, pour them onto a plate to cool. (They must be cool before grinding, or they will gum up the blender blades.) Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months. or freeze for up to 1 year.
","[Pinot Noir, Barbera, Dolcetto, Tempranillo]" 16927,"Spicy Onion Rings 2 large yellow onions (Spanish) Salt Cayenne 1 12-ounce can beer 1 cup of flour, sifted Tabasco Oil Instructions: Slice off ends of onions and peel off the skins. Slice into 1/2-inch rings. Place rings in a bowl of ice water and let sit. In separate bowl whisk together beer and flour. Season with salt, cayenne, and a dash of Tabasco. Whisk together. Dry onion rings on paper towels then dip into batter. Heat oil in a large kettle to 375 degrees. Dip dried onion rings in batter. Fry onion rings until brown and crispy. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 16928,"Spicy Seasoned Plantain Chips 4 to 6 yellow (unripe) plantains 2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon sugar
1/2 teaspoon chipotle cl powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
Pinch ground allspice
Pinch ground cinnamon
Pinch ground clove
Canola oil, for deep frying
Instructions: Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel). Combine the salt, garlic, sugar, cl powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside. Preheat a large pot of canola oil to 350 degrees F. Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate. Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 16929,"Baked Beans 1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice 2 (32-ounce) cans baked beans 1/2 cup ketchup 1/3 cup brown sugar 2 tablespoons hot pepper sauce 2 tablespoons honey Instructions: In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.; ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16930,"Beef Tenderloin with Port Sauce 1 (2-pound) beef tenderloin, trimmed and tied 2 quarts beef stock 1 cup ruby port 2 tablespoons unsalted butter Kosher salt and freshly cracked black pepper 1/2 cup fresh parsley leaves Instructions: Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes. In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper. To serve, slice the beef, top with sauce and garnish with parsley. What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 16931,"Sauteed Scallops with a Spicy Piquillo Pepper Puree 1/2 medium onion 3 medium garlic cloves 2 medium serrano peppers 8 large piquillo peppers (1 jar) 1/2 cup fresh cilantro leaves 2 tablespoons Cajun seasoning 1 tablespoon smoked, spicy pimenton 1 teaspoon cayenne pepper 1 large pinch crushed red pepper flakes 1 tablespoon lime juice 3 to 4 tablespoons Spanish extra-virgin olive oil Kosher salt and freshly ground black pepper 20 large sea scallops Kosher salt Freshly ground black pepper Cayenne pepper 4 tablespoons cup extra-virgin olive oil 1 tablespoon butter Sprig fresh thyme Instructions: Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low. Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side. Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16932,"Almond Paste 1 cup plus 3 tablespoons (250 grams) sugar 1/4 cup (75 grams) honey 1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water 3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional Scant 1/4 cup (50 grams) butter Instructions: Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is. Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16933,"Mozzarella, Cherry Tomato and Basil Skewers 1 clove garlic, smashed 1/4 teaspoon kosher salt 1/8 teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 12 bocconcini (small mozzarella balls), about 8 ounces 1 pint mixed red and yellow cherry or pear tomatoes 12 basil leaves, preferably large Instructions: Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16934,"Duck with Mango on Belgian Endive 1/4 teaspoon kosher salt 1/4 teaspoon coarse black pepper 1/2 teaspoon finely chopped garlic 1 duck, butchered into leg and breast 1 pint lard or grapeseed oil 9 heads Belgian endive 1/3 cup olive oil 3 teaspoons sugar Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 ripe mangoes, peeled and sliced away from the seed 1 pint strawberries, hulled and sliced 1/2 pint large raspberries, for garnish Instructions: The duck has to be prepared the day before because of the long slow cooking time. If you are purchasing a pre-cooked confit of duck, skip the instructions in this paragraph and follow the directions on the package of the product. In any event, you will need to shred the duck for use in this recipe. For your own confit of duck, mix the salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop, heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven, put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a simmer. In either case, the duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed. Cut the endive in half and remove the core. Lightly sear the cut sides of the endive in olive oil over medium heat in a nonstick pan. Sprinkle in the sugar, salt, pepper, and butter - cover and continue to cook until al dente - about 10 minutes. You want the endive to be slightly tender, but firm enough to support the duck filling. Season with salt and pepper, remove from heat, and let cool. Prepare the mango/berry puree by adding the mango and strawberries to a blender or food processor and blending until smooth. If duck is cold, heat or re-heat it, depending on whether you have made your own confit, or have purchased it prepared. Shred the duck with 2 forks. Fill each endive-half with duck, spoon mango berry puree on top and garnish with a raspberry. Serve slightly warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16935,"Coconut Hot Chocolate 3 cups milk 1 cup heavy cream 1 1/2 teaspoons coconut extract 6 ounces white chocolate, chopped Coconut liqueur Whipped topping, for garnish Shaved dark chocolate for garnish Shredded sweetened coconut, for garnish Instructions: Bring the milk, cream, and coconut extract to a boil in a medium saucepan over medium heat. Reduce the heat to low and stir in the chocolate. Whisk until smooth and pour into mugs. Stir in coconut liqueur, to taste. Garnish with whipped topping, shaved dark chocolate, and shredded coconut. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 16936,"Tomatoes and Artichokes Oreganata 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 6 Roma tomatoes, seeded and chopped into 1-inch pieces 1 (8-ounce) package frozen artichoke hearts, thawed 1 tablespoon Italian dressing mix 1 tablespoons dried oregano 1 tablespoon balsamic vinegar 2 tablespoons minced fresh parsley leaves Instructions: In a large skillet, heat oil over medium heat. Add minced garlic and saute for 1 minute. Add tomatoes, artichoke hearts, and Italian dressing mix. Heat through thoroughly, about 4 to 5 minutes. Add oregano and balsamic vinegar and cook for 1 additional minute. Garnish with parsley and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16937,"Heirloom and Cherry Tomato Salad 1 (1/2-pint) basket assorted cherry tomatoes 2 pounds heirloom tomatoes, different colors and sizes 1 shallot, diced fine 2 tablespoons red wine vinegar 1 garlic clove, smashed Salt 1/2 cup extra-virgin olive oil Pepper Green and purple basil leaves, chopped Lemon cucumbers and torpedo onions, optional Instructions: Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges. For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette. Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad. For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil. ","[Burgundy, Pinot Grigio, Vermentino, Gavi]" 16938,"Slow Cooker Bean and Barley Stew 8 cups low-sodium chicken or vegetable broth 1 pound mix of dried beans, such as navy and pinto, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving Instructions: Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total). Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette. ","[Chardonnay, Pinot Grigio, Riesling, Chianti]" 16939,"Ginger-Cherry Limeade Spritzer 4 ounces (1/2 cup) store-bought limeade 2 to 3 maraschino cherries plus 1 1/2 ounces (3 tablespoons) cherry juice 2 to 3 ounces (4 to 6 tablespoons) ginger beer
1 lime wedge
Instructions: Fill a Collins glass with ice, pour in the limeade and cherry juice and top with the ginger beer. Garnish with the maraschino cherries and a lime wedge. ","[Ginger Beer, Cherry Juice, Prosecco]" 16940,"Triple Chocolate Cookies 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 6 ounces unsweetened chocolate, coarsely chopped 7 ounces bittersweet chocolate, coarsely chopped 1 stick unsalted butter 6 large eggs 2 3/4 cups sugar 1 1/2 teaspoons vanilla extract 2 1/2 cups chopped pecans 1 1/2 cups semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the flour, baking powder and salt into a bowl and set aside. Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly. With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes. Add the chocolate mixture and blend thoroughly. Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended. Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies. Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 16941,"Pollo Rancho Luna: Moon Ranch Chicken 1 (3 to 4 pound) chicken 6 garlic cloves, chopped, plus 6 chopped 2 tablespoons fresh oregano, chopped 1 tablespoon cumin 1/2 cup lime juice, plus 1/4 cup 1/4 cup Worcestershire sauce 1/4 cup cooking sherry 1/4 cup olive oil, plus 1 cup oil 1 white onion, finely dice 1/4 cup orange juice 1/2 bunch parsley, chopped Salt and pepper Instructions: Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece. Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken. In a blender, combine 1/2 the garlic, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, sherry and 1/4 cup olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated. Marinate, refrigerated, overnight. Preheat a grill. Preheat the oven to 350 degrees F. Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side. Place in an ovenproof dish or saute pan and finish cooking in the oven for 12 minutes. In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and serve with the grilled chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 16942,"Chocolate Cannoli 1 cup unsalted pistachios 1 cup heavy cream 2 tablespoons sugar 2 tablespoons golden raisins 1 cup chopped bittersweet chocolate 1 cup ricotta 14 cannoli shells Instructions: Preheat oven to 350 degrees F. Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl. In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end. Blend the remaining chopped chocolate and pistachios on a plate. To garnish: Dip each end of the cannoli into the chocolate pistachio mixture. Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 16943,"Spaghetti and Meatballs 1 pound ground beef 8 ounces ground pork 1/2 cup freshly grated Parmesan, plus more for garnish 1/4 cup fresh flat-leaf parsley leaves, chopped 1/3 cup fresh breadcrumbs (made from stale bread) 1/3 cup chicken stock, preferable homemade or low-sodium store bought 1 1/2 teaspoons kosher salt 1/2 teaspoon cayenne pepper 2 large eggs 2 cloves garlic, finely chopped 1/2 medium yellow onion, finely chopped 3 tablespoons extra-virgin olive oil, plus more for forming meatballs 2 tablespoons extra-virgin olive oil 2 celery ribs, chopped 2 medium yellow onions, chopped 1 large carrot, chopped 3 cloves garlic, chopped 2 bay leaves 1 tablespoon tomato paste One 28-ounce can chopped San Marzano tomatoes 3 quarts chicken stock, preferable homemade or low-sodium store bought 2 or 3 sprigs fresh thyme, tied together with cotton string 1/2 cup fresh basil leaves, chopped 1 pound spaghetti Salt Instructions: For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25. Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo. For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables. Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour. Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving. Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes. To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 16944,"Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce 1/2 cup gin 2 cups port wine 6 sprigs fresh thyme 6 juniper berries 4 venison steaks, 6 ounces each 3 tablespoons olive oil Salt and freshly ground pepper Cranberry Sauce, recipe follows Sweet Potato and Plaintain puree, recipe follows 2 tablespoons unsalted butter 1 onion, peeled and finely chopped 2 stalks celery, finely chopped 3 cloves garlic, finely chopped 2 carrots, peeled and finely chopped 1/2 cup port wine 1/2 cup cranberry juice 4 cups chicken stock 1/4 teaspoon Mexican ground cinnamon 1/4 teaspoon allspice 1/4 cup fresh cranberries, coarsely chopped 2 tablespoons cold unsalted butter Salt and freshly ground black pepper 5 large sweet potatoes, scrubbed 2 very ripe plantains 1 stick unsalted butter, quartered Pinch salt 2 teaspoons ground cinnamon 1/4 cup plus 2 tablespoons maple syrup 3/4 to 1 cup heavy cream Instructions: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree. Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste. Preheat oven to 375 degrees F. Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black. Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined. Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 16945,"Sheet-Pan Glazed Meatloaf 2 cups ketchup 1 cup plain dry breadcrumbs 1/2 cup milk 2 large eggs
1/4 cup chopped fresh parsley 2 tablespoons Worcestershire sauce 1 1/2 pounds ground beef (80/20) 1 1/2 pounds ground pork 1 medium onion, grated and lightly squeezed of excess liquid 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 tablespoon light brown sugar 1 1/2 teaspoons apple cider vinegar 3/4 teaspoon chipotle cl powder Instructions: Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes. Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix). Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce. Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16946,"Apple-stuffed Venison 3 cups peeled and chopped apples 1/2 cup raisins 4 tablespoons butter 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1 venison hind quarter, butterflied and boned 1 pound bacon Instructions: Set up a water smoker according to manufacturer's instructions. In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature. Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 16947,"Insalata del Mercato Ballaro: Ballaro Market Salad 2 yellow bell peppers, roasted 2 onions, roasted 2 large potatoes, peeled and boiled in salted water 1/2 pound/228 g string beans, ends trimmed, boiled Extra-virgin olive oil Salt and freshly ground black pepper Instructions: Allow all the cooked vegetables to cool. Then peel the skin off the peppers and the onions. Remove the seeds from the peppers. Cut the peppers, onions, and potatoes into slices and place in a large salad bowl. Add the string beans to the bowl. Season the salad with olive oil, salt, and pepper. Toss well and serve anytime. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 16948,"Hazelnut-Mocha Macarons 2 cups confectioners' sugar 4 ounces peeled and toasted hazelnuts (about 3/4 cup) 3 tablespoons Dutch-processed cocoa powder 3 large egg whites, at room temperature 1/8 teaspoon fine salt 4 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon instant espresso powder Instructions: Line 2 baking sheets with parchment paper. Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer. With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking. Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up. Preheat oven to 325 degrees F. Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely. Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 16949,"Hearty Fried Potatoes Oil, for frying 4 baking potatoes, peeled and sliced 1/2 onion, chopped 3 mushrooms, cleaned and chopped 1/2 cup chopped tomatoes 1/4 cup sliced mild banana peppers 1 cup grated cheese blend (Monterey jack and cheddar, combined) Sour cream, for serving Salsa, for serving Biscuits, accompaniment, optional Instructions: Preheat the oven to broil. Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 16950,"Stuffed Potatoes with Ham, Thyme, and Gruyere 4 medium to large baking potatoes, like russets, washed A drizzle extra-virgin olive oil 1 tablespoon (1 turn around the pan) extra-virgin olive oil 2 shallots, chopped 1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips 1/2 pound Gruyere, shredded, about 2 cups 2 tablespoons butter, in small pieces 1/2 cup milk or half-and-half 6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons Salt and pepper Tossed and dressed salad, as an accompaniment Dark bread (pumpernickel, multi-grain, or dark rye), as an accompaniment Butter Instructions: Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender. While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside. Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source. To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free. Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter. Serving suggestions: . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16951,"Chunky Guacamole With Serrano Peppers 6 ripe avocados, cut into 1/2-inch dice 4 medium ripe tomatoes, cut into 1/2-inch dice 1 large white onion, finely chopped 1/2 bunch of fresh cilantro, leaves chopped 1 serrano pepper, finely minced Juice from 4 small lemons (about8 tablespoons) 2 teaspoons kosher salt or to taste Instructions: In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined. Transfer to a serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 16952,"Rolling Fondant 1 tablespoon gelatin 1/4 cup water 1/2 cup corn syrup 1 tablespoon vegetable oil 2 tablespoons shortening 8 cups confectioners' sugar, sifted Cornstarch, for dusting 1 cake - see recipe for Classic Genoise (Show JQ1A03) Instructions: Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly. Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to \flour\ the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake. The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake. ","[Chardonnay, Riesling, Sparkling wine, Moscato]" 16953,"Johnny Garlic's Famous Garlic and Rosemary Mashed Potatoes 5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces 2 tablespoons olive oil 4 tablespoons garlic, minced 2 teaspoons freshly minced rosemary leaves 1/2 cup skim milk 2 teaspoons salt 1 teaspoons white pepper 1/4 cup chives Instructions: Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender. Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary. Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16954,"Pan-Roasted Lobsters 4 (1 1/2-pound) frisky Maine lobsters Sea salt and freshly ground black pepper 4 to 5 tablespoons extra-virgin olive oil Melted butter, for greasing skillet 8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms may be substituted) 2 tablespoons minced shallots 1 cup dry-style hard cider (dry white wine is an acceptable substitute) 4 ounces unsalted butter cut in small pieces, at room temperature Instructions: Kill the lobsters with a sharp-pointed knife plunged into the body behind the head. Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil. Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.) In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside. Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven. Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16955,"Gorgonzola and Grape Salad 1/2 cup aged red wine vinegar 1/2 cup fresh lemon juice 1 1/2 teaspoons sugar 1 tablespoon salt 5 cloves garlic 1 1/2 small shallots, minced 2 1/2 cups extra-virgin olive oil 1 1/2 teaspoons freshly ground black pepper 20 cloves garlic 1 1/2 cups water 1/4 cup sugar 2 cups seedless green and red grapes, halved 1 cup Gorgonzola, crumbled 3 heads frissee lettuce, or other hearty green Instructions: Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16956,"Mesclun Greens with Toasted Pecans, Shaved Braised Artichokes, Tossed in a Roasted Shallot Vinaigrette 6 cups mesclun greens washed (about 4 ounces) 3/4 cups Roasted Shallot Vinaigrette, recipe follows Salt and pepper 1/3 cup toasted pecans, lightly crushed 2 large Braised Artichokes, recipe follows 1 tablespoon extra-virgin olive oil, plus 3/4 cup 1 medium shallot 1/4 cup white wine vinegar Salt and pepper 2 tablespoons all-purpose flour 1/2 lemon juiced plus 1 lemon halved 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1 quart water 2 large fresh artichokes Instructions: Toss the greens with the shallot vinaigrette ina large bowl and season with salt and pepper. Divide the greensequally onto 4 chilled salad plates. Sprinkle the pecans evenlyover each salad and thinly shave 1/2 of each artichoke over eachsalad using a Japanese mandoline. In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper. Yield: 1 cup Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover. To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16957,"The El Scorcho 6 ounces grilled chicken strips 5 ounces hot sauce (recommended: Cholula) 2 ounces spicy pork chorizo 2 ounces mild beef chorizo 4 ounces baby red potatoes Olive oil, for sauteing Sea salt and black pepper 2 ounces poblano chiles 2 ounces Anaheim chiles 2 ounces Serrano chiles 1 (17-ounce) pizza dough ball 3 ounces caramelized shallots 8 ounces shredded provolone 10 dried arbol chiles Instructions: Preparation for Toppings: Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated. Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo. Cut the red potatoes into small pieces, and saute in olive oil. Season with sea salt and black pepper. Slice all the fresh chiles into small rings or slivers. Remove the seeds and veins from the chiles if you want to keep the heat down. Preparation for Dough: Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. Hand toss or stretch the dough and place on a 14-inch pizza screen or pan. Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles. Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned. To Finish: Drizzle hot sauce over the baked pizza. Place dried arbol chiles on the pizza, 1 for each slice. Cut into 10 slices and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 16958,"Bacon Cranberry Scones with Citrus Basil Butter 2 cups all-purpose flour 1/2 cup sugar
6 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup chopped cooked bacon (about 6 slices)
1/2 cup dried cranberries, chopped
1 cup heavy cream
All-purpose flour, for dusting
1/2 cup freshly grated Parmesan 1 stick (1/2 cup) unsalted butter, at room temperature 1/4 cup chopped fresh basil
2 teaspoons orange zest (from 1 large orange)
1/2 teaspoon kosher salt
Instructions: For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside. In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes. For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 16959,"Barbecued Chicken 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce, recipe follows 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1 1/2 quarts ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 16960,"Berry-Oatmeal Bake 2 teaspoons unsalted butter 1 1/4 cups old-fashioned rolled oats 3 tablespoons light brown sugar Kosher salt 1 2/3 cups plain unsweetened almond milk 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/3 cup skin-on sliced almonds 1/3 cup old-fashioned rolled oats 1/3 cup light brown sugar 2 tablespoons unsalted butter, melted 1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour 1/8 teaspoon ground cinnamon Kosher salt 12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed) Two-percent Greek yogurt or low-fat milk, for serving, optional Instructions: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter. For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine. For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined. To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 16961,"Hang Town Fry 2 tablespoons red wine vinegar 1 tablespoon fresh flat-leaf parsley 1 teaspoon Dijon mustard 1 clove garlic 1 large plum tomato, chopped Kosher salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil Arugula

Canola oil 2 ounces thick-cut slab bacon, cut into lardons 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 8 West Coast oysters, shucked 2 tablespoons creme fraiche 4 large eggs 1 tablespoon unsalted butter Fresh parsley leaves, for garnish

Instructions: For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.

For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.

Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.

Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.

Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 16962,"Vanilla Ice Cream 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces vanilla sugar 2 teaspoons pure vanilla extract Instructions: Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16963,"Chocolate Hazelnut Panna Cotta 4 sheets gelatin 1 quart heavy cream 1 (13-ounce) jar chocolate hazelnut spread (recommended: Nutella) Chopped roasted hazelnuts, for garnish Grated semisweet chocolate, for garnish Instructions: Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream. Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours. When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 16964,"Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa 1 (8-ounce) swordfish steak 4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves 4 tablespoons jerk seasoning, pre-packaged 1 mango 1/2 cup ripe pineapple, diced 1 tablespoon red onion, sliced 1 teaspoon jalapeno, diced small 1/4 cup orange juice 1 lime, juiced Kosher salt Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows 5 yellow wax beans 5 blue lake beans 1/4 pound unsalted butter 1 tablespoon chipotle, canned in adobo sauce 2 cloves garlic 1 teaspoon kosher salt Instructions: To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side. Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish.
In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste.
To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro. Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.
To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 16965,"Prosciutto, Cantaloupe and Butter Sandwich with Basil Drizzle 2 cups loosely packed fresh basil leaves 1 cup fresh parsley leaves
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 clove garlic, crushed and peeled
Juice of 1/2 lemon (about 2 tablespoons)
1 Calabrian cl
1/2 cup extra-virgin olive oil
8 tablespoons good-quality salted butter, softened One 16- to 18-inch baguette, split and warmed
6 ounces thinly sliced prosciutto
1/4 peeled and seeded ripe cantaloupe, very thinly sliced (a vegetable peeler works well)
Instructions: For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and cl in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green. For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16966,"Salt and Pepper Squid Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan) 2 tablespoons Maldon or other sea salt 2 tablespoons black peppercorns 1/3 cup cornstarch 18 ounces baby squid, cut into rings, tentacles left unchopped Lemon, for squeezing Instructions: Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily. When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 16967,"Manchego and Ham Croquetas 1 1/2 teaspoons finely diced onion 1 1/2 teaspoons finely diced red bell pepper 2 teaspoons extra-virgin olive oil 5 ounces serrano ham, finely diced (about 1 cup) 5 tablespoons unsalted butter 1/2 teaspoon smoked paprika 1/3 cup plus 2 tablespoons all-purpose flour, plus more for dredging 2 cups whole milk Kosher salt and freshly ground pepper 1 cup grated manchego cheese (about 4 ounces) 1 1/4-ounce packet unflavored gelatin powder 3 large eggs 1 cup breadcrumbs Canola oil, for frying Instructions: Cook the onion and bell pepper in the olive oil in a saucepan over low heat, stirring, until soft, about 10 minutes. Add the ham and cook, stirring, 10 more minutes. Add the butter and let melt, then add the smoked paprika and flour and cook, stirring, about 5 minutes. Whisk in 1 3/4 cups milk and bring to a simmer. Cook, stirring, until thick, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and stir in the manchego until melted. Scatter the gelatin over the remaining 1/4 cup milk in a bowl and set aside, 5 minutes. Whisk the gelatin mixture until smooth, then stir into the cheese mixture. Transfer to a shallow baking dish and refrigerate until firm, about 1 hour. Line a baking sheet with parchment paper. Put some flour in a shallow bowl. Beat the eggs in another bowl and put the breadcrumbs in a third bowl. Scoop out about 1 tablespoon of the cheese mixture and form into a football shape. Dredge in the flour, then dip in the eggs and roll in the breadcrumbs. Transfer to the prepared baking sheet. Repeat to make about 40 croquetas. Refrigerate until ready to fry. Heat about 2 inches of canola oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the croquetas until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16968,"Traditional Beef Rouladen 4 long, thin slices top round Kosher salt and freshly ground black pepper 1/2 cup spicy brown mustard
2 dill pickles, sliced in thin spears
1 large onion, thinly sliced
1/2 cup chopped browned bacon
One 32-ounce carton beef stock 2 potatoes, sliced
1 cup all-purpose flour 1 cup butter, melted Instructions: Preheat the oven to 375 degrees F. Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard. On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito. Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock. Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes. Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 16969,"Funnel Cake Bites with Strawberry Sauce 1 3/4 cups all-purpose flour 1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole milk, at room temperature
4 tablespoons unsalted butter, melted
2 large eggs, at room temperature
1 tablespoon granulated sugar
1 teaspoon vanilla extract Canola oil, for frying
Confectioners\u2019 sugar, for dusting
Strawberry Sauce, for serving, recipe follows Chocolate hazelnut spread, warmed, for serving 2 pints strawberries, hulled and halved 1/2 cup granulated sugar
2 teaspoons lemon juice
Instructions: Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, eggs, granulated sugar and vanilla. Add the dry ingredients to the wet ingredients and stir together until the mixture resembles a slightly lumpy pancake batter. Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F. Working in batches, use a small cookie scoop (about 2 tablespoons) to gently drop the batter into the hot oil and fry until golden brown, about 2 1/2 minutes, flipping once halfway through and adjusting the heat to maintain temperature. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Let cool slightly before dusting with confectioners\u2019 sugar. Serve the funnel cake bites drizzled with Strawberry Sauce and with chocolate hazelnut spread for dipping. Combine the strawberries, sugar and lemon juice in a medium saucepan over medium heat. Bring a boil, then reduce the heat and simmer, stirring occasionally, until the berries break down, about 10 minutes. Put the mixture in a blender and blend until smooth. Let cool completely, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16970,"P'Tit Joueur 4 fresh mint leaves 1 3/4 ounces Canadian rye whisky 1/4 ounce J?germeister 1/2 ounce pure maple syrup 4 dashes Angostura bitters Instructions: Make the mint ice: Put a mint leaf in 4 squares of a large ice cube tray. Fill with water and freeze until firm, about 4 hours. Put a mint ice cube in a rocks glass. Stir the whisky, J?germeister, maple syrup and bitters in a shaker with ice; strain into the prepared glass. ","[Rye Whiskey, Maple Syrup, Bitters]" 16971,"Grown-Up Farmhouse Grilled Cheese 8 thin slices pancetta 8 slices brioche, about 1/2-inch thick 4 ounces sharp white Cheddar, thinly sliced (recommended: Farmhouse) 1 large heirloom tomato, cut into 4 slices Kosher salt and freshly cracked black pepper 3 tablespoons butter, room temperature Instructions: Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet. Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes. Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown). Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter. Heat a large griddle pan over medium heat. Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16972,"The Bitter Truth 2 ounces Aperol 2 ounces prosecco
3 dashes Angostura bitters
Club soda, to top Finely grated orange zest, for garnish
Instructions: Fill a Collins glass with ice. Add the Aperol, prosecco and Angostura bitters and top off with club soda. Garnish with orange zest and serve. ","[Prosecco, Aperol]" 16973,"Homemade Hot Chocolate with Old-Fashioned Doughnut Sticks 8 cups whole milk 16 ounces semisweet chocolate, chopped small or chips
1/4 cup sugar 6 cinnamon sticks
1 teaspoon vanilla extract
Old-Fashioned Doughnut Sticks, recipe follows Nonstick spray, for pan 1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
2 cups confectioners' sugar 2 to 3 tablespoons milk, more as needed
Instructions: Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth. Serve with the Old-Fashioned Doughnut Sticks. For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined. Fill the wells of the prepared eclair pans about halfway with the batter. Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack. For the glaze: Whisk the confectioners' sugar and milk together until smooth. Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 16974,"Super Buttered Noodles 2 chicken bouillon cubes 1 pound egg noodles 3 tablespoons butter, softened 1 tablespoon sour cream Chopped fresh parsley, for garnish Kosher salt and freshly ground black pepper Instructions: In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16975,"Roasted Corn and Cucumber Tomato Salad 2 ears corn, shucked 1 tablespoon plus 1/2 teaspoon olive oil, divided 1 cup seeded and diced English cucumber 1 cup grape tomatoes, halved 1/4 cup finely diced red onion 1 1/2 teaspoons red wine vinegar 3/4 teaspoon smoked paprika Salt and pepper Instructions: Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly. Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16976,"Crispy and Delicious Asparagus and Potato Tart 1 pound potatoes, peeled and cut into chunks Sea salt 1 pound asparagus spears, woody ends removed 8 ounces filo pastry 1/2 cup butter, melted 1/2 cup freshly grated Lancashire cheese 1/2 cup freshly grated Cheddar 3 large organic or free-range eggs 1 (8-ounce) container heavy cream 1/4 whole fresh nutmeg Freshly ground black pepper Instructions: Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander. Preheat the oven to 375 degrees F. Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside. When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16977,"Margarita Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/3 cup sour cream
2 tablespoons gold tequila
1 lime, finely zested and juiced 1 lime, finely zested and juiced
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur
One 8-ounce package cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 3 3/4 cups confectioners' sugar (one 1-pound box)
2 tablespoons freshly squeezed lime juice
Pinch salt 1 lime 1/4 cup granulated sugar
1 tablespoon lime zest
1 teaspoon salt Instructions: For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined. Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely. For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool. For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16978,"Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicately brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16979,"Hasselback Potatoes 2 large Yukon Gold potatoes 4 tablespoons unsalted butter, melted
2 teaspoons fresh thyme leaves
Fine sea salt and freshly ground black pepper
2 tablespoons grated Parmesan
Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry. Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato. Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper. Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16980,"Cavatelli with Glazed Vegetables 2 cups all-purpose flour, plus more for dusting Kosher salt 1/4 pound (1 1/2 cups) ricotta cheese 1 large egg, lightly beaten 2 bunches scallions, cut into 2-inch lengths 6 to 8 small radishes, quartered lengthwise 8 ounces thin asparagus, cut into 2-inch pieces 6 tablespoons cold unsalted butter, diced Freshly ground pepper Instructions: Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes. Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water. Bring a medium saucepan of generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set aside. On a clean, dry surface, form the cavatelli (see instructions below). Bring a large pot of salted water to a boil. Add the cavatelli; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm. Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta. Cavatelli:

1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.
3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly. Photography by Con Poulos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16981,"Roasted Pork Rack with Zucchini Fritters 1 tablespoon honey 1 orange, zested and juiced 1 lime, zested and juiced
   2 tablespoon olive oil 1 center cut rack of pork (berkshire) 1 tablespoon cracked coriander seed 1 tablespoon cumin seed 1 teaspoon ancho cl powder 2 teaspoon kosher salt 2 medium zucchini 1 teaspoon salt 1 tablespoon freshly chopped mint leaves 1 1/2 tablespoons freshly chopped dill, plus more for garnish 1 large scallion, white and green parts sliced thinly on the bias
   2 teaspoons minced garlic 1 lemon, zested, plus more for garnish 1/4 teaspoon black pepper 4 ounces feta cheese, roughly chopped 1 egg 3 tablespoons all-purpose flour Canola oil, for frying Greek yogurt, picked dill and additional lemon zest, for garnish Instructions: Whisk together honey, juice and olive oil and pour over pork in a re-sealable plastic bag . Add seasoning and zest and refrigerate overnight. Preheat oven to 450 degrees F. Place pork on roasting rack and roast for 10 to 15 minutes or until rack turns a deep golden brown. Reduce heat to 275 and roast for an additional 35 to 50 minutes or until pork reaches a internal temperature of 140 degrees F. Remove pork from oven and let rest for 15 minutes. Slice chops and serve with Zucchini Fritters. For the Zucchini Fritters: Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined. Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, dill and lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 16982,"Grilled Shrimp with Tomato and Feta 1 1/2 pounds large shrimp (21 to 24), shelled and deveined 1 pint cherry tomatoes, trimmed Canola oil, for brushing the skewers Kosher salt and freshly ground black pepper Greek extra-virgin olive oil, for cooking 3 cloves garlic, chopped 1 shallot, chopped 1/4 cup white wine 2 teaspoons smoked paprika Pinch ground cinnamon Pinch red pepper flakes Clover honey, for sweetening 2 tablespoons finely chopped fresh mint, plus sprigs for garnish 1 tablespoon finely chopped fresh oregano Finely grated fresh lemon zest 8 ounces Greek feta, patted dry and crumbled 6 pita breads, warmed, for serving Special equipment: Wooden skewers, soaked in cold water for 2 hours Instructions: For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest. Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 16983,"Mushroom and Pecorino Salad 1 pound white button mushrooms, thinly sliced 1/4 cup extra-virgin olive oil, plus 1 tablespoon 1 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 4 large celery stalks, thinly sliced crosswise 1/2 cup chopped fresh parsley leaves 1 cup (about 5-ounces) crumbled Pecorino Romano Instructions: Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 16984,"Ricotta Orange Pound Cake with Strawberries 1 1/2 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan 1 1/2 cups whole milk ricotta cheese 1 1/2 cups sugar, plus 1 tablespoon 3 large eggs 1 teaspoon vanilla extract 1 orange, zested 2 tablespoons Amaretto Powdered sugar, for dusting 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 16985,"Cinnamon Wafer Cookies 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 cup sugar 1/2 teaspoon cinnamon Pinch nutmeg 3 egg whites, beaten 1/2 stick melted butter 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet. In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes. ","[Chardonnay, Riesling, Gewrztraminer]" 16986,"Roasted Brussels Sprouts with Lemony Herb Breadcrumbs 2 pounds Brussels sprouts, washed, trimmed and halved 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 clove garlic, smashed 1/3 cup panko breadcrumbs 1/2 teaspoon chopped fresh thyme Pinch of crushed red pepper Finely grated zest of 1 lemon, plus juice of 1/2 lemon 1 teaspoon chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Line a large baking sheet with foil. Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes. Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley. Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16987,"Tam Valley Bike Club Chain Gear Rub 1 cup chili powder 3 tablespoons paprika 3 tablespoons fresh thyme, finely chopped 2 tablespoons kosher or sea salt 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 2 tablespoons ground cumin 1 teaspoon cayenne pepper 12 chicken legs or thighs Instructions: Preheat grill to medium-high heat. Place the chili powder, paprika, thyme, salt, garlic powder, pepper, cumin, and cayenne pepper in a large bowl and whisk to combine. Set aside. Rinse chicken under cold running water and pat dry with paper towels. Rub the spice mixture all over the chicken legs or thighs. Place the chicken skin side down on the grill. Cook about 5 minutes, then turn at a 45 degree angle to establish nice grill marks. Cook another 3 to 5 minutes, until skin is crispy, then flip the chicken pieces over. Cook chicken until the internal temperature reaches 165 degrees F and until the juices run clear, about 8 to 10 minutes more. Remove the chicken from the grill and serve immediately. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 16988,"Steamed Grouper served with Veggie Couscous and Sweet Wheat Grass Sauce 8 ounces grouper 3 ounces spinach 2 ounces sun-dried tomatoes Salt and freshly ground black pepper 1 tablespoons olive oil, plus 3 tablespoons 1 red pepper, brunoise 1 green pepper, brunoise 1 orange pepper, brunoise 1 broccoli head, shaved 2 shallots, diced 1 cup vegetable stock 2 cups Moroccan couscous 1 cup fresh wheat grass 3 tablespoons honey 1/2 cup heavy cream Instructions: To prepare the steamed grouper, slice the grouper lengthwise into 1/3's and set aside. Saute the spinach in olive oil in a saute pan and, season with salt and freshly ground black pepper. Cook just until the spinach is wilted. Remove from the heat. Set up a steamer on the stove. Place 1 of the fish layers on a flat surface. Top the first piece with the spinach. Top with another piece of fish, and then the sun-dried tomatoes. Top with the last piece of fish. Season with salt and freshly ground black pepper and drizzle with olive oil. Wrap the fish tightly with plastic wrap and place in the steamer. Steam for 12 to 13 minutes and unwrap. Prepare all the vegetables and combine them in a medium-sized bowl. Bring the stock to a boil. In a medium bowl, add the couscous and all the veggies. Add the boiling veggie stock and mix the couscous. Quickly cover the bowl with plastic wrap and set aside for 5 to 6 minutes. To make the wheat grass sauce, in a food processor combine the fresh wheat grass, honey, and heavy cream. In a slow stream, add the 3 tablespoons of olive oil and emulsify. Remove the sauce and transfer to a fine mesh strainer and press all liquid through, then add salt and freshly ground black pepper, to taste. Serve the fish with wheat grass sauce and veggie couscous. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16989,"Firecracker Shrimp Taquitos 2 tbsp. Lime juice, fresh 1 tbsp. Honey ? tsp. Salt ? tsp. Ground black pepper 2 cups Frying oil As needed Toothpicks 3 each Mission? Small/Fajita Super Soft Flour Tortillas, cut into 4 equal pieces 12 each Jumbo shrimp, peeled, deveined, tails intact 3 tbsp. Sriracha hot sauce 1 tbsp. Soy sauce 1 tsp. Toasted sesame oil Instructions: 1.In a mixing bowl, combine sriracha, soy sauce, sesame oil, lime juice, honey, salt and pepper. Whisk well to combine. Add shrimp to bowl and toss to combine. Cover and refrigerate for at least 30 minutes. 2.Lay the tortilla triangles onto a work surface. Place a shrimp on top of each with the tail extended from the tip of the triangle. Roll up tightly. The tail will stick out from the tortilla. Secure with a toothpick. Store in the refrigerator until ready to fry. 3.Heat the oil in a medium size saucepan over high heat. When the temperature reads 350degrees F on a thermometer it is ready to use. Maintain the temperature by adjusting the heat up or down when necessary. 4.Using tongs and working in small batches, carefully place the shrimp in the hot oil. Fry until tortilla is a deep golden brown and the tail of the shrimp curls, about 2 minutes. Remove the toothpick from each and serve with peanut sauce or Thai chili sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16990,"French Toast Roast with Bananas and Walnuts 10 eggs 1/2 cup sugar
2 cups cream
1 cup whole milk
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 loaf day-old brioche 3 large bananas 1/2 stick (4 tablespoons) unsalted butter, melted
2 cups chopped pecans
1 cup light brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter 1/4 cup sugar Powdered sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved. Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly. For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan. For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16991,"Chimichurri Sauce 1 large bunch fresh cilantro, stems removed 1/2 bunch fresh flat-leaf parsley, stems removed
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic
Juice of 3 limes
1/2 cup olive oil
Instructions: Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with grilled steak or other meat. ","[Malbec, Torronts, Vermentino, Tempranillo]" 16992,"Mary Beth's Sauerkraut Balls 1 pound Idaho potatoes, peeled, diced and cooked until tender 2 cups sauerkraut 1 cup small diced Bavarian ham 2 egg yolks 3/4 cup whole grain mustard 2 tablespoons chopped green onions 2 cups all-purpose flour 2 egg, beaten with 2 tablespoons milk 3 cups fine dried bread crumbs Oil, for frying 1 1/2 cups sour cream 1 tablespoon finely chopped fresh parsley leaves Instructions: Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes. Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt. In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]" 16993,"Catfish Baked in Foil 1 cup couscous (preferably whole wheat) 2 tablespoons extra-virgin olive oil 3/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 4 6-ounce skinless catfish fillets 2 lemons (1 thinly sliced, 1 juiced) 1/3 cup roughly chopped fresh parsley or mint 1 medium red onion, thinly sliced 1 cup cherry tomatoes, halved 2 cloves garlic, finely chopped Instructions: Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer. Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes. Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16994,"3-2-1-1 Vinaigrette 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon cool water
Instructions: In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water. ","[Chardonnay, Sauvignon Blanc, Riesling]" 16995,"Ginger Pecan Oatmeal Crisps 1 cup quick cooking oatmeal 3/4 cup pecan halves 1 cup whole-wheat flour 1/4 cup cornstarch 1 teaspoon ground ginger 1/2 teaspoon fine salt 1/4 teaspoon baking soda 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, softened 3/4 cup granulated sugar 1/3 cup light brown sugar 1 teaspoon pure vanilla extract 1 large egg Instructions: Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture. In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg. Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve. Store cookies in a tightly sealed container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16996,"Fruit Puree Packet Mimosas One to two 3 1/2-ounce kids' pureed fruit packets, such as mango, peach or strawberry 8 to 16 ounces carbonated water
Cava or Champagne
Ice cubes with fruit, for serving Instructions: Gather 4 tumblers. Squeeze a small amount of pureed fruit into the bottom of the glasses. Fill each glass with carbonated water (for kids!) and cava or Champagne (for adults over 21). Add the ice cubes for a punch of flavor! ","[Prosecco, Cava, Sparkling Shiraz]" 16997,"Spicy Killer Shrimp Soup 1 cup dry white wine 1 tablespoon tomato paste 1 quart chicken broth 1 tablespoon fennel seeds 1 teaspoon kosher salt 1 teaspoon cayenne pepper 1/2 teaspoon paprika 1 bay leaf 1 thyme sprig 1 15-ounce can unsweetened coconut milk 1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice 1 pound peeled and deveined raw large shrimp 4 tablespoons unsalted butter, cut into tablespoons 2 tablespoons chopped fresh flat-leaf parsley Instructions: Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves. Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes. Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley. Photograph Courtesy of Time Inc. Books/Alison Miksch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16998,"Crunchy Roasted Rosemary Potatoes 3 large Yukon gold potatoes, scrubbed clean, cut in 1/2 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Heat the oven to 400 degrees F. Slice the potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16999,"Cinnamon Peanut Brittle 1/2 cup water 2 cups sugar 1/4 teaspoon cream of tartar 1 cup light corn syrup 2 teaspoons ground cinnamon 2 tablespoons unsalted butter 2 cups roasted salted peanuts 1 teaspoon baking soda Instructions: Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda. Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 17000,"Brown Chicken Stock 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs 3 medium onions, peeled and halved horizontally 3 stalks celery, cut into chunks 3 carrots, peeled and cut into chunks 1 head garlic, cut in half horizontally 2 tablespoons tomato paste 1/2 cup dry white or red wine Several sprigs of parsley Several sprigs of thyme 2 bay leaves 10 peppercorns Contents of your stock bag, optional, explained above. Instructions: Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17001,"Corn Flan with Smoked Salmon 1 pint heavy cream 1 1/2 cups corn kernels, fresh or frozen 1 teaspoon caraway seeds 12 brown-shelled eggs 8 ounces sliced smoked salmon 1/4 cup chopped chives Salt and freshly ground black pepper 2 teaspoons lemon zest Instructions: Simmer heavy cream with 1 cup of corn and caraway for 6 to 8 minutes. Puree in food processor and strain. Using egg scissors, remove the top of 12 brown eggs. In a bowl, whisk 4 eggs, slowly adding cream to the bowl while whisking. Reserve remaining eggs for another use. Season with salt and pepper. Rinse the inner shells of all 12 shells and remove any loose shell with your fingers. (If egg scissors aren't available, use serrated knife). Place eggshells back in original cardboard container (not styrofoam) and fill 2/3 of the way with egg and cream mixture. Preheat the oven to 350 degrees F. Place the eggs, in the cardboard container, in a baking pan with 1-inch of water. Cover with foil. Bake for 35 minutes. Cut salmon slices into thin strips or julienne. Toss strips with chives, salt, pepper, and lemon zest. Top each egg with the seasoned julienne salmon. Serve with an espresso spoon and a cocktail fork, in an eggcup or a bed of salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17002,"Macaroni and Cheese with Sausage Kosher salt 1 pound elbow macaroni 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1 red bell pepper, seeded and chopped 1 onion, chopped 2 1/2 cups half-and-half 1/4 teaspoon cayenne pepper Two 8-ounce packages cream cheese, at room temperature One 8-ounce block sharp Cheddar, grated 1 cup grated Gruyere Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside. Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage. Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat. Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17003,"Smoked Pork Loin with Apple Chutney 2 cups kosher salt 2 cups sugar
1 cup molasses
1/2 cup apple cider vinegar
1/4 cup granulated garlic
1/4 cup dry mustard powder
1/4 cup granulated onion
1/4 cup ground black pepper
1/4 cup dried rosemary
1/4 cup Worcestershire
6 bay leaves
One 8- to 10-pound pork loin Apple Chutney, recipe follows 8 cups diced Granny Smith apples 2 cups golden raisins
2 cups chicken stock
1 cup brown sugar
1 cup apple cider whiskey
1 tablespoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 chopped red bell pepper
1 large shallot, chopped
Instructions: Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes. Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours. Preheat a smoker for smoking at 225 degrees F. Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney. Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 17004,"Creamy Garlic Mashed Potatoes 3 1/2 pounds russet potatoes 2 tablespoons kosher salt 16 fluid ounces (2 cups) half-and-half 6 cloves garlic, crushed 6 ounces grated Parmesan Instructions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17005,"Lampuca \Sicilian Fish Stew
1/4 cup extra-virgin olive oil 2 pounds sweet Italian sausage, casings removed and crumbled 4 cloves garlic, smashed 1 large Spanish onion, roughly chopped 1 teaspoon crushed red pepper flakes 2 anchovy fillets 1/2 cup white wine 1 lemon, juiced 2 cups chicken stock 2 cups tomato sauce 1/4 cup raisins 3 tablespoons harissa, plus more for serving 30 littleneck clams 20 fresh mint leaves, torn 2 mahi mahi fillets, cut into large chunks 4 slices bread, toasted Instructions: Heat a large, high-sided pan over medium heat and add the olive oil. Add the sausage, garlic and onions. Brown until the sausage is caramelized, 5 to 6 minutes. Add the red pepper flakes and anchovies and cook for 2 minutes. Deglaze the pan with the white wine and lemon juice. Reduce by half, about 5 minutes. Add the chicken stock, tomato sauce, raisins, harissa, clams, mint and mahi mahi into the pot and partially cover with the lid. Cook until all the clams open and the stew is the consistency of chowder, about 10 minutes. Serve with the toasted bread and harissa. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 17006,"Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce 1/2 cup mayonnaise 1/4 cup buttermilk, shaken
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
2 scallions, finely chopped
1 tablespoon sriracha
1/2 teaspoon sugar
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips 3 large eggs
1 tablespoon sriracha
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips
Vegetable oil, for frying
Crudites, such as celery, peppers and endive, for serving
Instructions: For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper. For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl. Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl. Sprinkle the chicken strips with some salt and pepper. Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F). Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels. Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17007,"Tuscan Chicken Soup 8 thick slices sourdough bread 2 tablespoons olive oil, plus more for toasting bread
2 tablespoons salted butter
3 boneless, skinless chicken thighs, diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
One 14-ounce can diced tomatoes
One 28-ounce can tomato puree
4 cups low-sodium chicken broth
One 15-ounce can cannellini beans
1 to 2 tablespoons honey
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish
Kosher salt and freshly ground black pepper
One 6.52-ounce jar marinated artichoke hearts, drained
4 small burrata balls
Instructions: Preheat the oven to 425 degrees F. Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes. Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes. Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes. Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 17008,"Fudgy Brownies Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 10 ounces finely chopped semisweet chocolate 2 ounces finely chopped unsweetened chocolate 8 tablespoons (1 stick) unsalted butter 2 cups sugar 1 teaspoon pure vanilla extract 4 large eggs Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, leaving about a 2-inch overhang of foil on at least 2 sides, and lightly coat with cooking spray. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Bring 1-inch of water to a simmer in medium saucepan over medium heat. Put both the semisweet and unsweetened chocolates and butter in a medium heatproof bowl that sits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat. Whisk the sugar, vanilla and eggs together in a large bowl. Add the chocolate mixture and stir until blended and then stir in the flour mixture until just combined. Spread in the prepared baking dish. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the foil and cut into squares. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 17009,"Ham and Vegetables Over Medium Shells 12 ounces medium size shells 1/4 cup olive oil 1/2 onion, finely chopped 2 cloves garlic, minced 2 medium zucchini, cut into 1/4-inch dice 1/4 cup dry white wine 2 medium tomatoes, seeded and cut into strips 1/4 cup pimentos cut into slivers 12 ounces smoked black forest ham, cut into small dice Salt and pepper 1/4 cup slivered pitted black nicoise olives 1/4 cup minced parsley Instructions: Bring a large pot of salted water to a boil, add pasta and cook until tender but still firm to the bite, 8 to 10 minutes or according to package directions. Heat oil in a large skillet. Add sliced onion and saute for 5 minutes or until tender. Add garlic and zucchini and saute a minute. Add white wine, cover and simmer 2 to 3 minutes or until tender. Remove lid, add tomatoes, pimentos, ham and simmer a couples of minutes just to heat through. Season to taste with salt and pepper. Remove from heat and spoon over pasta. Garnish with sliced olives and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17010,"Breaded Eggplant 2 medium eggplants Salt and pepper 2 eggs, beaten 1 cup milk or half and half 1 clove garlic, crushed 3 tablespoons extra virgin olive oil 2 cups dry panko crumbs 2 pounds ricotta cheese 3 eggs, beaten Zest of one lemon Juice of one lemon Salt and pepper to taste Instructions: Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel. Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture. Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 17011,"Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream 4 cups all-purpose flour 8 ounces unsalted butter 1 teaspoon salt 2/3 cup chilled water 10 whole eggs 10 egg yolks 2 1/2 cups sugar 2 cups fresh lemon juice 5 lemons, finely zested 1 teaspoon salt 2 1/2 pounds unsalted butter 1/2 cup water 1/4 cup sugar 2 tablespoons berry coulis For the whipped cream: 4 tablespoons berry coulis Instructions: Preheat oven to 375 degrees F. For the tart shells: Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together. Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour. Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough. Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd. For the curd: In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool. For the coulis: In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating. To serve: Fill tart shells nearly full with chilled lemon curd and place on an oval plate. Toss fresh berries in coulis and place on tart and directly on the plate. Place coulis artfully next to tart and berries. Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top. Bon Appetit! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17012,"Tangerine Sherbet 3 cups tangerine juice (from about 18 tangerines) 10 tangerines, zested and grated minced 3/4 cup fresh lemon juice (from 5 to 6 lemons) 4 lemons, zested 1 1/2 cups Simple Syrup, recipe follows 1/4 cup Mandarine Napoleon liqueur 2 cups sugar 1 cup water Instructions: In a bowl, mix together all the ingredients. Strain through a fine mesh sieve into a bowl. Chill. Freeze in an ice cream freezer according to the manufacturer's directions. Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat. Let cool and store in a container, covered, in the refrigerator, until ready to use. Yield: 1 cup ","[Riesling, Moscato, Vinho Verde, Cava]" 17013,"Plum Crostata 2 cups flour 1/2 cup sugar 1 lemon, zested 1/2 cup unsalted butter, cut up 1 medium egg 1 yolk 2 tablespoons raspberry jam 6 plums cut into wedges 1/2 pint raspberries 1 tablespoon honey 2 tablespoons cream or milk 2 tablespoons coarse sugar Instructions: For the dough: In a standing mixer with a paddle blend together flour, sugar and lemon zest. Add butter and continue mixing on low until sandy looking. Meanwhile whisk together egg and yolk. Add to flour/butter mixture and blend on low just until it comes together. Form into a ball and chill. Roll dough out to a 14-inch circle and place on a parchment paper lined sheet pan. Fold over 1/2 inch of the crust to form a rustic edge. Spread jam on center of tart then fan around wedges of plums and dot with raspberries. Drizzle honey over plums, brush edge with cream and sprinkle with coarse sugar. Bake at 375 until fruit is tender and crust is cooked on the under side, about 25 to 30 minutes. Note: You may use frozen raspberries if fresh is not available. Also if you can't find coarse sugar, use raw sugar. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17014,"Pizza Rolls 2 tablespoons olive oil 1/2 medium yellow onion, finely chopped (about 1 cup)
Kosher salt
12 ounces bulk sweet Italian sausage One 2-ounce piece pepperoni, cut into 1/4-inch dice
1 cup pizza sauce 1 teaspoon dried oregano 1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes 6 ounces shredded mozzarella (about 1 1/2 cups) 36 wonton wrappers 1 large egg, beaten Canola oil, for frying Instructions: Heat the olive oil in a large nonstick saute pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, using the back of a wooden spoon to crumble into fine pieces, until lightly browned and cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic and pepper flakes. Remove to a large bowl and allow to cool slightly. Fold in the mozzarella and season to taste with additional salt if needed. Put 1 wonton wrapper down on a flat work surface. Put a slightly heaping teaspoon of filling in the middle of the upper half of the wrapper, then put a slightly heaping teaspoon of filling in the middle of the bottom half, making sure that the fillings are evenly spaced apart. Brush egg wash all around the fillings and on the edges of the wrapper. Fold both sides of the wrapper over the fillings letter-fold style, overlapping them and being careful not to press down on the fillings. Turn the wrapper over so that the seal is on the bottom, then use your fingers to gently press down in between the fillings and around the edges. Use a sharp knife to cut the wrapper in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Put the filled pizza rolls on a large baking sheet. Repeat this process with the remaining wrappers and filling.
Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Set a cooling rack over a baking sheet. Fry the pizza rolls in batches until golden brown and crispy, about 4 minutes. Transfer to the cooling rack. Once all the pizza rolls are fried, move them to a large serving platter and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17015,"Chorizo Sliders with Spicy Avocado Spread 1 1/2 pounds ground pork 8 ounces fresh (raw) chorizo, removed from casing
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves garlic, minced
1/2 onion, diced
8 ounces manchego cheese, cut into slices Spicy Avocado Spread, recipe follows 12 slider rolls or buns 12 small pieces iceberg lettuce 2 avocados 1/4 cup sour cream
1 teaspoon kosher salt, plus more if needed 3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cayenne Juice of 1 lime
Instructions: Combine the pork, chorizo, cumin, paprika, salt, garlic and onions together in a large mixing bowl. Form the mixture into twelve 2-ounce patties and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to grill. Preheat a grill over medium-high heat. Grill the patties until the meat is cooked through, 3 to 4 minutes per side. In the last couple of minutes of grilling, top with the manchego cheese and cover the grill to help the cheese melt. Spread the Spicy Avocado Spread on both halves of all the rolls. Place the sliders on the bottom halves, then top with the lettuce and the top halves of the rolls. Scoop the avocado flesh into a food processor. Add the sour cream, salt, coriander, chili powder, cayenne and lime juice and pulse until smooth. Taste and adjust the seasoning with more salt if necessary. ","[Rioja, Tempranillo, Garnacha, Syrah]" 17016,"Breeder's Cup 6 to 8 thinly sliced cucumbers 2 ounces gin (recommended: Hendricks) 3/4 ounce agave syrup 3/4 ounce fresh lime juice 1 heaping bar spoon beet horseradish Ice, for shaking 1 large ice cube, for serving Pinch Cypress sea salt, for garnish 1 shucked raw oyster Instructions: Muddle 4 cucumber slices in a metal cocktail shaker. Add the gin, agave syrup, lime juice and beet horseradish to the shaker. Top with ice and the shaker top. Shake vigorously. Strain over a large ice cube in a cocktail glass. Garnish with pinch of Cypress sea salt on the ice cube and slices of cucumber against the inside of the glass. Serve with the raw oyster. ","[Gin, Cucumber, Lime, Beet Horseradish]" 17017,"Garam Masala-Chocolate Gingerbread 2/3 cup Dutch-processed cocoa powder 1 teaspoon baking soda 3/4 teaspoon fine salt 1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops) 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks) 3/4 cup light brown sugar 1 tablespoon freshly grated ginger 1 large egg, lightly beaten 1/2 cup molasses Chocolate Glaze, recipe follows Royal Icing, recipe follows Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish 3 cups all purpose flour, plus for dusting
6 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter 3 tablespoons corn syrup 3 tablespoons water 1 1/2 tablespoons egg white powder 3 cups confectioners' sugar 4 tablespoons water Instructions: Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside.
Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight. Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour.
Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing. Garnish with toasted fennel seeds, dried rose petals, or silver dragees. Combine all the ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1 1/2 minutes. Stir to smooth out and combine. Combine all the ingredients in a medium bowl. Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes. ","[Pinot Noir, Barbera, Tempranillo, Grenache Blanc]" 17018,"Tomato and Shishito Stir-Fry 4 ounces shishito peppers 1 pint cherry tomatoes 2 tablespoons vegetable oil 2 scallions, finely chopped 1 teaspoon minced peeled fresh ginger Kosher salt Instructions: Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl. Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 17019,"Texas-Style Brisket One 15- to 22-pound whole or packer beef brisket 1 cup kosher salt 1 cup coarse black pepper Apple juice in a spray bottle, for spritzing the brisket Original BBQ Sauce, optional, recipe follows 6 cups ketchup 1 cup apple cider vinegar 1 cup Worcestershire sauce 3/4 cup molasses
1/2 cup brown sugar
2 tablespoons hot sauce, such as Louisiana 2 tablespoons lemon juice 1/2 cup chili powder 2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons kosher salt 2 tablespoons black pepper 1 tablespoon cayenne pepper Instructions: Prepare a smoker for cooking at 250 to 275 degrees F. Trim the fat cap on the brisket to 1/4 inch, then trim out the top and bottom fat. Trim the lean flat edges so the meat is at least 1 1/2-inches thick. Stir together the salt and pepper in a bowl until well blended to make the rub. Shake an even layer of the rub on all surfaces of the brisket that will be exposed to the smoke. Do not pack the rub into folds or cracks, since that will turn the rub into a soggy paste. Place the brisket in the smoker with the fatty point closest to the firebox. Smoke for 2 hours, rotating the brisket occasionally for even coloring and to prevent the edges from drying out. Spritz the brisket liberally with apple juice and continue smoking the brisket, spritzing every 30 minutes, until the meat has a dark mahogany color and the internal temperature reaches 203 to 205 degrees F, another 10 to 12 hours. Wrap the brisket tightly in unwaxed butcher paper and let rest 45 minutes to 1 hour before slicing and chopping. Serve with Original BBQ Sauce if using. Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer for 30 to 45 minutes, stirring occasionally to keep from burning. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17020,"Homemade Red Hot Sauce 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces) 1 1/2 tablespoons minced garlic 3/4 cup thinly sliced onions 3/4 teaspoon salt 1 teaspoon vegetable oil 2 cups water 1 cup distilled white vinegar Instructions: Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 17021,"Banana Pudding Ice Cream Sundaes 3 very ripe bananas, cut into chunks and frozen, plus 1 ripe banana, thinly sliced 2 cups whipped topping 3/4 cup crushed vanilla wafer cookies Instructions: Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 17022,"Candied Bacon 1 bottle bourbon
1 ounce loose leaf chamomile tea
5 pounds slab bacon, cubed
1 pound light brown sugar
3 tablespoons ground coffee
3 tablespoons cocoa powder
3 tablespoons sea salt
1 tablespoon espelette pepper
Instructions: Preheat the oven to 350 degrees F. In a large pot over medium-high heat, bring the bourbon, 2 cups water and loose tea to a simmer. Drop the bacon cubes into the pot and continue to simmer until the bacon is cooked through and the liquid has reduced. In a shallow bowl, combine the brown sugar, coffee, cocoa, salt and espelette. Using a slotted spoon, removed the bacon cubes from the bourbon mixture and toss with the sugar and spices. Reserve the bourbon mixture. Place the coated bacon cubes in a glass baking dish and bake for 20 to 25 minutes. Remove from the oven and place on wire cooling racks set over lined sheet trays. Spoon the leftover bourbon mixture over the bacon cubes. Cool to room temperature and wrap individually in wax paper. ","[Burgundy, Zinfandel, Port, Sherry]" 17023,"The \Rachael\ Omelet 1/4 cup small broccoli florets 2 tablespoons clarified butter (or 1 tablespoon olive oil and 1 tablespoon butter) 1/4 cup diced Roma tomatoes 1/4 cup diced yellow onions 1/4 cup diced green pepper 1/4 cup diced mushrooms Kosher salt and freshly ground black pepper 3 eggs, well-beaten 1 ounce Muenster, shredded 1 ounce Cheddar, shredded Whole wheat toast and fresh fruit, as accompaniments Instructions: Steam the broccoli, either in a microwave or steamer, until tender and reserve. Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17024,"Cheese Crisps and Mock \Goldfish\ Crackers 2 slices American cheese (not \cheese food) 1/2 teaspoon salt 1/8 teaspoon chili powder 1/8 teaspoon garlic powder 2 ounces deli-sliced Colby-Jack cheese Low-carb salsa, as needed Instructions: Preheat oven to 400 degrees F. Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible. Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6?without any seasonings. Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed. Cool the crisps and crackers completely before serving?as they cool, they'll crisp up. Store on the counter in an airtight container for a few days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17025,"Candy Corn Cookies 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup confectioners\u2019 sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon lemon zest 1 large egg Orange gel food coloring Yellow gel food coloring 4 ounces white chocolate, finely chopped Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Combine the butter, confectioners\u2019 sugar and granulated sugar in a stand mixer fitted with the paddle attachment. Mix on high speed until light and creamy, about 2 minutes. Mix in the vanilla, lemon zest and egg for about 1 minute. Reduce the speed to low. Add the dry ingredients and mix just until a smooth dough forms. Turn the dough out onto a work surface and bring it together. Transfer a third of the dough to a small bowl and the remaining dough to a medium bowl. Knead enough yellow gel coloring into the dough in the small bowl to tint it bright yellow (we used about 1/4 teaspoon). Knead enough orange gel coloring into the dough in the medium bowl to tint it bright orange (we used about 1/4 teaspoon). Place a double layer of plastic wrap on a work surface. Working on top of the plastic wrap, roll the yellow dough into a log about 9 inches long. Slightly flatten the log with your hands. Repeat the rolling with the orange dough then stack it on top of the yellow dough. Gently press the 2 opposing long sides to form a triangular log, with the orange dough at the tip. Wrap the dough in the plastic. Smooth the flat side of a ruler over the dough to better define the sides, creating a triangular log that\u2019s 11 to 12 inches long. Refrigerate until firm, at least 2 hours, up to 1 day (or freeze for up to 3 months). Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and use a sharp thin knife to cut crosswise into 3/8-inch-thick slices and arrange on the prepared baking sheets. Bake, rotating the baking sheets and swapping positions on the oven racks halfway through, until the cookies are just golden on the bottoms and edges, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely, leaving the parchment on the baking sheets. Microwave the white chocolate in a small microwave-safe bowl at 50 percent power in 30 second intervals. Once the chocolate is almost melted, stir until smooth. Dip each cookie, pointed tip first, in the chocolate until coated about a third of the way to make the white portion of the candy corn. Return to the parchment-lined baking sheets and let sit at room temperature until the chocolate is set, about 30 minutes. (Or pop into the refrigerator to set faster.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17026,"Cod with Fennel and Onion 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds 2 tablespoons extra-virgin olive oil 1 medium to large yellow skinned onion, thinly sliced Salt and pepper 1 cup white wine 1 large or 2 medium russet potatoes, peeled and very thinly sliced 1 cup chicken stock 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each 1/4 cup chopped flat-leaf parsley, a couple of handfuls Crusty bread, to pass at table Instructions: Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F. Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel. Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17027,"Grand Mimosas 6 tablespoons orange liqueur (recommended: Grand Marnier) 1 bottle brut Champagne or sparkling wine, chilled 1/2 quart orange juice Instructions: To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glasses off with orange juice. Serve. ","[Champagne, Cava, Prosecco]" 17028,"Cornish Game Hens stuffed with Chicken Liver Pate Extra-virgin olive oil 2 tablespoons capers 3 to 4 anchovy fillets 3 cloves garlic, smashed 1 pound chicken livers, rinsed 1 cup dry white wine Kosher salt 2 Cornish game hens, butterflied, backbone, wing tips, breast bone and ribs removed Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 teaspoons fennel pollen 1 teaspoon crushed red pepper flakes 2 lemons, zested
1 1/2 cups chicken stock 1 cup dry white wine 2 sprigs fresh rosemary 2 teaspoons unsalted butter 1 tablespoon chopped fresh chives Instructions: For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes. Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy. Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Set aside to cool completely. Put into a pastry bag. For the game hens: Place the game hens on a clean work surface. Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin. Set aside. Preheat the oven to 400 degrees F. Drizzle the game hens with olive oil and sprinkle with salt and pepper. Add the fennel pollen, crushed red pepper flakes and lemon zest. Place the whole shootin' match in the oven for about 20 minutes. Remove from the oven, turn on the broiler and place under the broiler. Broil for 2 to 3 minutes. Remove the pans from the oven. Check the game hens for doneness; they should be cooked through but still succulent and juicy. Let rest for about 5 minutes.
Remove the game hens from the pan. Cut the game hens in half and separate the breasts from the dark meat. Each plate gets half a game hen. Reserve on a large platter. Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary. Cook over high heat until the liquid has reduced by more than half. Taste and season with salt. Finish the sauce with the butter. Spoon the juices over over the game hens. Garnish with the chives. Tastes like chicken! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17029,"Perfect Omelettes 8 ounces of clarified butter 12 eggs, cracked 2 ounces of whole milk Salt and pepper to taste Goat cheese Blanched asparagus tips Crisp bacon Fresh herbs Instructions: With a 9-inch teflon omelette pan, warm one ounce of butter over medium heat. Blend in a mixing bowl the eggs and the milk. Slowly pour the equivalent of 3 eggs into the saute pan with a swirling motion using a rubber spatula. Stir eggs evenly until they begin to set. Do not scramble the eggs. Once the eggs begin to set, turn down the heat and cook slowly. Sprinkle with salt and pepper. Fill the center with your choice of ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17030,"French Dip Sandwiches 2 tablespoons butter 1 shallot, chopped 1 tablespoon all-purpose flour 1 jigger dry sherry, optional 2 cans beef consomme, found on broth and soups aisle or beef broth 1 1/2 pounds deli sliced roast beef Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper 4 torpedo sandwich rolls, split Instructions: In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 17031,"Glazed Brussels Sprouts with Bison Bacon 8 slices bison bacon 2 pounds Brussels sprouts, trimmed and halved 1 to 2 tablespoons olive oil 1 tablespoon butter 3 cloves garlic, minced 1/2 cup balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon black pepper Instructions:

1. Preheat oven to 425°F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside.
2. Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice.
3. Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about ¼ cup. Add Brussels sprouts to skillet; stir to coat.
4. To serve, sprinkle bison bacon pieces over Brussels sprouts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17032,"Tomato Soup Spice Cake Nonstick cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 stick unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract One 10.75-ounce can condensed tomato soup, such as Campbell\u2019s 1 1/2 cups frosting or whipped cream, for serving Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together. Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17033,"Antipasti Salad 1 small garlic clove, peeled Kosher salt and freshly ground black pepper 1 teaspoon freshly grated orange zest 2 tablespoons white wine vinegar 13 cup extra-virgin olive oil 14 medium red onion, minced 12 medium fennel bulb, trimmed and cored 1 15-ounce can chickpeas, rinsed and drained 4 jarred roasted sweet red peppers, chopped (about 34 cup) 1 6-ounce jar marinated artichoke hearts, rinsed, drained, and quartered, 2 cups baby arugula 1 cup fresh flat-leaf parsley leaves 14 cup kalamata olives, pitted (about 2 ounces) 12 cup freshly shaved Parmesan cheese Instructions: For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. 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. Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17034,"Baja-Style Ahi Tuna Tartare 1 tablespoon olive oil 3 tablespoons soy sauce 2 tablespoons fresh lime juice 1 1/2 pounds sushi-grade ahi tuna, diced 1/4 cup diced peeled seeded cucumber 3 tablespoons capers, drained 2 tablespoons sesame seeds, toasted 1/4 cup sliced pitted kalamata olives 1 tablespoon chopped fresh cilantro leaves Corn tostadas Instructions: In a medium bowl, whisk together the olive oil, soy sauce and lime juice. Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine. Divide the tartare between 4 chilled serving bowls and serve with tostadas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17035,"Mustard and Curry Roast Lamb 1 (2 1/2 pound) double lamb loin roast, with saddles attached 1 cup toasted plain breadcrumbs 3 tablespoons vegetable oil 1 tablespoon minced fresh mint leaves 1 tablespoon curry powder, preferably hot 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons hot mustard Instructions: Heat oven to 450 degrees F and arrange the rack in the middle. Set lamb at room temperature while oven heats up, at least 20 minutes. Combine breadcrumbs, 2 tablespoons of the oil, mint, curry, salt, and pepper in a medium bowl and stir to mix thoroughly; set aside. Pat lamb dry with paper towels, score fat in a crosshatch pattern, and season well with additional salt and pepper. Heat 1 tablespoon of the oil in a large cast iron pan over medium-high heat. When the oil is just smoking, add the lamb, fat-side down, and brown, about 5 minutes. Transfer the lamb to a plate. Brush mustard evenly on the seared side of the lamb. Press the reserved breadcrumb mixture into the meat so that it adheres. Place lamb back into the pan and roast until the internal temperature of lamb is 135 degrees F for medium rare, about 35 to 40 minutes. Allow lamb to sit for 5 to 10 minutes before carving and serving. ","[Syrah, Malbec, Tempranillo, Garnacha]" 17036,"Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer 1 tablespoon grapeseed oil 1 large white onion, diced 1 1/2 cups Bavarian style beer (recommended: Hefeweizen) 1 bunch broccoli (about 6 large stalks), broken into florets, plus stalks trimmed, peeled and into disks Salt and freshly ground black pepper Pinch ground nutmeg 2 quarts low-sodium chicken stock 1 1/2 cups heavy cream 2 cups shredded Cheddar 1/4 cup (4 tablespoons) whipped cream cheese 1/4 cup whipped cream cheese softened 2 hard-boiled eggs, peeled while warm and diced 3 strips bacon, fried, drained and crumbled (recommended: Nueske's Applewood Smoked Bacon) 8 slices wheat bread 1/4 cup shredded Cheddar Instructions: In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
   While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed. Stir heavy cream into the soup, remove from heat, and puree with an immersion blender.
   Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
   Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt. Serve soup in crocks with a crouton floating on the surface of the soup. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]

" 17037,"Red Meat Chili Enchiladas 1/2 cup vegetable oil 12 (6-inch) corn tortillas 1/2 pound Red Meat Chili, shredded, recipe follows 2 cups Chili Sauce, recipe follows 10 ounces Jack cheese, shredded 1 cup finely chopped white onion 1/2 cup chopped cilantro leaves 1 cup Mexican crema 1 cup crumbled Cotija cheese 3 white onions, quartered 8 tomatillos, peeled and washed 4 Roma tomatoes, quartered 8 cloves garlic, peeled 1/2 pound ancho chiles 1/2 pound gaujillo chiles 2 cups hot water, to soak chiles 1 quart chicken stock 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1/4 cup extra-virgin olive oil 1 (2-pound) flank steak Instructions: In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas. Preheat the oven to 350 degrees F. Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose. In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese. Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese. On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned. In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften. Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste. In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder. In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste. Preheat the oven to 350 degrees F. Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak. Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour. Remove the steak from the pan, shred the meat and reserve the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 17038,"Minted Melon Iced Honey Green Tea 6 chunks honeydew melon, about 1-? inches square 15 large fresh mint leaves 1 bottle Pure Leaf? Not Too Sweet Honey Green Tea Instructions: Crush honeydew and mint with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs. For a pitcher, simply double the recipe. For a cocktail version, simply add &frac1/4: cup vodka. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17039,"Almost-Famous Green Bean Fries 1/2 cup ranch dressing 1/2 cup peeled, seeded, chopped cucumber 1 tablespoon horseradish, drained 1 tablespoon milk 1 teaspoon distilled white vinegar 2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods) Pinch of cayenne pepper Kosher salt 2 cups low-sodium chicken broth 1/2 pound green beans, trimmed 1 large egg 1/2 cup milk 1 cup instant flour (such as Wondra) 1 cup breadcrumbs 1/4 teaspoon onion powder
1/8 teaspoon garlic powder Pinch of cayenne pepper Kosher salt and freshly ground black pepper Peanut or vegetable oil, for frying Instructions: Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry. Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl. Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with the dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17040,"Greek Pasta Salad with Feta and Chicken 12 ounces ditalini or other pasta 1/2 cup reduced-sodium chicken broth 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 cloves garlic, minced 1 teaspoon Dijon mustard 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and ground black pepper 2 cups cooked cubed chicken (about 1 pound) 1 green bell pepper, seeded and diced 1/4 cup chopped fresh mint leaves 1/2 cup crumbled feta cheese Instructions: Cook pasta according to package directions. In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint. Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17041,"Cumin Tortillas 6 cups peanut oil 10 (8-inch) flour tortillas, cut into eighths 3 tablespoons cumin powder 2 tablespoons kosher salt Instructions: Heat oil in a large saucepan or fryer to 365 degrees F or until a piece of tortilla sizzles when immersed. Fry the tortillas in batches and fry until crisp, about 2 minutes, remove and drain on paper towels. Repeat with remaining tortillas. Mix together the cumin and salt in a small bowl. Season the chips with the cumin-salt mixture while still warm. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 17042,"Wild Mushroom Bread Pudding 1 1/3 cup heavy cream 4 eggs 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 loaf crusty Italian bread, cubed 3 tablespoons unsalted butter, plus more for buttering baking dish 2 shallots, sliced 4 pounds mixed wild mushrooms, cleaned and sliced 3 tablespoons chopped chives 3 tablespoons fresh thyme leaves 3 tablespoons fresh rosemary leaves 4 tablespoons grated Parmesan, plus more to top Instructions: Preheat oven to 350 degrees F. On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes. In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve. In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper. Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan. Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste. Bake for 45 minutes or until the top is golden brown and the custard is set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17043,"Puffy Tacos 3 cups corn tortilla mix 1/2 tablespoon salt 2 1/4 cups warm water Instructions: Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato. Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 17044,"Grilled Vegetables 4 medium bell peppers (green or red or both), cut in half lengthwise, cores and stems removed 2 medium eggplants (about 1 pound each), cut lengthwise into 1/2-inch-thick slices 8 medium onions, peeled and cut in half lengthwise, leaving root ends intact 6 medium zucchini (about 2 pounds) cut in half lengthwise Instructions: Brush vegetables with olive oil and place on a medium to medium-hot grill (375 to 475 degrees), 4 to 6 inches from heat source. For easy turning, use a hinged grilling basket or grill grid. Serve some of the vegetables hot off the grill or at room temperature for tonight's dinner. Store the rest: Cut vegetables into bite-size pieces. Put each type in a separate ziptop food bag. Add a little olive oil to each bag to lightly coat vegetables. Press air out of bags, seal and refrigerate up to 5 days. You'll have about 6 cups total, depending on how much was used the first night. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17045,"Apple Coleslaw 1/4 cup cider vinegar 1 cup mayonnaise 1/3 cup poppy seeds 1/3 cup honey 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 medium cabbage, cored, finely shredded 2 large carrots, peeled, julienne 1 bunch scallions, thinly sliced 1/2 cup finely minced parsley leaves, optional 4 Fuji apples, peeled, cored, julienne Instructions: Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside. Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17046,"Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes 3 tablespoons vegetable oil Basil Mashed Potatoes, recipe follows 4 (1-inch thick) \soup cut\ beef shanks, about 3 pounds total Sauteed Fennel and Leeks, recipe follows 1 tablespoon Essence, recipe follows 2 large onions, finely chopped 2 ribs celery, finely chopped 2 large carrots, finely chopped 1/2 pound button mushrooms, stems trimmed 8 cloves garlic, minced, or 2 tablespoons minced garlic 3 bay leaves 8 sprigs thyme 2 sprigs rosemary 2 1/2 cups dry red wine 3 tablespoons tomato paste 1 (15-ounce) can crushed tomatoes 2 cups beef stock 1/4 cup chopped basil 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes 1 1/2 teaspoon salt 4 tablespoons butter 1/2 cup milk 2/3 cup sour cream Freshly ground black pepper 1/2 cup chopped basil 2 tablespoons olive oil 1 bulb fennel, top removed, cored and sliced thinly 1 large leek, greens removed, cleaned and sliced into 1/2-inch pieces Salt Freshly ground black pepper 1 teaspoon lemon zest 1 tablespoon butter Instructions: In a large Dutch oven, heat vegetable oil over high heat until very hot. Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes. Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine. Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks. 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. In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately. 4 servings Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]" 17047,"Lime, Ginger and Mascarpone Cake 250 grams (8-ounces plus 1 1/2 tablespoons) chopped butter, plus more for pan 1/2 cup dark brown sugar 2/3 cup molasses 10 cm (one 3-inch piece) fresh ginger, grated 1 cup all-purpose flour 1 cup self-rising flour 1/2 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 cup heavy cream 1/4 cup ricotta 2 eggs 2 limes, zest grated 2 oranges, zest grated 1 cup sweetened shredded coconut 1/2 cup freshly squeezed lime juice 1/2 cup water 3/4 cup superfine sugar 300 ml (10-ounces) heavy cream 150 grams (5 1/4-ounces) mascarpone, softened at room temperature 100 grams (3 1/2-ounces) ricotta 6 tablespoons powdered sugar 2 limes, zest grated 2 oranges, zest grated Sweetened shredded coconut, for decoration Instructions: Preheat the oven to 355 degrees F or 180 degrees C. Butter a 9-inch diameter round pan and line with buttered parchment paper. In a small saucepan over medium heat, add the butter, brown sugar, molasses and ginger. Stir until the sugar dissolves. Combine the flours, baking soda, nutmeg and cinnamon in a large bowl. Whisk the cream, ricotta and eggs together in a medium bowl. Add the butter mixture, then stir into dry the ingredients along with the lime zest, orange zest and coconut. Pour into the prepared pan and bake for approximately 45 minutes. Add all the syrup ingredients to a small saucepan over low heat and stir until the sugar dissolves. Bring to a boil, then cook for 2 minutes without stirring. Keep the syrup hot. Prepare the filling by adding the cream to a large bowl and beating with a hand mixer, until very stiff peaks form. Add the mascarpone and beat lightly. Fold in the ricotta, powdered sugar, lime zest and orange zest. Cover and refrigerate until thick. Remove the cake from the oven. Pierce all over with a skewer, then pour the hot syrup over the cake. Cover and refrigerate, wrapped well in plastic wrap, until cold. Run a knife around the edge of the pan and remove the cake to a cutting board or large plate. Line the pan with plastic wrap and slice the cake horizontally into 3 layers. Return 1 layer to the pan. Spread with 1/3 of the filling, top with the second cake layer and cover with another 1/3 of the filling, then top with the final cake layer. Wrap and refrigerate the cake for another couple of hours or overnight. Cover the remaining cream and refrigerate until ready to use. When ready to serve, remove the cake from the pan to a serving plate or cake stand and frost the cake with the remaining cream. Press the shredded coconut all over the cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17048,"Fresh Green Bean Casserole Kosher salt and freshly ground black pepper 1 pound green beans, trimmed and halved crosswise 4 tablespoons (1/2 stick) salted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon fresh thyme leaves, chopped
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1/4 cup brandy, optional
1 1/2 cups fried onions
1/2 cup crushed butter crackers Instructions: Preheat the oven to 350 degrees F. Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside. Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste. Meanwhile, heat the olive oil in a large saut pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce. Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish. Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17049,"Jicama Tacos 4 cloves garlic, halved and smashed 1 orange, thinly sliced with peel
1/2 onion, thinly sliced
2 pounds flank steak
Salt and freshly ground black pepper 1 cup light-colored beer (preferably lager style)
1 cup soy sauce
1/3 cup soy sauce 2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
1 teaspoon minced, seeded serrano chiles 1 green onion, thinly sliced
1 small jicama, sliced paper thin using a mandolin
Instructions: For the steak: Scatter half of the garlic pieces, half of the orange slices and half of the onion slices on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared dish. Scatter the remaining garlic, orange and onion over the flank steak and pour the beer and soy sauce over it. Cover with plastic wrap and marinate 1 hour at room temperature or overnight in the fridge. Prepare a grill for medium-high heat or preheat the broiler. For the soy-lime sauce: Mix the soy sauce, lime juice, cilantro, chiles and green onions in a small bowl. Remove the meat from the marinade and discard the marinade. Grill the steak to the desired doneness, about 4 minutes per side for medium rare. Transfer to a cutting board and cut crosswise into strips. Make tacos using slices of flank steak and the jicama slices as tortillas. Drizzle with the soy-lime sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17050,"Artichoke Bites 1 slice whole wheat bread, crusts removed 1/4 teaspoon dried oregano leaves 1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped 1/3 cup freshly grated Parmesan (about 1 1/4 ounce) 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 1/2 small onion, chopped 1 clove garlic, chopped 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 3 large eggs Instructions: Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin. Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley. Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture. Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17051,"Sweet Potato Bisque 2 tablespoons butter 3 cloves garlic, finely chopped 1 Vidalia onion, finely chopped 1/2-inch knob ginger, peeled and finely chopped Kosher salt and freshly ground black pepper 1 chipotle pepper, canned in adobo sauce 4 cups chicken broth 1 1/4 cups apple cider 2 large sweet potatoes, peeled and cubed (about 2 pounds) 3/4 cup heavy whipping cream Sour cream, for serving, optional Instructions: Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes. Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17052,"Luck of the Irish Whiskey Cocktail 2 ounces Irish whiskey 1 ounce Irish whiskey and cream based liqueur (recommended: Bailey's Irish Cream)
1/2 ounce creme de menthe Ice, as needed 1 mint-flavored chocolate candy, shaved (recommended: Andes candy) Instructions: Shake whiskey, Irish whiskey-cream liqueur, and creme de menthe over ice; strain and pour into an up glass. Shave mint candy over top. Series: Drinks with Alie and Georgia Episode: St. Patrick's Day Cocktail (Ep. 20) ","[Bourbon, Irish Whiskey, Brandy, Cream Liqueurs]" 17053,"Orange-Rosemary Icebox Cookies Grated zest of 1 orange 2/3 cup granulated sugar 1/4 cup confectioners' sugar 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon kosher salt 2 sticks unsalted butter, at room temperature 1 large egg, separated, plus 1 egg yolk 2 cups all-purpose flour 2 tablespoons sanding sugar Instructions: Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.) Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour. Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough. Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 17054,"Salmon Arturo 1 (8 ounce) salmon fillet 1/4 cup chopped assorted fresh herbs Salt and pepper 8 tablespoons fine quality extra-virgin olive oil, plus more, for garnish 1/4 cup white wine 1/4 cup chicken broth Instructions: Preheat oven to 425 degrees F. Place clean salmon fillet on an oven-proof pan. Spread fresh herbs on top of fillet and season with salt and pepper. Pour olive oil all over the fish, add white wine and chicken broth. Bake in oven until fish is cooked through, about 8 to 10 minutes. Remove salmon to a serving dish and reduce the sauce to desired consistency. Pour sauce over the fish and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17055,"Mint Iced Tea 3 green tea bags 1 quart boiling water 1/4 cup sugar 1/2 large lemon, sliced into 1/4-inch slices 1 bunch fresh mint, washed 2 cups cold water Instructions: Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17056,"Gluten-Free Feather-Light Potato Buttermilk Buns 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 3 tablespoons instant potato flakes 2 tablespoons nonfat dry milk 1 tablespoon sugar 1 packet gluten-free active dry yeast 1 teaspoon salt 2 tablespoons unsalted butter, at room temperature, plus more for greasing and brushing 1 cup buttermilk, at room temperature Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the buns: In the bowl of a stand mixer fitted with the paddle attachment, mix together the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons butter and 1 3/4 cups plus 2 tablespoons gluten-free flour blend on medium-low speed. With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl.
Line your countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend. Grease an 8- by 8-inch baking dish. Roll the dough out gently to about 3 inches thick. Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
Preheat the oven to 350 degrees F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter. Serve warm or cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17057,"Beef Bourguignon Extra-virgin olive oil 4 bacon slices, cut into 3-inch strips 4 pounds beef chuck or round, cut into 2-inch cubes Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 3 tablespoons all-purpose flour 1 cup Cognac 1 bottle dry red wine, such as Burgundy 5 cups low-sodium beef broth Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth) 3 garlic cloves, chopped 1 pound white mushrooms, stems trimmed 3 cups blanched and peeled pearl onions Pinch sugar Fresh flat-leaf parsley, chopped, for garnish Instructions: Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate. Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour. In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through. Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 17058,"Baked Turkey and Spinach Meatballs with Orzo 1 5-ounce package baby spinach (about 8 cups) 1/2 onion, chopped 2 cloves garlic, crushed 1 pound ground turkey 3/4 cup panko 1 large egg, beaten 1/2 cup grated Parmesan cheese Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 1 cup orzo 1 1/2 cups frozen artichoke quarters, coarsely chopped 2 cups low-sodium chicken broth Instructions: Position a rack in the upper third of the oven; preheat to 425? F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl. Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet. Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan. Divide the orzo among shallow bowls. Top with the meatballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 17059,"Blackened Salmon with Lima Bean Smashed Potatoes 1 pound baby red-skinned potatoes, halved or quartered Kosher salt 1 1/2 cups frozen baby lima beans (about 6 ounces), thawed 1/2 cup fat-free sour cream 2 tablespoons unsalted butter Freshly ground black pepper 1 tablespoon paprika 2 teaspoons chopped fresh thyme 1 teaspoon cayenne pepper 4 skinless center-cut wild salmon fillets (about 4 ounces each) 1 tablespoon vegetable oil 3 scallions, sliced Lime wedges, for serving Instructions: Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash. Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side. Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 17060,"Pineapple Glazed Pork Ribs 2 pounds baby back pork ribs 2 tablespoons toasted sesame oil 1/4 cup Chinese five-spice powder Kosher salt and freshly ground black pepper 1 tablespoon toasted sesame seeds, for garnish Chopped fresh cilantro leaves, for garnish 2 tablespoons unsalted butter 1 whole fresh pineapple, peeled and cubed 1 cup low-sodium soy sauce 1/2 cup dark rum 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red cl, sliced thin 2 garlic cloves, smashed 1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife Instructions: Preheat the oven to 300 degrees F. Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours. To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, cl, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth. In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17061,"Majestic Kona Coffee Cheesecake 1 package graham crackers, crushed 1/4 cup butter, melted 1/4 cup sugar 1/4 cup crushed Kona coffee beans, dark chocolate macadamia flavored 2 (8 ounce) packages cream cheese 2 eggs 3 cups sugar 1 teaspoon vanilla 1/4 cup crushed chocolate covered nuts 8 ounces vanilla yogurt 2 tablespoons Kona Coffee Syrup, recipe follows 1/2 cup Kona coffee, strongly brewed 1 cup sugar Instructions: Preheat the oven to 350 degrees F. For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust. For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well. For the Topping: Mix together the yogurt and coffee syrup and mix well. Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes. Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 17062,"London Broil with Ale au jus and Roasted Onions with Quinoa 1 tablespoon olive oil 1 1/2 pound London broil steak or flank steak Salt and freshly ground black pepper 2 teaspoons mesquite seasoning 2 roasted onions, stem end removed and thinly sliced One 12-ounce ale beer 1 cup quinoa, cooked according to package directions Instructions: Heat oil in a large skillet over medium-high heat. Season both sides of steak with salt, pepper and mesquite seasoning. Sear steak in hot pan 2 minutes per side, until browned. Remove steak from pan and add sliced onions and ale to pan. Bring to a simmer, scraping up any brown bits from the bottom of pan. Return steak to pan and simmer 2 to 4 more minutes for medium doneness. Remove steak from pan (reserving sauce in pan) and let rest 10 minutes. Reduce heat to low and let ale simmer down while steak rests. Cut steak crosswise into thin slices and serve the steak, onions and pan sauce over quinoa. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 17063,"Figs Poached in Port 3 cups tawny port 1 1/2 cups granulated sugar 1 vanilla bean, split and scraped 1 (3-inch) cinnamon stick 1 (3-inch) strips orange peel 8 whole black peppercorns 12 black mission figs, ripe yet firm Instructions: Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over. ","[Port, Moscato, Riesling, Gewrztraminer]" 17064,"Pineapple Upside-Down Cake 1/4 cup (4 tablespoons) unsalted butter, melted 1/2 cup packed light brown sugar One 20-ounce can pineapple rings, drained and patted dry (10 rings) 19 brandy-soaked cherries, drained 1 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 teaspoon cinnamon 1 stick (8 tablespoons) unsalted butter, room temperature 3/4 cup packed light brown sugar 2 large eggs, room temperature 1 tablespoon vanilla extract 1 tablespoon orange zest 1 cup sour cream Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter. For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined. Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17065,"Eggplant Parmesan Hero Oil, for frying 3 eggs, lightly beaten 2 cups panko breadcrumbs
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper 1 large eggplant, sliced into 1/4-inch-thick rounds 4 hoagie rolls
2 cups marinara sauce, warmed 1 pound fresh mozzarella, sliced
Instructions: Heat a skillet or cast-iron pan over medium-high heat and fill with 1/2-inch oil. Preheat the broiler. Place the eggs in a shallow bowl. In a separate shallow bowl, mix the breadcrumbs, Parmesan and some salt and pepper. Coat each slice of eggplant with the eggs, and then dredge through the breadcrumbs, pressing to adhere. (The eggplant slices can be frozen at this point for later use.) Fry the eggplant slices in batches until brown and crispy, about 3 minutes per side. Remove to a paper-towel-lined plate and repeat for the remaining slices. Spread the bottom half of a roll with 1/4 cup of the marinara. Place 3 slices of the fried eggplant on top, another 1/4 cup of the marinara and finish with one-quarter of the mozzarella. Repeat for the remaining rolls. Broil the sandwiches until the cheese melts, 2 to 3 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17066,"Smoked Tofu Pad Thai 7 ounces flat rice noodles 1/4 cup low-sodium soy sauce 3 tablespoons vegan fish sauce 2 tablespoons chili jam or red pepper jelly 2 tablespoons tamarind paste 2 tablespoons toasted sesame oil 8 ounces (225 grams) smoked firm tofu, cubed into bite-sized pieces 1 red bell pepper, stalk cut away, deseeded and thinly sliced 3 cloves garlic, finely chopped 1 carrot, cut into ribbons using a vegetable peeler 1 red cl, deseeded and finely chopped One 1 1/2-inch piece fresh ginger, peeled and grated 5 ounces fresh bean sprouts 5 scallions, thinly sliced Handful of fresh cilantro, chopped 1/2 cup unsalted roasted peanuts, chopped 1 red cl, thinly sliced 2 lime wedges Instructions: For the noodles: Cover the noodles in boiling water and leave to soften until al dente according to package instructions (6 to 10 minutes). Whilst the noodles soak, make the sauce. For the sauce: Add the soy sauce, vegan fish sauce, chili jam and tamarind paste to a bowl and mix well to combine. Set to one side. For the tofu: In a large saut pan or wok, heat the sesame oil. Add the smoked tofu and stir-fry for a minute or so to get some color on it, then add in the red bell pepper and cook for a further minute. Add the garlic, carrot ribbons, chopped clhile and ginger along with the sauce and noodles and toss to get everything mixed and coated in the sauce. Finally add in the bean sprouts and scallions and toss again. Cook for another minute or two to make sure everything is heated through. For the garnish: Divide the tofu mixture between 2 bowls, sprinkle over the cilantro, peanuts and red cl slices and top each with a wedge of lime to squeeze over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 17067,"Home-Roasted Chicken 1 (3 1/2 to 4-pound) organic chicken 3 teaspoons kosher salt 1 sprig fresh rosemary or thyme 3 sprigs fresh marjoram 1/2 teaspoon whole black peppercorns 2 tablespoons olive oil 1/2 lemon Instructions: It is very important that you use the best available chicken in the market, preferably organic, in order to get the best results. Roasted potatoes are a great side for this dish. Simply place raw potatoes underneath your chicken when roasting. They will be perfectly cooked when your chicken is ready.; Take the chicken out of the packaging and rinse it thoroughly under cold running water and pat dry. Place the chicken in the refrigerator and let it dry for at least 12 hours, or until the chicken skin is somewhat dry. Take cheesecloth and form it into a small ball (a tennis ball size) tied up with butcher's string. Put the ball in a bowl with 2 teaspoons salt, the rosemary or thyme sprig, 1 marjoram sprig and the whole black peppercorns. Fill the bowl with water so that the water level is slightly above the cheesecloth ball and put it in the refrigerator for 12 hours. Preheat the oven to 250 degrees F. Take the chicken out of the refrigerator and make sure that it is completely dry. Rub the olive oil over the surface of the chicken and sprinkle evenly with the remaining 1 tablespoon salt. Loosen the skin over the breast and slide the remaining 2 sprigs marjoram under each side. Take the cheesecloth ball, squeeze out slightly the excess brine, and stick it into the chicken cavity along with the half lemon. Tie the legs together with butcher's twine. Place the chicken breast-side up on a baking rack and tuck the wings under the shoulders. Place the chicken in the oven and roast until the skin dries up and the salt becomes white, 15 to 20 minutes. Increase the temperature by 25 degrees every 15 minutes until you reach 375 degrees F. Continue this process until the chicken is cooked. To check the chicken for doneness, insert a thermometer into the breast part below the wings and read the heat. If the chicken has reached 165 degrees F and the skin is somewhat crispy, shut down the oven and let it rest for another 10 minutes. If you like to have crispier skin, turn on your broiler for 2 to 3 minutes until the skin gets darker. Cut the chicken into quarters and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17068,"Four Cheese Fondue with Assorted Dippers 6 ounces freshly grated Emmental cheese 4 ounces freshly grated Havarti cheese
4 ounces freshly grated Monterey Jack cheese
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons cornstarch
1 cup dry and crisp white wine
3 tablespoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Pinch of freshly grated nutmeg
Kosher salt
Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables
Instructions: Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine. Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste. Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17069,"Coffee S'More Pie 4 eggs 1 1/2 cups sugar 1/2 stick butter, melted 3 tablespoons unsweetened cocoa powder 1 (5-ounce) can evaporated milk 1/4 cup coffee liqueur 1 (9-inch) graham cracker pie crust 2 cups miniature marshmallows Instructions: Preheat oven to 350 degrees F. In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside. Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown. Let cool slightly. Serve warm. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17070,"Garlic Oil 6 garlic cloves, peeled 1 cup extra-virgin olive oil Instructions: In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook. Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 17071,"Meal Prep Side of Salmon 1 tablespoon grated lemon zest, plus lemon wedges for serving Kosher salt and freshly ground black pepper 1 side of salmon (about 2 3/4 pounds), skin removed 3 tablespoons extra-virgin olive oil 1 pound baby red potatoes, halved 3/4 cup sour cream 1/2 cup mayonnaise 1/2 cup fresh Italian parsley leaves, chopped 2 tablespoons chopped fresh dill 2 tablespoons drained capers in brine, coarsely chopped 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 scallions, finely chopped 1/4 cup rice vinegar 3 tablespoons soy sauce 1 tablespoon honey 1 teaspoon grated fresh peeled ginger 1 teaspoon sriracha 2 tablespoons vegetable oil 1 tablespoon toasted sesame oil 12 cups mixed greens 2 cups cooked whole grain of your choice, such as brown rice, quinoa or farro 4 cups mixed sliced crunchy raw vegetables, such as carrots, snow peas, radishes, bell peppers and cucumbers Toasted sesame seeds, for garnish Sliced scallions, for garnish 1 tablespoon unsalted butter 1/2 red bell pepper, finely chopped 1/2 small onion, finely chopped 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon grated lemon zest 1 large egg, beaten Kosher salt 3/4 cup panko breadcrumbs, plus more for dredging Vegetable oil, for shallow frying Instructions: For the salmon and potatoes meal: Position oven racks in the upper and lower thirds and preheat the oven to 450 degrees F. Line a heavy-duty rimmed baking sheet with aluminum foil. Stir together the lemon zest, 2 teaspoons salt and a generous amount of black pepper in a small bowl. Place the salmon on the prepared baking sheet and rub the lemon zest mixture over the top of the salmon. Brush with 1 tablespoon of the olive oil. Roast on the top rack until the salmon is just cooked through and flakes with a fork, 14 to 16 minutes depending on thickness. Meanwhile, toss the potatoes on a second rimmed baking sheet with the remaining 2 tablespoons olive oil, 1 teaspoon salt and several grinds of black pepper. Roast on the bottom rack, tossing once about halfway though, until golden and tender, 15 to 17 minutes. While the salmon and potatoes cook, stir together the sour cream, mayonnaise, parsley, dill, capers, lemon juice, Dijon and scallions in a serving bowl. Remove 1/3 cup of the mixture and reserve in the refrigerator to make the salmon cakes. Place a 5-ounce (approximate) portion of salmon on each of 4 plates, divide the potatoes and sauce among the plates and serve lemon wedges on the side. Wrap and refrigerate the remaining salmon for salmon bowls and salmon cakes. For the salmon bowls: To make the dressing, combine the rice vinegar, soy sauce, honey, ginger and sriracha in a small bowl and whisk until smooth. Whisk in the vegetable oil and sesame oil. To assemble, make a base of 3 cups of mixed greens per bowl. Top each with 1/2 cup of the grains and 1 cup of the mixed vegetables. Flake 12 ounces to 1 pound of the leftover salmon into large chunks and divide equally over the bowls. Drizzle with the dressing and garnish with sesame seeds and sliced scallions. For the salmon cakes: Melt the butter in a medium skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl to cool for about 10 minutes. Flake the remaining 8 ounces leftover salmon into the bowl. Add the seafood seasoning, lemon zest, egg, 1/3 cup reserved sauce from the salmon and potatoes meal and 1/2 teaspoon salt. Mix well with a fork to combine and break up the salmon into small flakes. Add the panko and mix well to combine. Form into 4 large or 8 small cakes. Dredge the salmon cakes in the panko mixture and chill for 30 minutes on a large plate in the refrigerator. Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat until a few breadcrumbs sizzle on contact. Add the salmon cakes and cook until golden, about 3 minutes per side. Drain on paper towels. (The dredged salmon cakes can also be wrapped and frozen; cook from frozen, adding 2 to 3 minutes to the total cooking time.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17072,"Spring Fiddlehead Pasta Kosher salt 12 ounces fusilli pasta 3/4 cup ricotta cheese Zest and juice of 1 lemon Freshly ground black pepper 6 tablespoons unsalted butter 2 1/2 cups fiddlehead ferns Instructions: Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta. Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside. Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes. Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated. Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17073,"Shrimp and Papaya Salad 1 1/2 pounds cooked bay shrimp 1 papaya 1 head butter or Boston lettuce A few sprigs parsley 2 tablespoons milk 1/2 cup mayonnaise Salt Instructions: Preparing the Shrimp Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate. Preparing the Papaya Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled. Finishing the Salad Rinse the lettuce leaves and pat dry with paper towels. Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves. Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad. Stir the milk into the mayonnaise to thin it. Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17074,"Horchata, Lime and Mezcal Cocktail 1 Mexican cinnamon stick 1 vanilla bean, split
1 1/4 cups sugar
2 cups store-bought horchata
1/2 cup freshly squeezed lime juice, from about 4 limes, plus lime wedges, for garnish
1/2 cup mezcal
1/2 teaspoon ground cinnamon
Instructions: Combine the cinnamon stick, vanilla bean, 1 cup of the sugar and 1 cup water in a small saucepan. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until the sugar is dissolved, 5 to 8 minutes. Turn off the heat and allow to cool to room temperature, about 10 minutes. Pour the cooled syrup into a pitcher. Add the horchata, lime juice and mezcal. Stir to combine. In a small, shallow dish, combine the remaining 1/4 cup sugar and the ground cinnamon. Dip the rims of cocktail glasses into the horchata cocktail mixture, then into the cinnamon sugar. Add ice to the sugar-rimmed glasses. Add the horchata cocktail and garnish with lime wedges. Drink up! ","[Tequila, Mezcal, Cava, Pinot Grigio]" 17075,"Southwest Stuffing 3 cups country white bread, cubed and toasted 3 cups whole wheat bread, cubed and toasted 1 pound andouille sausage 4 ounces (1 stick) butter 2 onions, chopped 1/4 cup roasted garlic 1/2 cup corn kernels 1/4 cup roasted green chiles 1/4 cup cilantro, chopped 1/4 cup parsley 2 teaspoon chili powder 1 cup pumpkin seeds, toasted 1 cup chicken stock Instructions: .; ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 17076,"Early Autumn Roasted Vegetables with Couscous 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges 3 small zucchini, cut into 1 1/2-inch chunks Salt 2 medium onions, each cut into 4 wedges 2 to 3 medium carrots, cut into 1-inch pieces 4 sun-dried tomatoes (not packed in oil) 3 small pattypan squash, cut into large chunks 1 red bell pepper, cored, seeded, and cut into large chunks 6 ounces green beans, trimmed and cut into thirds 3 large stalk celery with leaves, cut into 1-inch pieces 6 large garlic cloves 3 medium ripe, tomatoes, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil Salt and pepper 1/2 cup packed basil leaves, chopped or 1 teaspoon dried 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried 1 tablespoon fresh thyme, chopped or 1 teaspoon dried 1/2 teaspoon crumbled saffron threads 1/2 cup water 1 1/2 cups chicken broth 2 tablespoons olive oil 1 cup couscous 1/4 cup currants or raisins 1/4 cup slivered almonds, toasted Instructions: Preheat oven to 450 degrees. In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs. Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17077,"Kiwi Sherbet 1 pound 6 ounces kiwis, peeled and pureed 1 pint of sugar syrup (use an extra 3 tablespoons if kiwis are tart), recipe follows 1 to 2 teaspoons lemon juice 1 egg white (optional) 1 pint water 2 cups granulated sugar Instructions: Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions. If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the machine briefly and fold in the egg white. Continue freezing until entirely frozen. Remove to a sealable container. Keep in the freezer. Place both in a saucepan. Bring to the boil. As the liquid clears, cover and let cool. Store in the refrigerator; will keep for weeks. *Chef Notes: Since this ice cream is made without stabilizers, preservatives, or frothing agents, you should not store for more than 1 to 2 weeks. 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. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 17078,"Crostini Alla Romana 12 1/2-inch thick slices ciabatta bread 12 slices thinly sliced prosciutto (about 6 ounces) 1 pound fresh mozzarella, cut into thin slices 3 tablespoons butter 6 sage leaves Pinch salt Pinch freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes. Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper. Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 17079,"Pear and Cherry Buckle 1 (26-ounce) can cherry pie filling 2 (15-ounce) cans diced pears in syrup 1 teaspoon almond extract 1 (18.25-ounce) box yellow cake mix 1 stick butter, cut into small pieces 1 (1.19-ounce) packet maple and brown sugar instant oatmeal 1/4 cup sliced almonds Whipped topping, for serving Instructions: Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside. In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture. Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm with whipped topping. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 17080,"Mimosas 1 bottle Champagne 1 quart orange juice Instructions: In champagne glass pour 1/2 glass of Champagne. Fill glass with orange juice. ",[Champagne] 17081,"Curry in a Hurry 2 tablespoons wok oil 3 tablespoons finely chopped scallions 3 to 4 tablespoons green Thai curry paste 2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch 1 (14-ounce) can coconut milk 1 cup boiling water Enough chicken stock concentrate or cube to make 2 cups 1 tablespoon fish sauce 1 1/2 cups frozen peas 1 1/2 cups frozen soya beans 1 1/2 cups frozen fine beans Rice or noodles, for service, optional 3 tablespoons freshly chopped coriander leaves/cilantro leaves Lime wedges, for garnish Instructions: Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans. Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes. Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 17082,"Maple Cream Pie 2 cups all-purpose flour 1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup ice-cold water
1 teaspoon lemon juice
6 large egg yolks 1/2 cup maple syrup
1/4 cup cornstarch
Pinch of salt
1 cup heavy cream
1 cup whole milk
1 tablespoon vanilla bean paste or vanilla extract
2 tablespoons unsalted butter, at room temperature
2 cups cold heavy cream
1/2 cup cold mascarpone cheese
1/4 cup maple syrup or 1/4 cup maple sugar
12 Maple Cookies, recipe follows, optional 12 ounces (3 sticks) unsalted butter 3/4 cup real maple syrup, preferably grade B
3/4 cup sugar
3 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
Instructions: For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball. Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.) Preheat the oven to 350 degrees F. On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes. Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely. For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale. In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined. Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool. To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie. Garnish each slice with a Maple Cookie, if you like. Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy. In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour. On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are golden brown, 15 to 17 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17083,"Portobello Mushroom Pizza Bites 4 portobello mushrooms, stems removed 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced Kosher salt 1/2 teaspoon dried oregano 1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces 1/4 teaspoon crushed red pepper flakes 3 tablespoons oil-packed sun-dried tomatoes, finely chopped 4 teaspoons tomato paste 2 ounces part-skim mozzarella, thinly sliced 6 to 8 small basil leaves, torn Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.) Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl. While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves. Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 17084,"Curried Scallops with Cucumber Sauce and Salmon Pearls 1 medium cucumber, hot house variety 1/4 cup chopped parsley 1/3 cup rice wine vinegar Salt Freshly ground black pepper *2 egg yolks 1 teaspoon sugar 1/4 cup light sesame oil 1/4 cup almond oil 6 dry pack sea scallops, side muscle removed Salt and pepper 1/2 cup curry powder 1 cup flour 2 tablespoons peanut oil 1 tablespoon butter 1 1/2 bunches watercress, to garnish 6 scallop shells, to plate 6 tablespoons salmon caviar Chive flowers Instructions: With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use. Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate. Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate. Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17085,"Fried Okra Salad 1/4 cup buttermilk 2 teaspoons Essence or other Creole seasoning, divided, recipe follows 1 cup solid vegetable shortening or oil, for frying 1 egg 1 tablespoon hot sauce 4 cups frisee 16 okra pods, washed and cut into bite-sized rounds Salt 1/4 cup all-purpose flour Freshly ground black pepper 1 cup sliced smoked mozzarella 1/4 cup yellow cornmeal Warm Andouille Dressing, recipe follows 1 tablespoon dried oregano 1 tablespoon cayenne pepper 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 4 ounces finely chopped andouille sausage 1 tablespoon minced shallots 1 tablespoon minced garlic 3/4 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon sugar 1/2 teaspoon salt 4 turns freshly ground black pepper Instructions: Beat together the buttermilk, egg and hot sauce in a small bowl. Add the okra and turn to coat evenly. Let sit for 30 minutes. In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence. Dredge the okra in the flour mixture and heat the shortening in a skillet, if using, otherwise heat oil in a deep-fryer or Dutch oven to 360 degrees F. When it is hot, place the okra in the oil and fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. Sprinkle the okra with the remaining 1 teaspoon of Essence. Divide the frisee among 4 salad plates, season with salt and pepper, to taste, top each with okra, smoked mozzarella and drizzle with dressing. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Heat a medium dry skillet over high heat. Add the andouille and saute for 1 1/2 minutes. Add the shallots and garlic and saute for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 17086,"Pink Grapefruit and Jicama Salad 2 large pink grapefruit 1/2 pound jicama 2 tablespoons mustard 2 tablespoons warm honey 1 jalapeno, seeded and finely chopped 1/2 cup extra virgin olive oil Mesclun salad greens Freshly ground black pepper 2 tablespoons sesame seeds Instructions: Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing. Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil. Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17087,"Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw 1 cup coarsely chopped green onions, white and green parts 1/4 cup red wine vinegar 2 teaspoons honey 2 serrano chiles 2 tablespoons mayonnaise 1/2 cup canola oil Kosher salt and freshly ground black pepper 1 small head of purple cabbage, finely shredded 1 small red onion, halved and thinly sliced 2 teaspoons poppy seeds 1/4 cup chopped fresh cilantro leaves 1 tablespoon ancho cl powder 1 tablespoon pasilla cl powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground ginger 1 tablespoon brown sugar 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground fennel seeds Heaping 1/4 teaspoon cl de arbol Kosher salt 2 teaspoons coarsely ground black pepper Heaping 1/4 teaspoon cayenne pepper 4 (8-ounce) boneless chicken breasts, skin on 1/4 cup canola oil Black Pepper Vinegar Sauce (recipe follows) 1/4 cup rice wine vinegar 1/2 cup extra-virgin olive oil 3 tablespoons Dijon mustard 2 teaspoons honey 1 teaspoon kosher salt 3/4 teaspoon coarsely ground black pepper Instructions: To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified. Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour. Heat your grill to high. Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, cl de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl. Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer. Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side. Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 17088,"Atlantic Beach Pie 2 1/2 cups oyster crackers 3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon freshly grated lemon zest
One 14-ounce can sweetened condensed milk 4 large egg yolks
1/2 cup fresh lemon juice
Fresh whipped cream, for serving
Freshly grated lemon zest, for serving Instructions: For the crust: Preheat oven to 350 degrees F. Add the crackers and sugar to a food processor and pulse a few times. Add the melted butter and lemon zest, then pulse until the crumbs look like wet sand, about 30 seconds. Press crumb mixture evenly into the bottom and up the sides of a 8-inch pie pan, then chill for at least 15 minutes. Bake the crust until the edges start to brown, 15 to 17 minutes. Let cool slightly. For the filling: Add the condensed milk and egg yolks to a medium bowl and whisk until the yolks are incorporated. Add the lemon juice and whisk until fully combined, another 1 to 2 minutes. Pour into your prepared pie shell and bake until the filling has nearly set in the center, 20 to 25 minutes. Cool to room temperature, then chill in the refrigerator for at least 2 hours. Top with whipped cream and freshly grated lemon zest and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17089,"Pumpkin Mousse 1 tablespoon rum 1 teaspoon gelatine 1 1/4 cups heavy cream 1 teaspoon vanilla extract 1/3 cup caster sugar (superfine) 1 1/4 cups pureed pumpkin or butternut squash, recipe follows 3/4 cup heavy cream 4 ounces bittersweet chocolate, coarsely chopped 3 cups diced fresh pumpkin or butternut squash 1 tablespoon butter, softened Instructions: For the mousse: Stir the rum and gelatine together in a cup, and let soften 5 minutes. Heat a third of the cream with the vanilla in a saucepan. Stir in the gelatine and rum to dissolve. Add the sugar to dissolve. Finally mix in the pumpkin puree. Strain, cool, and refrigerate until chilled and starting to get thick. Whip the remaining cream and fold it into the chilled pumpkin mixture. Spoon into serving dishes, cover, and chill at least 4 hours before turning out to serve. For the chocolate sauce: put the ingredients in a saucepan and gently melt. If too thick, simply thin out with a little more cream. The sauce will harden as it cools, but you can simply melt it down again. Serve the chocolate sauce dribbled over the pumpkin mousses. To make the pumpkin puree: Preheat the oven to 400 degrees F. Toss the diced pumpkin with the butter in a baking dish. Cover the dish lightly with foil, and roast until very soft, about 30 minutes, depending on the size of the chunks. Puree the pumpkin in a blender. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 17090,"Strawberry-Banana Smoothie 1 banana 1 cup strawberries 1/2 cup vanilla yogurt
1/2 cup milk 2 teaspoons honey Pinch of ground cinnamon
Instructions: Blend the banana, strawberries, yogurt, milk, honey, cinnamon and 1 cup ice in a blender until smooth. Pour into a glass. ","[Chardonnay, Moscato, Riesling]" 17091,"Lavender-Pink Peppercorn Vodka Sodas 1/2 cup sugar 1/4 cup dried lavender 1 teaspoon pink peppercorns, plus more for garnish 1 vanilla bean 8 to 12 ounces good-quality vodka 1 liter club soda Sprigs of fresh lavender, for serving Lemon wedges, for serving Instructions: Combine the sugar, lavender, peppercorns and 1 cup water in a small saucepan. Split the vanilla bean lengthwise, scrape out the seeds with the back of a paring knife and add them to the saucepan. Bring the mixture to a boil over medium heat, stirring to submerge the lavender. Cook until the sugar dissolves, about 2 minutes. Turn off the heat, and let the syrup steep for 10 minutes. Pour the lavender syrup through cheesecloth placed over a fine-mesh strainer, and refrigerate the syrup until completely cooled. Fill 4 Collins glasses with ice. Add 2 to 3 ounces of vodka and 1 ounce of the lavender syrup into each glass, and top off with club soda. Crush some peppercorns on a cutting board with the back of a knife. Stir the cocktail with a long spoon, and garnish with lavender, lemon wedges and crushed peppercorns. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 17092,"Zarzuela 1/4 cup olive oil 4 cloves garlic, chopped
1 large onion, diced
1 large green bell pepper, diced
1/4 teaspoon dried marjoram
1/4 teaspoon crushed red pepper
1/4 teaspoon dried thyme
2 or 3 bay leaves
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 tablespoon chili powder
1/4 teaspoon saffron threads
1 cup chicken stock
1 cup white wine
1 can diced tomatoes
2 ounces Spanish brandy, optional
1 pound firm-fleshed fish, such as swordfish or tuna, cut into chunks
12 to 18 mussels
8 to 12 clams
8 to 12 large shrimp
1/2 cup pitted Kalamata olives
8 ounces squid, cut into rings Instructions: Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Albari?o]" 17093,"Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi 1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated Instructions: Cook chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water. In a large skillet, heat the olive oil, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside. Add the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together. To serve, plate pasta, and sprinkle with grated Parmesan. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 17094,"Bratwurst Stewed with Sauerkraut 2 tablespoons oil 2 pounds fresh bratwurst links 2 onions, chopped 2 garlic cloves, minced 3 cups chicken stock 1 tablespoon paprika 1 tablespoon caraway seed 4 cups sauerkraut, drained 2 tablespoons chopped fresh dill 1 baguette Instructions: In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette. ","[Riesling, Pinot Grigio, Gewrztraminer, Sparkling wine]" 17095,"Smokehouse Pasta Salad 8 ounces short cut pasta, such as rotini, spirals, or small shells (2 1/4 cups) 1 bunch asparagus (1 pound), trimmed 3 ears corn, husks and silks removed 1 small red onion, cut in quarters 1 tablespoon extra-virgin olive oil Kosher salt and black pepper 4 links smoked pork sausage links (12 ounces) Choice of Hidden Valley Ranch? Sauce, below 1/2 cup Honey BBQ Hidden Valley Ranch? 1 tablespoon apple cider vinegar 1 teaspoon brown sugar 1 teaspoon smoked sweet paprika 1/2 teaspoon dry mustard 1/2 cup Roasted Garlic Hidden Valley Ranch? 1/4 cup prepared pesto 2 teaspoons red wine vinegar 1/2 cup Cucumber Hidden Valley Ranch? 1/2 cup diced tomato 1/4 cup diced cucumber 2 teaspoons fresh lemon juice Instructions: Heat a grill to medium-high. While the grill heats, cook the pasta according to the package's directions. Drain, rinse under cold water until cool, and drain again. Reserve in a large bowl. Toss the asparagus, corn, and onion with the oil and a generous pinch of salt and pepper to evenly coat. Grill along with the sausage links, turning to evenly brown, until crisp-tender and lightly charred, about 6 minutes for the asparagus, 10 minutes for the corn, and 8 minutes for the onion. Grill the sausage, turning occasionally, until grill marks appear and heated through, and 10 minutes. Transfer everything to a cutting board. When cool enough to handle, cut the asparagus into 1-inch pieces, cut the kernels off the corn cobs, thinly slice the onion, and cut the sausages into thin half-moons. Add to the pasta, along with the sauce, and toss until evenly coated. For Pasta Sauces: Stir all of the ingredients together (for each sauce separately) until well-mixed. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 17096,"Potato Latkes with Smoked Turkey Leg and Kumquat Chutney 2 smoked turkey legs 1 quart turkey stock 3 tablespoons cornstarch 2 pounds russet potatoes 1 small Spanish onion 6 scallions, white and green parts, minced 2 large eggs, beaten Kosher salt and freshly cracked black pepper 1/3 to 1/2 cup flour 1/2 cup vegetable oil, for frying Kumquat Chutney, recipe follows 1 pound kumquats, chopped 1 cup cider vinegar 3/4 cup light brown sugar 6 tablespoons dried cranberries, roughly chopped 2 tablespoons fresh ginger, peeled and minced 1 tablespoon whole grain mustard 2 teaspoons ground cinnamon 2 cloves garlic, grated 1 large shallot, minced Kosher salt and freshly cracked black pepper Instructions: For the turkey: Place the turkey legs in a slow cooker and pour in the turkey stock. Cover and cook on high for 3 to 4 hours, or 8 hours on low. If you don't have a slow cooker, you could braise the legs in the oven at 350 degrees F for 2 to 3 hours. The smoked turkey legs are already cooked, we just want to braise them so the meat falls off the bone and it is easy to shred. Once the turkey leg has braised and tenderized, remove from the slow cooker and let it cool until you are able to handle it, 10 to15 minutes. Once cool, remove the skin and discard. Pull the meat from the bone and tendons. Be aware that turkey legs have quite a few tendons. Using 2 forks, shred the turkey meat and set aside. Pour the turkey stock that is left in the slow cooker into a saucepot and bring it to a simmer. Dissolve the cornstarch in 4 tablespoons water, and then whisk that mixture into the turkey stock. Let the sauce boil for a minute to let the cornstarch thicken the sauce. Once the sauce is thickened, turn off the heat and add the shredded turkey to the pot to keep it super moist. For the latkes: In a food processor fitted with the shredding blade, shred the potatoes and the onion. (Alternatively, you could use a box grater). Once shredded, place the potatoes and onions into fine mesh strainer set over a bowl or the sink. Press and strain as much liquid from the potatoes and onions as possible, then transfer to a mixing bowl. (Alternatively, place the mixture in a kitchen towel and wring the potato mixture dry.) Add the scallions, shredded potatoes and onions to a large bowl. Whisk the eggs in a separate bowl and add them to your potato scallion mixture. Sprinkle with salt and pepper and toss to combine. Dust the potatoes with the flour, gently tossing until it appears that the flour has soaked up any moisture. Start with 1/3 cup and adjust up to 1/2 cup if necessary. In a large cast-iron skillet, heat the vegetable oil until shimmering. Using 2 forks, gently gather up a heaping tablespoon worth of the potato mixture and gently place the potato mixture into the oil. Using the forks, spread the mixture out to make a loose, spider looking patty. Then press the latke flat using a flexible spatula. Once the latkes are golden brown on one side, 2 to 3 minutes, flip them to brown the other side, another 2 to 3 minutes. Remove them from the skillet and drain on a baking sheet lined with a drying rack or paper towels and season immediately with salt. Repeat until all latkes are cooked. You can always hold the latkes in a 200 degree F oven to keep warm, while you fry in batches. To assemble: Take a crispy latke and top with some of the shredded smoked turkey leg and garnish with a dollop of the Kumquat Cranberry Chutney. In a saucepan over medium-high heat, bring the kumquats, vinegar, sugar, cranberries, ginger, mustard, cinnamon, garlic, shallot, salt and pepper to a boil, stirring occasionally. Reduce heat to medium and simmer until the chutney thickens, 20 to 25 minutes. Remove from heat and allow to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17097,"Country Style Noodles 2 tablespoons vegetable oil 1/2 clove fresh garlic
1 Thai cl, crushed
6 ounces chicken, shrimp or crab
1 clove pickled garlic plus 3 ounces pickled garlic juice
1 whole egg
1 handful rice noodles
1 tablespoon fish sauce 1 tablespoon palm sugar
2 ounces green onion, chopped Lime wedge, for garnish Instructions: Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai cl and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 17098,"Banana Cream Pie Dip One 3.4-ounce box banana cream instant pudding and pie filling mix 2 cups milk 1 teaspoon pure vanilla extract Pinch of fine salt
3 bananas 2 tablespoons turbinado sugar Whipped cream, for topping
Vanilla wafers, for serving Instructions: Put the banana pudding mix in a medium bowl. Slowly pour in the milk while beating with an electric mixer on medium speed. Once all the milk has been added, increase the speed to high and beat until smooth and fluffy, about 2 minutes. Add the vanilla and salt and mix until combined. Roughly chop 2 of the bananas and stir them into the pudding mixture to combine. Transfer to a 9-inch pie dish. Refrigerate, covered, until chilled, about 2 hours. Thinly slice the remaining banana into rounds. Decorate the outer rim of the dip with a ring of overlapping banana rounds. Sprinkle the bananas with the sugar. Use a kitchen torch to caramelize and slightly burn the sugar on the bananas. Cover the top with whipped cream, making sure not to cover the bananas. Serve with vanilla wafers for dipping.
","[Chardonnay, Moscato, Riesling, Sparkling wine]" 17099,"Nacho-rific Stuffed Chicken 1/2 cup fat-free refried beans 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature 1/4 cup shredded fat-free Cheddar cheese 16 low-fat baked tortilla chips 1 teaspoon dry taco seasoning mix Four 5-ounce raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness Salt and freshly ground black pepper 1/4 cup taco sauce Fat-free sour cream, for topping, optional Salsa, for topping, optional Instructions: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and top with sour cream and salsa, if using. Enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 17100,"Choco-Chunky Banana Bread 6 ounces bittersweet chocolate, chopped for melting 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon Pinch ground cloves 1 teaspoon pure vanilla extract 3 cups ripe bananas, diced (about 4 bananas) 1/3 cup buttermilk, at room temperature 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 tablespoons vegetable oil 1 large egg, at room temperature Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan. Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm. Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk. Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg. While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas. Gently swirl the melted chocolate into the batter so that it has a marbled effect. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 17101,"Snoqualmie River \Hot Rocks\ Pacific Coast Seafood and Marinades 2 tablespoons chopped tarragon leaves 1 shallot minced 1 tablespoon sherry vinegar 2 tablespoons grapeseed oil Pinch salt 4 salmon fillets 1 tablespoon minced ginger 1 tablespoon minced roasted garlic 1/2 teaspoon minced lime zest 1 teaspoon minced chives 1 teaspoon lime juice 4 tablespoons grapeseed oil Pinch salt 4 scallops, medium size 1/2 teaspoon minced lemon zest 1/2 teaspoon chopped fresh thyme leaves 1/4 teaspoon ground star anise 1 tablespoon lemon juice 4 tablespoons grapeseed oil Pinch salt 4 halibut fillets Instructions: Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17102,"Roasted Pears with Blue Cheese 3 ripe but firm Anjou pears Freshly squeezed lemon juice (3 lemons) 3 ounces coarsely crumbled sharp blue cheese such as Stilton 1/4 cup dried cranberries 1/4 cup walnut halves, toasted and chopped 1/2 cup apple cider 3 tablespoons port 1/3 cup light brown sugar, lightly packed 1/4 cup good olive oil 6 ounces baby arugula Kosher salt Instructions: Preheat the oven to 375 degrees F. Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature. Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 17103,"Spiced Venison with Parsnip Puree and Parsley Oil 1 cup flat-leaf parsley leaves 1 teaspoon salt 1 teaspoon sugar 2 cups canola oil 4 cups peeled parsnips cut into 1-inch dice (about 1 1/2 pounds parsnips) 5 garlic cloves, peeled Salt 1 tablespoon lychee honey or other honey 4 tablespoons (1 1/2 sticks) unsalted butter Freshly ground black pepper 2 tablespoons ground fennel 2 tablespoons ground coriander 1 tablespoon ground cardamom 2 tablespoons freshly ground black pepper 2 venison tenderloins (about 8 ounces each), membrane removed, frozen Salt 1 tablespoon canola oil 4 tablespoons Parsley Oil Instructions: Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes. Transfer to the ice water. When cold, drain and squeeze the parsley well to remove as much water as possible. Transfer to a blender and add the salt and sugar. Start the machine, and add the oil in a thin, steady stream. Blend until the blender jar feels slightly warm, 3 to 5 minutes. To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt. Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes. Drain, transfer to a food processor, and puree. Add the honey and butter and season with salt and pepper to taste. Pulse to blend. Keep warm. To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix. Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. Add the venison and sear it, turning once, about 8 minutes for medium-rare. Allow the meat to rest for 5 minutes, then slice into 6 pieces each. PLATING: Divide the puree among 4 serving plates. Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 17104,"Quail with Roses 4 quail (semi-boneless) 1 jalapeno, seeded and chopped 1 tablespoon rose water 2 tablespoons honey 1 tablespoon soy sauce 1 cup chicken stock 1/4 cup hydroponic rose petals Instructions: Marinate the quail in the jalapeno, rose water, honey, and soy overnight in the refrigerator.
Remove the quail the marinade, and heat the marinade and chicken stock together. Boil and reduce until the sauce coats the back of a spoon.
Grill the quail 4 to 5 minutes on each side. Serve with the sauce and hydroponic rose petals. ","[Ros, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 17105,"Cookies and Cream Marshmallow Treats 12 ounces bittersweet chocolate, chopped 12 ounces white chocolate, chopped 24 marshmallows
3 cups crumbs from chocolate sandwich cookies, such as Oreos Instructions: Melt the bittersweet chocolate in a double boiler or the microwave. Melt the white chocolate separately in a double boiler or the microwave. Line 2 baking sheets with parchment. Stick 2 marshmallows on the end of each of 12 ice-pop sticks. Dip to fully coat the marshmallows in the bittersweet chocolate, then transfer to one of the prepared baking sheets. Let set slightly, about 3 minutes (enough so the crumbs will stick in the next step). Dip the pops in the cookie crumbs to fully coat the bittersweet chocolate, then transfer to the second prepared baking sheet. Flash-freeze for 10 minutes to set the first layer. Line the first baking sheet with a new piece of parchment. Dip the pops in the white chocolate to fully coat, then transfer to the re-lined baking sheet; let set for 3 minutes. Line the second baking sheet with a new piece of parchment. Dip the pops in the cookie crumbs to fully coat the white chocolate, then transfer to the re-lined baking sheet. Flash-freeze again for 10 minutes to set. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

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

recipe: Baked Ziti with Meat Sauce

Ingredients: 1 pound ziti 1 pound ground beef 1 onion, chopped 2 garlic cloves," 17106,"Brussels Sprouts with Mushrooms and Ginger 8 ounces shiitake mushrooms, stems removed 3 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 pound Brussels sprouts, stem ends trimmed, quartered 1 tablespoon peeled and grated fresh ginger 1 cup chicken broth (not low sodium) Instructions: Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size). Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more. Return the mushrooms to the wok, fold to combine and season. Serve on a platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17107,"Sweet and Smoky Baby Back Ribs 3 racks baby back ribs (2 1/2 to 3 pounds) 1 cup bourbon whiskey 1 tablespoon each salt, pepper, paprika, brown sugar 1 teaspoon each garlic powder and onion powder Barbecue sauce, of choice 2 cups wood chips, preferably whiskey barrel chips or hickory chips, soaked in 2 cups beer for 1 hour, then drained Instructions: Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times. Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill. Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side. ","[Burgundy, Zinfandel, Tempranillo, GSM]" 17108,"Strawberry Rhubarb Crumble 3/4 cup slivered almonds, toasted 1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt 1 stick butter 6 cups rhubarb, cut into 1/2-inch pieces 1 cup roughly chopped strawberries 1/2 cup sugar 2 tablespoons cornstarch
Zest and juice of 1/2 lemon 1 cup mascarpone cheese Instructions: Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 17109,"Blueberry Nectarine Cobbler 6 ripe nectarines, about 1 pound 2 cups fresh blueberries 1 cup sugar 1 tablespoon instant tapioca 2 tablespoons unsalted butter, diced into small pieces, plus more for pan 1 1/2 cups all-purpose flour 1/3 cup sugar 2 1/4 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, diced into small pieces 1 large egg 1/2 cup heavy cream Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 17110,"Glazed Tofu with Cucumber Salad 3 cups high quality tamari 1 tablespoon raw cane sugar 1 package silken tofu, cut into 8 slices 1/4 cup miso sauce 1 large cucumber, julienned 2 tablespoons pickled ginger, julienned 1 teaspoon yuzu or lemon juice 2 teaspoons mirin Miso sauce, recipe follows 1/4 cup light miso 1/3 cup high grade tamari 1 tablespoon mirin 1 tablespoon sake Instructions: Place 2 1/2 cups of the tamari and the raw sugar in the insert of a non-reactive double boiler. Reserve the remaining 1/2-cup of tamari. Fill the bottom of the boiler with 3-inches of water. Assemble the boiler and place over a medium-low flame. Cook the tamari mixture until it reduces to make a light syrup. This should take 60 to 90 minutes and yield 1/4 cup of tamari syrup. Meanwhile, trim the tofu slices to make each a perfect rectangle. Pour 1/4 cup of the reserved tamari onto a plate. Place the tofu slices over the tamari, then pour the remaining 1/4-cup of tamari over the tofu. Be careful to pour the tamari so each slice is completely covered with tamari. Marinate 1 hour. Place the tofu slices onto a cookie sheet or baking pan and baste with a thin coating of the tamari syrup. Place under a preheated broiler 4-inches from the heat and broil 2 to 4 minutes, or until the tofu jiggles like hot custard. Use the leftover tamari marinade to baste the tofu as it cooks so the tofu doesn't dry out. Toss the cucumber and pickled ginger in a small mixing bowl with the yuzu and mirin. Arrange 2 tofu slices per plate and place the cucumber salad against the tofu slices. Sauce the tofu with the miso sauce and any remaining tamari syrup. Combine ingredients in the cup of an immersion blender and blend until smooth. Thin with water if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 17111,"Charred Double-Cut Pork Chops with Brown Sugar BBQ Sauce 1 tablespoon canola oil 4 bone-in double-cut pork chops (about 1 pound each)
Kosher salt and freshly ground black pepper Brown Sugar BBQ Sauce, recipe follows 1 1/2 cups ketchup 1 cup dark brown sugar
1 cup apple cider vinegar
1/3 cup chili powder
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
4 large cloves garlic, thinly sliced
2 knobs fresh ginger, peeled and cut into 1/4-inch-thick rounds
1 medium lemon, cut into 1/4-inch-thick slices Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, sprinkle the pork chops on both sides with salt and pepper. Arrange them in a single layer in the skillet. Cook until browned, 3 to 5 minutes, then turn over and cook for an additional 3 to 5 minutes. Transfer the skillet to the center of the oven. Cook until the pork reaches an internal temperature of 150 degrees F, 25 to 30 minutes. Drizzle the chops generously on both sides with the Brown Sugar BBQ Sauce. Transfer to a platter and serve with additional sauce on the side. Combine the ketchup, dark brown sugar, cider vinegar, chili powder, soy sauce, Worcestershire sauce and Dijon mustard in a large pot and whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellows slightly and the flavors start to meld together, 20 to 25 minutes. Remove from the heat but keep warm. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 17112,"Chili Rubbed Pork Chops with a Ginger Plum Bbq Sauce and White and Yellow Yam Salad 1 pound dried whole ancho chilies 2 ounces black peppercorns 3 ounces fresh coriander seed 3 ounces fresh cumin 3 ounces kosher salt 3 ounces sugar 6 tablespoons Chili Rub 6 ounces olive or vegetable oil 6 (12 ounces) pork chops Salt and pepper 6 ripe medium sized plums 1 tablespoon olive oil Salt and pepper 1 tablespoon butter 2 ounces fresh ginger, peeled and chopped 1 medium sweet Vidalia onion, minced 1 clove garlic, minced 3/4 cup brown sugar 1 cup chicken stock, preferably dark 1 tablespoon hoisin sauce 2 ounces cilantro, chopped 3 white yams, peeled and cubed 3 orange yams, peeled and cubed
1 red bell pepper, roasted, peeled and chopped
1 yellow bell pepper, roasted, peeled and chopped
3 ounces butter Salt and pepper to taste 3 ounces butter Salt and pepper to taste
2 tablespoons cilantro, chiffonaded Instructions: Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place. Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side. Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve. Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized. Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 17113,"Thai-Style Basil Shrimp with Basil-Coconut Rice 1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving 1/4 cup vegetable oil, plus more for the grill 3 tablespoons Thai red curry paste 2 tablespoons fish sauce 3 cloves garlic, grated 1 1/2 pounds large shrimp, peeled and deveined (tails intact) 1 13.5-ounce can unsweetened coconut milk 4 cups fresh basil leaves 1/2 jalapeno pepper, seeded and chopped Kosher salt 2 tablespoons unsalted butter 4 scallions, thinly sliced (white and green parts separated) 1 1/2 cups jasmine rice 2 cups roughly chopped bean sprouts 1/2 cup chopped peanuts Bibb lettuce leaves, for serving Instructions: Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside. Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside. Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered. Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17114,"Melon Sorbet 1 pound, 5 ounces diced watermelon, muskmelon or honeydew 3 tablespoons freshly squeezed lemon juice 2 tablespoons vodka 9 ounces sugar, approximately 1 1/4 cups Instructions: Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving. ","[Prosecco, Moscato, Vinho Verde, Cava]" 17115,"Roasted Leg of Lamb with Serrano cl-Mint Jelly and Roasted New Potato Medley 8 to 12 pound leg of lamb 2 tablespoons coarsely ground black peppercorns 2 tablespoons coarsely ground white peppercorns 2 tablespoons coarsely ground green peppercorns 1 tablespoon coarsely ground Szechuan peppercorns Fleur de sel or gros sel 1/3 cup extra virgin olive oil to cook, plus extra to rub lamb 8 large new potatoes, washed, unpeeled and quartered 2 large yellow onions, large dice 3 large carrots, peeled and sliced 10 to 12 smashed garlic cloves 1 tablespoon minced thyme Salt and black pepper, to taste 1 cup sugar 1 cup fresh lime juice 1/2 cup water 1 envelope unflavored gelatin 4 minced serrano chiles 1 cup mint chiffonade 2 limes, zested 1 teaspoon salt Instructions: Preheat large, roasting pan in a 550 degree oven.
Rub lamb with olive oil. Generously salt (gros sel) the lamb. Mix the peppercorns together and pat on lamb. (This should be done at least 4 hours in advance, preferably overnight).
In a large bowl, mix together potatoes, onions, carrots, garlic and thyme. Add oil, season and mix well.
When pan is hot, pull out and dump veggies into the pan. There should be a good sizzle. Mix the veggies around and roast for 10 minutes. Mix again and place lamb on top. Place in oven and roast until brown, about 20 to 30 minutes.
Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes. I shoot for medium rare, about 130 degrees. Mix veggies a couple of times during the cooking. Place lamb on a cutting board and let rest 10 minutes. Make sure the veggies are fully cooked and check for seasoning. If not, place back in oven another 10 minutes.
Serrano cl-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water. Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin. Dissolve on low heat and set aside. Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil. Reduce heat to low and cook for 10 minutes, occasionally stirring. Remove from heat and add dissolved gelatin. Store in refrigerator overnight, stirring occasionally to break up the gelatin. It will be a soft jello-like consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 17116,"Chocolate-Cherry Drop Cookies 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter 4 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1 1/2 cups granulated sugar 1 cup packed light brown sugar 2 tablespoons milk 1 teaspoon pure vanilla extract 4 large eggs One 11-ounce bag semisweet chocolate chunks 1 cup dried cherries Instructions: Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment. Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes. Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries. Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.
","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 17117,"Asiago and Almond Pesto 1/3 cup lightly toasted almonds 3 cups loosely packed fresh basil 1 teaspoon chopped garlic Kosher salt 1/2 cup coarsely grated Asiago cheese 1/2 cup extra-virgin olive oil 1/4 cup chopped tomatoes Instructions: Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 17118,"Slow-Roasted Salmon with Potatoes 3 bunches leeks, trimmed and quartered lengthwise 1/3 cup plus 1 tablespoon extra-virgin olive oil Sea salt 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed 1 1/2 pounds fingerling potatoes 1 shallot 4 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh chives 2 tablespoons fresh tarragon 2 tablespoons fresh parsley Juice of 1/2 lemon Instructions: Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes. Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature. When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes. Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain. Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined. Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17119,"Pulled Pork Sandwiches with Homemade BBQ Sauce 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds 4 teaspoons Essence, recipe follows 1 tablespoon salt 1 teaspoon cayenne pepper Homemade Barbecue Sauce, recipe follows 10 to 12 sandwich buns 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 4 tablespoons unsalted butter 1 1/2 cups finely chopped onions 6 cloves garlic, finely chopped 2 1/4 teaspoons sweet paprika 2 teaspoons Essence, recipe follows 2 teaspoons dry mustard 1 1/4 teaspoons salt 1/2 teaspoon crushed red pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 (6-ounce) can tomato paste 1 1/2 cups water 3/4 cup cider vinegar 6 tablespoons dark brown sugar Instructions: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F. Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 17120,"Jeff's Fresh Black Bean Salsa 1 large sweet Vidalia onion, diced 2 to 3 fresh limes, juiced 1 tablespoon kosher salt 4 large or 5 small ears fresh corn, shucked (or substitute 1 1/2 cups defrosted frozen corn) 2 (28-ounce) cans good quality whole peeled tomatoes (recommended: Tuttorosso brand) 2 cans black beans, drained and rinsed (recommended: Goya) 1 large green pepper, diced 1 cup chopped cilantro leaves 1 tablespoon ground cumin 1 habanero or Scotch bonnet pepper, finely minced with seeds (see Cook's Note) Instructions: In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt. Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion). In a large pot with a steamer insert add about 2 inches of water. Add the corn and steam until just cooked through, about 5 to 8 minutes. Then shock the corn in cold water until cool to the touch. With a paring knife, carefully shave off the niblets onto a cutting board. A good way to do this is to slice off about 1/2-inch of the end of the corn cob. Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o'clock. Don't cut into the cob. Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk. While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn. NEVER USE CANNED CORN! Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them. Loosely chop the tomatoes into 1/2-inch chunks. Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions. Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 17121,"Balsamic Blueberry Mascarpone Crostinis 18 (1/4-inch thick) French baguette slices 1 Tbs. olive oil 12 Tbs. mascarpone cheese 1 cup fresh blueberries 1 Tbs. balsamic vinegar 1 tsp. sugar ? tsp. kosher salt ? tsp. freshly cracked black pepper 2 Tbs. thinly sliced fresh basil leaves Instructions: Preheat oven to 375F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once. Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool. Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17122,"Sweet Spicy Smokey Roasted Almonds 8 strips bacon 8 tablespoons (1 stick) butter
1 cup packed brown sugar
4 teaspoons five-spice powder
1 teaspoon cayenne
1 teaspoon kosher salt
8 cups raw almonds
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside. Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat. Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17123,"Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts 2 ears corn, kernels removed 2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons pure cane sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups whole milk
2 teaspoons pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Clarified butter 2 ounces soft goat cheese 2 cups very cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
One 9-ounce cone piloncillo, grated with a cheese grater 4 tablespoons unsalted butter
1 cup light cream
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices
1/2 cup coarsely chopped toasted walnuts
Confectioners' sugar, for garnish
Fresh mint, for garnish
Instructions: For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes. Preheat the oven to 200 degrees F. Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter. For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve. For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts. Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17124,"Arepas: Arepas de Choclo 1 (16-ounce) bag frozen corn kernels 1 cup milk, plus more if necessary 2 tablespoons sugar 3/4 teaspoon salt Freshly ground black pepper 2 cups fine yellow cornmeal 4 tablespoons unsalted butter 4 slices mozzarella cheese Instructions: Defrost the corn by placing it in a colander and rinsing it under cold water. Drain well and set aside for about 10 minutes. Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste. Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter. Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat. Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten. Spread the batter into a 3 to 4-inch circle. Cook arepas for about 8 minutes or until the bottom is golden brown. Flip arepa and cook for an additional 4 to 5 minutes until crisp. Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary. With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm. Lay 1 slice mozzarella cheese over cut out arepa. Top with another cut out arepa to create a sandwich. ","[Malbec, Tempranillo, Garnacha, Barbera]" 17125,"Watermelon Spaceship One 18- to 20-pound seedless watermelon 4 seedless oranges
3 cups mixed red and green seedless grapes 2 starfruit 1 kiwi 2 tablespoons sugar Instructions: Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable. Reserve the flat piece. To make the cockpit: Lightly draw an oval (about 4 inches wide and 5 inches long) on the top of the watermelon with a pen or marker, slightly farther from the stem end (which will be the back of the spaceship). Use a paring knife to remove the oval, reserving it. Scoop out 3 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use.
To make the nose of the spaceship: Cut one of the oranges in half slightly off center, so one half is large than the other. Scoop out the flesh from the smaller half with a spoon to make an orange rind cup (reserve the larger half). Squeeze the juice from the scooped orange flesh into a large bowl; discard the squeezed flesh.
Skewer the scooped-out orange half onto a wooden dowel and insert the dowel in the front of the watermelon spaceship, sticking out horizontally. (Tip: You can use a meat mallet to tap in the dowel, skewer or toothpicks if the rind is very hard.) Stick 3 grapes, alternating colors and spaced evenly, on the rest of the dowel.
To make the wings: Cut the reserved oval piece in half lengthwise to make the wings. Cut a small piece from the top and bottom of each wing at an angle, so they'll sit flat against the watermelon. Attach each wing with 2 toothpicks, sitting them slightly behind the cockpit. To make the tail of the spaceship: Insert a skewer in the back of the watermelon spaceship, slightly above where the stem was, at a 45-degree angle. Cut 4 thin slices of starfruit and stick them on the skewer in size order (smallest at the top), evenly spaced. Add a green grape to cover the tip of the skewer.
To make the alien ship captain: Slice a small piece from the bottom of the kiwi so it sits flat. Use a paring knife to carve a smile into the kiwi. Use an apple corer to cut 2 eyes from the reserved watermelon flat piece. On the white side, carve a small round in the center of each circle (but don't go all the way through). Cut the ends from a red grape and press the ends into the rounds to make eyeballs. Stick the eyes onto toothpicks and insert in the top of the kiwi. Slice a piece of starfruit and sit the alien on top to make weird alien feet.
Slice the remaining starfruit and add to the bowl with the orange juice. Put the reserved large orange half cut-side down on a cutting board and remove the rind and pith with a paring knife. Cut the orange segments into the bowl. Repeat with the remaining whole oranges. Add the watermelon balls and remaining grapes to the bowl and sprinkle with the sugar. Toss well. Spoon the fruit salad into the spaceship and sit the alien captain in the driver's seat of the cockpit. Refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17126,"Peppers and Asparagus Frittata 6 quarts boiling salted water 1 pound thin asparagus 1/2 pound red and green peppers, thinly sliced 6 eggs Black pepper, to taste 1 tablespoon olive oil 2 tablespoons unsalted butter 8 scallions, white and 2/3rds green part, thinly sliced 1/4 cup packed chopped fresh Italian parsley 1/2 cup freshly grated Parmigiano-Reggiano cheese Instructions: Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper. Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17127,"Savory Lamb Sliders 1 1/2 pounds ground lamb 1/4 cup minced shallot 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped fresh parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1/4 teaspoon paprika 1 clove garlic, grated 1 cup plain Greek yogurt, strained 1/2 cup grated cucumber 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh mint 2 teaspoons lemon juice Kosher salt and freshly ground black pepper One 9-count package pretzel slider buns, preferably King\u2019s Hawaiian, warmed or lightly toasted Green leaf lettuce, for garnish 1/4 cup crumbled feta Pickled Onions, recipe follows 1 cup red wine vinegar 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon pickling spice 1 red onion, sliced thinly into rings Instructions: Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes. Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time. Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes. To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve. Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan 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 refrigerate overnight or up to 2 weeks. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 17128,"Edamame Hummus 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups 1/4 cup tahini 1/4 cup water 1/2 teaspoon freshly grated lemon zest 1 lemon (about 3 tablespoons), juiced 1 clove garlic, smashed 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley Suggested serving: Sliced cucumbers, celery, and olives Instructions: Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17129,"Great Grilled Asparagus 1/4 cup balsamic vinegar 1 lemon, zested and juiced Kosher salt 2 pounds asparagus 2 tablespoons olive oil Freshly ground black pepper Instructions: In a small pan, over medium heat, add the vinegar, zest and juice of the lemon and a pinch of salt. Bring to a simmer and let the mixture reduce until it becomes syrupy, about 10 minutes. Meanwhile, warm a grill pan over medium-high heat. Wash and trim the ends of the asparagus. Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter, drizzle with balsamic syrup and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17130,"Homemade Chocolate Tootsie Rolls 12 ounces semisweet chocolate, chopped 1/2 cup light corn syrup 3/4 teaspoon warm water 1 1/2 teaspoons orange extract Instructions: Line a 13 by 17-inch cookie sheet with sides with plastic wrap.
Melt the chocolate. Add the remaining ingredients, stir well, and scrape into the prepared pan. The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely. Cover and let set overnight at room temperature; the mixture will be stiff but still flexible.
Turn the candy out onto a work surface and peel off the plastic wrap. Cut into 3/4-inch wide strips, then use your hands to \scrunch\ each strip into a log. Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter. Cut into 1-inch long sections. Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).
Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure. You can also form the modeling chocolate into leaves, roses, ropes for initials or animals. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17131,"Chicken with Red Wine and Tarragon 2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks Coarse salt and pepper 2 tablespoon extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter 2 shallots, chopped 1 carrots, chopped into fine dice 1 rounded teaspoon sugar 12 crimini (baby portobello) mushrooms, sliced or chopped 4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons Handful flat-leaf parsley leaves, chopped 1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle 1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree 3/4 pound extra-wide egg noodles 2 tablespoons butter, cut into bits 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon Handful flat-leaf parsley leaves, chopped, about 2 tablespoons Salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil for the noodles. Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper. Serve chicken with buttered egg noodles tossed with fresh herbs. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 17132,"Apple Pie Overnight Oats 1/3 cup old-fashioned rolled oats 1/3 cup plain coconut yogurt 1/3 cup almond milk 1 teaspoon chia seeds 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla extract 1 teaspoon pure maple syrup Toppings: 1/2 chopped apple, chopped walnuts, pure maple syrup Instructions: Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17133,"Enchilado de Camarones 1 tablespoon olive oil 1 small onion, diced 1 small green bell pepper, seeded and diced 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/4 cup red wine 1 (14-ounce) can peeled tomatoes 2 bay leaves 1 pound medium shrimp, peeled and deveined 2 cups cooked brown rice 1/2 cup chopped fresh cilantro leaves 2 small limes, cut into wedges Hot sauce, to serve Instructions: In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce. ","[Malbec, Tempranillo, Garnacha, Pinot Grigio]" 17134,"Peep Sunflower Cake 24 of your favorite cupcakes 4 sticks (1 pound) unsalted butter, at room temperature
8 cups confectioners' sugar
2 teaspoons pure vanilla extract
Large pinch kosher salt
4 to 6 tablespoons whole milk
Leaf green gel food coloring, for the frosting
Lemon yellow gel food coloring, for the frosting
25 to 30 yellow marshmallow chicks, such as Peeps ?
1/2 cup crumbled chocolate wafer cookies (about 20 cookies)
Instructions: Arrange 3 cupcakes vertically at the bottom of a large platter to form a stem. Arrange 2 cupcakes to the left and 2 cupcakes to the right of the stem to create leaves. Arrange the remaining 17 cupcakes at the top of the stem in a large circle. Combine the butter, confectioners' sugar, vanilla, salt and 4 tablespoons of the milk in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium high and mix until smooth and spreadable. If the frosting is too thick to spread, add 1 to 2 tablespoons of the remaining milk and mix until spreadable.
Transfer 2 cups of the frosting to a medium bowl. Add about 12 drops of leaf green gel food coloring and mix to combine.
Add a heaping 1/4 teaspoon of the lemon yellow gel food coloring to the bowl of remaining white frosting and beat until combined. Use an ice cream scoop or large spoon to scoop a large dollop of the yellow frosting onto each of the 17 cupcakes that make up the flower. Use a small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners).
Wash and dry the ice cream scoop (or large spoon) and offset spatula. Use the ice cream scoop or large spoon to scoop a large dollop of the green frosting onto each of the 7 cupcakes that make up the stem and leaves. Use the small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners). Scrape the remaining green frosting into a small pastry bag fitted with a 1/4-inch plain round tip (number 802).?
Pipe the outline of each leaf with the green frosting, then pipe a line of green frosting inside each leaf from the point to the stem. Pipe additional lines from side to side to create veins in the leaves. Use the offset spatula to square off the bottom of the stem.
Arrange the marshmallow chicks facing outward in a circle around the perimeter of the flower, pressing to adhere. Fill the center with the chocolate wafer crumbs and press to adhere to the frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17135,"Caramelized Ripe Plantains 4 ripe plantains 1 tablespoon butter 1 tablespoon sugar Vanilla ice cream, for serving Instructions: Peel the plantains and slice them into 1/2-inch rounds. Heat the butter to foaming in a heavy skillet over medium heat. Add the plantain slices to the butter and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized. Sprinkle the plantain slices with the sugar, allow the sugar to caramelize slightly, then remove the plantains from the skillet. Serve warm. These plantain slices are also particularly good when served over vanilla ice cream, topped with the caramelized butter from the pan. ","[Chardonnay, Torronts, Vermentino, Sauvignon Blanc]" 17136,"Fettuccine Bolognese 3/4 pound whole-wheat fettuccine 1 tablespoon olive oil 1 small onion finely chopped (about 1 cup) 2 carrots, finely chopped (about 1/2 cup) 2 stalks celery, finely chopped (about 1/2 cup) 8 ounces mushrooms, finely chopped 3 cloves garlic, minced 1 pound lean ground beef (90 to 95 percent lean) 2 tablespoons fresh thyme leaves or 2 teaspoons dried 2 (14 1/2-ounce) can no salt added diced tomatoes with juice 1/2 cup low-sodium chicken broth 1/4 cup fat-free evaporated milk or regular whole milk Salt and pepper to taste 1/4 cup grated Parmesan Instructions: Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box. In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes. Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 17137,"Beet Salad with Goat Cheese 1/2 pound beets, ends trimmed 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/3 cup pine nuts 4 ounces goat cheese 4 cups baby greens 4 cups baby spinach Tarragon Dressing, recipe follows 4 very thin slices red onion, separated 1/4 cup rice vinegar 2 teaspoons dried tarragon 2 teaspoons soy sauce 1/2 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use. Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service. When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately. In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17138,"June's Ozoni 4 skinless chicken breasts 2 to 4 dried scallops (optional) 1 1/2 cups carrots, peeled and sliced into 2-inch strips 1 1/2 cups daikon, peeled and sliced into 2-inch strips 1 cup mizuna 1 package red kamaboko (fish cake) (I prefer brand name Yamasa) 1 package mochi (pounded rice cake) Salt to taste Instructions: Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy. Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Check flavor and add salt if needed. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17139,"Sunny's Grilled Brewed Awakening Rib Roast with Sunny's 1-2-3 Horseradish Sauce 4 cups brewed French roast coffee 1/2 cup kosher salt
One 3-bone standing rib roast, about 6 pounds
1/4 cup plain breadcrumbs 1/4 cup ground French roast coffee or espresso 1/4 cup dark brown sugar
2 tablespoons chopped fresh Italian parsley
1 1/2 teaspoons ground sage
1 1/2 teaspoons hot Hungarian paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
Freshly ground black pepper
12 ounces coffee beer Sunny's 1-2-3 Horseradish Sauce, recipe follows 1 cup sour cream 3 heaping tablespoons prepared horseradish
2 shakes Worcestershire sauce
Instructions: For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12. For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper. Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours. For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F). Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes. Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce. In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 17140,"Tagliatelle del \Magnifico
1 1/2 cups hard-grain semolina flour, plus extra for the work surface 2 jumbo eggs
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
Kosher salt 2 cups heavy cream Zest of 1 lemon
Zest of 1 orange
1 ounce cognac, optional
1/2 cup fresh mint leaves
Kosher salt 1 cup roughly grated Parmigiano-Reggiano
Instructions: For the pasta: On a flat surface, pour out the flour in a mound and make a crater in the center. Place the eggs (unbeaten), oil and salt in the crater and work the mixture into the flour, kneading with the flat of your hands until your dough is smooth and elastic. Let the dough rest for 30 minutes. Divide the dough into four equal parts. Place one piece of dough at a time on a well-floured surface, sprinkle with more flour and roll it out thin enough to run through a pasta machine. Run through a pasta machine 3 to 4 times, changing the setting until the desired thinness is achieved. Place the pasta sheet on a well-floured surface and repeat with the remaining dough. Run the pasta sheets through the fettuccine cutter in the pasta machine and place the fettuccine on a linen cloth sprinkled with flour. Fill a large stockpot with 3 quarts of water and bring to a boil. While waiting for water to boil, prepare the sauce. For the sauce: Combine the cream and lemon and orange zest in a skillet. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of the pan, 2 to 4 minutes after it comes to a boil. Add the cognac, if using, and mint leaves, and cook another 2 minutes. Season with salt to taste and set aside. When the water is boiling, add 1 tablespoon kosher salt and cook the pasta until al dente. Lightly drain, transfer to the cream mixture, and saute for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17141,"Pork Slices in Hoisin Sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 4 scallions (green and white parts) minced 1 tablespoon minced peeled fresh ginger 1 medium green bell pepper, seeded and diced 1 medium red bell pepper, seeded and diced 1/4 cup hoisin sauce 1/4 cup dry Sherry Pinch salt 2 teaspoons freshly ground black pepper 1 tablespoon Asian sesame oil 1 1/2 pounds pork tenderloin (2 whole tenderloins) 2 tablespoons dark soy sauce 2 tablespoons dry Sherry Instructions: Slice the pork tenderloin into 1/4-inch-thick pieces. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add the pork and mix; let stand for at least 10 minutes. In a carbon-steel wok, heat the vegetable oil over high heat until just smoking. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done. Add the green and red peppers, and stir-fry for another minute. Add the hoisin sauce, sherry, salt, and black pepper, and combine. Add 2 tablespoons of water to the marinade remaining in the bowl and add to the wok. Toss to blend well. Remove from the heat, drizzle with the sesame oil, and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 17142,"Roasted Beet and Ginger Salad 2 pounds medium to small beets Kosher salt 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar 1 teaspoon dark brown sugar Sea salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons freshly grated ginger 25 to 30 parsley leaves, washed and dried 20 to 30 small to medium-size mint leaves, washed and dried Instructions: Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by \wiping\ the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into \sections\ like pieces of an orange. Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets. Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes. When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to \snip\ the mint leaves over the salad and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17143,"Eggs \Benedict\ with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad 12 each quail eggs 1 tablespoon rice wine vinegar Water 2 3/4 cup bread flour 2 3/4 cup cake flour 1/2 tablespoons salt 3/8 cup sugar 1 teaspoon ancho cl powder 4 tablespoons baking powder 1/2 tablespoon minced fresh thyme Zest of above lemon, minced 1/2 cup chilled butter (4 ounces) 2 whole eggs About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top) 2 stalks lemongrass, finely minced, white part only 1/2 cup extra virgin olive oil plus 1 tablespoon 3 each scallions, 1/16-inch slice, green/white separated Juice of 1 lemon 1/2 tablespoon coarse ground, toasted coriander 1 large head fennel, de-cored and shaved paper thin 1/2 pound fresh crab leg meat, picked through thoroughly Salt and white pepper to taste Instructions: For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving. For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 17144,"Shrimp Pad Thai Sauce 1: 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup palm sugar 1 teaspoon salt Instructions: To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. Sauce 2: 3 tablespoons fish sauce 1 tablespoon rice vinegar 1 tablespoon water 1 tablespoon sugar 2 teaspoons minced garlic 2 teaspoons minced Thai green chiles 1 tablespoon minced cilantro leaves To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve. 4 ounces rice noodles, linguini size 1 quart cold water Oil, for deep-frying 2 ounces firm tofu, cut into 1/2-inch dice 2 tablespoons chopped roasted peanuts 1 tablespoon butter 1 egg, beaten with 1 teaspoon milk plus salt, to taste 1 ounce peanut oil 1/2 teaspoon minced lemongrass 1 teaspoon minced green chiles 1 teaspoon chopped shallots 1 teaspoon minced ginger 1 kaffir lime leaf 1 tablespoon chopped cilantro leaves, plus sprigs for garnish 5 large shrimp, peeled, deveined 1/2 cup bean sprouts Julienne green onions 1 wedge lime Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed. Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed. In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce. Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17145,"Sugar Beet Sugar Cookies 1 3/4 cups (227 grams) all-purpose flour, plus more for dusting 2/3 cup (75 grams) almond flour
1/4 cup rainbow sprinkles (cylinders)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup (67 grams) granulated sugar
1/3 cup (40 grams) powdered sugar
Zest from 1/4 lemon
1 large egg
1 teaspoon vanilla extract 1/4 teaspoon almond extract 2 cups powdered sugar, plus more as needed 2 tablespoons corn syrup, optional (see Cook's Note) 1/2 teaspoon vanilla extract
Splash almond extract Pinch kosher salt
4 to 6 tablespoons heavy cream
White sanding sugar, for sprinkling
Green food coloring, for the glaze
Instructions: For the cookies: Whisk together the all-purpose flour, almond flour, sprinkles, baking powder and salt in a medium bowl and set aside. Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, and then add the extracts and mix to combine. Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.
When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside. Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin. Cut out the cookies using a beet-shaped cookie cutter, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart. Re-roll scraps and cut out more cookies. Bake until the cookies are just thinking about starting to turn brown, beginning checking larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
For the glaze: Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it's too thick, stir in more cream little by little, and if it's too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency. Fill a piping bag fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate the white parts of the beets. Sprinkle with white sanding sugar. Mix the remaining glaze with a few drops of green food coloring, then transfer to a piping bag fitted with an 1/8-inch round tip and pipe on the leaves. Let set and enjoy! These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17146,"Chocolate-Orange Cocoa Hearts 1 recipe Sugar Cookie Dough, recipe follows, at room temperature 3 tablespoons unsweetened cocoa powder 2 ounces bittersweet chocolate, very finely chopped 3 tablespoons orange marmalade 1 egg white, beaten with 1/2 teaspoon water White sanding sugar, for sprinkling 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Instructions: Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with Sugar Cookie Dough recipe and chill for 2 hours. Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets. Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely. Powdered sugar, for rolling out dough Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 17147,"Lobster Salad Cocktail 1/3 cup mayonnaise 1 teaspoon lemon zest 1 lemon, juiced Salt and freshly ground black pepper 1 stalk finely chopped celery 1 finely chopped shallot 1 tablespoon finely chopped fresh tarragon leaves 1 tablespoon finely chopped chives 3 lobster tails cooked (about 1 pound lobster meat), chopped Lemon slices, for garnish Dry rub, for garnish (recommended: Neelys) Instructions: Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl. Add lobster meat to mayonnaise sauce and combine. Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 17148,"Iron Works BBQ's Boneless Beef Ribs 1 family size package boneless beef ribs, enough for 4 servings 1 (7-ounce) bottle BBQ dry rub (recommended: Iron Works BBQ Dry Rub) 1/2 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Your favorite barbecue sauce, optional Instructions: Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes. Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 17149,"Bloody Pancakes 3 cups chopped strawberries 1/4 cup sugar 1/2 lemon, juiced 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon fine salt 1 1/4 cups milk 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for cooking 2 large eggs Dash pure vanilla extract Instructions: For the strawberry sauce: Cook the strawberries, sugar, lemon juice and 2 tablespoons water in a medium saucepan over medium heat, stirring frequently, until the berries break down, about 10 minutes. Stir in the vanilla. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids; let cool.
Meanwhile, for the pancakes: Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, butter, eggs and vanilla in a medium bowl, then whisk into the flour mixture until just combined.
Heat a griddle or large nonstick skillet over medium heat; lightly brush with melted butter. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Stack the pancakes, then drizzle with the strawberry sauce and insert a knife into the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17150,"Steamed Alaskan King Crab Claws 6 Alaskan king crab claws, thawed 2 sprigs dill Instructions: If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. Remove and unwrap carefully. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 17151,"Chocolate Thins 8 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 egg, separated 1 teaspoon vanilla 2/3 cup sifted flour 1/3 cup cocoa 1/2 teaspoon cinnamon Instructions: Preheat the oven to 400 degrees. Butter a 14 x 18inch baking sheet with 1 tablespoon of the butter. Cream the remaining butter with 1/2 cup of the sugar until light and fluffy. Beat in the egg yolk and vanilla. Mix in the sifted flour and cocoa. Using your fingers, which have been run under cold water and dried, spread the batter over the baking sheet, completely covering it to the edges. Beat the egg white until stiff and spread it over the batter. Combine the cinnamon with the remaining 1/4 cup sugar, and sprinkle it over the egg white. Bake for about 10 minutes. Remove from the oven and immediately cut the pastry into about 24 diamond, square, or oblong shapes. With a metal spatula, carefully remove the cookies from the sheet and cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 17152,"Green Beans Amandine Kosher salt and freshly ground black pepper 1 pound haricots verts, trimmed
1/2 cup sliced almonds
5 tablespoons unsalted butter
2 cloves garlic, chopped and smashed into a paste 2 cloves garlic, chopped and smashed into a paste
Instructions: Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside. Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels. In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl. Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 17153,"Mango Lassi 1 cup chopped mango flesh 1 cup plain soy yogurt 1/2 cup soy milk 4 teaspoons simple syrup (equal amounts sugar and water heated until sugar is dissolved) Pinch ground cardamom, plus more, for garnish Instructions: Put mango flesh, yogurt, milk, simple syrup and a pinch of cardamom into a blender and blend for 2 minutes, then pour into individual glasses, over ice and serve. Sprinkle with a little cardamom and serve. ","[Riesling, Moscato, Sauvignon Blanc]" 17154,"Creamy Cheesy Grits Salt and freshly ground black pepper 3/4 cup quick grits 1 cup milk 1/2 cup shredded mozzarella 1/2 cup shredded Cheddar Instructions: In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 17155,"Harissa and Pomegranate Lacquered Turkey One 12-ounce bottle pomegranate molasses 2 tablespoons harissa
1 breast of turkey, skin on Kosher salt
Pepper
2 tablespoons vegetable oil
1/4 pound (1 stick) unsalted butter
6 sprigs of thyme
2 cloves garlic, crushed
Instructions: For the pomegranate-harissa glaze: In a small saucepan over medium heat, add pomegranate molasses and harissa. Whisk to combine and warm to just below simmering. For the turkey: Preheat the oven to 350 degrees F. Season the turkey breast generously with salt and pepper. In a medium cast-iron skillet over medium heat, add vegetable oil. When the oil begins to shimmer, place the turkey breast skin-side down in the hot pan. Add the butter, thyme sprigs and garlic. Using a tablespoon, baste the turkey with the melted butter. When the skin is nicely browned, turn the breast and cook it skin-side up while continuing to baste. Cook in the pan for another 5 minutes, then brush on the pomegranate-harissa glaze and place in the oven for between 45 minutes and 1 hour, or until a meat thermometer reads 165 degrees F when placed in the thickest part of the breast. Remove turkey breast from oven and let rest for at least 10 minutes. Slice against the grain into 1/2-inch-thick slices and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 17156,"Gnocchi With Brown Butter and Sage Kosher salt 3 large russet potatoes (1 1/2 to 1 3/4 pounds) 1 to 1 1/2 cups all-purpose flour, plus more for dusting 1 large egg 6 tablespoons salted butter 1 tablespoon red pepper flakes 4 sage leaves, thinly sliced 1/2 cup shaved and/or coarsely grated parmesan cheese Instructions: Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle. Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes. Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes. Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes. Lightly flour your surface. Divide the dough into 6 pieces and roll into \snakes,\ about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour. Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat. Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17157,"Aligot-Style Potatoes with Roasted Garlic 1 head garlic 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 pounds medium Yukon gold potatoes (about 4), peeled and cut into 1-inch pieces 1 dried bay leaf 1 cup heavy cream, warmed 4 tablespoons unsalted butter 12 ounces shredded Gruyere (about 3 cups) 12 ounces fresh mozzarella, shredded through the large holes of a box grater (about 3 cups) 2 tablespoons finely chopped chives Instructions: Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note). Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot.
Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.)
Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.
","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]

" 17158,"Mini Strawberry Cheesecake Bites 1/2 cup cream cheese 2 tablespoons powdered sugar 2 tablespoon strawberry jam, plus additional for serving, optional 12 mini shortbread crusts 1 pint strawberries, hulled and diced Pink sanding sugar, optional Instructions: Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve. ","[Chardonnay, Moscato, Riesling]" 17159,"Hibiscus Sorbet 1/2 cup dried hibiscus flowers, optional 2-inch knob fresh ginger, peeled and sliced
2 cinnamon sticks
4 whole cloves
1 cup hibiscus syrup
2 tablespoons light corn syrup
3 tablespoons lime juice Instructions: Place the hibiscus flowers if using, ginger, cinnamon sticks, cloves and 2 1/2 cups water in a small saucepan and bring to a simmer over medium-low heat, about 10 minutes. Remove from the heat, cover and steep for 15 minutes. Strain the liquid and discard the solids. Stir in the hibiscus syrup, corn syrup and lime juice. Cool to room temperature and then refrigerate until chilled, 2 to 4 hours.
Freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer to a 9-by-5-inch loaf pan and store, covered, in the freezer. If the sorbet is too hard when serving, let soften in the refrigerator for 10 to 15 minutes.
","[Riesling, Moscato, Vinho Verde, Prosecco]" 17160,"Cuban Black Bean Soup 1 pound black beans 1 bay leaf 1 tablespoon cumin 1 tablespoon oregano 1 Italian frying pepper, halved Olive oil, for sauteing, plus 1/4 cup olive oil 1 white onion, large dice 1 red pepper, large dice 1 green pepper, large dice 6 cloves garlic, chopped 1 tablespoon sugar 1/8 cup white vinegar Salt 1/2 cup finely chopped red onion, for garnish Instructions: In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 17161,"Spaghetti Puttanesca with Escarole Salad Kosher salt 2 oil-packed anchovy fillets, minced 5 cloves garlic (1 finely grated, 4 thinly sliced) 1 tablespoon red wine vinegar 1 teaspoon dijon mustard 1/4 cup plus 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1/2 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1/3 cup pitted kalamata olives, roughly chopped 2 tablespoons jarred capers, drained 12 ounces spaghetti 1/2 cup chopped fresh parsley, plus 1 cup whole leaves 1 small head escarole, torn Instructions: Bring a large pot of salted water to a boil. Make the dressing: Whisk the anchovies, grated garlic, vinegar and mustard in a large bowl. Slowly whisk in 3 tablespoons olive oil. Season with salt and pepper and set aside. Combine the remaining 1/4 cup olive oil and the sliced garlic in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the tomatoes, oregano, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Stir in the olives and capers. Meanwhile, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and transfer to the skillet with the sauce. Add 1/2 cup of the reserved cooking water and cook, tossing, until well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Stir in the chopped parsley; season with salt and pepper. Divide the spaghetti among bowls. Add the escarole and parsley leaves to the anchovy dressing; toss to coat. Pile the salad on top of the spaghetti. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 17162,"Ponzu Sauce for Dipping Juice of 4 lemons 1/3 cup plus 2 tablespoons rice vinegar 1 cup dark soy sauce 2 tablespoons tamari sauce 3 tablespoons mirin 1/3-ounce dried bonito flakes 2-inch square giant kelp (konbu) Instructions: Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator. ","[Sauvignon Blanc, Riesling, Gekkeikane]" 17163,"Crispy Garlic Potato Planks 3 large Russet potatoes 1/4 cup olive oil 3 cloves garlic, peeled and minced 2 teaspoons paprika Kosher salt and freshly cracked black pepper Ketchup, for serving Instructions: Preheat the oven to 375 degrees F. Place two roasting sheet trays in the oven to heat up (hot trays help keep the potatoes from sticking).
Wash and lightly scrub the potatoes to remove any dirt or tough skin. Using a sharp knife or a mandolin, slice the potatoes lengthwise into 1/4-inch planks. Place in a large bowl or pot of water and rinse to remove excess starch. Drain well and pat dry.
In a large bowl, combine the olive oil, minced garlic and some salt and pepper. Add the potato planks and toss to coat everything evenly. Remove the hot trays from the oven and set out the planks on the trays in a single even layer. Lightly sprinkle the paprika on the potatoes then place the trays back in the oven and roast until golden and crispy, 20 to 25 minutes, flipping halfway. When done, use a fish spatula to remove from the trays. Season with salt and serve with ketchup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17164,"Halibut Seviche with Red Onions, Orange and Cilantro 1 cup lime juice (6 to 8 limes) 1/2 small onion, finely minced 1 small garlic clove, finely minced 2 large tomatoes, peeled and diced 1 large jalapeno cl, roasted, peeled, seeded and finely minced 4 tablespoons olive oil 1 teaspoon fresh thyme or 1/2 teaspoon dried 1 teaspoon capers, rinsed 1/2 cup coarsely-chopped cilantro 2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes Salt and pepper Boston lettuce leaves (about 1/2 small head) 1 small red onion, thinly sliced 1 orange, peeled and thinly sliced Instructions: In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice. To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17165,"Green Papaya Salad with Prawn and Pork: Goi Du Du Tom Thit 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 cl, chopped 2 tablespoons fresh lime juice 1 green papaya, peeled and finely julienned, about 6 ounces (see Cook's Note) 7 ounces cooked pork belly, thinly sliced 5 fresh green mint leaves, finely sliced 5 fresh Asian basil leaves, finely sliced (see Cook's Note) 5 fresh perilla leaves, finely sliced (see Cook's Note) 5 fresh coriander (cilantro) leaves, finely sliced 7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise 1 tablespoon fried red Asian shallots (see Cook's Note) 1 tablespoon crushed roasted peanuts 1/2 teaspoon fried garlic chips 1 cl, sliced Instructions: To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and cl and stir through with the lime juice. For the salad: In a large bowl combine the green papaya, pork belly, sliced mint, sliced basil, sliced perilla leaves, sliced cilantro, and dipping fish sauce and mix well. Turn the salad out onto a serving platter and arrange the prawns on top of the green papaya salad. Garnish with fried Asian shallots, peanuts, garlic chips, and sliced cl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17166,"Sheep's Milk Ricotta Gnocchi with Morel Sauce 1/2 cup Morel Sauce 1/4 cup grated Parmigiano-Reggiano cheese 1 pound Sheep's Milk Ricotta 1 egg, beaten 3/4 cup all purpose flour, plus 1/2 cup for table top 1/2 tablespoon kosher salt 2 tablespoons olive oil 1 tablespoon butter 1 medium shallot, minced 2 cups loosely packed fresh morels 1/2 cup white wine 3 cups chicken stock 1 cup heavy cream Salt and pepper to taste Instructions: Place Parmigiano-Reggiano, ricotta and egg in bowl section of food processor. Mix until smooth. Put 3/4 cup of flour into a separate bowl and fold in cheese mixture. Knead all together until fully incorporated, being sure not to over-knead. If mixture becomes gummy, you have gone too far. Liberally dust the table top and your hands using 1/2 cup flour. Divide the gnocchi mixture into 8 equal pieces. Using your hands, roll each piece into a cylinder 1/2 inch in diameter, dusting with additional flour as needed. Cut cylinders into 1 inch long pieces and place on a parchment-lined sheet pan that has been dusted with flour. Refrigerate for 1 hour. Fill a large bowl with ice and water. Use this as a bath to shock the gnocchi after cooking. Bring 1 gallon of salted water to a boil. Add half the gnocchi, cover pot, and boil until gnocchi rise to the top (approximately 3 minutes). Remove immediately with a slotted spoon and place in the ice water bath. Repeat process with remaining gnocchi. When gnocchi have cooled, remove from water and place in non-reactive pan. Coat with 2 tablespoons of olive oil and refrigerate. To serve, reheat gnocchi in a large pot of boiling water for 1 minute and serve with morel or your favorite sauce and garnish. Place butter and shallot in 1-quart sauce pot over medium heat. Cook until translucent. Add morels and pinch of salt. Cook for 3 minutes stirring occasionally. Add white wine and reduce by two thirds. Add chicken stock reducing again by two thirds. Add heavy cream, turn down heat and simmer for 20 minutes or until sauce coats the back of a spoon. Season with salt and pepper.; ","[Chardonnay, Barolo, Pinot Grigio, Riesling]

" 17167,"South Florida Stuffing 3 cups of day old cuban bread, cubed 3 cups of day old French bread, cubed 3 cups of day old challah, cubed 1 large onion, medium dice 1 cup celery, small dice 1/2-3/4 cup raisins soaked in sweet wine 1/2-3/4 cup slightly green mango (diced) 1/2 cup chopped nuts (your choice, I like macadamias) 1/4 cup chopped cilantro 2 cloves minced garlic 1 minced jalapeno (more if you like) 1/2 tsp cumin 1/2 tsp dried thyme 1/2 tsp dried oregano 1-2 tsp salt 1 tsp fresh ground black pepper 2-3 cups chicken broth 1-2 sticks of butter melted 1/2 cup cream or 1/2 cup unsweetened coconut milk 2 eggs, beaten Instructions: In a large bowl, thoroughly mix all the dry ingredients.
Mix the melted butter, chicken broth, cream or coconut milk, and eggs. Pour over dry ingredients and mix well. Turn into greased pan and bake for about 1 hour at 350 degrees. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17168,"Monkey Bread Nonstick cooking spray, for greasing the pan Four 12-ounce cans regular-size flaky biscuits, such as Pillsbury 1 cup sugar 1 tablespoon plus 1 1/2 teaspoons ground cinnamon 1/2 teaspoon cardamom
Zest from 2 oranges
4 tablespoons (1/2 stick) unsalted butter 1 teaspoon pure vanilla extract
Instructions: Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray. Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan. Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls. Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17169,"Stuffed Turkey Meatloaf Oil, for greasing dish 1 (10-ounce) box chopped spinach, thawed and drained 1/2 cup crumbled feta 1/2 cup seeded and finely chopped red jalapeno 2 tablespoons yogurt 3/4 cup cold milk 1/2 cup quick-cooking grits 1 onion, diced 2 1/2 pounds ground turkey 2 eggs 1 tablespoon Worcestershire sauce 2 tablespoons chopped parsley leaves 1/4 cup chicken stock 1 teaspoon kosher salt 1 teaspoon cracked black pepper 1 (8-ounce) can tomato sauce Instructions: Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish. Filling: Using a kitchen towel, squeeze off the excess liquid from the spinach. In a medium-sized bowl, mix together the spinach, feta, jalapenos, and yogurt. Set aside. In a small bowl, mix together the milk and grits. Set aside. In a large bowl, combine the onion, turkey, eggs, Worcestershire, parsley, stock, salt, pepper, and the grits. Mix until well combined. Transfer half of the mixture to the casserole dish and shape it into a medium-sized log. Using your fingers, make an indentation in the meat for the filling. This should resemble a canoe. Add the filling to the indentation and top with the remaining meat. Form the meatloaf, being sure to cover the filling completely with meat. Pour the tomato sauce over the meatloaf. Bake in the oven until the internal temperature registers 165 degrees F on an instant-read thermometer, about 55 to 60 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 17170,"Pic's Fresh Crab Salad with Lime Zest 1 pound fresh lump crabmeat 2 limes, zest grated 5 or 6 tablespoons mayonnaise Fine sea salt Freshly ground white pepper to taste Several lettuce leaves or thinly slice cucumbers, for garnish Instructions: In a bowl, combine the crabmeat, lime zest, and enough mayonnaise to evenly coat the crab. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on 4 salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17171,"Mixed Vegetable Pakoras 2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat) 2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups)
2 small cloves garlic One 1-inch piece ginger, peeled and roughly chopped 1 bunch mint, leaves picked (about 1 cup) Juice from 2 limes (about 3 tablespoons) 1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin (see Cook's Note) Kosher salt
2 1/2 cups chickpea (besan) flour, plus more if needed 1/4 cup chopped cilantro leaves and tender stems 1 teaspoon ajwain (carom) seeds (see Cook's Note) 1/8 teaspoon asafoetida (hing) (see Cook's Note) 1 teaspoon crushed red chili flakes
A pinch of baking soda, optional, for making the batter puffy Kosher salt
Canola oil, for frying 1 leaf curly kale, stemmed and chopped (1 cup) 1/2 small yellow onion, chopped 2 cups small cauliflower and/or broccoli florets 1 medium red onion, quartered and sliced 1/4-inch-thick 1 large Yukon gold potato, peeled and sliced 1/4-inch-thick
Flaky sea salt, for sprinkling
Instructions: For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup. For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon. For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.) Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17172,"Wonton Napoleons Vegetable oil for frying 16 wonton wrappers (available in refrigerated Asian foods section) 1 1/2 teaspoons ground cinnamon 2 cups frozen whipped topping, thawed 16 large strawberries, sliced 1 pint fresh raspberries 4 fresh mint sprigs (optional) Instructions: Pour enough oil into small saucepan to come 1/4 inch up sides of pan. Heat oil over medium-low heat. Using tongs and working with 1 wonton at a time, submerge wontons into hot oil, frying until golden brown, about 15 seconds for first side and 10 seconds for second side. Transfer fried wontons to paper towels to drain (wontons will continue to color slightly as they cool). Sprinkle fried wontons with cinnamon. Cool completely. To Assemble: Place 4 fried wontons on work surface. Spread 1 tablespoon of whipped topping over each. Arrange 1 sliced strawberry and 2 to 3 raspberries over whipped topping on each wonton. Spoon 1 tablespoon of whipped topping over berries on each wonton. Top with another fried wonton. Repeat layering 2 more times. Spoon dollops of remaining whipped topping atop each cake stack. Garnish napoleons with remaining strawberries and raspberries, and mint sprigs (optional). Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17173,"Waffle Breakfast Sandwich 4 slices pork roll 2 tablespoons maple syrup
1/2 teaspoon hot sauce
1 tablespoon ketchup Butter cooking spray 16 Hawaiian sweet rolls (from a 24-pack) 4 large eggs
4 slices American cheese Salt and pepper
Instructions: Preheat the oven to 350? F. For the pork roll: Prep a cookie sheet with a piece of parchment paper. Lay the pork roll slices on the parchment paper evenly spaced apart. Using 1 tablespoon of maple syrup, brush both sides of the pork roll generously with syrup. Bake for 15 minutes, flipping one time halfway through. The pork roll should be nicely browned on both sides. While the pork roll is cooking, prep the sauce and waffles. For the sweet and tangy sauce: Mix the hot sauce, ketchup and 1 tablespoon maple syrup in a bowl. Set aside. For the waffles: Heat a waffle iron to medium high. Spray with cooking spray. Take 4 Hawaiian rolls in a square, being careful not to pull them apart, and place on the waffle iron. Close the waffle iron and cook for 2 to 3 minutes, or until golden brown. Carefully remove and repeat three more times to have a total of 4 waffles.
Heat a nonstick pan and spray with cooking spray. Carefully crack the eggs into the heated pan. After 3 to 4 minutes, break the yolks and cook for an additional minute. Flip when the edges of the whites get crispy and cook on the other side for an additional 2 to 3 minutes. Add 1 slice of American cheese to each egg. Let the cheese melt, then remove from the heat. To assemble the sandwiches, generously spread the sweet and tangy sauce on all 4 waffles. Layer 2 eggs and 2 slices of pork roll on top of 1 waffle. Season with salt and pepper. Cover with a second waffle to form a sandwich. Repeat for the second sandwich. Cut in half and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 17174,"Stuffed Mushrooms 1/2 cup Italian-style dried bread crumbs 1/2 cup grated Pecorino Romano 2 garlic cloves, peeled and minced 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoon chopped fresh mint leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 28 large (2 1/2-inch-diameter) white mushrooms, stemmed Instructions: Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 17175,"Tarte Bergere aux Abricots: Apricot Tart Bergere 3 cups all-purpose flour, plus 6 tablespoons 1/2 cup sugar, plus 3/4 cup 1 teaspoon baking powder 1/2 teaspoon salt, plus pinch salt 12 tablespoons (1 1/2 sticks) unsalted butter 3 large eggs, plus 6 large eggs 3 pounds ripe apricots 1 1/2 cups heavy whipping cream 2 teaspoons vanilla extract Instructions: Set a rack in the lower third of the oven and preheat to 350 degrees. For the dough, combine 3 cups flour, 1/2 cup sugar, baking powder, and 1/2 teaspoon salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add 3 eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling. Rinse, stem, halve and pit the apricots. Combine the 3/4 cup sugar, 6 tablespoons flour and pinch of salt in a mixing bowl and whisk to mix. Whisk in the 6 eggs, 2 at a time, then whisk in the cream and vanilla. Cut off 2/3 of the dough. Roll it on a floured surface and use it to line a 10-inch round prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots. For the top crust, roll remaining dough to a 8 by 10-inch rectangle and cut into ten 3/4-inch by 10-inch strips. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice. Trim ends of dough even with rim of pan. Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17176,"Baked Rigatoni with Swiss Chard and Sausage Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil 12 ounces hot Italian sausage, casings removed 1 onion, chopped 1 small bunch Swiss chard, leaves and stems chopped separately 3 cloves garlic, minced 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1/2 teaspoon dried oregano Freshly ground pepper 1 cup ricotta cheese 3/4 cup shredded mozzarella cheese Parmesan cheese, for topping Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17177,"Poached Turbot, Langoustine, Truffle, and Horseradish 1 1/4 cups chicken stock 1 1/4 cups fish stock 6 mussels in shells 1/2 cup white wine 1-ounce mushrooms 4 peppercorns 5 parsley stems 5 chervil stalks Salt and pepper 1 1/4 cups double cream 8 ounces new season peas, plus 4 ounces 1/4 of iceberg lettuce 2 tablespoons unsalted butter, plus 2 tablespoons 2 shallots, chopped 1 clove garlic, chopped 4 ounces white wine 1 cup chicken stock 4 (5-ounce) Turbot fillets 8 large langoustines 1/4 pound giroles (very small) or morels, washed 2 teaspoons horseradish cream Salt and freshly ground black pepper Pinch cayenne 1/4 lemon, juiced Whipped cream, for garnish 20 white or green asparagus stalks, cooked Sliced truffles, for garnish Parsley, for garnish Instructions: To make the fish cream sauce: In a medium saucepan, combine the chicken stock, fish stock, mussels, white wine, mushrooms, peppercorns, parsley, and chervil stalk together. Season with salt and pepper. Cook on medium high heat and reduce until about 3/4 of the liquid remains Remove the mussel shells and mussels. Add the cream and reduce further by half. Keep warm. To make the poached turbot: In a medium pot of boiling water, cook 8-ounces of the fresh peas until almost overcooked. Drain well and season with salt and pepper. Transfer to a food processor and puree. Cut the iceberg lettuce into fine strips or shreds. Boil the remaining peas and when just cooked, remove with a slotted spoon to a bowl of cold water. In a large skillet, heat 2 tablespoons of the butter on medium-low heat. Add the shallots and garlic and sweat them, about 4 minutes. Then add the whole and pureed peas and iceberg lettuce, cook until lettuce has wilted. Season with salt and pepper, and keep warm. In a large wide saucepan, combine the wine and chicken stock together. Bring up to a mild simmer on low heat. Add the turbot and lightly poach. When almost cooked, about 8 minutes, add the langoustines and cook for an additional for 2 minutes. Remove the fish and langoustines, and keep warm. In a medium skillet, heat the remaining 2 tablespoons butter on medium-high heat. Add the giroles and cook until soft. Drain well and set aside. Combine the reserved fish cream, horseradish cream, cayenne, and lemon juice. Finish with a spoon of whipped cream and using a hand blender, mix well together. To serve, place a large spoonful of the pea puree in the center of the plate and decorate with 5 pieces of buttered asparagus around the plate. Sprinkle with giroles. Place the turbot on top of the puree and 2 pieces of langoustines on top of the fish. Spoon some of horseradish cream sauce on top and garnish with sliced truffles and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17178,"Over Easy Ham Steak with Red-Eye Gravy 2 tablespoons butter 1 whole chicken, cut into pieces 1 white onion, roughly chopped 1 quart chicken stock 1 1/2 cups strong brewed coffee 1/4 teaspoon brown sugar, optional 4 ham steaks, trimmed Freshly ground black pepper 4 eggs Instructions: In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded. Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates. In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness. Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 17179,"Round 2 Recipe - Three Layer Bean Dip 3 pita pockets, each cut into 8 wedges One 8-ounce package cream cheese, softened Zest of 1/2 a lemon One 15-ounce can red beans, rinsed and drained 3 tablespoons dressing, reserved from Grilled Sausage with Tuscan Beans, recipe follows Salt and fresh ground pepper 1 cup Tuscan Beans, reserved from Grilled Sausage with Tuscan Beans, recipe follows 1/2 medium red onion, diced 1 pound hot Italian sausage or one 6-count package 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon chopped garlic 1 teaspoon Italian seasoning One 14.5-ounce can diced tomatoes, drained and juice reserved Salt and freshly ground pepper Salt and freshly ground pepper
One 15-ounce can cannellini beans, drained and rinsed well One 15-ounce can red beans, drained and rinsed well 2 tablespoons torn fresh basil Instructions: Preheat the oven to 350 degrees F. Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl. In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture. Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side. Preheat a grill over medium heat. Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17180,"Gina's Arancini 2 cups (380 g) Arborio rice 5 cups (1.2 L) chicken broth or water
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 cup (80g) finely chopped prosciutto
1 1/2 cups (150 g) Italian bread crumbs (Gina uses Progresso)
1 large egg, beaten
1 teaspoon parsley, chopped
1/3 cup (30 g) grated Parmigiano cheese
1 teaspoon coarse salt
4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes
4 cups (960 ml) vegetable oil
Grated parmesan cheese, for garnish
Instructions: Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot. While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside. Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.) While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside. Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl. Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture. Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet. Heat the vegetable oil in a large pot to 350 degrees F (175 degrees C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides. Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated parmesan cheese, if you can wait! ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 17181,"Three Sister's Stew 4 cups butternut squash, pumpkin or acorn squash baked with salt and pepper, some raw butter and a little cinnamon, cooled 2 cups medium diced yellow onion 4 tablespoons fresh crushed garlic 4 cups fresh corn from the cob 2 1/2 cups cooked yellow eyed beans, pinto beans can be substituted 2 1/2 cups anasazi beans 1 cup roasted, seeded and peeled and medium diced Anaheim cl 2 cups diced scallion 2 cups queso blanco, white cheddar or Monterey jack may be substituted Olive oil for sauteing Instructions: Preheat oven to 350 degrees. Medium dice half of the squash and puree the other half. In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees. Remove from the oven, stir in the Anaheim cl, the scallions and sprinkle the cheese over the top. Return to oven to melt the cheese. Serve hot from the oven.; ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 17182,"Beef Kebabs With Couscous 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1/4 cup red wine vinegar 2 teaspoons chopped fresh rosemary 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 1 1/4 pounds tri-tip steak, cut into 1-inch pieces 1 1/2 cups pearl couscous 2 tablespoons chopped fresh parsley 1 large red onion, cut into 4 thick rounds 4 plum tomatoes, halved lengthwise Instructions: Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes. Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste. While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade. Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 17183,"Yuca Stuffed Shrimp con Mojo with Torn Greens and Tartar Salsa 12 very large, fresh shrimp, peeled, deveined and butterflied 1 cup cooked and mashed yuca (or potato) 1 scotch bonnet cl, stem and seeds discarded, minced 3 cloves of peeled garlic, minced Salt and pepper, to taste 1 cup seasoned all purpose flour 1 egg and 3 tablespoons water, beaten together 2 cups seasoned panko crumbs (Japanese) 3 egg yolks*, see note below 1/2 cup virgin olive oil 1/2 cup canola oil 1 tablespoon Champagne vinegar 1 teaspoon juice from the pickles (just below) 3 tablespoons chopped sweet pickles 2 tablespoons red onion, peeled and diced small 1 hard cooked egg yolk, yolk sieved, white chopped small Salt and pepper, to taste 6 cloves raw, peeled and minced garlic 1 scotch bonnet, stem and seeds discarded, minced 1/2 teaspoon salt 2 teaspoons, whole cumin seeds (freshly toasted) 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry wine vinegar Salt and pepper, to taste Instructions: Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute. Keep warm, (or rewarm at the last moment). To serve: Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment. Heat a large skillet with peanut oil until very hot. When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side. Remove them to a plate with absorbent toweling and keep warm. Spoon some of the tartar salsa onto the plate in four equidistant places. Place a shrimp over the dots of salsa. Whisk the mojo and spoon some of it over each of the shrimp. Serve. Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside Put the egg yolks in an electric mixer, beat the egg yolks until pale. Add the olive and canola oils very slowly until it is all incorporated. Whisk in the vinegar and pickling juice.. Gently stir in the remaining ingredients. Reserve, covered and refrigerated until ready to use. Yield 1 1/2 cups *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. Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Heat the olive oil until fairly hot and pour it over the garlic chilies mix and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season as desired and set aside until ready to use. Yield: 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17184,"Vegetarian Tempura Fried Peppers 16 to 24 medium pepperoncini peppers, drained 1/8 cup vegetable oil 1 zucchini, small dice 1 yellow squash, small dice 1 small eggplant, peeled and diced small 1 small white onion, small dice 2 cloves garlic, chopped 1/2 cup bread crumbs, or enough to bind stuffing 4 ounces (1 cup) shredded Cheddar 1 cup all-purpose flour 1/2 cup cornstarch 3 teaspoons baking powder 8 ounces cold seltzer Salt and freshly ground black pepper 1 quart canola oil (approximately, as needed for deep-frying) Instructions: Make a small slice in the peppers and remove seeds. Set aside on paper toweling to dry. Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and garlic until tender. Remove from heat and fold in bread crumbs and cheese, and set aside to let cool. Mix the flour, cornstarch, and baking powder in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper. Heat canola oil to 375 degrees F in a deep fryer. Stuff each pepper with a small amount of the vegetable stuffing. Then dip each stuffed pepper in the tempura coating and deep-fry until golden brown. Drain on paper toweling and serve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 17185,"Sole Almondine Nonstick spray 4 (6-ounce) skinless sole fillets 1/4 cup melted butter 2 lemons, juiced 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon ground nutmeg 1 cup slivered almonds, roasted Fresh chives, chopped Instructions: Preheat broiler. Spray a large, shallow flameproof baking dish with nonstick spray. Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17186,"Fillet of Beef Sandwiches 1/4 pound blue d'Auvergne or other creamy blue cheese 2/3 cup sour cream 1/3 cup mayonnaise 1 1/2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 loaf health or 7-grain bread 1 1/2 pounds rare fillet of beef thinly sliced, recipe follows 1 bunch arugula Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 1 1/2 pounds whole fillet of beef trimmed and tied 2 tablespoons melted butter 1 tablespoon salt 1 tablespoon coarsely ground black pepper Instructions: For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper. To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef. Preheat oven 500 degrees F. Melt 2 tablespoons of unsalted butter. Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare. Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 17187,"Butternut Squash-Spinach Tart 1/3 cup extra-virgin olive oil, plus more for brushing 1/3 cup cold water, plus more if needed 2 cups all-purpose flour, plus more for dusting Kosher salt 2 cups grated peeled butternut squash (from a 2 1/2-pound squash) 1 10-ounce box frozen chopped spinach, thawed 1 cup fresh ricotta cheese 1 cup grated fontina cheese (4 ounces) 1/2 cup grated parmesan cheese (1 1/2 ounces) 1/2 cup half-and-half 1 bunch scallions, thinly sliced 1/4 cup chopped fresh parsley 3 large eggs 1/4 teaspoon ground nutmeg Kosher salt and freshly ground pepper Instructions: Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling. Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined. Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough. Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 17188,"Sweet and Sticky Chicken Wings 4 pounds chicken wings or drumettes 1/2 cup soy sauce
1/2 cup fresh lime juice
1/4 cup canola oil
1/4 cup honey
2 tablespoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 small onion, chopped
Instructions: Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total. Heat a grill to medium heat. Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling. Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17189,"Roasted Garlic-Asiago Dip With Cheese Crackers 1/2 cup grated asiago cheese (about 2 ounces) 1/4 teaspoon cayenne pepper 1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting 1 large egg 1 head elephant garlic 1/2 cup grated asiago cheese (about 2 ounces) Kosher salt 5 to 6 tablespoons extra-virgin olive oil Instructions: Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.
Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 17190,"Turkey Cutlets with Fried Ravioli 12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese Salt 1 cup cornmeal, eyeball it 1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 teaspoon nutmeg, freshly grated or ground 1/2 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 2 tablespoons butter 1 1/3 pounds turkey cutlets, available in packaged poultry case 2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped Coarse black pepper Fresh bay leaves, 1 for each cutlet or small dried bay leaves 2 lemons, zested and juiced 1 cup dry white wine or dry vermouth Cooked rapine, recipe follows 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 small onion, chopped 1/4 cup golden raisins, a couple of handfuls 1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped Salt 1(14-ounce) can chicken broth or 2 cups water Instructions: Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total. While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad. Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish. Yield: 4 servings Preparation time: 10 minutes Cooking time: 18 minutes Ease of preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17191,"Instant Pot Chocolate Chip Banana Pancake Bites 1 cup prepared pancake mix, such as Bisquick 1 large egg, lightly beaten
1/2 cup whole milk
Pinch ground cinnamon
1/2 small banana, finely diced
1/3 cup semisweet chocolate chips
Maple syrup, for serving
Instructions: Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed. Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer\u2019s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17192,"Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce 2 cups sifted cake flour 1 1/2 cups sugar, divided 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sunflower oil 2 tablespoons Kahlua or other coffee flavored liqueur 2 tablespoons pure vanilla extract 7 large egg whites 1 teaspoon cream of tartar Nonstick cooking spray or oil to brush on baking pan Port Wine and Raspberry Sauce (see below) 1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional) Instructions: Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce. In a food processor, blend all the ingredients until very smooth. Strain, if necessary. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling Shiraz]

" 17193,"Scallops and Chorizo 4 ounces chorizo sausage, cut in 1/8-inch rounds 1 pound small scallops (halve them to make 2 thinner disks if they are very fat) 1/2 lemon, juiced 4 tablespoons freshly chopped parsley leaves Instructions: Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes. Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley. ","[Rioja, Tempranillo, Garnacha]" 17194,"Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce 2 tablespoons unsalted butter 4 tablespoons finely chopped red onion 2 tablespoons finely chopped roasted garlic (about 3 cloves) 2 teaspoons minced jalapeno 1/2 cup port 1 cup red wine 2 cups chicken stock 1/2 cup undiluted grape juice concentrate 1 cup fresh or bottled grape juice 1 cup sliced seedless black grapes Salt Freshly ground black pepper 4 (7-ounce) muscovy duck breasts 3 cups whole milk 1 1/2 cups finely ground yellow cornmeal 6 large eggs, separated 11/2 cups buttermilk 2 tablespoons unsalted butter, melted 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon sugar 1/2 cup Parmesan cheese 1/4 cup cracked black pepper Instructions: In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.; Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.; ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 17195,"Fluff Frosting 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Whisk the milk and vanilla extract together in a small bowl. Instructions: Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 17196,"Fiesta Burger 1 pound ground beef 4 ounces chorizo sausage, casing removed
2 teaspoons onion powder
1 teaspoon ground cumin, plus more for the rosada sauce
Salt and pepper
1 cup grated aged Cheddar 1 cup queso blanco 1/2 cup mayonnaise
1/4 cup ketchup
1 lime, zested and juiced 6 slider buns, split
Instructions: In a medium bowl, mix together the ground beef, chorizo, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls. Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the Cheddar and queso blanco among the burgers and let melt. Remove the burgers to a plate. Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste. Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some rosada sauce.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 17197,"Chicken Nachos 2 tablespoons taco seasoning 2 tablespoons chili powder
4 boneless, skinless chicken breasts
1/4 cup olive oil
8 ounces tomato sauce
A few dashes hot sauce
1 large bag tortilla chips
3 cups grated Cheddar-Jack (approximately -- you may need more or less) 1/4 cup jarred jalapeno slices
1/4 cup chopped pitted black olives
3 tomatoes, finely chopped
3 green onions, green and white parts, finely chopped 1/4 cup sour cream
Instructions: Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil. Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly. Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes. Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 17198,"Soy Roasted Salmon with Asian Greens 4 (6-ounce) salmon fillets or steaks 1/4 cup soy sauce 1/4 cup sake or dry white wine 1/4 cup mirin 2 tablespoons sugar 3 tablespoons chopped green onion 3 tablespoons chopped fresh ginger 1 small lemon, thinly sliced 4 tablespoons olive oil 1 pound baby bok choy, washed and cut diagonally 1 cup shelled, blanched fresh soy beans (either fresh or frozen) also called Edamame 1 pound washed fresh pea shoots or pea leaves Garlic Chicken stock, recipe follows Sea salt Hot pepper sesame oil Toasted sesame seeds and fresh daikon radish or onion sprouts, as garnish Instructions: If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally. When ready to serve, heat 2 tablespoons of olive oil in an ovenproof saute pan (preferably non-stick) over moderately high heat. Remove salmon from marinade and quickly saute on 1 side until lightly browned and \lacquered\ looking. Turn fish over and place pan in a preheated 500 degree oven for 4 to 5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle. While salmon is cooking add remaining oil to another skillet and heat over moderately high heat. Add bok choy and soy beans and stir-fry for 1 or 2 minutes. Add pea shoots and stir-fry for 1 minute longer. Add 1 cup or so of stock and bring to a boil, stirring constantly. Season vegetables, to taste, with salt and a few drops of hot pepper sesame oil. Place vegetables and broth in the center of shallow warm bowls and top with salmon. Garnish with sesame seeds and sprouts and serve immediately. ; To Roast Garlic: Slice off the top quarter or so of 2 heads of garlic to expose the cloves. Drizzle with a little olive oil and season with salt and pepper. Loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. Squeeze out and mash as much as you can from garlic heads. Stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17199,"Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle cl powder
2 cloves garlic, minced
1/4 small red onion, very thinly sliced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 cups shredded red cabbage 1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable oil 1 tablespoon cider vinegar 1/4 teaspoon chipotle cl powder 1 small red bell pepper, very thinly sliced 1/4 small red onion, very thinly sliced Kosher salt and freshly ground black pepper 8 corn tortillas Lime wedges, for serving 2 cups pineapple chunks 1 cup reduced-fat sour cream 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon Instructions: For the pork: Combine the cilantro, lime juice, oil, cl powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat. For the red slaw: Combine the cabbage, cilantro, oil, vinegar, cl powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges. Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 17200,"Marinated Leg of Lamb 1 5-pound leg of lamb 1 clove garlic, peeled and slivered Salt and pepper to taste Salt and pepper to taste
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms 8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
2 cloves garlic, quartered 1 large onion, peeled and sliced in rounds 8 black peppercorns 2 bay leaves 3/4 cup red wine vinegar 1 1/2 cups water 2 tablespoons sugar 1 teaspoon salt 5 pounds ripe plums 5 cups red wine vinegar 4 cups sugar 1 stick cinammon, cut in 2 lengthwise 4 cloves Instructions: Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice. Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17201,"Egyptian Rice Cooked in a Clay Bram 1 1/2 cups short-grain rice (I use paella rice, but arborio or even sushi rice would work wonderfully) 3 tablespoons unsalted butter 3 cups whole milk 1 teaspoon sea salt 2 egg yolks Instructions: Preheat the oven to 385 degrees F. Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven. Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17202,"Spinach and Olive-Stuffed Chicken Thighs 6 chicken thighs, boned 1/4 teaspoon salt 1 tablespoon lemon juice 6 tablespoons olive oil, divided 1/2 teaspoon ground marjoram 12 Kalamata olives, chopped 1 garlic clove, coarsely chopped 1/2 pound spinach, washed and stemmed 8 tablespoons butter, divided 1 cup snipped dill, divided, plus 1/2 tablespoon chopped 1/2 cup crumbled feta cheese Salt and pepper 2 leeks, chopped 2 cups chicken stock 3 tablespoons flour 4 eggs 1/4 cup lemon juice 2 tablespoons plain yogurt Instructions: Marinating chicken thighs: In a mixing bowl rub thighs with salt, lemon juice, 2 tablespoons olive oil, marjoram and pepper. Add the olive pieces and garlic, mix well. Cover and marinate for 6 hours. Spinach stuffing: In a large pan melt 1 tablespoon butter over medium heat. Add spinach and 3/4 cup dill, cook for 3 to 5 minutes, or until spinach is wilted. Remove from heat. When cool enough to handle squeeze excess moisture from spinach mixture and toss with feta cheese, salt and pepper. Reserve. Avgolemono sauce: In a small saucepan saute leeks in 2 tablespoons butter. Add chicken stock and simmer for 30 minutes. In a separate saucepan melt 3 tablespoons of butter. Add flour and stir over medium heat for 2 minutes. Remove from heat and strain stock into the roux all at once, whisking until thickened. Reserve. Stuff and saute chicken thighs: Remove olives from the marinade. Chop into small pieces and mix with spinach mixture. Remove chicken thighs from marinade, discard garlic pieces. Smooth out skin of each thigh and create a pocket. Divide spinach mixture and stuff each thigh between skin and meat. Dust with flour on both sides. Heat two skillets over medium-high heat and melt 1 tablespoon of butter in 2 tablespoons of olive oil in each. When foam subsides, add 3 chicken thighs to each skillet. Saute for 5 minutes per side or until golden brown. Yogurt garnish: In a bowl mix together yogurt and 1/2 tablespoon chopped dill. To finish: Beat eggs, 1/4 cup lemon juice and remaining 1/4 cup dill into sauce. Taste for seasoning. Warm gently over low heat; do not boil, it will curdle. Drain chicken thighs on paper towels. Place each on dinner plate and pour warmed sauce around. Top with 1 tablespoon of yogurt garnish and a small sprig of dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 17203,"Tuna Stuffed Chiles 8 Anaheim chiles, charred, stemmed, and seeded, left whole for stuffing Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned, or frozen and thawed 1/2 cup fresh corn kernels (from 1 ear), or canned, or frozen and thawed 3 tablespoons mayonnaise Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3/4 cup sliced carrots 2/3 cup olive oil 2 cloves garlic, peeled 2 small red onions, halved and thinly sliced
2/3 cup white distilled vinegar 2 teaspoons crumbled dried Mexican oregano 2 bay leaves Instructions: To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the cl intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing. To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside. To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17204,"Whole Smoked Brisket and Burnt Ends 1/4 cup packed dark brown sugar 3 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons chili powder 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 1 cup apple cider One 14- to 16-pound whole packer beef brisket 2 cups Kansas City-Style BBQ Sauce, recipe follows 1 tablespoon canola oil 3 cloves garlic, smashed 1 tablespoon chili powder 1 tablespoon tomato paste 1 1/2 teaspoons smoked paprika 1 teaspoon crushed red pepper 1/8 teaspoon ground allspice Pinch ground cloves 1 cup ketchup 1/4 cup apple cider vinegar 2 tablespoons molasses 2 tablespoons dark brown sugar 1 1/2 teaspoons kosher salt 1 1/2 teaspoons soy sauce 1 1/2 teaspoons Worcestershire sauce 1 teaspoon English-style dry mustard powder 1 teaspoon freshly ground black pepper 1 bay leaf Instructions: Stir together the brown sugar, salt, black pepper, chili powder, smoked paprika, cumin, granulated garlic, onion powder and cayenne pepper in a small bowl. Combine the apple cider and 1 cup water in a food-safe spray bottle. Set both aside. Trim the excess fat and silver skin from the brisket, leaving a 1/4-inch layer of fat on the top side of the brisket (the side with the fat cap). As you trim, make sure to remove any hard pieces of fat found throughout the meat since it will not render off during the cooking process. Transfer the brisket to a rimmed baking sheet; sprinkle it evenly all over with the spice rub then use your hands to rub the spices into the meat. Let sit at room temperature for 1 hour to let the seasoning penetrate. Preheat a pellet grill to 225 degrees F (see Cook's Note). Place the brisket, fat-side-up, directly on the grill grates. Insert a temperature probe if you have one, otherwise you will need an instant-read thermometer to check the temperature regularly. Close the lid and cook for 2 hours. At that point, mist the brisket with the apple cider mixture. Close the lid and cook, misting with the apple cider mixture every hour, until the internal temperature reaches 165 degrees F, about 6 hours more. Transfer the brisket to a rimmed baking sheet or cutting board then wrap the meat completely in aluminum foil. Return the wrapped brisket to the grill and re-insert the temperature probe. Close the lid and continue to cook until the internal temperature reaches 203 degrees F, about 3 hours. Remove the brisket from the grill and let rest, wrapped, for 30 minutes. Unwrap the brisket and transfer to a cutting board. Slowly separate the point cut (the thick fatty part) from the flat cut (the thinner, leaner part) by running a sharp knife through the fat that separates the two muscles. The flat cut can be sliced thinly and served immediately. For the burnt ends, increase the pellet grill temperature to 275 degrees F and dice the point cut into 1/2-inch cubes. Transfer to a disposable aluminum tray or rimmed baking sheet lined with foil. Toss with the BBQ sauce and return to the pellet grill. Close the lid and cook, tossing occasionally, until the meat is caramelized all over and dark around the edges, 1 1/2 to 2 hours. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, chili powder, tomato paste, paprika, crushed red pepper, allspice and cloves; cook, stirring, until the paste is dark brick red, about 3 minutes. Add the ketchup, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, bay leaf and 1 cup water. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard the garlic cloves and bay leaf; let the sauce cool to room temperature. The sauce can be refrigerated in an airtight container for up to 1 week. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17205,"The King of Puddings 4 eggs 1 pint (565 milliliters) milk 1 teaspoon vanilla extract 4 ounces (115 grams) fine bread crumbs 8 ounces (225 grams) sugar 4 level tablespoons jam (raspberry jam is really nice) Instructions: Preheat the oven to 300 degrees F (150 degrees C). Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam. Bake in the preheated oven for 1 hour or until set. Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned. ","[Chardonnay, Sauvignon Blanc, Moscato, Prosecco]" 17206,"Grilled Eggplant and Ricotta Crostini 1 medium eggplant, cut lengthwise into 1/2-inch slices Extra-virgin olive oil 1/2 cup ricotta cheese 3 tablespoons balsamic vinegar 2 tablespoons freshly chopped oregano leaves 1/4 cup grated Parmigiano Pinch crushed red pepper Kosher salt 1 baguette, cut into 1/2-inch slices on the bias 2 garlic cloves Instructions: Preheat grill or broiler. Brush each eggplant slice generously with olive oil and sprinkle generously with salt. Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve. While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil. Top each piece of bread with the grilled eggplant mixture. ","[Barolo, Chianti, Tempranillo, Garnacha]" 17207,"Grilled Chicken Tacos 1/4 cup vegetable oil, plus more for oiling the grill grates 3 tablespoons chili powder Kosher salt 1 1/2 pounds boneless, skinless chicken breasts (about 3) 12 corn tortillas Shredded cheese, pickled jalapenos, shredded lettuce and/or salsa, for serving Instructions: Prepare a grill for medium heat. Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste. Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm. Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 17208,"Twice Baked Sweet Potatoes with Sea Salt Marshmallow Caramels 4 medium sweet potatoes (9 to 10 ounces each) Coconut oil cooking spray
1/2 cup mascarpone
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 vanilla bean, split and seeds scraped 12 Modjeskas*, halved or 12 marshmallows and 16 soft caramels, each halved Sea salt Instructions: Preheat the oven to 375 degrees F. Pierce the skin of the sweet potatoes all over with a fork, spray with cooking spray and place in a 9-by-13-inch flameproof baking dish. Bake the sweet potatoes until tender, about 1 hour. Cool the sweet potatoes enough to handle, and then cut each in half the long way and scoop out the flesh, leaving 1/8-inch of flesh around the skin. Reserve the skins for a later use. In a medium bowl, add the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom and vanilla seeds. Using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, smash until combined. Spoon the mixture into the sweet potato skins. Top each potato skin with three Modjeska halves, caramel-side down. Alternatively, place 4 caramel halves topped with 3 marshmallow halves on each potato skin. Return the sweet potatoes to the baking dish and bake until the centers are warm and the Modjeskas start to melt, about 15 minutes. Turn on the broiler and cook until dark brown and bubbly, 1 to 2 minutes. Sprinkle the tops with sea salt to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17209,"Dark Chocolate Mousse 5 1/4 ounces bittersweet chocolate, coarsely chopped 14 ounces cold heavy cream 3 large egg whites 1-ounce sugar Sweetened whipped cream, for garnish, optional Shaved bittersweet chocolate, for garnish, optional Instructions: Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm. Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 17210,"Fried Ginger-Blueberry Pie with Lemon Cream Grapeseed oil, for frying 1 tablespoon butter 1 tablespoon minced ginger 2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating 1/2 cup sugar 2 lemons, zested and juiced 1 tablespoon cornstarch mixed with 1 teaspoon water 4 large egg roll skins 1 cup whipped cream, slightly sweetened Maple syrup, for plating Powdered sugar, for plating Instructions: Preheat a large skillet or saute pan with 1 inch of oil, on medium heat. In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool. Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17211,"Frittata with Spinach, Olives and Chicken Sausage 6 large eggs 1/4 cup whole milk
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 fully precooked chicken sausages, sliced into thin rounds (or removed from casing)
1/2 small red onion, thinly sliced
1 teaspoon kosher salt
2 garlic cloves, thinly sliced
3 cups baby spinach
1/3 cup pitted, roughly chopped Kalamata olives (or Turkish gemlik olives)
1/3 crumbled feta cheese (preferably French), plus more for garnish
Flaky sea salt and freshly cracked black pepper
Chopped fresh parsley, for garnish
Olive oil, for garnish
Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk the eggs and milk until frothy. In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use. Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage. Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up. Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid--this is fine--but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17212,"Verdura Pizza Cooking spray 1 (13.8-ounce) package refrigerator pizza crust dough (recommended: Pillsbury) 1/2 cup pasta sauce 1 teaspoon garlic powder 1 1/2 teaspoons dried oregano 2 teaspoons olive oil 1 (5.5-ounce) package crumbled goat cheese 1 1/2 cups baby spinach, washed 1 (6-ounce) jar artichoke hearts, quartered in marinade, marinade reserved (recommended: Progresso) 3/4 cup roasted red bell peppers, cut into 1/2-inch strips 2 tablespoons sliced ripe olives Instructions: Preheat oven to 450 degrees F. Lightly spray the backside of a baking sheet with cooking spray. Unroll the pizza dough onto the sheet pan. In a medium bowl, stir together pasta sauce, garlic powder, and oregano. Use a pastry brush to brush the top of the dough with olive oil. Spread the sauce over pizza dough leaving a 1/2-inch border. Top with goat cheese. Bake for 12 to 17 minutes. In a large bowl combine the spinach with 2 tablespoons reserved artichoke marinade, artichoke hearts, red bell pepper strips, and olives. Toss together. Remove pizza from the oven and top with veggies. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17213,"Smothered Mushrooms and Kale 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter, cut into small pieces 4 cloves garlic, chopped 24 small crimini mushrooms, wiped clean, halved 1 bunch kale, trimmed, stems removed and chopped 1/4 cup Marsala or other sherry Salt and pepper Instructions: Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17214,"Green Gazpacho Soup Shooters 3 large cucumbers, peeled and cut into 1/2-inch chunks 1 tablespoon red wine vinegar 1 teaspoon sugar Kosher salt 1/3 cup sliced, skin-on almonds 3 tablespoons extra-virgin olive oil 1 small garlic clove, chopped 1/2 small bunch parsley, leaves roughly chopped Instructions: Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes. Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool. Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours. Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 17215,"Oatmeal Shortbread Wreaths 3/4 cup old-fashioned rolled oats 1 1/4 cups all-purpose flour, plus more for dusting 2/3 cup packed dark brown sugar 1 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 large egg yolk 1/4 cup pure maple syrup 1 cup freeze-dried raspberries, crushed White sanding sugar, for decorating Instructions: Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies. Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17216,"Lacquered Chicken 1/2 cup honey 1 lemon, halved and juiced, juiced halves reserved
2 tablespoons Worcestershire sauce
1 tablespoon hot smoked paprika
Two 3-pound chickens
Kosher salt and freshly ground black pepper
4 large sprigs rosemary
1 head garlic, halved
Instructions: Preheat the oven to 450 degrees F. Combine the honey, lemon juice, Worcestershire sauce and paprika in a small bowl. Set half of the mixture aside. Season the interior cavities of the chickens with some salt and pepper, and stuff each with 1 juiced lemon half, 2 sprigs of rosemary and half a head of garlic. Put the chickens on a rimmed baking sheet or roasting pan, brush them with half of the honey mixture and roast for 30 minutes. Remove the chickens from the oven and reduce the temperature to 325o degrees F. Brush the chickens with most of the remaining honey mixture and return them to the oven, making sure to rotate the pan. Cook for another 30 minutes, brush them with the remaining honey mixture, and cook until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 15 minutes more. Rest the chickens 10 minutes, carve, and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17217,"Crab-Stuffed Brown Stew Fish 2 sprigs thyme, leaves stripped 1 clove garlic 2 fresh pimiento peppers, stemmed 2 scallions, roughly chopped 1/4 cup extra-virgin olive oil or grapeseed oil, plus more as needed Kosher salt and freshly ground pepper 1 whole red snapper (2 to 3 pounds), butterflied 1/2 pound lump crabmeat 1 tablespoon extra-virgin olive oil or grapeseed oil 1 large onion, diced 4 cloves garlic, crushed 2 carrots, diced 2 red bell peppers, diced 3 fresh pimiento peppers, diced 1 14.5-ounce can fire-roasted tomatoes 1 teaspoon grated fresh ginger 1 tablespoon tomato paste 1 tablespoon molasses 1/2 cup dry white wine 2 cups fish stock 1 Scotch bonnet cl pepper 1 scallion, sliced 2 sprigs parsley 2 bay leaves 1 sprig thyme 1 teaspoon allspice berries 6 medium okra, sliced (optional) Kosher salt and freshly ground pepper Hot sauce (such as Baron West Indian Hot Sauce), to taste
Instructions: Make the marinade: Combine the thyme leaves, garlic, pimientos, scallions and 2 tablespoons olive oil in a blender and blend until smooth; season with salt and pepper. Place the snapper in a dish and pour the marinade all over. Rub the snapper with the marinade, inside and out. Cover and refrigerate at least 4 hours or up to overnight. Make the brown stew: Heat the olive oil in a medium pot over medium heat. Before the oil begins to smoke, add the onion, garlic, carrots, bell peppers, pimientos, tomatoes and ginger; cook, stirring occasionally, until tender, about 5 minutes. Stir in the tomato paste and cook until everything is soft. Add the molasses and cook for about 1 minute. Add the white wine and cook, stirring, until evaporated. Add the fish stock and bring to a simmer. Wrap the cl pepper, scallion, parsley, bay leaves, thyme and allspice in a piece of cheesecloth and tie with kitchen twine. Add the spice bag to the stew and simmer 20 minutes. Add the okra, if using, in the last 6 minutes of cooking. Season the stew with salt and pepper and discard the spice bag. Set the stew aside. Cook the fish: Preheat the oven to 350? F. Let the snapper come to room temperature, about 20 minutes. Season the inside with salt and pepper. Stuff the belly of the snapper with the crabmeat. Tie the snapper with twine so that the crabmeat doesn\u2019t fall out (4 pieces of twine around the belly should do). Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Pat the snapper skin dry with a paper towel and season with salt and pepper. Add the snapper to the hot pan and sear 3 to 5 minutes per side. Transfer the pan to the oven and roast until the snapper is cooked through, about 30 minutes. Transfer the fish to a platter or leave it in the pan. To serve, pour the brown stew over the fish or serve it on the side and pour over each serving. Finish with hot sauce for extra spice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17218,"Raspberry Wasabi Mustard 1/2 cup stone-ground mustard 1/4 cup yellow mustard
2 tablespoons raspberry preserves
1/2 to 1 teaspoon wasabi paste
Instructions: Mix the stone-ground mustard, yellow mustard and raspberry preserves in a bowl. Add in the wasabi 1/2 teaspoon at a time until the desired nose-heat is reached. ","[Chardonnay, Sauvignon Blanc, Riesling]" 17219,"Lemon Poppy Seed Cake 1 cup buttermilk, shaken 1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar 1 1/2 tablespoons freshly squeezed lemon juice
Instructions: Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours. Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula. Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean. Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool. For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17220,"Chewy Peanut Butter Popcorn Bars Nonstick cooking spray, for the baking dish 1/2 cup creamy peanut butter
3 tablespoons unsalted butter
One 10-ounce bag marshmallows
7 to 8 cups lightly salted popcorn, freshly popped or your favorite store brand
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
Instructions: Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside. Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted. Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 17221,"Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions 1 (10 to 12-pound) farm-raised goose 3 tablespoons kosher salt 1 1/2 tablespoons freshly ground black pepper 3 cups chopped onions 1 1/2 cups coarsely chopped carrots 1 1/2 cups coarsely chopped celery 3 bay leaves 5 sprigs thyme, plus 2 teaspoons chopped thyme leaves 6 garlic cloves, smashed 4 cups dark chicken stock, chicken stock, or water 1/4 cup thinly sliced shallots, plus 2 tablespoons minced 1 cup brandy 3/4 cup sweetened dried cranberries Apple Cider Glazed Pearl Onions, recipe follows 1 (10 to 12-pound) farm-raised goose 3 tablespoons kosher salt 1 1/2 tablespoons freshly ground black pepper 3 cups chopped onions 1 1/2 cups coarsely chopped carrots 1 1/2 cups coarsely chopped celery 3 bay leaves 5 sprigs thyme, plus 2 teaspoons chopped thyme leaves 6 garlic cloves, smashed 4 cups dark chicken stock, chicken stock, or water 1/4 cup thinly sliced shallots, plus 2 tablespoons minced 1 cup brandy 3/4 cup sweetened dried cranberries Apple Cider Glazed Pearl Onions, recipe follows 1 tablespoon goose fat, reserved from cooking the goose 2 pounds pearl onions, peeled 1/3 cup apple cider vinegar 1 1/2 cups apple cider 1 teaspoon fresh finely chopped thyme leaves 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 tablespoon goose fat, reserved from cooking the goose 2 pounds pearl onions, peeled 1/3 cup apple cider vinegar 1 1/2 cups apple cider 1 teaspoon fresh finely chopped thyme leaves 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper Instructions: Preheat the oven to 475 degrees F. Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose. Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes. While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately. When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side. Preheat the oven to 475 degrees F. Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose. Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes. While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately. When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side. Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish. Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish. ","[Chateauneuf du Pape, Barolo, Rioja, Pinot Noir]" 17222,"No-Roll Cinnamon Rolls 1 pound fresh pizza dough All-purpose flour, for rolling
Nonstick cooking spray, for the pan
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter, at room temperature
1/2 cup confectioners\u2019 sugar
1 to 2 tablespoons whole milk
1/4 teaspoon pure vanilla extract Instructions: Allow the dough to rest at room temperature for 30 minutes on a floured surface. Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
Combine the brown sugar and cinnamon in a small bowl. Set aside.
Roll out the dough to an 8-by-14-inch rectangle. Spread the butter over the dough. Sprinkle the brown sugar mixture over the butter and pat down lightly. With a long side facing you, make 3 vertical cuts in the dough, creating 4 equal strips, each 8 inches long and 3 1/2 inches wide. Place one strip of dough into the prepared loaf pan, sugar-side up. Repeat with the remaining strips of dough, stacking them.
Bake until golden brown and puffed, 28 to 30 minutes. Allow to cool for 5 minutes. Invert the pan onto a serving platter and set aside until just cool enough to slice.
To make the glaze, sift the confectioners\u2019 sugar into a medium bowl. Whisk in the milk and vanilla to make a smooth glaze.
Slice the cinnamon roll loaf into pieces and drizzle with the glaze.
","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 17223,"Buttermilk Biscuits 2 cups self-rising flour, plus extra for dusting 1/4 cup shortening 2/3 cup buttermilk, plus additional as needed
4 tablespoons unsalted butter, melted
Instructions: Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat. Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas. Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough. Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter. Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 17224,"Parmesan Roasted Asparagus 2 1/2 pounds fresh asparagus (about 30 large) 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan 2 lemons cut in wedges, for serving Instructions: Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17225,"Lamb Shepherd's Pie 3 cloves garlic, chopped 1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely diced 1 tablespoon extra-virgin olive oil
1 pound ground lamb
1 tablespoon dry mustard
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 tablespoon fennel seeds
1/2 cup canned tomato puree
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh sage 2 pounds russet potatoes, peeled and cut into quarters, or 2 1/2 cups cooked mashed potatoes
1/2 cup whole milk
3 tablespoons unsalted butter
Instructions: Preheat the oven to 375 degrees F. Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf. Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste. Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 17226,"Stove-Top Vegetable Fricassee with Tarragon Cream 2 teaspoons olive oil 1 cup sliced onion 2 each green and red bell peppers, seeded and sliced 2 bunches asparagus, ends trimmed, cut into 3-inch pieces 1 cup baby carrots 2 tablespoons fresh tarragon, chopped 1/2 cup vermouth or dry white wine 2 cups baby spinach leaves or dandelion greens 1 1/2 cups fat free milk 1/2 cup light sour cream 2 tablespoons grated Parmesan Salt and ground black pepper 2 cups cooked rice Instructions: Preheat broiler. Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice. Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17227,"Thai Iced Tea 1 (16-ounce) bottle unsweetened iced tea (recommended: Lipton) 1/4 cup vanilla chai latte mix (recommended: Pacific Chai) 1/4 cup sweetened condensed milk 8 drops yellow food coloring 4 drops red food coloring 2 shots Irish whiskey and cream based liqueur, optional (recommended: Bailey's Irish Cream) Ice cubes Instructions: Heat tea in a pot on the stove until hot, but not boiling. Add sweetened condensed milk and chai latte mix. Stir until latte mix is dissolved. Stir in remaining ingredients and let cool to room temperature. Stir in Irish whiskey and cream-based liqueur, if desired. Fill highball or iced tea glass with ice. Pour tea over ice. ","[Sauvignon Blanc, Riesling, Ginger Wine, Ros]" 17228,"Good Eats Company Punch 16 ounces freshly squeezed lime juice, bodies reserved, about 20 limes 32 ounces Demerara sugar 64 ounces warm black tea 48 ounces Batavia Arrack Ice block Freshly grated nutmeg Instructions: Combine the juice, lime bodies and sugar in a 5-quart container. Add the tea and stir until the sugar dissolves completely, 2 to 3 minutes. Add the Batavia Arrack and stir to combine. Chill to at least 40 degrees, approximately 1 hour in the refrigerator. Strain the punch into a punch bowl over a large ice block and serve with freshly grated nutmeg. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17229,"Skirt Steak with Maple Syrup 2 pounds skirt steak 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon unsalted butter 1 clove garlic 1 onion, chopped 1 small carrot, peeled and chopped 1 cup veal stock 1/2 cup Vermont maple syrup 6 ounces dark beer 1 teaspoon chopped fresh rosemary leaves Instructions: Season steak with salt and pepper, and refrigerate until ready to use. Heat butter in a medium saucepan over medium heat until bubbling. Crush garlic with the side of a heavy knife. Add garlic, onion, and carrot to saucepan and cook, stirring, until onion is translucent. Add stock and maple syrup, then increase heat to high and boil for 10 minutes. Add beer, simmer briefly, and remove from heat. Heat broiler. Place meat on a broiler pan and broil for 2 to 3 minutes per side for medium rare. Remove from oven and let rest on a carving board for 5 minutes. Return sauce to a simmer, add rosemary, and season with salt and pepper, to taste. Strain sauce. Thinly slice meat and spoon sauce over meat to serve. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 17230,"Seared Chicken Breast with Rice Pilaf 4 cloves garlic, minced 2 sprigs rosemary, stems removed and finely chopped
Zest and juice of 2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Crushed red pepper flakes 2 airline chicken breasts, skin on
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
Cooked green beans, for serving, optional Chopped chives, for serving, optional 2 tablespoons extra-virgin olive oil 1 shallot, finely diced
Kosher salt
1 cup long-grain rice
2 cups chicken stock
Instructions: For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside. Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F. Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes. For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork. To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 17231,"Old-Fashioned Brownies 3 ounces unsweetened chocolate 1/3 cup shortening 1 cup sugar 2 eggs, well beaten 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup flour, sifted 1 teaspoon pure vanilla 1 cup chopped walnuts, optional Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-by-2-inch pan. Melt the chocolate and shortening together in a small saucepan. Stir the sugar into the well-beaten eggs in a large bowl. Combine the chocolate and the egg mixtures in the bowl. Add the baking powder and salt to flour and sift. Add the flour mixture to the chocolate mixture; add the vanilla and nuts, if using. Stir to combine. Spread the dough evenly in the pan. Bake 25 to 30 minutes. Cool 30 minutes, cut into squares and enjoy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 17232,"Carnitas 1 (3 pound) boneless pork butt 1 cup water Flour or corn tortillas 2 cups refried beans 1 lime, cut into 6 wedges 1/4 cup chopped cilantro 1 small onion, chopped 1 cup salsa 1 avocado, peeled, pitted, and sliced Instructions: Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite-sized pieces. Warm the flour or corn tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 17233,"Chicken Sicilian 4 (8-ounce) boneless chicken breasts Olive oil, for sauteeing 1 cup chopped medium onion 4 cherry peppers, seeded and sliced 16 mushrooms, chopped 3 cups black oil cured olives and capers Dash paprika 3 - 4 ounces butter Instructions: Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 17234,"Chocolate Pudding Trifle Use your favorite chocolate cake recipe or even a box of your favorite chocolate cake mix. Allow cake to cool for 15 minutes before proceeding. Break up the cake into small pieces in a large bowl. 2 packages instant chocolate pudding mix 3 cups whole milk 2 cups heavy cream 1 1/2 tablespoons sugar 2 teaspoons vanilla extract About 1 cup chocolate wafer crumbs, or chocolate-sandwich cookies, crushed into crumbs Instructions: Prepare the chocolate cake as recommended above. To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes. Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip. To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 17235,"Spank'n Bacon Hillbilly Harlot 7 slices bacon 1 orange bell pepper
1 red bell pepper
1 yellow bell pepper
1 white onion
One 1-pound can diced tomatoes
One 12-ounce bottle chili sauce
3/4 cup uncooked rice
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
Canola oil, for frying 1 all-beef weenie
1 hot dog bun Instructions: Fry 5 slices bacon in a skillet. Remove and set aside. Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce. Heat oil in a deep-fryer to 350 degrees F. Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 17236,"Achiote Paste 2 tablespoons annatto seeds 1 teaspoon cumin seeds 1 teaspoon oregano 6 allspice berries 1 teaspoon sea salt 4 garlic cloves, pressed 4 tablespoons lime juice Instructions: Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powder-like consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for Cochinita Pibil or any grilled seafood. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 17237,"Chocolate Dipped Cherry Almond Nougat on Raspberry Shortbread with Caramelized Rice Cereal 4.4 ounces butter 1.4 ounces powdered sugar 1.4 ounces raspberry puree 0.35 ounces raspberry powder 4.4 ounces all purpose flour 1.6 ounces cornstarch Nonstick cooking spray 4.9 ounces glucose 23.2 ounces granulated sugar 2.6 ounces honey 2.6 ounces egg whites 1.6 ounces melted cocoa butter 7.9 ounces roasted almonds 3.5 ounces dried cherries 8 ounces granulated sugar 1 tablespoon corn syrup 1/2 teaspoon vanilla paste 6 ounces rice cereal 15 ounces dark chocolate couverture
Instructions: For the cookies: In a mixer with a paddle attachment cream the butter and powdered sugar until you reach a uniform consistency. Add the raspberry puree and raspberry powder, mix until incorporated. Add the flour and cornstarch and mix just until combined. Shape into a log, wrap in plastic wrap and refrigerate until firm. Preheat the oven to 350 degrees F. Cut 1/8-inch slices from the log of dough, and bake on silicone mat until the edges begin to brown. Reserve until ready to assemble. For the nougat: Line a baking sheet with parchment paper and spray with nonstick cooking spray, set aside. Place 6.6 ounces water, 21.9 ounces of the granulated sugar and the glucose into a very large pot. Cook until the candy thermometer reads 260 degrees F. While the sugar is cooking, boil the honey in a separate pot. Once the sugar mixture reaches the proper temperature, pour the honey into the syrup and continue cooking until the thermometer reads 275 degrees F. Pour the sugar mixture into the bowl of a stand mixer fitted with a whisk attachment. Add the egg whites and the remaining 1.3 ounces granulated sugar while whisking on high speed. Once the mixture has cooled down, add the melted cocoa butter and continue mixing until just incorporated. Turn off the mixer, then fold in the almonds and cherries. Roll out onto the prepared baking sheet, and cool. For the caramelized cereal: Place 2 ounces water, granulated sugar, corn syrup and the vanilla paste in a pot and cook over medium heat. Do not stir. Once mixture reaches a golden-brown color, stir in the rice cereal and pour onto a silicone mat until cooled. In a double boiler, melt two-thirds of the dark chocolate. Pull from the heat. Slowly add in the remaining chocolate, and stir until it is completely melted. Your candy thermometer should read 90 degrees F. If it is too hot add more unmelted chocolate and repeat the same process. Check the temperature, once it reaches 90 degrees F, use immediately. To assemble: Roll a piece of nougat into a ball and place on top of a shortbread cookie. Dip in the tempered dark chocolate and top with the caramelized rice cereal. Allow the chocolate to set. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 17238,"Library Punch 1 1/2 cups sugar 8 lemons, 6 zest peeled in strips and juiced and 2 thinly sliced 1 pineapple, peeled, cored and chopped
3 cups simmering water
4 cups brandy
2 cups rum
1 cup absinthe
1/2 cup grenadine
1 tablespoon whole cloves
1 tablespoon coriander seeds
2 teaspoons freshly grated nutmeg
8 dashes bitters
2 cups whole milk
20 sprigs mint Instructions: In a large pot or bowl, stir to combine the sugar, lemon zest, lemon juice and pineapple. Let stand for 30 minutes. Add the hot water and stir to dissolve the sugar. Add the brandy, rum, absinthe, grenadine, cloves, coriander, nutmeg and bitters. Let stand, covered, for at least 1 hour or up to overnight. In a medium saucepan, scald the milk, then add to the punch. The milk will curdle when mixed with the lemon juice and alcohol. Let stand for 1 hour. Strain the punch through a double-cheesecloth or a coffee-filter-lined strainer. Transfer to the refrigerator to chill. To serve, fill a large bowl with the punch and add the 2 sliced lemons. Fill a small glass with ice, add a mint sprig, then fill with punch. Repeat for the remaining cocktails. ","[Chardonnay, Riesling, Moscato, Cava]

" 17239,"Mango Tomato Raita 2 ripe mangoes (about 12 ounces each) 3 ripe plum tomatoes, seeded and cut into 1/4-inch dice 1/4 cup finely chopped red onion 1 teaspoon finely chopped jalapeno chili (seeds and ribs removed) 2 cups nonfat plain yogurt 1/2 teaspoon sweet garam masala (store-bought or homemade) Salt, to taste 2 tablespoons chopped fresh cilantro leaves Instructions: Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix. In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro. Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 17240,"Chocolate-Dipped Key Lime Pie Pops 1 frozen 9-inch Key lime pie 2 pounds semisweet or bittersweet chocolate, finely chopped Instructions: Carefully remove the pie from the aluminum tin and place it on a parchment paper-lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it. Insert 10 wooden pop sticks into the side of the pie at equal intervals, sticking them through the crust and about 2 inches into the filling. (If the crust starts to crack, pierce it first with a knife before inserting the sticks.) Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour. Melt the chocolate: Bring a deep saucepan of water to a boil over medium heat. Set a heatproof bowl on top (do not let the bowl touch the water). Once the water boils, turn off the heat and add two-thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted. Transfer the melted chocolate to a quart-size container, such as a clean large yogurt or takeout container. Add the remaining chopped chocolate and puree with an immersion blender until smooth and shiny, 5 to 7 minutes. (You can also stir vigorously with a whisk.) Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off, then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges. Freeze the pops at least 15 minutes, or until ready to serve. ","[Dark Chocolate, Milk Chocolate, Caramel, Tawny Port]" 17241,"Mussels With Potatoes and Red Pepper 1/4 medium onion, roughly chopped 1 large red bell pepper (1/2 roughly chopped, 1/2 thinly sliced) 1 small tomato, roughly chopped 1/2 cup packed fresh cilantro, plus more for topping 2 cloves garlic Pinch of red pepper flakes 2 tablespoons extra-virgin olive oil 1/2 pound baby red-skinned potatoes, thinly sliced 1/2 cup dry white wine Kosher salt 3 pounds mussels, scrubbed and debearded Juice of 1/2 lemon Instructions: Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes. Add the white wine and cook, stirring, until almost evaporated, about 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes. Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls. Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 17242,"Parsley, Rosemary and Oregano Pesto 1/3 cup lightly toasted almonds 3 cups loosely packed fresh parsley 1 teaspoon chopped garlic 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh rosemary Kosher salt 1/2 cup coarsely grated aged pecorino cheese, such as Romano 1/2 cup extra-virgin olive oil 1/4 cup diced tomatoes Instructions: Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 17243,"Marinara-Sausage Pasta Bake Unsalted butter, for the baking dish One 24-ounce jar marinara sauce 3 cups beef broth 1/4 cup tomato paste 4 cloves garlic, grated Kosher salt and freshly ground black pepper 1 pound uncooked rigatoni 1 pound Italian sausage, casings removed 3/4 cup ricotta 2 cups shredded mozzarella Instructions: Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter. Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17244,"Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing 1 cup flour Essence, recipe follows 1/2 pound smoked eel, cut into 1-inch pieces 6 ounces smoked sturgeon, flaked 1/2 cup thinly sliced red onions 2 tablespoons snipped fresh chives 2 tablespoons Champagne vinegar 2 tablespoons canola oil Dilled Buttermilk Dressing, recipe follows 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and patted dry 1 ounce Choupique caviar, or salmon roe 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 1 large egg* 1 1/2 teaspoons fresh chopped dill 1 cup canola oil 1/2 cup buttermilk 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat a fryer to 360 degrees F. Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess. Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate. In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently. In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve. 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. To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17245,"Triple Berry 1/2 cup milk 1/4 cup apple juice 2 tablespoons soybean powder (anatomy elixir) 1 teaspoon agave nectar 1 teaspoon vanilla extract 3/4 cup mixed berries 3/4 cup ice Instructions: Blend 10 to 15 seconds and serve. ","[Riesling, Moscato, Vinho Verde]" 17246,"Collard Greens 3 strips bacon, diced 1 medium onion, sliced 2 bunches collard greens, washed 1 tablespoon chopped garlic 1/2 teaspoon red pepper flakes 1 tablespoon brown sugar 2 tablespoons cider vinegar Salt and freshly ground black pepper Instructions: In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes. Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips. To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17247,"Spinach Tagliatelle with Buttery Tomato Sauce 2 tablespoons olive oil 3 tablespoons butter
2 to 3 large cloves garlic, chopped
1 large onion, finely chopped
Salt and pepper Salt and pepper
1 cup chicken stock
Two 32-ounce cans San Marzano tomatoes
Large handful basil
1 pound spinach tagliatelle, egg tagliatelle or spaghetti
Grated Parmigiano-Reggiano
Instructions: Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes. Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table. Get Rachael's shopping list for this episode's recipes here. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 17248,"Todd's Orange and Raspberry Cake 1 (6-ounce) container fresh raspberries Butter, for greasing the pans Flour, for dusting 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe) 1 large orange, zested, about 1/4 cup 1 1/3 cups no pulp orange juice 3 egg whites 2 tablespoons vegetable oil 1/2 stick (4 tablespoons) unsalted butter, at room temperature 1/3 cup creme fraiche 1 pound powdered sugar 1/4 cup raspberry jam Water, as needed Instructions: For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside. In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour. For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed. To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve. Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17249,"Fish Soup 1/4 cup extra-virgin olive oil 3 pounds fish bones, such as red snapper, sea bass, or halibut 2 medium onions, sliced 2 carrots, peeled and sliced 10 cloves fresh garlic, peeled 2 branches fennel, sliced 10 ripe tomatoes, sliced 1 stalk celery, sliced 1 large potato, peeled and sliced 2 cups dry white wine Large pinch saffron threads 2 to 3 sprigs fresh thyme 1/2 bunch fresh basil, chopped Light fish stock, recipe follows, or water to cover (about 3 cups) 2 tablespoons Pernod Salt Freshly ground pepper Cayenne pepper 12 (1/2-inch thick) slices French bread (1 per person plus extras) Rouille, recipe follows 3 small lobsters, and/or 1 pound medium shrimp, shelled and deveined (shells reserved) or fish fillets, or 36 to 48 mussels or clams (enough for 6 to 8 people) 2 pounds fish skeletons, cut into pieces* 2 tablespoons vegetable or other flavorless oil 1 small carrot, peeled and sliced 1/2 onion, sliced 1 small stalk celery, sliced 2 cups dry white wine 1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth) 1 quart water, approximately 2 egg yolks* 3 to 4 cloves garlic, finely minced 1 tablespoon Dijon mustard 1/4 teaspoon dried red chili flakes 1 cup olive or almond oil 1/4 teaspoon saffron 3 to 4 tablespoons fish stock Lemon juice Salt Freshly ground pepper Instructions: Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes. Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil. Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor. Preheat the oven to 350 degrees F. Skim any fish oil from the top of the soup and reserve it to stir into the rouille. Toast the croutons in the oven until golden, and then brush with rouille. Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open). Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl. Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames. In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning. Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes. Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart. Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade. Yield: 1 quart Prep Time: 20 minutes Cook Time: 35 minutes In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper. Yield: 1 1/2 cups Prep Time: 10 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17250,"Saffron Tomato Soup 2 tablespoons extra-virgin oil 1 yellow onion, peeled and chopped 1/4 cup chopped garlic cloves 4 yellow tomatoes, peeled and seeded Pinch saffron Salt and freshly ground black pepper Instructions: In a large, heavy-bottomed saucepan, heat olive oil to medium heat. Add garlic and onions and allow to sweat for 4 to 5 minutes by covering the pan. Add the tomatoes and saffron. Season lightly with salt and pepper. Cover and reduce heat to low. Stir occasionally. When the tomatoes, onions, and garlic are soft, remove and allow to cool in a separate container on ice. When the mixture is cool, puree in a blender or food processor. Serve hot or cold, garnished with a drizzle of olive oil. ","[Rioja, Barbera, Dolcetto, Tempranillo]" 17251,"Rosemary Popcorn 1/4 cup corn oil 1 tablespoon extra-virgin olive oil 1 cup corn kernels Salt and freshly ground black pepper 1/4 cup chopped fresh rosemary 1/2 cup butter, melted Instructions: In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished. Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17252,"Boliche 4 (4 to 6-ounce) filet mignons 2 ounces chorizo sausage, sliced into 4 pieces 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper 1 cup beef stock 1 green pepper, seeded, and sliced
1 white onion, sliced 5 cloves garlic, minced 1 teaspoon ground cumin 1 (8-ounce) can tomato sauce 1 small potato, chopped 1 (6-ounce) jar roasted peppers 1 bunch fresh cilantro leaves, finely chopped 1 Roma tomato, chopped 1 lime, cut into 4 wedges
1 avocado, halved, pitted, peeled, and sliced Instructions: Slice a deep notch into the center of each filet, about 2-inches wide. Insert a piece of chorizo into each beef filet.
Rub 1 tablespoon olive oil into the filets and season with salt, and pepper.
In a large saute pan over high heat, brown the beef until a crust is formed and the beef is cooked to medium-rare or 145 degrees F, about 4 minutes per side.
Remove the beef from the pan, and deglaze the pan with beef stock scraping up the bits from the bottom of the pan. Turn off the heat.
In another saute pan, heat 1 tablespoon of olive oil, and add the pepper, onion, garlic, and cumin. Cook the mixture for 2 minutes, stirring occasionally. Add the tomato sauce, potato, and roasted peppers, and simmer until the potatoes are tender.
Divide the potato mixture among 4 plates. Slice each filet and place on top. Top each filet with some of the beef stock and garnish with chopped cilantro, chopped tomato, lime wedges, and avocado slices. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 17253,"Magic Lemon Meringue Pie 1 1/2 cups fine graham cracker crumbs 1/2 cup sugar 1/2 stick (1/4 cup) butter, melted One 14-ounce can sweetened condensed milk 1/2 cup fresh lemon juice (about 2 large lemons) 1 teaspoon grated lemon zest 3 large egg yolks, whites reserved for meringue 3 large egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar Instructions: Preheat oven to 325 degrees F. For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside. For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust. For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff. Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17254,"Grilled Cabbage and Corned Beef Wedge Salad 4 very thin slices corned beef from the supermarket deli 1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1/2 cup buttermilk 1/4 cup mayonnaise 1 tablespoon horseradish 1 tablespoon whole-grain mustard 1/2 cup parsley leaves 1/2 teaspoon cider vinegar, or more to taste 1 medium carrot, shredded (1/2 cup) 1 scallion, sliced Instructions: Preheat a grill for cooking over medium-high heat. Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve. Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges. Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve. Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed. Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17255,"Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese 8 ears corn Garlic butter, recipe follows 1/2 cup grated cotija cheese 4 fresh limes, quartered 2 tablespoons chopped chives, for garnish 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and freshly ground black pepper Instructions: Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 17256,"Goat Cheese Smashed Potatoes 2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 pound white yams, peeled and cut into 3-inch pieces Kosher salt and freshly ground black pepper 8 ounces fresh goat cheese, crumbled 4 tablespoons butter, cut into pieces, at room temperature 2 cloves garlic, minced Freshly ground black pepper 1/4 cup warm milk, if needed Instructions: Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17257,"Mini Buffalo Turkey Meatloaves 1/4 onion, roughly chopped 3 carrots (1 roughly chopped, 2 grated) 2 cloves garlic 1 1/2 pounds lean ground turkey 1 large egg 1/2 cup panko 1/4 cup whole milk 1/3 cup plus 2 tablespoons Buffalo hot sauce (such as Frank?s RedHot) Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, melted 2 cups finely chopped broccoli florets 4 stalks celery, thinly sliced 1/2 cup blue cheese dressing Instructions: Preheat the oven to 450? F. Combine the onion, chopped carrot and garlic in a food processor and pulse until finely chopped; transfer to a large bowl. Add the turkey, egg, panko, milk, 2 tablespoons hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands. Form into four 3/4-inch-thick oval patties on a rimmed baking sheet. Bake the patties until lightly browned, firm and a thermometer inserted into the centers registers 160? F, 20 to 25 minutes. Whisk the melted butter and remaining 1/3 cup hot sauce in a bowl. Brush the tops of the meatloaves with half of the sauce, then return to the oven until the sauce is baked in, about 4 minutes. Remove from the oven and brush with the remaining sauce. Transfer the meatloaves to plates. Toss the broccoli, grated carrots and celery with the blue cheese dressing; serve with the meatloaves. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 17258,"Murray Bridge Chicken 1 pound bratwurst sausage 1 (3 pound) chicken, boned Salt, to taste White pepper, to taste 1/4 cup plus 1 tablespoon dry white wine 2 tablespoons clarified butter 3/4 pound grapes, peeled 1 teaspoon arrowroot Instructions: Poach sausage: Place sausage in saucepan with cold water to cover. Bring slowly to boil. Boil for 2 minutes. Remove and peel off skin. Preheat oven to 350 degrees F. Stuff chicken with sausage and truss with string. Season with salt and pepper. Place in ovenproof dish; add 1/4 cup white wine and butter. Bake 1 hour. Once roasted, remove string and set chicken aside. Heat pan juices in saucepan over moderate heat. Add grapes. Mix arrowroot with remaining wine and add to juices to thicken. To serve, place chicken on warmed platter and pour sauce on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17259,"Sunny's Patty Melt Muffaletta 1 tablespoon butter 1 tablespoon olive oil 8 fresh sprigs thyme, stripped and chopped 1/2 onion, finely chopped 1/2 serrano cl pepper, seeded and finely chopped Pinch salt Grind or two freshly ground black pepper 8 button mushrooms, sliced 1 teaspoon Worcestershire sauce 1/2 teaspoon salt A few grinds freshly ground black pepper 1 clove garlic, grated on a rasp 8 ounces ground chuck Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan 3 slices American cheese 4 strips bacon, cooked and chopped 4 ounces smoked mozzarella, sliced or torn into bits Ketchup, for serving Instructions: For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse. For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball. Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total. Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes. Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17260,"Ginger Beer Lime Rickey 4 cups ginger beer 1 cup club soda or seltzer water
3 tablespoons lime juice
1/4 cup grenadine Lime rounds and/or maraschino cherries, for garnish
Instructions: Fill 4 tall glasses with crushed ice. Combine the ginger beer, club soda, lime juice and grenadine in a pitcher. Pour over the ice. Garnish with lime rounds and/or cherries. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 17261,"Pan Seared and Roasted Salmon with Crisp Cucumber Salad; Horseradish Dijon Sauce 3 medium cucumbers (8 ounces each) 1 tablespoon kosher salt, plus more to season 1/2 medium red onion, peeled and sliced very thinly 1 red pepper, seed and ribs removed, thinly sliced 2 1/2 tablespoons sugar 1/2 cup rice wine vinegar 1/2 cup roughly chopped fresh dill 1 1/2 cups clabber cream or creme fraiche 3 to 4 tablespoons freshly ground horseradish (or prepared, spicy horseradish, drained) 3 tablespoons Dijon mustard Freshly ground pepper 4 (7-ounce) salmon fillets, with skin 1 tablespoon olive oil 2 teaspoons butter, room temperature Instructions: Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving. Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving. Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve. Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 17262,"One-Pot Pasta on the Grill Olive oil, for drizzling 1 medium yellow onion, sliced 3 cloves garlic, sliced Kosher salt and freshly cracked black pepper 1 pound tomatoes, medium diced 2 white anchovies 1/2 teaspoon crushed red pepper flakes 1 pound dried linguine or spaghetti 1/4 cup chopped fresh parsley 2 tablespoons salt-packed capers, rinsed 1 tablespoon unsalted butter 1/4 cup freshly grated Parmesan, plus more for serving Instructions: Set up a grill for even, medium-high heat. If using a charcoal grill, build the coals evenly on the bottom. Place a Dutch oven on the grill and coat the bottom with a film of olive oil, followed by the onions and garlic. Season with salt and pepper and cook until the onions begin to soften, 2 to 3 minutes. Stir in the tomatoes. Add the anchovies and, using a wooden spoon, break them down into small pieces. Add the red pepper flakes, stirring to melt into the oil. Add 4 1/2 cups water and bring to a simmer. Season with salt and pepper, then add the pasta. Close the lid of the grill and cook according to package directions. Remove from the heat and stir in the parsley, capers, butter, 2 tablespoons olive oil and the Parmesan. Serve with some more black pepper, a drizzle of olive oil and more Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 17263,"Pralines 1/2 cup sugar 3 tablespoons light corn syrup 1 cup heavy cream 1 cup whole shelled pecans, toasted Instructions: In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 17264,"Basic Crust 2 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 4 tablespoons cold vegetable shortening, cut into pieces 10 tablespoons cold unsalted butter, cut into pieces Instructions: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and one-third of the butter; pulse until the mixture looks like coarse meal. Add the remaining butter and pulse until it is the size of peas. Add 1/4 cup ice water and pulse a few more times. If the dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.
Divide between 2 sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17265,"Pad Fry 1 16-to-20-ounce bag frozen sweet potato fries 3 strips bacon, chopped 2 tablespoons packed dark brown sugar 1 tablespoon fish sauce 2 teaspoons Asian cl sauce (such as Sriracha) 1 1/2 tablespoons lime juice 1/2 teaspoon grated lime zest 2 tablespoons chopped fresh cilantro Prepared fried onions or fried shallots, for topping Instructions: Bake the sweet potato fries as the label directs.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 8 minutes; remove with a slotted spoon and drain on paper towels. Remove the skillet from the heat and add the brown sugar, fish sauce, cl sauce, lime juice and lime zest to the drippings. Stir until the sugar dissolves.
Transfer the fries to a serving dish. Drizzle with the cl sauce mixture, then sprinkle with the bacon, cilantro and fried onions.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 17266,"Baked Chicken Fajita Naan Pizza 1 teaspoon olive oil, or more as needed 1 pound skinless, boneless chicken breasts, cut into strips 1/2 cup sliced mushrooms 1 medium red bell pepper, sliced thinly 1/2 medium red onion, sliced 1 teaspoon fajita seasoning (see Cook's Note) Kosher salt and freshly ground black pepper
2 pieces whole-wheat naan 1/2 cup tomato sauce 1/2 cup shredded Cheddar
Topping suggestions: sliced avocado, chopped cilantro, freshly squeezed lime juice Instructions: Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan. Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 17267,"Robiolo Pizza 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging Salt and pepper 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl 12 ounces robiolo cheese, at room temperature 8 ounces buffalo mozzarella, thinly sliced White truffle oil Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with 1 1/2 teaspoons salt. Add the yeast mixture, the remaining water and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and then divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Remove from grill and slice each in half horizontally. Spread bottom halves of pizza with 3 ounces of the robiolo cheese and 2 ounces of the mozzarella. Season with salt and pepper. Place the tops on and heat on the grill for 30 seconds. Remove from the grill and drizzle each pizza top with a few teaspoons of white truffle oil. Slice into wedges and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17268,"Gold Cake 3/4 cup butter flavored vegetable shortening, 140 grams 1 1/4 cup sugar, 300 grams 2 1/2 cups cake flour, sifted, 300 grams 3 teaspoons baking powder, 14 grams 1/4 teaspoon salt 8 egg yolks, beaten, 130 grams 3/4 cup milk, 180 grams 1 teaspoon vanilla Instructions: Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside. Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well. Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 17269,"White Rice with Green Peas 3 tablespoons vegetable oil 1 cup raw basmati rice 1 teaspoon salt 1 large sweet onion, chopped 2 cups water 1 cup frozen baby peas, or fresh peas blanched 3 minutes in boiling water Instructions: Heat oil in medium heavy saucepan over low heat. Add rice and salt and cook, stirring constantly, until beginning to color, about 5 minutes. Add the onion and continue to cook until onion softens slightly. Add water, stir, cover, and cook over lowest possible heat 2025 minutes until rice is almost done. Stir in the peas, turn off the heat, and let sit covered five minutes. Fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17270,"Pastina Soup 1 tablespoon extra-virgin olive oil 1 stalk celery, finely chopped 1 carrot, finely chopped 2 shallots, minced 3 sprigs thyme Kosher salt 1 2-inch piece parmesan cheese rind 1 quart chicken stock (homemade or low-sodium) 1 1/4 cups star-shaped pastina 1 cup frozen peas, thawed 1/2 cup grated parmesan cheese 1 teaspoon grated lemon zest (optional) Instructions: Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened. Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes. Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened. Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17271,"Boston Cream Pie Cupcakes 4 eggs 2 cups granulated sugar 2 2/3 cups gluten-free flour blend 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 sticks (1 cup) butter, at room temperature 2/3 cups whole milk 1/3 cup canola oil Vanilla Bean Pastry Cream, recipe follows Dark Chocolate Italian Meringue Buttercream, recipe follows 2 cups whole milk 1/2 cup sugar 1/3 cup cornstarch 1 whole egg 1 1/2 ounces egg yolks 2 tablespoons (1 ounce) butter, at room temperature 2 tablespoons vanilla bean paste 1 cup plus 2 tablespoons granulated sugar 4 ounces egg whites (from about 4 large eggs) 1/4 teaspoon cream of tartar 6 ounces good-quality dark chocolate, chopped 3 sticks (12 ounces) butter 1 teaspoon vanilla bean paste 1/16 teaspoon (pinch) fine sea salt Instructions: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
Crack the eggs into a small container and set aside. Set the sugar aside. Then, in a small bowl, mix the gluten-free flour, nutmeg and salt together with a fork and set aside.
In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the dry ingredients in three additions, alternating with the milk and oil, added in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
Putting it all together: Using an apple corer or knife, core the centers out of the cooled cupcakes and remove. Fill the cupcakes with the Vanilla Bean Pastry Cream. Pipe the Dark Chocolate Italian Meringue Buttercream to cover the top of each cooled cupcake. Bring the shallow dish or container for the finished pastry cream near the stovetop, and have the plastic wrap nearby as well. Measure the butter and vanilla bean paste into a small container and bring over near the stovetop. Pour the milk and 1/4 cup sugar into a heavy saucepot and scald over medium heat until the milk starts to steam. Do not boil the milk!
Meanwhile, whisk together the cornstarch and the remaining 1/4 cup sugar to combine and prevent any lumps in the cornstarch, and then add the whole egg and egg yolks. Whisk the egg yolk mixture until smooth and completely combined, and then bring over to the stove area and set the bowl with the yolks on top of a damp dish towel.
When the milk is steaming, remove from the heat. Whisking the egg yolk mixture constantly, slowly pour the milk in a steady stream into the egg yolk mixture. Once all the milk is combined with the egg yolk mixture, pour it back into the saucepot and return to medium-high heat, whisking constantly. Continue whisking and bring it to a boil. Let the egg yolk mixture boil for 1 minute (and continue whisking constantly so lumps don't form!) and then remove from the heat. Stir in the butter and vanilla bean paste, and then pour the entire contents of the pot into the shallow dish.
Immediately cover the surface of the pastry cream with the plastic wrap and refrigerate until cool, about 1 hour. Once cool, remove from the refrigerator and whisk until completely smooth and lump free. Fill a piping bag with the pastry cream and set aside until you need it. Measure the sugar and 1/4 cup water into a heavy saucepan and heat over high heat until the sugar mixture reaches 250 degrees F, 15 to 20 minutes (use a candy thermometer to gauge the temperature).
While the sugar is cooking, beat the egg whites on medium speed in the mixing bowl of a stand mixture to the soft peak stage (whites will look foamy and white). Be careful not to over whip the whites (if the egg whites start to look clumpy, then they've been over whipped. If this happens, toss them out and start again! If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to!) Add the cream of tartar and continue whipping.
While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.
Meanwhile, melt the dark chocolate in a microwave-safe bowl at 30 second intervals, stirring in between each interval, until the chocolate is completely melted. Turn the mixer speed back to medium and add the butter in small chunks until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the vanilla bean paste and sea salt. Turn the mixer back on medium-low speed until the vanilla paste has mixed entirely through the buttercream. Spoon a small amount (about 1/2 cup) of the buttercream into the melted dark chocolate and stir to combine. Add the chocolate mixture back to the buttercream and whip thoroughly, stopping the mixer to scrape down the sides of the bowl to make sure all the chocolate is combined.
Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the butter cream into the piping bag. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17272,"Spinach Gratin 4 tablespoons (1/2 stick) unsalted butter 4 cups chopped yellow onions (2 large) 1/4 cup flour 1/4 teaspoon grated nutmeg 1 cup heavy cream 2 cups milk 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages) 1 cup freshly grated Parmesan cheese 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Gruyere cheese Instructions: Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot. Note: This recipe has been updated and may differ from what was originally broadcast or published. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17273,"Grilled Hoisin Pork Chop Noodle Bowl 2 tablespoons hoisin sauce 8 ounces boneless pork loin chops, (two to three 1/2-inch-thick chops) Kosher salt and freshly ground black pepper 8 ounces thin rice noodles 1 Japanese eggplant, sliced 1/2-inch thick on the bias 4 ounces string beans, stem ends trimmed 2 tablespoons vegetable oil 1/4 cup fish sauce 2 tablespoons light brown sugar 4 teaspoons rice vinegar 1 teaspoon chili-garlic sauce, plus more for serving 1 cup lightly packed fresh cilantro leaves 1 cup cherry tomatoes, halved 1/4 cup chopped roasted peanuts Instructions: Heat a grill pan over medium-high heat. Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes. Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use. Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces. Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain. In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water. Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 17274,"Mark's Mom's Macaroni and Cheese 1 ounce butter 3/4 ounce flour 3/4 cup milk 1 1/4 pounds cheese, an equal mix of extra sharp white cheddar, Manchego, and Havarti Salt and freshly ground black pepper 2 pounds macaroni, cooked according to package directions 4 ounces grated Parmesan 2 ounces bread crumbs Instructions: Preheat oven to 400 degrees F. In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top. Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 17275,"Peach Soup 8 cups pitted peaches 1 vanilla bean, split 1 cinnamon stick 2 tablespoons star anise 1 orange, peel and juice 1/2 lemon, peel and juice 1/2 lime, peel and juice 2 tablespoons lemon balm, lemon verbena or lemon grass 1 cup non-carbonated spring water 2 cups cranberry juice 1/2 cup champagne Simple syrup, to taste, recipe follows Sugar crusted green grapes, for garnish, recipe follows 1 cup sugar 1 cup water 40 large, unblemished green grapes 1/3 cup egg whites (from about 2 eggs) 5 drops (scant 1/8 teaspoon) fresh lemon juice 2 cups granulated sugar Instructions: In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil. Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving. In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.; At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl. Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17276,"Chocolate Fondue with Fried Bananas 1 cup all-purpose flour 1/2 cup club soda 1/2 cup milk
2 tablespoons powdered sugar plus more for serving
1 teaspoon cornstarch
1 teaspoon vanilla extract 1/4 teaspoon kosher salt
2 ripe bananas, peeled and cut into 1-inch-thick diagonal slices
Canola oil, for frying
Chocolate Fondue (see recipe below) Additional assorted dippers for serving, such as strawberries, pears, marshmallows and raspberries 10 ounces good quality semi-sweet dark chocolate (62%), chopped 3/4 cup heavy cream
1 teaspoon vanilla extract Instructions: Add the flour, club soda, milk, powdered sugar, cornstarch, vanilla and salt to a medium-sized bowl. Whisk to combine and break up any lumps. Add the sliced bananas and stir them around to coat them completely in the batter. Cover the bowl and refrigerate while you make the chocolate fondue and heat the oil for the bananas. For Frying: Add about 1-inch of oil to a Dutch oven or heavy bottomed skillet. Attach a candy thermometer and bring the heat up to 350 degrees F. Once the oil is hot, remove the bananas from the fridge, letting any excess batter drip back into the bowl, and transfer them to the oil. Fry until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the bananas to a wire rack. Let the bananas cool for 1 minute. Dust with powdered sugar and serve immediately with the Chocolate Fondue and other dippers using fondue forks of wooden skewers. Add the chocolate, heavy cream and vanilla to a large bowl set over a double boiler. Heat over medium-low, stirring occasionally, until the chocolate is completely melted and incorporated with the cream, about 5 minutes. Keep warm on the double boiler until ready to serve. Once ready to serve, carefully transfer the chocolate fondue to a fondue pot to keep warm. ","[Pinot Noir, Riesling, Moscato, Sparkling wine]

" 17277,"Flambeed Pineapple Creme Brulee 6 egg yolks 2 cups cream 1/2 cup sugar 1/2 vanilla bean, halved lengthwise 1 pineapple 1 tablespoon canola oil 2 spoonfuls brown sugar 2 ounces amber rum 1 to 2 tablespoons or a good nub butter Instructions: Preheat an oven to 325 degrees F. To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours. To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces. In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce. When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17278,"Broccoli and Cauliflower Salad 1/4 red onion, thinly sliced 2 slices bacon, cut in small pieces, cooked to crisp 1/2 bunch broccoli, cut into small florets (about 1 1/2 cups) 1/2 small head cauliflower, cut into small florets (about 1 1/2 cups) 2 tablespoons sugar 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons vegetable oil 1/4 cup mayonnaise 1/2 teaspoon seafood seasoning, such as Old Bay Kosher salt and freshly ground black pepper Instructions: Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17279,"Braised Beef Tacos 2 tablespoons canola oil 2 pounds top round steak Kosher salt and freshly ground black pepper 1 medium yellow onion, chopped 1 bunch fresh cilantro, stems and leaves separated 2 tablespoons chopped garlic 1 tablespoon cl powder 1 (28-ounce) can diced tomatoes 1 (14 1/2-ounce) can beef broth 2 scallions, sliced thin 2 tablespoons fresh lime juice 8 corn tortillas 1 1/2 cups sour cream Instructions: In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side. In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and cl powder. Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks. (Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches.) While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves. Cover and refrigerate until ready to use. Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through. Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches.). Top with some salsa, cilantro leaves, and 1 tablespoon sour cream. (Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Roll up and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 17280,"Spicy Cornbread 2 cups stone-ground cornmeal 2 teaspoons sugar 1 1/2 teaspoons baking powder 1 teaspoon cayenne pepper 1 teaspoon ground coriander 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper 1/2 teaspoon baking soda 10 tablespoons unsalted butter
1 poblano cl pepper, stemmed, seeded and sliced thinly 2 cloves garlic, chopped
1 cup buttermilk 2 large eggs Instructions: Preheat the oven to 375 degrees F. Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter. Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 17281,"Swiss Buttercream 3/4 cup sugar 2 teaspoons freshly squeezed lemon juice Pinch fine salt 4 large egg whites 3 sticks (12 ounces) unsalted butter, cut into 1 1/2-inch chunks, at room temperature Flavoring suggestions (see below) Instructions: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.) Chocolate: Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate. Citrus: Stir in the zest of half a lemon or orange. Boozy: Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 17282,"Grilled Cheesy Veggie Melts 1/4 cup brown mustard 2 tablespoons mayonnaise
1 tablespoon drained prepared horseradish
2 cups loosely packed baby spinach
1 1/2 cups very finely sliced green cabbage
1/2 cup grated carrot
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper 8 slices sourdough bread
12 ounces sliced fontina cheese
3 tablespoons unsalted butter
Instructions: Combine the mustard, mayonnaise and horseradish in a small bowl. Stir to combine and set aside. Combine the spinach, cabbage and carrot in a medium bowl. Drizzle with the olive oil and vinegar. Season with salt and pepper. Toss to combine. Lay the bread slices out on your work surface and spread with the mustard mixture. Top 4 of the slices with half of the cheese. Pile the vegetable mixture on top of each, making an even layer. Top with the remaining cheese, then the remaining bread, sauce-side down. Press in the sides of the sandwiches, if needed, to neaten them up. Heat a large 2-burner flattop griddle over medium-low heat. Melt the butter and brush all over the griddle. Lay the sandwiches on the griddle and toast until crisp on the underside, 3 to 4 minutes. Flip and toast the second side, until the cheese is melted and oozy, about 4 minutes more. Remove the sandwiches to a cutting board and slice in half with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17283,"Herb Mashed Potatoes with Goat Cheese 3 large all-purpose potatoes, peeled and cut into chunks Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons cold butter, cut into pieces 1 shallot, chopped 10 blades chives, chopped or snipped, 3 tablespoons 3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons Freshly ground black pepper 1 cup good quality chicken stock, available on soup aisle 4 ounces, 1 small log, herb, peppercorn or plain goat cheese Instructions: Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender. Begin other dishes for your menu with the pocket of time you have here. Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste. Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17284,"Chicken Pot Pie Turnovers 2 tablespoons butter 1/2 onion, chopped 1 carrot, chopped 1 stalk celery, chopped Kosher salt and freshly ground black pepper 2 cloves garlic, minced 2 teaspoons dried thyme 1 tablespoon flour, plus more for dusting 1/2 cup white wine 1 cup chicken stock 1 teaspoon Dijon mustard 1/2 cup frozen peas 1 1/2 cups cubed or shredded cooked chicken 1 sheet frozen puff pastry, thawed 1 egg Instructions: Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside. On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot. ","[Burgundy, Chardonnay, Sauvignon Blanc, Riesling]" 17285,"Chocolate Slab Ice Cream Sandwiches 2 cups finely chopped pecans 1 1/2 teaspoons salt
4 cups semisweet chocolate chips
8 graham crackers, halved
1 pint dulce de leche ice cream
Instructions: Preheat the oven to 350 degrees F. Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt. Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes. Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.
","[Malbec, Zinfandel, Petite Sirah, Port]" 17286,"Sweet Potato Hash 1 pound sweet potatoes, peeled and diced 1/2 Spanish onion, sliced 1/2 red bell pepper, diced 1 (12-ounce) can black-eyed peas, drained and rinsed 1 small clove garlic, chopped 2 tablespoons diced jalapeno pepper 2 tablespoons chopped fresh cilantro leaves 1/4 teaspoon dried thyme 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Instructions: In a large pot, place peeled and diced sweet potatoes and fill with enough cold water to cover. Bring to a boil, reduce heat to a simmer, and cook the potatoes until soft, about 15 to 20 minutes. Drain and cool potatoes. In a large bowl, combine the cooled potatoes, onion, red pepper, peas, garlic, jalapeno, cilantro, and thyme. Season with salt and pepper and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 17287,"Kimbap 2 large eggs, beaten Kosher salt 1 teaspoon canola oil 1 bunch spinach (about 7 ounces) 2 teaspoons sesame oil Kosher salt 1 tablespoon sesame oil 1 large carrot, peeled and cut into julienne strips Kosher salt 3 cups cooked sushi/short-grain rice 1 tablespoon sesame oil, plus more for brushing Kosher salt 4 sheets gim or sushi nori sheets 8 sticks (3.5 inch) imitation crab sticks 4 strips pre-cut cooked burdock root (see Cook's Note) 4 strips pre-cut danmuji or pickled yellow radish (see Cook's Note) Toasted sesame seeds, for serving Instructions: For the egg filling: Lightly beat the eggs and a pinch of salt in a medium bowl. Heat the oil in large nonstick pan over medium-high heat. Pour in the eggs and swirl the pan until the egg covers the entire surface area. Cook until set on the bottom, about 1 minute. Flip carefully to keep it in one piece and cook 1 minute more. Slide onto a plate or cutting board to cool, then fold the egg crepe in half and fold once more. Cut into julienne strips and set aside. Reserve the pan for the carrot filling.
For the spinach filling: Bring a pot of water to a boil and prepare an ice water bath. Add the spinach to the boiling water and blanch until it turns bright green, about 30 seconds. Transfer the spinach to the ice bath and let it sit for 5 minutes, then remove and squeeze it dry. Place in a medium bowl, add the sesame oil and season with salt. Mix well and set aside.
For the carrot filling: Wipe the egg pan clean with a dry paper towel, add the sesame oil and heat over medium-high heat. Cook the carrots until just tender and soft, 2 to 3 minutes. Season with salt. Set aside.
For the rolls: Prepare a small bowl of water on the side both to help prevent the rice from sticking to your hands and for sealing the kimbap at the end.
Add the rice, sesame oil and 1/4 teaspoon salt to a large bowl and mix until combined. The rice should be cool enough to handle. If not, let cool for 5 minutes.
Lay a sheet of gim rough-side up (smooth/shiny-side down) on a bamboo sushi mat with one of the shorter sides closest to you. Spread 3/4 cup of the rice mixture (about the size of a baseball) across the entire sheet in an even layer, leaving 1/4 inch of gim on the bottom and 1/2 inch on the top empty. Make sure the rice is evenly distributed and that no spot is empty.
Spread one-quarter of the egg, spinach and carrot filling horizontally in rows in the middle of the rice, covering only about a third of the rice. Leaving the rest of rice completely empty, continue layering one-quarter of the crab stick, burdock root and danmuji on top. Using your thumb and index finger and with the help of the bamboo mat, start rolling slowly from the side nearest you, while using your middle and ring fingers to secure and tuck in the filling. As you roll and the kimbap begins to enclose onto itself, pull the bamboo mat toward you and continue to roll until completely closed. When you reach the end of the rice, lightly brush a small amount of water at the top edge of the gim (to ensure sealing) and continue rolling, gently pressing down and squeezing on the bamboo mat. Slowly unroll the bamboo mat and re-center the kimbap. Reroll and gently press down on the bamboo mat one last time to secure everything in its place. Lightly brush the rolls with sesame oil and sprinkle with sesame seeds. Set aside and repeat for the remaining rolls.
Using a sharp, clean knife, cut the kimbap into 1/2-inch pieces, making sure to keep the fillings intact. Wipe and clean the knife each time to cut. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 17288,"Grilled Sardines 4 whole sardines (fresh, not canned) 1 lemon Instructions: Preheat a barbecue or indoor grill to 350 degrees F (190 degrees C). Place sardines on grill. Grill 4 minutes on each side (use medium heat setting on your barbecue or grill). Remove from heat. Place grilled sardines on serving plate, cut a fresh lemon in half. Squeeze half of the lemon over sardines. Slice the remaining half lemon and add lemon slices to the serving plate as garnish. ","[Vermentino, Sauvignon Blanc, Albari?o]" 17289,"Comforting Beef Casserole 1/2 cup olive oil (not extra-virgin), or vegetable oil 2 pounds onions, roughly chopped 1 1/2 pounds carrots, cut on the diagonal to give slanted oval slices 1/2 cup flour Salt and freshly ground black pepper 1 tablespoon dried sage leaves 2 teaspoons ground allspice 4 1/2 pounds stewing or chuck steak, diced 1 large orange, zested and juiced 2 cups stout 2 cups water 4 bay leaves Instructions: Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes. Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go. When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 17290,"Sausage-Apple Stuffing 1 stick unsalted butter, plus more for tasting 6 medium firm apples (such as Macoun or Braeburn), peeled and cut into large cubes 1 tablespoon honey 1 tablespoon red wine vinegar 12 slices white sandwich bread, cut into 1/2-inch cubes 1 pound spicy Italian sausage, casings removed, broken into bite-size pieces 10 sage leaves, cut into thin strips 2 tablespoons fresh thyme 1 teaspoon chopped fresh rosemary 4 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise 6 stalks celery, halved lengthwise and thinly sliced crosswise 1 pound small parsnips, peeled, quartered lengthwise and thinly sliced crosswise Kosher salt and freshly ground white pepper 1 cup low-sodium chicken stock Instructions: Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a large skillet over medium-high heat until it melts and starts to brown; add the apples, reduce the heat to medium and cook, stirring, until slightly tender, about 4 minutes. Stir in the honey and vinegar, then transfer to a large bowl to cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add the bread cubes and toss to coat, then transfer to one side of a large rimmed baking sheet; add the sausage to the other side. Bake until the sausage is cooked through and the bread is toasted, 8 to 10 minutes. Add the sausage and bread to the bowl with the apples; add the sage, thyme and rosemary. Heat another 1 tablespoon butter in the skillet over medium heat. Add half each of the leeks, celery and parsnips, and 2 tablespoons water; season with salt and pepper. Cook until the vegetables are translucent, about 8 minutes, then transfer to the bowl with the sausage-apple mixture. Add the remaining leeks, celery and parsnips, and 2 tablespoons water to the skillet, season with salt and pepper and cook about 8 minutes; transfer to the bowl and toss. Warm a spoonful of the stuffing in the skillet with a touch of butter and taste the seasoning; adjust as needed. (It's so important to taste your stuffing while it's hot to get a sense of the seasonings and flavors.) Add the chicken stock to the bowl and toss to moisten all of the ingredients. Reduce the oven temperature to 350 degrees F. Brush a 9-by-13-inch baking dish with 1 tablespoon butter. Transfer the stuffing mixture to the dish and dot with the remaining 3 tablespoons butter. Cover with aluminum foil and bake 40 minutes, then uncover and continue baking until golden brown, about 40 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17291,"Costolette Di Vitello alla Capricciosa (Veal Chop Milanese) 3 large eggs, beaten 1 tablespoon chopped fresh parsley leaves 1 tablespoon grated Parmigiano Pinch salt Pinch pepper 1 cup all-purpose flour 1 cup plain bread crumbs One 10-ounce bone-in veal chop, pounded to 1/4-inch thick 1/2 cup olive oil 3 Roma tomatoes, cored and cut into 6 slices 1/2 medium onion, julienned 6 fresh basil leaves, torn 1/2 lemon, juiced 1/4 cup extra-virgin olive oil Salt and freshly ground pepper Instructions: Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs. Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil. In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 17292,"Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches 10 plum tomatoes, halved lengthwise, seeds removed 1/4 cup olive oil, divided 6 cloves garlic, coarsely chopped Salt and freshly ground pepper 1 Spanish onion, diced 1 carrot, diced 3 cups vegetable stock 1 tablespoon finely chopped fresh thyme 1 1/2 cups heavy cream 2 tablespoons olive oil 1/2 pound cremini mushrooms, thinly sliced Salt and freshly ground pepper 1 tablespoon chopped fresh sage 8 slices country-style bread 8 tablespoons unsalted butter, softened 1/2 pound fontina, grated Instructions: Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft. Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes. For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up. Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17293,"Hot Wings, Three Ways 6 chicken wings 1/2 cup all-purpose flour 1 1/2 teaspoons salt Freshly ground black pepper 2 cups canola oil, for frying Habanero BBQ Syrup; Chinese Black Bean-Sesame Sauce; and Moroccan Ginger Sauce, recipes follow 1 habanero cl, char-grilled or broiled until blackened and sweated 1/2 cup plus 2 tablespoons molasses 1/4 cup honey 5 tablespoons ketjap manis 1/4 cup plus 1 tablespoon apple cider vinegar 2 teaspoons tamarind concentrate 3/4 teaspoon garlic powder 1/2 cup plus 1 tablespoon ketchup 2 tablespoons Dijon mustard 1 teaspoon cornstarch 2 teaspoons canola oil 1/4 cup sliced green onions 2 tablespoons peeled and grated fresh ginger 4 cloves garlic, minced 1 tablespoon fermented black beans or dark soy sauce 2 tablespoons rice wine vinegar 1 tablespoon honey or molasses 1 teaspoon toasted sesame oil 1/4 teaspoon red pepper flakes, optional 1 tablespoon toasted sesame seed 1 tablespoon olive oil 2 tablespoons minced garlic 1/2 cup freshly squeezed orange juice 2 tablespoons minced preserved lemon, or 2 teaspoons grated lemon zest 1 tablespoon honey 1/2 teaspoon orange blossom water 1 teaspoon ground turmeric 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon crushed coriander seed Salt and freshly ground black pepper 1 tablespoon minced fresh parsley, for garnish 1 tablespoon minced fresh cilantro, for garnish 1/4 cup dry-cured olives, for serving 1/4 cup roasted almonds, for serving Instructions: Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat. In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately. Wearing gloves to protect your hands from the cl's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the cl, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat. Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry. In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17294,"Grilled Shrimp Dogs with Grilled Vegetable Relish 1 pound large shrimp, peeled, deveined and tails removed 1/4 cup mayonnaise
Kosher salt and freshly ground black pepper 8 grape tomatoes 1 small red onion, cut into 1/2-inch rounds 1 large dill pickle, sliced lengthwise 1/4-inch thick 3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 2 tablespoons dill pickle brine 4 hot dog buns Instructions: Combine half of the shrimp, 2 tablespoons of mayonnaise, 1/4 teaspoon of salt and a pinch of black pepper in the bowl of a food processor and process until mostly smooth. Add the remaining shrimp and pulse until the shrimp is mostly chopped into large pieces. Carefully transfer the shrimp mixture onto a parchment-paper-lined sheet tray. Wet your hands and lightly form the shrimp mixture into a disc (wetting your hands will prevent the shrimp mixture from sticking to them). Divide the disc into 4 equal amounts. Use your hands to form the mixture into 4 sausages or \shrimp dogs\ approximately 6 inches long and 1 inch wide, wetting your hands as needed. Cover with plastic wrap and refrigerate while you make the grilled vegetable relish. Prepare a grill or large grill pan for medium-high heat. Thread the tomatoes onto the wooden skewer, leaving only 1/2 inch of the skewer revealed on each end. (This prevents the skewer from having to be soaked in water before grilling.) Put the skewered tomatoes onto a baking sheet along with the onions and pickle slices. Brush all of the vegetables liberally with 1 tablespoon oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates. Arrange the skewered tomatoes, onions, and pickle slices on the hot grill. Cook until the tomatoes are lightly charred in spots and have started to burst, 6 to 8 minutes, using a pair of tongs to rotate the tomatoes occasionally so that they cook evenly. Cook the onions until lightly charred and the flesh is tender, 6 to 8 minutes total. Cook the pickle slices until lightly charred and have distinct grill marks, 6 to 8 minutes. Transfer the grilled vegetables to the same baking sheet that they were on before. Cool the vegetables slightly before quartering the tomatoes and chopping the onions and pickle slices into small pieces. Place the cut vegetables into a medium mixing bowl. Add 1 tablespoon of oil and the pickle brine. Stir to combine and season to taste with salt and pepper. Reserve. Remove the shrimp dogs from the refrigerator and brush them liberally with the remaining tablespoon extra-virgin olive oil. Sprinkle lightly with salt and pepper. Use your hands to carefully arrange the shrimp dogs on the grill and cook until lightly charred on all sides and just cooked through, 6 to 8 minutes total, using a pair of tongs to rotate the shrimp dogs as they cook. You will know that they are cooked through when the texture turns from soft to springy and a cake tester inserted through the center comes out hot to the touch. Transfer to a plate or baking sheet. Gently open up each of the 4 hot dog buns, being careful not to unhinge them. Arrange the hot dog buns cut-side down on the grill and cook until lightly charred and warmed through, about 1 minute. Smear the inside of the grilled buns with the remaining 2 tablespoons mayonnaise. Place a shrimp dog on each hot dog bun then spread a spoonful of the reserved relish on top of each. Serve with any remaining relish on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17295,"Jalapeno Hushpuppies Peanut oil, for frying (about 1 1/2 quarts) 1 1/2 cups self-rising cornmeal 1 cup self-rising flour 1/2 onion, chopped 1 7-ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced) 1 15-ounce can creamed corn 2 large eggs, lightly beaten Kosher salt and freshly ground pepper Hot sauce, for serving (optional) Instructions: Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce. If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 17296,"Crunch Salad 2 handfuls alfalfa and broccoli sprouts 2 handfuls mung bean sprouts 2 handfuls sunflower salad shoots Mixed edible flowers 1 bunch fresh mint, leaves picked 2 baby courgettes (zucchini), sliced thinly lengthways 2 red chicory, cut in 1/2 then finely shredded 1 bunch baby carrots, sliced thinly lengthways 1/2 fennel bulb, halved and sliced finely 1 bunch French breakfast radishes, sliced lengthways 1 head celery, outer stalks and ends removed, halved and finely sliced lengthways 2 tablespoons French mustard 4 tablespoons creme fraiche 1 tablespoon olive oil 2 to 3 tablespoons white wine vinegar Sea salt and freshly ground black pepper Instructions: Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17297,"Exotic Pork Loin About 8 ounces black pork medallions Salt and pepper About 2 cups vodka About 4 ounces Portuguese \Ilha\ cheese About 1/8-ounce black caviar soft roes About 1/8-ounce red caviar soft roes About 3 ounces potatoes, cooked About 3/4-ounce green beans, cooked About 3/4-ounce carrots, cooked About 3/4 ounces celery, cooked About 3/4-ounce turnips, cooked About 1/4 cup fresh cream Instructions: Cut the pork loin into medallions and sprinkle with salt and pepper. Saute in a saucepan with vodka. Then, put the medallions on a platter in the oven with cheese on top to broil. Afterwards, place the caviar over the melted cheese, add the sauteed vegetables and potatoes to garnish the plate. Immediately before serving, add the fresh cream to the sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17298,"Creamed Spinach 2 pounds fresh spinach leaves, washed thoroughly but not dried too much 1 cup heavy cream Grey salt and freshly ground black pepper Instructions: In a large pot with a lid, place washed spinach, and cook covered over medium heat, until spinach wilts. Drain and squeeze out all excess water. Be sure all moisture is removed from cooked spinach. Chop, if desired, and set aside. In heavy bottomed pot, over low heat, bring cream to a simmer until reduced by half, about 4 minutes. Add spinach and season with salt and pepper, to taste. Allow creamed spinach to infuse flavors for just 1 to 2 minutes and it's ready to eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17299,"Low Carb Blueberry Muffins Vegetable oil cooking spray 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together 1 cup soy flour 1/2 cup sugar substitute (recommended: Splenda) 1 teaspoon baking powder 2 eggs 1/2 cup heavy cream 1/3 cup club soda 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute) Instructions: Preheat oven to 375 degrees F. Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17300,"Baked Feta Pasta 2 pints (20 ounces) cherry tomatoes 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper One 8-ounce block feta cheese, drained (see Cook\u2019s Note) 10 ounces mezze rigatoni 1 clove garlic, finely grated Pinch crushed red pepper flakes, optional 1/4 cup fresh basil leaves, thinly sliced Flaky sea salt, for serving Instructions: Preheat the oven to 400 degrees F. Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it\u2019s okay if some of the oil isn\u2019t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 17301,"Coconut Cloud Cake Nonstick spray, for the baking dish 3 large egg whites
2 cups granulated sugar
1 cup (2 sticks) salted butter, at room temperature
1 teaspoon pure vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon fine salt
One 13.5-ounce can coconut milk, stirred
1/2 cup fresh coconut water (refrigerated, not shelf-stable) 2 tablespoons honey
One 6-ounce bag sweetened flaked coconut, such as Baker's Angel Flake 1 cup sugar 1/3 cup fresh coconut water (refrigerated, not shelf-stable)
3 large egg whites 1 1/2 teaspoons pure vanilla extract
Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside. Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate. In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients. Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely. For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake. For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below). Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately. Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17302,"Turkey Sausage and Broccoli Pasta 8 ounces rigatoni 2 cloves garlic, minced 1 pound turkey sausage Red pepper flakes, to taste 1 onion, chopped 3/4 cups chicken stock 1/2 red pepper, sliced 1 1/2 cups broccoli florets Instructions: Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve. ","[Sangiovese, Barbera, Dolcetto]" 17303,"Panettone French Toast 1 cup water 1 packed cup brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon 1 (1-pound) panettone, paper removed 6 large eggs 3/4 cup heavy whipping cream 3/4 cup whole milk 1/4 cup sugar 2 tablespoons unsalted butter, divided 1/2 cup mascarpone cheese Serving suggestion: powdered sugar and assorted fresh berries. Instructions: For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving). For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat. Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices. Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17304,"Peanut Soup 2 pounds smoked turkey wings, each cut crosswise into 3 or 4 pieces (ask your butcher to do this for you) 2 teaspoons kosher salt 1 small onion One 3-ounce piece ginger, peeled 1 habanero pepper, optional 1 cup organic natural peanut butter (see Cook's Note) 5 cloves garlic 1/2 cup tomato sauce 8 ounces baby bella mushrooms, optional Fufu, omo tuo or steamed rice, for serving Instructions: Rinse the smoked turkey, then add it to a large pot with the salt. Cut the onion in half and add one of the halves to the pot; chop the other half and add it to the pot too. Add the ginger and habanero pepper, if using, then add water to cover. Cook over medium heat until the onion is translucent, the fat from the wings begins to render and the broth is very fragrant, about 15 minutes. Remove the habanero pepper, if using, and transfer it to a blender or food processor. Add the peanut butter, garlic and 3 cups water to the blender and blend 1 minute. Stir the peanut butter mixture into the broth; it will foam and bubbles will form on the surface. Cook, stirring continuously to stop it from boiling over, about 5 minutes; some of the foam/bubbles will disappear and the soup will settle. Remove the ginger from the soup, add it to the same blender (cut it into smaller pieces first, if desired) with 2 cups of the soup and blend until smooth. Stir the ginger mixture back into the soup. Transfer the onion half to the blender with 1 cup of the soup and blend until smooth; stir the mixture into the soup to combine. Stir in the tomato sauce. Let the soup simmer until it starts to thicken, about 5 minutes. If using the mushrooms, add them to the soup, cover and let simmer, about 5 minutes, then remove the cover (if not adding the mushrooms, proceed to the next step). Let the soup simmer over medium-low heat until the meat and mushrooms, if using, are tender and little oil patches form on the surface, about 10 minutes. Adjust with salt if needed. Serve with fufu, omo tuo or steamed rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17305,"Pimp My Fries 4 russet potatoes, washed 4 cups canola oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon paprika Instructions: Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water. Rinse the sliced potatoes in cold water then place back into a bowl of cold water. Refrigerate for 2 hours or as long as overnight. Heat the canola oil in a large heavy-bottomed pot over medium-high heat to 345 degrees F. Remove the potatoes from water to a sheet tray lined with paper towels and pat dry. Working in 2 batches, fry the potatoes for 5 minutes, then remove them to a sheet tray lined with paper towels. Let cool to room temperature. Raise the heat of the oil to 360 degrees F. Fry the potatoes a second time, in 2 batches, until golden brown and crispy, about 3 minutes. Remove to a sheet tray lined with paper towels. In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl, sprinkle with the salt mixture and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17306,"Drunken Penne Pasta 1 tablespoon grape seed oil 1/4 cup julienned red onions 1/4 cup thin cut prosciutto, flash fried in 2 portions 1 tablespoon minced garlic 1/4 cup vodka 1 cup tomato sauce 1/2 cup cream 1/2 cup chicken stock 1 pound penne pasta, cooked 1 tablespoon butter 1/4 cup grated Parmesan 1 tablespoon minced fresh parsley Instructions: In a large saucepan over medium-high heat, add the oil to the pan and heat until the verge of smoking. Then add the onions and reduce the heat to medium, cooking until translucent, 2 to 3 minutes. Once the onions are cooked, add half the prosciutto and garlic, stirring into the onions. Then add the vodka to delgaze the pan and allow the alcohol to cook off.
Next, add the tomato sauce, cream and chicken stock, cooking for 4 to 5 minutes to reduce the liquid by half to yield 1 cup. Next, add the pasta, stirring into the cream sauce and warming the pasta. Finish with the butter, stirring again, and then remove from the heat and portion into bowls. Finish with the cheese, parsley and remaining prosciutto. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 17307,"Grilled Bitter Greens with Shaved Parmesan 1/3 cup extra-virgin olive oil, plus more for drizzling 2 anchovies, finely chopped Juice of 1 orange 2 heads radicchio, quartered through the core Crusty bread, for serving, such as a baguette 2 tablespoons chopped fresh flat-leaf parsley 2 ounces fine-quality Parmesan, thinly shaved Freshly ground pepper Instructions:

1. Preheat an outdoor grill to medium-high heat. Whisk together 1/4 cup of the olive oil, anchovies, and orange juice in a bowl to make the dressing. Set aside.
2. Toss the radicchio quarters in a bowl with the remaining 1 1/2 tablespoons oil. Grill until lightly charred and beginning to wilt, turning occasionally, 7 to 10 minutes total. Meanwhile, brush or drizzle the bread with olive oil and toast alongside the radicchio.
3. Remove the radicchio and chop into bite-size pieces, discarding the core. Toss with the dressing and sprinkle with the parsley. Divide among 4 plates and shave the Parmesan over the top with a vegetable peeler. Serve with the grilled bread. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17308,"Orange Muffins 3/4 cup cooking oil 1 cup sugar 2 eggs 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1/4 cup fresh orange juice 2 tablespoons grated orange rind Instructions: Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes. TIP: RED ORANGES Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17309,"No-Bake Rocky Road Bars Cooking spray One 14-ounce can sweetened condensed milk
   8 ounces cream cheese
   3 tablespoons salted butter
   1 cup toasted, chopped pecans
   1 cup toasted, chopped walnuts
   8 full graham crackers (1 sleeve), broken into chunks
   One 10-ounce bag mini marshmallows
   3 cups semisweet chocolate chips
   2 cups confectioners' sugar 1 cup (2 sticks) unsalted butter, softened
   One 16-ounce jar marshmallow creme, such as Marshmallow Fluff Instructions: For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray. Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes. Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside. When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined. Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set. For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme. Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 17310,"BBQ Pulled Pork with Gravy 3 pounds boneless pork shoulder, cut into large chunks 3 teaspoons kosher salt
   2 teaspoons freshly cracked black pepper
   2 teaspoons garlic powder
   1 teaspoon ground cumin
   1 teaspoon smoked paprika
   1 cup apple juice
   2 tablespoons unsalted butter
   2 tablespoons all-purpose flour
   Chopped fresh parsley, for serving
   Dinner rolls, for serving
   Instructions: Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Toss to combine, then pour in the apple juice. Cover with the lid and let cook for 8 hours on low, or until the pork is easily shreddable. Remove the pork from the juices to a serving dish and shred with forks or fingers. Add the butter to a small skillet over medium heat and let melt. Whisk in the flour until combined, about 1 minute. Add 1 cup drippings from the slow cooker and whisk until thickened. Taste for seasoning. Drizzle over the pork or transfer to a serving dish. Serve the pork warm with warm gravy and a sprinkle of chopped parsley. Eat with the dinner rolls. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 17311,"Buckwheat Noodles with Red Caviar and Sour Cream 8 ounces dried Buckwheat noodles (soba) 2 tablespoons unsalted butter 1/4 to 1/2 cup sour cream 2 to 4 ounces red caviar (salmon roe) 2 tablespoons snipped fresh chives Instructions: In a pot of boiling water cook soba for about 8 to 10 minutes or according to package directions. until done. While soba is cooking heat butter in a small skillet until it is golden brown; you want the flavor of the butter. Drain soba and return to saucepan and toss with golden butter and 4 tablespoons of sour cream, chives and half of caviar. Portion out and top with more sour cream and caviar if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17312,"Lobster Dumpling in Seafood Consomme 1/2 pound shrimp, peeled and deveined 1/2 pound lobster 2 tablespoons mascarpone 1 egg 1/2 tablespoon minced ginger 1/4 cup diced water chestnuts 1 tablespoon cilantro, finely chopped 1/8 teaspoon salt 1/4 cup water 16 pieces wonton wrappers 2 tablespoons red and yellow bell pepper, brunoise 1 tablespoon cilantro 2 to 3 tablespoons orange topiko (fish roe) 2 cups chicken broth 3 cups water 1 teaspoon dashi Instructions: In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17313,"Lobster fra Diavlo with Buccatini 1/4 pound buccatini Salt 2 ounces extra-virgin olive oil 2 garlic cloves, crushed 1 shallot, crushed 1 1/4 pound lobster 1 cup vine-ripened cherry tomatoes, grape tomatoes, and golden pear tomatoes 3/4 cup white wine 2 tomatoes from (28-ounce) can whole tomatoes (recommended: San Marzano) Salt and freshly ground black pepper 1/2 teaspoon dried oregano 1 sprig fresh thyme 1/2 to 1 teaspoon red pepper flakes 2 or 3 sprigs fresh Italian parsley, leaves coarsely chopped 10 fresh basil leaves Instructions: Add bucatini to a large pot of boiling, salted water. Insert the tip of a heavy, sharp knife into the head of the lobster and cut through the head. Cut the lobster body in half lengthwise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section clearly in half. Turn the knife in the other direction and cut the tail in half in the same way, splitting it right down the back. Split the claw at the joints. Split everything down the middle. Quarter each lobster half. There should be 8 small pieces of lobster. Heat extra-virgin olive oil in a 12-inch skillet over high heat. Add garlic and shallots and cook until they start to take color, about 10 seconds. Add lobster pieces and cook for about minute per side, until lobster is golden on both sides. Add the tomatoes and saute for about 1 minute until the tomatoes plump up and some split open. Then, add the white wine and let it simmer rapidly for about 2 minutes, until it begins to reduce a bit. Use your hands and crush the 2 tomatoes directly into the pan. Add salt and pepper, to taste, the oregano, the thyme, and the red pepper flakes. Let the mixture simmer for another 1 to 2 minutes. Drain the pasta, without shaking out the excess water. Add pasta into the pan with the lobster, tossing it for about 1 minute until it is coated with the sauce. Add parsley and basil, toss 1 more time, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 17314,"Arugula Pesto Pizza with Zucchini 1/4 cup hazelnuts 3 cups baby arugula 1 cup fresh parsley 1 clove garlic 1 tablespoon capers, drained 1/2 cup extra-virgin olive oil 1/2 cup grated parmesan cheese Kosher salt and freshly ground pepper 1 Prebaked Pizza Crust, recipe follows 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella), drained and sliced 1 medium zucchini, very thinly sliced 2 tablespoons grated parmesan cheese 1 tablespoon extra-virgin olive oil Torn fresh basil, for topping Kosher salt and freshly ground pepper 4 cups bread flour, plus more for dusting 2 teaspoons kosher salt 1 teaspoon rapid-rise instant yeast 1/2 cup extra-virgin olive oil, plus more for the bowl Instructions: Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the pesto: Lightly toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth. With the motor running, gradually add the olive oil and process until combined. Add the parmesan and pulse to combine; add 2 tablespoons water to loosen. Season with salt and pepper. Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with the pesto and top with the mozzarella. Arrange the zucchini in overlapping rows on top. Sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese is melted and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with basil; season with salt and pepper. Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour. Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake, or let cool, lightly wrap in plastic and set aside up to 8 hours. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 17315,"The Ultimate Paella Chicken: 1 tablespoon sweet or smoked paprika 2 teaspoons oregano 1 (3 pound) frying chicken, cut into 10 pieces Paella: 1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced Kosher salt and freshly ground pepper 1 Spanish onion, diced
4 garlic cloves, crushed Bunch flat-leaf parsley leaves, chopped, reserve some for garnish 1 (15-ounce) can whole tomatoes, drained and hand-crushed 4 cups short grain Spanish rice 6 cups water, warm Generous pinch saffron threads 1 dozen littleneck clams, scrubbed 1 pound jumbo shrimp, peeled and de-veined 2 lobster tails 1/2 cup sweet peas, frozen and thawed Lemon wedges, for serving Instructions: Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 17316,"Warm Shaved Fennel with Pink Grapefruit 1 bulb fennel 1 pink grapefruit
Extra-virgin olive oil
60 milliliters freshly squeezed pink grapefruit juice
40 grams slivered Cerignola or other large green olives
20 grams fennel fronds
Salt
Instructions: Slice the fennel into thin shavings using a mandoline. Cut the bottom and top off the grapefruit. Cut the peel off the sides, following the curve of the grapefruit and being careful to cut away only the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released. Heat a large frying pan over a medium heat and coat it with extra-virgin olive oil. Add the shaved fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, grapefruit juice and olive slivers; sprinkle with the fennel fronds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 17317,"Pappa al Pomodoro 3 tablespoons olive oil 1 small onion, chopped 1 garlic clove, thinly sliced Pinch salt 2 pounds fresh tomatoes, peeled, seeded and roughly chopped 3/4-pound day-old Italian bread, roughly sliced 2 cups water 1 cup basil leaves, chopped Freshly ground black pepper 3 tablespoons extra-virgin olive oil, optional Grated Parmigiano-Reggiano Instructions: In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.
Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 17318,"Tomato Ginger Salad 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar 2 teaspoons packed dark brown sugar Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 tablespoons freshly grated ginger 1 1/2 pints cherry tomatoes, halved Kosher salt 1/4 cup fresh basil 8 inner celery stalks with leaves (from 1 bunch celery), thinly sliced Grilled crusty bread slices, for serving Instructions: Make the dressing: In a medium bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar and salt and pepper to taste. Whisk in the olive oil and ginger. Taste for seasoning. Assemble the salad: Arrange the tomatoes in a single layer on a baking sheet and season with salt. Use a pair of scissors to snip the basil leaves into smaller pieces and sprinkle over the tomatoes. Transfer to a bowl, then toss the tomatoes with the dressing and celery. Spoon onto grilled bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17319,"Mom's Box Foie Gras Dumplings with Honey-Shallot Syrup 2 cups water 4 cups flour 1/2 teaspoon salt 1/4 pound diced frozen chicken breast 1 goose liver from whole goose, chopped 1/2 pound duck foie gras, de-nerved 1 egg 4 cups Chinese chives, cut into 1/2-inch pieces, Sauteed lightly in canola oil and cooled Salt and black pepper, to taste Canola oil, to cook 8 shallots, sliced 1/4 cup Chinese black vinegar 1/2 cup balsamic vinegar 1 tablespoon honey Instructions: To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour. To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape 1 portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten the piece with your palm, and rollout to form a circular wrapper about 3 inches in diameter and 1/16-inch thick. Repeat with the remaining dough. To fill the dumplings, place about 1/2 teaspoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Place another wrapper on top pressing down around filling to remove excess air. Crimp the edges together. Continue with remaining filling and wrappers. For the filling: In a food processor, puree the chicken until smooth then add the goose liver, foie gras and egg and puree until smooth again. Do not over puree as it could break the filling. Remove from processor and fold in the chives. Season. Steam dumplings in a steamer or steamer basket for about 15 minutes or until cooked through. Remove and keep warm until serving. Meanwhile, in a medium non-reactive saucepan, coat lightly with oil and caramelize the shallots. Deglaze with both vinegars and reduce by 80 percent. Add honey and check for seasoning. Keep at room temperature. PLATING Zig-zag syrup on a plate and top with dumplings. BEVERAGE Brut Rose Champagne, Schramsberg Mom's recipe for dough: . ","[Champagne, Pinot Noir, Sauvignon Blanc, Riesling]

" 17320,"Aged Sherry Vinaigrette 2 ounces pasteurized eggs* 2 ounces aged sherry vinegar 8 ounces canola oil 2 teaspoons Dijon mustard 1 teaspoon sugar Instructions: In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 17321,"Braised Duckling in Mole Poblano 2 tablespoons sesame oil 2 (4-pound) ducks, cleaned and cut into quarters Kosher salt and cracked black pepper, to taste 1 cup diced yellow onion 1 tablespoon sesame seeds 1/2 cup seeded and minced cl pasilla 1/2 cup seeded and minced cl ancho 1/2 cup roasted, peeled and seeded poblano cl 1 gallon chicken broth 1/2 cup grated bittersweet chocolate 1/2 cup diced pineapple 1/2 cup white bread, torn into small pieces 1/2 cup crushed ripe plantains (banana may be substituted) 3 tablespoons minced garlic 3 tablespoons creamy peanut butter 3 tablespoons granulated sugar 1 split vanilla bean (you can substitute 1 teaspoon vanilla extract) Instructions: In a heavy cast iron pot or Dutch oven, heat the sesame oil over a fire. Rub the pieces of duck with the salt and pepper, and then brown them in the hot sesame oil until they have a rich, brown color. Remove the pieces of duck and set aside in a warm place. Saute the onion, sesame seeds, cl pasilla, cl ancho and poblano cl in the same pot until the chiles are tender. Add the chicken broth, chocolate, pineapple, bread, crushed plantain, garlic, peanut butter and sugar. Scrape the seed from the vanilla bean into the mixture. Bring the mixture to a boil and the decrease the heat to a simmer by moving the pot to the side of the fire. Let the sauce simmer for 30 minutes. Remove from the heat and puree the mole -- do not seal the blender airtight while pureeing a hot liquid -- and then return it to the pot. Put the pieces of duck in the mole and simmer for 1 1/2 hours. Remove the duck from the mole and serve with the sauce on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 17322,"Grilled Lamb Rib Chops 16 to 20 lamb rib chops 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground star anise 1 teaspoon ground black peppercorns 1 teaspoon ground fennel seeds 3 tablespoons minced garlic 1/3 cup plus 1 tablespoon olive oil 3 tablespoons soy sauce 1 tablespoon honey Habenero, cut in 4 pieces Salt and freshly ground black pepper Sweet and Sour Onion Compote, recipe follows 4 cups thinly sliced red onions 1/2 cup granulated sugar 2 tablespoons tamarind paste 1 cup rice wine vinegar 1 teaspoon salt 1/2 teaspoon pepper Instructions: Prepare lamb chops by removing excess fat from rib bone. Prepare glaze by mixing allspice, cinnamon, star anise, black peppercorns, fennel seeds, minced garlic, olive oil, soy sauce, honey, and the habenero in a bowl. Reserve 1/4 of this mixture for finishing glaze on cooked meat. Marinate chops overnight, refrigerated. Season marinated chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium rare. Brush with reserved glaze. Serve with Sweet and Sour Onion Compote. Place ingredients in saucepan and bring to a boil, reduce heat to low and allow to cook for about 1 hour or until liquid evaporates. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 17323,"Sauteed Broccoli and Almonds 1 large head broccoli, stalks trimmed 4 tablespoons butter 2 cloves garlic, thinly sliced in rounds 1 teaspoon salt 1/4 cup slivered almonds Instructions: Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets. In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17324,"Green Tea Panna Cotta with Sweet Adzuki Sauce Cherry Blossom Jam and Tuiles 1/2 cup strong green tea, cold - preferably Sakura (Cherry Blossom) Flavored Green Tea 1 tablespoon unflavored gelatin (1 envelope) 3/4 cup milk 3/4 cup heavy cream 1/2 cup sugar 2 teaspoons vanilla extract 8 pickled cherry blossoms 1 (16-ounce) can adzuki beans 1/4 cup sugar 2 tablespoons canola oil 4 (8 1/2-inch) square or 10 (1/2-inch) square spring roll wrappers (rice wrappers), cut into fourths with a pizza cutter 1/4 cup powdered sugar
Instructions: For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely. Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed. Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely. Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]

" 17325,"Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing 1/4 cup chopped thawed frozen pitted sweet cherries, juices reserved 2 tablespoons low-sodium soy sauce 2 tablespoons creamy peanut butter 1 tablespoon rice vinegar (unseasoned) 3 tablespoons vegetable oil 1/2 teaspoon sesame oil 1 cup thawed frozen pitted sweet cherries, juices reserved 1/2 cup low-sodium soy sauce 1/2 cup dry white wine 1/4 cup packed light brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon freshly grated ginger 1 clove garlic 1 1/2 pounds skinless, boneless chicken breasts Vegetable oil, for brushing 2 cups sauerkraut, drained and rinsed 1/2 12-ounce package wonton wrappers, thinly sliced 6 cups chopped romaine lettuce 1 red bell pepper, julienned 1 green bell pepper, julienned 3 scallions, julienned 2 medium carrots, julienned 1 cup snow peas, trimmed and julienned 1 cup drained sliced water chestnuts Instructions: Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside. Make the chicken: Put the cherries, 3 tablespoons reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes. Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve with more dressing on the side. Photograph by Yunhee Kim ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17326,"Peas, Bacon and Prosecco 4 ounces bacon, chopped 2 shallots, minced
One 10.8-ounce bag frozen peas, thawed
1/3 cup mint leaves, chopped
1/2 cup freshly grated pecorino
1/4 teaspoon kosher salt
1/4 cup prosecco
Instructions: Place the bacon in a large skillet over medium heat. Cook, stirring often, until crispy and the fat has rendered, about 5 minutes. Drain off all but 2 tablespoons of the bacon fat. Add the shallots to the pan and cook until soft and fragrant, about 2 minutes. With a wooden spoon, stir in the peas; cook until heated through, 4 minutes. When the peas are hot, raise the heat to medium-high and add the mint, pecorino and salt. Toss gently to combine. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated in the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato Gnocchi with Brown Butter and Sage 2 large sweet potatoes, peeled and grated 1/4 cup plus 2 tablespoons extra-virgin o" 17327,"\Red Carpet\ Red Velvet Popcorn 4 cups lightly salted popcorn 1/2 cup cream cheese frosting
1 1/4 cups crumbled red velvet cake (from 1 box red velvet cake mix, prepared according to package directions)
Instructions: Line a sheet tray with parchment paper and set aside. Place the popcorn in a large bowl. Place the frosting in a microwave-safe bowl and heat for 30 seconds until it turns into a thick glaze. Pour the frosting over the popcorn and gently fold together until all of the popcorn is evenly coated. Add 1 cup of the cake crumbs and gently fold. Turn the coated popcorn out onto the lined sheet tray and smooth out in a single layer. Sprinkle with the remaining cake crumbs. Let sit at room temperature until the frosting is set, about 30 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 17328,"Florentines 2 cups sliced almonds, chopped 2 tablespoons all-purpose flour 2 teaspoons grated orange zest 3/4 cup sugar 1/2 cup (1 stick) butter, cut into pieces 1/3 cup whipping cream 2 tablespoons honey 8 ounces bittersweet or semisweet chocolate chips Instructions: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger. Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.) Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17329,"Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette 6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice 2 ounces baby spinach 2 large heads endive, thinly sliced crosswise 1 1/2 cups toasted coarsely chopped walnuts 3/4 pound Napa valley blue cheese, crumbled Pomegranate Vinaigrette, recipe follows Salt and freshly ground black pepper 3 tablespoons pomegranate molasses 2 tablespoons red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon honey, or more to taste Salt and freshly ground black pepper 2/3 cup extra-virgin olive oil Instructions: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 17330,"Bacalao Escaixada One 6-ounce fillet dried bacalao (salt cod) 1 small tomato, seeded and cut into tiny dice 1 pimente (small hot pepper), seeded and minced 1 spring onion, minced 1 garlic clove, minced 1 tablespoon chopped parsley 1/2 cup extra-virgin olive oil 2 tablespoons sherry vinegar Fine sea salt and freshly ground white pepper Instructions: Place the salt cod in cold water and soak for 3 days, refrigerated. Change the water and soak for another 24 hours, changing the water 3 times. Drain the salt cod and using your fingers, flake it into a bowl. Cover with the remaining ingredients and toss to combine. Allow the mixture to marinate at room temperature for at least 30 minutes. Season, to taste, with salt and pepper. Serve cold temperature. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 17331,"Cranberry and Pecan Crusted Rack of Pork 1 1/2 quarts cranberry juice 12 ounces cranberry vodka (optional) 1/2 cup salt 1 center cut rack of pork, Frenched, with fat and silver skin removed 3 tablespoons clarified butter 4 ounces dried cranberries 8 ounces toasted pecans 8 ounces plain bread crumbs 2 ounces picked thyme 3 ounces clarified butter Wilted Spinach, recipe follows Apple Tart, recipe follows Cranberry Sauce, recipe follows 6 tablespoons extra virgin olive oil 6 cloves blanched garlic, sliced
3 pounds, loose leaf spinach, washed
Salt
2 Granny Smith apples 3 tablespoons butter, plus extra for brushing Salt Sugar 1 cup heavy cream 1 large baking potato, like russets 1 sheet store-bought puff pastry 1 thyme sprig 1 cup fresh or frozen cranberries 1 tablespoon butter, plus 4 ounces (1 stick) cold butter, cut into small pieces Sugar Salt 1 cup Riesling wine 2 cups cranberry juice 1 thyme sprig Instructions: Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
Puree the dried cranberries in a blender with a little bit of water until smooth.
Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
Preheat oven to 325 degrees F.
After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130 degrees. Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing.
When ready to serve slice the rack of pork into 8 slices and plate each piece. Arrange each plate with a Wilted Spinach and Apple Tart. Finish each plate with cranberry pork sauce. Heat 2 large saute pans until hot. Add the olive oil and garlic. Now add the spinach, season with salt and cook until just wilted. Serve immediately. Peel, core and dice 1 apple, saute in butter, season with salt and sugar. Add the cream and reduce by 3/4. Puree until very smooth.
Slice potato into thin slices with mandoline. Cook in boiling water until almost tender. Set aside.
Roll out puff pastry a bit. Score with a sharp knife. With a 2-inch cookie cutter, cut out 8 circles of puff pastry. Place between 2 sheets of waxed paper on baking sheet, weigh down with another baking sheet and blind bake in oven until almost cooked through. Remove from oven and let cool.
Preheat oven to 350 degrees F.
Spread a heaping teaspoon of the apple cream on top of the puff pastry. Peel and slice the other apple, and then fan apple and potato slices around the puff pastry, making a pinwheel design. Brush with butter and sprinkle with salt and sugar. Bake for about 25 minutes. Brush with a little more butter and sprinkle with some more sugar and broil for 1 minute until the tarts are caramelized. Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 17332,"Velvet Corn Soup 1/4 pound medium raw shrimp, deveined and coarsely chopped 6 cups chicken broth 1/2 cup diced cooked ham 1/4 cup coarsely chopped water chestnuts 1 can (16 ounce) cream style corn 3 tablespoons cornstarch dissolved in 1/3 cup water 2 egg whites, lightly beaten 1 green onion, thinly sliced 2 teaspoons sesame oil 1/8 teaspoon white pepper Salt to taste Instructions: Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads. Stir in green onion, sesame oil, pepper and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17333,"Black Forest Cupcakes 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup buttermilk 4 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 5 large eggs, room temperature 3/4 cup sugar 1/2 cup semisweet chocolate chips, 4 1/2 ounces 3/4 cup dried cherries, roughly chopped, 4 ounces 2 cups marshmallow cream 1/4 cup bittersweet chocolate shavings 12 maraschino cherries on the stem Instructions: Special Equipment: 12 capacity cupcake tin, paper liners Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners. Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside. Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 17334,"Summertime Blue Rhubarb Pie 1 egg 1 cup white sugar 1/2 teaspoon vanilla 3/4 teaspoon grated orange zest 1 cup diced rhubarb, if using frozen, thaw and drain well 1 cup blueberries, if frozen, thaw and drain well 2 tablespoons flour 3/4 cup flour 1/2 cup brown sugar 1/3 cup softened butter Instructions: Preheat oven to 400 degrees F. In a large bowl, mix egg, sugar, vanilla, orange zest, rhubarb, blueberries and 2 tablespoons flour. Pour mixture into a prepared, unbaked pie shell (8-inch). In a small bowl, cut 3/4 cup flour, brown sugar, and butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling. Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Basil and Parmesan 1 tablespoon unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can" 17335,"Bacon and Brussels Sprout Hash Extra-virgin olive oil 4 slices thick-cut bacon 4 sprigs fresh thyme 2 cups Brussels sprouts, cut into thick slices 1 pound fingerling potatoes, split down the middle 1/2 pound red pearl onions, peeled Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken broth 2 tablespoons balsamic vinegar 1/4 bunch flat-leaf parsley, roughly chopped Instructions: Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17336,"\Hot Chocolate\ Banana-Nut Oatmeal 2 cups plain almond milk 2 fully-ripened large bananas (1 1/2 diced and 1/2 thinly sliced crosswise) 1/4 teaspoon pure almond extract 1/4 teaspoon pure vanilla extract Kosher salt 2 cups old-fashioned rolled oats 2 tablespoons unsweetened cocoa powder 2 tablespoons honey or agave nectar 1/3 cup toasted and chopped walnuts Pinch ground cinnamon 2 tablespoons semisweet chocolate chips Instructions: Bring the almond milk, 1 3/4 cups water, the diced bananas, almond and vanilla extracts and pinch of salt to a boil in a large saucepan over high heat.
Stir in the oats, cocoa powder and 1 tablespoon of the honey and reduce the heat to medium. Cook, stirring frequently, until the oats are fully cooked to desired consistency, 6 to 7 minutes.
Transfer to 4 bowls, top with the sliced bananas, walnuts, the remaining 1 tablespoon honey, cinnamon and chocolate chips and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 17337,"Pigs in Spicy Blankets 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1/2 teaspoon caraway seeds 2 teaspoons minced garlic 1 teaspoon dried sage Kosher salt and freshly cracked black pepper 1/2 teaspoon red pepper flakes 1 1/2 pounds ground pork 2 tablespoons maple syrup 2 cups all-purpose flour, plus more for dusting 1 tablespoon packed dark brown sugar 2 teaspoons baking powder 2 teaspoons Italian seasoning 1 1/2 teaspoons mustard powder 1 teaspoon baking soda 1 teaspoon cayenne pepper 1 teaspoon sea salt 4 tablespoons cold unsalted butter, cut into 1/4-inch cubes 1 cup shredded mozzarella cheese 3/4 cup buttermilk 1 large egg, well beaten 3 tablespoons agave syrup 3 tablespoons dijon mustard 3 tablespoons yellow mustard 1 1/2 tablespoons adobo sauce (from a can of chipotle chiles in adobo) Freshly ground black pepper Instructions: Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes. Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes. Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels. Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes. Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17338,"Chilled Cantaloupe and Mint Soup 1 cantaloupe, seeds and rind removed, cut into chunks 2 tablespoons fresh mint, minced
1 lime, juiced
Salt to taste
Instructions: In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 17339,"Beignets with Rosemary Caramel and Local Honey 1/2 cup water 1/2 cup milk 4 to 6 tablespoons unsalted butter 1 1/4 tablespoons sugar 1/8 teaspoon salt 1 cup all-purpose flour, sifted 1 teaspoon vanilla extract 5 large eggs 1 egg white Powdered sugar, for serving 1/4 cup local honey, or any good quality honey 2 (6-inch) sprigs fresh rosemary 1/2 cup water 3/4 cup plus 2 tablespoons white sugar 1 tablespoon light corn syrup (recommended: Karo) 1 cup heavy cream 5 tablespoons unsalted butter, diced into pieces Instructions: Beignets: In a medium pot, add the first 5 ingredients and bring to a boil over medium heat. At this point, add in the flour and stir vigorously with a spoon. Continue to cook until the dough becomes a solid mass and begins to pull away from the sides of the pot, about 3 to 5 minutes. Switch off the heat, mix in the vanilla extract and add in the eggs, 1 at a time, incorporating each egg before adding in the next.*
The resulting pastry should be flexible and soft, but firm enough to hold its shape. Set it aside covered with plastic for 5 minutes. When ready to make the pastries, fill a deep skillet or deep-fryer 2/3 full of oil and heat it to 300 to 325 degrees F. Form the dough into doughnut hole shapes. Fry the beignets, in batches, until golden brown, about 3 to 6 minutes being sure not crowd them. Remove them from the oil to a cooling rack.
Caramel: Put the rosemary and water into a small pot and simmer over medium heat until the rosemary is limp, about 3 to 6 minutes. Strain the liquid, discarding the rosemary, and pour it back into the pot. (Chef's Note: If this liquid is not 1/4 cup exactly, add water.) Add in the sugar and corn syrup. Bring the ingredients to a boil over high heat, then reduce the heat to medium and simmer until the syrup thickens. Stir in the heavy cream and butter and switch off the heat. Pour into a serving bowl and reserve for the beignets.
Arrange the beignets on a serving platter and dust with powdered sugar. Serve with the honey and Rosemary Caramel in small bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17340,"Yogurt Cheese 2 quarts plain yogurt Instructions: Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese. ","[Chardonnay, Riesling, Gewrztraminer]" 17341,"Deconstructed S'mores 3/4 cup plus 1 tablespoon granulated sugar 1 tablespoon light corn syrup 2 1/2 tablespoons gelatin powder 2 large egg whites (about 1/4 cup) 1/2 teaspoon cream of tartar 2 tablespoons peach compound (or the compound of your choosing) 2 tablespoons cornstarch 2 tablespoons powdered sugar 8 ounces unsalted butter 3/4 cup dark brown sugar 1/3 cup molasses 1 1/2 cup all-purpose flour, plus more for dusting 1 cup whole wheat flour 1 teaspoon cinnamon 1/2 cup wheat germ 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 tablespoon granulated sugar 1 teaspoon apple pectin 1 cup strawberry puree 1 tablespoon glucose 1 teaspoon citric acid 4 ounces unsalted butter 1/2 cup strawberry jelly 10 ounces white chocolate couverture, melted 1 tablespoon balsamic vinegar 8 ounces dark chocolate couverture Instructions: For the marshmallows: Heat 2/3 cup water with 3/4 cup sugar and the corn syrup in a one-quart sauce pan over medium heat. While the syrup is heating up, place 3/4 cup water in a shallow 2 cup bowl and sprinkle the gelatin powder over the top. Once the gelatin has completely dissolved, mix the contents gently. While the syrup is heating up, begin to whip the egg whites and the cream of tartar with a hand mixer. Once the egg whites have reached a medium peak, sprinkle the remaining 1 tablespoon sugar into the whites and continue mixing. Once the syrup reaches 260 degrees F, mix in the gelatin mixture and stream this into the egg whites. Let this mixture cool slightly and add the peach compound. Combine the cornstarch and powdered sugar. Pipe the marshmallow mixture into whatever shape desired, into mold that has been sprinkled with the cornstarch and powdered sugar. Sprinkle the powdered sugar cornstarch mix on top and let dry. For the Graham crackers: Preheat the oven to 350 degrees F. Using a hand-mixer, cream together the butter, brown sugar and molasses until it lightens in color. Sift the all-purpose flour, whole wheat flour, cinnamon, wheat germ, baking soda and salt together. Add the dry ingredients to the creamed mixture in two parts. Do not over mix. Cover in plastic and place in the refrigerator for about 20 minutes. Lightly dust the rolling surface with all-purpose flour, and roll the graham crackers down to 1/4-inch. Cut with a circle cutter the size of a quarter and bake for 12 to 15 minutes.
For the jelly: Mix 1 tablespoon of the sugar with the pectin. Place the strawberry puree into a one-quart saucepan. Bring the strawberry puree to a simmer, and sprinkle the pectin sugar on top. Once this mixture comes to a boil, add the remaining 1 cup sugar, the glucose and citric acid. On a low heat, bring the mixture to 215 degrees F. Pour the mixture into a glass bowl and cover with plastic wrap in order to prevent the mixture from forming a skin.
For the ganache: Using a hand mixer, cream together the butter and jelly until it lightens in color. Next, stream in the warm white chocolate and the balsamic vinegar. Do not over-mix. Scrape this into a disposable pastry bag, and pipe these into quarter-size discs. Once the butter chocolates have set, start to melt the dark chocolate couverture. Try not to take the chocolate temperature above 120 degrees F, because if you do, the s'mores will be hard to handle. Dip each chocolate into the dark chocolate and let set. There is no need to temper the chocolate because you will eventually set the marshmallow on fire.
To assemble: Place the graham cracker down, then place a butter ganache, and top with a marshmallow. Carefully set the marshmallow on fire and blow it out when the s'more reaches the proper tastiness. Repeat for the remaining s'mores. Eat immediately. If these are prepared earlier, just set the marshmallows on fire right before you are ready to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 17342,"Salmon Potato Hash 1 (2-pound) center-cut, skin-on, salmon fillet Extra-virgin olive oil Kosher salt and freshly ground black pepper Fresh dill, for garnish About 1 cup extra-virgin olive oil 4 russet potatoes, rinsed in water and cut into large dice Kosher salt and freshly ground black pepper 2 onions, thinly sliced 1 red bell pepper, seeds and ribs removed, thinly sliced 2 cloves garlic, minced 2 green onions, finely chopped 3 sprigs fresh thyme, leaves removed 1 teaspoon smoked paprika Pinch cayenne pepper Water White vinegar 4 to 6 large organic farm fresh eggs Lemony Hollandaise: 3 egg yolks 1/2 lemon, zested 1 lemon, juiced 1 1/2 teaspoons dry mustard 3 tablespoons water Pinch cayenne pepper Kosher salt and freshly ground black pepper 1 1/2 sticks unsalted butter, melted Instructions: Preheat oven to 300 degrees F. For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board. For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl. Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes. Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine. For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate. For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick. Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17343,"Maple Sugar Sweet Potato Fries Vegetable oil, for frying 14 cup maple sugar 1 teaspoon black pepper 1 teaspoon kosher salt 1 teaspoon mild yellow curry 2 large sweet potatoes or yams, skin-on 1 tablespoon minced green onion, to garnish Instructions: In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 350 degrees F. In a small bowl, whisk together the maple sugar, black pepper, salt, and yellow curry. Reserve. Scrub the sweet potatoes clean. Cut in half and then into 12-inch thick wedges. When oil is hot, reduce heat to medium-high and carefully put half of the wedges in the oil. Cook turning occasionally to brown on all sides, about 10 to 12 minutes. Remove to a paper towel lined colander to drain. Sprinkle the fries with some of the reserved spice mixture. Cover with another paper towel to keep warm. Repeat with remaining wedges. Transfer the wedges to a serving bowl and garnish with green onions. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 17344,"S'mores Popcorn 10 cups store-bought popped popcorn 1 1/2 cups mini marshmallows
1 cup semisweet chocolate chips
1 1/2 cups lightly crushed graham crackers
1 stick (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
Vegetable oil cooking spray, for coating the spatula
Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with silicone baking mats or wax paper. Place the popcorn, marshmallows, chocolate chips and graham crackers in a large bowl; do not combine yet. Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes. Continue to boil the sugar, no longer stirring, until it reaches the firm-ball stage, 245 degrees F, 5 to 7 minutes. Remove the sugar from the heat and add the salt and baking soda. Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together. Spread the mixture evenly over the prepared baking sheets and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes. Remove from the oven and let cool at least 1 hour in a cool dry place until the chocolate sets. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 17345,"Oyster Poor Boy 1/2 cup buttermilk 1 tablespoon plus 2 teaspoons hot sauce, divided
24 farm-raised oysters, shucked
1/2 cup mayonnaise
4 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons dill pickle brine
2 teaspoons kosher salt, divided
1/2 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sumac
1 small head iceberg lettuce, cut into 1/2-inch ribbons
1 quart peanut oil
3/4 cup finely ground white cornmeal
3/4 cup panko breadcrumbs
1 teaspoon freshly grated nutmeg
Four 6- to 8-inch banh mi or French bread rolls
Instructions: Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour. While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F. Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl. Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set. Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.) Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters. Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.) Line the bottom of your roll with slaw and top with 5 to 6 oysters. Consume. Notice how the slaw is kinda gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17346,"Roasted Chicken Salad 7 1/2 pounds boneless, skinless chicken breasts Salt and pepper Salt and pepper
2 pinches cayenne pepper 1 tablespoon lavender 1 lemon, juiced 3 cloves garlic, minced 2/3 cup sliced roasted almonds 1 large onion, chopped 1/2 bunch celery, chopped Dressing, recipe follows 2 tablespoons chopped parsley leaves 2 tablespoons chives 2 tablespoons chopped tarragon leaves 1 cup mayonnaise 3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper Instructions: Preheat the oven to 400 degrees F. Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes. Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich. Mix all ingredients together. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17347,"Crispy Shrimp Po' Boy with Spicy Remoulade Oil, for frying 9 jumbo shrimp, peeled, deveined and tails removed 1 teaspoon garlic powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour
3 large eggs, beaten 1/2 cup panko breadcrumbs
1 cup mayonnaise
1/2 cup sriracha
1/4 cup chopped capers
2 Roma tomatoes, thinly sliced
3 ciabatta rolls, sliced open Olive oil, for brushing 3 slices Muenster cheese
1 cup shredded romaine lettuce
Instructions: Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper. Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko. Deep fry the shrimp until golden brown, 6 to 8 minutes. Remove the shrimp with a slotted spoon and drain on the paper towels. Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside. Sprinkle the tomato slices on both sides with salt and pepper. Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes. Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread. Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce. Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 17348,"Coconut Rice 2 tablespoons vegetable oil 1 cup long grain white rice 1 cup coconut milk 1 cup chicken stock Salt and pepper Instructions: In a saucepan, heat oil over medium high heat. Stir in rice and cook for 1 minute. Pour in coconut milk and chicken stock and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove pan from heat and allow to rest for 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer]" 17349,"Meatball, Bean and Escarole Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, sliced 2 carrots, chopped 1 red onion, chopped 2 teaspoons chopped fresh rosemary 1 head escarole, roughly chopped (about 12 cups) 1 15-ounce can cannellini beans (do not drain) 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 12 beef meatballs
Grated parmesan cheese, for topping Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 17350,"Bunny Butt Carrot Cake Pancakes 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 1/4 cups buttermilk 2 large eggs 1 teaspoon pure vanilla extract 1 cup loosely packed finely shredded carrots (about 2 small carrots) 1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus more for cooking the pancakes 1/3 cup finely chopped pecans 4 ounces cream cheese, at room temperature 1/4 cup confectioners' sugar 2 bananas 24 chocolate chips or raisins Honey or maple syrup, for serving Instructions: Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans. Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake \bodies\ (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round \bunny head\ pancakes and 8 oval \bunny paw\ pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm. Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a \bunny head. Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the \feet.\ Pipe or dollop a bunny \tail\ between each set of feet. Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make \bunny ears. Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17351,"Caramel Apples 6 to 8 small apples (Granny Smith work best) 1/2 cup heavy cream 2 cups sugar 1 tablespoon light corn syrup 1/4 teaspoon kosher salt Toppings: Mini chocolate chips, chopped salted peanuts, crushed pretzels, flaky salt, and sprinkles Instructions: Line a baking sheet with parchment. Wash and dry the apples well, insert a chopstick into the stem end of each one, and stand on the prepared baking sheet. Place the baking sheet and cream next to the stove.
Put the sugar, corn syrup and 1/2 cup water in a medium saucepan with high sides and heat over medium-high heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Raise the heat to high and cook without stirring until the mixture is honey colored, about 10 minutes. If you have a thermometer, it should read 330 degrees F. (If the flames reach up around the sides of the pot, keep the heat at medium high). Remove from the heat and immediately and carefully whisk in the cream (the mixture will darken as you do). Because the mixture will bubble up, use a whisk with a longer handle so the steam doesn't burn your hand.
Let the mixture cool for 3 1/2 minutes, then carefully dip an apple into the caramel mixture, roll in a topping and set on the prepared baking sheet; repeat with the remaining apples. If the caramel cools while dipping, reheat it briefly over low heat, swirling occasionally; do not stir. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17352,"Lemon and Sugar Mini Biscuits 2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter, cubed
1 tablespoon finely grated lemon zest
1 cup buttermilk
1 egg, beaten 3 tablespoons raw sugar, for garnish
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, granulated sugar, baking powder, salt and baking soda and whisk well to combine. Next, add the butter and lemon zest and combine the mixture with a fork until coarse crumbles are created. Add the buttermilk and mix until just combined. Make a disk with the dough and cover in plastic wrap. Chill for 15 minutes. Dust a cutting board with flour. Roll out the dough to about 3/4-inch thickness. Cut the biscuits with a 1 1/2-inch floured cookie cutter, juice glass or something similar. Reroll the remaining dough and continue making biscuits. Place the biscuits on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with the raw sugar. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17353,"Lightning-Fast Garlic Sesame Pickles 1 pound garden, English (hothouse) or Kirby cucumbers 2 teaspoons kosher salt 2 cloves garlic 2 tablespoons rice wine vinegar 2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes 1/4 teaspoon sugar Instructions: If using garden cucumbers, peel them. Cut the cucumbers into 1/4-inch-thick slices. Put the slices in a colander over a bowl or in the sink, rub them with the salt and let sit for 10 minutes. Meanwhile, smash and then mince the garlic and put it in a medium bowl. Stir in the vinegar, sesame oil and, pepper flakes and sugar if using. Toss the cucumbers with the dressing. Put the bowl in the freezer for 10 minutes before eating--the pickles are best when super cold. To serve, use a slotted spoon to transfer them to a serving bowl. The Sixth ingredient. A little bit of sugar, added in with the vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 17354,"Secret Ingredient (Miso!) Chocolate Chip Cookies 1 cup light brown sugar, lightly packed 3 tablespoons granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1/3 cup white miso paste
1 teaspoon vanilla extract 2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips (sometimes I use chunks)
Nonstick cooking spray, for the baking sheet
Instructions: Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much). Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray. Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 17355,"Ice Cream Flower Pot Desserts 1 whole pound cake (store-bought, frozen) 1 gallon ice cream, your favorite flavor 1 package chocolate sandwich cookies, such as Oreo's 1 package gummy worms Instructions: Slice the pound cake (frozen is fine) into 1- to 1 1/2-inch slices. Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot, cut the slices into rounds. (You can put the scraps in a zip-top freezer bag and use them at a later date.)
Into each of your (washed and dried) flower pots, drop a round of pound cake, lightly pressing to make sure they are all the way down. Hold a straw up against the side of a flowerpot and snip it so it's 1/2 to 1 inch shorter than the top. Then, just use that as a guide to cut the rest of the straws. Stick each straw into the center of each pot, anchoring it into the cake.
Now, grab whatever flavor ice cream you'd like to use, and either set it out on the counter to soften it OR nuke it for 20 seconds or so. It needs to be somewhat soft for this step. Just spoon it into the pots, working it around the straw, until it almost reaches the very tip top of the straw. Clean up the top edges of the pot with a damp paper towel. Now return the pots to the freezer until firm.
In a food processor, pulse the cookies until they resemble nice, rich topsoil. (You can also crush them in a zip-top bag with a rolling pin.) When they are nice and firm, take the pots out of the freezer. Place a couple of gummy worms on top of the ice cream, then spoon the dirt (crushed cookies) over the top. Be generous here! Place a fresh flower into the straw and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 17356,"The Best Parker House Rolls 1 1/3 cups whole milk 2 sticks (16 tablespoons) unsalted butter, cut into pieces 1/3 cup sugar 1/2 cup warm water, about 110 degrees F One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 3 large eggs, lightly beaten 1 1/2 teaspoons kosher salt 5 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) Nonstick cooking spray Flaky sea salt, such as Maldon, for sprinkling Instructions: Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool. Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes. Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes. Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside. Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper. Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness. Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F. Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17357,"Crab Cakes 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 teaspoons seafood seasoning, such as Old Bay 1/8 teaspoon cayenne pepper 1 dash Worcestershire sauce 1 red bell pepper, finely chopped 2 green onions (scallions), white and green parts, finely chopped 2 large egg yolks 2 pounds jumbo lump crabmeat 6 cups fresh breadcrumbs Vegetable oil, for frying Instructions: Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17358,"Fresh Peaches and Zabaglione 4 egg yolks 1/3 cup sugar 1/2 cup Marsala wine 4 fresh peaches, washed, stones removed and sliced 1 pint strawberries, washed and hulled Instructions: Combine the yolks, sugar and wine in a stainless steel bowl. Whisk the ingredients together to create a smooth texture. Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl. Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume. When the eggs have increased in volume and thickened serve with fresh fruit and pound cake.; ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 17359,"Phil's Calcionetti 2 cups all-purpose flour 1/2 cup powdered sugar Pinch salt 2 tablespoons shortening 2 eggs 1/2 teaspoon lemon zest 1/2 cup chick peas, cooked 1/4 cup brown sugar 2 tablespoons honey 2 tablespoons grated chocolate 1/2 cup finely chopped walnuts Vegetable oil, to fry 1/4 cup milk, to seal dough Powdered sugar, to dust cookies Instructions: Preheat vegetable oil to 360 degrees. To make the dough, sift together flour, sugar and salt. Mix in shortening using hands or pastry cutter until crumbly. Add eggs and lemon zest. Mix until just incorporated. Use pasta machine to roll out half the dough to 1/8-inch thickness and forming a long rectangular shape (roughly 15 inches by 3 inches), being careful not to overwork dough. Repeat with other half of dough. Set aside. To make the filling, use fork to mash chickpeas thoroughly. Stir in brown sugar, honey, grated chocolate, and chopped walnuts. Drop heaping teaspoonfuls of filling along length of rectangular dough (leaving 1-inch between spoonfuls) keeping to one side. There should be enough room for about 10 spoonfuls. With pastry brush use milk to moisten area around each filling spoonful. Fold dough lengthwise over filling and press down to remove any air and to seal edges. With a fluted pastry cutter or pizza cutter, cut into squares to form individual cookies. Repeat procedure with remaining filling and dough. Fry cookies in hot vegetable oil until golden brown. Remove and place on paper towels to drain excess oil. Dust with powdered sugar. Serve the same day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17360,"Pistachio, Cardamom and Saffron Cookies 1/2 cup unsalted butter, at room temperature, plus 1 tablespoon for greasing the cookie tray 1 tablespoon milk, warm 2 pinches saffron threads 4 tablespoons fine granulated sugar 3 cardamom pods, husks removed, crushed 3 tablespoons finely chopped pistachios Pinch of grated nutmeg, optional 1 tablespoon pandanus (kewra) water (see Cook\u2019s Note) 1 1/4 cups unbleached all-purpose flour, sifted 1/4 teaspoon kosher salt 2 cups melting white chocolate wafers, or enough to make 1/2 cup of melted white chocolate 2 pinches saffron threads 2 tablespoons finely crushed or slivered pistachios Edible gold dust/sprinkles, optional Instructions: Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill. Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue. Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots. Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes. Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate. To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath. Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm. Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely. Serve when the chocolate is firm. Store in a cool, airtight container for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17361,"Bourbon Brown Sugar-Stuffed Sweet Potato Skins 4 medium sweet potatoes 1 tablespoon olive oil
Kosher salt and freshly ground black pepper One 16.5-ounce can baked beans with bourbon and brown sugar, such as Bush's Best Bourbon and Brown Sugar Grillin' Beans
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 scallions (white and pale green parts), sliced, dark green tops sliced and reserved for garnish 1 jalapeno, seeds and ribs removed, diced
1/2 cup sour cream
Juice of 2 limes
1 avocado, diced
One 10-ounce tube Mexican chorizo Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roast the sweet potatoes on the prepared baking sheet until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes. Slice each potato lengthwise and scoop out the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes. Meanwhile, mix the sweet potato flesh with the beans, cumin, cl powder, scallions and jalapenos. Season with salt and pepper. Remove the skins from the oven and fill each with some of the bean mixture. Fit a baking sheet with a wire rack, transfer the filled potato skins to the rack and bake for another 20 minutes. Meanwhile, in a food processor, blend together the sour cream, lime juice and avocado until smooth. Season with salt and pepper. Set aside. Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until brown and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with warm, crispy chorizo, avocado drizzle and sliced scallion tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 17362,"Bittersweet Chocolate & Cardamom Cream Jalousie 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 package (3 ounces) cream cheese, softened 1/4 teaspoon ground cardamom or cinnamon 4 ounces bittersweet chocolate, chopped Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise to form 2 rectangles. Fold 1 rectangle in half lengthwise. Using a sharp knife, cut 9 slits through the folded side to within 1/2-inch of the opposite edge. Stir the cream cheese and cinnamon in a small bowl until the mixture is smooth. Place the uncut pastry rectange onto a baking sheet. Spread the cream cheese mixture on the pastry to within 1/2-inch of the edge. Sprinkle with the chocolate. Unfold the cut pastry and place it over the filling. Press the edges to seal. Bake for 15 minutes or until the pastry is golden brown. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 large sweet potato, peeled and diced 1 can black beans, drained and" 17363,"Chicory Salad with Walnuts and Parmesan 1/2 cup coarsely chopped walnuts 1 tablespoon sherry vinegar 3 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 1/2 pound chicory, or other leafy green 1/4 cup shaved Parmesan Instructions: In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool. In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste. In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 17364,"Turkey Meatloaves with Braised Cabbage 4 cloves garlic 4 slices bacon, roughly chopped 1 onion, roughly chopped 2 slices white sandwich bread, torn into pieces 1/2 cup grated parmesan cheese (about 1 ounce) 1 large egg 1 1/4 pounds extra-lean ground turkey 1/2 head green cabbage, cored and sliced 1/2 inch thick 1 14.5-ounce can no-salt-added diced tomatoes 2 cups low-sodium chicken broth 2 tablespoons Worcestershire sauce 2 tablespoons chopped fresh parsley Instructions: Pulse the garlic, three-quarters of the bacon and half of the onion in a food processor until finely chopped. Add the bread, cheese and egg; pulse to make a smooth paste. Transfer to a large bowl; add the turkey and mix with your hands. Form into four 1-inch-thick oval patties. Cook the remaining bacon in a large nonstick skillet over medium heat until browned, 4 minutes. Increase the heat to high and add the patties. Cover and cook until golden brown, 4 minutes; flip and cook, uncovered, 3 to 4 more minutes. Transfer the patties to a plate. Add the cabbage and the remaining onion to the skillet; cook, stirring occasionally, until the cabbage wilts, 4 minutes. Reduce the heat to medium high and add the tomatoes, chicken broth and Worcestershire sauce. Cover and bring to a boil, then uncover and cook until slightly reduced, 4 minutes. Return the patties to the skillet and simmer until cooked through, 10 minutes. Top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17365,"Salad of Asian Greens and Wakame Seaweed 1 pint tahini 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 3 grated carrots 1 cup rice wine vinegar 2 cups sesame oil 1/4 cup soy sauce 3 tablespoons ginger vinegar 1/2 pound Asian greens (tatsoi and julienne cucumbers) 1 pound seasoned wakame seaweed (available at all Japanesse markets or restaurants) Sesame seeds for garnish Instructions: First, make the sesame mayonaise by combining the tahini, sesame oil, and soy sauce in a blender, then adding the rice wine vinegar to adjust to a mayonaise consistency. To make dressing, whisk all the ingredients together. Set aside. Place the Asian greens in a bowl. Lightly dress and toss. Place in a serving bowl, then place dressed wakame seaweed on top. Garnish with sesame mayonaise and toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 17366,"Berry Banana Breakfast Smoothie (Sponsored) 1 small ripe banana 1 cup Berry Flavor Nestle? Juicy Juice? All Natural 100% Juice, chilled 1 packet Classic French Vanilla Flavor Carnation? Breakfast Essentials? Complete Nutritional Drink ? cup vanilla or berry-flavored lowfat yogurt ? cup fresh or frozen strawberries or other berries Instructions: Place banana, Juicy Juice®, Carnation® Breakfast Essentials™ Drink, yogurt and strawberries in blender; cover. Blend until smooth. Divide shake between 2 chilled glasses and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17367,"Sausage and Herb Stuffing 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf) 8 tablespoons (1 stick) unsalted butter 2 cups medium-diced yellow onion (2 onions) 1 cup medium-diced celery (2 stalks) 2 Granny Smith apples, unpeeled, cored and large-diced 2 tablespoons chopped flat-leaf parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 3/4 pound sweet or spicy Italian sausage, casings removed 1 cup chicken stock 1 cup dried cranberries Instructions: Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17368,"Upside-Down Citrus Ombre Cake 5 Meyer lemons 3 navel oranges (or tangelos) 5 tangerines 3 Cara Cara oranges 3 Ruby Red grapefruits 3 blood oranges 1/4 cup granulated sugar 2 tablespoons brown sugar 1 tablespoon unsalted butter 1 tablespoon water 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (12 tablespoons) unsalted butter, softened 1 1/4 cups granulated sugar 3 large eggs, room temperature 1 1/2 cups buttermilk 1 teaspoon vanilla extract Zest from 1 navel or Cara Cara orange Zest from 1 Meyer lemon Instructions: Preheat the oven to 350 degrees F. For the citrus: Slice the Meyer lemons into 1/4-inch-thick wheels, then trim the wheels into even squares (about 1 1/2 inches in size). Repeat with the navel oranges, tangerines, Cara Cara oranges, grapefruits and blood oranges. Line the cut citrus pieces on a baking sheet in a single layer. Set aside. For the glaze: Place the granulated sugar, brown sugar, butter and water into a small saucepan and bring to a simmer over medium heat; simmer until the sugars dissolve. Pour the mixture into a 9-by-13-inch baking dish and, using a pastry brush, brush over the entire surface.
Starting with blood oranges and beginning at the top right corner of the baking dish, tightly line the blood orange pieces side by side, with the corners at the top, bottom and sides so you have a row of diamonds, not squares. Repeat, fitting the second row tightly into the gaps from the first row. Repeat with remaining citrus, going from dark to light and creating 2 rows for each type, until the entire baking dish is filled. Cut the remaining citrus diamonds in half and place into the edges of the dish to fill in the remaining gaps around the border. Set aside. For the buttermilk cake: Place the flour, baking powder, baking soda and salt in a mixing bowl and whisk together. In another mixing bowl, combine the butter and granulated sugar and beat together with an electric hand mixer until light and fluffy. Add the eggs one at a time and beat together. Add the dry mixture to the wet mixture and beat together. Add the buttermilk and beat together until a thick batter forms with no lumps. Stir the vanilla and citrus zest into the batter until just combined. Pour the cake batter over the arranged citrus in the baking dish and spread around until you have an even layer. Bake the cake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the cake and the top is golden brown. Remove the cake from the oven and allow it to cool for at least 30 minutes. Place a cutting board or large platter upside down over the top of the baking dish and quickly but carefully invert the cake. Carefully lift the baking dish from the cake to reveal the ombre top. Slice and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17369,"Strawberries with Fromage Blanc 1 quart fresh strawberries, stems removed, sliced 6 tablespoons superfine sugar 8 ounces fromage blanc 1 teaspoon lemon zest, finely minced 1 tablespoon fresh lemon juice 1/2 teaspoon vanilla extract Mint leaves, for garnish Instructions: Put the strawberries in a medium bowl, sprinkle 4 tablespoons of the sugar over them, and toss gently. Set aside, covered, for at least 1 hour, or refrigerate for up to 3 hours. In a small bowl, mix together the fromage blanc, 1 tablespoon of the remaining sugar, lemon zest, lemon juice, and vanilla extract. Taste and add the additional sugar if necessary to correct the balance of flavors. Spoon the fromage blanc into the center of a shallow serving bowl. Spoon the strawberries and their juices around the fromage blanc, garnish with mint leaves and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17370,"Pumpkin Ravioli 10 tablespoons (5 ounces) unsalted butter 1 pound fresh pumpkin, peeled and cut in 1-inch cubes 2 cups heavy cream 1/2 bay leaf 2 tablespoons minced fresh sage, plus 6 small leaves for garnish 2 teaspoons minced fresh thyme leaves 2 eggs, beaten Salt Freshly ground white pepper 1/2 recipe Spinach Pasta Dough or Regular Pasta Dough, recipe follows 1 egg, beaten lightly, for egg wash Semolina 2 cups chicken stock or light duck stock, recipe follows 2 shallots, chopped 1/2 pound fresh spinach (about 1 bunch) 1 1/2 cups semolina flour, finest grind 1 1/2 cups all-purpose flour 1/2 teaspoon salt 3 eggs 2 tablespoons extra-virgin oil 1 1/2 cups semolina flour, finest grind 1 1/2 cups all-purpose flour 1 teaspoon salt 4 eggs 2 tablespoons extra-virgin olive oil Bones from 2 chickens, chopped into pieces 1 small carrot, peeled and sliced 1 small onion, quartered 1 small stalk celery, sliced Stems from 1 bunch parsley 3 to 4 green leek leaves, sliced (optional) 1 sprig fresh thyme or 1 pinch dried thyme Bay leaf 1/2 teaspoon white peppercorns Mushroom scraps (optional) Tomato scraps (optional) 4 quarts water, approximately Instructions: Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree. Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool. On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of water to a boil, while you make the sauce. Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper. Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings. Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately. A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan. Spinach Pasta Dough: Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree. Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours. Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina. Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes). Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.) Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic. In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects. Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters. Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 17371,"Tilapia With Hash Browns 1 20-ounce bag frozen shredded hash browns, thawed 4 cloves garlic, smashed and thinly sliced Kosher salt 5 tablespoons extra-virgin olive oil, us more for drizzling 1/2 cup pitted Spanish green olives, roughly chopped 3/4 pound tomatoes, cut into 1-inch pieces 1/4 cup diced roasted red peppers 3 scallions, white and light green parts only, chopped 2 tablespoons chopped fresh parsley 1 1/2 pounds skinless tilapia fillets 1 teaspoon herbes de Provence or dried rosemary Freshly ground pepper Instructions: Preheat the oven to 425 degrees F. Toss the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6 to 8 minutes.
Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper. Scatter half of the olive mixture over the potato cake and top with the fish.
Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt. Serve from the skillet.
Per serving: Calories 443; Fat 19 g (Saturated 3 g); Cholesterol 85 mg; Sodium 937 mg; Carbohydrate 32 g; Fiber 4 g; Protein 37 g
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 17372,"Shrimp and Cauliflower \Grits
1 large head cauliflower (about 2 pounds), trimmed and cut into small florets 1 cup 1 percent milk 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/3 cup grated Parmesan 1 1/4 pounds peeled and deveined tail-on medium shrimp 2 large cloves garlic, minced Pinch cayenne pepper, optional 2 tablespoons roughly chopped fresh parsley Juice of 1/2 lemon, plus lemon wedges, for serving Instructions: Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower \rice\ gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm. Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper. Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 17373,"Sofrito and Fish 1 large green bell pepper, stemmed, seeded and finely diced 1 large Spanish onion, finely diced 5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced 4 cloves garlic, finely chopped 3/4 cup cilantro leaves, chopped 5 leaves recao (culantro), chopped 2 tablespoons olive oil 1 pound snapper fillets Kosher salt and freshly ground black pepper Instructions: Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside. Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter. Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 17374,"Lemon Spaghetti Kosher salt 12 ounces spaghetti 2 tablespoons extra-virgin olive oil Finely grated zest of 1 lemon, plus juice of 2 lemons 6 tablespoons unsalted butter, cut into small pieces 1/2 cup grated Parmesan cheese, plus more for serving Coarsely ground pepper Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt. Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 17375,"Citrus Temptation Raw sugar to rim glass 1 1/2 oz. limoncello 3/4 oz. orange-flavored vodka Juice of 3 lime wedges, approximately 3/4 to 1 oz. Ice Instructions: Dip a cocktail glass in a saucer of water to rim. Roll glass rim in raw sugar to coat. Pour limoncello and vodka into shaker with ice. Squeeze and add 3 lime wedges into shaker. Fill cocktail glass with ice. Strain drink into glass. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 17376,"Egg Noodles with Mushrooms 1/2 pound wide egg noodles 2 tablespoons butter 8 white mushrooms, sliced 1 shallot, finely chopped A handful fresh parsley, chopped Salt Instructions: Cook egg noodles until just tender in boiling salted water, about 6 minutes. Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes. Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17377,"Caramelized Garlic And Goat Cheese Tart With Lingonberry Salsa 2 cups all-purpose flour 3/4 cup unsalted butter, chopped 1/2 teaspoon salt 1/3 cup ice water Caramelized Garlic: 2 cups peeled garlic cloves 1 tablespoon olive oil 1/8 cup balsamic vinegar 1/4 cup sugar 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Salt 10 1/2 ounces creamy goat cheese (chevre) 6 ounces mascarpone cheese 6 ounces Roquefort cheese 2 teaspoons chopped fresh thyme 3 whole eggs Salt and freshly ground black pepper 1 cup lingonberries 1/4 cup chopped fresh cilantro 1/4 cup chopped red onions 1/8 cup fresh orange juice 1 pinch cayenne pepper 1 jalapeno, seeded and finely chopped 3/4 cup dried cherries 1/4 cup olive oil 1 large bunch fresh dill, roughly chopped 1 clove garlic, crushed 1 medium kohlrabi, peeled and cut into matchsicks Zest of 1 lemon, plus 6 tablespoons fresh lemon juice 1/2 head napa cabbage, julienned Salt and freshly ground black pepper Instructions: For the tart dough: Pulse together the flour, butter, salt and ice water in a food processor until it resembles oats. Combine by hand into 2 balls. Wrap in plastic and refrigerate. Preheat the oven to 350 degrees F. For the caramelized garlic: Blanch the garlic in boiling water for 5 minutes. Drain well. Fry the garlic in the olive oil over high heat for 3 to 4 minutes. Add the balsamic vinegar and 1 cup water and bring to a boil. Turn the heat down to a simmer and cook gently for 10 to 12 minutes. Stir in the sugar, rosemary, thyme and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has been reduced to a caramel syrup, 10 minutes. Set aside. For the filling: Combine the cheeses, thyme, eggs and some salt and black pepper in a mixer fitted with a paddle attachment. Stir together until well blended. For the salsa: Mix together the lingonberries, cilantro, red onions, orange juice, cayenne and jalapenos and set aside. For the salad: Mix together the cherries, olive oil, dill, garlic, kohlrabi, lemon zest and juice and cabbage. Season with salt and black pepper and let sit for at least 10 minutes to allow the flavors to marry. For baking and assembly: Roll the dough out to between 1/8 and 1/4-inch thick. Push the dough into an 11-inch fluted tart pan, starting with the edges and filling in the middle as you work. Bake until light golden brown, 10 to 12 minutes, and then let cool. Arrange the caramelized garlic and syrup in an even layer on the bottom of the tart, and then cover with the goat cheese mixture and return to the oven until the filling is deeply golden brown, 20 to 30 minutes. Let cool slightly. Remove the tart from the shell and slice into wedges and place on plates. Add a petite kohlrabi salad to each plate and a generous spooning of lingonberry salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17378,"Cranberry Orange Quickbread 2 cups all-purpose flour, plus extra for loaf pan 3/4 cup sugar 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 stick cold butter, cut into pea size pieces, plus extra for loaf pan 1 orange, zested 3/4 cup fresh orange juice 1 orange, peeled, sections removed and diced 1 egg 1 cup dried cranberries Special Equipment: 9 by 5-inch loaf pan Instructions: Preheat the oven to 350 degrees F. In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries. Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking. When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting. Yummy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 17379,"Cheese Stuffed Bacon Meatballs 8 to 10 slices applewood smoked bacon 1 pound ground chuck 1 tablespoon Worcestershire sauce 1 package onion soup mix 1/2 cup panko bread crumbs 1 tablespoon coarse black pepper 1 tablespoon beef stock 8 to 10 bocconcini mozzarella balls 1/4 cup olive oil 1 yellow onion, finely diced 2 tablespoons minced garlic 2 tablespoons freshly chopped basil leaves 2 tablespoons freshly chopped oregano leaves 1 tablespoon coarse ground black pepper 2 (14-ounce) cans crushed tomatoes 2 (14-ounce) cans diced tomatoes in puree 1/2 teaspoon crushed red pepper flakes 1 tablespoon chicken bouillon Instructions: Preheat the oven to 400 degrees F. Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside. In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon. Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes. Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes. Remove the meatballs from the pan to a serving platter and serve with the marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 17380,"Poached Eggs in cl Broth 2 medium tomatoes, roasted 4 cups chicken stock 2 tablespoons olive oil 1 medium onion, julienned 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 garlic cloves, minced 2 red bell peppers, roasted, seeded, peeled and julienned 2 poblano chiles, roasted, seeded, peeled and julienned 6 large eggs 1/2 cup grated Anejo cheese 1/2 cup sour cream Instructions: In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17381,"Blueberry-Almond Smoothie 1 cup blueberries, plus more for garnish 2 tablespoons roasted, salted almonds 1 tablespoon honey 3/4 cup ice cubes 1/4 cup unsweetened almond milk Instructions: Put the blueberries, almonds and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and almond milk and blend until very smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and garnish with a short skewer of blueberries. ","[Chardonnay, Sauvignon Blanc, Riesling]" 17382,"Pirate Pasta Kosher salt 1 pound penne 1 cup grated Pecorino Romano cheese (6 ounces) 1/4 cup extra-virgin olive oil 8 ounces mushrooms, such as cremini, button or shiitake, sliced 2 cloves garlic, peeled and left whole Freshly ground pepper 1/2 cup medium green olives (about 18), pitted and halved 1/4 cup tomato paste 2 tablespoons capers, drained and rinsed 1/2 teaspoon crushed red pepper flakes One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained 1/2 cup low-sodium chicken broth 1/2 cup chopped fresh basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated. In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard. Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17383,"Linguine with Braised Red Wine Short Rib Sauce 1 small onion, roughly chopped 1 medium carrot, roughly chopped
1 rib celery, roughly chopped
1 clove garlic, chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 pounds beef short ribs
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups dry red wine
2 sprigs fresh rosemary, stripped
16 ounces linguine
2 tablespoons roughly chopped fresh flat-leaf parsley
Grated Parmesan, for serving
Instructions: Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped. Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate. Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce. Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions. Serve the pasta topped with short rib sauce, chopped parsley and Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 17384,"Spanish Fish in a Sack Parchment paper 1 pound ready-trimmed green beans, available in produce department, halved on an angle across 8 anchovy fillets, optional 4 large garlic cloves, minced 16 strips thinly sliced pimientos or roasted red pepper 1/2 cup pitted chopped good quality black olives, such as kalamata 2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 ounces each Salt and pepper 4 scallions, chopped 1/4 cup flat leaf parsley, a generous handful, chopped Extra-virgin olive oil, for generous drizzling 1 lemon, zested and juiced Potatoes with Chorizo and Onions, recipe follows Crusty bread, to pass at table 2 tablespoons extra virgin olive oil, 2 turns of the pan 3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings 6 small Yukon gold potatoes, very thinly sliced 1 medium onion, very thinly sliced Salt and pepper 2 teaspoons sweet paprika 1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls Instructions: Preheat oven to 400 degrees F. Rip off 4 sheets of parchment paper, each a little over a foot long. Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Pass salad or Potatoes with Chorizo and Onions or even simply some good, chewy bread to round out the meal. Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 17385,"Truffle Pasta 2 cups all-purpose flour, plus additional for dusting 3 large whole eggs plus 1 large egg yolk
Kosher salt 4 tablespoons unsalted butter
8 ounces Parmesan, finely grated, plus more for garnish
2 ounces black truffle, finely shaved
Instructions: For the fresh pasta: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours. Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on a pasta machine. (If the dough comes out oddly shaped, re-form into a rectangle.) Fold it into thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky. Without folding the dough, pass it through the next setting on the pasta machine. Continue to pass the dough through the machine, reducing the space between the rollers after each pass and lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide. Lay the rolled-out dough on a floured counter. Roll out the remaining dough in the same manner. Cut each piece of dough into 11-inch lengths. Cut the dough into fettuccine by hand, or by passing through the pasta machine on the fettucine setting. For the black truffle sauce: Boil a large pot of salted water. Add the pasta and boil until al dente, about 3 minutes. Strain, reserving 2 cups of pasta water. Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat. Add the remaining Parmesan and stir to combine. If the sauce is too thick, add more pasta water. Divide pasta among 4 bowls. Top with shaved truffle and more Parmesan. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 17386,"Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil 1 box BARILLA Whole Grain Spaghetti 1 clove garlic 2 teaspoons extra virgin olive oil 1 pint cherry tomatoes, halved Salt to taste Fresh cracked black pepper to taste 5-6 leaves basil, sliced into thin strips 1/2 cup Parmesan cheese, grated Instructions: COOK pasta according to package directions. MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat. DRAIN pasta, reserving 1/2 cup of cooking liquid. TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again. TOP with grated Parmesan cheese, black pepper and remaining basil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 17387,"Pico de Gallo 6 tomatoes, diced 1 white onion, diced 1 serrano or jalapeno pepper, minced 1 tablespoon cilantro leaves, minced 1 lime, juiced Kosher salt and freshly ground black pepper Tortilla chips, for serving Instructions: In a bowl, combine the tomatoes, onion, cl, and cilantro. Mix well to incorporate the ingredients evenly. Add the lime juice and season, to taste, with salt and pepper. Serve with tortilla chips. ","[Vermentino, Sauvignon Blanc, Albari?o]" 17388,"Root Beer Bomb 1 pint butter pecan ice cream 4 jiggers spiced rum (recommended: Captain Morgan) Cold root beer Instructions: Pour spiced rum into a tall glass and top with root beer. Place a scoop of ice cream on rim of glass and serve with a long spoon and a straw. ","[Rum, Root Beer]" 17389,"Pork Tenderloin with Shredded Brussels Sprouts 1 teaspoon caraway seeds, crushed 1 teaspoon paprika
Kosher salt and freshly ground pepper 1 large pork tenderloin (about 1 1/2 pounds) 1 tablespoon plus 1 teaspoon extra-virgin olive oil 8 ounces shiitake mushrooms, stemmed and sliced 4 cloves garlic, chopped 12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags) 1 1/2 cups low-sodium chicken broth 1/4 cup chopped fresh dill
Grated zest of 1/2 lemon 1/2 cup heavy cream Instructions: Preheat the oven to 450 degrees F. Mix the caraway seeds, paprika and 1/2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and a thermometer inserted into the center registers 145 degrees F, about 10 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat. Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17390,"Celery Root Puree 1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes 4 cups whole milk
Kosher salt Pinch freshly grated nutmeg Instructions: Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot. Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 17391,"Gazpacho 1 cup chopped red onions 1 cup chopped green bell pepper 1 cup chopped English cucumber 1 cup chopped and peeled tomatoes 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons kosher salt 1/4 teaspoon cayenne 1/4 cup tomato paste 1 tablespoon white wine vinegar 1/4 cup plus 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 3 cups tomato juice Sprig of thyme Balsamic Glaze (see below) 2 cups balsamic vinegar Instructions: Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight. The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve. To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top. Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1 cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17392,"Pesto Mashed Potatoes 2 1/2 pounds small red skinned potatoes Coarse salt 1 cup stock or chicken broth 1 cup prepared store bought pesto Instructions: Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 17393,"Frozen Strawberry Pie 4 tablespoons (1/2 stick) unsalted butter, melted, plus additional for greasing 1 1/2 cups graham cracker crumbs (from about 10 full sheets of graham crackers) 2 tablespoons granulated sugar 1/2 teaspoon ground ginger 2 cups heavy cream 4 ounces cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 large lemons, 1 zested, both juiced 1 teaspoon kosher salt 1 pint raspberries, lightly crushed 1 pint strawberries, hulled and quartered 1 tablespoon dark brown sugar 1 teaspoon apple cider vinegar Instructions: For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side. In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely. For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate. In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream. To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours. For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 17394,"Lemon-Zesty Zucchini with Pine Nuts 1/4 cup pine nuts 3 tablespoons extra-virgin olive oil 1 large zucchini cut into 3/4 inch chunks (about 1 pound) 2 cloves garlic, smashed 1 lemon, zest stripped off in large pieces 1/2 teaspoon kosher salt Freshly ground black pepper 6 ounces fresh ricotta Instructions: Preheat oven to 425 degrees F. Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet. Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes. Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 17395,"Roasted Asparagus 2 bunches medium asparagus 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground black pepper Grated or shaved Parmesan, optional Instructions: Preheat the oven to 450 degrees F. Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17396,"Turkey and Cheddar Quiche 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more if needed 1/2 cup chopped scallions 1/2 cup shredded roasted turkey 1 cup shredded Cheddar 1 1/4 cups heavy cream 3 large eggs Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh dill Instructions: Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions. Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 17397,"Malted Blondies with Crushed Pretzels 1 1/2 cups lightly packed brown sugar 1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 large eggs 3 tablespoons malted milk powder
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 1 cup toffee bits
1 cup pecans, chopped 1/2 cup chocolate chips
1/2 cup crushed chocolate-covered malted milk balls
1/2 cup chopped pretzel twists (or sticks)
Instructions: Preheat the oven to 325 degrees F. Line a 9-by-13-inch pan with parchment paper. Cream together the brown sugar, butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy, approximately 3 minutes Add the eggs 1 at a time, beating for 1 minute after each addition. Add the malted milk powder and vanilla. Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt, mixing until just incorporated. Mix in the toffee bits, chopped pecans, chocolate chips and malted milk balls. Transfer the batter to the prepared pan. Top with the chopped pretzels, patting them into the batter. Bake until golden on top and a toothpick comes out clean with a couple fudgy crumbs, 35 to 40 minutes. Let cool completely before cutting. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 17398,"Classic Bananas Foster 3 ripe bananas 1/3 cup brown sugar
3 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
3 tablespoons dark rum
Vanilla ice cream, for serving
Instructions: Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 17399,"Green Beans Gremolata 1 pound French green beans, trimmed 2 teaspoons minced garlic (2 cloves) 1 tablespoon grated lemon zest (2 lemons) 3 tablespoons minced fresh flat-leaf parsley 3 tablespoons freshly grated Parmesan cheese 2 tablespoons toasted pine nuts 2 1/2 tablespoons good olive oil Kosher salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 17400,"MGD 64 Flank Steak 1 large flank steak (about 2 pounds) 2 (12-ounce) bottles beer (recommended: Miller Genuine Draft 64) 12 small garlic cloves, peeled and crushed, divided 1/2 bunch fresh oregano, divided 1 bunch fresh parsley, divided 1 bunch fresh cilantro, divided 4 lemons juiced, reserve the lemon shells, divided 4 limes juiced, reserve the lime shells, divided 1/2 cup olive oil Salt and freshly ground black pepper Instructions: In a large gallon resealable plastic bag, add the beef, 2 beers, 6 garlic cloves, 1/2 of the oregano, 1/2 of the parsley, 1/2 of the cilantro, the juice from 3 lemons, and the juice from 3 limes. Toss in the squeezed lemons and limes and seal the bag. Shake carefully to coat the beef with the beer mixture. Set aside to marinate for about 30 minutes. In a small bowl, whisk together the lemon juice from remaining lemon, lime juice from the remaining lime and the olive oil. Chop the remaining 6 cloves of the garlic and stir into the vinaigrette. Chop the remaining oregano leaves, parsley leaves and the cilantro leaves and add them to the vinaigrette. Season with salt and pepper, to taste, and set aside. Preheat a grill or grill pan to medium-high heat. Remove the meat from the marinade, shaking off the excess and season with salt and pepper, to taste. Discard the marinade. Grill the meat until charred on both sides and cooked medium-rare, about 5 minutes on each side. Remove the meat from the grill to a cutting board and let it sit for a few minutes before cutting. Thinly slice the beef against the grain. Arrange a few slices of beef on each serving plate and spoon some of the reserved herb mixture over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17401,"Chocolate Blackout Wedding Cake with Coconut Buttercream 1 1/4 cups cake flour 1/2 cup unsweetened cocoa powder (best quality like Valrhona) 3 tablespoons ancho cl powder, optional 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons unsalted butter, room temperature 1 1/2 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup buttermilk, room temperature 1/2 cup hot coffee 2 cups heavy cream 1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona) 1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut) 1/2 cup toffee bits 6 egg yolks 3/4 cup sugar 1/2 cup light corn syrup 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces 1 tablespoon vanilla extract 1/2 cup sweetened coconut milk (recommended: Coco Lopez) 2 pounds thick flaked unsweetened coconut (can be found at health food stores) Instructions: Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper. Sift the flour, cocoa, ancho cl powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.
Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.
Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.
Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.
Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.
Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the cake.
","[Pinot Noir, Barolo, Tempranillo, Grenache Blanc]" 17402,"Chocolate Mousse with Olive Oil 6 ounces dark chocolate, chopped 3 eggs, separated 2/3 cup confectioner sugar 2 tablespoons Cointreau 1/4 cup double expresso coffee or 1 tabelspoon instant coffee 3/4 cup extra virgin olive oil Instructions: Melt the chocolate in a small saucepan over very low heat or in the microwave. Set aside until cooled down. In a bowl beat the egg yolks and the sugar until smooth. Add Cointreau and coffee to the mixture and stir in the melted chocolate. Whisk until well mixed. Add the extra virgin olive oil to the bowl and mix well with the other ingredients, until perfectly blended. In a separate bowl beat the whites until foamy, almost stiff. Add the chocolate mixture to the beaten whites, gently folding until thoroughly mixed. Spoon the mixture into a round 10-inch diameter mold and refrigerate. Serve chilled.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17403,"Champagne Poached Scallops with Red Pepper Pesto 2 large red bell peppers, washed and halved with stems and seeds removed 3 garlic cloves, finely minced 3 tablespoons pine nuts, chopped 6 tablespoons extra-virgin olive oil 1/2 cup grated Parmesan Freshly ground black pepper Salt, if needed 1 baguette loaf, cut into 24 pieces 2 cups Champagne 1 fresh lime 24 large scallops Instructions: Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a plastic zip-loc bag to let them rest. Peel them when cool. Prepare the pesto. Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil. Fold in parmesan cheese and season with freshly ground black pepper. Add salt only if needed, since the cheese will add saltiness. Toast the baguette slices lightly on a baking sheet and set aside. Bring Champagne to a boil in a saucepan. Squeeze in juice of lime, then add scallop and poach until they are no longer translucent. Remove scallops to a utility platter and let Champagne reduce by about two-thirds. Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve. ","[Bubbly sparkling wines like Champagne, Prosecco, Cava, and Asti]" 17404,"Pasta a la Mama 1/4 cup good quality extra-virgin olive oil 1 1/2 medium sweet onions, cut into medium dice 1 large head cauliflower, cut into medium florets 2 cloves garlic, minced 1 pound rigatoni, cooked al dente 3/4 cup Italian bread crumbs 1/2 cup grated Parmigiano-Reggiano Salt and freshly ground black pepper Serving suggestion: loaf of Italian bread with butter Instructions: In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine. Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes. Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 17405,"BananAlaska 1 roll sugar cookie dough 1/2 cup all-purpose flour, plus more for dusting 1 (5.1-ounce) box instant banana pudding 3 cups milk 1 1/2 pints vanilla Swiss almond ice cream, softened in refrigerator for 2 hours 1 banana, sliced 1/2 cup sliced almonds, toasted 1 cup pasteurized egg whites 1/2 cup sugar 1 teaspoon almond extract Instructions: Preheat oven to 350 degrees F. For cookie layers: In a bowl knead 1/2 of the cookie dough with 1/4 cup flour until flour is incorporated. Roll dough to 1/4-inch thickness on a lightly floured surface. Using the springform pan as a template, cut 1 large cookie. Repeat with remaining dough and 1/4 cup of flour. Place both large cookies on baking sheets or plates and cover with plastic wrap. Place in the freezer and chill for 15 minutes. Remove from freezer, place on cookie sheet and bake for 15 to 18 minutes, until golden brown. For pudding: In a bowl with an electric hand mixer, beat pudding and milk until thickened, about 2 minutes. To assemble: In the bottom of a 9-inch springform pan, place 1 of the cookies. Over the top of the cookie, spread the softened ice cream. Top with sliced bananas. Layer with another cookie. Top with banana pudding and smooth. Sprinkle with toasted almond slices. Cover with a layer of plastic wrap and a layer of aluminum foil. Freeze for a minimum of 8 hours, preferably overnight. For the meringue: With an electric mixer on medium speed, whisk pasturized egg whites to soft peaks. Beat in sugar and almond extract and beat to stiff but not dry peaks. Be careful not to overbeat. Preheat broiler. Remove dessert from freezer. Remove springform pan by first dampening a kitchen towel with hot water. Wrap towel around springform pan to loosen the dessert. Remove from springform pan and place on an oven-proof platter. Cover with meringue. Place under broiler for no more than 3 minutes until golden peaks form. WATCH CAREFULLY, as it can burn quickly. Serve immediately. Special equipment: 9-inch springform pan . ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 17406,"Edamame Parmesan One 12-ounce package frozen shelled edamame, thawed 2 tablespoons olive oil
1/4 cup grated Parmesan
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Toss the edamame with the olive oil to coat in a medium bowl. In a separate small bowl, mix the Parmesan and garlic powder with some salt and pepper. Add the Parmesan mixture to the edamame mixture and toss. Spread the edamame on a rimmed baking sheet and bake, turning once halfway through, until the cheese just starts to brown, 10 to15 minutes. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 17407,"Smoked Eggplant Salad 1 large eggplant 2 tablespoons fresh lemon juice 2 jalapeno peppers 1 green bell pepper 1 red onion, quartered with stem intact 4 garlic cloves, minced Salt 2 tablespoons olive oil 1/4 cup ground walnuts 1/3 cup thick (drained) yogurt 3 tablespoons red wine vinegar Instructions: Place the eggplant directly over a grill or gas flame and roast, turning frequently, until skin is charred and eggplant is soft. Transfer eggplant to a cutting board to cool briefly. With wet hands, peel off all the black skin, then carefully open the eggplant and remove the seeds. Place eggplant in a bowl, cover with water and stir in the lemon juice. Let stand 30 minutes. Meanwhile, roast the peppers over the grill or flame, turning so the skin is evenly charred. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and finely chop. Roast the onion over the grill or flame until charred. Let cool, peel away charred skin, cut away stem, and finely chop. Remove the eggplant from the water and squeeze dry. Pound eggplant, peppers, onion, garlic and salt to a paste in a mortar. Add olive oil, walnuts, yogurt and vinegar. Adjust seasonings and let stand at room temperature for a few hours. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 17408,"Mushroom Pizza with Quail Egg 1/4 cup (1/2 stick) butter 1 cup shiitake mushrooms, sliced 1 cup chanterelle mushrooms, sliced 2 cloves garlic, finely chopped 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry) Salt and freshly ground black pepper 1/4 cup chopped chives 1 or 2 eggs, beaten for egg wash 8 quail eggs, raw, fresh in shell Instructions: Heat butter in a saute pan and cook shiitake and chanterelle mushrooms with garlic until tender. While mushrooms are cooking, roll out pastry dough on a board. Season mushrooms with salt and pepper, remove from heat, stir in chives, and set aside. Preheat oven to 375 degrees F. Using a circle cutter, cut out 8 (3-inch) diameter dough circles and place on a baking sheet. (You can also cut into 3 by 3-inch squares). Place a spoonful of mushrooms on each pastry circle. Brush edges of dough with egg wash. Bake for 6 to 8 minutes, then pull out the baking sheet and crack a quail's egg in the center of each \pizza\ Bake 8 minutes more until egg is cooked to sunny side up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 17409,"Grilled Peach Melba 3/4 cup sugar, plus 1 tablespoon 3/4 cup water 2 tablespoons freshly squeezed lemon juice, divided 1 vanilla bean, scraped 4 medium peaches, peeled, pitted, and cut in half 8 ounces frozen raspberries, thawed Vanilla ice cream, for serving Instructions: Preheat a grill to medium-high heat. Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside. Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator. Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes. To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17410,"Passion Fruit Orange Juice Shooters Spiked with Tarragon 1/2 cup passion fruit juice 1/2 cup orange juice Freshly chopped tarragon leaves, as needed
Instructions: Whisk together the juices in a bowl. Whisk in a pinch of tarragon and taste\u2014add more to your liking. Serve chilled in little glasses. ","[Chardonnay, Sauvignon Blanc, Riesling]" 17411,"Spicy Potato Fritters (Bujia) 2 tablespoons black mustard seeds 1 tablespoon cumin seeds 2 tablespoons clarified butter (ghee) 2 tablespoons crushed, dried neem (curry) leaves 1 onion, diced 2 teaspoons minced garlic 1/2 teaspoon turmeric 1/2 bunch cilantro, leaves roughly chopped 1 serrano cl, seeded, stemmed, and very finely diced 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 pounds russet potatoes, peeled 2 cups vegetable oil, for frying Mint and Cilantro Chutney, to serve, recipe follows Yogurt Sauce, to serve, recipe follows 3 bunches cilantro, stems trimmed and finely chopped 1 small bunch fresh mint, leaves only, finely chopped 2 garlic cloves, minced 1 1/2 tablespoons freshly grated ginger 1 to 2 serrano chiles, with seeds, finely chopped
1/2 teaspoon salt 1 small lemon, juiced 1/2 tablespoon peanut oil
3 tablespoons peanut oil 2 teaspoons black or yellow mustard seeds 2 teaspoons cumin seeds 2 teaspoons minced garlic 1 teaspoon freshly grated ginger 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1 pint plain yogurt Instructions: For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano cl, salt, and pepper.
Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated. Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.
","[Syrah, Tempranillo, Garnacha, Barbera]" 17412,"Creamed Spinach 1 pound fresh organic spinach, soaked several times in salt water to remove grit, well-rinsed and dried in a salad spinner 4 ounces bacon (about 4 strips) 1/2 cup heavy cream 1/4 cup Parmesan Salt and pepper Freshly ground black pepper Instructions: Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.) Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third. While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces. Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17413,"Honey Miso Glaze 1 cup white miso paste 1/4 cup rice wine vinegar
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon chili paste
1 teaspoon soy sauce
1 clove garlic, grated
1/4 to 1/2 cup honey
1 tablespoon chopped fresh cilantro
Freshly ground black pepper
Instructions: Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 17414,"Pumpkin Cheesecake Bars 1 (16 oz.) pkg. pound cake mix 3 large eggs 2 tbsps. butter, melted 4 tsps. pumpkin pie spice, divided 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 (15 oz.) can pumpkin (about 2 cups) 1/2 tsp. salt 1 cup chopped nuts Instructions: HEAT oven to 350 degrees F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. BAKE 30 to 35 minutes or until set. Cool. Chill. Cut into bars. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 17415,"Tzatziki 2 cups plain full fat yogurt (high-quality, without gums and thickeners) 2 teaspoons pureed very fresh garlic 1 teaspoon sea salt 2 cucumbers, peeled, seeded and grated on large holes of grater 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil Fresh mint leaves, for garnish Instructions: Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves. Serve with pita triangles or grilled fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 17416,"Mile End Chopped Liver 6 cups of chopped onions
1 cup schmaltz (rendered chicken fat)
2 pounds chicken livers
1 sprig of fresh thyme
2 fresh bay leaves
2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender) 2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)
9 large hard-boiled eggs, peeled and coarsely chopped
6 to 7 scallions sliced into thin rings
6 teaspoons kosher salt
2 to 3 large pinches of pepper
Pickled shallots
Minced chives
Rendered chicken skin pieces
Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)
Instructions: Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper. Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg. ","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]" 17417,"Keto Bacon Cheeseburger Bowls 1/4 cup mayonnaise 2 tablespoons no-sugar-added ketchup, such as Primal Kitchen 1 teaspoon drained jarred horseradish 1/2 teaspoon coconut aminos 1/4 teaspoon hot sauce 1/8 teaspoon paprika 2 slices uncured bacon 1 medium yellow onion, halved and thinly sliced (about 5 ounces) Fine sea salt and freshly ground black pepper 1 pound ground beef 1 romaine heart, chopped (about 4 cups) 1 cup cherry or grape tomatoes, halved 1 medium avocado, diced 1 small half-sour pickle, chopped (about 1/2 cup) 1 ounce sharp Cheddar cheese, shredded (1/4 cup) Instructions: For the dressing: Whisk the mayonnaise, ketchup, horseradish, coconut aminos, hot sauce and paprika together in a small bowl. For the salad: Place the bacon in a medium skillet over medium-low heat. Cook, turning occasionally with tongs, until the bacon is golden, 10 to 12 minutes. Transfer to a plate.
Add the onions to the same skillet with the bacon fat, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until the onions are golden brown, watching carefully and stirring more often toward the end of cooking time to prevent burning, 12 to 15 minutes. Using tongs, transfer the onions to a bowl and cover to keep warm.
Add the beef to the same skillet with the remaining fat, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, raise the heat to medium-high and cook, stirring and breaking up the meat, until it is cooked through and browned, 6 to 8 minutes.
Divide the romaine, tomatoes, avocado and pickles among 4 bowls. Drizzle each with 1 to 2 tablespoons dressing. Top each with a fourth of the beef and caramelized onions. Crumble the reserved bacon and divide among the bowls. Sprinkle each with cheese and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 17418,"Blueberry-Almond Steel-Cut Oatmeal 1 cup steel-cut oats 1 cinnamon stick Kosher salt 1/2 cup sliced almonds 1 tablespoon unsalted butter 1 cup fresh blueberries 1 tablespoon pure maple syrup, plus more for topping Instructions: Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes. Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat. Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 17419,"Grilled Shrimp Dogs with Grilled Vegetable Relish 1 pound large shrimp, peeled, deveined and tails removed 1/4 cup mayonnaise Kosher salt and freshly ground black pepper 8 grape tomatoes 1 small red onion, cut into 1/2-inch rounds 1 large whole dill pickle, sliced lengthwise into 1/4-inch thick slices, plus 2 tablespoons dill pickle brine 3 tablespoons extra-virgin olive oil, plus more for oiling the grill 4 hot dog buns Instructions: Line a baking sheet with parchment paper and set aside.
Combine half of the shrimp, 2 tablespoons of mayonnaise, 1/4 teaspoon of salt and a pinch of black pepper in the bowl of a food processor and process until mostly smooth. Add the remaining shrimp and pulse until the shrimp is mostly chopped into large pieces. Carefully transfer the shrimp mixture onto the prepared baking sheet. Wet your hands and lightly form the shrimp mixture into a disc (wetting your hands will prevent the shrimp mixture from sticking to them). Divide the disc into 4 equal amounts. Use your hands to form the mixture into 4 sausages or \shrimp dogs\ approximately 6 inches long and 1 inch wide, wetting your hands as needed. Cover with plastic wrap and refrigerate while you make the grilled vegetable relish.
Prepare a grill or large grill pan for cooking over medium-high heat. Thread the tomatoes onto the wooden skewer, leaving only 1/2 inch of the skewer revealed on each end. (This prevents the skewer from having to be soaked in water before grilling.) Put the skewered tomatoes onto a baking sheet along with the onions and pickle slices. Brush all of the vegetables liberally with 1 tablespoon oil and sprinkle liberally with salt and pepper.
Lightly oil the grill grates. Arrange the skewered tomatoes, onions, and pickle slices on the hot grill. Cook, using a pair of tongs to rotate the tomatoes occasionally so that they cook evenly, until the tomatoes are lightly charred in spots and have started to burst, 6 to 8 minutes. Cook the onions until lightly charred and the flesh is tender, turning once, 6 to 8 minutes total. Cook the pickle slices until lightly charred and distinct grill marks form, turning once, 6 to 8 minutes total. Transfer the grilled vegetables to the same baking sheet that they were on before. (Leave the grill on.)
Cool the vegetables slightly, then quarter the tomatoes and chop the onions and pickle slices into small pieces. Place the cut vegetables into a medium mixing bowl. Add 1 tablespoon of oil and the pickle brine. Stir to combine and season to taste with salt and pepper. Reserve.
Remove the shrimp dogs from the refrigerator and brush them liberally with the remaining tablespoon extra-virgin olive oil. Sprinkle lightly with salt and pepper. Use your hands to carefully arrange the shrimp dogs on the grill and cook, using a pair of tongs to rotate the shrimp dogs occasionally, until lightly charred on all sides and just cooked through, 6 to 8 minutes total. (You will know that they are cooked through when the texture turns from soft to springy and a cake tester inserted through the center comes out hot to the touch.) Transfer to a plate or baking sheet.
Gently open up each of the 4 hot dog buns, being careful not to unhinge them. Arrange the hot dog buns cut-side down on the grill and cook until lightly charred and warmed through, about 1 minute. Smear the inside of the grilled buns with the remaining 2 tablespoons mayonnaise.
Place a shrimp dog on each hot dog bun, then spread a spoonful of the reserved relish on top of each. Serve with any remaining relish on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17420,"Twice Cooked Duck Canola oil to cook 2 tablespoons minced garlic 2 tablespoon minced ginger 1 tablespoon fermented black beans 1/4 cup chopped scallions 1/2 cup hoisin sauce 1 cup red wine 1 cup dark soy sauce 1/2 cup sugar 1 whole roasted duck* Instructions: In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 17421,"Apple Comfort 4 ounces best quality bourbon 4 ounces apple brandy, such as Calvados
2 tablespoons maple syrup
Few dashes apple bitters, such as Bar Keep
8 ounces hard cider, cold
Instructions: Fill a cocktail shaker with ice. Add the bourbon, brandy, maple syrup and bitters. Shake until chilled, then strain into two tall glasses filled with ice. Top each glass with 4 ounces of the cider. Serve. ","[Bourbon, Apple Brandy, Hard Cider]" 17422,"Pork Sliders with Ariane Duarte 12 ounces ground pork 1 tablespoon chopped fresh parsley 1 tablespoon chopped scallion
1 large clove garlic, grated
Kosher salt and freshly ground black pepper
2 peaches, halved and pitted 2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 small shallot, thinly sliced
Kosher salt
6 fresh mint leaves
4 mini hamburger buns
Instructions: Preheat a grill or grill pan over medium-high heat. For the pork sliders: Combine the pork, parsley, scallion, garlic, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Mix well and divide into 4 equal patties. Pat the patties dry with a paper towel and season both sides with more salt. Grill the patties until cooked through and nice grill marks develop, about 4 minutes per side. Transfer to a platter to rest. For the grilled peach salsa: Lightly coat the cut sides of the peach halves with 1 tablespoon of the oil. Grill the peaches cut-side down until slightly softened and nice grill marks develop, 4 to 5 minutes per side. Transfer to a cutting board until cool enough to handle, then dice. Whisk together the balsamic vinegar, sugar, shallot, remaining 1 tablespoon oil and a pinch of salt in a large bowl. Tear the mint leaves into the bowl. Add the diced peaches and gently stir to combine. Place the pork patties on the buns and top with the grilled peach salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 17423,"Daube a la Provencale 2 pounds beef chuck, cut into 3-inch pieces 2 cups red wine 1/4 cup red wine vinegar 2 carrots, roughly chopped 2 onions, sliced 2 tablespoons olive oil 4 strips bacon, cut into lardons 4 stems fresh rosemary 4 sprigs fresh thyme 3 cloves garlic, smashed 2 bay leaves
Kosher salt and freshly ground black pepper Macaronade, recipe follows, for serving 2 tablespoons butter, cut into small cubes, plus more for greasing 8 ounces macaroni Kosher salt 1/2 cup shredded Swiss or gruyere cheese 1/2 cup sauce from Daube a la Provencale 1/4 cup seasoned breadcrumbs Freshly ground black pepper Instructions: Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight. Preheat the oven to 325 degrees F. Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade. Preheat the oven to 350 degrees F. Grease a gratin dish.
Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 17424,"Spicy Sticky Lamb Chops 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons fennel seeds 1/4 cup plain yogurt 1/4 cup tomato paste 4 teaspoons finely grated ginger 4 teaspoons minced garlic 1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha) 2 teaspoons light brown sugar 2 teaspoons kosher salt Freshly ground black pepper 1 teaspoon apple cider vinegar 4 teaspoons vegetable or canola oil 8 (1 1/4-inch thick) lamb loin chops Instructions: Preheat the oven to 475 degrees F. Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder. Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate. Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way. Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving. ","[Shiraz, Malbec, Syrah, Tempranillo]" 17425,"Striped Bass Puttanesca with Seared Fingerling Potatoes 1/4 cup extra virgin olive oil 4 large garlic cloves, thinly sliced 1/4 teaspoon red pepper flakes 3 anchovies, roughly chopped or mashed with a fork 1/4 cup capers 3/4 cup pitted Moroccan oil cured black olives, roughly chopped
1/2 cup white wine 6 cups Basic Tomato Sauce, recipe follows 4 (6-ounce) striped bass fillets, skinned Kosher salt and freshly ground black pepper 1 small bunch basil, stemmed, for garnish 1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled 2 tablespoons olive oil 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 Instructions: In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste. Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes. Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper. 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. Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 17426,"Sicilian Couscous with Shrimp 2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced) 1/4 cup and 2 tablespoons olive oil Salt and ground black pepper 1 small onion, diced, about 1/2 cup 1/4 teaspoon saffron 1 tablespoon tomato paste 1/4 teaspoon red pepper flakes, more if desired 2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below) 1/2 pound fresh small shrimp, peeled and deveined 1/2 pound calamari, cleaned and cut into rings 1/4 cup shelled almonds, ground in processor very fine Instructions: In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients. In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage. Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked. At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari. Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish. Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 17427,"Salt and Pepper Squid with Caramelized Onions and Bell Peppers 2 tablespoons kosher salt 1 teaspoon Szechwan peppercorns 1 tablespoon ground black pepper 1 tablespoon ground white pepper 1 pound cleaned squid, tentacles separated, tubes cut lengthwise in half 1 cup self-rising flour 1/2 teaspoon baking powder 1 tablespoon peanut oil plus peanut oil, for frying 1 large onion, sliced 1 red bell pepper, de-seeded and julienned 1 yellow bell pepper, de-seeded and julienned 2 Thai bird chiles or 1 jalepeno, de-stemmed and sliced Instructions: Heat a saute pan very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand. For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside. To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter. Whisk in the oil. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes. Season and add back the squid, mix quickly. PLATING: On a large oval, plate the squid. WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 17428,"Warm Bananas with Brown Sugar and Bay Leaf 4 tablespoons unsalted butter 2 bay leaves 2 tablespoons fresh lemon juice 1 cup fresh orange juice 1 cup packed light brown sugar 2 tablespoons brandy Pinch salt 6 ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart) 1/4 to 1/2 teaspoon fresh coarsely ground black pepper Store bought chocolate cake or ice cream, for serving Instructions: In large skillet over high heat, melt the butter and cook until it browns, about 3 minutes. Add the bay leaves and stand back (it may pop). Add the lemon juice, orange juice, brown sugar, brandy, and a pinch of salt. Bring the mixture up to a boil. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency, about 5 minutes. Remove the pan from the heat. Add the bananas and pepper. Stir to coat the bananas evenly. Serve immediately spooned over cake or ice cream. Cooking Notes: You can make the sauce hours ahead of time. Just add the fruit after you bring the sauce back to a simmer. The fruit should be a little cool inside. Serve it with a good, store bought chocolate cake or spoon it over your favorite ice cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 17429,"Raspberry Butter 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup good raspberry preserves 1/8 teaspoon kosher salt Instructions: Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 17430,"Chocolate-Dipped Nougat with Dried Apricots Vegetable cooking spray 2 cups sugar 1/4 cup water 1/4 cup honey 2 egg whites, at room temperature 1 teaspoon pure vanilla extract 1 cup dried apricots, quartered 1 1/2 cups semisweet chocolate chips, melted Instructions: Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan. In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes. While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes. With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan. Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours. Line a baking sheet with waxed paper. Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise. Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes. ","[Riesling, Moscato, Vin Santo, Tawny Port]

" 17431,"Crazy-Delicious Cheesy Cherry Danish 1 tablespoon plus 1 teaspoon powdered sugar 1 teaspoon cornstarch 1 drop vanilla extract 1 tablespoon jet-puffed marshmallow creme 1 tablespoon fat-free whipped topping, thawed from frozen Half an 8-ounce tub fat-free cream cheese, room temperature 1/4 cup old-fashioned oats 2 tablespoons granulated sugar 1 tablespoon light vanilla soymilk 1/4 teaspoon almond extract 1 cup frozen unsweetened dark sweet cherries, thawed 1 tube refrigerated seamless dough sheet or reduced-fat crescent roll dough (recommended: Pillsbury) Instructions: Preheat oven to 350 degrees F.
To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, \braided\ appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.) PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 17432,"Sugarcane Baked Ham with Spiced Apples and Pears 12 sugarcane swizzle sticks, each cut into about 3-inch pieces 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked) 1 cup firmly packed light brown sugar 1 cup Steen?s 100 percent Pure Cane Syrup 1/2 cup dark molasses 1/2 cup dark corn syrup 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 teaspoon dry mustard 1/4 cup water 1 1/2 pounds (about 4) Granny Smith apples 1 1/2 pounds (about 4) Bartlett pears Instructions: Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan. In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 17433,"Verdure al Forno Salt and freshly ground black pepper 1 cup heavy cream 1 cup grated mozzarella 1 cup grated fontina 1/4 cup grated Romano 1 cup plain dried bread crumbs 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick Instructions: Preheat oven to 375 degrees F. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 17434,"Black Sesame Babka 2 1/2 cups (335g) all-purpose flour 2 tablespoons (25g) sugar
1 1/2 teaspoons instant yeast
3/4 teaspoon kosher salt
Zest of half an orange
1/2 cup (120g) whole milk, warm (105o to 110oF)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
6 tablespoons (85g) unsalted butter, at room temperature
1 large egg, beaten with a splash of water, for egg wash
Filling, recipe follows Crumble Topping, recipe follows Glaze, recipe follows 1/3 cup (85g) black sesame paste (or 1 cup whole black sesame seeds and 1 tablespoon coconut oil or a neutral oil-- ground together in a high-powered blender) 3/4 cup (150g) granulated sugar
2 tablespoons unrefined coconut oil, melted
1/2 teaspoon kosher salt
Zest of half an orange
1/4 cup (34g) all-purpose flour 1/4 cup (30g) powdered sugar
1 tablespoon black sesame seeds
Big pinch of kosher salt or flakey salt
4 tablespoons (57g) unsalted butter, cold and cubed
1 cup (180g) powdered sugar Pinch of kosher salt
1 to 2 tablespoons whole milk
Instructions: For the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and orange zest. Add the milk, vanilla extract, almond extract and eggs and whisk to combine. Place the bowl onto the stand mixer, fitted with a dough hook attachment, and mix on medium speed to combine. Use a rubber spatula as needed to scrape the bottom and sides. With the mixer running, add butter 1 tablespoon at a time until it is incorporated into the dough. When all the butter is incorporated, mix on medium for another 10 to 15 minutes, until smooth and slightly sticky. Stretch the dough into a ball. Lightly oil a clean bowl, place the dough in top down, flip over to coat in oil fully and cover with plastic wrap. Let rise until it\u2019s doubled in size, 1 to 2 hours. Grease a 9-by-5-inch metal loaf pan and line with enough parchment paper to come all the way up on the two long sides and allow 1-inch wings. On a clean work surface, roll the dough out into a 22-by-10-inch rectangle. The dough should be slightly sticky but if it\u2019s too sticky to work with you can dust with a little flour. Using all but about 2 tablespoons of the Filling (recipe follows), spread it onto the dough, leaving a ?-inch border at the top edge. Roll the dough the long way into a tight log and pinch the edges to seal. Cut it in half so you have two shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the loaf pan, cover with plastic, and let rise until puffy and risen by about half, 30 to 40 minutes. Arrange an oven rack in the lower third and preheat to 350 degrees F. Gently brush the top of the babka with the egg wash and cover with the Crumble (recipe follows). Bake until the top is deep golden brown and the internal temperature is 190 to 195oF, begin checking at 45 minutes. While babka is baking, prepare the Glaze (recipe follows). Cool for 15 minutes in the pan and then transfer to a rack. Drizzle over the glaze and then cool completely before cutting open. To store wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two. In a medium bowl with a stiff rubber spatula, mix together the sesame paste, sugar, coconut oil, salt and orange zest until combined and spreadable. Reserve at room temperature until ready to use. Combine the flour, powdered sugar, sesame seeds and salt in a small bowl. Add the butter and rub together with your fingers until butter is thoroughly combined and mixture is coarse and crumbly. Combine powdered sugar and salt in a small bowl. Add 1 tablespoon of milk and whisk to combine. If the mixture is too thick, add more milk until desired consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 17435,"Cheeseburger Chili 2 tablespoons vegetable oil 2 pounds ground beef (chuck for a more buttery flavored beef chili, sirloin for lean steak-like flavor) 3 tablespoons chili powder such as Gebhardt's Chili Powder, or ancho cl powder Salt and freshly ground black pepper 3 to 4 cloves garlic, finely chopped 2 onions, finely chopped 2 cups beef stock 1/2 cup organic ketchup, such as Heinz 1/4 cup Worcestershire sauce 1/4 cup yellow mustard, such as Ploughman's or French's One 14-ounce can red kidney beans, drained 3 tablespoons butter 2 tablespoons flour 1 1/2 cups milk Salt and freshly ground black pepper 2 cups shredded mild yellow Cheddar 1/4 cup dill pickle relish 1/2 small white or yellow onion, finely chopped (1/4 to 1/3 cup) Easy Oven Fries, recipe follows Ripple potato chips Chopped raw onions 3 large starchy potatoes, scrubbed and dried Olive oil cooking spray Kosher salt and coarse black pepper Instructions: For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions. While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once. ","[Cabernet Sauvignon, Merlot, Zinfandel, Malbec]" 17436,"Chocolate Chip Cheesecake 3 ounces bittersweet chocolate, melted 1/2 cup sliced almonds, toasted 2 1/2 pounds cream cheese, softened 1 cup, plus 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1 1/2 teaspoons grated lemon zest 1/3 cup fresh lemon juice 3 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate, coarsely chopped Instructions: Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds. With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 17437,"Murrell's Western Omelet 1 tomato, chopped 1/2 onion, diced 2 bell peppers, diced into 1/4-inch pieces 6 slices bacon, fried and crumbled 4 sausage patties, fried and cubed 1 slice ham, cubed 10 ounces Picante sauce 8 eggs Shredded cheese, for garnish Instructions: Mix first seven ingredients into a large bowl. Beat eggs. Place oiled omelet pan on low heat. Pour egg mixture into omelet pan. Spoon vegetable ? meat mixture onto the eggs and cook until omelet is set. Sprinkle with shredded cheese of your choice, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 17438,"Warm Shiitake Slaw 3 tablespoons vegetable oil 1/2 pound shiitake mushrooms, stemmed and thinly sliced 3 to 4 cloves garlic, finely chopped 3/4 pound savoy or napa cabbage, shredded 3 tablespoons tamari sauce Freshly ground black pepper 1 lime, juiced Instructions: Heat the oil in large skillet over high heat. Add the mushrooms and stir-fry 1 minute. Add the garlic and cabbage and stir-fry for 2 to 3 minutes more. Stir in the soy sauce, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve. Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle) . ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 17439,"Roasted Garlic-Asiago Dip with Homemade Crackers 2 bulbs elephant garlic 1/2 cup grated Asiago cheese Kosher salt 2 to 3 tablespoons extra-virgin olive oil 1/2 cup grated Asiago cheese 1/2 teaspoon cayenne pepper 1/2 batch Calzone Dough, recipe follows All-purpose flour, for dusting 1 egg beaten with 1 tablespoon water, for egg wash 2 tablespoons dry yeast 1 teaspoon sugar 1 cup warm water 2 cups high-gluten flour 1 cup semolina flour, plus more for dusting 1 teaspoon kosher salt 1/4 cup extra-virgin olive oil, plus more for bowl Instructions: For the dip: Preheat the oven to 350 degrees F. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes. Cut the tops off the garlic and squeeze the roasted cloves out of the skin. Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed. For the crackers: In a small bowl combine the Asiago and cayenne. Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky. Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing. Eat right away or store in an airtight container. In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 17440,"Sassy Sangria 3 cups chianti or other fruity red wine 1 cup brandy 1/4 cup orange flavored liqueur (recommended: triple sec) 1 orange, sliced 1 lime, sliced, optional 1 lemon, sliced, optional 1 apple, cored and diced 8 fresh raspberries 2 cups club soda, chilled Instructions: In a large pitcher, combine all ingredients except club soda. Cover tightly and refrigerate 3 hours to let flavors meld. Pour 3/4 cup sangria mixture into each of 8 wine glasses, dividing fruit equally. Top each glass with 1/4 cup club soda. Serve immediately. ","[Chianti, Rioja, Tempranillo, Garnacha]" 17441,"Crema de Pinon 1 1/2 cups milk 1 1/4 cups pine nuts, toasted (see Note) and coarsely chopped Zest of 1 large orange 1/2 vanilla bean 5 tablespoons granulated sugar 3 tablespoons cornstarch, thoroughly mixed with 1 tablespoon sugar 3 egg yolks, lightly beaten 6 tablespoons Grand Mariner or other orange liqueur 2/3 cup orange juice 22 (4 inch) ladyfinger cookies 2 tablespoons whole pine nuts, for garnish Instructions: Butter a 10 x 6 inch or similar size rectangular baking dish with 2 1/2 inch sides and set aside. In a medium heavy saucepan, bring the milk to a boil, being careful not to let it boil over. Remove from the heat and immediately add 1/2 cup of the pine nuts, the orange zest, and the vanilla bean. Cover and let steep for 30 minutes, then strain out and discard the nuts and orange zest and return the mixture to a clean pan (wash and dry the vanilla bean and reserve to use again). Bring up almost to a boil over medium high heat and add the sugar. Reduce the heat to low and stir until the sugar is dissolved. Place the cornstarch-sugar mixture in a small bowl and stir 1/4 cup of the hot milk into it, stirring until it is a paste. Add the cornstarch mixture back into the hot milk and stir it in well. Continue cooking for about 5 minutes, until the mixture thickens slightly. In a small bowl, add about 1/2 cup of the hot milk mixture to the egg yolks and whisk together well. Return this mixture to the pan and continue to cook, stirring and scraping the bottom and sides of the pan to be sure none of the mixture scorches. Cook until the mixture is a thick coating consistency and you can see the bottom of the pan as you stir. Remove from the heat and stir in the remaining 3/4 cup pine nuts. In a shallow bowl, combine the Grand Mariner and the orange juice. Dip whole ladyfingers into the mixture, soaking for about 2 seconds, then lay an even layer of them in the base of the pan. For the sides of the pan, break the ladyfingers in half, soak them in the juice mixture, and prop them all around the sides of the dish, cut side down, like a picket fence. Scoop the cream mixture into the prepared dish and spread it evenly. Garnish with pine nuts. Cool to room temperature and serve within 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 17442,"Spicy Chicken Tacos 1 pound ground chicken 2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon Spicy Red Rub, recipe follows 1/4 cup sliced pepperoncini 2 cups Sweet and Sour Peppers and Onions, recipe follows 2 tablespoons white vinegar
Kosher salt
Fresh ground black pepper
1 tablespoon Garlic Confit Puree, recipe follows 8 (6-inch) corn or seven-grain tortillas, warmed
1/4 cup Chipotle Yogurt Sauce, recipe follows 3 tablespoons smoked paprika 3 tablespoons cumin seeds, toasted and ground
2 tablespoons kosher salt
2 tablespoons sugar
1 1/2 tablespoons whole cloves, toasted and ground
1 tablespoon cayenne
1 tablespoon mustard seeds, toasted and ground
1/3 cup extra virgin olive oil