1 teaspoon chopped fresh thyme Salt and freshly ground black pepper Instructions: Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 69326,"Whole-Wheat Apple Pancakes 1 cup low-fat buttermilk 3/4 cup nonfat milk 2 large eggs 1 tablespoon honey 6 tablespoons pure maple syrup 1 medium apple, diced 3/4 cup all-purpose flour 3/4 cup whole-wheat four 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Instructions: Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest. Place 2 pancakes on each plate. Drizzle with the syrup. Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley) ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 69327,"Caesar Salad 1 egg yolk* 3 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1 tablespoon Dijon mustard 2 anchovy fillets, mashed Scant 1 cup vegetable oil 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces Freshly grated Parmesan 2 cups croutons Instructions: In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69328,"Italian Soba Noodle Salad 3 tablespoons mirin 3 tablespoons olive oil 3 tablespoons light soy sauce 3 tablespoons rice vinegar 9 ounces dried soba noodles Few dashes sesame oil 1 tablespoon vegetable oil 2 cloves garlic, minced 6 shiitake mushrooms, sliced 1 teaspoon light soy sauce 6 sun-dried tomatoes, sliced 1/4 cup sliced kalamata olives 2 tablespoons peanuts, toasted and very finely chopped Large handful arugula leaves Instructions: For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well. For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside. Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat. In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled. When ready to serve, sprinkle with ground peanuts and arugula. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69329,"Spinach, Pear and Chicken Salad 1 large skinless, boneless chicken breast (about 12 ounces) Kosher salt and freshly ground pepper 3 1/2 tablespoons extra-virgin olive oil
1/3 cup dried cranberries 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice 2 teaspoons whole-grain mustard 8 cups baby spinach (about 5 ounces) 4 endives, cut lengthwise into thin wedges 1/3 cup almonds, toasted and roughly chopped 1 pear, thinly sliced
1/4 cup shredded gruyere cheese Instructions: Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69330,"Three-bean Soup with Turkey Meatballs and Dijon Mustard Dumplings 1 tablespoon olive oil 1 tablespoon butter 1 large onion, diced (2 cups) 1 large carrot, diced 2 sticks celery, diced 2 quarts beef stock 1/2 cup orange lentils 1/3 cup barley 1 can kidney beans, drained and rinsed 1 can roman beans, drained and rinsed 1 recipe Turkey Meatballs, recipe follows 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon Dijon mustard 3/4 cup water 1 1/2 tablespoons extra-virgin olive oil 1 small onion, diced (about 3/4 cup) 2 cups dry broken-up white bread 1 cup milk 1 pound ground turkey meat 2 large eggs, well beaten 2 tablespoons freshly chopped parsley leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup golden raisins, hydrated in warm water 1/2 cup pine nuts, slightly toasted Flour 1 cup vegetable oil Instructions: Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes. In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.) As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes. Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings. In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded, serve! In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool. Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts. Fold all ingredients together. Do not over work the turkey meat. Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour. In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated. Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69331,"Smooth Poblano Salsa 2 fresh poblano chiles, stemmed, seeded, and chopped 2 fresh jalapeno chiles, stemmed but chopped with seeds 1 fresh serrano cl, stemmed but chopped with seeds 2 large or 3 small ripe Hass avocados, peeled and pitted 1 cup chopped fresh cilantro, both leaves and stems included 3 green onions, chopped with green tops included 2 cups shredded iceberg lettuce 1 tablespoon salt 1/2 tablespoon granulated garlic 1 tablespoon olive oil 1 cup water Instructions: Place all the ingredients in a blender and blend until smooth. Add additional water if needed for smoothness. This salsa is a delicate green and smooth, but it is not tame! Adjust types and amounts of hot peppers, to taste. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 69332,"Classic Coleslaw 1 small head green cabbage 1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves
Instructions: Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl. Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours. Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69333,"Steakhouse Onion Rings 2 large red onions, cut into 1-inch rings Shallow bowl of 2 cups milk whisked with 1 large egg Shallow bowl of 1 cup flour mixed with 1 cup cornstarch and 1 teaspoon salt Instructions: Soak the onion rings in the milk mixture for 30 minutes. Toss each ring in the flour mixture; repeat, dipping rings in milk and flour again. Fry in the hot oil until golden, about 5 minutes. Transfer to paper towels; season with salt. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69334,"Vegetarian Pot Stickers 1 red onion sliced 1 tablespoon minced ginger 1 cup sliced shiitake mushrooms 1 cup white cabbage, shredded 1 cup carrots, shredded 1 cup chopped garlic chives or chives 1 teaspoon white pepper 1 teaspoon sesame oil 1/4 cup chopped cilantro 1 package round dumpling skins, also called gyoza (preferably twin dragon brand) Salt to taste Canola oil Spicy Soy Dipping Sauce, recipe follows 1/3 cup thin soy sauce 1/3 cup rice wine vinegar 1/3 cup sliced scallions 1 teaspoon sesame oil 1 tablespoon sambal Instructions: In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. Serve with dipping sauce. Combine all. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69335,"Affogato 1 pint vanilla ice cream 1/2 cup hot brewed espresso Instructions: Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately. Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee. ","[Barolo, Barbaresco, Amarone, Valpolicella]" 69336,"No-Bake Healthy Strawberry-Almond Cereal Bars Nonstick cooking spray 3 tablespoons unsalted butter 2 cups mini marshmallows Pinch of kosher salt 1/4 cup almond butter 1/2 teaspoon pure vanilla extract 4 cups crispy rice cereal 1 1/4 cups freeze-dried strawberries (about 3/4 ounce), crushed 1/2 cup white chocolate chips Instructions: Spray an 8-inch square baking pan and a wooden spoon with cooking spray. Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla. Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.) Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69337,"Pecan Pie from Scratch 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons vegetable shortening 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 2 tablespoons beaten egg (about 1/2 large egg) 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract) 1 stick unsalted butter 3 large eggs 1 cup light corn syrup 3/4 cup sugar 1/2 teaspoon apple cider vinegar 1/4 teaspoon salt 1 1/2 cups pecan halves, 3/4 cup chopped Instructions: Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour. Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes. Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat. Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.) Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69338,"Chocolate-Almond Shortbread Bars 12 tablespoons unsalted butter, softened, plus more for the pan 1 1/2 cups all-purpose flour 3 tablespoons sliced almonds, plus more for topping 6 tablespoons Dutch-process cocoa powder 1 teaspoon ground cinnamon 1/4teaspoon salt Pinch of cayenne pepper (optional) 1/2 cup granulated sugar 2 tablespoons raw sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground. Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out). Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes. Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 69339,"Sausage and Butternut Riggies One 10-ounce box frozen butternut squash puree 1 pound rigatoni with lines Kosher salt 1 tablespoon EVOO 1 pound bulk sweet Italian sausage 3 to 4 cloves garlic, finely chopped 1 onion, finely chopped 2 tablespoons chopped fresh thyme 1/2 cup white wine 4 tablespoons butter 3 tablespoons flour 2 1/2 cups milk Freshly ground black pepper Freshly grated nutmeg 2 cups sharp yellow Cheddar 1 cup shredded Pecorino Romano cheese Flat leaf parsley, chopped Fennel and Celery Slaw, for serving, recipe follows 2 tablespoons honey 2 tablespoons white balsamic vinegar 1 tablespoon grated shallot Juice of 1 lemon 1/3 cup EVOO 1 cup coarsely chopped parsley tops 4 ribs celery and leafy tops, very thinly sliced
1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper Toasted pistachios or walnuts, chopped, to garnish Instructions: Defrost the squash puree in a microwave and place in a strainer to drain.
Cook the pasta in boiling salted water to al dente, 7 to 8 minutes.
Meanwhile, heat the EVOO in a large skillet over medium-high heat. Add the sausage to the skillet, crumble and brown. Add the garlic, onions and thyme and cook until tender, 5 to 6 minutes. Deglaze the pan with the white wine. Preheat the broiler with a rack in the upper third of the oven.
Melt the butter in a medium sauce pot over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg and thicken to coat a spoon. Stir in the butternut squash and bring the sauce back to a bubble and melt in the Cheddar.
Toss the pasta, sauce and sausage to combine. Top with the Pecorino Romano and parsley and broil to brown, 1 to 2 minutes. Serve with the Fennel and Celery Slaw. Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69340,"Award Winning Braised Boneless Short Ribs Paired with Garlic Butter Shrimp 1/2 gallon soy sauce, such as Aloha 16 cups brown sugar
Ground black pepper
4 ounces garlic cloves, minced
1 yellow onion, julienned 5 pounds boneless beef short ribs 2 pounds jumbo shrimp, butterflied Garlic powder, for dusting
5 ounces garlic butter
Garlic salt 2 green onions, chopped
Cooked white rice Molokai Sweet Potato Salad, recipe follows Garlic aioli Teriyaki sauce Chopped green onions 8 Molokai purple sweet potatoes, skin-on 1 russet potato, skin-on 2 large eggs, optional
Kosher salt and ground black pepper Garlic salt 6 strips crispy bacon, smashed to bits
2 cups mayonnaise Instructions: For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes. Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours. For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions. Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions. Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature. Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69341,"Sushi Cake Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 1 16-ounce tub white frosting 1 cup bright white candy melts 3/4 cup puffed rice cereal 4 to 5 pieces dried mango or papaya 1/2 green apple, cut into small pieces Juice of 1/2 lemon 1 10-ounce bag mini marshmallows 1 1-pound box confectioners' sugar 1 1/4 cups dark cocoa powder, plus more for dusting 4 tablespoons unsalted butter, at room temperature Green food coloring 4 to 5 pink Starburst candies Instructions: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely. Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi. Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir. Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake. Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake. To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners' sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter. Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight. Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it's flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board. For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69342,"Turbo Broccoli Cheddar Soup 2 tablespoons butter 1 head broccoli, stems and florets separated and chopped 1/2 small yellow onion, diced
2 teaspoons dry mustard Kosher salt and freshly ground black pepper 2 tablespoons dry sherry
1 cup chicken stock
2 cups fresh spinach
1 cup grated sharp Cheddar 1/4 cup heavy cream, plus more if needed 1 teaspoon hot sauce Croutons, for serving
Instructions: Melt the butter in a large Dutch oven over medium heat. Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. Deglaze with the sherry and then add the broccoli florets. Add the stock and simmer for 5 minutes. Carefully ladle everything into a blender along with the fresh spinach, Cheddar, cream and hot sauce and process until smooth, about 1 minute. Adjust with salt and pepper if necessary and adjust the thickness with more cream if necessary. Top with croutons and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69343,"Apple Pie 6 to 8 Granny Smith apples, peeled, cored, and thinly sliced 1/4 lemon, juiced 1/3 cup sugar 2 tablespoons butter 1 recipe Pie Pastry, recipe follows 2 sticks unsalted butter, cold 2 1/4 cups pastry flour 1/3 cup sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 5 to 6 tablespoons ice water 1 teaspoon cider vinegar Instructions: Preheat the oven to 400 degrees F. Combine the apples, lemon juice, and sugar in a mixing bowl and set aside. Divide the dough and roll half the pie crust out thinly and cover the bottom of a pie tin. Mound the apple mixture over the crust. Dot the apples with butter. Roll the rest of the dough out thinly and arrange over top of apples. Cut a hole in the top of the dough to vent. Bake until the pastry is golden brown. Divide the butter into 2 parts, about 2/3 to 1/3. Cut butter into 1/4-inch cubes and wrap in plastic wrap. Freeze smaller portion for at least 30 minutes. Refrigerate larger portion of butter. Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes. After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine. Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. Add 5 tablespoons of ice water and the vinegar and pulse 6 times. Pinch some of the mixture between your fingers. If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times. Repeat if necessary. Remove mixture to a large mixing bowl and knead. Refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69344,"Smoked Chicken Wings 2 teaspoons cayenne pepper Big pinch of kosher salt
Pinch of granulated sugar Juice of 2 limes
2 pounds chicken wings 1/2 cup packed light brown sugar 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 tablespoon butcher grind black pepper
1 tablespoon Hungarian paprika 1 tablespoon chili powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
Buttermilk Herb Dipping Sauce, recipe follows, for serving 1 cup full-fat buttermilk 1/2 cup sour cream
1/4 cup finely grated Parmesan or pecorino cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely sliced chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated
Zest of 1 lemon and juice of 1/2 lemon
Kosher salt and freshly ground black pepper Instructions: For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking. Soak 2 cups applewood chips in water for 1 hour
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month. Drain the soaked wood chips and throw them directly on top of the coals. Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes. To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce. In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69345,"Cauliflower Gratin 1 1/2 cups/750 ml milk 1 bay leaf 1 clove garlic, split 3 tablespoons butter 3 tablespoons flour 1/2 cup/50 g grated Gruyere cheese Kosher salt and freshly ground black pepper Kosher salt 1 pound/500 g cauliflower florets Freshly ground black pepper 1/4 cup/20 g breadcrumbs 2 to 3 tablespoons grated Parmesan cheese Instructions: Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve. Heat the oven to 425 degrees F/210 degrees C. Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 69346,"4-Ingredient Peanut Butter-Strawberry Ice Cream Pie 2 cups strawberry ice cream 3/4 cup smooth peanut butter 2 1/2 cups crispy rice cereal 6 strawberries, hulled and quartered or sliced Instructions: Let the ice cream sit at room temperature to soften, about 20 minutes. Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.) Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 69347,"Blue Cheese and Bacon Truffles 6 ounces double-smoked bacon, chopped fine 2 small shallots, minced
4 ounces cream cheese, at room temperature
4 ounces crumbled Gorgonzola, at room temperature
1 1/2 cups finely crushed pretzels 2 tablespoons minced fresh chives
Instructions: Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until almost entirely crispy, about 10 minutes. Add the shallots and cook for an additional 2 minutes. Using a slotted spoon, scoop the bacon mixture into a medium bowl. Add the cream cheese and gorgonzola and mix well with a rubber spatula. Using a 1-tablespoon ice cream scoop, scoop little balls of the cheese mixture and roll them between your palms to smooth. Place on a plate, cover and refrigerate for at least 1 hour. When ready to serve, allow the balls to sit at room temperature for 5 minutes. Mix together the pretzels and chives in a small bowl. Roll the truffles in the crushed pretzel mixture and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69348,"Five-Spice Pork With Roasted Oranges and Broccoli 1 head broccoli, florets roughly chopped, stalk peeled and sliced 1 large onion, thinly sliced 1 2-inch piece ginger, peeled and sliced 3 cloves garlic, roughly chopped 1 small orange (unpeeled), cut into wedges 2 tablespoons plus 2 teaspoons vegetable oil Kosher salt and freshly ground pepper 1 1/4 pounds pork tenderloin 1 teaspoon five-spice powder Instructions: Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside. Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 8 minutes. Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. Serve the pork with the roasted broccoli and orange wedges. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 69349,"Sauteed Pork Chops with Apple Chutney 1/4 cup red currant jam 3 tablespoons cider vinegar 1 tablespoon unsalted butter 2 teaspoons minced peeled fresh ginger 1/2 teaspoon kosher salt 1 teaspoon Madras curry powder 1 cinnamon stick Pinch red pepper flakes 1/4 red onion, large dice 3 soft cooking apples, like a McIntosh, peeled, seeded, and diced 2 tablespoons dried cranberries 2 tablespoons chopped fresh cilantro leaves Oil, as needed 4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each Kosher salt and freshly ground black pepper 1 tablespoon cold unsalted butter, diced (optional) Chutney, for serving Instructions: In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro. Preheat the oven 350 degrees F. Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes. Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute. Set chop aside on a warm plate and repeat with remaining chops. Transfer chops to a plate or platter and serve with chutney. (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.) Serve 2 thin chops or 1 thick chop per person with the chutney. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 69350,"Pommes Frites with Parsley Butter 1/2 gallon vegetable oil 8 medium Idaho potatoes, peeled Sea salt 1/2 cup (1 stick) unsalted butter, cut in chunks 1/4 cup chopped flat-leaf parsley 2 garlic cloves, minced Instructions: Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags. Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually. To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69351,"Mortadella and Fig Focaccianini 2 cups dried figs, stems removed, halved 3/4 cup balsamic vinegar 1 teaspoon sugar 4 large squares focaccia (6 to 8 ounces each) 8 ounces sharp Italian cheese (such as Fontinella or asiago), sliced 1 pound mortadella, thinly sliced Extra-virgin olive oil, for brushing Instructions: Make the fig spread: Bring the figs, 1 cup water, the balsamic vinegar and sugar to a simmer in a small saucepan over medium-low heat. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds. For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Split 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, then place one-quarter of the mortadella on top. Close the sandwich and lightly brush the outside of the sandwich with olive oil. Cook until golden and warm, about 4 minutes per side on a griddle or about 8 minutes total in a panini press. Repeat with the remaining ingredients. Cut each sandwich into quarters to make 16 pieces.
","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 69352,"Warm Ricotta, Corn and Tomato Dip 2 tablespoons olive oil, plus more for drizzling 1 1/2 cups corn kernels (from about 2 ears of corn)
1 pint cherry tomatoes, halved
Pinch crushed red pepper flakes, plus more for sprinkling
Kosher salt and freshly ground black pepper
One 16-ounce container ricotta 12 slices ciabatta bread (1/4 inch thick)
One 8-ounce package fontina cheese 1/2 cup small fresh basil leaves or larger leaves torn into bite-size pieces
Flaky salt, for sprinkling
Instructions: Position the oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Heat the oil in a medium ovenproof skillet over medium heat until shimmering. Add the corn and cook, stirring frequently, until heated through but not beginning to brown, about 4 minutes. Stir in the tomatoes and season with a pinch of crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Continue to cook, stirring often, until the tomatoes start to soften slightly and release some of their juice, 3 to 5 minutes depending on their ripeness.
Remove from the heat and make 8 divots in the tomato mixture using the back of a spoon. Dollop the ricotta among the divots and drizzle with oil. Bake on the top oven rack until bubbly and the cheese is heated through, about 20 minutes.
Meanwhile, spread out the bread on a baking sheet, drizzle both sides with oil and season with salt and black pepper. Bake on the bottom oven rack, flipping halfway through, until golden brown around the edges, about 10 minutes. Top each piece of bread with a slice of fontina and cook until melted and bubbly, about 5 minutes. While still hot, sprinkle with crushed red pepper flakes.
Top the skillet with the basil leaves, drizzle with more oil and sprinkle with flaky salt. Serve right away with the toasts while the skillet is still warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69353,"Polenta-Stuffed Peppers 4 red or yellow bell peppers, large poblano chiles, or a combination 1 tablespoon unsalted butter 1/2 cup minced onion 1 1/2 tablespoons minced garlic 1 cup coarse cornmeal or polenta 3 1/2 cups chicken broth 1/2 cup heavy cream 3/4 cup fresh or canned, drained corn kernels 1/3 cup chopped fresh basil 1/3 cup chopped fresh cilantro 3/4 teaspoon kosher salt 1/2 cup freshly grated Parmesan 1/2 cup shredded Gruyere Instructions: Cut the tops off the bell peppers and remove the seeds and ribs. Slice each cl in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish. Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat. Meanwhile, preheat the oven to 375 degrees F. Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes). ","[Barolo, Barbaresco, Chianti, Rioja]

" 69354,"Muffeleta 1 large round Italian loaf Thinly sliced Genoa salami, baked ham, mortadella or bologna Thinly sliced provolone or Swiss cheese Piccalilli, chopped, recipe follows 1 cup mixed olives, pitted and mixed with 2 chopped cloves garlic, oregano, and parsley Sliced red onions, \pickled\ in lemon juice for 2 hours Extra-virgin olive oil Red wine vinegar Radish sprouts 1 pound green tomatoes, sliced into 1/2 moons 1 green bell pepper, julienned 2 medium zucchini, sliced into 1/2 moons 1 yellow onion, cut in 1/2 and thinly sliced 1 jalapeno, julienned 1/2 cup salt 1/2 cup cider vinegar 1 cup light brown sugar 1 teaspoon celery seeds 1 teaspoon mustard seeds 1 teaspoon ground ginger 1 cinnamon stick 1/2 teaspoon turmeric 2 bay leaves 1/4 teaspoon whole cloves 1/2 teaspoon whole black pepper 2 tablespoons salt Instructions: Slice bread in half, across the middle. Layer the meats and cheeses on to the bottom half of the bread. Add some chopped piccalilli and olive mixture. Top with the pickled onions, drizzle with olive oil and red wine vinegar, and add the radish sprouts. Cut into large sandwiches and serve. Prepare vegetables, add 1/2-cup salt, and allow to sit overnight in the refrigerator. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about 2 weeks.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 69355,"Shrimp With Orange Butter and Fennel and Orange Salad 2 oranges 1 large bulb fennel, thinly sliced (about 2 cups) 4 teaspoons plus 1 tablespoon extra-virgin olive oil 2 teaspoons white wine vinegar Kosher salt 12 large shrimp, peeled and deveined 2 tablespoons butter Instructions: Zest and juice 1 orange; reserve. Cut the peel and white pith from the remaining orange. Slice the orange into half-moons and put into a bowl. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; toss to coat and set aside. Toss the shrimp with the remaining 1 tablespoon olive oil; sprinkle with salt. Sear the shrimp in a hot skillet for 45 seconds, then flip. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp is opaque in the center, 1 to 2 minutes. Serve the fennel salad with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69356,"Jalapeno Cheddar Cornbread 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 2 cups milk 3 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan 8 ounces aged extra-sharp Cheddar, grated, divided 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions 3 tablespoons seeded and minced fresh jalapeno peppers Instructions: Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 69357,"Barbecue Sauce 1/4 cup unsalted butter 1 cup medium diced onions 2 teaspoons chili powder 2 teaspoons garlic salt 2 teaspoons paprika 3 cups ketchup 1/2 cup molasses 1/4 cup honey 1/4 cup English mustard 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce Instructions: In a large pot, melt half of the butter on medium heat. Add the onions and sweat until the onions are translucent, 3 minutes. Add the chili powder, garlic salt and paprika, and saute for 2 minutes. Add the ketchup, molasses, honey, mustard, vinegar and Worcestershire sauce. Bring the sauce to a boil then reduce to a simmer and cook for 5 to 10 minutes, stirring frequently. Transfer the sauce to a blender or use an immersion blender and blitz, leaving some texture to the sauce. Fold in the remaining butter. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 69358,"Mini Mac and Cheese 1 pound elbow macaroni 4 tablespoons (1/4 cup) butter, divided 1/3 cup all-purpose flour 4 cups milk 1 tablespoon Dijon mustard 8 ounces fontina cheese, shredded 6 ounces Gruyere cheese, shredded 8 ounces white Cheddar, shredded Salt and freshly cracked black pepper 2 cups panko bread crumbs 1/2 cup grated Asiago cheese 1/4 cup finely chopped fresh parsley leaves Instructions: Preheat the oven to 350 degrees F. Butter 2 dozen (1/2 cup) ramekins or a 9 by 13-inch casserole dish. Cook the elbow macaroni in a large pot of salted boiling water over medium heat for about 6 minutes or until very al dente. Drain and return to the pot. While the macaroni is cooking, melt the butter in a large saucepan over low heat. Remove 1/2 of the melted butter and reserve it for the topping. Add the flour to the saucepan and cook whisking constantly. When the flour is golden brown slowly whisk in the milk until smooth. Bring to a simmer and cook until thickened. Stir in the mustard, fontina, Gruyere, and Cheddar cheeses until just melted. Stir into the cooked pasta, coating it completely, and season with salt and pepper, to taste. Divide the mixture between the buttered ramekins. In a medium bowl combine the panko with the grated Asiago and salt and pepper, to taste. Add the reserved melted butter and mix to combine. Top each ramekin with the bread crumb mixture. Bake in the oven until golden brown on top and the cheese is bubbling, about 15 to 20 minutes. Top with fresh chopped parsley before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69359,"Pumpkin Pie Shake 1 packet Classic French Vanilla Flavor Carnation? Breakfast Essentials? Complete Nutritional Drink 1/4 cup pumpkin puree 1 cup milk or soy milk 3 to 4 ice cubes Pumpkin pie spice (a few sprinkles) Instructions: Place milk, Carnation® Breakfast Essentials™ Drink, pumpkin puree and ice cubes in blender; cover. Blend until smooth. Sprinkle with pumpkin pie spice, if desired. ","[Chardonnay, Riesling, Merlot]" 69360,"Espresso Zabaglione 4 large egg yolks 3 tablespoons sugar 1 cup hot espresso Instructions: Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk until the yolk mixture is very thick and fluffy, about 3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs and serve immediately. ","[Barolo, Barbaresco, Amarone, Rioja]" 69361,"Soba Salad with Grilled Sirloin Kosher salt 1/4 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon spicy honey 1 teaspoon toasted sesame oil 2 tablespoons vegetable oil 8 ounces soba 1 1-pound boneless sirloin steak (about 1/2 inch thick) Freshly ground pepper 2 small red onions, sliced into 1/2-inch-thick rings 2 small yellow summer squash, halved lengthwise 4 radishes, thinly sliced 1 cup fresh basil and/or cilantro, chopped Instructions: Preheat a grill to medium high. Bring a large pot of salted water to a boil. Whisk the rice vinegar, soy sauce, honey and sesame oil in a large bowl. Whisk in the vegetable oil. Spoon 2 tablespoons of the dressing into a small bowl. Add the soba to the boiling water and cook as the label directs. Drain and rinse under cold water; set aside. Season the steak with salt and pepper and brush all over with the reserved 2 tablespoons dressing. Season the red onions and squash with 1/4 teaspoon salt and a few grinds of pepper. Grill the steak until medium rare, 3 to 5 minutes per side; let rest 10 minutes. Grill the red onions and squash, turning as needed, until charred and tender, about 6 minutes. Thinly slice the steak against the grain and season lightly with salt. Chop the onions and slice the squash. Add the noodles, onions, squash, radishes and herbs to the bowl with the dressing; drizzle with any accumulated juices from the steak and toss. Divide among bowls. Top with the steak. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 69362,"Shoot the Root 1 (12-ounce) bottle beer 1 shot root beer Instructions: In a pint glass, add chilled beer. Drop shot glass filled with root beer into beer and drink. ","[Lager, Brown Ale]" 69363,"Honey Roasted Sweet Potatoes 2 pounds red-skinned sweet potatoes 2 tablespoons olive oil 2 tablespoons honey 1 teaspoon fresh lemon juice 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees F. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender. ","[Chardonnay, Riesling, Gewrztraminer]" 69364,"Dark Chocolate Chai (Sponsored) 1 packet Dark Chocolate Flavor Carnation Breakfast Essentials? Complete Nutritional Drink 1 cup fat free milk, heated 1 chai tea bag Instructions: Place Carnation Breakfast Essentials® Drink in large mug; stir in milk. Add tea bag and let sit for 1 minute. If you don't have a chai tea bag, stir in 1/4 teaspoon pumpkin pie spice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 69365,"Oysters on the Half Shell with Red Wine Vinegar Sauce 6 shallots, peeled and sliced 3/4 cup red wine vinegar 36 fresh oysters Instructions: In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69366,"Pasta with Broccoli-Spinach Butter Kosher salt and freshly ground black pepper 12 ounces pasta
5 ounces frozen or fresh broccoli florets, thawed if frozen
4 ounces frozen, chopped spinach, thawed and squeezed completely dry
1 cup fresh parsley leaves and stems, stems roughly chopped
1 clove garlic
1 stick (8 tablespoons) unsalted butter, at room temperature
Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot. Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69367,"Frozen Grape Sangria 3 cups green seedless grapes 1 Granny Smith apple, cored and chopped
1 lemon, thinly sliced 1 cup red seedless grapes, halved 1/4 cup superfine sugar 2 750-ml bottles dry white wine (preferably pinot grigio), chilled 1 cup white grape juice, chilled 1/2 cup vodka Instructions: Put the green grapes in the freezer about 2 hours before you want to serve your sangria.
Combine the chopped apple, lemon slices, halved red grapes, sugar, wine, white grape juice and vodka in a large glass pitcher filled with ice. Stir to dissolve the sugar. Add the frozen green grapes to glasses and fill with the sangria.
","[Pinot Grigio, Sauvignon Blanc, Riesling]" 69368,"Tirado de Mahi Mahi 1 cup fresh ruby red grapefruit juice 1/4 cup plus 1 tablespoon red wine vinegar 1/4 cup plus 2 tablespoons olive oil 2 tablespoons honey Salt and freshly ground black pepper 1 small Spanish onion, halved and thinly sliced 1 large jalapeno pepper, thinly sliced One 3-pound center-cut mahi mahi fillet Canola oil, for brushing 1 tablespoon sweet paprika 2 1/2 teaspoons ground cumin 1 Hass avocado, halved, pitted, peeled and diced 1 small ripe mango, halved, pitted, peeled and diced 1/4 cup fresh cilantro leaves, plus more for garnish Instructions: Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you grill the fish. Heat a grill (gas or charcoal) to medium-high heat. Brush the fish on one side with canola oil and sprinkle with salt, pepper, the paprika and 2 teaspoons cumin. Flip, brush the second side with canola oil and sprinkle with salt and pepper. Place the spice-rubbed side down on the grill, cover and cook until the first side is crusty and golden-brown, 5 to 6 minutes. Flip and cook uncovered another 5 or so minutes, until just barely cooked through. Place the fish on a platter and top with the onion mixture. Let the fish sit at room temperature for 30 minutes to 1 hour. While the fish cures, make the avocado and mango topping. Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the remaining 1/2 teaspoon cumin, the cilantro, and salt and pepper and toss gently to combine. Scrape most of the onion mixture off the fish, spoon the mango mixture across the top, garnish with whole cilantro leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69369,"Skillet Corn Cakes 3 cups fresh or frozen corn off the cob 1 cup unsalted butter , softened 1/3 cup sugar 1 teaspoon salt 1 cup masa harina 1/4 cup flour 1 tablespoon unsalted butter, for greasing skillet Tomatillo Guacamole, recipe follows Mango Salsa, recipe follows Corn Cake Variations, recipes follow 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces) 3/4 cup coarsely chopped fresh cilantro leaves 1 avocado, halved, pitted, peeled and diced 1/2 onion, coarsely chopped 1/2 jalapeno, coarsely chopped with seeds 2 cloves garlic, smashed and quartered Juice of 1 lime 1 teaspoon ground cumin 1 teaspoon salt 1/2 cup diced mango 1/2 cup diced tomatoes 2 tablespoons minced onion 2 tablespoons chopped fresh cilantro 2 teaspoons minced Serrano cl Zest and juice of 1 lime Instructions: Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well. Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels. In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides. Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa. To make guacamole: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined. To make salsa: Combine the mango, tomatoes, minced onion, cilantro, cl, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos. Corn Cake Variations: Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking. Green cl Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking. Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69370,"Baked Nachos with Roasted Sweet Potatoes 2 sweet potatoes, about 1 pound, cut into 1/2-inch cubes (3 1/2 cups) 2 tablespoons olive oil 2 teaspoons ground cumin Kosher salt 10 corn tortillas, each 5 1/2 inches in diameter Nonstick cooking spray 1/2 teaspoon chili powder Grated zest and juice of 1 lime 1 small onion, chopped 2 tablespoons adobo sauce from canned chipotle in adobo sauce 1 teaspoon tomato paste One 14-ounce can pinto beans, drained and rinsed 1 tomato, roughly chopped 1/2 serrano cl, seeded if desired, chopped 1 1/2 cups shredded Cheddar 1/2 avocado, sliced 1/4 cup fresh cilantro leaves Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes in a medium bowl with 1 tablespoon oil, cumin and 1/4 teaspoon salt. Spread on a baking sheet and roast until soft and partially browned, 25 to 30 minutes. Spray both sides of the tortillas with cooking spray, then stack them up and cut the stack into 8 triangular pieces. Separate the tortilla pieces and lay them out onto a baking sheet. Sprinkle with the chili powder and 1/4 teaspoon salt and toss. Bake the chips until crisp, about 15 minutes, tossing the chips halfway through the baking time. Remove the chips from the oven and toss them with the lime zest. Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add half of the onions and cook, stirring, until soft, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup of water and simmer the sauce until it thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble the nachos. Combine the tomatoes, remaining onions, serrano cl, lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in a food processor. Pulse until the mixture becomes a chunky salsa. To assemble the nachos, mound half of the tortilla chips in a 9-by-13-inch baking dish. Scatter most of the beans and the sweet potatoes over the chips. Sprinkle with half of the cheese. Mound the rest of the chips over the cheese and finish with the remaining beans, sweet potatoes and cheese. Place in the oven until the cheese melts, 5 to 7 minutes. Top with the avocado, salsa and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69371,"Wagoners' Rice: Arroz Carreteiro 1 garlic clove 2 tablespoons salt 2 tablespoons freshly ground black pepper 2 tablespoons light olive oil 2 onions, finely chopped 13 ounces beef, cut into cubes 2 green peppers, seeded and sliced 2 red peppers, seeded and sliced 2 yellow peppers, seeded and sliced 3 tomatoes, roughly chopped 12 ounces non-sticky rice 4 tablespoons chopped fresh parsley leaves 4 spring onions, finely chopped, for garnish Instructions: With a mortar and pestle, grind together the garlic, salt and freshly ground pepper. Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir. Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well. Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch. Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry. Just before serving, sprinkle over the parsley and spring onions. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 69372,"Lemon and Fresh Strawberry Dacquoise 6 egg whites 1/8 teaspoon salt 1/4 teaspoon cream of tartar 1 1/4 cups sugar 1 1/2 teaspoons strawberry extract 1 3/4 cups nonfat milk 1 (3.4-ounce) box lemon pudding mix, sugar and fat free 2 teaspoons lemon zest, finely minced 1 cup fresh strawberries, sliced 8-ounces whipped topping, divided Fresh mint sprigs, for garnish Fresh strawberries, for garnish 1/2 teaspoon strawberry extract Instructions: For Meringue Layers: Preheat oven to 275 degrees F. Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside. In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks. Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry. For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour. For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise. Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 69373,"Chicken Fried Pork Chops with Chunky Pear Chutney Vegetable shortening, for frying 8 pork chops, bone-in, 1/2-inch thick Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon pepper 2 eggs 1 tablespoon water 1/4 teaspoon cayenne pepper 1 cup all-purpose flour 1/2 cup cornstarch Chunky Pear Chutney, recipe follows 2 tablespoons butter 3 Bartlett pears, peeled and cored, cut into 1-inch pieces 1/2 cup cider vinegar 1/2 cup raw cane sugar 1/2 cup golden raisins 1 jalapeno pepper, minced 1 (1-inch) piece fresh ginger, minced 1/2 tablespoon pink peppercorns 1/2 teaspoon smoked paprika 1/2 teaspoon hot paprika 1/2 teaspoon allspice Salt Instructions: Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F. While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.) In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 69374,"Tomato Sandwich with Basil Mayonnaise 1 cup good mayonnaise 10 to 15 basil leaves, chopped 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon freshly squeezed lemon juice 1 tablespoon good olive oil 1 teaspoon minced garlic 2 slices country loaf bread 1 heirloom or Israeli tomato, sliced Instructions: Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 69375,"Rosemary Focaccia Stuffing with Pancetta 1 stick unsalted butter, plus more for the baking dish 8 ounces pancetta, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or turkey broth
2 large eggs 1/2 cup chopped fresh parsley 6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces) 6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces) 8 ounces fontina cheese, diced 2 tablespoons fat from the turkey drippings (or butter) 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate. Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 69376,"Roasted Carrot and Feta Salad with Za'Atar 2 1/2 pounds carrots, peeled and quartered lengthwise 2 tablespoons olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cups crumbled Bulgarian feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon za'atar, or more to taste 1/4 cup chopped fresh parsley or cilantro leaves Instructions: Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69377,"Aioli 1 tablespoon minced garlic (3 to 5 cloves, depending on size) 1 large egg yolk
1 tablespoon fresh lemon juice (about 1/2 lemon) 1 teaspoon Dijon mustard
1 tablespoon water
8 ounces avocado oil
Kosher salt
Instructions: Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 69378,"Coconut Mug Cake with Coconut Whipped Cream and Tropical Fruit 1/3 cup sweetened flake coconut 3 strawberries, cut into small dice
1 Champagne mango, cut into small dice
1 kiwi fruit, cut into small dice
1 teaspoon honey
1/2 teaspoon lime zest plus 1 teaspoon lime juice
2 tablespoons unsalted butter, melted, plus more for buttering the mugs 1 egg, beaten
1/2 teaspoon vanilla extract
1/3 cup cream of coconut
1 tablespoon sour cream
6 tablespoons self-rising flour, plus more for dusting the mugs 1/2 cup heavy cream 3 tablespoons cream of coconut
Instructions: For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes. While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl. In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish. Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes. For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks. Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho! ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 69379,"Chicken, Tasso and Andouille Gumbo 1 pound andouille sausage, chopped 1 pound tasso, chopped 1 cup vegetable oil plus 4 tablespoons, for sauteing 1 cup all-purpose flour 1 large onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1/2 green bell pepper, chopped One 3-pound chicken, boiled and shredded 8 cups homemade chicken stock One 14-ounce can stewed tomatoes, pureed 1 tablespoon Worcestershire sauce 2 bay leaves 2 teaspoons kitchen bouquet One 16-ounce bag frozen, sliced okra 1/2 bunch green onions, sliced 1/2 bunch flat leaf parsley leaves, chopped Salt and freshly ground black pepper Steamed white rice Hot sauce File powder Instructions: In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 69380,"Big-Batch Aperol Manhattan 5 cups maraschino cherries, for garnish 140 ounces (17 1/2 cups) bourbon or rye 42 ounces (5 1/4 cups) sweet vermouth
28 ounces (3 1/2 cups) Aperol Instructions: Pour 2 cups cold water in a 6-cup bundt pan. Scatter 1 cup of the cherries in the water. Freeze for 2 hours, making sure the pan is level. Add 2 more cups cold water and 1 cup cherries to the pan and freeze until solid, about 2 hours more. When you are ready to serve, place the bundt pan on a baking sheet open-side up. Run cool water over the top of the pan until you hear the ice cube release onto the baking sheet. Gently transfer to a 3-gallon punch bowl.
Add the bourbon, sweet vermouth and Aperol to the punch bowl. Stir to combine. Add ice to rocks glasses, ladle in the cocktail and garnish each with a maraschino cherry. ","[Bourbon, Rye, Campari]" 69381,"Borscht 4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled 1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table 2 tablespoons plus 2 teaspoons kosher salt 3 tablespoons unsalted butter 2 stalks celery, halved lengthwise and thinly sliced crosswise 2 leeks (white part only), halved lengthwise and thinly sliced crosswise 4 cloves garlic, minced 1/4 teaspoon caraway seeds 1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded 3 parsley sprigs 3 fresh thyme sprigs 1 bay leaf One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped 9 cups beef broth Freshly ground black pepper 1/4 to 1/3 cup sour cream 2 tablespoons chopped fresh dill Instructions: In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside. Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together. Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69382,"Gaucho Beef Tenderloin Sandwich Four 6-ounce beef tenderloins, butterflied Salt and pepper 8 ounces Chipotle Cream, recipe follows 4 torta rolls or soft sandwich rolls, split and toasted 12 ounces arugula
8 ounces House Chimmi-Churri, recipe follows 4 ounces Pickled Red Onions, recipe follows 1 cup sour cream 2 tablespoons lemon juice
1 tablespoon chopped garlic
8 pieces canned chipotle chiles Salt and pepper 3 bunches fresh cilantro 3 bunches fresh curly parsley
2 cups olive oil
1/2 cup dried oregano
1/4 cup chopped garlic
4 tablespoons lemon juice
4 tablespoons smoked paprika
2 tablespoons red cl flakes
Salt and pepper 3 cups red wine vinegar 1/2 cup sugar
2 red onions, shaved or thinly sliced
Instructions: Preheat a charbroiler or grill to medium-high heat. Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside. Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste. Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and cl flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse. Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 69383,"Gingerbread Man in Hot Chocolate Recipe : Food Network 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/2 stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature 1/2 cup granulated sugar 1/4 cup molasses 1 large egg 8 ounces (about 1 2/3 cups) confectioners' sugar 1/4 cup meringue powder Food coloring, as desired 8 gumdrops 6 cups milk 1/4 cup Dutch-process cocoa powder 1/4 cup granulated sugar 2 tablespoons molasses 3 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 7 ounces good-quality milk chocolate, chopped Whipped cream, for serving Mini marshmallows, for serving Instructions: For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight. Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an 1/8-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes. Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool. Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired. Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses. Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour. For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 69384,"Bulgur Wheat with Pineapple, Pecans and Basil 2 cups water 1 cup bulgur 1 can (20 oz.) DOLE? Pineapple Tidbits or Pineapple Chunks, drained 1/2 cup chopped pecans 2 tablespoons chopped fresh basil 2 tablespoons chopped Italian parsley 1-1/2 teaspoons olive oil Instructions: Combine water and bulgur in large saucepan. Heat to boiling, reduce heat and simmer, covered 35 to 40 minutes or until bulgur is tender but not mushy. Transfer to large bowl; cool to room temperature. Stir pineapple tidbits, pecans, basil, parsley and oil into bulgur. Serve at room temperature. Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 46g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 69385,"Ramos Gin Fizz 1 cup sugar 1 cup water 4 cups (32 ounces) top shelf gin 1 cup freshly squeezed lemon juice 1 cup freshly squeezed lime juice 4 teaspoons orange blossom water 1 cup light cream (use only a splash for each serving) 4 ounces club soda Ice cubes for shaking 1/4 slices of lime and/or orange, for garnishing Instructions:

1. Combine sugar and 1 cup water in a small saucepan. Bring to a boil until sugar dissolves. Remove this simple syrup from heat and cool completely. Stir gin, lemon juice, lime juice, simple syrup, and orange blossom water together in a large pitcher. Refrigerate until chilled.
2. Pour 4 ounces of gin mixture, 1 cup of ice, and a splash of light cream into a cocktail shaker. Shake vigorously until frothy, about 30 seconds. Strain into a highball glass. Top with club soda and garnish with citrus slices. ","[Gin, Vodka, Cream Sherry, Prosecco]" 69386,"Pan-Roasted Asparagus with a Crispy Fried Egg 2 tablespoons extra-virgin olive oil 1/2 cup panko breadcrumbs 1 teaspoon lemon zest (1 lemon) 1/4 teaspoon red pepper flakes 1/8 teaspoon kosher salt 1/2 cup Italian parsley leaves, chopped 2 tablespoons grated Parmesan 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound thin asparagus, trimmed 1/2 teaspoon kosher salt 4 large eggs Instructions: For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese. For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes. Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 69387,"Grilled Salmon with Herb and Meyer Lemon Compound Butter 1 stick butter, room temperature 2 Meyer lemons, zested 1/2 bunch dill, finely chopped 1/2 bunch thyme, picked and finely chopped (lemon thyme is even better) 1 small clove garlic, smashed and finely chopped Kosher salt 4 (6-ounce) salmon fillets, skin-on Extra-virgin olive oil Instructions: In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using. Preheat grill to medium. Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink. Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon. What a delish fish! *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 69388,"Slow-Cooker Hawaiian Barbecue Ribs 2 small racks baby back ribs (1 1/2 to 2 pounds each), cut in half Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 3 tablespoons ancho cl powder 2/3 cup teriyaki-style barbecue sauce (such as Sweet Baby Ray's) 1/3 cup apple cider vinegar 1 tablespoon grated peeled fresh ginger 2 cloves garlic, grated
1/4 cup pineapple preserves 2 tablespoons ketchup 2 scallions, thinly sliced on an angle Instructions: Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the cl powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours. Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.
","[Cabernet Sauvignon, Zinfandel, Malbec, Shiraz]" 69389,"Venison Sausage 1/4 cup sugar 1/4 cup mustard seed 1/8 cup garlic powder 1 cup salt 1/8 cup black pepper 12 pounds pork, cubed 6 pounds venison, cubed 15 feet pork sausage casing Instructions: In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the \leg\ of the sausage through the center each time a twist is made. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 69390,"Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth 4 tablespoons sesame oil 1 cup chopped shrimp with tails, plus 4 whole, peeled and deveined 1 cup chopped scallops, plus 4 whole 4 shallots, chopped 6 cloves garlic, chopped 1/2 cup mirin 1/4 cup soy sauce 1/4 cup rice vinegar 16 ounces water 1 1/4 cups chopped cilantro leaves 1/2 cup chopped basil leaves 3 green onions, chopped 1/2 carrot, chopped 4 (6-ounce) barramundi fillets, or substitute tilapia fillets Salt and pepper 1 tablespoon wasabi powder 1 teaspoon hot chili sauce (recommended: Sriracha) Instructions: In a large saute pan, heat 3 tablespoons sesame oil over medium heat. To pan, add the chopped shrimp, chopped scallops, shallots and garlic. Cook until lightly golden. Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes. Stir in the water and 1 cup cilantro and bring to a boil. Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes. Strain liquid and discard solids. Reserve the liquid. Preheat grill or grill pan. Combine the remaining cilantro, the basil, green onions and carrot in a bowl. Set aside. Season the fillets with salt and pepper. Grill until tender and flakes easily. Set aside. Meanwhile, in a small bowl, toss the whole shrimp and scallops in wasabi and season with salt and pepper. In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat. Cook the whole shrimp and scallops until golden on both sides. Set aside. Place 1/4 teaspoon of the chili sauce in the bottom of each soup bowl. Ladle some of the broth into each bowl. Stir to gently mix the broth and the chili sauce. Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop. Garnish with chopped cilantro, basil, green onions and carrot mixture. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 69391,"Lemon-Rosemary Pescado 3/4 cup STAR? Extra Virgin Olive Oil 6 (8 oz.) halibut or turbot fillet Salt and freshly ground pepper 1 large or 2 small lemons, thinly sliced 1/2 cup STAR? Capers, drained 6 small branches fresh rosemary Instructions: Preheat oven to 450 degrees F. Coat 13 x 9 baking dish or shallow casserole with 1/4 cup olive oil. Arrange fillets in dish. Sprinkle with salt and pepper to taste. Cover fish with lemon slices then scatter with capers. Place rosemary branches over all then drizzle with 1/2 cup olive oil. Roast 15 minutes. Serve immediately. 3 Key Ingredients: STAR Extra Virgin Olive Oil, Capers, Lemons ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69392,"Brown Butter Madeleines 1/2 cup unsalted butter 2 eggs 1/3 cup sugar Nice drizzle of honey (1 to 2 teaspoons) 2/3 cup flour 1/2 teaspoon baking powder Salt 1/2 orange, zested Special equipment: madeleine mold* Instructions: Preheat the oven to 400 degrees F. To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn. In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix. In a small bowl, sift together the flour, baking powder and 1/4 teaspoon salt, and mix into liquid ingredients, along with zest, just until blended. Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes. *Cook's Note: you may substitute a mini-muffin pan for madeleine molds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69393,"Doggie S\u2019mores Dog Treats 3/4 cup whole milk 1/3 cup creamy peanut butter 2 1/2 cups chickpea flour, plus more for dusting 1 cup unsweetened carob chips 1 tablespoon vegetable oil 1 1/4-ounce packet unflavored gelatin 2 tablespoons warm water 2 large egg whites Instructions: Make the graham crackers: Preheat the oven to 325? F. Line a baking sheet with parchment paper. Combine the milk, peanut butter and chickpea flour in a stand mixer fitted with the paddle attachment and mix until smooth (or mix the dough by hand). Roll out the dough on a floured surface until about 1/4 inch thick. Cut out 24 squares using a 2 1/2-inch fluted square cutter. Prick each square with a fork in 2 places to resemble a graham cracker and to allow steam to escape. Arrange the dough squares on the baking sheet and bake 18 minutes, then rotate the pan and bake until the graham crackers are golden brown around the edges, 4 to 10 more minutes. Let cool completely on the baking sheet. Make the carob filling: Combine the carob chips and vegetable oil in a bowl. Melt in the microwave in 15-second intervals, stirring. (Keep an eye on it \u2014 carob burns faster than chocolate.) Spread about 1 tablespoon of the melted carob mixture on the underside of 12 of the crackers, spreading it almost to the edges. Let cool and harden. Make the marshmallow filling: Mix the gelatin powder with the water in a small microwave-safe bowl and set aside until fully bloomed, 3 to 5 minutes. Microwave the mixture until pourable, 10 to 15 seconds. Clean out the mixer. Beat the egg whites in the mixer with the whisk attachment on medium speed until foamy. Pour in the gelatin mixture, increase the mixer speed to high and beat until stiff and glossy, 5 to 7 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe a 2-inch mound of the marshmallow on top of the carob-covered graham crackers, then immediately top each with another graham cracker. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69394,"Papaya Smoothies 1 small papaya, peeled, seeded and diced 1 banana, sliced 1/2 cup sliced strawberries Pineapple wedges and/or maraschino cherries, for garnish Instructions: Combine the papaya, banana, strawberries and about 15 ice cubes in a blender and puree until smooth. Pour into 2-ounce shot glasses and garnish with pineapple and/or cherries. ","[Maui Blanc, Moscato, Sauvignon Blanc, Pinot Grigio]" 69395,"Mexican Pork Chili 3 pounds boneless pork shoulder Kosher salt and freshly ground black pepper 1 tablespoon toasted fennel seeds, ground 3 tablespoons ground cumin Extra-virgin olive oil 15 whole tomatillos, husked 3 poblanos 2 white onions, quartered 4 garlic cloves, peeled 1 bay leaf 2 limes, halved 1 big bunch fresh cilantro 1 quart low-sodium chicken stock 1 cup masa harina, to tighten it up Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil Mexican crema, store-bought with lime zest Shaved radishes, radishes shaved vertically on a mandoline Crumbled queso fresco 2 limes, each cut into 8 wedges Instructions: Preheat oven to 325 degrees F. Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 69396,"Pear Salad with Honey Vinaigrette 2 cups 1-inch cubes day-old multigrain bread 1/4 cup plus 3 tablespoons olive oil Salt and freshly ground black pepper 1 cup toasted pecans, roughly chopped 1 head butter lettuce, torn into bite-size pieces 1 large pear, thinly sliced 2 tablespoons honey Juice of half a lemon Instructions: Preheat the oven to 350 degrees F.
In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
Pour the dressing over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69397,"Baked Pumpkin Doughnuts 2 cups all-purpose flour 2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
3/4 cup sugar 2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
Instructions: For the doughnuts: Preheat the oven to 350 degrees F. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl. Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth. Add the flour mixture to the pumpkin mixture and beat until just combined. Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger. Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack. For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69398,"Chicken Kiev 8 tablespoons unsalted butter, softened at room temperature 2 1/2 teaspoons minced fresh chives 1 1/2 teaspoons minced flat-leaf parsley leaves 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon kosher salt Freshly ground black pepper Pinch of cayenne 4 skinless, boneless chicken breast halves (about 2 1/2 pounds) Kosher salt plus 1 teaspoon Freshly ground black pepper 2 cups fresh breadcrumbs 1/2 teaspoon dried thyme 1 cup all-purpose flour 3 large eggs, beaten Vegetable oil for frying Instructions: Make the herb butter. Combine all the butter, herbs and lemon juice ingredients in a medium-large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne. On a work surface, spread out a piece of plastic wrap, about 10 inches long. Put the herb butter across the bottom center of the plastic wrap, and form into a log-like shape, about 4 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube about 1 1/2 inches in diameter. Twist the ends together, like a party favor, and freeze until very firm. Prepare the chicken. On a work surface, place 1 breast half between 2 layers of plastic wrap or wax paper and, using a meat-tenderizing mallet, pound to a 1/4-inch thickness. Repeat with the remaining chicken. Unwrap the butter and cut lengthwise into four equal pieces. Lay out each breast half and season both sides assertively with salt and pepper. Place 1 piece of butter across the bottom center of each breast. Fold the bottom edge of a breast over the butter, fold in the sides, and roll the just enclosed butter forward until completely wrapped, to form a tight rolled package. Repeat with the remaining breasts. In a large bowl, whisk together the breadcrumbs, 1 teaspoon salt, and the thyme and season generously with pepper. Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with one chicken roll at a time, dredge it in the flour, dip in the egg, and roll in the breadcrumb mixture. Shake off the excess. Transfer to a parchment paper-lined plate. Repeat with the remaining chicken. Refrigerate for at least 2 hours and up to 12. In a large straight-sided skillet, pour the oil to a depth of about 1/2 inch. Heat the oil over medium heat until it registers 325 degrees F on a deep-frying thermometer. Add the breaded chicken and cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel-lined plate. Divide the chicken among plates and serve immediately. When cutting into the chicken, beware of spurting herb butter! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69399,"Spider Web Deviled Eggs 1 tablespoon black gel food coloring 1 dozen large eggs, preferably older 1/3 cup mayonnaise
1 teaspoon distilled white vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon sweet Spanish paprika
12 sprigs fresh dill, for garnish
Instructions: Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes. Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold. Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups. Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69400,"Basic Bruschetta 1 round loaf country bread, not too dense 6 cloves of garlic, peeled and cut in half 1/2 cup extra virgin olive oil Instructions: Prepare a medium-hot charcoal fire. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making half-slices that are roughly 3x3x1 inches. When fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side-but check frequently to make sure the bread isn't burning. When the bread slices are done, rub the edges of each one, on both sides, with a cut clove of garlic-lightly or heavily, depending on your garlic preference. Place the slices on a large platter in a single layer. Sprinkle each slice with 2 teaspoons of olive oil, breaking the surface of the bread lightly with a spoon to let the oil soak in. Season with salt and pepper. Turn the slices over and repeat the procedure. Let the slices sit in the olive oil for 10-15 minutes. Serve as is for simple bruschetta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 69401,"Cranberry Kir 2 ounces cranberry juice 1 tablespoon smooth cranberry sauce 2 teaspoons honey Juice from 1/2 lemon 16 ounces Champagne or sparkling wine Instructions: In a small bowl, combine the cranberry juice and the cranberry sauce and whisk until fully blended. If too thick to mix with the Champagne, thin it out slightly with a little more cranberry juice. Stir in the honey and the lemon juice.
Divide the cranberry mixture between 4 glasses and pour in the Champagne, stirring with a spoon as you pour so the cranberry integrates and doesn't just sit on the bottom of the glasses. Serve immediately. ","[Champagne, Prosecco, Cava]" 69402,"Halloween Extra-Dark Hot Cocoa Black and orange nonpareils, for coating 2 ounces chopped semisweet chocolate, plus more for melting 4 cups milk 2/3 cup sugar 2/3 cup black cocoa powder Pinch salt Instructions: Place the nonpareils on a shallow plate. Microwave chocolate in a shallow plate until just melted. Dip inverted mugs in the melted chocolate to coat the rim, then dip in the nonpareils to coat. Let set. Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the end of the pan, 8 to 10 minutes. Add the chocolate and whisk until fully dissolved and smooth. Pour the hot cocoa into the prepared mugs. ","[Malbec, Zinfandel, Petite Sirah, Syrah]" 69403,"Slow Cooked Apple Smoked Barbecue Pork 1 (5 to 6 pounds) pork butt 1/2 cup Pork Rub, recipe follows 1 tablespoon dry mustard Olive oil Apple chips, soaked in water BBQ sauce, recipe follows 8 large rolls 1 small red onion, thinly sliced 2 large pickles, sliced into thin rounds 4 tablespoons brown sugar 4 tablespoons onion powder 4 tablespoons garlic powder 4 tablespoons dried thyme 4 tablespoons dried oregano 2 tablespoons mild paprika 2 tablespoons hot paprika 4 teaspoons cayenne 4 teaspoons ground coriander 2 teaspoons black pepper 2 teaspoons white pepper 2 tablespoons kosher salt 2 tablespoons vegetable oil 1/2 medium onion, minced 6 cloves garlic, minced 1 tablespoon chopped fresh oregano leaves 1 cup ketchup 1 cup tomato puree 1 tablespoon Worcestershire sauce 1/3 cup honey 1/3 cup brown sugar 2 tablespoons southern style hot sauce (recommended: Tabasco) 1 tablespoon smoked paprika 1 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator. Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat. Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so. Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles. Mix all ingredients together and stir well. Yield: about 1 cup In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes. Taste and adjust seasoning and heat to desired taste. Yield: about 3 cups ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]" 69404,"Bananas with Orange and Rum Caramel 3 tablespoons unsalted butter 4 bananas, peeled and sliced into 1-inch pieces 1/3 cup sugar 2 tablespoons white rum 1/4 cup orange juice (preferably freshly squeezed from 1 orange) 2 oranges, peeled and segmented 2 pints vanilla ice cream Mint sprigs, for garnish Instructions: Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning. Remove the skillet from heat; add in the rum, and orange juice. Return the skillet to heat and let reduce for a minute. Turn the bananas and let the juices reduce for another minute. Remove the skillet from heat and swirl in the remaining tablespoon of butter. Serve the bananas in shallow bowls drizzled with the caramel pan sauce. Top with orange segments and a scoop of vanilla ice cream. Garnish with a sprig of mint. ","[Chardonnay, Moscato, Riesling, Cava]" 69405,"Jerk Chicken with Habanero-Mint Glaze and Mango Relish 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons light brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon kosher salt 1 tablespoon habanero powder 2 teaspoons coarse black pepper 2 teaspoons dry thyme 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 4 bone-in, skin-on chicken breasts (8 ounces each) Canola oil Kosher salt Habanero-Mint Glaze, recipe follows Mango Relish, recipe follows 2 cups red wine vinegar 2 cups white wine vinegar 1 habanero cl 3 cups sugar 1/2 cup packed fresh mint leaves, coarsely chopped Salt 1 large mango, peeled, pitted and finely diced 1/2 small red onion, finely diced 1 jalapeno or serrano cl, stemmed, seeded and finely diced 1/4 cup fresh lime juice 1 to 2 tablespoons honey (depending on the sweetness of the mango) 1/4 cup olive oil 1/4 cup coarsely chopped cilantro leaves Salt and freshly ground black pepper Instructions: Heat grill to medium. Combine all spice ingredients in a medium bowl. Brush chicken on both sides with the oil and season with salt. Rub 1 side of each breast with some of the jerk seasoning. Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 5 minutes. Turn the chicken over, brush the top side with some of the Habanero-Mint Glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes. Remove from the grill to a serving platter, brush with more glaze and let rest 5 minutes. Serve with Mango Relish on the side. Place vinegars and habanero in a medium nonreactive saucepan and bring to a boil over medium heat. Add the sugar and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture has thickened and reduced by about half. *Carefully transfer the mixture to a blender, add the mint and blend until smooth. Season with salt and let the glaze cool to room temperature. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Combine all ingredients in a large bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving to allow flavors to meld. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 69406,"Sticky Toffee Pudding Cake Nonstick cooking spray, for the pan 1 1/2 cups chopped dates
1 cup boiling water
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
3 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups muscovado brown sugar 1 1/2 cups (3 sticks) unsalted butter, softened
1 cup heavy cream
1 tablespoon vanilla
1/2 teaspoon salt
1/4 cup crushed toffee bar or toffee chips, such as Heath Bar, for garnish Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray. Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes. In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough. Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm. For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes. Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar. ","[Chardonnay, Riesling, Moscato, Port]

" 69407,"Dubliner, Sage and Walnut Cheese Crusted Biscuits 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cold Kerrygold Pure Irish Salted Butter, cut into 1/2-inch cubes 1 cup (about 4 ounces) shredded Kerrygold Dubliner Cheese, divided 2/3 cup buttermilk 1/2 cup chopped walnuts 2 teaspoons dried sage 1/4 teaspoon freshly ground black pepper Instructions: Heat oven to 450 degrees F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of the cheese and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 10 to 12 minutes or until golden brown. Variation: Tomato Basil Biscuits Omit walnuts and sage. Stir in 1/3 cup finely chopped oil packed sun-dried tomatoes and 2 teaspoons basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69408,"Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip 18 medium Brussels sprouts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper One 12-ounce package center-cut bacon (about 18 strips) 1/4 cup pure maple syrup, plus 1/2 cup more for serving 1/2 cup mayonnaise Zest of 1/2 lemon, plus 2 teaspoons juice Crushed red pepper flakes Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt. Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes. Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like. Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69409,"Smashed Potatoes 4 medium red potatoes 1 tablespoon butter 1/4 cup milk Salt and freshly ground black pepper Instructions: Place potatoes in saucepan. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher. Add butter and milk. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69410,"Berlingot Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
Cut a piece of 2 colors. Make into 2 big cigars. Combine the 2 colors by twisting them around each other. Roll to a thickness of about 1/2-inch. Use the scissors to cut the pieces of candy from the end. Cut a 1/2-inch piece, give the roll a half turn, cut again and continue until you've used the whole roll. Be careful the candy does not touch the other pieces or it will stick together. That's Berlingot. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69411,"EJ's Simple Oven-BBQ Ribs 2 racks baby back ribs 6 tablespoons Emeril's Rustic Rub, recipe follows 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon celery salt Emeril's Bam B Q Sweet Original Barbecue Sauce 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.) Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender. Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired. Combine all ingredients and store in an air-tight container. ","[Zinfandel, Syrah, Merlot, Malbec]" 69412,"Sausage, Beans and Broccoli Rabe Soup 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 1/4 pounds Italian bulk sweet sausage 1 medium onion, chopped 1 carrot, chopped 1 large potato, peeled and chopped into small dice 2 cloves garlic, chopped 1 bay leaf 2 cans white beans, drained Salt and pepper 4 cups chopped broccoli rabe and greens 2 quarts chicken stock Grated Parmigiano-Reggiano or Romano, to pass at table Instructions: Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 69413,"Deep-Dish Hash Brown Ham and Cheese Quiche 1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for greasing the pan 32 ounces frozen, shredded hash browns, thawed, drained if needed
7 large eggs
1 1/2 cups half-and-half
1 1/2 cups shredded mixed Gruyere and Swiss cheese
1/3 cup chopped fresh chives
4 ounces sliced deli ham, diced
Kosher salt and freshly ground black pepper
Instructions: Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter. Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69414,"Sunday Ragu 8 slices cappicola 8 slices Parmigiano-Reggiano cheese 2 cloves minced garlic 2 tbs chopped fresh parsley 2 pounds ground beef 1 cup bread crumbs 1 teaspoon fresh oregano, chopped 1 tablespoon fresh basil, chopped 2 teaspoons chopped garlic salt to taste fresh ground pepper 6 eggs 1/2 cup water 1/2 cup grated Parmesan cheese Oil, for frying 3 pounds hot or mild Italian sausage Oil, for frying 1 tablespoon olive oil 1/4 onion, chopped 1 (28-ounce) can crushed tomatoes 1 (28-ounce) can pureed tomatoes Instructions: Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 69415,"Momos 1 cup warm water (105 to 115 degrees F) 4 teaspoons active dry yeast 2 tablespoons olive oil, plus additional for bowl 1 1/2 teaspoons salt 3 cups organic flour, plus additional for surface 2 pounds ground free-range turkey 1/2 cup chopped fresh cilantro leaves 1/2 cup chopped fresh dill 1 bunch green onions, chopped (green part only) 1 teaspoon salt Freshly ground black pepper Dipping Sauce, recipe follows 2 tablespoons white wine 5 cloves garlic, chopped 3 large shallots, chopped 1 tablespoon dried cumin seeds 1 tablespoon olive oil 1 pint organic cherry tomatoes 1/2 teaspoon salt 3 tablespoon chopped fresh cilantro leaves 1 tablespoon chopped fresh dill Instructions: Dough: Pour the water into a large bowl and then sprinkle the yeast over the top. Let stand until the mixture is foamy, about 10 minutes. Add the oil and the salt and mix well. Slowly add the flour to the yeast mixture, 1/2 cup at a time, and stir. The dough should be slightly sticky. Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes. Oil a large bowl and then place the dough in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap and let stand in a warm area until it has doubled in volume, about 1 hour. Filling: In a medium bowl, mix all ingredients together. Refrigerate until ready to use. Assembly: Roll out dough until very thin (about 1/8-inch thick). With a pastry cutter, cookie cutter, or knife, cut out 3-inch to 3 1/2-inch circles. Put a small spoonful of filling in the middle of each circle. Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges and seal the half-moon shaped dumpling. If the dough sticks to your fingers, use a little oil on your hands. Heat the water for your steamer and oil the insert's surface. Steam the momos, a few at a time, so that they don't touch each other. Steam until the dough looks transparent, about 5 minutes. Serve immediately with the Dipping Sauce on the side. Heat the white wine in a medium skillet over medium heat. Add the garlic, shallots, and cumin and cook until very lightly sauteed; set aside. Heat the olive oil in another medium skillet over high heat. Add the tomatoes and cook on high heat until they split open and their juice comes out. Add the salt, cilantro, and dill. Saute for another minute and remove the pan from the heat. Let cool to room temperature. Transfer everything to a food processor or a blender and process until fairly smooth. Serve sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69416,"Minnesota Wild Rice Bread 1/4 cup wild rice, raw 2 cups water 1 package dry yeast 1/3 cup warm water 2 cups milk, scalded 2 tablespoons butter, melted 1/2 cup honey 2 teaspoon salt 1/2 cup rolled oats, uncooked 1/2 cup rye flour 1 1/2 cups whole-wheat flour 1/2 cup bran 3 1/2 cups unbleached flour, plus 1 cup, as needed 1 egg, beaten 1 tablespoon water 1/4 cup hulled sunflower seeds Instructions: Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool. Preheat oven to 375 degrees F. Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69417,"Shakey Puddin's Baked Beans 1 (14-ounce) can baby lima beans 1 (14-ounce) can great northern beans 1 (14-ounce) can pinto beans 2 (28-ounce) cans pork and beans 3 cups chopped onions 1/2 cup brown sugar 1/2 cup hickory flavored bbq sauce 1/4 cup catsup 2 tablespoons dry mustard 1 tablespoon black pepper 8 strips bacon Instructions: Preheat the oven to 350 degrees F.
In a large bowl, combine all ingredients except for the bacon and stir well. Spray a large casserole dish with nonstick cooking spray. Pour mixture into the casserole dish. Lay the strips of bacon across the top. Bake for 1 hour. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 69418,"Braised Short Ribs Kosher salt and freshly ground black pepper 8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary Cheese Grits, recipe follows, or regular grits, for serving 2 cups stone-ground grits 1/2 teaspoon salt, plus more if needed 4 large eggs 12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish 3 cups grated sharp Cheddar (or other cheese), plus more if needed 1/2 teaspoon cayenne pepper, plus more if needed 4 cloves garlic, finely chopped Instructions: Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat. Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon. Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.) For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top. Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done. Preheat the oven to 350 degrees F. In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined. Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others. Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 69419,"Red Grape Soup 4 quarts seedless red grapes 1 vanilla bean 1 cinnamon stick 1 teaspoon star anise 1 orange, peeled and juiced 1 lemon, peeled and juiced 1 lime, peeled and juiced 1 cup spring water 2 cups cranberry juice 1 cup champagne Simple syrup (equal ratio sugar to water), to taste Pomegranate seeds, to garnish Instructions: In a large pot place the grapes, vanilla bean, and bouquet garni made from the cinnamon, anise, and zests. Add the citrus juices, spring water, and cranberry juice, and bring to a boil. Simmer 10 minutes. Remove bouquet garni and puree. Strain through a china cap then a chinoise. Add the champagne then season with simple syrup to taste. Chill. Sprinkle bowls with pomegranate seeds and pour soup over. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 69420,"Grilled Whole Long Island Sound Porgy 6 1/4 pounds Porgy 1 cup Extra Virgin Olive Oil 4 cloves crushed garlic Salt and pepper to taste 1 lemon juice only 1 tablespoon oregano Instructions: Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69421,"Confetti Corn 2 tablespoons good olive oil 1/2 cup chopped red onion 1 small orange bell pepper, 1/2-inch-diced 2 tablespoons unsalted butter Kernels cut from 5 ears yellow or white corn (4 cups) 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons julienned fresh basil, minced fresh chives and/or minced fresh parsley Instructions: Heat the olive oil over medium heat in a large saut pan. Add the onion and saut for 5 minutes, until the onion is soft. Stir in the bell pepper and saut for 2 more minutes. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69422,"Mac and Cheese with Chicken, Tomato and Basil 12 ounces dry elbow macaroni 6 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups whole milk Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 cups grated Asiago cheese 1 1/2 cups grated Parmesan cheese 2 beefsteak tomatoes, peeled, seeded, chopped and drained 1 cup packed fresh basil leaves, torn into large pieces 2 cups shredded cooked chicken 2 cups panko (Japanese breadcrumbs) 2 tablespoons chopped fresh parsley 1/4 cup extra-virgin olive oil Instructions:

1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69423,"Spicy Sausage Bites 1 tablespoon extra-virgin olive oil Two 8.5-ounce packages merguez sausage or spicy lamb sausage
10 ounces store-bought puff pastry, cut into 1-by-3-inch strips
1 egg, beaten
1/2 teaspoon caraway seeds
1/2 cup sour cream
1/4 cup chopped fresh mint
1/4 teaspoon salt
Instructions: Line a baking sheet with parchment paper. Preheat a large skillet over medium-high heat. Add the oil to the pan, followed by the sausages. Sear the sausages on all sides, 6 to 8 minutes. Remove to a plate and let cool to room temperature. Cut the sausages into 1 1/2-inch pieces and roll the each piece in a strip of puff pastry. Place the wrapped sausages, seam side down, on the prepared baking sheet. Brush the tops of the rolls with egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking. Preheat the oven to 400 degrees F. Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown. While the rolls bake, prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt. Let the flavors marry for at least 5 minutes before serving alongside the sausage bites. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69424,"Watermelon Bloody Mary Bar One 18- to 20-pound seedless watermelon Three 3- to 5-pound seedless watermelons One 18- to 20-pound seedless watermelon 2/3 cup prepared horseradish
2/3 cup Worcestershire sauce
1/3 cup hot sauce
2 1/2 tablespoons celery salt
Kosher salt
Two 64-ounce bottles tomato juice, chilled
One 750-milliliter bottle tequila, chilled
One 750-milliliter bottle vodka, chilled
Garnish suggestions: crisp bacon, beef jerky, carrot sticks, celery sticks, lemon wedges, pickled green beans, pickled okra, cornichons, Colby Jack cubes
Instructions: For the cooler bowls: Set the watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise, resulting in two tall halves. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable, then stand each half flesh-side up. Use a ratcheting pineapple corer to remove the central flesh from each half; the remaining flesh will help the liquor bottles fit snugly. (Reserve the cored flesh for another use.) Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Freeze each watermelon half until solid, 6 hours or up to overnight. For the garnish bowls: Set a watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable.
Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the juice into a large bowl. Repeat the process with the remaining watermelons. Reserve the strained juice.
Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Pat the watermelon bowls dry with paper towels and set aside.
For the Bloody Mary mixer: Set the remaining 20-pound watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so that the watermelon is stable lying on its side. Cut off a 4-inch slice from the top, exposing the flesh.
Transfer the watermelon to the sink (to avoid splashes). Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the pureed juice out of the watermelon into the bowl with the reserved strained watermelon juice. Use a paring knife to make zigzag cuts around the edge of the watermelon.
Add 16 cups of the watermelon juice to a large pitcher or bowl. Add the horseradish, Worcestershire sauce, hot sauce, celery salt and 1 1/2 tablespoons salt and mix to combine.
Add 1 bottle of tomato juice and 8 cups of the watermelon mixture to the hollowed watermelon. Chill the remaining watermelon mixture in the fridge.
Insert the liquor bottles into the frozen cored watermelons. Fill the small watermelon bowls with your favorite garnishes. Top up the hollowed watermelon with the reserved Bloody Mary mixture and remaining bottle of tomato juice when needed.
To serve, fill a glass with ice cubes. Add equal amounts liquor of choice and Bloody Mary Mixer. Top with your favorite garnishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69425,"Turkey Club Enchilada Casserole 1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat) 2 tablespoons EVOO 3 to 4 ounces center cut smoky bacon or applewood bacon, chopped 4 cloves garlic, finely chopped 2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling) 2 medium or 1 large onion, finely chopped 1 tablespoon ground cumin, scant palmful Freshly ground black pepper 1/4 cup fresh cilantro or parsley leaves, finely chopped 2 tomatoes, seeded and chopped
1 lime, juiced About 1 cup leftover gravy, or turkey or chicken stock Salt 16 corn tortillas or twelve 6-inch flour tortillas 4 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack 3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
One 4-ounce tin diced green chiles, well drained
Chopped or shredded iceberg or Romaine heart lettuce Diced avocado with lime juice Seeded diced tomatoes Chopped red onion or scallions Creme fraiche or Mexican crema or sour cream, for dolloping Instructions: Coarsely chop the turkey meat and pulse process in a food processor into a fine chop. Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69426,"Brika: Tunisian Turnovers 1 can of tuna, drained of oil or water 4 medium sized baking potatoes, like russets, boiled and mashed 1/2 cup scallions, chopped fine 1/2 cups parsley leaves, chopped fine 1/2 cups cilantro leaves, chopped fine 2to 3 ounces Greek feta cheese crumbled 4 eggs 1/2 tablespoon ground caraway 1/2 tablespoon ground coriander 1/2 tablespoon garlic powder 1 to 2 tablespoons capers Salt and pepper, to taste 2 cups canola or vegetable oil 1 package egg roll wrappers Instructions: Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together. Place 2 cups of oil into a frying pan and heat. Open egg roll wraps (but leave them covered with a towel so they will not dry out). Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle. Repeat with the filling and wrappers until you have exhausted the mixture. Place the brika into the hot oil and fry until it is all white on top. Turn the brika over and continue frying until light golden in color. Remove brika and place on a paper towel to drain the excess oil. Transfer to a clean plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69427,"Spaghetti alla Pescatora 20 clams, cleaned 20 mussels, de-bearded and cleaned 40 small rings of calamari, cleaned 16 tiger shrimp, peeled and deveined 1/4 cup extra-virgin olive oil 2 teaspoons chopped garlic 1/4 cup Italian parsley leaves, divided 1/8 teaspoon sea salt 1/4 teaspoon crushed red pepper 1 cup Pinot Grigio wine 2 cups tomato sauce 1 (1-pound) box dried spaghetti Instructions: Wash all seafood well and set aside.
Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 69428,"Kona Coffee-tini 2 shots blended vanilla macadamia iced coffee (recommended: Royal Kona) 1 shot coconut rum (recommended: Bacardi) Ice Instructions: Combine iced coffee and rum in a cocktail shaker filled with ice. Shake vigorously until frost forms on shaker. Pour into chilled martini glass. ","[Kona Blend, Maui Mocha]" 69429,"Hilda's Shake and Bake Chicken 1 (4 pound) chicken cut into 10 pieces Crushed red pepper Drizzle of olive oil 2 cups bread crumbs 1/4 cup finely chopped parsley Salt and cayenne Instructions: Preheat the oven to 375 degrees F. Season the chicken with crushed red pepper and salt. Using your hands, rub olive oil over each piece of chicken. Place the bread crumbs and parsley in a large zip-lock bag. Season the crumbs with salt and cayenne. Add the chicken to the bag and shake the bag until the chicken is coated completely. Place the chicken pieces on a parchment lined 1/2 sheet pan. Bake the chicken for 25 to 30 minutes or until the chicken is crispy and the juices run clear. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69430,"Honey-Lemon-Thyme Cornish Game Hens 4 tablespoons olive oil 4 (1-pound each) Cornish game hens, spatchcocked* 4 tablespoons butter 1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves 5 lemons, 4 juiced, 1 thinly sliced 1/3 cup honey 1 tablespoon, plus 1 teaspoon soy sauce 4 teaspoons salt 1 teaspoon freshly ground black pepper Fresh thyme sprigs, for garnish Instructions: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Rinse the hens well under cool running water. Pat them dry with paper towels. Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve. Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil. Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side. Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69431,"Corn Creme Brulee 2 ears sweet corn 1 tablespoon butter 3 cups heavy cream 1 cup whole milk 8 egg yolks 1 cup granulated sugar 1/2 cup coarse sugar or raw sugar Instructions: Remove the husk from the ears of corn and cut the kernels off. In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them. In a medium saucepan, heat the cream, milk, and half the Sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Puree the mixture with a hand blender until smooth. Preheat oven to 300 degrees F. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher. Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins. Pour the cream/corn mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should \shimmy\ a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69432,"Chunky Banana Bran Muffins 1 cup unprocessed wheat bran 1 cup buttermilk (shaken) 4 tablespoons unsalted butter, at room temperature 1/4 cup light brown sugar, lightly packed 2 extra-large eggs, at room temperature 6 tablespoons unsulphured molasses 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup raisins 1 cup large-diced bananas 1/2 cup chopped walnuts Instructions: Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin. Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula. With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean. ","[Zinfandel, Merlot, Cabernet Sauvignon, Syrah]" 69433,"Sunny's Easy Beef Tenderloin with Holiday Pesto 1 whole beef tenderloin, fat trimmed Olive oil, for drizzling
2 teaspoons hot Hungarian paprika
2 teaspoons kosher salt
Coarsely ground black pepper
1 cup fresh parsley 1/3 cup pecans
1/4 cup fresh rosemary
1/4 cup fresh sage
1/4 cup fresh mint
2 cloves garlic
Zest and juice of 1 lemon
Olive oil, to loosen
Kosher salt Assorted water crackers Crostini
Instructions: For the beef: Drizzle the tenderloin all over with olive oil. In a bowl, combine the paprika and salt. Place plenty of black pepper on a plate. Sprinkle the paprika and salt mixture on the beef, then press the beef into the pepper to coat. Wrap tightly and rest at room temperature for 2 hours. Preheat the oven to 450 degrees F. Unwrap the beef and place on a wire rack set on a baking sheet. Roast until the internal temperature is about 120 degrees F, 25 to 35 minutes. Remove and rest at room temperature or refrigerate. For the pesto: In a food processor, combine the parsley, pecans, rosemary, sage, mint, garlic and lemon zest and juice. Pulse while slowly adding enough olive oil until the desired consistency is reached, like a dip. Taste and season with salt. Refrigerate until needed. To serve: Slice the beef and serve warm or at room temperature alongside the pesto, crackers and crostini. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 69434,"Chevre Tartlets with Provencal Peppers Butter-flavored cooking spray 18 to 20 wonton wrappers, 2 1/2 inches square 3 tablespoons olive oil 1 cup julienned red bell pepper 1 cup julienned green bell pepper 1 cup thinly sliced onion 1/2 teaspoon herbes de Provence Salt and freshly ground black pepper 1 large clove garlic, minced 4 ounces goat cheese 1/4 cup heavy cream 1/4 teaspoon ground white pepper Instructions: Preheat oven to 350 degrees. Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool. Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers. Reduce the oven temperature to 250 degrees. In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth. Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture. Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through. Serve immediately ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 69435,"Rice Souffle with Pears and Raspberries 3 pears, peeled, halved lengthwise, and cored 1 cup water 1/2 cup sugar 1 cinnamon stick 2 cups raspberries Sugar 2 tablespoons framboise (raspberry liqueur) 1/4 cup water 1 tablespoon butter Bread crumbs, to coat pan 1/2 cup long grain rice 1 cup milk 1 vanilla bean, halved lengthwise and scraped 2 tablespoons butter 6 eggs, separated 1/4 cup powdered sugar 1/4 cup sugar 2 egg whites 1/2 cup sugar 2 tablespoons shredded coconut Instructions: To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve. To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil. Cook for 1 minute. Turn off heat and reserve. Preheat oven to 350 degrees F. Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold. Sprinkle with bread crumbs. Set aside. To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes. Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil until golden. To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 69436,"Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus 1 pound fingerling potatoes, washed and sliced lengthwise 1/4 cup olive oil Salt and freshly ground black pepper 1 pound asparagus, washed, tough ends removed 1 tablespoon extra-virgin olive oil 12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds Salt and freshly ground black pepper 9 tablespoons clarified butter 1 1/3 ounces hazelnuts, toasted and coarsely chopped 2 tablespoons lemon juice 2 tablespoons chopped fresh parsley leaves, plus more for garnish 1 or 2 drops white truffle oil, optional Instructions: For the potatoes: Preheat oven to 400 degrees F. In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside. For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water. For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm. Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.) Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 69437,"Mustard Greens and Cambozola Gratin 2 bunches mustard greens, trimmed, washed and blanched 4 Tbs. butter 4 Tbs. flour 2 1/2 cups milk 2 minced shallots 1 sprig fresh thyme 4 oz. cambozola cheese, crumbled 1 baguette, thinly sliced, oiled seasoned and toasted freshly grated nutmeg ground cayenne pepper salt and pepper to taste Instructions: Preheat oven to 375 degrees F. Butter a two-quart gratin or casserole dish, set aside. In a large saucepan, melt butter over medium high heat. Whisk in flour and cook and whisk for 3 minutes. Stir in shallots and sprig of thyme. Slowly whisk in milk and then cambozola cheese, nutmeg, cayenne, salt and pepper. Taste for seasoning.
Make a layer of baguette slices in the bottom of the buttered gratin dish. Top that with blanched and squeezed-dry mustard greens. Pour milk mixture all over the top. Bake for 45 minutes until bubbling. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 69438,"Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette 2 pounds ripe tomatoes, sliced 1/2-inch thick 2 cups fennel, julienned Creamy garlic dressing, recipe follows Salt and freshly ground pepper 2 tablespoons minced chives 1/4 cup fresh chervil leaves 4 basil leaves, chiffonade 4 ounces ricotta salata cheese, crumbled 1/2 cup nicoise olives, pitted 2 tablespoons prepared mayonnaise 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 2 cloves garlic, smashed 1 cup olive oil Salt and freshly ground pepper Instructions: Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69439,"Vidalia Onion Marmalade 4 cups finely chopped Vidalia onions 2 tablespoons vegetable oil 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 cup sugar 2 tablespoons distilled white vinegar 2 tablespoon parsley Instructions: Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve. Can be stored in airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69440,"United States of Potato Salad 2 pounds russet potatoes, peeled and cut into 1-inch cubes Kosher salt and freshly ground black pepper 1/4 cup pickle relish
2 tablespoons Dijon mustard 2 tablespoons minced fresh parsley, plus more for garnish 2 ribs celery, diced
1/2 small red onion, minced
1 cup mayonnaise
1/4 cup white vinegar
1 cup grated 5-year aged yellow Cheddar
Instructions: Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes. While the potatoes are cooking, mix the relish, mustard, parsley, celery and onion in a bowl and season with salt and pepper. Mix in the mayonnaise. Let this sit for at least 20 minutes while the potatoes are cooking so the flavors can marry.
Drain the potatoes and transfer them to a large bowl. While the potatoes are hot, add the vinegar and use a rubber spatula to toss gently to combine so the potatoes absorb all that vinegar flavor. Toss the potatoes with the dressing base and the cheese; season with additional salt and pepper. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes. Once ready to serve, garnish with more parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69441,"Rhubarb Mimosa 4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups) 1 cup sugar 1 sprig mint 1 750-ml bottle prosecco, chilled Instructions: Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes. Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool. Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco. ","[Prosecco, Cava, Sparkling Shiraz, Sparkling Pinot Grigio]" 69442,"Roast Chicken with Taqueria-Style Green Sauce One 5- to 6-pound whole roasting chicken Kosher salt 1/3 pound tomatillos, husks removed 1 jalape?o, stemmed and halved lengthwise 1 tablespoon honey Juice of 1 lime 1 bunch fresh cilantro, including stems Freshly ground black pepper 4 tablespoons unsalted butter, chilled 1 teaspoon sherry vinegar Thinly sliced scallions, for serving Thinly sliced chives, for serving Instructions: Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight. When ready to cook, preheat the oven to 425 degrees F. Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour. While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalape?o on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender. Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don\u2019t let it get too smooth. Set aside. Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar. Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 69443,"Apple Strudel 2 cups bread flour, plus additional for dusting 1/8 teaspoon salt 3 tablespoons vegetable oil 1 egg yolk 1 1/2 cups warm water Melted butter, for brushing dough 1 cup dry plain breadcrumbs 6 to 8 apples, peeled, cored, thinly sliced and cut into 1-inch pieces 1/3 cup granulated sugar 2 tablespoons ground cinnamon Melted butter, for greasing and brushing dough
Vanilla ice cream, for serving Whipped cream, for serving Confectioners' sugar, for serving Instructions: For the dough: Mix together the flour and salt in a bowl. Beat the oil and egg together and mix into the flour. Slowly add the water while stirring until a ball of dough forms. Dust a clean work surface with some flour. Knead the dough intensely until it is smooth and silky. Lay a large smooth kitchen towel on a clean work surface and generously flour the towel. Place the dough in middle of the towel and roll out into a large thin rectangle. Brush the dough with some butter and sprinkle with the breadcrumbs to cover the entire dough surface.
For the apples: Put the apples into a large bowl. Sprinkle with the sugar and cinnamon and gently toss to mix well.
Preheat the oven to 350 degrees F.
Brush a baking sheet with butter and set aside. Place the long side of the dough closest to you. Mound the apples into a log along the bottom edge of the rectangle, leaving about a 2-inch border from the sides and the edge of the dough closest to you. Roll up the strudel jelly-roll style using the towel as an aid and beginning at the edge closest to you. Gently tuck in the sides and transfer the strudel seam-side down to the baking sheet. Brush generously with butter. Bake until lightly golden, 50 to 60 minutes.
Let the apple strudel cool for at least 15 minutes before slicing. Serve with vanilla ice cream and whipped cream and a dusting of sugar. And there you have an authentic German dessert. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69444,"Chocolate Mousse 6 ounces semisweet chocolate 2 egg yolks 1/4 cup sugar 2 tablespoons coffee liqueur 1 1/2 cups heavy cream Fruit, nuts, cookies or whipped cream, for serving, optional Instructions: Special Equipment: 4 (6 to 8-ounce) individual serving dishes Melt the chocolate over a double boiler setup. While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture. In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour. Garnish with fruit, nuts, cookies or whipped cream. Chocolaty delicious! ","[Riesling, Moscato, Brachetto, Prosecco]" 69445,"Brunch Punch with Flavored Vodka Bar 4 cups ginger ale 4 cups fresh orange juice, pulp strained if desired, plus 1 large orange, quartered and sliced 1 cup pomegranate juice
1/2 cup chopped pineapple
Flavored vodkas, such as blueberry, pineapple, and blood orange, for serving
Instructions: Combine the ginger ale, orange juice, pomegranate juice, pineapple and sliced orange in a punch bowl. Serve over ice with a variety of flavored vodkas so your guests can choose. ","[Vodka, Blueberry Vodka, Blood Orange Vodka]" 69446,"Classic Irish Coffee 1/3 cup heavy cream 2 tablespoons light brown sugar 1/4 cup whiskey, preferably Irish 2 cups hot freshly brewed coffee Instructions: Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form. Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.
","[Bourbon, Scotch, Port]" 69447,"Humble Ham Casserole 3 tablespoons unsalted butter, plus more for the baking dish 2 medium leeks (white and light green parts only), thinly sliced 1 tablespoon chopped fresh thyme 1/4 cup all-purpose flour 2 cups milk 1 cup half-and-half Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 medium russet potatoes (about 2 pounds) 2 cups shredded medium-sharp cheddar cheese (about 8 ounces) 2 cups diced baked ham 2 tablespoons breadcrumbs 1/4 cup grated parmesan cheese Instructions: Preheat the oven to 400 degrees F. Butter a shallow 3-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Sprinkle with the flour; stir and cook 2 minutes. Whisk in the milk and half-and-half, bring to a simmer and cook until thickened, about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat. Peel and thinly slice the potatoes about 1/8 inch thick. Spread about 1 cup of the cream sauce in the bottom of the buttered baking dish. Layer with half of the potatoes, half of the cheddar and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar, the breadcrumbs and parmesan. Cover the dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake until the top is browned and bubbly, 15 to 20 more minutes. Let sit 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 69448,"Zucchini and Shrimp Fritters 1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces 1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows 2 tablespoons unsalted butter 1/2 cup chopped yellow onions Pinch salt 3 large eggs, beaten 1 1/2 cups milk 1 tablespoon baking powder 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 cups all-purpose flour 1 tablespoon chopped fresh parsley leaves 1 pound fresh zucchini, grated using the small holes on a box grater Vegetable oil, for deep-frying 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Season the shrimp lightly with the Essence and set aside. In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool. In a large pot or deep-fryer, heat the oil to 360 degrees F. In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix. Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence. Serve hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69449,"Shaved Fennel Salad with Oranges, Lemon, Dill and Cress 1 clove garlic, minced 1 shallot thinly sliced, soaked cold water for 10 minutes, and drained 1/4 teaspoon salt 1 lemon, zested and juiced 1 orange, zested and juiced 2 small or 1 large bulb fennel, core removed and shaved 1 tablespoon chopped fennel fronds 2 tablespoons freshly chopped dill 3 oranges segmented Freshly ground black pepper 1/4 teaspoon toasted and coarsely ground coriander seed 2 tablespoons extra-virgin olive oil 1 ounce watercress Instructions: In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69450,"Carne Asada Cheese Tacos 4 tablespoons (1/2 stick) butter, melted 1/4 cup tequila anejo 1 tablespoon chopped fresh thyme 1 serrano cl, stemmed and finely chopped 2 cloves garlic, finely chopped 2 tablespoons chopped fresh cilantro 1 (1-pound) flap steak or skirt steak Salt and freshly ground black pepper Olive oil, for grilling 3 cups shredded Monterey jack cheese 2 avocados, sliced 1 cup store-bought red salsa or hot sauce Instructions: In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well. Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Preheat a large griddle or skillet over medium-high heat and brush with olive oil. Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare. Let rest on a plate covered with aluminum foil for 10 minutes. Cut the meat against the grain into 1/2-inch pieces. On the same griddle used to cook the steak, over medium-high heat, place 3 (1/4 cup) mounds of cheese spaced 2 inches apart. Let cook for 3 minutes (the cheese will spread flat like a tortilla, make sure they don't stick together). After the cheese browns on the bottom (the cheese will stay white on the top side), add 1/4 cup sliced meat over half of the cheese and fold the other half over like a half moon-shaped quesadilla. Transfer to a baking sheet and cover with aluminum foil to keep warm. Repeat the procedure with the remaining ingredients. Serve each cheese taco with sliced avocado and salsa or hot sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 69451,"Champagne Cake Cooking spray 1 box (1-pound 2 1/4-ounce) moist white cake mix 1 1/4 cups extra dry Champagne 1/3 cup vegetable oil 3 large egg whites 1 can whipped white frosting 1/4 teaspoon Champagne flavoring Silver mini disco balls, optional Silver Dragees, optional, if available in your area Silver edible glitter, optional Instructions: Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray. In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely. Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside. To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using. Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states. ","[Bubbly wines such as Prosecco, Cava, and Sparkling Shiraz]

" 69452,"Brussels Sprouts in Wine 1 1/2 pounds small Brussels sprouts 4 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon medium dry white wine 1 tablespoon lemon juice Instructions: In a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise. In a large skillet, melt the butter over medium high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69453,"20-Minute Instant Pot Pizza Frittata Nonstick cooking spray 8 large eggs 1/4 cup half-and-half 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes Kosher salt 1/2 cup shredded provolone cheese (about 2 ounces) 2 tablespoons freshly grated Parmesan cheese, plus more for serving 1/3 cup sliced pepperoni (about 15 slices) 4 cups lightly packed baby spinach (about 2 ounces) 1/2 cup drained marinated artichoke hearts, thinly sliced 1/4 cup fresh parsley leaves, optional 1 tablespoon olive oil 1 teaspoon red wine vinegar Instructions: Lightly spray a 7-inch cake pan with nonstick cooking spray. Whisk the eggs, half-and-half, oregano, 1/8 teaspoon of the pepper flakes and 1/2 teaspoon salt together in a medium bowl until combined. Stir in the provolone and Parmesan until incorporated throughout the egg mixture, then pour into the prepared cake pan. Gently lay the pepperoni on top. Add 1 1/2 cups water to a 6- or 8-quart Instant Pot? and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 11 minutes. (See Cook's Note.)
Meanwhile, toss the spinach, artichoke hearts, parsley if using, olive oil, vinegar, remaining 1/8 teaspoon pepper flakes and a good pinch of salt in a large bowl until evenly dressed. Taste and add more salt if needed. Set aside until ready to serve.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid.
Remove the pan from the pot and place it on a cutting board to cool slightly, about 2 minutes. Invert onto the board, then flip the frittata so the pepperoni side is facing up. Cut the frittata into quarters and serve it with the spinach salad and more Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69454,"Chocolate Cookie Ice Cream Sandwiches 1 stick unsalted butter, at room temperature 1/4 cup vegetable shortening 1 3/4 cups packed light brown sugar 2 tablespoons granulated sugar 3/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon baking powder 2 teaspoons vanilla extract 1 teaspoon salt 3 cups all-purpose flour, plus more for dusting Ice cream and other fillings (above) Instructions: Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.) Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes. Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days. Ice cream and filling combinations: Black raspberry ice cream, raspberries and fudge sauce Mint chip ice cream and marshmallow cream Chocolate ice cream, dulce de leche and fudge sauce Vanilla ice cream, fudge sauce and cherry jam ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 69455,"No-Cook Low Carb Bourbon Barbecue Sauce 29 ounces no-sugar-added tomato sauce 6 ounces no-sugar-added tomato paste 2 ounces bourbon 2 tablespoons white vinegar 2 tablespoons liquid smoke 1 tablespoon Worcestershire sauce 1/2 tablespoon hot sauce 3/4 cup sugar substitute (recommended: Splenda) 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand) 2 tablespoons red onion, finely chopped 1 small clove garlic, minced 1/4 teaspoon garlic powder 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon onion powder Instructions: Combine sauce ingredients in a bowl and whisk well to combine. Reserve, refrigerated. ","[Bourbon, Zinfandel, Merlot, Syrah]" 69456,"Lamb Ragu with Mint 1 pound rigatoni pasta 2 tablespoons olive oil 2 shallots, chopped 1 clove garlic, minced 1 1/2 pounds ground lamb 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup red wine 4 cups marinara sauce, store-bought or home made 1/2 cup fresh mint leaves, torn 1/2 cup ricotta cheese Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately. ","[Syrah, Barolo, Tempranillo, Garnacha]" 69457,"Spiced Coffee with Liqueur and Date Nut Bread with Chutney Spread 8 ounces cream cheese, cut into chunks 1/2 cup (about 3 ounces) shredded sharp cheddar 1/4 cup mango chutney 2 ounces (a handful) macadamia nuts 1 piece crystallized ginger, shaved or grated, for garnish Date nut bread, halved across if round, lengthwise if loaf, then cut into 1/2-inch thick slices 8 tablespoons ground coffee 1/2-inch slice fresh orange rind 4 cloves Sprinkle cinnamon Cognac or coffee liqueur Granulated sugar, for rimming glasses Instructions: Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystallized ginger. Serve with the date nut bread. Brew a pot of coffee, putting the orange rind, cloves, and cinnamon in with the grounds before brewing. Top off coffee with cognac or liqueur. Dip rims of coffee mugs in warm water, then coat in sugar. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69458,"Almost Tuna Loaf 1/2 cup almonds 1/2 cup sunflower seeds 1 carrot, peeled 2 celery stalks 1/8 cup chopped red onion 1 teaspoon dried parsley or 1/4 cup minced fresh parsley leaves 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1/8 teaspoon garlic powder 1/2 teaspoon kelp powder 1/2 teaspoon Celtic sea salt Leaf lettuce, for serving 1 scallion, chopped, optional 1/2 ripe avocado, sliced, optional 1/2 ripe tomato, sliced, optional 1/2 red bell pepper, sliced, optional Instructions: Soak almonds in water for at least 8 hours and sunflower seeds for 6 hours. Drain almonds and sunflower seeds. Grate carrot and celery in a food processor. Add the onion, parsley, lemon juice, olive oil, and seasonings and process until desired consistency. Remove the mixture from the food processor bowl and form it into a loaf. Using a loaf pan makes this easier. Cover the loaf with plastic wrap and let rest for at least 1 hour so that the flavors to mingle. Serve on a bed of leaf lettuce, sprinkled with scallions and accompanied by the vegetable slices, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 69459,"Whipped Sweet Potatoes and Bananas with Honey 5 medium sweet potatoes, scrubbed 4 bananas, unpeeled 1 cup (2 sticks) unsalted butter, at room temperature 1/4 cup honey Kosher salt 1/2 cup all-purpose flour 3/4 cup dark brown sugar 1 1/2 cups pecans, chopped Instructions: Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 69460,"The Cosmopolitan 1 1/2 ounces vodka 1/2-ounce Triple Sec 2 ounces fresh lime juice 1-ounce cranberry juice Instructions: Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 69461,"Herbed Pork Roast and Creamy Mushroom Gravy 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves 1 tablespoon minced garlic 2 1/2 to 3 pounds boneless pork loin roast 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup 1 cup skim milk Instructions: Preheat oven to 325 degrees F. Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69462,"Wild BC Salmon Packets with Pinot Noir/Red Pepper Sauce 4 6 oz. fillets wild BC salmon, skinned and pin-boned 1-2 large portabella mushrooms, finely chopped 2 Tbs. extra-virgin olive oil 8 sheets phyllo pastry 1 cup Pinot Noir 2 cups vegetable or chicken stock, lightly salted or unsalted 1 sprig fresh thyme 1 large red pepper, roasted, peeled and pureed 2 Tbs. butter, unsalted salt and pepper to taste Instructions: SALMON: Preheat oven to 375 degrees F. Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, then set aside. Place each salmon fillet on two sheets of phyllo and sprinkle lightly with salt. Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets. Bake packets for 20-25 minutes until phyllo is lightly browned.
SAUCE: Add Pinot Noir to sauce pan and reduce over medium heat by half. Add stock, red pepper puree and thyme. Reduce by another third. Turn off heat, swirl in butter, add salt and pepper to taste and remove thyme. Reheat slowly to a simmer before serving.
To Plate: Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 69463,"Julius Caesar Salad 1 cup (real) mayonnaise 1/2 cup buttermilk, plus more if needed 1/2 cup sour cream
1/4 cup grated Parmesan
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
2 anchovy fillets
1 clove garlic, smashed
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 loaf ciabatta, crusts on, roughly chopped into 3/4-inch cubes 1/2 cup olive oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 cup grated Parmesan
2 heads green leaf lettuce, sliced 2 hearts of romaine lettuce, sliced
Instructions: For the salad dressing: Put the mayonnaise, buttermilk, sour cream, Parmesan, balsamic, Worcestershire, anchovies, garlic and some salt and pepper into a blender or food processor and pulse the processor or blend on low speed for several seconds. Adjust the consistency if needed with a little extra buttermilk. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad. For the croutons: Preheat the oven to 400 degrees F. Throw the bread cubes onto a baking sheet and toss them in the olive oil and some salt and pepper. Sprinkle on half of the Parmesan, toss, sprinkle on more and toss again. Bake, tossing again halfway through, until crisp and golden brown, 12 to 15 minutes. Set aside to cool. For the salad: Throw the green leaf and romaine lettuce into a bowl. Add some dressing, and give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing to taste. Add the cooled croutons. Toss gently and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69464,"Fun-du: Smoked Gouda Fondue with Bacon and Almonds Salt 1 head cauliflower, cut into florets 1 pound asparagus 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling 2 shallots, thinly sliced 1 pound white mushrooms* Salt and black pepper 2 to 3 tablespoons red wine vinegar, eyeball it 1 1/2 pounds kielbasa 1 cup drained cornichons or baby Gherkin pickles 2 red pears 4 teaspoons lemon juice, divided 1 baguette, sliced 6 slices thick cut bacon 8 ounces Gruyere, shredded 1/3 pound, about 6 ounces, smoked Gouda, shredded 1 rounded tablespoon all-purpose flour 1 large clove garlic, smashed away from skin 3/4 cup dry white wine 1/4 cup smoked almonds, coarsely chopped Instructions: Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat. Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias. While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69465,"Individual Caramel Cakes Butter, for greasing the pots 1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
1 cup sugar
3 large eggs
1 cup buttermilk
1 cup sugar 1/2 cup buttermilk
4 tablespoons (1/2 stick) butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
Ice cream, for serving, optional Instructions: For the cake: Preheat the oven to 300 degrees F and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead). Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy. Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.) For the icing: While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable. Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69466,"Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg 4 ounces kosher salt 2 ounces granulated sugar 1 tablespoon lemon extract 1 tablespoon lime extract One 1 1/2-pound skinless salmon fillet 1/2 cup distilled white vinegar 2 teaspoons paprika 1 teaspoon garlic powder 4 large eggs Sea salt 2 cups arugula or other mixed greens 1/4 cup extra-virgin olive oil 1 tablespoon capers 2 teaspoons dried oregano
2 teaspoons red wine vinegar 1 teaspoon garlic powder 1 teaspoon dried thyme Sea salt and freshly ground black pepper 2 tablespoons olive oil 4 slices bread, from a whole-wheat sourdough boule 2 ripe avocados 2 teaspoons lime juice
1 teaspoon garlic powder 3/4 teaspoon kosher salt 1 tablespoon chopped fresh herbs, such as chervil, chives, cilantro or parsley 2 tablespoons poppy seeds 2 tablespoons white sesame seeds, toasted 1 tablespoon dried minced onion, toasted 2 teaspoons dried minced garlic, toasted 1 teaspoon pretzel salt or other coarse salt 1/4 cup olive oil 1/8 teaspoon lemon extract 1/8 teaspoon lime extract Instructions: For the salmon: In a bowl, whisk together the salt, sugar, lemon and lime extracts. Lay an 18-inch-long piece of plastic wrap on a work surface. Mound half of the seasoning mixture in the center of the plastic wrap and press it into a rectangle slightly bigger than the piece of salmon. Place the salmon on top of the mixture and cover with the remaining mixture. Wrap tightly in the plastic and refrigerate 8 hours or overnight. Remove the salmon from the cure and quickly rinse under cold water. Pat dry and refrigerate until ready to serve. For the spice-poached eggs: In a shallow dish, combine the vinegar, paprika and garlic powder and whisk until dissolved. Carefully crack the eggs into the dish with the vinegar and let stand 5 minutes. Meanwhile, fill a wide pot approximately 3 inches deep with water. Bring the water to a simmer and season to taste with salt. Adjust the heat so the water maintains a simmer. Carefully lift the eggs from the vinegar mixture with a slotted spoon and place into the simmering water. Cook the eggs until just firm, 3 to 4 minutes. Lift eggs out with a slotted spoon and gently blot with clean paper towels to remove excess moisture. Serve immediately or transfer to ice water to hold (see Cook's Note). For the arugula salsa verde: Combine the arugula, oil, capers, oregano, vinegar, garlic and thyme in a food processor and pulse to chop well, but do not puree it. Season to taste with salt and pepper. For the toast: Drizzle 1 tablespoon olive oil over both sides of the bread slices. Toast or grill the bread until lightly browned on both sides, but still tender and soft in the center. Set the toast on a rack to cool. Meanwhile, cut the avocados in half and carefully remove the pits. Scoop the flesh from the skin and place in a mixing bowl. Add the lime juice, garlic powder, salt and remaining tablespoon olive oil. Mash the avocado with a fork until well mixed, but not smooth. Fold in the herbs. For the everything spice mix: Stir together the poppy seeds, sesame seeds, onion, garlic and salt in a small bowl and set aside. For serving: Stir together the olive oil and the lemon and lime extracts in a small bowl and mix thoroughly. Cut the salmon into slices approximately 1/4-inch thick. Lightly brush the slices with the oil and pound lightly with the side of the knife to thin them out. Divide the avocado mixture equally among the slices of toast and spread into an even layer. Sprinkle each with the everything spice mixture. Top half of the toast with the some of the sliced salmon and the other half with the spice-poached eggs and arugula salsa verde. Cut each slice in half and serve. Reserve any leftover salmon for another use; it will keep wrapped in the refrigerator for up to 1 week.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69467,"Whole Roasted Garlic 1 head garlic Olive oil Instructions: Cut off the top quarter of the garlic with a sharp knife. Place garlic in the middle of a large piece of foil, and drizzle with oil. Crimp the foil around the garlic. Enclose foil completely. Bake in the middle of a preheated 350 degree oven for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69468,"Roasted Vegetable Sandwiches 1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on) 1 pound rainbow baby carrots (about 16), halved lengthwise if large 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 1 7.5-ounce container chive-and-onion cream cheese 1 tablespoon chopped fresh dill 8 slices multigrain bread 4 cups baby spinach 2 tablespoons red wine vinegar 1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick Instructions: Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450?. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes. Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper. Lay out 4 slices of bread, cream cheese\u2013side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 69469,"Phyllo Chips with Lemon Curd Dip 2 large eggs 1/2 cup sugar 1/3 cup freshly squeezed lemon juice 1/2 lemon, zested 2 tablespoons cold unsalted butter, cut into pieces 1/2 cup heavy cream, whipped 3 sheets thawed phyllo dough 4 tablespoons (1 stick) unsalted butter, melted 6 tablespoons sugar Instructions: Lemon curd: Bring 2 inches of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowl's base above the simmering water (pour out some of the water if necessary). Cook, whisking occasionally, until the mixture is thickened and custardy, about 15 minutes. Remove the bowl from the heat and stir in the butter. Let cool, cover, and refrigerate until cold. Fold in the whipped cream. Phyllo triangles: Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with melted butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with melted butter, and sprinkle with sugar. With a small sharp knife, cut the stacked phyllo into rows, then cut the rows into triangles, making about 36 triangles. Cover with parchment paper. To keep the phyllo from buckling during baking, place a pan on top of the parchment paper that is slightly smaller to weight it down. Bake until the phyllo is golden brown, about 10 to 12 minutes. Let cool between the pans. To assemble the dessert, place a spoonful of the lightened lemon curd on 8 plates or place it in a bowl in the center of a serving platter. Stick 3 to 4 phyllo triangles in the curd decoratively or just place them in a ring around the bowl of lemon curd. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 69470,"Mille-Feuille of Foie Gras and Pain d'epice with Spiced Red Wine and Poached Pear 1 pound 2 ounces foie gras, deveined 1 1/2 teaspoons kosher salt 1 teaspoon Madeira 1/2 teaspoon cognac 1/4 teaspoon pink salt 1/4 teaspoon sugar 1/4 teaspoon ground white pepper 1 cup egg whites 2/3 cup flour 2/3 cup butter, softened 1 3/4 tablespoons gingerbread spice 1 tablespoon baking soda 2 cups honey 8 cups medium-bodied red wine 4 cups port 2 1/4 cups honey 1/2 cup sugar 2 cups simple syrup, made by boiling 1 1/2 cups sugar with 1 1/2 cups water for 3 minutes 3 vanilla beans 1 stick cinnamon 3 pieces star anise 1/2 teaspoon gingerbread spice Zest from 1 orange 4 Seckel pears, peeled and core removed Mache leaves, for garnish Instructions: Pass the foie gras through a fine mesh sieve into a large bowl. Add the salt, Madeira, cognac, pink salt, sugar, and white pepper, and mix well. Cover very tightly with plastic wrap and marinate overnight in the refrigerator. Let the foie gras mixture soften at room temperature. Place in between two sheets of acetate. Use a dough sheeter or rolling pin to uniformly flatten it to about 1/2-inch. Set the foie gras on a baking sheet and refrigerate. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat. Beat the egg whites and flour in a heavy-duty mixer. Incorporate the butter, gingerbread spice, and baking soda. Warm up the honey and beat it in. Using an offset spatula and a tuile template, spread the batter evenly on the lined baking sheet. Bake until just done; it's better to underbake than overbake. Place the tuiles on a cooling rack. You will need 12 tuiles in total, but make extra to allow for breakage. In a large stockpot, bring the red wine and port to a boil and then light it on fire with a long match to flambe it, or else just simmer and let it reduce by one-quarter. In another large stockpot, heat the honey and sugar and stir to dissolve the sugar. Add the simple syrup and the wine mixture and bring to a boil. Add the vanilla, cinnamon, star anise, gingerbread spice, and orange zest. Add the pears and reduce the heat to a simmer. Cut out a circle of parchment paper (a cartouche) and set it over the liquid. Remove the pan from the heat and let the residual heat of the liquid poach the pears. Leave the pears in the liquid overnight at room temperature to obtain as much color from the wine as possible. Transfer the pears to a plate and cool in the refrigerator. The leftover poaching liquid can be frozen and re-used - or you can reheat it, add some brandy, and have a great holiday cocktail! Cut the foie gras into eight 1x3-inch rectangles. Lay four tuiles out flat, center a rectangle of foie gras onto each tuile. Cover each with a tuile. Center another rectangle of foie gras on top of the tuiles, and cover with the remaining tuiles. Lay the mille-feuille of foie gras and pain d'epice on its side on a plate and place a single poached pear next to it. Alternatively, the pear can be cut into slices, if you like. If you have extra tuiles leftover, crumble them up and use Pain d'epice Crumble as an additional garnish or as a base for the poached pear. Finish the plate with mache leaves. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]" 69471,"Caldo Gallejo 1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight 8 ounce length of Chorizo or other spicy sausage 3 tablespoons pure olive oil 2 tablespoons butter 6 cloves garlic, peeled and thinly sliced 2 scotch bonnet, chilies, stemmed, seeded and minced 2 poblano chilies, stemmed, seeded and diced medium 1 cup red onion, minced 3 quarts chicken stock or water 1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper 1 smoked pork hock or ham bone 2 bay leaves, broken Salt and pepper, to taste 1 red potato, scrubbed and diced into large bite sized pieces 1 turnip, peeled and diced into large bite sized pieces 2 cups (packed) collard greens, stems cut out, washed and cut in shreds More salt and pepper to taste Instructions: Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up. Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally. Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom. When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69472,"Seafood and Sausage Pasta with Essence Cream Sauce 12 ounces linguine pasta 2 tablespoons extra-virgin olive oil 8 ounces hot sausage, removed from its casings and cut into 1/2-inch pieces 1/2 cup red bell pepper, cut into thin 1-inch strips 1/2 cup yellow bell pepper, cut into thin 1-inch strips 1/2 cup chopped shallots 1 tablespoon minced garlic 1 tablespoon, plus 2 teaspoons Essence, recipe follows 1/4 cup dry white wine 1/4 cup chopped green onions, plus extra for garnish 1 1/2 pounds small raw shrimp, peeled and deveined 2 teaspoons fresh lemon juice 1 1/2 cups heavy cream 1/2 cup grated Parmesan 3 tablespoons finely chopped fresh parsley 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe. While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan. Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste. Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve. Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69473,"Banana and Chocolate Bread Pudding 2 pounds brioche loaf bread, crust removed and cubed 1/4 cup unsalted butter, melted 3 eggs 1/2 cup sugar 1/4 teaspoon fresh nutmeg, grated 3 cups milk 1/2 teaspoon vanilla extract 2 ripe bananas 6 to 8 (1-inch chunks) semisweet chocolate Dark Rum Creme Anglaise, recipe follows 2 cups milk 1 vanilla bean, split 5 egg yolks 1/3 cup sugar 1/4 cup dark rum Instructions: Place bread into a bowl and drizzle with melted butter, mix well to coat. In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise. To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69474,"Sliced Tomatoes with Fresh Basil and Aged Balsamic 2 to 3 ripe beefsteak tomatoes, sliced 1/2 cup fresh basil leaves 2 teaspoons balsamic vinegar (preferably aged) 2 teaspoons olive oil Salt and ground black pepper Instructions: Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 69475,"Clafouti 1/2 cups milk 1 cup heavy cream 1/2 vanilla bean 2 cinnamon sticks 1 heaping tablespoon all-purpose flour 3/4 cup sugar 6 eggs 1 teaspoon minced lemon zest 1 pint raspberries 1 pint blueberries 1 prebaked tart shell (recipe follows) Instructions: Heat milk and cream with vanilla bean and cinnamon sticks. Scald and let cool, then strain out vanilla bean and cinnamon sticks. Into strained mixture, whisk in flour, sugar, eggs and lemon zest and transfer mixture to a pitcher or a pour spout. Assemble berries in pre-baked, room-temperature tart shell. Raspberries should be top down (with opening down). Tightly packed but only one layer of fruit. Pour just enough batter over berries to almost come up even with fruit. Be careful not to put too much, but enough to fill in all the spaces and come 5/6ths of the way up the berries. Bake 15 to 20 minutes at 350 degrees until set and slightly brown on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 69476,"Holy Haluski 1/4 cup unsalted butter 1/2 pound thinly sliced pancetta, diced 2 large onions, sliced 1/4-inch thick 1 medium head green cabbage, cored and sliced 1/2-inch thick 1 cup carrots, cut in 1/4-inch julienne 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 8 ounces wide egg noodles 3 tablespoons minced garlic 3 tablespoons capers, rinsed and drained 1 cup green peas, preferably fresh, shelled, but can substitute frozen 1/4 cup white wine 1 tablespoon freshly squeezed lemon juice 2 tablespoons chopped fresh parsley leaves Instructions: Bring a large pot of salted water to a boil for the noodles. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard. Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69477,"Flourless Chocolate Cakes 8 oz. bittersweet chocolate, broken into pieces 1/4 cup granulated sugar 1 cup heavy cream, divided 8 oz. mascarpone cheese, room temperature 3 large eggs 1 cup fortified dessert wine (Sherry, Tawny Port or Madeira) 3 Tbsp. sugar Non-stick cooking spray, for preparing pans Cocoa powder, for preparing pans Confectioner's sugar, for garnish Candied orange peel, for garnish
Instructions: Preheat oven to 300 degrees F. Spray 12 3-inch ramekins or tins with non-stick cooking spray and \flour\ them with cocoa powder discarding any excess. Over a double boiler, combine chocolate, sugar and half the cream and melt until smooth, stirring occasionally. Cool slightly. In the bowl of a standing electric mixer, fitted with a paddle attachment, beat the mascarpone cheese and the remaining cream until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the chocolate mixture and beat until smooth. Divide the batter among the prepared ramekins, filling them almost to the very top, as the batter will not rise too much. Bake for 30 minutes until almost completely set when you jiggle the ramekin. Cool slightly and carefully turn the cakes out of the ramekins. For Wine Glaze: Combine dessert wine and 3 Tbsp. sugar in small sauce pan. Bring to a boil, then reduce heat and simmer until larger bubbles form, stirring occasionally with spoon to monitor thickness. Set aside to cool. Turn the warm cakes out into the center of the plates sift powdered sugar on top, and drizzle cakes and plates with squiggles of dessert wine syrup. Serve hot. ","[Ruby Port, Tawny Port, Moscato, Brachetto]" 69478,"Poached Alaska Silver Salmon 1 quart cold water 1 bottle dry white wine 1 bay leaf 6 black peppercorns 1 whole Alaska silver salmon fillet 1 package ranch dip mix 1 pint sour cream 1 English cucumber Instructions: Add water, wine and spices to poaching pan and place over low heat. Bring to a simmer just below boiling point. Rinse and dry fillet, then place skin down on poaching rack and lower into poaching mixture. Cover and simmer until done, approximately 20 minutes, depending on size of the fillet. To check, poke gently with sharp probe. If it passes through readily, the fillet is done. Remove poaching pan from heat and allow contents to cool to room temperature before removing fillet. Lift cooled fillet from pan and allow to drain a few minutes. If tiny pin bones are still present above the position of the ribs, remove with tweezers. Carefully transfer the fillet onto serving platter and peel off skin. In a mixing bowl, combine ranch-topping package with sour cream. Follow package directions. Spread uniformly over the salmon fillet to a thickness of 1/8 to 1/4-inch. Slice cucumber into 1/8-inch thick rounds. Start at slender tail of fillet and press individual cucumber rounds gently into the dip with each vertical row slightly overlapping the previous row to create \fish scales.\ Continue with row after row toward the head, until fillet is completely covered. Cover with plastic wrap and refrigerate. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69479,"Chayote-Jicama Salad 1/3 cup fresh lime juice 1 tablespoon vegetable oil 1/2 to 1 red jalapeno, thinly sliced, seeds removed Kosher salt 2 medium chayotes (Mexican squash) 1/2 small jicama 5 medium carrots Instructions: Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl. Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots. Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours. Photograph by Anna Williams ","[Verdejo, Sauvignon Blanc, Gruner Veltliner]

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 Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup cho" 69480,"Arcadian Cafe's Chicken Amaretto 4 boneless and skinless chicken breasts Dish of water 1 1/2 tablespoons curry powder 1 1/2 cups all-purpose flour Peanut oil, for frying 2 1/2 cups chicken broth or use 1 tablespoon of chicken paste with 2 1/2 cups water 2 tablespoons all-purpose flour 4 tablespoons almond-flavored liqueur (recommended: Amaretto) Olive oil, for sauting 4 portobello caps, sliced thin 1 garlic clove, sliced Instructions: In a large heavy-bottomed pot, add 1/2-inch of oil and heat to 325 degrees F. Dip chicken in water, sprinkle curry on both sides, roll in flour and repeat for remaining chicken breast. Fry chicken in oil for 3 to 5 minutes on each side or until juices run clear when pierced. Remove to a paper towel-lined plate. In a separate pot bring the broth to a boil. Sift the flour directly into the stock, and immediately start whisking. Continue to boil on medium heat until sauce starts to thicken. Stir in the liqueur. In a separate skillet, heat 1 tablespoon of olive oil. Add the portobello slices and the garlic. Saute until mushrooms are tender. Place chicken breast on plate, top with mushrooms, and then cover with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69481,"Lavender (or Peppermint) Ice Cream 1 cup heavy cream 1 cup milk 1/4 cup sugar 3 lavender flowers, fresh or dried 2 eggs Instructions: In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers. Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking. Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold. Pour into ice cream maker and freeze according to manufacturer's directions. Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above. Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69482,"Pizza with Smoked Salmon and Caviar 3 to 4 ounces smoked salmon 1 recipe Pizza Dough, recipe follows 1/4 cup extra-virgin olive oil 1/2 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish 1/3 cup sour cream or creme fraiche Freshly ground pepper 4 heaping tablespoons domestic golden (whitefish) caviar 1 heaping teaspoon black caviar 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional for brushing Instructions: Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
Cut the salmon into paper-thin slices. Reserve.
Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69483,"Fry-Fecta with Bacon Serrano Gravy 2 quarts peanut oil 2 pounds all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups buttermilk
Two 2-ounce filet mignons, flattened to 1/4-inch thickness
2 semi-boneless quail, cut in half
2 single-bone lamb chops, fat cap removed
Bacon Serrano Gravy, recipe follows 1/2 pound bacon, chopped Oil, as needed 1/4 cup all-purpose flour
2 serrano chiles, stems and seeds removed, finely diced
3 cups milk
1/2 cup beef stock
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
Instructions: Fit a heavy-bottomed pan like a Dutch oven with a deep-frying thermometer. Add peanut oil and heat to 350 degrees F. Mix together flour, salt, pepper, garlic powder and onion powder in a shallow baking dish. Pour the buttermilk in a separate bowl. Dredge the filet, the quail and the lamb in the flour. Remove from the flour, shaking off excess, and give the pieces a good swim in the buttermilk. Take out of the buttermilk and dredge again in the flour. Add quail carefully to hot oil. Let fry for 2 minutes, then add the lamb and the filet mignon. Cook until all is golden brown and delicious, about 4 more minutes. Serve with the Bacon Serrano Gravy. Cook bacon until crispy in a heavy bottomed saucepan. Remove bacon with a slotted spoon and reserve. If there isn't 1/4 cup bacon drippings in the pan, add oil to get to 1/4 cup. Heat oil over low heat, then add flour and cook, stirring quite often, to make a roux. (Don't answer the phone, don't start a new game on your phone. Watch the roux. It can burn quickly. Nobody likes burned roux.) Cook the roux until you have a color like milk chocolate; this can take awhile, at least 20 minutes. Add the reserved bacon and the serranos and cook for a couple of minutes more. Slowly whisk in the milk, beef stock and cream. Gently bring to a simmer, then cook, stirring occasionally, until thickened, about 15 minutes. Adjust seasoning if needed with salt, pepper and sugar. Set gravy aside and commence with the goodness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69484,"Sweet Potato Pie Cookies with Orange Glaze 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1 stick (1/2 cup) salted butter, room temperature 1 cup granulated sugar 3/4 cup light brown sugar 1 egg, room temperature 1 teaspoon vanilla extract 1 cup sweet potato puree 1 cup chopped pecans 1 1/2 cups confectioners' sugar 3 tablespoons freshly squeezed orange juice 1 teaspoon vanilla extract Instructions: Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans. Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing. For the glaze: Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving. Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 69485,"Lemon-Garlic Shrimp and Grits 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Instructions: Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, 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, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. Per serving: Calories 367; Fat 12 g (Saturated 7 g); Cholesterol 309 mg; Sodium 904 mg; Carbohydrate 26 g; Fiber 1 g; Protein 34 g ; ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 69486,"Texas Pete® Red Velvet Cones CAKE BATTER 5 cups all-purpose flour 3 cups granulated sugar 1 Tbsp baking soda 2 tsp salt, fine 2 tsp cocoa powder 3 cups vegetable oil 2 cups buttermilk, room temperature 4 large eggs, room temperature 3 Tbsp red food coloring 2 Tbsp Texas Pete? Original Hot Sauce 2 tsp vanilla Extract 48 ice cream cones, small, flat bottomed CREAM CHEESE ICING 36 oz. cream cheese, softened, whipped 1 stick unsalted butter, softened, whipped 2 cups powdered sugar 1/2 tsp vanilla extract 2 tsp Texas Pete?: Hotter Hot Sauce Piping bag with small decorative tip Shaker, Powdered sugar, for garnish Instructions:

1. Preheat the oven to 350° Fahrenheit. 2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla. 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. 5. Remove the cakes from the oven and let cool completely. 6. While the cakes are in the oven, prepare the spicy cream cheese frosting. 7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking. 8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. 9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. 10. Sprinkle with powdered sugar and serve. ","[Sangiovese, Pinot Noir, Tempranillo, GSM Blend]" 69487,"Sunrise Punch 1 quart fresh orange juice 32 ounces canned or fresh pineapple juice 2 cups coconut milk 1 liter seltzer water 1 pineapple, peeled cut into 1-inch cubes and frozen 1 pint of strawberries, hulled and frozen 1 orange sliced thin 4 cups light rum, optional Instructions: To a large punch bowl, add orange juice, pineapple juice, coconut milk and seltzer. Mix well. Place frozen pineapple chunks and strawberries in the punch to keep it cold. Float the orange slices on top of the punch for garnish. If desired, add rum. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Cava]" 69488,"Marinated Grilled Lamb Kabobs 1 boneless leg of lamb (about 5 pounds) 1/2 cup extra-virgin olive oil 1/4 cup lemon juice 1/4 cup honey 6 cloves garlic, finely chopped 1 large white onion, finely chopped 1/4 cup chopped fresh mint leaves 2 tablespoons chopped fresh oregano leaves 2 teaspoons chopped fresh rosemary leaves 2 large white onions, cut into 2-inch squares 1 green bell pepper, cut into 2-inch squares 1 orange bell pepper, cut into 2-inch squares 1 red bell pepper, cut into 2-inch squares 1 yellow bell pepper, cut into 2-inch squares 1 pint cherry tomatoes, stemmed 1 (8-ounce) package white button mushrooms Wooden skewers, soaked in water for 30 minutes Instructions: For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well. Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb. Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature. To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used. Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare. ","[Syrah, Malbec, Tempranillo, Garnacha]" 69489,"Monte Cristo with Strawberry Habanero Jam 4 cups granulated sugar 1 orange, zested and juiced (or 1/4 cup orange juice) 2 pounds strawberries, hulled and quartered 1 habanero, stem and seeds removed, finely minced 1 cup whole milk 1 teaspoon salt 1 teaspoon granulated sugar Pinch freshly grated nutmeg 2 eggs 8 slices Texas toast 8 slices gruyere 12 ounces honey ham, shaved, such as Boar's Head 4 tablespoons salted butter Powdered sugar, for dusting, optional Instructions: For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week. For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve. For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69490,"Deviled Beef Short Ribs 6 pounds short ribs (have butcher cut them into serving sized pieces) For marinade 2 tablespoons olive oil 2 cups red wine 4 cloves chopped garlic 2 tablespoons dry mustard 1 teaspoon ground coriander 1/2 teaspoon dried thyme 1 teaspoon freshly grated ginger 2 bay leaves 6 tablespoons molasses 1/4 cup red wine vinegar 1/3 cup vegetable oil 3/4 cup flour 1 cup finely diced onion 1/2 cup each finely diced celery, carrots and turnips 1 tablespoon chili powder 1/4 cup tomato paste 2 cups beef broth 1/2 cup prepared chili sauce 1/4 cup Dijon mustard 2 tablespoons white horseradish 1/2 cup dry white bread crumbs Instructions: Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later. Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce. Second time around: Preheat the broiler. Combine all the coating ingredients and spread them over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69491,"White Chocolate Cake Pops with Peppermint Twist 16 ounces semisweet chocolate chips 1/2 cup light corn syrup
   2 sticks (1 cup) unsalted butter, melted, plus more for greasing the cake pans 2 1/2 cups all-purpose flour
   1 teaspoon baking soda
   1/2 teaspoon baking powder
   1/2 teaspoon fine salt
   6 ounces white chocolate chips
   1 1/2 cups granulated sugar
   3 large eggs
   1 cup milk
   24 small candy canes, unwrapped 1 pound white melting chocolate
   Instructions: For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later. For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter. Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted. In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate. Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix. Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm. In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69492,"Green Curry with Shrimp 4 tablespoons peanut oil 1 pound 16/20-count shrimp, deveined and shells removed
   1 small yellow onion, sliced thin
   1 jalapeno, sliced thin
   Kosher salt
   2 to 3 tablespoons Thai green curry paste
   1/2 cup chicken stock
   One 15-ounce can coconut milk
   2 teaspoons fish sauce
   1 tablespoon palm sugar or light brown sugar
   1 tablespoon fresh basil leaves, sliced thin
   1 tablespoon fresh mint leaves, sliced thin
   1/4 cup roasted salted peanuts, roughly chopped
   Steamed rice, for serving
   Instructions: Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes. Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes. Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice\u2014a perfect combination. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 69493,"Gigot of Monkfish Romarin with Anchovies 2 1/4 pounds monkfish tail 1 tin anchovy fillets 6 tablespoons olive oil Juice of 1 lemon Salt Freshly ground black pepper 1 large bunch fresh rosemary 10 tablespoons olive oil 4 teaspoons wine vinegar 2 dessert spoons finely chopped tomatoes Instructions: Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours. Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees F for 45 minutes. To make the tomato vinaigrette, heat the olive oil, wine vinegar and tomatoes in a small pan and season to taste. Transfer the fish to a serving dish and pour over the warm vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69494,"Cheese Scoops with Guacamole 1 1/2 cups shredded Cheddar 1 tablespoon taco seasoning 1/4 cup diced onion 1/4 cup diced tomato 2 tablespoons chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon lime juice 2 avocados, diced Sea salt Instructions: Preheat the oven to 400 degrees F. Put a 12-cup mini muffin tin near the oven. Line a baking sheet with a nonstick baking mat or parchment. Combine the Cheddar and taco seasoning in a medium bowl and mix well. Sprinkle 1 tablespoon of the cheese mixture into a mound on the prepared baking sheet. Make 11 more cheese mounds on the baking sheet, leaving about 3 inches of space between each mound. Press each down slightly so that they are about 1/2 inch thick. Bake until the cheese mounds fall into flat disks and the edges are golden brown, about 4 minutes. Working quickly, before the cheese crisps and hardens, transfer the cheese disks with a small offset spatula to the cups of the mini muffin pan and press each into the bottom and against the sides to form cups. Let cool completely in the tin and then transfer to a serving platter. Once the baking sheet has cooled completely, make another batch of cheese crisps with the remaining cheese mixture. Combine the onion, tomato, cilantro, oil, lime juice, avocados and salt in a bowl and mix gently to combine. Fill each cheese cup with some of the guacamole.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69495,"Lamb with Artichokes, Lemon and Olives 2 pounds lamb shoulder, trimmed and cut 2 ounces extra virgin olive oil 3 large onions, finely chopped 1 cup finely chopped parsley 1 pinch saffron 1 teaspoon black pepper 3 bay leaves 1 tablespoon cumin 3 cloves garlic 1/3 teaspoon turmeric Salt to taste 4 cups water 1 preserved lemon, cubed 1/2 cup green olives 1/2 preserved lemon cut into 1/3-inch thick rounds Lemon sliced, for garnish Chopped parsley, for garnish 3 large artichokes, quartered, and covered in cold water 1 large onion diced in 2-inch cubes 4 cloves garlic, finely diced 3 bay leaves 3 stems parsley 1/2 teaspoon cumin 1/4 teaspoon black pepper Pinch of saffron 2 ounces olive oil 15 green olives or kalamata olives 1 juice of a lemon Salt to taste 3 cups of water Lemon slices, for garnish Instructions: For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately. For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 69496,"Salt Roasted Potatoes 1 1/2 pounds small red potatoes Kosher salt Butter, for serving Instructions: Preheat oven to 375 degrees F. Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 69497,"Arugula, Avocado, and Fennel Salad 2 medium Hass avocados 2 tablespoons lemon juice (from about 1/2 lemon) 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced 1/2 small red onion, thinly sliced 8 cups arugula, washed, dried, and any long or tough stems removed 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper Instructions: Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together. Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69498,"Old School Lasagna with Bolognese Sauce 1 cup olive oil (preferably extra-virgin and organic) 2 medium yellow onions, peeled and chopped 8 cloves fresh garlic, peeled and chopped Sea salt and freshly ground black pepper 8 sprigs fresh thyme, washed 2 bay leaves, fresh or dried 8 pounds ripe (or even slightly overripe) red tomatoes, washed and chopped 1 1/2 cups tightly-packed fresh basil leaves, washed 8 quarts water 2 tablespoons kosher salt 1 pound lasagna sheets 1 pound shredded mozzarella 1 pound shredded Parmesan 1/4 cup olive oil, plus more as needed 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 2 carrots, rough chopped 1 onion, rough chopped 2 ribs celery, rough chopped 1/2 recipe tomato sauce (above) 1/4 cup whole milk Instructions: Preheat the oven to 350 degrees F. Tomato Sauce: In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to \rest.
Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together. Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna. Assemble the lasagna: Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling. Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving. Make the Bolognese while the lasagna is baking: In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes. When done, finish with milk, taste, season and serve, spooned over the lasagna. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 69499,"Tub's Coal Miner's Slaw Dressing 3/4 cup mayonnaise 1/2 cup buttermilk 3 tablespoons lemon juice
3 tablespoons apple cider vinegar 4 tablespoons distilled vinegar 1/3 cup canola oil 1/4 cup granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds 1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon mustard powder
Slaw 1 large head green cabbage, finely shredded (a food processor or mandoline works well) 1 large carrot, finely shredded, rinsed and drained (so the color doesn't transfer to the slaw) Instructions: For the dressing: Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil and sugar in a medium bowl. Add the salt, pepper, celery seeds, onion powder and granulated garlic; combine well. For the slaw: Combine the shredded cabbage and carrots in a large bowl. Slowly add dressing, just enough to lightly coat the vegetables, and toss well. Taste, and add more dressing if desired. Refrigerate for at least 1 hour before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" 69500,"Chili Mashed Potatoes 3 pounds Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 1/2 to 2-inch chunks 4 quarts cold water 1 cup heavy cream 1/2 stick (4 tablespoons) unsalted butter 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1 to 2 tablespoons ancho chili paste, or other dried chili powder re-hydrated in boiling water to form a paste 2 tablespoons chopped fresh chives Instructions: Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 69501,"Grape Expectations 1 scoop vanilla ice cream 6 ounces grape soda 2 ounces grape vodka Pinch exploding candy, such as Pop Rocks Instructions: Put the ice cream into a pint glass. Pour the grape soda and grape vodka over the ice cream, and top with top with the exploding candies. Drink with a crazy straw, if possible. Collapse. ","[Prosecco, Moscato, Riesling]" 69502,"Frittata 1 tablespoon olive oil 1/2 onion, chopped 1/2 red or green bell pepper, chopped 1 cup boiled potatoes, chopped 1/2 cup leftover cooked chopped ham, chicken, turkey or sausage 6 eggs, lightly beaten 1/4 cup cream Salt and pepper 2 tablespoons chopped parsley, basil or cilantro 1/2 cup grated cheddar, Monterey jack or mozzarella Instructions: Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69503,"Deluxe Chocolate Cake 2 cups (200 grams) sifted cake flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (50 grams) unsifted cocoa powder 1/2 cup lukewarm water 1/2 cup buttermilk, room temperature 1/2 cup water 2 teaspoons vanilla 2 large eggs, room temperature 4 ounces (1 stick) unsalted butter, room temperature 1 cup (200 grams) granulated sugar 1 cup (200 grams) light brown sugar, packed 8 ounces semisweet or bittersweet chocolate, finely chopped 1 cup heavy cream 1 cup heavy cream, whipped 10 ounces semisweet chocolate, finely chopped 1 cup heavy cream Instructions: Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites. Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated. Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible. Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan. Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. ASSEMBLING THE DESSERT: Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling. Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature. Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 69504,"Wok Stirred Mussels and Rice Stick Noodles Spicy Black Bean Sauce Canola oil to cook 2 pounds Prince Edward Island Mussels, cleaned and prepped 1 tablespoon minced garlic 1 tablespoon minced ginger 4 fresh serrano chilies or fresh Thai bird chilies, de-stemmed, minced with seeds 1 tablespoon fermented Chinese black beans 1/2 cup white wine 2 tomatoes or 4 canned tomatoes, diced 1 tablespoon 3 Crab fish sauce 2 cups chicken stock 8 ounces rice stick noodle, soaked in warm water until al dente 1 bunch picked Thai basil 1 bunch chives 2 ounces butter (optional) 2 limes cut in half Salt and white pepper to taste Instructions: Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 69505,"Crawfish Rolls 2 cloves garlic, minced 1 red bell pepper, chopped 1 shallot, diced 2 tablespoons butter 2 pounds crawfish tails 1 tablespoon Cajun seasoning 2 cups raw spinach 1 1/2 cups shredded white cheddar 1 cup black beans 1 cup sweet corn 1 package spring roll wrappers Egg wash, for spring rolls 1 cup cornstarch Oil, for frying Instructions: Sweat the garlic, bell peppers and shallots together in a medium saute pan over medium heat with the butter. Add the crawfish tails and Cajun seasoning. Cook until the tails turn pink and become opaque. Remove from the heat and let cool into a mixing bowl. Once cooled, mix in the spinach, white cheddar, corn and black beans. In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat. Place 2 ounces of the mixture in the middle of a spring roll wrapper. Egg wash the edges and dredge in cornstarch. Fry in batches until golden brown, 5 to 6 minutes. Remove from the oil and enjoy. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 69506,"Cucumber Salad with Dill 1 English cucumber, thinly sliced crosswise into rounds 1 tablespoon cider vinegar 1 tablespoon chopped fresh dill Salt and pepper Instructions: In a medium bowl, toss together cucumber, vinegar and dill. Add salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69507,"Mighty Meatball Sliders 4 tablespoons extra-virgin olive oil 1 clove garlic, minced, plus 2 cloves garlic, thinly sliced 1 onion, chopped Two 28-ounce cans peeled tomatoes 4 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 onion, chopped 1/2 cup milk, plus more if needed 1/4 cup Italian seasoned breadcrumbs 1/4 cup panko breadcrumbs 1 cup ground beef 1 cup ground pork 1 cup ground turkey 4 links Italian sausage (about 8 ounces), casings removed 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil 2 eggs, beaten Salt and freshly ground black pepper 12 slider rolls, or other small rolls 12 thin slices provolone Instructions: For the sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the minced garlic and onions and saute until the onions are translucent, about 5 minutes. Remove the mixture from the heat and let cool. Transfer the mixture to a blender and add the tomato puree. Blend until smooth. Heat the remaining 2 tablespoons olive oil in a medium pot set over medium heat. Add the sliced garlic and cook until the garlic is golden brown, about 30 seconds. Remove the garlic with a slotted spoon, leaving the oil in the pot. Carefully pour the tomato sauce into the pot, reduce the heat to medium-low and let simmer while you prepare the meatballs. For the meatballs: In same skillet, heat 2 tablespoons olive oil over medium heat and add the garlic and onions. Saute 5 minutes, and then remove from the heat to cool. In a bowl, combine the milk and breadcrumbs and stir until the crumbs look like wet sand. Add a little more milk if it looks too dry. In a large bowl, combine the ground meats, sausage, parsley, basil, eggs, some salt and pepper, the cooked onion-garlic mixture and the breadcrumbs. Stir with your hands until just mixed, and then form 24 small meatballs. Place the meatballs on a baking sheet or plate. Reheat the large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, add half the meatballs and cook until browned on all sides, turning a few times during cooking, about 5 minutes. Repeat with the remaining meatballs. Transfer all the meatballs to the simmering tomato sauce and cook for a few minutes, until cooked through. To serve, place 2 meatballs on each slider roll and spoon some sauce on top. Top the meatballs with a slice of cheese and serve. You may have leftover sauce. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 69508,"Sunny's Bugs on a Log 1/2 cup creamy peanut butter 1/2 cup cocoa powder
1/4 cup honey
1 teaspoon cinnamon sugar (or a pinch of cinnamon and a teaspoon of sugar)
2 large avocados, halved, pitted and peeled 4 to 6 stalks celery (be sure to pick ones that can hold filling), cut into thirds, leaves set aside 4 ounces raspberries (ladybugs)
10 to 20 raisins (ants)
10 to 20 dried cherries (red ants)
10 to 20 pretzels or thin pretzel sticks (worms or stick bugs)
Instructions: For the filling: Add the peanut butter, cocoa powder, honey, cinnamon sugar and avocado to a food processor and blend on high until smooth and aerated. Scoop into a piping bag or sealable plastic bag. Refrigerate for 10 to 15 minutes. For the logs and insects: Choose a tip for piping or cut a hole in the corner of the plastic bag. Place the celery leaves in the recess of the celery stalks and pipe the filling over them, leaving a bit of the leaves sticking up on the sides of each. Top with one of each \insect--a raspberry, raisin, dried cherry and pretzel--along the length or make logs to your liking. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69509,"Cherry-Berry Crumble 1 (21 oz.) can cherry pie filling 2 cups fresh or frozen raspberries 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 1/2 cups granola Instructions: COOK and stir cherry pie filling and raspberries in medium-sized saucepan until heated through. Stir in sweetened condensed milk; cook and stir 1 additional minute. SPOON into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. VARIATIONS PEACH BERRY CRUMBLE: SUBSTITUTE peach pie filling for cherry pie filling. CHERRY-RHUBARB CRUMBLE: SUBSTITUTE fresh or frozen sliced rhubarb for raspberries. Cook and stir pie filling and rhubarb in medium-sized saucepan until bubbly. Cook and stir an additional 5 minutes. Proceed as above. Calories 580,Total Fat Grams14.8,Calories From Fat 133,Saturated Fat Grams 6.1,Saturated Fat Grams Pct DailyValue 31,CholesterolMilligrams 23,SodiumMilligrams 119,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 331,Potassium Milligrams Pct Daily Value 9,Total Carbohydrates Grams 69.6,Total Carbohydrates Grams Pct Daily Value 22,Dietary Fiber Grams 6.6,Dietary Fiber Grams Pct Daily Value 26,Sugars Grams 55,Protein Grams 8,Protein Grams Pct Daily Value 16,Vitamin A Pct Daily Value 5,Calcium Pct Daily Value 6,Thiamin Pct Daily Value 26,Niacin Pct Daily Value 15,Vitamin C Pct Daily Value 24,Folate Pct Daily Value 23,Magnesium Pct Daily Value 25,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
","[Pinot Noir, Moscato, Chianti, Grenache Blanc]

" 69510,"Greek Style Turkey Burgers 1 1/2 pounds ground turkey 1 large egg yolk
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
A few grinds black pepper
1 red onion
4 pitas with pockets 2 tablespoons olive oil
One 16-ounce package store-bought tzatziki
1/2 head Boston lettuce
1/2 medium seedless cucumber, chopped
One 4-ounce package crumbled feta (about 3/4 cup)
Potato chips, for serving
Instructions: Preheat the oven to 250 degrees F. Place the turkey, egg yolk, oregano, salt and pepper in a large bowl. Grate half the red onion and add it to the bowl. Mix with your hands, then form into four 1/2-inch-thick patties. Place on a sheet pan or plate lined with parchment paper. Put the pitas on a baking sheet and place in the oven to warm. Heat the olive oil in a large cast-iron or other nonstick skillet over medium-high heat. When the oil is hot, add the patties and cook until they are brown on the outside and no longer pink in the center, approximately 5 minutes on each side. Remove the pitas from the oven and cut the tops off. Slice the remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a patty, some chopped cucumber, red onion and feta, then serve with chips on the side. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69511,"Pacific Cider Ice cubes 1 part ginger ale 1 part hard apple cider 1 part green apple Schnapps Instructions: In a large glass filled with ice, pour in equal parts ginger ale, hard apple cider and green apple Schnapps. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Riesling]" 69512,"Chocolate Macadamia Peanut Butter Chip Cookies 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter-slightly softened 3/4 cup granulated sugar 2/3 cup firmly packed light brown sugar 1 teaspoon vanilla extract 3 large eggs 3 (3-ounce) bars bittersweet chocolate, cut into 1/4 inch chunks 1 cup (6 ounces) peanut butter chips 1 cup unsalted macadamia nuts, coarsely chopped* Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside. In the bowl of an electric mixer, using the paddle attachment beat the butter at medium high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts and mix just until blended. Drop the dough by scant 1/4 cup measures onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 69513,"Barbeque Smoked Trout Fillets 8 boneless fillets of trout, skin on 2 tablespoons olive oil 2 cloves garlic, peeled and chopped Juice of 1 lemon 1/2 teaspoon fennel seeds 1/4 teaspoon dried thyme 1/2 teaspoon fresh chopped cilantro Salt and pepper to taste Lentil Salad, recipe follows Lemon Confit, recipe follows 1 box (1.1 pounds) dried green lentils, rinsed 1 bay leaf 1 dried chili pepper 1 small bundle of basil and parsley 1 onion, peeled and split 1 carrot, peeled and split lengthwise 3 cloves garlic, peeled and smashed 1 tablespoon salt 1 roasted pepper, peeled and diced small 1 ripe medium size tomato, medium dice 3 green onions, trimmed and sliced thin 1 tablespoon fresh chopped cilantro or basil 1 cooked carrot from cooked lentils, small dice 2 ounces olive oil 1-ounce good vinegar (sherry) Salt and pepper to taste Salad greens 2 lemons, washed 1/4 cup granulated sugar 2 dried chili peppers 2 star anise 1/2 teaspoon fennel seeds 1 bay leaf 10 basil leaves 1 branch fresh rosemary 1/4 teaspoon salt Instructions: Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice. Place lentils, bay leaf, chili pepper, basil, parsley, onion, carrot garlic and salt in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool. Drain lentils and mix with remaining 8 ingredients. Serve over salad greens. Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 cups cold water with all ingredients and bring to boil. Simmer 20 minutes until moderately soft. Let cool in syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 69514,"Garlic Beet Greens 2 pounds beet greens 2 cloves garlic 3 tablespoons olive oil Instructions: Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 69515,"Turkey Tonnato 2 pound turkey breast, skinless and boneless 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon dried basil 2 tablespoons extra-virgin olive oil 1 cup chicken stock Salt and freshly ground black pepper 6 ounces canned white meat tuna, packed in olive oil ? do not drain 1 teaspoon anchovy paste or 1 anchovy fillet, drained 1 tablespoon fresh lemon juice 1 tablespoon capers 1/3 cup mayonnaise Chopped parsley leaves, for garnish Instructions: Preheat oven 375 degrees F. Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce. In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise. Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69516,"Tiger Versus Dragon Soup 1 teaspoon coriander seeds 1 teaspoon black peppercorns 2 bay leaves 1 star anise pod 1 large leek, white and light green parts thinly sliced into half-moons, dark green leaves left intact, well rinsed 1 carrot, peeled and sliced 1/4 inch thick on an angle 1 3-inch piece fresh ginger, minced (about 1/4 cup) Kosher salt 2 skin-on chicken leg quarters (thighs with drumsticks) 3 14-ounce cans cream-style corn 2 chicken bouillon cubes, crumbled 4 scallions, finely chopped (dark green parts separated) 1 teaspoon sesame oil 1/4 cup cornstarch 2 large egg whites 1 teaspoon unseasoned rice vinegar Freshly ground pepper Soy sauce, for serving Instructions: Make a bouquet garni: Place the coriander, peppercorns, bay leaves and star anise on a small square of cheesecloth. Tie with kitchen string. (Alternatively, you can secure all the spices in a large tea ball.). Pour 10 cups of water into a big soup pot. Add the bouquet garni, all of the leek, carrot and ginger; season lightly with salt. Bring to a boil over high heat. Now add the chicken. Return the soup to a boil, then turn down to a simmer, cover and cook until the chicken is cooked through and tender, 20 to 30 minutes. Using a pair of tongs, remove the chicken and set aside to cool. You now have a choice: I like to pluck out the dark green leek leaves and bouquet garni but leave the rest of the vegetables in the soup because this Indian lady can\u2019t stand the sight of wasted veggies! But if that doesn\u2019t bother you, or if it seems like too much of a hassle, just strain the stock and discard all the solids. Return the soup to medium heat. Add the corn, bouillon cubes, white and light green scallions and sesame oil; keep the soup at a gentle simmer. Meanwhile, remove the chicken from the bones and shred with a fork. (Alternatively, slice the chicken really thinly.) Turn up the heat under the pot to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with 1/4 cup cold water until a smooth slurry forms. Add half of the slurry to the soup, stirring constantly. The soup will thicken as it boils; if it doesn\u2019t thicken to the consistency of your liking, add the remaining slurry. Reduce the heat under the pot to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup. Add the shredded chicken and rice vinegar and cook until warmed through, about 5 minutes. Season with salt and pepper and a splash of soy sauce. Top with the reserved scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69517,"Shrimp en Papillote with Couscous 2 tablespoons white wine 1 tablespoon grape seed oil
1 lemon, juiced
1 tablespoon freshly minced parsley leaves
1 tablespoon minced garlic
1 tablespoon freshly minced cilantro leaves
1/4 cup grated Parmesan
1 teaspoon curry powder
1/2 pound Israeli couscous, cooked according to package directions 1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count) 1 teaspoon powdered ginger 2 tablespoons grapeseed oil 2 lemons, juiced 1 tablespoon minced thyme leaves 1 tablespoon minced parsley leaves
Instructions: Preheat the oven to 375 degrees F.
In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry. Add the cooked couscous and toss well.
Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley. Drizzle the sauce over the shrimp.
To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and \open\ the papillote with knife or scissors. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69518,"Meatloaf 1 cup milk 6 bread slices 2 pounds ground beef 1 cup grated Parmesan 1 teaspoon salt Freshly ground black pepper 1/4 teaspoon seasoned salt, such as Lawry's 1/4 to 1/2 cup minced flat-leaf parsley 4 eggs, beaten 8 to 12 thin bacon slices 1/2 cup ketchup 6 tablespoons brown sugar 1 teaspoon dry mustard Dash or 2 hot sauce (more if you like) Dash or 2 Worcestershire sauce Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support. Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving. Serve with the remaining tomato sauce on the side as a dipping sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 69519,"Olive Frittata 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 onion, thinly sliced 1 roasted red pepper, drained, pat dry and diced 1/2 to 2/3 cup drained chopped Spanish green olives with pimiento 6 eggs Generous splash half-and-half or milk Salt and pepper Instructions: Preheat oven to 400 degrees F. Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69520,"Chocolate-Covered Strawberry Hearts 4 ounces bittersweet chocolate, chopped ? cup Simply Balanced? Dried Strawberries, very finely chopped 1 ounce white chocolate, chopped Instructions:

1. In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
2. Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
3. Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69521,"Ruth Thurston's Wild Blueberry Scones 1/3 cup sugar 1/2 orange, zested 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons baking powder 1/4 cup margarine or butter 2 eggs 1/2 cup buttermilk 3/4 cup wild blueberries Instructions: Preheat oven to 400 degrees F. Mix sugar and rind and set aside. In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter. In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit. Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69522,"Bucatini with Clams and Scallops Kosher salt 12 ounces bucatini or spaghetti 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, sliced 1/4 to 1/2 teaspoon red pepper flakes 1 10-ounce can whole shelled baby clams, drained (juice reserved) 8 ounces bay scallops, thawed if frozen 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon 1/2 cup chopped fresh parsley 1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes. Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69523,"\Who Will Love Me As I Yam?\ Pie Bourbon Marshmallows: Nonstick cooking spray 2 1/2 cups confectioners' sugar 3/4 cup bourbon (the good stuff) Three 1/4-ounce packets unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1 tablespoon pure vanilla extract 1 teaspoon kosher salt Vegetable oil, for cutting the marshmallows 1 1/4 cups graham cracker crumbs 5 tablespoons unsalted butter, melted 2 tablespoons dark brown sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons kosher salt 1 cup mashed cooked yams or sweet potatoes (either roast or boil whole until soft or use canned...your secret is safe with us) 1/4 cup packed dark brown sugar 2 tablespoons all-purpose flour 3 tablespoons unsalted butter, melted 1 tablespoon kosher salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 1/2 teaspoons ground ginger 1/2 teaspoon cracked black pepper 3 large eggs 1 cup sweetened condensed milk Instructions: For the bourbon marshmallows: Spray a 9-by-12 inch jelly roll pan or glass baking dish with cooking spray. Sprinkle 1/2 cup of the confectioners' sugar on the pan and shake around to coat generously.
   Pour 1/2 cup of the bourbon in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top and turn the mixer on low speed while you make the syrup.
   Put 1/4 cup water and the remaining 1/4 cup bourbon in a medium saucepan. Add the granulated sugar and corn syrup. Bring to a boil over medium- high heat and cook until the syrup reaches 240 degrees F. on a candy thermometer.
   With the mixer on low speed, pour the sugar syrup down the sides of the mixing bowl. Increase the mixer speed to medium-high and add the vanilla extract and salt. Whip until the marshmallow is thick and slightly cool, 5 to 7 minutes. With a rubber spatula, scrape and spread the mixture into the pan. Let set at room temperature for at least 6 hours or overnight.
   Once the marshmallow is set, coat the top with 1/2 cup remaining confectioners' sugar. Dust a cutting board with another 1/2 cup remaining confectioners' sugar. Release the marshmallow from the pan by running a knife around the sides, and then turn the marshmallow onto the cutting board. Cut into 1-inch strips with an oiled knife or a sharp pair of kitchen shears. Cut the strips into 1-inch cubes. Toss the marshmallows with the remaining 1 cup confectioners' sugar in a large bowl.
   For the crust: Preheat the oven to 325 degrees F. Combine the graham cracker crumbs, butter, brown sugar, flour and salt in a medium bowl. Press into a 9-inch pie plate or 10-inch removable- bottom tart pan. Bake until the crust is just slightly browned, about 10 minutes. Do not overbake. Let cool while you make the filling.
   For the filling: Increase the oven temperature to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the yams, brown sugar, butter, flour, salt, cinnamon, cloves, ginger and black pepper to combine. Add the eggs one at a time, beating until each egg is fully incorporated before adding the next one. Beat in the condensed milk until smooth. Pour the filling into the crust and bake minutes until the custard is barely set, about 20 minutes. Cool completely.
   To assemble and serve the pie: Preheat the broiler. Arrange the marshmallows in an even layer on top of the pie. Broil the pie just to lightly toast the marshmallows, about 1 minute. Alternatively, you can toast the marshmallows using a kitchen torch. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69524,"Ruby Port and Rhubarb Marinade for Pork 1 lb. rhubarb, peeled and cut into 1 inch pieces 2 cups ruby port 1 cup sugar 1 stick cinnamon 2 tablespoons minced ginger 4 pieces. star anise 2 tablespoons coriander seed Zest of 1 orange Salt and pepper 1/2 cup extra virgin olive oil Instructions: Place rhubarb in a medium saucepan or low heat. Add remaining ingredients except the olive oil. Simmer on low 45 minutes or until rhubarb has completely pureed itself. Pass through a medium sieve, cool, whisk in olive oil. Brush marinade on pork chops or tenderloin just before cooking. ","[Port wine, Moscato, Riesling, Gewrztraminer]" 69525,"Tandoori Eggplant with Mozzarella and Toasted Breadcrumbs 2 medium eggplants 2 teaspoons kosher salt
   1 1/2 cups tandoori paste
   12 ounces shredded mozzarella
   1 cup toasted breadcrumbs
   1/2 cup Greek yogurt
   Side salad, for serving
   Instructions: Bring 1 cup water to a simmer in a skillet or pot that's wide enough to hold the eggplants and has a lid.
   Split each eggplant lengthwise with a sharp knife, then score the skin in a cross-hatch pattern 1 inch apart. Sprinkle the flesh side of each eggplant with salt and gently massage it in. Toss the eggplants in the simmering water. Cover and steam until tender and the water runs dry, about 5 minutes. Use a large spatula to remove the eggplants from the pot. Pat dry with paper towels and brush the eggplant's scored flesh with about 1 cup tandoori paste to cover the surface. Move your broiler rack to the second-highest position, then turn the broiler on high.
   Line a baking sheet with parchment paper and place the eggplants on top. Sprinkle a handful of mozzarella evenly over each eggplant. Broil until the cheese has melted, 1 to 2 minutes. Allow the eggplant to cool slightly.
   Sprinkle the eggplant with the toasted breadcrumbs. Mix the yogurt with the remaining 1/2 cup tandoori paste and 1/4 cup water in a bowl to make a sauce. Plate the eggplant with a side salad and spoon the sauce over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69526,"Camping-Style Budae Jjigae 1/2 cup gochujang 1/4 cup kimchi brine 2 tablespoons doenjang (Korean fermented soybean paste) 2 tablespoons gochugaru 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons mirin 1 tablespoon fish sauce 1 tablespoon guk-ganjang (Korean soup soy sauce) 1/4 teaspoon ground white pepper 10 cloves garlic, finely minced 1 cup roughly chopped ripe kimchi (see Cook\u2019s Note) 8 strips bacon, chopped 1 medium onion, sliced 1 medium leek (white and light green parts only), chopped One 16-ounce block firm tofu, sliced One 12-ounce can Spam, sliced 5 hot dogs, sliced on a bias Three 4.05-ounce packages dried ramen noodles 8 ounces cylindrical tteok (Korean rice cakes), rinsed 2 slices mozzarella Sliced scallions or Fresno chiles, for topping, optional Steamed rice, for serving Instructions: For the budae jjigae sauce: Combine the gochujang, kimchi brine, doenjang, gochugaru, garlic powder, onion powder, mirin, fish sauce, guk-ganjang, white pepper and garlic in a medium bowl and mix with a spoon until combined. Set aside. (If making a day ahead, transfer to an airtight container and refrigerate until using.) For the toppings: Prepare a campfire and let it burn so there are plenty of hot coals to cook over. To assemble, arrange the kimchi, bacon, onion, leek and budae jjigae sauce in separate sections over the bottom of a 6-quart cast-iron camp Dutch oven. Shingle the tofu, Spam and hot dog slices in sections over the first layer. Carefully pour in 7 cups of water. Cover the pot and place in the coals. Bring to a boil and cook, skimming off any foam and fat with a spoon, if needed, until the broth turns vibrant and thick from the sauce, about 5 minutes. Taste and adjust the seasoning to your liking. Add 1/2 cup more water at a time, if needed. (It should be fairly salty since the starches added next might dilute the flavor.) Add the ramen and tteok, cover and cook until the ramen is tender and the tteok are soft and chewy in the center, 4 to 5 minutes, laying the mozzarella slices over the ramen during the last minute of cooking. Remove from the heat. Top with the scallions or chiles, if using, and serve with steamed rice. ","[Pinot Noir, Sauvignon Blanc, Chianti, Tempranillo]" 69527,"La Isla's Stuffed French Toast 2 tablespoons soft unsalted butter, plus additional for sauteing 4 ounces cream cheese, room temperature 1 1/2 tablespoons guava marmalade, plus additional for drizzling (recommended: LaFe) 5 ounces diced strawberries 3 ounces guava shells (recommended: LaFe) 4 thick slices Pullman-style bread, refrigerated Powdered sugar, for dusting 6 extra-large eggs 1 tablespoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 2 tablespoons sugar 1 teaspoon vanilla extract 4 ounces whole milk 4 ounces evaporated milk 10 ounces corn cereal (recommended: Cornflakes) 6 ounces sliced almonds Instructions: In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip. Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes. Preheat oven to 375 degrees F. Egg batter: Add all the ingredients to a medium shallow bowl and mix well. French Toast: Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture. Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69528,"Thai Shrimp Spring Rolls 5 ounces thin rice stick noodles 2 tablespoons soy sauce, divided 1 pound unpeeled large shrimp 3 tablespoons freshly squeezed lime juice 1 tablespoon sambal chili paste 2 teaspoons sugar 1 large cucumber, unpeeled, seeded, and cut into matchsticks 1 large carrot, peeled and grated 3/4 cup fresh cilantro, chopped 3/4 cup fresh mint, chopped Twelve 8 1/2-inch round rice paper wrappers 12 leaves Bibb, Boston, or other soft lettuce Soy Ginger Dipping Sauce, recipe follows 1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons finely grated ginger 2 tablespoons chopped green onion 2 medium cloves garlic, minced 2 teaspoons sugar 1 teaspoon sesame oil Instructions: Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes. Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside. Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes. Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl. Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables. Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine. Cut the noodles into small 1 to 2-inch pieces with kitchen shears. Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute. Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce. Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69529,"Torrone 'Mess' One 7.5-ounce container marshmallow creme, such as Fluff 1 tablespoon orange marmalade
1 cup Marcona almonds
1 cup pistachios
1/8 teaspoon kosher salt
2 ounces 70-percent dark chocolate
Instructions: Preheat the oven to 350 degrees F. Mix together the marshmallow creme and marmalade with a rubber spatula in a medium bowl. Set aside. Spread the almonds and pistachios on a rimmed baking sheet. Toast in the oven just until fragrant, about 5 minutes. Add the warm nuts and salt to the bowl with the marshmallow creme and fold everything together. Divide the mixture evenly among 8 serving dishes and cool to room temperature. Grate the chocolate over the top just before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69530,"Acai Berry Pisco Sour 1 lemon, juiced, plus lemon twist, for garnish 1 tablespoon sugar 2 ounces Pisco 2 ounces Acai blueberry juice mix Instructions: Fill a small cocktail shaker with ice and add the lemon juice, sugar, Pisco, and Acai-Blueberry juice. Shake well and strain into a martini glass. Garnish with a lemon twist and serve. Cook's Note: Acai berry juice can be found at most supermarkets and generally comes as a blend with other juices such as blueberry, mangosteen, and pomegranate. The brand used in this recipe is Bolthouse Bom Dia Acai-Blueberry purchased at Costco, but can also be purchased at major grocery stores. ","[Pisco, Sauvignon Blanc, 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: Baked Brie with Fig Jam and Prosciutto 1 (1/2 pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions: Prehe" 69531,"Iceberg Wedge Salad with Creamy Gorgonzola Dressing 1 cup sour cream 1 cup prepared mayonnaise 1/2 cup gorgonzola cheese, crumbled up 2 to 4 tablespoons buttermilk Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil) 1 head iceberg lettuce, quartered, core removed
8 strips good quality bacon, cooked crispy 8 tear drop, or grape tomatoes, halved 1/2 cup blue cheese, crumbled Instructions: In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs. Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69532,"Grill & Chill Shrimp Cocktail 1/3 cup red wine vinegar 1/4 cup honey 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh parsley 1 tablespoon chili powder 1 tablespoon Dijon mustard 1 tablespoon granulated sugar 2 teaspoons crushed red pepper 1 1/2 teaspoons ground cumin 1 teaspoon ground black pepper 1 teaspoon salt 2 ounces fresh garlic cloves (about 10), minced Zest and juice of 1 lemon 1 1/2 cups canola oil 2 pounds medium to large tail-on shrimp, peeled and deveined Nonstick cooking spray, for the pan 2 tablespoons minced garlic 2 tablespoons horseradish 3/4 cup Guy Fieri\u2019s Santo Mezquila 12 ounces tomato juice 4 ounces steak sauce 1 1/2 cups ketchup 1/2 cup barbecue sauce (preferably Kansas City style\u2014sweet and thick; if not, may have to add more sugar to recipe) 1/4 cup Worcestershire sauce 1 tablespoon finely chopped fresh cilantro, plus more for garnish, optional 1 tablespoon lemon zest 1 tablespoon fish sauce Salt Minced celery, for garnish, optional 2 ounces bread-and-butter or sweet pickles, chopped, plus 1 1/2 teaspoons pickle juice 2 ounces dill or half-sour pickles or giardiniera, chopped, plus 1 1/2 teaspoons brine 2 ounces red bell pepper, small dice 1 ounce capers 1 ounce garlic (about 5 cloves), minced 1 ounce favorite hot sauce, or more if you like heat! 1/2 cup sour cream 1/2 cup mayonnaise 2 tablespoons minced chives or scallions 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped fresh parsley Zest and juice of 1 lemon Salt and pepper Instructions: For the shrimp: Combine the vinegar, honey, cilantro, parsley, chili powder, Dijon, sugar, crushed red pepper, cumin, black pepper, salt, garlic and lemon zest and juice. Slowly whisk in the oil to make a vinaigrette. Set aside 1/2 cup vinaigrette, then combine the remaining vinaigrette with the shrimp in a bowl and let marinate, covered and refrigerated, for 12 to 24 hours. Heat a grill to medium-high. Lightly grill the shrimp until just fully cooked, about 2 minutes on each side. Toss with the reserved 1/2 cup marinade and immediately chill, uncovered. For the Santo Mezquila cocktail sauce: Preheat the oven to 375 degrees F. Lightly spray a small baking sheet or casserole with cooking spray. Add the garlic and horseradish to the baking sheet and roast until golden brown. Heat a small saucepot until warmed, then and add 1/2 cup of the Mezquila. Reduce by half. Add the remaining 1/4 cup Mezquila, the garlic and horseradish, and the tomato juice, steak sauce, ketchup, barbecue sauce, Worcestershire, cilantro, lemon zest and fish sauce. Let simmer on low for about 10 minutes. Salt if necessary. Let cool and serve alongside the shrimp with minced celery or cilantro garnish. For the pickled vegetable remoulade: Combine the bread-and-butter pickles and their juice, dill pickles and their brine, bell pepper, capers, garlic, hot sauce, sour cream, mayonnaise, scallions, cilantro, parsley, lemon zest and juice, salt and pepper in a bowl. Serve alongside the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69533,"Mango Smoothie ? cup (180 g) low fat vanilla yogurt ? cup (60 ml) water 1 (125 g) orange, peeled, halved 1 cup (140 g) mango chunks, fresh or frozen ? cup (120 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 30 seconds to 1 minute or until desired consistency is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69534,"BBQ Pizza 1 store bought pizza crust 6 tablespoons BBQ sauce 1 cup cooked BBQ pork, diced or shredded 1/2 cup frozen corn, defrosted 2 tablespoons pickled jalapeno rings 1 1/2 cups shredded Monterey jack cheese 2 tablespoons chopped fresh cilantro leaves Instructions: Preheat oven to 450 degrees F. Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese. Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro. Serve with a simple green salad. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 69535,"Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw, and Coconut Thai Red Curry Sauce 1/8 pound jumbo lump crab meat, dried 1 teaspoon brunoise-cut red pepper 1 teaspoon brunoise-cut red onion 1/2 teaspoon diced chives 1 teaspoon mayonnaise 1/4 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste 1/2 pinch Caribbean Jerk seasoning 2 tablespoons fine panko breadcrumbs, plus 2 more tablespoons Vegetable oil, for frying Jicama and Chayote Slaw, recipe follows Coconut Thai Red Curry Sauce, recipe follows 1 tablespoon jicama, julienned 1 tablespoon chayote, julienned 1/8 red pepper, julienned 3 chives, minced 1/2 teaspoon fresh lime juice 1/4 teaspoon Mirin Salt and freshly ground black pepper, to taste 1/2 stalk lemon grass 1/2 teaspoon grated ginger 1 kaffir lime leaf 1/2 cup sugar 1/8 teaspoon red curry paste 1/2 can Thai coconut milk Instructions: In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs. With your hands, mold into 1 large cake, about 1 inch high. Then coat the crab cake with the remaining 2 tablespoons breadcrumbs.
   In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat. Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side.
   To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake. Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce. In a small bowl, mix together all ingredients with a rubber spatula. Use a slotted spoon to place slaw on plates so that mixture is not too liquidy. In a small saucepan over medium heat, simmer the lemon grass, ginger, lime leaf, and sugar with 1/2 cup water until slightly reduced, about 15 to 25 minutes. Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid.
   In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown. Slowly add the rest of the coconut milk. Reduce the heat and simmer until liquid has reduced by 1/4. Add the reserved sugar mixture, and continue simmering until the sauce thickens and reaches a nappe consistency (thick enough to coat the back of a spoon). Drizzle sauce over Crab Cake and around plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69536,"Louisiana Style Shrimp 2 tablespoons extra-virgin olive oil 1/2 pound andouille sausage, diced or crumbled 3 tablespoons butter 1 green bell pepper, seeded and chopped 1 onion, chopped 3 to 4 small ribs celery, chopped 4 cloves garlic, chopped 1 red hot cl pepper, seeded and finely chopped 2 tablespoons finely chopped thyme leaves 2 bay leaves 1 tablespoon smoked sweet paprika or sweet paprika 2 tablespoons all-purpose flour 1 (12-ounce) bottle beer (recommended: Abita) 1 cup chicken or seafood stock-in-a-box 1 tablespoon Worcestershire sauce Hot sauce, to taste 1 1/2 pounds medium-large shrimp, peeled and deveined Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions. Instructions: In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, cl pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal. Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69537,"Cochinita Pibil 1/2 cup achiote paste or annatto seeds 10 garlic cloves, chopped 1 1/2 cups freshly squeezed orange juice 2 limes, juiced 8 bay leaves, crumbled 2 teaspoons cumin seeds 1/2 teaspoon ground cinnamon 2 teaspoons dried thyme 1 teaspoon dried oregano 1 teaspoon sea salt 2 teaspoons freshly ground black pepper 4 pounds pork butt, cut into 3-inch cubes 1 pound banana leaves, softened over low flame, or aluminum foil 2 white onions, sliced 1/2-inch thick 5 Roma tomatoes, sliced 1/2-inch thick 4 Anaheim chiles, roasted, peeled, and sliced into strips Pickled Shallots, for serving, recipe follows 1 cup red wine vinegar 1 cup dry red wine 1/2 cup brown sugar 1 tablespoon mustard seeds 2 tablespoons black peppercorns 2 teaspoons red chili flakes 2 tablespoons kosher salt 20 medium shallots, peeled Instructions: In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork and toss to evenly coat. Marinate, covered and refrigerated, at least 4 hours. Preheat the oven to 300 degrees F. Heat a dry cast-iron skillet over high heat. Char the onions until blackened on both sides. Then char the tomatoes on both sides. Reserve. Line a large baking dish with 1 layer of banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake 2 1/2 to 3 hours or until the pork is tender and moist. Remove from the oven and let sit 10 minutes. Unwrap and serve with Pickled Shallots. Combine the vinegar, wine, sugar, mustard seeds, peppercorns, chili flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator for up to 2 weeks. ","[Syrah, Tempranillo, Garnacha, Barbera]" 69538,"Beth's Hash-Brown Potato Casserole 1 stick butter, melted, plus more for greasing 2 pounds large red potatoes, peeled
   2 cups sour cream
   10 ounces Cheddar, shredded
   One 10-ounce can cream of mushroom soup
   1 small onion, finely chopped
   1 teaspoon salt
   1/2 teaspoon pepper
   2 cups crushed butter crackers, such as Ritz
   Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish. Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69539,"Le Grande Aioli 4 to 6 garlic cloves 2 egg yolks 1 3/4 cups olive oil Salt and pepper 1 pound salted cod 1 bay leaf 6 eggs, hard boiled, peeled and halved 1/2 pound carrots, peeled 1/2 pound cauliflower florets, blanched 1/2 pound string beans, blanched 1/2 pound potatoes, boiled until tender and cooled 2 dozen snails, cleaned and cooked, optional Instructions: Place the garlic in a large mortar and pestle and mash well. Add the egg yolks and mash. While mashing, very slowly add the olive oil, drop by drop, to create an emulsion. When the mixture is thick and the oil is all added, season, to taste, with salt and pepper. Soak the cod in water in the refrigerator for 3 days, changing the water 2 to 4 times a day. Drain well and cut into 2-ounce pieces. Bring a large pot of water to a boil. Add the bay leaf and lower to a simmer. Poach the cod in the water until just cooked, about 4 to 6 minutes. Drain and set aside to cool. Place the cod, eggs, carrots, cauliflower, string beans, potatoes, and snails on a large platter. Drizzle with the aioli. Serve remaining aioli in a bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 69540,"Dijon Chicken Wings Vegetable oil, for brushing 4 pounds chicken wings, split at the joints, tips removed Kosher salt and freshly ground pepper 3/4 cup dijon mustard 1/2 cup honey 3 tablespoons mustard powder 1/2 teaspoon finely grated garlic Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes. Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69541,"Halftime Nachos 1/2 lb. lean ground beef 1/2 cup Smucker's? Sweet Orange Marmalade 1 cup taco sauce, (mild, medium, or hot) 1/4 cup finely chopped green olives 1 (4.5 oz) can diced jalapenos 2 tbsps. chili powder 2 cups (8 oz.) shredded Cheddar cheese Tortilla chips Instructions: SAUTE beef over medium heat, stirring occasionally until browned. Drain. STIR in marmalade, taco sauce, olives, jalapenos and chili powder. Mix well. STIR in cheese; heat on medium low to melt. Keep warm to serve as dip or on top of chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 69542,"Open-Face Steak and Onion Sandwiches 3 tablespoons unsalted butter, at room temperature 2 onions, thinly sliced Kosher salt 1 tablespoon plus 2 teaspoons Worcestershire sauce 3/4 cup shredded white cheddar cheese 3 tablespoons ketchup 2 tablespoons yellow mustard 1 tablespoon steak sauce 1 tablespoon mayonnaise Freshly ground pepper 1 1/2 pounds skirt steak, cut into 4 pieces 4 thick slices crusty sourdough bread 1 bunch watercress, trimmed Instructions: Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm. Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
   Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top. Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.
   ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69543,"Nacho Bites 20 tortilla scoop chips Refried Beans, recipe follows Store-bought or homemade pico de gallo, for topping
   Chipotle Cashew Cream, recipe follows Pickled jalapenos, for garnish
   Two 15-ounce cans black beans 1 teaspoon ground cumin
   1 teaspoon chili powder
   Kosher salt
   1 cup raw cashews, soaked in water overnight and drained 1/2 cup fresh cilantro
   1 teaspoon chipotle powder
   Juice of 1 lime
   Kosher salt
   Instructions: Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno. In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth. Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 69544,"Mint and Shallot Sauce for Lamb 1 cup white balsamic vinegar 1/2 cup water 1/3 cup sugar 1 tablespoon sea salt 3 large shallots, coarsely chopped 1 cup loosely packed mint leaves 1/2 cup flat-leaf parsley Instructions: Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low. Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69545,"Asian Street Sandwich 3 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoon grated ginger 2 tablespoons oyster sauce 1 teaspoon chili garlic sauce 2 tablespoons crushed garlic 1/2 teaspoon sesame oil 1 pound pork roast, sliced 1/8-inch thick 1/4 cup rice wine vinegar 1/4 cup mirin 1/2 cucumber, cut in 1/2 lengthwise and thinly sliced 2 tablespoons olive oil 6 (6-inch) long sub rolls, split 1/2 cup mayonnaise 2 tablespoons hot sauce (recommended: Sriracha) 3 tablespoons oyster sauce 1 head romaine lettuce, leaves separated Cilantro sprigs Instructions: In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours. Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter. Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade. In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes. Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons. Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69546,"Kristy's Ancient Chinese Noodle Cookies 12 ounces semisweet chocolate chips, melted 12 ounces butterscotch chips, melted One 16-ounce can Chinese noodles One 16-ounce can unsalted dry roasted peanuts 1 cup raisins Sprinkles, for decorating Instructions: Melt chocolate and butterscotch separately in a double boiler over barely simmering water, or in the microwave at 50 percent power. In a medium bowl, combine the melted chocolate and butterscotch, and set aside. In another medium bowl, combine Chinese noodles, peanuts and raisins. Mix in the melted chocolate mixture. Drop the batter by heaping tablespoons onto waxed paper and refrigerate until set, about 20 minutes. Decorate cookies with sprinkles. ","[Chardonnay, Riesling, Moscato, Port]" 69547,"Lemony Strawberry Yogurt Sauce 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/2 cup Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves 1/4 cup fresh lemon juice 1 cup whipped topping 1 (6 oz.) container plain Greek yogurt 1/2 tsp. finely grated lemon peel 2 to 3 drops red food color (optional) Instructions: STIR sweetened condensed milk, preserves and lemon juice in large bowl until blended. STIR in whipped topping, yogurt, lemon peel and food color, if desired, until completely blended. Cover and chill at least 45 minutes for best flavor. Serve over fruit salad, sliced pound cake, French toast or waffles. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 69548,"Brandy Whipped Cream 1 cup heavy cream 1/4 cup powdered sugar
1 tablespoon brandy
Instructions: Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in. ","[Cognac, Calvados, Armagnac]" 69549,"Steamed Couscous 2 cups couscous Pinch salt 1/2 cup cold water Olive oil, for spraying hands Instructions: Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers. Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes. Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes. Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69550,"Duck Spring Rolls 2 tablespoons neutral cooking oil 2 1/2 pounds ground duck
Kosher salt and freshly ground black pepper
1 pound carrots, thinly sliced
2 heads green cabbage, thinly sliced
3 large yellow onions, thinly sliced
2 1/2 pounds shiitake mushrooms, stemmed and thinly sliced
1/2 cup soy sauce
4 cups roughly chopped fresh Thai basil
2 cups roughly chopped fresh cilantro 1 cup roughly chopped fresh mint
Oil, for frying One 12-ounce package spring roll pastry, such as Tee Yih Jia Spring Home
1 1/2 cups warm water 3/4 cup sugar
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup fish sauce
2 tablespoons plus 1 teaspoon rice vinegar
1 1/2 teaspoons red cl flakes
1 1/2 teaspoons minced garlic
2 serranos, thinly sliced
3 heads red leaf lettuce, trimmed and leaves separated 1 pound bean sprouts
1 Fresno cl, stemmed and thinly sliced
1/4 cup crushed toasted peanuts
Lime wedges
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
Instructions: For the filling: Preheat a 14-inch cast-iron pan over medium-high heat and add the oil. Sprinkle the ground duck with salt and pepper, then add to the heated pan. Allow the ground duck to brown all over, about 5 minutes. Add the carrots, green cabbage, onions and mushrooms to the same pan. Cook the vegetables down until most of the liquid is removed and the cabbage is a light brown color, about 10 minutes. Add the soy sauce and stir to combine. Turn off the heat and fold in the basil, cilantro and mint. Pour the filling onto a sheet tray and allow to cool for 5 minutes at room temp, then refrigerate until completely cool. Preheat the oil in a deep-fryer to 375 degrees F. Place 2 sheets spring roll pastry on a work surface on top of each other with a pointed end facing you. Place 1/3 cup filling in the middle of the spring roll pastry sheet. Dip 1 finger in a small bowl of water and run along the edge of the spring roll pastry sheet. Fold in the sides to meet in the middle over the filling. Fold up the bottom point over the filling, then tuck to tighten the roll and roll the wrapper towards the top point. Place seal-side down on your work surface, then cover with a damp towel and repeat the process until all the springs rolls and filling are gone. Fry, in batches, until golden brown, 6 to 8 minutes. Drain on a wire rack-lined sheet tray. For the nuoc cham: Add the water, sugar, lemon juice, lime juice, fish sauce, vinegar, cl flakes, garlic and serranos in a medium bowl and whisk to combine. Set aside until ready to serve. When cool enough to handle, cut each fried spring roll wrapper into thirds on the diagonal with a serrated knife. Build a platter of lettuce cups, bean sprouts, Fresno, peanuts, lime wedges, Thai basil leaves, cilantro leaves and mint leaves. Serve with the nuoc cham. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69551,"Guido's Lomo Saltado 1 (1-pound) rib-eye, boneless, trimmed of excess fat and cut into 1/2 by 2-inch long pieces 1 tablespoon freshly cracked black pepper 1/4 cup balsamic vinegar 1/2 cup soy sauce 1 tablespoon fish sauce 2 teaspoons cornstarch 2 tablespoons Worcestershire sauce 2 tablespoons minced garlic 2 teaspoons minced ginger 2 tablespoons canola oil 1 red onion, cut into 1/2 by 2-inch strips, about 2 cups 1 red bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup 1 yellow bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup 5 Roma tomatoes, sliced into 1-inch wedges French Cut Fries, recipe follows 4 ounces beer 1 tablespoon key lime juice Organic white rice, prepared according to package directions, for serving 1/4 cup chopped Italian parsley Hot pepper sauce, for serving (recommended: Aji or Peruvian, both can be found online) 4 (4 to 5-inch) russet potatoes 1 gallon water 2 quarts canola oil 1 tablespoon fine sea salt 1 teaspoon freshly ground black pepper Instructions: Season the meat with the pepper, tossing to coat. Set aside. Combine the balsamic, soy sauce, fish sauce, cornstarch and Worcestershire sauce in a small bowl. Whisk with a fork to incorporate well, then add the garlic and ginger, and stir to combine. Put the wok over high heat, add the canola oil and when it just begins to smoke, add the onions, bell peppers and tomatoes. Saute until the onions begin to soften, about 5 to 6 minutes. At this point, drop the prepared French Cut Fries into the oil for a final fry. Push a hole in the center of the wok and add the beef. Stir-fry for 1 minute, then deglaze the wok with the beer and add the vinegar-soy mixture. Stir frequently for another 1 to 2 minutes. Add the lime juice and toss. Remove the French fries from the oil and toss them into the stir-fry mixture. Serve on a warm plate with the white rice. Garnish with the parsley and serve immediately. Pass hot pepper sauce at the table. Peel the sides of the potatoes, leaving the skin on both ends. Cut them into 3/8-inch slices, then stack the pieces and dice them into 3/8-inch squares. Put the potatoes in a bowl with the water and let them sit submerged for 30 minutes to 24 hours. This will help leach the excess starch from the potatoes and keep them from oxidizing. Heat the oil in a heavy stock pot to 275 to 300 degrees F. Use a candy thermometer to assure proper temperature. Drain the potatoes and pat them dry of excess water. Add about 2 handfuls of the potatoes to the hot oil. (Chefs Note: There should be at least 1-inch of oil covering the potatoes.) Cook until they are partially cooked and lightly browned, about 5 to 7 minutes. Remove the potatoes, shake off any excess oil and let them cool on a rack. Repeat with the remaining potatoes. After all of the potatoes have cooled, heat the oil to 350 degrees F. Add 2 handfuls of the potatoes to the oil, and fry until they are golden brown, about 2 minutes. Remove them from the pot, shake off the excess oil, and season lightly in a bowl with the salt and pepper. Repeat this method until all the potatoes are fried. Keep warm until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69552,"Roasted Sunchokes with Salsa Verde 1 cup extra-virgin olive oil 2/3 cup parsley, roughly chopped (about 1 small bunch) 2 tablespoons capers, drained 4 oil packed anchovies, chopped 2 cloves garlic, peeled 1/2 lemon, juiced Kosher salt and freshly ground black pepper 1 1/2 pounds sunchokes, scrubbed very well, and cut into even size 1/2- to 1-inch chunks 5 cloves garlic, peeled 1/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth. For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again. Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69553,"Coconut Egg Curry with Red Rice and Crispy Shallots 1 tablespoon peanut oil 2 leeks, whites only, rinsed and sliced thinly Kosher salt 1 cup red rice 2 bay leaves 2 cups vegetable stock Water, for boiling eggs 6 eggs Peanut oil, for sauteing and deep frying 1 red onion, thinly sliced 2 cloves garlic, thinly sliced 2 chiles de arbol 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon turmeric 1 (15-ounce) can coconut milk 1/2 cup water 1 small bunch fresh cilantro leaves 1 large shallot, sliced into thin rings 1/4 cup rice flour Kosher salt Instructions: To make the rice: In a medium sauce pan over medium-high heat, warm the peanut oil until shimmering. Add the leeks, and sprinkle with a little salt to draw out their moisture. Saute until softened. Add the rice, and stir until each grain is coated in oil. Add the bay leaves and stock. Bring to a boil, and cook 20 minutes without removing the lid. When the rice has absorbed the liquid and is cooked through, remove the pan from the heat and set aside. Keep warm.
To make the curry: Fill a large sauce pan halfway with water and bring to a boil. Gently add the eggs, lowering them into the water using a big spoon. Cook for 14 minutes. Cook's Note: lower the heat if the sauce pan starts to boil over. Immediately put the eggs in a bowl of ice water, to prevent the gray ring from forming around the rim of the yolks. Allow the eggs to cool for a few minutes, then peel the eggs and slice in half.
In a large skillet, warm a couple tablespoons of peanut oil, and when shimmering, add the onions and garlic, and cook until golden brown. While they're cooking, dry toast the chiles, coriander seeds, and cumin seeds in a small skillet over medium heat, shaking every now and then to keep them from burning. Toast the chiles until fragrant, then grind in a spice grinder until finely ground. Add the ground chiles to the onion mixture, along with the coriander, cumin seeds, and turmeric, and saute for 30 seconds. Add the coconut milk and water. Bring the mixture back up to a boil, then cover and simmer for 20 minutes to develop the flavors. Place the eggs halves in the curry sauce during the last 5 minutes of cooking. Gently stir in a generous handful of cilantro. Be mindful of the eggs.
Fill a small sauce pan with peanut oil to 2-inches up the sides of the pan. Toss the shallots in the rice flour, and test whether the oil is ready by dropping a shallot ring in it should instantly sizzle and rise to the top and start browning. Fry the shallots in batches and set on a paper towel-lined plate when they're done. Season with salt.
Assemble each plate with a spoonful of rice, a generous ladle of curry sauce, and an egg half. Garnish with the fried shallots. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69554,"Saffron Lemon Branzino Cooking spray 1 teaspoon saffron threads, ground in a mortar and pestle 3 ice cubes Two 1 1/2-pound whole branzino, cleaned, gutted and patted dry Kosher salt and freshly ground pepper 4 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced Juice from 2 lemons (about 1/2 cup) 1 cup fresh flat-leaf parsley leaves, chopped 1/2 cup walnuts, chopped 3 tablespoons pomegranate molasses 1/2 teaspoon turmeric Sabzi polo (Persian herb rice), for serving Instructions: Preheat the oven to 420 degrees F with a rack in the middle position. Line a sheet pan with parchment paper and coat with cooking spray. Place the saffron and ice in a small bowl and set aside at room temperature until the ice melts. This will be your saffron water.
Using a sharp knife, cut 5 or 6 slits, 1 inch apart, through the skin and flesh of each fish on one side. Salt and pepper both sides of the fish and set aside.
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, 1 minute more.
Add 2 tablespoons of the lemon juice, the parsley, walnuts, pomegranate molasses, turmeric, 1 tablespoon of the saffron water, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Remove from the heat and set the onion filling aside.
Stir together the remaining 2 tablespoons olive oil, the remaining lemon juice and the remaining saffron water in a small bowl. Brush the insides of the fish with some of this saffron-lemon mixture, then stuff the cavities with the onion filling. Seal the cavities shut using 3 toothpicks along each open edge. Brush the top of the fish with some of the saffron and lemon mixture, then transfer the fish to the prepared sheet pan.
Bake for 10 minutes. Brush the top of the fish with some of the saffron mixture, then bake until cooked through and the flesh flakes easily, about 15 minutes more (see Cook\u2019s Note). Remove the sheet pan from the oven and turn on the broiler.
Brush the top of the fish with more of the saffron lemon mixture, then broil until the skin is golden and somewhat crispy, 3 to 5 minutes; keep a close eye to make sure the tops don\u2019t burn. Remove the toothpicks and serve with sabzi polo (see Cook\u2019s Note).
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69555,"Mini Chorizo Corn Dogs Cooking spray 3 fully cooked chorizo sausages (about 12 ounces) 1 tablespoon vegetable oil 1/2 cup yellow cornmeal 1/4 cup all-purpose flour 2 teaspoons sugar Kosher salt 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon cayenne pepper (optional) 1 large egg 3/4 cup buttermilk 3 scallions, thinly sliced Instructions: Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a paper towel-lined plate to cool. Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.) Pour the batter into the prepared muffin pan, filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool 5 minutes, then remove from the pan. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69556,"My Favourite Fruit Salad 1 vanilla pod 2 ounces (55 milliliters) water 6 tablespoons sugar Grapefruit juice, reserved from grapefruit Small handful blueberries 4 strawberries, halved 2 yellow and red plums, stones removed and cut into 1/8ths Small handful raspberries 1/2 a pink grapefruit, segmented and juice reserved 1/2 orange, segmented 1/2 melon, cubed 1/4 bottle Prosecco wine, chilled Creme fraiche, for serving Instructions: Remove the vanilla seeds from the pod and put seeds and pod into a small pan. Add the water, sugar and reserved grapefruit juice. Bring to a boil, reduce heat and simmer to make a syrup. Put in the refrigerator until thoroughly chilled. Toss the prepared fruit in the chilled syrup. Spoon onto plates and pour over the chilled Prosecco. Serve with creme fraiche. ","[Prosecco, Sauvignon Blanc, Riesling, Moscato]" 69557,"Spinach Cherry Almond Salad with Bacon and Peaches 2 peaches Olive oil to brush 1 pkg. DOLE? All Natural Spinach Cherry Almond Bleu Salad Kit 4 slices turkey bacon, cooked and cut into 1/2-inch pieces Instructions: Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks. Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69558,"West Indian Curried Chicken Roti 2 tablespoons ground turmeric 1 tablespoon crushed dried chili flakes 1 tablespoon cumin seeds 1/2 tablespoon coriander seeds 1/2 tablespoon ground cloves 1/2 tablespoon ground ginger 1/2 tablespoon garlic powder 1/2 teaspoon yellow mustard seeds 1/2 teaspoon ground black pepper 1/2 teaspoon ground allspice 1/8 teaspoon ground cinnamon 2 teaspoons salt 1/4 cup vegetable oil 1 chicken, cut into 8 pieces 2 cups chopped onion 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 2 sprigs fresh thyme 1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste 2 cups chicken broth 1 can unsweetened coconut milk 1 tablespoon light brown sugar 2 tablespoons finely chopped fresh cilantro 1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm 4 cups all purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 tablespoon vegetable oil, plus more for cooking roti 1 cup water Instructions: In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose. In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes. In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary. (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.) Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve. To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.) Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 69559,"Bal's No-Butter Chicken 2 tablespoons grapeseed oil 1 small red onion, chopped 2 tablespoons chopped fresh garlic 1 tablespoon chopped fresh ginger 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon cumin seeds 1 tablespoon garam masala 1 teaspoon red cl flakes 1 teaspoon turmeric 1 teaspoon salt 1 pound chicken breasts, boneless and skinless, cut into cubes 1/4 cup low-fat yogurt 1/2 cup water Serving suggestion: Serve with roti or rice. Instructions: Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red cl flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 69560,"Boiled Peanut Hummus with Country Bacon and Feta Cheese 2 cups shelled boiled peanuts 4 tablespoons fresh lemon juice 4 tablespoons tahini 1 tablespoon chopped fresh parsley 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon smoked paprika 1 small clove fresh garlic 4 tablespoons good-quality olive oil, plus more for drizzling Kosher salt and fresh cracked pepper, as needed
Kosher salt and fresh cracked pepper, as needed 1/4 cup cooked quality country bacon (such as Benton's or Broadbent), chopped fine, for garnish 1/4 cup crumbled feta cheese, for garnish 1 loaf kalamata olive bread or baguette, thinly sliced Olive oil, for drizzling 1/4 cup finely grated Parmesan Instructions: For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.
Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.
Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.
For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus! ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69561,"Malabar Shrimp in Coconut Sauce (Meen Molee) 2 tablespoons of light vegetable oil 1 teaspoon ground coriander 1/4 teaspoon or more of ground red pepper 1/4 teaspoon of ground mustard 1/4 teaspoon of turmeric 2 tablespoons of julienned fresh ginger 1 teaspoon thinly sliced garlic 1 tablespoon or more of julienned green chilies 12 fresh or dried kari leaves or 2 bay leaves 1 cup shredded scallions, both the white and green part into 2-inch pieces 1 pound of large shrimps, peeled and deveined 1/2 cup rich coconut milk or cream Juice of 1/2 lime Coarse salt and freshly ground black pepper Kari or cilantro sprig for garnish Instructions: Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69562,"Omelet for a Crowd 10 eggs, warmed for 5 minutes in hot water 1/4 cup water 2 heavy pinches salt 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil) 4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet 1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach Instructions: Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet. Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter. Repeat process above for remaining 3 servings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69563,"Coconut Cake Balls Nonstick cooking spray, for the pan 1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 large egg, at room temperature
1 cup full-fat coconut milk, at room temperature
1 tablespoon lemon juice
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon coconut extract
1/4 cup coconut oil, melted but not hot
1/2 cup (1 stick) unsalted butter, at room temperature 1 cup powdered sugar
Pinch kosher salt
1/2 teaspoon vanilla bean paste or vanilla extract
2 tablespoons full-fat coconut milk, at room temperature
1/2 cup shredded coconut 20 ounces white chocolate
1 teaspoon neutral oil or coconut oil
Oil-based food coloring, optional
Mini dark chocolate chips, optional (for bowling balls)
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper. Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then remove to a rack to cool completely. For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk. For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour. Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 69564,"Chocolate Sauce 3/4 cup half-and-half 1 tablespoon unsalted butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract Instructions: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69565,"Veal Domingo 2 pounds veal loin 1 teaspoon salt 2 teaspoons white pepper Olive oil for frying 1 small onion, cut in half 2 bay leaves 1/2 quart milk 1 tablespoon butter 3 tablespoons flour 1/2 cup beef stock Pinch cayenne Pinch nutmeg 5 tablespoons olive oil 2 eggs 2 cups fresh bread crumbs Lemon wedge and fresh parsley for garnish Instructions: FOR THE VEAL: Preheat oven to 400 degrees F. Trim meat and tie as for roasting. Season with 1 teaspoon salt and 1 teaspoon white pepper. Heat oil in a Dutch oven and brown the meat on all sides. Place in oven for 30 to 40 minutes (150 degrees on a meat thermometer). Rest meat on rack until cool. Slice meat 1/4 inch thick and set aside. FOR THE COATING: Combine onion and bay leaves in a sachet. Add into saucepan with milk. Bring to a boil and let cool for 5 minutes. After cooled, remove the sachet. In another pan, melt butter over medium heat, sprinkle flour in the pan and cook for 2 minutes, stirring constantly to form a roux. Add milk mixture slowly to roux with a wooden spoon. Next, add beef stock slowly. Cook for a few minutes until the mixture is well incorporated and coats the back of the spoon. Add cayenne, nutmeg, and remaining 1 teaspoon white pepper. **It is very important not to stop stirring until you are ready to incorporate the seasonings. COATING: Grease large tray with 5 tablespoons olive oil and set aside. Using two forks, dip one slice of meat in milk mixture and cover completely. Place carefully on tray. Repeat with rest of meat. Refrigerate for one hour. Next, prepare three separate trays: one with flour, one with beaten eggs, and one with bread crumbs. Dip each slice consecutively into flour, egg, and breadcrumbs. Set aside. TO COOK: In a pan, heat oil to a medium heat. Place coated veal slices in pan carefully as not to splash. Cook slowly to avoid burning. Once brown, turn to the other side and cook same way. (Approx. one minute on each side). Serve with tomato concass, potatoes, or a simple green salad. Garnish with a wedge of lemon and sprig of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 69566,"Noodle Kugel 1 stick unsalted butter, plus more for the dish 1 large onion, chopped 1 tablespoon plus 1/4 teaspoon sugar Kosher salt 12 ounces wide egg noodles Freshly ground pepper 3 large eggs 2 cups small-curd cottage cheese 2 cups sour cream 2 cups whole milk Pinch of ground cinnamon 1/2 teaspoon grated orange zest 3 cups cornflakes, coarsely crushed Instructions: Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet. Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper. Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69567,"Sweet and Sour Pork 2 tablespoons vegetable oil 1/2 cup sliced onions 1/2 cup sliced green peppers 1/2 cup sliced red peppers 1 quart peanut oil 1/3 cup cornstarch 1/3 cup flour 1/2 cup pineapple in 1/4-inch dice 1/2 cup pickled shallots 1 tablespoon sesame oil 1 egg white 1 tablespoon Shaosing wine 2 teaspoons light soy sauce 1 1/2 teaspoons sesame oil 1 tablespoon cornstarch 1/4 teaspoon salt 1 pound boneless loin of pork 5 tablespoons sugar 1/2 teaspoon salt 1/2 cup rice wine vinegar 1/4 cup tomato sauce 2 tablespoons light soy sauce 2 tablespoons Shaosing wine 2 tablespoons vegetable oil 1 tablespoon minced garlic 1 1/2 teaspoons minced ginger 1 tablespoon cornstarch 2/3 cup canned chicken broth Instructions: In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers. Cook them for 2 minutes, or until softened. In another wok put a quart of peanut oil and heat it to 365 degrees. In a shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted spoon to paper towels to drain. To the wok with the stir-fried vegetables add the pineapple dice, the pickled shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until heated through. Add 1 tablespoon sesame oil and serve immediately. To make the marinade: In a bowl combine the first 6 ingredients and whisk them together. Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour.; To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced garlic, and minced ginger. Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly thickened, then keep it warm.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69568,"Gralehaus Bologna 10 pounds beef top round 85 grams nonfat milk powder
66 grams kosher salt
36 grams dextrose
12 grams pink curing salt
7 grams ground black pepper
6 grams paprika
4 1/2 grams ground nutmeg
3 grams garlic powder
2 grams ground coriander
1 1/2 cups ice water
Instructions: Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours. Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air. Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes. Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69569,"Buffalo Nachos 3/4 cup hot sauce, such as Frank's RedHot 1 stick (8 tablespoons) unsalted butter 1 clove garlic, smashed 1 rotisserie chicken 1/3 cup plus 1 tablespoon heavy cream 1/4 cup crumbled blue cheese, softened 6 ounces low-sodium or unsalted tortilla chips (about 7 cups) 1 stalk celery, split lengthwise and thinly sliced 2 tablespoons chopped celery leaves 1 cup shredded white Cheddar Instructions:

1. Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic.
2. Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup sauce. Whisk 1/3 cup heavy cream and the blue cheese in another bowl to combine.
3. Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes.
4. Top with the celery leaves. Stir in the remaining 1 tablespoon heavy cream to the reserved blue cheese sauce and drizzle over the finished nachos. ","[Zinfandel, Cabernet Sauvignon, Malbec, Rioja]" 69570,"Hot Milk Chocolate with Peanut Butter Whipped Cream 1 cup cold heavy cream 2 heaping tablespoons smooth peanut butter (not natural)
   Splash of pure vanilla extract 2 cups half-and-half 2 cups whole milk
   3/4 cup good-quality milk chocolate chips
   1/4 cup good-quality semi-sweet chocolate chips
   Pinch of fine salt
   1/4 cup chopped chocolate-covered peanuts, for garnish
   Instructions: For the peanut butter whipped cream: Combine the cream, peanut butter and vanilla in a chilled bowl and whip until soft peaks form. Cover and refrigerate until ready to use. For the hot milk chocolate: Combine the half-and-half and milk in a medium saucepan and bring to a simmer over low heat. Add the milk chocolate chips, semi-sweet chocolate chips and salt and whisk vigorously until smooth and frothy. Ladle into mugs and top with a large dollop of peanut butter whipped cream and a sprinkle of chocolate-covered peanuts. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 69571,"Grilled Corn and Bean Salad 4 fresh or frozen ears of corn, husks removed One 15-ounce can black beans, rinsed and drained
   One 15-ounce can chickpeas, rinsed and drained
   1 cup loosely packed fresh cilantro leaves, chopped
   1 green bell pepper, chopped
   1 red bell pepper, chopped
   1/2 red onion, chopped
   1/2 jalapeno or serrano cl pepper, seeded and finely chopped (wear plastic gloves when handling)
   1 teaspoon kosher salt
   Freshly ground black pepper
   1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes) 1 tablespoon sugar
   2 teaspoons kosher salt
   1 teaspoon red wine vinegar
   1 teaspoon ground cumin
   Pinch chili powder
   2 cloves garlic, pushed through a press
   1/4 cup extra-virgin olive oil
   Hot sauce, preferably Crystal Hot Sauce
   Instructions: For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly. Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, cl peppers, salt and pepper to taste to the bowl and toss. For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 69572,"Citrus Salad 2 grapefruit, preferably pink 6 navel oranges 2 whole bananas Fresh mint leaves Spiced Syrup, recipe follows 2 cups white wine 2 cups water 1/2 cup good flavored honey Instructions: Cut citrus fruit into supremes, making sure to reserve juices. On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas. Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup. Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint. Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth. Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Riesling]" 69573,"Black and White Cookies 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/3 cup sour cream 2 3/4 cups confectioners' sugar 3 to 4 tablespoons milk 2 tablespoons light corn syrup 1 teaspoon pure vanilla extract 2 tablespoons unsweetened Dutch-process cocoa powder Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture. Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely. Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed. Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69574,"Gravlax Sauce 2 tablespoons Dijon mustard 1 tablespoon honey mustard
   1 teaspoon whole-grain mustard
   1/2 teaspoon ground mustard
   1 1/2 tablespoons sugar
   2 1/2 tablespoons good white wine vinegar
   2 1/2 tablespoons good olive oil
   1 1/2 tablespoons grapeseed oil
   2 tablespoons minced fresh dill
   1/2 teaspoon kosher salt
   Instructions: Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69575,"Guy's Spicy Spanish Rice 1 red bell pepper 1 poblano pepper 1 jalapeno pepper 1 serrano pepper 1 ear corn, shucked 1 tablespoon canola oil 1 yellow onion, diced, about 1 cup 1/2 yellow bell pepper, seeded, ribs removed and diced 1 chayote squash, peeled, seed removed and diced 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1/2 teaspoon cayenne pepper 6 cloves garlic, minced 2 cups basmati rice 5 cups chicken stock 1/4 cup roughly chopped Spanish olives 1/2 cup canned black beans, rinsed and drained 1/2 cup diced tomatoes 1/3 cup freshly chopped cilantro leaves Instructions: Heat the grill or broiler to high. Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes. Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69576,"G's Lafayette-Inspired Redfish and Polenta Olive oil 1/2 cup diced bacon 1/2 cup largely diced boudin blanc sausage 1/2 cup diced sausage 2 cloves garlic, chopped 1 jalapeno, chopped jalapeno, optional 1 shallot, chopped 2 cups polenta 4 fillets redfish Blackening spice Vegetable oil, for cooking fish 1/2 cup mild Cheddar 1/2 cup sharp Cheddar 1/2 cup Parmesan 2 tablespoons butter Kosher salt and freshly ground black pepper Instructions: Bring 6 cups of water to a boil. Lightly oil a saute pan with olive oil and heat over medium-high heat. Add the bacon, sausages, garlic, jalapeno, if you want a kick, and shallots. Let it fry.
   Add the polenta to the boiling water and stir frequently. While the polenta is cooking, keep an eye on it and begin preparing your redfish. Sprinkle the skin side with blackening spice. Coat a pan with vegetable oil and heat over medium-high heat. Place the fish in the pan skin-side down and cook until brown.
   Stir the Cheddars, Parmesan and butter into the polenta until rich and thick. Mix in the sausage and garlic mixture.
   Plate and serve the fish on a bed of polenta. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 69577,"Tropical Fruit Platter 1 ripe golden pineapple 1 medium cantaloupe 1 small watermelon 1 honeydew melon 1 pint strawberries Instructions: Lop green top off pineapple and place on a cutting board. Slice covering off in strips from the top down. Remove hard pineapple core with a fruit corer or simply by slicing ripe part away from the core. Cut pineapple into wedges. Remove seeds from cantaloupe, watermelon and honeydew and cut ripe part of melon into half moon shapes, or into spheres with a \melon baller,\ or into any shape you like. Arrange fruit on a platter and garnish with whole strawberries. Can be served with fruit dipping sauce such as yogurt or honey based dressing. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 69578,"Cornbread Dressing with Sausage, Apples and Mushrooms 4 cups artisan/crusty bread (such as ciabatta), cut into 1-inch cubes 4 cups cornbread, cut into 1-inch cubes 4 cups French bread, cut into 1-inch cubes 32 ounces white button or crimini mushrooms 4 tablespoons olive oil Kosher salt 1 pound Italian sausage 1 large onion, diced 5 Granny Smith apples, large dice 3 tablespoons brown sugar 1 cup white wine 32 ounces low-sodium (very low) chicken broth 2 teaspoons fresh rosemary leaves, minced 1/2 teaspoon ground sage 1/2 teaspoon ground thyme 1/4 teaspoon turmeric (or more to taste) Black pepper Fresh parsley, minced Instructions: Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out. Preheat the oven to 500 degrees F. Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F. In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside. Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside. Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste. Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.) Delicious! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69579,"Pineapple-Orange Crostini 12 1/2-inch-thick baguette slices 3/4 cup diced pineapple 2 tablespoons honey 2 teaspoons chopped fresh mint 1/2 teaspoon grated orange zest Kosher salt 1/2 cup cottage or ricotta cheese Instructions: Preheat the broiler. Arrange the baguette slices on a baking sheet and broil until golden brown, 1 to 2 minutes per side. Combine the pineapple, honey, mint, orange zest and a pinch of salt in a small bowl. Spoon some cheese onto each crostini, then top with the pineapple mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69580,"Lasagna Roll-Ups 20 lasagna noodles Kosher salt 2 tablespoons olive oil 1 medium onion, diced 1 cup finely chopped mushrooms (about 3 ounces) 1 green bell pepper, diced (about 1 cup) 3 cloves garlic, minced (about 1 1/2 tablespoons) 2 pounds ground beef Freshly ground pepper 1 28-ounce can diced tomatoes 1 6-ounce can tomato paste 4 tablespoons minced fresh parsley 4 tablespoons minced fresh basil 1 30-ounce container whole-milk ricotta cheese (about 3 1/3 cups) 1 pound mozzarella, grated (about 3 1/2 cups) 1 cup grated parmesan cheese 2 large eggs Instructions: Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes. Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan. If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly. Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks). ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 69581,"Southern-Style Pizza 4 flour tortillas 1 cup Barbecued pork pull 1 cup grated mozzarella cheese Instructions: Preheat oven to 400 degrees F. Place tortillas on a baking sheet. Top each tortilla with some pork and sprinkle with mozzarella. Bake for 8 to 10 minutes or until bubbly and tortilla is crisp. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 69582,"Fall Stir-Fry 1 tablespoon brown sugar 1/4 cup plus 2 tablespoons soy sauce 1 pound pork loin, cut into 1 1/2-inch by 1/4-inch strips
2 tablespoons hoisin sauce
1 tablespoon grated fresh ginger
1 tablespoon chili paste
1 clove garlic, grated on a rasp grater 1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup shaved Brussel sprouts
1 cup diced acorn squash
4 scallions, thinly sliced up to pale green, dark green tops reserved for garnish 1 Bartlett pear, peeled and diced
2 tablespoons toasted sesame seeds
Instructions: Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours. Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside. Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat. Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet. Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat. Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69583,"Warm Escarole Salad 1 head escarole (about 1 pound) 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup golden raisins 1/4 cup toasted chopped almonds Instructions: Preheat the broiler. Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well. Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins. Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes. Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69584,"Vegan Picadillo 2 tablespoons olive oil 1/2 yellow onion, diced
1/2 green bell pepper, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
24 ounces plant-based ground meat
1 tablespoon tomato paste
1/2 cup vegan-friendly vino seco or sherry cooking wine (see Cook's Note)
One 15-ounce can tomato sauce
1 bay leaf
1/4 cup pimiento-stuffed olives, halved crosswise
Juice of 1 lime
Cooked white rice, for serving Instructions: Heat a medium skillet over medium-high heat. Add the oil, onion and bell pepper. Season with 1 teaspoon salt and a few cracks of black pepper. Cook, stirring occasionally, until the vegetables soften, 4 to 5 minutes. Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Add the plant-based meat and cook until no longer pink, 5 to 6 minutes. Stir in the tomato paste. Add the vino seco and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Stir in 1 cup water, the tomato sauce and bay leaf. Simmer, stirring occasionally, until the tomato sauce thickens and turns a deep red color, 10 to 15 minutes. Stir in the olives and lime juice. Discard the bay leaf. Serve the picadillo with the rice.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69585,"Herb and Caper Sauce 1 cup mayonnaise 2 tablespoons lemon juice 1/2 teaspoon lemon zest 1/4 cup Dijon mustard 3 tablespoons olive oil 1/4 cup coarsely chopped flat parsley leaves 1/4 cup fresh chopped dill 2 tablespoons tiny capers, coarsely chopped Instructions: Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69586,"Chicken Roulades with Roasted Peppers and Soppressata 4 (8-ounce) boneless chicken breast halves, skin on 4 ounces thinly sliced soppressata 1 (6-ounce) jar sweet roasted peppers Instructions: Preheat oven to 350 degrees. Remove tenders from chicken breasts and set aside. (Tenders are the small muscles running the length of the breast, about 1/2-inch in diameter, under each chicken breast half.) Place breasts skin-side-down on flat surface; flatten slightly with cleaver or mallet. Sprinkle with salt and freshly ground pepper. Cover chicken with overlapping slices of soppressata. Place roasted red pepper in center of chicken. Place chicken tender on top of pepper. Roll chicken breasts tight, jelly-roll style, to completely envelop the filling. Place roulades in shallow baking pan. Bake 25 minutes, then place under broiler for 30 seconds to crisp skin. Remove from oven, let rest 5 minutes. Cut each into 6 slices. Serve with pan juices immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69587,"Nancy's Garlic Swiss Chard with a Kick 10 large Swiss chard stalks and leaves 1 to 2 tablespoons olive oil 1 tablespoon minced garlic 1 whole medium hot cl, or 1/4 teaspoon dried red chilies 1 tablespoon soy sauce 1 to 2 tablespoons fresh lemon juice Instructions: Separate Swiss chard stems from leaves. Chop the stems and set the leaves aside. Saute stems in olive oil until tender, about 10 to 15 minutes. Coarsely chop the leaves. Add the garlic, peppers, chard leaves, and soy and cook until tender. Remove from heat and add the lemon juice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 69588,"Italian Meatloaf with Garlic Herb Glaze 1 1/2 pounds ground meatloaf mix 1 cup plain dry breadcrumbs 3/4 cup shredded mozzarella 1/2 cup drained and chopped sundried tomatoes packed in oil 1/4 cup grated Parmesan 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh basil 2 teaspoons chopped fresh oregano 2 teaspoons Worcestershire sauce 2 large eggs, lightly beaten 1 medium onion, grated 1/2 cup ketchup 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper 2 teaspoons balsamic vinegar 2 teaspoons light brown sugar 1/2 teaspoon Italian seasoning Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment. Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes. Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 69589,"Fox Bros. Bar-B-Q Smoked Bologna and Pimiento Cheese Sandwich aka \The Carl Ruiz
16 ounces grated sharp Cheddar 8 ounces grated Monterey Jack or pepper jack cheese
3 ounces diced pimientos
1 1/4 cups mayonnaise, preferably Duke's 1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
One 2-pound chub bologna Butter, for buttering the bread
24 slices Texas toast
Barbecue sauce, yellow mustard, thin pickle slices and corn chips, such as Fritos, for building sandwiches
Instructions: For the pimiento cheese: Add the cheeses and pimientos to a mixing bowl, then add the mayo and mix together. Add the seasoning and mix in. Cover and chill until cold, 1 hour. Form mixture into 12 pimiento cheese patties around the same diameter as the bologna and about 1/4-inch-thick. Set aside. For the smoked bologna sandwich: Slice the bologna chub into twenty-four 4-ounce, 1/2-inch-thick slabs. Sear off the bologna on a hot flat top or in a hot cast-iron skillet, about 3 minutes. Flip and top each with a pimiento cheese slice. Cook until melted, then stack half the bologna slices with a second slice, with pimiento cheese slices on top. Butter the Texas toast and cook on hot flat-top or in the hot cast-iron skillet until browned. Spread liberal barbecue sauce and mustard on the Texas toast. Place pickles on bottom toasts. Place the bologna slices on top of the pickles. Add heaping handfuls of corn chips on top of the melted pimiento cheese and place toasts on top to close sandwiches. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blend]" 69590,"Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage Extra-virgin olive oil 1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs 4 to 5 cloves garlic, finely chopped 1 teaspoon dried red chili flakes, or to taste Leaves from 4 sprigs fresh thyme 30 littleneck clams, cleaned and scrubbed 2 cups dry white wine 1 pound orecchiette Kosher salt 2 small bunches broccoli rabe, stems removed Freshly ground black pepper 3 tablespoons unsalted butter, cold and cut into cubes 1/2 cup grated Parmigiano-Reggiano 1/4 cup chopped fresh flat-leaf parsley, for garnish Instructions:

1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]

" 69591,"Asparagus, Herb and Goat Cheese Puff Pastry 8 ounces fresh goat cheese 1/2 cup ricotta
3 large eggs 1/2 cup freshly grated Parmesan
1/3 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound thick-stem asparagus, trimmed
1 tablespoon extra-virgin olive oil
One 8-ounce sheet puff pastry, thawed All-purpose flour, for dusting Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside. On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside. Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions. To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges. Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 69592,"Spanish Cheese Board 1/2 cup marinated mixed olives 1/2 cup Spiced Marcona Almonds, recipe follows 1 soft Spanish cheese, such as Cabra Romero
1 wedge mild Spanish cheese, such as Manchego
4 ounces sliced jamon serrano
1 hunk of Spanish blue cheese, such as Cabrales, or a smoky cheese 1/4 cup quince paste or honey
Assorted crackers, for serving 3 cups Marcona almonds 3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
Instructions: On a large serving board, arrange the olives and almonds next to the soft cheese, the jamon next to the mild cheese, and the quince paste next to the blue cheese. Serve with crackers on the side. Preheat the oven to 350 degrees F. Place the almonds, olive oil, paprika, rosemary and salt on a rimmed baking sheet and toss until evenly combined. Bake until lightly browned and fragrant, tossing halfway through, about 10 minutes. Transfer the almonds to a bowl and let cool completely. Store in an airtight container until ready to use. ","[Rioja, Tempranillo, Garnacha, Cava]" 69593,"Roast Beef Carpaccio with Gorgonzola Potato Salad 1 pound fingerling potatoes, halved lengthwise Kosher salt 1 cup crumbled gorgonzola dolce cheese (4 ounces) 3 tablespoons grated parmesan cheese 2 tablespoons 2% Greek yogurt 1 clove garlic Freshly ground pepper 1 9-ounce package Italian salad blend (8 cups) 1/4 cup jarred Peppadew peppers, drained and roughly chopped 2 tablespoons roughly chopped fresh parsley 12 ounces deli-sliced rare roast beef Instructions: Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl. Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss. Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola. ","[Chardonnay, Barolo, Pinot Noir, Tempranillo]" 69594,"Caramel Apple Grilled Mini Monkey Breads 6 tablespoons unsalted butter, melted 1/4 cup sugar, plus more for the muffin tin
One 16-ounce tube refrigerated biscuit dough
1 small Granny Smith apple, peeled, cored and diced
8 individually wrapped caramel candies, unwrapped
Instructions: Preheat a grill for indirect medium-high heat. Brush 8 cups of a 12-cup muffin tin with 2 tablespoons of the butter and sprinkle each one with some sugar until lightly coated. Separate the biscuits, cut each one into quarters and transfer to a large bowl. Add the apple to the bowl and then toss to combine with the remaining 4 tablespoons butter followed by the 1/4 cup sugar. Evenly divide the dough-apple mixture among the prepared muffin cups (about 4 pieces of dough per cup) and top with any butter and sugar left in the bowl. Press a caramel candy into the middle of each muffin cup and then firmly press everything into the bottom of the cup.
Cover the muffin tin with foil and place on the indirect side of the grill. Cover and cook for 15 minutes, rotating halfway through. Uncover and continue to cook until bread is golden brown and cooked through, about 20 minutes more.
Let cool in the tin for 5 minutes. Being careful of the hot caramel, use a spoon to scoop out each mini monkey bread to a serving platter. If the caramel has cooled too much and the bread sticks to the tin, put it back on the grill for 1 to 2 minutes.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 69595,"Asian Gingered Chicken Soup/Stew 1 tablespoon each vegetable and sesame oil 1 clove garlic, minced 3/4 teaspoon ground ginger (or quarter piece fresh ginger) 4 cups each chicken broth and water 1 cup long grain rice 1 pound frozen chicken breasts, cut into strips 1 package (10 ounces) frozen petite peas, thawed Salt and freshly ground black pepper 3-4 tablespoons lemon juice 1/2 cup chopped fresh parsley or cilantro for garnish 4 scallions, thinly sliced Instructions: Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69596,"Flo's Smothered Chicken 1 chicken, 3 to 3 1/2 pounds 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup flour 1 celery stalk 2 onions 2 cloves garlic 1/2 teaspoon dried thyme 2 tablespoons oil 2 cups chicken broth or homemade chicken stock Instructions: Cut the chicken into serving pieces: the breast into halves, the legs and thighs separated, plus the wings, for a total of 8 pieces. Trim away any visible fat and discard. Rinse the chicken well under cold running water. Pat dry with paper towels. Sprinkle the chicken with the salt and black pepper. Place the chicken into a plastic or brown bag. Pour the flour into the bag and shake well to cover the chicken all over. Remove the chicken from the bag and dust off excess flour. Save 1 tablespoon of the flour to use to thicken the gravy. Dice the celery; slice the onions; and mince the garlic. Crush the thyme. Set aside. Heat the oil in a large skillet that has a cover. Add the chicken and saute over mediumlow heat for about 20 minutes, turning occasionally to brown evenly. When golden brown, push the chicken to the side of the pan. Add the reserved tablespoon of flour and saute, stirring until browned. Add the celery, onion, and garlic to the skillet and saute for 5 minutes, stirring occasionally, or until the vegetables are tender. Stir together the chicken and vegetables. Add the chicken broth. Bring to a gentle boil. Reduce the heat to very low, cover, and simmer the chicken for 20 to 25 minutes, or until the chicken is fork-tender and the juices run clear when pierced. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 69597,"Hoppin John 2 cups dried black-eyed peas, rinsed 1 small piece smoked turkey or ham hock
Kosher salt and freshly cracked black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced into 1/2-inch pieces
1 small red bell pepper, diced into 1/2-inch pieces
2 cloves garlic, minced
2 cups uncooked long-grain white rice
2 scallions, sliced Instructions: Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat. Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes. Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69598,"Eggplant and Potato Moussaka 3 large eggplants, peeled and sliced into 1/4-inch slices 1 1/2 cups olive oil, plus more as needed 3 large baking potatoes, peeled and sliced into 1/4-inch thick slices 1 1/4 cups all purpose flour 5 tablespoons unsalted butter 1 medium onion, finely chopped 3/4 pound ground lamb 3/4 pound ground beef 1 tablespoon minced garlic 1/2 teaspoon dried oregano 1/4 cup dry red wine 2 tablespoons tomato paste 1/2 cup crushed tomatoes 1/2 cup water 2 tablespoons minced fresh parsley leaves 1/2 cup salt, plus more for seasoning Freshly ground black pepper 2 1/2 cups milk 1 egg, lightly beaten 1 egg yolk 1 1/3 cup grated Kefalotiri cheese, or Parmesan or Romano Instructions: Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt. Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain. Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside. In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 69599,"Mango-Pineapple Upside-Down Cake 1 1/2 sticks (3/4 cup) unsalted butter, room temperature plus more for baking dish 1/2 cup plus 1 tablespoon superfine sugar plus more for dusting baking pan 3 tablespoons red wine vinegar 1/2 cup packed light or dark brown sugar (see Chef's Note) 6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick 1 cup diced mango 1/4 cup toasted, roughly chopped macadamia nuts 1 1/2 cups all-purpose flour 2 teaspoons baking powder Pinch salt 2 large eggs, separated 1 cup milk Instructions: Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter). Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary. Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple. Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts. Make the batter: In a large bowl, sift together flour, baking powder, and salt. Set aside. Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix. In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended. Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 69600,"Orange Sweet Rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup granulated sugar 1 package (2 1/4 teaspoons) active dry yeast 4 1/2 cups all-purpose flour 1/2 rounded teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 stick (8 tablespoons) butter, melted 8 tablespoons orange marmalade 1 cup lightly packed brown sugar, plus more as needed 1/4 teaspoon salt Zest and juice of 2 oranges 4 cups powdered sugar, sifted Dash of salt 1/2 cup whole milk, more if needed for a pourable consistency 1/2 stick (4 tablespoons) butter, melted Instructions: For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt. For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly. Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness. Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces. Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
Bake for 15 to 17 minutes. While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges! Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69601,"Leonardo's Mona Leek Soup 2 tablespoons fresh chopped chives 6 ounces bacon, chopped 12 leeks, white and tender green parts only, soaked and agitated several times in salt water to remove grit, and chopped 3 stalks celery, chopped 1 1/2 teaspoons minced fresh thyme leaves (from about 1 or 2 large sprigs thyme) 1 bay leaf 2 quarts chicken Salt and freshly ground black pepper 1/2 cup (1 stick or 8 tablespoons) butter, cut into chunks 1 cup all-purpose flour Instructions: In a deep sauce pot, brown the bacon until crispy. With a slotted spoon, remove bacon to paper towels to drain. Pour any excess fat from the pan, leaving about 1 tablespoon. Saute the leeks, celery, thyme, and bay leaf until the vegetables start to soften. Gradually add the chicken stock, and salt and pepper, to taste. Simmer for about 30 minutes, then remove bay leaf and blend vegetables right in the pot with an immersion blender. Create a beurre manie (reverse roux) by blending the butter and flour together until they look like coarse crumbs. (Flour molecules would normally clump together in a hot liquid. This combination of butter and flour works to thicken already cooked sauces without making them lumpy.) Add this to the soup and blend again until smooth. Adjust seasoning with salt and pepper, and serve garnished with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69602,"Steak and Caramelized Onions Crostini 1 lb. flank steak (cleaned) 1 French baguette (sliced into 1/4-inch pieces) 1/2-cup extra-virgin olive oil 1 Bermuda red onion 2 cups organic Arugula 6 cloves garlic (peeled) Instructions: Slice the baguette horizontally and toss with olive oil and kosher salt. Place on a cookie sheet and toast until crostini is golden brown and moist in the middle. Remove from oven and let cool. Grill or oven broil your flank steak and salt to taste. Cook for 15 minutes on each side or until meat is prepared to your liking.
In a skillet fry your onions with a 1/4-cup of water and a dash or Worcestershire sauce for flavor. Set aside and let cool. Roast the garlic and set-aside. Spread roasted garlic on each crostini and top with arugula, flank steak and caramelized onions. Garnish with fresh diced chives. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 69603,"Creamy Vegan Macaroni Salad Kosher salt and freshly ground black pepper 8 ounces vegan elbow macaroni (about 2 cups; see Cook's Note)
1/2 cup vegan mayonnaise
1/4 cup vegan sour cream
2 tablespoons apple cider vinegar
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 teaspoon dry mustard powder
1/2 teaspoon onion powder
2 celery stalks, finely diced (about 3/4 cup)
1/2 large red bell pepper, finely diced (about 3/4 cup)
Instructions: Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely. Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69604,"Raspberry Souffle 1 tablespoon unsalted butter, at room temperature, for the ramekins 3 tablespoons superfine sugar
1 tablespoon raspberry liqueur, such as Chambord 1/2 tablespoon fresh lemon juice
1 1/4 cups fresh raspberries, plus more for garnish if desired
4 large egg whites, at room temperature
Pinch cream of tartar
4 tablespoons powdered sugar
Instructions: Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins. In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature. Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan. Preheat the oven to 425 degrees F; position the rack in the middle. Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.) Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69605,"Red, White and Blueberry Creme Fraiche Puffs 1 package (10 ounces) Pepperidge Farm? Puff Pastry Shells 1 cup heavy cream 1/3 cup confectioners' sugar 1/4 cup creme fraiche or sour cream 1 1/2 cups assorted berries (raspberries, sliced strawberries, blueberries) Instructions: Prepare the pastry shells according to the package directions. Beat the cream and confectioners' sugar in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the creme fraiche. Spoon 2 tablespoons whipped cream mixture into each pastry shell. Top each with 1 tablespoon berries. Repeat the layers. Top each with 1 tablespoon whipped cream mixture and 1 berry. Sprinkle with additional confectioners' sugar, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69606,"Peanut Butter Cup Trifle 3 2/3 cups cold milk Two 3.9-ounce packages instant chocolate pudding
2 cups heavy whipping cream
1/3 cup creamy peanut butter
1/3 cup confectioners' sugar
12 peanut butter cup candies, coarsely chopped 30 store-bought brownie bites Instructions: Whisk together the cold milk and instant chocolate pudding mix until well incorporated and the mixture begins to thicken. Cover and refrigerate until ready to use. Using a stand mixer or electric hand mixer, beat together the whipping cream, peanut butter and confectioners' sugar until stiff peaks form. Gently fold in the chopped peanut butter cup candies, reserving 1/4 cup for the top. To assemble the trifle, loosely break up the brownie bites. If the trifle dish is even at the bottom, place a layer of broken brownies over the bottom of the dish. (If the trifle dish has a dip in the center, spread 1/2 cup chocolate pudding into the dip to even it out before starting with an even layer of brownies.) Top the brownies with 1 cup of pudding, spreading it to an even layer with an offset spatula. Follow by spreading 1 1/2 cups of the peanut butter whipped cream atop the pudding layer. Repeat twice with the remaining brownie bites, pudding and whipped cream, creating 9 layers total and ending with a whipped cream layer. Sprinkle with the remaining chopped peanut butter cups. Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 69607,"Gameday Guacamole 1 ear corn, shucked 1 red bell pepper
1 orange bell pepper
1 poblano pepper
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 large ripe avocados
1 cup diced tomato
1/2 cup lime juice (from 4 to 6 limes)
1/4 cup chopped fresh cilantro 1 to 2 tablespoons adobo sauce from canned chipotles
Tortilla chips, for serving
Instructions: Position an oven rack in the center of the oven and preheat to broil. Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly. While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed. Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69608,"Hazelnut Liqueur Cheesecake 2 cups chocolate wafer cookie crumbs 3/4 stick butter, melted, plus more for greasing 32 ounces cream cheese 1 cup sugar 3 eggs 2/3 cup sour cream 1/2 cup hazelnut liqueur Chocolate drizzles Hazelnuts dipped in chocolate Instructions: For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.
Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 69609,"Strawberries and Cream Stuffed French Toast 6 ounces cream cheese, softened 2 tablespoons strawberry jam
Kosher salt
Four 1-inch-thick slices Orange Juice Challah, recipe follows 2 extra-large eggs
1/2 cup milk
1 teaspoon vanilla extract 1/2 teaspoon almond extract
2 tablespoons unsalted butter Sweetened condensed milk, for serving
Fresh sliced strawberries, for serving
6 cups (780g) all-purpose flour, plus more for dusting 1/4 cup (50g) sugar
2 1/4 teaspoon (1 packet) instant yeast
Zest of 1 orange
1 1/2 teaspoon kosher salt
1 cup (236ml) warm water
1/2 cup (118ml) orange juice, from about 2 oranges
2/3 cup (132g) flavorless oil, such as canola or vegetable oil
3 large eggs
Poppy seeds, for sprinkling
Instructions: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it\u2019s not a big lump. Set aside. In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter. In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side. Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries. In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs. Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.) Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes. Preheat the oven to 375 degrees F. In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it\u2019s ok if you toast it or use it for French toast. It also freezes well!) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69610,"Amangani Breakfast Potato 2 gallons water 2 tablespoons salt, plus additional for seasoning 2 pounds small red bliss potatoes 2 tablespoons olive oil Pinch minced garlic 1/4 cup julienne zucchini 1/4 cup julienne red onion 1/4 cup julienne squash 2 teaspoons minced fresh thyme, rosemary, or parsley leaves Freshly ground pepper Instructions: Bring the water and 2 tablespoons salt to boil. Meanwhile, cut potatoes into desired shape (we cut into sixths). Add potatoes to boiling water and lower temperature to a simmer. Cook potatoes until tender and then drain and dry. In a large skillet, heat the oil over medium-high heat. Add potatoes to the oil and cook until almost browned. Add the garlic and vegetables and saute until squash is cooked through. At the last minute, add the fresh herbs and season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69611,"Chocolate Chip Peanut Butter Cup Cookies 14 to 15 organic peanut butter cups One 17.5-ounce chocolate chip cookie baking mix
Instructions: Unwrap the peanut butter cups, place on a plate and freeze for 1 hour. Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper. Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes. Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69612,"Red Rice 1/2 pound bacon 2 cups Carolina Gold Grain rice or long-grain white rice 2 cups vine-ripened tomatoes, peeled and chopped, or 1 (14 1/2-ounce) can peeled tomatoes, chopped, with their juice, or 1 (14 1/2-ounce) can crushed tomatoes 1 teaspoon salt 1 quart chicken stock, recipe follows 2 pounds chicken backs, necks, and scraps, with the fat, or a chicken carcass, with the bones cracked 1 large unpeeled onion, quartered 1 carrot, broken into pieces 1 celery rib, broken into pieces Bouquet garni of fresh parsley, thyme, and a bay leaf 2 quarts water Instructions: Cut bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tight-fitting lid. Remove bacon and reserve for garnish. Pour off some of the bacon grease, leaving about 1/4 cup of it in the pan. Add the rice and saute over medium-high heat, stirring constantly. It will begin to turn white after a few minutes; do not let it scorch or brown. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the salt and stock (omit salt if you are using canned stock). Simmer, covered, for 30 minutes or until the rice is tender. Remove from the heat and allow to sit for a few minutes before serving. Fluff the rice with a fork and garnish with the reserved bacon. Brown the chicken pieces in a heavy-bottomed pot over medium-high heat, taking care not to burn them or let them stick to the pan. Add the vegetables, herbs, and water and simmer, uncovered, for about 1 1/2 hours or until liquid is reduced by half, skimming any scum from the surface from time to time. Strain out the solids, cool, and refrigerate the stock. Remove and discard the chicken fat when it congeals on the surface. Fill an ice cube tray with some of the stock and freeze it to use later. Use the remaining stock in a soup recipe, to cook rice in, or for sauce. ","[Syrah, Tempranillo, Garnacha, Barbera]" 69613,"Cheesy Corn Pudding 3 tablespoons unsalted butter, plus more for coating 2 medium garlic cloves, finely chopped 1/2 white onion, finely diced Salt and freshly ground black pepper 3 large eggs 1 cup half-and-half 1/4 teaspoon ground nutmeg 3 cups fresh or defrosted frozen corn kernels 1 cup shredded Gruyere (about 4 ounces) 1/4 cup all-purpose flour Instructions: Preheat the oven to 400 degrees F and arrange a rack on the bottom rim. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer. Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly. Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks, half-and-half and nutmeg together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well. Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69614,"Poppin' Pork Chop Sandwiches 3 cups all-purpose flour 2 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
12 boneless breakfast-style pork chops
1/2 cup vegetable oil
3 tablespoons salted butter 12 slider buns
1 1/2 cups mayonnaise 3/4 cup jarred sliced hot cherry peppers, drained and diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese 1 head green leaf lettuce, leaves separated
3 fresh tomatoes, sliced
Spicy pickles, store-bought or homemade, recipe follows 1 1/2 cups rice wine vinegar 1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced Instructions: For the pork chops: Heat a large cast-iron skillet over medium-high heat. In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate. Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet. In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside. For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined. For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun. Serve hot or wrap in sandwich wrap/foil for transport. To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat. Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69615,"Beets and Brussels Sprouts Salad-in-a-Jar 1 cup walnut halves 1 cup pearled barley 2 large pink grapefruits 3 tablespoons red wine vinegar 1 small shallot, finely chopped 2 teaspoons Dijon mustard 1/2 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 4 large cooked and peeled beets, cut into 1/2-inch pieces (about 10 ounces) 8 cups baby spinach (about 5 ounces) 1/2 pound Brussels sprouts, thinly sliced 1/2 cup pomegranate seeds Instructions: Special equipment: four 32-ounce wide-mouthed glass jars with lids Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop. Meanwhile, make the barley: Bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.) Prepare the grapefruit: Remove the peel and pith from the grapefruits with a sharp knife. Cut the grapefruits into pieces, and remove the seeds. Make the vinaigrette: Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette. Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, divide the beets evenly among the jars, then add the following in separate layers: the spinach, Brussels sprouts, barley and grapefruit. Sprinkle the toasted walnuts and pomegranate seeds on top. Pack the vinaigrette in a separate container (about 3 tablespoons per salad). Just before serving, transfer the jarred ingredients to a large bowl, toss with the vinaigrette and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69616,"Crepes Suzette au Beurre d'Orange 13 1/2 ounces all-purpose flour 1 large pinch salt 1 3/4 cups milk, plus 1 3/4 cups 4 eggs 10 ounces unsalted butter, melted Orange butter, recipe follows Zest, recipe follows 18 ounces unsalted butter 12 ounces caster sugar 12 oranges, juiced 1 lemon, juiced 1 big splash Grand Marnier 3 oranges 4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan) Instructions: In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours. Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place. Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter. To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest. Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color. Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated. Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69617,"Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction One 6-ounce sea bass cut into 2 thin slices 2 tablespoons Guajillo cl Marinade, recipe follows 1/4 cup Coconut Lemon Grass Reduction Sauce, recipe follows 10 to 20 scallops sliced into 2 thin pieces 1 teaspoon blackened seasoning, galangal powder blend Neutral oil 1/3 cup currant, stemmed or yellow and red pear tomatoes 1/2 ounce baby spinach, fresh 1 ounce enoki mushrooms One 1-ounce thinly sliced smoked salmon 1 sprig rosemary, 4-inches in length 1/4 avocado, diced 1 teaspoon orange tobiko (Japanese flying fish roe) 1 1/4 pounds dry guajillo chiles, cleaned 1 to 2 quarts rice vinegar 1 cup brown sugar 12 ounces shiracca chili paste (Thai chili paste) 1 pint Ginger Oil, recipe follows 8 ounces ginger, bruised 1 cup olive oil 1 quart coconut milk 3 1/2 stalks lemon grass, trimmed, cleaned and bruised 1 ounce chipotle puree 4 ounces sugar 1 cup lime juice 1/4 cup rice vinegar Heavy cream, as needed if sauce breaks Instructions: Baste raw bass pieces with Guajillo cl Marinade and set aside. Heat Coconut Reduction Sauce and set aside, keep warm. Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm. Heat saute pan with little oil at medium low heat. When oil is hot, add bass, careful not to burn fish. cl marinade contains a lot of sugar so watch your temperature, keep it low. Blacken tomatoes in 1 tablespoon of neutral oil. Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready. Plate the dish when fish is done. Place Coconut Reduction Sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko. Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add Ginger Oil to 2 quarts of the puree and mix well. Mix and bring to a boil, then leave at room temperature for 2 hours. Strain. Place coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 69618,"Chocolate Walnut Snowball Cookies 1 1/4 cups walnut halves and pieces (about 5 ounces) 1 1/4 cups confectioners' sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup all-purpose flour (see Cook's Note) 3 tablespoons unsweetened cocoa powder 1/2 teaspoon fine salt 1/4 cup semisweet mini chocolate chips Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment. Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts. Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar. Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 69619,"Poison Candied Apples 8 small Granny Smith apples 3 cups sugar
1/2 cup light corn syrup
1 teaspoon blue gel food coloring 1 teaspoon red gel food coloring Instructions: Wash and dry the apples and remove the stems. Insert a wooden twig into each apple about halfway through. Line a baking sheet with parchment paper. Add the sugar, corn syrup, 1/2 teaspoon of the blue food coloring, 1/2 teaspoon of the red food coloring and 1 cup water to a small saucepot and stir together. Attach a candy thermometer to the pot and bring the mixture to a boil. (Do not stir once the sugar starts to boil.) Boil until the mixture reaches 295 degrees F, 15 to 20 minutes. Immediately remove from the heat and add the remaining 1/2 teaspoon blue food coloring and 1/2 teaspoon red food coloring, using a wooden skewer to swirl a figure eight in the pot and being careful not to blend. Immediately dip the apples into the mixture, carefully tilting the pot as necessary to coat. Allow any excess coating to drip back into the pot, then place the apples on the parchment-lined baking sheet to set, about 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 69620,"Steak Frites with Barnaise-ish 1 boneless ribeye steak, about 2 centimeters (1-inch) thick (500 grams/1 pound) 2 large russet potatoes, scrubbed clean, cut into 1-centimeter (1/2-inch) fries Canola oil Kosher salt 1 teaspoon olive oil Freshly ground black pepper 1 tablespoon butter (15 grams) 2 garlic cloves, unpeeled, divided 4 sprigs fresh tarragon, divided 1/4 cup mayonnaise 1 to 2 teaspoons lemon juice 1 tablespoon finely chopped chives Instructions: Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside. Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes. Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm. Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes. Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste. To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of barnaise-ish sauce. Season with a bit more salt and pepper. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 69621,"Classic Pisco Sour 1/2 cup Pisco or brandy 2 limes, juiced 1 tablespoon fine granulated sugar 1 large pasteurized egg white (optional) (see Note) 2 dashes bitters, such as Angostura Ice, for serving Instructions: Place the brandy, lime juice, sugar, egg white and bitters in a blender. Blend until the egg whites are frothy. Serve over ice. Cook's Note: Egg white optional. Do be aware this recipe calls for a raw egg white, so please use pasteurized eggs. But if you prefer, you can substitute the egg white powder or simply omit. ","[Pisco, Cacha?a, Gin]" 69622,"Ginger Tuna on Rice Crackers with Wasabi Aioli 3/4 pound fresh tuna steak 1 inch-long knob fresh ginger, peeled 2 cloves garlic, 1 sliced and 1 minced 1 teaspoon soy sauce 1/4 cup soy or vegetable oil 1 teaspoon wasabi powder 1/4 cup mayonnaise 1/4 salt and freshly ground black pepper 1 drop green food coloring (optional) 30 tamari-flavored rice crackers 1 teaspoon black sesame seeds 1 small red bell pepper, finely diced Instructions: Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 69623,"Cuervo Golden Sunset 2 Cups Jose Cuervo Golden Margarita 2 scoops Orange sherbert 1 cup of Champagne Splash of Grenadine Instructions: Place Jose Cuervo Golden Margarita, sherbert and champagne in a blender and mix. Pour and garnish with a splash of Grenadine. Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ?2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier? is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner. ","[Tequila, Cava, Prosecco]

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 Brie with Fresh Berries 1 (8 oz) round of brie cheese 1/4 cup honey 1/4 cup balsamic vinegar 1/4 cup chopped fresh ber" 69624,"Cinnamon Stars 1/2 pound finely ground almonds 1 1/2 teaspoons ground cinnamon 2 egg whites 1/2 pound powdered sugar 1 cup powdered sugar 2 tablespoons water Instructions: In a large bowl, combine the almonds and cinnamon. Beat the egg whites until soft peaks form. Gradually add powdered sugar while beating until egg whites become thick and glossy. Gently fold egg whites into almond mixture. Lightly dust a board with powdered sugar and roll egg white dough to 1/4 inch thickness. Use a cutter dusted with powdered sugar to cut out stars. Using a spatula, carefully lift stars onto baking sheets lined with parchment paper. Preheat an oven to 300 degrees F. Bake cookies for 12 to 15 minutes, or until set through, remove from oven and brush with glaze. Continue baking for 5 more minutes. Transfer to cooling racks to cool. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 69625,"Macaroni and Cheese 2 ounces butter 1/4 cup flour 2 3/4 cups milk 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cayenne 10 ounces extra-sharp raw goat-milk cheddar, grated 4 ounces fontina, grated 4 ounces Gruyere, grated 1/2 pound pasta shells 1 1/4 cups fresh breadcrumbs or panko (Japanese brand of coarse dry bread crumbs) Instructions: Melt the butter in a saucepan. When it starts to bubble, stir in the flour, and cook for 1 minute. In a separate pot, heat the milk to just below boiling. Slowly pour the milk mixture into the flour mixture whisking constantly. Cook until the mixture bubbles and becomes thick. Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere. Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not). Preheat the broiler. Stir the pasta into the cheese sauce and portion evenly among 6 ramekins. Divide bread crumbs evenly among the ramekins and sprinkle on top. Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 69626,"Cinnamon Crunch Cream Cheese One 8-ounce block cream cheese, at room temperature 1/2 cup cinnamon cluster cereal (like Kashi Cinnamon Crisp), plus more for garnish 1 tablespoon maple syrup Instructions: In a medium bowl, mix the cream cheese with the cereal and maple syrup until smooth. Transfer to a serving dish and sprinkle with a little more cereal. Refrigerate until ready to use. ","[Chardonnay, Riesling, Moscato]" 69627,"New York Steak Salad with Scrambled Eggs 4 tablespoons unsalted butter 1 medium yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1/2 pound assorted mushrooms, larger ones cut in half
1 tablespoon extra-virgin olive oil Two 1 1/2-pound boneless NY strip steaks, trimmed
Sea salt and freshly ground black pepper
2 cloves garlic, minced
1 bunch (about 6 ounces) spinach 6 large eggs 3 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil 1 head frisee lettuce, torn into bite-sized pieces
1 head Little Gem lettuce, torn into leaves
Shoestring Potatoes, recipe follows 2 russet potatoes 4 cups peanut oil
Sea salt, for sprinkling
Instructions: For the onions and mushrooms: Preheat the oven to 400 degrees F. Heat 2 tablespoons butter in a medium skillet over medium heat, then add the onions and garlic and sweat for 4 to 5 minutes. Add the remaining 2 tablespoons butter to a second medium skillet over medium-low heat, then add the mushrooms. Cook slowly until golden, 8 to 10 minutes. Add the onions to the mushrooms. For the steaks: Heat a 10-inch cast-iron pan over high heat for 2 minutes. Add the olive oil. Sprinkle the steaks heavily with sea salt and pepper. When the oil begins to shimmer, add the steaks and saute until rare (internal temperature of 135 degrees F), 3 minutes per side. Remove and set aside. Turn the heat to medium and add the garlic and spinach to the pan. Saute, stirring occasionally, until the spinach is just wilted. Remove to a cutting board and chop. Add the spinach to the onions and mushrooms. Turn heat to low to keep warm. For the eggs: Whisk the eggs and heavy cream together in a medium bowl until very smooth. Melt the butter in a small, heavy-bottomed saucepan. Add the eggs and cook, stirring constantly using a wooden spoon, until they reach a soft, custard-like consistency, 5 to 7 minutes. For the lettuce: Heat a wok or large skillet over medium heat. Add the olive oil. When smoking slightly, add the lettuces and cook, tossing, until wilted, 1 to 2 minutes. Add the mushroom mixture to the wok and toss. Turn the heat to low and gently mix in the scrambled eggs. Put the lettuce, egg and mushroom mixture on a large serving platter. Slice the steaks and arrange around the vegetables. Place the Shoestring Potatoes on top and serve. Peel the potatoes and julienne into thin matchsticks using a mandoline. Fill a large bowl with cold water and soak the potatoes for 1 hour. Drain and dry the potatoes in a salad spinner. Heat the oil to 325 degrees F in a Dutch oven. Fry the potatoes in batches until cooked through, 3 to 4 minutes. Let drain on paper towels, 5 to 10 minutes. Refry until golden brown, another 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69628,"Leftover Roast Turkey Pho Broth:
1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces 3 large yellow onions, halved One 6-inch piece fresh ginger root, halved lengthwise 1 head garlic, halved crosswise 3 tablespoons vegetable oil Kosher salt 4 star anise pods 3 tablespoons whole black peppercorns 2 cinnamon sticks 12 cups low-sodium chicken broth 1/4 to 1/3 cup fish sauce 1 pound flat rice noodles 4 cups fresh bean sprouts 1 large bunch Thai basil 2 jalapeno peppers, thinly sliced 1 large red onion, halved and thinly sliced Hoisin sauce and/or sriracha (Asian cl sauce), for serving Lime wedges, for serving Instructions: For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes. Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water. Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth. For the soup: Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69629,"Chocolate Flowers/Ribbon Decoration Chocolate plastic Cocoa powder Instructions: Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation. To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake. *Tip: You can also use the pasta machine to roll out the chocolate ribbon. To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends. Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 69630,"Ropa Vieja 2 tablespoons vegetable oil 1 pound pork shoulder, 1/2-inch cubes 1 pound Tri-Tip beef, sliced 1/4-inch thick 6 ounces onions, julienned, caramelized 3 ounces celery, finely diced 3 ounces carrot, finely diced 6 ounces Poblanos, roasted, peeled and julienned 6 ounces red peppers, roasted peeled and julienned 3 tablespoons garlic puree 2 cups chicken stock 12 ounces black beans, cooked with juice 6 tablespoons red wine vinegar 1/2 cup cilantro, chopped Salt and pepper to taste Instructions: In hot oil quickly saute the pork and then the beef, making sure to caramelize well. Add the julienned caramelized onions, the diced vegetables, the chilies, garlic puree and cook a minute or two. Add the chicken stock, bring to a boil then simmer for a few minutes. Add the black beans and finish with the red wine vinegar and chopped cilantro, salt and pepper. Serve and garnish with salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 69631,"Burnt Orange Bread Pudding Butter, for the pan 6 brioche hamburger buns, split 6 large eggs 3/4 cup sugar 4 cups whole milk 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt Zest of 2 oranges Zest of 1 lime Zest of 1 lemon Ice cream, for serving Burnt Oranges, recipe follows Caramel Sauce, recipe follows Whipped cream, for serving 2 navel oranges, cut into wedges Granulated sugar 2 1/2 cups sugar 1/4 cup light corn syrup 1/2 teaspoon salt 1 1/3 cups heavy cream, warmed 1 1/2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan. Arrange the brioche on a wire rack to dry out. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. (Whisk really well or you'll get scrambled eggs when placed in the oven.) Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve into another bowl. Whisk in the citrus zest. Place the brioche in the prepared pan, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 15 minutes, so that the bread can absorb the custard. Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed. Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan. To test for doneness, uncover the dish, slip a knife into the center and push the bread aside. If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools. Let cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon. Divide the bread pudding among plates. Add a scoop of ice cream. Top with Burnt Oranges and drizzle with Caramel Sauce. Top with a dollop of whipped cream. Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side. In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by. Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla. Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 69632,"Red Cabbage Chips 8 red cabbage leaves salt mustard powder Instructions: Cut away any large white ribs from 8 red cabbage leaves. Tear the leaves into 1 1/2-inch pieces. Working in batches, arrange the cabbage pieces in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the cabbage with cooking spray, then sprinkle with salt and mustard powder. Microwave until slightly browned, about 5 minutes. Transfer the chips to a rack to cool. If they're still soft, return to the plate and microwave 30 more seconds. ","[Riesling, Pinot Grigio, Sauvignon Blanc]" 69633,"Yorkshire Pudding 1 1/2 cups instant (also known as quick-mixing) flour 1 teaspoon salt 1 1/2 cups skim milk 4 large eggs 2 tablespoons butter or beef drippings Instructions: Mix flour and salt in a medium bowl. Mix milk, eggs, and butter (or beef drippings, if using) in a 1-quart Pyrex measuring cup. Pour egg mixture into flour mixture; stir until smooth. Return mixture to the measuring cup for easy pouring. Spray a muffin tin that has 12 individual cups (each with 1/2-cup capacity) with vegetable cooking spray. Fill each cup 3/4 full. Adjust oven rack to lower middle position and set muffin tin on rack. Close oven door and heat oven to 425 degrees. Bake, without opening the oven door, until popovers are crisp and golden brown, 35 minutes. Remove from oven and transfer to a wire rack. Recrisp in a warm oven before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 69634,"Salsa Fresca 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded if desired and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper Instructions: In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69635,"Strawberry and Prosecco Scones with Sparkling Lemon Icing 2 cups all-purpose flour, plus additional for dusting 4 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup buttermilk
1/4 cup prosecco, or more as needed
2/3 cup hulled and chopped fresh strawberries 1/3 cup white chocolate chips
Sparkling Lemon Icing, recipe follows Zest of 1 lemon 1 cup confectioners' sugar, plus additional as needed Zest of 1 lemon
Pinch kosher salt 1 to 2 tablespoons prosecco Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl. Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.) Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest. Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]

" 69636,"Oven-Roasted Root Vegetables 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed 1 medium red onion 2 large parsnips (about 8 ounces) 1 head garlic, cloves separated, and peeled (about 16) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons kosher salt Freshly ground black pepper Instructions: Place 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69637,"Salmon Hash 1/4 cup nonfat plain Greek yogurt 1 tablespoon dijon mustard 2 tablespoons chopped fresh dill 2 tablespoons extra-virgin olive oil 3 cups frozen cubed hash browns Kosher salt and freshly ground pepper 1 red onion, thinly sliced 2 bell peppers (red and/or green), chopped 3/4 pound skinless salmon fillet, cut into 1/2-inch pieces 8 cups baby arugula Lemon wedges, for serving (optional) Instructions: Mix the yogurt, mustard and dill in a small bowl. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper. Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69638,"Roasted Beet Napoleon 1 1/2 pounds large yellow or red beets, washed and trimmed 1/2 cup rice wine vinegar 1/2 cup granulated sugar 1 tablespoon extra virgin olive oil 1/2 recipe Herbed Goat Cheese, recipe follows, cut into 8 round slices 1 to 1 1/2 cups mixed baby lettuces, washed and dried 1/4 cup Spago House Dressing, recipe follows 1/4 cup Citrus Hazelnut Vinaigrette, recipe follows 1 ounce toasted hazelnuts, recipe follows, coarsely chopped 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese 2 large shallots, minced (1 heaping tablespoon) 1 tablespoon Dijon mustard 2 tablespoons zinfandel vinegar 2 tablespoons sherry wine vinegar 1/2 cup olive oil 1/2 cup vegetable oil Salt Freshly ground white pepper 1 1/2 cups fresh orange juice
1 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons balsamic vinegar
1/2 teaspoon orange zest
1/3 cup hazelnut oil
1/3 cup extra virgin olive oil
Salt
Freshly ground black pepper
1 cup hazelnuts Instructions: Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel.
Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish.
In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.
When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.
To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately. Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
Yield: 1 (7 or 8-ounce) log
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups
Recipe courtesy Wolfgang Puck, \Adventures in the Kitchen,\ Random House, 1991
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature. In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
Yield: 1 1/3 cups
Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed. Yield: 1 cup
Recipe courtesy Wolfgang Puck, 2000 Recipe courtesy of Wolfgang Puck, 2001 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69639,"Pumpkin-Pie Parfaits 13 gingersnaps, chocolate wafers or graham crackers 1 tablespoon unsalted butter, melted 3/4 cup plus 1 tablespoon confectioners' sugar 1/2 cup canned pure pumpkin 2 1/2 teaspoons bourbon Pinch of freshly grated nutmeg 1/2 cup white chocolate chips 2 cups cold heavy cream Instructions: Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses. Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute. Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl. Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 69640,"Apple Cider Syrup 1 cup apple cider (or apple juice) 1/2 cup packed brown sugar 3/4 cup dark corn syrup 2 1/2 tablespoons unsalted butter 1/2 teaspoon lemon juice 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger Instructions: In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened. Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 69641,"Hot Brown 5 slices bacon 1 small onion, chopped 2 tablespoons all-purpose flour 1 1/4 cups milk 1 1/4 cups low-sodium chicken broth 1 1/4 cups grated muenster or Monterey Jack cheese Kosher salt and freshly ground pepper 4 thick slices white bread, toasted Dijon mustard, for spreading 1 tomato, sliced 3 cups shredded or sliced roast turkey
1/4 cup chopped fresh parsley Instructions: Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel\u2013lined plate. Pour out all but about 1 tablespoon fat from the skillet. Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper. Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes. Crumble the bacon over the sandwiches. Sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69642,"Mini Chorizo Quiches 1/4 cup extra-virgin olive oil 1/2 small onion, thinly sliced 1/2 red pepper, seeded and very thinly sliced 3 ounces Spanish chorizo, quartered lengthwise and thinly sliced 1 teaspoon dried oregano 2 cloves garlic, minced 4 large eggs 1/3 cup milk 1 tablespoon finely chopped cilantro leaves 1 teaspoon kosher salt 24 prepared mini-tart shells, baked Instructions: Preheat the oven to 375 degrees F. Heat a medium skillet over medium heat and add the oil. When the oil is hot add the onion, red pepper, chorizo, oregano, and garlic. Cook, stirring frequently, until the pepper and onions are soft and brown, about 6 minutes. Cool. Whisk the eggs, milk, cilantro, and 1 teaspoon salt together in a large liquid measuring cup or medium bowl. Arrange the tart shells on a baking sheet and divide the chorizo filling evenly among the tart shells. Pour or spoon the custard mixture over the filling to fill the shells. Bake until the eggs are just set, about 15 minutes. Cool and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69643,"Ancho Brownie Sundae 1 stick unsalted butter, plus more for the pan 12 ounces bittersweet chocolate, chopped (or 2 cups bittersweet chocolate chips) 1 cup packed dark brown sugar 1/2 cup granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 1 cup all-purpose flour 1 teaspoon ancho cl powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon finely grated orange zest Pinch of ground cloves 1/2 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons packed dark brown sugar 2 tablespoons light corn syrup Pinch of salt 4 ounces bittersweet chocolate, chopped (or about 1/2 heaping cup bittersweet chocolate chips) 2 tablespoons unsweetened cocoa powder 1 tablespoon instant espresso powder 1/4 teaspoon cayenne pepper Dulce de leche or vanilla ice cream, for serving Instructions: Make the brownies: Preheat the oven to 325 degrees F. Butter a 10-inch ovenproof skillet; set aside. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Whisk in the brown sugar and granulated sugar until incorporated. Set aside to cool slightly, then whisk in the eggs and vanilla. Whisk in the flour, cl powder, cinnamon, salt, orange zest and cloves until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, 35 minutes. Let cool slightly. Meanwhile, make the chocolate sauce: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a medium saucepan. Cook, whisking, until melted and barely simmering, 3 to 4 minutes. Whisk in the chocolate, cocoa powder, espresso powder and cayenne until smooth and slightly thickened. Let cool slightly. Cut the brownies into wedges. Top with ice cream and the chocolate sauce. ","[Malbec, Tempranillo, Barbera, Dolcetto]" 69644,"Chocolatey Berry Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 2 tablespoons cocoa powder 1 teaspoon cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups mixed fresh berries 1 cup chocolate chips Instructions: Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half the crumb topping on top. Sprinkle the berries and chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 69645,"Turkey Meatballs in Tomato Ginger Curry 1 1/4 pounds ground turkey 1/4 cup breadcrumbs 1 large egg 3/4 cup chopped fresh cilantro 1 onion (1/4 grated, 3/4 chopped) 1 tablespoon grated peeled ginger Kosher salt 2 tablespoons extra-virgin olive oil 1 red bell pepper, chopped 2 to 3 teaspoons hot Madras curry powder (or regular curry powder mixed with 1/4 teaspoon cayenne) 1 15-ounce can no-salt-added fire-roasted tomatoes 3 cups cooked white rice Instructions: Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes. Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 69646,"Maple Pumpkin Cheesecake 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 3 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 (15 oz.) can pumpkin (2 cups) 3 large eggs 1/4 cup pure maple syrup 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup pure maple syrup 1 cup (1/2 pint) heavy cream 1/2 cup chopped pecans Instructions: HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze. COMBINE syrup and cream in medium saucepan; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Cover and chill until served. Stir before serving. Calories 647,Total Fat Grams41.1,Calories From Fat 370,Saturated Fat Grams 22.9,Saturated Fat Grams Pct DailyValue 114,CholesterolMilligrams 166,SodiumMilligrams 513,Sodium Milligrams Pct Daily Value 21,Total Carbohydrates Grams 45.2,Total Carbohydrates Grams Pct Daily Value 15,Dietary Fiber Grams 2,Dietary Fiber Grams Pct Daily Value 8,Sugars Grams 36.1,Protein Grams 9.2,Protein Grams Pct Daily Value 18,Vitamin A Pct Daily Value 183,Calcium Pct Daily Value 13,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 3,Folate Pct Daily Value 14,Magnesium Pct Daily Value 10,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69647,"Raspberry Gratin 16 large egg yolks 1/2 cup honey 1/2 cup Marsala 2 cup heavy cream 2 teaspoons granulated sugar 1 pound biscotti, broken into 1/2-inch pieces 2 pints raspberries 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground gray salt 4 tablespoons confectioners' sugar Instructions: Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally. Meanwhile preheat the oven to 425 degrees F. In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form. When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups. Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69648,"Gina's Spicy Potato Wedges 3 large russet potatoes, peeled and cut into 8 wedges 1/4 cup butter, melted 1/4 cup olive oil 1 tablespoons seasoned salt 1/2 teaspoon cayenne pepper 1 tablespoon freshly chopped parsley leaves 3 tablespoons grated Parmesan, plus more for garnish Salt Instructions: Preheat oven to 450 degrees F. In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan. Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula. Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69649,"Tiramisu 8 eggs, separated 1/3 cup sugar 1 pound Mascarpone 1 cup heavy cream 2 cups espresso coffee, cooled 2/3 cup brandy 30 lady fingers 2 ounces bittersweet chocolate, grated Sifted Dutch process cocoa powder for garnish Instructions: Mix egg yolks and sugar well. Add Mascarpone, a little at a time, to egg yolk mixture and mix until smooth. Set aside. In a separate bowl, beat whipping cream until stiff peaks form. Set aside. In another bowl, beat the egg whites until stiff peaks form. Set aside. Fold the whipped cream into the egg yolk mixture, then fold in the egg whites to mix. Spread about 1/3 of the cream mixture in the bottom of a 4-6 quart glass baking dish or serving bowl. Place espresso coffee in a large mixing bowl. Quickly dip a lady finger into the espresso, then lay it in the baking dish, on top of the cream mixture. Top with grated chocolate. Continue in this manner, laying the lady fingers side by side to cover the bottom of the dish. Place another 1/3 of the cream mixture on top of the soaked biscuits. Cover this with another layer of espresso soaked lady fingers. Top with the remaining cream mixture and grated chocolate. Dust the final layer of cream mixture with grated chocolate and cocoa powder. Chill 2 hours to set. ","[Barolo, Barbaresco, Chianti, Rioja]" 69650,"Round 2 Recipe - Ham Skillet Casserole Nonstick cooking spray 4 eggs 1 cup milk 1/2 cup baking mix 1 cup reserved gratin from Root Vegetable Au Gratin, recipe follows 1 cup reserved ham from Brown Sugar Glazed Ham, recipe follows Salt and freshly ground black pepper Nonstick cooking spray 2 1/2 cups milk 1 teaspoon fresh thyme leaves 2 tablespoons butter 1 tablespoon canola oil 1 tablespoon minced garlic 1/4 cup flour 1 cup grated Cheddar 1/4 teaspoon pumpkin pie spice Salt and freshly ground black pepper
Salt and freshly ground black pepper 5 large carrots, peeled, sliced on the bias 1/4-inch thick 5 parsnips, peeled, sliced on the bias 1/4-inch thick 1 cup breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped fresh parsley One 7 to 8-pound smoked fresh ham 1/2 cup packed light brown sugar 1/2 cup apple jelly 1/4 cup spicy brown mustard 3 tablespoons apple cider vinegar 1 tablespoon finely grated fresh ginger 2 teaspoons minced garlic Instructions: Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
In a large bowl, whisk together the eggs with the milk and baking mix. Stir in the reserved au gratin and ham. Pour the mixture into the skillet. Place in the oven and continue to cook until the center is firm and the top is golden, 20 to 25 minutes. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray. In a small pot, heat the milk with the thyme over medium-low heat until hot. In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste. Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce. In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin. Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving. Preheat the oven to 325 degrees F. Place the ham in a roasting pan fat-side up. Score the fat with a crisscross pattern. Cook the ham for about 1 hour to allow the scored fat to open up. In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water. Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency. Remove the ham from the oven. Generously brush the ham with half of the glaze. Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil. Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69651,"Football Party Dip 1 lb. Bob Evans Zesty Hot Sausage Roll 1 can (16 oz.) baked beans 1 cup Bob Evans Wildfire Barbecue Sauce 1 3/4 cups fresh diced tomatoes* 1 cup diced celery 1 cup diced onions 1 1/4 tsp. garlic powder 3 to 4 dashes hot sauce to taste Salt and Pepper to taste 3/4 to 1 cup of shredded cheddar cheese 1/3 cup sour cream 1 large bag tortilla chips 1/4 cup green diced onions Instructions: Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Drain sausage. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Refrigerate leftovers.; *Drain excess liquid from tomatoes for thicker dip. ","[Merlot, Malbec, Tempranillo, Rioja]" 69652,"Seafood Fra Diavalo with Charred Garlic Bread 2 whole Maine lobsters (1 1/2 to 2 pounds each) 2 tablespoons cooking olive oil 1/2 white onion, roughly chopped
1 rib celery, roughly chopped
2 carrots, peeled and roughly chopped
2 cloves garlic
4 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh basil
Eighteen 16-to 20-count shell-on shrimp, peeled and deveined, shells reserved 1 stick unsalted butter
1 habanero, split in half
1 tablespoon cl flakes
1 tablespoon tomato paste
4 tablespoons lobster base, such as Better than Bouillon
16 ounces bourbon
16 ounces dry white wine
8 cups chicken stock
1/4 cup kosher salt
Neutral cooking oil, for cooking Six U-10 scallops (dry-packed, not frozen), cleaned Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 sprig fresh rosemary
2 bulbs fennel, sliced on a mandoline 1-inch thick Kosher salt and freshly ground black pepper
2 tablespoons cooking olive oil
Twelve 2-inch-thick slices ciabatta bread 1 clove garlic
1 1/2 cups good-quality finishing olive oil
Kosher salt
1/4 cup picked Italian parsley, roughly chopped 8 sprigs fresh basil, roughly chopped Instructions: For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use. For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, cl flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour. Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat. For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes. For the roasted fennel: Preheat the oven to 450 degrees F. Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate. For the garlic bread: Preheat a grill on high heat. Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.) Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69653,"Tomato Sandwiches with Blue Cheese Mousse 1 loaf ciabatta, sliced in half horizontally Olive oil
1/2 stick unsalted butter, at room temperature
8 ounces blue cheese (something really good, not prepackaged crumbles)
4 ounces whipped cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
4 ounces heavy cream
2 large heirloom tomatoes
Kosher salt and freshly ground black pepper
1/2 medium white onion, thinly shaved on a mandoline
Instructions: Preheat the oven to 500 degrees F. Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces. In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use. Slice each tomato into four thick slices, then sprinkle with salt and pepper. Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings. Serve with plenty of napkins. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69654,"8 Treasure Stuffed Turkey with Shiraz-Honey Jus Canola oil 15- to 20-pound free-range, and/or organic turkey 2 cups long grain rice 2 cups glutinous rice 1/4 cup dried scallops 2 Chinese sausage, lap cheong, 1/4-inch slices 1 large yellow onion, diced 1/4-inch 2 carrots, diced 1/4-inch 1/2 cup celery, diced 1/4-inch 1 tablespoon minced ginger 1 tablespoon minced garlic 2 cups sliced shiitakes 1 cup lotus seed (soaked in cold water for 3 to 4 hours), then drained 1/2 cup diced bamboo shoots (buy fresh or if canned, soak in cold water for 1 hour and rinse well) 1/2 cup fresh water chestnuts, diced 1/4-inch (substitute with jicama if not available) 1/3 cup small smoked oysters, drained Salt and black pepper, to taste 4 minced shallots 2 cups shiraz wine 3 tablespoons honey 2 cups chicken stock Instructions: Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning. Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily. For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm. ","[Shiraz, Pinot Noir, Chianti, Grenache Blanc]

" 69655,"Vanilla Snow with Hot Maple Syrup 2 cups water 6 tablespoons sugar 1/2 vanilla bean, split 1 cup maple syrup Instructions: In a small saucepan bring the water, sugar and vanilla bean to a boil. Once it's boiled, pour into a shallow 9 by 13-inch glass baking dish and let cool to room temperature. Place in the freezer and freeze solid, at least 6 hours or overnight. To serve, scrape the frozen vanilla ice with a spoon to shave it. Place shaved ice in bowls that have been in the freezer. In a small saucepan, bring the maple syrup to the softball stage, 240 degrees F. Immediately take off the heat and drizzle over the vanilla ice. It will slightly harden and become chewy. You can also roll up the syrup on a lollipop stick. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 69656,"Irish Rack of Lamb 1 tablespoon pure olive oil 1 teaspoon minced garlic 1 small branch rosemary 1/4 lemon, cut into a wedge 2 ounces Irish whiskey 1 pinch kosher salt 1 pinch cracked black pepper 3 ounces demi-glace (reduction of red wine, vegetables, and veal bones) 1 ounce brown gravy 1 tablespoon butter 1 (6-chop) rack of lamb Instructions: To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm. Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper. Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done. When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results. ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 69657,"Pasta Chorizo 2 tablespoons blended oil 1 shallot, thinly sliced
2 cloves garlic, minced
8 to 10 cloves garlic, simmered in blended oil until soft 2 tablespoons red wine
1 cup Cooked Chorizo, recipe follows 6 tablespoons chicken stock, plus more if needed
2 cups Tomato Sauce, recipe follows 1/4 cup heavy cream
13 ounces Blanched Fresh Pasta, recipe follows Salt and pepper 4 tablespoons unsalted butter, chilled
2 ounces fresh mozzarella, torn
2 tablespoons prepared pesto (we use spinach and almond pesto)
Oil, for greasing 2 pounds ground pork
2 tablespoons dried oregano leaves 2 tablespoons smoked paprika
2 tablespoons Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch cayenne pepper, optional
Salt and pepper 2 tablespoons minced garlic
1/2 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1 tablespoon blended oil 1/2 yellow onion, chopped
1 tablespoon dried basil
1 tablespoon dried oregano leaves 2 tablespoons minced garlic
2 tablespoons red wine
Three 16-ounce cans diced tomatoes
1/2 tablespoon balsamic vinegar
2 teaspoons sugar
Pinch crushed red pepper flakes
1 cup tomato paste
Salt and pepper
1 pound all-purpose flour, plus extra for dusting 1 1/4 cups egg yolks
1/4 cup blended oil, plus more for tossing the pasta
Salt Instructions: Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and saut, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock. Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste. Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto. Preheat the oven to 375 degrees F. Grease a sheet pan. Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix. Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use. Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes. Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree. Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator). When the dough is ready, bring 1 to 2 gallons of salted water to a boil. Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using. Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half. Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking. Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions. ","[Chardonnay, Vermentino, Gavi, Barbera]" 69658,"Meatloaf Croque Monsieur (Leftovers) 2 tablespoons Dijon mustard 2 tablespoons sambal or sweet cl sauce Soft butter to spread 8 slices whole wheat bread 8 thin slices cold meatloaf 2 tomatoes, thinly sliced 8 thin slices gruyere Instructions: Mix together the mustard and sambal. Preheat an oven to high broil. Butter 1 side of each slice of bread. Build each half of the sandwich by placing the buttered side down, topped with meatloaf, mustard spread, tomato slices then the cheese. Repeat for all slices of bread. Heat an oven proof non-stick skillet on medium heat. Lay the buttered side down until lightly brown, about 2 minutes. Place pan in the oven under the broiler to melt and brown the cheese, about 2 to 3 minutes. Remove from oven and place slices together to make 4 sandwiches. Slice on the diagonal and eat as soon as possible. Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997 ","[Zinfandel, Cabernet Sauvignon, Merlot]" 69659,"Campton Place Hot Chocolate 2 cups whole milk 1/2 cup cream 2 tablespoons unsweetened cocoa powder 1 recipe Master Ganache, recipe follows, using 2 cups cream instead of 1 1/2 teaspoon Tia Maria or vanilla extract Whipped cream, for serving Chocolate shavings, for serving 8 ounces bittersweet chocolate 1 cup heavy cream Instructions: Bring the milk, cream, and cocoa powder to a boil in a small saucepan over medium heat. When it reaches a boil, remove from the heat, and add the ganache. Let sit for 1 minute, then stir well until combined, about 4 minutes. Stir in the Tia Maria or vanilla. Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top with whipped cream and chocolate shavings. Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt. Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.) Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl. Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 69660,"Garlic-Shallot Crunch 4 large shallots, peeled and thinly sliced into rings (about 1 cup) 1 head garlic, cloves separated and thinly sliced (about 1/2 cup)
1 to 1 1/2 cups vegetable or other neutral oil
Kosher salt Instructions: Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel\u2013lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69661,"Spring Shells and Cheese 2 pounds medium zucchini Kosher salt 1 stick unsalted butter 1/4 cup all-purpose flour 1/2 teaspoon freshly grated nutmeg Pinch of cayenne pepper Freshly ground black pepper 6 cups whole milk 4 sprigs fresh thyme 3 bay leaves Grated zest of 1/2 lemon 1 pound medium pasta shells 4 shallots, minced 2 large egg yolks, lightly beaten 4 ounces parmesan cheese, grated (about 1 cup) 4 ounces gruyere cheese, grated (about 1 1/4 cups) 4 ounces baby spinach Instructions: Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs. Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce. Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach. Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69662,"Cold Asian Noodles With Pork 2 medium carrots, halved lengthwise and thinly sliced crosswise 3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise 1/2 jalapeno pepper, seeded and thinly sliced 1/3 cup rice vinegar (not seasoned) 1 tablespoon fish sauce Kosher salt and freshly ground pepper 4 ounces rice vermicelli noodles 1 1/2 pounds boneless center-cut pork chops, trimmed of excess fat 3 tablespoons vegetable oil 1 tablespoon hoisin sauce, plus more for brushing 2 cups thinly sliced romaine lettuce 1 1/2 cups fresh cilantro, basil and/or mint Instructions: Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69663,"Couscous with Peas, Prosciutto and Mint One 7.6-ounce box plain or whole wheat couscous 1/2 cup frozen peas, thawed 2 ounces thinly sliced prosciutto (6 to 7 slices), cut into thin strips 1/2 cup fresh mint leaves, roughly chopped 2 tablespoons fresh lemon juice plus 3/4 teaspoon finely grated lemon zest and thin slices of lemon, for serving 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. Set aside to steam for 5 minutes. Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the prosciutto, mint, lemon juice and zest, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature with lemon slices. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 69664,"Chicken Delmonico 4 (6 to 7-ounce) boneless, skinless chicken breast halves 2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows 1/2 cup plus 2 tablespoons all-purpose flour 1 cup fine dry bread crumbs 1 large egg beaten with 1 tablespoon milk to make an egg wash 2 tablespoons olive oil 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 1/4 cup minced yellow onions 1 tablespoon chopped garlic 3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups) 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1/4 cup dry white wine 1 cup chicken stock, or canned, low-sodium chicken broth 1/2 cup heavy cream 4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices 1 tablespoon fresh lemon juice 2 tablespoons chopped green onions 1 tablespoon minced fresh parsley leaves 1 tablespoon dried thyme 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 gallon water 4 large globe artichokes, about 10 ounces each 1 lemon, halved 4 bay leaves 3 tablespoons salt 2 teaspoons whole black peppercorns Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside. Season each chicken breast half with 1/2 teaspoon of the Essence and set aside. Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl. Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs. Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes. Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste. To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot. With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle. Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 69665,"Vanilla Cupcakes 1 1/4 cups all-purpose flour 1/4 cup quinoa or almond flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt 1 cup sugar 1/2 cup (1 stick) butter, at room temperature 2 large eggs, at room temperature 1/2 cup whole milk, at room temperature 1 teaspoon pure vanilla extract Frosting of choice Special equipment: one 12-cup muffin pan and 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside. In a medium bowl, whisk together the flours, baking powder and salt. In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes. Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69666,"Flank Steak with Cabbage and Bacon 2 slices thick-cut bacon, chopped 1/4 cup vegetable oil 1 onion, chopped 1/2 head Savoy cabbage, thinly sliced 3 tablespoons white wine vinegar 2 tablespoons sugar 1 cup low-sodium chicken broth Kosher salt and freshly ground pepper 1 flank steak (about 1 1/2 pounds), halved lengthwise 1 tablespoon paprika 1 teaspoon garlic powder 1/4 cup chopped fresh parsley (or a mix of parsley and dill) Instructions: Cook the bacon with 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar and sugar. Stir in the chicken broth, 3/4 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat to a steady simmer, cover and cook, stirring occasionally, until tender and slightly saucy, about 15 minutes. Meanwhile, put each piece of steak between 2 sheets of plastic wrap and pound with the flat side of a meat mallet or heavy skillet until about ? inch thick. Season generously with salt and pepper, then sprinkle all over with the paprika and garlic powder. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium rare. Transfer to a cutting board to rest 10 minutes, then slice. Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 69667,"S'mores Cups 3/4 cup marshmallow creme 1/2 cup plus 2 tablespoons chilled heavy cream 1 cup crushed graham crackers, plus 1 graham cracker sheet, broken into rectangles, for garnish 1 1/2 cups chocolate pudding
4 jumbo marshmallows
4 rectangles from a 1.55-ounce chocolate bar Instructions: Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed. Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve. When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top). Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 69668,"Potato Gratin with Thyme 1 pound Yukon gold or red potatoes 1 1/2 cups grated Gruyere 1 large egg 1 cup whole milk 2 tablespoons freshly chopped thyme leaves Instructions: Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander. Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme. Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 69669,"Grilled Salmon with Herbed Butter Sauce 1 (5 to 6 pound) whole salmon 2 to 3 tablespoons olive oil Salt and freshly ground black pepper Herbed Butter Sauce, recipe follows 2 shallots, minced 1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter 1/4 cup Chardonnay 2 tablespoons chicken stock 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1/4 cup heavy cream 1/2 cup packed chopped tarragon leaves 2 tablespoons packed chopped parsley leaves Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Preheat a grill to high heat. To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven. Transfer to a warmed platter and brush with Herbed Butter Sauce. To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half. Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste. Reserve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69670,"Asian Glazed Wings 2 tablespoons vegetable or olive oil 12 whole chicken wings, drummers and tips Salt and pepper 3/4 cup plum sauce 1/2 cup orange juice, eyeball it 2 inches ginger root, peeled 3 tablespoons tamari, dark soy sauce, eyeball it 1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh basil leaves Instructions: Preheat oven 400 degrees F. Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time. Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil. Serve hot or room temperature. TIDBITS Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69671,"Cherry Moonshine Pie Cupcake 3/4 cup chopped pecans 1/4 cup brown sugar
1 tablespoon vegan butter substitute
2 teaspoons cinnamon, plus more for sprinkling 2 teaspoons vanilla extract
Pinch of salt
2 cups all-purpose flour 2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1 1/4 cups granulated sugar
1/2 cup vegan butter substitute, softened
1 cup vanilla soy milk
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
Nonstick cooking spray, for spraying cupcake pan 1 1/2 cups all-purpose flour
1/2 cup vegetable or canola oil 2 tablespoons soy milk
2 tablespoons granulated sugar, plus more for sprinkling 1/2 teaspoon salt 1/2 teaspoon vanilla or almond extract, optional Cinnamon, for sprinkling 2 large Granny Smith apples, peeled and diced 1/2 cup moonshine 1/4 cup brown sugar
1 teaspoon vanilla extract 3/4 cup vegan butter substitute 1/4 cup vegan shortening
2 teaspoons vanilla extract 3 cups confectioners' sugar 1 tablespoon cinnamon Soy milk, for thinning, optional 1 small jar maraschino cherries with juice 1/2 cup moonshine
1/4 cup granulated sugar
2 tablespoons cornstarch
12 fondant fingers (or plastic novelty fingers) Instructions: For the streusel: Combine the pecans, brown sugar, vegan butter, cinnamon, vanilla and salt in a bowl and mix well. Set aside. For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners. Sift together the flour, baking powder, cinnamon, salt and cloves in a large bowl and set aside. In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, about 5 minutes; scrape down the bowl. Slowly mix in the soy milk, applesauce and vanilla and mix for 2 more minutes. Slowly add the flour mixture, and then fold in the vinegar.
Divide half of the batter among the liners, sprinkle on some of the streusel and then top with the remaining batter. Top off with more of the streusel and a sprinkle of cinnamon. Bake until an inserted toothpick comes out clean, about 18 minutes. Cool the cupcakes completely before frosting. For the shortbread crust: Turn over a cupcake pan and spray the bottoms with nonstick spray. Combine the flour, oil, soy milk, granulated sugar, salt and vanilla if using in a medium bowl and mix together with a fork; the dough will be crumbly. Refrigerate for 20 minutes in the bowl or wrapped in plastic wrap. Roll out the dough to 1/4 inch thick and use a circle cutter or a coffee cup to cut out circles. Cut out a very small circle in the middle of each dough circle. Place the dough circles on the bottoms of the cupcake pan and bake for 10 minutes. Once out of the oven, sprinkle with cinnamon and sugar while still hot. For the apple compote: Put the apple pieces in a medium saucepan, add the moonshine, brown sugar and vanilla and place over medium heat. Bring to a simmer and simmer for 10 minutes. Set aside to cool. For the cinnamon frosting: Using a stand mixer with a whisk attachment, mix the vegan butter and shortening until light and fluffy, about 5 minutes. Scrape down the bowl, add the vanilla and mix for 2 more minutes. Add the confectioners' sugar and cinnamon and mix until a whipped fluffy texture, another 3 to 5 minutes. Add a splash of soy milk if needed. For the cherry moonshine reduction: Put the maraschino cherries with their juices in a small saucepan, add the moonshine and granulated sugar, place over medium heat and bring to a small boil. Immediately add the cornstarch and let simmer for 2 to 4 minutes. Set aside to cool slightly, about 5 minutes, and then pour the mixture through a strainer. Let cool for 15 minutes. To assemble: Using an apple corer or paring knife, cut out the center of each cupcake. Put a generous amount (about 1 tablespoon) of the apple compote in each cupcake. Frost with a small amount of cinnamon frosting. Place a shortbread crust on top of the frosting on each cupcake. Where the hole is cut out, place a fondant finger or plastic novelty finger through the crust. Drizzle some cherry moonshine reduction over each. ","[Pinot Grigio, Moscato, Riesling, Gewrztraminer]" 69672,"Potato and Pickle Salad 1 1/2 pounds small tri-colored potatoes 1/2 cup mayonnaise
1/4 cup chopped sweet pickles
3 tablespoons pickle juice
1 tablespoon yellow mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced
5 hardboiled eggs, chopped
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish Instructions: Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half. In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69673,"Basic Brussels Sprouts 1 pound Brussels sprouts, rinsed 1/2 cup water 1/4 teaspoon kosher salt Instructions: Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69674,"Shrunken Heads 3 slices bacon 1/2 small onion, fine dice 1 clove garlic, minced 1 cup fresh bread crumbs 6 medium Granny Smith apples 2 tablespoons freshly grated Parmesan 2 tablespoons unsalted butter, at room temperature 2 teaspoons whole-grain mustard 3 tablespoons balsamic vinegar
Instructions: Preheat the oven to 350 degrees F. Slice bacon into small cubes. Saute over medium heat until brown and crispy. Remove bacon to a paper towel lined plate and discard all but 1 tablespoon of the drippings. Saute onion in drippings about 3 minutes and add garlic. Cook until onion is translucent and beginning to brown. Do not allow garlic to brown, reduce heat if necessary. Add bread crumbs and cooked bacon and toss. Remove from heat and allow to cool in pan. With melon baler, remove core from apple starting at the top (stem end). Only dig about halfway down into the apple to remove the core, do not go all the way through the apple and out the opposite end. You should now have a well in the apple about 1-inch wide and 2 inches deep (depending on the size of your apple). With a paring knife carefully carve eyes, nose and mouth in side of the apple creating a face. To the cooled filling add Parmesan, butter, mustard, and 1 tablespoon of balsamic vinegar. Stuff apples with filling and place in a baking dish so that they do not touch. For best results have carved faces toward the outside of the dish. Brush and drizzle the remaining 2 tablespoons of balsamic vinegar on the outside of the apples, especially any cut features of the face. Bake for 1 to 1 1/2 hours, until apple is soft. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69675,"Mashed Potatoes with Green cl Queso Sauce 4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces Kosher salt 8 tablespoons butter, cold, cut into pats 2 tablespoons all-purpose flour 1 cup milk, scalded 3/4 to 1 cup shredded Monterey Jack cheese 1/4 cup grated Parmigiano-Reggiano 1 poblano cl, roasted, and then peeled, seeded and finely diced Freshly ground black pepper 1/2 to 3/4 cup cream, warmed Chopped fresh cilantro, for garnish Instructions: Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance. Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano cl and season with salt and pepper. Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper. Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve. ","[Chardonnay, Riesling, Pinot Grigio, Vermentino]

" 69676,"Mediterranean Madness Salad 1 medium eggplant, cut into 1/2- inch cubes 2 cloves garlic, smashed and roughly chopped 1 tablespoon extra virgin olive oil 8 ounces orzo 1 cup crumbled feta cheese 1/2 cup diced red onion 4 tablespoons minced Italian parsley 2 tablespoons red wine vinegar 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces 1 medium size cucumber, peeled and seeded, diced 3 tablespoons capers 2 tablespoons chopped sundried tomatoes (1/4-inch pieces) 16 kalamata olives, pitted and chopped fine 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces) 2 tablespoons liquid from marinated artichoke hearts 2 teaspoons lemon zest 2 teaspoons minced fresh mint 1 teaspoon sea salt 1 teaspoon freshly cracked black pepper 4 to 5 Romaine lettuce leaves Instructions: Heat oven to 400 degrees F. In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients. Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 69677,"Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cayenne Whipped Cream 2 cups chopped dark chocolate One 14-ounce can coconut milk
1 cup heavy cream
1 cup granulated sugar
1 tablespoon salt
1 1/2 teaspoons cayenne
1 1/2 teaspoons cinnamon
2 slices fresh ginger 2 serrano peppers
3 cups heavy cream 1/2 cup powdered sugar 1 1/2 teaspoons cinnamon
1 1/2 teaspoons cayenne
3 bananas 8 to 12 gingersnaps Granulated sugar, for sprinkling Cayenne pepper, for sprinkling Instructions: For the bitter hot chocolate: Put the chocolate in a large heatproof bowl and set aside. Put the coconut milk, heavy cream, granulated sugar, salt, cayenne, cinnamon, ginger slices and serrano peppers in a saucepan and bring to a simmer, whisking to combine. Pour the mixture over the chocolate in the bowl and let steep until the chocolate is melted and the flavors are married, at least 30 minutes. Remove the ginger slices and serrano peppers. For the cayenne whipped cream: Whip the heavy cream to slightly thickened soft peaks. Sift in the powdered sugar, cinnamon and cayenne. Continue to whip until medium to stiff peaks are achieved. For the banana-gingersnap brulee: Slice the bananas and top each gingersnap with a few banana slices. Sprinkle the bananas generously with granulated sugar and some cayenne pepper and brulee with a kitchen blowtorch. Serve the chocolate warm in bowls with a side of the banana-gingersnap brulee. Dollop with the cayenne whipped cream as desired. ","[Rhone Blends, Tempranillo, Barolo, Pinot Noir]

" 69678,"Monte Cristos with Baby Greens 8 thick slices white bread 2 tablespoons dijon mustard 1/4 cup raspberry preserves 1/2 cup shredded gruyre cheese 1 cup shredded monterey jack cheese (about 4 ounces) 8 deli slices smoked ham (about 6 ounces) 3 large eggs 1/3 cup whole milk Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 6 cups baby greens (about 4 ounces) 1 tablespoon white balsamic vinegar Instructions: Preheat the oven to 350 degrees F. Spread 4 bread slices with the mustard and the other 4 with the preserves. Toss both cheeses in a bowl, then divide half the mixture among the mustard-covered bread. Top with the ham, then the remaining cheese and the preserves-covered bread. Press each sandwich slightly. Whisk the eggs, milk, 1/2 teaspoon salt and a few grinds of pepper in a baking dish. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat until just starting to brown. Dip 2 sandwiches in the egg mixture, turning to coat. Let the excess drip off, then transfer to the hot skillet and cook until browned and crisp, about 2 minutes per side. Transfer the sandwiches to a rack set on a baking sheet. Wipe out the skillet, add the remaining 1 1/2 tablespoons butter and cook the remaining 2 sandwiches. Transfer to the rack, then transfer the baking sheet to the oven to melt the cheese completely, about 5 minutes. Meanwhile, toss the greens with the vinegar, a pinch of salt and a few grinds of pepper. Serve with the sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69679,"Blue Cheese and Candied Nut Pear Bite 1 pear 4 ounces blue cheese 1/4 cup candied nuts Honey, for drizzling Instructions: Cut the pear into 1/2-inch-thick slices and top with the blue cheese, candied nuts and a drizzle of honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69680,"Braised Chicken with Spicy Greens 4 chicken legs and thighs Salt and freshly ground black pepper Salt and freshly ground black pepper
1 carrot, peeled and diced 1 celery stalk, diced 1 onion, diced 1 tablespoon butter 1 tablespoon olive oil Splash of brandy 2 bay leaves, crumbled 4 garlic cloves, chopped A few black peppercorns 3 cups chicken stock, heated 1 tablespoon chopped Italian parsley 1 onion, diced 1 tablespoon olive oil 1 tablespoon butter 1 bunch rapini or broccoli rabe 1 salt-packed anchovy, filleted, rinsed, and finely minced 2 garlic cloves, finely chopped Salt and freshly ground black pepper Salt and freshly ground black pepper
Ground cayenne pepper Freshly squeezed lemon juice Instructions: To prepare the chicken: The day before serving, season the chicken legs well with salt and pepper. Refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Saute the carrot, celery, and onion in the butter and oil. Caramelize lightly, then deglaze the pan with the brandy. Transfer to the bottom of an ovenproof pan that will just hold the chicken legs. Arrange the legs skin side up. Add the bay leaves, garlic, peppercorns, and chicken stock. The bottom half of the meat should be immersed in the liquid, but the skin should be exposed. Braise on the top rack of the oven, checking after 45 minutes, until the meat is tender and the skin crispy.
Before serving, pour off some of the braising liquid with the vegetables. Degrease the liquid and reduce by a third. Taste as it is reducing to ensure that the salt doesn't intensify too much. If it is too salty, add a little plain reduced stock. Finish with the parsley. To prepare the greens: Lightly brown the onion in the oil and the butter. Chop the greens into manageable pieces and saute slowly until wilted. Add a little water to prevent sticking if necessary. When the greens are cooked through, add the anchovy and garlic and cook a minute more. Turn off the heat and season with salt, pepper, cayenne, and lemon juice.
Serve the braised chicken with the greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 69681,"Chocolate Surprise Stripe Cake Vegetable shortening, for greasing cake pans 1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup extra-dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature, lightly beaten
1 cup buttermilk
1 cup espresso
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup pasteurized egg whites 1 pound powdered sugar
2 pounds salted butter, softened 2 tablespoons pure vanilla extract
2 cups granulated sugar 1 cup buttermilk
1/2 cup vegetable shortening, such as Crisco
1 stick (8 tablespoons) butter
1 teaspoon baking soda
Raspberry jam, for filling Instructions: For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans. In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans. Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely. For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.) For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving. Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble. To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip. When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream?this will be your bottom layer. Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake. Add the crumbled caramel by patting small handfuls onto the top of the iced cake. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 69682,"Whipped Sweet Potatoes and Bananas with Honey 5 sweet potatoes 4 bananas, unpeeled 2 sticks unsalted butter, at room temperature 1/4 cup honey Kosher salt 3/4 cup packed dark brown sugar 1/2 cup all-purpose flour 1 1/2 cups pecans, roughly chopped Instructions: Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put in a roasting pan and roast 30 minutes. Toss the bananas into the pan and continue roasting until the bananas and potatoes are very soft, 10 to 15 more minutes. Remove from the oven but don't turn off the oven. When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl. Peel the bananas and add them to the bowl along with 1 stick butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a shallow 2-quart baking dish; smooth the top. Use your fingers to rub the remaining stick of butter, the brown sugar, flour and pecans in a bowl until the mixture is combined. Sprinkle over the sweet potatoes and return to the oven until the topping is golden brown, about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 69683,"Rainbow Cookies 2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans 2 cups all-purpose flour, plus more for the pans 8 ounces almond paste 1 cup sugar 4 large eggs, separated 1/2 teaspoon kosher salt Red and green food coloring (gel preferred)
1 15-ounce jar smooth apricot jam Cooking spray 1 pound bittersweet chocolate, chopped Instructions: You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies. Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper. Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth. Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined. In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy. Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored. Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks. Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment. Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer. Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight. Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer. Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary. Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky. Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week. If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69684,"Pumpkin Cake Classic Genoise, recipe follows 6 gelatin sheets 2 cups plus 2 tablespoons canned pumpkin 3/4 cup sugar 1/2 teaspoon ground cinnamon Pinch nutmeg Pinch allspice 3 1/2 cups heavy cream, whipped
2 tablespoons rum
Simple Syrup, recipe follows 2 ounces cream cheese, softened 1 cup heavy cream, whipped Raspberry Sauce, store bought Chocolate Sauce, store bought 8 large eggs 3 large egg yolks 1 cup granulated sugar 2 1/2 tablespoons honey 2 cups unbleached, unbromated pastry flour, sifted 2 1/2 cups granulated sugar 1 cup water 1/2 lemon, juiced Instructions: Make the Genoise according to the recipe and set aside. Bloom the gelatin in cold water to cover. Squeeze the excess water from the gelatin and set aside. Place the pumpkin, sugar and spices in a large glass bowl and stir to combine. Place about 1/4 cup of the pumpkin mixture into a small saucepan over medium heat. Add the bloomed gelatin to the pan and stir to combine. The heat will melt the gelatin. Add the warm pumpkin to the remaining pumpkin mixture. Fold in the whipped cream. Use round cutters that are slightly smaller than the pumpkin mold to cut the cake. The pieces need to fit just inside the mold. Add the rum to the Simple Syrup and place the syrup in a squeeze bottle. Add a few spoons of the pumpkin Bavarian to the mold. Place a cake layer on top of the Bavarian and gently press into place. Soak the cake layer with the rum simple syrup. Repeat with another layer of pumpkin Bavarian, cake and simple syrup. Place the mold in the freezer for about 2 hours. When the cake has frozen, place the cream cheese in a large mixing bowl and whip until softened. Use a rubber spatula to fold the cream cheese into the whipped cream. Place the whipped cream cheese into a piping bag fitted with a star tip. To unmold the cake, dip the mold into hot water. Put raspberry and chocolate sauces in squeeze bottles. Fill the pumpkins mouth with raspberry sauce and his eyes and nose with chocolate sauce. Pipe the whipped cream cheese around the rim of the cake using any decoration. Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon. Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate. Bake the genoise on a baking sheet: Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 350 degree F oven until lightly and evenly browned and springy to the touch, about 10 minutes. Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it. Recipe courtesy, Jacques Torres Dessert Circus Extraordinary Desserts You Can Make At Home, 1999 Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container. Recipe courtesy Jacques Torres, Dessert Circus Extraordinary Desserts You Can Make At Home, 1999 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69685,"Pineapple Cake Truffles One 11.5-ounce all-butter pound cake 1/2 cup unsweetened finely shredded coconut flakes
1/3 cup vanilla frosting
2 tablespoons pineapple juice
1/2 teaspoon coconut extract
16 ounces yellow candy melting wafers
6 teaspoons coconut oil
5 mini green pull-and-peel licorice twists, such as Twizzlers
Instructions: Line 2 baking sheets with parchment and position a rack on top of one. Set aside. Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69686,"Eggplant Meatballs 1 large eggplant, chopped 2 slices stale bread, crust removed 1 cup (250 ml) milk 2 eggs 1 cup/250 ml freshly grated Pecorino cheese 1 cup/250 ml freshly grated Parmigiano cheese Salt 1/2 cup/125 ml bread crumbs 1/2 cup/125 ml flour, plus extra for dredging 1/2 cup/125 ml extra-virgin olive oil Red onion, chopped 1 1/2 pounds/700 g tomato puree Salt Freshly grated Parmigiano cheese, for sprinkling Instructions: For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant. In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible. In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour. For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 69687,"Frozen Royal Mojito Sugar, for rim 4 mint leaves, minced, plus sprigs for garnish 4 pieces lime, rind removed 1 1/4 ounces rum (recommended: Bacardi Limon) 3/4-ounce Mojito Mix syrup (available online) 1 cup ice cubes 1 lime, cut into wedges, for garnish Instructions: Rim glass with sugar and minced mint leaves. In a blender combine all ingredients with ice until thick. Pour into glass. Garnish with lime wedge and a mint sprig. ","[Rum, Cuba Libre, Mojito Mix Syrup]" 69688,"Charbonne 2 pounds boneless pork shoulder 2 tablespoons butter 1 clove garlic, chopped 1 large onion, diced 1 1/2 ounces flour Salt Freshly ground black pepper 1/2 teaspoon sage 1/2 teaspoon rosemary 1/2 teaspoon cumin 1/2 teaspoon tarragon 2 bay leaves 2 quarts red wine 1 cup water 10 ounces bacon, cut into small pieces Boiled potatoes and croutons, for serving Instructions: Cut pork shoulder into small pieces. In a large pan, saute the pork in butter and garlic until golden brown. Add onion and cook until softened. Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir. Next add the wine and water and cover. Cook over low heat for 30 minutes. In a separate pan, saute the bacon until the fat has rendered and it's golden brown. After pork has been cooked for 30 minutes, add rendered bacon to dish. Cook for 30 more minutes. Serve with potatoes and croutons. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 69689,"Sawmill Gravy 1 pound bulk breakfast sausage 1/4 cup flour 2 cups milk Salt and pepper Instructions: Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69690,"Curry Grilled Mussels 1 cup coconut milk 1 tablespoon yellow curry powder 1 teaspoon fish sauce or soy sauce 1/2 teaspoon kosher salt 1/8 teaspoon red pepper flakes Zest of 2 limes Juice of 1 lime 1 1/2 pounds mussels, scrubbed well and beards removed 2 cloves garlic, thinly sliced 1/2 small onion, thinly sliced 8 slices crusty French bread 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro 1 scallion, thinly sliced Instructions:

1. Preheat a grill or grill pan on medium heat. Whisk together the coconut milk, curry powder, fish sauce, salt, red pepper flakes, lime zest and lime juice in a medium bowl.
2. Place 2 large pieces of heavy-duty foil from an 18-inch box on top of each other and put the mussels, garlic and onions on top. Fold the foil pieces upward to form a bowl or packet and pour the coconut milk mixture over the mussels. Close the packet, creating a seamless seal and leaving some space between the mussels and the top of the packet. Place on the grill and cook for 10 minutes, shaking the packet once.
3. While the mussels are cooking, brush the bread with the olive oil. Place a sheet of heavy-duty foil on the grill next to the mussels and add the bread slices. Grill until the slices begin to char, flipping halfway through, 2 to 3 minutes.
4. Remove the mussels from the grill and open the packet, being careful of steam. Pour the mussels and the liquid into a serving bowl, sprinkle with the cilantro and scallions and serve with the grilled bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 69691,"Almond Fried Chicken with Roasted Kale and Apples 1 large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces 2 apples, cut into thin wedges 3 tablespoons vegetable oil, plus more for frying Kosher salt 1/2 cup almond butter 1/3 cup milk 1 tablespoon honey 4 skinless, boneless chicken breasts (about 11/2 pounds) All-purpose flour, for dredging 2 cups panko breadcrumbs Lemon wedges, for serving Instructions: Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes. Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69692,"Calzone Maria Pizza dough (any generic pizza dough recipe will suffice) 6 ounces Calzone Cheese Mixture, recipe follows 4 ounces pepperoni, sliced into strips 4 ounces mild Italian rope sausage, cooked and sliced on the bias 4 ounces roasted Roma tomatoes, sliced in half 1/4 cup olive oil 2 1/2 pounds shredded Provolone cheese 21/2 pounds shredded whole milk mozzarella cheese 1 cup dried parsley 2 tablespoons dried basil 2 cups of grated Locatelli Romano cheese 4 garlic cloves, minced fine 1 cup minced onions 3 eggs Instructions: Preheat oven to 400 degrees. Place the dough on a floured pizza peel and spread. Place calzone cheese on dough, and then other ingredients on top of cheese and fold and seal calzone. Brush top of calzone with olive oil and bake in 400-degree oven for 15 minutes or until golden brown. Place cheese in bowl, add parsley, basil, Romano and mix well. In separate bowl, place garlic and onion and crack 3 eggs on top. Mix well and add to cheese mixture until well incorporated.; ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 69693,"Tucker's Nantucket Blueberry Souffle Pancakes 3 cups pastry flour 1 tablespoon baking powder 1 cup buttermilk 2 eggs 1 ounce vanilla oil 2 ounces sugarcane syrup 1 cup blueberries Sugar for sprinkling Mint leaves Blueberry puree Instructions: In a medium bowl combine pastry flour and baking powder. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well. Let sit for 10 minutes. In a heated saute pan spoon the batter into a ring mold lined with parchment paper. Sprinkle with 1/4 cup of blueberries and sprinkle with sugar. Cook until a brown crust forms and flip. Serve with blueberry puree and mint leaves. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 69694,"Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts 1 pound shanghai egg noodles, blanched and refreshed 3/4 pound haricots verts, blanched and refreshed 1 pound rock shrimp 1 tablespoon cornstarch 1 teaspoon sesame seed oil 1 teaspoon coarse ground coriander seed 1 tablespoon minced garlic 1 tablespoon minced ginger 1 sliced red onion 1/2 cup sliced black mushrooms (rehydrated) 1/2 cup chicken stock 1/4 cup oyster sauce Canola oil Salt and black pepper to taste Instructions: In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69695,"Vegetable Stir-Fry 2 tablespoons canola oil 1 red bell pepper, cored, seeded, and julienned 1 yellow bell pepper, cored, seeded, and julienned 1/2 cup thinly sliced red onion 1 cup half-moon sliced yellow squash 1 cup small broccoli florets 1 baby eggplant, cut into chunks 8 ounces firm tofu, cut into large chunks 1 clove garlic, minced 1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving) 2 cups sliced bok choy 1 cup fresh mung bean sprouts 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1/2 cup snow peas 2 tablespoons sesame oil Instructions: Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more. Stir in snow peas and sesame oil and remove from heat. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 69696,"Roast Port Glazed Goose with Tawny Port Gravy 1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion 1/4 cup chopped celery 1/4 cup chopped bell pepper 1 teaspoon salt, plus 1 teaspoon salt 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
   1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved 1/2 teaspoon freshly ground black pepper 1/2 cup chopped carrots 2 bay leaves 3 cups Ruby port Tawny Port Gravy, recipe follows Goose Fat-Roasted Potatoes, recipe follows 2 teaspoons vegetable oil Giblets and neck from the goose Giblets and neck from the goose
   1/2 cup chopped onions 1/4 cup chopped celery 1/2 cup chopped carrots 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 bay leaves 1/2 teaspoon dried thyme 2 tablespoons flour 2 cups Tawny port 2 cups water 2 pounds fingerling potatoes 1 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper 1/4 cup goose fat, or duck fat 2 teaspoons minced garlic 1 tablespoon fresh chopped rosemary 5 sprigs rosemary, as garnish Instructions: Preheat oven to 400 degrees F. Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove. Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool. Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes. In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes. Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes. Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve.
   Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl. Preheat oven to 400 degrees F. Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat. Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs.
   ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 69697,"Iceberg Wedge Salad with Warm Bacon Dressing 1 head iceberg lettuce 4 slices bacon 2 teaspoons brown sugar 1/4 cup red wine vinegar Salt and freshly ground black pepper 1 hard-boiled egg, finely chopped Instructions: Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside. In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69698,"Asian Style Braised Ham Steak 1 pound, 1 inch thick ham steak 1/4 cup light soy sauce 1/4 cup dry sherry wine 1 to 2 tablespoons butter or vegetable oil 1 teaspoon minced fresh ginger 1/4 cup water Salt and freshly ground black pepper 1/4 cup finely sliced green onions Instructions: Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade. Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69699,"Pepita Crusted Chicken with Mexican Corn Cakes 4 boneless, skinless chicken breasts 2 eggs, beaten 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup finely ground pepitas 1/4 cup panko crumbs 1/2 cup plus 2 tablespoons half-and-half 3 tablespoons butter, melted 1 egg yolk 1/2 cup corn from 1 ear, divided 1/4 cup finely chopped white onion 2 tablespoons freshly chopped cilantro leaves 1 tablespoon minced jalapeno 1/2 cup all-purpose flour 1/3 cup cornmeal 3/4 teaspoon baking powder 1/2 teaspoon salt 1 egg white 2 tablespoons extra-virgin olive oil 1 cup diced mango 1 tablespoon finely diced white onion 1 tablespoon freshly chopped cilantro leaves 1 tablespoon sugar 3/4 tablespoon minced jalapeno 1/4 teaspoon salt 1/4 cup chicken broth 3 tablespoons half-and-half Queso fresco, for serving Instructions: For chicken: Preheat oven to 350 degrees F. Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through. For corn cakes: In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned. For mango sauce: In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half. To Serve: Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69700,"Goat Barbacoa 1 pound tomatillo 1 yellow onion, chopped 8 ounces cascabel cl, seeded 8 ounces guajillo cl, seeded 1 cup water 2 cups dry white wine 1/2 cup white vinegar 10 cloves garlic 1 tablespoon fresh oregano 2 goat shoulders, on the bone (6 to 8 pounds) 2 tablespoons kosher salt 2 bay leaves 6 avocado leaves, optional Instructions: For my goat preparation, I have prepared the goat in three ways: Roasted Leg, Seared Rack and the shoulder done in a traditional Barbacoa, which will serve as the sauce for the final, plated dish. Preheat the oven to 350 degrees F. Roast the onions and tomatillos on a baking sheet in the oven until soft. Roast the cascabel and guajillo chiles on a pan until toasted and aromatic. Put in a bowl, add the water, and re-hydrate until soft. Put the tomatillo, onion, chiles, wine, vinegar, garlic, and oregano in a blender and blend to form a paste. Spread the paste evenly on the meat and season the meat with the salt. Set the meat in a baking pan and put the bay leaves and avocado leaves, if using, on top. Cover with foil and bake until very tender and falling off of the bone, about 4 hours. Remove most of the fat from the pan and discard the bay and avocado leaves. Reserve any remaining liquids for Goat Rack and Leg recipe. To serve, cut the shoulder into 3- to 4-ounce portions. Reserve the remaining meat and shred for the best tacos you will ever eat. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 69701,"Q's Seoul Bulgogi and Kimchi 4 all-beef hot dogs 4 New England-style hot dog buns Butter 1 tablespoon cooking oil 4 tablespoons Q's Bulgogi, recipe follows 4 tablespoons store-bought kimchi, chopped 4 teaspoons Sriracha 1 pound skirt steak (cleaned of all thick fat, leave thin layers of fat) 1/4 cup soy sauce 1/8 cup honey 1/8 cup rice wine vinegar 1 tablespoon minced ginger 1 tablespoon Sriracha 2 teaspoons minced garlic 2 teaspoons coarse ground black pepper 1/2 teaspoon granulated sugar Instructions: Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes. When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve. Cut the steak into ribbons about 1/4-inch long and thick. Combine the steak with the soy sauce, honey, vinegar, ginger, Sriracha, garlic, pepper and sugar. Mix thoroughly and place in a storage container to marinate in the fridge at least 30 minutes until ready to use.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69702,"Sweet Bourbon Baby Backs 2 slabs baby back ribs 1/2 to 1 cup bourbon 1 cup apple juice Salt Freshly ground black pepper 1 teaspoon red pepper flakes 2 tablespoons grill seasoning 4 to 5 cloves garlic, chopped 1 jar prepared barbecue sauce Instructions: Preheat oven to 250 degrees F. Cut the baby back ribs into smaller even sized portions and place them into a shallow baking dish meat side up. Cover the ribs with the bourbon, reserving about 1/4 cup for the sauce, and then add the apple juice. Rub the meat side with the salt, pepper, red pepper flakes, grill seasoning, and the garlic. Place the ribs into the oven for 3 to 3 1/2 hours. Preheat the grill. Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter. Serve with grilled corn alongside, if desired. ","[Bourbon Barrel Aged Chardonnay, Oaky Cabernet Sauvignon, Zinfandel, Petite Sirah]" 69703,"Braised Short Ribs 1/4 cup high-gluten flour 1 ounce salt 1 ounce black pepper
Eight 3-bone 8-ounce beef short ribs
6 ounces olive oil
2 carrots, sliced
2 onions, chopped
4 ounces chopped garlic
4 cups beef stock
4 sprigs fresh rosemary
Chopped fresh parsley, for garnish Mashed potatoes, for servings Instructions: Preheat oven to 350 degrees F. Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside. Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes. Pour beef stock into braising pan and stir together with the onions, carrots and garlic. Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours. Garnish with fresh chopped parsley and serve with Homemade mashed potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Barolo]" 69704,"Corned Beef and Cabbage Reuben 2 gallons chicken stock
1/2 cup pickling spice
6 cloves garlic 4 bay leaves
4 cloves 2 pounds raw beef brisket, cut into 4 equal portions
2 heads cabbage, cut into wedges
Salt and freshly ground black pepper Vegetable oil, for frying 3 medium Idaho potatoes, cut into wedges 4 ounces softened unsalted butter 8 slices rye bread
8 slices Gruyere or Swiss cheese
1 cup Thousand Island dressing Instructions: For the corned beef and cabbage: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper. Slice the corned beef into thin slices against the grain. (This should yield around 30 slices.) Slice 2 wedges of the cabbage thinly. Butter 1 side of the bread slices and brown on a warm griddle or large nonstick pan. Top each bread slice with 1 slice of cheese, followed by Thousand Island dressing. Add beef slices to half the bread, and the cabbage to the remaining bread slices. Continuing browning the bread for 2 to 3 minutes, and then assemble the sandwiches. Warm the assembled sandwiches in the pan or a preheated 350 degrees F oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69705,"Crispy Veggie Buns 1 cup all-purpose flour, plus more if needed for dusting 1 cup cake flour
3 tablespoons granulated sugar
1 1/4 teaspoons active dry yeast
3/4 teaspoon kosher salt
2/3 cup warm water
1 1/2 tablespoons vegetable shortening Neutral oil, for the bowl 8 ounces bok choy, julienned 4 to 5 scallions, julienned
2 cloves garlic, minced
1 to 2 red Thai cl peppers (or Thai bird chiles), sliced very thin
1 small white onion, julienned
1-inch piece of ginger, peeled and minced (about 1 tablespoon)
1/2 small red cabbage, cored and julienned
1 tablespoon peanut oil
Pinch of kosher salt
2 to 3 turns black pepper
1/4 cup Thai basil, gently chopped or torn (regular basil is great too)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon unseasoned rice vinegar
3 tablespoons peanut oil Soy sauce with a splash of black vinegar, for dipping
Instructions: For the bun dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours. For the filling: While the dough is rising, preheat the oven to 425 degrees F. Spread the bok choy, scallions, garlic, cl peppers, onion, ginger and red cabbage in an even layer on a baking sheet. Drizzle over the peanut oil and season with the salt and pepper. Roast until cooked down and roasted, about 45 minutes. Transfer to a mixing bowl, add the basil, sesame oil, soy sauce and rice vinegar and toss to combine. Refrigerate the filling until you are ready to form the buns. When the dough has doubled, transfer it to a work surface and knead for 2 to 3 minutes, dusting with flour if sticky. Divide the dough into 10 even pieces. Cover with plastic and let rest for 10 to 15 minutes. To form the dumplings, flatten each dough piece into a 4-inch circle and fill with a heaping tablespoon of filling. Pinch the edges together to seal and twist (it will seem like too much filling, but the dough is stretchy enough to hold it). Cover with plastic wrap or a clean towel and let rest on a sheet tray for 30 minutes. For the veggie buns: Heat the peanut oil in a large nonstick skillet over medium heat. When the oil is shimmery, add the buns seam-side down. Sear until golden on the first side, 3 to 4 minutes, then flip, add about 1 cup water (carefully because it will get a little spitty), cover immediately and let steam until puffy, 8 to 10 minutes. Remove the cover and continue to cook until the water is gone. Serve with soy sauce and black vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69706,"Strawberry and Raspberry Tart with Meyer Lemon Pastry Cream 1 stick (8 tablespoons) cold, unsalted butter 1 cup all-purpose flour, plus more for dusting 1 1/4 cups sugar 1/2 teaspoon kosher salt 4 large eggs plus 1 egg yolk Ice water, as needed 2 tablespoons cornstarch 2 1/4 cups heavy cream 1 teaspoon vanilla extract Peel of 1 Meyer lemon (strips removed with a peeler) 3 tablespoons apricot preserves 1 cup raspberries 5 strawberries, hulled and sliced Freshly whipped cream, for serving Instructions: Preheat the oven to 375 degrees F. Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. Pulse to combine until the mixture resembles Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Turn the dough out onto a floured work surface. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Roll the dough out evenly into a 1/4-inch-thick circle. Transfer the dough onto a sheet tray and cover with plastic wrap. Place into the fridge to rest for 30 minutes. Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. The dough should be about 1/8-inch thick. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Use a rolling pin to trim the excess dough. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Transfer the dough to the oven to blind bake for 6 minutes. Rotate the pan, then bake for another 6 minutes. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Set aside to cool. Set up an ice bath. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Mix to create a slurry and set aside. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Pour the contents of the bowl into the saucepan and continue to whisk. Add the cornstarch slurry and whisk to combine. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. You want to continuously whisk to avoid scorching the mixture. Strain through a fine mesh strainer into a bowl. Set the bowl over the ice bath to cool. Place the apricot preserves and a splash of water into a small saute pan. Turn the heat to medium and stir to gently melt the preserves, about 5 minutes. Set aside. To assemble the tart, spoon an even layer of the lemon pastry cream into each tart shell, but not fully to the top. Line the outside of the tart with raspberries and working inward, arrange the inside of the tart with the sliced strawberries. Repeat this process alternating with more raspberries and strawberries. Glaze the top of each tart with the apricot mixture. Serve the tarts with a dollop of whipped cream. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69707,"Tropical Fruit Pops 2 cups mango nectar 1/2 lime, juiced
1 3/4 cups pineapple juice
1/4 cup grenadine
6 tablespoons gold rum, optional
Instructions: Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using. Pour the pineapple juice into twelve 3-ounce paper cups. Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.) Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve. ","[Sauvignon Blanc, Moscato, Pinot Grigio, 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 Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto" 69708,"Ciroc Lola 1 oz. Ciroc Vodka 1.5 oz. pomegranate juice 1 tsp. elderflower liqueur 1 splash champagne 1 piece orchid Instructions: Stir all the ingredients over ice to chilled and strain into a pre-chilled cocktail glass. Top with splash of champagne and garnish with a Sonya orchid or if unavailable, another food grade edible flower. ","[Champagne, Prosecco, Sparkling Pinot Grigio]" 69709,"The Harvest Moon Simple Syrup, recipe follows Crushed graham crackers, for the rim
2 ounces vodka
1 1/2 ounces Granny Smith apple juice
1/8 teaspoon pumpkin spice
1/2 ounce pumpkin beer, or more as necessary
1/2 cup sugar Instructions: Put some simple syrup in one saucer and some crushed graham crackers in another. Dip the rim of a martini glass into the simple syrup and then into the crushed graham crackers. Set aside. Add ice to a cocktail shaker. Add the vodka, apple juice, pumpkin spice and 1/2 ounce simple syrup; shake well. Strain into the prepped martini glass. Top off with the pumpkin beer to just below the graham cracker rim. Combine the sugar with 1/2 cup water in a small saucepan and bring to a light simmer. Cook until the sugar is dissolved, then remove from the heat and let cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 69710,"Pan Roasted Lamb Loin with Sweet and Sour Relish and (Smoky or Grilled) Eggplant Puree 2 Japanese eggplant, sliced into 1/4-inch rounds Kosher salt 1 Italian eggplant, sliced in half lengthwise Kosher salt Extra-virgin olive oil 1/2 sprig fresh rosemary, leaves removed 2 to 3 sprigs fresh thyme, leaves removed Juice of 1 orange 1 (1-pound) boneless lamb loin Kosher salt and freshly ground black pepper 4 tablespoons blended oil 1/2 cup unsalted butter 1 sprig fresh rosemary 2 sprigs fresh thyme 2 cups white wine 1 cup golden raisins 2 to 3 tablespoons blended oil 1 shallot, thinly sliced 1 clove garlic, thinly sliced Kosher salt 2 Italian eggplant, medium dice 1/2 cup pine nuts 2 to 3 tablespoons salt-packed capers, rinsed Juice of 2 oranges 1/2 cup sherry vinegar 1 tablespoon cumin seeds, toasted 2 tablespoons sugar 2 cups micro arugula, for serving 1/2 Fresno cl, thinly sliced into rounds, for serving Extra-virgin olive oil, for serving Instructions: Preheat the grill over medium-high heat and the oven to 275 degrees F. For the eggplant puree: Place the Japanese eggplant slices into a perforated hotel pan over a solid hotel pan or on a rack set over a sheet pan and season with salt. Season the Italian eggplant flesh with salt and place into the hotel pan or on the rack with the Japanese eggplant slices, let sit about 5 minutes. Place the eggplant into a bowl and add a drizzle of the extra-virgin olive oil, rosemary leaves, and thyme leaves. Place the whole eggplant onto the hottest part of the grill, flesh-side down. Cover with metal bowl and cook, about 5 to 6 minutes. Place the Japanese eggplant slices onto the cooler part of the grill and cook for about 2 to 4 minutes per side. Both the Japanese and Italian eggplants should be done at the same time. Remove the charred flesh of the Italian eggplant and discard the skins. Add the flesh and seeds to a blender. Drizzle in about 1/2-cup extra-virgin olive oil, juice of 1 orange, and salt, to taste. Taste and re-season, if needed. For the lamb: Season the lamb loins with kosher salt and freshly ground black pepper on both sides. Place a saute pan over medium-high heat and add the oil. Once heated, add the lamb to the pan and sear until golden brown, about 2 minutes. Flip and continue to sear on the other side, another minute. Add the butter, remaining rosemary sprig and thyme sprig and allow the butter to melt. Baste the lamb with the melted butter and place into the oven. Roast the lamb for about 10 minutes, or until the lamb is medium-rare to medium, about 125 to 130 degrees F. When the lamb is done, remove the lamb from the oven and set aside briefly to rest prior to slicing. (2 servings) For the sweet and sour relish: To a small saucepan over medium heat add 2 cups white wine and 1 cup golden raisins. To a high-sided saute pan over medium heat, add 2 to 3 tablespoons blended oil. Once heated, add the shallots and season with salt, to taste. Next, add the garlic and stir to combine. Once fragrant, add the diced eggplant and season again with salt. Add the pine nuts, capers, the juice of 2 oranges, and about 1/2 cup sherry vinegar. Once the flames stops, add the raisins and wine and stir to combine. To a small saute pan, add about 1 tablespoon cumin seeds and place over low heat to toast. Once toasted add the cumin seeds and about 2 tablespoons sugar. Allow the eggplant to cook down and simmer for about 4 to 5 minutes. For plating: To a medium bowl add the arugula, sliced cl and drizzle with extra-virgin olive oil. Toss to combine. For each serving, spoon some of the smoky eggplant puree onto a plate. Slice half the tenderloin into 1/2-inch rounds and plate in between the grilled Japanese slices. Top with some of the sweet and sour eggplant relish and the micro arugula salad. Drizzle with extra-virgin olive oil. ","[Syrah, Tempranillo, Barolo, Garnacha]" 69711,"Raw/Whole/Wild/Regional/Seasonal Dog Food Recipe 2 pounds ground turkey 3/4 ground beef 2 tablespoons bone meal 1 tablespoon fenugreek 1 1/2 tablespoons chopped fresh rosemary leaves, use less if dried 1/4 cup marigold petals 1 cup roughly chopped parsley leaves 2 apples, or 8 ounces fruit, no grapes or raisins, roughly chopped 1 squash, roughly chopped 2 carrots, roughly chopped 1 cup broccoli florets 1 cup dandelion greens 1/2 pound haddock, chopped into 1-inch squares 1/4 pound beef heart, chopped into 1-inch squares 1/4 pound liver, chopped into 1-inch squares 1/4 pound kidney, chopped into 1-inch squares 1/4 pound gizzards, chopped into 1-inch squares 1/4 pound beef fat, chopped into 1-inch squares 4 eggs 1/2 cup olive oil 4 cloves pressed garlic 1/2 cup dried organic seaweed, soaked and strained to remove the salt 2 cups chicken or beef stock, optional Instructions: Put ground turkey and beef into a large mixing bowl. In a separate bowl combine bone meal, fenugreek, rosemary, marigold petals, and parsley, and mix well. Combine with the meat mixture. Use a food processor to grate apples, squash, and carrots. Add broccoli florets and dandelion greens and mix well. Add to the meat mixture. Combine haddock, beef heart, liver, kidney, gizzards, and beef fat and mix well. Add to the meat mixture. Combine eggs, olive oil, pressed garlic, and seaweed and mix well. Add to the meat mixture and thoroughly mix all the ingredients with your hands. Recipe can be served as is to dogs that are accustomed to a raw diet. Otherwise make patties and poach them in chicken or beef stock. To serve either raw or poached, put a generous helping of recipe into dog bowl, add 1 cup of high quality, meat based kibble, 1 egg, 2 to 3 tablespoons of olive oil, and supplement with super foods: digestive enzymes, probiotics, co-enzyme q10, and wild blue green algae. Recipe can be made ahead and stored frozen in 1 week-sized containers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69712,"Zinfandel Glazed BBQ Beef Short Ribs 6 beef short ribs, 2-inches thick, cut across the bone Salt and freshly ground black pepper Dry rub seasoning mix 1/2 cup olive oil 4 poblano peppers, diced 4 medium yellow onions, diced 4 stalks celery, diced 1/4 cup sliced garlic 1 bottle red wine (recommended: Zinfandel) 1 quart barbeque sauce 1 quart of chicken stock Horseradish mashed potatoes, for plating, optional Sweet corn salad with basil vinaigrette, for plating, optional Instructions: Preheat oven to 350 degrees F. Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. Sear ribs in hot oil on all sides until well browned. Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned. Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork. Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 69713,"Mini Man Burgers 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 pound ground chuck 8 (3-inch) buns or rolls, split in half 2 to 3 tablespoons mayonnaise Instructions: Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F. Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside. Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares. Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side. Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69714,"Kissing Cousins Olive oil, as needed 18 asparagus spears 1 white onion, sliced 1 tablespoon herbes de Provence 2 cups shiitake mushrooms, sliced 3 bell peppers, preferably one each red, yellow and orange, sliced 25 large shrimp, peeled and deveined 20 large sea scallops 2 lobster tails (about 1 to 2 pounds) 4 cups hot cooked turmeric white rice, see *Cook's Note 1 cup clarified butter 2 bunches green onions, chopped Instructions: Preheat broiler. In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside and keep warm. Add more oil to skillet, if needed, and add onions and herbes de Provence until softened, about 10 minutes. Set aside and keep warm. Add more oil to skillet, if needed, and saute shiitake mushrooms until softened, about 7 minutes. Set aside and keep warm. Add more oil to skillet, if needed, and saute bell peppers until softened, about 10 minutes. Set aside and keep warm. Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside and keep warm. Add more oil to skillet, if needed, and saute sea scallops until just cooked through. Set aside and keep warm. Broil lobster tails until just opaque and cooked through. Set aside and keep warm. To serve, on a large platter, place a bed of turmeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Pour clarified butter over the lobster tails. Sprinkle green onions over all. Place lobster tails on the extreme left right and left against the rice. *Cook's Note: Prepare rice according to package directions, adding 2 teaspoons of turmeric when the cooking liquid begins to simmer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69715,"Garlic Bread 1 large baguette 1 1/2 sticks unsalted butter, softened
4 cloves garlic, chopped
3 tablespoons freshly chopped parsley
Pinch coarse salt, optional
Instructions: Preheat the oven to 350 degrees F. Halve the baguette lengthwise and then crosswise to make 4 large pieces. Put a wire rack on a baking sheet. In a small bowl, mix the butter, garlic, parsley and salt, if using, until fully combined. Spread the mixture evenly over the cut sides of the baguette. Put the baguette pieces cut-side up on the wire rack and bake until golden brown and crunchy, 5 to 7 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 69716,"Rocky-Road Brownies 6 (1-ounce) squares unsweetened baking chocolate 1 cup (2 sticks) unsalted butter 1 1/2 cups sugar 1/2 teaspoon pure vanilla extract 3 large eggs 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 cups miniature marshmallows 1 cup walnut pieces 1/2 cup caramel or chocolate sauce, store bought Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick spray and set aside. In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate completely. Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 69717,"Cream of Broccoli and Pea Soup 1 pound broccoli florets, stalks peeled; finely chopped 1 (8 ounces) onion, finely chopped 1 quart water or chicken broth 1 cup frozen petite peas, thawed 1 tablespoon butter 3 tablespoons flour 2 cups half and half or evaporated low fat or skimmed milk Salt and freshly ground black pepper Snipped chives for garnish Instructions: Simmer the broccoli and half the onion in the water or stock for 15 minutes or until tender. Add the peas and simmer 5 minutes longer just to cook through. (As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.) When the vegetables are tender, puree the mixture (vegetables and liquid) through a food mill or blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.) In a clean saucepan heat the butter. Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown. Add the flour and cook for a few seconds. Whisk in the strained puree, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan. Gradually add the half and half or evaporated milk and adjust it to the texture you like. Bring the liquid to just to under a boil; season to taste with salt and pepper. Ladle out and garnish with chives if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69718,"Vegetarian Potpie 4 tablespoons unsalted butter 3 carrots, diced 3 stalks celery, diced 1 small onion, diced 8 ounces white mushrooms, sliced 1 tablespoon low-sodium soy sauce 3 tablespoons all-purpose flour 2 cups whole milk Kosher salt 1 14-ounce package extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes 2 cups frozen peas Freshly ground pepper 5 slices potato bread Instructions: Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes. Add the flour; cook, stirring, 1 minute. Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes. Add the tofu and frozen peas; return to a simmer. Season with salt and pepper. Remove from the heat. Brush the bread with the reserved melted butter and cut into quarters. Arrange buttered-side up on the tofu mixture. Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69719,"Drunken Alaskan King Crab Legs 3 bottles premium ale 3 lemons, cut in 1/2 1 head garlic, split in 1/2 3 pounds Alaskan king crab legs, split Drawn butter, for serving Instructions: To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 69720,"Chocolate Banana Chunk Ice Cream 1 cup heavy cream 1 pint milk 1 1/4 cups sugar 1 vanilla bean, split 2 egg yolks 1/2 cup chopped bananas 1/2 cup roughly chopped dark chocolate Instructions: If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream. Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat. Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours. Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 69721,"Ratatouille Sandwich 1 medium eggplant 1 large zucchini, sliced lengthwise into 1/2-inch-thick planks
1 large yellow squash, peeled and sliced lengthwise into 1/2-inch-thick planks
Kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves
2 cloves garlic, grated on a rasp grater Freshly cracked black pepper
2 roasted peppers, peeled, seeded and sliced into 2-inch-wide strips
1 medium onion, halved and cut into 1/4-inch-thick slices
1/4 cup grated Parmesan 2 plum tomatoes, sliced into 1/4-inch-thick rounds
2 cups baby arugula
Champagne Vinaigrette, recipe follows 4 French rolls or sub rolls Unsalted butter, softened and whipped, for spreading 1 clove garlic, halved
Flaky sea salt
3 tablespoons champagne vinegar 1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon chopped fresh thyme
1/2 clove garlic, grated on a rasp grater 3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: For the ratatouille: Fit a baking sheet with a rack. Line an 8 1/2-by-4-inch loaf pan with a sheet of aluminum foil that is as wide as the pan and about 12 inches long, making a cradle for easier removal of the ratatouille loaf. Slice the eggplant lengthwise into 1-inch-thick planks. Slice each plank lengthwise in half again. Put the eggplant, zucchini and squash on the rack in a single layer. Generously salt both sides of the vegetables and let sit for 30 minutes to draw out the moisture, then pat dry with paper towels. Preheat the oven to 400 degrees F. To a small bowl, add the olive oil, rosemary, thyme, garlic and salt and cracked black pepper to taste and whisk until blended. Assemble the vegetables in layers of each type in the loaf pan with the skins facing towards the walls of the pan: yellow squash, red pepper, eggplant, onion and zucchini, brushing each layer with the herb-oil mixture and sprinkling with 1 teaspoon of cheese. Press firmly to form a tight loaf while layering. Repeat until the vegetables reach about 1/2 inch from the top of the loaf pan. Top with the tomato rounds and sprinkle with the remainder of the Parmesan and some salt. Put the loaf pan on a rimmed baking sheet and bake uncovered until the vegetables are very soft and the tomatoes are soft and caramelized, about 1 hour 15 minutes. Let cool completely, at least 4 hours, or refrigerate overnight. When ready to serve, toss the arugula with a little (about 1 to 2 tablespoons) of the Champagne Vinaigrette to lightly dress. Remove the ratatouille from the pan by pulling it up with the ends of the foil cradle. Slice the ratatouille crosswise into 4 even pieces. For the sandwich build: Split the rolls in half lengthwise, brush both sides with butter, toast on a griddle and rub with the cut side of the garlic. Spread some of the butter on the cut side of the rolls and sprinkle with the flaky salt. Add a slice of the ratatouille and top with the arugula. Cut each sandwich in half on the bias. In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, sugar, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
","[Syrah, Grenache, Tempranillo, Barbera]" 69722,"Basic Sheet Pan Cake Nonstick baking spray, for the baking sheet 4 large eggs, cold (see Cook's Note)
1 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)
Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.
Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69723,"Meatball Panini 1 large red onion, peeled, cut into eight 1/4- to 1/2-inch-thick rounds 2 tablespoons extra-virgin olive oil, plus extra for drizzling 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls, halved horizontally 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target 1 teaspoon red pepper flakes, optional 1 1/3 cups arugula 12 Classic Italian Turkey Meatballs, recipe follows, halved 8 thin slices prosciutto, each about 6- by- 3-inches Eight 1/4-inch-thick slices provolone 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: Preheat a grill or panini maker. Brush the onion slices on both sides with the olive oil. Sprinkle with the salt and pepper. Grill the onion slices until tender and lightly browned, 3 to 4 minutes per side. Set aside to cool. Pull out and remove some of the bread from each half of the rolls. Spoon half of the sauce over the bottom halves of the rolls. Sprinkle with red pepper flakes if using. Add the arugula, meatballs, prosciutto slices, grilled onions and the remaining sauce. Place 2 slices of cheese on top. Add the tops of the rolls and drizzle with olive oil. Using a pastry brush, brush the oil evenly over the tops. Place the sandwiches in a panini maker and cook until the cheese has melted and the meatballs are heated through, about 5 minutes. Cut the panini in half 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. Yield: 22 to 24 meatballs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69724,"German Fruit Pancake with Mixed Berry Syrup-St. Louis 3 eggs 1 cup milk 1/2 teaspoon salt 1/4 cup sugar 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 tablespoon baking powder 2 tablespoons butter 1 pound bag frozen mixed berries 1/3 cup pure maple syrup Powdered sugar, for dusting Instructions: Preheat oven to 400 degrees F. Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes. Heat an 8 or 10-inch cast iron skillet in the oven with the butter. Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes. To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 69725,"Banana Pancakes with Blistered Berries 1 cup old-fashioned rolled oats 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly ground nutmeg 2 ripe bananas 3 large eggs, lightly beaten
2 teaspoons honey
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 cup blueberries
1/2 cup toasted coconut flakes, optional
Maple syrup, for serving
Instructions: Preheat the oven to 200 degrees F. Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together. Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms. Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed. To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open. Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69726,"Biscuit Tortoni 4 ounces almond paste 1/2 teaspoon almond extract 1/2 cup confectioners' sugar 1 large egg white Tortoni cream, recipe follows 1/4 cup almonds, sliced 2 cups heavy cream 1 1/4 cups macaroon crumbs 1/4 cup confectioners' sugar 2 tablespoons dark rum 1 teaspoon vanilla extract 8 candied cherries Instructions: Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs. Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture. Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69727,"Sweet and Spicy Sausage and Mini Rainbow Peppers One 1-pound bag sweet mini peppers 3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper 8 links (about 2 pounds) sweet or hot Italian sausage links
Instructions: Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes. Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve. ","[Barbera, Tempranillo, Garnacha, Zinfandel]" 69728,"Blazy's Pepperoni Studded Lasagna Salt 1 pound lasagna sheets 8 ounces sliced pepperoni (about 2 cups) 4 cups Tomato Sauce, recipe follows 1 pound ricotta 1 pound shredded mozzarella 2 pounds bulk Italian sausage, cooked 3/4 cup grated Parmesan 3 tablespoons extra-virgin olive oil 1 yellow onion, diced 5 medium cloves garlic, minced Two 28-ounce cans crushed tomatoes 2 tablespoons thinly sliced fresh basil 1 tablespoon minced fresh oregano Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 69729,"Pan-Seared Sea Bass in Tomato Fennel Broth 1/4 small fennel bulb, shaved thin 1 small onion , diced 1 carrot, peeled and diced 4 tablespoons extra-virgin olive oil 1/4 cup white wine 2 cups fish stock or clam juice 1/4 cup fresh orange juice 2 cups sun-dried tomatoes 1 tablespoon minced garlic Salt and freshly ground black pepper 3 tablespoons unsalted butter, room temperature 2 (6-ounce) sea bass fillets, with skin on 1 teaspoon ground fennel Salt and freshly ground black pepper Grapeseed oil Instructions: For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm. For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper. In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69730,"Lamb with Arugula Dipping Sauce 2 cups arugula, trimmed 1/2 cup smoked almonds, 2 palmfuls 1 shallot, chopped 1/2 cup extra-virgin-olive oil, plus some for drizzling 8 lamb chops Grill seasoning or coarse salt and pepper 1 cup prepared mint jelly, available on condiment aisle Instructions: Preheat grill pan over high heat. Combine arugula, almonds and shallot in food processor. Pulse-grind mixture. Turn processor on and stream in extra-virgin olive oil. Transfer mixture to a small bowl. Drizzle chops with extra-virgin olive oil. Season with grill seasoning or salt and pepper and grill 3 minutes on each side. Transfer chops to a platter and serve with dipping sauce and mint jelly. ","[Syrah, Malbec, Tempranillo, Garnacha]" 69731,"Grilled Seasonal Salad with Avocado Dressing 3 ears fresh sweet corn, shucked almost completely but with a thin layer of husk remaining 1/2 red cabbage, quartered
4 green onions Vegetable oil, for brushing Kosher salt and freshly ground black pepper
2 poblano peppers
2 cups strawberries, stemmed and halved
1 ripe avocado 1/2 cup olive oil
1/4 cup red wine vinegar
1 large handful fresh cilantro
Zest and juice of 1 lime
1 clove garlic
Kosher salt and freshly ground black pepper
Instructions: For the grilled seasonal salad: Prepare a grill for high heat. Brush the corn, cabbage and green onions with vegetable oil and season with salt and pepper. Grill the corn, cabbage, green onions and poblanos until charred and blistering, 4 to 5 minutes a side for the corn and onions, 10 minutes for the poblanos (turning throughout) and 10 to 15 minutes a side for the cabbage. Using a grill basket or by skewering, grill the strawberries for 1 to 2 minutes per side. Set the vegetables and strawberries aside to cool. For the avocado dressing: In the meantime, scoop the avocado flesh into the bowl of a food processor. Add the olive oil, vinegar, cilantro, lime zest and juice, garlic and some salt and pepper and process until smooth. Adjust the seasoning if necessary. When cool, rough-chop the cabbage. Remove the skins, seeds and ribs from the poblanos and cut into thin strips. Slice the green onions. Next, cut the corn kernels from the cobs over a towel to capture the kernels easily. Place all the veggies and the strawberries into a large bowl. Pour the avocado dressing over top and toss to coat. Season again with salt and pepper if necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 69732,"Turbo Hummus 2 to 3 cloves garlic 1 can garbanzo beans (chickpeas), drained and liquid reserved 2 to 3 tablespoons smooth peanut butter A handful fresh parsley leaves 1 lemon, zested and juiced Pinch freshly ground black pepper Pinch kosher salt 1/3 cup extra-virgin olive oil Instructions: Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise. ","[Sauvignon Blanc, Vermentino, Grner Veltliner]" 69733,"Spinach Cherry Almond Salad with Grilled Steak Wraps 8 oz. sirloin steak or top loin steak Salt and ground black pepper, to taste 2 plums Olive oil to brush 1 pkg. DOLE? All Natural Spinach Cherry Almond Bleu Salad Kit 1 DOLE Red Onion, sliced thinly into crescents 6 (10-inch) multi-grain wraps or tortillas Instructions: Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak. Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks. Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing. Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 69734,"Crispy Chicken Schnitzel with Garlic-Onion Gravy Four 6-ounce chicken cutlets 2 cups all-purpose flour 2 cups buttermilk 2 cups panko breadcrumbs 1/2 cup grated Parmesan 1/4 cup olive oil, for pan-frying Kosher salt and freshly ground black pepper 1 tablespoon olive oil 3 cloves garlic, minced 1 medium onion, finely diced 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 1/4 cup dry white wine 1/2 cup low-sodium chicken broth 2 tablespoons unsalted butter, cold, cut into cubes Instructions: Preheat the oven to 325 degrees F. For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets. Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well. Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them. To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out. Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy. Wine paring: Riesling or sparkling wine. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 69735,"Grape Fruit Leather 10 cups green, red or black seedless California grapes, stemmed and rinsed (about 3? lbs) ? cup sugar 2 tablespoons lemon juice Instructions: Puree the grapes in a blender or food processor, in batches if necessary, until very smooth. Pour the puree into a fine sieve and press hard with a spatula to extract as much juice as possible. Puree the grapes again and put them back into the sieve. Press again and reserve the juice for another recipe. There should be about 2 cups of grape puree. Pour the puree into a small saucepan with the sugar and lemon juice and bring to a boil. Simmer, stirring often and scraping the sides, until the puree turns glossy and darkens slightly, about 30 to 45 minutes. Preheat the oven to 200°F using convection mode if available. Line a large-rimmed baking sheet with a silicon baking sheet. Pour the puree onto the mat and spread into an 1/8-inch thickness using an offset spatula, leaving a 1-inch border of space around the edge. Bake 1½ to 3 hours, rotating the tray halfway through, until the puree is tacky and not quite dried in the center. Let stand at room temperature until fruit leather peels easily from the tray, 24 hours to 48 hours. Place a piece of parchment paper over the fruit leather and invert. Peel off the silicon baking sheet and starting at the long end, roll up the fruit leather and parchment. Using scissors or a sharp knife, cut the fruit leather roll into 1-inch segments. Store in a resealable plastic bag for up to 1 week at room temperature or 2 to 3 months in the freezer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69736,"Duck Stew: Compote de Canard 4 pounds duck, cut up 1 tablespoon lard or shortening 2 large onions, chopped 2 carrots, chopped 1 celery stalk 2 shallots, chopped 1 clove garlic 1 cup dry white wine 2 cups chicken broth 2 teaspoons tomato paste 1 teaspoon allspice 2 bay leaves 4 sprigs thyme Salt and pepper 5 ounces smoked slab bacon, diced 16 ounces fresh or frozen pearl onions 1 pound button mushrooms 1 loaf stale white bread Olive or vegetable oil Chopped parsley Fresh pasta, for serving Instructions: Saute the duck pieces in the lard until browned. Remove from pan and set aside. Add the chopped onion, carrots, celery, shallots, and garlic and brown lightly. When the vegetables are golden brown, add the duck along with the wine, chicken broth, tomato paste, allspice, bay leaves, thyme, and seasoning. Cover and simmer for 45 minutes. Meanwhile, blanch the diced slab bacon in boiling water for 10 minutes and drain. Steam the pearl onions for 15 minutes. Cut off the stems and dice the mushrooms into large pieces. Remove the duck from the stew and discard the bones. Put the sauce and vegetables through a food mill and return to the pot, adding the diced bacon, button mushrooms, pearl onions, and the duck. Bring to a boil and cook for 5 more minutes. To make the croutons, cut the crusts from 10 slices of bread, and cut each slice into 4 triangles. Brown them in hot oil and keep warm. Serve the stew on individual plates, and arrange the warm croutons around the edges. Accompany with fresh pasta.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 69737,"Quinoa with Pecans, Sauteed Kale and Dates 1 cup white quinoa 1 bunch kale 2 tablespoons extra-virgin olive oil Kosher salt 1 cup pecans, coarsely chopped 6 dates, coarsely chopped Juice of 2 lemons Instructions: Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside. Strip the kale leaves from the stems and chop into bite-size pieces. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the kale leaves and season with 1 teaspoon salt. Cook, tossing every 2 minutes, until the kale is charred, wilted and slightly browned, 6 to 8 minutes. Add the pecans, dates, lemon juice and 1 teaspoon salt and toss to combine. Toss in the quinoa and drizzle with the remaining 1 tablespoon olive oil.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 69738,"Mussel Salad 1 lemon, juiced 1/4 cup white wine 1 pound Prince Edward Island Mussels 1/2 cup balsamic dressing 1 tablespoon minced fresh parsley leaves 1 teaspoon minced fresh thyme leaves 1 cup chopped sun-dried tomatoes 1 cup fresh spinach 1/4 cup crumbled feta cheese 1/2 cup cooked corn kernels Salt and freshly ground black pepper Instructions: In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 69739,"Hermit Cookies 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 1/8 teaspoon ground ginger 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/2 cup unsulfured molasses 1 teaspoon pure vanilla extract 2 large eggs Zest of 1 orange 1/2 cup semisweet chocolate chips 2 cups confectioners' sugar 2 large egg whites or a combination of 4 teaspoons meringue powder mixed with 1/4 cup water 1 vanilla bean, split and seeds scraped out Instructions: For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 69740,"Taylor Bay Scallops with Uni and Mustard Oil 5 small scallops, cleaned by fishmonger (retain shells for serving) 1 uni (sea urchin), cleaned by fishmonger 1/2 ounce seaweed, ognori, rinsed free of salt 1 teaspoon mustard oil, at room temperature Pinch black mustard seed, freshly ground 1/2 tomato, overripe 1/4 teaspoon mirin, at room temperature Pinch cayenne pepper, to taste Coarse sea salt, to taste Freshly ground pepper Crushed ice (for presentation) Instructions: To make tomato water, pulse overripe tomato with coarse sea salt in a food processor. Suspend in cheesecloth and set in strainer overnight allowing liquid to drop into a large bowl. Pass liquid through a coffee filter to remove all solids and season with mirin and cayenne, coarse sea salt and freshly ground pepper. Arrange one scallop and one piece of uni in each well-rinsed scallop shell. Pour tomato water over scallop and uni and drizzle several droplets of mustard oil over top. Garnish with crushed black mustard seed. Place seaweed on bed of crushed ice on small serving plate. Arrange five scallop shells in a circle on seaweed bed and serve immediately. Increase quantities to create additional servings. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69741,"The Country Cat's Beef Jerky 4 cups brown sugar
1/2 cup kosher salt
1 tablespoon ground celery seed
1 tablespoon cl flakes
1 tablespoon garlic granules
5 pounds beef top round, cut into long, thin strips Instructions: Combine the sugar, salt, celery seed, cl flakes and garlic granules in a large bowl. Add the top round and mix well to fully coat. Refrigerate and let marinate for 24 hours. Place the strips of top round on the trays of a food dehydrator. Dry at 125 degrees F for 24 hours. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 69742,"Brine for Corning Beef 4 quarts water 1 1/2 pounds kosher salt 1 pound dark brown sugar 2 bay leaves 1 teaspoon mustard seeds 1 sprig thyme 10 juniper berries 10 crushed peppercorns 1 tablespoon baking soda 4 gallons boiling water 1 egg, in shell Salt, if needed Cold water to cover meat 1 (5 pound) beef brisket 5 cloves garlic Instructions: Bring first 9 ingredients up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does. To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket. When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 69743,"Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction 3/4 cup dry white wine 3 garlic cloves, minced
1/2 teaspoon red pepper flakes Salt 1/2 lemon, juiced 1/2 cup olive oil 1 pound (U-15) jumbo shrimp, peeled and deveined 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp) 10 (8-inch) skewers, soaked in warm water 1/2 cup red wine vinegar 2 tablespoons sugar 1/4 teaspoon red pepper flakes 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water 1 medium red onion, thinly sliced 1 cup balsamic vinegar, plus 2 tablespoons 1/4 cup olive oil 1 pound baby arugula Instructions: To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes. Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate. In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use. Have the grill preheated to medium-high. Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side. In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69744,"Dubush Torte 12 eggs separated 1 cup sugar 1 cup cake flour 2 tablespoons baking powder 1 lemon rind and juice 1 pound sweet butter 1 pound powdered sugar 1 egg yolk* 6 tablespoons cocoa 2 tablespoons cream 1 teaspoon vanilla 2 cups crushed walnuts Instructions: Preheat the oven to 350 degrees F. Beat egg yolks well, about 4 to 6 minutes. Add sugar and continue beating well, another 4 to 6 minutes. Sift together the flour and the baking powder. Gradually add dry ingredients and lemon juice and rind to wet mix. Beat egg whites to medium peaks and fold into batter. Butter and flour 3 (9-inch) cake rounds. Place a parchment paper circle in the bottom of each cake round. Pour the batter into the prepared cake rounds and bake at 350 degrees for 30 minutes. Cool cakes completely. With a serrated knife, slice each cake into 3 layers. Cream all ingredients until smooth. Frost each layer and the outside of cake. Cover the whole cake with crushed walnuts. Refrigerate cake for 2 hours before slicing. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 69745,"Pan Broiled Flank Steak 12 ounces flank steak, at room temperature Coarse salt Instructions: Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 69746,"Crispy Orange Beef 1 1/2 pounds flank steak, cut in 1-inch strips Salt and pepper 1/2 cup cornstarch Vegetable oil, for frying 1 package thin rice noodles Frisee lettuce, to serve 1 tablespoon canola oil 1 teaspoon minced garlic 1/2 cup orange marmalade 1 cup low-sodium beef broth 1 teaspoon low-sodium soy sauce 10 small dried Thai chiles 2 teaspoons cornstarch Instructions: Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess. Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes. Take out noodles and then, working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside. For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens. Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and then the beef. Pour sauce over beef and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69747,"Chorizo Con Papas Burrito 3 Yukon gold potatoes 2 tablespoons canola oil 2 teaspoons granulated garlic 2 teaspoons salt 2 teaspoons ground black pepper 4 Idaho potatoes, chopped 3 carrots, chopped 1 red onion, chopped 2 cups canola oil 1/2 cup lemon juice 1/2 cup tahini 1/2 cup nutritional yeast 2 tablespoons salt 1 tablespoon ground mustard 1 tablespoon ground black pepper 1 tablespoon turmeric Pinch cayenne pepper 8 ounces seitan chorizo (prepared or store-bought) 1 cup vegetable stock 1/2 cup liquid aminos 1/4 cup ground cumin 1/4 cup lemon juice 1/4 cup lime juice 1/4 cup spicy brown mustard 1/4 cup ground sage 2 tablespoons ancho cl powder 2 tablespoons ground fennel 1 tablespoon ground black pepper 2 tomatoes, diced 1 bunch fresh cilantro, chopped 1/2 jalapeno, diced 1/2 small red onion, diced 1/4 cup lime juice 2 teaspoons granulated garlic 2 teaspoons salt Four 12-inch flour tortillas 2 cups spinach 8 ounces vegan sour cream (store-bought) Instructions: For the potatoes: Preheat the oven to 400 degrees F. Chop potatoes into 1-inch cubes, then toss with canola oil, granulated garlic, salt and pepper. Bake 35 minutes. (Keep oven on.) For the cashew cheese: In a soup pot combine potatoes, carrots and onion. Cover with 3 quarts water. Bring mixture to a boil and simmer until the veggies soften, about 25 minutes. Add the canola oil, lemon juice, tahini, nutritional yeast, salt, ground mustard, black pepper, turmeric and cayenne. Blend everything with an immersion blender until you reach a smooth, creamy consistency. Set aside and keep warm for burrito preparation. For the seitan chorizo: Process the seitan with a food processor into a hamburger-like texture using the S-blade attachment. Set aside. In a large bowl combine vegetable stock, aminos, cumin, lemon and lime juices, mustard, sage, cl powder, fennel and pepper. Mix well, then pour the mixture over the processed seitan in a 6-by-10-inch baking dish. Bake for 45 minutes. For the pico de gallo: In bowl, combine tomatoes, cilantro, jalapeno, onion, lime juice, granulated garlic and salt. For the burrito assembly: In a tortilla, combine a handful of spinach, 2 ounces vegan sour cream, 2 ounces pico de gallo, 4 ounces roast potatoes, 4 ounces seitan chorizo and 2 ounces cashew cheese. Roll the burrito and seal it on a flattop or saute pan for 30 seconds per side. Serve and enjoy. Repeat with remaining tortillas and filling. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 69748,"Hilda's Stuffies 1 tablespoon olive oil 2/3 cup chopped chorizo sausage 1/2 cup chopped onions 2 tablespoons minced shallots 1 tablespoon minced garlic 1/2 cup chopped green peppers 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon chopped parsley 16 Qailhog clams, shucked and chopped. Reserve the shells fully intact 1 tablespoon Creole mustard 1/2 cup to 3/4 cup bread crumbs
1 cup garlic butter sauce, hot 1 cup sizzled leeks (julienned leeks, lightly fried) 2 tablespoons brunoise red peppers 2 tablespoons chopped parsley Instructions: Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69749,"Cookie Ornament Cups 1 pkg. (16.5 oz.) NESTLE? TOLL HOUSE? Refrigerated Chocolate Chip Cookie Bar Dough 1 container (16 oz.) prepared white frosting, divided Red food coloring 2 quart-size plastic food storage bags Frosty WONKA? NERDS?, various holiday sprinkles, sugars and/or decorating gels Mini pretzel twists, broken for ornament hook (24 hooks are needed) 24 NESTLE? Jingles, any flavor, unwrapped Instructions: PREHEAT oven to 350F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup. BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan(s) on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s). SPOON half of frosting into plastic bag; seal. Stir food coloring into remaining frosting in container until desired color is reached. Fill other plastic bag with colored frosting; seal. Cut ?-inch from corner of each bag. Squeeze bags lightly to pipe frosting on top of each cookie cup to form rounded ornament shape. Decorate with Nerds, sprinkles, sugars and/or gels. Place Nestle Jingle on top of each. To adhere hook, use a small amount of icing. Make Ahead Tip: Cookie bases can be made ahead and stored covered at room temperature for up to a day. Frosty WONKA? NERDS? and NESTLE? Jingles are available mid-November through December. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69750,"Herbed Butter Parsnips 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 pounds parsnips, peeled and sliced into circles Kosher salt and freshly ground black pepper 1/2 pound unsalted butter, softened 1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives Kosher salt and freshly ground black pepper Instructions: Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69751,"Cranberry Kir Royale 2 cups frozen cranberries, plus 1/2 cup for garnish 1/4 cup sugar 2 tablespoons orange juice 1 teaspoon orange zest 1 bottle Champagne Instructions: Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend - use a towel over the top of the blender. Strain and discard any solids then set aside and cool. Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Champagne, Prosecco, Cava]" 69752,"Cajun Spicy Rub 2 tablespoons paprika 2 tablespoons cayenne pepper 1 tablespoon black peppercorns, ground 2 cloves garlic, peeled and crushed 3 tablespoons onion flakes 2 tablespoons dried oregano Salt Instructions: Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.; ","[Zinfandel, Malbec, Syrah, Tempranillo]" 69753,"Ricotta-Stuffed Zucchini Blossoms with Panzanella 1 1/4 cups red wine vinegar 1 tablespoon kosher salt 1 1/2 teaspoons sugar 1 clove garlic, smashed 1/2 small red onion, thinly sliced 1/2 kirby cucumber, sliced into 1/8-inch rounds Six 1-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes 1 pint cherry tomatoes, cut in half 6 fresh basil leaves, cut into a chiffonade 2 to 3 tablespoons big fat finishing oil 8 zucchini blossoms 1 1/2 cups ricotta cheese 1/2 cup freshly grated Parmigiano 1 bunch fresh Italian parsley, leaves finely chopped Kosher salt Peanut or other neutral-flavored oil 1 1/2 cups all-purpose flour 3/4 to 1 cup dry white wine Instructions: For the panzanella: Combine the vinegar, 1 cup water, the salt, sugar and garlic in a large jar or other container with a tight-fitting lid and shake, shake, shake to combine. Add the onions and cucumbers, shake again, and let sit for at least 1 hour. (You're making pickles here, and this step can totally be done ahead of time-like yesterday!) Put the bread in a large bowl with 1/2 to 1 cup water to soften. Squeeze and knead the bread with your hands, and then let it sit for 30 minutes. Squeeze out any excess water from the bread again, put the bread back in the bowl, and crumble it through your fingers. Toss in the tomatoes, add the pickled onions and cucumbers (strain these out and reserve the liquid), and stir to combine. Add the basil and some finishing oil; taste it to make sure it's delicious. Sprinkle in a few drops of the pickling liquid or a bit more oil if needed. Reserve. For the blossoms: Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle, you don't want to rip through the blossom while doing this). Repeat with all the blossoms. In a medium bowl, combine the ricotta, Parmigiano and parsley and season with salt. Taste and re-season if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower and fill. Then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers. Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you're good to go. If the oil begins to smoke, it's too hot, so reduce the heat. Combine the flour and wine in a large bowl to make a very loose batter. Start with 3/4 cup of the wine and add more if needed. Working in batches, dip each blossom in the batter to coat it, and then gently put each blossom in the oil, being careful not to overcrowd the pan. Let the blossoms cook until they turn color but stay nice and crispy on the outside, 1 to 2 minutes. Remove the blossoms from the oil with a slotted spoon or fish spatula, put them on the paper towels and immediately sprinkle with salt. Divide the reserved panzanella among serving plates and top each with 2 crispy blossoms. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 69754,"Maple Bundt Nonstick baking spray, for the pan 2 sticks (1 cup) unsalted butter, slightly cooler than room temperature
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup maple syrup
4 large eggs, at room temperature 1/2 cup milk
1 teaspoon vanilla extract
2 cups confectioners' sugar 3 tablespoons maple syrup
1/4 to 1/3 cup heavy cream
Instructions: For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes. In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment. Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon. Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely. For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69755,"Pavlov's Punkin' Bread 1 medium egg 1 2/3 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup applesauce 1/2 cup honey 1 cup 100 percent natural pumpkin 1/2 cup water Instructions: In a bowl, combine egg, flour, baking soda, baking powder, cinnamon and nutmeg. In a medium size mixing bowl mix applesauce, honey, pumpkin and water. Gradually add dry mixture to wet mixture, mixing together thoroughly. Pour into 14 by 8-inch bread pan. Bake at 350 degrees for approximately 50 minutes to 1 hour (when toothpick inserted comes out dry). Cool the bread on a rack. Store in a sealed container. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 69756,"Slow-Cooker Hawaiian Pulled Pork Sandwiches 1 tablespoon onion powder 2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
5 pounds boneless pork butt or shoulder
One 8-ounce can crushed pineapple
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
Hawaiian buns, for serving
4 cups thinly shredded savoy cabbage 1/4 cup rice wine vinegar
2 teaspoons sugar
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper Instructions: For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours. Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes. Serve the pulled pork on Hawaiian buns topped with slaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 69757,"Guacamole 4 ripe Haas avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced Instructions: Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69758,"Peartini 1 cup sugar 1 cup vodka 1/4 cup dry vermouth 1/4 cup fresh lime juice (from 3 large limes) Two 8-ounce ripe pears, such as Comice, peeled, stemmed, cored and cut into 1-inch pieces Ice 1/2 unpeeled pear, cored and cut into 1/4-inch-thick slices, for garnish Instructions: In a small saucepan, combine the sugar and 1/2 cup water over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 15 minutes.
In a blender, puree the syrup, vodka, vermouth, lime juice and pears until smooth. For each drink, pour some of the pear mixture into an ice-filled cocktail shaker and shake well. Pour into a chilled martini glass. Garnish with pear slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69759,"Fox Bros. Bar-B-Q Smoked Pork Jalapeno Poppers Canola oil, for frying 8 jalapenos
8 ounces cream cheese
6 ounces shredded Cheddar Jack cheese
4 ounces Fox Bros. Chopped Smoked Pork, recipe follows, tossed in barbecue sauce 2 eggs
1/2 cup all-purpose flour
1 cup panko breadcrumbs Ranch dressing or your favorite dipping sauce, for serving 1 1/2 cups paprika 1 1/4 cups kosher salt
3/4 cup chili powder
1/2 cup granulated garlic powder
1/2 cup granulated onion powder
1/2 cup ground black pepper
One 8- to 10-pound pork butt
Instructions: Bring a few inches of canola oil to 350 degrees F in a deep pot. Trim the tops from the jalapenos, then fry until blistered and soft, 5 to 8 minutes. Cut in half and remove seeds and membranes. (Keep oil warm.) Mix the cream cheese and Cheddar Jack together in a bowl. Open a jalapeno half and spread some Chopped Pork along the bottom of the jalapeno, making a 1/4- to 1/2-inch layer. Spread the cheese mixture along the top of the pork mixture. Repeat until all jalapeno poppers are prepped. Beat the eggs in a bowl. Add the flour to a second bowl. Add the breadcrumbs to a third. Roll the stuffed jalapeno in the flour first, then submerge it in the egg, then move to coat in the breadcrumbs. Set on a rack. Repeat until all jalapenos are breaded, then repeat the breading process one more time on all jalapenos. Bring frying oil back to 350 degrees F. Fry poppers until golden brown. Remove to a rack to dry. Serve with ranch dressing or your favorite dipping sauce. Preheat a smoker to 225 degrees F. Stir together the paprika, salt, chili powder, garlic powder, onion powder and pepper in a bowl. (See Cook's Note.) Season the pork butt liberally with the dry rub (save the remainder for another use). Place on smoker and let smoke, adding wood chips as necessary to provide smoke, until the internal temperature registers 200 degrees F, 10 to 12 hours. Let rest for 2 hours, then chop. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 69760,"Grilled Chicken with Peach Salad Vegetable oil, for the grill Four 6- to 8-ounce boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Zest and juice of 1/2 lemon 2 ripe peaches, pitted and cut into wedges 2 large tomatoes, preferably heirloom, cored and cut into wedges 1/4 cup lightly packed basil leaves, torn 2 tablespoons roughly chopped chives 1 tablespoon extra-virgin olive oil, plus extra for drizzling Instructions: Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69761,"Old School Stuffed Tomatoes 6 medium tomatoes One 9-ounce bag baby spinach, steamed
1/4 cup sour cream or plain Greek yogurt
2 tablespoons grated Parmesan 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup grated gruyere cheese
Instructions: Preheat the oven to 400 degrees F. Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp. In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69762,"Cornbread Dressing with Sausages, Apples and Mushrooms 4 cups 1-inch cubed cornbread 4 cups 1-inch cubed French bread 4 cups 1-inch cubed artisan/crusty bread such as ciabatta 2 pounds white button or cremini mushrooms 4 tablespoons olive oil
Kosher salt
1 pound Italian sausage
1 onion, large dice
5 Granny Smith apples, large dice
3 tablespoons brown sugar
1 cup white wine
32 ounces, low sodium chicken broth
2 teaspoons fresh rosemary leaves, minced
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon ground turmeric, plus more Black pepper Fresh parsley, minced
Instructions: Allow the cornbread, French bread and crusty bread to sit out on cookie sheets for several hours or overnight, until completely dried out. Preheat the oven to 500 degrees F. Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. Mushrooms will be very coated, but that's good! Divide the mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Turn the oven down to 375 degrees F. In a large skillet, crumble and the brown sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease, and without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and 1/2 teaspoon salt. Cook for 3 to 4 minutes, or until deep golden brown. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside. Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and some pepper. Heat for a few minutes, then set aside. Add the bread to a large bowl, then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste. Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.) Delicious! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 69763,"Sausage and Butternut Roast 1 pound butternut squash, peeled, seeded and cut into 2-inch chunks 1 pound bulk hot Italian sausage 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons maple syrup 1/3 cup panko breadcrumbs 1 teaspoon fresh thyme leaves Instructions: Preheat the oven to 425 degrees F. Put the squash and sausage in a large baking dish. Add the oil and 1/2 teaspoon each salt and pepper and toss to combine. Spread the mixture into an even layer and drizzle with the maple syrup. Add 1/4 cup water, then sprinkle with the panko. Roast until the squash is tender, about 35 minutes. Heat the broiler and brown the top, about 3 minutes more. Sprinkle with the thyme leaves.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 69764,"Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction One 6-ounce sea bass cut into 2 thin slices 2 tablespoons Guajillo cl Marinade, recipe follows 1/4 cup Coconut Lemon Grass Reduction Sauce, recipe follows 10 to 20 scallops sliced into 2 thin pieces 1 teaspoon blackened seasoning, galangal powder blend Neutral oil 1/3 cup currant, stemmed or yellow and red pear tomatoes 1/2 ounce baby spinach, fresh 1 ounce enoki mushrooms One 1-ounce thinly sliced smoked salmon 1 sprig rosemary, 4-inches in length 1/4 avocado, diced 1 teaspoon orange tobiko (Japanese flying fish roe) 1 1/4 pounds dry guajillo chiles, cleaned 1 to 2 quarts rice vinegar 1 cup brown sugar 12 ounces sriracha chili paste (Thai chili paste) 1 pint Ginger Oil, recipe follows 8 ounces ginger, bruised 1 cup olive oil 1 quart coconut milk 3 1/2 stalks lemon grass, trimmed cleaned and bruised 1 ounce chipotle puree 4 ounces sugar 1 cup lime juice 1/4 cup rice vinegar Heavy cream, as needed if sauce breaks Instructions: Baste raw bass pieces with Guajillo cl Marinade and set aside. Heat coconut reduction sauce and set aside, keep warm. Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm. Heat saute pan with little oil at medium low heat. When oil is hot, add bass, careful not to burn fish. cl marinade contains a lot of sugar so watch your temperature, keep it low. Blacken tomatoes in 1 tablespoon of neutral oil. Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready. Plate the dish when fish is done. Place coconut reduction sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko. Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add Ginger Oil to 2 quarts of the puree and mix well. Mix and bring to a boil, then leave at room temperature for 2 hours. Strain. Place coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 69765,"Baked Haddock, Ellida Style Nonstick cooking spray 2 pounds fresh haddock fillets, or other delicate white fish 2 cups garlic and herb flavored prepared bread crumbs 1 stick (4 ounces) butter, melted 4 ounces fresh chunk crabmeat 4 artichoke hearts, chopped 1 large beefsteak tomato 1 cup shredded Cheddar Instructions: Preheat the oven to 350 degrees F. Grease a baking dish with nonstick spray. Arrange the fish fillets in the prepared baking dish to cover the bottom. In a bowl, combine the bread crumbs with melted butter, crabmeat, and artichokes. Slice the tomato thinly and arrange the slices over the fish. Spread the cheese over the tomatoes. Top with the buttered crumb mixture. Bake for 20 to 25 minutes, or until fish is white and flaky.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69766,"Mixed Baby Greens Salad with Mandarin Oranges 1 bag mixed baby greens, 10 ounces 1 can mandarin oranges, drained 1/4 English or European seedless cucumber, thinly sliced 2 tablespoons rice wine or white vinegar, eyeball it 2 teaspoons sugar 3 tablespoons vegetable oil, eyeball it 1 teaspoon toasted sesame oil Sesame seeds, for garnish, 2 tablespoons Salt and freshly ground black pepper Instructions: Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69767,"Breakfast Tart With Pancetta and Green Onions Butter, for the pan Flour, for the pan 1 9-inch unroll-and-bake refrigerated pie crust 1 large egg white, lightly beaten 2 teaspoons vegetable oil 3 ounces pancetta, cut into 1/4-inch pieces 5 large eggs, at room temperature 1/2 cup (4 ounces) mascarpone cheese, at room temperature 2 cups (8 ounces) shredded gruyere cheese
3 scallions, white and pale green parts, thinly sliced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.
Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate. In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69768,"Honey-Lime Roast Chicken 1 small bunch fresh thyme Juice of 2 limes 4 cloves garlic, smashed 3 jalapeno peppers, halved, seeded and thinly sliced 1/2 cup extra-virgin olive oil 2 tablespoons honey Kosher salt 3 half chickens (about 1 1/2 pounds each) 3 tablespoons unsalted butter, cut into pieces Instructions: Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature. Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter. Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69769,"Grilled Steaks Balsamico 2/3 cup prepared balsamic vinaigrette 1/4 cup fig preserves or chopped dried figs 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick Salt and freshly ground pepper 1 package (5.2 ounces) herb and garlic soft spreadable cheese Instructions: Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours. Preheat a grill to medium heat. Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste. Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69770,"Bacon-Wrapped Buffalo Shrimp Cocktail 10 bacon slices 2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak) 1/2 cup Louisiana hot sauce (not Tabasco) 3/4 cup blue cheese dressing 4 ribs celery, cut into sticks 1 lemon, cut into 6 wedges Equipment: 30 wooden toothpicks Instructions: Preheat the oven to 400 degrees F. Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet?don?t drain the fat. Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce. To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 69771,"Veal with Camembert Sauce 1 cup veal stock 4 ounces Camembert, cubed 3 tablespoons creme fraiche 1 teaspoon salt 1 teaspoon pepper 8 ounces olive oil 4 teaspoons salt 4 teaspoons pepper 4 teaspoons thyme 4 (10-ounce) flattened veal steaks Instructions: In a medium-sized pot, heat the veal stock and add the cheese. Whisk together until the cheese has melted. Reduce the heat to low and continue whisking for about 5 minutes. Bring the heat back up to high and boil to thicken. Turn the heat on low once it has thickened and add the creme fraiche. Bring mixture back to a boil and continue to whisk until sauce thickens. Strain the sauce using a colander, return sauce to pot, and add salt and pepper. Reduce sauce on low heat for another 5 minutes. To prepare the veal, heat a skillet on high heat with the olive oil. Add the salt, pepper, and thyme to the skillet and let warm for 1 minute. Add the veal and sear on both sides. Remove the veal from the pan and slice thinly. To serve, pour the sauce on a platter and place the sliced veal on top of the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69772,"Steamed Couscous 4 tablespoons (1/2 stick) unsalted butter 2 cups chopped yellow onions (2 onions)
3 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
2 cups couscous (12 ounces)
Instructions: Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69773,"Haricots Verts with Dill and Hazelnuts 1/2 cup whole hazelnuts Kosher salt and freshly ground black pepper 1 1/2 pounds French string beans (haricots verts), stem ends removed 1 tablespoon unsalted butter Good olive oil 1/4 cup minced fresh dill Instructions: Place the hazelnuts in a large (12-inch) saute pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don?t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel. Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside. When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69774,"Silky Veal Chops 1 ounce Boursin cheese 1 1/2 tablespoons Dijon mustard 1/3 cup heavy cream 1 1/2 tablespoons butter 2 thick (1 1/2 inches) loin veal chops Dry white wine 2 ounces Swiss or Gruyere cheese, grated Salt and freshly grated black pepper Instructions: In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper. In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69775,"Crudite Platter with Chipotle Ranch Dressing Kosher salt, as needed 1 broccoli stalk, trimmed into florets, about 3 cups 8 ounces asparagus, stalks peeled, woody ends trimmed 1 red bell pepper, seeded, and cut into strips
1 red bell pepper, seeded, and cut into strips 1 yellow bell pepper, seeded, and cut strips 1 bunch radishes (with greens attached) 2 kirby cucumbers, cut into spears 2 cloves garlic 1/2 teaspoon kosher salt 1/3 cup mayonnaise 2 tablespoons buttermilk 1 tablespoon chipotle hot sauce 3 tablespoons minced fresh cilantro leaves 1 scallion (white and green parts), very thinly sliced 1/2 teaspoon finely grated orange zest Instructions: Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are. Arrange all the vegetables on a large serving platter and serve with the chipotle dip. For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69776,"Steak Frites with Lemon and Pepper Seasoning and Easy Hollandaise 1 pound russet potatoes 1/4 cup vegetable oil
3 tablespoons unsalted butter, melted 1 tablespoon seasoning salt
1 1/2 sticks (12 tablespoons) unsalted butter 2 large egg yolks
Juice of 1 lemon, plus more if needed 1/2 teaspoon cayenne pepper Kosher salt 2 tablespoons black peppercorns 1 tablespoon lemon zest
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon onion powder
1/2 teaspoon granulated sugar
One 14-ounce rib-eye steak, 1 inch thick One 8-ounce filet
5 tablespoons salted butter, melted
1/2 head iceberg lettuce, cut into wedges
Homemade or store-bought ranch dressing, for serving Instructions: For the potatoes: Preheat the oven to 450 degrees F. Slice the potatoes into thin wedges and put in a medium bowl. Add the oil, melted butter and seasoning salt and toss to coat. Arrange the wedges in a single layer on a baking sheet. Cook, turning once halfway through, until golden brown, about 25 minutes. For the easy hollandaise: In a small saucepan, melt the butter until sizzling. Put the egg yolks in a blender and turn to low to allow the yolks to combine. Begin pouring in the very hot butter in a thin stream; the blender should remain on the whole time, and the butter should be poured in very slowly. Keep adding the butter until it's all gone, then immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir, then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning. Transfer to a serving pitcher and cover with foil until serving. For the lemon and pepper seasoning: In a ziptop bag, crack the peppercorns using a rolling pin. Add to a small bowl with the lemon zest, kosher salt, garlic powder, mustard powder, onion powder and sugar and mix well to combine. For the steak: Heat a grill pan or large heavy-bottomed skillet over medium-high heat. Brush the steaks with melted butter on both sides and season with the lemon and pepper seasoning. Cook, basting the steaks occasionally with more melted butter, until cooked to desired doneness, 2 to 4 minutes a side. Rest for a minute or so. To serve, arrange the potato wedges on a platter, add the steaks and drizzle with the hollandaise. Serve with iceberg wedges and ranch dressing. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 69777,"Ree Drummond's Crowd-Pleasing Dump Cakes One 21-ounce can cherry pie filling One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces) 1 1/2 sticks (12 tablespoons) butter 1 large can peaches in syrup 1 box white cake mix (18 ounces) 1 1/2 sticks (12 tablespoons) butter Whipped cream, for serving
Instructions: Preheat the oven to 350 degrees F. For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix. For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix. Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 69778,"Curried Calamari with Cilantro and Mint Chutney 1 cup flour 1 tablespoon ground coriander 1 tablespoon dried fenugreek leaves 1 teaspoon ground fenugreek 1/2 teaspoon smoked paprika 1/4 teaspoon turmeric A pinch of salt, plus more for sprinkling A pinch of pepper 3 large squid bodies, cleaned 1/4 cup grapeseed oil Cilantro and Mint Chutney, recipe follows 1 teaspoon grapeseed oil 1 teaspoon garam masala 4 cloves garlic, minced 1 cup chopped fresh cilantro 1 cup chopped fresh mint 1 tablespoon lemon juice A pinch of salt A pinch of pepper Instructions: Put the flour, coriander, fenugreek leaves, ground fenugreek, paprika, turmeric, salt and pepper into a medium bowl and mix well.
Dry the squid with a paper towel and then cut the bodies crosswise into 1/4-inch rings. Put the rings into the flour mixture and coat them well. Heat the oil in a large skillet and fry the coated squid until golden brown, 1 to 2 minutes. Do not overcook them as they will become tough and rubbery. Drain on a paper towel-lined tray and sprinkle with some salt. Serve with Cilantro and Mint Chutney. Pour the oil in a small saucepan over medium heat and add the garam masala and garlic. Cook for 1 minute. Let cool slightly and put into a food processor along with the cilantro, mint, lemon juice, some water, salt and pepper and pulse until smooth. Use immediately or store in an airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69779,"Spicy Sausage Bolognese with Pappardelle 2 tablespoons olive oil 1 pound hot Italian sausage, casing removed
3 to 4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1 small onion, finely chopped
1 cup dry red wine
1 cup chicken stock
One 32-ounce can Italian crushed tomatoes
Pinch ground cinnamon Pinch ground clove
A few grates whole nutmeg
Salt
A few leaves fresh basil, torn
1 cup milk
1 pound pappardelle pasta or other wide-cut flat pasta
Pecorino-Romano, for grating Instructions: In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal. Reheat over medium heat and stir in the milk, cooking until well incorporated. Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta. Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 69780,"Warm Roasted Fall Vegetable Pasta Salad 2 tablespoons tomato paste 1 teaspoon Italian seasoning 1 teaspoon kosher salt, plus more for the pasta water 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 3 cloves garlic, grated 1/2 cup extra-virgin olive oil 1 cup small-dice butternut squash 1 head broccoli, cut into small florets 1 red onion, diced small 1 red bell pepper, diced small 1 medium zucchini, diced small 12 ounces penne, rotini or any similar short pasta 2 tablespoons chopped fresh parsley 12 fresh basil leaves, torn 3/4 cup grated Parmesan 1/2 cup cooked lentils (canned is fine), optional Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside. In a large mixing bowl, whisk together the tomato paste, Italian seasoning, salt, pepper, pepper flakes, garlic and 1/4 cup olive oil. Add the butternut squash, broccoli, onion, bell pepper and zucchini. Toss to coat the vegetables with the tomato paste mixture. Reserve the bowl, unwashed, for later use. Spread in a single layer on the prepared baking sheet. Bake until softened and browned, 40 to 45 minutes. While the vegetables are cooking, bring a medium pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Into the reserved large bowl, add the roasted vegetables and pasta, parsley, basil, remaining 1/4 cup oil, cheese, and the lentils, if using. Mix well. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69781,"Perfect Turkey Burgers 1 large portobello mushroom cap 1 tablespoon coarsely chopped shallot 3 tablespoons lightly packed fresh parsley 1 1/4 pounds 85% to 93% lean ground turkey 2 tablespoons extra-virgin olive oil, plus more for brushing 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper 8 thin slices manchego or white cheddar cheese 4 English muffins, split Dijon mustard, mayonnaise and sliced avocado, for topping Instructions: Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 69782,"Blackberry Crepe Cake 1 1/4 cups milk 1 cup all-purpose flour 2 tablespoons granulated sugar Pinch of kosher salt 4 large eggs 5 tablespoons salted butter, melted 2 cups heavy cream 1 cup powdered sugar 1 tablespoon vanilla bean paste 1/2 cup lemon curd 1/2 cup blackberry jam 1/2 cup halved fresh blackberries 1 lemon, sliced into wheels Instructions: For the crepes: To a blender, add the milk, flour, granulated sugar, salt and eggs. Blend, cover and refrigerate to sit for at least 2 hours and up to overnight. Heat a 10-inch nonstick skillet over medium-low heat and add 1 teaspoon of melted butter. Add just enough batter to cover the bottom of the skillet. Let sit, undisturbed, for 60 to 90 seconds. Lift the edge of the crepe to check that it is set and slightly golden, then carefully flip and cook for another 15 to 20 seconds. Remove to a plate and repeat with the remaining butter and batter. For the whipped cream: Whip the cream, powdered sugar and vanilla bean paste together in a large bowl until light and airy. Set aside. For the assembly: Lay a crepe on a cake stand or large plate. Add 3 tablespoons of whipped cream, then spread over, leaving a small gap around the edge. Next, add about a tablespoon of the lemon curd and disperse as best you can over the cream. Top with another crepe and 3 tablespoons of the whipped cream and spread. For the next layer, add about a tablespoon of the blackberry jam. Repeat the steps by adding a crepe, whipped cream and alternating between the curd and jam, until there is only 1 crepe left. Add that crepe to the top. Then mound the remaining whipped cream in the center. Transfer to the refrigerator and chill for at least 1 hour. Garnish the top with the fresh blackberries and lemon wheels before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 69783,"Ginger Mango Lassi 2 mangos 1-inch piece of ginger 2 (8-ounce) containers vanilla yogurt 1 handful of ice cubes 2 tablespoons honey Instructions: To remove the flesh of the mango, cut the flesh away from the pit in 2 large pieces. Use a paring knife to cut through the flesh (but not through the peel) in a crisscross grid pattern. Use your thumbs to press against the skin side and pop the mango cubes up. Cut across the bottom, along the peel and add the cubes to the blender. Peel ginger. Grate ginger finely into bowl. Use fingers to squeeze juice out of gratings. Discard juiced gratings. Put ginger and remaining ingredients in the blender and blend until thick and smooth. If you don't have a blender you can still make the drink: Just whisk everything but the ice together in a mixing bowl. Fill glasses with ice and pour the mixture on top. ","[Sauvignon Blanc, Riesling, Moscato, Gewrztraminer]" 69784,"Salami and Provolone Crustless Quiche 2 tablespoons unsalted butter, at room temperature 2 tablespoons finely grated Parmesan 2 cups half-and-half 2 large eggs 2 large egg yolks Kosher salt and freshly ground black pepper Pinch of paprika 1 cup grated provolone 3/4 cup diced sliced salami 2 tablespoons chopped fresh basil, plus more for serving Instructions: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Place the pan on a rimmed baking sheet. Whisk together the half-and-half, eggs and egg yolks in large bowl. Season with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Put the cheese and salami in a medium bowl and toss to combine; spread the mixture in the prepared pie plate. Pour the egg mixture over the top and sprinkle with the basil. Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool. Scatter more basil over the top and slice into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69785,"Humble Home-Cooked Beans 11 ounces dried cranberry or cannellini beans, soaked in cold water for at least 12 hours 3 cloves garlic, unpeeled A few sprigs fresh thyme A sprig fresh rosemary 3 bay leaves 1 stick celery, trimmed 1 small potato, peeled and halved 2 cherry tomatoes Extra-virgin olive oil Red wine vinegar A few sprigs fresh at-leaf parsley, chopped 4 slices sourdough bread 12 scallops 12 slices pancetta Skewers or fresh rosemary sprigs Extra-virgin olive oil Lemons Instructions: Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to. When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread. Take up to 3 scallops and wrap a slice of pancetta round each. Thread them onto a skewer or a sturdy sprig of fresh rosemary and fry them on each side in a little olive oil until golden. Spoon the delicious warm home-cooked beans onto your plate and top with the scallops. Serve with a squeeze of lemon, a drizzle of extra-virgin olive oil and any juices from the pan. Brilliant! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 69786,"Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata 1/3 cup olive oil 1 large shallot, minced 2 navel oranges, juiced 1/2 navel orange, zested 1 small lemon, juiced 2 teaspoons Dijon mustard Couple pinches salt About 15 to 20 grinds black pepper 1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped 1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks 1/4-pound ricotta salata, shaved Instructions: Combine dressing ingredients in a sealable container and shake to emulsify. Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

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 Brie with Fig Jam and Prosciutto 1 (1/2 pound) brie wheel 1/4 cup fig jam 1/4 cup prosciutto" 69787,"Mexican Chocolate Pecan Pie Nonstick cooking spray, for spraying the pie dish 1 1/2 cups graham cracker or Maria cookie crumbs (about 6.5 ounces)
7 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar 12 tablespoons (1 1/2 sticks) unsalted butter 1/2 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
1/4 cup Mexican crema or whipping cream
1 disk Mexican chocolate, such as Ibarra, finely minced (about 3.1 ounces) Instructions: For the crust: Spray a 9-inch pie dish with cooking spray. Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.) Preheat the oven to 350 degrees F. For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended. Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 69788,"Pork Loin and Crackling with Hassel Back Potatoes 4 pounds pork loin, center cut with a thick rind/fat cap, skin intact 1/2 cup kosher salt 1/4 cup olive oil 4 cloves garlic, smashed 8 sprigs fresh thyme 2 sprigs fresh rosemary Hassel Back Potatoes, recipe follows Apple Chutney, recipe follows 24 small Yukon gold potatoes 1/4 cup olive oil 1 tablespoon kosher salt, plus salt to season 1/4 teaspoon freshly ground black pepper, plus pepper to season 1/4 cup unsalted butter 3 cups thinly sliced Vidalia onions, see Cook Note* 1 tablespoon kosher salt 2 cups apple cider 2 cups cider vinegar 1 cup sugar, plus 1/3 cup 4 Granny Smith apples, peeled, cut into 1/2-inch pieces, see Cook's Note** 1 star anise Instructions: Preheat the oven to 475 degrees F. Score the rind, using long, parallel slits 1/8 to 1/4-inch apart across the width of the loin; be careful to cut only halfway to the flesh (see Cook's Note**). Rub the rind with the salt, ensuring that the salt is rubbed well into the slits. Rub the rind with 1/2 of the olive oil. Flip the loin over and rub the flesh side with the remaining olive oil. Place the garlic, thyme, and rosemary up against the flesh. Using butcher's twine, tie the herbs to the loin. Place the loin on a rack in a roasting pan and roast for 30 minutes. Remove from the oven and arrange the potatoes at the bottom of the roasting rack. Reduce the heat to 425 degrees F. Return the roast to the oven to cook for 1 additional hour or until an instant-read thermometer poked into the center of the loin reaches 150 degrees F. Remove from the oven and let the loin rest for 30 minutes; the internal temperature will continue to rise about 10 degrees F, and the loin will finish cooking while it's resting (see Cook's Note***). Slice the \crackling\ (crunch skin) off in 1 piece and cut into 1/4-inch strips. Slice the pork loin into 1/4-inch slices. Serve the pork loin warm with Cracklings, Hassel Back Potatoes, and Apple Chutney. Place a potato in the palm of a wooden spoon. Use a sharp knife to make cuts 3/4 of the way down the width of each potato about 1/8-inch apart. Toss the potatoes with olive oil, 1 tablespoon salt, and pepper in a large mixing bowl. Place the potatoes in the bottom of a roasting pan, evenly spaced apart. Cook underneath the roast during the last hour of cooking, until fork tender. Remove from the oven and sprinkle with additional salt and pepper, to taste. In a large saute pan, melt the butter over medium heat. Add the onion and 1 tablespoon of salt and cover. Saute until onions are translucent. Add the apple cider and increase to high heat. Reduce the cider until nearly evaporated. Add the vinegar and 1 cup sugar; stir until the sugar dissolves. Add the apples and star anise. Cover and reduce the heat to medium. Cook for 10 minutes. Remove the cover and continue to cook until thickened, about 10 minutes; stirring frequently. Add the 1/3 cup of remaining sugar. Remove star anise and mash until smooth. Transfer to a plate to cool. Serve warm or at room temperature with pork, chicken, or curried dishes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69789,"Giant Chocolate Lava Cake 2 sticks (16 tablespoons) unsalted butter, cubed, plus extra for buttering the ramekin 1/4 cup all-purpose flour, plus extra for dusting the ramekin
10.5 ounces bittersweet chocolate, roughly chopped
1/2 cup granulated sugar
Pinch kosher salt 6 large eggs
2 chocolate-coated vanilla ice cream bars, such as Klondike
Confectioners' sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Butter and lightly flour a 2-quart ramekin/souffle dish. Tap out the excess flour. Put the ramekin on a baking sheet. Combine the butter and chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is melted and well combined.
Combine the granulated sugar, salt and eggs in a large bowl and beat on high speed with an electric mixer until thick and pale, 1 to 2 minutes. Add the chocolate mixture and flour to the egg mixture and fold with a rubber spatula until well combined.
Pour 2 1/2 cups of the batter into the ramekin and stack the ice cream bars on top of each other in the middle. Pour the remaining batter around the sides and over the top of the ice cream bars.
Bake until the cake is set and the center is still jiggly, about 45 minutes. Let the cake cool in the ramekin for 15 minutes. Dust with confectioners' sugar. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 69790,"Chocolate Chip Peanut Butter Pie em Crust: /em Crisco? Original No-Stick Cooking Spray 1 (7.4 oz.) pkg. Martha White? Chocolate Chip Muffin Mix 1/3 cup salted peanuts, chopped Filling: 4 tbsps. butter, softened 1/2 cup Jif? Creamy Peanut Butter 1 (3 oz.) package cream cheese 1/3 cup sugar 3 tbsps. milk 2 cups frozen whipped topping, thawed Topping: 2 tbsps. Smucker's? Hot Fudge Microwaveable Topping, warmed Instructions: HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool. BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69791,"Amaranth Pancakes 1/2 cup amaranth flour 3/4 cup white whole-wheat flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 cup low-fat buttermilk, at room temperature 1/2 cup whole milk, at room temperature 1 egg, well beaten 3 tablespoons unsalted butter, melted and slightly cooled 2 tablespoons honey Butter or oil, for greasing Instructions: Sift together the dry ingredients in a medium mixing bowl. Separately, whisk together the buttermilk, milk, egg and melted butter. Pour into the flour mixture and stir to combine, do not over-mix. Allow batter to rest for 10 minutes. Heat a pan or cast-iron skillet over medium until hot. Brush lightly with butter or oil. Spoon the batter (about 1/4 cup) onto the skillet. Cook until bubbles appear along the surface, 1 to 2 minutes. Flip and cook on the other side, 1 to 2 additional minutes. The pancakes should be neither too dark nor too pale. Adjust the heat as needed so that they brown evenly. Repeat with remaining batter. Serve warm with honey or syrup and topped with fruit with additional nutritional benefit like blueberries, blackberries or pomegranates. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 69792,"West Indian Curried Crab and Lobster Cakes 1 egg 1/2 cup mayonnaise 1 tablespoon whole grain mustard 1 tablespoon Worcestershire sauce 2 tablespoons Javin curry blend, may vary if using Madras curry 2 scallions, chopped 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 1/4 cup red onion, chopped 2 tablespoons parsley, chopped 1 cup panko bread crumbs 1/2 pound crabmeat, jumbo lump 1/2 pound spiny lobster, cooked and chopped Salt and freshly ground black pepper Instructions: Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight. Cook 1 crab cake and taste. Adjust the seasoning if necessary. Form into 2 1/2-ounce cakes. Saute on both sides until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 69793,"Gaucho Rib-Eye Steaks 4 rib-eye steaks, 3/4-inch thick 1 (7-ounce) can chipotle peppers in adobo 2/3 cup cocktail sauce (recommended: Heinz) 4 tablespoons steak sauce (recommended: Lawry's) Instructions: Pat the steaks dry using a paper towel. Place the remaining ingredients in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in refrigerator for 1 to 3 hours. Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes. Remove steaks from marinade, discard marinade. Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to a platter and let rest 5 minutes before serving. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 69794,"Lobster Ceviche with Passion Fruit 2 (1 1/2 pound) lobsters, cooked, chilled, and shelled 1 red onion, julienned 2 tomatoes, concassed and julienned 2 scallions, sliced 2 oranges, segmented 2 cups mango nectar 2 tablespoons lime juice 2 passion fruits, juiced Pinch finely chopped cilantro Salt and pepper 1 mango, peeled, seeded, and thinly sliced 2 grapefruits, segmented Instructions: Dice the lobsters into large pieces and place in a large mixing bowl. Add the onion, tomatoes, scallions, and orange segments. In a separate bowl, combine the mango nectar, lime juice, and the passion fruit juice. Add the juice mixture to the lobster mixture and season with cilantro, salt, and pepper, to taste. Arrange sliced mango and grapefruit segments on a plate and top with ceviche. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil " 69795,"Date Bar Cookies 3 cups coarsely chopped dates 1/4 cup granulated sugar 1 1/2 cups water 1 cup firmly packed brown sugar 1 3/4 cups flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups old-fashioned rolled oats 3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes Instructions: Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 69796,"Poached Rhubarb Sauce with Blueberries Over Orange Sections 1 pound rhubarb, trimmed and cut into thin slices 1/4 cup orange juice 5 tablespoons sugar 1/2 teaspoon finely grated orange zest 1 cup fresh or frozen blueberries 2 large naval oranges, peeled and cut into sections Mint sprigs for garnish Instructions: Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.; ","[Riesling, Moscato, Vinho Verde, Cava]" 69797,"Sarah's Post-Workout Lemon Poppy Seed Bars 2 1/4 cups oat flour 1/2 cup vanilla protein powder 1/4 cup poppy seeds 1/2 teaspoon kosher salt 1 cup creamy cashew butter 1/2 cup honey 2 tablespoons coconut oil 2 teaspoons lemon extract Nonstick cooking spray 1/2 cup white chocolate chips, to garnish Flaky sea salt, to garnish Instructions: Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm. Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 69798,"Salted Caramel Milkshake 1 cup vanilla ice cream 1/3 cup prepared dulce de leche or caramel sauce 1 shot tequila (preferably anejo or reposado) Whipped cream, sea salt and/or candied orange peel, for garnish Instructions: Blend the ice cream, dulce de leche, tequila and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream, sea salt and/or candied orange peel. ","[Tequila, Mezcal, Cream Sherry]" 69799,"Lime Pie 4 egg yolks 1 can (14 ounces) sweet condensed milk 3/4 cup fresh squeezed lime juice 1 tablespoon grated lime zest 1 sweet graham cracker crust in a 9 inch pie pan Instructions: Pre-heat oven to 350 degrees. In a large bowl add, break yolks. In a seperate bowl mix in milk and lime juice, taste to see if the mixture is tart enough. Add more lime juice, if desired combine juice mixture with the egg yolks and mix well. Add zest and mix very well. Fold into graham cracker crust. Bake in pre-heated 350 degree oven 15 to 25 minutes, or until the middle has set nicely. TIP: COOKING WITH LIME-SEVICHE The acid in the lime \juice cooks\ the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69800,"Pretzel Beer Brittle Cooking spray, for greasing 1 1/2 cups granulated sugar 6 ounces dark stout beer, such as Guinness 1 1/2 tablespoons light corn syrup 1 teaspoon vanilla extract 1 1/2 cup lightly roasted salted peanuts
3/4 cup lightly crushed pretzels (about 1/4-inch pieces) Instructions: Prepare a baking sheet lined with parchment paper or a silicone mat and sprayed with cooking spray.
Set a large, heavy pot over high heat. Add the sugar, beer, corn syrup and vanilla and mix together. Bring to a boil, reduce the heat to a simmer and cook until the sugar has dissolved completely and the liquid reaches a temperature of 305 degrees F (a small amount dropped in ice water will set and form a strand when dropped in). Remove from the heat and mix in the peanuts and pretzels. Carefully pour onto the prepared baking sheet and allow the beer brittle to cool completely on the counter top. Break the candy into pieces once cooled. ","[Hefeweizen, Brown Ale, Rye Whiskey, Port]

" 69801,"Le Hog Pizza 8 ounces pizza dough Cornmeal, for dough 1 1/2 to 2 cups White Sauce, recipe follows 3 Meatballs, broken up, recipe follows Chopped cooked bacon, for topping Chopped Canadian bacon, for topping Chopped ham, for topping 1/4 cup butter 8 ounces yellow onion, finely diced 2 tablespoons chopped garlic 3/4 cup all-purpose flour 1 1/2 cups chicken stock 1 quart heavy whipping cream 1 pinch black pepper 8 ounces grated Parmesan 1 pinch ground nutmeg 2 tablespoons course ground black pepper 2 pounds ground beef 1/2 pound Italian sausage, casing removed 3/4 cups finely chopped green pepper 3/4 cups finely chopped yellow onions 1/4 cup finely chopped garlic 1/2 cup finely grated Parmesan 3 cups Italian bread crumbs 3 eggs 1/4 cup freshly chopped parsley leaves Instructions: Special Equipment: pizza stone Preheat oven with a pizza stone to 500 degrees F. Sprinkle some cornmeal onto a clean work surface. Roll the dough out to form a 10-inch round. Sprinkle the back of a sheet pan with cornmeal and place pizza on top. Spread with white sauce then top with the broken up meatballs, bacon, Canadian bacon and ham. Bake until dough is cooked through, golden and crispy and sauce is bubbling, about 15 minutes. 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. In large pot, over medium heat, add the butter, onion and garlic and saute until the onion is translucent. Stir in the flour and when flour starts to bubble, whisk in the chicken stock, and remaining ingredients. Remove from stove and let cool. Yield: 1 quart Preheat oven to 400 to 450 degrees F. In a large bowl, mix together all the ingredients. Let sit 15 minutes, then form into 2 to 3- ounce balls. Place on a sheet tray and bake 15 to 20 minutes until cooked through. Yield: about 18 meatballs ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 69802,"Peach-Blackberry Pie 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes 1/2 cup cold shortening, cut into pieces 3 pounds mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick 1/3 to 1/2 cup packed light brown sugar 1/3 to 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 1/4 teaspoons ground ginger 1/2 teaspoon ground nutmeg 2 tablespoons peach eau de vie (brandy) 1/4 cup cornstarch or instant tapioca 1 cup blackberries 2 tablespoons cassis liqueur 2 tablespoons cold unsalted butter, cut into small pieces 2 to 3 tablespoons heavy cream 2 to 3 tablespoons turbinado sugar Instructions: Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F. Make the filling: Combine the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface. Transfer one of the rounds to a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon; add some of the juices that have accumulated in the bowl (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving. Photograph by Steve Giralt ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69803,"Cheese Souffle 4 tablespoons unsalted butter, at room temperature 4 tablespoons finely grated Parmesan 3 tablespoons all-purpose flour Pinch cayenne pepper 1 cup whole milk, heated 1 cup lightly packed coarsely grated Gruyere cheese 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 large egg yolks plus 5 large egg whites Pinch cream of tartar Instructions: Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
Remove the pan from the heat and whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69804,"Spicy Cocktail Salsa 4 plum tomatoes, cored and seeded 1 scant tablespoon Tabasco sauce 1/4 cup freshly squeezed lime juice 1 tablespoon brown sugar, firmly packed 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Place all of the ingredients in a blender or food processor fitted with the metal blade. Puree until smooth. This salsa can be stored in the refrigerator up to 2 days. Serve cold. ","[Rioja, Tempranillo, Garnacha]" 69805,"Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/3 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup whole milk 2/3 cup malted milk powder (recommended: Carnation brand) 1/2 teaspoon espresso powder 2/3 cup canola oil 2 large eggs 2/3 cup sour cream 1 teaspoon vanilla extract 1/2 cup miniature chocolate chips 4 1/2 cups confectioners' sugar 1 1/2 cups unsalted butter, softened 1 tablespoon vanilla extract 3 to 4 tablespoons whipping cream 2/3 cup tart cherry preserves Malted milk balls or maraschino cherries, for garnish Instructions: Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended. In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips. Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean. While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated. When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more. While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69806,"Caramel Lady Apples and Seckel Pears 12 natural licorice sticks or bamboo skewers, each 6 inches long 6 Lady apples, stems removed 6 Seckel pears, stems removed 1 cup granulated sugar 1/2 cup water 1 tablespoon lemon juice 1 piece lemon peel, about 2 inches long and 1-inch wide 2 teaspoons pure vanilla extract Instructions: Insert a licorice stick or bamboo skewer into the stem end of each apple and pear. Reserve. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until the sugar melts. Increase the heat to high and cook until the mixture is golden amber in color. (Do not stir the mixture once you have stirred the mixture.) Remove the caramel from the heat. One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Transfer the coated fruit to a wire rack and let the caramel harden, about 10 to 15 minutes. Continue dipping the apples and pears until all have been coated with the caramel. Store the caramel apples in pears in a cool, dry place (not the refrigerator), wrapped in cellophane if desired, until ready to serve up to 2 days.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 69807,"White-Chocolate Grasshopper Pie 6 tablespoons unsalted butter, melted 1 1/2 cups chocolate wafer crumbs (about 30 cookies) 2 1/2 ounces white chocolate 1 cup heavy cream 1 envelope unflavored gelatin (2 1/2 teaspoons) 1/4 cup milk 2 large egg yolks 2 large eggs 2 tablespoons sugar 1/4 cup creme de menthe 1/2 teaspoons peppermint extract, for extra zip Chocolate curls or sprinkles Instructions: For the Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate cookies into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Chill for at least 30 minutes. Set a rack in the middle of the oven and preheat to 350 degrees. Bake the pie crust for 8 to 10 minutes, until set and dry. Place on a rack to cool. For the Grasshopper Filling: Finely chop the white chocolate and put it in a medium bowl. In a small saucepan, over medium heat, bring 1/2 cup of the cream just to a simmer. Pour it over the chocolate and stir with a whisk until smooth and blended. Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled. Whip to soft peaks, about 2 minutes, and place in the refrigerator until ready to use. In a small bowl, soften the gelatin by stirring in into the milk. Set aside. Combine the yolks, eggs, and sugar in a medium bowl or double boiler and place it over a pan of slowly boiling water. Whisk until very hot to the touch but not scrambled (160 degrees). Remove the bowl from the heat and continue to whisk (you may switch to an electric mixer) until mixture is thick, double in volume, and, when tipped from a spoon, holds a ribbon shape for 2 seconds, about 2 minutes. Whisk in the creme de menthe and/or peppermint extract, if using. Set the bowl of the gelatin over the pan of simmering water until gelatin has dissolved, about 1 minute, then whisk it into the egg mixture. Set aside to cool down to tepid. Whip the white chocolate cream until just thickened, then fold it into the egg mixture. Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight. Garnish with chocolate curls or sprinkles. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 69808,"Sesame Balls with Red Bean Paste and Bananas 1/3 cup brown sugar 2 cups glutinous rice flour, plus more for dusting 1/4 cup sweetened red bean paste 1/2 large ripe banana, cut into 12 small pieces 1/2 cup white sesame seeds, plus more if needed Vegetable or peanut oil, for frying Instructions: Dissolve the brown sugar in 1/3 cup boiling water. Once the sugar is dissolved, add in 1/3 cup cold water to bring down the temperature. In a large mixing bowl, add the rice flour and make a well in the center. Stir in the brown sugar water and stir to combine. Once combined, knead the dough in the bowl for 5 minutes and shape into a ball. Dough should be soft, pliable and smooth; add more flour or water if need be to adjust the consistency. Roll the dough into a log, and then divide the log into 12 even pieces. Dust your hands with a little rice flour and form each piece into a ball roughly the size of a large walnut. With the palm of your hands, flatten the dough balls into disks. Place 1/4 teaspoon red bean paste and a piece of banana in the center of each of the disks. Gather the sides toward the center and pinch close. Gently roll in the palms of your hands to reshape into a ball. Repeat with the remaining balls. Once all the balls are filled and formed, roll in the sesame seeds to coat thoroughly. Heat 3 inches of oil in a pot or wok to 350 degrees F, or until a piece of dough browns in 15 seconds. Deep-fry the sesame seed balls, a few at a time, until the sesame seeds are golden and the balls float to the surface, 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Best served warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69809,"Panna Cotta with Fresh Berries 1 cup whole milk 1 tablespoon unflavored powdered gelatin 3 cups whipping cream 1/3 cup honey 1 tablespoon sugar Pinch salt 2 cups assorted fresh berries Instructions: Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours. Spoon the berries atop the panna cotta and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69810,"Fresh Cherries with Semolina Toast and Rhododendron Honey 1 pint very ripe dark cherries, split in 1/2 and pitted 1 pint very ripe white cherries (Rainier), split in 1/2 and pitted 2 tablespoons rhododendron honey 1 tablespoon white balsamic vinegar 6 sprigs lemon verbena, 2 crushed and 4 for garnish Salt and pepper, to taste 4 (1-inch thick) slices semolina bread (cut from a 2-pound loaf) 2 tablespoons extra-virgin olive oil Instructions: In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes. Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp. Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 69811,"Red Cabbage Slaw 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1/2 small red onion, coarsely chopped 2 cloves garlic, coarsely chopped 1/4 cup fresh basil leaves 2 tablespoons chopped cilantro leaves 1 tablespoon honey 1/2 cup canola oil Salt and pepper 1/2 head red cabbage, finely shredded Instructions: Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 69812,"Noodle Kugel 2 large onions, diced (to make 2 cups) 2 tablespoons vegetable oil 1 pound cream cheese 12-ounce package egg noodles 1 cup golden raisins 1 cube chicken bouillon 1 pound (pint) cottage cheese 1 pint sour cream 6 eggs Salt and pepper 1 tablespoon butter or butter substitute Instructions: Preheat the oven to 375 degrees. In a pan, saute the onions in oil until browned and caramelized. Put the cream cheese in a large bowl and pour the hot onions over to melt. In the meantime, in a large pot of boiling water, cook the noodles until done. Drain and add to the mixing bowl. Stir in the raisins, bouillon then the cottage cheese and sour cream. In a separate bowl, beat the eggs with a fork. Mix into the noodles. Season with salt and pepper. Lightly oil a casserole and add the mixture. Dot the top with the butter. Bake for 35 to 40 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69813,"Whole-Wheat Beef, Mushroom and Spinach Calzone 2 teaspoons extra-virgin olive oil 3/4 cup shredded part-skim mozzarella 1/3 pound lean ground beef Kosher salt 2 pinches crushed red pepper 2 1/2 ounces cremini mushrooms, sliced (about 1 cup) 3 cloves garlic, finely minced 2 packed cups baby spinach One 14-ounce can no-salt-added crushed tomatoes 100% Whole-Wheat Pizza Dough, recipe follows Cooking spray White whole-wheat flour, for dusting work surface 1 large egg, beaten 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F) 1 teaspoon honey or agave syrup 1 teaspoon active dry yeast 2 cups white whole-wheat flour, plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil Instructions: Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F. Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper. Break the beef into large chunks with a wooden spoon. When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt. Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute. This mixture should be relatively dry. Remove to a large bowl to cool completely. Reduce the heat to medium. Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet. Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt. Simmer until thick, about 6 minutes. Reheat this sauce when ready to serve with the calzones. Divide the pizza dough into 4 balls. Spray a baking sheet with cooking spray. On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound a quarter of the cooled beef mixture, top with 3 tablespoons of the mozzarella, fold over the top half of the dough to form a semicircle and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheet. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam. Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes. Serve with the heated tomato sauce on the side. Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69814,"Ground Lamb Kebabs with Sumac Relish 2 onions, very thinly sliced 2 tablespoons sumac 2 pounds ground lamb 2 onions, finely chopped 1/2 cup finely chopped parsley 4 cloves garlic, minced 1 teaspoon kirmizi biber 1 egg white Salt 4 to 6 poblano chiles Flat bread or pitas Melted butter 4 to 6 tomatoes, halved Instructions: In a small bowl, combine the onions and sumac and toss well. Set aside until ready to serve. In a large bowl, combine the lamb, onions, parsley, garlic, and kirmizi biber, and mix thoroughly, kneading with your hand. Add the egg white and salt, and knead mixture to a paste. Divide it into 4 equal portions, and roll each portion into a flat, sausage shape. Wipe kebab skewers with oil, and using a dampened hand gently squeeze meat against the skewer. Secure meat onto skewer by squeezing mixture up and down, spreading it evenly and making sure it is firmly attached to the skewer. Preheat a grill to medium high heat and brush it with oil. Roast the poblano chiles over the grill. Keep turning so the skin is evenly charred, without burning and drying out the flesh. 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 halve them. Heat the flat bread or pita until warm but not crisp, cut into cubes and wrap in foil to keep warm. Grill the kebabs, brushing them with the melted butter, about 2 to 3 minutes per side. Grill the tomato halves at the same time. To serve, place the bread cubes on a serving platter or individual plates, drizzle with melted butter, remove meat from skewers and place over bread. Top with roasted peppers and tomatoes, drizzle with more butter, and serve immediately with the sumac relish. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 69815,"Eggplant and Sausage Pasta Salad Kosher salt 1 pound bowtie (farfalle) pasta
2 tablespoons plus 1/4 cup olive oil 1 medium eggplant (1 pound), cut into 1-inch cubes
Freshly ground black pepper
3/4 pound Italian turkey sausage, casings removed
1 pint (10 ounces) grape tomatoes, sliced in half
4 cloves garlic, chopped
1/2 large lemon, juiced
1/4 cup fresh basil leaves, torn 2 tablespoons roughly chopped fresh parsley 1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup crumbled feta cheese Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine. Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes. Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69816,"Skirt Steak \Saltimbocca
2 pounds skirt steak, trimmed of fat Freshly ground black pepper 6 ounces aged provolone, sliced 2 bunches fresh sage 12 slices prosciutto 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel and secure with toothpicks. Heat the oil in a skillet over medium-high heat and saute the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels. Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels; use them to garnish steak. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 69817,"Smoked Whitefish Dip 2 ounces cream cheese, at room temperature 1/2 cup (64 grams) mayonnaise 1/4 cup (5 grams) fresh dill, roughly chopped, plus more for garnish 3 scallions, finely chopped Zest and juice of 1/2 lemon 1/4 small red onion, finely chopped Kosher salt and freshly ground black pepper 14 ounces smoked whitefish, pin bones and skin removed and flaked into chunks 3/4 cup rye toast chips, crushed for topping (preferably Gardetto\u2019s) 1 tablespoon everything-bagel seasoning Bagel Chips, recipe follows, for serving 3 tablespoons extra-virgin olive oil, plus more as needed 3 everything-seasoned or poppy seed bagels, cut lengthwise into 1/4-inch-thick whole-bagel slices Kosher salt Instructions: Place an oven rack in the middle position. Preheat the oven to 400 degrees F. In a large bowl, add the cream cheese and mayonnaise and stir together until smooth. Add the dill, scallions, lemon zest, lemon juice, onion, salt and pepper and stir together until thoroughly combined. Add the fish and fold in, making sure to keep big chunks intact. Pour the dip into a 1-quart cast-iron skillet or baking dish. Top with the crushed rye toast chips and everything-bagel seasoning. Bake until golden and bubbling, 15 to 20 minutes. Garnish with dill and serve hot with Bagel Chips. Place an oven rack in the middle position. Preheat the oven to 400 degrees F. Drizzle the olive oil on a rimmed baking sheet. Using a pastry brush, liberally oil the baking sheet in an even layer. Add the bagel slices and coat both sides with olive oil, adding more as needed. Sprinkle with salt. Bake until toasted, 10 to 12 minutes. Flip the bagels and continue to toast on the other side until golden brown and crispy, another 10 to 12 minutes. Cool on the pan (to retain a slight chew in the center), or, if you prefer a completely crisp chip, then place on a cooling rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69818,"Roast Chicken with Veg 1 whole chicken (about 1 3/4 kilograms/3 3/4 pounds) 5 garlic cloves, skin on, divided 1 teaspoon finely chopped parsley 1 teaspoon finely chopped woody herbs, such as rosemary, thyme, sage, and/or savory 3 tablespoons (42 grams) unsalted butter, room temperature, divided Kosher salt Freshly ground black pepper 1 lemon 1 large red onion 6 to 8 sprigs of rosemary, thyme, sage, and/or savory, divided 1/2 buttercup squash, cut into wedges 3 large carrots, cut into 5-centimeter (about 2-inch) pieces 1/2 small cauliflower, cut into medium-sized florets 1/2 bulb fennel (one whole if it\u2019s small), root removed and cut into wedges 4 medium yellow potatoes 3 tablespoons olive oil, divided 2 1/4 cups low-sodium chicken broth, divided 1/4 cup dry white wine, optional 2 tablespoons flour Instructions: Set your oven rack to the bottom third of the oven and preheat to 425 degrees F (220 degrees C). Pat the inside and outside of the chicken dry with paper towel. Peel and finely mince one clove of garlic and add it to a small bowl along with the chopped herbs. Mash in 1 tablespoon of butter and season with salt and pepper. Gently separate the chicken skin from the breast meat using a spoon and divide the garlic herb butter under the skin of each breast, smoothing it to an even layer. Season the inside and outside of the chicken well with salt and pepper. Cut the lemon in half, peel and slice the onion into eight wedges through the root, and smash and peel one garlic clove. Stuff the lemon and garlic into the cavity of the chicken along with one wedge of onion and two sprigs of herbs. Tie the legs together with a piece of kitchen twine and tuck the wings underneath the bird, then set the chicken aside at room temperature for 15 to 20 minutes. Transfer the remaining onion, garlic and herb sprigs to a roasting pan along with the roughly chopped vegetables. Quarter the potatoes and add it along with 2 1/2 tablespoons of oil to the pan. Season well with salt and pepper and toss to coat. Shake into an even layer and place the chicken on top of the vegetables. Drizzle the remaining oil over the chicken and rub it in to coat. Pour 1/4 cup of chicken broth and the white wine over the vegetables. Roast the chicken, uncovered, for 60 to 75 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165 degrees F and the vegetables are tender. Remove the chicken and the vegetables to a serving platter and tent with aluminum foil to keep warm and rest while you make the gravy. Melt the remaining 2 tablespoons butter over medium heat in the roasting pan. Add the flour, whisk, and cook for 1 minute. While whisking, slowly add in the remaining 2 cups of chicken broth. Bring to a simmer and cook for 5 to 10 minutes, or until the gravy reaches your desired consistency. Serve alongside the chicken and roasted vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69819,"Loaded Barbecue Chicken Nachos One 17-ounce box breaded barbecue-flavored chicken nuggets with flavor packet (if included) 1 cup frozen roasted corn kernels, thawed 1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus wedges for serving 1 tablespoon chopped pickled jalapeno plus 1 tablespoon brine
1 tablespoon extra-virgin olive oil 2 small plum tomatoes, diced (about 1 cup) 1 ripe avocado, diced 1/4 small red onion, chopped (about 1/4 cup) Kosher salt One 15-ounce can pinto beans, rinsed and drained 2 tablespoons adobo sauce from canned chipotles in adobo 2 tablespoons extra-virgin olive oil 10 cups tortilla chips (about 8 ounces) 4 cups shredded Mexican cheese blend (about 16 ounces) 1/2 cup sour cream 1/2 cup fresh cilantro leaves 1/4 cup pickled jalapeno slices Instructions: For the chicken and salsa: Position an oven rack in the top of the oven and preheat to 425 degrees F. Bake the chicken nuggets according to the oven method on the package directions. Set aside.
Meanwhile, make the salsa. Toss together the corn, cilantro, lime juice, jalapeno with brine, olive oil, tomatoes, avocado, onion and 1/4 teaspoon salt in a medium bowl. Set aside.
For the nachos: Combine the beans, adobo sauce and olive oil in a medium bowl. Spread the tortilla chips in an 11-by-15-inch baking dish or rimmed baking sheet. Top with the shredded cheese and the bean mixture. Bake on the top rack until the cheese is melted and bubbly and the beans are heated through, about 10 minutes.
While the nachos bake, cut the chicken into bite-size pieces and toss in a medium bowl with the contents of the flavor packet if included.
Top the baked nachos with the salsa and chicken bites. Dollop the sour cream over the top and sprinkle with the cilantro leaves and jalapeno slices. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 69820,"French Onion Dip Soup with Dijon and Gruyere Croutons 4 tablespoons (1/2 stick) butter 4 large onions, thinly sliced 2 to 3 leeks, trimmed, split lengthwise, sliced into 1/2-inch pieces, cleaned and dried 4 shallots, halved and sliced 4 cloves garlic, finely chopped 1 large fresh bay leaf About 1/2 teaspoon ground thyme Salt and coarse black pepper 1/4 cup dry sherry 2 tablespoons Worcestershire sauce 5 cups beef stock 1 cup creme fraiche Crusty French bread (grocery-store, soft-center, wider than baguette, about 3 to 4 inches cut into 1-inch-thick rounds/slices) Grainy mustard or spicy mustard, such as Gulden's Sliced Gruyere cheese, for melting Thinly sliced scallions, for garnish Instructions: Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal. Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese. Serve the soup in shallow bowls, topped with scallions and cheesy croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69821,"Pomegranate Glazed Turkey Legs 4 turkey drumsticks (about 7 pounds 11 ounces) Kosher salt and freshly ground black pepper
2 teaspoons sugar
1 stick unsalted butter, softened 1/2 teaspoon ground cumin
10 sprigs fresh thyme, leaves stripped (about 1 tablespoon leaves)
2 cups pomegranate molasses
Instructions: Pat the drumsticks completely dry and place on a baking sheet fitted with a cooling rack. Mix 1/4 cup salt, a few grinds black pepper and the sugar in a small bowl, then rub the mixture all over the drumsticks. Refrigerate, uncovered, for 4 hours and up to overnight. Rinse the legs and pat them completely dry. Preheat the oven to 350 degrees F. Mix the butter with the cumin, thyme, 1/2 teaspoon salt and a few grinds of black pepper and rub the mixture all over the drumsticks, getting underneath the skin if you can. Brush the drumsticks all over with the pomegranate molasses. Add 1 cup water to the bottom of the baking sheet and tent the sheet with foil. Bake for 1 hour and 30 minutes. Remove the foil from the pan and brush the turkey legs all over with the pomegranate molasses. Continue baking for 30 minutes, uncovered, then brush one last time. Bake until the skin is crispy and the turkey has reached 165 degrees F (avoiding bone), about 30 minutes more. Brush a final time with the molasses (be sure to use a fresh bowl of molasses and a clean brush to avoid cross-contamination with raw turkey juices) and let rest for 10 minutes. Slice the turkey and serve with the remaining pomegranate molasses on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69822,"Arroz con Gandules 6 strips bacon 1 large onion, chopped 2 aji verdes (Italian frying peppers), diced 2 cloves garlic, minced 1 pound ham, diced 3 tablespoons tomato paste 2 (15-ounce) cans pigeon peas 6 cups chicken stock Salt, to taste 6 cups Canilla rice Banana leaves (optional) Instructions: In a saute pan, cook the bacon, drain the fat and cut into small pieces. In the same pan, add onion, aji verdes and garlic. Saute until golden brown. Add the ham. Add tomato paste and caramelize. Add pigeon peas and chicken stock. Season with salt to taste and bring to a boil. Add rice and stir once. Cook on medium heat until most of the liquid is absorbed. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 69823,"Grandma's Chopped Barbecue 1 (9-pound) boneless pork shoulder, skin trimmed 8 cloves garlic, smashed 2 to 3 cups vegetable stock 1/2 cup seafood boil seasoning (recommended: Old Bay) 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon sweet paprika 3 tablespoons olive oil Kosher salt and freshly ground black pepper Sunny's Pork Sauce, recipe follows 2 tablespoons olive oil 1 cup chopped Vidalia onion 2 cloves garlic, grated on a rasp Kosher salt and freshly ground black pepper 2 cups ketchup 1 cup apple cider vinegar 1/2 cup orange juice 1/4 cup Sriracha 2 to 3 tablespoons brown sugar Instructions: Heat the oven to 250 degrees F. With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each. In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours. Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy. Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste. In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69824,"Chili-tini 1 lime, juiced 5 ounces gin 1 ounce dry vermouth 15 drops favorite chili or hot sauce Instructions: Brush 5 martini glasses with half lime juice and freeze. Shake the gin and vermouth with ice in a shaker. Get glasses out of freezer or empty ice out of glasses. Pour a few drops of hot sauce into the bottom of each martini glass. Pour gin mixture into the glasses. Stir very lightly and serve. ","[Gin, Vermouth]" 69825,"Creamy Potato Salad with Herbs 2 1/2 pounds small new potatoes, quartered Kosher salt
3 tablespoons apple cider vinegar 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon sugar 3 hard-boiled eggs, peeled and chopped 2 stalks celery, chopped 1/4 cup chopped fresh chives 1/4 cup chopped fresh dill Freshly ground pepper Instructions: Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl. Add 1 tablespoon vinegar and 1/2 teaspoon salt and toss. Let cool. Mix the mayonnaise and sour cream, the remaining 2 tablespoons vinegar and the sugar in a small bowl. Add to the potatoes along with the hard-boiled eggs, celery, chives and dill; season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69826,"Lobster and Corn Chowder 1/2 cup chopped bacon 2/3 cup unsalted butter 2 cups finely chopped red onions 1 1/3 cups finely chopped celery 1 red bell pepper, seeded and chopped 2 cups roasted corn kernels 2 teaspoons chopped garlic 2 teaspoons chopped shallots Salt and freshly ground black pepper 1 teaspoon Essence, recipe follows 1 cup all-purpose flour 1/2 cup sherry 8 cups lobster stock, recipe follows 1/3 teaspoon cayenne 1 pound Yukon gold potatoes, peeled and diced 2 cups heavy cream 3 cups chopped lobster meat from tails and claws 1/2 cup chopped assorted fresh herbs, such as parsley, chervil, basil, and chives 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 Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. 3 (1 1/4 pound) lobsters, blanched, cooled and shells cracked with lobster claw and tail meat removed 1/8 cup vegetable oil 2 ribs celery, quartered 2 tomatoes, coarsely chopped 1 yellow onion, peeled and quartered 1 carrot, peeled and coarsely chopped 2 sprigs fresh thyme 1 small bulb fennel 1 head garlic Water, to cover Salt and freshly ground black pepper Instructions: In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve. In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69827,"Herb and Caper Sauce 1 cup mayonnaise 2 tablespoons lemon juice 1/2 teaspoon lemon zest 1/4 cup Dijon mustard 3 tablespoons olive oil 1/4 cup coarsely chopped flat parsley leaves 1/4 cup fresh chopped dill 2 tablespoons tiny capers, coarsely chopped Instructions: Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69828,"Mustard Greens and Ham with Toasted Couscous Kosher salt 1 bunch mustard greens (about 12 ounces) 1/4 cup extra-virgin olive oil (Sicilian if you can get it) 1 cup pearled couscous (also known as Israeli couscous) 6 cloves garlic, thinly sliced 8 ounces ham steak or leftover ham, diced Freshly ground black pepper Instructions: Bring a 2-quart saucepot of salted water to a boil over high heat. Remove and discard the stems from the mustard greens and pile the greens together. Slice into 1-inch-wide ribbons. Add half of the olive oil to a large skillet over medium-high heat. When hot, add the couscous. Cook until browned and toasty, 3 to 4 minutes, shaking the skillet occasionally to get even browning. Transfer to a bowl until the water is boiling. Once boiling, add the couscous and cook until tender, about 13 minutes. Save 1/2 cup of the cooking water and drain the couscous. Add the remaining olive oil and the garlic to the same skillet. Stir constantly until the garlic begins to brown, about 1 1/2 minutes. Stir in the greens and ham all at once, season with salt and pepper and cook until the greens have wilted and the ham is warm, about 2 minutes. Add the couscous to the skillet along with the reserved cooking water, a few tablespoons at a time; the mixture should appear loose but not soupy. Serve as a main dish or as a side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69829,"Confetti Corn 2 tablespoons butte 1/2 red bell pepper, diced 1/2 green bell pepper, dice 2 cups frozen corn 1/4 cup water Salt Pepper Instructions: Melt butter in sauce pan and cook diced peppers over medium heat for 4 minutes. Stir in corn and water. Cover and cook for 6-8 minutes. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 69830,"Oeufs a la Neige 8 eggs whites, at room temperature 1 cup sugar 1 teaspoon vanilla extract 1 cup granulated sugar 8 large egg yolks 1 quart milk 1 vanilla bean Instructions: For the Simple Meringue: With a balloon whisk, beat the egg whites until soft peak. Add the sugar. Continue beating until the egg whites are glossy. The meringue should form long peaks when the whisk is lifted. Fold in the vanilla With two tablespoons, shape ovals of meringue and drop them into a large pan of simmering water. Poach them until firm, 2 to 3 minutes, turning them once. Drain them on paper towels. For the Creme Anglaise: Whisk egg yolks and sugar until ribboned. The mixture should be thick, smooth and homogenous. Pour the milk into a 3-quart heavy-bottomed saucepan and place it over medium-high heat. Use a sharp knife to slice the vanilla bean in half lengthtwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the mixture and bring to a boil. Remove the saucepan from the heat. Temper the egg mixture with the hot milk mixture by carefully pouring about one third of the milk into the egg mixture. Whisk immediate to keep the eggs from scrambling. Pour the tempered egg mixture into the saucepan, place over medium heat, and cook, stirring constantly with a heatproof rubber spatula. The liquid will begin to thicken. When it reaches 182 degrees and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat. If you do not have a thermometer, you can tell that the creme anglaise is ready by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the trail keeps its shape, the creme anglaise is ready. If the trail fills with liquid, cook it for another minute and repeat the test. The objective is to remove the creme anglaise from the heat just before it boils. If the creme anglaise boils, the egg yolks will scramble. If this happens, you can still use the mixture as an ice cream base if you strain it. You will not be able to use it as a sauce, because once the eggs are scrambled, they lose their ability to hold a sauce together. Strain the creme anglaise through a chinois or fine-mesh sieve into the bowl placed in the ice bath, to remove the vanilla bean and any cooked egg. Stir occasionally to allow the creme anglaise to cool evenly. Once it has cooled completely, pour it into a clean container. Place plastic wrap directly on top of the creme anglaise to prevent a skin from forming and store in the refrigerator for up to three days. Pour the custard into a shallow bowl and pile the meringue \eggs\ in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69831,"Lemon-Garlic Skillet Chicken and Potatoes 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds) Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter 3/4 pound small red potatoes, quartered (about 8 potatoes) 1 small lemon, cut into 1/4-inch-thick slices and halved 4 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 2 tablespoons fresh Italian flat-leaf parsley, chopped 4 cups baby arugula Instructions: Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes. Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69832,"Bloody Mary Ketchup 1 cup ketchup 1 tablespoon chopped celery leaves
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
Instructions: Combine the ketchup, celery leaves, lemon juice, horseradish, hot sauce, Worcestershire, celery salt and black pepper in a bowl and whisk until blended. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69833,"Oysters with Creme Fraiche, Lemon, and Tarragon 1/2 cup creme fraiche or sour cream 1 tablespoon minced fresh tarragon 1 lemon, zest grated 1 1/2 teaspoons undiluted orange juice concentrate 1/2 teaspoon salt Dash cayenne pepper Kosher or rock salt, for layering 18 large oysters, scrubbed and shucked, oysters left intact in bottom shell Instructions: Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69834,"Apple-Raisin Cracked Wheat Cereal 1 cup (180 g) whole kernel wheat 1 1/2 cups (360 ml) water 1/4 teaspoon salt 1 (170 g) tart apple, peeled, quartered, seeded 1/8 teaspoon ground cinnamon 1/2 cup (72 g) raisins 2 Tablespoons (18 g) sunflower seeds Instructions: 1.Place whole kernel wheat into the Vitamix Dry Grains container and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 7 or 8. 4.Grind to desired degree of fineness, about 15 seconds. 5.In a saucepan, heat salted water to boiling. Slowly add cracked wheat to boiling water, stirring constantly with a wire whisk. 6.Reduce temperature to low, cover and simmer for 15-20 minutes, stirring frequently. 7.While cracked wheat is cooking, use the Vitamix Standard container to chop apples. 8.Secure lid and remove lid plug. 9.Select Variable 1. 10.Turn machine on and slowly increase speed to Variable 4. 11.While machine is running, drop apple quarters through the lid plug opening, using tamper as needed to chop apples. 12.Remove the saucepan from the heat and add the chopped apple, cinnamon, raisins and sunflower seeds to the cooked wheat. Stir to combine. 13.Cover and let mixture stand for an additional 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69835,"Salt Roasted Prime Ribs of Beef 12 cups coarse salt 3 cups water 3 cups all-purpose flour 3 egg whites, lightly whisked 8 to 10 pound prime rib roast 1 1/2 tablespoons fresh rosemary leaves 1 1/2 tablespoons fresh thyme leaves 1 cup cracked black peppercorns Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together. Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick. Roast the beef for 20 minutes per pound for medium-rare. Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69836,"Vegan Pie Dough 3 cups all-purpose flour 2 tablespoons vegan granulated sugar 2 tablespoons white vinegar Fine salt 1 cup unrefined virgin or extra-virgin coconut oil (packed) 8 to 10 tablespoons ice water Instructions: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight. To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69837,"Caramel Apple Monster Munch 2 tablespoons vegetable oil 1/3 cup popcorn kernels Nonstick cooking spray, for spraying the bowl and spatula 1 cup salted cocktail peanuts 3/4 cup packed light brown sugar 6 tablespoons (3 ounces) unsalted butter 1/4 cup light corn syrup 3/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups lightly crushed red and/or green apple chips Instructions: Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up. Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69838,"Ruth's Diner - Gramma Claire's Macaroni and Cheese 3 cups uncooked macaroni noodles
1 cup diced onion 1/4 cup melted butter 1/4 cup all-purpose flour 3 cups milk 2 bay leaves 1 tablespoon paprika 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 1/2 cups grated Cheddar 2 1/2 cups grated Monterey jack 1 cup cottage cheese 1/4 cup melted butter 1/4 cup bread crumbs Instructions: Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 69839,"Smoky Chicken Brunswick Stew 1 tablespoon granulated garlic 1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish
Instructions: Preheat the oven to 350 degrees F. Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly. Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes. Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat. Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally. Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes. When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 69840,"Orzo Salad 1 cup whole-wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Instructions: Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes. Drain and transfer to a medium bowl. Set aside. Pour the lime juice over the avocado and coat evenly (this will minimize discoloration). Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley. Mix until combined and serve warm or at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 69841,"Hazelnut Meringue Sandwich Cookies 1/2 cup blanched hazelnuts 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 cup confectioners' sugar 4 tablespoons unsalted butter, at room temperature 3/4 cup confectioners' sugar Pinch of salt 1/2 teaspoon pure vanilla extract 1/4 cup cranberry or red currant jelly Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and bake until golden brown, 9 to 11 minutes; let cool, then finely chop. Reduce the oven temperature to 225 degrees F and line 2 baking sheets with parchment paper. Whisk the egg whites, cream of tartar and salt in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6 to 8 minutes. Mix in the vanilla. Add the chopped hazelnuts and sift in the confectioners' sugar. Fold together with a rubber spatula. Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 2-inch rounds about 1 inch apart on the prepared pans, keeping the pastry tip close to the pan. Bake, switching the pans halfway through, until the meringues are dry and release from the parchment, 1 1/2 to 2 hours. Turn off the oven; leave the meringues inside for 30 minutes. Transfer to racks to cool completely. Meanwhile, make the filling: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until combined, 1 minute. Increase the speed to medium high and beat in the vanilla; beat until fluffy, about 3 minutes. Dollop 1 teaspoon filling and 1/2 teaspoon jelly on the flat side of half the meringues. Top with the remaining meringues. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69842,"Slow-Cooker Vegetable Lasagna Nonstick cooking spray 4 cups marinara sauce 8 to 9 lasagna noodles (preferably whole wheat) 2 1/4 cups part-skim ricotta cheese 3/4 cup green peas, thawed if frozen 3 cups baby spinach leaves 3 cups sliced zucchini (from about 3 to 4 small zucchini) 3/4 cup shredded mozzarella cheese Chopped fresh parsley, for garnish Instructions: Lightly spray the inside of a slow cooker crock with nonstick cooking spray. Spread 1/2 cup marinara sauce on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break noodles to fit in a single layer).
Cover the noodles with 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini and 3/4 cup marinara sauce. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have three layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese.
Cover with the lid and cook on high for 3 hours or 5 to 6 hours on low. Turn the slow cooker off and let the lasagna sit for at least 30 minutes before serving (this allows it to firm up).
Garnish with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69843,"Mayonnaise 1 egg yolk* 1 tablespoon Dijon mustard 1/3 teaspoon cayenne pepper 1 ounce lemon juice Salt 6 ounces olive oil Instructions: In a food processor, mix egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 69844,"Chicken with Mushrooms and Chinese Sausage 8 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons oyster sauce 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil 1 tablespoon grated peeled fresh ginger 2 dried Chinese sausages (about 3 ounces), thinly sliced (or 2 slices chopped cooked maple bacon) 1 small bunch scallions, cut into 1/2-inch pieces Cooked white rice, for serving Instructions: Season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken skin-side down and cook until browned and crisp, 7 to 10 minutes. Flip and cook until browned on the other side, about 5 more minutes. Remove the chicken to a plate. Wipe out the skillet. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Meanwhile, whisk 3/4 cup water, the oyster sauce, soy sauce, sesame oil and ginger in a small bowl. Return the chicken skin-side up to the skillet; add the oyster sauce mixture and bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the chicken is cooked through and the sauce is slightly reduced, about 7 minutes. Add the sausage and cook until warmed through, about 1 minute. Stir in the scallions. Divide the chicken and sauce among plates. Serve with rice. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 69845,"Outrageous Garlic Bread 12 tablespoons (1 1/2 sticks) unsalted butter 1 head garlic, cloves separated and peeled
1 cup freshly grated Italian Parmesan cheese
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (20 to 24-inch-long) crusty French baguette
Fleur de sel or sea salt
Instructions: Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!) Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don\u2019t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper. Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69846,"Strawberry Shortcake Ice Cream Bars One 10-ounce box shortbread cookies, such as Lorna Doone One 1.2-ounce package freeze-dried strawberries
2 tablespoons light-brown sugar
Kosher salt
6 tablespoons unsalted butter, melted
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups cold heavy cream
One 18-ounce jar strawberry jam
Instructions: Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides. Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 69847,"Eggs in Purgatory 5 large eggs 2 cups mashed potatoes, chilled 1/3 cup all-purpose flour 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup marinara sauce, warmed 2 tablespoons freshly grated Parmesan Instructions: Preheat the oven to 200 degrees F. Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes. Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan. Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer. Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69848,"Mighty Meaty Meatloaf 2 tablespoons vegetable oil 1 cup chopped yellow onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1 tablespoon minced garlic 1 1/2 teaspoons salt 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 1 1/2 pounds ground beef 1/2 pound ground pork 1/2 pound ground veal 2 eggs 1/2 cup heavy cream 1/4 cup ketchup 2 teaspoons Baby Bam, recipe follows 1 1/2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 2/3 cup fine dried bread crumbs 1/2 cup ketchup 2 tablespoons light brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce, optional 2 teaspoons garlic powder 1 teaspoon ground black pepper 1 teaspoon dried oregano 3 tablespoons paprika 1 teaspoon dried basil 2 tablespoons salt 1 teaspoon dried thyme 2 tablespoons dried parsley 1/2 teaspoon celery salt 2 teaspoons onion powder Instructions: Position rack in center of oven and preheat the oven to 350 degrees F. Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool. In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward. In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined. Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again. To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes. Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve. Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months. Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002 ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 69849,"Maple-Orange Icing 1 cup powdered sugar 1/2 cup pure golden maple syrup
1 teaspoon orange liqueur
Instructions: In a small bowl, add the powdered sugar, maple syrup and orange liqueur and whisk together until combined. Drizzle on top of your dessert of choice. ","[Chardonnay, Riesling, Gewrztraminer]" 69850,"Squash, Manchego and Balsamic-Onion Grilled Cheese 5 tablespoons unsalted butter, plus more for the bread 1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick 2 tablespoons maple syrup 1/2 teaspoon chili powder Kosher salt and freshly ground pepper 1 Maui or other sweet onion, thinly sliced 1/4 cup balsamic vinegar 1 teaspoon sugar 8 slices country white bread 1 pound manchego cheese, thinly sliced 1 cup sliced almonds, toasted Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Melt 2 tablespoons butter. Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet. Roast until golden and soft, about 20 minutes. Set aside and let cool. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes. Sandwich build! Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches. Heat a heavy griddle or flat pan over medium heat. Melt the remaining 2 tablespoons butter in the pan. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side. Low and slow is the key here so you don't kill your bread before the delicious innards get gooey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 69851,"Sourdough \u201cDiscard\u201d Chocolate Chip Cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 6 tablespoons unsalted butter, softened 2/3 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 1/2 cup sourdough starter discard at 100% hydration (fed equal parts flour and water) 1 cup chopped semisweet chocolate (about 5 ounces) Instructions: Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours. When you\u2019re ready to bake the cookies, preheat the oven to 375 degrees F.
Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.
","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 69852,"Tom Gai Kaa Onn (Chicken Coconut Cream Soup) One 4-inch piece young galangal or 5-inch piece fresh young ginger 9 cloves garlic, minced 15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro 4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed
1 teaspoon Thai white peppercorns, dry roasted and finely ground 3 shallots, minced
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk) 4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces
7 kaffir lime leaves, hard center stems removed, or zest of two limes 1/2 teaspoon sea salt 3 tablespoons fish sauce (namm pla) 7 fresh bird chiles or 5 to 6 serrano chiles 1 to 2 limes, sliced into wedges Instructions: Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69853,"Sushi Cake Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 1 16-ounce tub white frosting 1 cup bright white candy melts 3/4 cup puffed rice cereal 4 to 5 pieces dried mango or papaya 1/2 green apple, cut into small pieces Juice of 1/2 lemon 1 10-ounce bag mini marshmallows 1 1-pound box confectioners' sugar 1 1/4 cups dark cocoa powder, plus more for dusting 4 tablespoons unsalted butter, at room temperature Green food coloring 4 to 5 pink Starburst candies Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 1 16-ounce tub white frosting 1 cup bright white candy melts 3/4 cup puffed rice cereal 4 to 5 pieces dried mango or papaya 1/2 green apple, cut into small pieces Juice of 1/2 lemon 1 10-ounce bag mini marshmallows 1 1-pound box confectioners' sugar 1 1/4 cups dark cocoa powder, plus more for dusting 4 tablespoons unsalted butter, at room temperature Green food coloring 4 to 5 pink Starburst candies Instructions: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely. Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi. Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir. Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake. Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake. To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners? sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter. Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight. Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it?s flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board. For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board. Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely. Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi. Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir. Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake. Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake. To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners? sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter. Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight. Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it?s flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board. For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69854,"Chinese Style Chicken 4 boneless, skinless chicken breast halves 2 tablespoons Oriental sesame oil Minced clove garlic 1 teaspoon Chinese 5spice powder 1/2 cup chicken broth mixed with 1 tablespoon Hoisin sauce, and 2 tablespoons soy sauce 2 tablespoons chilled unsalted butter 1 small scallion, thinly sliced Chopped fresh cilantro Salt and freshly ground pepper Instructions: Separate the tenderloins from the breasts. Between sheets of plastic wrap, pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the sesame oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side.) Saute on the other side 4 to 5 minutes or until the interior is cooked through. Remove the chicken to a plate. Deglaze the pan with the garlic and Chinese 5-spice powder and add the broth and hoisin mixture. Boil down covered until thick and glossy. Remove the skillet from the heat and whisk in the butter. Spoon the sauce over the chicken and sprinkle the scallions and cilantro on top. ","[Shiraz, Cabernet Sauvignon, Merlot, Pinot Grigio]" 69855,"Broccoli Slaw 1 (16-ounce) bag broccoli slaw mix 1 cup raisins 1/2 cup slivered almonds 1 cup ranch dressing Instructions: In a large bowl combine slaw mix, raisins and almonds. Pour the dressing over the slaw mixture and toss to coat. Cover and refrigerate 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69856,"Homemade Pickled Veggies 8 cups of mixed vegetables (recommended: carrots, celery, beets, cauliflower) 2 cloves garlic 1 tablespoon dill seeds 1 tablespoon mustard seeds 1 tablespoon coriander seeds 1 tablespoon black peppercorn 3 sprigs fresh rosemary 2 1/2 cups sugar 3 cups white vinegar 2 cups water Instructions: For the pickled vegetables: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars) with the garlic. Top with spices and herbs, and set aside. For the marinade: Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month. *Sterilizing Jars: Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69857,"Tuna Poke 3 tablespoons Indonesian sweet soy sauce 1 tablespoon soy sauce 12 ounces sushi-grade tuna, cut into 1/2-inch cubes 4 teaspoons seaweed 4 tablespoons finely minced Vidalia onion 2 tablespoons chopped fresh cilantro leaves 4 tablespoons extra-virgin olive oil Splash sesame oil Sea salt Jalapeno coins, for garnish Fried garlic chips, for garnish Instructions: Mix the soy sauces together. Mix the tuna with the seaweed, Vidalia onion, cilantro, soy mixture, olive oil, and sesame oil. Season with salt. Serve cold in a martini glass or shallow bowl, garnished with jalapeno and garlic chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69858,"Cheddar-Parmesan Crackers 4 ounces cheddar, coarsely grated 2 ounces Parmesan, finely grated 3/4 cup all-purpose flour 1/4 teaspoon dry mustard 1/4 teaspoon kosher salt 1/8 teaspoon cayenne pepper 4 tablespoons (1/2 stick) unsalted butter, softened and cut into small pieces 2 tablespoons water, plus more if needed Instructions: In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency. Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.) Preheat the oven to 375 degrees F. To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69859,"Popping Poppy Seed Cupcakes 1 box yellow cake mix, plus ingredients for preparing mix 1 tablespoon lemon zest 1 tablespoon poppy seeds 1/4 cup honey 1/2 teaspoon saffron threads One 8-ounce block cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar Poppy seeds, for garnish Instructions: For the cupcakes: Prepare the cake batter according to the package directions to make cupcakes. Stir in the lemon zest and poppy seeds, pour the batter into cupcake tins and bake according to the package directions. Let cool completely. For the frosting: Warm the honey in a small saucepan over low heat. Add the saffron, turn off the heat and let sit until the honey is room temperature. In a large bowl, beat together the cream cheese, butter and confectioners' sugar with an electric mixer until smooth. With the mixer running, slowly pour in the cooled honey until fully blended. Frost the cupcakes with the cream cheese frosting and garnish them with a sprinkle of poppy seeds.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 69860,"Fruit Gel Parfaits 1 recipe Pomegranate or Cranberry Gel, cut into cubes 1 recipe Limeade Gel, cut into cubes Sweetened Whipped Cream Instructions: Layer pink cubes, green cubes and whipped cream creatively in tall skinny parfait glasses. Get the kids involved in measuring the liquids, squeezing the citrus, cutting the finished gel into cubes, whipping the cream, and layering the parfaits. The combination of pomegranate, lime and cream is delicious! ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 69861,"Coffee Granita 3 cups strong, hot brewed coffee, regular or decaf (see note) 3/4 cup sugar 2 teaspoons coffee liqueur, such as Tia Maria 1 teaspoon pure vanilla extract Instructions: Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve. Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 69862,"Protein Packed Mac-N-Cheese 2 cups milk 2 cups grated cheddar cheese 2 cups grated gruyere cheese (may substitute Swiss) 1 pound blanched macaroni 1 cup edamames Salt and black pepper, to taste Instructions: Preheat the broiler. In a large pot, heat the milk and add the 3/4 of each cheese. Stir in the pasta and soybeans. Check for seasoning. Place in ovenproof casserole and top with remaining cheese. This will hide the protein packed green things. Broil on high until bubbly brown. If placing in the oven from a cooled or cold state, then heat in the oven at 350 degrees for 15 minutes before broiling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69863,"Nina Fresa 1 level bar spoon sugar 1 1/2 ounces vodka 1/2-ounce Triple Sec 1/2-ounce guava juice 1/2-ounce lime juice 1-ounce strawberry puree 1 large strawberry Instructions: In a cocktail shaker with ice combine and shake sugar, vodka, Triple Sec, guava and lime juices, and strawberry puree. Strain into a martini glass and garnish with the strawberry. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 69864,"Raspberry Squares 1 cup butter, softened 1 cup sugar 1 egg yolk 3 cups all-purpose flour 1 cup almonds, chopped 1 1/4 cups good-quality raspberry jam Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly. Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69865,"Dal 1 tablespoon olive oil 1 onion, diced
4 cloves garlic, minced
1 1/2 cups red lentils, picked through and rinsed
One 14.5-ounce can diced tomatoes
2 tablespoons mild curry powder
1 tablespoon yellow curry paste 1 tablespoon garam masala
2 teaspoons garlic powder
2 teaspoons onion powder 1 teaspoon chili powder
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1/2 cup unsweetened coconut milk
Cooked basmati rice, for serving
Lime wedges and cilantro leaves, for serving
Instructions: Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes. Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
Serve with the basmati rice, lime wedges and cilantro. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chenin Blanc]" 69866,"Chocolate-Covered Strawberry Marshmallows 1/4 cup cornstarch 1/4 cup confectioners' sugar Nonstick cooking spray, for greasing 1 cup frozen strawberries, thawed and drained
1 1/2 cups granulated sugar 1 cup light corn syrup Three 1/4-ounce packages unflavored gelatin Red gel food coloring, for coloring the marshmallow 1 cup semisweet chocolate chips 1 tablespoon coconut oil Red or pink sprinkles, for topping Instructions: Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture. Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops. Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight. Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat. Line a baking sheet with parchment paper and lightly grease the paper with cooking spray. Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.
","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 69867,"Lemon-Rosemary Roast Leg of Lamb 1 6 1/2- to 8-pound bone-in leg of lamb 4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil
Instructions: Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic. Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425? F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes. Reduce the oven temperature to 350? F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130? F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69868,"Dolan's Delicious Hot Buttered Rum 1 tsp. brown sugar 4 oz. hot milk (use hot water for a lighter texture) 2 oz. dark rum (l prefer Myers's for its richness) 1 Tbs. butter (not margarine) Ground nutmeg Instructions: Prepare your drinking mug by warming it up. Make sure you're using a heat-resistant mug. Pour piping hot water into it and cover with a small plate. Once warmed, empty the hot water and add brown sugar and hot milk (or fresh, hot water if you prefer). Stir until the sugar dissolves and then add rum. Gently float the butter atop the drink and sprinkle some nutmeg over that. ","[Rum, Brandy, Port, Sherry]" 69869,"My Favourite Paella Olive oil 2 raw chorizo sausages (approximately 9 ounces/250 g in total), thickly sliced 11 ounces/300 g pork belly, skin removed, the best quality you can afford, cut into 1 green pepper, deseeded and roughly chopped 1 red pepper, deseeded and roughly chopped 5 cloves garlic, peeled and roughly chopped 1 onion, peeled and roughly chopped A small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped Sea salt and freshly ground black pepper A good pinch of saffron 14 ounces/400 g clams or mussels, scrubbed clean and debearded 11 ounces/300 g paella rice 7 ounces/200 g jarred red peppers in oil, drained and torn into pieces 1 (14-ounce/400 g) tin (can) chopped tomatoes 34 fluid ounces/1 litre chicken or vegetable stock, preferably organic 12 large prawns, shells on 5 1/2 ounces/150 g squid, cleaned and finely sliced 5 1/2 ounces/150 g green beans, sliced very thinly at an angle 1 lemon, cut into wedges Instructions: Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped green pepper, chopped red pepper, garlic, onion, and parsley stalks along with a good pinch of salt, pepper, and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile, pick through the shellfish and get rid of any clams or mussels that aren't tightly closed. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 3 1/3 cups (27 ounces)/800 ml stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again. After 15 minutes, the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from 1/2 the lemon wedges, and bring to the table with the remaining lemon wedges on the side. ","[Rioja, Garnacha, Cava, Prosecco]" 69870,"Corn Salsa 1 15-ounce can yellow corn, drained 1 15-ounce can white corn, drained 1 4-ounce can chopped green chiles, drained 1 2.5-ounce can sliced black olives, drained 4 scallions, finely chopped 2 tomatoes, finely chopped 2 jalapeno peppers, seeded and chopped 3 tablespoons white vinegar 1/3 cup olive oil Kosher salt 1 tablespoon finely chopped fresh cilantro Instructions: Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour. Just before serving, add the cilantro to the salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69871,"Sunny's Easy White Bean and Mushroom Soup 1 tablespoon olive oil 16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here) Instructions: In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes. Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes. Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69872,"Spider Web Guacamole 4 cups guacamole 1/4 cup Mexican crema or sour cream Lime juice, if needed 2 pitted black olives Blue corn tortilla chips, for serving 1 firm avocado, skin-on Instructions: For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern. For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips. For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69873,"Cheesy Pepper Jelly 8 ounces cream cheese, at room temperature 6 ounces pepper jelly Olive oil and black pepper crackers, for serving Instructions: In a bowl mix the cream cheese and pepper jelly. Serve with olive oil and black pepper crackers. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69874,"Brandy and Blood Orange Punch 2 blood oranges, sliced thin horizontally 1/2 cup fresh blackberries
1 cup orange juice
16 ounces lemon lime soda
1 cup blood orange juice
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
8 ounces brandy
2 ounces raspberry or blackberry liqueur, such as Chambord
2 ounces peach schnapps
16 ounces seltzer water
Instructions: In a 4-quart bowl, arrange 1 sliced blood orange in concentric circles. Add the blackberries and cover with the orange juice and lemon lime soda. Place in the freezer overnight. In a punch bowl, add the ice block, blood orange juice, lime juice, lemon juice, brandy, raspberry or blackberry liqueur and peach schnapps. Pour in the seltzer. Ladle into rocks glasses or stemless wine glasses and serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69875,"Spicy Southern-Fried Turkey Wings 8 turkey wings, separated at joints, tips removed, rinsed well and patted dry 5 tablespoons Essence, plus 3 tablespoons, plus more for seasoning, recipe follows 2 1/2 cups buttermilk 3 tablespoons hot sauce Peanut oil, for frying 3 cups all-purpose flour 4 teaspoons salt Emeril's Kicked Up Horseradish Cole Slaw, recipe follows 8 turkey wings, separated at joints, tips removed, rinsed well and patted dry 5 tablespoons Essence, plus 3 tablespoons, plus more for seasoning, recipe follows 2 1/2 cups buttermilk 3 tablespoons hot sauce Peanut oil, for frying 3 cups all-purpose flour 4 teaspoons salt Emeril's Kicked Up Horseradish Cole Slaw, recipe follows 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 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 2 1/2 tablespoons paprika 3/4 cup sour cream 1 tablespoon red wine vinegar 1 teaspoon sugar Salt and freshly ground black pepper 4 cups shredded green cabbage 4 cups shredded red cabbage 1 cup shredded carrots 1/2 cup finely grated fresh horseradish 3/4 cup sour cream 1 tablespoon red wine vinegar 1 teaspoon sugar Salt and freshly ground black pepper 4 cups shredded green cabbage 4 cups shredded red cabbage 1 cup shredded carrots 1/2 cup finely grated fresh horseradish Instructions: In a large bowl toss the wings with 5 tablespoons of the Essence. Place in a large plastic freezer bag. Add the buttermilk and hot sauce and seal, forcing out as much air out as possible and turning to coat evenly. Refrigerate for at least 2 hours or overnight. Fill a large pot halfway with peanut oil, and heat to 360 degrees F. In a clean large freezer bag, combine the flour, the remaining 3 tablespoons Essence, and salt. Remove the turkey wings from the buttermilk, and transfer 2 at a time to the bag with the seasoned flour. Shake to coat and remove, shaking to remove any excess flour. Preheat the oven to 350 degrees F. Place coated wings on a large wire rack set over a sheet tray and let rest, un-refrigerated, for 20 minutes. Add to the hot oil and fry until golden brown, 5 to 6 minutes per side. Drain on paper towels and season with Essence. Place on a baking sheet and bake for 20 minutes, or until cooked through. Serve hot or at room temperature with Emeril's Kicked Up Horseradish Coleslaw. In a large bowl toss the wings with 5 tablespoons of the Essence. Place in a large plastic freezer bag. Add the buttermilk and hot sauce and seal, forcing out as much air out as possible and turning to coat evenly. Refrigerate for at least 2 hours or overnight. Fill a large pot halfway with peanut oil, and heat to 360 degrees F. In a clean large freezer bag, combine the flour, the remaining 3 tablespoons Essence, and salt. Remove the turkey wings from the buttermilk, and transfer 2 at a time to the bag with the seasoned flour. Shake to coat and remove, shaking to remove any excess flour. Preheat the oven to 350 degrees F. Place coated wings on a large wire rack set over a sheet tray and let rest, un-refrigerated, for 20 minutes. Add to the hot oil and fry until golden brown, 5 to 6 minutes per side. Drain on paper towels and season with Essence. Place on a baking sheet and bake for 20 minutes, or until cooked through. Serve hot or at room temperature with Emeril's Kicked Up Horseradish Coleslaw. 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. 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 large bowl whisk together the sour cream, vinegar, and sugar and season, to taste, with salt and freshly ground black pepper. Add the cabbage, carrots, and horseradish and toss to coat. Adjust seasoning, to taste. Wrap tightly and refrigerate until ready to serve. (Cole slaw may be made up to 4 hours in advance. Stir before serving.) In a large bowl whisk together the sour cream, vinegar, and sugar and season, to taste, with salt and freshly ground black pepper. Add the cabbage, carrots, and horseradish and toss to coat. Adjust seasoning, to taste. Wrap tightly and refrigerate until ready to serve. (Cole slaw may be made up to 4 hours in advance. Stir before serving.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 69876,"Lightened-Up Slow-Cooker Chicken Buffalo Dip Two 8-ounce packages reduced-fat cream cheese, cut into small pieces 2 cups shredded white meat from a rotisserie chicken, skin and bones discarded 2 cups shredded low-fat Cheddar (about 6 ounces)
1 cup buttermilk
1/3 cup hot sauce, such as Frank's RedHot 1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon cayenne pepper
1/2 cup fresh parsley leaves, chopped
1/4 cup crumbled blue cheese
Celery and carrot sticks, for serving Celery and carrot sticks, for serving
Instructions: Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, garlic powder, onion powder and cayenne in a slow cooker and stir to roughly combine. Cover and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69877,"Grilled Cheese and Jelly Sandwich Rye Challah Whole wheat White Havarti Brie Bleu Cheddar Apricot Strawberry Hot pepper Grape Unsalted butter, softened Instructions: *Cook's note: Feel free to try any bread, cheese, or jelly in any combination, not just the ones listed here. Select any bread, any cheese, and any jelly. Spread 2 pieces of bread with butter. Place 1 piece, butter side down, in a skillet over medium heat and top with several slices of the cheese. Spread the unbuttered side of the other piece of bread with some jelly and put it jelly side down on top of the cheese. When the first side is browned, after about 3 minutes, flip the sandwich and cook until the other side has browned, about another 3 minutes. Serve while warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69878,"Red Growl 2 serrano chiles 2 habanero chiles 6 lbs. sirloin cut in 1 1/2\ cubes 4 Tbs. vegetable oil 4 cups water 4 cups beer 8 cloves garlic, smashed 2 Tbs. oregano 2 Tbs. salt 2 Tbs. cumin 2 Tbs red pepper 2 Tbs chili powder 2 Tbs. Tabasco 3 Tbs. masa harina(optional) Instructions: Slice pepper in half, place in small pan of water and simmer for 20 minutes. Drain well, finely chop peppers and set aside. In large Dutch oven brown beef in oil over medium heat. Drain and add water, beer, and peppers. Bring to boil, reduce heat and simmer for 30 minutes. Add garlic, salt, oregano, cumin, red pepper, chili powder, Tobasco, and bring to a boil. Reduce heat and simmer for 90 minutes. Chili may be eaten now or add masa harina and keep on low heat (covered) for an additional 15 minutes. Serve in hefty bowls. Garnish with sour cream and sharp cheddar cheese. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 69879,"Apple Strudel 1 1/4 cups apple juice 2 tablespoons cornstarch 1 1/2 pound apples, peeled, cored and sliced 1/4-inch thick (about 5 cups) 1/2 cup dark seedless raisins 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/3 cup chopped pecans 4 sheets phyllo dough 1/3 cup (5 1/3 tablespoons) melted butter 3 tablespoons fine dried breadcrumbs Confectioners' sugar, for garnish Vanilla ice cream, for serving Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside. In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill. Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69880,"Eat a Pita Pizza 1 (1-pound) package large pita breads (6 pita rounds) 1 1/2 cups Best Basic Red Sauce, recipe follows, or store-bought pizza sauce, divided 1 1/2 cups grated mozzarella or Monterey Jack (about 6 ounces), divided 1/4 teaspoon dried oregano 1 tablespoon olive oil 1/8 teaspoon ground black pepper 1 (28-ounce) can whole peeled tomatoes 3/4 cup chopped yellow onions (1 medium yellow onion) 1 (15-ounce) can tomato sauce 1/2 teaspoon minced garlic (2 cloves garlic) 1/4 teaspoon salt 4 1/2 teaspoons tomato paste 1 cup water 1/4 teaspoon dried basil 1/2 teaspoon sugar Instructions: Make sure the oven rack is in the lower 1/3 of the oven and preheat the oven to 400 degrees F. Lay the pita rounds on 2 large baking sheets. Pour 1/4 cup of the Best Basic Red Sauce or pizza sauce on each round and spread it evenly with the back of the spoon. Top each with 1/4 cup of the grated cheese. Bake until the cheese is bubbly and golden brown, about 6 to 8 minutes. Using oven mitts or pot holders, remove the sheets from the oven. Cut each pita pizza into 6 slices with a sharp knife or pizza cutter, transfer them to a plate using a turner, and serve immediately. In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon. Eat-a-Pita Pizza for 1: For each pita round, you'll need just 1/4 cup of the Best Basic Red Sauce or store-bought pizza sauce and 1/4 cup of your favorite grated cheese. Preheat a toaster oven to 400 degrees F and assemble your pita pizza according to the directions above. Carefully place your pita pizza in the toaster oven and bake it for 6 to 8 minutes, until the cheese is bubbly and golden brown. Using a turner, carefully transfer your pita pizza to a cutting board and cut it into 6 slices with a sharp knife or pizza cutter. Transfer the pita pizza to a plate and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 69881,"Pistachio Macarons 1 cup confectioners' sugar 1/2 cup unsalted peeled pistachios (preferably Sicilian), chopped 1/4 teaspoon ground cardamom 2 large egg whites, at room temperature Pinch of salt 2 tablespoons granulated sugar Seedless raspberry preserves, for filling 2 to 3 drops green food coloring (optional) Edible glitter, for dusting (optional) Instructions: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch round tip. Combine the confectioners' sugar and pistachios in a food processor and grind until powdery. Sift through a fine-mesh sieve into a bowl and whisk in the cardamom. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the granulated sugar and beat until soft peaks form, 2 to 3 minutes. Add the food coloring and continue beating until stiff peaks form, about 1 to 2 more minutes. Fold in one-third of the nut mixture with a rubber spatula, then fold in the rest until just combined. Fold the batter a few more times until it slowly drips off the spatula (it will still be thick). Transfer the batter to the pastry bag. Pipe about fifteen 1 1/2-inch circles onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles; let stand at room temperature until shiny and dry, about 15 minutes. Bake 1 baking sheet at a time until the macarons are slightly crisp and the bottoms release from the parchment, rotating the pan halfway through, 16 to 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Lightly dust the macarons with edible glitter. Sandwich with preserves. Photograph by Johnny Miller ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 69882,"Chicken and Chorizo Romesco with Spanish Potatoes and Kale 1/2 cup extra-virgin olive oil, divided 5 cloves garlic, thinly sliced 2 pounds baby Yukon gold potatoes, halved Salt and freshly ground black pepper 1 bunch kale, stemmed and coarsely chopped 1 cup chicken stock 1 cup shredded manchego 1 to 3 slices stale bread, toasted, cut 1/2-inch dice 1 cup pequillo peppers or roasted red peppers 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups 2 tablespoons sherry vinegar 1/2 cup marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable 4 pieces boneless skinless chicken breast or thigh meat 2 teaspoons orange zest or lemon zest 1 teaspoon smoked or sweet paprika A handful flat-leaf parsley, finely chopped 3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias Instructions: Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown. Place potatoes in a pot and cover with water, bring to a boil, season with salt and cook 15 minutes or until tender, drain and return to hot pot. While the potatoes cook, simmer kale in salted water 10 minutes then drain. When you are ready to serve, mash potatoes with stock and cheese, fold in kale, adjust salt and pepper. While potatoes come to a boil, move forward with the meal. Add to a food processor: toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds, and salt and pepper. Turn processor on and stream in reserved \garlic-oil\ and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer sauce back to the skillet and keep warm over low heat. Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally. Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. OLE! ","[Rioja, Garnacha, Tempranillo, Barbera]" 69883,"Five-Spice Roast Chicken Drumsticks 3 cloves garlic, crushed and chopped 2 tablespoons freshly grated ginger 2 tablespoons honey 2 tablespoons light soy sauce 1 tablespoon groundnut oil (peanut) 1 tablespoon Shaohsing rice wine or dry sherry 2 teaspoons five-spice powder 2 1/4 pounds skin-on chicken drumsticks Instructions: In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69884,"Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana 1 cup sugar 1 cup flour 1/3 cup cocoa 1 teaspoon baking soda 1/4 teaspoon fine salt 3/4 cup seltzer water 1/4 cup coffee, brewed strong, cooled 1/3 cup oil 1/2 teaspoon vanilla extract 1 teaspoon vinegar 4 ounces soy creamer (recommended: Silk) 8 ounces good quality chocolate 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 1/2 ounces non-hydrogenated vegan margarine (recommended: Earth Balance) 1 teaspoon banana compound 1 tablespoon vanilla extract 3 1/2 cups powdered sugar 1 ripe banana 1/2 cup soy milk 1/4 cup brown sugar 1 tablespoon non-hydrogenated vegan margarine (recommended: Earth Balance) 1 tablespoon rum 2 ripe bananas, sliced into 1/4-inch slices Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a standard cupcake pan with 12 cupcake liners. Sift the sugar, flour, cocoa, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the seltzer water, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add the vinegar and incorporate. Do not over mix the batter. Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely. For the ganache: Heat the soy creamer in a double boiler over medium heat until steaming. Do not boil. In a separate bowl, pour the hot creamer over the chocolate and let sit for 30 seconds. Whisk the soy creamer and chocolate until the chocolate is melted and the 2 ingredients are completely combined. The ganache should be thick, but still pourable. Set aside. For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and banana compound. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Drop the whole banana into the frosting and let it mix for an additional 2 minutes, or until the banana is mashed. On low speed, add in the soy milk until incorporated, a little at a time until desired consistency is reached. Put the frosting into a pastry bag and cut 1/2 inch off the tip. In a small saucepan, melt the brown sugar and margarine on medium heat. When the sugar crystals are completely dissolved in the melted margarine, add the rum and mix. Add the sliced bananas and stir gently. Let it come to a boil and thicken to desired texture. Remove from the heat and let cool. To assemble: Dip the tops of each cupcake into the ganache so that the entire cupcake top is covered. Set aside for 10 minutes to allow the ganache to set on the cupcake. Pipe a dollop of banana frosting on top of each cupcake and garnish the top with 2 slices caramelized bananas. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 69885,"Crab Louie Salad 1 pint mayonnaise 1/2 pint tomato ketchup 1/2 cup sweet relish 1/2 cup chopped black olives 2 hard boiled eggs, chopped 1 head iceberg lettuce, chopped 8 to 12 ounces fresh picked Dungeness crabmeat 1 avocado, peeled, pitted, and sliced lengthwise thinly 3 tomatoes, quartered 1/2 pound asparagus spears, cooked. Instructions: To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 69886,"Hampton Chutney Co.'s Mango Chutney Hampton Chutney's Mango Chutney: 2 ripe mangoes, peeled, pitted, cubed 2 jalapenos, chopped 1-inch ginger, chopped (about 2 teaspoons) 1 tablespoon lemon juice 1 tablespoon vinegar Cilantro Salt, to taste Instructions: Combine all the ingredients in a small bowl. Enjoy! . For more information, or to order direct from the Hampton Chutney Company, call 1-888-CHUTNEE; ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 69887,"BBQ'd Cauliflower 1 cup turbinado sugar 1/2 cup kosher salt
1/2 cup granulated sugar
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper 1 teaspoon ground cumin
1 teaspoon ground black pepper
1 whole head cauliflower, leaves removed 1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup favorite bottled BBQ Sauce
Homemade Ranch Dressing, recipe follows 1 1/2 cups mayonnaise 1/2 cup buttermilk
1 teaspoon granulated garlic
1/2 teaspoon minced fresh dill 1/2 teaspoon honey or agave syrup
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper Instructions: For the BBQ rub: Whisk together turbinado sugar, salt, granulated sugar, chili powder, smoked paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a medium bowl. Set aside. For the cauliflower: Heat a grill for cooking over high heat and line a baking sheet with a large doubled piece of heavy-duty foil. Place cauliflower on prepared baking sheet. Coat entire head of cauliflower in butter using a pastry brush, then sprinkle 1/4 cup of the BBQ rub on the entire surface, including the bottom. Roll the edges of the foil up to create a rim around the cauliflower, then tent with more foil. Place baking sheet on grill and cook, covered, for 15 minutes. Carefully remove the foil lid and cook, covered, until just tender, another 25 minutes. Brush on BBQ sauce and continue to cook, covered, until nicely glazed, about 5 minutes. Cut up and serve with homemade ranch dressing, for dipping. Mix the mayonnaise, buttermilk, garlic, dill, honey and mustard in a bowl. Season to taste with salt and pepper. Store in an airtight container for up to one week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 69888,"Grilled Mixed Vegetables 1/2 large eggplant, sliced 2 zucchini, sliced lengthwise about 1/4-inch thick 1 endive, remove any damaged outer leaves and then cut in 1/2 lengthwise Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 garlic clove, lightly crushed 5 tablespoons olive oil 2 tablespoons water 2 anchovies 1 handful fresh flat-leaf parsley, leaves picked and chopped fine 1 tablespoon capers Kosher salt and freshly ground black pepper Instructions: Grilled Vegetables: Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side. Serve the vegetables warm on a large platter, dressed only with acciugata. Acciugate Di Renato: In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic. Add the anchovies and remove the garlic. Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables. ","[Barolo, Barbaresco, Chianti, Rioja]" 69889,"Red Wine Poached Pears with Mascarpone Filling 6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 1/2 cup heavy cream Pinch cinnamon 1/2 cup powdered sugar 2 tablespoons butter Instructions: Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them. Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole. Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears. Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving. ","[Barolo, Cabernet Sauvignon, Merlot, Pinot Noir]

" 69890,"Strawberries and Cream Trifle 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 1/2 cups cold water 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix 1 (8 oz.) container frozen whipped topping, thawed 4 cups sliced fresh strawberries 1 cup Smucker's? Strawberry Preserves 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups) Additional fresh strawberries for garnish 2 tablespoons sliced almonds (optional) Instructions:

1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69891,"Soba Soup with Roast Beef 8 ounces soba 1/2 small head bok choy, chopped (about 3 cups) 1 tablespoon toasted sesame oil 4 ounces shiitake mushrooms, stems removed, caps sliced 2 tablespoons minced peeled fresh ginger Kosher salt 4 cups low-sodium chicken broth 1 tablespoon low-sodium soy sauce 1 teaspoon Asian chili-garlic sauce, plus more for serving 12 thin slices deli roast beef (about 12 ounces) 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Put the bok choy in a colander and pour the noodles on top to drain and wilt the bok choy. Rinse under cold water, drain well and set aside. Meanwhile, heat the sesame oil in a medium saucepan over medium heat. Add the mushrooms, ginger and a pinch of salt. Cook, stirring, until the mushrooms soften and release their liquid, 3 to 5 minutes. Add 2 cups water, the chicken broth, soy sauce and chili-garlic sauce. Bring to a simmer and cook until slightly reduced, about 15 minutes; season with salt. Divide the noodles and bok choy among shallow bowls. Ladle the soup over the noodles. Top with the roast beef slices, scallion and sesame seeds. Serve with more chili-garlic sauce. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Chianti]" 69892,"Jammin' Turkey Club 1 1/2 pounds peeled chopped peaches 1 1/2 cups light brown sugar
   1 cup cider vinegar
   2 3/4 ounces dried pineapple, diced 2/3 cup diced yellow onion
   2/3 cup diced yellow bell pepper
   1 1/2 teaspoons fresh minced garlic
   1/2 teaspoon ground cinnamon (preferably extra-fancy Vietnamese)
   1/2 teaspoon dried red pepper flakes
   1/2 teaspoon salt
   1/4 cup diced crystallized ginger
   1 jalapeno pepper, seeded and diced
   1 large (about 14-inch) round crepe or flour tortilla 2 ounces grated mozzarella 2 1/2 ounces thinly sliced roast turkey breast
   2 slices good thick-cut bacon, cooked and crumbled
   1 large handful mixed greens
   2 tablespoons Horseradish Aioli, recipe follows 2 cups mayonnaise 1/4 cup prepared horseradish Instructions: For the peach chutney: Combine the peaches, brown sugar, vinegar, pineapples, onions, bell peppers, garlic, cinnamon, red pepper flakes, salt, crystallized ginger and jalapenos in a large saucepan and cook over medium-high heat, stirring frequently, until thickened and \jammy,\ about 45 minutes. For the turkey club: Fold the crepe in half to form a half-moon shape and place on a hot griddle or large skillet over medium heat. Spread 3 tablespoons chutney evenly over the surface and sprinkle with the mozzarella (save the remaining chutney for another use). Top with the turkey and bacon and allow to rest on the hot griddle until the cheese is melty and the ingredients warmed. Top with the greens and drizzle with the aioli. Pull up one corner of the crepe and fold over to cover half of the sandwich, then roll over one more time in the same direction to enclose all the ingredients and form a cone-shaped sandwich. Press down lightly and allow to rest for another minute or so on the griddle until lightly crisped and warm. Flip and crisp the reverse side. Serve warm. Stir together the mayonnaise and horseradish in a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69893,"Pesto Amalfitana 2 cloves garlic Bunch fresh Italian Parsley, washed and dried
   1/2 tablespoon coarse sea salt 1/2 cup walnuts 1 cup extra-virgin olive oil 1 cup freshly grated Parmigiano Reggiano cheese Instructions: Put the garlic, parsley, salt, and walnuts in a food processor. With the motor running, add the extra-virgin olive oil in a thin, steady stream. Once you have an even consistency, add the freshly grated Parmigiano cheese to the food processor, and puree for a few more seconds. ","[Chardonnay, Vermentino, Barbera, Gavi]" 69894,"Beef and Bulgur-Stuffed Zucchini 6 medium zucchini (about 1/2 pound each) 1 tablespoon olive oil 1 small chopped onion (about 1 cup) 1 tablespoon chopped garlic 1/2 pound lean ground beef (at least 90 percent lean) 2 teaspoons ground cumin 1 teaspoon ground coriander 1/4 teaspoon red pepper flakes 1 (14.5 ounce) can no-salt-added diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice) 1 cup cooked bulgur (1/3 cup uncooked) 3 tablespoons dried currants 3 tablespoons pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes 1/4 cup chopped parsley leaves 1/2 cup low-sodium tomato sauce 1/2 teaspoon salt Instructions: Preheat oven to 375 degrees F. Cut each zucchini in half crosswise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Reserve zucchini flesh for another use, or discard. Reserve zucchini tubes. Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more. Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes. Remove from heat and stir in pine nuts and parsley. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture. Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce. ","[Syrah, Tempranillo, Garnacha, Barbera]" 69895,"White Pepper Ice Cream 2 cups heavy cream 2 cups half-and-half 1/2 vanilla bean, split lengthwise 3/4 teaspoon freshly ground white pepper 9 egg yolks 3/4 cup sugar Instructions: In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping the wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat. Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69896,"The Best Turkey Meatballs 2 tablespoons extra-virgin olive oil 2 tablespoons canola oil 3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed) 1/2 cup milk 1 pound ground turkey (93/7 ratio) 1/2 cup whole milk ricotta cheese 2 tablespoons grated Parmesan 1 clove garlic, grated 1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped) 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 large egg, lightly beaten Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper. Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined. Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69897,"Mascarpone Pickle Bites 1/2 cup mascarpone cheese Twelve 1/2-inch-thick pickle slices 2 tablespoons thinly sliced pickled red onion 1 tablespoon finely cut fresh chives Instructions: Spread the mascarpone evenly over the pickle slices. Top with a few threads of pickled red onion and a sprinkle of chives. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 69898,"Orange Tea with Honey 4 Earl Grey tea bags 8 cups boiling water 1/2 cup orange blossom water
   2 tablespoons honey
   1 orange, peel zested in large strips, juiced 1 lemon, peel zested in large strips, juiced
   Instructions: In a medium saucepan, add the tea bags and water. Steep the tea bags for 3 minutes and then remove them from the pan. Stir in the orange blossom water and honey. Add the juice of the orange and lemon, as well as the peels. Bring to simmer and simmer for 10 minutes. Serve the tea in warm mugs with pieces of the orange and lemon peel as garnish. ","[Chenin Blanc, Riesling, Gewrztraminer, Moscato]" 69899,"Steak and Cheese Hoagies 1 1/2 pound top round steak Kosher salt and freshly ground black pepper 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon spicy brown mustard 1 teaspoon chopped rosemary leaves 1/2 teaspoon red pepper flakes 4 hoagie rolls, sliced down the middle 1 cup shredded Monterey jack cheese 1/2 cup mayonnaise 1 tablespoon hot sauce Instructions: Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler. Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side. In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture. Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes. In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69900,"Steakhouse Pasta 1 tablespoon vegetable oil, for brushing the grill Kosher salt 1 1/2 pounds pappardelle
   2 tablespoons olive oil
   3 cloves garlic, minced
   1/2 cup brandy
   One 28-ounce can diced tomatoes, drained
   1/2 teaspoon sugar
   1/4 teaspoon crushed red pepper flakes
   Freshly ground black pepper 1 teaspoon seasoning salt
   1/2 teaspoon lemon pepper
   12 ounces skirt steak Heaped 1/2 cup grated fontina 3 tablespoons crumbled blue cheese
   3/4 cup heavy cream
   1 tablespoon prepared horseradish
   1/3 cup half-and-half, if needed, for thinning 3 cups baby spinach
   Fresh basil leaves, for garnish Instructions: Brush the grill with vegetable oil and preheat to medium high. Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions. Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally. Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak. Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished. Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed. Meanwhile, cut the steak into 1/2-inch strips. At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together. Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 69901,"The Ultimate Cheese Fondue Dip Station 8 ounces Emmenthal cheese, grated 8 ounces Gruyere cheese, grated
   2 tablespoons cornstarch
   1 1/2 teaspoons kosher salt
   1/2 teaspoon garlic powder
   1/4 teaspoon ground white pepper
   1 1/2 cups dry white wine
   1 to 2 tablespoons applejack
   Serving suggestions: cubed French bread, sliced cooked sausages, broccoli florets, mushrooms, diced apples, cooked fingerling potatoes
   Instructions: In a medium bowl, toss to combine the Emmenthal, Gruyere, cornstarch, salt, garlic powder and white pepper; set aside. Bring the wine to a simmer in a medium saucepan over medium-high heat. Add a large handful of the cheese mixture and whisk until smooth. Repeat until all the cheese has been added and is completely melted and smooth. Whisk in the applejack to taste. Transfer the melted cheese to a fondue pot or casserole dish and serve warm (over a flame) with bread cubes, sausages, vegetables and fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69902,"EXPIRE ME coffee Instructions: ; ","[Syrah, Zinfandel, Petite Sirah, Barolo]" 69903,"Fried Leeks 2 cups vegetable oil 1 large leek 1 cup cornstarch 1 cup all-purpose flour Fine sea salt Instructions: In a medium sauce pot heat oil to 350 degrees F. Clean and julienne leeks. Sift cornstarch and flour together. Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt. See Cook's Note. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69904,"Garlic Mashed Potatoes 1 head garlic, top sliced off 2 tablespoons olive oil 6 to 8 large Yukon gold potatoes, peeled and quartered 1 tablespoon salt 1 cup milk, warm 1/2 stick butter, softened Salt and black pepper, to taste Instructions: Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69905,"Coconut Extract 1 coconut, see Cook's Note 1 1/2 ounces freshly grated coconut, approximately 1/3 cup 4 ounces vodka Instructions: Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut. Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 69906,"Coconut Cake with 7-Minute Frosting 1 coconut (see Cook's Note) Vegetable oil, for cake pan 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup fresh coconut milk 1/2 cup fresh coconut cream 8 ounces unsalted butter, room temperature 16 ounces sugar, approximately 2 1/4 cups 1 teaspoon coconut extract 4 egg whites 1/3 cup coconut water 3 large egg whites 12 ounces sugar, approximately 1 3/4 cups 1/3 cup coconut water 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1 teaspoon coconut extract 1/2 teaspoon vanilla extract Grated coconut from 1 coconut, approximately 8 to 10 ounces Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside. Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. Combine the coconut milk and coconut cream in small bowl and set aside. Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract. With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F. Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting. For the frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using. Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69907,"Streusel 3/4 cup (102 grams) all-purpose flour 1/3 cup (67 grams) sugar 1/4 teaspoon fine sea salt 3/4 stick (6 tablespoons; 3 ounces; 85 grams) cold unsalted butter, cut into small cubes 1/4 teaspoon pure vanilla extract Instructions: To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69908,"La Manzania Frittata 1 cup chorizo, sliced into 1/2-inch thick pieces 1/2 cup red onion, diced 2 tablespoons jalapeno, finely diced 1/2 cup red bell pepper 8 eggs 1/2 cup milk 1/2 teaspoon sea salt 1 teaspoon pepper 2 (9-inch) flour tortillas 1/4 cup shredded jack cheese 1/4 cup shredded Cheddar 1/2 cup scallions, diced Instructions: Pre heat oven to 375 degrees F. In a skillet over high heat, cook chorizo. When the sausages are almost cooked through, add the onion, jalapeno, and pepper and saute until vegetables are soft. Remove chorizo mixture to a bowl and let it cool. In medium bowl, mix eggs, milk, and salt and pepper. Add the chorizo mixture to the egg mixture. Spray nonstick cooking spray on a pie pan, place 1 tortilla and pour the egg/chorizo mixture into the pan. Bake for 15 minutes. Remove from oven, top with another tortilla and the shredded cheeses and bake for another 5 minutes. Remove from oven and garnish with scallions. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69909,"Key Lime Pie One 14.4-ounce package graham crackers 2 tablespoons butter 6 egg yolks Two 14-ounce cans condensed milk 6 ounces key lime juice Instructions: Preheat the oven to 350 degrees F.
   Grind the graham crackers and butter in a food processor. Scoop the crust mixture into a 9-inch pie pan and mold to the sides and bottom. Mix together the egg yolks and condensed milk. Then add the juice and mix well. Pour the filling into the crust and bake until set, 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 69910,"Sweet and Salty Mashed Potatoes 1 pound Yukon gold potatoes, peeled and cut into small pieces 1 pound sweet potatoes, peeled and cut into large pieces
   Kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature
   1/2 cup heavy cream, at room temperature
   1 vanilla bean, split and seeds scraped out
   1/2 teaspoon lemon zest (from about 1 lemon)
   3 tablespoons grapeseed oil 6 slices prosciutto, thinly sliced crosswise into julienne strips Instructions: Add both potatoes to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well. Meanwhile, heat the butter in a small skillet over medium heat until the bits at the bottom of the skillet are deep brown, about 7 minutes. Remove from the heat. Transfer the potatoes to a ricer in batches and rice into a medium bowl. Add the butter, cream, vanilla seeds, lemon zest and 3/4 teaspoon salt and mix well with a rubber spatula to combine. Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about 3 minutes. Remove to a paper towel-lined plate to drain. Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69911,"Tart Lemon Tiramisu 16 ounces mascarpone One 11- to 12-ounce jar lemon curd
   1/2 cup sugar
   2 teaspoons finely grated lemon zest, plus more for sprinkling
   3/4 cups heavy cream
   3/4 cup limoncello
   1 tablespoon lemon juice
   One 7-ounce package ladyfingers, such as Savoiardi
   Instructions: Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream. Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 69912,"Marshmallow-Nut Brownies 1 package chocolate brownie mix, prepared to directions on box (1/2 cup oil, 1/4 cup water, 2 eggs) 1 cup peanut butter chips Softened butter, for greasing your baking dish 1 (2-ounce) package chopped nuts, available on baking aisle 1/4 cup mini marshmallows Instructions: Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69913,"Chocolate-Almond Shortbread Bars 12 tablespoons unsalted butter, softened, plus more for the pan 1 1/2 cups all-purpose flour 3 tablespoons sliced almonds, plus more for topping 6 tablespoons Dutch-process cocoa powder 1 teaspoon ground cinnamon 1/4teaspoon salt Pinch of cayenne pepper (optional) 1/2 cup granulated sugar 2 tablespoons raw sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground. Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out). Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes. Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 69914,"Marinara 3 tablespoons extra-virgin olive oil 1 large yellow onion, diced
2 cups diced celery 1 1/2 cups small-diced carrot
1/2 cup red wine
1 gallon canned whole peeled tomatoes
6 cups diced fresh tomato
4 cloves garlic, peeled and thinly sliced or minced
1 cup fresh basil leaves
1/2 cup fresh thyme, minced 1/4 cup fresh oregano, minced 2 tablespoons Worcestershire sauce
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste Instructions: Heat the olive oil in a saucepan over medium-high heat to the verge of smoking. Add the onion, celery and carrots, cooking until the onions have softened. Next, deglaze the pan with wine, stirring and scraping the bottom of the pan. Add the canned and fresh tomatoes and the garlic, reduce the heat to medium and simmer for 20 minutes. Next, add the basil, thyme, oregano, Worcestershire sauce and salt and pepper to taste, reduce the heat to low and let simmer for another 20 to 25 minutes. Pulse with a hand-held immersion blender until semi-smooth, stirring throughout the process. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69915,"Pizza Party Mix 3 cups rice cereal squares 3 cups corn cereal squares 3 cups wheat cereal squares 1 cup Parmesan or white Cheddar cheese crackers
1 cup pretzel sticks
2 ounces small pepperoni slices
6 tablespoons unsalted butter
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup finely grated Parmesan
Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. In a large bowl, mix together the rice, corn and wheat cereal squares, cheese crackers, pretzel sticks and pepperoni slices. Melt the butter a small pot over medium heat. Whisk in the tomato paste, Worcestershire, garlic salt, oregano, garlic powder and onion powder. Pour the mixture into the bowl with the dry ingredients and gently stir until everything is coated. Spread the mixture evenly on the prepared baking sheets. Bake for 1 hour, stirring every 15 minutes (the pepperoni will get slightly crunchy). Let cool, then pour into a serving bowl and gently toss with the Parmesan. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69916,"Mint Bourbon Brownies Nonstick cooking spray, for the parchment 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
4 large eggs
1/3 cup Kentucky bourbon
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 cup coarsely chopped creme de menthe chocolate thins, such as Andes 12 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
Pinch fine salt
3 tablespoons Kentucky bourbon
3/4 teaspoon peppermint extract
3 to 4 drops green food coloring
1 cup coarsely chopped creme de menthe chocolate thins, such as Andes Instructions: For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13 inch baking pan with parchment hanging over the edges by about 2 inches (to use as handles for removing the brownies later). Spray the parchment with cooking spray. Combine the butter and chocolate in a double boiler or bowl set over simmering water and heat, stirring occasionally, until melted. Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl. Whisk until smooth. Whisk in the bourbon and melted chocolate. Sift the flour and cocoa powder into the wet ingredients. Stir with a spatula until just combined. Stir in the chopped chocolate thins. Pour the batter into the prepared pan and smooth with a spatula. Bake on the bottom rack of the oven until the edges are set and a toothpick inserted in the center comes out with a few wet crumbs, 35 to 38 minutes. Cool completely on a rack before frosting. For the cream cheese frosting: Combine the cream cheese and butter in a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and light, 1 to 2 minutes. Add the confectioners' sugar and salt and beat on low to incorporate, then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the bourbon, extract and food coloring. Beat until smooth and pale green in color, scraping down the bowl once, about 30 seconds. Remove the cooled brownies from the pan and peel off the parchment. Spread the frosting on the brownies in an even layer. Top with the chopped chocolate thins. Cut into squares to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69917,"Quiche Lorraine 6 ounces ham or lean bacon, diced 1 1/4 cups all-purpose flour 2 teaspoons salt, divided 1 stick cold unsalted butter, cut into pieces, plus 1 tablespoon 3 to 4 tablespoons ice water 1 egg white 2 large onions, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/2 cup grated Gruyere cheese 3 eggs 1 1/4 cups heavy cream 1/4 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg Instructions: For the pie crust: In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour. Remove pie crust from refrigerator and preheat oven to 400 degrees F. Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool. For the filling: In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese. In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69918,"Indoor-Grilled Salmon Four 5-ounce center-cut salmon fillets (about 1-inch-thick), skin-on 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Bring the salmon to room temperature 20 minutes before grilling.
Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69919,"Avocado Pie 5 tablespoons unsalted butter, melted 1 1/2 cups graham cracker crumbs 1 tablespoon granulated sugar Pinch of salt 2 medium hass avocados 1 8-ounce package cream cheese, at room temperature 1 14-ounce can sweetened condensed milk 2 1/2 tablespoons fresh lime juice 1 1/2 tablespoons fresh lemon juice Pinch of salt Whipped cream or confectioners' sugar, for garnish (optional) Instructions: Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack. Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours. Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69920,"Cuervo Marinated Shrimp Kabobs 8 metal skewers (wooden skewers that have been soaked over overnight may be substituted)24 medium-sized shrimp, cleaned, peeled, tail on 1 large red bell pepper, cored, deseeded, diced into 8 large square pieces 1 zucchini, sliced in 1/4-inch round pieces 8 button mushrooms, whole 2 cups orange juice 2 limes, juiced 1 jalapeno pepper, deseeded, stem removed, roughly chop 1 ounce Cuervo 1800 tequila 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin Salt and ground black pepper Instructions: Preheat outdoor grill (or hot air balloon, if handy). To assemble, onto a skewer, first slide on a shrimp, followed by a red pepper, then another shrimp, then a slice of zucchini, followed by another piece of shrimp, and finish with the mushroom at the end. Repeat with the other seven skewers. Set aside until ready to cook. To make the marinade, put all ingredients except salt and pepper in a blender. Puree mixture for 1 to 2 minutes, or until jalapeno pieces are broken down. Season with salt and black pepper and blend for another 10 seconds. Strain marinade through cheesecloth or fine sieve. Pour marinade into a clean spray bottle. To cook, spray each kabob with marinade and place on grill. Be sure when spraying, to spray away from flame. You will need to spray each kabob twice more before the shrimp are completely cooked. Again be sure to spray away from flame. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69921,"Big-Batch cl-Chicken Posole 2 pounds boneless, skinless chicken breasts, diced 2 teaspoons dried oregano Kosher salt and freshly ground pepper 4 tablespoons vegetable oil 1 large white onion, diced 2 jalapeno peppers, chopped (for less heat, remove seeds) 4 cloves garlic, minced 8 cups low-fat, low-sodium chicken broth Four 6-ounce cans whole green chiles, strained 1 bunch fresh cilantro Three 15-ounce cans hominy, drained Sliced avocado and radishes and/or baked corn chips, for garnish (optional) Instructions: Season the chicken with 1 teaspoon of the oregano, 1 teaspoon salt and some black pepper; set aside. Heat the oil in a large Dutch oven or pot over medium heat. Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes. Transfer the mixture to a blender. Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth. Return the mixture to the Dutch oven. Add the hominy and the remaining 6 cups broth, and bring to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes. Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more. Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month. To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and adjust the seasoning with salt. Garnish with avocado, radishes and/or corn chips if using. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 69922,"Pecan-Stuffed Chicken Breast 2 tablespoons olive oil, plus for drizzling 4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
1 tablespoon molasses, mixed with 2 teaspoons hot water
1 teaspoon ground fennel
Salt and fresh ground pepper
1 medium onion, diced
2 cloves garlic, chopped
1 cup pecans, toasted, roughly chopped
2 tablespoons chopped fresh tarragon
3 tablespoons vegetable or canola oil
1 cup white wine 1 cup chicken broth
Half 15-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper
Instructions: Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature. Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling. Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes. Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve. To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69923,"Bermuda Fish Cakes 3 ounces chopped onion 1/2-ounce chopped garlic 1 tablespoon olive oil 1-ounce curry powder 1-ounce fresh chopped thyme 1-ounce fresh chopped parsley 1 pound cooked, roughly smashed potatoes 8 ounces salted cod fish (soaked and rinsed 3 times over the previous 24 hours in the refrigerator, poached in water for 8 minutes) Salt and pepper, to taste Cream 2 ounces flour Oil, for frying Instructions: In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 69924,"Veal Duchessa Vegetable oil 4 pieces thinly sliced veal scaloppini 1 cup flour 1/4 cup sherry wine Freshly ground black pepper 1 tablespoon butter 4 to 5 asparagus spears, cut into 1/4-inch pieces Salt 1 ball mozzarella, sliced 1/4 to 1/2 cup chicken stock Sun dried tomatoes, as many as you like Instructions: Heat some oil in a pan until hot. Dredge veal in the flour until it is well coated. Add the veal to the hot oil and pan fry until golden brown on both sides (veal will cook very quickly). Drain off the excess oil from the pan and add the sherry wine, pepper, and butter. Sprinkle the asparagus over the veal. Season with salt. Cut 3 large pieces of mozzarella in half and place on top of veal and asparagus. Add a little chicken stock and sun-dried tomatoes and cook until the sauce reduces and becomes thick. Serve when cheese is completely melted. Add more stock if necessary. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 69925,"Chipotle Mango Pico de Gallo de los Vaqueros 6 large tomatoes, brunoise or small dice 4 green onions, white and green parts, diced 1 bunch fresh cilantro, leaves minced 1 large jalapeno pepper, brunoise or small dice 1 large ripe mango, peeled and small dice 2 garlic cloves, minced 2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand) 1 lime, juiced, about 2 tablespoons Pinch salt and freshly ground black pepper Instructions: Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 69926,"Crispy Fish Tacos 1 1/4 pounds tilapia fillets, about 5 1 cup all-purpose flour 1 teaspoon baking powder Kosher salt 1 to 1 1/2 cups water 3 cups canola oil 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon hot sauce 1 tablespoon lime juice 2 teaspoon garlic, chopped 3 tablespoons chopped fresh cilantro leaves, divided Freshly ground black pepper 8 corn tortillas 1/2 head green cabbage, shredded (reserve remaining half for Round 2 Recipe, Bean and Cheese Chalupas) Instructions: Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.) To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter. Heat the oil in a deep skillet over medium heat to 360 degrees F. When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels. To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper. Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69927,"Creme de Menthe Sundae with Homemade Chocolate Sauce 8 scoops vanilla ice cream Homemade Chocolate Sauce, recipe follows Creme de menthe syrup, for drizzling
1/2 cup raspberries 3 tablespoons honey 1/2 cup Dutch-process cocoa powder
Pinch kosher salt
1 teaspoon vanilla
Instructions: Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately. Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat. Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills). ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69928,"Cheesesteak 3 ounces blue cheese, softened 1/8 cup butter, softened 1/4 teaspoon cayenne 2 pounds beef tenderloin, trimmed, halved lengthwise, and pounded to 1/2-inch thick Freshly ground salt, to taste Freshly ground pepper, to taste Clarified butter 1/4 pound Gruyere, thinly sliced 8 anchovy fillets, soaked in a little milk to reduce salt 1 jar red pimento, sliced lengthwise 1 tablespoon chopped parsley Instructions: Preheat broiler. Cream together blue cheese, butter, and cayenne. Set aside. Season tenderloin with salt and pepper. Heat clarified butter in frying pan over medium high heat. When hot, sear tenderloin on both sides. Remove from pan to paper towels. Blot dry with more paper towels. Place cheese mixture on one half of tenderloin and cover this with other half. Tie halves together with string. Return to frying pan and cook until desired doneness (1 1/2 minutes on each side for rare, 3 minutes for medium, 4 minutes for well done). Remove from pan and discard string. Preheat broiler, setting rack at least 4 inches from heat source. Coat tenderloin with Gruyere, anchovy and pimentos, reserving some for garnish. Broil for 5 minutes. Remove from heat onto a wooden platter. Sprinkle with parsley and extra pimento to serve. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barolo]

" 69929,"Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles Cooking spray 2 pounds large or jumbo shrimp, peeled and deveined Salt and freshly ground black pepper 2 tablespoons salt-free lemon and herb seasoning 1 (14-ounce) can coconut milk 1 tablespoon sugar 1 teaspoon curry powder 1/4 teaspoon ground ginger 2 tablespoons chopped fresh cilantro leaves 12 ounces somen noodles 1 tablespoon reduced-sodium soy sauce 2 teaspoons sesame oil 1/3 cup chopped dry-roasted peanuts Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69930,"Chicken en Papilotte Many Ways 4 skinless, boneless chicken breast halves, tenderloins removed 3 tablespoons green or black olive paste 1 tablespoon vegetable oil 3 (12 ounces) new potatoes, washed 2 ripe tomatoes Salt and freshly ground black pepper 4 small tomatoes, washed and cored and sliced Instructions: Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half. Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes. When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates. Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69931,"Mom\u2019s Chicken Cacciatore 6 bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
1 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved pitted black olives 2 tablespoons drained capers
1/4 cup torn fresh basil
Instructions: Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat. Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 69932,"Italian Meringue 1 cup superfine sugar 1/3 cup water 5 egg whites, at room temperature 1/4 teaspoon cream of tartar Instructions: In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.